Tag Archives: Stuffed Pork Tenderloin

  • 23
    Mar 20
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Raise your hand if you’ve ever had a cookie for breakfast time. Now increase your hands if it was an epic buttery delicious chocolate chip cookie, or essentially anything leftover from vacation or party festivities.

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Yep, that’s what We idea. We’ve all been there. Sometimes leftover delicious chocolate chip cookies seated on the counter-top are just too good to avoid at 8am. I feel you.
But endure! I’ve got an excellent recipe for you personally today that’s nutritious, free of refined sugars, can be naturally vegan AND gluten free of charge. Sounds a little too good to be true, right?
That’s exactly what I idea while i cooked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat texture, walnuts, flax, chia, and when you wish… puddles of dark chocolate. Yes, I said PUDDLES.
It’s funny that people still fear so much delicious chocolate, or claim for it to be harmful. It’s really in what kind of chocolates you’re choosing. Dark chocolate provides incredible benefits for the human brain, skin and blood circulation pressure. Actually, did you know that many dark chocolate bars contains a decent amount of fiber per serving? Yes compared to that.
My tip for choosing chocolates is to go through the ingredient list and also beware of the quantity of glucose; there really must not be a lot more than 9-11g per portion.
I’ve worked well my way up to 85% chocolates (and Think it’s great) but understand it can be as well bitter or tart for others. My greatest advice would be to choose a 70% or 72% chocolates bar, and every time you eat chocolate work your way up. Usually the higher percentage, the less sugar the club has (and more diet). Many chocolates bars also contain soy lecithin, so make sure you watch out for that should you have a level of sensitivity or are staying away from soy.
Alright back to the goodness of the cookies though because I must say i can’t believe how incredibly delicious they turned out! They taste like a combination between a blueberry muffin along with a chewy oatmeal cookie. WIN.
Some favorite ingredients in this recipe:
flaxseed meal! Loaded with omega 3, vitamin B and dietary fiber.
chia seeds! One of the best resources of omega 3 and a wonderful source of fibers, protein, magnesium and more. They are a powerhouse.
banana! A natural sweetener within the formula with a good dosage of potassium and healthy carbs.
oats! Whole grains, fiber and a lot of nutrients like manganese.
walnuts! An excellent source of omega 3 and it has anti-inflammatory properties.
blueberries! Great antioxidant in conjunction with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are great kept at room temperature for the 1st day time or two, then should be kept within the refrigerator to preserve freshness. They make exceptional for breakfast or like a snack!
5.0 from 1 reviews
Prep period:
10 mins
Cook time:
15 mins
Total period:
25 mins
Ingredients
1/4 cup coconut sugar
1 moderate banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond meal/flour
1/2 teaspoon baking soda
1 tablespoon chia seeds
1/4 cup chopped walnuts
Optional: 2oz 72% vegan chocolates, coarsely cut (or 1/3 cup vegan chocolate chips)
Instructions
Preheat oven to 350 degrees F. Line a big cooking sheet with parchment paper to avoid sticking.
In a big bowl, mix jointly melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, baking soda, cinnamon and sodium and mix until a heavy dough forms. Next add oats and chia seed products and lightly fold in to the batter until evenly distributed. Lastly flip in blueberries, walnuts and dark chocolate if using.
Work with a large cookie dough scoop or 1/4 cup to scoop dough onto ready cookie sheet (We wish these to become BIG cookies!). Make sure you tightly pack the dough right into a ball before putting it onto the sheet. Softly press the very best of the dough down just a little to flatten the tops. Bake for 13-16 mins until edges begin to switch slightly golden dark brown. Allow cookies to great for quarter-hour before getting rid of from pan and transferring to some wire rack to finish cooling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information includes everything except the dark chocolate.
These cookies would be superb even if you’re not enjoying them for breakfast. They’re freezer-friendly and make a delicious snack.
Feel absolve to sub cut pecans or almonds for the walnuts
Hi Monique! Do you think there’s any harm in using ground chia seeds instead of whole ones?

