Way back in 2011, I made this blog as a way to share my love of cooking with the world, but underneath, it really was a way to cope with my mom’s cancer diagnosis. I never mentioned this on this blog but I am ready to share it now – after a long and profoundly brave fight, my mom passed away. She was surrounded by loves ones, some of the many people she touched and inspired during her remarkable life, although it was too short.

So many of you supported me during this time, and I am forever grateful. I was, and continue to be, so proud and touched by the community we’ve fostered here together. I set out to make Foodie a place where healthy and delicious recipes could be accessible to everyone, and it has been a tremendous honor to see the impact, however small it may be, that this site has made in the lives of some of my of readers.

In many ways, life has been good to me. I have many blessings to be happy and grateful for, and among them is the time I have spent here with you. 
Since my last post, I’ve actually tested many recipes knowing that I would share them here, so I am very happy to bring them to you now.

I have no idea who is reading this. Bless you if you are. Please know how grateful I am for you and how much your presence has touched and changed me. Foodie Fiasco has been such an important part of my growing up, and I am very happy to be back to share the recipes I’ve worked on for you.

I wanted to start with a personal favorite. This recipe combined two of my favorites – my single serving brownies and my single serving cheesecake. I’m all about instant gratification desserts, so I hope you enjoy.

I love you all and I am thrilled to be back. I brought brownies to say thank you for being you.

Nutritional Breakdown

Calories (using whole wheat flour for low calorie version)

3 tablespoons erythritol (0) + 1 tablespoon white whole wheat flour (25) + 1 tablespoon unsweetened cocoa powder (10) + 1 tablespoon unsweetened applesauce (6) + 1 egg white (25) + 1 tablespoon nonfat plain Greek yogurt (8) + 1 tablespoon light cream cheese (35) = 109 calories for the whole darn tray!!

Net Carbs (using almond flour for low carb version)

3 tablespoons erythritol (0g) + 1 tablespoon almond flour (0g) + 1 tablespoon unsweetened cocoa powder (1g) + 1 tablespoon unsweetened applesauce (2g) + 1 egg white (0g) + 1 tablespoon nonfat plain Greek yogurt (1g) + 1 tablespoon light cream cheese (1g) = 5g net carbs for the whole darn tray!!

Protein

3 tablespoons erythritol (0g) + 1 tablespoon white whole wheat flour (1g) + 1 tablespoon unsweetened cocoa powder (1g) + 1 tablespoon unsweetened applesauce (0g) + 1 egg white (6g) + 1 tablespoon nonfat plain Greek yogurt (1g) + 1 tablespoon light cream cheese (2g) = 11g protein for the whole darn tray!!

Single Serving Cheesecake Brownies

 

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

 

Author: Kelly Morrison

Yield: 1 huge serving

Ingredients

• * 3 tablespoons sugar or erythritol
• * 1 tablespoon white whole wheat flour or almond flour
• * 1 tablespoon unsweetened cocoa powder
• * ¼ teaspoon baking powder
• * ⅛ teaspoon salt
• * 1 tablespoon unsweetened applesauce
• * 1 egg whites OR ½ tablespoon egg replacer mixed with 2 tablespoon water
• * ¼ teaspoon vanilla extract
• 1 tablespoon Greek yogurt
• 1 tablespoon light cream cheese
• ⅛ teaspoon lemon juice
• ½ packet stevia

Instructions

1. Preheat oven to 350°F. (Or not, if you want to use the microwave.)
2. Mix sugar or erythritol, flour, cocoa powder, baking powder, and salt in a small bowl. Add in applesauce, egg replacer mixture, vanilla, and almond milk (if using wheat flour) and stir until combined. Set aside.
3. In another small bowl, combine the Greek yogurt, cream cheese, and lemon juice and stir until smooth. Sweeten to taste. (I used half of a packet of NuNaturals brand stevia, but you can use whatever sweetener you like.)
4. Spread the batter into your greased baking dish of choice. Spoon cream cheese mixture onto the batter by teaspoonfuls and cut through the mixture with a knife to make a swirl design. Don’t fret over the aesthetic of your swirls, they don’t need to look perfect. It’ll be delicious either way!
5. Bake in the oven at 350°F for 18-25 minutes. Or microwave for about 1 minute and 30 seconds. Whichever method strikes your fancy. Let cool for a few minutes and devour.

Nutrition Information

Serving size: the whole tray! Calories: 109 Net Carbs: 5g Protein: 11g

3.5.3226

Brownie-palooza:

The Original Single Serving Brownies

Cookie Dough Stuffed Brownie Truffles

Healthy Nutella Brownies

Flourless Almond Butter Brownies

Healthy S’mores Brownies

I leave for college in about two weeks (!?!), so I’m currently in the throes of the epic moving process. Such a major life change is a lot of food for thought, but today I’m going to focus on the food. Look at me, talking food on my food blog. I’m really a beacon of innovation.

Enter a typical college setting. I can see it now. There may or may not be some important exam tomorrow and it’s later than I want to admit. I’m about to use my calculus textbook as a pillow because it’s been three hours and I don’t understand polar graphing any more than I did when I started.

So do you know what time it is? It’s muffin time. Something I can make in my microwave when my brain is thoroughly fried. Plus it’s nutritious and damn delicious, if I do say so myself.

It’s only 170 calories for the whole massive thing plus it has 29 grams of protein!! This is the encouragement I needed. I don’t know multivariable but I do know joy.

In a greased mug that is much bigger than you think you need. It rises WAY up while cooking because it’s excited to exist (we’re all excited this exists), but then it comes down again to form a lovely muffin for your eating pleasure.

Just give it room to grow because you want this muffin to end up in your mouth and not the sides of your microwave. You have been warned.

I’ve lived in the same house my entire life so this whole moving thing is new to me.

I’m going through my closet and I’m baffled by some of the stuff I apparently own. I pull out some poor abandoned thing and I’m like what is this? Why do I have it? I feel like this isn’t something I would buy. I don’t usually have penguin prints on my clothes. But will I need it maybe? Should I bring it?

Then again I’ve affectively blocked out all of my pre-2014 fashion related choices so honestly anything is possible and I guess these penguins are fair game.

Penguins and Pennsylvania start with the same letter so maybe that’s showing state pride? Um, sports? I know things about sports. I cheer when the people sitting next to me are cheering and all is well.

That means I’m either actually pulling this off or my poorly concealed utter confusion is charming. I guess we’ll find out soon enough. In the meantime, I’ll probably keep the sweater. You never know.

I look around my room and ponder what to bring. What about this lamp? I’ll definitely need a lamp. Do they have lamps in Pennsylvania? Probably? I feel like they’re a pretty universal thing. But what if I get busy (ehem, when I get busy) and forget to buy one? Then I’ll be more in the dark about math than I already am? I don’t think that’s a good idea.

