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Asian Main Dishes Recipes Side Dishes

Ginger Chicken and Broccoli Stir Fry with Low Carb Rice

chicken and broccoli

Ginger Chicken and Broccoli Stir Fry with Low Carb Rice

Serves 3-4

Ingredients

  • 1 pound chicken cutlets or chicken breast
  • 2-3 cups broccoli florets (or any stir-fry vegetable)
  • 1 package Miracle Rice
  • White sesame seeds
  • 1/4 cup scallions

For Marinade

  • 4 tbsp. low sodium soy sauce
  • 4 tbsp. rice vinegar
  • 1 tbsp. Pyure Organic Honey Alternative or any low carb honey
  • 1 tbsp. Manitoba Milling Smooth Milled Flaxseed
  • 1 tsp. sesame oil
  • 3 garlic cloves, minced
  • 1/2 tsp. fresh ginger, minced
  • Salt and pepper

Directions

  1. Rinse package of Miracle Rice in colander with water. Add to large skillet over high heat. Dry fry until moisture is removed from the rice. Set aside.
  2. Whisk together all marinade ingredients in a bowl. Set aside.
  3. Pre-heat large skillet over medium-high heat and generously spray with olive oil spray.
  4. Slice chicken into 1-2 inch pieces. Add chicken to skillet and season with salt and pepper. Cook chicken thoroughly, until center is no longer pink. Once cooked, set aside on plate.
  5. Spray large skillet with olive oil spray over medium-high heat and stir fry broccoli florets until cooked.
  6. Reduce heat to medium-low, and add in marinade. Stir fry the broccoli, until sauce thickens. Add in chicken and stir fry for additional minute.
  7. Top with sesame seeds and scallions. Serve immediately with low carb rice.

Breakfast/Brunch Desserts Recipes

Black Bottom Cupcakes

black bottom cupcake

Black Bottom Cupcakes

Yields 12 Cupcakes

Ingredients

For cupcakes

  • 6 scoops F-Factor 20/20 Chocolate Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tbsp. baking powder
  • 2 eggs, beaten
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract

For cream cheese filling

  • 4 oz. Melanie’s Medleys Plain Cream Cheese or any plain cream cheese
  • 1 egg, beaten
  • 1/4 cup Lily’s Chocolate Chips 
  • 1/2 tsp vanilla extract
  • 1/4 tsp. Pyure liquid stevia extract

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12- count muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, cocoa powder, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each muffin mold.
  6. In small bowl, add cream cheese filling ingredients and mix until smooth. Evenly distribute cream cheese filling on top of batter. With a knife or toothpick, swirl together batter and cream cheese filling.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Melanie’s Medley’s provided free samples of their cream cheese to develop this recipe. Save $15 off your order using code BROOKEZ18.

Breakfast/Brunch Desserts Recipes

Peanut Butter and Raspberry Chia Jam Muffins

peanut butter raspberry chia jam muffins

Peanut Butter and Raspberry Chia Jam Muffins

Yields 12 Muffins

Ingredients

For Muffins

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 2 tbsp. powdered peanut butter
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract

For Peanut Butter

  • 1/2 cup powdered peanut butter
  • 4 tbsp. water

For Raspberry Chia Jam (follow directions here and cut recipe in half)

  • 1 cup raspberries, chopped
  • 1 tbsp. chia seeds
  • 1/2 tbsp. fiber syrup
  • 1/2 tbsp. lemon juice

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, powdered peanut butter, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Mix powdered peanut butter and water in small bowl to make peanut butter.
  6. Evenly distribute batter into each muffin tin. Top each muffin with 1 tsp. peanut butter and 1 tsp. raspberry chia jam.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Desserts Recipes

Triple Chocolate Brownies

triple chocolate brownies

Triple Chocolate Brownies

Yields 12 Brownies

Ingredients

  • 6 scoops F-Factor 20/20 Chocolate Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • 1/4 cup Lily’s Chocolate Chips in mix and 1/8 cup for topping

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12- count mold brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, cocoa powder, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 1/4 cup chocolate chips into batter.
  5. Evenly distribute batter into each brownie mold. Top each muffin with remaining chocolate chips.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Appetizers Blog Desserts Main Dishes Nutrition Recipes Side Dishes

11 Healthy Super Bowl Recipes That Are Guaranteed Crowd-Pleasers

onion dip

With the big game just days away, it’s never too early to start thinking about what food to serve at or bring to a Super Bowl party! From appetizers to desserts, I’ve rounded up a few of my favorite healthy dishes that are guaranteed to be crowd-pleasers!

These are 11 Healthy Super Bowl Recipes that are not only good for you but taste delicious, too!

GG Crusted Spinach and Artichoke Dip

spinach and artichoke dip

Caramelized Onion Dip with Parmesan Zucchini Chips

onion dip with zucchini chips

Thai Lettuce Wraps

thai lettuce wraps

BBQ Tofu Cauliflower Pizza

bbq tofu cauliflower pizza

Baked GG Mozzarella Sticks

mozzarella sticks

Cauliflower Crust Manicotti

cauliflower crust manicotti

Baked Cavatappi with Ricotta

baked cavatappi

Grilled Zucchini Lasagna with Vodka Sauce

zucchini lasagna

Two-Ingredient Granola Cookies

granola cookies

Strawberry Cheesecake Granola Bars

strawberry cheesecake bars

Dark Chocolate Peanut Butter Fiber Truffles

dark chocolate peanut butter truffles
Breakfast/Brunch Desserts Recipes

Lemon Blueberry Muffins

blueberry muffins

Lemon Blueberry Muffins

Yields 12 Muffins

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1 cup blueberries (3/4 cup blueberries in batter and 1/4 cup as topping)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, vanilla extract, lemon zest, and lemon juice. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 3/4 cup blueberries into batter.
  5. Evenly distribute batter into each muffin tin. Top each muffin with remaining blueberries (3-4 blueberries on each muffin).
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Appetizers Main Dishes Recipes Soups

