Paleo Apple Cinnamon Muffins

I am really enjoying learning how to bake paleo & gluten free! We all loved these! They are moist, sweet, & quite filling! The best part is the crunchy top!

Recipe adapted from http://www.texanerin.com
Recipe makes 12 muffins
1 muffin = 250 calories

Muffins ingredients-
2 cups finely ground almond flour
1/4 cup coconut flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 eggs
2/3 cup honey
1 tsp vanilla extract
1/2 cup nonfat plain greek yogurt
1 1/2 cups peeled & diced apples

Struesel Ingredients-
1/4 cup almond meal
1 tsp coconut flour
1 tsp ground cinnamon
1 tbsp room temperature coconut oil
1 tbsp maple syrup
2 tbsp chopped pecans

In a medium sized bowl whisk together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, ginger, & nutmeg.

In a large bowl whisk together eggs, honey, vanilla, & greek yogurt.

Add dry ingredients into wet ingredients & stir until combined. Do not over stir.

Fold in diced apples.

In a small bowl stir together all of the struesel ingredients.

Pour batter into a muffin pan that has been prepped with coconut oil.

Sprinkle struesel on top.

Bake in a preheated 425 degree oven for 5 minutes. Reduce heat to 350 & continue baking another 10-15 minutes.
Let cool in pan before attempting to remove them because they will fall apart.

Enjoy!

Blueberry Baked Protein Donuts

These turned out really tasty & I whipped them up while my coffee brewed! I may add some lemon zest next time I make them because I love that combination, but this recipe is a keeper!

Recipe adapted from http://www.southerninlaw.com

Recipe makes 6 donuts
1 donut = 78 calories

Ingredients-
1/3 cup old fashioned oats
3 tbsp almond flour
2 tbsp Designer Whey Vanilla Protien Powder
2 tbsp truvia
1/2 tsp baking powder
1 large egg
2 egg whites
2 tsp vanilla extract
1/3 cup frozen or fresh blueberries

Using a food processor grind your oats into an oat flour.

Whisk together oat flour, almond flour, protein powder, truvia, & baking powder.

Add egg, egg whites, & vanilla extract. Whisk well until combined.

Stir in blueberries.

Scoop batter into a donut pan that has been sprayed with non stick cooking spray.

Bake in a preheated 350 degree oven for 10-12 minutes. Let cool in the pan before removing.

Enjoy!

Low Carb Peanut Butter Chia Seed Cookies

These are a nice little sweet treat! My 2 year old loved them & ate 3 in a row!

Recipe adapted from http://www.undressedskeleton.tumblr.com

Recipe makes about 20 small cookies
1 cookie = 37 calories

Ingredients-
1 cup pb2 powdered peanut butter
1/2 cup finely ground almond flour
1/3 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1/2 tsp baking powder
1 tbsp stevia
1 tbsp chia seeds

Stir together all ingredients until fully combined.

Drop by the tbsp onto a parchment paper lined baking sheet. Use a fork to press cookies down & make a criss cross pattern on the top.

Bake in a preheated 350 degree oven for about 10 minutes.

Enjoy!

Paleo Chicken Broccoli Casserole

I was worried that this was going to be bland, but it wasn’t at all! It actually had a lot of flavor, & we really enjoyed it!

Recipe adapted from http://www.grassfedgirl.com

Recipe makes 8 servings
1 serving = 177 calories

Ingredients-
1 lb skinless boneless chicken breasts
1 tbsp coconut oil
1 large yellow onion diced
8 oz sliced mushrooms
4 cups fresh broccoli florets
1 cup chicken broth
1 cup full fat coconut milk
2 eggs
Salt & pepper to taste

Cook & shred chicken breasts. I boiled mine in heavily salted water, but you can use whatever method you prefer.

Steam broccoli until just cooked but still a bit firm.

Melt coconut oil in a skillet. Saute onion & season with salt & pepper.

Add mushrooms & cook until soft.

Stir together chicken, broccoli, onions, & mushrooms. Spread out in a 13×9 pan.

Whisk together chicken broth, coconut milk, eggs, & a generous pinch of salt & pepper.

Pour mixture over chicken, broccoli, onions, & mushrooms.

Cover with foil & bake in a preheated 350 degree oven for 30 minutes. Remove foil & bake for an additional 15 minutes.
Let sit for 10 minutes before serving.

Enjoy!

Garlic & Rosemary Grilled Pork Tenderloin

This turned out tender & juicy along with having really nice flavor! It was really quick & easy to make also!

