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This EASY, spicy Cilantro Jalapeno Hummus Recipe without Tahini is going to be your new favorite snack or sandwich spread! Gluten free, vegan and healthy!

PIN Cilantro Jalapeno Hummus Recipe without Tahini

I have something really exciting to tell you.

You can make hummus right now without going to store to buy tahini. <–(!!!)

I mean maybe that isn’t super exciting to you because, like me, you’re the kind of person that always has tahini on hand for when the craving strikes you want to make paleo sweet potato brownies with tahini or paleo chocolate muffins with tahini.

But, MAYBE, unlike me, you still aren’t really into putting tahini in baked goods (or, like, ANYTHING) so you don’t have it at home.

So, then you find some delicious hummus recipe that you want to make that calls for just a FEW tablespoons of the stuff, which leads to angry you having to buy it and let it die a slow and painful death in the back of your fridge after since you never use it.

You don’t even want to see the back of my fridge. I have had that situation happen in my life with WAY too many ingredients. It’s a scary place back there.

I know you can relate to this real-life-BAD-situation.

Anyway. This SPICY hummus recipe is NOT THAT RECIPE.

Can you make hummus without tahini?

YES – you can totally make hummus without tahini, and this cilantro lime hummus is PROVING THAT.

Does it taste a little bit different than a traditional, tahini-based hummus? Yes, it does. But MOST DEFINITELY not in a bad way.

If you’re like me, where you can eat cilantro lime flavored anything for ever and ever the end you’re going to taste all the spicy-tangy-lime-a-licious-jalapeno action, and are going to be not ONE BIT mad that this cilantro hummus recipe without tahini ain’t traditional.

It is going to be making your lunch dreams come true when you spread it on some cauliflower fritters with hummus,  Copycat Panera Hummus Chicken Power Salad or maybe some kind of sandwich or a wrap?

OR MAYBE you’re more of a snacker and like to dip stuff in it?

My preference is dipping RIGHT ON INTO cilantro hummus with my FINGER.

Buuuut, carrot sticks work too if you want to feel more civilized.

The hummus eating options are really your oyster. THEY ARE ENDLESS.

How long can you keep hummus in the fridge?

The one down-side of making homemade hummus is that it doesn’t have as long of a shelf life.  This hummus is good in an air-tight container for about 5 days to a week.

Buuuut, really, it will probably be gone in 2 seconds on account of aforementioned endless opportunities for eating its herby, garlicy and spicy goodness.

Before you even THINK about skipping the “de-skinning the chickpeas” step, JUST STOP that thought RIIIIGHT THERE.

I know, you hate me for making you do it but DON’T SKIP IT! De-skinning the chickpeas makes your cilantro lime hummus so creamy, dreamy smooth that you could ALMOST curl up in it and use it as a spicy little sleeping bag.

That might be weird, but you’ll understand when you try it. PROMISE.

So, like, why are you still here?

Other recipes you might like:

Kale Easy Homemade Hummus without Tahini

Mexican Lentil Homemade Hummus

Pumpkin Hummus with Cinnamon Sugar Tortilla Chips

Cilantro Jalapeno Hummus Recipe without Tahini

This EASY, spicy Cilantro Jalapeno Hummus Recipe without Tahini is going to be your new favorite snack or sandwich spread! Gluten free, vegan and healthy!

  • 1 15 oz Can chickpeas (drained and deskinned *)
  • 2 Tbsp Cilantro (roughly chopped)
  • 2 Cloves of garlic (peeled)
  • 1 Tbsp Jalapeno (roughly chopped (about 1/2 a jalapeno))
  • 1/2 Tbsp Fresh lemon juice
  • 1 Tbsp Fresh lime juice
  • Pinch of Salt and Pepper
  • 1 1/2 Tbsp Olive oil
  • 1 Tbsp Water
  1. Place all ingredients, up to the olive oil and water in a small food processor and blend until smooth.
  2. With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.
  3. Spread on ALL THE THINGS.

* to deskin the chickpeas, drain and rinse them and then pour them onto a kitchen towel. Pick each one up and lightly rub your fingers together and a thin, papery skin will come off. Discard that and repeat with remaining chickpeas.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Cilantro Jalapeno Hummus Recipe without Tahini
Amount Per Serving
Calories 91 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.5g
Sodium 300mg 13%
Potassium 150mg 4%
Total Carbohydrates 11.8g 4%
Dietary Fiber 3g 12%
Sugars 0.1g
Protein 3.5g 7%
Vitamin A 0.6%
Vitamin C 2.6%
Calcium 3.5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Weight Watchers Points Per Serving: Freestyle SmartPoints: 7 Points+: 6. Old Points: 4

STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTERESTFACEBOOK AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Cilantro Jalapeno Hummus Recipe without Tahini appeared first on Food Faith Fitness.

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Love cookie dough? Then you NEED these Cookie Dough Vegan Banana Ice Cream Bars! A healthy, gluten and dairy free no bake Summer treat that is SO easy!

PIN Cookie Dough Vegan Banana Ice Cream Bars

Banana based ice cream by itself? DELISH.

But banana ice cream sandwiched between the TRIFECTA of deliciousness that is a sticky-sweet dates and cashews crust, a layer VEGAN COOKIE DOUGH and a thin, but CRISPY, layer of rich, deep dark chocolate?

Basically, the most perfect food that your cold-food-craving-Summer-mouth will EVER munch.

Of course, this is coming from someone who is VRY VRY partial to anything cookie dough flavored. But, considering we’ve eaten vegan chickpea cookie dough bowlscookie dough protein oatmeal, Cookie dough banana ice cream and brownie vegan pancakes with cookie dough swirl, you probably knew that already.

However, regardless of my current status of protein cookie dough queen, I think that ANYONE who likes sweet things (every one of the world. Unless you’re lying) is going to be SO into these vegan banana ice cream bars.

These sweet, fruity and frosty cookie dough vegan banana ice cream bars are honestly just so easy, I can barely get over it.  If you have a food processor and a blender then you can pretty much meander into your kitchen RIGHT NOW, and make some cookie-dough-magic HAPPEN in your real-person-cookie-dough-eating-life.

Oh, and with OUT the scare of eating raw eggs because – HELLO – chickpeas are the creamy-dreamy base to the swirls of cookie dough-esque bliss.  <– They also pack some SERIOUS plant-based protein and fiber which gives a little extra nutritious bunch to these tasty frozen treats.

