These frittata muffins are a go-to during my meal prep. They are super easy to make and I love having them on hand to have for breakfast on mornings where I am busy getting ready for work. I always feel best when I start my day with a more protein and fat focused meal.
1/2 yellow onion, minced
1 bell pepper, minced
1 large handful fresh spinach and kale mix, chopped
1 pre-cooked russet potato
2 tsp garlic powder
2 tsp cumin
Sea salt and freshly ground black pepper
Pre-heat oven to 375
Chop all veggies
Saute chopped onion and bell pepper in a skillet with butter or your oil of choice (be sure to check the smoke point). Add spinach and kale mix after the onions and pepper start to slightly brown. Season with 1/2 of garlic, cumin and salt.
Chop the pre-cooked russet potato into small cubes
Grease muffin tin with butter or your oil of choice
Fill muffin tin compartments with cooked veggies – 1/2-3/4 way full
Beat the eggs with remaining spices
Scoop egg mixture into the muffin compartments. (I use a 1/4 c size dry measuring scoop) Fill the compartments to just below the brim.
My mom loves spice cake, so for her birthday I decided to experiment with an alternative to the traditional cake recipe. I swapped the sugar out for Lakanto golden sweetener.
The results were great! The cake was pretty dense – probably due to the coconut/almond flour combo. It had a light sweetness to it and a good amount of flavor from the spices I used.
I definitely don’t think incorporating cleaned up dessert recipes should be incorporated into your daily routine. They do have their draw-backs, but for a special occasion like a birthday I am all for experimenting with less conventional recipes!
1 cup almond flour
1/2 cup coconut flour
1/2 cup Lakanto golden sweetener
1 tsp baking soda
1/4 cup melted coconut oil
3/4 cup canned coconut milk
2 tsp vanilla
1/4 tsp salt
1 tbl cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp pumpkin pie spice
Preheat your oven to 350*F. Grease two round 6-inch cake pans with coconut oil.
Add all of the cake ingredients into a large bowl and mix them together thoroughly.
Spoon the batter into the cake pan. – It will have a thick / fluffy consistency, don’t be alarmed.
Cook the cakes for about 40 minutes, or until the edges are brown and a toothpick comes out clean.
After the cakes are done cooking, allow them to cool for about 20 minutes.
Remove the cake from the pan, and frost it! You can sprinkle a bit of cinnamon and nutmeg on top for decor if desired.
There are so many sugary treats this time of year, so I started making these decorated cookies as an alternative. When they are decorated with nuts, cinnamon, stevia sweetened chocolate chips or 100% dark they offer a delicious alternative! They are just as fun to decorate as well.
1 1/2 cups cassava flour
3/4 cup Lakanto golden sweetener
2/3 cup softened grass-fed butter
2 pastured eggs
1 TBL vanilla extract
1/2 tsp baking soda
1/4 tsp salt
6 TBL collagen peptides
Preheat oven to 350*.
In a large bowl, beat the butter on high with a hand mixer, until creamy.
Add the Lakanto sweetener, baking soda, peptides, and salt. Beat once more until combined, scraping the sides to mix well.
Beat in the egg and vanilla.
Add the flour and mix with a rubber spatula until mostly combined, then finish mixing with the hand mixer. The dough will be on the dry and crumbly side – similar to a pie crust dough. Press it into a ball after mixing.
Place a large piece of parchment paper on the counter and place the ball of dough on it.
Flatten it out and place another piece of parchment paper on top, then carefully roll it out to 1/4″ thickness with a rolling pin. Don’t press too hard or the parchment paper will stick. Lift top piece of parchment and then replace. Flip and repeat. This will make the process of getting the cut piece off the paper much easier.
Use cookie cutters to cut out festive shapes, then carefully transfer them to a parchment-lined baking sheet.
Space cookies 1-2″ apart on a baking sheet
Decorate cookies! Or if you would rather frost them, bake them and let them COMPLETELY cool!
Bake for 10, or until edges become lightly golden.
Meanwhile, repeat cookie cutting process with remaining dough by combining dough scraps into a ball and rolling it back out. Bake remaining cookies.
OPTIONAL ICING #1
1/2 cup softened grass-fed butter
2 Cups lakanto powdered sugar
6 tbsp Vital Proteins Peptides
2 tsp vanilla
2 TBL almond milk
In a large bowl, using a hand mixer, beat the butter on medium-high for 30 seconds, until creamy and fluffy.
Add Lakanto sugar and beat another 30 seconds until smooth.
Add Vital Proteins Vanilla Peptides and vanilla and beat once more until smooth.
Slowly add almond milk until desired consistency is reached.
If frosting isn’t your thing but you want a little more decadence coconut butter is amazing on these! When the baked and undecorated cookies are hot out of the oven bread softened coconut butter on top to create a glaze-like covering. Add toppings (if desired) right away and then allow the cookies to cool and the coconut butter to harden. They are great dusted with cinnamon and some lakanto sugar. Stevia sweetened chocolate chips are also a must!
Load all ingredients into your instant pot. Set on pressure cook High setting for 2 hours.
I started mine in the afternoon. When the pot finished the 2 hour cook cycle and completed the natural pressure release it restarted the pot in the slow cooker setting for an additional 10 hours. I decided that I wanted to strain and cool the broth in the morning so I set the pot to hold it at temperature until I was ready for the last steps.