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Gluten Free Chocolate Chocolate Donuts

One of the treats we use to enjoy once a month or so was donuts on Saturdays. Since we no longer have that option due to a gluten intolerance, I went on the hunt for some that were gluten free, rice free and dairy free. These win in my book because they are moist and chocolately. If you ask the hubs, it’s a different story since he prefers cinnamon. I always make a double batch to get us through the week and usually eat just 2 at a time.

When I went on the hunt, I didn’t even own a donut pan but now I’m super happy with the silicone one I found here.

I’ve made these several times and only forgotten the pumpkin once! I will say, you don’t even know it’s in there, but if you forget it the donuts are really dry. So, don’t be like me.

Yield: 5

Gluten Free Chocolate Chocolate Donuts

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 1/4 cup organic coconut flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Glaze:
  • 1/3 cup gluten-free chocolate chips

instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease a donut baking pan by spraying with oil (I like coconut oil). Make sure the center i coated well so that the donuts won't stick.
  3. Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine. I use my Kitchen Aid stand mixer on low with the wisk attached.
  4. To the dry ingredients, add the wet ingredients, and mix well to form a batter.
  5. Use a spoon to dd the batter to your donut pan to make 5 donuts and spread to smooth. Tap the pan on the counter to smooth out batter and release any air bubbles.
  6. Bake for approximately 30 minutes until donuts are set and pull away slightly from the side of the pan.

  7. Let cool completely before icing.
  8. For glaze: melt 1/3 cup of chocolate chips with a table spoon of non dairy creamer of choice and spread over the donuts. 
  9. Should last a few days in an airtight container. For best results, store in the refrigerator.

NOTES:

Don't skip the pumpkin puree!
Created using The Recipes Generator

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Grain & Gluten Free Peanut Butter Banana Muffins

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These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.

Yeilds 12 muffins

INGREDIENTS:

  • 2 ripe bananas (approx. 1 cup mashed)

  • 2 and 1/4 cup rolled oats

  • 2 eggs

  • 1/2 cup pure maple syrup*

  • 1/2 cup creamy peanut butter**

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened vanilla almond milk

  • 1/2 cup dark chocolate chips

DIRECTIONS:

Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.

Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.

*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.

**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.

You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.

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Grain & Gluten Free Cinnamon Sugar Muffins

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While I’m a huge fan of the double chocolate muffins these are easily my second favorite and my husband’s favorite. I often end up baking both types of muffins for the week because these are so good.

Muffin Ingredients

  • 1/2 cup coconut flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 4 eggs

  • 1/3 cup unsweetened almond or coconut milk (If using coconut milk, use the kind in a carton.)

  • 1/3 cup honey or maple syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon

  • 4 tablespoons honey or maple syrup

  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)

  • 1/4 cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended. I use a mixer or immersion hand blender with the whisk attachment most of the time.

 Method

  1. Preheat your oven to 350°F

  2. Prepare a baking pan with muffin liners. I love the silicone type!

  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.

  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes while you make the topping to allow the coconut flour to absorb the moisture.

  5. Fill muffin liners about 1/4 of the way with batter.

  6. Spoon about a teaspoon or two of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.

  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter. Be careful not to over mix so that it incorporates into the base batter.

  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months. I keep ours in fridge as soon as they are cooled from baking.

Servings 8

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No Bake Choco PB Bars

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Reese's are one of my all time favorite candy bars. This recipe is as close to one as I've gotten without actually making peanut butter cups or just eating a whole bag of miniatures. 

Simple, no bake, and even with the added bonus of whole grain oatmeal packed with fiber.

Makes 1 8x8 pan, 16 squares

Ingredients

Base

1 cup unsalted, natural peanut butter

1/4 cup + 2 Tbsp honey

1 1/4 - 1 1/2 cup old fashioned (rolled) oats 

Topping

1/2 cup vegan semi sweet chocolate chips (you can use regular too of course)

1/4 cup caramel chips (these might be hard to find so you can also sub 1/4 cup peanut butter)

Directions

  1. Line 8x8 baking pan with parchment or wax paper.

  2. In a microwave safe bowl, measure out peanut butter and honey. Microwave in 20 second intervals, stirring between, until fragrant and slightly bubbly.

  3. Stir oatmeal into peanut butter and honey mixture until all combined.

  4. Press peanut butter and oat mixture into pan using a piece of wax paper.

  5. Using the double boiler method, melt chips (or pb and chips) until smooth.

  6. Pour topping over oat mixture in pan and evenly distribute.

  7. Place into fridge for 30 minutes to firm up.

  8. Cut into 16 squares, remove from pan, and devour.

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Quinoa Pizza Bites

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I spend a good chunk of my Sunday in the kitchen running a cooking marathon. These little guys were the result of the most recent success. 

