Buttermilk Pumpkin Pancakes

I love all the new baking mixes that are coming on the scene! It’s so easy to make a protein packed baked product these days. Krusteaz came out with this awesome Protein Buttermilk Pancake Mix and they are just so fluffy! I added Vital Proteins Collagen Peptides for another little boost and pumpkin because it’s September and the weather has been perfect this week.

Look out for a Krusteaz giveaway on my Instagram next week! Follow me here.


Buttermilk Pumpkin Pancakes

Ingredients

Directions

Heat a pancake griddle or medium pan over medium heat. Spray with coconut oil. In a large bowl whisk together pancake mix, pumpkin puree, collagen peptides and water until smooth, but do not over mix. Pour about 1/4 cup of batter per pancake. Cook about 2 minutes per side. Serve warm. Top with chopped pecans and pure maple syrup.

Number of servings: 2 | Serving size: 3 4-inch pancakes
Calories: 384, total fat: 11 g, total carbohydrates: 60 g, dietary fiber: 3 g, sugars: 30 g, protein: 22 g

What is your favorite pancake topping? Tell me below!

Raquel

Sweet Potato Breakfast Bars

Did ya miss me?! Sorry for the extended break. I’ve had lots of fun things going on the past couple months and many fun things coming to the blog soon!

I posted this recipe way back on Instagram and I have been promising to share it! Here it is and you should totally make it this Sunday to have a delicious breakfast all week.


Sweet Potato Breakfast Bars

Ingredients

  • 1 medium sweet potato, baked
  • 1/2 cup almond butter
  • 1/4 cup agave
  • 1 egg
  • 2 tbsp oat flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 2 tbsp unsweetened shredded coconut

Directions

Preheat oven to 350 degrees F. Poke holes in a sweet potato with a fork. Line a baking sheet with foil and bake for about 40 minutes until tender. Let cool and remove skin from sweet potato. Add sweet potato puree to a large bowl. Add almond butter, agave and egg. Stir to combine. Add the oat flour, vanilla extract, baking soda, cinnamon and salt. Stir to combine. Fold in cranberries, pecans and coconut. Spray a square baking dish with nonstick cooking spray and add batter. Bake for 25-30 minutes until a toothpick comes out clean. Let cool and cut into squares. Store in the fridge.

Number of servings: 9 | Serving size: 1 bar
Calories: 208, total fat: 13 g, total carbohydrates: 38 g, dietary fiber: 4 g, sugars: 7 g, protein: 5 g

What have you been up to lately?! Tell me below.

Raquel

Siggi’s Triple Cream Lemon Almond Pudding

I searched all of Philadelphia for Siggi’s new Triple Cream yogurt with no luck. Then I went to visit my parents and finally had success! Of course I was not disappointed at all. I decided I needed a little dessert this weekend so here’s what I threw together. It’s slightly sweet with just enough lemon. Creating new recipes with my favorite products is so much fun!

This yogurt has only 8 grams of sugar and has 9 grams of protein. It’s ridiculously thick and creamy. Plus these ingredients are too good: Pasteurized Whole Milk, Pasteurized Cream, Cane Sugar, Lemons, Fruit Pectin, Live Active Cultures. I challenge you to find and try this new yogurt! P.S. This is not sponsored I just love my Siggi’s!


Siggi’s Triple Cream Lemon Almond Pudding

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup oat flour
  • 1/4 tsp salt
  • 3 eggs, separated
  • 2 tbsp unsalted butter, melted
  • 1/2 cup almond milk
  • 1 container Siggi’s Triple Cream Lemon yogurt
  • Juice 1 lemon
  • 1/2 tsp almond extract
  • 2 tbsp sliced almonds

Directions

Preheat oven to 350 degrees F. Spray a small baking dish with nonstick spray. In a small bowl whisk together sugar, flour and salt. In a large bowel whisk together egg yolks, butter, milk, yogurt, lemon juice and almond extract. Stir dry mixture into wet ingredients. In the bowl of an electric mixer beat the egg whites until they form stiff peaks. Fold egg whites into the lemon pudding mixture gently. Add batter to baking dish and bake for 30 minutes until the top is set. The center should still be soft. Sprinkle with sliced almonds before serving.

Number of servings: 8 | Serving size: 1/2 cup pudding
Calories: 187, total fat: 7 g, total carbohydrates: 27 g, dietary fiber: 1 g, sugars: 15 g, protein: 5 g

Have you tried the Siggi’s Triple Cream yet? Tell me below!

