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.
INGREDIENTS
12 eggs
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
METHOD
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!
INGREDIENTS
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
6 eggs
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
Instructions:
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.
Ingredients
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
Instructions
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
Instructions
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!
For those of you who don’t do cheese, this is a great alternative! Its easy to make and taste great!
INGREDIENTS
1 cup raw cashews
3 Tbsp water
1/2 tsp salt
2 tsp apple cider
1 tbsp lemon
METHOD
Soak raw cashews in filtered water overnight.
Drain and rinse your cashews really, really well!
Place cashews, salt, lemon, and apple cider vinegar in a high-speed blender or food processor and blend.
Begin to add the water 1 tablespoon at a time – to ensure desired consistency. If you want a spread thats more like cream cheese add less, if you want more of a sauce add more.
If you make this on the thicker side it’s great for homemade pizza. If you opt for a more sauce-like consistency its an excellent sour cream alternative for tacos.
I’ve really been enjoying the versatility of cauliflower lately. I typically eat it in one form or another on a daily basis. It is important to me that the foods that I eat be healthy and somewhat functional. I added the collagen and the plantain flour for the more functional side of things. Coconut flour is packed with fiber and has a low GI. Green plantain flour is a form of resistant starch and helps to feed healthy gut flora populations.
***UPDATE*** Instead of making individual biscuits I have been making a double batch and spreading the batter out on a cookie sheet lined with parchment paper. I bake it for about 60-70 minutes. When the top is nice and golden brown I remove the sheet from the oven and let it completely cool. Once cool I slice it into individual pieces. I end up with about 12 square pieces that are about .25″ thick. Cooking it like this is perfect if you want something that is more along the lines of toast. I highly recommend cooking it this way and popping a slice or two under the broiler to toast prior to serving. It’s amazing topped with avocado and eggs.
If you take this route cut the parchment paper that you baked it on into to squares and put a piece in-between each slice. it get slightly soggy in the fridge so this will help keep the slice intact. Always toast before eating, because it makes it better!
Have you ever wondered what you should be looking out for when you are at the grocery store? My grocery store cheat sheet has some helpful tips to help keep you on track with your wellness goals.
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grocery store cheat sheet!
Have you ever wondered what you should be looking out for when you are at the grocery store? My grocery store cheat sheet has some helpful tips to help keep you on track with your wellness goals.
