Healthy Peanut Butter Chocolate Chip Muffins
Ingredients
Ingredients:
- 3/4 cup whole wheat flour
- 1/2 cup whole wheat white flour or all-purpose
- 1 cup oats rolled or quick-cooking
- 1/4 cup wheat bran
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1/4 cup brown sugar
- 1/3 cup honey
- 1 cup peanut butter or reduce to ½ cup to lower calories
- 1/2 cup greek yogurt
- 1 eggs
- 1 teaspoon vanilla extract
- 7/8 cup milk I used whole milk
- 1/3 cup chocolate chips
Instructions
Instructions
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Preheat oven to 375° and line or spray 15 muffin cups. [I actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky)
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In a large bowl whisk together flours, oats, bran, soda, baking powder, and salt. Set aside.
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In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
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Fold the flour mixture into the wet mixture and mix until few lumps remain. Fold in chocolate chips being careful not to overmix. Two or three folds should do it.
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Scoop the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
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Let the muffins sit out for 15 minutes prior to baking (or you can skip this step).
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Bake 12-15 minutes or until a toothpick comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
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Let cool 2 minutes in tins until quickly removing the muffins to cool completely on a wire rack.
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Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.
Recipe Notes
Notes: Recipe adapted from A Kitchen Addiction. Found via The Cooking Actress
Dark Chocolate Peanut Butter Granola Bites
Ingredients
Ingredients
- 2 cups old-fashioned oats
- cup shredded coconut
- 1 cup roasted almonds
- cup creamy peanut butter
- cup honey
- cup coconut oil
- cup unsweetened cocoa powder
- cup dark chocolate chips
- 1 teaspoon vanilla extract
- teaspoon coarse salt
Instructions
Directions
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Place the oats in the bowl of a food processor. Pulse until ground into small pieces. Add in the coconut and almonds and continue to pulse until finely ground. Transfer to a medium mixing bowl.
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In a medium saucepan, combine the peanut butter, honey, coconut oil, cocoa powder, and chocolate chips. Heat over medium heat until the mixture is smooth and the chocolate chips are completely melted. Remove from the heat and stir in the vanilla and salt. Pour the mixture into the bowl with the oat mixture and stir together until well incorporated.
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Scoop the mixture in 1½-2 tablespoon dollops onto a baking sheet. Let sit for a few minutes until slightly more firm and then roll into balls. Once the balls are formed, chill in the refrigerator until firmly set, about 1-2 hours.
*Notes:
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Quick cooking oats can be used in place of old fashioned – just skip the pulsing step because they are already more finely ground. If you prefer, you can enhance the coconut flavor by toasting the coconut and using regular (non-refined) coconut oil. If you want to dial down the coconut, skip the toasting and use refined coconut oil. If you have raw almonds, toast them lightly in a skillet to enhance the flavor.
Recipe Notes
*Notes: Quick cooking oats can be used in place of old fashioned – just skip the pulsing step because they are already more finely ground. If you prefer, you can enhance the coconut flavor by toasting the coconut and using regular (non-refined) coconut oil. If you want to dial down the coconut, skip the toasting and use refined coconut oil. If you have raw almonds, toast them lightly in a skillet to enhance the flavor.
Dairy-Free Spinach and Cheese Omelette
Ingredients
INGREDIENTS
- 4 large organic eggs
- ⅓ cup of dairy-free cheese
- 1 small onion
- 1 tbsp of chives optional
- ⅓ cup chopped baby spinach
- ½ tsp of black pepper
- salt substitute or to taste
- 2 tbsp of coconut oil
Seasoning
- 1/4 teaspoon black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp oregano
- 1 tbsp parsley flakes
- a pinch of your fav. salt substitute optional
Instructions
INSTRUCTIONS
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Crack each eggs in a medium size bowl.
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Add salt, black pepper, half a tablespoon of the chopped chives with a small amount of the dairy free cheese (just less than ¼ as the rest will go on the omelette) in the bowl.
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Whisk all of the ingredients together and set aside.
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Meanwhile melt a tablespoon of coconut oil in a medium size frying pan on low-medium heat.
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Add the chopped onions and baby spinach, and sautee until they become soft and translucent.
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Once veggies are done transfer them into the bowl with the eggs, giving the mixture another whisk.
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Add a little more coconut oil to pan and pour the egg mixture into the frying pan to cook for a few minutes until almost set.
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While the egg begins to set, carefully lift the sides of the egg mixture. Do this until the top of the omelette becomes firm/set.
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Sprinkle grated cheese on the omelette.
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Use an egg lifter to fold the omelette in half
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10. Allow the omelette to cook until it's lightly browned.