How do you make banana ice cream?

Like I said, these bars are SO easy in the sense that the main LAYER of goodness is just bananas and a touch of agave. All you have to do is add those 2 simple ingredients into a blender and blend ‘em up until smooth!

However. There ARE some pro tips that you must learn if you want the velvet-iest, smooth-est dairy free banana ice cream experience:

  1. Slice the bananas up into coins before freezing them overnight. Do NOT put full bananas in the blender.

Do you remember when I tried that and it resulted in a straight up EXPLOSION of my blender. Still having nightmares.

Also, if you were wondering, you do have to peel bananas before slicing and freezing!

  1. Resist the urge to get super-speedy with your banana ice cream making skills and try to puree it on the highest setting. Low and slooooowwwwww wins the creamiest ice cream race here, internet friends.

Alternate between the 2 lowest settings – chop and stir – until everything is mixed. Be prepared to scrape down the sides A LOT. <– Like, every 5-10 seconds kind of a lot, until e’rythang is rockin’ and rollin’.

Voila! A simple vegan banana ice cream recipe where bananas are turned into ultra-creamy, rich and totally naturally sweetened frosty deliciousness!

Layer that on the double decker of deliciousness that is the foundation of cashews + dates and that GLORIOUS, thick, peanut butter swirled cookie dough, with its crunchy bites of sweet chocolate chips, and you’re almost to the top of “terrifically-tasty-mountain”

Sidenote: not a real mountain. Made it up.

Anyway.

A little dip-dip-dip into a puddle of rich, deep chocolate and these creamy little cookie dough vegan banana ice cream bars are going to push you RIGHT OVER THE EDGE.

Heaven. Is that you?

I also shared the recipe on Food Fanatic, so be sure to check it out there!

FOR THIS RECIPE, I RECOMMEND:

Weight Watchers Points Per Serving: Freestyle SmartPoints: 7 Points+: 6. Old Points: 4

STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTERESTFACEBOOK AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Cookie Dough Vegan Banana Ice Cream Bars appeared first on Food Faith Fitness.

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Just wanted to let you know that these crispy, crunchy paleo baked zucchini fritters are sponsored by my friends over at Redmond Real Salt!

These EASY Baked Zucchini Fritters are SO crispy, you’ll never believe they’re baked not fried! Gluten free, low carb, whole30 and insanely tasty!

PIN Paleo Baked Zucchini Fritters

Stacks on stacks of golden-brown crispy snacking gems that are going to make you NOT mad to eat vegetables.

There is a special little place in the world for food that consists of frying vegetables to make them WAY MORE yummy and we call that place “heaven”

You and I both know that we welcome our vegetal friends into our mouths a WHOLE LOT easier when there is a little crispy-fried-goodness involved.

And this zucchini fritters recipe? It’s LIKE THAT. BUT WITHOUT THE ACTUAL FRYING PART.

All the texture you want:

  • Crispy, golden brown GOODNESS on the outside
  • Tender, soft and just a little bit chewy on the inside
  • CRUNCHY edges

Are you that person that “calls” the edge pieces of the paleo brownies? ME TOO.

You’re reallllly gonna dig the crunchy-edge-situation that you’re about to find yourself in then. Really, the whole oven baked zucchini fritter situation because, liiike, BEST ZUCCHINI FRITTERS EVER.

SO crispy that you'll never believe these #paleo zucchini fritters are baked, not fried! @RealSalt #Whole30 #KetoClick To Tweet How to make zucchini fritters

Making the paleo baked zucchini fritters starts with grated zucchini (nope, you don’t have to peel it!) that has ALL the excess moisture rung out from it.  You’re gonna wanna put it in a kitchen towel and get your workout in for the day by TWIST-TWIST-TWISTING until you’ve got as much water as possible out.

SRSLY. It IS a workout.

Then you add your seasonings (more on that in a sec) a little parsley for some FRESHness, one egg white (not the whole egg or you’ll throw off your ratios!) and some olive oil, almond flour and coconut flour to bind it all together!

Like the paleo cauliflower tots, both the olive oil and the almond flour helps give these paleo baked zucchini fritters some CRUNCH and also adds a LOT of yummy flavor that’s gonna make your taste buds NOT EVEN BELIEVE you when you tell them they’re eating vegetables.

You want to press the fritters out REALLY thin on a parchment lined baking sheet and bake at 400 degrees until golden brown, and then give ‘em a little broil for X-TRA crispy goodness!

EASY PEASY.

Except we’re taking zucchini, not peas. Stay on track friends.

Now the seasonings. We’re stealing a page from both the garlic steak and potato foil packets and dairy free paleo fudge playbooks and using Redmond Real Salt! Except it’s they’re brand spankin’ N-E-W (and so, so delicious!) Organic Lemon Pepper and Organic Garlic Pepper. <–DELISH, MSG Free flavorings that are packing some SRSLY fresh, flavorful PUNCH! And you can find them on Amazon. BONUS.

Zesty, lemony yums swirling with crispy zucchini? CHECK.  Punchy notes of peppery garlic? OH YEA GIRL. (OR BOY.)

Flavor gang is ALL there and it only takes a few TWISTS.

Of the Real Salt grinders that is. Not the dance.  Although if you wanna dance, I’m not stopping you.

YOU DO YOU.

OHBOYOHBOY the DIP. Can’t believe we took 444 words to get here because IT IS GOOD.

Aaaand I can’t actually take 100% credit for it.  My roommate (hi roomie!) was tasting these paleo baked zucchini fritters and I asked her “what do you think of making a dip?” and her eyes widened as she exclaimed “YES! How about a dill dip?”

She’s only lived with me one month and is already making YOUR life better on account of having SERIOUSLY awesome taste buds/general ideas about life and GOOD FOOD.

Just think about that moment when zesty-lemony-garlicky-crispy-crunchy fritter meets CREAMY, FRESH dill and the flavors dance around your mouth.

It’s like fireworks inside your face.

PSA: no taste buds will be harmed in the making of this recipe.

Other recipes you might like:

Healthy Chocolate Paleo Zucchini Bread

Low Carb Paleo Zucchini Lasagna

Zucchini Low Carb Muffins with Tahini
For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE!  New recipes posted each week!

