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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.
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.

Breakfast/Brunch Desserts Recipes

Mini Pumpkin Spice Loaves with Chocolate Chunks

pumpkin spice bread

mini pumpkin spice bread

Mini Pumpkin Spice Loaves with Chocolate Chunks

Yields 12 mini loaves

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup Manitoba Milling Co. milled flaxseed
  • 1/2 tbsp. baking powder
  • 1 tsp. pumpkin spice
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/2 cup canned pumpkin
  • 1/4 cup Manitoba Milling Co. Flax Milk or any milk
  • 2 tbsp. FiberYum syrup  or any fiber syrup
  • 2 tsp. vanilla extract
  • Lily’s chocolate bar (2 small pieces per muffins)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, cinnamon, and pumpkin spice.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, canned pumpkin, flax milk, FiberYum syrup, 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 brownie tin.
  6. Bake for 15 minutes. Top each muffin with 2 pieces of chocolate. Bake additional 10 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Desserts Recipes

Apple Cinnamon Bread Mini Loaves

Apple Cinnamon Mini Bread Loaves

Apple Cinnamon Bread Mini Loaves

Yields 12 mini loaves

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup Manitoba Milling Co. milled flaxseed
  • 1/2 tbsp. baking powder
  • 1 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/3 cup unsweetened applesauce
  • 1/4 cup Manitoba Milling Co. Flax Milk or any milk
  • 2 tbsp. FiberYum syrup  or any fiber syrup
  • 2 tsp. vanilla extract
  • 1 large Granny Smith Apple cut into 1/4- inch chopped pieces (1 cup chopped)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, flax milk, FiberYum syrup, 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 chopped apple pieces into batter.
  5. Evenly distribute batter into each brownie tin.
  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.

Disclosure: Manitoba Milling Co. provided me with a free sample of their flax milk to develop this recipe.

Breakfast/Brunch Desserts Recipes

Gluten Free Chocolate Chip Muffins

high fiber muffins

ffactor muffins

Gluten Free Chocolate Chip 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
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk
  • 2 tbsp. FiberYum syrup
  • 2 tsp. vanilla extract
  • 1/3 cup chocolate chips

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, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, FiberYum syrup, 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 chocolate chips into batter.
  5. Evenly distribute batter into each muffin tin.
  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.
Desserts Recipes

Strawberry Cheesecake Popsicles

strawberry cheesecake popsicle

strawberry cheesecake popsicle

Strawberry Cheesecake Popsicles

Yields 6 popsicles

Ingredients

  • 1/2 tub Melanie’s Medleys Strawberry Cream Cheese
  • 1 cup 0% non-fat siggi’s yogurt
  • 1 cup chopped strawberries
  • 1/4 cup Julian Bakery ProGranola Vanilla Cinnamon Clusters or your favorite granola, crumbled into small pieces

Directions

  1. Place cream cheese and yogurt into food processor. Blend until thoroughly combined.
  2. Place chopped strawberries into food processor. Blend until mixture is smooth.
  3. Pour cheesecake mixture into Zoku Mod Pop Molds,  leaving one extra inch in each pop mold. Add granola crumcles into each pop mold. Place pop sticks and drip guard into each pop mold.
  4. Freeze popsicles overnight. Once frozen, remove each popsicle and individual mold from the base. Run the mold under warm water for a few seconds. Once loose, remove popsicle from mold and serve.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount.