Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

These cookies are SUPER easy to make. No fancy mixers, just a large spoon. Add the dry ingredients with wet ingredients, stick them in the fridge for about 10 minutes, form them into small balls, and dip them into a cinnamon mixture. You will want the balls to be about the size of a ping-pong ball. They are YUMMY. Now, these have coconut sugar in them, so they are only for those DIET LEVEL 6-er’s out there!!

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Pumpkin Snickerdoodle Cookies
Diet Level:6
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Prep Time 5 Minutes
Cook Time 12 Minutes
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Cookies
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Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate, small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Mix together until wet and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
  5. In a small bowl, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter. Roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
  7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
  8. Cool completely on the cookie sheet.
Lemon Pound Cake

Lemon Pound Cake

This lemon pound cake is just as rich and lemony as the one you get at Starbucks! However, it is sans the flour, sugar, butter, or oil!  This clean eating and grain-free treat has the perfect balance of tart and sweet. It is a great dessert dish to bring to a family gathering, baby shower or potluck.

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Lemon Pound Cake
Diet Level:5
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Prep Time 10 Minutes
Cook Time 45 Minutes
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Optional Frosting
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Optional Frosting
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Mix the dry ingredients together in a medium bowl, and add the wet ingredients. Stir until combined.
  3. Pour into loaf pan.
  4. Bake 35-45 minutes, or until toothpick comes out clean. (Bake first 20 minutes covered with foil, then uncover and bake 20-25 minutes longer.)
Optional Frosting
  1. To make the optional frosting, mix ingredients for frosting and spread over loaf just before serving! (Leftovers can be stored in the fridge.)
Recipe Notes

Go HERE for a link to purchase Sweet Leaf Baking Stevia for this recipe. There are other brands available at HEB and Whole Foods.

Kite Hill Almond Milk Yogurt can be found at Whole Foods.

You can freeze slices of this cake and thaw out one slice at a time for a treat!

Spaghetti Squash Mac and Cheese

Spaghetti Squash Mac and Cheese

Is there anything more comforting than macaroni and cheese? This recipe not only lightens things up on this traditional dish, it also amps up the nutritional value, while cutting back on calories and carbs.

Versatile and nutrient-rich spaghetti squash lays the base to this recipe, while broccoli adds even more vitamin A. The best part of all? The mix of lower-fat cheeses (or if you are going non-dairy, you can use vegan cheese) that results in a dreamy, rich-tasting sauce you can enjoy without the guilt.

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Spaghetti Squash Mac and Cheese
Diet Level:2
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Prep Time 20 Minutes
Cook Time 50 Minutes
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Prep Time 20 Minutes
Cook Time 50 Minutes
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Diet Level:2
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Instructions
  1. Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
  2. Remove the squash from the oven, and let cool. Once it's safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
  3. In a large saucepan, melt the coconut oil on medium heat, and whisk in the almond flour. Add the almond milk, and whisk quickly. Turn heat down to low, add the cheddar (or vegan cheese) and 1/2 cup grated parmesan (or vegan cheese) to the saucepan, and stir until melted. Remove from heat.
  4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
  5. Dish into 4 portions, and top off with the salt and pepper to taste.
Sweet Potato Pie Cookies

Sweet Potato Pie Cookies

Gluten-free! Grain-free! Refined sugar-free! What do these yummy cookies have? Healthy fat from coconut oil, antioxidants from cinnamon, and protein from hemp seeds.

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Sweet Potato Pie Cookies
Diet Level:5
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Prep Time 25 Minutes
Cook Time 12 Minutes
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Cookies
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Prep Time 25 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level:5
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Instructions
  1. Soak all 12 pitted dates in very warm water for at least 10 minutes to soften.
  2. In food processor or large bowl (if using immersion blender), combine the mashed sweet potato, coconut oil, 8 of the softened dates, and vanilla extract. Blend until smooth. Add egg, flours, salt, baking soda and spices and combine until a soft dough forms (it may be sticky). If using a food processor, scoop dough into a mixing bowl. Fold in chopped walnuts, additional 4 chopped dates and hemp seeds (optional).
  3. Place bowl with dough in refrigerator, covered, and chill for at least 20 minutes.
  4. Once dough has chilled, preheat oven to 350° and begin to scoop tablespoon-size balls of dough, evenly spaced, on parchment-lined baking sheet. Flatten each ball so that it is roughly 1⁄4 inch thick.
  5. Bake for 11-12 minutes.
  6. Serve warm or store in the refrigerator. May also freeze to enjoy later.
Recipe Notes

For a 40-Day Challenge Approved Vanilla Bean Powder, go to this link: CHALLENGE APPROVED FOODS

Cauliflower Jalapeno Fritters

Cauliflower Jalapeno Fritters

You can make these fritters ahead in big batches and freeze them, crisping them up in the oven again just before serving. You can serve them with cashew cream or cashew yogurt for dipping or they are good just plain.

