Tag Archives: Sugar free apple pie

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Spicy Nice Potato Black Bean Burgers with avocado-cilantro crema + sprouts

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Hello Mon. Hello delicious little veggie burgers that I want to devour.

I’m currently on a juice cleanse. I’ve performed one before, so it is not just a surprise to my system. However staring at pictures of these burgers is making me so starving. GIVE Me personally DAT BURGA. Having a part of lovely potato fries and half of glass of sriracha please.


These burgers will be the true thing: spicy, lovely, clean, totally bomb little love bites in the mouth area.

I actually am quite descriptive today. Probs because I’m on objective to bring you deliciousness. HEY ooooooo.

FYI: Proper grammar doesn’t count in today’s post. Enjoy it ever matters here anyway.

Burger madness at it’s finest. Barbeque grill this goodness up. Devour it. AT THIS TIME.

Sorry, being a little pushy.

Oh by the way, have you men ever tried sprouts? They’re pretty freaking good. And healthy. I like them A LOT.

CHOMP. I bet you’re questioning what this burger preferences like.

A magical trip into vegan wonderland, that’s just what it tastes like.

Without the crema, cause that isn’t vegan… it’s from cows. Duh.

Anyhow this burger is WICKED great. Actually, it’s small spicy from that kick of cajun seasoning. I LUV IT. YES… LUV.

Chomp. Chomp.

Gotta go juice and daydream about these even more. xoxo.

Calories from fat: 206

Fat: 6g

Carbohydrates: 33.9g

Glucose: 3.1g

Dietary fiber: 7.2g

Protein: 7.9g


1 large sweet potato

2 cloves garlic clove, minced

1/2 cup chopped cilantro

1 teaspoon cumin

2 teaspoons spicy cajun seasoning

1/4 gluten free oat flour (regular oat flour or oat bran will work)

sodium and pepper, to taste

essential olive oil or coconut oil, for cooking

6 wholegrain hamburger buns (gluten free, if desired)


1/4 cup low-fat sour cream or plain greek yogurt

2 tablespoons chopped cilantro

1 teaspoon lime juice

sodium, to taste


To make quinoa: Rinse quinoa with cool water in mesh strainer. Within a medium saucepan, bring 1 glass of water to some boil. Add in quinoa and provide mixture to some boil. Cover, reduce high temperature to low and allow simmer for quarter-hour or until quinoa offers absorbed all of the water. Remove from temperature and fluff quinoa with fork; place in large bowl and set aside to cool for approximately 10 minutes. You should have about 1 1/2 mugs of quinoa.

Poke nice potato many times having a fork and place in microwave for approximately 3-4 minutes or until it really is soft and cooked thoroughly. Do not overcook or the lovely potato will harden. On the other hand it is possible to roast the lovely potatoes within the range at 400 degrees F for thirty minutes or until fork tender. Remove pores and skin when done cooking and cooled.

In bowl of food processor, add beans, prepared sweet potato, reddish colored onion, cilantro, garlic, cumin, cajun seasoning, and pulse until nearly easy, scraping down the sides of the processor when necessary. Transfer blend to bowl and combine with cooked quinoa. Add sodium and pepper to taste – and possibly more cajun seasoning if you want. Blend in oat bran/oat flour, but just enough so you are able to form patties. (You shouldn’t need a lot more than 1/3 glass).

Separate into 6 patties (about 1/2 cup each) and put on parchment paper on baking sheet; refrigerate for at least 30 minutes to greatly help patties bind together.

To make avocado-cilantro crema: In bowl of food processor, place sour cream, diced avocado, cilantro, and lime juice. Procedure until smooth. Add salt to taste. Put in place fridge until ready to serve burgers.

To make burgers: Heat skillet over medium-high temperature. Spray skillet with coconut/olive/canola oil cooking spray. Place in skillet and pan-fry about 3-4 minutes on each aspect, or until fantastic brownish. Serve with buns, sprouts, crema and desired toppings.

Be aware: Nutritional details DOES NOT consist of buns, but Will include avocado-crema.

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Jalapeno Chickpea Lentil Burgers with Special Mango Avocado Pico vegan, gluten-free

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It really thought just like a Summery Cinco de Mayo weekend, didn’t it?

I actually spent the better half from it with my face within a bowl of potato chips and guac… like you would expect anything less from me. I’m just going to end up being honest and say that I’m hoping to do it again it every single weekend for the rest of my life.

But seriously.

I can’t let you know how much I’m looking forward to Summer season. My ears are desiring Lana Del Ray and outdated Mariah Carey beats.

Everyone knows Minnesota summers will be the Ideal EVER! Probably because we endure a solid six months of Winter? Even so, a completely irresistible three months are coming soon. I can’t wait around to lounge by the lake and capture the pink-painted sunsets with a glass or two at hand. YUM!

