Nut and Seed Bread

Nut and Seed Bread

I am placing this recipe in the “EDGE SNACK” category due to its easy prep AND high level of fiber, magnesium, and potassium. It is jam-packed with important nutrients like protein, omega-3s, and antioxidants.

This is a GREAT snack to have around — energy-packed!! However, portion control counts because it is also high in calories and fat!

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Nut and Seed Bread
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Diet Level:5
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Instructions
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, add all nuts and seeds.
  3. Add the eggs, and mix until well combined.
  4. Pour mixture into two small parchment lined loaf pans, and bake for 25 minutes.
  5. Slice each loaf thinly, and enjoy!
Recipe Notes

 

Lemon Meringue Cookies

Lemon Meringue Cookies

Why buy your cookies when you can very easily make your own? It’s super easy to make these sugar-free lemon meringue cookies! This recipe uses a powdered sugar substitute (see recommendation in recipe notes). It’s important for it to be powdered, otherwise the end result will be gritty. It may work to just powder a different sweetener in a food processor, as long as you can get it to a very fine consistency.

In comparison to the regular, sugar-filled version, the end result is only slightly different with sugar-free meringue cookies. They are almost indistinguishable.  The only difference you may notice is that it’s a little more difficult for the beaten egg whites to hold their stiff peaks without that sugar. Basically, that means you get less definition in your meringue design when piping. But, hey–it’s worth it to have the low-carb, sugar-free version, right?

If lemon flavor is not your thing and you prefer vanilla, you can modify this recipe by simply skipping the lemon zest and folding in about 1/2 teaspoon of vanilla extract.  You’ll want to keep the lemon juice as a stabilizer, or you can use cream of tartar instead. Either way, they will not taste lemon-y without the zest in there.

As far as storage, just place them in an airtight container and keep them in the pantry or cupboard. Room temperature works best.  The only caveat is that the cookies can soften by absorbing water vapor from the air. You want to keep them away from heat and moisture.  If they get soft on you anyway, you can crisp them up again. Just place them in the oven at 200 degrees for 10 minutes.

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Lemon Meringue Cookies
Diet Level:5
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Prep Time 15 Minutes
Cook Time 2 Hours
Servings
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Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
  2. Place the egg whites into a large bowl. Beat using a hand mixer at medium speed, until the whites get opaque and frothy.
  3. Add the lemon juice. Increase mixer speed to high. Continue to beat until stiff peaks form.
  4. Gradually add the powdered sweetener, a tablespoon at a time, beating more as you go.
  5. Gently fold in the lemon zest.
  6. Carefully transfer the mixture into a piping bag. Pipe cookies onto the lined baking sheet, about a teaspoon each, spaced about an inch apart.
  7. Bake for 1-2 hours. (Time will vary depending on the size and thickness of your meringues.) The meringues are done when they are firm and release easily from the parchment paper, but before they turn brown.
  8. When they are done, turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven this way for at least an hour, until dry and crisp.
Recipe Notes

Powdered sugar substitute. Click on image for purchase link.

Swerve Sugar Replacement


 

Pumpkin Spice Cashew Coffee Creamer

Pumpkin Spice Cashew Coffee Creamer

Rich and creamy, this non-dairy pumpkin spice coffee creamer is simple, quick to prepare and sugar-free! Just five ingredients–cashews, pumpkin puree, pumpkin pie spice, sugar-free maple syrup, and a little salt. Add in some water and blend!

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Pumpkin Spice Cashew Coffee Creamer
Diet Level:5
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Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
Ingredients
Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Place cashews in a bowl. Cover with water and let soak overnight. OR You can use the quick-soak method by boiling the water first and soaking the cashews for JUST 20-30 minutes.
  2. Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed). Add 1 1/2 cups water, 2 tablespoons sugar-free maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
  3. Taste and add more maple syrup if desired. About 3 tablespoons total seems to be about the sweetest.
  4. For an extra smooth creamer, without the sediment that accompanies homemade cashew creamers, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). This is totally optional and you can enjoy your creamer without this step.
  5. Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee.
  6. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.
Recipe Notes

*Recipe time includes soaking time.

No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves instead.

For recommendation on sugar-free maple syrup, check the CHALLENGE APPROVED FOODS PAGE.

Nut milk bag recommendations:
ELLIE'S BEST Nut Milk Bag
GO NUTS Nut Milk Bag

Slow Cooker Pumpkin Apple Butter

Slow Cooker Pumpkin Apple Butter

This pumpkin apple butter is great as a spread on things like your favorite grain-free bread, pancakes and waffles, as well as an add-in to your morning protein shake.

