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Just wanted to let you know that this yummy little breakfast treat is sponsored by my friends over at Crofter’s Organic!

This tender, moist Gluten Free Coffee Cake has a tasty blackberry swirl and is loaded with a crunchy, crispy crumble topping! It’s sure to be a hit!

PIN Gluten Free Vegan Coffee Cake

If you really want to get me out of bed in the mornings PRONTO, just promise me carbs.

And, if we’re being specific here, they should be tender, moist carbs in the form of gluten free COFFEE CAKE, which MUST have a VRY VRY heavy LAYER of buttery crumbles on top and a THICK layer of sticky-sweet fruit spread in the middle.

Serious about that crumb topping. The ratio of topping to cake better be some along the lines of 3:1.

We do not mess around. This is not a drill.

You know, I never understood why they called it coffee cake when I was growing up and didn’t drink coffee. It didn’t have coffee in it, and it kind of just tastes like a muffin but, you know, shaped like a cake.

Then, adult Taylor had a slice of gluten free coffee cake W-I-T-H a mug of steamy-cozy-morning coffee and HOLD THE PHONE. Coffee cake IS probably the most perfect little side of carby comfort to accompany a cup of joe.

So, yea, I WILL get out of bed for it. Whether it’s Saturday or even on a MONDAY. I’m there.

This vegan coffee cake recipe, MAN OH MAN.  Both Mr. FFF and my roommate, Emma, declared it one the best things I’ve ever made, and they haven’t said that since the mulled red wine cake of 2018.

#Breakfast called and it wants to be this #glutenfree & #vegan blackberry swirled coffee cake! @CroftersorganicClick To Tweet

It has this pillowy-soft crumb that is kept extra tender with a tasty trifecta of creamy, dairy free vanilla yogurt (to keep it a dairy free coffee cake!) applesauce and this hint of coconut oil that is, UGH, just SO DANG GOOD.

Then there’s the crispy, crunchy, coconut-oily crumbs that fall all over your lap as your yogurt coffee cake-loving-mouth munches, but you do not even care one bit because nothing can distract you from the current coffee cake situation that you currently find yourself in.

Besides, maybe you’ll find some crumbs stuck to your shirt later. SNACKS.

Can we press pause on the crumbs for a second though? Because we have some blackberry BUSINESS to banter about.

All cozied up between the tender layer of pillowy soft coffee cake and the heavy-handed sprinkling of crispy oats lies the REAL star of the gluten free vegan coffee cake show: Crofter’s Organic Blackberry Premium Spread!

I’ve been using Crofter’s fruit spread for a LONG time because they are all just so dang good. I always have apricot, strawberry, raspberry and blackberry on hand <– Put blackberry or raspberry with cashew butter on an English muffin. You’re welcome.

They really are a “fruit spread for all” because there are SO many flavors (even unexpected ones like pomegranate and black currant!) and they also offer different varieties.  Today’s Blackberry spread if part of the “premium” line!

Their premium spread has less sugar, more flavorful fruits and is made with organic ingredients and Fair-Trade cane sugar! Tastes good. Good 4 U.

Totally my JAM (get it?)

You could also try their “just fruit” line which has no refined sugar!  They use low color and low acidity white grapes to press into concentrated juice with no flavor, and then add that fruit based sweetness instead of sugar! They’re a touch tarter but still super delicious and have just as awesome flavors!

Can I use other flavors of fruit spread?

Absolutely! Crofter’s has so many flavors available. I think this coffee cake would also be awesome with apricot or wild blueberry fruit spread!

It’s going down like this:

  • Sticky-sweet, fruity spread with punchy blackberries
  • Spicy swirls of cinnamon
  • Tender wholesome, crunchy oats
  • Cup of steaming, hot, cozy coffee

Rise and shine sunshine, your morning just got a little brighter.

Other Recipes You Might Like:

Easy Banana Bread in a Mug Cake Recipe

Flourless Oatmeal Applesauce Almond Butter Muffins

Healthy Oatmeal Protein Pancakes with Greek Yogurt

Gluten Free Vegan Coffee Cake

This tender, moist Gluten Free Vegan Coffee Cake has a tasty blackberry swirl and is loaded with a crunchy, crispy crumble topping! It’s sure to be a hit!

  • 2 1/3 Cups Oat flour (click here to see how to make it) (sifted (220g) * (GF if neededd))
  • 2 tsp Baking powder
  • 1/2 Tbsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2/3 Cup Coconut sugar
  • 1/3 Cup Dairy free vanilla yogurt
  • 1/3 Cup Unsweetened applesauce
  • 1/4 Cup Coconut oil, (melted)
  • 3 Tbsp Unsweetened vanilla almond milk
  • 1 Tbsp Apple cider vingegar
  • 2/3 Cup Crofter's Organic Blackberry Premium Fruit Spread
For the crumbles:
  • 2/3 Cup Rolled, old fashioned oats ((GF if needed))
  • 1/3 Cup Coconut sugar
  • 3 Tbsp Coconut oil, (melted)
  1. Line the bottom of a 9 inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees.

  2. In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda and salt.

  3. In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, oil, almond milk and vinegar.

  4. Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.

  5. Drop the fruit spread all over the top of the batter and use a sharp knife to swirl it in.

  6. In a medium bowl, mix together the oats and sugar. Add in the oil and use your hands to mix until crumbly.

  7. Spread the crumbs over the cake, lightly pressing them in to stick to the batter.

  8. Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you’ll see some dark fruit spread on the toothpick, but you don’t want to see any batter.)

  9. Let cool COMPLETELY. **

  10. Slice and DEVOUR!

*Please weigh your flour to ensure results

** Because there is no eggs, this needs to cool COMPLETELY to give it structure, or you won’t be able to get it out of the pan.

HIS POST IS SPONSORED BY MY FRIENDS AT CROFTER’S ORGANIC. 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 Crofter’s Organic on social media for more delicious ideas! Facebook/Twitter/Instagram

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 15 POINTS+: 8. OLD POINTS: 7

(per 1/10 of the cake)


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

The post Gluten Free Vegan Coffee Cake with Blackberry Swirl appeared first on Food Faith Fitness.

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This crispy air fried fish is SO easy to make and you will never believe it’s oil free! Serve it with a healthy Greek yogurt tartar sauce for dinner!

PIN Crispy air fried fish

CRISPY, FLAKY FISHY goodness my friends.

It’s here today and it’s here TO STAY.