Paleo Baked Zucchini Fritters

These EASY Paleo Baked Zucchini Fritters are SO crispy, you’ll never believe they’re baked not fried! Gluten free, low carb, keto friendly and insanely tasty!

For the fritters:
  • 3 Cups Grated zucchini, (packed (about 2 large zucchinis))
  • 2 Tbsp Olive oil, (divided)
  • 2/3 Cup Onion, (diced)
  • 20 Twists Real Salt Organic Lemon Pepper
  • 20 Twists Real Salt Organic Garlic Pepper
  • 6 Tbsp Parsley, (minced)
  • 3/4 – 1 tsp Real Salt Sea Salt (*)
  • 1 Cup Almond flour ((100g) **)
  • 2 tsp Coconut flour
  • 1 Egg white
  • Olive oil spray
For the dip:
  • 1/2 Cup Paleo-friendly Mayo
  • 5 tsp Fresh lemon juice
  • 4 tsp Fresh dill, (chopped and tightly packed)
  • 4 Twists Real Salt Lemon Pepper
  • Real Salt Sea Salt, (to taste)
  1. Heat your oven to 400 degrees and line a baking sheet with parchment paper (not a silpat.) .Use a dark colored baking sheet if you have one as it helps crisp them!

  2. Place the grated zucchini in a kitchen towel and ring out as much moisture as you can. Put some muscle into it so your fritters don’t get soggy. Add it into a large bowl.

  3. Heat 2 tsp of the oil up in a large pan on medium heat, reserving the rest for later. Cook the onion until soft and golden brown, and then add it into the zucchini. 

  4. Add the lemon pepper, garlic pepper, parsley, salt, almond flour and coconut flour. Stir until well mixed.   Add in the egg white and cook until it coats the zucchini.

  5. Drop on the prepared baking sheet by 12 scant 1/4 cup balls – or about 3 Tbsp. Press out very flat (about 1/4 of an inch) and spray the tops with the olive oil spray. (You may need to cook in two batches)

  6. Bake until the edges are golden brown and the top is slightly crispy, about 25-30 minutes. Then, turn your oven to HIGH broil and broil until crisp, about 2-3 minutes. Watch closely as these can burn FAST.

  7. Mix all the dip ingredients together and DEVOUR with the fritters!

*I like these with 1 tsp of Sea Salt, but I do tend to like things on the saltier side. So, if you’re sensitive to salt I recommend using 3/4 tsp and then sprinkle some on top once cooked, if you need more.

**Please weigh your flour to ensure accurate results

TO MAKE THESE IN THE AIR FRYER:

Preheat your air fryer to 400 degrees and GENEROUSLY rub the wire basket with oil.  Press the zucchini fritters out in your hands and then place 4-5 into the basket at a time, spraying the tops with oil spray. Cook until the edges are golden brown and the top is crisp, about 10-15 minutes. Use a spatula to flip (the bottom WILL stick to the basket, which is why I prefer the oven) and cook an additional 5-7 minutes.

THIS POST IS SPONSORED BY MY FRIENDS AT  REAL SALT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!

Stay in touch with Redmond Real Salt on social media for other tasty recipes:

FacebookTwitter /Instagram

Click here to find Redmond Real Salt on Amazon!

Nutrition Facts
Paleo Baked Zucchini Fritters
Amount Per Serving
Calories 222 Calories from Fat 196
% Daily Value*
Total Fat 21.8g 34%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.5g
Cholesterol 20mg 7%
Sodium 415mg 17%
Potassium 191.6mg 5%
Total Carbohydrates 6.9g 2%
Dietary Fiber 2.8g 11%
Sugars 2.4g
Protein 3.8g 8%
Vitamin A 15.1%
Vitamin C 6.6%
Calcium 3.9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 6 . OLD POINTS:6

(per serving – 2 fritters and about 1 heaping Tbsp of dip)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 13

The post Paleo Baked Zucchini Fritters appeared first on Food Faith Fitness.

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This easy Paleo Vegan Peach Cobbler Crumble is a gluten free remake of the classic recipe that you’ll never believe is healthy! The perfect Summer dessert to feed a crowd!

PIN Paleo Vegan Peach Cobbler Crumble

The dairy free peach cobbler of your DREAMZZZ.

Like, this is the paleo peach cobbler recipe that I did not even know I needed until I tried making it and W H O A.  How have I never had a peach cobbler in my ENTIRE LIFE?

Actually, any kind of cobbler recipe for that matter.

And now you think I live under some no-cobbler-eating-rock and are questioning the ability to call myself a food blogger, aren’t you? Even though there is a screen, and probably a million miles, between us, you can’t hide those QUESTIONING eyes from ME.

I’ve told you before and I’ll tell you again: there are just some American foods that we don’t really eat in Canada (like paleo healthy sweet potato casserole or one-pot jambalaya) so I’ve never had the experience of tasting them.

Until I did. And then realized that there has been a PEACH COBBLER SIZED HOLE in my very life for almost 28 years. <– May not sound like a big deal because of the size of peach cobbler being quite small in compared to life.

But, if you’re ever had a peach cobbler, you know it’s actually a BIG FREAKING DEAL.

According to Mr. FFF (since I wasn’t 100% sure what I was going for, not ever having one, but RLY RLY wanting to try making one anyway) this vegan peach cobbler recipe is:

  • Crave-ably cinnamon-spiced with swirls of rich, sweet coconut sugar that explodes in EVERY BITE.
  • Loaded with perfect peachy goodness. You still get a little texture, but most are bubbly, sweet and YUMMAYYY.
  • The exact ratio of crispy-crumbly-spicy-sweet topping to slurpable, juicy peaches that just makes you really happy to be eating food.

Liiiiiike, this paleo vegan peach cobbler crumble is WORTH burning your tongue over because you could NOT WAIT TO LET IT COOL.

Pro tip: learn from my mistakes. Little did I know that peaches become MOUTH LAVA when baked to bubbly goodness.

Usually I dare you to try to wait to let things cool on account of knowing that, like me, you also are an impatient-want-to-eat-now kinda person because, well, FOOD, but in the peach cobbler situation of life?

I DO NOT DARE YOU.

Cool it AT LEAST 30 minutes.  You want it warm. NOT HOT.  You could even eat peach cobbler cold.

