Showing posts tagged with “recipe”


Ingredients
⅔ cup raw almonds
⅔ cup dates, chopped and pitted
⅔ cup Honeynut Cheerios*
2-4 Tbsp milk
1 cup full fat plain yogurt
½ - ¾ cup pumpkin puree
½ tsp cinnamon
½ tsp vanilla
2 - 4 Tbsp maple syrup


Instructions
In a food processor, combine the almonds, dates and cheerios and process until well ground.
Add just enough milk for the mixture to come together into a ball (i’d start with 2 Tbsp and add more if it’s still too dry).
Press mixture into 12 mini muffin tins.
In a small bowl, combine the yogurt, pumpkin (start with ½ cup and add more for stronger pumpkin flavor), cinnamon and vanilla and mix well.
Add maple syrup until desired sweetness is reached (start with 2 Tbsp and add more if needed, keeping in mind the crust will be sweet).
Spoon mixture into muffin tins on top of crust.
Freeze for at least 4 hours, then use a knife to remove from muffin tins. Store in a container in the freezer.


Notes
When I made these, I poured the yogurt mixture into an ice cream maker first, then pressed into the muffin tins, but I don’t think that’s a necessary step. If you don’t have Honeynut Cheerios, you could try adding a couple of graham crackers instead…or even ⅓ cup of oats (just keep in mind it’ll be less sweet)
Ingredients
  • ⅔ cup raw almonds
  • ⅔ cup dates, chopped and pitted
  • ⅔ cup Honeynut Cheerios*
  • 2-4 Tbsp milk
  • 1 cup full fat plain yogurt
  • ½ - ¾ cup pumpkin puree
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • 2 - 4 Tbsp maple syrup
Instructions
  1. In a food processor, combine the almonds, dates and cheerios and process until well ground.
  2. Add just enough milk for the mixture to come together into a ball (i’d start with 2 Tbsp and add more if it’s still too dry).
  3. Press mixture into 12 mini muffin tins.
  4. In a small bowl, combine the yogurt, pumpkin (start with ½ cup and add more for stronger pumpkin flavor), cinnamon and vanilla and mix well.
  5. Add maple syrup until desired sweetness is reached (start with 2 Tbsp and add more if needed, keeping in mind the crust will be sweet).
  6. Spoon mixture into muffin tins on top of crust.
  7. Freeze for at least 4 hours, then use a knife to remove from muffin tins. Store in a container in the freezer.
Notes
When I made these, I poured the yogurt mixture into an ice cream maker first, then pressed into the muffin tins, but I don’t think that’s a necessary step. If you don’t have Honeynut Cheerios, you could try adding a couple of graham crackers instead…or even ⅓ cup of oats (just keep in mind it’ll be less sweet)
1/4 cup plus 1 tbsp cocoa powder (25g)
nunaturals vanilla drops to taste, or 2 tbsp liquid sweetener (such as pure maple syrup or agave)
1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
1/8 tsp cinnamon (and optional pinch pumpkin pie spice)
Stir first three ingredients together until it makes a sauce (If using the stevia version, you might want to add a little extra oil for a thinner consistency). Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.
    • 1/4 cup plus 1 tbsp cocoa powder (25g)
    • nunaturals vanilla drops to taste, or 2 tbsp liquid sweetener (such as pure maple syrup or agave)
    • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
    • 2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
    • 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
    • 1/8 tsp cinnamon (and optional pinch pumpkin pie spice)

Stir first three ingredients together until it makes a sauce (If using the stevia version, you might want to add a little extra oil for a thinner consistency). Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.

thestrangechef:

Coffee and Walnut Baked Porridge with a Cool Coffee Sauce
Serves 1
Coffee and walnut always reminds me of my great-grandmother - she absolutely loved the cake, and if anyone was stuck for a birthday gift, you knew what to make. Luckily, the same tastes extended to my grandmother, so that’s what my sister and I made for her as a birthday gift this year, too. 
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thestrangechef:

Coffee and Walnut Baked Porridge with a Cool Coffee Sauce

Serves 1

Coffee and walnut always reminds me of my great-grandmother - she absolutely loved the cake, and if anyone was stuck for a birthday gift, you knew what to make. Luckily, the same tastes extended to my grandmother, so that’s what my sister and I made for her as a birthday gift this year, too. 

