Friday, January 30, 2015

Boozy Almond Brunch Muffins

I love muffins. Blueberry, Lemon Poppyseed, Apple Cinnamon, Banana Nut, Cranberry Orange; you name it, it's probably my favorite. I had a craving for muffins this morning but didn't want to make the full monty with flour, butter, oil, milk and other things that leave me feeling less than optimal despite being totally satisfied. Why can't we have our cake and eat it too? So, using this paleo muffin recipe from PowerHungry.com as my template, I whipped up some delicious and guilt free muffins with a few add ins that make for a surprisingly delightful weekend treat. 

Boozy Brunch Almond Muffins
adapted from PowerHungry.com
Makes 10 muffins

2 cups almond flour
2 eggs
3/4 teaspoon baking soda
1 tablespoon coconut oil, melted
1/3 cup applesauce
1/4 cup chopped walnuts
1 teaspoon sweetener (I used sorghum molasses but you can use honey, stevia, etc.)
3/4 teaspoon apple cider vinegar
Cinnamon
Nutmeg
1 ounce of Rumchata (you're welcome.)

Preheat oven to 350. Combine all ingredients and mix. Portion into lined or greased muffin cups. Top with Cinnamon and Nutmeg. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.


The beauty with this recipe is you can swap out a few ingredients and create whatever flavor you want! Instead of the applesauce and walnuts, add 1 mashed banana and a few chocolate chips. Or dried cranberries and orange zest. The possibilities are endless!

What are your favorite weekend treats?

Love,
Allie

Tuesday, January 13, 2015

Turkey-Quinoa-Kale Meatballs

Who doesn't love spaghetti and meatballs? It feels just like sitting around the family dinner table again, telling stories and sharing jokes. However, the saturated fat in traditional beef meatballs coupled with the gluten in enriched white pasta can quickly turn this comfort food into an uncomfortable diet buster. There's good news though! You don't have to give it up altogether. Making a few ingredient swaps can make this classic a healthy and satisfying no-guilt treat.

Turkey-Quinoa-Kale Meatballs
Serves 6-8

1 pound lean ground turkey
2 cups chopped kale
1 whole egg
1/2 chopped red onion
1/2 cup cooked quinoa
salt, pepper, and red pepper flakes to taste

Preheat oven to 350. Combine all ingredients in a bowl. Mix together until thoroughly combined. Your hands are your best tool here! Take a spoonful of the mixture and roll into a ball with your hands. Place on a baking sheet and bake for 15-20 minutes. Makes 14-16 meatballs.

Nutritional Information:
Calories: 218
Carbs: 10
Protein: 21
Fat: 10


Serve over gluten free or veggie pasta. For an even lower calorie option, serve these tasty meatballs over baked spaghetti squash with marinara and low fat parmesan cheese. Share it with your friends and family and toast to guilt free comfort food!

love,
Allie

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