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  • 22
    Mar 20
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The Most Great tasting Meatless Dark Bean Loaf with Creamy Avocado Verde Sauce (vegan, gluten free)

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Oh hi. The other day I used to be in New Mexico due to an urgent family members matter. As the situations were unfortunate, I was lucky enough to spend time with a lot of my family associates which i hadn’t seen in over a calendar year.
While down generally there, I learned that a few of my cousins lately started doing Crossfit. I’ve been anxious about Crossfit, probably because onetime I viewed the Crossfit games on ESPN and noticed women flipping tires and bulked out like the Hulk. That’s amazing, but it’s just not me. Nevertheless, I needed an excellent workout and my cousins certainly didn’t look bulky, so I decided to sign up for an afternoon perspiration session.
And do you know what?! It was AWESOME. Yes, it was tough and my hip and legs were sore for a couple days, but I cherished the power and lifting aspect of the course. I can certainly see how you could get quickly toned. I’d want to know if any of you have ever performed Crossfit!
So let’s get to it…
Of course, you understand me, Trader Joe’s grocery lapper. And while I had been pacing round the create section pondering what I’d make next, I considered how awesome a southwest meatless meatloaf would be. I’ve got my mom’s lentil loaf a lot of instances and was craving something a bit different.
Later that day time, I had been taking this loaf out from the range, topping it with some creamy, spicy sauce and licking my dish like We hadn’t eaten in times.
FYI, when your home is alone, it’s simple enough to lick your plate because no-one is watching/judging you. Well, except Milly (my excessively curious kitty).
I ate this loaf for a couple days then froze the rest of the slices for afterwards. Turns out, it still preferences great when reheated. I’d however recommend departing the sauce off if you plan on freezing.
So what do you think? Nearly 13g of protein and 15g of fibers per serving. AM I ABLE TO get a YES!
Thought so.
Prep time:
20 mins
Cook period:
40 mins
Total period:
1 hour
Ingredients
1 carrot, shredded
2 teaspoons cumin
1/4 cup finely diced cilantro
2 (15 oz) cans dark beans, rinsed and drained
3/4 cup sweet corn (organic preferred)
1/2 cup gluten free oats
1/2 cup gluten free oat flour (you can make your very own!)
newly ground salt and pepper, to taste
For the sauce:
1/2 avocado, mashed
Instructions
Preheat oven to 350 levels F. Grease a 9 inches loaf pan with nonstick food preparation spray or line with parchment paper.
Mix flaxseed food and 1/2 cup water to a little dish and place in the refrigerator while you make all of those other loaf. The flaxseed food will help bind the loaf jointly.
Place large pan over moderate warmth and add 1 teaspoon of essential olive oil. Once oil is hot, add in onion, garlic, bell pepper, carrots and jalapeno; saute for 5-7 a few minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a big bowl and mix in spices and cilantro; reserve.
Utilizing a blender or food processor, mix beans from 1 can easily. Transfer to the bowl with the sauteed vegetables, and stir in the remaining beans combined with the corn, oats, oat flour, and flaxseed meal (through the fridge!). Add salt and pepper, then flavor and add even more spices or sodium and pepper if desired.
Add more mixture to prepared loaf pan, pressing and smoothing to the side to be sure it bakes evenly. Bake loaf for approximately 35 minutes. Remove from heat and cool for 5-10 a few minutes.
Make the sauce by merging salsa verde, mashed avocado and cilantro in a medium dish. Smooth over black bean loaf once ready to serve. Makes 4 portions.
That is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will remain good for up to 3 months. You can also bake and then freeze it within the loaf skillet, just ensuring that it is tightly covered.
I would recommend leaving the sauce off if you plan on freezing.
OPK
Hi! The recipe instructions do consist of when to add both of the beans in step 4:
Using a blender or food processor, mix beans from 1 can easily. Transfer towards the bowl using the sauteed vegetables, and mix in the remaining beans combined with the corn, oats, oat flour, and flaxseed meal (from your refrigerator!). Add sodium and pepper, then taste and add even more spices or sodium and pepper if desired.