My oh my this air fryer fish is for you if you like things with a golden brown CRUNCH on the outside the ends with hungry-you happily experiencing tender, flaky, perfectly moist (eep! That word!) fish dance across your tongue as your mouth munches through that crispy coating.

I feel like this is all of this though, yes?

Can I confess something to you without your judgmental eyeballs peering into my soul through the very screen?  I have never had fish and chips until THIS RECIPE.

If you’re wondering where the “chips” part of the equation is, I served this air fryer fish recipe with air fryer potato chips a couple times a tested it and sometimes with bagged French fries. <– Did you just GASP that I eat French fries from a bag?

Internet friends. You’re always allowed to take the easy route. You will not die from eating something from a bag, promise.

Anyways. Getting off my soapbox because it’s way too hard to eat air fryer cod fish on top of box, you know?

Seriously just cannot believe how CRISPY the air fryer makes this airfryer battered fish. It’s like paleo salmon cakes but in filet form and you will probably fall even more in love with your air fryer, if that is even possible.  Honestly used to be in a serious relationship with my food processor, but now I’m 110% committed to the air fryer.

But, let’s talk breading fish. Have you done it? Does it freak you out because HELLO raw fish will have to get all over your hands and that’s just gross?  I pinky swear that breading fish is way easier than you imagine and there is minimal hand/fish contact if you do it right.

How to Bread Fish
  1. Dry off your cod really well and season LIBERALLY with salt
  2. In a rimmed plate, pour your flour. In a large bowl, whisk an egg. In another large rimmed plate, mix your panko and seasonings.
  3. Use ONE HAND to roll your fish into then flour until covered.
  4. Use the SAME hand to dunk it into the egg, letting any excess fall off – you want a thin egg coating
  5. Put it in the panko and use the opposite hand to roll it around until covered!

See! Easy! Superstar fish breader, that’s you!

How to cook fish in the air fryer
  1. Once you have your fish all breaded, you want to spray the bottom of the air fryer basked with cooking spray – make sure to preheat it to 400 degrees for 10 minutes!
  2. Spray a little cooking spray on top, and cook it for 10 minutes. Then, flip, spray and cook for another 8-10.
  3. OPTIONAL: if the bottom loses its crisp when you flip, flip it once more and cook and additional 1-2 minutes!
  4. Air fried fish is READY for you.

Let’s give a little hip-hip HOORAY.

‘Cause golden-brown, CRISPY cod magic is here TO STAY.

Other Recipes You Might Like:

Air Fryer Roasted Asian Broccoli

Keto Paleo Baked Chicken Nuggets

20 Gluten Free Healthy Air Fryer Recipes

Crispy Air Fried Fish

This crispy air fried fish is SO easy to make and you will never believe it’s oil free! Serve it with a healthy Greek yogurt tartar sauce for dinner!

For the fish
  • 1 Lb Cod, Sliced into 4 pieces about 3/4 inch thick
  • Sea salt
  • 2 Tbsp Gluten free all purpose flour ((or regular All purpose flour))
  • 2 Eggs
  • 1/2 Cup Gluten free panko ((or regular panko if not GF))
  • 1 tsp Onion powder
  • 1 tsp Fresh dill, (minced)
  • 1/2 tsp Dry mustard
  • 1/2 tsp Paprika
  • 1/2 tsp Lemon zest, (packed)
For the yogurt dip:
  • 1/2 Cup Non-fat plain Greek yogurt
  • 2 tsp Fresh lemon juice, (or to taste)
  • 1 tsp Fresh dill, (minced)
  • Sea salt, (to taste)
  1. Preheat your air fryer to 400 degrees, spraying the mesh basket with cooking spray.

  2. Pat the cod as dry as you can with a paper towel and season well with salt. Place the flour in a large, rimmed plate. Place the eggs into a large bowl, beating them well. Then, place the panko and all the rest of the fish ingredients onto a large rimmed plate and stir until mixed well.

  3. Using one hand, coat one of the cod pieces on the flour and then right into the egg mixture. Make sure the fish is coated in the egg, but not dripping.  Then place it into the panko. Using your other (dry) hand, coat the fish in the panko all over evenly and place into the air fryer basket. Repeat with all the pieces, leaving a little bit of space between them in the basket. You may need to two batches depending on the size of your air fryer.

  4. Spray the tops with cooking spray (I used an olive oil spray) and cook until golden brown, about 10 minutes. Gently flip and cook another 8-10 minutes. Finally, if the underside of your fish has lost some crisp, you can flip it once more and cook an additional 2-3 minutes.

  5. While the fish cooks, stir all the dip ingredients together and season to taste with salt.

  6. Serve the fish with the dip immediately and DEVOUR!

FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Crispy Air Fried Fish
Amount Per Serving
Calories 201 Calories from Fat 30
% Daily Value*
Total Fat 3.3g 5%
Saturated Fat 0.9g 5%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1g
Cholesterol 155mg 52%
Sodium 203mg 8%
Potassium 311mg 9%
Total Carbohydrates 5g 2%
Dietary Fiber 0.4g 2%
Sugars 1.3g
Protein 32g 64%
Vitamin A 4.1%
Vitamin C 1.9%
Calcium 7.2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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

(per 1/4 of the recipe)

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 Crispy Air Fried Fish (Gluten Free Option) appeared first on Food Faith Fitness.

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This EASY Gluten Free Low Carb Quiche has a homemade, buttery, flaky Almond Flour Crust! Sausage, spinach and eggs make a high protein, filling breakfast!

PIN Gluten Free Low Carb Quiche with Almond Flour Crust

Quiche! Buttery, eggy and luscious! Fun to say, fun to eat!

Okay I’ll stop.

Just a crispy, FLAKY and BUTTERY low carb paleo almond flour pie crust full to the BRIM with velvety eggs, juicy, spicy sausage and little flecks of spinach because GREEN! HEALTHY! And it makes you feel like you’ve made VRY VRY wise decisions and are already KILLING your day because SPINACH before you even leave the door. Ya dig?

Side note: Is quiche really just a fancy name for breakfast pie? Discuss. I’ll wait.

Eggs and sausage were made for each other (hello low carb keto breakfast casserole!) and when you add pie crust to the mix? It’s just like HELLO! Who are you and what have you done with my morning bowl of banana peanut butter overnight oats?  It might just be a loooooong time until those resurface considering the paleo quiche situation that we currently find ourselves in.

Give me a Q! Give me a U!  Give me an I!

Aaaand, you know the rest. You can spell.