But how do I get it there? Should I wrap it in bubble wrap? I do love bubble wrap. But I’ll probably pop at all myself before I get there to distract myself from the enormity of this life change.

*pop*

What enormity?

*pop*

Exactly.

*pop*

Lamp it is.

I also hear it rains there, so that’ll be an experience.

I’ve seen rain on TV and people tend to be holding these protective contraptions that the locals call “umbrellas”, so I probably need one of those. I think it also gets dark so good thing I’m bringing that lamp. Also I bought a coat. A COAT. Things are getting real.

Nutritional Breakdown

Calories

1 scoop protein powder (100) + 2 tablespoons erythritol (0) + 1 tablespoon coconut flour (20) + 1/4 cup applesauce (25) + 1 egg white (25) + 1 square sugar free dark chocolate (33) = 170 calories for the whole darn thing

Net Carbs

1 scoop protein powder (3g) + 2 tablespoons erythritol (0g) + 1 tablespoon coconut flour (2g) + 1/4 cup applesauce (6g) + 1 egg white (0g) + 1 square sugar free dark chocolate (0g) = 11g net carbs for the whole darn thing

Protein

1 scoop protein powder (22g) + 2 tablespoons erythritol (0g) + 1 tablespoon coconut flour (1g) + 1/4 cup applesauce (0g) + 1 egg white (6g) + 1 square sugar free dark chocolate (0g) = 29g protein (!!) for the whole darn thing

Single Serving Protein Chocolate Chip Muffin

 

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Prep time

3 mins

Cook time

1 min

Total time

4 mins

 

Author: Kelly Morrison

Yield: 1 giant muffin

Ingredients

• 1 scoop vanilla protein powder*
• 2 tablespoons erythritol
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• pinch salt
• ¼ cup applesauce
• 1 egg whites (or 1 egg's worth of egg replacer)
• ½ teaspoon vanilla extract
• 1 square dark chocolate, chopped

Instructions

1. Grease a large microwave-safe mug and set aside. (I love coconut oil spray.)
2. In a medium-sized bowl, combine protein powder, erythritol, coconut flour, baking powder, cinnamon, and salt and mix until uniform.
3. Add the applesauce, egg whites, and vanilla extract and stir until completely combined. Stir in the chopped dark chocolate.
4. Add the batter to the prepared mug. Microwave on high for one minute and check to see if it’s done. Cooking times will vary a lot depending on the power of your microwave and the shape of the mug you used, but after you make this for the first time you’ll get a feel for how long it takes. When doing the toothpick test on this, I used to wait until the toothpick came out clean, but the muffin was usually overcooked by the time that happened. Now what I do is cut out a small piece with a knife and taste to see if it’s done. Because I never say no to taste testing. If your muffin needs more cooking after that minute, cook in 15 second intervals until it’s done. Devour.

Nutrition Information

Serving size: the whole darn thing Calories: 170 Net Carbs: 11g Protein: 29g

3.5.3226

Single Serving Lava Cake

Single Serving Cheesecake

Single Serving Cinnamon Roll

Single Serving Brownies

XL Chocolate Chip Cookie for One

We all have those moments, right? When you’re just reeaaalllyy not feeling the whole cooking thing, but it’s time for a meal. Not a why-don’t-I-just-make-a-cinnamon-bun-for-dinner-again kind of situation (worry not– I’ll still make it for dessert), but like an actual meal substantial enough to be indicative of my newfound adulthood. Maybe even featuring a vegetable. Or, in this case, a vegetable-esque fruit (tomatoes just can’t catch a break) that is still pretty much a vegetable. Maybe.

Folks, for a real (and dare I say classy?) dinner, this is about as easy as it gets. Almost embarrassingly so. I was considering not even sharing this because I thought you’d make fun of me for proposing something so simple that I could easily make it while basically asleep on my feet, as I am ever too often these days. But I figured, hey, for those days where taking it easy is really the thing to do, this might come in handy for you too.

There’s something very comforting about making a special pasta dish, holding the the bowl for an extra second before eating as I let it warm my hands, and knowing that it’s all for me. It’s a lovely moment, and I have to mention that it could be your reality in under 10 minutes. If you’re ever like me and want your dinner to be ready five minutes ago, I got your back.

As always, I designed this recipe so it could be made perfectly with traditional methods (with pots and pans over a stove) or simply in the microwave. Either way, you make the pasta, and while it’s boiling you cook the meatless meat (or just regular meat if you eat it!), add in your favorite pasta sauce and cook for a bit more. Add the sauce to the pasta and voilà! A special dinner just for you! I love self-love.

As for the meat part of the meat sauce, I use the beef-less crumbles from my beloved Trader Joe’s. I’ve also used their soyrizo in this and it was surprisingly amazing. But feel free to use pretty much any meat substitute you want. I feel like chopped tempeh would be amazing! Of course, you can also use regular ol’ meat if you’re not a vegetarian.

I also called upon Trader Joe’s when choosing a tomato sauce for this recipe. Their three cheese one is SPECTACULAR. But any pasta sauce that you like would be perfect here. If you are an avid DIYer, please feel free to make your own pasta sauce and enjoy your fresh homemade food, the satisfaction of being a kitchen star, and my undying respect.

I talk a lot about pasta options in my mac and cheese post, so I will refer you to that for any pasta-related inquiries. You are also more than welcome to make this spaghetti bolognese, and you can find even more spaghetti info in my crispy noodle post. Happy dinner time!

Nutritional Breakdown

Calories

2 ounces dry Great Low Carb Bread spaghetti (100) + 1/3 cup vegetarian ground “meat” (70) + 1/2 cup jarred pasta sauce (50) = 220 calories for the whole recipe!

Net Carbs

2 ounces dry Great Low Carb Bread spaghetti (7g) + 1/3 cup vegetarian ground “meat” (3g) + 1/2 cup jarred pasta sauce (6g) = 16g net carbs for the whole recipe!

Protein

2 ounces dry Great Low Carb Bread spaghetti (12g) + 1/3 cup vegetarian ground “meat” (11g) + 1/2 cup jarred pasta sauce (1g) = 24g protein for the whole recipe!

