You can either core the apples or cut them in half. Place them in an oven ready pan. Fill the bottom of the pan with 1/4 inch apple juice or water. Sprinkle the spice on top or if you cored the apples place the spices in the middle of the apples with the butter. Bake for 45 minutes at 375 degree Fahrenheit.
Let cool for 10 minutes before enjoying!
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4 tbsp all purpose flour (it can be whole wheat but it rises better with all purpose)
Pinch of salt
1/8 tsp baking powder
1 and 1/2 tbsp molasses
1 tsp cinnamon
Pinch cloves
Pinch nutmeg
2 tbsp pumpkin puree
2 tbsp milk
Mix all ingredients in a microwavable mug. Cook on high for 2 minutes (based on 1000 watt microwave). 1 minutes for 1200 watt microwave. Goes really well with vanilla bean ice cream. Let cool for 5 minutes. Enjoy!
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This is a slight different take on the blue corn pancake mix, adjusted for Fall Flavors. I find the corn meal gives it a nice crunchy texture as opposed to pumpkin pancakes with flour.
Instead of following the package, mix only the above ingredients minus the coconut oil in a bowl until lumps disappear.
Heat a pan to medium heat and melt the coconut oil at the bottom.
Scoop 3 tbsps or more of the mix into the saute pan and cook for 5 minutes or until the bottom is a golden crispy texture.
Flip each of cake and cook for about 2-3 minutes more until the center is cooked through.
Serve with your favorite butter and/or syrup. Enjoy!
Combine all ingredients in a bowl and stir until combined.
Place a wax paper sheet at the bottom of a loaf pan. This recipe makes one loaf and can be doubled to make two loaves.
Preheat oven to 325 degrees F.
Cook for 65-75 minutes, or until a toothpick comes put of the middle clean.
Cool for 10 minutes and serve.
Notes: This is a healthier version compared to one that used white enriched flour and 1 cup of sugar. You may substitute but I find this version is the right kind of sweet and healthier too. The white flour may also produce a taller loaf.
Combine the warm water with yeast and sugar. Stir until well dissolved. Mix in the salt and ghee.
Add the flour one cup at a time and mix. Start kneading for 8 minutes on a floured surface.
Grease the large bowl with a couple tbsps of olive oil, and cover the ball of dough with olive oil. Wet a towel and cover the bowl, place bowl in warm place and let rise for an hour.
Punch the air out of the dough. Grease the loaf pan with the melted coconut oil. Place dough in the greased loaf pan, cover with wet towel and let raise for 40 minutes.
Heat oven to 425 F. Lower to 375 F once it reaches 425 F and bake the loaf for 40 minutes, or until it sounds hollow when you tap the bottom crust with your finger. Let cool for 10 minutes or more before cutting and enjoying with your favorite jam, butter or as a sandwich. 🍞
3/4 cup Truvia Canr sugar blend, sugar + erytherol
1/2 teaspoon vanilla
1 egg
Directions
1. Preheat oven to 350 F.
2. With an electronic mixer mix the sugar, vanilla, egg and softened butter. Add and mix in the yogurt next.
3. In a glass measuring cup heat 1/2 water in the microwave for 2 minutes. Add cocoa to boiling water and stir until blended.
4. In separate bowl all the rest of the dry ingredients. Alternate adding the dry ingredients and cocoa / water mix to the butter and sugar bowl until all combined.
5. Grease the cupcake pan or use cupcake wrappers in the pan. Fill the cupcakes holes until 2/3 filled. Bake for 20-25 minutes until knife comes out clean.
6. Top with any frosting of your choice or eat as is. Enjoy!
Omg, so good! The best pancakes I’ve made so far. Its my second successful recipe using the Krusteaz poppy seed pancake mix (after 2-3 that didn’t work). These are the closest I’ve come to making “IHOP-good” pancakes. This recipe is ad free so enjoy!
Ingredients
3/4 cup enriched white flour
1/4 cup Kruateaz poppy seed pancake mix
2 tbsp melted butter
1 tsp vanilla extract
1/2 egg, yolk and egg whites
2 tsp baking power
1/8 tsp baking soda
1/2 cup Nestlé Coffee Mate creamer
1/4 cup water
1/8 cup Monk’s fruit sweetner
Mix all ingredients together and le the baking powder and baking soda work for at least a couple minutes. Heat a pan on medium, melt butter at the bottom and pour your mixture in 4 circles in the pan. Flip the pancakes when you notice bubbles at the top and it’s the right kind of brown underneath. It usually only needs to be cooked about a minute or two after you flip, turn the heat down to low shortly after you flip the pancakes so you don’t burn them. Serve with your favorite toppings whether that is confectioners sugar, butter, peanut butter, and or syrup. I found I had enough butter both melted in the pancake and also being fried in it that it really didn’t need anything more. Enjoy! Should make about four or five pancakes.
