Tag Archives: gluten free cheesecake

Flax Almond Meal Banana Muffins With Dark Chocolate (Gluten Free, Paleo!)1

Tags : gluten free cheesecake

Flax Almond Meal Banana Muffins with Dark Chocolate (gluten free of charge, paleo!)
Almond meal banana muffins!!! Yes, we’ll get to the recipe, but 1st, hi and exactly how was your weekend?
Here in Chicago it had been a beautiful 60 degrees (in Feb!). Needless to say, I took complete benefit of the weekend by taking a rest from work and fees. On Friday evening we stayed in, made cookies and watched the new(er) Steve Careers movie. I complete blown LOVED it and believed Michael Fassbender was amazing. In the event that you haven’t noticed it yet, you must!
Saturday morning hours arrived early as my cat Milly wakes me up daily around 5am. I did so manage to fall asleep for a few more hours then decided to strike a good work out. The fitness studio is about 1.5 miles away, but I always walk because I can and honestly, I really like walking EVERYWHERE. Yesterday I walked almost 25,000 measures – pretty pleased with myself for that one.
On my way to my workout, I loved one of the lovely banana muffins. I made them a few weeks ago and also have been tweaking the recipe every week since. Honestly, I test my quality recipes about 5 or 6 occasions before they finally find yourself on your blog. What can I say? I’m a perfectionist, especially when it comes to muffins.
These muffins are MAGICAL. Made out of almond meal quick and easy gluten free cheesecake recipes flaxseed food for incredible nourishment, minerals and vitamins. They’re also naturally sweetened with bananas no extra sugar. If you don’t count the chocolates, which individually I don’t. The benefits of dark chocolate are totally underrated; you may already know, I’m quite the advocate of placing it in baked goods and eating it alone being a heart-healthy treat. It’s not the chocolate that is the issue, it’s the amount of sugar in the chocolate.
If you’re having these like a breakfast muffin, it is possible to replace the dark chocolate with blueberries, or just keep it out and pass on them with jelly or nut butter. OR just go all in and revel in a little chocolate in the morning because #treatyoself.
I hope you might have the best week. I’m going to be back again soon with an increase of healthy goodies. xo!
5.0 from 3 reviews
Calories: 218
Body fat: 16.7g
Prep period:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1/4 cup flaxseed meal
1 teaspoon baking soda
2 moderate extra ripe bananas (about 3/4 cup mashed banana)
1 egg, slightly beaten
1 tablespoon melted coconut oil (avocado or essential olive oil also functions)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
2.5 oz 72% chocolates bar, chopped (use vegan chocolate, if preferred)
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, whisk jointly almond food, flaxseed food, baking soda pop, cinnamon and sodium. Set aside.
In a large bowl, mix the next together until clean and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond dairy.
Add dry ingredients to damp ingredients and mix until simply combined. Flip in chocolates chunks, leaving several for sprinkling on top of the muffin batter.
Fill greased or paper-lined muffin mugs 3/4 of the way full. Bake 20-23 minutes until toothpick happens clean or with just a couple crumbs attached. Makes 10 muffins.
To create vegan: I haven’t tested this, but I assume you could omit the egg and use 1/3 glass flaxseed food and 1/4 cup almond milk. Make sure you let me understand in the event that you try it!
If you wish to replace the chocolates chunks with chocolates chips it is possible to. I suggest just a little over 1/3 glass chocolates chips
If you’d like a little more protein in these muffins, I like adding 1/3 glass of proteins powder. I’ve only examined it with Aloha’s Vanilla Proteins Powder.
Feel absolve to add in walnuts or pecans.
Diet for 1 muffin without delicious chocolate: 180 calories 13.4g fat 9.9g carbs 3.6g fiber 3.7g sugar 6.3g protein
THESE LOOK AMAZING!!!! I produced your coconut flour chocolate chip banana loaf of bread 14 days ago and today I am simply waiting for my bananas to brown so I could make more!
Do you think part of the almond food in this could be subbed out with oat flour?
Last time, I didn’t have sufficient almond flour (I used to be a 1/2 cup short). THEREFORE I used 1/2 cup of coconut flour and added an extra egg. OMG!!! They came out amazing!!!!!

