Not Enough Cinnamon

Shiitake Mushroom Quinoa Burgers with Miso Aioli

Marie — Mon, 14 Jun 2021 07:00:00 +0000

These gluten-free Mushroom Quinoa Burgers with shiitake mushrooms are perfect for when you want a truly satisfying veggie burger! Serve them with my miso aioli for an umami-packed burger without any meat.

Mushroom Quinoa Burgers that are packed with flavor and won't fall apart!

Lately, I found myself enjoying meatless burgers like these gluten-free mushroom quinoa burgers so much more than their meaty counterparts.

Making a really good veggie burger is my favorite challenge in the kitchen! I mean, the possibilities of what you can put into a meatless burger patty are pretty much endless: healthy grains, legumes like lentils and chickpeas, fresh or dried herbs and spices, veggies like carrots and beets! Can this ever get boring?

Here's my current favorite veggie burger that I could eat all summer long! What wowed me about these mushroom quinoa burgers is the complex flavor profile. This can be achieved by combining naturally umami-rich plant-based ingredients to form a perfect patty that is crispy on the outside and moist, not crumbly, and won't fall apart either. As we use quinoa as a base these are also packed with some plant-based protein! LOVE.

For the burger patties, onions and shiitake mushrooms are sauteed and then mixed with egg, protein-rich quinoa, some ground oats, and flavor-boosting herbs for a gluten-free meatless burger that will knock your socks off. But we don't stop there. I promised you an umami bomb and an umami bomb you shall have!

Enter Miso Aioli!

Miso is always a great addition to make meatless dishes more savory and turns an otherwise plain aioli into an umami bomb. It just seemed like the perfect fit for the shiitake burgers. You see we have a bit of a Japanese theme going on here, which I LOVE and I know you will too. Now don't be intimidated. Our Miso Aioli is a simple cheater's version using storebought mayo! A four-ingredient affair that's made with simple pantry ingredients. If you add the optional chopped shallots it is like a Japanese tartar sauce and be warned - you'll want to put it on everything!

How to make Quinoa Mushroom Burgers

The perfect quinoa burger starts with properly cooked quinoa:

This recipe works best with day-old quinoa but will work with freshly cooked quinoa as well. If you don’t have cooked quinoa, start with that.

Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with 1 cup of water and a pinch of salt and bring to the boil. Cook for 12 to 15 minutes. Depending on the brand it might take up to 20 minutes or even longer to cook. I always check after 12 minutes to see if the quinoa is tender. Drain in a sieve and set aside to cool.

Prep the veggies.

Place the onion in the food processor and process until finely minced. Remove and set aside in a bowl. Add the mushroom and process until finely minced. Set aside too. If you don’t have a food processor, make sure to mince the onion and mushroom finely.

How to make quinoa burger patties:

Heat 1 teaspoon olive oil in a large frying pan over a medium low heat. Add the minced onion and cook until lightly golden. Remove in a large bowl. Increase the heat to medium high and add another teaspoon of olive oil.

Add the mushrooms and thyme and cook for 2 minutes. Add garlic and cook another 30 seconds. Add the soy sauce and cook for a further 2 minutes or until the liquid has evaporated. Place in the same bowl as the onions and leave to cool. Wipe the pan.

Make the patties. Add cooled quinoa and oat flour to the bowl. Mix until well distributed. Test and adjust seasonings with sea salt and pepper as necessary. Add the beaten egg and mix until well combined.

Form the mixture into patties (around 4 larges patties or 5 medium) and refrigerate for 45 minutes.

While the patties are chilling, make the miso aioli. Mix lemon juice, miso paste and maple syrup together until the miso is dissolved. Stir in mayo and season with salt and fresh pepper to taste. If you want, stir in some minced shallots (1 - 2 tsp).

Return the frying pan you used for the mushrooms to a medium-low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 8-10 minutes on each side until golden brown. If eating with burger buns, I recommend toasting the bread in the same skillet, for extra deliciousness!

Assemble your burgers: Spread some aioli on the toasted bun then add the quinoa patties, lettuce, tomato and garlic. Enjoy immediately.

Tips:

Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
Not a fan of aioli? You can serve this with my Sriracha Mayo or my Honey Mustard Sauce . If you don't have miso paste, make my simple garlic aioli
You can use breadcrumbs instead of oats.

Quinoa Mushroom Burger with Miso Aioli

These gluten-free Mushroom Quinoa Burgers with shiitake mushrooms are perfect for when you want a satisfying veggie burger! Serve them with my miso aioli for an umami-packed burger without any meat.

Course dinner, Main Course

Cuisine American

Keyword mushroom burger, quinoa burger

Prep Time 15 minutes

Cook Time 30 minutes

Resting 45 minutes

Servings

Calories 819kcal

Ingredients

For the patties

2 cups cooked quinoa - or ½ cup uncooked quinoa 75 g - this recipe works best with day-old quinoa
2 teaspoons olive oil + more for frying
½ onion roughly chopped
12 medium Shiitake mushroom caps roughly chopped (about 4 oz - 100 grams without stems)
2 small garlic cloves minced (or 1 large)
¼ tsp fresh thyme leaves roughly chopped
1 tbsp soy sauce gluten-free variety if needed
⅓ cup oat flour oats ground in your blender or food processor until fine
1 large egg beaten
salt and pepper to taste

For the miso aioli

1 tsp miso paste
1 tsp lemon juice
1 tsp maple syrup
⅔ cup mayo
salt freshly ground pepper
Optional: 1 tsp minced shallots

To serve:

4 burger buns
1 red onion sliced
2 to matoes sliced
4-6 lettuce leaves

Instructions

Prepare the quinoa

This recipe works best with day-old quinoa but will work with freshly cooked quinoa as well. If you don’t have cooked quinoa, start with that.
Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with 1 cup of water and a pinch of salt and bring to the boil.
Cook for 12 to 15 minutes. Depending on the brand it might take up to 20 minutes or even longer to cook. I always check after 12 minutes to see if the quinoa is tender. Drain in a sieve and set aside to cool.
Prep the veggies. Place the onion in the food processor and process until finely minced. Remove and set aside in a bowl. Add the mushroom and process until finely minced. Set aside too. If you don’t have a food processor, make sure to mince the onion and mushrooms finely.
Heat 1 teaspoon olive oil in a large frying pan over a medium low heat. Add the minced onion and cook until lightly golden. Remove in a large bowl. Increase the heat to medium high and add another teaspoon of olive oil. Add the mushrooms and thyme and cook for 2 minutes.
Add garlic and cook another 30 seconds.Add the soy sauce and cook for a further 2 minutes or until the liquid has evaporated. Place in the same bowl as the onions and leave to cool. Wipe the pan.Make the patties. Add cooled quinoa and oat flour to the bowl. Mix until well distributed. Test and adjust seasonings with sea salt and pepper as necessary. Add the beaten egg and mix until well combined.
Form the mixture into patties (around 4 larges patties or 5 medium) and refrigerate for 45 minutes.
While the patties are chilling, make the miso aioli (recipe below).Return the frying pan you used for the mushrooms to a medium low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 8-10 minutes on each side until golden brown. If eating with burger buns, I recommend toasting the bread in the same skillet, for extra deliciousness!