5.0 from 1 reviews

Three Ingredient Pasta Bolognese

 

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Cook time

10 mins

Total time

10 mins

 

Author: Kelly Morrison

Yield: 1 serving

Ingredients

• 1 cup dry rotini
• 1 cup water
• ⅓ cup vegetarian ground "meat"*
• ½ cup pasta sauce**

Instructions

1. If making this in the microwave, combine the dry rotini, water, and a pinch of salt in the biggest microwave-safe bowl you have. If you're not making this in the microwave (congrats on having access to an actual stove), then boil the pasta as directed on the box and skip directly to step 4.
2. Microwave on high power for 2 minutes, then stir. Keep an eye on it to see if the water bubbles the side of the bowl, then stir sooner if needed. If you need to stir it, use oven mitts or a kitchen towel so you don’t burn yourself!
3. Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water. Remove the bowl from the microwave (using oven mitts or a kitchen towel).
4. If making this in the stovetop, heat a small greased skillet over medium hight heat. Add in the meatless meat (or regular meat) and cook, stirring occasionally, until thoroughly warmed and starting to brown, about 4 minutes. If you're using real meat and are starting with raw ground beef, then obviously cook longer and make sure you cook it through. (No raw meat please! Be safe!) Stir in the sauce and cook for 2-3 more minutes until cooked through.
5. If making in the microwave, add the meatless meat to a microwave safe bowl and microwave, covered, for 1 minute. Stir. Microwave for another 30 seconds. Stir in pasta sauce. Microwave covered for 45 seconds. Stir and microwave for another 15 seconds. Add pasta and stir gently to combine. Devour.

Notes

*I use the beef-less crumbles from my beloved Trader Joe's. I've also used their soyrizo in this and it was surprisingly amazing. But feel free to use pretty much any meat substitute you want. I feel like chopped tempeh would be amazing! Of course, you can also use regular ol' meat if you're not a vegetarian.
**Jarred or homemade, make sure to use a high-quality sauce that you love, because it will determine the flavor of the sauce.

Nutrition Information

Serving size: the whole recipe! Calories: 220 Net Carbs: 16g Protein: 24g

3.5.3226

Single Serving Mac and Cheese

Single Serving Vegan Mac and Cheese

The Perfect Dinner Formula: Thirty Minute Crispy Noodles

There is no convincing involved when explaining the necessity of an on-demand cinnamon bun. There is no time a day that would not benefit from something so decadent/healthy/easy/all around fabulous.

It’s the morning and you’re craving a warm, fresh baked good right out of the oven. But it’s a big day so you need something substantial with a hit of protein. And, if you’re anything like me, you may not be the poster child of a morning person and don’t have the time for a breakfast making extravaganza without running later than you already are. But maybe that’s just me.

It’s a few hours after a light dinner (prime midnight snack time, as everyone knows) and you’re raiding every nook of your kitchen. Ice cream? You’re feeling indulgent, so maybe go all out and make brownies?

As someone who is not infrequently in this situation, I’ll let you in on what I’ve learned. A fresh cinnamon roll made specially for you? Always the answer.

Be it a decadent breakfast, an inexplicably nutritious dessert, or simply a spectacular snack, this cinnamon bun is about to be an excellent friend of yours.

I’m honored to introduce you.

First off, this thing is huge. It’s legit almost the size of my hand. Plus the whole thing is under 200 calories with only 3g of net carbs. And it packs 18g of protein!!

I know protein powder is not the ingredient of choice for some of you, but I would never want you to go cinnamon bun-less, so allow me to direct you to my beloved wheat version. I basically lived on that recipe before living la vida low carb, so it’s about time that I made a low carb protein version.

This cinnamon-studded beauty is crazy easy to make. All you do is stir together the dough ingredients, flatten it into a rectangle, sprinkle with cinnamon sugar, and roll it up.

Then bake! Or in my case, microwave! Whichever you prefer! Yay options!

What is the magical-looking glaze on top, you ask? The one I’m using to attempt action shots?

I’m glad you asked.

For a traditional version glaze, whisk together 1 tablespoon powdered sugar with a smidgen of almond milk (1/2 teaspoon or so). Or, for the protein version I used in these photos, 1 tablespoon protein powder plus 1 -2 teaspoons almond milk. Do whatever works for you! Because everyone needs this in their life.

Nutritional Breakdown

Calories

4 tablespoons of almond flour (140) + 3 tablespoons protein powder (50) + 1 tablespoon erythritol (0) + 1 tablespoon liquid egg whites (8) = 198 calories for the whole darn thing

Net Carbs

4 tablespoons of almond flour (1g) + 3 tablespoons protein powder (2g) + 1 tablespoon erythritol (0g) + 1 tablespoon liquid egg whites (0g) = 3g net carbs for the whole darn thing

Protein

4 tablespoons of almond flour (5g) + 3 tablespoons protein powder (11g) + 1 tablespoon erythritol (0g) + 1 tablespoon liquid egg whites (2g) = 18g protein for the whole darn thing

Single Serving Cinnabon

 

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Author: Kelly Morrison

Yield: 1 giant cinnamon bun

Ingredients

For cinnamon filling:

• ½ tablespoon erythritol or sugar
• ¼ teaspoon cinnamon

For dough:

• 4 tablespoons almond flour
• 3 tablespoons protein powder
• 1 tablespoon erythritol
• ⅛ teaspoon salt
• ¼ teaspoon baking powder
• ½ teaspoon lemon juice
• 1 tablespoon liquid egg whites

Instructions

1. To make the cinnamon filling: in a small bowl or mug, combine ½ tablespoon erythritol or sugar with the cinnamon and set aside.
2. Grease a microwave safe plate and set aside.
3. In a mug, combine the almond flour, protein powder, 1 tablespoon erythritol, salt, and baking powder. Add in the lemon juice and egg whites and stir until completely combined and all the dry ingredients are incorporated. Turn the dough out onto a lightly floured surface and knead 2-3 times, or until it comes together. Flatten the dough into a rectangle that is 2-3 inches wide and as thin as you can make it, about ¼ inch thickness. Sprinkle the cinnamon sugar over the dough, leaving a border around the edges. Carefully roll the dough up from the short side and place on the prepared plate. Microwave for a minute to a minute and a half, until risen and solid but not tough.
4. Optional glaze: combine 1 tablespoon powdered sugar with ¼-1/2 teaspoon almond milk and whisk until smooth. For a protein version, combine 1 tablespoon protein powder with 1-2 teaspoons almond milk and whisk until smooth. Drizzle over the cooked cinnamon bun. Glaze or not, it's still spectacular. Devour.

Nutrition Information

Serving size: the whole darn thing Calories: 198 Net Carbs: 3g Protein: 18g

3.5.3226

Whole Wheat Single Serving Cinnamon Roll

Healthy 30 Minute Whole Wheat Cinnamon Rolls

Healthy Easy Coconut Flour Cinnamon Rolls

It’s a shame we lost touch. You always brought such joy to otherwise dreadfully hot, sticky afternoons. I looked forward to summer all the more because I knew you would be part of it.