Anyway I was thinking we’d begin enjoying the flavors of Summer a little early with a bit of mango avocado pico and burgers packed with fresh flavors. I know you’re down.

(If you don’t know what which means, the simply produce the burgers and enjoy how freaking healthy mouth watering they are.)

Again, I don’t know what’s up using the slew of vegan quality recipes on my blog, but lately most of what I am creating simply happens to belong to that category. Like I stated the other day, I’m definitely not vegan… heck I’m not even a vegetarian! I ate a massive omelet with mozzarella for supper last night and the various other week I had lamb meatballs. Just in case you were curious.

Anyway Perhaps that this is my chance to prove to you that healthy COULD BE and it is super freaking delicious. And yes the phrase ‘very freaking delicious’ is normally my new favorite. But really if you haven’t tried lentils, they’re to expire for! I love them in salads, but since I only had crimson lentils in my cupboard, I opted to make burgers. Crimson lentils they have a tendency to become mushy when cooked, so they’re extremely good for burger producing! You can find out about how to correctly make lentils here

These burgers are filled with spices and herbs: chili powder, cumin, reddish pepper flakes, cilantro AND jalapeno. Total goodness. And the pico? It’s the most magical factor I’ve ever placed on a burger.

I am hoping you’re convinced!

Calories: 225

Fat: 6.1g

Carbohydrates: 34.9g

Glucose: 7.7g

Dietary fiber: 12.7g

Proteins: 9.6g

Prep time:

15 mins

Cook period:

10 mins

Total time:

25 mins


1 tsp surface cumin

1 tsp chili powder

1/2 cup packed cilantro

2 garlic cloves, minced

1/2 little red onion, minced

1 red bell pepper, very finely diced

1 large carrot, very finely chopped or shredded

1/4 cup oat bran or oat flour, gluten-free if desired

Lettuce or Hamburger Buns, to place patty in

For pico:

1 ripe avocado, diced

1/2 cup chopped cilantro

sea salt, to taste


To make mango avocado pico: Place almost all ingredients in a bowl and stir to combine. Add salt to taste. Place in refrigerator until prepared to serve.

Place a moderate saucepan over medium high heat, add more lentils and 1 1/2 cups of water; bring water to a boil, then cover, reduce heat to low and simmer lentils for approximately 10-15 a few minutes or before liquid is soaked up and lentils have become soft along with a little bit mushy. Drain any excessive water and reserve.

Place the chickpeas, prepared lentils, garlic clove, cilantro, sea sodium, cumin, and chili natural powder in a meals processor and mix until the coffee beans and lentils have become smooth.

Transfer combination into large bowl. Stir in onion, jalapeno red pepper and carrot. Taste and adjust seasonings as required. Add oat bran a little at a time, and function into mixture with your hands. You intend to have the ability to type patties, but you don’t wish an excessive amount of oat bran, or the burgers will fall apart. Therefore use just as much as you feel required. Because these burgers do not use an egg to bind them, you need to solidly shape the patties but nonetheless keep them quite thick so that they don’t easily fall apart. Divide into 6 equal portions and shape into heavy patties together with your hands.

Heat skillet over medium high heat; add in a 1/2 tablespoon of essential olive oil (sometimes I squirt both sides from the burger with olive oil cooking food spray as well). Place several burgers in at the same time and cook for a few moments on each part, or until fantastic brown and sharp. Repeat with remaining patties and continue to add essential olive oil as needed.

Place patties in lettuce or in a bun and best with mango avocado pico.

It is possible to freeze burgers. Merely individually wrap and place in fridge. They should maintain for about a month.

I love these burgers with a dollop of greek yogurt or sour cream (not vegan).

Serve in lettuce or on the bun of preference. Calorie count does not consist of bun or lettuce.

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AMAZING grain-free, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!

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I’m so thrilled because today We get to grab Tony through the airport. We have a fun couple of days planned in Chicago, after that I’ll be going back to Alabama with him for another week or so. He usually under no circumstances gets any moment off during the season so we are going to absorb some Summer season in the town.

The agenda up to now consists of heading to Eataly, seeing a show at Second City, watching the new Jurassic Recreation area movie and undoubtedly, eating at all of the delicious restaurants I chosen myself. If it had been an option, Tony would choose deep dish pizza every single time.

Another great perk of him approaching home is the fact that I get to make him breakfast time AKA the best meal of your day. Becoming the romantic which i am, I usually adore dealing with him to a particular breakfast. I don’t think we’ve ever had boring cereal together during our whole relationship. We’re generally always making something different. Or must i say, I’m constantly testing out different meals on him.

The nice part? I could always count on him to make the bacon because you know, men and their meats obsession. SMH.

The final time I baked Tony something with coconut flour within it, he fell in like and ate half the loaf for brunch. I was a little amazed because coconut flour has a little an alternative texture and flavor, but obviously he loved it quite a bit.