Toasted Quinoa Chocolate Peanut Butter Truffles1

Tags : gluten free cheesecake

I am hoping your weekend was as wonderful as ever. I spent Saturday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , a local Chicago workout studio. Honestly I put only rowed maybe once before signing up for the half marathon. Not sure what I was considering, but I’m content that I focused on it. Not only was the race actually fun, but my legs hurt in the simplest way. That noises odd, but if you love a good difficult workout guess what happens I mean. Greatest however, we got 3rd place and didn’t actually train! WHOOP!

Following the race, I appreciated a GIANT cheat meal with Tony, followed by two of the chocolate peanut butter truffles that were waiting patiently for me in the freezer. I’m enthusiastic about the crispy, crunchy structure and how they resemble the taste of peanut butter cup.

Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. My edition is a lot healthier with clean elements.

The base from the the quinoa chocolate peanut butter truffles are created with:

peanut butter

100 % pure maple syrup (only 2 tablespoons!)

a small amount of oat flour

toasted quinoa (!!!!)

Toasted quinoa might just be my new favorite thing, and it’s really quite easy to create. Just toss prepared quinoa with a very little bit of coconut essential oil and coconut sugar (or brown sugars), then you’ll simply disseminate the quinoa on the cooking sheet and toast it within the oven until it transforms beautifully golden brown and crunchy. Simple enough, right?

The toasted quinoa is blended with the peanut butter to generate the best crunch EVER, then of course they’re covered in antioxidant-rich chocolates and sprinkled with sea salt. It’s as though I made a wholesome & crispy Reese’s Egg.

CAN I GET A HELL YES?!

This recipe was made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive vacation cookies presented over on Ancient Harvest’s Facebook page (starting on Monday, December 7th at 8am MST). To get into the sweepstakes, all you have to do is certainly head over to their FB page, pick your preferred cookie and pin it!

Did I point out the prizes include a Kitchen Help mixer and an amazing cooking pack (valued around $700). So don’t forget to head to their Facebook web page to enter the sweepstakes!

Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!

5.0 from 1 reviews

Calorie consumption: 203

Fat: 13.7g

Carbohydrates: 13.4g

Glucose: 5.8g

Fiber: 2.6g

Proteins: 5.7g

Ingredients

1/2 teaspoon melted coconut oil

2 teaspoons organic dark brown sugars or coconut sugar

3/4 cup natural drippy peanut butter

1/2 tablespoon vanilla extract

2 tablespoons Gluten free cheesecake recipe with sour cream free oat flour

3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)

Coarse sea salt, for sprinkling

Instructions

Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and reserve.

Add 1/2 glass of drinking water and 1/4 glass of uncooked quinoa to a little saucepan and place over medium high temperature. Bring to a boil, after that cover, reduce warmth and simmer for quarter-hour. After a quarter-hour, remove from warmth and mix coconut oil and brown sugars in the skillet using the quinoa. Dump on prepared cooking sheet and work with a spatula to consistently spread quinoa. Place in oven for 15-20 a few minutes or until quinoa transforms golden brown and it is crunchy in consistency; stir twice throughout the baking time and energy to ensure even toasting. After cooking, set aside to cool for two minutes.

While quinoa is toasting, you can prepare peanut butter truffles. Within a medium bowl, stir jointly peanut butter, vanilla draw out and maple syrup until well combined. Add oat flour and mix to combine. I like to make use of my hands here to make sure that the oat flour is consistently distributed and well mixed. The dough ought to be smooth. Collapse in toasted quinoa – once again I love to use my hands right here. Move dough into 10 balls and place on a baking sheet lined with parchment paper. Put in place the refrigerator for 10-15 minutes.

After peanut butter balls have been frozen and are prepared to be coated: melt chocolates in a small saucepan over low heat. Once chocolates is melted, drop each ball in chocolate until it is fully coated. Suggestion: Place a fork under each truffle and softly place the truffle in the melted delicious chocolate. I always possess a spoon with me as well to make sure that I could spoon delicious chocolate on the truffle. Lift the truffle up and touch the fork against the very best of the saucepan after that transfer to some cooking sheet and slide fork out. It sound easy, nonetheless it can be challenging to obtain truffles to become pretty looking.