Make the miso aioli

Mix lemon juice, miso paste and maple syrup together until the miso is dissolved.Stir in mayo and season with salt and fresh pepper to taste. If you want, stir in some minced shallots (1 - 2 tsp).
Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

Assemble

Spread some aioli on the toasted bun then add the quinoa patties, lettuce, tomato and garlic. Enjoy immediately.

Nutrition

If you tried these Mushroom Quinoa Burgers, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE HEALTHY MUSHROOM FORWARD RECIPES YOU WILL LOVE:

Healthier Banana Foster

Marie — Wed, 09 Jun 2021 07:00:07 +0000

For a show-stopping date night dessert make my 10-minute Healthier refined sugar-free Bananas Foster recipe made with butter, coconut (or brown) sugar, bananas, and rum! Serve this New Orleans-inspired banana flambe with vanilla ice cream or coconut cream.

Bananas Foster in all its glory! YES, I'll show you how to make the famous saucy, caramelly sweet, and boozy banana dessert at home! All made without refined sugar and hence a bit healthier than the classic banana foster recipe. A completely healthy banana foster is pretty hard to achieve as you'd have to replace pretty much every single ingredient and then it would just not be a banana foster anymore. And that would be sad.

Since it was invented in New Orleans, this boozy, buttery concoction of caramelized bananas flambeed in rum sauce has become a diner classic and I have ordered it many times! The perfect date night dessert for sharing. For my homemade version, I cut down on the sugar and swap brown sugar for its healthier alternative coconut sugar. Still not a healthy banana foster but definitely a step up from than the original.

Classic Banana Foster is flambéed to create that perfect caramelized flavor and that little charr on the banana! And yes, at most restaurants this is done tableside for that wow effect! Such a showstopper but actually deceptively easy to recreate at home.

The traditional version uses banana liqueur but I use rum because I don't want to buy a bottle of banana liqueur for the small amount required in this recipe. And I don't know about you, but I know I won't drink it. I find rum or whisky work amazing for this banana foster recipe because it cuts the sweetness, but as I said, feel free to add some banana liqueur along with the rum as the original recipe does.

And yes, this was the first time I've ever flambéed anything, so for anyone else being on the fence about whether it's necessary and whether you should try it: yes! It's super easy, and does not, as I'd feared, set my kitchen on fire. You won't get that scary tower of fire, you might have seen on TV. Instead, you get nice, quiet blue flames in the pan that go out as soon you put the lid on. I recommend you light it with one of those long candle lighters.

Be sure to have a lid at the ready to extinguish the flame in case things get out of hand.

How to make this healthier Banana Foster recipe:

Peel the bananas, then cut them in half crosswise and lengthwise.

In a medium skillet add butter along with the coconut sugar, salt vanilla and cinnamon. For the coconut sugar to melt nicely, we need to add it to a cold pan. Put on medium heat and let melt gently, then cook about 2 minutes until bubbly and thickened. Don’t worry if it looks plasticky and does not come together right away. It will once the bananas go in and the rum will bring it together.

Place the banana quarters in the pan, rounded side down.

Cook until the bananas begin to soften, 2 to 3 minutes. Turn the bananas onto their flat sides.

Now for the fun part! Very carefully, add the rum, making sure not to drip any on the stove or the sides of the pan. Stand back from the pan and use a stick lighter to ignite the alcohol. Use extreme caution to stay away from the flame!

Allow the alcohol to burn off, then continue cooking, stirring and flipping the bananas until the sauce is thickened and the bananas are tender. This takes about 3 minutes.

To serve, place the bananas in a dish and top with a big scoop vanilla ice cream. Pour over the remaining sauce and serve warm.

What can you substitute for rum in Bananas Foster?

Bourbon
banana liqueur
dark Cachaca (a Brazilian liquor made from sugarcane juice)
brandy
grape juice/pineapple juice/apple juice and bit of rum essence (for non-alcoholic substitutes)

Does the alcohol cook out of bananas foster?

As the rum flambés, some but not all, of the alcohol will evaporate and burn off. About 75 to 85% may remain.

Tips:

Use extreme caution when igniting the alcohol. You want to remove the pan from the heat source before adding the alcohol.
Pour the alcohol into the pan and carefully ignite it with a match or, even better, a long click lighter / bbq lighter. Return the pan to the heat and gently swirl to reduce the flames.
I use coconut sugar here as a healthy sugar alternative that keeps my blood sugar more stable. Does it make this dessert particularly healthy :-)? Probably not. This is a treat.
The cinnamon is optional but I love it in this dessert. You could also add a pinch of cloves.

Banana Foster ( refined sugar-free)

For a show-stopping date night dessert make my 10-minute Healthier refined sugar-free Bananas Foster recipe made with butter, coconut sugar, bananas, and rum! Serve this New Orleans-inspired banana flambe with vanilla ice cream or coconut cream.

Course Dessert

Cuisine American

Prep Time 2 minutes

Cook Time 8 minutes

Total Time 10 minutes

Servings

Calories 329kcal

Ingredients

2 bananas - ripe but still firm
2 ½ tablespoons butter
¼ cup coconut sugar or brown sugar
1 pinch salt
1 tsp vanilla extract
½ teaspoon ground cinnamon
2 ½ tablespoons rum
sour cream whipped cream or ice cream to serve

Instructions

Peel the bananas, then cut them in half crosswise and lengthwise.In a medium skillet add butter along with the coconut sugar, salt vanilla and cinnamon. For the coconut sugar to melt nicely, we need to add it to a cold pan.
Put on medium heat and let melt gently, then cook about 2 minutes until bubbly and thickened. Don’t worry if it looks plasticy and does not come together right away. It will once the bananas go in and the rum will bring it together. Place the banana quarters in the pan, rounded side down.
Cook until the bananas begin to soften, 2 to 3 minutes. Turn the bananas onto their flat sides. Now for the fun part! Very carefully, add the rum, making sure not to drip any on the stove or the sides of the pan. Stand back from the pan and use a stick lighter to ignite the alcohol. Use extreme caution to stay away from the flame! Allow the alcohol to burn off, then continue cooking, stirring and flipping the bananas until the sauce is thickened and the bananas are tender. This takes about 3 minutes.
To serve, place the bananas in a dish and top with a big scoop vanilla ice cream. Pour over the remaining sauce and serve warm.

Notes

The nutritional values don't include ice cream or sour cream

Nutrition

If you tried this Healthy Banana Foster Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE HEALTHY EASY BANANA DESSERT RECIPES YOU WOULD LOVE:

Easy Baked Firecracker Chicken

Marie — Mon, 07 Jun 2021 07:00:00 +0000

Easy Baked Firecracker Chicken served with sweet & spicy firecracker sauce is a healthy spin on a Chinese restaurant favorite made low cal by baking the chicken breast instead of breading and frying!

If you're a bit tired of your chicken dinner rut, I got something for you! An easy Chinese restaurant-style chicken breast recipe that is best described as party for your mouth! FIRECRACKER CHICKEN! What can I say? It's FIRE!

This recipe for Easy Baked Firecracker Chicken is seriously my new favorite way to eat chicken breast. It is baked in the oven smothered with the most amazing sweet and spicy Asian sauce. So delicious while being much healthier than the restaurant-style fried version! YAY!