But fall would always roll back around and I’d lose you in the (figurative) flurry of pumpkin and (literal) flurry of snow. Although you left my stomach, you never left my heart. I’m a true poet.

You, my dear single serving ice cream, are a gem. The entire batch of you, which yields a full pint, is only 130 calories. Yes, AN ENTIRE PINT. FOR 130 CALORIES. Plus you’re entirely vegan. And believe me, you are soooo creeaammmyy.

You allow me to have freshly churned ice cream whenever I please without actually having to churn anything. Because sometimes I want homemade ice cream five minutes ago and ice cream makers cramp my style. I’m a busy girl on a budget, you know?

I’ve spent the past two weeks in a continuous heat stroke, so you are a refreshing angel sent from an air conditioned heaven. In a fit of sweaty desperation, your cooling embrace is a life-affirming oasis in the trenches of a global warmed city desert.

How I’ve missed you.

Also I topped you with a bunch of chocolate because that’s never the wrong answer.

I know what you’re going to ask. 130 calories?! What?!? How?!?! I got you.

To find the secret, look no further than my favorite trusty must-have-at-all-times ingredient– almondmilk from Silk.

I’ve actually made a couple versions of this recipe before (a protein riff and one in a DQ blizzard copycat), but I wanted to make a more traditional-tasting indulgence. And it worked. This stuff tastes really legit. Trust.

I amped up the cream factor by adding, well, cream. Who knew. You’re looking for a higher fat milk/milk substitute, and Silk’s creamers do the job quite nicely, especially if you’re looking for a dairy free option.

If you want an ultra low calorie version, you are welcome to sub out the cream(er) for another 1/4 cup of almondmilk, but be aware that this will taste a lot more like ice milk than ice cream. But that’s okay! Plus, if you do this, the recipe will be only 60 calories for the WHOLE THING. Again, an entire pint!

I calculated the calories using cream because that’s how I tested it, and I didn’t just want to reel you in with a low calorie count. Because friends don’t click bait friends.

As if you needed another selling point, the beauty of this recipe is that the flavor possibilities are ENDLESS. I want to try them all. Whip up some single serving cookie dough and make cookie dough ice cream. Throw in some mint extract and chocolate chips for mint chocolate chip. Strawberry ice cream? Blend in some strawberries! Vanessa, the lovely blogger I adapted this from, has a few flavor ideas so you can start there.

I’d love to hear what you dream up!

Nutritional Breakdown

Calories

1-3/4 cups Silk Unsweetened Vanilla Almondmilk (53) + 0 calorie sweetener (0) + 1/4 cup Silk Soy Creamer (80) = 133 calories for the whole darn thing (an entire pint of ice cream!)

Net Carbs

1-3/4 cups Silk Unsweetened Vanilla Almondmilk (2g) + 0 calorie sweetener (0g) + 1/4 cup Silk Soy Creamer (8g) = net carbs for the whole darn thing (an entire pint of ice cream!)

Protein

1-3/4 cups Silk Unsweetened Vanilla Almondmilk (2g) + 0 calorie sweetener (0g) + 1/4 cup Silk Soy Creamer (0g) = 2g protein for the whole darn thing (an entire pint of ice cream!)

5.0 from 1 reviews

Healthy Single Serving Ice Cream (No Ice Cream Maker Needed!)

 

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Author: Kelly Morrison

Ingredients

• 1-3/4 cups Silk Unsweetened Vanilla Almondmilk
• 1 teaspoon vanilla extract
• sweetener to taste (I used powdered stevia, equivalent to about 1 tablespoon of sugar)
• pinch sea salt
• ¼ cup Silk Soy Creamer

Instructions

1. In a glass measuring cup, whisk together the Almondmilk, vanilla extract, sweetener, and salt. Pour into an ice cube tray and stick it in the freezer until it is completely firmed up and frozen.
2. Once the almond milk mixture is frozen, blend in a high-powered blender or food processor until it’s almost at a powdered consistency. Make sure not to go nuts and totally overblend, or it will melt. Add in creamer and process on high until incorporated and nearly smooth. Finally, throw in any add-ins and process until smooth. Devour!

Nutrition Information

Serving size: the whole darn thing Calories: 130 Protein: 2g

3.5.3226

Protein Ice Cream

Homemade DQ Cookie Dough Blizzard

Low Calorie Chocolate Peanut Butter Milkshake

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Thank you for helping me keep the lights on around here!

Savory bread pudding just feels so fancy and innovative. It’s the stuff of primetime Food Network shows and those swanky restaurants with hefty price tags (like a $$$$ on Yelp kind of thing) that reserve a meal there for birthdays or other life events. Absolutely not something for a lazy morning when you want something easy yet incredibly nutritious, you’re cooking for one and the last thing you want to do is put on pants.

But that all changes today.

In terms of vegetables/add-ins, you can pretty much use whatever you want. Some epic combination of caramelized onions and roasted brussels sprouts? Perfect. Meat? Meatless meat? Do it. Any random vegetable you happen to have on hand? Awesome.

I believe bread pudding is the ideal canvas to create a deeply personal expression of your culinary soul. Or, at the very least, a deeply personal expression of the ingredients you forgot you bought and now need to use in something before they go bad. I am never not in this position and I got your back.

I take comfort in the belief that lists solve everything, even though I know this is thoroughly false. I strut into Trader Joe’s with my shopping list like I’m queen of the grocery world, but I know I must not test my resolve, for then I risk straying from the calculated beauty of my list.

I quickly scurry past the produce section with my eyes fixed on the ground because I know exactly what will happen— whatever unfortunate vegetable I spontaneously and impulsively select will inevitably be doomed to an unfruitful (ha) life and unjust death in the back of my refrigerator.

My intentions are excellent. I will buy fresh vegetables and cook them and eat them and definitely not forget about them because I am an adult and that is what adults do.

Other than my carefully planned Foodie recipe testing schedule (I do eat vegetables, I promise), if I buy produce without deciding ahead what I’m going to do with it, there is an estimated 103% chance that it will never be seen again… until I open up my crisper drawer (by accident) a week and a half later while looking for something I was actually planning to use. Whoops.

Let’s distract from the situation by putting cheese on top of this bread pudding. Ooh, it’s melty. What were we talking about?

Hi, I’m Kelly, and I’m a cheese addict. I definitely will not seek help or, frankly, make any effort to change, but maybe my cheese dependency is something I should at least acknowledge when reflecting on my food-related life choices.

But I have no regrets.

