Tag Archives: gluten-free

Baked Turmeric Almond Chicken Tenders – Paleo & Gluten-Free

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Who doesn’t love a chicken tender?!  I used to pretend I was making them “for the kids” all while plotting how delicious they were going to be on my salad or dipped into something fabulous. But, chicken tenders, fingers, nuggets or whatever ya want to call them are usually over-breaded and fried in yucky fats when eaten out — and not much better for you when baked from those bags from the freezer section. Baked Turmeric Almond Chicken Tenders

My recipe for Baked Turmeric Almond Chicken Tenders uses fresh chicken breast coated in almond meal for satisfying crunch! The golden color comes from turmeric, a spice beloved not just for it’s hue but also amazing health benefits — I’ve blogged about that a million times. By using almond meal (along with coconut flour for the pre-egg dusting), I’ve kept this recipe gluten-free and doable for paleo, keto and other low-carb diets. Not to mention these tenders (or you could do chicken nuggets) are kid friendly. Read on to get the recipe! Continue reading →

Paleo Chocolate Nut Butter Surprise Muffins

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Spring is time for many of my favorite combos . . . bare feet and bluebonnets, sunshine and sundresses, chocolate and nut butter. Okay, I won’t lie, I eat chocolate and nut butter all year ‘round!Paleo Chocolate Nut Butter Muffins

My Paleo Chocolate Nut Butter Surprise Muffins make a great on-the-go snack for hikes, trail runs and trips to the lake. They are low carb and higher protein, making them a good choice for a quick breakfast – or even pair up with a scoop of your favorite “ice cream” for a sensible dessert. Sugar free, gluten free and dairy free, but with loads of YUM!  Continue reading →

Wow, It’s a Sugar-free, Gluten-free, Dairy-free, Paleo Chocolate Cake

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Posting a little ahead of schedule to give y’all a heads up that National Chocolate Cake Day later this week – on January 27th to be exact. I want to give you plenty of time to start thinking of how you to pay homage to one of the world’s most popular desserts — will you partake in a cupcake, a layer cake, a Bundt cake, a sheet cake or even a single-serve mug cake? Heck, make them all!

Wow, it’s a Sugar-free, Gluten-free, Diary-free Chocolate Cake is a healthier option for dessert and can be made in single servings, in a brownie pan or as a traditional layer cake. This treat is lower carb, paleo and diabetic diet friendly.

This year, my Wow, it’s a Sugar-free, Gluten-free, Dairy-free Chocolate Cake needs to top your must bake list. I’ve topped it with rich butter macadamia nuts, but it’s equally delicious eaten plain with just the ganache or topped with other garnishes like raspberries, pistachios or orange zest. Even though it’s dreamy and decadent-tasting enough for a hardcore chocolatavore, it’s got some decent nutritional value and is even Paleo diet friendly, gluten-free and lower carb

Continue reading →

Gluten-Free Almond Protein Waffles with Dark Cherry Syrup

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Weekends are for waffles, especially around the holiday season! I “leggo” the typical waffle a long time ago, they are so carb heavy and the straight-up sugariness would always leave me with the hangries an hour or two later. But, not so with my Almond Protein Waffles with Dark Cherry Syrup when I pump up my waffles with a little protein powder, almonds and a little Greek yogurt on top, I get a morning meal that makes me feel fuller longer.

Gluten-Free Almond Protein Waffles with Dark Cherry Syrup are a better way to fuel up in the morning -- also sugar free and dairy free (without Greek yogurt topping).

I’ve used a gluten-free flour blend to keep it friendly for those with intolerances and it’s also dairy-free if you choose not to dollop with Greek yogurt at the end. Depending on what type of preserves you choose at the store, the recipe can also be refined sugar free.

black-cherry-almond-protein-waffles

Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later – they are so good sandwiched with nut butter in the middle (and convenient for car munching)!

breville-waffle-makerMy old-school, weary waffle maker is on it’s last legs and I’ve asked Santa to take me to the next-level of waffle making with the Smart Slice Waffle Iron from Breville. It has “Waffle IQ” — I need those smarts!