I received an Air Fryer as a gift from my Mr. a few months back and put it to the test as often as I can. The original recipe I found called to make these in the oven but using the air fryer cut the cooking time down significantly and allowed me to use the oven for several batches of apple chips. 

After cooling, I packed 6 of these in a small container for our lunches this week. The recipe made enough for 6 servings ( 2 servings on Monday, Wednesday and Friday.) 

I can also imagine making these for a pitch-in or party. Simple ingredients, plant based, and flavorful. 

Makes 6 servings, Serving Size: 6 bites

Ingredients

1 cup cooked and cooled Quinoa (make sure to rinse it well before you cook it)

2 cups of cooked cauliflower, pureed in a blender

1 flax egg (or you can use a regular egg)

1/4 cup rice flour (I used brown rice flour)

2 Tbsp coconut flour

2 Tbsp pizza sauce

2 tsp onion powder

1 1/2 tsp garlic powder

2 tsp Italian seasoning

1 tsp pink Himalayan sea salt

1/2 tsp ground black pepper

Pizza Sauce for dipping

Directions

1.  If using the oven, preheat to 400° F. If using Air Fryer, make sure your basket is clean and preheat if you'd like. It's not necessary.

2. Mix all ingredients other than dipping sauce in a medium sized bowl using a wooden spoon. If you're up to some fun, use your hands. (But make sure to remove any rings and wash up!)

3. Using a small cookie scoop, scoop onto plate or parchment lined baking tray (if baking in oven).

4. Smooth out balls between your hands gently.

5. If baking, bake for 30 minutes. If air frying, gently place into basket, turn temp to 400 and allow to cook for 10-12 minutes. 

6. Allow to cool for a few minutes before serving with a side of pizza sauce for dunking. 

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Monster Cookie No-Bake Balls

The standard gets an upgrade! I love refueling with these as an afternoon snack and let's be real, that's when the chocolate craving kicks in hard anyways. These were a little difficult to ball up because of the extra goodies thrown in but with patience, you'll get them in something that looks close to mine below.  My secret is to always use a cookie scoop and to use wet hands to smooth out the balls before putting into the fridge or freezer to solidify.

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Makes 14 balls

Ingredients

1/2 C. Quick Oats

1/2 C. Old-Fashioned Oats

1/2 C. Creamy Peanut Butter ( if you only have crunchy, omit peanuts from recipe)

1/4 C. Honey (More if mix seems super dry and won't hold together)

1/4 C. M&Ms ( I had to use regular size since the store I shopped at this week didn't have mini)

1/4 C. Dry Roasted Peanuts

1/4 C. Mini Semi-Sweet Chocolate Chips

1/4 C. Raisins

Dash of Cinnamon

1/2 tsp Vanilla

Directions

  1. Mix all ingredients thoroughly in a big bowl. I use a big metal spoon but you can use your hands if they are clean!

  2. Using a cookie scoop, scoop onto parchment lined cookie tray.

  3. With wet hands, pack and smooth out each scoop of mix.

  4. Place in refrigerator for 1 hour or freezer for 30 mins.

  5. Eat and Enjoy! If you don't devour these, they can be kept in an air tight container in the fridge for up to 7 days.

If these don't disappear, I'd be shocked!

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Choco Cherry Muffin Protein Balls

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In our house, we pack our lunches M-F. This is a new flavor I added to our rotation of simple, fast snacks to pack and eat. We are both major fans of cherry and hope that sharing these will make your healthy eating more fabulous. 

Makes 12 balls. We usually eat 2 at a time.

Ingredients

1/2 C. Quick Oats

1/2 C. Old Fashioned Oats

1/4 C. Almond Butter

1/4 C. Honey

1/2 C. Dried Cherries

1/4 C. Mini Semi-Sweet Chocolate Chips

1/4 tsp. Cinnamon

1/2 tsp. Vanilla Extract

Directions

1. Measure out ingredients and add all to large bowl.

2. Mix together until all ingredients are thoroughly mixed.

3. Line baking tray with parchment paper.

4. Using a cookie scoop, scoop out 12 portions onto cookie sheet. Wet hands and roll scoops of mix to smooth out into balls.

5. Place tray in fridge for 1 hour or more.

6. Eat and enjoy or put into an airtight container for storage for up to 1 week in the fridge.

These types of snacks are very popular around my house. The favorite is peanut butter and chocolate, but these are just as delicious!