This time around I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I produced them last week and nearly ate the complete recipe myself in between photoshoots. Occasionally I’m such a savage with regards to meals. No forks required. Seriously.

These coconut flour pancakes are SO SO SO good. I had to check them about 4 different times to get the ideal and fluffy result I wanted. The secret? Adding a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked as promised. Here are the ingredients I love in these pancakes:

Coconut flour: We used Trader Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to put in a little extra AlmondBreeze towards the recipe when the batter is too thick.

Nut butter: Since I’m not paleo, I used peanut butter (MY ENTIRE LIFE OBSESSION) but almond or cashew butter would also work!

Eggs: Most coconut flour formulas demand what appears like a dozen eggs. That one only has two!

Applesauce: Only a tiny bit keeps the pancakes good and moist.

Almond Air flow: I really like using their first flavor but you could also try the Coconutmilk Almondmilk for a coconut flavor boost.

Wild Blueberries: Yes, crazy blueberries will be the BEST! I recommend choosing the organic kind in the event that’s an option for you; this time around of year they will have probably the most delicious flavor.

I recommend serving these with clean organic eggs along with a side of turkey bacon. Such an excellent breakfast time!

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Prep time:

10 mins

Cook time:

10 mins

Total period:

20 mins


¼ glass coconut flour

¼ teaspoon baking soda

2 tablespoons your favorite natural nut butter of choice (I love peanut or almond butter)

2 eggs, slightly beaten

1/2 medium banana, mashed

For the syrup:


In large dish whisk collectively coconut flour and baking soda; reserve. In a separate medium bowl, defeat nut butter, eggs, honey, banana and almond milk together until soft and well mixed. Add wet ingredients to flour mix and mix jointly. Note: If you discover which the batter is WAY too heavy (nearly paste like), you can include within a teaspoon or two of milk until it really is smooth, but still thick.

Lightly coat a big nonstick skillet or griddle with butter or coconut oil and place more than medium low heat (coconut flour is sensitive to burning therefore medium-low heat is most beneficial). Drop about 3 tablespoons from the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It is important not to place more than 3 tablespoons of batter at the same time; the pancakes could be very difficult to flip if they’re too large, so smaller pancakes are best. Plus mini pancakes are lovable, duh. It’s very important to cook until bubbles appear on top and the sides are well cooked. Turn cakes and cook until golden brownish on underside, 2 a few minutes. If you discover the fact that pancakes are browning too quickly then you need to lower your skillet warmth a little. Clean skillet clean and repeat with an increase of melted butter or cooking food spray and remaining batter. Makes 2 servings, 3 pancakes each.

To help make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait until mixture starts to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries make down about 5 minutes, remove from heat and serve warm over pancakes immediately.

Nutrition information will not include blueberry syrup because everyone wants topping their pancakes differently.

To create these completely paleo: Be sure to use a paleo-friendly nut butter.

Please do not try to sub regular flour for coconut flour; the effect will not be the same.

I love serving these using a side of turkey bacon and eggs.


xx Kelly

I followed this formula exactly, much too heavy. I finished up using an additional 3/4 cup of milk.

It’s one particular waste of time and waste of ingredients, We through the entire batch within the trash following the first 1 wouldn’t make up.

Tried to give one star, wouldn’t normally let me.

We tried this at the moment – a cosy rainy Sunday morning hours after my initial week (in months) of clean-eating and functioning out- really hit the location.

Fun and an easy task to help to make highly recommenced.



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CHOCOLATES Raspberry Coconut Oatmeal Cookies (made out of coconut oil!)

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Before Tony and I started officially dating, We baked him four different batches of cookies and shipped them to him in the cutest wrapped Martha Stewart boxes I purchased off Amazon . com. I thought to myself, if this guy wants cookies, he’ll get some damn great cookies. I remained up until the wee hours cooking and product packaging each batch in expectation of this incredible relationship that was about to start. My entire center proceeded to go into those cookies as I knew that might be it for me personally. When Tony received the container, he text me, You have won my heart.”

True story. We’re romantics and I wouldn’t own it any other way.

Still even today, I bake for those I love. Because if there’s in any manner to bring a smile to someone’s face, definitely it’s by blending up a batch of sweet-sticky dough split with puddles of chocolates. I’m actually uncertain what’s better: baking from damage for someone you like; or viewing them scarf down your creation in an instant of real bliss. You must admit, it’s a little amazing how something special can make us feel joyful.

Tony’s favorite cookie is certainly my White Chocolate Coconut Blueberry Oatmeal and I don’t blame him for loving them so. They taste a bit like a blueberry muffin, except with crispy edges and an oat structure that’s undeniably addicting. I wanted to do something a little different with the cookies this time around, therefore i swapped dark chocolate for white, jazzed it up with coconut glucose and utilized raspberries in place of the blueberries. Now I’m the one in love.