Sprinkle truffles with coarse sea salt then put in place the refrigerator for 10-15 a few minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you’re rendering it for a celebration.

Nourishment is estimated based on 2.5oz 80% dark chocolate instead of 3.5oz while you almost certainly will not make use of all the chocolate.

To make vegan/dairy free: Work with a vegan chocolates bar.

Double Chocolate Paleo Banana Bread1

Tags : gluten free cheesecake

Double Chocolate Paleo Banana Loaf of bread + the Annual AK Reader Survey
Normally I start each blog post with some sort of small story about life and what I am up to recently. Today I simply want to bring you a formula for paleo banana bread because honestly, it’s just amazing.
I am hoarding this recipe in my drafts for weeks, waiting for an ideal moment to hit publish. Mondays generally seem to be the very best because you’re all looking for new what to make, and who doesn’t like a good treat for the rest of the week?
Before you decide to jump straight to the recipe, I’ll hope you take the time to fill out my annual reader survey Last year was an excellent success and I learned so much about what kind of recipes + posts which you were looking for. This season I’ve got a few different questions and I’m expecting you’ll spend 5 minutes to provide me just a little info and your thoughts on all things AK. I appreciate it more that you know! You’ll find the study here
After you have finished filling in the survey , be sure to come back because this paleo banana bread recipe will be patiently waiting for you. I spent a week testing this formula with various amounts of almond and coconut flour (among my fav flour combos) before I developed the version before you decide to today. It’s my new favorite treat because it simply so is actually moist, lovely, flavorful and chocolatey. The very best part is that there surely is no cook gluten free cheesecake Sugars added (besides the chocolate chunks). The bananas add the perfect amount of sweetness, so when matched with the melty private pools of dark chocolate it turns into a banana bread dream come true.
My favorite method to serve that is warm, once the chocolate is still melted. Tony actually prefers them frosty from the fridge, so it is up to you how to appreciate them. I really do recommend sprinkling them with sea salt. Sounds unusual, but it’s addicting.
COMPLETE THE AMBITIOUS KITCHEN ANNUAL READER SURVEY HERE
Calories from fat: 159
Fat: 9.1g
Carbohydrates: 15.5g
Sugar: 6.4g
Fiber: 4.2g
Protein: 3g
Recipe type: Breads, Breakfast, Snack, Healthy Deal with, Paleo, Grain Free, Gluten Free
Prep time:
10 mins
Cook period:
15 mins
Total time:
25 mins
Ingredients
1/2 teaspoon cooking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 oz chocolates bar (a minimum of 80% cacao), coarsely chopped
Instructions
Preheat oven to 350 levels F. Apply an 8×8 in . baking pan with nonstick cooking food spray and reserve.
Combine bananas, eggs and vanilla to a blender and blend until smooth.
In a large bowl, whisk jointly almond flour, coconut flour, cocoa powder, baking soda pop, baking powder and salt. Lightly fold in moist mixture and mix until well combined. Next stir in chocolates chunks, reserving several tablespoons. Spread batter evenly into prepared skillet and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer skillet to a wire rack to cool for 20 mins before trimming into 12 bars.
To make vegan: Rather eggs, replace with flax eggs. Also make sure to use a vegan chocolate bar.
Feel absolve to replace 1/2 cup of dark chocolate chips instead of the dark chocolate bar. I frequently use the Enjoy Life brand.
I often use Investor Joe’s Cocoa natural powder, but Ghriradelli’s Unsweetened Cocoa powder is nice too. Another favorite can be Dagoba’s organic cacao natural powder.
Recipe by: Monique Volz / Pictures by: Sarah Fennel
If you love this recipe, have a look at my other paleo meals:
Greetings from Denmark
I simply made these and I must say my expectations weren’t particularly high as I’ve made plenty of healthier treats involving coconut flour that just don’t work, and also the idea of high chocolate bars meshed with banana bread, without sweetener.
But, they’re amazing!!! I utilized 1/2 c oat flour and 1/4 wholewheat a flour rather than the almond meal – happy it worked when i don’t often have almond food on hand and it’s a cheaper option and some quality high fibre wholegrains.
Julia
Hi Monique,
This is the second recipes of yours I’ve made (I made the pumpkin pie) and I love these! (I adored the pie as well!) I am trying to make even more desserts with no extra” added sugars and these are perfect! They’re excellent the very next day, just like fudge! And I really like the flavor of banana!
Also, I love that you provide nutrition info for each and every recipe. I count my macros” or try and hit a certain amount of carbs, protein, and fats each day and your publishing of this helps so much!
Same with pumpkin, total substitute for banana.
We dislike bananas:)
This recipe will quickly turn into a favorite in our home!
So, I produced these & even added 1.5 scoops of banana cream Protein Powder, (for added protein as a post workout treat)..it had been absolutely perfect in every way, soo yum!!