Raquel

Matcha Banana Bread

I am very excited to introduce a fellow blogger and Registered Dietitian today! She created this amazing recipe with matcha green tea. It’s perfect for dessert while still providing the benefits you want. Check out my previous post about blogger trends to learn more about matcha. I’m thinking I’m going to serve this with a side of vanilla ice cream…

Tawnie Kroll is a California based food blogger and healthy recipe developer. She is a Registered Dietitian Nutritionist and a lover of cooking and baking! Follow her blog for recipes, healthy living tips and practical scientific evidenced based advice to help you improve you health and well being.


Matcha Banana Bread

Ingredients

  • 3 very ripe bananas
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tbsp matcha
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt

Directions

Preheat oven to 375 degrees F. Spray nonstick cooking spray into loaf pan. In a mixer/Kitchen Aid, mix together the first 5 ingredients until combined. In a separate bowl, mix together the remaining dry ingredients. Fold the dry ingredients into the wet ingredients. Do not over mix. Pour the batter into the prepared loaf pan, and bake for 50 minutes – 1 hour. Test with a tooth pick to check doneness of bread. Enjoy!

Number of servings: 8 | Serving size: 1/2 inch slice
Calories: 319, total fat: 13 g, total carbohydrates: 49 g, dietary fiber: 4 g, sugars: 25 g, protein: 6 g

What is your favorite creative way to use matcha? Tell me below!

Raquel

Double Chocolate Peppermint Protein Cookies

It’s the season for baking! I love getting my hands on holiday cookies from cookie exchanges, holiday parties and family. One of my favorite recipes is a chocolate sandwich cookie with peppermint filling. I decided to change it up into a healthy, protein holiday cookie. There are many great healthy cookie recipes out there, but I like mine without oats and with some added protein. Chocolate doesn’t hurt either! Top your cookies with whatever you have on hand – candy canes, sprinkles or chocolate covered pretzels.


Double Chocolate Peppermint Protein Cookies

Ingredients

  • 1 cup whole wheat flourprotein-cookie-4
  • 1/2 cup chocolate protein powder
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/3 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup coconut sugar
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1 tbsp peppermint chips

Directions

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, protein powder, cocoa powder, baking powder, baking soda and salt. In the bowl of a stand mixer, combine eggs, coconut oil, vanilla extract and peppermint extract. Add in coconut sugar. Add flour mixtures in a few batches and mix until combined. Stir in dark chocolate chips. Line a large baking sheet with parchment paper. Roll dough into balls and gently press on parchment paper to flatten cookies. Bake for 10 minutes. Allow cookies to cool for 10-15 minutes before decorating. Create a double boiler by boiling water and placing a glass bowl overtop. Melt white chocolate chips and peppermint chips together. Dip cookies into melted chocolate and sprinkle with toppings of choice. Place in the refrigerator to let chocolate harden. Enjoy!

Number of servings: 12 | Serving size: 1 cookie
Calories: 200, total fat: 11 g, total carbohydrates: 23 g, dietary fiber: 2 g, sugars: 13 g, protein: 6 g

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What’s your favorite healthy holiday cookie? Tell me below!

Raquel

Black Cherry Cheesecake Bars

The holidays are my favorite time for baking. This year I decided to get a little creative! Siggi’s is one of my favorite yogurt brands. They have a plain 0% fat version which can be used in so many unexpected ways! Remember when I went to the Siggi’s cooking class? Well that inspired me to use some Siggi’s for these amazing Black Cherry Cheesecake Bars which are to die for. Siggi’s plain 0% yogurt has 5 grams of sugar, 150 calories and 28 grams of protein per serving! Each cheesecake bar has 11 grams of protein which isn’t bad for a holiday treat.


Black Cherry Cheesecake Bars

Ingredients

  • 1 cup whole wheat flourcherry-cheesecake-3
  • 1/2 cup oats
  • 2 tbsp ground flaxseed
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1 cup Siggi’s plain 0% yogurt
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1 cup frozen cherries, thawed (juice reserved)
  •  1/2 cup almond meal
  • 1/4 cup walnuts, finely chopped

Directions

Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper. In a large bowl, combine whole wheat flour, oats, flaxseed and 1/2 cup brown sugar. Once those ingredients are mixed together add 1/2 cup melted butter and stir to coat. Press this mixture in the bottom of the lined baking dish. Cook for 10 minutes, let cool before adding cheesecake mixture. For the cheesecake, in a stand mixer or with a handheld mixer, combine cream cheese and yogurt until smooth. Add eggs, 1/4 cup brown sugar, 1 tsp vanilla, cinnamon and 2 tbsp of reserved cherry juice. Spread this mixture over the par-cooked crust. Evenly top mixture with cherries. In a small bowl, combine almond meal, walnuts, 1/2 tsp vanilla and 2 tbsp melted butter. Sprinkle this crumble over the top. Bake cheesecake bars for 40-45 minutes until the top is golden brown and the center is set. Refrigerate overnight before serving.