I consider myself a bit of a “crust connoisseur’ as my G-Ma used to make me JUST crusts when she made pie for family shin-digs and I PINKY promise you cannot tell this little golden-brown crusty gem is low carb.

This low carb breakfast quiche is one of Mr. FFF’s current favorite recipes which is saying A LOT, because he has always told me he HATES quiche. He spent a few years of his childhood doing missionary work in Nepal and the only “American” breakfast they knew was quiche. SO, they made it for him EVERY SINGLE day for 2 years.

I was pretty nervous to make a low carb quiche on account of knowing his pre-quiche-judgement, but sometimes you just gotta DO YOU.

Not gonna toot my own horn, but low carb spinach quiche has been eaten for MANY many mornings by both of the inhabitants of FFF HQ (fancy name for Mr. FFF and I, if you’re not following.)

Making this keto quiche is actually WAY easier than you might think. The hardest part is making the crust and the only thing hard about that is rolling it into a circle. This is honestly probably not even hard for you, I’m just circular-ly challenged.

How to make quiche 101
  1. In a frying pan, Saute up your sausage until it’s golden brown and no longer pink inside.
  2. Whisk together your eggs, milk, and spinach. Add in that juicy sausage.
  3. Pour it into your (cooled!) crust
  4. Bake at 375 degrees until the crust is brown and the eggs are set, about 40 minutes!
  5. Let it sit for just a few minutes and you are ready to MUNCH!

Gluten Free Low Carb Quiche Substitutions

Ground Pork – You can use pre-seasoned pork sausage if you’re not worried about it being paleo!

Monkfruit in the crust – you can leave this out if you don’t have it on hand. I just like the little sweetness it brings.

Coconut milk – Use heavy cream if you don’t care about dairy free!

Like we just said, sometimes you just gotta DO YOU.

As long as “doing you” involves setting the breakfast tone with a little crusty-quiche magi, you have my full permission to EMBRACE your beautiful YOU-ness.

Other Recipes You Might Like:

Cinnamon Homemade Keto Low Carb Cereal

Sugar Free Keto Low Carb Breakfast Bars

Peanut Butter Keto Low Carb Smoothie

Gluten Free Low Carb Quiche with Almond Flour Crust

This EASY Gluten Free Low Carb Quiche has a homemade, buttery, flaky Almond Flour Crust! Sausage, spinach and eggs make a high protein, filling breakfast!

  • 1/2 Lb Grass-fed ground pork*
  • 1/2 tsp Dried parsley
  • 1/2 tsp Italian seasoning
  • 1/4 + 1/8 tsp Ground black pepper
  • 1/4 tsp Red pepper flakes
  • 1/8 tsp Fennel seed
  • 1/8 tsp Paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Onion powder
  • 5 Large eggs
  • 1/2 Cup Light canned coconut milk
  • 1/4 tsp Salt
  • 1 Cup Spinach, (roughly chopped and tightly packed)
  • 1 Low Carb Pie Crust, at room temperature ((click for recipe) *)
  1. Pre-heat oven to 375 degrees.

  2. Mix the pork with all the spices, up to (and including) the onion powder.  Heat a large skillet on medium heat and cook then pork until it is no longer pink, breaking it up into pieces and draining excess fat.

  3. In a large bowl whisk together the eggs, coconut milk and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.

  4. Pour into the cooled pie crust and place into the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.

  5. Let cool at room temperature for 10 minutes and then slice and DEVOUR!

*You can also just use 1/2 lb of Italian Ground Pork

**I have tried the pie crust without monkfruit and it works great. I do like the TOUCH of sweetness it provides though.

Pork seasoning from HERE.

 

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Gluten Free Low Carb Quiche with Almond Flour Crust
Amount Per Serving
Calories 311 Calories from Fat 223
% Daily Value*
Total Fat 24.8g 38%
Saturated Fat 9.6g 48%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 6.1g
Cholesterol 179mg 60%
Sodium 526.5mg 22%
Potassium 150.9mg 4%
Total Carbohydrates 11.8g 4%
Dietary Fiber 2.5g 10%
Sugars 0.8g
Protein 12.5g 25%
Vitamin A 16.9%
Vitamin C 2.1%
Calcium 5.2%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 9 POINTS+: 9. OLD POINTS: 8

(per 1/8 of the quiche)

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 Gluten Free Low Carb Quiche with Almond Flour Crust appeared first on Food Faith Fitness.

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These easy, gluten free Tahini Maple Roasted Sweet Potatoes are SO soft tender and flavorful! A delicious, healthy side dish that everyone will love!

PIN Tahini Maple Roasted Sweet Potatoes

Tahini is life.

Honestly, that’s really all I have to say to you. But, for the sake of blogging, here’s some more words.

Tahini is kind of like the grown up, more popular and ON TREND version of peanut butter, don’t you think? It’s creamy and you can put it on toast, or in gluten free sweet potato muffins or even paleo sweet potato brownies.

There might be few of you who are still skeptical of peanut butter made without peanuts and instead made of sesame seeds and that’s okay. You do you.

More tahini for me.

But, really though, I’d STRONGLY encourage you to dip your tongue in the water (you know, instead of dip your toes) and do a little tahini tasting, because I think you might like it.  And you might like it A LOT.

Especially if you test the tahini waters with these maple glazed sweet potatoes.  Do you remember the maple tahini grilled sweet potatoes from a few years back? MY OH MY, tahini + maple + sweet potato is probably one of the most ULTIMATE food combos on the planet.

Yea, I say that a lot. But, I RLY RLY mean it.

Maple sweet potatoes are roasted until blissfully soft and tender and then tossed in what I would have to call the most addictive rich and LUSCIOUS ghee + tahini glaze that you will ever eat. PERIOD.

It’s salty, it’s sweet, it’s buttery and it complements the natural earthiness of the potatoes in a way that might make you wish that roasted sweet potatoes with maple syrup were considered a food group cause LIIIIIKE you would be hitting ALL the daily requirements.

Just feeling so SWEET on these SWEET potatoes right now.

And probably, liiiiike, forever.

Let’s talk perfectly roasted sweet potatoes shall we? We’ve all had that moment we’re were ULTRA pumped to munch into little cubes of roasted carby heaven and then – WHOMP WHOMP – the inside hasn’t had enough cooking time, causing it to be hard and fibrous and just all-around BAD NEWS.

Never again my internet friends. NEVER AGAIN.