Skinny Maple Granola Yogurt Parfaits1

Tags : gluten free cheesecake

The pie has been eaten.
The Peanut Butter Cup Banana Bread can no longer be made into french toast for breakfast time. Tragic!
Now that the holiday season are almost over, we’ve got to get our skinny in. Let’s get enthusiastic about oats, nuts, and fruit!
Granola will be the picture of wellness, right?
Before we put our skinny jeans on, let’s laugh over Xmas stories.
So on Christmas eve, I drank rich burgandy or merlot wine with my family and baked a pie in my new horse mystic night-shirt. We sang tunes from the Audio of Music and ate way too much apple & pear pie. We’re totally strange and I love it.
Singing music and cooking pies in horse night shirts… Whatever!
On a serious note: Christmas morning hours got even better when my Grandma gave me personally a hummingbird pin. She’s very cute. Another showcase? Making banana breads into french toast! Like.
My cycling trainer informed me which the next thing to anticipate is bikini period… I cannot decide if that’s interesting or completely scary.
Before I understand it I’ll be drinking margaritas, painting my toes pink, and making strawberry shortcake. I have to get summer from my mind for a bit though.
We need to put our healthy jeans on!
The only thing I could suggest is eating butterless breakfasts and forgetting the top cinema popcorn.
We made us something to start off our day right. It’s got whole grains, fruit, yogurt, and nuts. Fruit and yogurt granola parfaits!
Maple syrup and apple sauce make this granola special without adding extra glucose. Pecans and almonds keep it crunchy and gluten free cheesecake mini nutty.
I actually also added a bit of coconut at the top which became a toasted golden dark brown when baked. Great tasting.
Granola party!
McDonald’s fruit and yogurt parfait has nothing on these. Be sure you say goodbye to sugars overloaded cereal from your grocery store.
This granola is skinny!
Make it your own. Add toppings of your choice like pumpkin seed products, white chocolates, and dried blueberries or apples.
Pile it right into a cup and layer with greek yogurt and fruit. Absolutely healthy.
3 1/2 cups rolled oats
1/2 cup raisins
1/2 cup canned pumpkin
bananas or other fresh fruit of choice
To create granola:
Preheat oven to 325°F. Collection a cooking sheet with parchment paper.
In a big bowl, mix collectively oats, cinnamon, nutmeg, ginger, and sodium. Add cranberries, raisins, pecans and almonds to dish. Stir to combine.
In a medium bowl, whisk jointly maple syrup, vanilla, pumpkin and apple sauce until well combined.
Add wet ingredients to dry ingredients and stir until equally coated. Spread granola within a slim layer over baking sheet. Sprinkle coconut on top.
To make parfaits:
Slice 1 banana and reserve. Place 1/2 cup of greek yogurt in glass. Best yogurt with 1/4 glass of granola. Add a handful of banana slices. Place another 1/4 glass granola together with bananas. Add a tablespoon or two of yogurt together with granola. Sprinkle a bit more granola at the top and add even more bananas. Drizzle honey at the top if desired.
Repeat for every parfait you intend to make.
Store granola in airtight pot.
Enjoy your new favorite breakfast!
Monique Volz

Turkey Burger Pitas With Avocado & Feta1

Tags : gluten free cheesecake

I don’t know why but drinking a large glass of hot cocoa before bed makes me incredibly happy. Just one of my newfound obsessions. Other activities I’m into recently contain cinnamon roasted almonds, smiling at everyone I see, working out to the song , and staying away from traffic all the time. At one point this week I had been contemplating buying a bus therefore i could trip the shoulder. It was the only option I could think of until I discovered the DC Metro. Good news: since I will not be investing in a bus, you are still safe on the highway.

