Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.
Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well! And, if you don’t want to use maple extract use vanilla extract instead.
You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!
MAPLE BLUEBERRY MUFFINS
Preheat the oven at 375 F degrees.
In a medium bowl mix the blueberries and sugar substitute together. Mash the blueberries to your desired texture. Set aside.
In a large bowl add the almond flour, sugar substitute, ground flax seed, baking powder, and ground cinnamon. Whisk everything together. Then, add the eggs, maple extract, and unsalted butter into the dry mixture. Mix everything together.
Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Feel free to use muffin liners instead of cooking spray.
This is the second frittata I’ve shared so far, not including other yummy egg breakfast recipes like my individual Quiche Cupcakes and my Greek Frittata… because they’re extremely easy to make, can be healthy if you want it to be and there’s all sorts of different ingredients you can incorporate into them. Sooo, this time I decided to go a little more on the daring side by adding crispy bacon and a fine 2 year aged sharp white cheddar cheese. For those who are extra health conscious, if you’re not eating this with bacon everyday, then you’re FINE!
Serve this on multi-grain toast, sprinkle on top your favorite hot sauce (I’m a Tapatio kind of girl) and you’re good to go. Keep it low-carb and leave out the bread. Do whatever you want. While I usually like to encourage to add or replace ingredients in the recipe to make it how you’d like it best, you HAVE to at least try it with fresh chopped chives once. It adds so much flavor, there’s nothing like it. Nothing that onions can do! Enjoy.
BACON CHEDDAR FRITTATA
Spray a 9 inch round baking dish.
In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, salt, and pepper. Stir and let cook until the mushrooms are cooked through. Turn the heat off and let cool.
In a large mixing bowl whisk the eggs, add the shredded cheddar, chives, and bacon. Add the mushroom mixture once cooled, and stir.
Pour everything into the baking dish. Bake for about 15 minutes at 400 F degrees or until the top is golden.
Grain free. Gluten free. Low carb. High protein. High fiber. Healthy fats. Nutrient Dense! And it tastes pretty damn good! This is not a sweet bread, it’s a great alternative to everyday bread. Most breads you find in the grocery store use bleached all purpose flour, fortify it with crap quality vitamins and minerals then flavor it with some kind of sugar derivative like the popular high fructose corn syrup that is practically every other packaged good. There are much better alternatives for loaf bread usually found in the freezer section of your grocery store. But, homemade means you can control everything. This recipe is so quick and easy that you don’t need to dirty your standing mixer. Just two large bowls and mix!
What can you use this bread for you ask?! Anything and everything. I’ve tried so many ways already. And I’ll tell you: your favorite sandwich, peanut butter (or other nut butter) and jelly, sliced bananas with cinnamon, avocado with sea salt, pepper, lime juice and some fresh cilantro, EGGS! Spread some real grass-fed butt on it after toasted with sea salt and your favorite jam. Apples and honey. You see where I’m going with this? Anything and everything!
Feel free to add any of your favorite nuts or seeds into the recipe too. You can replace the almond butter with a different nut butter too. And if you’re opposed to ground flaxseed (doesn’t add a taste to the recipe) feel free to add anything else in place of it. This is truly a great recipe to help get you started and comfortable baking your own healthy breads. Enjoy!
GRAIN FREE ALMOND BREAD
Coat a loaf pan with olive oil cooking spray.
In a large bowl beat the eggs, add the maple syrup, and almond butter. Mix everything together thoroughly.
In another large bowl whisk the almond flour, baking soda, ground flaxseed, and cinnamon together.
Pour half of the dry ingredients into the wet, mix. Then, mix in the last half of the dry ingredients. Make sure everything is incorporated well. The consistency should be thick like cake batter. Add a splash of almond milk if needed.
Pour the batter into the loaf pan. Bake at 350 F degrees for 45 minutes or until a toothpick comes out clean. Let cool and keep refrigerated.
This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.
TURKEY PANCETTA WRAPS
Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
Spread the mixture onto one end of our tortilla and wrap it up.
Going low-carb conscious has been a fad diet that’s stuck for many years because when done properly can be a very healthy lifestyle, reaping many benefits like the obvious weight loss but also help manage diabetes.
For the most part, in a healthful manner; a low-carb diet can be beneficial for those who are gluten intolerant as well since it does rule out most refined breads or anything of high carb made from wheat, barley and rye. While I’m personally not gluten-intolerant, I do find myself to have more sustainable energy throughout the day by eliminating these refined carbs for the most part, and find healthier alternatives that tastes just as good. If not, better!
I kept this recipe super basic and simple so that you have a clean slate to add any of your favorite toppings. I love getting turkey Italian sausage and using that once in a while or doing a quick saute of some thinly slice bell peppers, onions, black olives… okay, seriously anything! I’ve done a Greek style of fresh red onion, sauted spinach with garlic and crumbled feta. SO GOOD! And if you really want to get creative, instead of marinara you can use an alfredo sauce to make a white pizza which up to you can omit any cheese or not. I love keeping marinara on hand, freezing small containers. There’s nothing better than a Homemade Marinara!
One more thing before I shush! Use baby bella mushrooms instead for bite-sized appetizers. All you have to do is remove the stem (no gills) and you don’t have to broil before stuffing them. As always, have fun and get creative. Make the recipe your own and if you come up with something amazing, please share!
Remove the stems and use a grapefruit spoon (even a regular spoon will work) to scrape against the gills going along the curvature of the mushroom. Throw them away.
Spray the bottom of a baking dish with olive oil cooking spray. Place the mushrooms in the dish and drizzle the tops with a little olive oil. Place the baking dish in the broiler on high for about 3-5 minutes depending on how thick the mushrooms are.
Flip them, broil for another few minutes and remove from the broiler.
Spoon the marinara sauce into the mushroom caps, sprinkle with as much or little red pepper flakes and grated Romano cheese. Then, top with your favorite shredded cheese and garnish with dried oregano.
Place the baking dish back under the broiler for about another 3-5 minutes or until the cheese is golden.