You probably know that I prefer it this way since I divulged my weird cold-food-eating ways in the easy vegan gluten free strawberry rhubarb crisp.  <– Again, you’re questioning me.

What kind of peaches do I use to make peach cobbler?

You want to use clingstone peaches, not freestone.  Did you know there were such thing as freestone peaches? Like the name suggests the stone is FREE so they are not SO INCREDIBLY HARD to slice. <– GAME CHANGER RIGHT?

You ALSO want to use peaches that are a LITTLE bit soft, but not squishy and overripe. Otherwise, that little bit of addictive chewy texture left after baking? JUST GONE.

What can I use instead of tapioca starch?

In other recipes, like paleo banana pancakes, I HAVE had success using cornstarch instead of tapioca (if you’re not concerned about it being paleo) HOWEVER, I have not tried it for this paleo vegan peach cobbler crumble.  If you do, LEMME KNOW!

Let us foray into the magic of Summer fruit, spoon in hand and wearing our be-patient-pants (they help the waiting-for-cooling process.)

Pinky promise you’re gonna feel peachy-keen about it.

Other recipes you might like:

Healthy Chocolate Paleo Zucchini Bread

Paleo Magic Cookie Bars

Best Paleo Coconut Flour Brownies

Paleo Vegan Peach Cobbler Crumble

This easy Paleo Vegan Peach Cobbler Crumble is a gluten free remake of the classic recipe that you’ll never believe is healthy! The perfect Summer dessert to feed a crowd!

For the peaches:
  • 8 Peaches, (thinly sliced)
  • 1/2 Cup Coconut sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1 tsp Fresh lemon juice
  • 4 tsp Tapioca starch
For the cobbler:
  • 1/2 Cup + 3 Tbsp Coconut sugar, (divided)
  • 6 Tbsp Coconut flour, ((sifted 36g) *)
  • 6 Tbsp Tapioca starch ((46g))
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 4 Tbsp Cold Grass-fed Butter (or vegan butter) (cut into small peices)
  • 6 1/2 Tbsp Boiling water
  • 1 tsp Cinnamon
  1. Preheat your oven to 425 degrees. 

  2. In a large bowl, combine the peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in the tapioca starch.

  3. Pour into a a large baking pan (I used a 10 inch cast iron skillet) and bake for 10 minutes.

  4. Meanwhile, mix 1/2 Cup + 1 Tbsp of the coconut sugar (reserving the rest for later)  the coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in the butter with your fingers until the mixture looks like a coarse meal.  Stir in the boiling water until just combined.

  5. Remove the peaches from the oven. In a small bowl, stir together the remaining 2 Tbsp of coconut sugar and cinnamon. Sprinkle on top of the peaches.

  6. Drop the cobbler topping my spoonfuls over the peaches, spreading out any very large spoonfuls slightly.

  7. Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes.

  8. DEVOUR!

*As with all GF baking please weigh your flour to ensure results

Recipe loosely based off of this recipe.

FOR THIS RECIPE, I RECOMMEND:

Weight Watchers Points Per Serving: Freestyle SmartPoints: 11.  Points+: 7. Old Points: 5

(per serving – based on recipe serving 8 people)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Paleo Vegan Peach Cobbler Crumble appeared first on Food Faith Fitness.

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You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!

PIN Sugar Free Keto Low Carb Lemon Bars

Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.

They’ve basically been defining my evening-need-a-sweet-treat kinda life.

I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.

P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.

Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.

These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.

And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.

So there. Sad crisis AVERTED.

What makes these the best lemon bars

These sugar free keto low carb lemon bars are everything that you could dream about:

  • A little bit tangy
  • Juuuuust the right level of sweetness
  • BRIGHT and FRESH
  • Crispy-crunchy AND creamy
  • Made with only F-I-V-E wholesome ingredients

This just in: you’re gonna LOVE ‘em.

What can I use instead of monkfruit to make these lemon bars?

If you don’t have monkfruit on hand, you can use another low carb sweetener such as erythritol to make these sugar free keto low carb lemon bars.  Or you can take a note from the original paleo lemon bars recipe and use honey, if you’re not out there doin’ the low carb dance.

Not sure what that looks like, but just wanted to give you THE SCOOP.

What can I use instead of coconut flour?

As coconut flour is SO different from any other flours, I don’t recommend making any substitutions. I’ve not tested anything else and don’t think any other flours will work as a 1:1 sub. But, hey, if you try it and it works, LEMME KNOW.

I knew you were going to have questions, so I beat you to the answers PUNCH.

Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.

It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.

Wait. What? I don’t know anything about that.

Maybe.

Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.

I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.

Other recipes you might like:

Paleo Lemon Bars

No Bake Paleo Lemon Bars

Strawberry No Bake Gluten Free Paleo Lemon Bars

Sugar Free Keto Low Carb Lemon Bars

You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!

For the crust:
  • 1/2 Cup Coconut oil, (at room temperature (should be the consistency of softened butter))
  • 2 Tbsp Monkfruit (*)
  • Pinch of salt
  • 1 Cup Coconut flour, (sifted (95g) ** )
For the topping:
  • 4 Eggs
  • 2 tsp Lemon zest
  • 3/4 Cup Fresh lemon juice ((about 6 large juicy lemons))
  • 1/2 Cup Monkfruit
  • 1 1/2 tsp Coconut flour, (sifted)
  1. Preheat your oven to 350 degrees and generously rub an 8×8 inch pan with coconut oil. Set aside.

  2. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.

  3. Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes.  Once cooked, let cool for 30 minutes.

  4. Lower the temperature of your oven to 325 degrees  and ensure the oven rack is in the middle of the oven.

  5. Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

  6. In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.

  7. Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.

  8. Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.

  9. Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***

*See blog post for notes on other sweeteners

**As with all GF baking, please weigh your flour to ensure results

*** The first bar is a little difficult to get out, so be gentle! But, once one is out, it’s smooth sailing!

Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind)

FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2

(per 1 bar, based on recipe making 16)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

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The post Sugar Free Keto Low Carb Lemon Bars appeared first on Food Faith Fitness.

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This ULTRA creamy coconut sweet potato curry with sweet potato noodles recipe is a SUPER quick and easy weeknight dinner that’s gluten free and paleo/vegan friendly!