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  • 21
    Mar 20
  • -

Healthy Double Chocolate Zucchini Loaf of bread (Nut Free of charge + Vegan + Gluten Free!)

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Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, each day this week I’ll be posting a fresh zucchini formula and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s for sale at the store, either way you may need a lot of it! First up is usually this Double Delicious chocolate Zucchini Loaf of bread that just so is actually gluten free of charge, vegan and nut free of charge. No, you’re not fantasizing. Just getting up to heaven.
Even after 5 many years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. Having a chocolates lightning bolt on my forehead along with a spatula as my wand.
I have to admit that this recipe was a complete test that just so happened to carefully turn into one of the most mouth watering zucchini breads I’ve available.
I came up with the idea of an allergy friendly zucchini loaf of bread while feeding on avocado toast, sipping on my morning cup of joe and scrolling through this past year’s AK audience survey; I occurred to notice that a handful of you requested even more nut free recipes.
Obviously something needed to be done about this.
A few hours later this unbelievably delicious VEGAN, GLUTEN FREE & NUT FREE double chocolate zucchini loaf of bread was coming out of oven. And I frosted it having a chocolate ‘cream mozzarella cheese’. HEAVEN.
So let’s talk about all of the goodness – just like we generally do:
NATURALLY SWEETENED: I sweetened this chocolates zucchini bread with 100% genuine maple syrup. You could also use coconut palm syrup. If you’re not really vegan, honey would also work well. (Please note how the frosting does contain organic powdered sugar.)
A SPLASH OF VINEGAR: There’s a hint of apple cider vinegar in the bread to help it rise and respond to the baking soda. Don’t you forget it!
NUT FREE & DAIRY Free of charge MILK: You have lots of options when it comes to dairy. You can use oat milk, hemp or flax milk! If you’re not really allergic to nut products or dairy, you’ll be able to make use of either almond/coconut dairy or regular dairy.
ALLERGY FRIENDLY CHOCOLATE CHIPS: I take advantage of the TAKE IT EASY brand often when baking vegan or allergy friendly baked items. They’re nut free!
P.S. This formula would make exceptional cupcakes or perhaps a allergy friendly birthday cake!
If you get this to or any recipe from AK, I’d love to view it – snap an image, upload it to Instagram and label #ambitiouskitchen!
5.0 from 1 reviews
Calorie consumption: 196
Body fat: 10.9g
Carbohydrates: 24.2g
Glucose: 12.9g
Dietary fiber: 3.2g
Protein: 4.6g
Recipe type: Bread, Dessert, Wedding cake, Gluten Free of charge, Nut Free of charge, Vegan, Dairy Free
Prep time:
10 mins
Cook period:
1 hour
Total time:
Ingredients
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 cup shredded zucchini (from about 1 moderate zucchini)
1/2 cup sunflower butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy & nut free of charge milk alternative such as flax, oat, or hemp milk
1 cup gluten free of charge oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup allergy friendly chocolate chips, in addition extra for sprinkling on top (TAKE IT EASY is an excellent brand)
For the chocolate frosting:
1/4 cup organic powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
Instructions
Preheat oven to 350 levels F. Collection a 8×4 inches baking pan with parchment paper and/or squirt with nonstick food preparation spray.
Make the flax egg by blending 1 tablespoon of flaxseed meal + 3 tablespoons of drinking water in a small glass or dish. Put in place the fridge for five minutes so that it thickens up.
Next squeeze your shredded zucchini of excess moisture having a paper towel or cheesecloth then place shredded zucchini in a big bowl. Blend in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and dairy until well combined.
Next add the oat flour, cocoa powder, baking soda and salt; combine until well mixed. Fold in delicious chocolate potato chips. Pour batter into prepared loaf skillet and smooth best. Bake for 50-60 moments or until a toothpick put into the middle comes out clean or with just a few crumbs attached. Cool pan on the cable rack for 10-15 moments, then remove breads from pan, place on cable rack and allow it cool totally.
Once bread has cooled, you can make the frosting by conquering together the cream cheese, cocoa natural powder, powdered sugar and vanilla remove until smooth and creamy. Spread outrageous of the bread. Top with a tablespoon of extra chocolates chips and trim into 12 pieces. Bread should be kept in the refrigerator once frosted. Enjoy!
Want to create cupcakes? Feel free to! Simply adjust the baking time to 20-25 minutes.
Here’s the nourishment with the frosting: 1 slice = 238 calories 13.9g body fat 4.5g saturated fat 27.7g carbs 3.4g fiber 15.5g sugar 5.1g protein
You can make your own gluten free oat flour by blending 1 1/2 heaping cups of gluten free rolled oats until they reach an excellent flour-like consistency. After that measure as aimed.
In the event that you aren’t vegan or allergic to eggs, feel free to use a regular egg in the recipe rather than a flax egg.
If you aren’t allergic to nuts, feel absolve to sub any nut butter.
If you aren’t allergic to nut products or dairy, please use any milk you’d like. I favor to use almond milk.

