These easy no bake energy bites are a great healthy snack for both kids & adults...I found this recipe at two peas and their pod .
Yield: 12-14 INGREDIENTS:
1 cup old-fashioned rolled oats (or gluten-free oats)
1/4 cup ground flaxseed meal
2 tablespoons chia seeds
1/4 teaspoon ground cinnamon
A pinch of sea salt
1/2 cup creamy almond butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract, optional
1/4 cup dried blueberries
1/4 cup sweetened flaked coconut
In a large bowl, combine oats, ground flaxseed, chia seeds, cinnamon, & salt.
Place the almond butter in a small microwave safe bowl. Heat in the microwave for 20-30 seconds or until slightly melted. Stir until smooth.
Add the honey, vanilla & coconut extract, if using, to the melted almond butter. Stir until smoothed. Pour over the oat mixture and stir until well combined. Stir in the dried blueberries & coconut.
Roll the mixture into small balls, about 1-2 tablespoons per ball. Place in an airtight container and keep refrigerated for up to 2 weeks. You can also keep the balls in the freezer for up to 1 month.
Overnight Baked French Toast For The Holidays
Makes: 12 Servings Ingredients: 6 eggs 1 cup whole milk 6 Tbl brown sugar 2-3 Tbl cold butter 1 1/2 tsp Saveur Cinnamon Spice 1 loaf sour dough or french bread, cut up into chunks 6 large eggs 1 Tbl vanilla pure extract Topping: 4 Tbl packed brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 2 Tbl cold butter
Crack eggs into large mixing bowl. Whisk in milk. Add brown sugar, cinnamon & vanilla. Set aside.
Use soften butter to butter bottom & sides of a 9x13 baking dish. Cut bread into 1" chunks & place in dish. Whisk egg mixture one more time and pour evenly over bread. Toss to coat well. Cover & refrigerate for at least 4 hours or preferably overnight.
Remove plastic from dish and sprinkle topping evenly over top. Bake at 350 degrees for 40-50 minutes, or until top is golden brown. Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter & maple syrup, top with berries, whipped cream & a sprinkle of powdered sugar if desired.
Berry German Pancake
Yield: 4 servings
Ingredients: Berry Topping: 3 cups (any combination) fresh berries such as raspberries, blueberries, blackberries or sliced hulled strawberries 1/3 cup orange marmalade Pancake: 3 tablespoons butter, melted, divided 1 cup milk 6 eggs 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons powdered sugar
Preheat oven to 450°F. For berry topping, gently stir together berries and marmalade in bowl; set aside. For pancake, coat a Deep Dish Baker with 1 tablespoon of the butter. In mixing bowl, combine milk, eggs and remaining 2 tablespoons butter using whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into Baker. Bake 13 minutes. Reduce oven temperature to 350°F and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges. Serve immediately with maple syrup (optional).
Cherry Coconut Crunch Bars
These bars are rich in triglycerides (medium-chain fatty acids) from the coconut, and are perfect for an energy boost. They are also high in vitamin C and healthful flavonoids, and even kids like them.
Makes: 12 bars Ingredients: 2 1/2 cups almonds 1/3 cup chia seeds 1/2 cup cherries, pitted 1/4 cup dried cherries, dried cranberries or raisins 1/2 cup dried medjool dates, pitted 1/4 cup cacao nibs or chopped dark vegan chocolate 1/4 cup shredded coconut 1 Tbl brown sugar or coconut sugar 1 Tbl melted coconut oil
Preparation: Line a 9 x 9-inch baking pan with baking parchment. Put the almonds into a food processor add the chia seeds, fresh and dried cherries, dates, cacao nibs and shredded coconut. Pulse the almonds are crushed, then blend on high speed 10 seconds.
Put sugar in a bowl and add the oil plus scant 1/3 cup warm water. Whisk together until sugar dissolves. Add to the food processor and blend another 10 seconds, or until combined.
