Super Healthy Pumpkin Bread (that will fool every sugar-free skeptic you know!)

Prep: 15 mins

Cook: 1 hour

Rest Time: 2 hours

Servings: 8-10 slices

 

Ingredients:

Olive or coconut oil spray

3 large eggs

1 (15 oz) can pure pumpkin puree, organic preferred but not necessary

1/4 cup honey or 1/2 cup erythrotol sweetener 

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

2 cups almond flour

1/4 teaspoon coarse salt or sea salt

1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line a standard-sized loaf pan with parchment paper; lightly spray with oil.

2. In a medium bowl, whisk together eggs, pumpkin puree, honey or sweetener, vanilla, and cinnamon. 

3. Add almond flour, salt, and baking soda. Whisk until smooth.

4. Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter. 

5. Bake the bread until browned and set, or until a toothpick inserted into its center comes out clean, approximately 50-60 minutes. 

6. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer to a wire rack for cooling. Carefully remove the parchment paper. 

7. Cool completely before slicing, approximately 2 hours. 

8. Enjoy every mouth-watering bite!

 

Notes:

1. Use honey for a paleo-specific option. 

2. Many low-sugar bakers like to use Stevia, but I prefer erythrotol hands-down when baking. If using Stevia, adjust measurements to your taste.  

3. This makes a wonderful gift for the holiday season! After cooling, wrap in fresh parchment or brown baker's paper and tie with ribbon or string.

Unstuffed Cabbage Rolls

... seriously, because who has time to stuff cabbage leaves, right?

Prep: 10 mins

Cook: 30 mins

Servings: 4

 

Ingredients:

1-1/2 pounds ground beef

1/2 onion, diced

2 cloves garlic, minced

1 small head of cabbage, chopped

24 ounces good-quality marinara sauce *

1/2 cup water

1 teaspoon salt

Directions:

1. Add beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks. 

2. While the beef is cooking, steam the cabbage until semi-tender, approximately 8 minutes. 

3. When beef is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.

4. Once the cabbage is tender, add cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.

5. Continue cooking, stirring occasionally, for 20-30 minutes. 

6. Serve in a big ol' bowl!

 

Notes:

1. A great quality marinara sauce will make a huge difference in the overall taste! My personal favorite is Rao's (yes!!), but I've also used Cucina Antica Tomato Basil and Victoria Marinara with great results. All three are also Keto and Paleo friendly options. Try a variety until you find your favorite go-to! 

Low Carb Low Sugar Blueberry Pecan Muffins

 

Prep: 10 mins

Bake Time: 25 mins

Servings: 12

 

Ingredients:

1/2 cup sour cream

4 large eggs

1 teaspoon pure vanilla extract

3 cups almond flour

1/2 cup erythrotol sweetener

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup blueberries

1/2 cup pecans, finely chopped

Directions:

1.Preheat oven to 325 degrees. Line muffin tin with cupcake liners, silicone liners, or parchment paper.

2. Combine sour cream, eggs, and vanilla extract in a large bowl. Mix until blended.

3. Add almond flour, sweetener, baking powder, cinnamon, and salt. Mix again until smooth. Add water to thin out mixture, if necessary (different brands of almond flour can alter thickness of batter). 

4. Stir in blueberries, keeping aside a handful for the tops of muffins. Add chopped pecans. Continue stirring until blended. 

5. Pour mixture into lined muffin cups. Top with extra blueberries. Bake 25 minutes until just golden brown and firm to the touch. 

6. Remove and cool completely before serving.

Notes:

1. Regular sugar can be substituted for erythrotol, though keep in mind this will eliminate the "low sugar" tag. Splenda is also a common sweetener replacement option, but I prefer erythrotol when baking. 

2. Cranberries also make a nice substitute for the blueberries, and walnuts can be substituted for pecans. Be creative!

Oven Baked Garlic Parmesan Shrimp

Prep: 30 mins

Cook: 12 mins

Servings: 4

 

Ingredients:

1 pound bag frozen shrimp, pre-cooked and defrosted before cooking

2 tablespoons olive or coconut oil

2 cloves garlic, peeled and minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

6 tablespoons almond flour

1/2 cup Parmesan cheese

2 tablespoons butter, melted

2 teaspoons fresh parsley for garnish

Directions:

1. Combine oil, garlic, sea salt, and pepper in large mixing bowl. Stir until combined. Add shrimp and mix well.

2. Cover with plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 475 degrees and line a baking sheet with foil or parchment paper.