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  • 20
    Mar 20
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Chia Chocolates Chip Oatmeal Breakfast Cookies gluten free & packed with omega-3!

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How was your weekend? Mine was full of good eats and lots of period with Tony; it had been his last weekend back before he mind out for spring training down in Az. I’m amazed at how fast the off time of year has truly gone. It feels like I just moved to Chicago, but I’m so happy it feels like house.
Last night we spent the day with his family going out and viewing LOTS of Television like Nascar (don’t ask) and the Oscars. I love parties because I’m usually able to bake or make a couple of things that I personally want to eat myself… oops.
I ended up creating a version of my strawberry basil bruschetta with a fresh creamy spreadable goat mozzarella cheese I found at Whole Foods. Next, I made a new version of my crunchy cashew thai quinoa salad and I’m wishing to provide that to you soon after I ideal it; it’s even more of a springtime salad anyway. For the dessert, I made Detoxinista’s flourless peanut butter blondies and created a fresh cookie recipe (you will see it soon!).
For the time being, I crafted a cookie that you can eat for breakfast. I am dunking these in chocolates almond milk for days gone by week which includes led me to basically being obsessed with feeding on cookies for breakfast. Trust me, you’ll be too after baking up a batch.
Initially it seemed strange, you know, feeding on cookies for breakfast time and all. Of course I calculated the nourishment and looked at all of the wholesome substances in this recipe and fell in love. So many good things happening in these! Let’s talk about the cookie goodness.
More on the subject of these cookies and their nutrition: There’s no flour, butter, essential oil or refined sugars added thus they won’t weigh you down in the morning. As always, they are EASY to make! Whip them up and you may enjoy them through the entire week, or like a post-workout treat. They’re crunchy externally and soft in the middle, just just how you’d like a cookie to be. As the days go on, they get softer. They are best kept in an airtight container at room temperature for up to 7 days; you can also maintain them in the refrigerator and heat up when you would like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are great for your brain, your heart and the immune system. Most people will fail to get enough omega-3s within their diet once we tend to not really eat enough fish, walnuts, or veggies with the sort of fat. It is possible to read even more about 0mega-3s here
Walnuts, almonds and chia seeds:
Walnuts are loaded with omega-3s but did you know they also contain copper, vitamin e, and other anti-inflammatory properties? I’ve under no circumstances been more of a lover of walnuts as yet! They’re especially great when toasted (which is why I did it within the formula!). Learning much more on walnuts here
Almonds supply the cookies a nutty, sweet taste. They’re also high in supplement E, potassium, magnesium and obviously a wonderful way to obtain healthy fats. In the formula, you’ll roast your own almonds to improve flavor, but needless to say you can procedure them natural to protect their healthy natural oils.
Chia seed products are high in dietary fiber, proteins, and omega-3s. Chia seeds expand when they touch liquid, therefore they are an excellent addition to the cookies. Not only do they provide crunch, however they also help with keeping you full!
If you get this to recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can easily see your masterpieces! To maintain up to now with articles and behind the moments info, adhere to AK on BlogLovin’ , Facebook , Twitter , Instagram and Pinterest xo!
5.0 from 1 reviews
Prep period:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
2 tablespoons honey
1 teaspoon vanilla
1/4 cup chocolates chips
1 tablespoon chia seeds
Instructions
Preheat oven to 350 degrees F. Pass on walnuts and almonds over baking sheet. Toast nut products in the oven for 8-10 a few minutes, stirring once halfway through. Maintain heat in range.
Following, place toasted nuts in the food processor. Procedure until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes.
Increase honey, vanilla, egg, baking soda, cinnamon and sodium to processor and course of action again until well combined, on the subject of 2 short minutes. Transfer to a medium bowl and flip in cherries, delicious chocolate chips, chia seeds and oats. Use a little cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten using the palm of the hands. Bake for 7-9 moments or until edges are slightly golden brownish. Allow to cool on cookie sheet for ten minutes, after that transfer to some wire rack to finish chilling. Makes 15 cookies. Shop in an airtight box – cookies will keep well for 3-5 times.
Feel free to add or subtract elements. These cookies are versatile and I love using what I’ve available. Try using maple syrup instead of honey. You can sub almost any dried fruits for the cherries, or keep them out totally.
Hi Monique,
I just tried to make these but must have done one thing extremely wrong. The nuts seemed sizzling hot once i added them to my cuisinart, but I combined for five minutes and added the honey, egg, and vanilla. Once I did so the fact that mixtures converted into a popular oily puddle in my cuisinart. Uncertain where I went wrong. I’ve experienced such success along with you meals in the past. I am attempting to include almond flour to salvage what I have. Any suggestions?
Hiya,
I actually made these last night with some adjustments: more of chocolates chips (1/3 glass) and I also food-processed oats a little simply because mine were steel-cut.
I would suggest using only water honey for easier combination of all elements. Also the next time I would double the amount of honey because they were a little under-sweetened to my flavor.