PIN Coconut Sweet Potato Curry with Sweet Potato Noodles

Are you one of those people that goes to a restaurant, finds the dish you LOVE, and then NEVER EVER EVER orders anything else off the menu there ever again because you COULD BE LET DOWN?

I am.

Some may call it “boring.” Some may call it “not living on the edge.”  But you know what I call it?

SMART.

Why would I risk paying for a plate of LIES AND DISAPPOINTMENT when I know that I could face plant into a plate of things that I want to eat ALL THE TIME.

It just doesn’t make sense.
And that was me with this pasta.

Back in the land yonder north where I grew up – you may know it as Canada – there was this ONE restaurant that made the BEST Coconut Curry pasta. I L-O-V-E-D it with a capital LUHVE.  Every time that I visited this little spot, I looked forward to the much needed spoon to face action that I knew awaited me.

Until it happened.

I got MARRIED. And my husband was AMERICAN. And he MOVED ME OUT OF THE COUNTRY.

Gone were the days of my evenings tangled up in soft pasta, fresh, crisp veggies, creamy sauce and all wrapped up with a bright, sweet mango chutney.

The things that we give up for love, you know?

That was 2 years ago now, and those evening trysts with my noodley goodness were still running through my head.

Sidenote: That was a lot creepier on Word than it sounded in my brain. But, you understand.

Clearly, it was time to stop dreaming, and start LIVING.  Take the bull by the HORNS.

Or the taste buds by the curry.

Whatever that means.

I started with the sauce.  It needed the perfect balance of sweet coconut milk with JUST the right POP of curry powder.  It also needed the crispety vegetable experience that I knew to be true of my beloved dish.

Broccoli, onions and peppers simmered away, absorbing all the FLAVAH.  The excitement grew.

Onto the noodles in this Coconut Sweet Potato Curry with Sweet Potato Noodles.

I debated using a gluten free sweet potato pasta, but there was also my current obsession with making spiralized sweet potato noodles.

How to cook sweet potato noodles
  1. Heat your oil up in a LARGE pan on medium heat. Don’t cook the noodles too hot, or you will burn them before the inside gets tender
  2. Cook the noodles uncovered in the hot oil, stirring very often, until they JUST begin to wilt, but still have a slight crunch. This takes about 7-10 minutes.
  3. At this point, you can season them with salt and add them into your recipe!

Sweet potato coconut curry? CAN I GET A YES PLEASE.

Really though, ANY coconut curry makes my <3 <3 <3 beat just a little bit faster.  Coconut curry with almond butter, Lentil Coconut Curry or even Green Coconut Curry Bowls.

Sometimes I like to even get crazy and ADD FRUIT like in the Thai Pineapple Paleo Chicken Curry with coconut milk!

All the curry with the da coconut for ME PLEASE.

BUT, pack to the Coconut Sweet Potato Curry with Sweet Potato Noodles at hand.

I put it on my plate and topped it off with the world’s easiest mango chutney, and took a bite anxiously.

Would I continue to secretly regret my immigration? Would I still have the desire to move closer to my beloved bowl of noodlies, which could eventually lead to pasta-withdrawal-induced marriage counselling?

Well, my peeps, I am happy to report that the future is looking bright for my marriage.

And even brighter for my taste buds.

For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE!  New recipes posted each week!

I shared the Sweet Potato Coconut Curry Recipe on Food Fanatic, so make sure to check it out there too!

Other Recipes You Might Like:

Creamy Vegan Chickpea Curry

Coconut Curry Soup with Sweet Potato Noodles
Lentil Coconut Curry with Cashew Cilantro Pesto

THIS is my favorite spiralizer! FOR THIS RECIPE, I RECOMMEND:

 

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Vegan Coconut Sweet Potato Curry with Sweet Potato Noodles Recipe appeared first on Food Faith Fitness.

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Hello Sunday friends!

This week God has really been placing this thought of “who told you?” inside my heart and head. For example, when I start thinking things like:

  • I am not enough
  • I need to have the perfect body to be happy
  • Obsessing over food is okay because the rest of the world does it too

And SO ON, He has been coming back with the thought of “who told you that?”

And, really, when I look at all of these kinds of thoughts they come from 2 places:

  1. The world.

I see a lot of obsessed-with-perfection people on social media all day long (whether that be perfect food, bodies, lives, houses WHATEVER)

  1. My own self.

I personally feel like I get in my own way of really running to God because I have these totally wrong thoughts about myself and life and operate as if they are truth. Really, they are lies from the enemy,

So, this week when I’ve been having some kind of negative thought The Lord has been asking me “who told you” and then showing me 2 scripture verses.

If it’s a thought that I’m getting from the world, He has been playing Romans 12:2 over and over in mind, “do not conform any longer to the patterns of this World, but be transformed by the renewing of your mind, then you will be able to test and approve what God’s will is, His good, pleasing and perfect will.”

Oh HELLO God. Just being straight up that the World’s patterns are NOT what you want for me.

And if it’s a thought that I asses is from my own skewed thinking, He has been showing me Isaiah 55 8-9, “For my thoughts are not your thoughts, neither are your ways my ways,” declares the Lord. “As the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts.”

Really just hitting home that my own thoughts are not mine and I need to stop operating as if they are truth.

It’s been really amazing to see how He keeps showing me these 2 verses and has been REALLY teaching me that the battlefield is truly in the mind and that is where the work needs to be done to break down these last little hang ups I have with food/obsession that I’m struggling with breaking (you guys know all about this.)

While physically doing stuff that we might think is “scary” to overcome whatever issue you have is important, the MOST important, and life-changing, action are taken when we really focus on the mind and “we take captive every thought to make it obedient to Christ.” (2 Corinthians 10:5)

So, I want to challenge YOU with the “who told you?” thought. Is there a stronghold in YOUR life that you can’t seem to get over? Maybe going back to these 2 verses in those times, like I’ve been doing this past weeks, will help you too!

Happy Sunday!

Also, I’m starting an online Women’s Bible Study (sorry men!) of my favorite devotional “Redefined” (I’ve told you about it!) Starting early August. If you want to join click HERE! I’d love to have you! Other posts you might like:

Sunday Reflections Sixty Nine

Sunday Reflections Sixty Eight

Sunday Reflections Sixty Seven

The post Sunday Reflections Seventy appeared first on Food Faith Fitness.

