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.

 

Cashew Butter Cups With Freeze Dried Blueberries

Cashew Butter Cups With Freeze Dried Blueberries

These cashew butter cups are healthy and packed with nutrients!! These are excellent as a dessert or snack. They are low-carb and low-fat and pretty enough to take to your next potluck!!

As noted below, you can switch out the sugar-free maple syrup with honey. However, please note that the nutrition label will change! Each cup will then contain 10 grams of sugar and 15 carbs, as well as 159 calories.

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Cashew Butter Cups With Freeze Dried Blueberries
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Prep Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Servings
Servings
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Instructions
  1. Line a muffin tin with nonstick muffin liners. Set aside.
  2. Next, place freeze-dried blueberries into a food processor and blend until they turn into a powder.
  3. Place all-natural cashew butter, melted coconut oil, sugar-free maple syrup, 2/3 of the blueberry powder (you’ll use the rest later), and vanilla extract in a medium-size bowl. Mix until combined.
  4. Using a tablespoon, scoop batter into muffin tin. You should get 12 cups.
  5. Sprinkle the top of the cashew butter cups with the rest of the freeze-dried blueberry powder and a sprinkle of sea salt.
  6. Place muffin tin in the freezer and freeze for at least 15 minutes.
  7. Remove from freezer and enjoy!
Recipe Notes

If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.

You can replace sugar-free maple syrup (I like Lakanto brand, which I get from Amazon) with honey.  You can also replace the cashew butter with any other nut butter, such as peanut or almond...just limit it to natural.

You may store the cups in the freezer for up to 3 months!

Dark Chocolate Walnut Butter

Dark Chocolate Walnut Butter

This nut butter is fantastic paired with bananas on toasted Ezekiel bread, or blended into a smoothie.  You can also use it as a dip for fruit, or as frosting for sugar-free cupcakes or brownies. Of course, you can always just lick it straight off the spoon…um, yeah!
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Dark Chocolate Walnut Butter
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Prep Time 10 Minutes
Servings
Servings (Tablespoons)
Ingredients
Prep Time 10 Minutes
Servings
Servings (Tablespoons)
Ingredients
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Instructions
  1. Place walnuts in food processor or blender. Pulse until mixture looks like bread crumbs.
  2. Slowly add oil until mixture becomes smooth.
  3. Add cinnamon, cacao powder, sugar-free maple syrup, and sea salt and blend until smooth and creamy (about 2-3 minutes).
  4. Place in jar and store in fridge.
Recipe Notes

 

Chocolate-Dipped Toasted Coconut Macaroons

Chocolate-Dipped Toasted Coconut Macaroons

These macaroons are crunchy on the outside, chewy on the inside, footed with a perfect layer of dark chocolate, and so deliciously snackable and somewhat addicting, that portion control is paramount! They are also top of the list on our Fueled & Fit EDGE 90-Day Challenge because they are low-fat, low-carb and low-sugar! So, when you are craving something a little sweet OR needing something to take to a potluck–THIS is one of your go-to desserts or snacks!

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Chocolate-Dipped Toasted Coconut Macaroons
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Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
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Instructions
  1. Preheat your oven to 350 F.
  2. Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.
  3. Bake for approximately 15 minutes, removing and stirring every 5 minutes.
  4. Separate 4 egg whites into a bowl and add the pinch of salt.
  5. Beat the eggs on high until almost stiff peaks are formed.
  6. Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.
  7. Once all the honey is added, beat the egg whites until stiff peaks are formed. {Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}
  8. Fold in the cooled and toasted unsweetened coconut with a large spatula.
  9. Line the baking sheets with more parchment paper.
  10. Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off. {Note: an actual pastry bag works, too.} Squeeze about 1 tablespoon dollops onto the baking sheet.
  11. Bake for 15 – 20 minutes, or until the outside is golden brown.
  12. Remove from the oven and let cool while you prepare the chocolate.
  13. Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}
  14. When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.
  15. Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.
  16. Plate and enjoy!
Recipe Notes

Lily's Dark Chocolate Baking Chips are sweetened with Stevia and can be found at HEB, Whole Foods, etc.

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!!

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Snickerdoodle Muffins
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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:
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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

 

 

Homemade Almond Milk

Homemade Almond Milk

Creamy, lightly sweet, and so satisfying—homemade almond milk is very tasty! It is kind of a luxury because it is a little expensive and, obviously, more time consuming than just grabbing it off the grocery store shelf! However, it really is decadent…almost like a dessert!!!

My favorite flavor combo is a whole vanilla bean, combined with two Medjool dates, cinnamon, and a dash of sea salt. The secret to a really intense vanilla flavor is blending the entire vanilla bean. You just chop it up and toss the whole bean into the blender. But, if you don’t happen to have a vanilla bean on hand, half a teaspoon of vanilla extract will work just fine.

The only sugar here is from the Medjool dates, so this is a sugar-free recipe!

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Homemade Almond Milk
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Prep Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 10 Minutes
Servings
Cups
Ingredients
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Instructions
  1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
  2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Shake the jar before drinking, as the mixture separates when sitting.
Recipe Notes

If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice, like sugar-free maple syrup, instead of the pitted dates.

You can use the almond pulp left over after straining through the nut milk bag for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. You can also freeze it.

Zucchini Crisps

Zucchini Crisps

These zucchini crisps make a great low-carb snack or even a side-dish. Use a low-carb/sugar-free ranch dressing for a dipping sauce and you’ve got a great way to sneak in some extra veggies, without loading up on extra carbs or calories!

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Zucchini Crisps
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and thinly slice zucchini.
  3. Brush both sides of zucchini with olive oil. Sprinkle zucchini with salt, pepper, and parmesan cheese.
  4. Place on oiled baking sheet and bake for 10-15 minutes or until crispy. Then cool on cooling rack.
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
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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 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
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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
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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

Sweet Potato Broccoli Chicken Bake

Sweet Potato Broccoli Chicken Bake

I love one-pan meals! They are simple to make and easy to clean up!!! This one tastes delicious, is perfect for leftovers, and even freezes well.

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Sweet Potato Broccoli Chicken Bake
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment.
  3. On the pan, combine the broccoli, sweet potato, onion, garlic, cranberries, and walnuts. Drizzle with oil, add seasonings, salt and pepper and toss to coat. Spread evenly amongst the pan, cover with foil and bake for 12 minutes.
  4. After the 12 minute,s remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes.
  5. Then again, remove from oven, toss once more and place back in oven without foil this time and bake for another 5 minutes or until chicken is cooked through and sweet potatoes are soft.
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