Also, please take a look-see at these other healthy waffle recipes that will start your morning off most magnificently – I have a sweet and a savory option for you!  Why not make some for your holiday guests?!

 

Gluten Free Pumpkin Spice Latte Waffles perk up fall breakfast and brunch -- perfect for Thanksgiving an

Gluten-Free Pumpkin Spice Latte Waffles

 

 

 

 

Hatch Green Chile Cornbread Waffle with Egg - TheFitFork.comGreen Chili Cornbread Waffles with an egg on top!

 

 

 

So, whatcha doing this weekend? Making waffles? What is you favorite type of waffle and/or topping? Please share (so I can drool) in the comments below – XOXO, Jennifer 

 

Fuel for your weekend workout –>Almond Protein Waffle with Dark Cherry Syrup #glutenfree

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Gluten-Free Almond Protein Waffles with Dark Cherry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Fill up your tank with these easy gluten-free waffles that are boosted with protein powder and sweetened with a healthier syrup if delicious dark cherries.
Course: Breakfast
Cuisine: American
Servings: 8 servings
Ingredients
For Waffles:
  • 1 cups gluten-free baking blend
  • 1/2 cup cup protein powder, vanilla
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1 1/2 cups Almond Milk
For Syrup:
  • 1 1/2 cups frozen, pittend dark cherries
  • 3/4 cup cherry juice or pomegranate juice works too
  • 1/2 cup cherry preserves
  • 1/2 cup real maple syrup
Toppings
  • 1/2 cup Greek yogurt
  • 1/3 cup toasted, unslated slivered almonds
Instructions
  1. Preheat waffle maker to medium heat.
  2. Place gluten-free flour blend, protein powder, almond flour, baking powder, baking soda and salt in large bowl and whisk to combine.
  3. In smaller bowl, whisk together legs, vanilla extract, butter and milk until frothy.
  4. Stir wet mixture into dry mixture until combined; okay if a few lumps.
  5. Using a 1/2-cup measuring cup, scoop mixture onto waffle maker. Spread evenly and close. Let cook for about 2-3 minutes or until golden brown.
  6. To make syrup, add frozen cherries to medium sauce pot and pour in juice. Stir in cherry preserves and real maple syrup; bring to light boil for 1 minute. Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.
  7. To serve, pour syrup over waffles and top with a dollop of greek yogurt and toasted almonds.

Ho-ho-ho! Paleo Pistachio Chocolate Beet Cookies for Holidays

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Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.

Pistachio Chocolate Beet Cookies

Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance.  That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.

Paleo Pistachio Chocolate Beet Cookies are a smart way to celebrate the holidays and fuel up for winter runs and workouts!

The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?

Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!

lucy-and-pistachio-caoco-beet-cookei

Paleo Gingerbread Cookie BrittleLast week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!

 

 

Ho-ho-ho! Paleo Pistachio Chocolate Beet Cookies   #fitfluential #cleaneats #nowfoods

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What is your favorite “splurge” holiday cookie? Do you have a healthy cookie recipe you like to make? Have you ever been to a cookie swap? Please share in the comments, XOXO, Jennifer

Pistachio Chocolate Beet Cookies
Print
Paleo Pistachio Chocolate Beet Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Start a healthy holiday cookie tradition with this sugar-free paleo treat! Recipe is also dairy-free and gluten-free and can be made vegan with vegan egg substitute.
Course: Dessert
Cuisine: American
Servings: 20 cookies
Ingredients
  • 1/3 cup stevia-based baking blend (cup for cup equivalent) (I used Sugarless Sugar)
  • 1/3 cup potato starch
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons beet powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconute oil
  • 2 large eggs, whisked
  • 1/4 cup coarsely group/chopped raw, shelled pistachios
Instructions
  1. Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
  2. Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
  3. Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
  4. Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
  5. Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.