Number of servings: 9 | Serving size: 1 cheesecake bar
Calories: 400, total fat: 22 g, total carbohydrates: 41 g, dietary fiber: 4 g, sugars: 23 g, protein: 11 g

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What is your favorite dessert with unexpected ingredients? Tell me below!

Raquel

Individual Apple Cranberry Tarts

Holiday season is upon us! This month for the Recipe Redux we were challenged to share a healthy holiday dessert. My favorite healthy desserts always incorporate fruit as one of the main ingredients. This dessert has apple, pear and fresh cranberries. Cranberries are packed with vitamins C, vitamin E, vitamin K, manganese and copper. They also contain proanthocyanidins (PACs) or tannins which are believed to be related to the prevention of urinary tract infections. Fresh cranberries can be used to make cranberry sauce or baked into desserts. I love using cranberries during the holiday season.


Individual Apple Cranberry Tarts

Ingredientsapple-dessert-1

  • 1 sheet frozen puff pasty, thawed
  • 1 Granny smith apple, thinly sliced
  • 1 Anjou pear, thinly sliced
  • 1/2 cup fresh cranberries
  • 1/4 cup brown sugar
  • Juice 1/2 lemon
  • 1/4 tsp vanilla extract
  • 1/2 tbsp cinnamon

Directions

Preheat oven to 375 degrees F. Combine brown sugar, lemon, vanilla extract and cinnamon in a large microwave safe bowl. Add sliced apples, pears and whole cranberries. Microwave on high for 30 seconds. Remove mixture, stir and microwave again for 30 seconds. Cut puff pastry into 8 squares. Evenly distribute fruit mixture to each puff pastry square. Drizzle with extra syrup at the bottom of the bowl.. Place tarts on parchment paper lined baking sheet. Place in preheated oven for 20-25 minutes until edges are golden brown. Serve warm.

Number of servings: 8 | Serving size: 1 tart
Calories: 240, total fat: 12 g, total carbohydrates: 33 g, dietary fiber: 5 g, sugars: 12 g, protein: 3 g

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What’s your favorite family holiday dessert? Tell me below!

Raquel

Alternative Flours and How to Use Them

With so many allergy friendly recipes floating around you’ve probably seen some that use alternative flours. They aren’t ingredients to be afraid of, but they definitely bake differently than traditional all-purpose flour. If you are not gluten free or disinterested in alternative flours I recommend using whole wheat flour to bump up the nutrition with one simple exchange!

alternative-flours

My Top 6 Alternative Flours

  1. Almond flour – Almond flour is made of blanched almond that are ground into a meal (you may see it labeled as almond meal). Because it’s made from almonds this flour is high in protein, healthy fats and vitamin E. This is a great alternative for bread crumbs and it works well in baked good such as brownies, banana bread and pound cake.
  2. Coconut flour – Coconut flour is made from dried coconut meat that is ground into a flour. Coconut is high in fat and fiber so the flour is as well. This type of flour has a slightly sweet taste and works well in baked goods that are dense. It should be used in combination with other flours and ingredients that help recipes rise, such as eggs.
  3. Oat flour – Oats are gluten free if they are labeled as such. Oat flour is made from ground oats. The bonus to this flour is that you can make it at home from regular old oats! If you’re in a pinch this will work just fine in most recipes. Grind oats in a food processor until it forms a fine powder.
  4. Buckwheat flour – Buckwheat is also gluten free even though it contains the word “wheat.” Buckwheat seeds are ground to make buckwheat flour. This flour has a slightly nutty flavor and it is rich in fiber, calcium and protein. Use this flour in recipes that do not need to rise, such as pancakes and cookies.
  5. Chickpea flour – Chickpea flour (gram flour) is made from ground garbanzo beans (chickpeas). This flour is commonly used in Middle Eastern and Indian cuisine. It does taste like chickpeas so it is great to use in chocolate baked goods and pizza crust. You can even use it to make a super easy hummus. It should be combined with other flours in recipes that need to rise. This flour is high in fiber.
  6. Quinoa flour – Quinoa flour is made from ground quinoa seeds. Quinoa is a complete protein meaning it contains all of the essential amino acids. This is another type of flour that you can make at home! Quinoa flour should be combined with other flours in most recipes.