I am completely and utterly obsessed with this way of preparing chicken. The firecracker sauce is SO quick and easy to make. Ooey gooey sticky sweet and spicy perfection! No marinating - just smother the chicken with that delicious sauce and bake it.

How to make Healthy Baked Firecracker Chicken:

Preheat your oven to 400F/200C and spray a baking sheet or metal dish with oil.

Make the Firecracker sauce by adding all sauce ingredients except sugar to a food processor or blender, and blend until smooth. Add the sauce to a saucepan along with the coconut sugar and simmer it all over medium-low heat for 3 minutes. Turn off the heat and let the sauce cool a bit to thicken.

Prepare the chicken. Place the chicken breast on a prepared baking sheet. Top with the Firecracker Sauce, reserving about ⅓rd of the sauce for after.

Bake for 15 - 20 minutes, depending on the size of your chicken. Halfway through cooking, baste the chicken with sauce and put it back in the oven. Check after 15 minutes total to make sure the chicken is not overcooked.

Brush with remaining sauce and serve immediately

How to Make Firecracker Chicken Bowls:

You can serve this with a simple side of rice or cauliflower rice or make bowls for meal prep. For making a bowl, I recommend you cut the chicken into slices and serve on a bed of rice, quinoa or cauliflower rice topped with green onion, cilantro, or sesame seeds.

Add some oven baked veggies

Steamed broccoli and/or asparagus or bell peppers are amazing with this but as we are already preheating the oven, you can also serve this with baked veggies! I like to cut up some veggies, toss them with sesame oil and garlic powder as well as some pinches of salt and some 5 spice powder and roast them alongside the chicken?

Depending on the veggies, they might need longer than the chicken, so let the chicken rest while finishing the veggies for another 5-10 minutes or pop the veggies in the oven 5-10 minutes before the chicken.

Tips:

You can use brown sugar instead of coconut sugar
The firecracker sauce can be made ahead of time
Make sure to reserve some firecracker sauce because that last generous drizzle on top of the chicken steaming white rice is KEY! You could even double the amount of sauce for that sole purpose. Plus (foodie tip), if you cool the sauce, and mix it with some mayo, apple cider vinegar, and mustard, it can even be used as a creamy Asian dressing. You will love the spicy kick to it!

Easy Baked Firecracker Chicken

Easy Baked Firecracker Chicken served with sweet & spicy firecracker sauce is a healthy spin on a Chinese restaurant favorite made healthy by baking the chicken breast instead of breading and frying!

Course Main Course

Cuisine American, Chinese

Keyword baked chicken breast, baked firecracker chicken

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 213kcal

Ingredients

1½ lbs chicken breasts boneless and skinless about 3-4 chicken breasts, depending on the size
sesame oil or cooking spray

For the Firecracker Sauce

½ Cup Hot Sauce I used Frank's Original Hot Sauce. You can also use Sriracha
¼ Cup low sodium soy sauce
1 Tablespoon Rice Vinegar or Apple Cider Vinegar
5 Garlic cloves roughly chopped
1 scant Cup Coconut Sugar 112g

For the bowls (optional, pick your favorite)

rice or cauliflower rice
steamed broccoli
sesame seeds or red Pepper Flakes
green onion chopped
chopped cilantro
sesame seeds

Instructions

Preheat Oven to 400F/200C and spray a baking sheet or metal dish with oil.Make the Firecracker sauce. Add all sauce ingredients except from sugar to a food processor or blender, and blend until smooth.
Add to a saucepan along with the coconut sugar. Simmer over medium-low heat for 3 minutes. Turn off the heat and let the sauce cool a bit to thicken.
Prepare the chicken. Place the chicken breast on prepared baking sheet. Top with the Firecracker Sauce, reserving about ⅓rd of the sauce for after. Bake for 15 - 20 minutes, depending on the size of your chicken.
Half way through cooking, bast the chicken with sauce and put it back in the oven. Check after 15 minutes total to make sure the chicken is not overcooked.Brush with remaining sauce and serve immediately, topped with green onion, cilantro, or sesame seeds over a bed of rice, cauliflower rice or quinoa. Enjoy!

Notes

You can use brown sugar instead of coconut sugar
The firecracker sauce can be made ahead of time
Make sure to reserve some firecracker sauce because that last generous drizzle on top of the chicken steaming white rice is KEY! You could even double the amount of sauce for that sole purpose. Plus (foodie tip), if you cool the sauce, and mix it with some mayo, apple cider vinegar, and mustard, it can even be used as a creamy Asian dressing. Your will love the spicy kick to it!
The calories do not include the rice

Nutrition

If you tried this Chinese Orange Chicken Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE HEALTHY ASIAN RECIPES YOU WILL LOVE:

Quick Banana Bread Baked Blended Oats (Made in the Microwave!)

Marie — Wed, 02 Jun 2021 07:00:00 +0000

These Healthy Banana Bread Baked Blended Oats are my spin on the famous TikTok recipe and the quickest and most delicious sweet breakfast or afternoon treat you'll ever make! Made in the microwave in just 1 minute!

Blended baked oats ladies and gentlemen should be a thing in every household! Not a fan of oatmeal, you say? Well, perfect! Let's put those oats in a blender with banana and some spices, pour the batter in a cup and sprinkle with nuts and chocolate chips, and pop that mug into the microwave. BING - one minute later you have a mug full of banana bread that will make you feel like you’re having cake for breakfast. So easy! Banana Bread Blended Baked Oats - Blend, bake and enjoy.

When I saw that baked blended oats were going viral on TikTok I knew this was a trend that I was gonna try! Ever since I fell in love with this chocolate brownie mug cake, microwave desserts are my jam! That said, I’ve never made single-serving baked oatmeal - I'm more a baked oatmeal casserole kinda girl.

I tried banana bread baked blended oats this week and whoa was I blown away by how delicious they turned out! Such a fun treat to have for breakfast.

Ingredients needed for making Banana Bread Baked Oats

rolled or quick oats – it doesn't matter because we'll blend them anyway. Just be sure to grab gluten-free oats if needed.
plant-based milk – I used oat milk here, but any plant-based milk will work. Even normal cow's milk 🙂
banana – make sure it’s a ripe banana because we don't add much sweetener here
egg – free-range, obvs! You can use flax egg for vegan but the egg-free version will not be as fluffy.
maple syrup – so tasty. Honey also works! You can up the amount a tiny bit if you have a serious sweet-tooth
banana bread spices aka. cinnamon, nutmeg, and cloves
baking powder for that magic rise
pinch of salt -always
banana bread add-ins like chopped pecans and chocolate chips

I love banana bread so I added banana bread spices and toppings! Just like I did with this baked blended oats recipe, you can completely customize this easy TikTok recipe - think lemon zest, peanut butter chips, blueberries, cocoa powder! Anything you feel like! Getting the health benefits of fiber-rich oats, while eating cake for breakfast every day!? That sounds a lot like winning at life!