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11. Serve immediately!
Recipe Notes
Recipe adapted from: That Girl Cooks healthy
Almond Waffles
Ingredients
INGREDIENTS
- 2 cups ground almond flour (such as Bob’s Red Mill or Honeyville)
- 1 cup tapioca starch/flour (such as Bob’s Red Mill)
- 1 Tbsp. + 1 tsp. baking powder (such as Hain Pure Foods)
- 2 large organic eggs (may substitute 2 Tbsp. flax meal + 6 Tbsp. warm water)
- 1 cup almond milk
- 2 tsp. apple cider vinegar (such as Bragg’s)
- ¼ cup maple syrup
- 1 tsp. vanilla (such as Simply Organic)
- ½ cup almond oil or coconut oil (melted)
OPTIONAL ADD-INS:
- 1/2 tsp cinnamon
- 1/4 cup dairy-free chocolate chips
- 1/4 cup chopped bananas or other fresh fruit
Instructions
INSTRUCTIONS
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Preheat waffle iron according to manufacturer’s directions.
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In a large bowl, combine almond flour, (such as Bob’s Red Mill or Honeyville) tapioca starch (such as Bob’s Red Mill) and baking powder (such as Hain Pure Foods). Whisk or stir to combine well.
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In a small bowl or coffee cup, whisk together flax meal and warm water or eggs. Set aside until thick and egg-like.
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In a small bowl combine almond milk and apple cider vinegar (such as Bragg’s). Allow to sit while you melt the coconut oil on the stove or in the microwave.
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To the almond milk and ACV mixture, add eggs or flax meal, maple syrup, vanilla (such as Simply Organic) and finally, the almond oil or melted coconut oil. Whisk well to combine and quickly add to dry ingredients if using coconut oil (because coconut oil will start to harden and clump if you don’t)
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Stir batter just until combined.
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Using a ¼ cup scoop (or size recommended by manufacturer), pour batter onto preheated waffle iron and cook until golden brown.
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Serve with pure maple syrup or your favorite topping
Recipe Notes
Cooled waffles can be stored in a covered container or in a zip-lock bag on the counter for up to 2 days. May also be frozen for longer storage. Reheat frozen waffles in a waffle iron set to low heat.
Recipe adapted from: The Real Foods
Cauliflower Bagel Sandwiches
Going easy on the bread has never been easy for me. Even during my 7-day detox, it was really hard to not eat bread. Every day I found myself craving bread. But ever since I got my hands on this cauliflower bagel recipe it’s no problem at all. When I don’t want to eat bread, I just whip up a batch of these babies. They are superb right out of the oven! For an added kick, make your own paleo mayo with this recipe.
Ingredients
Ingredients
- Serves 4
- 1 small head cauliflower (Cut into small florets. should yield 3 cups of cauliflower rice)
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 2 organic eggs
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt or salt substitute (optional)
- ¼ teaspoon baking powder
- Pinch of ground black pepper
- Poppy seeds (sesame seeds, minced garlic or minced onion for topping)
- 4 slices Natural No Antibiotics Ever Mesquite Smoked Turkey Breast
- 1/2 cup baby spinach leaves or lettuce of choice
- 4 slices of My Life or other dairy free cheese
- 4 tablespoons paleo mayo
Instructions
Directions
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In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
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In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
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Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.
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4.Take out the fridge and give it another good stir.
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Preheat oven to 400° and line a baking sheet with parchment paper and lightly grease with olive oil.
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Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
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Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife make a big hole in the middle of each bun.
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Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
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Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
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10. Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
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11. Once peeled off parchment paper cut the cauliflower bagels in half
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12. Add 1 slice of Smoked Turkey Breast and 1 slice of cheese to bottom half of eachbagel
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13. Place bottoms on pan with parchment paper and place under broiler for 1 minute to melt cheese.
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14. Remove from oven and spread top of with mayo if desired, then top the other cauliflower bagel half.
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15. Divide the spinach or lettuce between 4 bagels.
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16. Serve immediately.
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Store leftovers in an airtight container in the fridge for about 2 days, or the freezer for about 7 days. To reheat, wrap tightly in foil while and pop in the oven until warm. If frozen let thaw before putting in the oven.
Recipe Notes
Store leftovers in an airtight container in the fridge for about 2 days, or the freezer for about 7 days. To reheat, wrap tightly in foil while and pop in the oven until warm. If frozen let thaw before putting into the oven.
Make your own paleo mayo with this recipe.