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1 cup white whole wheat grains (all purpose also works)

1 1/2 cups old-fashioned rolled oats

1 teaspoon baking soda

3/4 cup coconut sugar

2 teaspoons vanilla extract

3/4 cup unsweetened shredded coconut

3.5 oz your favorite dark chocolate bar, coarsely chopped (or 1/2 cup chocolates chips)

3/4 cup frozen raspberries


Preheat oven to 350 degrees F. In huge bowl whisk collectively flour, oats, baking soda, and sodium; set aside.

In bowl of an electric mixer beat collectively melted coconut oil and coconut sugar until clean. Add egg, egg yolk, and vanilla; defeat once again for 2 a few minutes or until simple.

Mix in flour & oat combination to the damp ingredients; blending until well combined. Slowly collapse in coconut and chocolates chunks. Use a cookie scoop to gather a large curved tablespoon of dough. Flatten the dough within the palm of your hand and add two raspberries on top, roll dough back to a ball and put on cookie sheet. From the bit obnoxious to do, but these cookies are quite delicious! It’s best to make use of frozen raspberries as they have a lessened chance of bursting whenever you roll the dough.

Repeat with each dough ball after that place cookies on cookie sheet 2 in . apart and bake for 10-13 mins or until edges just commence to convert golden brown. Remove from range and cool for a few minutes on cooking sheet until the cookies set a bit. Transfer to some wire rack to allow cookies to great totally. Makes 2 dozen.

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Interview: Elizabeth Dehn of Beauty Wagers + her best beauty recommendations!

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I initial met Elizabeth back when I used to be interning to get a magazine in Minneapolis. She was the previous beauty editor who acquired recently started her own blog Beauty Bets I had been intrigued, fascinated and adored Elizabeth (especially for our amazing beauty tips.)

Fast forward four years afterwards and I came across myself getting in touch with Elizabeth a co-worker. She led editorial for Pillsbury, while I handled the brand’s social media marketing. In the meantime, she still acquired her blog page, a skincare line and different freelance work. I believe we were all wondering how she seemed to do everything.

Well, Elizabeth may be the description of lady employer. She got her interest and converted it right into a occupation, and that’s something I love. She’s been presented in Allure, Better Homes and Garden, Well+Good, Jess Lively, and it has over 5 million followers on Pinterest (!!!). Because of this week’s Wellbeing Wednesday, I thought it would be interesting to highlight Elizabeth’s tale and get some good of her greatest beauty recommendations! I know just how many of you loved my beauty recommendations over on Snapchat and constantly are intrigued by my purchases, therefore I’m sure you’ll appreciate Elizabeth’s favs.

Without further ado, here’s the interview…

Tell us a little bit about yourself and how you started blogging.

I was working as the way of life editor of a magazine and every month found myself with an increase of beauty to share than pages where to do it! A blog was a creative outlet for me to fully capture those beauty inspirations. Which was seven years ago and the rest, as they say, is history. In addition to blogging, I also serve as the editorial director for any content agency, the beauty editor for journal, and collaborate on the skincare collection with One Like Organics Never a dull second and I wouldn’t have it any other way!

Have you been interested in beauty and style?

Oh yes, I was definitely born using a beauty gene. I had my mitts on my grandmother’s Pond’s Cold Cream and Chanel Perfume from an early age. And enjoyed whipping up face masks in your kitchen. But I started my career popular, doing work for a Fashion Weekly in London and merchandising at Target.

What skincare product do you use most frequently?

Face oils. They’re the only thing that really moisturize and keep my face dewy-a daily goal!

What exactly are your top 3 beauty essentials?

Eyelash extensions changed my life. Due to them, I must say i did awaken like this.

Dry shampoo may be the best beauty invention in our time. Use it at night, wake up with clean hair. It’s also my not-so-secret volumizing trick. Oribe Dry out Texturizing Spray not merely sops up any oil but adds a major root boost-I frequently use it simply for the quantity when my locks is clean!

Bright, green blush instantly wakes up that person and eliminates the need for much make-up. I don’t leave the house without it! Glo Minerals Blush in Begonia can be an epic tone and stays all day.

What are your top three skincare essentials?

I couldn’t function without One Love Organics Vitamin C serum. It had been among the 1st products we produced and it’s really still the only real the product that provides my pores and skin that natural shine while brightening sun spots.

Peels. Oh my lord. Exfoliating is normally my guilty enjoyment. I do a peel at least two times a week, usually before a huge meeting or night out. I’m not faithful because I love to try a different one every week, but Silk’s Pores and skin Renewing Peel is the closest issue to a professional treatment that I’ve experienced recently.

Mineral sunblock. I don’t leave the house without a minimum of SPF 30. I used to be a sun worshipper we were young but after the damage started appearing and became a phobic!

Have you been loyal to a particular makeup brand?

