These pumpkin doughnuts or “fauxnuts” are not your typical doughnuts, but are definitely delicious. These are a healthy alternative to an otherwise fattening treat.
1 small can Pumpkin Puree
1 cup Brown Rice Flour
1/4 cup Coconut flour
1/4 cup applesauce
1/4 cup stevia baking sugar
2 Egg Whites
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Baking Powder
Optional: chocolate chips or carob chips
Preheat the oven to 375. Mix all ingredients in a large bowl until smooth. Grease doughnut pan , and fill each doughnut 3/4 the way full with batter. place in the oven and bake for 25-30 mins.
for this recipe simply follow my Faux dough recipe.
- Use the brown rice flour option
- Oat flour instead or rolled oats
- Add 2 scoops of vanilla protein powder.
Roll into bite sized balls, and store in the refrigerator
This was a random mix of ingredients I threw together that turned into something delicious. I made this bowl for breakfast using my Chia Seed Pudding recipe .This is a great breakfast bowl, packed with nutrients and protein.
1/4 cup rolled oats
1/2 a small apple- diced
a handful of pepita seeds.
Strawberry & Raspberry Chia Seed Jam.
This jam is so easy to make and tastes amazing! The chia seeds work as thickeners and also add a ton of great nutrients to the recipe. You can use whatever berries you prefer when making the jam!
Makes 1 Jar.
2 Cups fresh raspberries
1 Cup fresh strawberries
2 Tablespoons of chia seeds
*You can add 2 Tablespoons of agave or honey if you’d like, but i felt it was naturally sweet enough.
Add all ingredients expect for chia seeds into a medium pot and stir . Bring mixture to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. Stir occasionally . When Berries are soft and tender, remove from heat and mash the mixture ( I use a fork or potato masher). Add chia seeds to mixture, stir well to avoid any clumps. Put in refrigerator and allow to thicken for at least a 2-3 hours ( the longer the better).
Can last up to 2 weeks in the refrigerator in an air tight container.
Healthy homemade granola, no oils and no corn syrup! All natural ingredients.
2 cups chopped nuts (I used walnuts, pepitas, almonds, and pecans)
3 cups rolled oats
1 package of extra firm tofu (pressed & drained)
1 tsp. turmeric
1 cup kale or spinach satueed
2 small bell peppers sliced
1/2 a small purple sweet potato
Salt and pepper to taste
After tofu is pressed & liquid is drained from it, use your hands or a fork to crumble into pieces. Cook tofu over medium heat on stove top and season with turmeric, salt and pepper. Cook for about 10 minutes, then set aside . Then on the stove top sautee your kale (or spinach) and bell peppers, drizzle with a little olive oil. Cook for about 10 mins or until veggies are limp. Wash your sweet potato and puncture with a fork multiple times , place in microwave for about 4 mins. to cook, then slice sweet potato into small rounds. Mix your tofu scramble, veggies, and sweet potato into a bowl & enjoy. You can enjoy this breakfast bowl with any condiment you would normally enjoy an egg scramble with ( ketchup, hot sauce, salsa)
Baked Plantain Chips
Preheat the oven to 375. Slice plantains into thin slices ( but not too thin or they will burn). Place the slices on a baking sheet, drizzle with olive oil, and season with salt. Cook for about 40 minutes, rotating the chips at least 2 or 3 times. Allow to cool and serve.
The best part of overnight oats is that there is no cooking involved. Super easy to make, and there are a ton of variations with ingredients and toppings.
1 cup rolled oats
1/2 cup almond milk ( you can add more if you prefer your mixture less thick)
1 cup plain yogurt
1 tbsp chia seeds
cinnamon to taste
*some other variations might include a whole smashed banana, greek yogurt, or any milk you might prefer.
Stir everything together in a bowl, and place in fridge overnight allowing the oats to soak up liquid. In the morning simply add your choice of toppings. My 3 variations were, peanut butter & raisins, blueberries & hazelnuts, and strawberries.
Grain free, no sugar added low fat snickerdoodle cookies.
1/4 Cup coconut flour
1/4 Cup brown rice flour
1/4 cup baking Truvia
1/4 cup Splenda brown sugar
1/2 Cup non fat greek yogurt
1 egg white
For Snickerdoodle coating:
1/4 cup Truvia
3 Tablespoons of Cinnamon
Preheat the oven to 375. In a Large bowl mix together the sugars , egg white, and greek yogurt until smooth. Sift in coconut flour and brown rice flour, mix thoroughly . In a Small dish mix together truvia and cinnamon. Form the dough into inch sized balls and roll each in truvia and cinnamon mixture. Place on a greased pan and cook for about 12-15 mins, or until golden.
So simple & satisfying, great for a summer day or night!
2 Cups diced watermelon
1 Cup Ice
1 Teaspoon truvia ( or any sweetener you prefer)
Put all ingredients in blender and mixed until slushy, if you over mix the drink will become too watery.