Banana Bread Muffins (All natural, Gluten-free, Dairy-free, Paleo/Keto Friendly!)

IMG_7295Banana bread is one of my favorite treats. I have never been wild about bananas (in fact the texture really freaks me out), but I love the flavor! I love the depth of flavor they bring to a simple bread recipe, so it is no surprise that I often let bananas become overly ripe just so I can use them in banana bread. However, the banana bread I am most familiar with is filled with butter and flour and things that make my stomach hurt and body feel sluggish. So I made it a goal to create the same comfort that banana bread brings but with a healthy twist (surprise, surprise).

Now, I love these muffins, but it was one of those recipes that I was nervous for my family to try because they are not as fluffy or full of buttery goodness. Thankfully, these muffins made my parents question the “healthy” factor. They could not believe it was only sweetened with Pure Maple Syrup and that the buttery notes were replaced by coconut oil! They loved the denser texture and the fact you could really taste the bananas. I was obviously thrilled and we consumed all 16 within 2 days.

I honestly do not have as many words as I typically have to share with my other recipes because there are no secret benefits and I am honestly not trying to convince you to try anything too new. These are simply banana bread muffins and if you are looking for a little comfort food in your life, these will give you that comfort without giving into bread made with potentially harmful ingredients.

Banana Bread Muffins Recipe

This recipe yields anywhere from 12 to 16 muffins depending on how big you make them. Feel free to heat them up and add almond butter before consuming. Trust me, it is a great treat!

Ingredients

  • 3 bananas; the riper the better
  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut oil
  • 1 tablespoon baking power
  • 3 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon sea salt
  • Optional: walnuts, coconut flakes, dark chocolate chips

Directions

  1. Preheat your oven to 350 °F.
  2. Peel and mash your bananas until smooth.
  3. Add eggs, maple syrup, coconut oil, and vanilla extract. Combine with a handheld or standing mixer.
  4. In a separate bowl, mix almond flour, baking powder, cinnamon, nutmeg, and sea salt. Slowly pour mixture into the banana mix and stir until smooth. If desired, add optional ingredients such as walnuts, coconut flakes, or dark chocolate chips.
  5. Grease your muffin tins (or use cupcake wrappers) to make sure your muffins do not stick! Slowly scoop about 2 tablespoons of the mixture in each muffin tin. This should make 12 to 16 muffins.
  6. Bake for 25-30 minutes depending on your oven.
  7. Melt dark chocolate chips and drizzle on the muffins while cooling (if wanted!)
  8. Enjoy!

 

Miracle Noodles with Steamed Veggies and Almond Butter Sauce (Dairy-free, Gluten-free, Paleo/Keto Friendly, Grain-free, and Vegan!)

IMG_7258What the heck are you talking about? Miracle noodles? What could those be? Well, if you haven’t heard of them, I highly recommend trying them. I have found them at most grocery stores, but I find them to have a good deal on them at Whole Foods (less than $2 per pack!) What are they exactly? Miracle noodles, also known as zero noodles, have zero calories, fat, and very few carbs. They easily replace regular noodles in any dish and trick your mind into thinking you are eating actual noodles!

Miracle noodles are made with 3 simple ingredients, none of them being harsh or crazy chemicals. If you read the package you will see the short list: water, konjac flour, and a calcium additive. Let’s break these ingredients down so you can understand what you put into your body, because although it might sound foreign, there are actually benefits.

Water: Well, I feel like I really don’t need to explain this one…

Konjac Flour: Konjac flour is made out of a fiber that comes from the Konjac plant. It can also be known as Amorphophallus, but can be called konjaku, elephant yam, devil’s tongue, snake palm, and voodoo lily. Do not be intimidated by these oddly descriptive names. It is honestly tasteless so whatever you mix it with, it will bind that flavor instead. A couple of health benefits that come from konjac flour are improvement in the digestive system, high fiber, and probiotics to help improve gut health. Think of it this way, higher fiber foods help keep us fuller longer, so it will also aid in weight loss!

Calcium Additive: This is a simple ingredient that is just old-fashioned picking lime. It is used to help the noodles keep their shape and stay completely natural. Do not let the word calcium fool you because it does not actually supplement calcium. Honestly, it does not harm or benefit you in any specific way!

Miracle Noodles are really simple to make, but you do need to thoroughly follow the directions. My mom instantly snuffed her nose up at these when I brought them home because she had tried them in the past but found them to be absolutely awful. I asked her how she made them, and she didn’t remember. I asked her if she followed the directions, she said, “Of course not!” So, my goal was to change her mind and create a dish that would fulfill a craving I constantly have…Asian Cuisine. I love Asian noodle dishes, but I am gluten-free, so between noodles (even rice noodles can mess with my tummy and they are higher in carbs than I prefer.) So, I like to play around with clean ingredients and create my own twist on dishes.