P.S. Ground flaxseed is one of my favorite things to add to baked goods, salads and other meals to add fiber, protein and omega-3 fatty acids.

Raquel

Maple Lavender Mini Cakes {Low FODMAP}

These pretty little cakes are low FODMAP, gluten free, dairy free and the perfect relaxing snack. Using lavender in cooking is similar to using an herb. Lavender is filled with antioxidants and phytochemicals. It is known for its calming effects. You can steep the leaves or eat these mini cakes to help relax and relieve some stress. Lavender also comes as an essential oil which can be used in aromatherapy. A little secret… in my head these were going to be muffins, but some technical difficulties in my apartment kitchen lead to mini cakes instead and I’m not mad about it. Think of these as a spice cake with and herbal twist.

*Sponsored post


Maple Lavender Mini Cakes

Ingredientslavender-3

  • 1 cup oat flour
  • 1 cup almond meal
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup plain almond yogurt
  • 1/4 cup maple syrup
  • 1/4 cup plain almond milk
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1 tbsp lavender
  • Glaze:
  • 1/4 cup plain almond yogurt
  • 2 tbsp maple syrup
  • 1 tsp lemon juice

Directions

Preheat oven to 350 degrees F. Spray two mini loaf pans with nonstick cooking spray. Combine dry ingredients in a large bowl and set aside. Whisk together wet ingredients in a separate bowl. Add wet ingredients to dry and combine. Gently stir lavender into batter. Evenly distribute batter into the loaf pans and bake for 20-25 minutes until toothpick comes out clean. While cakes are baking, make glaze by mixing together plain almond yogurt, maple syrup and lemon juice. Once cakes are cool add glaze and sprinkle with extra lavender.

Number of servings: 8 | Serving size: 1/4 mini cake
Calories: 248, total fat: 11 g, total carbohydrates: 30 g, dietary fiber: 4 g, sugars: 8 g, protein: 8 g

This recipe was developing using low FODMAP ingredients but the recipe itself has not been tested for its FODMAP content.

lavender-6

Have you ever tried using lavender in cooking? Tell me below!

Raquel

“By posting this recipe I am entering a recipe contest sponsored by Nestlé Health Science and am eligible to win prizes associated with the contest. As a participant in this contest, I also received a free trial sample of ProNourishTM, a low FODMAP nutritional drink developed by Nestlé Health Science. I was not compensated for my time.”

Perfect Pudding Cookies

The holidays are made for baking. Cookie swaps and holiday party treats are a weekly (maybe daily) occurrence. I love these cookies because they can be festive for any holiday or party. Change up the M&M colors or the add ins. You can do chocolate chips, peanut butter chips, white chocolate chips, oats, raisins, the possibilities are endless! Keep the add ins to one cup and this cookie dough will be good to go.

In terms of nutrition, chocolate has antioxidants and generally makes people happy. Plus there’s some protein in there from the peanut butter. Ta da!


Perfect Pudding Cookies

Ingredients

  • 1 1/2 cups all purpose flourimage1
  • 1 box (3.4oz) vanilla pudding
  • 1 tsp baking soda
  • 1 stick of butter, softened
  • 1/2 cup peanut butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup mini festive M&Ms

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, and pudding. In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, peanut, butter, brown sugar, and granulated sugar. Once fluffy, add the eggs and vanilla. Slowly add in the flour mixture about half a cup at a time on low speed until fully incorporated. Add M&Ms and stir into cookie dough with a spoon or spatula so they don’t get crushed. Line a large cookie sheet with parchment paper. Roll dough into eight large cookies or 12 smaller cookies. Cookies should be about 1-2 inches apart. Press them down a bit to form a flatter cookie shape. Bake for 10-12 minutes at 350 degrees F.

Number of servings: 8 | Serving size: 1 cookie
Calories: 347, total fat: 13 g, total carbohydrates: 66 g, dietary fiber: 1 g, sugars: 33 g, protein: 7 g

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What is your favorite holiday cookie? Tell me below!

Raquel