Tag Archives: slow roast turkey leg

  • 30
    Dec 20
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Food Prep Idea: Slow Cooker Thai Peanut Poultry with Sticky Coconut Crimson Rice

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Slow cooker Thai peanut chicken served more than a scrumptious sticky coconut crimson rice. Healthy, easy to make and ideal for food prep or even a weeknight supper. That is a dish you’ll make over and over!
Our new house is within a diverse, wonderful section of Chicago with a number of ethnic, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood offers some of the most exclusive food in the town. A few weeks ago, Tony and I decided to try a new Thai restaurant that always appeared to be bustling with people, also through the weeknights.
Whenever we arrived we were overwhelmed by over 250 items on the menu, but additionally the aroma of flavors enticing us to order everything. As we were seated, I observed some other clients slurping up broth from big steaming bowls of pho with dense noodles; you can actually smell the green onions they garnished over the the surface of the soup. Instantly, Tony and I could tell that place would become our community favorite. A gem of sorts.
Upon glancing in the menu, I noticed that peanuts and chicken were a theme that everyone appeared to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or chicken. Of course, whatever resembles peanut butter flavor has my center.
This dish was no different, and because I treasured it a lot, I made a decision to turn it into a slow cooker meal you could make any time of year right in the home. A creamy accurate peanut butter sauce made out of either coconut or almond milk is poured over chicken in the sluggish cooker to create the ultimate comfort food. Serve over grain and you’ve got yourself a healthy well-balanced meal.
Tony requested that we have this at least 3x a month. That must mean it’s fairly damn good, ideal?
Now you may be wondering the actual hell Thai sticky purple rice is. Don’t worry, I’ve got answers!
Purple sticky rice is also referred to as black grain, or sometimes forbidden rice. It’s slightly sugary in flavor, a little sticky and chewy, and definitely delicious. Dark or purple grain also boasts one of the best nutritional profiles with regards to grain; each serving provides around 5g protein and it’s low in carbs than dark brown rice or white grain! I toasted mine in just a little coconut oil to improve the flavor and it was unbelievable – especially with the thai peanut poultry on top.
Truth be told, dark or purple rice can be hard to find, but that is usually the brand I use (affiliate hyperlink!). If you cannot think it is or don’t wish to purchase it on-line, try searching for dark or forbidden rice at Entire Foods or within the Asian cooking portion of your supermarket. Still can’t think it is? Then I suggest using a brief grain brown rice. (Please understand that if you use a brown grain, the cooking food time will change, so just focus on the bundle.)
UM ALSO, I believe I forgot to inform you men that I’ll Israel in a few days. Have some of you been?! Tell me everything. I’m expecting another with plenty of food ideas for you personally.
If you make this slow cooker thai peanut chicken recipe, be sure to label #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.
Prep period:
10 mins
Cook time:
3 hours
Total time:
Ingredients
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)
2 cloves garlic, minced
1 cup unsweetened almond milk
1 pound boneless skinless poultry breasts
1 reddish colored bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Instructions
Put peanut butter, honey, soy sauce, garlic, sizzling sauce and almond milk to the sluggish cooker and whisk until sauce is certainly well mixed. Add poultry and crimson pepper slices to gradual cooker and spoon sauce over the poultry. Cover and cook on low for 6 hours or high for 2-3 hours. Once carried out cooking, remove poultry having a slotted spoon, shred with two forks, then return to the slower cooker; stir to mix the shredded chicken using the sauce.
About 30 minutes before you decide to will be ready to serve the chicken, make the grain: Place a medium pot over medium heat and add in coconut oil and purple sticky rice. Toast grain with the coconut essential oil for 5 minutes; stirring regularly to toast the rice and infused the coconut oil flavor in. After five minutes add in drinking water and bring blend to some boil, then cover, reduce high temperature to low and simmer for 25 mins. (If you are not really using thai purple sticky rice, then cooking time may vary. For instance, brown grain takes about 45 mins.) After grain is done food preparation, remove heat, after that re-cover and allow are a symbol of 5 more mins. Once done, season with just a little salt to flavor.
To help make the bowls, equally distribute rice and chicken at the top. Add scorching sauce, peanuts and cilantro on top, if desired. If you are making for meal prep, simply separate into 4 storage containers (keep off toppings until ready to consume). This formula may also be doubled if you’re making for the crowd. Makes 4 portions.
Haha when the boys ask for it again and again it is a sure winner!
I’ve surely got to try that purple sticky grain, this bowl appears so so excellent.

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  • 27
    Jul 20
  • -

Imagine fudgy paleo brownies made out of pumpkin, maple syrup, coconut flour and almond flour! These easy, healthy brownies are the ultimate fall treat.

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A big hi there from Minneapolis, MN! I’m here working on a huge BIG BIG project that’s set to start January 2017. I don’t believe I could possess a busier next couple of months, between designing our new home, redoing my own blog, launching a fresh project, client function AND finishing up my cookbook proposal, I am feeling THE HEAT. Nevertheless, I’m incredibly happy that I’ve a boyfriend who adores and works with what I do.
This post is in partnership with
I’m so excited to share with you a FABULOUS new pumpkin recipe in partnership with my close friends at : Pumpkin Paleo Brownies made out of their almond flour and coconut flour. Who knew that sold a lot more than just nuts?! Not me, however now that I really do, I REALLY LIKE it! Their luggage are BIG and come shipped straight to your door. In my own personal opinion, it’s way much better than buying small bags of expensive almond flour at your local grocer.
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Let’s chat even more about these paleo brownies:
135 calories for the BIG brownie you can feel good about eating. Real ingredients no unrefined sweeteners make these an ideal afternoon treat. Especially for the kiddos!
The pumpkin adds moisture, fiber & vitamin A to the brownies! There is no pumpkin spice therefore there’s no room for pumpkin spice haters. To be honest, these brownies aren’t overly pumpkin-y either. If you’d like, you can add 1/2 teaspoon cinnamon towards the batter though!
Alright more than enough chatter. Let’s obtain baked with one of these pumpkin paleo brownies! I really like these at area temperature with a BIG glass of almond milk. Don’t forget when you may spend $25 on you obtain four Freebies! Simply use this link to make your free gifts!
4.7 from 6 reviews
Calories from fat: 135
Body fat: 8.2g
Prep time:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
2 eggs
1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F. Collection a 8×8 inch pan with parchment paper.
In a big bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until even. Blend in the dried out substances: almond flour, coconut flour, cocoa natural powder, salt, baking soda and baking powder until smooth. Collapse in 1/4 cup chocolate potato chips. Pour into ready pan and spread to the sides. Smooth best with a spatula. Bake for 20-25 moments until knife arrives clean. Brownies won’t look completely cooked but when the knife comes out clean, they’ll be done. Cool on the wire rack for a quarter-hour.
Make the topping by melting chocolate potato chips and coconut oil in a small saucepan over very low high temperature. Drizzle outrageous from the brownies then slice into 12 squares.
How to shop: Brownies could be kept at room temperature inside a container for one day. After that they must be kept in the fridge (they are actually really good cold!).
TO MAKE VEGAN: You can test using a couple of flax eggs (2 tablespoons flaxseed food + 6 tablespoons of drinking water mixed jointly). I believe it would work well, but please know I have not tested a vegan edition.
Want to make these less sweet? Reduce the maple syrup to 1/4 glass! Instead of maple syrup, feel free to use coconut glucose or organic sugar. I would suggest using 1/2 cup. If you are not vegan, you should use honey, although I discover that honey can overpowers the cocoa taste, so I would not recommend it.
Recipe by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel
And these pumpkin brownies look amazing, I wager also, they are Brownie Boyfriend Pleasers” :-p
Hi Jenn!
Hi Monique,
My girl is allergic to nuts… can I replace the almond flour with an all-purpose gluten free flour?