EASILY had to choose just one single brand it would be Bobbi Brown. Her color palette so true and flattering, it creates everyone look like a better version of themselves. As well as the foundations are perfection.

Walk us during your daily makeup program.

How long does it take you to get ready from begin to finish?

I give myself an hour from shower to complete, mostly because getting ready is really a zen-like activity for me personally. Sometimes it’s the only peace and quiet I have in your day.

How do you switch a daytime makeup look into a nighttime look?

I love a smoky eyes using deep navy shadow. Just add a peachy or nude lip and you’re arranged for the night without needing touch-ups.

What advice would you give to young women about taking care of their skin?

Sunscreen is your BFF. Don’t go to bed without washing that person; makeup really can cause skin pores and wreak havoc on skin. And it’s under no circumstances too soon to obtain a facial for more information about your skin and what it requires. Treat yourself!

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Quick favorites with Elizabeth…

My go-to lip color is… Crystal clear lip gloss for day, Bobbi Brown Female Ruba for play.

My go-to mascara is… see eyelash extensions!

My go-to anti-aging product is… Sunblock along with a head wear! Borrrrrring but true.

What is your best beauty secret? A peachy liner in the low waterline enables you to look like you slept 10 hours. Also, I get botox between my brows secret’s out!

If you could only use one beauty item, what would it not be and just why? Bare Minerals Tone Rescue triples like a hydrator, sunblock and bottom all in one. Then I suppose I’d scavenge for berries and make my own blush and lip tint.

Do you have any great DIY beauty masks that readers can try? Our Baking Soda pop + Orange Juice face mask is among the most widely used on your blog. It’s easy, cheap and cleans out pores like nobody’s business.

Here are a few others:

We hope you loved this post once we work very difficult to create relevant content material for AK readers.


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It’s Taco Wednesday and I’m prepared to blow your brain.

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First question I needed for myself after producing these tacos was how do you only have only one additional legit taco recipe in my site?! The Hispanic in me can be disappointed.

On the other hand, I’m now on a mission to enable you to get approximately three more taco recipes by the end of summer. Might just have to whip out the slow cooker for just one of them.

This recipe reflects my effortless love for lentils and all things vegetarian lately. If you’re not in to the lentil obsession allow me to expose you to the dietary magic of the small legumes. Lentils are packed with fiber, proteins, folate, magnesium and a wonderful source of iron! Who understood something so small could be such a food powerhouse?

To really supply the lentils some flavor and undoubtedly, alllow for a unique taco, I made a decision to make my own green tomatillo verde sauce. The sauce itself reminds me of while i used to reside in California and make chile verde with my roommate just about any Sunday. We resided for those weekend cooking evenings, I swear.

I really like the flavor that the tomatillos, poblano peppers and garlic bring to the sauce, specifically because they’re all roasted.

Oh and don’t you be concerned, the sauce itself is simpler to make you then think; all you need to do is normally broil the peppers and garlic clove then mix with cilantro. It smells and tastes incredible, nearly to the stage where I would want to put it directly into my mouth area and sink into a dreamy green sauce meals coma. That’s probably simply me though.

While shopping for taco substances at the store, I couldn’t help but stalk the make section and pick up some fruit for a summer salsa. Hardly ever in my lifestyle have I made a fruits salsa this great you guys. Mango + pomegranate + + reddish onion + cilantro + lime!!! Essentially that means you NEED to try it ASAP.

Finally, what’s a taco without some parmesan cheese? I opted to utilized Move Veggie! Monterey Jack & Cheddar Shreds because they’re lactose-free and tummy friendly. I really do think the tacos will be quite fantastic with their dairy free of charge (vegan) mozzarella shreds too! I love the way they melted into the lentils and that dreamy sauce I was telling you about.

This is a great nutritious vegetarian recipe. I would recommend portion the tacos with some guacamole or chopped up avocado, along with a aspect of corn and Spanish grain or quinoa.

Here’s to more delicious summer night time meals! If you make this, make sure to upload a photo to Instagram and tag #ambitiouskitchen so I can see your masterpieces. Xo!

Calories from fat: 389 calories

Prep period:

20 mins

Cook time:

40 mins

Total time:

1 hour


Seeds from 1/2 of a pomegranate (about 1/2 cup)

2-3 tablespoons fresh chopped cilantro

1/4 cup diced red onion

1 teaspoon new lime juice

For the lentils & sauce

1 1/2 cups water

1 pound tomatillos

1 poblano pepper

3 unpeeled cloves garlic

½ cup GO Veggie! Monterey Jack & Cheddar Shreds


First produce the salsa: Add mango, pomegranate, red onion, cilantro, and lime juice to some medium bowl; stir until just mixed. Cover and place in refrigerator until tacos will be ready to serve.