The secret to making the best roasted sweet potatoes is to cover them and cook them at a SUPER hot temp (think 500 degrees) for a good 10 minutes or so. This allows them to steam so that the insides get nice and soft.

THEN, toss them in that savory-sweet, buttery glaze and uncover them at 400 degrees until the outside is roasty, toasty and CRISPAY.

BOOMM. Tahini maple roasted sweet potatoes that are crispy on the outside, but perfectly tender and soft on the inside.

You’re just going to be roasting ALL the sweet potatoes now aren’t you.

Even if you’re still unsure about this tahini business and you’d really just like to be left alone with your peanut butter thank you very much, at least you have learned something of value: how to make your carb eating experiences even more enjoyable.

Don’t worry, I’ll be over here eating your portion of tahini drizzles, tender-crispy sweet potato MAGIC.

I also shared the Roasted Tahini Maple Sweet Potatoes recipe on Food Fanatic, so be sure to check it out there!

Other Recipes You Might Like:

Pecan Pie Healthy Stuffed Sweet Potatoes

Scalloped Sweet Potatoes

Roasted Sweet Potato Pie Bites

FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 5. OLD POINTS: 5

(per 1/4 of the recipe)

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 Tahini Maple Roasted Sweet Potatoes appeared first on Food Faith Fitness.

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This Healthy Cottage Cheese Cheesecake is packed with protein and is so easy to make! Gluten free, grain free, better for you and SO creamy!

PIN Healthy Cottage Cheese Cheesecake

Welcome to today’s blog post/recipe/Taylor ramblings where I am basically just making you a little piece of my heart.

You should know that I’m really obsessed with cottage cheese. Like, RLY RLY RLY in love with it. Eat it EVERY single day. Multiple times a day probably.  Usually in the from of a high protein snack recipe OR just mixed with protein powder and covered with nut butter. <–Don’t knock it until you try it. It’s SO GOOD.

Sometimes though, I decide to bake it into a super creamy, velvety smooth cottage cheese CHEESECAKE RECIPE, with sweet strawberry swirls, that sits on a perfectly simple, perfectly crunchy crust because I am EXTRA like that.

Also, because I will never say no to cheesecake. If you ever meet me in real life and you whip some cheesecake out of your purse, we will be instant best friends.

I won’t even question a. why you had cheesecake in your purse and b. how long said cheesecake has been there. I will just eat it with a big, ignorance-is-bliss kinda smile on my face.

Whether it’s a goat cheese cheesecake or a low carb keto pumpkin cheesecake OR this cottage cheese cake, I am here for it.

You know what I realized? We have a lot of Greek yogurt dessert recipes; Gluten free snickerdoodle Greek yogurt cheesecake and healthy gluten free sugar free carrot cake, to name a few. BUT, we are VERY lacking in the cottage cheese dessert recipes department. Which made me feel like the worst cottage cheese superfan ever and you probably don’t even believe me that I eat it every day. But I do.

I might even be eating it now. You’ll never know.

I think you and I can both agree that we should remedy this by making a healthy cottage cheese cheesecake!

How to make cheesecake with cottage cheesecake

Making a cheesecake with cottage cheese is VERY close to the same as a “normal” cheesecake.

  1. Blend the eggs, vanilla, lemon juice and cottage cheese in a food processor <– that’s the “different” step.
  2. Beat the cream cheese and sugar until JUST mixed. Do not overbeat or your cheesecake will sink and crack!
  3. Add the cottage cheese mixture and beat until JUST combined.
  4. Pour over your crust and bake until the center is still a bit jiggly!
  5. YOU MADE CHEESECAKE.

How much protein is in cottage cheese?

There is about 6g of protein per ¼ cup of cottage cheese, which makes it an excellent protein source! <– It’s adding almost 20g of muscle BOOSTING protein to our cheesecake!

Also, before you get sneaky ideas, don’t use any of that fat free cottage cheese in this creamy slice of heaven. I used to be “that girl” and it was a sad existence. Do yourself a favor and get 2%. It truly does add a richer flavor to this cheesecake (and to anything you eat it in) that you do not want to deprive yourself of. I promise.

Do you feel like you’ve learned so much? Protein powder and cottage cheese and nut butter snacks, the protein content of cottage cheese AND how to make it into cheesecake!

Should we get matching cottage cheese superfan shirts?

I’ll look into it and get back to you.

Other Recipes You Might Like:

Sugar Cookie Greek Yogurt Gluten Free Cheesecake

No Bake Peanut Butter Cheesecake Bars

Strawberry Cheesecake Overnight Oats

Healthy Cottage Cheese Cheesecake

This Healthy Cottage Cheese Cheesecake is packed with protein and is so easy to make! Gluten free, grain free, better for you and SO creamy!

For the crust:
  • 1/3 Cup Coconut oil, (at room temperature (should be like softened butter))
  • 3 Tbsp Honey
  • 3/4 Cup Coconut flour, (sifted (66g) *)
  • Pinch of salt
For the cheesecake
  • 3/4 Cup 2% cottage cheese
  • 2 Large eggs, (at room temperature)
  • 1 Tbsp Fresh lemon juice
  • 1 tsp Vanilla
  • 2 Packages Reduced fat cream cheese, ((8oz each) softened to room temperature)
  • 2/3 Cup Raw Organic Cane Sugar
For the topping:
  • 1/3 Cup Strawberry Jam
  • 2 tsp Fresh lemon juice
  1. Preheat your oven to 350 degrees.  Line the bottom of an 8 inch springform pan with parchment paper.   Wrap the bottom of the pan first with a slow cooker liner and then very tightly with 2 layers of wide, heavy duty aluminum foil**

  2. In  a small food processor (mine is 3 cups) blend the cottage cheese, eggs, lemon juice and vanilla until VERY well mixed and the cottage cheese is smooth.

  3. In a large bowl, beat the cream cheese and sugar until just combined, don’t overbeat or your cheesecake will have too much air and it will sink. Add in the cottage cheese mixture and beat until it just starts to mix. Then, mix the rest of the way by hand with a spoon. ** Set aside.

  4. In a large bowl, beat together coconut oil and honey for the crust, until smooth. Stir in the coconut flour, and a pinch of salt until well mixed. The dough may be a little wet – that’s normal!

  5. Press the dough evenly into the bottom of an 8 inch Spring form pan.  It will be a little challenging to press out with the parchment, but we patient. I find it helps to have VERY lightly damp hands to press it out.