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  • 27
    Jul 20
  • -

Meal Prep Idea: Slow Cooker Thai Peanut Poultry with Sticky Coconut Crimson Rice

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Sluggish cooker Thai peanut chicken served over a scrumptious sticky coconut crimson rice. Healthy, easy to make and perfect for meal prep or a weeknight supper. That is a dish you’ll make over and over!
Our new house is within a diverse, wonderful area of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood offers some of the most unique food in the town. A couple weeks ago, Tony and I decided to try a brand-new Thai restaurant that always seemed to be bustling with people, actually during the weeknights.
Whenever we arrived we were overwhelmed by more than 250 items on the menu, but additionally the aroma of tastes enticing us to purchase everything. Once we had been seated, I noticed some other clients slurping up broth from big steaming bowls of pho with thick noodles; you can also smell the green onions they garnished over the top of the soup. Immediately, Tony and I could tell that this place would become our neighborhood favorite. A jewel of sorts.
Upon glancing at the menu, I noticed that peanuts and poultry were a theme that everyone seemed to enjoy. Noodles using a coconut-peanut sauce, scallions, cilantro and ususally pork or poultry. Of course, anything that resembles peanut butter taste has my center.
This dish was no different, and because I loved it a lot, I made a decision to turn it right into a slow cooker meal you could make any moment of year right at home. A creamy accurate peanut butter sauce made with either coconut or almond dairy is definitely poured over poultry within the gradual cooker to generate the ultimate ease and comfort food. Serve over grain and you’ve got yourself a nutritious well-balanced meal.
Tony requested that we have this at least 3x a month. That must mean it’s fairly damn good, right?
Now you might be wondering the actual hell Thai sticky crimson grain is. Don’t get worried, I’ve got answers!
Purple sticky grain is also known as black rice, or sometimes forbidden rice. It’s slightly lovely in flavor, a little sticky and chewy, and certainly delicious. Dark or purple grain also boasts one of the better nutritional profiles when it comes to grain; each serving has around 5g protein and it’s reduced carbs than brownish grain or white grain! I toasted mine in a little coconut essential oil to enhance the taste and it was unbelievable – specifically with the thai peanut chicken on top.
Honestly, black or purple grain can be difficult to find, but this is typically the brand I take advantage of (affiliate hyperlink!). If you cannot find it or don’t want to purchase it on-line, try looking for dark or forbidden rice at Entire Foods or in the Asian cooking section of your grocery store. Still can’t think it is? Then I suggest using a brief grain brown grain. (Please know that if you are using a brown grain, the cooking food time will vary, so just focus on the package.)
UM ALSO, I think I forgot to tell you guys that I’m going to Israel next week. Have any of you been?! Inform me everything. I’m hoping another with plenty of food ideas for you.
If you get this to slow cooker thai peanut poultry recipe, make sure to tag #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.
Prep time:
10 mins
Cook time:
3 hours
Total time:
Ingredients
1/2 tablespoon honey
2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)
2 cloves garlic clove, minced
1 cup unsweetened almond milk
1 pound boneless skinless chicken breasts
1 crimson bell pepper, thinly sliced
1 cup thai sticky crimson rice
2 teaspoons coconut oil
Instructions
Increase peanut butter, honey, soy sauce, garlic, sizzling sauce and almond milk to the slow cooker and whisk until sauce is normally well combined. Add poultry and red pepper slices to gradual cooker and spoon sauce on the chicken. Cover and cook on low for 6 hours or high for 2-3 hours. Once done cooking, remove chicken using a slotted spoon, shred with two forks, after that go back to the slower cooker; stir to mix the shredded poultry using the sauce.
About 30 minutes before you decide to will be ready to serve the chicken, make the rice: Place a medium pot over medium heat and add coconut oil and purple sticky rice. Toast rice using the coconut essential oil for 5 minutes; stirring regularly to toast the grain and infused the coconut essential oil taste in. After 5 minutes add in drinking water and bring blend to some boil, after that cover, reduce high temperature to low and simmer for 25 minutes. (If you are not really using thai crimson sticky grain, then cooking time may vary. For example, brown rice takes about 45 a few minutes.) After grain is done cooking food, remove heat, then re-cover and allow are a symbol of 5 more a few minutes. Once done, time of year with a little salt to flavor.
To help make the bowls, equally distribute rice and chicken on top. Add scorching sauce, peanuts and cilantro on top, if preferred. If you are making for food prep, simply separate into 4 storage containers (keep off toppings until prepared to consume). This recipe can also be doubled if you’re making to get a group. Makes 4 servings.
Haha once the boys ask for it again and again it really is a sure champion!
I’ve surely got to try that crimson sticky grain, this bowl looks so so good.

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  • 20
    Jul 20
  • -

I’ve been getting back into vinyassa yoga recently. More often than not I do yoga sculpt classes with weights, but lately I’ve needed some deep extending and some major stress alleviation. The mind-body connection that yoga brings me is usually often times my favorite part of the class; I’m even more self-aware, compassionate, and thoughtful with each course. I’ve also noticed that my stress diminishes.

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The other day my instructor was discussing how you need to be brave in order to become your true self. How you have to go beyond what you believe you’re with the capacity of if you want to make something happen. Take a chance on something or someone.
This past weekend I made a big batch of this summery salad (with fall flavors?) My mother came to help taste check, and she totally liked it. We enjoyed it cold served with some greek yogurt.
This salad was inspired by my favorite little meal at Whole Foods made out of couscous. Each and every time I’m there I search for it.
This salad is filled with cranberries, pecans, along with a delicious honey orange dressing. Needless to say, you can even make it vegan by using agave nectar rather than honey.
The toasted pecans and quinoa give it a good nutty flavor, but the dressing sweetens it up just a little. It would be a pleasant light salad to get a weekend picnic or combined with some salmon or chicken for a healthy, well-rounded meal.
You need to the the quinoa marinate with the dressing in the refrigerator before serving. I would recommend adding the toasted pecans just before you’re ready to serve; that way they’ll stay nice and crunchy.
Don’t forget to label your creations with #ambitiouskitchen in Instagram. I love seeing the recipes you make!
xo!
Prep time:
25 mins
Total period:
25 mins
Ingredients
1 medium orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
Instructions
Preheat oven to 350 degrees F. Place pecans on ungreased cooking sheet and toast for 6-8 a few minutes. Remove from range and reserve to cool. While they’re toasting you can start cooking your quinoa.
To cook quinoa: Wash quinoa with cool water in mesh strainer. Inside a moderate saucepan, bring 2 cups of drinking water to some boil. Add in quinoa and bring mixture to some boil. Cover, reduce high temperature to low and allow simmer for a quarter-hour or until quinoa provides absorbed all of the water. Remove from high temperature and fluff quinoa with fork; put in place large dish and reserve to cool for about 10 minutes.
To create dressing: Whisk collectively olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Mix to combine. Refrigerate for at least thirty minutes to allow tastes to soak up into quinoa. Add salt and pepper to flavor. Before serving collapse in toasted pecans. Makes 5 portions; just a little over 1/2 cup each.

