Gluten-Free Pumpkin Waffles

I’ve been searching for a good pumpkin pancake/waffle recipe, and with the leftover pumpkin puree sitting in my fridge from Thanksgiving, this recipe was perfect for this weekend!  These waffles came out with just the right amount of crunch and pumpkin flavor.  A lot of pumpkin pancake/waffle recipes I’ve tried come out weird and hard, like clay almost–ew.  I was so happy with these!

I didn’t have coconut oil when I made these, so I used ghee instead and they turned out awesome.  I also didn’t have pre-made pumpkin pie spice, so I just threw in some cinnamon, nutmeg, cloves, and ground ginger.  Of course I didn’t measure any of it, but it turned out really well.  They were so good that I just ate one like it was a cookie without any toppings or anything.  I wrapped the rest of them up in plastic wrap and then in a freezer bag.  I’ll be using the toaster to thaw and heat them straight from the freezer!

Gluten-Free Pumpkin Waffles (from Fit Foodie Finds)

  • 3/4 cup pumpkin puree
  • 2 eggs, large
  • 1 tablespoon coconut oil, room temperature
  • 2 tablespoons maple syrup
  • splash of vanilla
  • 1 cup almond milk, unsweetened
  • 1.5 cups gluten-free all-purpose flour (I used Trader Joe’s Brand)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Combine all the wet ingredients (pumpkin, eggs, coconut oil, maple syrup, vanilla, and almond milk) in a small bowl.  Whisk to combine.  Combine all dry ingredients (flour, spices, baking powder, and baking soda) in a medium bowl and whisk to combine.  Pour the combined wet ingredients to the dry ingredients and gently stir to completely mix.

Using a 1/4 cup measuring cup, scoop batter onto heated waffle iron and cook until waffle is completely cooked through and browned, at least 4 minutes per waffle.  Enjoy with some chocolate chips, some almond butter, and/or some pure maple syrup!

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Banana Oat Pancakes (make-ahead and toddler approved!)

I love breakfast, ya’ll.  It’s funny because I normally just have my super shake for my breakfast every day, but I love all things breakfast.  If it’s filling, yummy, healthy, and quick, even better!

These pancakes are so good, really easy to make, and they keep well in the freezer so I can make a big batch over the weekend and eat on them all week long.  You can easily add blueberries or chocolate chips, or just eat them plain with a drizzle of maple syrup.  My son loves these, too!  Win for everyone!

Banana Oat Pancakes (from Fixate)

1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp ground cinnamon
1 dash sea salt
2 cups old-fashioned rolled oats

Put all ingredients in a blender and blend until well mixed and smooth.

Heat a non-stick skillet over medium heat with 1/2 tsp coconut oil.  Measure out 1/4 cup pancake batter and pour onto skillet, cooking for 3-4 minutes or until the top of the pancake starts to bubble.  Flip and cook for 2-3 more minutes until cooked through and golden brown.  Repeat with all remaining batter.

Top with fruit, coconut flakes, chocolate chips, and/or pure maple syrup.  If placing in freezer, let cool completely, then wrap in plastic wrap or put in zipper sandwich baggies, then place in a zipper freezer bag and freeze.

Each serving is 2 pancakes (1 yellow container).

Grain-Free Broccoli Crust

I’ve been seeing this particular recipe floating around for about a year, and even though I really wanted to try it, I kept procrastinating.  I knew it would be a more involved recipe, and I also knew that my husband and child probably wouldn’t even try it, so it just seemed like it might not be worth it.  But inspiration finally struck and I am SO GLAD it did!  This broccoli crust is amazing and I am so excited to use it for a pizza alternative for myself.

The original recipe calls for making one larger pizza crust, but since I’m eating it by myself I opted to make two smaller crusts and just put one in the freezer after the initial bake (once it had completely cooled).  I also used half of a 15-oz bag of riced broccoli instead of chopping 3 cups of whole broccoli.

The crust is so much more flavorful than I had anticipated, and it held up really well when I put the toppings on it (I used ricotta, tomato sauce, onions and peppers, and cheese).  It was so good and even my husband commented on how good it looked and smelled!  Maybe next time he’ll actually try a bite 😉

This will definitely be a freezer staple for me–it was simple (even if it was a little involved to make) and it tastes great.  I love being able to have pizza without feeling bloated or having tighter pants the next day!