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  • 20
    Mar 20
  • -

Peanut Butter Oatmeal Chocolate Chip Lentil Blondies vegan, gluten free of charge, healthy

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WAIT. WHAT?
LENTILS inside a dessert? You imagine I’m crazy? Weird? Cute? Maybe it’s a combo.
We’ll reach this dessert shortly. First off, it’s Friday!
I actually haven’t slept all freaking week. I want I had been kidding. I am finding your way through the launch of a whole new site for work and so we have been active plugging away, keeping later, and chugging espresso. I’ve also been trying to get back into working out after going for a little over weekly off. Last night I went to my favorite yoga sculpt class. Ummmm you men… it was real hell and I mean that in the best way possible. I literally thought I would throw up on my yoga mat, and that never happens to me (sorry to be so descriptive). I assume that’s what goes on after a week of vacation wines and cookie inhaling.
Today I rewarded myself with a small dark hot chocolate. I figured that I haven’t had a real hot chocolates in age range, and I experienced like I needed a sweet deal with to help keep me going. Without a doubt, it was SO worth it. I actually topped mine with extra whipped cream. It’s important to treat yourself to just a little indulgence; I hope you all perform the same this weekend!
Okay, alright. Peanut Butter Chocolates Chip Oatmeal Lentil Blondies.
Yeah, we should chat about these gems.
So right here it moves: These bars are just about the fudgiest peanut butter delicious chocolate chip blondie EVER. You can’t also taste the lentils – all you get is really a chewy, fudgy pub filled with peanut butter flavor. YES, it’s accurate.
What’s unique about this recipe is that the lentils are prepared then pureed using the peanut butter, consequently you don’t end up receiving chunks of lentils in your pub. I used red lentils because they possess a sweeter flavor than green, nevertheless, you can use what you have readily available. I buy them from Investor Joe’s or Whole Foods.
I also made a fascinating discovery after cooking these bars: they are amazing frozen! Generally everytime I bake, I must freeze my goodies so I don’t eat all of them. However, I came across myself poking my head in the fridge late one night time and little bit into one of these while they were frozen cold; these were incredible! Somehow the pubs had been still fudgy and packed with peanut butter taste. They also feel decadent making me like them a lot more.
Another tip to create these a lot more addicting: Sprinkle them with a little sea salt after baking. The salty lovely peanut butter & chocolates combo is one of my favorites.
Let me know if you make sure they are. I’m wanting to see everything you believe! Have an excellent weekend! xoxo
Prep period:
20 mins
Cook period:
20 mins
Total period:
40 mins
Ingredients
1/2 cup reddish lentils
1/2 cup all-natural creamy or crunchy peanut butter (I love Trader Joe’s)
1/3 cup genuine maple syrup
1 tablespoon genuine vanilla extract
1 cup gluten free rolled oats
1/2 teaspoon cooking soda
1/4 teaspoon ocean salt
1/3 cup mini vegan chocolate chips, plus 2 tablespoons for sprinkling on top (I use TAKE IT EASY brand)
Instructions
In a little saucepan, combine lentils and 1 cup of water; bring to a boil. Reduce temperature, cover, and simmer for 10-15 minutes or until lentils are smooth. Transfer lentils to a food processor, add a few tablespoons of drinking water, then procedure until lentils certainly are a soft puree; reserve.
Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
Place oats in blender or meals processor and process until finely floor and smooth want flour. Don’t worry, it doesn’t have to be perfect but it should take a few minutes. Transfer to a big bowl and whisk in cooking soda and salt; set aside.
In a big bowl of electric powered mixer, mix jointly peanut butter, maple syrup, and vanilla until clean. Add lentil puree and combine until well mixed.
Fold in oat combination after that gently fold in 1/3 glass of chocolate potato chips. Pour batter into prepared baking skillet and sprinkle staying chocolate chips over the top. Bake for 20-25 mins. Remember that you don’t have to bake these completely because they are vegan, if you such as a fudgy pub don’t keep them in the oven for much longer than 20 a few minutes! Cool brownies totally on wire rack then cut into 16 squares.
If you’re baking for somebody who is gluten free and/or vegan, make certain the ingredients you buy are certified gluten-free and/or contain zero animal products.
Feel absolve to make these pubs your own! Add in coconut, nibs, cinnamon, nuts, etc!
And the delicious chocolate chips, do you use semi-sweet or dark?
I made these. Superb! In future I’ll make use of peanut butter natural powder to help make the recipe lower in excess fat. I used half agave nectar and fifty percent maple syrup. Agave is usually cheaper, lol. I crave sweets often and I’m pleased there are formulas for healthy deserts like these brownies. I’m an enormous enthusiast of lentils and like all sorts. I used green lentils within this recipe and they exercised well.
We also made the Moroccan lentil butternut squash stew and it tasted so wonderful!
Hi Monique,

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  • 20
    Mar 20
  • -

An incredibly fudgy & great tasting 100 calorie brownie sprinkled with chocolates chips and raspberries – you’d never guess that these are made with proteins powder! Conveniently vegan and gluten-free, as well.