  6. .Bake until the edges of the crust are lightly golden brown, about 14-15 minutes.  **READ NOTES

  7. While the crust bakes, mix the jam and lemon juice in a small pot on medium heat and cook until smooth and melted, about 2-4 minutes. Set aside to cool while the crust finishes.

  8. Once the crust is out of the oven, use a small spoon to press down any area that rise up (totally normal) and then immediately pour the cheesecake over, spreading out evenly. Drop the jam over top and use a sharp knife to swirl around.

  9. Place the springform pan into a roasting pan. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes half way up the springform pan. 

  10. Bake until the outside is set and a small circle in the middle is just a little jiggly, about 1 hour to an 1 hour 5 minutes. Be careful not to over bake or the cheesecake will be very dry- it continues to cook slightly while cooling. Turn the oven off and crack the door for 15 minutes. Then, transfer to the counter top to cool completely. Cover with tinfoil and refrigerate for at least 8 hours to overnight.

  11. Once chilled, slice and DEVOUR!

*Please weigh your flour to ensure accurate results

**This sounds intense, but it guarantees your cheesecake won’t rise and crack and the extra layers of lining ensure the water from the roasting pan won’t ruin the crust. You don’t HAVE to do this, but your cheesecake may rise and crack and not be as pretty. If you don’t do it, it will change the cooking times and things will have to be baked a few minutes less. IE: The crust will probably be only 7-8 minutes and the cheesecake 40-45.

***Make sure to prep the filling first, as you want it to be ready when the crust comes out of the oven.

 

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Healthy Cottage Cheese Cheesecake
Amount Per Serving
Calories 381 Calories from Fat 192
% Daily Value*
Total Fat 21.3g 33%
Saturated Fat 15.5g 78%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.8g
Cholesterol 82.2mg 27%
Sodium 305.9mg 13%
Potassium 119.5mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 3g 12%
Sugars 28.1g
Protein 11.4g 23%
Vitamin A 10.2%
Vitamin C 10%
Calcium 13%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Weight Watchers Points Per Serving: Freestyle SmartPoints: 20.  Points+: 10. Old Points:9

(per 1/8 of the cheesecake)

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! 

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This quick and easy Blueberry Oatmeal with Cheesecake Swirl is a healthy, low fat and gluten free breakfast that tastes like waking up to cheesecake!

PIN Blueberry Oatmeal with Cheesecake Swirl

Are you a phase person?

Like, do you find something you love and then want to eat it forever and ever and ever the end. Only to find something new the next week that totally replaces your love for whatever your OG (how the cool kids says original) food was?

Hi. My name is Taylor and I am TOTALLY a food phase-ist.  I think the ONLY thing I haven’t gone through a phase with is my nightly high protein recipe and ANYTHING to do with kabocha squash.

That squash is straight magic and I will never stop eating it.

But, this post isn’t about squash. It’s about THIS blueberries and cream oatmeal. Ohmigosh you guys. You are going to like them A LOT.

They are also part of the current “cheesecake” phase that I am in. I want all the cheesecake things.  Everything needs to be made into a cheesecake thing.   It all started with the strawberry cheesecake overnight oats.

But then the weather got cold and I wanted cheesecake, but in something just a LITTLE warmer and more cozy and so STOVE TOP blueberry oatmeal with cheesecake swirl was born.

I’m usually a creature of habit and either eat stove top oats with apples, cinnamon and ginger because it’s just this cozy flavor combo that makes you feel like your grandma is giving your stomach a big hug when you eat it

Is that weird?

But then, my “in a cheesecake phase” brain wondered what adding cream cheese and fruity bursts of BLUEBERRIES would be like, instead of cinnamon, to nourish my very oatmeal-loving-soul on the coldest of winter days.

The result? A thick, warm blueberry oatmeal recipe laced with ribbons of sweet, creamy cheesecake. When you pair this with the whole fresh, blueberry yum factor, it make you feel like you’re eating STRAIGHT UP dessert But, guess what? It’s cheesecake that you can eat every day for breakfast and feel all healthy and stuff.

How to make oatmeal on the stove:

Making oatmeal on the stove is SO easy, and also makes them MUCH creamier than using the microwave.

  1. Mix rolled, old fashioned oats (NOT quick oats) with your spices and sweetener. Then add water – you want to use double the water that you use of oats.
  2. Cook the oats on high heat until they start to boil. Then, turn the heat to medium and cook until they’re your desired thickness
  3. SECRET: the secret to making the creamiest stove top oats is to stir them the whole time they are simmering (when you turn them to medium heat.) I don’t know why, but it adds this extra creamy dreamy factor that is OUT OF CONTROL delicious.
  4. Stir in your toppings – like the blueberries and cream cheese
  5. DEVOUR

See. Not much stands between you and a bowl of cozy, warm CHEESECAKE for breakfast.

What I’m really trying to say is: move over apples and cinnamon, you’ve been replaced.

Predicting that this “cheesecake phase” is going be hanging ‘round QUITE A WHILE.

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!

Other Recipes You Might Like:

Blueberry Coconut Slow Cooker Oatmeal

Cookie Dough Protein Oatmeal

Healthy Peanut Butter Oatmeal Breakfast Bars

No oats paleo oatmeal

Blueberry Oatmeal with Cheesecake Swirl

A quick and easy Blueberry Oatmeal with Cheesecake Swirl is a healthy, low fat and gluten free breakfas that tastes like waking up to cheesecake!

  • 1/2 cup Rolled (Old Fashioned Oatmeal (GF if needed))
  • 1/4 tsp Cinnamon
  • Sweetener of choice, (to taste (I use Stevia))
  • 1/2 tsp Vanilla extract, (divided)
  • 1 cup Water
  • 1/2 cup Blueberries (frozen or fresh)
  • 1 1/2 Tbsp Low-fat cream cheese ((I like the Greek yogurt kind))
  1. In a small pot, combine the oatmeal, cinnamon, and sweetener of choice.
  2. Add in 1 cup of water and 1/4 tsp vanilla extract and bring to boil over medium/high heat.
  3. Once boiling, reduce the heat to medium/low and simmer until the oats are thick, stirring contantly. (About 5 minutes)

  4. Take off the heat and let cool for 5 minutes.
  5. While the oatmeal cools, combine the cream cheese, sweetener of choice, and 1/4 tsp vanilla in a small bowl.
  6. Blend with an electric hand mixer until the mixture is light and fluffy. You’ll have to stop and scrape down the sides A LOT *
  7. Transfer the cooked oatmeal into a bowl and stir the 1/2 cup of blueberries and the cream cheese mixture.
  8. Devour!

