I made these yummy treats for pre workout snacks for the week, also is a good breakfast or grab and go snack! I didn’t really measure anything but this is what i can remember. Recipe as follows:
I made 12 muffins feel free to halve the recipe.
•1 small-medium yam or sweet potato, shredded
•2 thick slices yellow onion, chopped
•1/2 bell pepper, chopped
•2 cloves garlic, minced
•Handful of Spinach leaves, torn
•2 pieces bacon (nitrate/hormone free), chopped
•1/4C egg whites
•Seasonings-S&P, oregano or basil
•Coconut oil for greasing muffin tin
→Preheat oven to 400ºC.
→Shred yams and chop veggies/bacon up. Beat eggs and whites in dish (large measuring cup works good so easy to pour)with seasonings.
→Grease your muffin tin and evenly portion out shredded yams into muffin tins, then add torn spinach and rest of veggies/bacon evenly.
→Pour beaten eggs evenly over each cup, coming about 3/4 up the sides (they will rise).
→Place in oven and cook for about 30 minutes.
→Use knife or fork to lift from sides and bottom of tin, serve & enjoy or refrigerate for later ♡
These were so yummy! Definitely will have these again soon.
•2 medium zucchini, grated (about 4 cups)
•2 green onion, chopped
•2 Tbsp. red onion, diced
•1 Tbsp. fresh dill, minced
•1/2C almond meal/flour
•1 tsp. sea salt
•1/2 tsp. baking powder
•1/2 tsp. fresh ground pepper
•1/4 tsp. garlic powder
•1/4 tsp. onion powder
•2 eggs, beaten
Grate zucchini and wring with cheesecloth or lay flat on paper towel and dry (make sure its not moist). Transfer to a bowl add onions and dill. Mix almond flour with baking powder and seasonings then add to zucchini mixture with beaten eggs. Mix thoroughly. Heat pan with coconut oil over medium heat and use ice cream scoop to spoon mixture to pan and press flat into cakes, cook for about 2-4 min per side. Serves 2 (8cakes).
I am so craving pancakes after 24 days of whole30 so I comprimised and came up with these puppies! I had this for my dinner♡ Recipe below↓
•1C Almond flour
•1Tbsp coconut flour
•1Tbsp maca powder (optional)
•1/2C unsweetened applesauce
•1/4C almond milk
•Coconut oil for pan
Combine all dry ingredients in bowl (use sieve for coconut flour). Mix wet ingredients in separate bowl and add to dry, mix until well incorporated. Heat pan with coconut oil over medium-low heat (if pan is too hot the cakes may stick and burn). Spoon 1/4C of batter into heated pan, flip once sides are dry and sturdy enough to flip and cook for another minute or two. Repeat with remaining batter, add more coconut oil if needed.
I used frozen berries, place berries in saucepan and cook over medium heat for 5-10min. That’s it. Start this before pancakes.
Serve pancakes and top with berry compote and extra fresh berries if desired ♡
Makes 8 small pancakes
Day 24 done … on the homestretch♡♥♡
Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18
- 1/4C Cashews
- 1/4C Hazelnuts
- 1/4C unsweetened coconut flakes
- 8 Dried apricots
- 32 Pitted dates
- Dash cinnamon
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.
- 1/2C Full fat coconut milk (coconut “cream” only)
- 1 Banana
- dash cinnamon
Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.
I am on day 11 of whole30 and am trying to figure out different breakfast ideas, came up with a twist on a regular frittata adding sweet potatos! Recipe as follows→
•2 medium sweet potatoes, peeled and shredded (I used 1 yam and 1 sweet potato)
•1-1/2C egg whites
•1/2 bell pepper, chopped
•2 large mushrooms, chopped
•2 cloves garlic, minced
•1 green onion, chopped
•3 thick slices gf bacon, chopped (nitrate/hormone free)
Preheat oven to 375º C. Peel and shred sweet potatoes. Grease baking dish (I used glass 9×6). Press shredded potatoes into greased baking dish. Cut up all your veggies (change up veggies if you like), spread veggies over potatoes evenly and top with chopped bacon. Whisk eggs and season with s&p, pour over potatoes and veggies evenly. Bake for 45-55 minutes. Slice and serve!
So I’m on day 6 of whole30 and I have a serious chocolate addiction, it has been really tough not being able to have any dark chocolate unless of course it’s 100% cocoa which I haven’t been able to find plus it would be really bitter sooo I decided to make homemade LÄRABARS!
I made a huge batch so feel free to halve the recipe, there are so many different alterations you can do as well, switch up the nuts, use different nut butter, ect. For these ones recipe as follows:
•1C Mixed almonds, walnuts, pepitas (pumpkin seeds)
•1/4C almond butter
•1/4C unsweet coconut flakes
•1 tsp cinnamon
•Appx. 60-70 Pitted dates
Pulse nuts/seeds in food processor until little bits, add coconut, almond butter and dates and process until well combined and no large chunks of dates left. Place in 9×9 parchment lined dish and press mixture until square, cut up into little bars. You can also just use your hands and shape into bars or balls. Store in fridge.
Simplified smaller recipe:
1/4C nuts of choice
1/4C nut butter of choice
Appx. 25-30 Dates
Process nuts in food processor until small bits then add nut butter and dates, process until well combined.