Recipe adapted from http://www.thegunnysack.com

Recipe makes 10 servings
1 serving = 68 calories

Ingredients-
1 lb lean pork tenderloin
4 cloves garlic minced
1 tbsp olive oil
2 tsp dried rosemary.

In a small bowl stir together olive oil, garlic, & rosemary.

Place pork tenderloin in a large ziploc bag. Pour oil & spice mixture into the bag. Press as much air out of the bag as you can & seal. Rub the oil & spices into the pork. Put in the fridge & let marinate at least 4 hours.

Grill until cooked thoroughly on medium low setting. Let sit 10 minutes before slicing.

Enjoy!

Grilled Bacon & Brussel Sprout Skewers

These were delicious! I will be making these again! They were a bit of work, but so worth it!

Recipe adapted from http://www.popsugar.com

Recipe makes 5 servings
1 serving = 71 calories

Ingredients-
1/2 lb baby brussel sprouts
10 slices center cut bacon
Seasoning salt & pepper to taste

Fry bacon until cooked but still soft & pliable.

Cut off the tough ends of brussel sprouts. Add to the pan with bacon grease in it. Season & cook until soft.

Put into a bowl & let cool to the point that you can handle them without burning your fingers.

Assemble skewers with bacon wrapped around brussel sprouts.

Place on a hot grill & cook until nice & crispy.

Enjoy!

Parmesan Roasted Tomatoes

These were pretty good & super easy to make! I ate them with a fork & knife but my husband just popped them whole into his mouth!

Recipe adapted from http://www.rasamalaysia.com

Recipe makes 12 servings
1 serving = 41 calories

Ingredients-
6 roma tomatoes
1 tbsp olive oil
1/2 cup shredded parmesan
Pepper

Cut tomatoes in half & cut off any pointy ends that will cause the tomato halve not to sit flat. Pour olive oil over tomato halves & toss to coat.

Lay tomato halves out on a parchment paper lined baking sheet.

Put parmesan cheese on top of tomato halves. Sprinkle with pepper.

Bake in a preheated 425 degree oven for about 15 minutes.

Enjoy!

Kale Pizza Crust

I have made zucchini & cauliflower crusts before that we really liked, but this was the easiest & held together the best. It didn’t get soggy like the others can. The flavor was really good too! My husband wants me to make some for the guys he works with to show them how good a kale crust can be! (He wasn’t too excited about a kale crust until he tasted it!)

Recipe adapted from http://www.sweetashoney.co.nz

Recipe makes 2 mini pizzas
1 mini pizza crust = 350 calories (does not include sauce, cheese, or toppings)

Ingredients-
4 cups chopped kale
2 eggs
2/3 cup gluten free panko bread crumbs
1 cup shredded parmesan

Put all ingredients into a food processor.

Blend until firm dough forms.

Press into 2 circles on a parchment or silpat lined baking sheet. Mine were about 1/4″-1/2″ thick.

Bake in a preheated 350 degree oven for 15 minutes.

Add toppings.

Bake for another 5 minutes or until cheese is melted.

Enjoy!

NoLow Carb Frozen Cheesecake Bites

These are such a yummy treat! They really taste like cheesecake!

Recipe adapted from http://www.lowcarblayla.blogspot.com

Recipe makes about 38 bites
1 bite = 34 calories

Ingredients-
8 oz cream cheese softened
1/2 cup butter softened
3/4 cup stevia(I used Sweet Additions powdered stevia from Aldi)
1 tsp vanilla extract

Beat all ingredients with a hand held mixer on high until smooth & fluffy.
Drop by the spoonful onto a parchment or wax paper lined baking sheet. (I used a piping bag, but it isn’t really necessary)
Freeze for at least 2 hours & store in your freezer.

Enjoy!

Creamy Garlic Mashed Cauliflower

I don’t know if I could trick anyone into thinking these are mashed potatoes, but they are pretty darn good! They aren’t as dense as mashed potatoes, but still have a good consistency.

Recipe adapted from http://www.aheadofthyme.com

Recipe makes 6 servings
1 serving = about 1/2 cup = 87 calories

Ingredients-
1 medium head of cauliflower
2 cloves of garlic minced
2 tbsp butter
1-3 tbsp 1% milk
1/4 cup shredded parmesan
Salt & pepper to taste

Add cauliflower florets to a large pot of heavily salted water. Bring to a boil, reduce heat to medium, & continue cooking for about 15 minutes.

Meanwhile in a pan over medium heat melt butter & saute garlic for about 2 minutes. Set aside.

Blend cooked cauliflower, sauteed garlic & butter, parmesan, & 1 tbsp milk in a food processor. Add more milk if it is too thick. Add salt & pepper to taste.

Enjoy!