*It seems dumb to use an electric hand mixer for such a small amount, but it really does give it a cheesecake taste!

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Blueberry Oatmeal with Cheesecake Swirl
Amount Per Serving
Calories 243 Calories from Fat 68
% Daily Value*
Total Fat 7.5g 12%
Saturated Fat 3.1g 16%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg 5%
Sodium 109.4mg 5%
Potassium 64.5mg 2%
Total Carbohydrates 38.8g 13%
Dietary Fiber 6g 24%
Sugars 9.7g
Protein 7g 14%
Vitamin A 7.5%
Vitamin C 15.7%
Calcium 3.5%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 6. OLD POINTS: 5

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 Blueberry Oatmeal with Cheesecake Swirl appeared first on Food Faith Fitness.

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This Asian Miso Steak Sheet Pan Dinner is an EASY weeknight meal with bold, Asian flavor! This is a healthy, low carb dinner that you will make over and over!

PIN Asian Miso Steak Sheet Pan Dinner

Just a big old sheet pan full of delicious, tender veggies and the most buttery, juicy steak.

OHHHH this Asian inspired sheet pan dinner you guys, its going out to ALL those people who just wanna eat GOOD food but have ZERO time to actually make it.

  1. YOU. IE. ME. IE. EVERYONEEEEE

Like, HOLD UP. This is your newest, most favorite back pocket dinner.  It’s even gonna rival cashew chicken sheet pan dinner AND sheet pan paleo za’atar chicken thighs on account of the MISO GHEE.

Oh my gosh. I am dead over this miso GHEE.  Liiiike, give it to me on everything forever and ever the end and I will die the happiest person on planet Earth.

I actually discovered the magic that happens when you mix ghee and miso, when I tried it once on salmon. BUT, we just ate ginger glazed salmon last week, so I thought you might be mad if we had miso salmon AGAIN. Is there ever too much salmon though?

Anyway. Enter: STEAK.

I mean, tell me a better combo than steak and butter. THERE ISN’T ONE.

Side note: you can totally use butter, with a little garlic, if you don’t have ghee!

Side note, the sequel: this recipe is NOT good with chicken. I tried it. I wanted to like it. But chicken just doesn’t hold a CANDLE to beef or salmon. <– Pssst: try it with salmon after you try it with steak. You won’t be mad about it.

You will not even believe that something that is only two ingredients could create such a flavorful experience in your mouth and that you made such an “Asian steakhouse” tasting meal in the comfort of your pajamas in UNDER 25 minutes.

Who is killing this thing we call life? YOU ARE.

You will ALSO not even believe how much you actually, umm, LIKE eating green vegetables when they are drizzled with smooth sesame oil and then kissed with that salty, earthy, UMAMI rich miso ghee like HOLY MOLY. When did vegetables get so CRAVEABLE?

You’ve probably tried roasting broccoli (or my fav air fryer roasted Asian broccoli) but have you ever ventured into the land of roasting BOK CHOY? This is something I recently discovered, and I have wondered where it has been my whole life. NEVER going to back to steaming or sautéing it. NOPE NOPE NOPE.

The leaves get this charry, crisp-ness that is HIGH level addicting. And then the stems are so soft, tender and a little bit chewy and it’s a combination for the AGES, my internet friends.

Just make sure you don’t cook the bok choy TOO long or that charry-crispy-goodness is pretty much just burnt, black, BADNESS and you will be sad.

Trust me from personal experience.

Just going to have a moment of silence for the trial runs of my bok choy.

AND, moment done.

If you are a person who loves a. easy dinners and b. yummy food then you are in the right place and this Asian miso steak sheet pan dinner is about to make your real-life self a very happy, full-bellied person.

Other Recipes You Might Like:

Paleo Grilled Beef Stir Fry with Asian Almond Dressing

Slow Cooker Asian Chicken Lettuce Wraps

Asian Healthy Broccoli Salad

Asian Miso Steak Sheet Pan Dinner

This Asian Miso Steak Sheet Pan Dinner is an EASY weeknight meal with bold, Asian flavor! This is a healthy dinner that you will make over and over!

  • 4 Cups Broccoli, (Cut into florets)
  • 4 Baby Boy Choy, (stalks separated)
  • 2 Tbsp White miso paste
  • 2 tsp Olive oil
  • 2 tsp Sesame oil
  • 2 tsp Ginger, (minced)
  • 1 Lb Grass-fed Top Sirloin Steak
  • Sesame seeds, (for garnish)
For the Miso Butter
  • 4 tsp Garlic ghee ((or butter mixed with garlic))
  • 4 tsp White miso paste
  1. Pre heat your oven to 400 degrees and line a large baking sheet with parchment paper.

  2. Toss the broccoli, bok choy, oils, miso and ginger together in a large bowl. You’ll have to use your hands to break down the Miso and rub it into the vegetables.

  3. Place the broccoli onto the pan and bake until it just begins to brown, about 8 minutes.  Remove from the oven and turn it to high broil.

  4. While the broccoli cooks, mix together the miso butter ingredients and spread 2 tsp of the butter over the steak.  Heat a large pan on medium high and saute the buttered side of the steak until it’s golden, about 1-2 minutes. Watch carefully so it doesn’t burn.

  5. Place the steak, seared-side up, on the pan beside the broccoli. Broil for 4 minutes.

  6. Remove the pan from the oven and spread 3 tsp of the butter on top of the steak. Additionally, spread the bok choy on the pan.

  7. Broil for another 3-5 minutes, depending on the thickness of your steak/how well you like it cooked. I cooked mine to an internal temperature of 135 F for medium-rare. Once cooked, cover with tinfoil and let rest at room temperature for 5 minutes.

  8. Spread the remaining butter over the steaks, along with a sprinkle of sesame seeds.

  9. DEVOUR!

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Asian Miso Steak Sheet Pan Dinner
Amount Per Serving
Calories 317 Calories from Fat 168
% Daily Value*
Total Fat 18.7g 29%
Saturated Fat 7.2g 36%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 6.4g
Cholesterol 110mg 37%
Sodium 577mg 24%
Potassium 742mg 21%
Total Carbohydrates 11.1g 4%
Dietary Fiber 4g 16%
Sugars 1.5g
Protein 38.5g 77%
Vitamin A 28%
Vitamin C 136%
Calcium 84%
Iron 25.5%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS:6 POINTS+: 9. OLD POINTS: 8

(per 1/4 of the meal)

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 Asian Miso Steak Sheet Pan Dinner appeared first on Food Faith Fitness.