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I swear that easily didn’t have a wholesome food blog, it might be just straight buttery treats in your face all the time. I’m speaking crazy ass sweets that would blow your mind. For instance, during my last family members holiday I produced a Nutella S’mores Pie using a Toasted Marshmallow Meringue along with a chocolates nutella crust. Wait, what?
I understand, scaryyyyyy. But OMG, was it ridiculously good. Also probably the richest factor I’ve ever endured in my lifestyle.
Anyway you all know I’ve a weak place for sweets, but which i also have confidence in balance, moderation, and healthy living. That is why I’m right here to create healthful, unique desserts that you will love.
Today I want to expose you to my newest invention: The Proteins Brownie. Can you think that 1 brownie is 100 calories?!
I made this brownie with my diet in mind. I am drinking proteins shakes with fruits every single morning so I’ve got real obsessed with protein powder. I guess you could state my diet provides fallen under the Paleo category. Just don’t anticipate me to start cooking with almond flour (or maybe I’ll, ha).
This whole protein obsession made me incredibly curious about baking with protein powder. I needed to invent a brownie that could be enjoyed as a treat instead dipping a spoon into a jar of almond butter every evening. My objective was to create a delicious chocolate brownie relatively lower in carbs, lower in sugar, and saturated in protein; I also wanted it to flavor really good
A fudgy brownie with special bits of delicious chocolate potato chips and tart raspberries in every bite. So excellent you could in fact consume them for breakfast minus the guilt.
So, what exactly are these brownies manufactured from?
Cocoa natural powder: We wish lots of chocolate flavor so bring on the cocoa powder!
Unsweetened Applesauce: This can help keep the brownies damp without adding plenty of fat.
Coconut essential oil: Because after all, healthy fats help with keeping you full and coconut essential oil is packed with them. If you’re not into coconut essential oil, that’s cool. You should use olive or any essential oil that best suits you best!
Blue Diamond Unsweetened Vanilla or Chocolate Almond Dairy: I’m excited to announce that I’ll be working with Blue Diamond Almond Breeze to generate fun, healthy formulas for you over the next few months. For this formula I utilized their unsweetened vanilla almond milk, however some of their almond or almond-coconut milks will continue to work great! They’re my absolute preferred to bake with.
Chocolate Chips: The melted chocolate chips in this formula help sweeten the brownies and also add a little bit of fat to keep them damp and fudgy! I’m a huge fan of dark chocolate chips, mini delicious chocolate chips, and vegan delicious chocolate chips in the TAKE IT EASY brand!
Honey: There’s only one 1 tablespoon of honey within this recipe, nevertheless, you may use agave if you like. Believe me, that smidgen of honey really does make a difference in flavor and texture.
