Pumpkin Brown Sugar Donuts

Pumpkin Honey Brown Sugar Donut

Ingredients:

Donuts
1/4 c. coconut flour
1/8 tsp. salt
1/2 tsp. baking soda
1 tbsp. pumpkin pie spice
1 tbsp. cinnamon
2 large eggs
1/2 c. pumpkin puree
1/3 c. honey
1 tbsp. maple syrup
1 tsp. vanilla extract

Topping:
1/4 c. brown sugar
2 tbsp. cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Spray donut pan with nonstick cooking spray.
3. Mix all dry ingredients.
4. Mix all wet ingredients.
5. Combine wet and dry ingredients.
6. Fill pan about 3/4 full. Bake for 20 to 25 minutes.
7. Mix topping of brown sugar and cinnamon in a separate bowl.
8. Let donuts cool for only 2-3 minutes before rolling in brown sugar and cinnamon mixture.
9. May need to sprinkle extra brown sugar/cinnamon on top if doesn't stick entirely.

Makes 6 donuts.

Double Chocolate Donuts

Double Chocolate Donuts

Ingredients:

Donuts

1/4 c. coconut flour

1/4 c. cocoa powder

1/4 tsp. salt

1/4 tsp. baking soda

4 large eggs

1/2 c. coconut oil

3 tbsp. honey

Icing

1 scoop chocolate protein

2 tbsp. unsweetened almond milk

1 tbsp. dark chocolate peanut butter

Directions:

1. Preheat oven to 350 degrees.

2. Spray donut pan with nonstick cooking spray.

3. Combine all dry donut ingredients.

4. Melt coconut oil in microwave to resemble liquid consistency.

5. Mix all wet donut ingredients.

6. Combine wet and dry ingredients, mix with whisk.

7. Pour into donut pan, filling about 3/4 full.

8. Bake for 15 minutes, or until brown on top.

9. Mix icing ingredients with whisk until resembles icing consistency.

10. Allow donuts to cool for about 10 minutes before applying icing.

Makes 6 donuts.

Coconut Donuts

COCONUT DONUTS

Ingredients:

Donuts

1/2 c. coconut flour

1/2 tsp. baking soda

1/8 tsp. salt

1 whole egg

2 egg whites

2 tbsp. honey

1 tsp. vanilla extract

2 tbsp. unsweetened applesauce

1/2 c. unsweetened almond milk

1/4 c. granulated sugar

Icing

2 tbsp. light ricotta cheese

1 scoops vanilla protein powder

1/2 c. sweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees.
2. Spray donut pan with nonstick cooking spray.
3. Mix all dry donut ingredients together.
4. Mix all donut wet ingredients together.
5. Combine wet and dry ingredients and mix with whisk.
6. Pour into donut pan, fill about 3/4 to the top.
7. Bake donuts for 22 minutes or until slightly brown on top.
8. While donuts are baking, whisk together the ricotta cheese and protein until resembles icing consistency.
9. Allow donuts to cool for 10 minutes before applying icing. After icing is spread, sprinkle coconut flakes on top evenly.

Another Cauliflower Chicken Pizza

Cauliflower Crust Pizza, Yet Again...

This pizza is super tasty, I just can't get enough!!!

Ingredients:

One large head of cauliflower

1 large egg, beaten

Nonstick cooking spray

1 1/4 c. mozzarella cheese

2 tbsp. grated parmesan cheese

1/4 c. tomato sauce

1/4 c. red onion

1/4 c. green pepper

1 c. shredded chicken breast (I used a rotisserie chicken)

1/2 c. diced tomato

1 tbsp. basil

1 tbsp. oregano

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

Directions:

1. Pre-heat oven to 425 degrees.

2. Cut up the cauliflower into florets and place in the food processor. Blend until resembles rice like texture.

3. Take riced cauliflower and place in large microwave safe bowl. Microwave on high for 8 minutes.

4. Remove cauliflower and press towel/paper towel into bowl to absorb excess water. 

5. Next, add egg, parmesan cheese, and 1 c. of mozzarella cheese 

6. Spray baking sheet with nonstick cooking spray.

7. Spread cauliflower mixture onto greased baking sheet about 1/4 inch thick (pat again with paper towels to absorb more excess water).

8. Bake crust at 425 degrees for 20 minutes (should look golden brown)

9. When done, remove crust and let cool for 5 minutes.

10. Spread sauce across top of crust.

11. Use remaining cheese (and additional if needed) on top of sauce

12. Add veggies and chicken on top of cheese

13. Top with salt, pepper, oregano, basil, and garlic powder

14. Cook for an additional 15 minutes

15. Let cool before serving (will be easier to cut)

ENJOY!!!

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

Ingredients:

3 tablespoons olive oil

1 1/2 cups diced yellow onion
1 large clove garlic, diced
1 cup diced carrot
1 small zucchini, diced
1 1/2 cups canned or frozen sweet corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
salt & pepper, to taste
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
6 cups fat free chicken broth
3 chicken breasts
2 large handfuls of tortilla chips
3/4 cup hot buffalo sauce
1 small jalapeño pepper
1/4 cup cilantro

Directions:

Place large pot over medium heat. 

Sauté onion, garlic, carrot, zucchini, jalapeño pepper, and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, hot sauce, spices, chicken broth and bring to boil. 

Reduce to simmer and place whole chicken breasts into soup. 

Cover and simmer 10-15 minutes or until chicken is cooked completely. 

Remove from pot, shred with fork and return to soup. 

Stir in cilantro and cook another 10 minutes. 

Ladle into bowls and top with tortilla chips

Pumpkin Banana Oat Balls

Pumpkin Banana Oat Balls

Ingredients:

1 chia ‘egg’ (1 teaspoon ground chia seeds + 2 tablespoons water)
1 cup regular oats
1 cup whole grain flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tbsp chopped walnuts
1/2 teaspoon salt
1 teaspoon cinnamon
2 tbsp dark chocolate chips
1 tsp pure vanilla extract
1/4 cup honey

1/4 cup maple syrup
1 small banana, chopped
3/4 cup canned pumpkin

Directions:

Preheat the oven to 375F. Mix chia egg in a small bowl and set aside. Mix dry ingredients in a medium sized bowl and set aside. Mix wet ingredients in a small to medium sized bowl and then add chia egg. Stir. Pour wet mixture into dry ingredients. Use hand mixer to blend and shape balls onto a pan. Makes 24 small balls. Cook for 13 minutes at 375F.

Peanut Butter Banana Bread Muffins

Peanut Butter Banana Bread Muffins

Ingredients:

1/2 cup (~1 medium) very ripe banana
1/2 cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons brown sugar, lightly packed
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup old fashioned oats (blended to become oat flour)
1/3 cup whole wheat flour

Directions:

Preheat the oven to 350 degrees F. Spray the muffin pan with nonstick spray and fill the unused cavities halfway up with water (ensures even baking).
Do not use muffin liners.
Remove the banana peel and mash well using a fork.
In a large bowl, using a hand mixer, cream together the mashed up banana, peanut butter (do not warm up), honey, vanilla extract, and brown sugar.
Beat until completely combined. Beat in the egg.
Beat in the salt, baking soda, baking powder, and whole wheat flour.
To make the oat flour, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off. Add oat flour.
Beat just until combined.
Using a cookie scoop, scoop two full scoops or desired amount into muffin cavities.
Bake at 350 degrees for 15-18 minutes.
Makes 7-8 muffins.