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  • 19
    Jul 20
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Ahhh the weekend is here. I am craving it like delicious chocolate.
Right now it’s unusual for me to enable you to get a recipe on a Friday, but I simply had to share this epic banana breads with you.
Speaking of items that need to be shared: I have some exciting news to tell you… but I must hold off a little (sorry!). Ugh keeping secrets can be pretty difficult for me as well! Look for a fun announcement extremely, very soon!
Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this loaf of bread is for you personally!
Strawberries: Strawberry season is upon us. I suggest deciding on organic strawberries; they’ll have significantly more flavor!
Minimal sugar: If you use extra ripe bananas, you get rid of the need to use extra sugar. With all the flavors happening within this banana loaf of bread, there’s no need for much. I also used dark brown sugars, as it has a more prominent flavor.
Chia seed products: The new love of my life. Wait, I believe I say that about everything? In any case, chia seeds add extra dietary fiber, omega-3s, along with a delicious crunch to the loaf of bread. It reminds me a little bit of poppyseed bread.
This banana bread is easy to help make, and even easier to eat. Why? Each slice clocks in at about 160 calorie consumption, nearly 4g of protein and 3g of dietary fiber. Yes, snack period just improved.
I enjoy have my bread toasted (or slightly warm) having a sliver of almond butter and low-sugar strawberry jam. Of course, your free to best yours however you’d like.
Have a great weekend!
Prep time:
10 mins
Cook period:
1 hour
Total period:
Ingredients
1 teaspoon cooking powder
3/4 teaspoon cooking soda
1 tablespoon coconut oil, melted and cooled
1/3 cup packed dark brown sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup non-fat basic greek yogurt (I used Chobani)
2 tablespoons unsweetened almond milk (soy, coconut, or skim also function)
3/4 cup diced organic ripe strawberries
1/4 cup smashed organic raspberries (or you can use more strawberries)
1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is okay, too)
2 tablespoons chia seeds
Instructions
Preheat oven to 350 F. Grease 9-in . loaf pan with cooking aerosol. (I really like Trader Joe’s Coconut Essential oil spray.)
In a big bowl, whisk jointly flour, baking powder, baking soda pop, and salt; reserve.
Within a seperate large dish, beat collectively banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until clean and creamy. Gradually add dry combination to wet substances, and blend until combined. Softly collapse strawberries, raspberries, coconut and chia seed products in to the batter.
Place batter in prepared loaf pan. Sprinkle top consistently with 3 tablespoons of coconut. Place chopped up strawberries over the top of the breads. Bake for 50-65 a few minutes or until toothpick put into center arrives clean. Cool on wire rack for 20 a few minutes, after that remove from pan and go back to wire rack to complete cooling. Bread is even better the next day (they often are). Bread will remain fresh for a couple days when wrapped tightly. I really like this loaf of bread with strawberry jam and peanut butter.
Banana bread will stay fresh at room temperature, be sure to wrap well.
You should use whole wheat grains if you’d like. I like to use white whole wheat or whole wheat pastry flour, or a half and half mixture. I’d also put in a little more almond milk or coconut oil towards the batter if you select this flour.
OMG We knew a new breads formula with strawberries and coconut was coming once I found your Instagram picture several days ago..YUM!
Quick question..imagine if I wish to use oatmeal flour? Would that totally throw off the recipe? I just love the dark chocolate raspberry oatmeal banana bread so much that I am Addicted to oatmeal flour.
Amy, @Chobani
I just made this but i substituted coconut flour for the whole wheat flour…epic fail. The dough/batter wouldn’t come together, it was dry and crumbly. Therefore i tried adding more dairy nonetheless it didn’t help. I finished up packing the crumbly dough in to the loaf pan and baking it anyways. It still preferences delicious but it falls aside and it extremely dry.
Will be trying this recipe once again this weekend but this time around i believe i’ll use spelt flour…
This recipe is indeed versatile, my kids are adoring it too!
I subbed buckwheat flour and almond meal for the all purpose, applesauce for the Greek yogurt and used flax rather than an egg. It’s denser than you designed for this to be but very filling and the strawberry banana coconut combo is perfect for this hot spring day.

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  • 17
    Jul 20
  • -

I’m addressing the idea today. This breads can be downright sensational. My goodness, I’m in love with it! I cooked two loaves this weekend, and today sincerely hold the believe that it’s a little bit magical.