How to make Banana Bread Baked Blended Oats

Blend all of the batter ingredients apart from chopped nuts and chocolate chips in a blender or food processor. You want to blend until very smooth. Set the mix aside to thicken a bit for a couple of minutes. This will prevent toppings from sinking into the batter.
Now, pour the batter into a lightly greased 8-ounce ramekin, a round small bowl, or an oven-safe mug. When choosing a container, keep in mind that the batter will puff up a LOT while cooking (to almost double its size) and then deflate so make sure the container is big enough to avoid spilling.
Stir in chopped nuts and chocolate chips, saving a few for decorating the top. If the batter is still pretty thin, the nuts and chocolate chips might sink to the bottom but it’s fine since you can invert the cake after cooking and the bottom becomes the top.
Microwave the cake on high in 30 seconds increments until it’s cooked through (err on the side of caution. This cake is better a big gooey vs overcooked). It took me 2 minutes total. Once cooked, the cake will pull away from the sides. Remove the mug from the microwave using oven mitts and either eat as is (as pictured) or invert onto a plate.

No microwave? Bake it!

Alternatively, you can bake these for 20 minutes at 350 F or until the edges pull away from the sides and a toothpick inserted comes out clean. Bake for 15 Minutes for a gooey cake. Remove, let cool slightly and enjoy!

Tips:

The cake batter is not overly sweet because we add the chocolate chips which makes them perfect. However, if you want a really sweet cake or don’t use any sweet add-ins, up the amount of sweetener.
If you don't have all the spices, just add cinnamon. And/or add in some vanilla essence.
If you have oat flour, you can use that instead of rolled oats.

Banana Bread Baked Blended Oats

Course Breakfast, Dessert, Snack

Cuisine American

Keyword baked blended oats, banana bread baked oats

Prep Time 2 minutes

Cook Time 2 minutes

Total Time 4 minutes

Servings

Calories 506kcal

Ingredients

½ cup rolled oats or quick oats heaping cup - we blend them so it doesn’t matter
¼ cup milk of choice I like oat milk here
½ large ripe banana
1 egg or use a flax egg
1 tbsp maple syrup or honey
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp baking powder
1 big pinch of salt
1 tbsp chopped pecans
1 tbsp chocolate chips

Instructions

Blend all of the ingredients apart from pecans and chocolate chips in a blender or food processor and blend until very smooth. Set aside to thicken a bit for a couple of minutes.
Pour the batter into a lightly greased 8 ounce ramekin, a round small bowl or an oven safe mug. When choosing a container, keep in mind that the batter will puff up a LOT while cooking (to almost double its size) and then deflate so make sure the container is big enough to avoid spilling. Stir in chopped nuts and chocolate chips, saving a few for decorating the top. If the batter is thin, the nuts and chocolate chips will sink to the bottom but it’s fine since you can invert the cake after cooking and the bottom becomes the top.
Microwave the cake on high by 30 seconds increments until it’s cooked through (err on the side of caution. This cake is better a big gooey vs overcooked). It took me 2 minutes total. Once cooked, the cake will pull away from the sides. Remove from the microwave using oven mitts and either eat as is (as pictured) or invert onto a plate.

Notes

The cake batter is not overly sweet because we add the chocolate chips which makes them perfect.
However, if you want a really sweet cake or don’t use any sweet add-ins, up the amount of sweetener.
If you don't have all the spices, just add cinnamon. And/or add in some vanilla essence.
If you have oat flour, you can use that instead of rolled oats.

Nutrition

If you tried this Healthy Baked Blended Oats Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE HEALTHY EASY DESSERT RECIPES YOU WOULD LOVE:

Healthy Hot Honey Chicken

Marie — Fri, 28 May 2021 07:00:00 +0000

Skip the takeout and make this Healthy Hot Honey Chicken instead! It has the perfect balance of sweetness and heat and is LOADED with veggies! Easy to make with a hot, sweet, and savory stir-fry sauce. Perfect for lunch or dinner with rice or cauliflower rice.

If you like a bit of “sweet” with your heat, my healthy hot honey chicken stir-fry is going to be your new favorite chicken dinner.

My healthy Hot Honey Chicken combines two of nature's most special flavors: honey and chili peppers. If you are a fan of Chinese sweet and sticky chicken sitr-fries, this one is for you!

You will love the balance of sweetness and heat in this healthified hot honey chicken! The restaurant-style version is made with batter-fried chunks of boneless chicken covered in sugary sauce. We don't bread and deep-fry! It's all cooked up in one pan using the classic stir-frying method but don't you worry, the flavors are there! An easy stir-fry sauce with honey and chili sauce adds a perfect kick to an otherwise simple Chinese Chicken Stir-fry, without overwhelming with spiciness or sweetness.

It's not too mild but not too spicy either so you can taste the full flavor of all the ingredients, not just the fire of chili.

Now, hot honey can be made by infusing honey with fresh or dried chilies but we take a simple shortcut because infusing anything takes time. We want a quick dinner for weeknights that comes together in a cinch. Right, team? Enter an easy stir-fry sauce made with honey, hot sauce, soy sauce, broth and sesame oil.

As for the veggies, I use broccoli, bell pepper and spring onions but snap peas, asparagus, leek, chickpeas, cauliflower or squash would all be amazing.

How to Make Healthy Hot Honey Chicken:

Prep your chicken and vegetables. Mince garlic.

Prepare the sauce. In a medium bowl, whisk together the hot sauce, chicken broth, honey, sesame oil, and soy sauce. In another small bowl mix the cornstarch with a tablespoon of cold water. Set aside.

Heat 2 teaspoons of oil in a large pan over medium heat. Add the broccoli and cook for approximately 2-3 minutes, then add the bell pepper and spring onion and cook for another 2 minutes. Remove from the pan.

Wipe the pan with a paper towel and turn the heat to high. Add one tablespoon of oil.

Season the chicken pieces liberally with pinches of salt and white pepper and add them to the pan. Work in batches, only adding ½ - ⅓ of the chicken at a time if you are using a wok.

For a big pan, it will work in 2 batches. Cook the chicken for about 4-5 minutes until browned and barely cooked through. We will heat it up again so don’t overdo it. For beautifully browned bites, resist the urge to stir the chicken pieces too much in the pan. Remove from the pan.

Add another teaspoon of oil. Add garlic and fry for a few seconds, then add the veggies back to the pan and cook for 30 seconds, just to bring it all together.

Give the sauce and the cornstarch a good stir. Pour the sauce mixture into the pan and cook for 30 seconds. Pour in the cornstarch slurry and bring everything to a boil. Add in the chicken and gathered juices. Cook on high for at least one more minute or until sauce has thickened. Heat it up well - cornstarch needs to be brought up to 90C to thicken and lose the starchiness.

Serve immediately over a bed of rice, cauliflower rice, or quinoa. Top with sesame seeds and enjoy!