Next produce the lentils: Put 1 ½ cups of drinking water and lentils to some medium container and place more than high temperature. Bring to a boil, then reduce warmth to low, cover and simmer for 25-35 moments or until lentils are fork tender and water has absorbed completely. Do NOT overcook the lentils or they will become mushy and we don’t desire them to be mushy. Once lentils are prepared, drain out excess water from container and remove from warmth.

While lentils are food preparation, produce the tomatillo sauce. Remove husks from tomatillos and wash them under hot water; slice in half and place lower aspect down on a foil-lined skillet along with garlic clove, jalapeno halves and poblano pepper. Place beneath the broiler for 5-8 mins or until the skin from the tomatillos and peppers are dark fantastic brown and somewhat blackened. Remove from your oven and invite to awesome for 5 minutes.

Once cooled plenty of to handle, peel off the blackened epidermis from poblano pepper and discard. Remove the roasted garlic cloves using their pores and skin and add to a blender along with the rest of the poblano pepper (stem and skin taken out), tomatillos and jalapeno halves. Add in cilantro and lime juice; blend for 1-2 a few minutes or until clean.

Mix in 1 glass of tomatillo sauce into cooked lentils. Add sodium and pepper to taste. Reserve extra sauce for garnish (or you can use it as a salsa with chips).

To put together tacos: Add 1 tablespoon of GO Veggie cheese within a taco, then place about ¼ glass lentils and top with a tablespoon or two of mango-pomegranate pico. Acts 4, 2 tacos each.

Feel free to use 1 glass canned salsa verde or green enchilada sauce for a quick shortcut.

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My Mom started making this Mayan Sweet Potato Polenta Bake (or casserole) when I was in senior high school. She enjoyed to test out flavors and test out recipes, often times for people in the cathedral potluck. Over time, we started referring to them as Lynn’s (my mother) flavor testers simply because they simply couldn’t get enough of her food. Sometimes I’d have even her consider them a few of my masterpieces, just so I could get opinions from someone apart from her.

This recipe was always, always a crowd pleaser. There must have been something unique about the mix of all of the ingredients in a single pan. The lovely and spicy tastes melded jointly in perfect harmony to make a dish which you CANNOT stop eating.

So, you must be wondering why is up this recipe and just why it’s oh-so-addicting, best?

POLENTA! The polenta is the base of the formula, and it’s combined with a little drinking water to create a creamy bottom that turns golden brown on underneath as it cooks. Hot damn. I utilized Old Harvest Polenta , a new find that I didn’t understand they developed until a few months ago. I can tell you that I’ll certainly be using it more!

There’s also a nice layer of creamy refried coffee beans, onions, garlic, bell peppers and a quick homemade reddish chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely fantastic? Plus it’s healthy, vegetarian, wholesome and normally gluten free.

If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

Mom’s Mayan Nice Potato Polenta Bake

Prep time:

25 mins

Cook period:

1 hour

Total time:


1/4 cup water

1 teaspoon cumin


2 tablespoons water

1 cup shredded colby jack cheese

For garnish: cilantro and avocado


Preheat oven to 350 degrees F. Grease a 9 inch pan with nonstick spray and reserve.

Make the sauce: Add tomato sauce, drinking water, chili powder, cumin, oregano, sodium and cayenne pepper to a medium saucepan and place over medium heating. Bring to a minimal boil then decrease high temperature to low and simmer for quarter-hour or until tomato sauce thickens up a bit.

Saute the onions and peppers: In another skillet, heat 1 teaspoon of essential olive oil over medium high temperature. Once oil can be hot, add in garlic, onion and reddish colored pepper. Saute for 5-7 minutes or until onions are translucent and peppers are sensitive. Remove from high temperature and set aside.

To make the bake: In another medium bowl, add polenta and some tablespoons of drinking water. Use your hands to mash the polenta and break it up again. Transfer to prepared skillet and press into the bottom from the pan, creating a base for the bake. Next spread half of the refried beans, slices of the special potato, onion/pepper combination, half of the sauce and 1/2 glass of cheese. Then spread the rest of the refried beans at the top, the rest of the sweet potatoes, the other half from the sauce and remaining 1/2 cup of cheese.

Cover pan with foil and bake for one hour or until sweet potatoes are sensitive when poked having a fork. Serves 8.

This would be considered a potluck winner for sure.

Through the Dept. of Serendipity: I used to utilize the lovely Mama AK and remember her making this for the office-and I needless to say remember how yummy it was! So this morning at the store I was in a rush and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the extremely dish your Mother made, which made me think about Ambitious Kitchen and how I had a need to take a look, see how it’s cultivated, etc..

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Chewy Chocolate Chunk Coconut Oatmeal Cookies made out of coconut oil

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There are so many things I want to accomplish. Too many things I wish to bake. An excessive amount of joy I would like to create.