Nutritional Breakdown

Calories

1 egg white (25) + 2 slices Great Low Carb Bread (120) + 2 tablespoons almond milk (4) + 1/3 cup chopped onion (22) + 1 cup chopped broccoli (16) + 1 cup spinach (7) + 1/4 cup chopped carrots (13) = 207 calories for the whole darn thing

Net Carbs

1 egg white (0g) + 2 slices Great Low Carb Bread (2g) + 2 tablespoons almond milk (0g) + 1/3 cup chopped onion (5g) + 1 cup chopped broccoli (3g) + 1 cup spinach (0g) + 1/4 cup chopped carrots (2g) = 12g net carbs for the whole darn thing

Protein

1 egg white (6g) + 2 slices Great Low Carb Bread (14g) + 2 tablespoons almond milk (0g) + 1/3 cup chopped onion (0g) + 1 cup chopped broccoli (1g) + 1 cup spinach (1g) + 1/4 cup chopped carrots (0g) = 22g protein for the whole darn thing

Savory Breakfast Bread Pudding

 

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Author: Kelly Morrison

Yield: one HUGE serving

Ingredients

• 1 egg or egg white*
• 1-1/2 cups stale bread cubes** (if your bread isn't stale, toast it first)
• 3 tablespoons broth
• 2 tablespoons milk or cream of choice
• ⅓ cup chopped onion
• 1 cup finely chopped broccoli
• 1 cup finely chopped spinach
• ¼ cup finely chopped carrot
• salt + pepper
• 1 teaspoon balsamic vinegar
• ½ teaspoon soy sauce
• ½ teaspoon dijon mustard
• ¼ teaspoon garlic powder

Instructions

For oven version:

1. Preheat oven to 350°F. Grease a large mug with cooking spray and set aside.
2. Heat a greased skillet over medium high heat. Add the vegetables and cook, stirring occasionally, until the vegetables are starting to brown, about 5-7 minutes. Stir in the balsamic vinegar and soy sauce and cook until the vegetables are all browned and beautiful. Roasted vegetables are one of my very favorite things ever, so when sautéing vegetables in a skillet I am known to cook them into oblivion to get that roasted feel, but just cook them to your liking. The more you know.
3. Meanwhile, whisk together the egg or egg white, broth, milk or cream, dijon and garlic powder in a large bowl. Add bread cubes and gently stir to combine. Stir in cooked vegetables.
4. Transfer to the prepared mug. Top with cheese if you’re a cheese addict like me and actually can’t help yourself. Bake in the oven at 350°F for 25-30 minutes, until beautiful and golden brown on top. Devour.

For microwave version:***

1. Put the vegetables in a large microwave-safe bowl and microwave on high for two minutes. Stir in the balsamic and soy sauce. Continue to microwave in thirty second intervals until the vegetables are perfectly cooked— tender but not soggy. Microwaves vary a lot in power, so if your vegetables are already done after the two minutes, then don’t microwave anymore and proceed to the next step.
2. Meanwhile, add the egg or egg white, broth, milk or cream, dijon and garlic powder to a large bowl and whisk to combine. Add bread cubes and gently stir to combine. Stir in cooked vegetables.
3. Microwave for one minute and thirty seconds. Continue to microwave in thirty second intervals until the top is mostly firm. As I state in the notes, the microwave version is not ideal because it doesn’t produce the browned-around-the-edges texture that make bread pudding so lovely, but it get the job done so I wanted to leave it as an option. Devour.

Notes

General note: in terms of vegetables/add-ins, you can pretty much whatever you want. Some epic combination of combination of caramelized onions and roasted brussels sprouts? Perfect. Meat? Meatless meat? Do it. Any random vegetable you happen to have on hand? Awesome. Just bear in mind that you should be aiming for about 1 cup of add-ins (when cooked).
*I'd love to make a vegan version so I really want to say that this works with egg replacer, but I haven't personally tried it and therefore cannot vouch for the results. If you give it a go, I would love to hear how it turns out!
**You can use whatever kind of bread you want-- whole grain, gluten free, etc. I used the sourdough bread from Great Low Carb Bread Company for a low carb version.
***In the dorm spirit of this blog, I give you a microwave version. But proceed with caution. The microwave version is not ideal because it doesn’t produce the browned-around-the-edges texture that make bread pudding so lovely, but it gets the job done so I wanted to leave it as an option if you (like me in a couple months) do not have access to actual appliances.

Nutrition Information

Calories: 207 Net Carbs: 12g Protein: 22g

3.5.3226

Low Calorie Cheesy Broccoli Quiche

Perfect Whole Wheat Pancakes

Healthy French Toast

I was so enthralled by last week’s concept of single serving mac and cheese that I thought it would be nothing less than a profound injustice to deprive my vegan friends of something so fabulously earth shatteringly life changing for even another moment. Have I mentioned that mac and cheese is the best? Because it is.

With this crazy convenient/easy/healthy single serving version, now with a knock-your-socks-off amazing vegan spinoff, I will be able to cheesy goodness to anyone and everyone in every corner of the earth. Dream big.

To concoct this bowl of vegan goodness, I returned to my trusty secret sauce of pumpkin and nutritional yeast. Weird, I know, but that stuff is the faux cheesy bomb dot com. Trust.

This is the continuation of my full-scale musical of appreciation for Silk. I did want to write a musical, but I’m admittedly not much of a songwriter, so I decided to make this mac and cheese instead. Still music to my mouth.

Although I’m a huge fan of the vanilla version for tea and other sweet somethings, the original Unsweetened Almondmilk is where it’s at for all things savory.

Even though I have my moments where I slug back dairy like it’s the end of the world, too much dairy lets inflammation have a field day and my body does NOT thank me. I love Silk because it makes cutting down (or cutting out!) dairy remarkably painless, to the point where I drink it absolutely every day. And I’m hard to please, so kudos to you guys.

You know what you should do? Melt some vegan cheese on top. That stuff has come a long way and you should celebrate its progress by treatin’ yo self.

Nutritional Breakdown

Calories

1/2 cup low carb elbow macaroni (100) + 1/4 cup pumpkin puree (12) + 2 tablespoons nutritional yeast (23) = 135 calories for the whole recipe!!

Net Carbs

1/2 cup low carb elbow macaroni (7g) + 1/4 cup pumpkin puree (3g) + 2 tablespoons nutritional yeast (1g) = 11g net carbs calories for the whole recipe!!

Protein

1/2 cup low carb elbow macaroni (12g) + 1/4 cup pumpkin puree (1g) + 2 tablespoons nutritional yeast (4g) = 17g protein calories for the whole recipe!!