Nutrition Info

Choco Cherry No Bake Balls MyFitnessPal.com.png

Choco Cherry No Bake Balls MyFitnessPal.com.png

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Cinnamon Raisin Cloud Bread

Serves 6

Ingredients

3 Large Eggs, Whites and Yolks Separated

1/8 tsp Cream of Tartar

1/4 tsp Cinnamon

1 TBS Honey

3 Small Boxes of Organic Raisins  or 1/4 C.

3 oz. Neufatchel Cheese or Low Fat Cream Cheese, at room temp.(I use a digital scale to weigh mine.)

Directions

  1. If you're like me and always forget to set out ingredients ahead of time when the recipe calls for it, grab your nufatchel and heat it in the microwave for 15-20 seconds. It should not be melted but should no longer be cold.

  2. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or SilPat. Only use one of these two methods. You risk a burnt bottom if you put it on a greased cookie sheet or a bare one. (Also, you're adding fat, and ain't nobody need extra of that!)

  3. In a medium bowl, use a mixer on medium speed to combine the egg yolks, nufatchel, honey and cinnamon. Beat until it is a pale yellow color. (Not extremely pale, but lighter than when you started.) Rinse your beaters and dry them well. The next step is where the magic happens and you need clean beaters.

  4. In a separate metal mixing bowl, combine the egg whites and cream of tartar. Using a mixer on high speed beat until stiff peaks form. If you've never worked with egg whites before, you can tell when you take your beaters out if you have stiff peaks by the way the mixture will stand on it's own. It will look like whipped cream, but trust me, it's not.

  5. VERY GENTLY, mix the egg yolk mixture into the egg whites until just combined. Do not over mix or you will deflate the whites and your bread will turn out like water or crackers.

  6. Using a big spoon make 6 heaping piles of mixture on the cookie sheet. Work quickly. The longer you take, the more you risk deflating the mix. Once you have all 6 piles, top with raisins.

  7. Bake for 30 minutes. Remove from oven. Let sit on pan for 2-3 minutes to cool only slightly. Transfer directly to cooling rack using a spatula. Allow to cool until you want to enjoy them. Store leftovers in an air tight container and consume within 5 days. Seriously, you'll want to eat them all right now though.

If you want to re-crisp the bread, you can pop it into a toaster oven for a few minutes but make sure you watch it so it doesn't burn.

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Egg White Muffins - Version 2

Egg White “Muffins”

Yield: Makes 12 full size muffins

Ingredients:

·2 regular cartons 100% pure liquid egg whites (or 1 large carton- I buy a 6 pack of regular cartons at Costco)

·Vegetables of your choice- Suggest spinach, multi-colored bell peppers, mushrooms, and/or onions

·Pepper

·Garlic and/or Onion Powder

Directions 

(Easy Peasy!)

1.Grease a muffin tin with olive oil spray

2.Fill each muffin compartment with chopped vegetables

3.Sprinkle with pepper, onion powder, and garlic powder

4.Fill each compartment to the top with egg whites

5.Bake at 350 for 20-25 minutes

Bonus Tips

·These can be eaten by themselves or you can put them on a whole wheat English muffin or whole wheat mini-bagel and create a breakfast sandwich

·If you want to jazz it up more, top with some Tabasco or melt cheese over top

·Store 2 muffins in each Ziploc bag. Stays fresh for 7 days in the fridge.

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Vegetable Egg Muffins - Version 1

These make breakfast on the go just that much faster. Could I get something similar on my way to work at that popular coffee stop that everyone loves? Sure. However, since I'm not 100% sure that there aren't any preservatives or extra ingredients, I'd much rather make up a batch of these on a Sunday afternoon for the week ahead.

Prep Time: 10 Mins Cook Time: 15-20 Mins Yields: 6 servings, 2 muffins each

Ingredients 1 dozen eggs 3 green onions, chopped 1 medium red bell pepper, diced 10 oz fresh baby spinach, finely chopped Salt, to taste Pepper, to taste Mrs. Dash Garlic Blend, to taste

Directions

  1. Preheat oven to 375°F. Spray 12 well muffin tin with non stick cooking spray or line with paper baking cups. I find that using the silicone baking cups works best after several trial runs.
  2. Crack all eggs into a large bowl. Whisk until eggs are all blended. Add green onions, bell pepper, spinach, and seasonings. Whisk to blend together.
  3. Pour into muffin tins, wells will be quite full. Bake for 15-20 minutes until a toothpick inserted into center comes out clean.

21 Day Fix Equivalents 1 Red 1 Green

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Cottage Cheese & Fruit

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
½ cup low-fat (1%) cottage cheese
3 medium strawberries, sliced or other fruit of choice.
Preparation:
1. Place cottage cheese in a medium serving bowl.
2. Top with strawberries or fruit of choice

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