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Cauliflower Jalapeno Fritters
Diet Level:6
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Fritters
Ingredients
Diet Level:6
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Instructions
  1. Steam the cauliflower for about 10 minutes, or until very fork tender.
  2. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don't end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter — bits of cauliflower are great, but you want the egg and flour to be evenly distributed.
  3. Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high-heat oil of choice).
  4. Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon.
  5. Cook for 2-3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel. To keep warm, store in oven at 200°F until ready to serve.
Recipe Notes

These can be made ahead and frozen. Simply transfer directly from the freezer to a 350°F oven and reheat until crispy again.

Cashew Protein Bars

Cashew Protein Bars

These Cashew Protein Bars are savory, salty, and crunchy. A great on-the-go snack that is full of protein and healthy fats. You will love the freshness of the rosemary, the light garlic and onion flavor, and the crunch of the cashews. These are such great bars to keep on hand. Keep one in your car or in your purse for a quick snack for those busy days.

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Cashew Protein Bars
Diet Level:5
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 300° and line a sheet tray with parchment paper.
  2. In a large bowl, combine chopped cashews, coconut flour, almond flour, rosemary, garlic, onion powder, and salt. Mix until combined.
  3. Add in eggs and coconut oil and combine until mixture is fully wet.
  4. Dump onto the sheet tray and press into a 10x8 rectangle.
  5. Bake for 25 minutes or until lightly brown around the edges. Take out and cut into bars.
  6. Place back in the oven for 5 minutes.
  7. Let fully cool and store in an airtight container for up to two weeks.
Recipe Notes

If you don’t use raw, unsalted cashews then you need to leave the salt out. They will be too salty if you add the written amount.

The easiest way to cut these is with a bench scraper. It makes nice, even cuts. If you don’t have one, then just use a large knife.

You could also break this up and serve it as a savory granola.

Banana Bread In A Mug

Banana Bread In A Mug

Banana bread in a mug?  How easy is that?  I love banana bread!!! The smell of it baking in the oven instantly makes me think of my sweet mama. This single-serving recipe is great for when you don’t want to commit to baking an entire loaf of banana bread and helps you portion control. To keep the texture moist, this recipe calls for a ripe banana instead of added oil or sugar.  The almond flour acts as a base and creates that craveable, bread-like texture.

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Banana Bread In A Mug
Diet Level:2
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Serving
Ingredients
Diet Level:2
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Instructions
  1. Preheat oven to 350°F.
  2. Grease a mug with coconut oil. Set aside.
  3. In a small bowl, mash banana until soft and mushy. Stir in coconut milk and egg until just combined.
  4. Gradually stir in almond flour, cinnamon and nuts. Pour into greased mug.
  5. Place mug on a baking sheet and bake for 25 minutes. Remove from oven and allow to cool for 5 minutes before eating.
Crackers, Rosemary-Raisin

Crackers, Rosemary-Raisin

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

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Crackers, Rosemary-Raisin
Diet Level:5
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Crackers
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Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary, and salt. In a small bowl, whisk together olive oil, egg and 1 tsp of water until well blended.
  2. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
  3. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
  4. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
  5. Cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
  6. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
  7. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
  8. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.
  9. To keep crackers crispy, store in a freezer-safe container in the freezer. You can eat them cold straight from the freezer, or bring to room temp before serving.
Crackers, Multi-Seed

Crackers, Multi-Seed

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

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Crackers, Multi-Seed
Diet Level:5
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Seeds
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and 1 tsp of water until well blended.
  2. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
  3. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
  4. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
  5. Cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
  6. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
  7. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
  8. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.
  9. To keep crackers crispy, store in a freezer-safe container in the freezer. You can eat them cold straight from the freezer, or bring to room temp before serving.
Recipe Notes

Use any type of seeds you desire. If using sunflower seeds or pumpkin seeds, rough-chop first to decrease their size.

Crackers, Multi-Grain

Crackers, Multi-Grain

We are always looking for a little “crunch” during our 40-Day Challenge! Here’s a great cracker recipe for you to try!!

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

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Crackers, Multi-Grain
Diet Level:4
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Prep Time 30 Minutes
Cook Time 30 Minutes
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Crackers
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Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Crackers
Ingredients
Diet Level:4
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Instructions
  1. Pulse almond flour, macadamias, and coconut flour in a food processor until well ground.
  2. Pulse in seeds, flaxmeal, and salt until almost fully ground (leave a little texture for crunch).
  3. Pulse in shortening, then 1/4 cup water; dough will form a ball in food processor.
  4. Roll out dough between 2 pieces of parchment paper to ¼ inch (or less, thinner makes a crispier cracker).
  5. Remove top piece of parchment paper.
  6. Cut into 2-inch squares.
  7. Bake at 300° for 20 to 25 minutes.
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