But right now? All I’m thinking about is definitely Fall. The lovely cinnamon smell that appears to be all over the place, the gorgeous colours of the changing leaves, and pumpkin pie in my belly. Summer months was nice, but I’m prepared to bake until I can’t anymore. Therefore let’s start at this time.

Cooooooooooooookiessssss. Personally i think like I must say i owe you them; it has been far too longer.

Cookies certainly are a big offer to me. They’re here to bring you joy.

Just imagine puddles of rich chocolate in ultra chewy oatmeal cookies with layers of coconut.

They’re a fantasy.

The shredded coconut in these cookies make the exceptionally chewy, and coconut oil also adds additional coconut flavor that basically comes through. I am sorry in the event that you aren’t into coconut, but probably these will change your mind.

My favorite section of these cookies will be the puddles of delicious chocolate from the chopped chocolates chunks. It really seeps in to the cookie in order that with each bite you get a layered flavor profile that’s truly unforgettable!

Observe what I’m talking about?

Guy bait cookies. Obviously.


1 teaspoon cooking soda

1 large egg

1 cup shredded coconut (sweetened is fine)

3.5 oz semi-sweet 60% chocolate, coarsely cut (I take advantage of one Ghiradelli chocolate bar)

2 teaspoons almond milk (or regular, soy, coconut)


Preheat oven to 350 levels F.

In large dish whisk together flour, oats, baking soda, and salt; set aside.

In bowl of a power mixer beat jointly melted coconut oil and brownish sugar until even. Add egg, dairy and vanilla; defeat once again for 2 moments or until clean.

Add in flour & oat mix to the damp ingredients; mixing up until well combined. Slowly add in coconut and chocolate chunks.

Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 moments or until edges just being to turn a golden brown. Usually do not over bake; we don’t desire crispy cookies! Remove from range and let great a few minutes on cooking sheet. Transfer to cable rack to finish chilling. Makes 2 dozen.

If you’d like thin, chewy flat cookies then reduce flour to at least one 1 glass and bake as directed.

If you want them thicker, increase flour to at least one 1 1/3 mugs.


And love which you utilized coconut oil! Yummy.

My cookies arrived looking like brittle however, not hard like brittle. They were so extemely level ðŸ

My cookies came out seeking like brittle but not hard like brittle. They were so extemely level ðŸ

Side be aware: while scrumptious seeing that your pics appearance, 5 of only the finished item might be a little excessive. It takes FOREVER for this page to load on my mobile phone (and that is the only real internet I have at home currently).

Hi! This is my second time trying your recipe and although the first time led to probably the most delicious cookies I’ve available and tasted, both occasions the cookie dough was just crumbley, crumbles, crumb and I had to pat and press the ‘dough’ with my hands like I used to be making loaf of bread or something.

Still enjoying the previous few cookies today ^^

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How incredible would it be if I drove up to your dwelling in a vehicle that served ONLY muffins? Would we immediately be BFFs? Would you pay me in gold?

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Hopefully the thought of me rolling up in a muffin truck and offering muffins doesn’t sound weird. I’ve good intentions, I swear.
This whole muffin food truck idea came to me once i ordered my monthly Peapod delivery I do this quite often when I don’t possess enough time to head to the supermarket; it’s a serious time saver. For me, it’s also avoiding the chaos of food shopping in the town where people hit both my own body and car with their purchasing carts. One last perk I have to add: I love that the friendly delivery driver brings up the groceries to my house door (in order that I don’t have to carry luggage up a few flights of stairs).
This month, I ordered a Peapod Farm Box from I had fashioned no idea what to expect apart from a box full of fresh, local farm produce. When the box came, I used to be both surprised by how large it was, but additionally by the amount of produce included: kale, swiss chard, green beans, garlic, little potatoes, beets, summer months squash and zucchini!
Basically a small garden was sent to my door. And I loves it.
By now I think we’ve all figured out how much I enjoy zucchini; it gives wonderful wetness to baked items and is packed with both potassium & fiber. Noms.
This recipe for paleo zucchini muffins is my new fav. Most likely EVER. Seriously, that’s how much I enjoy these muffins! They’re normally sweetened with banana along with a hint of maple syrup. The coconut flour also adds a slight sweetness towards the muffins that make them difficult to resist. I have got one with two eggs for breakfast, or enjoy one for an afternoon snack find me up.
Nothing beats an excellent muffin. Come on, you know I’m right.
Time to make your bake on. Best freaking now!
I hope you like these as much once we did. I’ve produced many batches since and also have scarfed each down rapidly. Bonus: They’re freezer friendly too! The next time I’m gonna add some chocolate chips. You know, once and for all measure.
P.S. If you love these additionally you might appreciate:
5.0 from 1 reviews
Paleo Banana Zucchini Muffins
Prep period:
10 mins
Cook period:
25 mins
Total period:
35 mins
2 eggs
Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only producing 10 muffins, so leave two liners out.
Press shredded zucchini of excess moisture using a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Combine until soft and well mixed.
Next add the dry ingredients to the damp ingredients: coconut flour, baking soda and sodium. Mix until combined.
Divide batter equally between 10 muffin mugs. Bake for 22-27 minute or until toothpick comes out clean and the tops from the muffins are simply slightly golden brown. Makes 10 muffins.
Feel free to work with a different nut butter such as for example: almond or peanut. Sunflower will also work, but your muffins risk turning green; sunflower seed products consist of chlorophyll which reacts using the baking soda/natural powder in formulas when heated and once cooled, can turn green.
Muffins are freezer friendly. If you wish to freeze them, just wait until muffins are completely cool, then shop within an airtight container or freezer secure plastic baggie.
To make muffins vegan: I believe you could add a flax or chia egg and have them workout well! I haven’t attempted it, but please i want to know should you choose.
If you’d like feel absolve to add blueberries or chocolates chips to these muffins!
Do you think it would alter the formula too much if I added spinach towards the muffins?
i am trying to find a recipe where I could max away the veggie content material for my toddler. He has taken to throwing all vegetables on the floor at mealtime.