Raspberries: The raspberries increase fiber and just a little tart sweetness to these brownies. I must say i do recommend them! If you prefer never to add raspberries, you could attempt coconut flakes, a swirl of peanut butter or PB2, dried fruit, a handful of nuts, or even extra chocolate potato chips!
What else? An egg and a little splash of vanilla. I haven’t tried to make these vegan, but I suspect you could utilize a flax egg, vegan chocolate chips, agave instead of honey, and vegan proteins powder. I want to know in the event that you veganize them!
This recipe makes 12 pretty large brownies! The brownies ought to be stored in the refrigerator to stay refreshing. Plus they’re in fact even more delicious when offered chilled. For some reason the chocolates sweetens and you also get this extremely fudgy consistency! I’m craving one at this time.
I hope you love these proteins brownies!
xoxo
Prep period:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2/3 cup Blue Diamond Almond Air flow Unsweetened Vanilla or Chocolate Almond Milk
2 tablespoons coconut oil
1/2 cup raspberries, broken up into large pieces
Instructions
Preheat oven to 350 degrees F. Apply 8×8 inch cooking pan with nonstick cooking spray.
Place oats in blender and blend for a minute or until they resemble the consistency of flour (yes, you just made oat flour!). Transfer oat flour to medium bowl after that whisk in protein powder and cocoa natural powder; set aside.
Whisk together applesauce, egg, honey, vanilla and almond milk until steady and well combined. Add to dry elements and mix together until just combined.
Heat coconut oil and 1/4 glass of the chocolate chips in a small saucepan over very low warmth; stir constantly until all chocolates potato chips and coconut oil have melted collectively. (You can even temperature them in a microwave safe dish for 30-45 mere seconds.) Gently mix into brownie batter.
Pour mixture into prepared skillet. Sprinkle remaining 2 tablespoons of chocolates potato chips and raspberries at the top; sometimes I love to swirl them in the batter having a blade. Bake for 18-22 mins or until just cooked through and the top has set. Transfer skillet to wire rack to great completely. Once cool, trim into 12 pubs – please note that bars ought to be held covered within the refrigerator and liked cold!
-I used Pro Performance AMP Amplified Wheybolic Severe 60 Chocolate Protein Powder from GNC as well as the calories reflect that – each scoop is approximately 90 calories. Any vanilla or delicious chocolate protein powder should work fine though!
-If you don’t have applesauce readily available, you can replacement with 1 small ripe banana. I’ve experimented with both!
-To make vegan: I think that you can make this formula vegan with a vegan protein powder such as for example Vega, and with a flax egg. I have not tested this though. Also, please make sure to use vegan chocolate potato chips and agave rather than honey.
-If you want to make this recipe gluten free of charge, please make sure that your protein natural powder and vanilla are gluten free.
-Rather of raspberries why not then add of your preferred toppings? Coconut and sliced up almonds would be delicious! Do your thing!

