A friend of mine posted this recipeand I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.
This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….
Lets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.
The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein
Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!
Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!
I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.
I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance. I followed her recipe to the letter and they came out awesome!
I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.
No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.
They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!
Jicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.
I found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.
These turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!
3 green onions, thinly sliced (using both the white and green parts)
½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
2 Tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat oven to 325 degrees.
Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
Drizzle mixture with olive oil and combine.
Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
Bake 50 minutes for mini muffins, 60 minutes for full size.
Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
Remove all tots and eat.
They reheat great and I've eaten them warm and cold, both were delicious.
I take A LOT of hot yoga classes. If you don’t what that is, it’s a yoga class set in a room that is approximately 102 degrees with 50% humidity. I sweat buckets! As much as I try, I struggle with dehydration.
I find that plain water doesn’t go down fast for me, I don’t find it enjoyable. I drink a lot of green tea or chamomile tea, hot or cold and that seems to help me get my daily requirement of water but I just hit PAY DIRT with this Watermelon Coconut Water Refresher.
I love coconut water to begin with because it is so hydrating but pair it with watermelon and a little lime juice and I turn into a drinking machine! Watermelon on it’s own is super hydrating too. Not only does this hydrate you like nothing else but it is delicious.
I sucked down a huge glass in a matter of minutes and I was still wanting more. The combination of the two has the electrolytes I need and the super hydration I require. Not only did I detoxify from all the sweating but now I’m re-hydrating AND detoxifying from this drink. It is the most refreshing drink I’ve ever had, no lie.
Best drink EVER! If you are so inclined you could add some vodka and or even make them into popsicles.
Watermelon Coconut Water Refresher - Super Hydration and Detox
I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama frieswhich totally satisfy my french fry craving.
Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.
I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.com. I used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.
When you compare jicama to potatoes, you can see why I love jicama so much.
Calories per 100g: Jicama has 38, Potato has 77
Carbs: Jicama has 9 compared to potatoes 17
Fiber: Jicama has 4.9 compared to potatoes 2.2
It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.
Seasoned Jicama Hash with Onions and Bell Pepper - Paleo, Gluten-Free, Vegan