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This Oatmeal Cookie Granola Butter tastes like nut butter, granola and cookies had a baby! Gluten free, vegan and great on toast or just on a spoon!

PIN Oatmeal Cookie Granola Butter

Hi! Hello! Hey there!

The bottom line of this recipe is that it tastes like OATMEAL COOKIES and GRANOLA and NUT BUTTER had a baby.

Hollllllly mooooolllly internet friends, this is DEEEEELICIOUS.

There’s this base of wholesome, toasted oats that give it this nuttiness and flavor of oatmeal cookies and granola, with rich pecans, earthy pumpkin seeds and this cinnamon spritz and maple swirl that, quite honestly, will make you cry it’s just so good.

Do not be alarmed if you forgo your usual cookie dough almond butter toast in the morning in favor for a little granola butter action.  Truth be told, you might even nix your weekly dinner plan menu because, SPOILER ALERT, creamy oatmeal-cookie vibes on pancakes is a VRY VRY good life choice.

Been there. Eaten that. On repEAT.

I mean, why would you eat some “normal” keto chili in the Instant Pot or orange whole turkey paleo meatballs when you could eat PANCAKES spread with velvety smooth GRANOLA COOKIE butter, ya feel me?

I know you like to roll with the easy, so EASY this recipe is (did that even make sense?) how-EV-er, there are a few ground rules that you cannot skip. Cannot mess up. DO NOT DO it, or cookie butter success will NOT be in your future.

Toasting your nuts is NOT optional. You know how I feel about toasted nuts vs untoasted and I am of the STRONG opinion that toasted nuts = more flavor = yummier food = happier you.

That might seem logical to you because nut toastin’ is pretty normal. But, have you ever toasted oatmeal?  Toasted oats are, hands down, the NIRVANA of oatmeal. They still have their chewy, wholesome texture but a little golden-brown-goodness gives them this underlying, nutty profile that is just pure BLISS.

Plus, it really enhances their oatiness (you get it) which is key to holding up the promise of oatmeal cookie sensations under all the other nut-maple-cinnamon flavors just trying to COVER IT UP steal the flavor show.

Not even gonna tell you about the coconut. Also, not optional. Enhances the flavor. More yumminess.

Everyone’s a winner.

Let’s not confuse easy with “only takes 5 minutes” though. If you’ve ever made nut butter, I am not worried about you. BUT, if you have NOT made nut butter before, I worry that you might think you’ve done something wrong and abort mission before you even give yourself a chance to experience the magic that is drippy oatmeal cookie butter.

It is going to take TIME, and lots of it, to turn oatmeal + nuts in velvety smooth cookie-inspired butter.  It will not happen in 5 minutes and I want you to channel your inner patient person and WAIT.  You cannot hurry perfection.

Just when you think that you should ABORT ABORT! Your butter will suddenly begin to release its oils, breaking down into this shimmering smooth, spreadable thing and you will be so happy that you waited. I promise.

Character building butter, that’s what this is.

Spread it. Dip it. Go right on it with a spoon.  Whatever way you love it, granola cookie butter loves you right back

Other Recipes You Might Like:

Whipped Homemade Almond Butter

Vegan Cake Batter Cashew Butter

Cinnamon Roll Homemade Cashew Butter

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

FOR THIS RECIPE, I RECOMMEND:

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

(per 1 Tbsp)

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 Oatmeal Cookie Granola Butter appeared first on Food Faith Fitness.

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This Kale Quinoa and Mushroom Skillet is made in one pan and is SO easy and full of flavour. It’s a healthy dinner that your whole family will love!

PIN Kale Quinoa and Mushroom Skillet

(Originally posted in 2014, Photos updated in 2019. Narration not changed.)

Dear peeps out there in internetz landz,

Today I am writing this to you.  With a heater blowing at my noggin, wearing Mr. FFF’s winter coat, that is about 10 sizes too big and is lined with some kind of creepy furry animal thing, drinking 10 gallons of coffee, wishing I had a steaming bowl of Moroccan cauliflower soup, and huddled under a LEOPARD PRINT (YUSSSS) heated blanket.

Yes, I do look like some outcast creature from the outback. <–And not the restaurant where they serve yummy things like coffee rubbed steak. We’re talking about the land of KANGAROOS.

Hey. At least they’re warm there.

Today, you guys, it is BELOW FREEZING.

Why the heck did I move to Missouri from Seattle? Sure it rains in Seattle A LOT, but at least it’s never below freezing!

Anyway. Enough about cold weather.  Well, almost enough. We need to address the ugly beast (NO, not the ugly beast that is my current appearance, the ugly beast that is lurking out yonder my window. Get your head in the game.)

BE-CA-USE, the only redeeming quality about vacation weather for ice cubes (which is Taylor Speak for ‘cold weather’) is that it makes warm, buttery, one pan quinoa and kale skillet.  Do you remember the “Cheesy” Mexican Quinoa Skillet?

WHY IS QUINOA IN A SKILLET JUST SO GOOD?!

ESPECIALLY when this quinoa kale recipe is mixed with the most luscious, smooth and HERBACIOUS  butter that could ever exist on this very planet we call EARTH.

You know you liiiike it.

Not to mention, aforementioned buttery bliss is kissed with an INTENSE flavor of roasted garlic that might just make your taste buds fall off your tongue. In a good-non-painful kinda way though.

How to Roast Garlic 101
  1. Preheat your oven to 400 degrees.
  2. Cut the tips off a head of garlic, exposing each clove, but making sure the cloves stay attached to the head. Peel off any papery skin.
  3. Rub olive oil into the tops of the cloves and wrap the whole head in a piece of tinfoil.
  4. Roast until the cloves are soft and squishy, about 50-60 minutes.
  5. Put it on EVERYTHING FOREVER AND EVER>

Now that you’ve got in “know how,” let’s break this kale and quinoa recipe down:

Mushrooms+ onion + buttery goodness go into a pan. And then you stir them around a little bit and probably, okay FOR SURE, eat about half of them before even adding the quinoa, to make this kale quinoa and mushroom skillet, because they smell SO darn good, and it’s hard to resist not face planting right into them.

I understand. We’re SOUL FOOD FRIENDS.

I do not recommend face planting in this situation though. Hot pans + face = ow.  At least that’s what Mr. FFF says.  And he is a nurse. He knows things about things.  Or so he thinks at least.

And I let him pretend he does. #GOODWIFEGOALS.