Tips

As for the veggies, I use broccoli, bell pepper, and spring onions but snap peas, asparagus, leek, chickpeas, cauliflower or squash would all be amazing.
If you can, use raw honey
Check the spice level of your hot sauce. Frank's is pretty mild compared to other brands so consider adding less.
You can use low-sodium soy sauce if you're watching your sodium intake

Healthy Hot Honey Chicken

Course Main Course

Cuisine American

Keyword hot honey chicken

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 654kcal

Ingredients

1 pound of boneless skinless chicken breasts cut into 1 inch pieces
3 tsp refined coconut oil or avocado oil + 1 tablespoon
2 cups broccoli cut into small florets
1 red bell pepper sliced
2 spring onions sliced diagonally
2 cloves minced garlic
2-3 tbsp hot sauce I used Franks
¼ cup low sodium chicken broth
2 teaspoon toasted sesame oil
¼ cup honey
¼ cup + 1 tbsp soy sauce
2 teaspoons cornstarch
1 tablespoon sesame seeds
salt and white pepper to taste

Instructions

Prep your chicken and vegetables. Mince garlic.Prepare the sauce. In a medium bowl, whisk together the hot sauce, chicken broth, honey, sesame oil, and soy sauce. In another small bowl mix the cornstarch with a tablespoon of cold water. Set aside.
Heat 2 teaspoons of oil in a large pan over medium heat. Add the broccoli and cook for approximately 2-3 minutes, then add the bell pepper and spring onion and cook for another 2 minutes. Remove from the pan.
Wipe the pan with a paper towel and turn the heat to high. Add one tablespoon of oil.Season the chicken pieces liberally with pinches of salt and white pepper and add them to the pan. Work in batches, only adding ½ - ⅓ of the chicken at a time if you are using a wok. For a big sautee pan, it will work in 2 batches. Cook the chicken for about 4-5 minutes until browned and barely cooked through. We will heat it up again so don’t overdo it. For beautifully browned bites, resist the urge to stir the chicken pieces too much in the pan. Remove from the pan.
Add another teaspoon of oil. Add garlic and fry for a few seconds, then add the veggies back to the pan and cook for 30 seconds, just to bring it all together. Give the sauce and the cornstarch a good stir. Pour the sauce mixture into the pan and cook for 30 seconds. Pour in the cornstarch slurry and bring everything to a boil. Add in the chicken and gathered juices. Cook on high for at least one more minute or until sauce has thickened. Heat it up well - cornstarch needs to be brought up to 90C to thicken and lose the starchiness.
Serve immediately over a bed of rice, cauliflower rice, or quinoa. Top with sesame seeds and enjoy!

Notes

As for the veggies, I use broccoli, bell pepper, and spring onions but snap peas, asparagus, leek, chickpeas, cauliflower or squash would all be amazing.
If you can, use raw honey
Check the spice level of your hot sauce. Frank's is pretty mild compared to other brands so consider adding less.
You can use low-sodium soy sauce if you're watching your sodium intake.
Heat it up well - cornstarch needs to be brought up to 90C to thicken and lose the starchiness.

Nutrition

If you tried this Hot Honey Chicken Stir Fry Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE ASIAN RECIPES YOU WILL LOVE:

Crispy Sheet Pan Gnocchi with Roasted Vegetables

Marie — Fri, 28 May 2021 06:12:04 +0000

Crispy Sheet Pan Gnocchi will be your new favorite quick and easy pasta dinner. Roasted vegetables add a good blend of color to this sheet pan dinner and a variety of Italian herbs and Parmesan cheese make it the perfect Italian-inspired family meal.

I LOVE me a good kitchen hack. Especially when it comes to making a pasta dinner, which by nature is already simple, even easier. When I found out you can cook pasta and sauce in ONE POT, my mind was blown (Hello One Pot Taco Pasta). And then, just recently, my world was rocked by another game-changing pasta hack! Here goes: you can bake gnocchi! Yes, regular store-bought gnocchi turn into "crispy on the outside yet soft and light on the inside" pillows of bliss if prepared in the oven!

OMG! I liked gnocchi before, I even make my own healthy gnocchi, but now I'm officially obsessed!

You toss your gnocchi with some spices and olive oil and onto a sheet pan they go along with your favorite veggies.

Bell peppers, red onion, and tomatoes add a good blend of color to this easy sheet pan dinner and a variety of Italian seasonings give this dish a wonderful Mediterranean flavor. Roast them for 20 minutes, scoop into bowls, top with heaps of parmesan cheese and fresh herbs and dig in. Now this is what I call a game-changing way to make a family-friendly pasta dinner in no time.

Ingredients for Sheet Pan Gnocchi

potato gnocchi - fresh, shelf-stable, or frozen ones. You can use sweet potato or cauliflower gnocchi
cherry or grape tomatoes, cut in half. If you have tiny ones, you can leave them whole
red onion, cut into even chunks making sure not to cut them too big
bell peppers - I like to use one red and one yellow for color
garlic powder - we use powder because fresh garlic will burn in this recipe
Italian herbs seasoning - you can make your own by blending dried oregano, basil, thyme, and rosemary
sea salt and freshly ground black pepper - always
olive oil - the good stuff

How to Make Sheet Pan Gnocchi

Step 1 - Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)

Step 2- Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

Step 3 - Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes total.

To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

How to store Sheet Pan Gnocchi for Meal Prep:

Leftovers of this easy pasta dinner can be stored in an airtight container in the refrigerator for up to 5 days

Tips

To use Trader Joe’s cauliflower gnocchi: be sure to spray the baking sheet with cooking oil. You don’t need need to defrost them. Bake for 25-30 minutes (they won’t get as crispy as potato gnocchi).
And if you want to make homemade cauliflower gnocchi, check my cauliflower gnocchi recipe here
Add some more protein: mix in some white beans, tofu, or chickpeas.
While you can add in more veggies (like zucchini or asparagus), I recommend against skipping the tomatoes. They are important because they create that perfect amount of tomato sauce for the whole mix.

Adapted from The Kitchn:

Cripsy Sheet Pan Gnocchi

Crispy Sheet Pan Gnocchi will be your new favorite quick and easy pasta dinner. Roasted vegetables add a good blend of color to this easy sheet pan dinner and a variety of Italian herbs and Parmesan cheese make it the perfect Italian-inspired family meal.

Course Main Course

Cuisine Italian

Keyword healthy sheet pan dinner, sheet pan gnocchi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings -3

Calories 605kcal

Ingredients

1 lb potato gnocchi 500g fresh shelf-stable, or frozen
1 pint cherry or grape tomatoes, cut in half 2 cups
1 small red onion cut into 1-inch chunks
2 bell peppers cut into 1-inch chunks (I like to use one red and one yellow for color)
1 tsp garlic powder
1 tbsp Italian herbs seasoning
½ teaspoon sea salt
Freshly ground black pepper
2 tablespoons olive oil

To serve:

2 tablespoons chopped fresh basil leaves you can also use basil infused olive oil
grated Pecorino Romano or Parmesan cheese

Instructions

Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)
Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.
Spread the gnocchi mixture out evenly on the prepared baking sheet.Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Notes

To use Trader Joe’s cauliflower gnocchi: be sure to spray the baking sheet with cooking oil. You don’t need need to defrost them. Bake for 25-30 minutes (they won’t get as crispy as potato gnocchi).

And if you want to make homemade cauliflower gnocchi, check my cauliflower gnocchi recipe here

Nutrition

If you tried this sheet pan gnocchi recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE DELICIOUS PASTA RECIPES YOU WILL LOVE:

Healthy Ground Turkey Recipes

Marie — Fri, 14 May 2021 08:03:26 +0000

A collection of the best ground turkey recipes! All of these are super flavorful, easy and quick to make, healthy, and gluten-free. Also great for meal prep!