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A quick and easy protein cookies recipe that tastes like funfetti cake for under 90 calories! A healthy, gluten free treat that you can feel good eating!

PIN Funfetti Protein Cookies

(post updated July 6/2018. Narration not changed.)

Hello Thursday friends who I don’t normally SEE!

Are you confused about a random Thursday recipe that is breaking the happy M/W/F cycle that we’ve been on for 3 YEARS?

SRSLY. X-ACTLY 3 Years.  Liiiike, today is FFF’s 3 year Blogiversary!

Which is why there is a necessity for a recipe. You can’t not celebrate something that you work a ridiculous amount of hours on, YOU KNOW?

It was also a necessity for a video. And for cookies. And for sprinkles. And for PROTEINNNN.

Basically everything that makes me <3 happy and my belly full is being thrown inside O-N-E post. Not going to apologize even a teeeeeny, tiiiny bit though.

The magic of these gluten free cookies comes in the form of a few VRYVRY simple ingredients:

  1. Cashew butter. YES PLEASE. GIVE IT ALL TO ME.  OKAY, I will share SOME with you.

You guys. Both you and my inner-peanut-butter-loving-self may judge me for the TRU CONFESSION that is about the happen here: I <3 cashew butter about ELEVENTY BILLION TIMES more than I <3 peanut butter. In fact, I don’t even REMEMBER the last time I made my nightly high protein recipe with peanut butter.  Cashew butter just has such a light, RICH taste that pairs well with just about everything on the planet.


Especially a spoon + your FACE. <–  HIGHLY suggest you try that SUPER SIMPLE recipe right there.

  1. Vanilla protein powder. The muscle-building deliciousness of this whey protein cookies recipe peeps? ON POINT.

Plus the soft, sweet vanilla flavor adds a flavor POW to these simple, cake-like-cookies.

Wait though. Let’s just sit there for a second.  Because, another TRU CONFESSION, I typically do NOT enjoy cookies that are the consistency of mini cakes.  I’m allllll about the cookies that are dense and melty-in-your mouth.  Which was the ultimate goal of this protein cookie recipe. Until they came of the oven.

And Mr.FFF and I bit through the colorful layer of crunchy, sweet rainbow sprinkles and the tips of our tongues hit the soft, CAKEY inside.  We both weren’t mad about it.  I mean, they are funfetti CAKE cookies. So cake-like? MAKE SENSE.

Just wanted to give you chewy-cookie-elitists a heads up.

In other news: after 3 years of this blog thing, I’ve noticed that there is a secret person living inside of me that is trying to slowly turn FFF into a funfetti blog. Let’s do a recipe tally: funfetti protein overnight oats, funfetti baked oatmeal cupcakes, funfetti breakfast quinoa, funfetti vegan cake batter cashew butter

AND NOW FUNFETTI COOKIES.

How do we feel about the ratio of sprinkle-inclusivist recipes to ANY OTHER KIND OF RECIPE?

That’s what I thought. You’re ALL 4 THEM.

Pro tips for making the best low carb protein cookies

Don’t try to sub in flour for the protein powder please and thank you.  I know you thought about it.

These are called PROTEIN POWDER cookies for a reason. YA HEAR?

DO NOT, I repeat, DO NOT leave out the butter extract. That would be like leaving the chocolate chips out of gluten free chocolate chip cookies. You would be doing your cake-cookie-loving-mouth a VERY big disservice.

Thank YOU for sticking around for 3 years of nattering and random recipes that always seem to be my newest favorite, being thrown at you.  You guys are the bestest. <3

Required sappy moment? CHECK.

Now, there’s REALLY BUFF cookie monster goals to check off.

Other recipes you might like:

Protein Low Carb Keto Brownies

Healthy Protein Donuts Recipe

Healthy Protein Powder Cookie Dough

For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE!  New recipes posted each week!

Funfetti Protein Cookies Recipe

A quick and easy protein cookies recipe that tastes like funfetti cake for under 90 calories! A healthy, gluten free treat that you can feel good eating!

  • 1/2 Cup Cashew butter
  • 2 Tbsp Honey
  • 2 tsp Organic Butter extract
  • 1 Large egg
  • 1/2 Cup Vanilla Whey protein powder
  • 1/4 tsp Baking soda
  • Pinch of salt
  • 1/3 Cup Rainbow sprinkles
  1. Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
  2. In a large, microwave-safe bowl, melt the cashew butter until creamy and smooth, about 1 minutes.
  3. Add the honey and butter extract into the cashew and beat, using an electric hand mixer, until well combined.
  4. Add in the egg and beat until well combined.
  5. Add the protein powder, baking soda and salt into the bowl and stir until well mixed and a sticky, wet dough forms.
  6. Pour the sprinkles into a small, shallow plate with sides. Roll the dough into 1 Tbsp sized balls and then roll just the top half and sides into the sprinkles, and place onto the prepared cookie sheet, sprinkle-side up. At first the dough is a little messy to roll, but gets much easier. Repeat until all the dough is used.
  7. Press the cookies down quite flat, about 1/3 of an inch thick, and bake until the top feels just set and the cookies rise, about 12-13 minutes. Let cool completely on the pan.
  8. DEVOUR.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Funfetti Protein Cookies Recipe
Amount Per Serving
Calories 88 Calories from Fat 49
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 1.4g 7%
Polyunsaturated Fat 8g
Monounsaturated Fat 2.6g
Cholesterol 17.1mg 6%
Sodium 22mg 1%
Potassium 52mg 1%
Total Carbohydrates 7.2g 2%
Dietary Fiber 0.4g 2%
Sugars 3.7g
Protein 3.4g 7%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMARTPOINTS: 2 POINTS+: 2. OLD POINTS: 2

(per 1 cookie, could vary slightly based on your protein powder)

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Funfetti Protein Cookies Recipe + A Video appeared first on Food Faith Fitness.

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These easy homemade sweet potato veggie burgers are made from sweet potatoes, are coated with crunchy panko and finished with creamy avocado and grilled vegetables!

PIN Easy Homemade Sweet Potato Veggie Burgers

(photos updated 6/18/18. Narration not changed)

I’m freaking out guys.

I don’t even know who I am anymore.

I did something that I told myself that I would never ever EVER do in all the evers that were in my life.

