Snickerdoodle Muffins

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

Print Recipe
Snickerdoodle Muffins
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Chocolate No Bake Cookies

Chocolate No Bake Cookies

I love “no-bake” cookies because it’s just about like eating the dough out of the bowl, right? These are no exception. And, the best part? They are an “EDGE RECIPE.” So, what is an “EDGE RECIPE” you ask? Okay, maybe you didn’t ask. But, just in case you did, “EDGE RECIPES” are those that…well…give us an edge toward healthy weight management goals. EDGE RECIPES have to meet certain standards to be so-categorized. They must be low-fat, low-carb, and sugar-free for starters. Next, they have to be quick to prepare and easy on the budget.  Last, but certainly not least, EDGE RECIPES must be “crave-worthy.”  They must make your mouth water when you think about coming home and knoshing on them.  Well, this recipe checks off all those boxes!

Print Recipe
Chocolate No Bake Cookies
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. In a mixing bowl, combine all dry ingredients and stir very well.
  2. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
  3. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or place in fridge until a little firmer and then roll into smaller balls.
  4. You can also bake these at 350 degrees for about 10-12 minutes. For crispier cookies, cook for about 15 minutes. Then cool for about 10-15 minutes.
Recipe Notes

You can make your own oat flour by blending oats in a food processor until they become powder. Be sure to measure after blending.

For the no-bake option, due to the coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.

You can freeze the no-bake or bake option.

You can also make them as thick or thin as you like. Just be sure to adjust the cooking time if you decide to go for the bake option.

 

Low Carb Smoothie

Low Carb Smoothie

This is a great low-carb smoothie. Use this as a go-to recipe for the EDGE meal plans for breakfast-on-the-go. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Chia seeds (soaked in 3 tablespoons of water for 10 minutes), contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. The nut butter adds some healthy fat, plus needed creaminess and texture.  (I recommend that you avoid peanut butter.) The cacao nibs will actually improve muscle structure and enhance nerve function due to their nutritional content. Of course, we’ve all heard about the benefits of avocado and coconut oil and all their “healthy fats.”  They also give this smoothie a delicious, creamy texture.  Finally, top it off with some cinnamon, which is great for blood sugar, and you are ready to go!

Print Recipe
Low Carb Smoothie
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Add contents into a high-powered blender, blending until well-combined.
  2. Top with cacao nibs and cinnamon.
Recipe Notes

 

Chocolate Covered Plantain Chips

Chocolate Covered Plantain Chips

This recipe will quickly become one of your go-to’s for when you are having a “chocolate and/or sweet attack.” The combination of sweet and salty with no guilt??? Doesn’t get better than that!

Print Recipe
Chocolate Covered Plantain Chips
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and arrange plantain chips in an even layer.
  3. Combine the baking stevia (or coconut sugar), butter (or ghee), coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and butter (or ghee) combine with the baking stevia (or coconut sugar).
  4. As the mixtures starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine.
  5. Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistency of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. This will help the bottoms of the chips to be caramelized as well as the tops.
  6. Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn.
  7. Remove the pan from the oven and let cool as you prepare the chocolate.
  8. Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted.
  9. Drizzle the chocolate on top of the plantains and spread evenly with a spatula.
  10. Let cool at room temperature. If desired, add a little salt to top.
  11. Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!
Recipe Notes

 

Sweet Potato Casserole with Pecan-Date Topping

Sweet Potato Casserole with Pecan-Date Topping

This sweet potato casserole with pecans is a must for a healthy Thanksgiving table! With no sweeteners and a cinnamon pecan-date topping, you might end up eating the leftovers for breakfast! This sweet potato casserole is naturally sweetened and sure to become a Thanksgiving tradition.

Print Recipe
Sweet Potato Casserole with Pecan-Date Topping
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Stir together all sweet potato casserole ingredients.
  2. In a small bowl, combine all pecan-date topping ingredients, until well combined and coated.
  3. Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface.
  4. Bake at 350º F for 30 minutes.
Recipe Notes

 

Pumpkin Granola

Pumpkin Granola

Making your own granola is easier than you think. What I love most about DIY granola is that you can customize it to suit your taste AND your “Diet Level.”  This recipe is a pumpkin version, using oats, quinoa, maple syrup or honey, pumpkin spice, cinnamon, pecans, pumpkin seeds (pepitas), and dried cranberries. So, as far as Diet Levels go, it is NOT grain-free, so we’re going with Diet Level 6 here. You can treat this as a cereal and pair it with nut milk, so it’s a great go-to for a quick breakfast. However, you can easily make this fit Diet Levels 1-4 by tweaking the maple syrup or honey with sugar-free maple syrup.

Print Recipe
Pumpkin Granola
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 325° F.
  2. Spread oats and quinoa out on a parchment-lined baking pan. Toast in the oven 10 minutes, stirring once.
  3. Remove oats from the oven and pour into a medium bowl. Add the ground flaxseeds, pumpkin seeds, pecans and dried fruit.
  4. Reduce oven to 300° F.
  5. In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula.
  6. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

Print Recipe
Pumpkin Breakfast Cookies
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
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 tasty to serve as  “breakfast-for-dinner!”

Print Recipe
Easy Breakfast Casserole
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the oil, onion, garlic, potatoes, spinach, green bell pepper, and pepper into a hot skillet. Saute until the onions are translucent.
  3. Add the mixture to a large mixing bowl, add the sausage links and mix.
  4. In a medium bowl, whisk together the eggs and milk. Stir in the vegetable and sausage mixture.
  5. Pour the mixture into a 12-inch cast iron skillet. Bake for 20 minutes covered with aluminum foil, remove foil and bake for another 20 minutes.
  6. Serve with scallions and diced tomatoes.
Recipe Notes

 

Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes

These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare anything for breakfast!

They are portable, freezable…AND you can easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations!

Print Recipe
Breakfast Oatmeal Cupcakes
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 380 F, and line 24 cupcake tins.
  2. In a large mixing bowl, combine all dry ingredients and stir very well.
  3. In a separate bowl, combine and stir all wet ingredients (including banana).
  4. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. Broil for 1-2 minutes (optional).
  5. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Hint: If you let them cool overnight, they’ll no longer stick to the liners.
Recipe Notes

Optional add-ins: Cinnamon, shredded coconut, chopped walnuts or other nuts, ground flax, raisins, or other dried fruit.

For recommendation on sugar-free maple syrup and stevia-sweetened chocolate chips, go to the CHALLENGED APPROVED FOODS page.

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!!!

Print Recipe
Pumpkin Cheesecake
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
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
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
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.
Loading...