Looking through my recipe archive, I noticed how many ground turkey recipes I have on the blog! When it comes to adding protein to my recipes, I indeed often resort to either ground turkey or ground beef but often turkey wins the race. Why? Ground turkey makes a great substitute for ground beef in almost any recipe. I love cooking with it because it's cheap, super easy to prepare, rich in protein and it's flavorful.

Is Ground Turkey Healthier Than Ground Beef?

Ground turkey contains less saturated fat, calories, and cholesterol than lean ground beef. But not all ground turkey is created equal so check the packaging. Some turkey is made with dark meat, which tends to have more fat in it than ground turkey breast. However, depending on the kind of diet you're on (think keto/low carb vs low fat) either one could work. Just be informed that dark meat turkey will also have more essential nutrients.

Ground turkey is not just an excellent source of lean protein but it also contains vitamins B-6 and 12.

How Can I make Ground Turkey Taste Good?

To me, ground turkey is very tasty on its own. But even if you're not a huge fan of its natural taste, you will find that it does a great job of taking on whatever flavors you add. And these healthy turkey recipes certainly don't skip on the flavor! From lettuce tacos to turkey chili, from sloppy joes to meatload right down to Irish shepherd's pie, ground turkey will absorb all the spices, and other flavors you are cooking with and deliver tons of flavor.

Here are my favorite healthy Ground Turkey Recipes:

Appetizers and Party Snacks

Asian Glazed Chicken Meatballs

Baked Asian glazed meatballs made with ground chicken, oats and a little bit a Sriracha + a killer sauce. Perfect as an appetizer or a main meal with rice or cauliflower rice! They are great for meal prep, too. Gluten free.

Check out this recipe

Clean Eating Taco Loaded Sweet Potato Fries

Clean eating baked sweet potato fries, topped with taco seasoned ground turkey and finished with tahini sauce and homemade salsa. A paleo, dairy free, and gluten free dinner that feels like fast food, but is actually really healthy!

Check out this recipe

Skinny Sheet Pan Turkey Nachos {Gluten Free}

An easy sheet pan nachos recipe, made with ground turkey, lots of tomatoes, cilantro, and baked tortillas for fewer calories and more pleasure. An easy, crowd-pleasing snack for game day! Naturally gluten-free.

Check out this recipe

Turkey Taco Lettuce Wraps

Clean eating made fun: When you crave a taco but want to keep things low-carb and healthy, serve these easy Turkey Lettuce Wraps spiced up with taco seasoning, fresh salsa, and cilantro!

Check out this recipe

Ground Turkey Meal Prep Bowl Recipes

Mexican Ground Turkey Bowl

This Mexican Ground Turkey Bowl recipe with rice, black beans and tomatoes is a healthier twist on restaurant-style Mexican rice! Leftover cooked rice is mixed with sauteed veggies, lean ground turkey, spices, lime and cilantro! YUM!

Check out this recipe

Asian Ground Turkey Rice Bowls

This Asian Ground Turkey Rice Bowl recipe is a quick, healthy, and convenient weeknight dinner that comes together in only 20 minutes! You can prep this on the weekend for healthy and delicious lunches throughout the week.

Check out this recipe

Asian Turkey Fried Rice

Amp up your meal prep routine with this healthy Asian Ground Turkey Fried Rice! A healthy twist on a Chinese take out classic! Leftover cooked rice is mixed with crisp veggies, lean ground turkey, fried eggs and an easy Asian stir-fry sauce!

Check out this recipe

Comfort Food Classics with Ground Turkey

Healthy BBQ Slow Cooker Meatballs

Make these Healthy BBQ Slow Cooker Meatballs for a Southern twist on classic Italian Meatballs in Marinara Sauce! A simple comfort food classic that is gluten-free & paleo! Serve as is or over zoodles or cauliflower rice.

Check out this recipe

Healthy Turkey Sloppy Joes

This recipe for slow cooker turkey sloppy joes is healthy, packed with protein, and such an easy family-friendly dinner recipe! Throw all ingredients into a crockpot and come home to a comfort food meal that is so much better than Manwich.

Check out this recipe

Turkey, Quinoa and Sweet Potato Chili

An easy, hearty and healthy chili recipe made with turkey, quinoa and sweet potatoes. Loaded with your favorite spices and toppings for an explosion of flavors! Naturally gluten-free.

Check out this recipe

Thai Coconut Curry Turkey Meatballs

Lovers of Thai food will love these baked turkey meatballs dunked in a creamy Thai coconut milk sauce! An easy comfort food dinner that is Paleo and comes with a Whole30 Option.

Check out this recipe

One-Pot Taco Pasta with Ground Turkey

An easy recipe for One-Pot Taco Pasta with ground turkey, bell pepper, beans, salsa, and taco seasoning. A healthy, dairy-free pasta recipe that is ready in just under 30 minutes!

Check out this recipe

Quick and Easy Turkey Bolognese with Zucchini Pasta

An easy turkey bolognese sauce made with just a few basic ingredients and ready in less than 30 minutes. Served over zucchini pasta for a healthy and satisfying meal. Naturally gluten free and low carb.

Check out this recipe

Whole 30 & Paleo BBQ Glazed Turkey Meatloaf

This Paleo & Whole30 turkey meatloaf is super juicy, loaded with protein and bursting with savory notes from mushrooms and onions! A homemade plum glaze makes this a really special gluten-free and low-carb meatloaf recipe

Check out this recipe

20-Minute Turkey Chili

Check out this recipe

Clean Eating Turkey and Sweet Potato Shepherd’s Pie

An updated skinny version of the classic Shepherd's pie, made with ground turkey instead of beef or lamb, sweet potatoes instead of white potatoes and lots of veggies. Still as delicious (if not better!), but more nutritious! Naturally gluten-free and paleo.

Check out this recipe

Ground Beef and Broccoli Fried Rice

Marie — Wed, 12 May 2021 12:34:58 +0000

Beef and Broccoli Fried Rice gets you two take-out classics in one - fried rice and Mongolian Beef and Broccoli! A simple Asian Rice Bowl recipe made in under 30 minutes! Perfect for meal prep.

Got leftover rice? Make Beef and Broccoli Fried Rice - a take-out classic turned fried rice! This easy Asian rice bowl recipe takes all the flavors of your favorite Chinese-American restaurant dish "Mongolian Beef and Broccoli" but is made in one skillet.

While Beef and Broccoli is made with flank steak this recipe uses lean ground beef to cut down on cost and prep time! I also love how evenly the beef distributes in the skillet guaranteeing crispy meaty flavor in every bite.

An easy-to-make, 30-minute dinner using leftover rice that your whole family will love. Crisp-tender charred broccoli, perfectly cooked egg, and savory ground beef all tossed with fragrant, crispy fried rice. What's not to love about a two-in-one dish that gets you two take-out classics in one nourishing bowl?

I am obsessed with this one! If you are like me and love all things beef and broccoli, also make sure to check out my Mongolian Beef recipe! So good!