Press the mixture into the prepared pan to a thickness of 1 inch, then chill in the refrigerator until firm. Cut the mixture into 12 bars and serve. Store in an airtight container in refrigerator up to 1 week.
Thin Crust Low Carb Pizza
This recipe came from Ruled me and makes a total of 1 serving. Each serving comes out to be 254 Calories, 16.02g Fats, 7.79g Net Carbs, and 19.37g Protein.
1 piece Joseph’s Low-Carb Pita Bread
2 tablespoons Rao’s tomato Sauce
2 ounces low-moisture mozzarella cheese
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder or (Saveur pizza spice)
1/8 teaspoon chili flakes
Optional: mix-in ideas – bacon, spinach, roasted red peppers, olives, artichokes, pesto, pepperoni, salami, prosciutto, roast beef, ham, avocado, sriracha, chili paste
The Execution: Preheat oven to a toasty: 450 ° F 2. Either brush slightly with oil or spray both sides with cooking spray. 3. Place in oven for 1 to 2 minutes to harden and toast the crust. 4. Remove from oven and add the sauce. 5. Add cheeses (mozzarella first.) 6. Add toppings of your choice (don’t go too overboard…) 7. Rub with some olive oil and toast for 1-2 minutes at 450° degrees to crisp it 8. Cook for an additional ~3-6 minutes to melt cheese.
Portobello Personal Pizzas
This recipe came from the website Ruled me and is only 3.73 net carbs per pizza!
4 large portobello mushroom caps
1 medium vine tomato
4 ounces fresh mozzarella cheese
¼ cup fresh chopped basil
6 tablespoons olive oil
20 slices pepperoni
Himalayan Salt and pepper to taste
Scrape out the innards of the mushrooms and continue scraping the meat out until you are left with just the mushroom shell.
Turn oven to broil and coat tops of all mushrooms with about 3 tbsp. olive oil. Rub the oil in and season with salt and pepper.
Broil mushrooms for about 4-5 minutes, flip them over, and repeat the process.
Slice tomato thin - enough for 12-16 slices. Lay tomato on to mushrooms and add fresh basil on top.
Place pepperoni and cubed mozzarella cheese on to each pizza. Broil again for 2-4 minutes, or until cheese has melted and starts to brown.
For the crepes: About 3/4 cup potato flour About 3/4 cup millet flour pinch of salt 2 cups whole milk 3 eggs 1 tablespoon unsalted butter, melted and cooled pinch of salt 1/2 cup light beer (or club soda or cider) Optional: Apricot Jam or your favorite Jam, whipped cream or Yogurt Directions: In a blender or food processor, combine all the ingredients and pulse until fully incorporated and no lumps remain. If you decide to do it by hand: combine the flours and salt in a bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and slowly add the liquids. When all is in, add the beer or club soda. No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour or overnight. In a saute pan (8 to 10 inches round) set over medium high heat, laddle 1/3 cup batter (depending on the size of your pan) and cook 2 minutes on each side.
The Healthiest Bread
I want to share with you a recipe I saw on Dr. Eric Berg's website...The Healthiest Bread... I just have to try this especially since its gluten free and healthy! INGREDIENTS: Dry Ingredients: 1 cup almond flour 1 cup arrowroot flour 1/3 cup coconut flour 1 tsp. sea salt 2 tsp. active dry yeast 1 ½ tbsp. very finely ground chia seed 2 tbsp. organic psyllium husk powder Wet Ingredients: 1 ¼ cup filtered water 2 tsp. Maple Syrup (This is consumed by the yeast, which lowers the glycemic index) 1 egg DIRECTIONS: 1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt. 2. Heat water to 105-110 °F. Add 2 tsp of Maple Syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam – if it doesn’t start over. 3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk. 4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute. 5. Put kneaded dough back into the bowl, cover with a damp cloth and place in a warm spot to rise for one hour. 6. Preheat the oven to 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat. 7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shaped into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top. 8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F. 9. Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 °F oven for 5-10 minutes. Enjoy!
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