I am not sure what dish this is a twist on, but I know that it turned out delicious the first time I made it, and even better the second time. It’s spicy, nutty, savory, and full of flavors. I absolutely love spicy peanut sauces, so I made a spicy almond butter sauce for added benefits. I also added some of my favorite steamed veggies and crunchy peanuts on top for an added texture.

This recipe might seem impossible, because it is labeled as Dairy-free, Gluten-free, Paleo/Keto Friendly, Grain-free, and Vegan…how could something be all of those things and be delicious? Well, try it out for yourself and enjoy a very low calorie, high protein dish!

Miracle Noodles with Steamed Veggies and Almond Butter Sauce

This recipe yields one bowl that will fill you up for hours!

Ingredients

  • 1 package of Miracle Noodles; I used the angel hair
  • 1/2 cup carrots; I used baby carrots but use whatever you feel
  • 1/2 cup bell pepper; sliced
  • 1 cup broccoli
  • 1/2 cup mix of green onions, white onions, cilantro, and minced garlic
  • Optional: crushed peanuts for topping

Sauce Ingredients

  • 2 big tablespoons almond butter
  • 2 tablespoons coconut aminos (or soy sauce)
  • 2 tablespoons sesame seed oil
  • 1 teaspoon honey
  • 1 teaspoon black pepper
  • 1 teaspoon powdered ginger
  • 1 teaspoon crushed red pepper

Directions

  1. When you open your noodle package, they will smell fishy and off putting, but I promise after cooking they will smell like nothing at all! Start by draining them in a colander and then rinsing for about 20 seconds in cool water. Really make sure to rinse and mix around the noodles.
  2. Next, boil about 2 cups of water in a small pot. Put the noodles in the boiling water for about 2-3 minutes.
  3. This is an important step that should not be missed: drain your noodles and put the noodles in a medium preheated pan (about 6 or 7). Dry your noodles out for 5-7 minutes to get the best result. Then place in a bowl and set aside. These instructions are all on the package, but I thought I would write them here so it’s all included!
  4. Next, steam your veggies. Do this whatever works best for you, I personally reused my small pot from earlier and just boiled some fresh water to pour my veggies in. I’m all about less dishes.
  5. In your pan from earlier, sauté and soften your mix of onions, cilantro, and garlic in olive or coconut oil. Mix these immediately with your noodles for maximum flavor!
  6. To make the sauce, simply stir all the ingredients together in a small dish. Mix half of the sauce with your noodles.
  7. Place your steamed veggies on top of your noodles. Pour the other half of your sauce on top of the veggies. Top with crushed peanuts.
  8. Enjoy every single bite!

Pesto Turkey Meatballs (Gluten-free, Dairy-free, Paleo Friendly)

I eat a fair amount of chicken, in fact, it is a go-to in my diet. When eating chicken, I really only eat the breast because it is lower in calories and fat, but very high in protein. However, I do go through phases where chicken does not sound appealing because I have eaten too much of it. So, I decided I needed a change.

My second go-to meat is always lean ground turkey. I love it’s versatility and protein content. I personally buy 99% lean, because I tend to add healthy fats (like olive oil and coconut oil) to my cooking and do not need the extra fat from meat. However, for some, 99% lean is way too dry. If this is you, I suggest trying 90% lean! With that being said, I couldn’t decide how I wanted to cook it up. I wasn’t in the mood for tacos or burgers…then I realized something I haven’t had in awhile…MEATBALLS!

Now, this brings up a fun fact. For my friends that know me, you know I love Jersey Shore. So, I thought why not make some versatile, Italian flavored meatbawls, in honor of Jersey Shore Family Vacation finally airing and being so successful! I am a huge fan of a few shows on MTV, but Jersey Shore is literally the reason I pay for a Hulu account. I just love a good reality tv show!

My first step was to think about the flavors that I like most in Italian cooking. My number one is always basil! I love how it can make a meal taste fresh and so flavorful while also being a leafy green (that counts right?) But what’s better than just basil? Pesto. I had a jar of pesto from Trader Joe’s that I have been using in various ways, but this seemed like a great way to add flavor to my meatballs. I also love dried oregano, minced garlic, and to my father’s disapproval, dried parsley. These flavors can easily be used in many ways and with many sauces, pastas, and salads.