3.0 from 1 reviews

Single Serving Vegan Mac n Cheese

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

Author: Kelly Morrison

Yield: 1 large serving

Ingredients

• ½ cup elbow macaroni*
• ¾ cup water
• ¼ cup pumpkin puree
• 2 tablespoons nutritional yeast
• ½ teaspoon dijon mustard
• garlic powder, to taste
• salt and pepper, to taste
• Silk Unsweetened Almondmilk

Instructions

1. Combine the dry macaroni, water, and a pinch of salt in the biggest microwave-safe bowl you have.
2. Microwave on high power for 2 minutes, then stir. Keep an eye on it to see if the water bubbles the side of the bowl, then stir sooner if needed. If you need to stir it, use oven mitts or a kitchen towel so you don’t burn yourself!
3. Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
4. Remove the bowl from the microwave (using oven mitts or a kitchen towel). Stir in the milk and cheese.
5. In another large microwave safe bowl, add the pumpkin, nutritional yeast, dijon, garlic, salt, and pepper and stir until completely combined. Some people like garlic more than others, so start with ¼ teaspoon and go from there. Add in almond milk one tablespoon at a time until you have a creamy texture, about the consistency of cake batter but a bit thinner. I didn’t leave a measurement because pumpkin puree can vary in water content.
6. Microwave the sauce, covered, for one minute, and stir. Microwave covered for another 30 seconds. If the sauce isn’t completely heated through, microwave in 15 second intervals until it is.
7. Add the sauce to the cooked macaroni and stir gently to combine. Microwave uncovered for 20 seconds. Devour.

Notes

*You can use whatever kind of pasta you want: whole wheat, gluten free, low carb, whatever you want! I use the pasta from Great Low Carb Bread Company. It's fabulous considering how low carb it is.

Nutrition Information

Serving size: the whole darn thing Calories: 135 Net Carbs: 11g Protein: 17g

3.5.3226

Vegan Cheesy Cauliflower

Low Calorie Crustless Pumpkin Pie

Cheesy Avocado Creamed Spinach Bake

Protein Ice Cream

S’mores Brownies

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Thank you for helping me keep the lights on around here!

So I leave for college in the fall.

I get to live somewhere new and exciting, experience the novelty of seasons while watching in awe as white cold stuff falls from the sky, meet lots of wonderful people, study what I love, and live on ramen for the next four years (albeit some weird low carb/vegetarian version that I imagine myself concocting in some late night mad scientist starving student frenzy). But I have to contend with the untimely demise of my blog. Or so I thought.

As I embark on my college journey, dorm kitchen space, or lack thereof, will inevitably stick a fork in my recipe testing career (pun completely intended). Foodie Fiasco could theoretically live on without, you know, food. But that would just leave a fiasco, and I don’t know how successful that would ultimately be.

I could regale with you tales of pseudo woe as I chronicle the life of a recovering Californian stumbling around in sub 60 degree weather. I’m told it will actually become sub 20 degree weather, but I chuckle and say, based on no evidence or experience whatsoever, that it will not be a problem for me.

I’ll update you come November, and we’ll see who’s laughing then. It probably won’t be me.

Dorm cooking is hard. In addition to the laughable lack of space (i.e. no space), we’re also severely limited in what appliances we’re allowed to bring. No toaster ovens, no burners of any kind, and no slow cookers.

I can’t even bring a halogen lamp, which is just cruel. Who could ever live even a day without their halogen lamp?? (Just kidding I have no idea what that is, but I needed some comedic relief to distract how sad I am about not being able to bring everything and the literal kitchen sink with me.)

I understand the concern though. I do run a food website with the word fiasco in the title, so maybe giving me fire in a confined space is not the thing to do.

So there I was, mourning the death of Foodie Fiasco. It was the six year anniversary (!!) of my beautiful blog baby last week, which constitutes almost a third of my 19-year-old existence, so I decided to go on a nostalgia trip down recipe memory lane. I scrolled through my greatest hits to appreciate how much joy they’ve brought to me, and also the people who’ve made and enjoyed them.

And that’s when it hit me. I could feel a (dorm approved) lightbulb go off in my head.

Looking at my most successful recipes over the years, almost all of them are single serving, usually with microwave options.

Who has two thumbs, a food blog, and is allowed to have a microwave in her dorm? This gal!

So just like that, Foodie’s new direction was born. From now on, I will be publishing dorm-friendly, mostly single serving recipes, that use minimal equipment, are super easy to make, and perfect for anyone (not just college students!) who live in a small space. Or people who just don’t want to spend a ton of time cooking or deal with more leftovers than they know what to do with.

Guys, I am so excited. I love all the single-serving recipes I’ve tested and I know you will too. Plus you’d be very proud of me, because I have a ton of recipes already tested and ready for your viewing and eating pleasure. I got a little overexcited and have already tested enough recipes to last through December of this year. I hope you’re hungry!!

Anyway, I hope you enjoy all the food coming your way. Thank you again for being a part of my little corner of the internet. You make such a positive difference in my life, and I am so grateful to have you here.

Now let’s talk mac! My crispy noodles were the first love letter in my newfound affection for pasta, because it happens to be an incredibly versatile ingredient, not just in preparation, but in how many dietary preferences it suits.

You can use whatever kind of pasta you want here: whole wheat, gluten free, low carb, whatever your hungry heart desires! I use the elbow macaroni from Great Low Carb Bread Company (<- not an affiliate link, I just love their stuff!). It’s fabulous especially considering how low carb it is.

You have a lot of leeway when it comes to cheese. I opted for gruyere because I was feeling fancy, but cheddar is perfect for that classic mac n cheese taste. You can also use vegan cheese, but I have a vegan-friendly recipe mac n cheese recipe in the works… stay tuned.

In terms of cheese measurements, 1/4 cup shredded cheese is equal to an ounce. I gave you the option for 1 or 2 ounces depending on how much of a cheese fiend you are, plus you can save the calories/fat of a second ounce. Up to you!

You can use whatever milk you want. Obviously half and half will be creamier than milk, but is significantly higher in fat. You also may want a lighter sauce, so you can use a lower fat milk or even almond milk. Yay for options.

Here’s to many years and feels and meals to come!

Nutritional Breakdown

Calories

1/2 cup Great Low Carb Bread Company elbow macaroni (100) + 1 ounce light cheese (70) + 1/4 cup almond milk (8) = 178 calories for the whole recipe!!

Net Carbs

1/2 cup Great Low Carb Bread Company elbow macaroni (7g) + 1 ounce light cheese (1g) + 1/4 cup almond milk (0g) = 8g net carbs for the whole recipe!!

Protein

1/2 cup Great Low Carb Bread Company elbow macaroni (12g) + 1 ounce light cheese (8g) + 1/4 cup almond milk (0g) = 20g protein for the whole recipe!!

