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! 

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).

White Bean Chili with Turkey

Prep: 15 mins

Cook: 50 mins

Servings: 4

 

Ingredients:

2 tablespoons olive oil

1 pound ground turkey, lean

1 large onion, chopped

2 jalapenos, seeded and minced

2 teaspoons ground cumin

1 (8 oz) can tomato sauce

2 (19 oz) cans cannellini beans, drained and rinsed

1 (14.5 oz) can chicken broth

Salt and pepper to taste

Light sour cream for garnish

 

Directions:

1. Heat oil in dutch oven or deep skillet over medium-high heat.

2. Add ground turkey and season with salt and pepper. Cook until browned, stirring to break up turkey.

3. Add chopped onion and minced jalapeno; cook about 3 more minutes until soft.

4. Stir in ground cumin and tomato sauce and cook for 2 more minutes.

5. Add the cannellini beans and broth; bring to a boil.

6. Reduce heat and simmer until thicker, about 20 minutes. 

7. Ladle into bowls and garnish with sour cream.