*suspenseful pause here*

I made….I made…A VEGGIE BURGERS RECIPE.

Are you let down because you were expecting me to divulge some inner secret skeletons from my closet?  Sorry to disappoint ya’ll.

Maybe a recipe for veggie burgers doesn’t really rank high on your list of “things-that-make-me-question-who-I-am-and-my-life-choices” list, but it’s probably numero uno on mine.

That might be a slight exaggeration. Probably more like numero two-o. Maybe three-o. Whatever, it’s on the list. So there.

Really though, I’ve had this veggie burger hatred pent up inside my little 5’3 body…for no reason. I mean, I hadn’t even eaten on until I made these. I was just over here eating Cajun burgers with sweet potato buns and LOVIN my GRILLED MEAT SUMMER LIFE.

I think it’s something (read: I know it’s something) to do with my slight (extreme) obsession with making sure that I get ALL THE PROTEIN, so making a patty out of potato (carbs) and then putting it onto a bun (more carbs) just did not compute.  <–You totally could skip the bun on these burgs if you want to make them a little lower carb!

Sidenote: Mr. FFF can attest to the protein obsession. He’s always like “what should I eat?” To which I always respond “PROTEIN” and shove a bowl of Greek yogurt chicken salad in his face.

Don’t get me wrong, I ADORE, with a capital A, healthy carbs…I’ve just always needed some “typical” protein source, usually a chicken breast recipe, for meals.

And then I made these easy homemade sweet potato veggie burgers

…Meat who?

You guys, I GET IT! Veggie burgers are get-in-my-belly-right-now-and-faceplantably delicious.

Especially when these easy veggie burgers from scratch are soft on the inside with a crispy, panko coating and covered in creamy avocado, fresh corn and smokey peppers and onions. Oh, and cilantro.

That was a lot of food description for one sentence was it not?  Did you taste buds explode off your head too?

How to make veggie burgers
  1. Bake your sweet potato in a 400-degree oven until fork tender, about 45 minutes, and let it COOOOOL. <–Or check out how to make crock pot sweet potatoes!
  2. Mash that cooked sweet potato with some white beans (fiber and protein yo!) in a large bowl. Leave the beans a little chunky for some texture GOODNESS.
  3. Stir in the cornmeal and spices and refrigerate for 30 minutes. This is KEY to make some DELISH veggie burgers as it makes the patties easier to form!
  4. Once chilled, form the mixture into patties and cover with panko. Covering veggie burgers with panko gives them a little SOMETHING SOMETHING to counteract all the softer texture going on in the inside
  5. Cook in olive oil on MEDIUM HEAT for 6-8 minutes per side, or until the burger releases from the pan. DO NOT RUSH THIS or you will have uncooked soggy veggie badness.

I do not wish that upon your food-eating life.

The real test though? How would the huberoni feel about these easy homemade sweet potato veggie burgers? AKA: A hamburger-ess hamburger?

I am not going to lie to you. He is a hungry-meat-eating-man and still prefers a good grilled pineapple paleo burger, but he DID say “if you served this to me on Meatless Monday I wouldn’t be mad about it.”

Which in hungry-meat-eating-man speak is pretty much like saying “THIS IS A SOLID GOLD, WINNER, KEEPER RECIPE.”

Nailed it.

I also shared the Southwestern Sweet Potato Veggie Burgers recipe on Good Life Eats, so be sure to check it out there!

Other recipes you might like:

One Pan Mexican Quinoa Casserole in the Slow Cooker

Grilled Mexican Quesadilla Recipe with Lentils

“Cheesy” Mexican Quinoa

Easy Homemade Sweet Potato Veggie Burgers

These easy homemade sweet potato veggie burgers are coated with crunchy panko and finished with creamy avocado and grilled vegetables! SO delish!

For the burgers:
  • 1 Cup Mashed Sweet Potato ((about 2 small potatoes))
  • 1 Cup White Cannellini Beans, (drained)
  • 2 Tbsp Yellow Cornmeal
  • 2 tsp Garlic, (minced)
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Cumin powder
  • 1/2 tsp Chile powder
  • 1/8 tsp Salt
  • Pinch of pepper
  • 1/2 Cup Gluten free, Vegan Panko
  • 2 Tbsp Olive oil, (divided)
For toppings:
  • 2 tsp Olive oil
  • 2 tsp Garlic, (minced)
  • 1 Red pepper, (sliced)
  • 1 Small yellow onion, (sliced)
  • Salsa
  • Lettuce
  • 1 Small avocado, (sliced)
  • 1/2 Cup Corn kernels
  • Cilantro, for garnish
  • 4 Gluten free hamburger buns
To make the burgers:
  1. Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Spray with cooking spray.

  2. Poke the potatoes all over with a fork and bake on the prepared baking tray until fork tender and soft, about 45 – 50 mins. Let cool.

  3. In a large bowl, mash up the baked sweet potato and the white beans with a fork. Leave the beans a little bit chunky to add some texture.

  4. Stir in the cornmeal, garlic, paprika, cumin, chile powder, salt and pepper. Refrigerate the mixture for at least 30 minute to make it easier to form (the longer the better!)

  5. While the mixture cools, prep all the veggies and heat 2 tsp of olive oil in a large pan over medium/high heat. Cook the sliced red pepper and onion until browned, about 3-4 minutes. Transfer to a bowl and cover to keep warm.

To cook:
  1. Pour 1 Tbsp of Panko onto a small plate. Take a scant ½ cup of the potato mixture and form a 4 inch patty (it is a little messy!) and press down onto the panko to cover the bottom and up the sides. Once the bottom is covered, slide the patty off the plate onto a separate large plate. Repeat with the remaining 3 burgers and then sprinkle the remaining ¼ cup of Panko over the formed burgers, pressing gently to adhere it.

  2. Heat 1 Tbsp of Olive oil into the same large pan over medium heat. Using a pancake flipper, gently lift 2 of the burger off the plate and into the pan, use the sides of the flipper to gently reform if any patties lose their shape.

  3. Cook until golden brown, about 6-8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook and additional 6-8 minutes on the other side. The inside of the burgers stays very soft and moist with a crispy exterior. Repeat with the remaining oil and 2 patties.