Add in the kale and quinoa, mix it up and then cover it. THEN, just let it get all warm and cozy with whatever mushrooms you may or may not have left.

I won’t judge.

Doctor up MORE butter (‘cause it makes things BETTER) with that garlic and fresh herbs.  Then pour it ALL over that kale quinoa and mushroom skillet of goodness that you’re face-first in RIGHT NOW.

I knew you wouldn’t listen.

Other Recipes You Might Like:

Healthy BBQ Chicken Quinoa Casserole

Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

Quinoa Chickpea Avocado Salad with Black Beans

Kale Quinoa and Mushroom Skillet

This Kale Quinoa and Mushroom Skillet is made in one pan and is SO easy and full of flavour. It’s a healthy dinner that your whole family will love!

  • 1 head Garlic
  • 1/4 Cup Walnuts. (roughly chopped)
  • 1/4 Cup + 1 tsp Butter, (divided (dairy free for vegan))
  • 1 Cup Crimini Mushrooms. (roughly chopped)
  • 1/2 Cup Onions. (diced)
  • 1 Cup Quinoa. (uncooked)
  • 2 Cups Chicken broth ((or veggie broth for vegan))
  • 6 Cups Kale (chopped)
  • 1/2 tsp Fresh thyme (minced)
  • 1 Tbsp + 1 tsp Fresh parsley, (minced)
  • Salt/pepper
  • Fresh lemon juice (for garnish)
  1. Preheat oven to 400 degrees F.

  2. Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 tsp of Butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft about 50-60 mins.

  3. Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins) Remove and set aside.
  4. In a large pan melt 2 Tbsp of Butter on medium heat. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.

  5. Once cooked, add in the quinoa and chicken broth and stir well. Bring the mixture a boil and then reduce the heat to low, cover and cook until all the water is absorbed, about 25-30 minutes.
  6. Once cooked, add in the chopped kale, stir and cover for about 5 minutes until the kale begins to wilt.
  7. While the kale cooks, press all of the garlic cloves out of the roasted head and place them into a medium bowl, along with the remaining 2 Tbsp of Butter. Use a spoon to smash the Butter and garlic until the garlic is evenly incorporated throughout the butter. Add in the fresh thyme and parsley and mix well.

  8. Melt the Butter mixture in the microwave and pour over top the quinoa. Mix well and season to taste with salt and pepper

  9. Garnish with toasted walnuts and a squeeze of fresh lemon juice.
  10. DEVOUR

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Kale Quinoa and Mushroom Skillet
Amount Per Serving
Calories 409 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 4.7g
Monounsaturated Fat 4.6g
Cholesterol 35mg 12%
Sodium 620mg 26%
Potassium 808mg 23%
Total Carbohydrates 47g 16%
Dietary Fiber 8.1g 32%
Sugars 5.3g
Protein 11.6g 23%
Vitamin A 531.3%
Vitamin C 139%
Calcium 17%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 11 POINTS+: 11. OLD POINTS: 9(per 1/4 of the recipe)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, 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 Kale Quinoa and Mushroom Skillet with Herb Butter appeared first on Food Faith Fitness.

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This Honey Sriracha Miso Glazed Salmon is an easy, weeknight meal that is big on spicy-sweet asian flavor! A gluten free meal you’ll make over and over! Only one Weight Watchers SmartPoint too!

PIN Honey Sriracha Miso Glazed Salmon

MISO HUNGRY.

Yep. You totally predicted that was going to be my opening line when you saw the title of this post, I KNOW.

But, liiike, I wouldn’t want to let you down.

Really and truly though, I AM hungry for this miso salmon recipe.  Honestly, I’m hungry for anything miso right now.  If there’s miso, I want IN. <–Yep, foreshadowing of recipes TO COME.

Miso and I have been having this moment for close to 2 months now, and I haven’t told you about it. I think my inner subconscious was worried that if I let you in on the deliciousness, you would be all into it and we would have a miso shortage in the world.

Which might seem overly dramatic, but once you try it, you’ll understand.

I really do like you guys though, and only want you to put the yummiest things in your mouth, so I am letting you in on the best-kept-until-now-secret that is this miso sauce for salmon that you might just want to GUZZLE, or at least put on everything you eat for ever and ever.

What is Miso?

Miso is a paste made from fermented soybeans and barley or rice malt. It’s typically used in Japanese cooking, and I’m suspecting you’ve eaten it in miso soup at your local sushi joint before.

It has this CRAZY savoy but salty, but intense but earthy but totally UMAMI flavor that can honestly elevate the flavor of SO many dishes.

You can add it to roasted veggies (like air fryer roasted Asian broccoli), salads…I even put it in my OATMEAL. <– Don’t judge until you’ve tried it.

But MISO in love (just laugh) with salmon that today it’s adding INTENSE flavor to honey sriracha miso glazed salmon.

The saltiness of the white miso, paired with the sticky-sweet honey, spicy sriracha and POP of coconut aminos to tie it all together is honestly one of the best things you’ll put in your mouth.  REALLY REALLY.

You might even think you’re the head chef at some ultra-fancy Japanese steakhouse.

Just don’t go throwing knives and lighting things on fire okay? Leave that to the pros.

I first told Mr. FFF that I had been eating miso on everything and he thought I was kidding until I made him this miso glazed salmon recipe for dinner. It was like everything in life made sense to him to.  He wanted miso on ALL THE THINGS forever and ever the end.

Yep. Just two weirdos obsessing over fermented soybeans. Nothing to see here.

LOTS to taste here though.

Besides being insanely delicious and basically the perfect marriage of spicy Asian shenanigans inside your face, this baked salmon could really not be any easier.  If you have 15 minutes, you can also have swanky-tasting seafood for dinner THIS VERY NIGHT.

Throw it over some rice, add some crispy air fryer roasted Asian broccoli and I can pretty much just see your happy, smiling face as the salty/sweet/savory combo and rich, flaky salmon marry inside your mouth, dancing over your taste buds in pure weeknight dinner BLISS.

MISO hungry. YOUSO hungry. WESO HUNGRY.

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

Other Recipes You Might Like:

Indian Salmon Curry Zucchini Noodles with Coconut Milk

Low Carb Whole30 Paleo Salmon Cakes

Baked Salmon with Asian Cilantro Pesto

FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 1 POINTS+: 6. OLD POINTS: 6

(per 1 salmon)

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The post Honey Sriracha Miso Glazed Salmon appeared first on Food Faith Fitness.

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