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There’s something about pizza that’s irresistible.

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Who can just stop at one particular slice? Especially kids! Seriously, put a big pizza before two kids and it’ll be gone in around 5 a few minutes… after that they’ll want cupcakes immediately after. How do they actually it?! Bottomless stomachs.
I’d love to go back to that carefree world and eat a complete pizza for breakfast.
I’m being severe here.
We ate bagel bites alllll enough time once i was a kid. Cute, delicious little pizza bagels is exactly what they were. And let’s not forget about stuffed crust pizza! Too good. But please NEVER consume a pizza crust stuffed with hot canines… that’s simply disturbing.
As perfect as pizza can be, in any form or form, I’ve hardly ever been an enormous fan pepperoni; nevertheless, I made a spicy pepperoni tomato sauce, spooned it together with skillet poultry, and topped it with mozzarella parmesan cheese. MIND BLOWING is exactly what it is.
WHAT? The sauce is DAMN good. Quite possibly now the like of my life. No big deal though, I’ll walk you with the deliciousness so you can experience it for yourself in under 30 minutes!
First we focus on the best elements for the best sauce: roasted garlic clove pasta sauce (any kind of tomato sauce would work such as marinara), clean minced garlic, pepperoni, oregano, and fresh basil.
Saute pepperoni and refreshing garlic for a couple minutes. Savor the smells.
Next, add your pasta sauce to the skillet and add oregano.
Look in that steam increasing!
Add reddish pepper flakes in the event that you desire to make the sauce spicy, otherwise you can leave them out.
But please carry out combine them. My motto: Add spice to your food, spice up your life!
Now we add the million buck basil. Stir, and get a little obsessed.
Arranged the sauce apart. Sprinkle chicken with dark pepper and cook inside a skillet until fantastic dark brown and juices work clear.
Once poultry is cooked, spoon the pepperoni sauce on top. Resist the urge to just consume the sauce by the spoonful. I have no willpower sometimes.
Add mozzarella cheese and place the skillet under the broiler for two minutes.
Remove and garnish fresh basil leaves, extra cheese, and/or extra red pepper flakes!
Despite the fact that I’m not a parent, I understand that it could be difficult to find healthful meals that children will enjoy. Simply trust me on this: put something in front of them that likes like pizza, and you’re fantastic. Using reduced-fat cheese and turkey pepperoni helps it be even better on their behalf and you!
Of course you can find limitless possibilities with this: Throw it together with pasta or stuff it in a complete wheat pita (pita pizza)!
Cooking spray
20 slices pepperoni (I used turkey), coarsely chopped
1 1/2 cups healthy tomato pasta sauce
1/4 teaspoon dried oregano
2 teaspoons essential olive oil
1 cup reduced fats shredded mozzarella cheese
Preheat broiler to high.
Heat a saucepan over medium-high high temperature. Coat pan with cooking squirt. Add garlic and pepperoni; make 2 a few minutes or until garlic begins to brownish, stirring frequently. Add oregano; cook 30 secs. Add tomato sauce; bring to a boil. Reduce high temperature, and simmer 5 minutes. Remove from temperature; mix in basil.
Heat a large ovenproof skillet over medium-high warmth. Add essential oil. Sprinkle chicken with pepper. Add poultry to skillet; make 5-6 a few minutes or until gently browned, turning after 3 minutes and make until poultry juices run very clear. Spoon sauce over chicken; sprinkle equally with mozzarella cheese. Broil 2 minutes or until cheese melts.
Make use of any pasta sauce you prefer, I recommend healthy low-sodium marinara sauce or perhaps a roasted garlic
Omit red pepper flakes if cooking food for kids, or if you don’t enjoy spicy food

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