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!
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
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Spinach Tomato Feta Quinoa Breakfast Bake
If you’ve been following any of my other posts you probably know that I have a love affair with quinoa. Any chance I can get to use it in a recipe, I do it. I literally crave it. It’s pretty much the perfect food for me and probably the most purchased item in my pantry.
If I were to tell you my favorite thing about it, I couldn’t narrow it down to one thing. It’s the whole package. The protein, the fiber, the adaptability to any flavors, versatility in so many recipes and probably 25 more things.
So I guess just sit back and enjoy my newest quinoa creation. Let me know how it turns out for you or if you made any substitutions, I love hearing about other peoples variations.
This recipe can easily be made paleo by eliminating the feta and adding chopped mushrooms instead.
1 cup or 1 large handful of fresh spinach (I like a lot of spinach so I do a VERY full handful)
1 cup unsweetened almond milk
3 Tablespooon almond flour (can sub with regular flour but you will need to add an addtl tablespoon making it 4)
½ cup fire roasted tomatoes (I use canned organic. Save remainder of tomatoes for serving).
½ cup white or yellow onion (finely diced)
½ cup crumbled feta (or for a paleo recipe, sub feta with chopped mushrooms)
1 Tablespoon ghee for saute (can sub with coconut oil)
½ teaspoon parsley
½ teaspoon basil
dash salt and pepper
Preheat oven to 350.
Start quinoa first - put 1 cup dry quinoa in a medium saucepan and add 2 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, stirring occasionally. If quinoa starts to get dry, add a tablespoon of broth at a time to it and continue cooking. You will know it's done with little sprouts appear from the grain.
While quinoa is simmering you can get everything else ready.
In a small frying pan melt ghee and add spinach and onion. Saute until spinach is wilted and onion is softening.
Add parsley, basil, salt and pepper to spinach and stir. Remove from heat. You want the spinach/onion to cool down for a minute before adding it to the egg mixture so the heat doesn't cook the eggs prematurely.
In a medium bowl whisk eggs.
Add almond milk and almond flour to eggs and whisk to combine until smooth.
Add spinach/onion mixture to eggs, stir.
Add cooked quinoa next and stir to combine thoroughly.
Fold in fire roasted tomatoes and feta (or mushrooms if making paleo). You just want to incorporate them into the quinoa mixture, not smash them in.
Pour mixture into a baking dish (8x8 or a pie pan)
Bake for 45 minutes.
Serve topped with remaining uncooked fire roasted tomatoes. Delish!
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Blueberry Muffin Smoothie – Dairy Free, Vegan and Paleo
Blueberries are such a glorious fruit. Of all the fruits, berries are my favorite. They are full of antioxidants, fiber and are just so darn pretty. Combine with flax seed for a fiber rich, filling, delicious smoothie.
Dairy-free, vegan and paleo. A healthy way to start the day or a delicious dessert treat. I was in the mood for a super sweet smoothie so I added 1 packet of organic stevia, stirred it in and it was perfect. That being said, this smoothie was already pretty sweet made without it.
Blueberry Muffin Smoothie - Dairy Free, Vegan and Paleo