How to make Beef and Broccoli Fried Rice:

Step 1 - Prep all the ingredients before starting: cut broccoli in very small florets and add them in a medium bowl (you will use this bowl later in the recipe). Whisk eggs together in a small bowl. Make the sauce: whisk all the sauce ingredients together in another small bowl. Set aside.

Step 2 - Heat 1 tablespoon of oil in a very large skillet (cast iron or non-stick) over medium high heat. Add broccoli and cook undisturbed for about 3 minutes, to charr the veggies. Resist the urge to toss until they’re nicely charred. Then, toss occasionally until they are crisp-tender, about 2 more minutes. Once down, transfer back to the bowl.

Step 3 - Reduce heat to medium-low. Add beef and cook, breaking it down in small piece with a spatula, until no longer pink, about 5 minutes. Transfer cooked beef in a bowl (you can use them together with the broccoli).

Step 4 - Add another tablespoon of oil. Add eggs to the skillet and cook, stirring constantly with a rubber spatula until curd forms, about 30 seconds. Eggs will cook quickly so err on the side of caution as they will become rubbery if overcooked.

Step 5 - Add rice and sauce to the skillet. Toss to combine and press down a bit in the skillet. Cook undisturbed for 3-5 minutes until rice is crispy on one side.

Step 6 - Turn off the heat. Return broccoli and beef to the skillet and toss to combine. Serve and enjoy!

Which rice is best to use for making fried rice?

Sushi rice is ideal but jasmine also works. Using leftover rice is recommended to make really good fried rice. Freshly cooked rice doesn't work too well because it is still moist and steamy, and might end up mushy. For perfect fried rice, it should be refrigerated before use.

Storage:

Leftover ground beef fried rice can be stored in an airtight container in the refrigerator for up to 4 days

Tips:

You can also use the broccoli stems if you want. Cut them in ribbon with a vegetable peeler.
You can sub broccoli with any veggies you like. Bell peppers, carrots, asparagus and peas are great.
You can use ground turkey or chicken instead of beef.

Adapted from Bon Appetit

Beef and Broccoli Fried Rice

Beef and Broccoli Fried Rice gets you two take-out classics in one - fried rice and Mongolian Beef and Broccoli! A simple Asian Rice Bowl recipe made in under 30 minutes!

Course Main Course

Cuisine American

Keyword fried rice with beef, ground beef fried rice, Mongolian Beef and Broccoli

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 668kcal

Ingredients

1 head broccoli
1 lb ground beef 450 - 500 g
4 large eggs
2 tablespoons avocado or vegetable oil divided
3 cups cooked rice day-old sushi rice - see notes

Sauce

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon unseasoned rice vinegar
2 tsp coconut sugar
1 inch fresh ginger minced thinly (or ideally grated) - you can use 2 to 3 teaspoons ground ginger instead
3 garlic cloves minced thinly (or ideally grated)

Instructions

Prep all the ingredients before starting: cut broccoli in very small florets and add them in a medium bowl (you will use this bowl later in the recipe). Whisk eggs together in a small bowl. Make the sauce: whisk all the sauge ingredients together in another small bowl. Set aside.
Heat 1 tablespoon of oil in a very large skillet (cast iron or non-stick) over medium high heat. Add broccoli and cook undisturbed for about 3 minutes, to color the veggies. Resist the urge to toss until they’re nicely charred. Then, toss occasionally until they are crisp-tender, about 2 more minutes. Once down, transfer back to the bowl.
Reduce heat to medium-low. Add beef and cook, breaking it down in small piece with a spatula, until no longer pink, about 5 minutes. Transfer cooked beef in a bowl (you can use them together with the broccoli).Add another tablespoon of oil. Add eggs to the skillet and cook, stirring constantly with a rubber spatula until curd forms, about 30 seconds. Eggs will cook quickly so err on the side of caution as they will become rubbery if overcooked.
Add rice and sauce to the skillet. Toss to combine and press down a bit in the skillet.
Cook undisturbed for 3-5 minutes until rice is crispy on one side. Turn off the heat. Return broccoli and beef to the skillet and toss to combine. Serve and enjoy!

Notes

Veggies:

You can also use the broccoli stems if you want. Cut them in ribbon with a vegetable peeler. You can sub broccoli with any veggies you like. Bell peppers, carrots, asparagus and peas are great.

Meat:

You can use ground turkey or chicken instead of beef.

Rice:

Rice sushi is ideal but jasmine also works.Using leftover rice to fried rice is recommended. Freshly cooked rice doesn't work too well because it is still moist and steamy, and might end up mushy.

For perfect fried rice, it should be refrigerated before use.

Nutrition

Adapted from Bon Appetit

If you tried this Beef and Broccoli Fied Rice recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

MORE HEALTHY ASIAN RECIPES YOU WILL LOVE:

Sheet Pan Pancakes – Keto and Paleo

Marie — Mon, 10 May 2021 07:00:00 +0000

These healthy sheet pan pancakes are made with almond flour, low carb sweetener and are baked instead of pan-fried making this pancake recipe keto and paleo-friendly.

Feeding a crowd for breakfast but don't want to resort to the classic breakfast casserole? Make sheet pan pancakes! YES, everyone loves a pancake breakfast but making pancakes for more than two people can get time consuming!

Enter sheet pan pancakes! No sweating over a skillet that is always either too cold or too hot, not messy flipping, no burnt bottoms, no stressing over first batches getting cold while trying to get everything on the table at the same time.

These Sheet Pan Pancakes are a real life-safer when it comes to feeding many hungry mouths first thing in the morning. You can top them with whatever you want or use different toppings within the same sheet pan. Think, half strawberries and chocolate chips, half nuts and banana.

You'll love how simple these are! You make the batter in a blender and instead of pan-frying, you bake the pancake batter on a sheet pan. No need to watch - you can set a timer and walk away! The result is a big batch of fluffy and soft pancakes done in no time. The only difference is that you cut them into squares. However, if pancake squares are a no-no for you presentation-wise, you could cut them round or even cut out mini pancakes using a big cookie cutter. But that will only work once the sheet pan pancakes have cooled down quite a bit as the almond flour batter is a bit crumbly when warm.

As to the nutritional facts, these are low carb and refined sugar-free! I use maple syrup as a sweetener but you can go with a calorie-free sweetener like monk fruit, stevia, or erythritol.

How to Make Sheet Pan Pancakes

Step 1 - Make brown butter. Add butter to a wide heavy-bottomed pan and heat over medium-low heat. As it melts, swirl the pan. The butter can burn quickly, so watch the pan while you do this. Continue swirling and moving the butter around over the heat until it is light brown in color. Once the foam disappears and the dairy bits on top are golden brown and it smells nutty in your kitchen, remove from the heat. Pass through a strainer and set aside

Step 2 - Preheat the oven to 400F/ 205C and line a half sheet pan with parchment paper and lightly grease the parchment paper. You can also use non-stick coconut oil cooking spray. In a blender, combine the eggs, almond milk, 6 tablespoons brown butter (you will probably have some leftover brown butter) and vanilla. Blend quickly until smooth. Now, toss in the almond flour, maple syrup, baking powder, and salt and blend again until a smooth batter forms. This will look very thin at first. Let the batter sit a few minutes to thicken. It takes about 3-4 minutes to thicken up a bit as the almond flour soaks up the liquid.

