Pumpkin No Bake Energy Bites

Pumpkin No Bake Energy Bites

Recipes like this can double as breakfast, a snack or even a quick dessert! These “bites” are super easy to make, are packed with protein and lots of ingredients you can feel great about putting into your body!

The recipe not only calls for pumpkin spices and some pumpkin puree, but also toasted pumpkin seeds!  If you don’t have any on hand, you’re welcome to substitute in any other nuts or seeds.  But the “pepitas” really add an extra crunch and flavor to these bites.  They are the perfect mixture of sweet and slightly salty.

Print Recipe
Pumpkin No Bake Energy Bites
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 10 Minutes
Servings
1-Inch Balls
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
1-Inch Balls
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. Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg, and salt in a food processor, and pulse until smooth and combined.
  2. Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.
  3. Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls (about 1-inch in diameter). Alternatively, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Recipe Notes

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)

If you feel like adding a little extra sweetness, these would also be great with some Lily's, stevia-sweetened chocolate chips tossed in.  See the CHALLENGED APPROVED FOODS PAGE for purchase recommendations.

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 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!!

Print Recipe
Pumpkin Snickerdoodle 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
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 5 Minutes
Cook Time 12 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 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.
Apple Pecan Chicken

Apple Pecan Chicken

I absolutely love ONE PAN dishes! All the spices used in this dish are such a delicious compliment to the apples! This recipe uses coconut milk to keep it dairy-free and at ALL Diet Levels. However, if you are on Diet Level 6, then you may substitute half and half or heavy cream. Serve this dish with cauliflower rice or red potatoes and a salad and you’ll have an economical and quick meal on the table in no time!!

Print Recipe
Apple Pecan Chicken
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
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 20 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. Begin by heating a large skillet to medium high heat.
  2. Prepare your chicken breasts (or thighs) by pounding them to be thinner, and possibly cutting (breasts) in half (if they are HUGE).
  3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
  4. Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken or thighs. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
  5. Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
  6. Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add chicken back to the skillet.
  7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
  8. Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.
  9. Serve immediately over rice, greens, or vegetable noodles.
Pumpkin Apple Breakfast Bake

Pumpkin Apple Breakfast Bake

This dish is a perfect addition to your fall breakfast routine. Love this recipe and the combination of the pumpkin and apple.  Great dish to give us a break from ALL those eggs for breakfast!!!1

Print Recipe
Pumpkin Apple Breakfast Bake
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 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 10 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 your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
  2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
  3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Mix into the wet ingredients.
  4. Sprinkle the pecans along the top of the dish, and place in the oven.
  5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
  6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature.
Banana Bread

Banana Bread

Print Recipe
Banana Bread
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 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
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
Oven Method
  1. Preheat the oven to 350 degrees.
  2. Spray a loaf pan with cooking spray.
  3. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  4. Pour mixture into prepared bread pan and bake for 40-50 minutes, or until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Slow Cooker Method
  1. Start by finding a loaf pan that fits inside your slow cooker. It may not sit perfectly in the bottom, but you may prop it up on some balls of foil, and it will fit just snuggly at the top. If you don't have a loaf pan you may pour the batter directly into the bottom of your slow cooker. Spray either the loaf pan, or the bottom of your slow cooker with cooking spray.
  2. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  3. Pour mixture into prepared bread pan and place bread pan in slow cooker. (If you are not using a pan, pour batter directly into slow cooker.) Place a dish cloth or 2 thick paper towels over the top of the slow cooker. Place lid snugly on top of towel, (the towel helps prevent moisture from forming on the lid, and making the bread wet).
  4. Cook for 3-4 hours on HIGH heat (depending on your slow cooker, and if you are cooking it in a loaf pan versus the bottom of the slow cooker, which would take less time). Cook just until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Recipe Notes

NOTE ON BAKING BLENDS:

JoJo Erythritol Stevia Baking Blend (click on name to go to Amazon purchase link) is a good one to use in recipes. The reviews on Amazon are great as well.  It only has the two ingredients listed in the name: Erythritol and Stevia. It is non-GMO and organic. While erythritol IS a sugar alcohol, it does not cause the digestive issues of other sugar alcohols and has been approved by the FDA. Also, when purchasing, be sure to watch labels for non-GMO and organic erythritol.

SweetLeaf SugarLeaf Sugar Mix (click on name to go to Amazon purchase link) is great for recipes as well. It has stevia and raw organic cane sugar as its ingredients. This brand is non-GMO and contains no sugar alcohols. Organic cane sugar is unrefined sugar, minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. 