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  • 19
    Mar 20
  • -

Hello you lovely souls. I’m seated in a beautiful, cozy ruler bed writing for you from Hilton Mind Health , an exercise and wellness resort in Hilton Head, SC. This past week has been so refreshing for me personally in more ways than I can fathom to write about. Sometimes you merely can’t put into words what you feel when your heart is regular and content. Personally i think beyond lucky to be invited here; the motivation in wellness classes, new close friends and being a little more vulnerable has left me having a realization that I must let go of my fears of judgement when it comes to blogging and becoming more personal.

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My goodness is it possible to believe AK has been cooking for a little over 3 years? I’ve created here about my life experiences, career adjustments, moving, interactions, friendships and my ever developing obsession with Zac Efron.
What I haven’t included is my real and constant struggle with food; certainly it is the like of my life (questionable because of Tony). I don’t need this post to become too heavy, but do wish you to know that this blog changes and grow, just as any human being does. And as any relationship goes, I am hoping we’re in this together; that you’ll still get to AK to make my recipes simply because they certainly are not really going away. I’ll just be composing more concerning this journey I’m on.
gorgeous beach walk
But more than enough serious business. Let’s get onto the snacks I baked for you today! Flourless Pumpkin Almond Butter Bars. I know, best? With chocolates as well as perhaps some coconut if you elegant it (you SO fancyyy).
I’m so happy that these bars cooked up so delightfully and full of pumpkin flavor. I had been afraid the almond butter would come through too much, but it turns out that these fulfill a pumpkin craving like no other.
What I’m especially excited about may be the wonderful nutrition in these bars. Plenty of vitamin supplements plus antioxidants (from dark chocolate) going on. They’re also gluten free, low carb, dairy free of charge, paleo and grain free of charge. I’m fairly specific you could quickly veganize them by adding a flax egg (1 T ground flax seed + 3 tablespoons water). I really like enjoying mine in the afternoon using a big sit down elsewhere.
To serve them as a dessert, I would recommend topping them away with a little coconut whipped cream or homemade almond butter smeared outrageous using a sprinkle of sea salt. Just believe me on this one men; nice and salty is definitely the answer.
5.0 from 2 reviews
Recipe type: Gluten Free of charge, Dairy Free, Flourless, Low Carb, Grain Free
Prep time:
5 mins
Cook time:
20 mins
Total period:
25 mins
Ingredients
1/2 cup pumpkin puree
1 egg
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves
1/2 cup unsweetened coconut flakes, divided
3 oz your preferred dark chocolate club (a minimum of 70% cocoa), coarsely chopped
Instructions
Preheat oven to 350 degrees F. Spray an 8×8 inch baking skillet with nonstick cooking spray.
In a big bowl, whisk collectively all ingredients except coconut and chocolates. Once ingredients are well mixed, fold in 1/4 glass of the coconut flakes and every one of the dark chocolate.
Pour into prepared skillet and sprinkle the rest of the coconut flakes at the top. Bake for 20 mins or until somewhat golden brown within the edges. Place skillet on cable rack to great. Once cool, cut into 16 squares. Enjoy!
Recipe adapted from Detoxinista
TO CREATE VEGAN: Use a flax egg to displace the egg.
If you omit the coconut and chocolates, each club (based on 16 bars) is around 67 calories.
If you simply omit the coconut, the bars is a little under 100 calories.
Rather than almond butter, you should use another natural nut butter of your decision. I don’t recommend sunflower seed butter. Peanut butter will be delicious!

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