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Slow Cooker Pumpkin Apple Butter
Diet Level:5
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Prep Time 5 Minutes
Cook Time 4 Hours
Servings
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Ingredients
Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Add all ingredients in slow cooker, and stir until combined.
  2. Cover slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
  3. Turn slow cooker off. Allow to cool.
  4. Scoop ingredients into blender or food processor and blend until smooth.
  5. Transfer to a sealable container and keep in the refrigerator for up to 2 weeks.
Recipe Notes

Go to CHALLENGE APPROVED FOODS page for recommendation on sugar-free maple syrup.

 

Pumpkin Pie Protein Bites (No Bake)

Pumpkin Pie Protein Bites (No Bake)

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Pumpkin Pie Protein Bites (No Bake)
Diet Level:5
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Prep Time 10 Minutes
Servings
Balls
Ingredients
Prep Time 10 Minutes
Servings
Balls
Ingredients
Diet Level:5
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Instructions
  1. Mix everything together in a large bowl until well combined. Add the pumpkin last, adding a little less or more as needed, just until a dough forms. You want the dough more dry than wet because, once it becomes too wet, it becomes sticky.
  2. Scoop 1/8 cup mixture into hands and roll into a ball. Continue until batter is gone.
  3. Place protein cookie dough balls in a plastic container and store in the fridge for up to 2 weeks, or in the freezer.

Pumpkin Spice Syrup

YUM!  Pumpkin-flavored syrup!  Now you can enjoy a Pumpkin Spice Latte at home!  You can also use this syrup on almond flour pancakes and waffles.  I love that this is a Diet Level 5 friendly syrup!

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Pumpkin Spice Syrup
Diet Level:5
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
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Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
  2. Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. (You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
  3. Let syrup come to room temperature and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds. You can add a few tablespoons of water to thin it to your liking. (Stays good in the refrigerator for about 2 weeks.)
Recipe Notes

You can use this syrup in pumpkin spice lattes, in a regular cup of coffee, or over almond flour pancakes, waffles, and more!

To make pumpkin spice latte, heat syrup with nut milk of choice (anywhere from 1- 2 cups of milk, and 2-3 tablespoons of syrup, depending on how much milk you want to use and how sweet you want your latte.) Stir syrup/milk mixture into 1/2-1 cup or more of strong, hot coffee, and whisk well to combine.

Pumpkin Chocolate Chip Mug Cake

Pumpkin Chocolate Chip Mug Cake

What could be better than pumpkin cake with chocolate chips? AND, this Pumpkin Chocolate Chip Mug Cake has 16 grams of protein and 6 grams of fiber, is gluten and grain free!

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Pumpkin Chocolate Chip Mug Cake
Diet Level:5
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Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. In a small mixing bowl, add all ingredients, except for chocolate chips. Mix until smooth. Top with chocolate chips.
  2. Spray 2 microwave-safe bowls with cooking spray and scoop cake batter into prepared bowls, dividing evenly.
  3. Microwave each bowl separately for 2 minutes, or until cake is set.
Recipe Notes

Note: If you want to use the oven rather than microwave, simply bake the cakes in 2 small ramekins (baking them together), for 10-12 minutes at 350 degrees, or until a toothpick comes out clean.

Pumpkin Soup

Pumpkin Soup

This is a classic, easy pumpkin soup recipe that is very fast to make. Everything you need, none of the unnecessary frills. The extra flavor in this recipe is the broth, mixed with onion and garlic. It makes all the difference!

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Pumpkin Soup
Diet Level:5
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Place the pumpkin puree, onion, garlic, broth, and water in a pot. Bring to a boil, uncovered, then reduce heat and let simmer.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender.
  3. Season to taste with salt and pepper. Still through almond milk and serve.
Easy Breakfast Casserole

Easy Breakfast Casserole

This is a great breakfast to prepare ahead of time and bring out to reheat when you have guests coming in for a visit. It’s also a good dish to serve as a “breakfast-for-dinner” dish!

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Easy Breakfast Casserole
Diet Level:5
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Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 400 degrees. Grease a 9x12 baking dish.
  2. Toss diced sweet potatoes in coconut oil and sprinkle with salt.
  3. Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
  4. While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
  5. Place meat mixture in baking dish, add sweet potatoes and spinach. Then add eggs, along with salt and garlic powder and mix until well combined.
  6. Place in oven and bake for 25-30 minutes, until eggs are set in the middle.
Pumpkin Cheesecake

Pumpkin Cheesecake

It’s PUMPKIN TIME! This cheesecake is sugar-free and no-bake and all pumpkin!  Moreover, it’s even healthy with all the dates and nuts included in this recipe!!!

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Pumpkin Cheesecake
Diet Level:5
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Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Diet Level:5
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Instructions
  1. Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a 6″ spring form pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
  2. Place all white layer ingredients into a high-speed blender and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
  3. Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
  4. Pour pumpkin cheesecake mixture into the crust in the spring form pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {it helps to freeze the pumpkin layer for about 20 minutes first to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
  5. Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake.
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