I am pretty sure that this is an original recipe. It came to me while I was trying to use my Krusteaz protein poppy seed pancake mix for various pancake and waffle recipes. On the back of the box it recommended a cookie recipe and in my mind I thought that a modified shortbread recipe would be even better than what they recommended. This is my original recipe for shortbread cookies using monk fruit sweetener which does not take away from the sweetness of the cookie at all and Krusteaz protein flour with poppy seeds. The results is a delightful, soft buttery cookie that’s better than any of the store bought shortbreads I’ve had. I was surprised and I think you’ll love the results. You don’t even have to tell you family it has Monk fruit sugar, they won’t be able to tell, honestly.
Ingredients
3/4 cup enriched all purpose flour
1/4 cup Kruateaz protein poppy seed pancake mix
1/2 cup Danish or other good quality butter diced and softened to room temp
1/4 cup Monk Fruit sweetener
1/2 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit. Cream the softened butter and sweetener together until mixed well and creamy. Add the flours both and the vanilla to the butter sugar mix. Mix until combined with an electronic beater.
Scoop about a golf ball sized amount of batter and form into a flattened cookie shape with your hands. Put on a silpats or wax paper on the cookie sheet. Cook for 15 minutes or more until the sides of the cookies start to brown. Take out of the oven and let rest for 10 minutes to cool. Pair with your favorite almond milk and enjoy!
1/2 tbsp Keto friendly sugar (such as Monk Fruit or Swerve) *optional* -makes very sweet
1/8 tsp. pure vanilla extract
1/8 tsp. kosher salt
1/2 c. almond flour
2 tbsps Keto friendly dark chocolate chips (such as Lily’s)
DIRECTIONS
In a large bowl using a hand mixer, beat peanut butter until light and fluffy. Add sugar, vanilla and salt and beat until combined.
Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Using a small cookie scoop or your hands scoop dough into small balls about 1 inch in diameter. Makes about 4 balls of cookie dough.
Store in the refrigerator or in the freezer for up to 1 month.
Notes
I keep these recipes small so that you don’t have a whole batch of these sitting around the house tempting you. You can even half this recipe if you want. You can fulfill your dessert or chocolate need and then move about you day. Saves you from binging and feeling bad afterwards. So rich, you will feel done after one. Low glycemic means no cravings and no sugar spikes. Yay!
Tabbouleh, Tabouli, or Tabbouli…however you spell it, it is a great side dish to any meal. Lately I’ve made it my main meal, with some sautéed sweet chicken and olives. Pair with my whole wheat pita and you have a filling meal.
Ingredients
1/4 cup bulgur and quinoa, cooked
2 tbsps olive oil
1/2 lemon, juice
3 tbsp chives, sliced
4 cups chopped fresh parsley
¼ cup chopped fresh mint
1 roma tomato, chopped
1 cucumber – diced small, maybe 1/2 inch cubes
1 teaspoon salt
ground black pepper to taste
Directions
Cook your quinoa and bulgur according to the instructions on your package. If you find them separate, the recipe is typically made with bulgur. Take the parsley and put it into the food processor along with your fresh mint and chop until very fine and mixed. (Diet hint- spinach is an appetite suppressant, add a cup of fresh spinach to the food processor to add, you won’t notice the difference and get the added benefits). I usually have to chop in small batches with the greens close to the blades. Place your parsley and mint mixture in a bowl and add your chives, lemon juice, diced tomato, diced cucumber, cooked bulgur, and salt and pepper. Mix and chill for an hour. Serve when ready. This usually makes enough for a day or two of salads.
1/4 cup Lily’s dark chocolate chips (keto friendly)
3 almonds, salted
Notes
I keep these dessert recipes small, often cutting out a lot of extra ingredients so that you only make it when you really want to dessert, you don’t have a whole batch of these laying around the house that’s constantly tempting you. So when you just absolutely have to have chocolate you can have it in a keto friendly way and you can make it in about less than 5 minutes. Another good example would be my chocolate chip cookie dough keto friendly recipe that you can make again and probably less than 10 minutes and enjoy. I make them in small batches so that I don’t overeat and you can keep moderation and count the calories small while still enjoying dessert, you don’t have to binge and feel bad or guilty about it afterwards, it can be incorporated in your daily calories.
Directions
Put 1/4 of a cup of Lily’s dark chocolate chips into a microwavable bowl and microwave on high for 30 seconds. Stir and microwave for another 30 seconds. They should be pretty well melted if some of the chocolate chips aren’t that’s okay you’re going to refreeze freeze them anyway so that you can eat the chocolate treats. Poor or scoop the melted chocolate over three almonds that are laying on wax paper. Put the wax paper with your chocolate almonds cluster into the freezer for about 15 minutes. Take out and enjoy!
1 1/3 tbsp Keto friendly sugar (such as Monk Fruit or Swerve)
1/8 tsp. pure vanilla extract
1/8 tsp. kosher salt
1/2 c. almond flour
2 tbsps Keto friendly dark chocolate chips (such as Lily’s)
DIRECTIONS
In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined.
Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Using a small cookie scoop or your hands scoop dough into small balls about 1 inch in diameter. Makes about 3 balls of cookie dough.
Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.
Notes
I keep these recipes small so that you don’t have a whole batch of these sitting around the house tempting you. You can fulfill your dessert or chocolate need and then move about you day. Saves you from binging and feeling bad afterwards. So rich, you will feel done after one. Low glycemic means no cravings and no sugar spikes. Yay!
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1/ 4 cup chopped spinach, women from frozen so easily mixed
Directions
Put all the ingredients in a large bowl and break up the ground turkey with a large wooden spoon. Make sure it is all mixed evenly and form into four patties. Heat a large skillet with two tablespoons of olive oil or coconut oil. Place each Patty in the skillet and cook covered for about 5 to 7 minutes on medium heat. Turn and cook for another 5 minutes covered. Cook until the inside of the thickest Patty is cooked all the way inside through. Serve with your favorite salad or in your bun of choice.
Photo Source: Andrea Knight, mediumandreaknight.com
Ingredients
1/4 cup creamer
1/2 cup pumpkin puree
1/2 cup water
1 tbsp vegetable oil or EVOO
1 tbsp vinegar
1 cup flour
1 tbsp greek yogurt, non fat
1 1/2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp vanilla extract
Makes 6 pancakes about 3 inches in diameter.
Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.
Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.
Pumpkin Muffin, photo source Andrea KnightPumpkin Muffin, photo source Andrea Knight
Ingredients
1/2 cup white sugar
1 cup brown sugar
2 eggs and 1 egg white
1 tsp vanilla extract
2 tsps cinnamon
2 tsps nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 cup apple juice
2/3 cup vegetable oil
1 tbsp greek yogurt
1 and 1/3 tsp baking soda
1 tsp salt
1 cup whole wheat flour
1 1/4 cup enriched white flour
2/3 can pumpkin puree (15oz can)
1. Preheat oven 350 degrees F.
2. In a large bowl, beat together pumpkin puree, eggs, oil, apple juice, yogurt, vanilla and sugar until well blended. In a separate bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the flour and spice mixture and beat into the pumpkin mixture until smooth.
3. Grease your pans, either 2 loaf pans or 4 muffin pans of 6 muffins each (I did one loaf and two muffin pans) with cooking oil (vegetable, olive or coconut) and flour. I usually put both flour and oil into the pans and use a napkin to cover the inside areas so the breads come out perfectly. Pour the mix into the greased pans, halfway up in muffin tins and halfway in the loaf pan.
4. Cook muffins for 20-25 minutes and the loaf for 50 minutes, or until a knife in the middle comes out clean. Cool for 10 minutes before cutting or serving.
Photo Source: Andrea Knight, mediumandreaknight.com
Ingredients
1 1/3 cups flour, I used half whole wheat half all purpose
1/2 cup peanut butter
3/4 cup cocoa powder, unsweetened
1 1/2 cups sugar
3/4 tsp vanilla extract
2 large eggs
1 cup milk
2 tsp baking powder
1/4 tsp baking soda
3 Tbsp butter, softened
1/8 tsp salt
First time making these, they just popped up in my head to make one night. Love sweet and salty together and love peanut butter and chocolate together. So I looked up multiple recipes and combined them. Here it is! You can taste the peanut butter, so good.
Heat oven to 350 degrees Fahrenheit. In a bowl with a mixer cream the sugar and softened butter. Add the eggs, vanilla and then milk. Combine until smooth.
In a separate bowl combine all the dry ingredients except the peanut butter, sifting in the flour. Mix in the wet ingredients with the dry until combined. Melt the peanut butter in the microwave for 20-40 minutes. Pour into mix and stir until all combined. Place in cupcake wrappers placed in cupcake pans (fill halfway in each cup) and bake for 14-17 minutes or until a knife inserted in the middle comes out mostly clean. Top with any icing you prefer.
Note: I didn’t add icing, these are sweet enough, but there are many icing recipes you could use to pair with these including peanut butter, chocolate, coffee and vanilla.
Photo credit: Andrea Knight, mediumandreaknight.com
1 lb ground sirloin
1/2 pound ground chuck (80/20)
1 Egg
1/2 cup onion
1 tsp sage
1 poblano pepper minced (optional)
1 tbsp olive oil
1/2 cup breadcrumbs
2 tbsps parsley
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1/3 cup ketchup
2 tbsp brown sugar
2 tsp yellow mustard
Preheat oven to 350 degrees Fahrenheit. In a big bowl combine all ingredients other than ketchup, mustard, olive oil and brown sugar. After ingredients are combined grease a loaf pan with 1 tbsp olive oil or butter. Place combined loaf ingredients into the greased pan. In a separate small bowl combine ketchup, mustard and brown sugar. Cover the top of the meatloaf with the ketchup mixture.
Bake for 1 hr and a half. Remove from oven and let it settle for 15 minutes. Slice and serve with your favorite sides.
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