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Most of my banana loaf of bread recipes are healthy, use minimal sugar, zero butter/oil, and concentrate on substitutes. I needed this loaf of bread to fall under that category as well; however, I experienced never experimented with whole wheat grains in banana breads, nor unrefined sweeteners so I figured I would try something brand-new.
The result? A striking, perfectly moist bread with a fantastic brown crust! Rather than to say, it’s now my fresh go-to banana loaf of bread. I simply can’t get more than enough of this jewel.
Before baking the bread, We knew that I had to determine the way the different ingredients would affect the density and texture, especially because I had been using whole wheat grains pastry flour and honey.
What’s whole wheat grains pastry flour? Whole wheat grains pastry flour is certainly soft white whole wheat flour that is finely ground. It’s a low-protein flour, which helps to create soft baked items similar to cake flour. I love baking with it since you still obtain the nutritional value since it’s made out of whole grains, but it also will provide you with perfectly textured baked goods. If you don’t have whole wheat grains pastry flour readily available, you can sub 1/2 whole wheat and 1/2 all-purpose within the recipe to create somewhat similar outcomes. My favorite whole wheat grains pastry flour is certainly Bob’s Red Mill Organic Whole Wheat Pastry Flour
Tips on baking with honey: Honey provides more fructose and an increased water content compared to regular sugar, meaning it’s naturally sweeter. Hence I decided I would only make use of 1/3 of the cup of honey in my own formula. Additionally foods made with honey will also brown quicker so rather than baking my loaf of bread at the standard temperature of 350 levels, I thought we would bake it at 325 levels to avoid burning up the crust. It’s important to note that with this recipe, the very best of the loaf of bread will be extremely golden brown and form a crust, nonetheless it gives great flavor to the banana loaf of bread.
Another great perk? This breads is uber healthy and ideal for freezing for those mornings if you are on the run. To keep carefully the loaf of bread moist and to conserve calories I utilized nonfat basic greek yogurt (simple greek isn’t packed with additional sugar or carbs). I’ve posted the nutritional information in the recipe below.
I love serving the bread slightly warm and spread with almond butter. Each and every time I bite into a cut, I’m overwhelmed by the delicious banana taste with melted items of chocolate chips. Sometimes if I’m feeling craving a nice snack, I toast my breads and heap on that lovable Nutella.
Prep period:
10 mins
Cook period:
50 mins
Total period:
1 hour
Ingredients
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 glass honey
1 tablespoon essential olive oil
1 1/2 teaspoons vanilla
1 egg
Instructions
Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf skillet with cooking squirt.
In a large bowl, whisk jointly flour, baking powder,baking soda, and salt; set aside.
In a large mixing dish, combine mashed banana, honey, greek yogurt, olive oil, almond dairy and vanilla and beat on low until clean in consistency. Add the egg and egg white and defeat again until well combined, about 1 minute. Add the banana combination to the flour blend and combine until damp – It’s important to not over mix! Next gently collapse the chocolate chips in to the batter.
Spoon all the batter into the greased loaf pan. Bake at 325 levels for 45-60 moments or until a tester inserted into middle of the bread comes out clean. The length of time will vary predicated on which loaf skillet you use, therefore i suggest checking the loaf of bread at 45 moments. Also, don’t fear the fantastic crust! The bread may look completed externally, but the inside is definitely what’s essential – you don’t need a gooey breads.
Once a tester inserted in to the bread arrives clean, cool for ten minutes in skillet on wire rack, after that remove from skillet gently and cool completely on wire rack. Cut into 12 slices and enjoy!
If you want to freeze your loaf of bread, simply wait until bread is completely cool, then cut and individually cover in cling cover and place within the freezer. Once ready to eat, just toast or microwave your cut and spread together with your favorite topping.
Like the discussion in WW Pastry Flour & Honey, too!
Oh my lanta! I’m so content I stumbled upon this recipe in time! My bananas had ripened something fierce and I was preparing to make a traditional banana breads but once I saw this recipe I opted to try different things and healthy. And I’m glad I did!
You do not skip the butter or oil or white sugar in this recipe AT ALL! It is so lovely and tasty, goes fantastic with tea and I cant wait to have a slice for breakfast time tomorrow morning!
I use whole wheat grains while i bake but We combined all purpose and whole wheat for this recipe, and as constantly doubled the sodium.
Also threw in some chopped walnuts I had formed on hand. Great! Congrats with this one!!
I actually made this a couple weeks back muffins, these were to pass away for the whole family loved them.
It had been especially great tasting warm spread generously with peanut butter! I kinda guessed the cooking food time, what would you recomend for potential purposes?
Hi Monique!
Just wondering when you can use coconut yogurt instead of Greek yogurt?
Used regular whole wheat grains, two whole eggs and 4 very ripe bananas. No chocolates. Just walnuts and cranberries.
Amazing! The taste and texture