Both erythritol and stevia (by itself) are sugar-free and neither raises blood sugar at all. However, the biggest difference comes in the form of taste. Stevia is super sweet. It’s 250 to 300 times as sweet as sugar. That’s why it has a bit of that artificial sweetener aftertaste, even though it comes from a natural source. Erythritol is much less sweet, coming in at 60 to 80 percent as sweet as sugar.

Sooooo, if you process ALL the information out there regarding sugar substitutes...and, believe me, there is A LOT of information out there...here is the bottom line---QUANTITY MATTERS!  It always does, right?

If you are going to have a treat once a week, then either one of the above baking blends is a great choice for you. Neither one of them is going to send you into a diabetic coma! They both taste great substituted in recipes. They are BOTH a much better choice than table sugar!

NOTE ON DIET LEVELS:
This recipe is marked as a "Diet Level 4" recipe and is also marked as "sugar-free." However, if you are going to use the SweetLeaf SugarLeaf Sugar Mix, then you would, technically, NOT be within a "sugar-free" diet level. Only utilizing the JoJo Erythritol Stevia Baking Blend would keep you within the sugar-free boundaries.

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!

Print Recipe
Sandwich Bread DL 5
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 50 Minutes
Servings
Loaf
Ingredients
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
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 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

Roasted Red Pepper Dip

Another name for this recipe might be…“Virginia’s Dip from Taste and See Dinner!” It is delishhhhh!!! You girls all raved about it and wanted the recipe, so here it is!!!

Print Recipe
Roasted Red Pepper Dip
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 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. Blend all ingredients in high-speed blender or food processor.
  2. Serve!
Recipe Notes

If it's too thick, add a little of the liquid from the red peppers. You can also add fresh red bell pepper and some smokey paprika. For those who like it hot, add some jalapeno.

Chocolate Almond Butter Cups

Chocolate Almond Butter Cups

I mean, come on…who doesn’t LOVE peanut butter cups, right??? Okay, maybe there’s one or two people on this here planet that might not like them…maybe. I’m DEFINITELY NOT one of those two people!!! I haven’t made these yet, because I am currently on Diet Level 4, but I’m sure going to!!! They are NOT sugar-free, due to the honey in them. So, they are a Diet Level 6 Recipe. They are really very “clean” eating…just use your portion control sense!!

Print Recipe
Chocolate Almond Butter Cups
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 35 Minutes
Servings
Servings
Ingredients
Prep Time 35 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. Place almond butter, coconut, coconut oil, honey and salt in a food processor and puree until smooth and well combined.
  2. Add a spoonful of the mixture into 8-10 mini muffin tins, then pour melted chocolate on top of each spoonful. (You don't need to grease the tins.)
  3. Place in freezer for 30 or more minutes until set. After set, use a sharp knife to pop out each almond butter cup.
  4. Store in freezer and remove 5 minutes before eating to help soften the chocolate.
Recipe Notes

HEB in Boerne carries the following products. (While you may feel that these products can be a little pricey at the outset, you will use them time and time again AND they go really far, so you won't be repurchasing for some time):

MaraNatha Natural Creamy & Raw Almond Butter
Bob's Red Mill Unsweetened Medium Shredded Coconut
Nutiva Organic Extra Virgin Coconut Oil
Good Flow Honey Company Raw Wildflower Honey
Lily's Baking Chips No Sugar Added (Sweetened with Stevia)

Chicken Nuggets

Chicken Nuggets

Who doesn’t love chicken nuggets? And, for sure, they are a kid’s favorite, right? Try the recipe below which uses a technique referred to in the cooking world as “reverse battering.” We are usually taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method.  However, Chinese recipes, sometimes bread their food with starch and then egg before placing it in the oil. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets, without having to add wheat flour or breadcrumbs into your diet. (The trick is in not heating the oil too hot, so as to keep the egg from burning; medium heat works perfectly.) So, give it a try with this chicken nugget recipe!

Print Recipe
Chicken Nuggets
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 60 Minutes (marinating time)
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 60 Minutes (marinating time)
Cook Time 30 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. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour, but can leave for up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly.
  2. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
  3. Preheat your oven to 250F. On your stove, warm the coconut oil in a cast iron skillet over medium heat for 3 minutes.
  4. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then carefully add it to the oil. Repeat until you have filled your skillet; being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
  5. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
  6. Serve warm with ketchup, barbecue sauce, or honey mustard. ALL SUGAR-FREE, OF COURSE!
Recipe Notes

*For the pickle juice, the juice that comes from Bubbies Kosher Dills is salt-brined, probiotic, delicious, and without any added vinegar, sugar or other additives.

FYI, this recipe does not fare well in the oven.

Loading...