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(Source: thestrangechef)

dizzymaiden:

Strawberry Creme Truffles with only 5 ingredients:

For the filling:
For the chocolate:

have fun!

piecesinprogress:

I love omelets! They’re protein packed, customizable to exactly what I feel like enjoying, and if I mess it up, well, then I’m in for one seriously delicious plate of scrambled eggs haha! I like to start with a mix of 1 whole regular egg and a mess of carton egg whites to get a good mix of fat and protein (want them fluffy? add a splash of water & beat them before cooking). I hope this list of 54 possible fillings inspires you to get creative and think beyond the carton haha.
Here’s my top 5 favorite combinations:
The Chinese Take-Out: healthy fried rice (recipe on my instagram) with added zucchini, green beans, and broccoli (cook the veggies with the fried rice then use the loaded rice as your filling)
Inside-Out Burrito: black beans, cheddar cheese, fresh cilantro, peppers, tomatoes, chipotle blend seasoning
Italy Calling: mozzarella, parmesan, zucchini, cherry tomatoes, extra garlic, fresh chopped basil
Green Machine: spinach, peas, asparagus, shaved brussels sprouts, goat cheese, dried rosemary
The All American: potatoes, American cheese, spinach, mushrooms, & a little bit of garlic powder
For more gluten free, healthy recipes & guides like this, check out my new domain here!

piecesinprogress:

I love omelets! They’re protein packed, customizable to exactly what I feel like enjoying, and if I mess it up, well, then I’m in for one seriously delicious plate of scrambled eggs haha! I like to start with a mix of 1 whole regular egg and a mess of carton egg whites to get a good mix of fat and protein (want them fluffy? add a splash of water & beat them before cooking). I hope this list of 54 possible fillings inspires you to get creative and think beyond the carton haha.

Here’s my top 5 favorite combinations:

  • The Chinese Take-Out: healthy fried rice (recipe on my instagram) with added zucchini, green beans, and broccoli (cook the veggies with the fried rice then use the loaded rice as your filling)
  • Inside-Out Burrito: black beans, cheddar cheese, fresh cilantro, peppers, tomatoes, chipotle blend seasoning
  • Italy Calling: mozzarella, parmesan, zucchini, cherry tomatoes, extra garlic, fresh chopped basil
  • Green Machine: spinach, peas, asparagus, shaved brussels sprouts, goat cheese, dried rosemary
  • The All American: potatoes, American cheese, spinach, mushrooms, & a little bit of garlic powder

For more gluten free, healthy recipes & guides like this, check out my new domain here!

fattributes:

Fruit Salsa and Cinnamon Chips
the very best gluten free pancakes!
Ingredients
1 cup gluten-free flour mixture*2 teaspoons baking powder1 teaspoon cinnamon1 pinch sea salt1/4 cup unsweetened applesauce1 cup unsweetened almond milk1 teaspoon vanilla extract1 tablespoon agave nectar
Directions
1. In a medium bowl, whisk together all of the dry ingredients.
2. Add the rest of the ingredients and whisk until well combined.
3. Heat a griddle or pan on your stove over medium heat, and cook the pancakes as you would normally!
4. Serve with whatever toppings you wish. I love topping mine with jusssst a bit of ghee, coconut oil, and sea salt. Then I drizzle over some more agave nectar and add fresh blackberries. Delicious!

the very best gluten free pancakes!