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  • 13
    Jul 20
  • -

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado

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I think one of the most important things in any relationship is finding a person who could make you laugh. Or who you can laugh alongside. I’m a HUGE goofball (and pretty weird), so finding somebody that understands my sense of humor is essential.
Oh, I believe I forgot to inform you guys I am dating. Not serious relationship dating, just having a great time and looking for that little laughter in my own life. Good, right? Well obviously for whoever I time it’s good. I mean, the type of guy can resist newly cooked cookies and mexican meals for dinner?
There are reasons I can’t bypass cooking for all of my dates – food is a significant attachment. That is why I only bake the life-changing cookies when I like someone. Because after those cookies, there is absolutely no turning back.
Anyway I’ll hold you posted about most of that… as if you treatment. But let’s pretend you decide to do, because frankly I can’t just talk about tacos all day.
OH WAIT, yes I may…
MMMMMMM TACOS. Tacos are always good. ALWAYS!
And that’s exactly why I produced them for you!
Last but not least, you always need a little avocado, mango and cilantro to really bring it altogether. I served mine in toasted corn tortillas, but flour or low-carb would also work well; it’s up to you!
Consider this another man-bait recipe.
Enjoy!
Ingredients
2 teaspoons honey
1 tablespoon chili powder
sodium and freshly surface dark pepper, to season
For slaw
2 tablespoons new chopped cilantro
1/4 cup low fat sour cream
1 tablespoon new lime juice
sodium and pepper, to taste
1 ripe mango, diced
Instructions
Preheat barbeque grill to medium-high temperature. Place fish in huge ziploc bag and add essential olive oil, lime juice, honey, garlic clove, chili powder, cumin, and cayenne pepper. Time of year with salt and pepper. Close bag and massage seasonings into seafood. Allow marinade for 20 a few minutes.
Prepare slaw: Inside a medium dish combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
Remove fish from marinade and place onto scorching grill. Grill fish for 3-5 moments each aspect, it will differ with regards to the temperature of your grill. Typically the second aspect will take less time. Remove fish to hot plate.
Barbeque grill tortillas for 10-20 mere seconds each side. Separate fish similarly into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if preferred. Makes 8 tacos total; 2 tacos each.
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  • 12
    Jul 20
  • -

Flourless Chocolate Chip Chickpea Blondies with Ocean Salt vegan, gluten-free & healthy