Now, normally meatballs call for breadcrumbs. However, I am gluten-free (if you haven’t noticed). I decided to try to make them with almond flour instead of any type of bread crumb. This also eliminated any high carbs or extra/unneeded starches. If you have a nut allergy, I am sure rice flour would work as well, but like I said, I didn’t want the extra carbs. The use of almond flour also made my meatballs paleo friendly, so enjoy babes!

Pesto Turkey Meatballs Recipe

I was able to make 13 large meatballs, but if you wanted to make more, you could just use less meat in each ball. PS: these are better enjoyed while watching Snooki and Deena day drink and dance their hearts out (;

Ingredients

  • 1 pound lean ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 3 cloves garlic, minced
  • 2 tablespoons dried or fresh oregano
  • 2 tablespoons dried or fresh parsley
  • 2 tablespoons pesto
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

  1. Preheat your oven to 400 °F. Line a baking sheet with foil. This creates easier clean up for you! IMG_7045
  2. In a mixing bowl, add egg, garlic, almond flour, parsley, oregano, pesto, salt, and pepper. Mix until all ingredients are combined.
  3. Add your lean ground turkey. Be sure to mix really well so all of the turkey is covered in flavors, egg, and flour!
  4. Using a tablespoon for measurement, take a scoop of turkey and using your hands, roll into a tight ball and place on your baking sheet. If this thought totally disgusts you, you can also use a cookie scoop so you aren’t touching the raw meat. When making your meatballs, remember to try to make them all a similar size so you can be sure they cook through all the way.
  5. Put baking sheet in the oven and allow your meatballs to cook for 20 minutes.
  6. Using tongs, flip your meatballs so they brown on both sides. Cook for 10 more minutes.
  7. Allow to cool.
  8. You can enjoy them on pasta, add them to my Spaghetti Squash with Avocado Pesto or how I decided to enjoy them tonight, with some veggies and homemade tzatziki! Just because they are Italian meatballs, it doesn’t mean they can’t go well with Greek (;

All Natural, Low Carb Cookie Dough Balls (Vegan, Dairy-free, and Gluten-free)

What if I told you that just because you are trying to stick to a healthy lifestyle does not mean you have to give up cookie dough? I’m not talking about eating cookie dough in moderation (although this is absolutely okay too.) I am talking about getting some healthy fats, protein, and satisfaction from cookie dough that you can eat everyday. Sounds crazy, right? My friend Ryan thought so too after I told him what I was eating as a late night sweet treat that would not harm my body.

IMG_6587If you learn to cook with ingredients that do not harm your body, you can create a variety of different recipes that satisfy certain cravings. We all diet or eat healthy for different reasons. Some are trying to lose weight, some are trying to gain healthy weight, some are trying maintain their weight, some are trying to gain muscle, some just want to be healthy, and if you’re like me, you are trying to fight a chronic condition naturally (to learn more about mine, click here.) All of these reasons are absolutely valid, and you deserve to still indulge, but if you can have an indulging treat that actually had benefits, wouldn’t you take that? I know I would, and I do! So, what are some of these ingredients that are used to make cookie dough balls that have benefits?

  • Coconut Oil: Yes, coconut oil is high in fat, but the fat it is high in is healthy! It actually has the power to turn bad cholesterol into good cholesterol helping aid in digestion, weightless, and curbing your appetite. It is also a powerful brain food that improves memory and brain function. And my favorite benefit? It actually helps fight off unwanted bacteria via lauric acid. Lauric acid is great at killing bacteria and viruses both internally and externally. I once had poison oak, and I was told if I put coconut oil on the spots, it would improve the condition quickly. I actually woke up the next morning and it was almost gone! I personally use Vita Coco Coconut Oil that runs for about $8 at Target…and it is sometimes on sale for only $6! I find it to have the best flavor and scent.
  • Almond Flour: As my readers know by now, I am gluten-free. Almond flour has been a great way for me to be gluten-free without the extra carbs that come from rice and corn flour. Almond flour is actually paleo friendly as well! Not to mention, the high amounts of protein that are in the flour itself. In just 1/4 cup, you can find up to 6 grams of protein! I buy a large bag (3lbs) for $10 at Costco. You can find it elsewhere, but this is a great price!
  • 100% Pure Maple Syrup (all natural and organic): This is not the same as Mrs. Butterworth, or even Sugar-Free Syrup. Pure Maple Syrup is a perfect alternative to sugar. It is lower on the glycemic score, and effects your blood sugar way less drastically than regular cane sugar. It also contains natural antioxidants and vitamins, helps fight inflammation, and improves your digestion. Maple Syrup, like everything else, should be consumed in moderation. However, it is a perfect sweetener to start using in your baking! You can buy an expensive brand, but the one I use is actually from Target for only about $4!