Recipe adapted from: The Iron You
Cauliflower bagels inspired by Lexi’s Clean Kitchen
Image from: Lexi's Clean Kitchen
Simple Homemade Mayo
I never realized how easy making my own mayo could be. This recipe is an easy, healthy way to spice up any sandwich. Try it for yourself!
Ingredients
Ingredients
- 1 whole fresh large or extra-large egg taken straight out of the fridge
- 2-3 tsp fresh lime or lemon juice or vinegar of your choice
- 1/4 tsp Himalayan salt
- 1 cup extra-light tasting olive oil
- OPTIONAL ADD-INS
- 1/4 tsp ground black pepper
- 1 tbsp Dijon mustard
- 1 garlic clove peeled and coarsely chopped
EQUIPMENT NEEDED
- An immersion blender
- A tall narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A 500ml one pint wide mouth Mason type jar works wonders for this.
Instructions
Instructions
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Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
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Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
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Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
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After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
Recipe Notes
Recipe Notes:
About the oil, it's VERY IMPORTANT THAT YOU USE LIGHT TASTING OLIVE OIL and NOT full flavor. Full flavor is way too strong and will give your mayo an unpleasant bitter taste! You could, however, sub avocado, macadamia, almond or walnut oil for some (or all) of the light tasting olive oil.
It's also important to use the proper equipment, as described.
Recipe and image adapted from: The Healthy Foodie
Egg Muffin Cups
These healthy muffin cups are amazing! They have less than 60 calories, and are downright delicious. I usually make 6 to 12 at a time.
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/4 whole red pepper finely chopped
- 2 cups baby spinach - roughly chopped measured/packed before chopping
- 1/2 bunch chopped asparagus with bottom stems removed
- 1 clove minced garlic
- 5 organic eggs
Seasoning
- 1/2 teaspoon black pepper divided
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/2 tbsp oregano
- 1 tbsp parsley flakes
- Salt substitute (optional)
Instructions
Directions
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Preheat oven to 350 degrees.
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Scramble eggs in a bowl and set aside
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Grease a non-stick muffin pan with olive oil or olive oil cooking spray and set aside.
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Combine seasonings
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Add 1/2 tablespoon olive oil to skillet and heat for 1-2 minutes.
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Add chopped red pepper, spinach and asparagus to skillet
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Sprinkle with half the seasonings
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Saute 5-6 minutes, or until vegetables are tender
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Add in minced garlic.
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10. Remove from heat.
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11. Combine eggs and cooked vegetables
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12. Pour the egg/vegetable mixture evenly into the prepared muffin pan.
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13. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
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14. Cool slightly and serve immediately!
Recipe Notes
Store leftovers in an airtight container in the fridge for about 4 days, or the freezer for about 7 days. To reheat, pop them in the microwave until warm. Recipe adapted from: Show Me the Yummy and Super Healthy Kids. Image from Super Healthy Kids.
French Toast
I found this little gem after starting my first detox. I read about Dr. Alejandro Junger’s detox regimen, and thought it was awesome. HIs recipes are also delicious. This recipe was adapted from Dr. Junger’s French toast recipe, and it is delicious!
Ingredients
Ingredients
- 4 pasture-raised eggs
- 1/2 cup unsweetened coconut milk
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground clove
- 1/2 tsp freshly ground nutmeg
- 1/4 cup cup coconut oil
- 2 to 3 slices gluten-free bread
Instructions
Directions
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Whisk eggs, coconut milk and spices in a large shallow dish.
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Heat a few tablespoons of coconut oil in a large skillet or griddle over medium heat an
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While the skillet warms, add bread into the egg mixture 1 slice at a time. Allow both sides to absorb a lot of the moisture.
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Carefully transfer the bread slices onto the skillet and cook until golden brown.
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Once cooked through, cut each slice of bread in half, top with favorite syrup or natural toppings
Recipe Notes
This recipe was adapted from: Dr. Junger’s French toast recipe
Almond Pancakes
Pancakes are one of my favorite breakfasts. I had a craving for pancakes during my first cleanse, and I’m glad I found this easy, delicious almond pancake recipe. These pancakes certainly satisfied my craving. Cleansing or trying to lose weight? Skip the commercial syrup and top with pure, all-natural maple syrup or other natural toppings.
Ingredients
Ingredients
- 1.5 cups Almond Flour
- 3 organic eggs
- 1 cup water or milk (unsweetened almond or coconut milk)
- Optional: spices like cinnamon and nutmeg vanilla, blueberries or other flavors
Instructions
Instructions
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Mix all ingredients in a medium sized bowl until batter is a pourable consistency.
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Make one test pancake to check for desired thickness and texture.
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Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side
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Enjoy!
Recipe Notes
Recipe adapted from: Wellness Mama