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Perhaps you have ever spent thus enough time or energy on something, and then realize it wasn’t even worth it?
It’s kind of like if you bake a wedding cake and absolutely hate the end result. Or when you day someone for too much time only to become disappointed or harm. Sometimes it can even be once you listen to whole Taylor Swift music.
Anyway, the point is, even though you’ve had to live through things that seemed pointless and time-consuming, you learned from their website. You realize that occasionally you can’t trust those Martha Stewart meals, and that the individual you dated in fact taught you a lot about what you desire in a future relationship. Oh and that Taylor Swift tune? Absolutely modification the station and never purchase another one of her tracks off iTunes again. Harsh Monday realities arriving at you.
Oh but these blondies? Amazing bites of peanut butter delicious chocolate chip cookie bliss. No regrets. They’re simply SO worth it!
Now don’t believe I’ve gone almost all weird you because I put chickpeas within a blondie without the flour or butter.
Nevermind, clearly I’m a bit weird. After all I am obsessed with Zac Efron.
Sorry, I acquired distracted. Back again to the blondies.
These are made out of chickpeas, peanut butter (or your preferred all-natural nut butter), pure maple syrup, and delicious chocolate chips. These are very easy to whip up and can be in your belly in less than a fifty percent hour! Plus, they’re fudgy, filled with chocolates chips, and so wonderfully chewy. The sea salt really will take it over the top though; they reminded me of the best peanut butter chocolate chip cookies
Wait, here’s the best component: these blondies are healthy and filled with both fiber and proteins. There aren’t any strange ingredients either.
Even though you aren’t vegan or gluten-free, I think you’ll really enjoy them!
5.0 from 2 reviews
Calories: 120
Fat: 6g
Carbohydrates: 13.5g
Glucose: 6.9g
Fibers: 1.8g
Proteins: 3.5g
Prep period:
5 mins
Cook time:
20 mins
Total period:
25 mins
Ingredients
1/2 cup all natural almond butter or peanut butter
1/3 cup genuine maple syrup or agave nectar (you can even use honey if you are not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F and aerosol 8×8 inch skillet with nonstick cooking food spray.
Inside a food processor, add all ingredients except chocolate chips and course of action until batter is steady. Collapse in 1/3 cup of chocolate potato chips, I like to use chocolates because it provides less sugar but it’s up to you. Note: Batter is going to be solid and super delicious, so you might actually just eat it on your own!
Spread batter evenly in prepared skillet then sprinkle 2 tablespoons of chocolate chips at the top. (The batter may stick to your spatula, therefore i like to spray my spatula with non-stick cooking squirt first.) Bake for 20-25 a few minutes or until toothpick comes out clean and sides are a tiny bit dark brown. The batter may look underdone, but you don’t desire them to dry out!
Cool skillet for 20 short minutes in wire rack. Sprinkle with ocean salt then slice into squares. Makes 16 blondies.
Adding an egg to the batter can make it more cake-like, however, not vegan.
You should use your favorite nut butter, simply make certain it’s natural.
Feel absolve to include other things according to your dietary needs like nuts, dried out fruit, or other styles of chocolate.
Sarah Ross
Wow these look amazing. I love the thought of using chickpeas. Sounds like a balanced and healthful treat that I’d love to make!
i’m glad we were holding successful, though. they look fabulous!
By the way I featured this formula on my Top 15 Healthiest Tasty Treats list. If you need a badge for your website or just to check on it out experience free to consider it out right here: – Possess a good day!
They are amazing, as all your recipes are!
What do you utilize to have the nutritional info for each formula? I love that its included!
Hi Monique,
What a fun formula idea- cant wait to check it out! But did want to inform you that the nourishment information has an error- impossible for total carbohydrate to be 6 g when glucose is definitely 13.5 grams since sugars are contained in total carbohydrate. Would be pleased to calculate the correct diet facts label for the recipe if you want.
Sandi Hemming, RDN Foodycoach@
Oh and I agree with Marion qui pique, the organic dough is yummy.
Thx!
adina
This looks nearly the same as a recipe I’ve utilized before ( -chip-blondies-and-theyre-good-for-you/ ) but I might try it with one of these proportions too…
@ Vicky: Organic PB will be ‘with only 1 1 ingredient’! probably 2, if it offers added salt! If there is no oil after that there’s something heading on…
I wonder if everyone still credits the original person who developed the delicious chocolate cookie on the Blogs?!
super delicious plus they look just like within the picture
the tough part was peeling all the chickpeas to slice the stomach problems
you don’t say if the 15 oz. can is certainly 15 oz net fat after being drained – within the can I acquired I was still left with about 1/2 that amount after draining and rinsing
I added an egg plus they were still super great tasting and most are gone
how long may they keep in the fridge, I guess they must not be left out, getting so moist
can they be frozen
They were atrociously terrible. You are liars.
I apologized to my tastebuds. If anyone feels these are great, you should attempt a real blonde. It’ll blow your f’ing mind.
Michelle Hyatt Sneathen – yes! I’ve baked with it before without concern- but no baking soda
– live and the day went on they turned shiny green! a lot for within the best with melted delicious chocolate to disguise. The kids refused to eat them.We ate them all- very very great! Also- fyi next year-Great for st,patty’s day anyone:)
They are doing taste so far better in the event that you wait patiently until they will have cooled down completely.
Delicious! I produced these with sunflower seed butter because of peanut/treenut allergies inside our home, and gladly they didn’t turn green, at least not by day 3. I have had other goodies made out of sunflower nut butter change green as explained though. My children have no idea that they are made with chickpeas -leftover from my aquafaba activities!
I actually made the recipe in my cuisinart food processor and sunflower seed butter was my only substitution. I utilized agave as the sweetener, and revel in Life’s mega chocolates chips. We discover that they flavor best warmed so the chocolates chips are slightly melty-yumm! This is a keeper.
But Do not use agave nectar. It’s therefore not good for you personally. Highly processed, oftentimes slice with HFCS, and higher in fructose than HFCS. It is not a healthy” sugar choice.
Just leave it as possibly maple syrup or honey.
QUESTION: my edges were browning however they fall apart once i try remove them from the cooking dish. Should I have baked them longer?
Verdict: I’d recommend to very health-conscious vegans who want mild foods, but not to those that like a affluent and decadent sweet dessert.
Sorry!
Gina

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  • 09
    Jul 20
  • -

Apple Cider Cornmeal Pancakes made out of touch of maple syrup and sausage – an excellent breakfast!