Step 3 - Pour the pancake batter into the prepared pan and spread all the way to the edges. Sprinkle the top with your toppings! I like sliced strawberries and chocolate chips.

Step 4 - Bake for 12 to 15 minutes, until the center is set and the edges are starting to turn golden. Remove and let cool a few minutes to let the almond flour set. Cut into 12 large squares and serve.

Tips:

No time to make browned butter? No biggie! Use melted butter.
This recipe also works with any other neutral oil instead of butter. Coconut oil? Yes, also!
You can add honey instead of maple syrup but the flavor will be quite strong.
Keto people: If you want to sweeten the batter with calorie-free sweetener, use ¼ cup monk fruit sweetener.
For a smaller crowd, half the recipe and bake the batter in a 9x13 baking pan.
These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.

Keto & Paleo Sheet Pan Pancakes

These healthy sheet pan pancakes are made with almond flour, low carb sweetener and are baked instead of pan-fried making this pancake recipe keto and paleo-friendly.

Course Breakfast, brunch

Cuisine American

Keyword keto sheet pan pancakes, paleo sheet pan pancakes, sheet pan pancakes

Prep Time 7 minutes

Cook Time 15 minutes

Total Time 22 minutes

Servings

Calories 758kcal

Ingredients

6 eggs
1 cup coconut or almond milk
10 tbsp butter 200g
4 tsp vanilla
4 cups almond flour 400 g
½ cup maple syrup
3 tsp baking powder
½ tsp salt
Toppings
2 cup strawberries sliced
½ cup sugar-free chocolate chips

Instructions

Make brown butter. Add butter to a wide heavy-bottomed pan and heat over medium-low heat. As it melts, swirl the pan. The butter can burn quickly, so watch the pan while you do this. Continue swirling and moving the butter around over the heat until it is light brown in color. Once the foam disappears and the dairy bits on top are golden brown and it smells nutty in your kitchen, remove from the heat. Pass through a strainer and set aside
Preheat the oven to 400F/ 205C and line a half sheet pan with parchment paper and lightly grease the parchment paper. You can also use non-stick coconut oil cooking spray.
In a blender, combine the eggs, almond milk, 6 tablespoons brown butter (you will probably have some leftover brown butter) and vanilla. Blend quickly until smooth. Now, toss in the almond flour, maple syrup, baking powder, and salt and blend again until a smooth batter forms. This will look very thin at first. Let the batter sit a few minutes to thicken. It takes about 3-4 minutes to thicken up a bit as the almond flour soaks up the liquid.
Pour the pancake batter into the prepared pan and spread all the way to the edges. Sprinkle the top with your toppings! I like sliced strawberries and chocolate chips.
Bake for 12 to 15 minutes, until the center is set and the edges are starting to turn golden. Remove and let cool a few minutes to let the almond flour set. Cut into 12 large squares and serve.

Notes

No time to make brown butter? No biggie! Use regular melted butter.
This recipe also works with any other neutral oil instead of butter. Coconut oil? Yes, also!
You can add honey instead of maple syrup but the flavor will be quite strong.
Keto people: If you want to sweeten the batter with calorie-free sweetener, use ¼ cup monk fruit sweetener.
For a smaller crowd, half the recipe and bake the batter in a 9x13 baking pan.
These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.

Nutrition

If you tried this easy Paleo Lemon Blueberry Bread Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More delicious breakfast treats and sweet springtime desserts

Strawberry Shortcake Protein Shake

Marie — Sat, 08 May 2021 19:06:57 +0000

A healthy protein shake with fresh strawberries, Greek Yogurt, banana, oats and vanilla that tastes just like strawberry shortcake! Serve topped with vanilla cake crumbs!

Coming at you with an amazing protein shake recipe just in time for strawberry season! But not just a plain old strawberry milkshake. No, a strawberry shortcake protein shake! YES, our all-time favorite nostalgic strawberry dessert turned into a fun protein shake that is packed with nutrition.

I get so tired of plain ol' vanilla protein shakes after a workout, so I was on the lookout for something more fun and more delicious. Something that speaks to the inner child that would rather have dessert for breakfast every day. This Strawberry Shortcake Shake hit the spot!

Fluffy, creamy, sweet - this is how I would describe the taste of Strawberry Shortcake and I managed to incorporate all of these attributes into this protein shake! It has the perfect creamy texture thanks to the winning combination of frozen banana, oats, and Greek yogurt and the fresh strawberries and vanilla make it taste like our beloved sweet summer treat.

To take this to the next level, I like to top it with some whipped coconut cream and some cookie or vanilla cake crumbs. If you happen to have some paleo lemon coconut cookies left go ahead and crumble half a cookie on top! SO delish!

Not a fan of strawberries? Substitute 1 ½ cups of your favorite sliced fruit instead! I think peaches, blueberries, cherries, or raspberries would be delicious.

How to Make Strawberry Shortcake Protein Shake

Step 1 - Add frozen banana, strawberries, oats, Greek yogurt, protein powder and vanilla extract to a blender. Add milk, starting with ½ cup. Blend until smooth, adding some milk (up to 1 cup) until you reach your favorite consistency (I prefer my shake thick so added only ¾ cup). Taste for sweetness (see notes)

Step - Pour into a glass and top with whipped cream and cookie crumbs, if desired. Serve immediately.

Tips:

For 2 servings (as pictured), simply double the ingredients.
Make this a dairy-free and vegan protein shake: use coconut yogurt, vegan protein powder, almond milk and whipped coconut cream.
Here's a good "how to" guide to make homemade coconut whipped cream.
When it comes to protein powder, I recommend Vital's Protein collagen powder
another nice addition would be almond essence

Strawberry Shortcake Protein Shake

A healthy protein shake with fresh strawberries, Greek Yogurt, banana and vanilla that tastes just like strawberry shortcake! Serve topped with vanilla cake crumbs!

Course Snack

Cuisine American

Keyword strawberry protein shake, Strawberry shortcake smoothie

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 614kcal

Ingredients

1 small frozen banana sliced – or ½ banana if large
1 ½ cups fresh strawberries sliced
⅓ cup oats I used rolled oats
¼ cup Greek yogurt - plain or vanilla
1-2 scoops protein powder - plain or vanilla flavored I usually use Vital's Protein collagen powder - optional
½ teaspoon vanilla extract omit if using vanilla Greek yogurt and/or vanilla protein powder
¾ cup almond milk or your favorite milk

Toppings

¼ cup whipped heavy cream or coconut cream
1 tablespoon crumbled vanilla quick bread sponge cake or similar

Instructions

Add frozen banana, strawberries, oats, Greek yogurt, protein powder and vanilla extract to a blender. Add milk, starting with ½ cup. Blend until smooth, adding some milk (up to 1 cup) until you reach your favorite consistency (I prefer my shake thick so added only ¾ cup). Taste for sweetness (see notes)
Pour into a glass and top with whipped cream and cookie crumbs, if desired. Serve immediately.

Notes

For 2 servings (as pictured), simply double the ingredients.
Make it dairy-free and vegan: use coconut yogurt, vegan protein powder, almond milk and whipped coconut cream.

Nutrition

If you tried this healthy strawberry shortcake protein shake recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!