4. In a large mixing bowl, combine almond flour and Parmesan cheese. Stir until combined. 

5. Remove shrimp from refrigerator, coat shrimp with almond flour mixture, and place shrimp on lined baking sheet without touching each other. 

6. Drizzle melted butter over the top of shrimp and bake at 475 degrees for 10-12 minutes or until coating is crisp. 

7. Remove from oven and serve. Garnish with parsley, if desired. 

Notes:

1. I like to cheat and use a gallon sized baggie instead of a mixing bowl. Add all ingredients according to directions, shake to mix, throw bag away when done! 

2. All-purpose flour can be used instead of almond flour, but the almond gives the shrimp a really nice flavor. Another option would be to use all-purpose flour and add a 1/4 cup of finely chopped almonds (or even pecans).

Chocolate Peanut Butter Treats (with Low Sugar Option)

 

Prep: 2 hrs, 10 mins

Total Time: 2 hrs, 10 mins

Servings: 16-24

 

Ingredients:

1 (3.5 oz) high-quality chocolate bar or 3/4 cup high-quality dark chocolate chips, 60% cocoa (see notes)

1/2 cup natural creamy peanut butter

1/3 cup butter, softened

1 tablespoon powdered sweetener

1 teaspoon pure vanilla extract

 

Directions:

1. Line a square 8-inch baking dish with wax paper or prepare silicone candy molds (my favorite option!).

2. Place all ingredients in a medium saucepan. Heat over very low heat, stirring often and making sure chocolate doesn't burn.

3. Remove from heat as soon as chocolate is melted. Keep stirring until smooth. 

4. Using a rubber spatula, transfer the mixture to prepared pan, spreading out evenly and smoothing out on top or pour into candy molds. 

5. Cover with plastic wrap and refrigerate until set, at least 2 hours.

6. If a pan was used, cut into squares; otherwise, pop out of silicone molds. 

7. Store in sealed container. Keep refrigerated. 

Notes: 

1. The quality of chocolate will make or break this recipe. Lindt and Ghiradelli are my favorites!

2. For Keto, sugar-free, or diabetic options, opt for 80% cocoa chocolate and use powdered Swerve. Powdered Stevia will also work, but I prefer Swerve for this particular recipe.

Cream Cheese Snowflake Pancakes

Prep: 5 mins

Cook: 5 mins

Servings: 4

 

Ingredients:

8 ounces cream cheese, room temperature

8 large eggs

2 teaspoons pure vanilla extract

4 tablespoons butter, unsalted

 

Directions:

1. Soften cream cheese in microwave for 10 seconds.

2. In a medium bowl, whisk or beat eggs. Add cream cheese and vanilla. Whisk until well-incorporated and smooth. Batter will NOT be thick.

3. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour a small portion (about a 1/4 of the total amount) of batter into the heated pan - be cautious as batter will spread quickly. 

4. Cook until golden brown and set on the bottom, about 2 minutes (or less).

5. Flip and cook 1 more minute; transfer to a place and cover with foil.

6. Repeat with the remaining batter. 

7. Eat plain or garnish with maple syrup, chopped nuts, coconut, berries, etc. 

 

Notes:

1. Because the consistency of the batter is thin, the pancakes tend to be tricky and messy to flip while cooking. I've mastered the process over time and practice, but they taste just as good if they don't turn out pretty the first time! 

2. If you like coconut, these are wonderful cooked in coconut oil instead of butter.

3. When cooked just right, they look like beautiful snowflake crepes!

Swiss Chicken Bake

Prep: 7 mins

Cook: 1 hr

Servings: 4

 

Ingredients:

4 boneless skinless chicken breasts

4 slices Swiss cheese

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 tsp garlic powder

 

Directions:

1. Preheat oven to 375 degrees.

2. Pat chicken dry and place in greased 9x13 inch baking dish.

3. Add sliced cheese on top of chicken breasts.

4. In a bowl, mix mayonnaise, sour cream, 1/2 cup Parmasan cheese, salt, pepper, and garlic powder. Spread over chicken and sprinkle with remaining Parmesan cheese.

5. Bake for 1 hour.