So, have I convinced you to look at my Cookie Dough Ball recipe yet? I made them chocolate chip flavor for this recipe, but in the past I have also made Snickerdoodle, Peanut Butter, and Double-Chocolate Chip. If you’d like the recipe to these flavors as well, let me know in the comments below!

All Natural, Low Carb Cookie Dough Balls Recipe

This recipe yields 8-10 balls depending on the size. Now you can share them, or you can store leftovers in the fridge…or consume all at once. Remember, no judgement here (;

Ingredients

  • 1/4 cup melted coconut oil
  • 4 tablespoons 100% pure maple syrup (honey is a great alternative as well)
  • 1 1/2 cups almond flour
  • 1/4 cup almond or coconut milk
  • 1/4 cup dark chocolate chips
  • optional: 2 tablespoons 100% pure vanilla extract

Directions

  1. In a medium mixing bowl, combine your coconut oil, almond or coconut milk, vanilla, and maple syrup.
  2. Slowly add your almond flour and mix well by hand.
  3. Gently fold in your dark chocolate chips.
  4. Take about a tablespoon of dough and roll into balls. Place on a plate or cookie sheet lined with parchment paper.
  5. Refrigerate for 30-45 minutes until solid.
  6. Enjoy!

IMG_6581Not pictured: the two cookie dough balls I instantly consumed to make sure this recipe was delicious x2. Sometimes recipe testing does that to you (; And yes, I used a plate because my fridge has limited room! This clearly works just as well as a cookie sheet!

 

Green Monster Pizza

IMG_5750Finally, I am back to getting some time for recipe testing. The past few weeks have been very busy, but I am glad to be writing again. I will have a lot more content soon. My recipe today was inspired by my love and wanting for pizza, but not wanting something greasy or loaded with cheese. I am trying to be really good to my body for wellness and health reasons, but I do not deprive myself. I am traveling this weekend, so I know there will be plenty of times to indulge then, so I did not want to indulge today. I was pretty excited with the outcome of this pizza, and shocked that it fulfilled my craving and that I got so many nutrients in! Also, this pizza traveled well (I had it for dinner at work and it held together great!)

You might be questioning the recipe when looking at the ingredients. There are no tomatoes, no pepperoni, and a lot of greens! As my wonderful friend Ryan would say, this pizza is on the Emilee diet (putting kale in EVERYTHING!) So what did I do to make it taste more like pizza and less like salad on bread? I incorporated some of my favorite pizza flavors, olives, basil, and crushed red pepper. This gave me some pizza flavor without overloading on greasy or unhealthy toppings. Not that tomatoes are unhealthy, but they are higher in sugar, carbs and acid. I also wanted to experiment with a sauce different than the usual pizza sauce…and wow, I am glad I did!

Green Monster Pizza Recipe

This recipe yields enough ingredients for one 8-inch pizza. You can adjust for your pizza size needs! I also want to note, you can use any kind of dough that you please. Mine is a frozen, corn-based crust because I am gluten-free, but you can choose your own crust adventure (maybe zucchini crust for even more greens!!)

Ingredients

Sauce

  • 1 medium ripe avocado
  • 1 cup kale
  • 1/2 cup your favorite herb (I used basil, but parsley would work great too!)
  • 1/4 cup water
  • 2 tablespoons crushed red pepper
  • 1 tablespoon garlic powder
  • Sea salt and cracked black pepper to taste

Toppings

  • 3/4 cup shredded cheese (I used a fiesta blend because it’s what I had, but any cheese works great, including vegan!)
  • 1/2 cup steamed broccoli
  • 1/2 cup steamed kale
  • 1/4 various bell peppers, steamed and sliced
  • 1/4 cup chopped black olives
  • Drizzle of olive oil (optional)

Directions

  1. Preheat your oven to the appropriate temperature for your pizza crust. Mine was 425 °F, but times will vary.
  2. Place your crust on parchment paper on a baking sheet. This calls for easy clean up!
  3. In a blender or food processor, combine sauce ingredients. The water will help the kale and herbs get incorporated with the avocado.
  4. Spread your sauce all over your pizza crust.
  5. Time to add your cheese! Sprinkle the desired amount (I won’t judge you if 3/4 cup is not enough!)
  6. Next, take your steamed broccoli and kale and arrange on the pizza.
  7. Now comes for those bell pepper slices and black olives.
  8. Drizzle with olive oil for an extra crispness on the veggies.
  9. Cook to the time recommended for your crust. Mine was 12-15 minutes.
  10. Take your pizza out of the oven and let sit for 2-5 minutes.
  11. Enjoy!!