  4. Once cooked, transfer each burger to a bun and top with salsa, lettuce, avocado slices, sautéed red pepper and onion, corn kernels and cilantro.

  5. DEVOUR!

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Easy Homemade Sweet Potato Veggie Burgers
Amount Per Serving
Calories 492 Calories from Fat 177
% Daily Value*
Total Fat 19.7g 30%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 9.6g
Sodium 417mg 17%
Potassium 640mg 18%
Total Carbohydrates 71.9g 24%
Dietary Fiber 12.1g 48%
Sugars 10.6g
Protein 11.8g 24%
Vitamin A 66%
Vitamin C 78%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Weight Watchers Points Per Serving: Freestyle SmartPoints: 13.  Points+: 13. Old Points:11

(per 1 burger, including bun and all toppings.  Skip the bun to cut around 200 calories.)

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This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Easy Homemade Sweet Potato Veggie Burgers appeared first on Food Faith Fitness.

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These homemade Low Carb Gluten Free Graham Crackers with Almond Flour are better than store bought and much better for you! You cant tell they’re healthy!

PIN  Low Carb Gluten Free Graham Crackers with Almond Flour

So good, you’re gonna want s’MORE.

C’mon. You know the S’mores puns were going to be strong in the face of me presenting you with SUGAR FREE graham crackers. <–!!!

Whiiich means you can balance out the lack of sugar by eating an EXTRA layer of chocolate on your s’more, right? Isn’t that how it works?

Anyway.

We could probably also call this recipe “FEEL REALLY COOL AND FANCY” Graham Crackers Recipe instead of “low carb Graham crackers recipe” but I thought that might be a little less clear and you might be confused as to why crackers make you feel cool.

So, Imma explain. HOW COOL IS IT THAT WE ARE MAKING OUR OWN GRAHAM CRACKERS? Only VRY VRY fancy and adult people do awesome things like this. I’m sure of it.

There are so many new things on our graham-cracker eating horizon with the creation of these paleo Graham crackers. I’m dreaming about:

  1. Adding a healthy Graham cracker crust to that sugar cookie Greek yogurt gluten free cheesecake
  2. Spreading a THICK layer of cookie dough almond butter on top and going to SNACK HEAVEN <– This is literally how Mr. FFF and I spent last weekend.

Netflix + Nut Butter + Couch + Saturday Night = LIVING YOUR BEST LIFE.

Make sure you add “in bed by 9pm” to that equation to really make it ring true <– Clearly, I know how to get a party STARTED.

P!nk better watch her back.

  1. Adding a little crispy-crunchy-cracker goodness on top of a vegan banana split smoothie bowl.

ENDLESS OPPORUNITIES FOR YOU TO REACH OUT AND EAT.

See also: S’MORES.  Which I feel like is the most obvious thing to do with these Graham Crackers made with almond flour.

Which probably defeats the purpose of them being sugar free. Buuuuut, you pick your battles YOU KNOW?

Are Graham Crackers Gluten Free?

The Graham Crackers you buy in the store are made with a mix of refined wheat flour and graham flour, both of what are NOT gluten free.

BUT NOW THEY ARE.

And, you guys, these low carb gluten free graham crackers with almond flour are SO super stinkin’ easy to make yourself that you’re going to wonder why you E-V-E-R bought ‘em from a box in the first place.

This gluten free graham crackers recipe is made of super-simple ingredients that I am willing to bet MONEY you already have in your pantry:

Do NOT skip out on the molasses to try to lower the carbs further. This is that SUPER secret ingredient that gives these crispy-crunchy-sweet little bites of graham-y BLISS that crave-able cracker flavor and deep-dark-golden-brown COLOR.

Speaking of golden brown, you want to cook your grahamies until the edges are JUUUUST golden brown and the crackers still feel WAY TOO SOFT.

Nope. You didn’t mess ‘em up. You just gotta put on your patient pants and wait for them to COOL. ON THE PAN.

NO RUSHING.

The end result is a graham cracker that doesn’t leave you feeling sad about eating sugar free treats on account of being ACTUALLY RLY RLY yummy in your cracker-munching-s’more-eating face.

Other recipes you might like:

Grain Free Low Carb Keto Granola

Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour

Healthy Gluten Free Sugar Free Carrot Cake

Low Carb Gluten Free Graham Crackers with Almond Flour

These homemade Low Carb Gluten Free Graham Crackers with Almond Flour are better than store bought and much better for you! You cant tell they’re healthy!

  • 2 1/2 Cups Almond flour ((250g) *)
  • 1/2 Cup + 2 Tbsp Monkfruit (**)
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Egg white
  • 2 Tbsp Coconut oil, (melted)
  • 2 tsp Molasses
  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, stir together the almond flour, monkfruit, baking powder and salt. Add in the egg white, oil and molasses and stir until a sticky dough forms – I find it’s easiest to use my hands to mix.

  3. Place a large piece of parchment paper on your counter and place the dough on top, covering with another piece of parchment paper. Roll out to just under 1/4 inch thick.

  4. Cut into 24 squares (about 3×3 inches) and gently place each square on the baking pan. Use a fork to gently poke few holes alone the center.

  5. Bake until the edges are just golden brown (you may need to do them in 2 batches depending on the size of your pan) about 6-7 minutes (mine were perfect at 6.5 minutes) and do not over-bake or they get too hard when cool!

  6. Let cool COMPLETELY on the pan.

  7. DEVOUR!

*As with all GF baking, please weigh your flour to ensure results.

**Or sugar or coconut sugar (will change nutritional info.)

Store graham in an air-tight container on the counter for 2-3 days, otherwise freeze until ready to use.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Low Carb Gluten Free Graham Crackers with Almond Flour
Amount Per Serving
Calories 71 Calories from Fat 58
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 1.4g 7%
Monounsaturated Fat 0.1g
Sodium 50mg 2%
Potassium 7.3mg 0%
Total Carbohydrates 2.6g 1%
Dietary Fiber 1.1g 4%
Sugars 0.8g
* Percent Daily Values are based on a 2000 calorie diet.

Weight Watchers Points Per Serving: Freestyle SmartPoints: 3 Points+: 2. Old Points: 2

(per 1 Graham Cracker – based on the recipe making 24 total)

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The post Low Carb Gluten Free Graham Crackers with Almond Flour appeared first on Food Faith Fitness.

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