Besides that I’ve been mega busy! Interacting with fabulous new close friends, working out at 5am (it has to be done), and working on my 23 points list I’ve got a couple checked off.

It’s cafe week in DC aswell, which means I finally surely got to experience lobster for the first time. Baklava too! Finally the entire world makes sense to me.

…I continued a date too. But that’s a different story for any different time.

We’re here to spotlight Burgers people. Just good and totally dreamy! I’m just shopping for you.

The thing is, I’ve put the baking in hold just for a little. Bombarding you with high-class cakes and cinnamon rolls may be too soon following the holidays.

No, that’s not right could it be? It’s never too early. These things are generally good. The smell of chocolates chip cookies is truly a necessity in existence and cinnamon rolls are a cause to wake up in the morning. Wouldn’t you agree?

I’m going to be up in that person with images of sweet cakes and delicious chocolate things made out of love before you know it. For the present time, we’re skipping the excess whip cream on your own latte and those marathons of Cupcakes Wars. It’s simply too tempting.

I will however demonstrate my cute new apron with cupcakes onto it. See?

Back to the burgers.

Don’t actually pretend you don’t love them. You can’t fool me. Come on burger enthusiasts! I made these turkey burgers zesty and I produced them simply for you.

They have got onion, oregano, Gluten free hazelnut cheesecake Crust along with a little bit of Dijon mustard. Crimson pepper flakes provides it just a little punch. Ka-pow!

Kiss meat burgers goodbye.

Pitas totally produce these incredible, but adding feta, tomato, and avocado offers you an ideal healthy burger. Spicy lovely potato fries had been served privately. Good day.

Your switch! It’s a super basic recipe that anyone could make.

By Monique of Ambitious Kitchen

1/3 cup finely chopped white onion

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1/2 teaspoon ocean salt

1 pound slim ground turkey

Cooking spray

2 whole wheat pitas, cut in two

Preheat oven to 400 levels F. Line baking sheet with foil and squirt with cooking aerosol.

To make the burgers combine first 7 ingredients. Divide blend into four portions and shape into a 1/2 inch-thick patty. Place your patties on foil, and lightly aerosol patties with cooking aerosol. Sprinkle some reddish colored pepper flakes on top of each patty if you want a little spice. Place into range and bake your burgers for about 20 mins, flipping burgers halfway through.

Remove burgers from range once performed and immediately place into half of a pita. Add 1 1/2 tablespoons of feta parmesan cheese, tomato cut, and avocado slices.

Serves 4.

Yum, yum, yum. I really like everything in regards to the title of this post – everything. I have a particular affinity for turkey burgers myself – I’ve blogged about several different recipes!

Pleased you’re settling directly into DC – Metro is definitely the strategy to use, especially if your home is close enough to some Metro stop. Those of us that live in the suburbs frequently have to drive just to GET to a Metro. Once you’re on, though, it’s hanging around – but avoid Metro Middle and L’Enfant Plaza during rush hour – you’ll feel just like a sardine trapped in an underground can!

Hi Elizabeth-

After looking at your blog, I noticed your from round the DC area (sort of). That’s great!

I did can get on the incorrect Metro the other day and finished up at the Pentagon. It’s a sensible way to experience the city, right? That’s what I informed myself anyway.

Turkey burgers are simply just fabulous. I’m truly addicted, and they are very moist. Wish you make!

This looks sooo good! I have already been totally MIA from your blog world in the past month so I just swept up on all of your dishes- YUM!

Also, therefore excited to see among your goals to be a yoga instructor!!