5.0 from 4 reviews

Single Serving Mac n Cheese

 

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Author: Kelly Morrison

Ingredients

• ½ cup elbow pasta*
• ¾ cup water
• salt
• 1-2 ounces shredded cheese**
• ¼ cup milk (almond, whole, skim, half + half, etc)

Instructions

1. Combine the dry macaroni, water, and a pinch of salt in the biggest microwave-safe bowl you have.
2. Microwave on high power for 2 minutes, then stir. Keep an eye on it to see if the water bubbles the side of the bowl, then stir sooner if needed. If you need to stir it, use oven mitts or a kitchen towel so you don’t burn yourself!
3. Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
4. Remove the bowl from the microwave (using oven mitts or a kitchen towel). Stir in the milk and cheese.
5. Microwave on high power for 30 seconds and stir. Continue microwaving in 30 second intervals, stirring between each interval, until the cheese has melted and forms a creamy sauce. This should take 1 to 1-1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese. Devour.

Notes

*You can use whatever kind of pasta you want: whole wheat, gluten free, low carb, whatever you want! I use the pasta from Great Low Carb Bread Company. It's fabulous considering how low carb it is.
**You have a lot of leeway when it comes to cheese. I opted for gruyere because I was feeling fancy, but cheddar is perfect for that classic mac n cheese taste. You can also use vegan cheese, but I have a vegan-friendly recipe mac n cheese recipe in the works... stay tuned. In terms of cheese measurements, ¼ cup shredded cheese is equal to an ounce. I gave you the option for 1 or 2 ounces depending on how much of a cheese fiend you are, plus you can save the calories/fat of a second second ounce. Up to you!
***You can use whatever milk you want. Obviously half and half will be creamier than milk, but is significantly higher in fat. You also may want a lighter sauce, so you can use a lower fat milk or even almond milk. Yay for options.

Nutrition Information

Serving size: the whole darn thing Calories: 178 Net Carbs: 8g Protein: 20g

3.5.3226

Easy Grain Free Pasta

30 Minute Crispy Noodles

Tofu Veggie Chow Mein

I have a picky eater in residence. I won’t mention any names, but she may or may not be my mother. I’m stealth like that.

The epic saga of finding the perfect dinner recipe has gone on for too long. Honestly I didn’t think I was asking for too much.

All I wanted was a dish, ONE dish, that is full of veggies and non-animal protein, ready in under 30 minutes (so we can all have a life outside of the kitchen), and impressive/scrumptious enough for guests and moms alike.

Finding this was harder than I thought. But after literally years of testing every dinner recipe my hungry heart could dream up, I have finally concocted the grand champion.

The ultimate test is dinner with Mom. The verdict?

I am proud to announce the newest member of the clean plate club.

The beauty of this recipe is how customizable it is. Make it your own by swapping in whatever ingredients you want based on preference, what you have on hand, dietary lifestyle, and honestly just whatever you’re in the mood for. I only used five ingredients to make the whole experience, from shopping to preparing to cooking to tasting, as simple and delightful as possible.

Behold my favorite kind of math:

The Perfect Dinner Formula

4 ounces pasta equivalent

1 tablespoon + 1 teaspoon extra virgin olive oil

about 1 pound of vegetables

1 tablespoon citrus juice

1/2 pound protein source

1 cup basil

Let’s break this down, shall we?

The subtle star of this recipe is the olive oil, because it makes all the difference when crisping up the noodles. Don’t worry, I didn’t go nuts with adding fat, but the healthy fats in olive oil are amazing for you and you get the perfect dose of them here.

Since we’re not using a ton of EVOO, it needs to be excellent quality. Everyone needs a good olive oil and I am no exception, so allow me to highly recommend Bertolli Organic Extra Virgin Olive Oil.

What I love about this brand is how high quality it is, especially for the price point.The flavor is lovely without being too strong or heavy. Life is too short to cook with anything but great EVOO, and Bertolli makes this accessible for any budget.

Let’s have the pasta conversation, because I know that’s where I’ll get the most questions.

Kelly, I thought we were low carb buddies. But pasta is carb central! Why would you betray me like this? What gives??

I would never betray you, low carb buddy! I used soybean pasta (this is the brand I get) to test this recipe, which is super high protein, low carb, relatively low in calories, and tastes just as good (if not better!) than regular pasta. But since soybean pasta is a pretty niche ingredient, you can use whatever spaghetti-shaped food your heart desires.

Spiralized carrots or zucchini? Spaghetti squash? Good ol’ noodles? So many pasta-bilities.

This recipe is worth putting up with my terrible jokes. Pinky swear.

The good news continues: you can use whatever vegetable(s) you’d like. I used radishes, but just use your roasting vegetable of choice or whatever you have on hand. I’m pan roasting the veggies (i.e. cooking them in a skillet in a bit of olive oil), which cuts down significantly on time while allowing them to get perfectly golden on all sides. Plus you don’t have to dirty a baking sheet. Hooray for fewer dishes to clean!

Having never roasted radishes before, I was very impressed with how buttery the texture and delicate the flavor became.

My goal when making this recipe is to use very high quality ingredients but only a few of them, as to not overcomplicate things and let the stars shine. In that spirit, I only used one vegetable, but feel free to use a combination of anything you’d like. You can pan roast as much or as little as you so desire, depending on how veggie heavy you want this dish.

I’m excited to play around with all the possible vegetable combos. Pan roasted brussels sprouts with caramelized onions? Sign me up!

As for the touch of zing, I used kumquat juice because I was feeling particularly fancy, but feel free to replace it with whatever juice tickles your citrus.

Make sure to stir in some basil. Because basil makes every dinner better.

As for the protein, just sub in your favorite meat/meatless meat. Jackfruit made me feel very cool and adventurous, but this is your dinner so you call the shots.

Nutritional Breakdown

Calories

4 ounces soybean pasta (328) + 1 tablespoons plus 1 teaspoon Bertolli Organic Extra Virgin Olive Oil (160) + 1 cup basil leaves (4) + 2 bunches radishes (33) + 1 tablespoon kumquat juice (8) + 1 (10 ounce) package jackfruit (40) / 3 = 191 calories per serving

Net Carbs

4 ounces soybean pasta (22g) + 1 tablespoons plus 1 teaspoon Bertolli Organic Extra Virgin Olive Oil (0g) + 1 cup basil leaves (0g) + 2 bunches radishes (5g) + 1 tablespoon kumquat juice (2g) + 1 (10 ounce) package jackfruit (5g) / 3 = 11g net carbs per serving

Protein

4 ounces soybean pasta (50g) + 1 tablespoons plus 1 teaspoon Bertolli Organic Extra Virgin Olive Oil (0g) + 1 cup basil leaves (1g) + 2 bunches radishes (2g) + 1 tablespoon kumquat juice (0g) + 1 (10 ounce) package jackfruit (5g) / 3 = 19g protein per serving

The Perfect Dinner Formula: 30 Minute Crispy Noodles

 