Roasted Cauliflower Soup

cauliflower soup

Roasted Cauliflower Soup

Serves 8

Ingredients

  • 2 medium heads cauliflower, cut into small florets
  • 6 cups vegetable broth
  • 1 large yellow onion, diced
  • 1 head garlic
  • 2 tsp. olive oil, divided
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Avocado oil spray

Optional toppings

  • Roasted chickpeas
  • Sliced green onions

Directions

  1. Preheat oven to 425 degrees. Line baking sheet and evenly spread with cauliflower florets. Spray florets with avocado oil spray. Slice off top of garlic head and drizzle with 1 tsp. olive oil. Wrap in foil and place on baking sheet. Roast in oven for 30 minutes, turning cauliflower halfway through cooking.
  2. Meanwhile, add 1 tsp. olive oil over medium-heat heat in cast-iron dutch oven or medium-large stock pot. Add diced onions and sauté for about 10 minutes, until onion starts to become translucent. Add vegetable broth, salt, pepper, and thyme. Bring to a boil and then simmer on low for 5 minutes.
  3. Add cauliflower and garlic into broth and bring back to a boil. Let simmer on low for additional 5 minutes until cauliflower begins to fall apart.
  4. Add soup into a blender in batches and puree until smooth.
  5. Serve soup immediately, topping with roasted chickpeas and sliced green onions, or your favorite toppings.
Breakfast/Brunch Recipes

Blueberry Ricotta Pancakes

blueberry pancakes

Blueberry Ricotta Pancakes

Yields 4 Silver Dollar Pancakes

Ingredients

  • 2 scoops F-Factor 20/20 Vanilla Powder
  • 2 tbsp. milled flaxseed
  • 1/2 tsp. baking powder
  • 2 egg whites
  • 2 tbsp. milk
  • 1 heaping tbsp. part-skim ricotta cheese
  • 1/2 cup blueberries

Directions

  1. Preheat pancake maker or griddle over medium heat. Spray with nonstick spray.
  2. In medium bowl, add F-Factor powder, milled flaxseed and baking powder. Mix together. Add in egg whites, milk, and ricotta cheese. Mix together batter until smooth. Add additional milk if necessary. Fold in blueberries into batter.
  3. Pour batter into each pancake mold, distributing evenly. Cook until batter begins to bubble and flip using small spatula to cook other side.
  4. Serve pancakes immediately, drizzling with your favorite syrup.

Desserts Recipes

Dark Chocolate Peanut Butter Fiber Truffles

chocolate peanut butter truffle

peanut butter truffles

nugo fiber dlish

Dark Chocolate Peanut Butter Fiber Truffles

Yields 20 Truffles

Ingredients

  • 10 NuGo Fiber d’Lish Peanut Chocolate Chip Bars
  • 1/2 cup vegan dark chocolate chips
  • 2 tbsp. powdered peanut butter

Directions

  1. Remove wrapper from each NuGo Fiber d’Lish Peanut Chocolate Chip Bar and break each bar in half. Roll each half of the bar and form into 1-inch balls. Place each ball on a parchment paper lined baking sheet (20 balls total).
  2. Melt dark chocolate chips in a double-boiler over the stove-top. Let cool for 2-3 minutes.
  3. Mix 2 tbsp. powdered peanut butter with 2 tbsp. water in small bowl. Set aside.
  4. Dip each ball in the melted chocolate, coating all sides, and shaking off excess chocolate.
  5. Place each truffle on lined baking sheet. Drizzle each truffle with peanut butter.
  6. Refrigerate truffles for at least one hour, or overnight. Store in refrigerator until enjoying.

 

 

Disclaimer: I received compensation from NuGo Nutrition for developing this recipe. Use coupon code BROOKE for 15% off Fiber d’Lish at nugofiber.com through 1/31/2019.

Main Dishes Recipes Side Dishes

Maple Butternut Squash and Cauliflower Casserole

casserole

cauliflower

Maple Butternut Squash and Cauliflower Casserole

Serves 8

Ingredients

For Casserole Filling

  • 1 1/2 cups butternut squash, cut into 2-inch cubes, sprayed with avocado oil spray, and seasoned with salt and pepper to taste
  • 1 medium head cauliflower, cut into florets
  • 1/2 tub Melanie’s Medleys Pumpkin Pie Cream Cheese (3.5 oz.)
  • 1/4 cup milk
  • 2 tbsp. Pyure Organic Maple Flavored Syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt

For Topping

  • 1/2 cup Julian Bakery Vanilla Cinnamon Cluster ProGranola
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 400 degrees. Line baking sheet with baking mat. Evenly spread with cubes of butternut squash. Roast in oven for 30 minutes, turning once.
  2. Meanwhile, place cauliflower florets into large bowl with 3 tbsp. of water. Cover with plate. Steam in microwave for 4 minutes, until cauliflower is soft.
  3. In food processor, add cauliflower, roasted butternut squash, Melanie’s Medleys Pumpkin Pie Cream Cheese, milk, maple syrup, vanilla extract, cinnamon, and salt. Blend until smooth.
  4. Reduce heat in oven to 350 degrees. Grease 8×8 baking dish.
  5. Add casserole filling to baking dish. Top with granola and chopped pecans. Bake for 30 mins. Let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order.