Browsing Tag

fiber

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.

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.
Breakfast/Brunch Desserts Recipes

Chocolate Cheesecake Granola Bars

granola bar

granola bar

Chocolate Cheesecake Granola Bars

Yields 12 bars

Ingredients

For crust

  • 3 cups Julian Bakery ProGranola Vanilla Cinnamon Clusters
  • 1/4 cup Fiber Syrup

For filling

  • 1 cup 0% non-fat siggi’s yogurt
  • 4 oz. Melanie’s Medleys Plain Cream Cheese 
  • 1/4 cup Chocolate Choc Zero Honest Syrup 
  • 1 egg, beaten
  • 1 tsp. vanilla extract 
  • 2 tbsp. Lily’s Chocolate Chips 

Directions

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, Choc Zero, egg, and vanilla extract. Mix ingredients well until completely smooth. Fold in chocolate chips.
  5. Spread yogurt mixture evenly on top of granola.
  6. Crumble remaining granola mixture evenly over yogurt mixture.
  7. Bake in oven for 35 minutes.
  8. Let cool for 10 minutes before serving. Cut into 12 squares.
  9. Store bars in sealed container in refrigerator.

 

 

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.

Appetizers Asian Main Dishes Recipes Side Dishes

Korean Meatballs with Zucchini Noodles

korean meatballs zucchini noodles

korean meatballs zucchini noodles

Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?

  • Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
  • All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
  • Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
  • The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
  • Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
  • You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.

Korean Meatballs with Zucchini Noodles

Serves 4-6

Ingredients

For Meatballs

  • 1 pound extra-lean grass-fed ground beef
  • 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1 egg, beaten
  • 1/4 cup green onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 tbsp. fresh ginger, minced
  • 1 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1/4 tsp. red chili powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper

For Sauce

  • 1/3 cup low-sodium soy sauce 
  • 1/4 cup Sukrin Fiber Syrup Gold
  • 2 garlic cloves, minced
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1 tsp. sesame oil
  • 1/4 tsp. chili powder
  • 1 tbsp. water
  • 1 tsp. guar gum 

Toppings

  • 1 green onion, thinly sliced
  • White sesame seeds 

Zucchini Noodles

  • Spiralizer
  • 4 zucchinis

Directions

For Meatballs

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add all meatball ingredients into a large bowl. Mix all ingredients together.
  4. Form into 1-inch meatballs (yields approximately 24 meatballs).
  5. Place meatballs on baking sheet. Bake in oven for 25 minutes.
  6. Remove from oven and set aside.

For Sauce

  1. Add all ingredients except water and guar gum into a sauce pan.
  2. Cook on medium-high heat and bring to a boil.
  3. In bowl, mix water and guar gum. Add mixture into sauce.
  4. Reduce heat and let cook for 5 minutes.
  5. Brush meatballs with sauce.
  6. Top meatballs with green onion and white sesame seeds.

For Zucchini Noodles

  1. Wash zucchinis and cut off ends of each zucchini.
  2. Spiralize zucchinis using a spiralizer.
  3. Heat zucchini noodles in a large skillet over medium-high heat.
  4. Cook until warm.
  5. Place meatballs over zucchini noodles.

 

Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!