Save Print

Cook time

30 mins

Total time

30 mins

 

Author: Kelly Morrison

Yield: 3 servings

Ingredients

• 4 ounces spaghetti*
• 1 tablespoons plus 1 teaspoon Bertolli Organic Extra Virgin Olive Oil
• 2 bunches radishes, quartered**
• salt + pepper
• 1 tablespoon kumquat juice***
• 1 (10 ounce) package jackfruit****
• 1 cup basil leaves, finely chopped

Instructions

1. Prepare your pasta of choice as directed. Boil pasta, cook spaghetti squash, etc. If you're using a spiralized vegetable, then don't cook it yet and wait until we get to the crisping step.
2. Heat 1 teaspoon of EVOO in a large skillet over medium high heat. Add in radishes and cook, stirring occasionally, until golden and tender, which can take up to 20 minutes. Add salt and pepper.
3. Add in the prepared pasta. Add in the juice and remaining 1 tablespoon of olive oil and stir until completely combined. Continue cooking over medium high heat, stirring occasionally, until the noodles get crispy. This will depend on how crispy you want the noodles, but for me it took about 7 minutes. Just keep an eye on it.
4. In the meantime, prepare your protein of choice. I just heated a touch of olive oil in a skillet and sauteed the jackfruit to get a nice golden texture. This method works for all proteins I've worked with-- tofu, tempeh, seitan, etc. My jackfruit came pre-sauced, but feel free to add whatever seasonings you like, be it salt and pepper or a prepared sauce, etc.
5. Once the noodles are crispy, add in the chopped basil and cooked for about 30 seconds. Stir in your protein and devour.

Notes

<span></span>I go into a lot more detail on this in the post, but the long story short is the beauty of this recipe is how customizable it is. Here are some quick notes on the individual ingredients:
*I use soybean spaghetti, which is super high protein, low carb, relatively low in calories, and tastes just as good (if not better!) than regular pasta. But you can absolutely use whatever spaghetti-shaped food your heart desires. Spiralized carrots or zucchini! Spaghetti squash! Good ol' noodles! So many pasta-bilities.
**You can use whatever vegetable(s) your heart desires. For the sake of my assignment I used radishes, but just use your roasting vegetable of choice or whatever you have on hand. You can pan roast as much or as little as you like, depending on how veggie heave you want this dish.
***Again, in the spirit of my Chopped-style extravaganza I used kumquat juice, but feel free to replace it with whatever juice tickles your citrus.
****Just sub in your favorite meat/meatless meat. Jackfruit made me feel very cool and adventurous, but this is your protein so you call the shots.

Nutrition Information

Serving size: ⅓ recipe Calories: 191 Net Carbs: <span class="mceItemHidden" data-mce-bogus="1"><span></span>11g</span> Protein: <span class="mceItemHidden" data-mce-bogus="1"><span></span>19g</span>

3.5.3226

Chocolate Chip Olive Oil Cookies

Low Carb Popcorn Cauliflower

Healthy Cornbread

This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine. Thank you for helping me keep the lights on around here!

There have been so many recipe ideas I’ve wanted to health-ify over the years, and as much as I’d like to uphold the belief that of course I’ll make all of them, there has inevitably been a fair amount of picking and choosing. But that means I’m incredibly proud of the ones that make the cut.

When Averie posted about cowboy cookies (way back in the dark ages of 2015), I was enchanted by this deliciously classic recipe I had somehow never heard of and filed it in the back of my mind.

Recipe makeovers are kind of my bread and butter. Except I don’t eat bread and a lot of you don’t eat butter, but we make it awesome anyway. I actually have a running list of everything I want to and have already tackled, so if you’d like to make a request I’d love to see it!

In essence, cowboy cookies are very simple: a few basic superstar ingredients that come together to make an incredible cookie. There are a few variations but I based this recipe on the flavor profile of the New York Times’s version, which consists of chocolate chips, coconut, pecans, and oats.

Of course I took this as an opportunity to bust out my new favorite trick (subbing coconut for oats) and I soon became the proud baker of the best (low carb) cowboy cookies on the range.

These pictures are really purple. I know. I’m admittedly prone to brief spurts of a pseudo-artistic photo editing renaissance, so I kind of went nuts with making these matte.

But nuts can be excellent sometimes. They sure are in this recipe anyway.

Nutritional Breakdown

Calories

1/4 cup erythritol (0) + 1/2 teaspoon molasses (10) + 2 tablespoons applesauce (13) + 1 egg (70) + 2 cups almond flour (1120) + 1/4 cup pecans (188) + 1/3 cup reduced fat shredded coconut (83) + 3 squares sugar free chocolate (100) / 32 = 50 calories per cookie

Net Carbs

1/4 cup erythritol (0g) + 1/2 teaspoon molasses (3g) + 2 tablespoons applesauce (3g) + 1 egg (0g) + 2 cups almond flour (8g) + 1/4 cup pecans (1g) + 1/3 cup reduced fat shredded coconut (3g) + 3 squares sugar free chocolate (1g) / 32 = 1g net carbs per cookie

Protein

1/4 cup erythritol (0g) + 1/2 teaspoon molasses (0g) + 2 tablespoons applesauce (0g) + 1 egg (6g) + 2 cups almond flour (40g) + 1/4 cup pecans (3g) + 1/3 cup reduced fat shredded coconut (1g) + 3 squares sugar free chocolate (1g) / = 2g protein per cookie

Adapted from my Paleo White Chocolate Macadamia Nut Cookies and The New York Times

White Chocolate Macadamia Nut Cookies

 

Save Print

Author: Kelly Morrison

Ingredients

• ¼ cup erythritol
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon molasses
• 2 tablespoons mashed banana/applesauce/softened butter
• 2 teaspoons vanilla extract
• 1 egg (or egg replacer, such as Ener-g or a flax egg)
• 2 cups almond flour
• ¼ cup chopped pecans
• ⅓ cup shredded coconut
• 3 squares sugar free chocolate, chopped

Instructions

1. * Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
2. * Combine the erythritol, baking soda, salt, molasses, and butter, and mix until smooth.
3. * Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute, until completely uniform. (A stand mixer is great here if you have one.)
4. * Stir in the pecans, coconut, and chocolate.
5. * Scoop the dough one level tablespoon at a time onto the prepared baking sheet gently flatten the cookies to about ⅜-inch thick.
6. * Bake the cookies at 350ºF for 9 to 12 minutes, until golden brown.
7. * Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely. Devour.

#version#

Chocolate Chip Nutella Filled Cookies

Low Carb Peanut Butter Cookies

Chocolate Chip Olive Oil Cookies

Paleo White Chocolate Macadamia Nut Cookies

Cake Batter Cookies