Ingredients

1 cup gluten-free flour mixture*
2 teaspoons baking powder
1 teaspoon cinnamon
1 pinch sea salt
1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon agave nectar

Directions

1. In a medium bowl, whisk together all of the dry ingredients.

2. Add the rest of the ingredients and whisk until well combined.

3. Heat a griddle or pan on your stove over medium heat, and cook the pancakes as you would normally!

4. Serve with whatever toppings you wish. I love topping mine with jusssst a bit of ghee, coconut oil, and sea salt. Then I drizzle over some more agave nectar and add fresh blackberries. Delicious!

vegan avocado mint chocolate chip ice cream 

ingredients:
3 medium hass avocados, pitted
2 medium bananas
1/2 cup coconut butter (you can sub in coconut oil if you’d like)
1/2 cup coconut milk
4 tablespoons agave nectar
2 tablespoons peppermint extract
small handful mint leaves
handful vegan carob chips (I used mini chips!)
directions:
1.
place all ingredients (except carob chips) into a blender. mix until smooth.
2. transfer to a large bowl. add carob chips. mix with wooden spoon until well combined.
3. place in freezer to set.
4. give a good stir every half hour or so until you reach your desired consistency. enjoy!

(Source: blog.freepeople.com)

fattributes:

Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice

levanna:

leevesandberries:

Some days are made for warm hours stretched beneath the sunshine and some days are made for cozy blankets, long movies and fresh baked brownies. We definitely had one of the latter days here in Texas yesterday. You may have seen some jokes like this floating around Facebook and Reddit which are all too true as well as funny. 

The sound of sleet tapping on my window and the chill seeping underneath the door had me reaching for a hot cup of coffee and this brownie recipe in no time. While these brownies don’t have any flour and refined sugar in them you will still find them to have a dense, cake-y and chocolate-y texture and flavor. Don’t be surprised if you find yourself reaching for this recipe time and time again : )

Almond & Cocoa Brownies

  • 1/4 a cup of ghee or butter, melted
  • 1/4 a cup of cold pressed coconut oil, melted
  • 1/2 of a cup of local honey 
  • 1 tbsp of vanilla
  • 3 pastured eggs
  • 1 cup of almond flour
  • 1/2 cup of cocoa powder, sifted
  • 1/4 tsp of baking soda or baking powder
  • 1/4 tsp of fine grain sea salt
  • a handful or two of dark chocolate chips (dairy free if required) 
  • sea salt for garnish ( optional)

Method:

  1. Preheat oven to 350 F.
  2. In a food processor or in a large bowl mix together all of your wet ingredients until well combined.
  3. Next, pour in all of your dry ingredients except the chocolate chips. Mix very well until smooth.
  4. Stir in half the amount of chocolate chips you are using, set aside the other half.
  5. Pour batter into a greased 8x8 inch pan. 
  6. Half way through cooking time sprinkle the rest of the your chocolate chips on top of the brownies.
  7. Bake for 30 min or until a toothpick inserted into the center comes out clean. Please remember that all ovens cook differently so check your brownies occasionally because almond flour is prone to burn. As always, cooking time can vary by oven.
  8. Sprinkle with a whisper of sea salt directly after removing from the oven if you enjoy a little saltiness to balance out sweetness. 
  9. Allow to cool for 15-20 minutes before cutting and serving. 

Gorgeous and paleo.

brittgettinfit:

Oatmeal Breakfast Cookie
Ingredients
  • ¼ cup Oats
  • 2 Tbls whole wheat flour
  • ¼ tsp baking powder
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • 1 Tbls maple syrup (I use sugar free)
  • 3 Tbls vanilla Greek yogurt (I used Chobani Non-Fat)
  • 1 Tbls chocolate chips
  • 1 Tbls chopped nuts
Instructions
  1. Stir everything together in a bowl until everything is combined. Place in the center of a small microwave plate. The mixture will be pretty wet, this is not something you can really do with your hands. Gently press down, just slightly. Microwave for 60-70 seconds. Your cookie is done when it springs back, and is no longer sticky on top. Enjoy warm for gooey chocolate!