GREEN SMOOTHIE MUFFINS

GREEN SMOOTHIE MUFFINS

If you are in a rush (who isn’t, right?) OR just a little bored with your breakfast choices, give these muffins a try!  They are a great grab-n-go item, you can freeze them, and they are low in fat and chock full of goodness!!! 

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GREEN SMOOTHIE MUFFINS
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Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
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Instructions
  1. Preheat oven to 350 degrees and line a 12-hole muffin tin with liners.
  2. Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.
  3. Portion out between the 12-lined muffin holes.
  4. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  5. Cool in pan for 10 minutes before transferring the muffins to a cooling rack.
Recipe Notes

Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.

 

Broccoli Cheese Sticks

Broccoli Cheese Sticks

Broccoli and cheese–who doesn’t love them?  Okay, well there might be a few people (like my hubs).  At any rate, a veggie that looks like bread in the form of a stick can’t be all bad, right? 

The “cheese” is actually nutritional yeast, so these “cheese sticks” are dairy-free!  Nutritional yeast is not an active yeast.  It is flaky and has a nutty, cheesy-like taste and is often substituted for grated cheese. It also tastes amazing on roasted vegetables.  It is also filled with B vitamins and keeps you compliant with ALL Diet Levels!

You can find nutritional yeast at HEB and Whole Foods, as well as online. A little goes a long way, so buying a jar or bag of it will last you a year!

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Broccoli Cheese Sticks
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Servings
Ingredients
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Bring a pot of water to a boil and add the broccoli florets. Boil for 8-10 minutes, until broccoli is soft, then drain the water. (Or follow directions on package if using frozen. i.e., can microwave, etc.)
  2. Add the broccoli to a food processor and pulse until broccoli is broken down and scrape the broccoli "paste" out of the food processor and into a medium bowl.
  3. In a separate bowl, combine the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, and nutritional yeast together.
  4. Add the dried ingredients to the broccoli, then add the egg and apple cider vinegar and mix until well combined.
  5. Pour the mixture on a parchment-lined baking sheet and place another piece of parchment paper over the top. Using a rolling pin (or your hands), spread by pressing it out on the top piece of parchment paper (to avoid it sticking) until it's roughly ⅓ - ½ inch thick.
  6. Remove the top piece of parchment paper. Using a pizza cutter, score the dough into 1" wide pieces to make sticks. Also score the dough in the middle
  7. Place into the oven at 375 degrees for about 30 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks.
  8. Store at room temperature for a few days, or to keep longer, place in an airtight container in the refrigerator. Freeze any leftover sticks and thaw when needed.
Recipe Notes

 

Oven Baked Pork Chops with Roasted Sweet Potatoes

Oven Baked Pork Chops with Roasted Sweet Potatoes

This is a great meal to pop in the oven when you get home from work! It’s fast, delish, and budget friendly. A one-pan meal, with all food groups right there for the serving–an “EDGE MEAL” at its very best!!

NOTE: While it may seem like this meal is high on the side of fat and calories at first glance, keep in mind that this is your whole meal–Main Course, Side Dish, and Veggie!

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Oven Baked Pork Chops with Roasted Sweet Potatoes
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Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 425 F.
  2. In a bowl, combine the chicken broth, garlic, apple cider vinegar, and coconut aminos.
  3. Pour the mixture over the pork chops, making sure they are well covered. Season the pork chops with salt and pepper to taste.
  4. Drizzle olive oil over the sweet potatoes and broccoli, and season with salt and pepper to taste.
  5. Place the pork chops on a baking dish and surround with the sweet potatoes and broccoli.
  6. Bake in the oven for 30 to 40 minutes, or until the pork is cooked through and sweet potatoes are soft.
Recipe Notes

Coconut aminos, a replacement for soy sauce, are gluten-free, non-GMO, certified organic, soy-free, MSG-free, kosher and vegan.

Brands to look for when shopping:
Bragg (can be found at WalMart), Coconut Secret (can be found at Boerne HEB, Target)

 

Pumpkin Vinaigrette

Pumpkin Vinaigrette

This is a great dressing for any Diet Level salad! WITH the maple syrup, as written, it’s Diet Level 6 friendly. Simply substitute dates for the maple syrup or use sugar-free maple syrup (see recipe notes) to make it challenge friendly for Diet Levels 1-5.

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Pumpkin Vinaigrette
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Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Place vinegar, pumpkin puree, basil, garlic, spices, salt, maple syrup or date, and pumpkin seeds (if using) in a blender or food processor.
  2. While motor is running, slowly add in oil. Check the consistency, if too thick, add in 1-2 tbsp of water.
Recipe Notes

Soak the date for about 10 minutes to soften. Go to the CHALLENGE FRIENDLY FOODS page to see recommendation for sugar-free maple syrup.

The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in its place.

Sandwich Bread DL 5

Sandwich Bread DL 5

This is Mandy’s Sandwich Bread with date syrup substituted for the honey to make the recipe Diet Level 5 friendly!

You can also add cinnamon to the recipe and raisins for “cinnamon-raisin” bread!

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Sandwich Bread DL 5
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Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in date syrup, (optional cinnamon and raisins), vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Recipe Notes
Cauliflower Potato Salad

Cauliflower Potato Salad

This cauliflower “Faux-tato” salad is yummy and perfect as a low-carb substitute for the higher-carb version. This classic, creamy, gluten-free side dish is absolutely delicious and just a touch tangy. Top it with a sprinkling of chopped chives for color.

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Cauliflower Potato Salad
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Salad
Dressing
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Salad
Dressing
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Instructions
  1. Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil, then turn heat down to medium and simmer until cauliflower is tender.
  2. Add all ingredients for the dressing in a jar with a tight fitting lid, then shake to combine and set aside.
  3. Drain cauliflower well, then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine, then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
  4. Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if needed), and salt to taste. Stir to combine, then refrigerate until ready to serve. Sprinkle with paprika before serving.
Recipe Notes

*Purchase Tip for Mayonnaise--Diet Levels 1-5: Primal Kitchen brand is sugar-free, dairy-free, and gluten-free. You can find it at Whole Foods Market or on Amazon.

You can also make your own mayo. HERE is a recipe for Fueled for GOD mayo.

Sandwich Bread DL 6

This is a great bread recipe! It is wonderful for sandwiches.

WANT TO MAKE THIS BREAD RECIPE DIET LEVEL 5 FRIENDLY? GO HERE

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Sandwich Bread DL 6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in honey, vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Sweet Potato Kale Chili

Sweet Potato Kale Chili

This is a great chili recipe. It’s lighter than your regular versions, so can really be served any time of year.

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Sweet Potato Kale Chili
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Place a large pot over medium high heat and add avocado oil. When the pot is hot, add onions and cook for a few minutes until lightly browned.
  2. Add beef and turkey to the pan and brown stirring occasionally.
  3. Meanwhile, add chopped butternut squash to a microwave safe dish and microwave on high for 4-5 minutes or until fork tender. Transfer squash to a food processor and add in 1 cup of the tomato juice. Blend on high until creamy.
  4. Once the meat is browned, Add the rest of the tomato juice, butternut squash mixture, chopped tomatoes and sweet potatoes and bring to a boil. Cook for about 10-12 minutes or until sweet potatoes are fork tender. Add chili powder, chipotle powder, garlic powder, salt, and apple cider vinegar. Add more salt to your taste preference.
  5. Add kale and stir just until slightly wilted. Enjoy!
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