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In the realm of comfort food, there is a very important factor that dominates breakfast: pancakes.
I remember after i was little and my Dad used to make me the thinnest pancakes – it had been such a delicacy to awaken to! Later in life, I used to be a huge fan of dense and fluffy chocolates chip pancakes. Even today, every time I visit my best friend’s home from senior high school, I always demand that her mother make her popular delicious chocolate chip pancakes – they’re still my total favorite.
To be honest, I must say i love all pancakes because I only get to have them occasionally. And when I really do, you better believe I load them up with creamy, warm peanut butter AND maple syrup. That combo CAN’T be beat… unless you’re throwing bacon in to the mix. After that OMG, just end it!
I was ready to make some apple cider donuts, but had a craving for pancakes and happily stumbled into this formula.
Have you had a SweeTango apple before? I REALLY LIKE them. I find them a lot in Minnesota during the fall; they’re a mix between a Honeycrisp and Zestar, and that means you know they’re great!
Anyway back to pancake chat…
For a few weird reason, I had formed a craving for breakfast sausage. Generally I stick to turkey bacon, but I used to be feeling like some poultry maple breakfast sausage and believed it might be fantastic within the pancakes.
I mean, consider biting right into a pancake wrapped sausage. Dreamy, correct?
Even better if it is a cornmeal pancake.
Of course they’re also made out of whole wheat pastry flour as well as non-fat greek yogurt, a touch of maple syrup, cinnamon, nutmeg, and a little bit of vanilla.
I also love the way the greek yogurt adds additional protein and keeps them fluffy and moist!
My favorite part of these pancakes are the sausage pieces; each bite gives a little salty-sweetness.
I hope you enjoy these and highly recommend shopping for SweeTango Apple Cider!
Ingredients
6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
1 cup whole wheat grains pastry flour (or white whole wheat)
1 cup cornmeal
1 teaspoon vanilla
Instructions
Cook sausages based on directions on bundle. Once fully prepared, chop sausages into bite size pieces and set aside.
In a large bowl, whisk jointly flour, cornmeal, baking powder, baking soda, sodium, cinnamon and nutmeg. In a seperate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider collectively. Add wet elements to dry elements and mix until just mixed; do not more than mix! Gently collapse in cut sausage pieces.
Lightly coat a big nonstick skillet or griddle with butter or cooking spray and heat more than medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles show up on top. Flip cakes and prepare until golden brown on underside. Clean skillet clean and repeat with more cooking food spray and remaining batter. Makes about 10 pancakes total – about 2 large pancakes each. Serve instantly with maple syrup, apple cider, or toppings of preference.

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  • 09
    Jul 20
  • -

Hello you lovely souls. I’m seated in a beautiful, cozy king bed writing for you from Hilton Mind Health , a fitness and wellness holiday resort in Hilton Mind, SC. Earlier this week has been so refreshing for me personally in more ways than I can fathom to write about. Sometimes you merely can’t put into words everything you feel whenever your heart is constant and content. Personally i think beyond lucky to become invited here; the inspiration in health and fitness classes, new close friends and being truly a little more susceptible has remaining me having a realization that I must forget about my anxieties of judgement when it comes to blogging and getting more personal.

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My goodness is it possible to believe AK has been cooking for just a little over three years? I’ve written here about my life experiences, career adjustments, moving, interactions, friendships and my ever growing obsession with Zac Efron.
What I haven’t included is my true and constant struggle with food; certainly it’s the like of my entire life (questionable due to Tony). I don’t want this post to be overweight, but do want you to know that this blog will change and grow, just as any human being does. And as any relationship will go, I am hoping we’re in this together; that you will still get to AK to make my recipes simply because they certainly are not really going aside. I’ll you need to be composing more concerning this journey I’m on.
beautiful beach walk
But enough serious business. Let’s obtain onto the treats I baked for you today! Flourless Pumpkin Almond Butter Bars. I know, right? With chocolates and perhaps some coconut if you fancy it (you SO fancyyy).
I’m so content that these bars baked up so delightfully and full of pumpkin flavor. I used to be afraid the almond butter would come through an excessive amount of, but it works out that these satisfy a pumpkin craving like no additional.
What I’m specifically excited about is the wonderful nourishment in these bars. Lots of vitamins plus antioxidants (from dark chocolate) taking place. They’re also gluten free, low carb, dairy free of charge, paleo and grain free of charge. I’m fairly certain you could very easily veganize them with the addition of a flax egg (1 T ground flax seed + 3 tablespoons water). I love enjoying mine within the afternoon with a big sit down elsewhere.
To serve them like a dessert, I suggest topping them away with just a little coconut whipped cream or homemade almond butter smeared outrageous with a sprinkle of ocean salt. Just believe me upon this one guys; sugary and salty is definitely the answer.
5.0 from 2 reviews
Recipe type: Gluten Free of charge, Dairy Free, Flourless, LOW CARBOHYDRATE, Grain Free
Prep time:
5 mins
Cook time:
20 mins
Total time:
25 mins
Ingredients
1/2 cup pumpkin puree
1 egg
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves
1/2 cup unsweetened coconut flakes, divided
3 oz your favorite dark chocolate club (at least 70% cocoa), coarsely chopped
Instructions
Preheat oven to 350 levels F. Spray an 8×8 inch baking skillet with nonstick cooking spray.
In a large bowl, whisk collectively all ingredients except coconut and chocolates. Once ingredients are well combined, fold in 1/4 glass of the coconut flakes and all the dark chocolate.
Pour into prepared pan and sprinkle all of those other coconut flakes at the top. Bake for 20 moments or until slightly golden brown on the edges. Place pan on wire rack to great. Once cool, trim into 16 squares. Enjoy!
Recipe adapted from Detoxinista
TO CREATE VEGAN: Use a flax egg to replace the egg.
If you leave out the coconut and chocolates, each bar (predicated on 16 pubs) is around 67 calorie consumption.
If you simply leave out the coconut, the bars is a little under 100 calories.
Instead of almond butter, you should use another natural nut butter of your choice. I don’t recommend sunflower seed butter. Peanut butter will be delicious!

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