Broccoli Crust (from Fixate)

3 cups raw broccoli florets (or 1/2 15 oz bag riced broccoli)

1/2 cup shredded mozzarella (part-skim)

1/4 cup grated Parmesan cheese

2 large eggs, lightly beaten

1/2 tsp sea salt or Himalayan salt

1 clove garlic, finely chopped

1/4 cup chopped fresh basil leaves or 1 tbsp dried basil

 

Preheat oven to 400 F.  Line a baking sheet with parchment paper and spray with cooking spray.

If using broccoli florets, pulse in food processor until breadcrumb consistency–if using riced broccoli, this step is not necessary.  Steam broccoli for 5-7 minutes in a steamer basket over boiling water (or until tender).  Set aside to let cool completely.  Using a cheesecloth or heavy-duty paper towel, squeeze cooled broccoli to get rid of excess water.

Combine cooled and squeezed broccoli, mozzarella cheese, Parmesan cheese, eggs, salt, garlic, and basil leaves. Mix well (I got the best results using my hands).

Transfer broccoli mixture to baking sheet (either as one crust or two smaller crusts)–use fingers to spread the mixture into a circle by pressing down and out and leave a “lip” on the crust so your toppings don’t slide off.

Bake crust in pre-heated oven for 18-20 min, until crust is set and lightly browned.

If freezing, let cool completely, then wrap in plastic wrap and put in freezer zip-close bag. To reheat, bake frozen in a 400 F oven for 10-15 minutes until thawed and proceed to the next step.

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Not the most amazing food photo ever, but it’s the best I can do!

Add toppings for pizza and bake for 6-8 minutes, or until cheese is melted and bubbly.  Let cool 2 minutes before cutting and enjoy!

 

Pumpkin Cream Cheese Muffins

I love fall!  I love the cooler weather, the warmer clothes, and the fall foods.  I don’t love how tight my pants feel when I eat the traditional fall foods, though, so I’m always on the lookout for healthier fall treats.  These pumpkin muffins are perfect for this–they fit into my food plan so there is no need to feel guilty, they don’t make my pants tighter, and they taste awesome!  Win win!

I’ve been making these muffins for the past couple of years, and they really are awesome any time of year since you can get pumpkin year round (in my area anyway), but there is nothing like making pumpkin treats when the weather cools down and the leaves start changing color.  The recipe calls to top each muffin with pumpkin seeds, which is delicious, but when I don’t have pumpkin seeds I use the same amount of chopped walnuts.  Either way is great!

For those on the same Fix eating plan, each muffin is 1 purple and 1 blue container.  That’s right, these don’t even count as a carb!!!  #winning

Pumpkin Cream Cheese Muffins (from the Fixate cookbook)

2 oz cream cheese

1 tbsp pure maple syrup

1 large egg, lightly beaten

1 cup canned pumpkin puree

1.5 cups almond flour

3/4 tsp baking soda

1 dash sea salt or Himalayan salt

2 tbsp raw pumpkin seeds OR chopped walnuts

Preheat oven to 350 F.  Prepare nine muffins cups by lining a muffin tin with paper liners and coating with spray.  Set aside.

Combine cream cheese and maple syrup in a small bowl; mix well and set aside.

Combine egg and pumpkin in a medium bowl; mix well and set aside.

Combine almond flour, baking soda, and salt in a medium bowl.  Mix well.

Add almond meal mixture to egg mixture and mix until just blended.

Spoon batter into prepared muffin tin, filling each cup a little less than 1/2 full.

Spoon 1 heaping tsp of cream cheese mixture into the center of each muffin.  Fill muffin cups evenly, about 3/4 full, with remaining batter.

Sprinkle muffins evenly with pumpkin seeds/walnuts.

Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Transfer muffins to a rack and cool.

Enjoy!

Making Breakfast Simple + Healthy

Am I the only one who struggles with breakfast?  It’s either too complicated, not tasty, not healthy, or not filling, right?  It’s taken me a long time to find a breakfast routine that works for me longer than 1 week and doesn’t feel too monotonous.  I still love having my Shakeology in the morning, but doing longer and tougher workouts means that I’m a little hungrier in the mornings than normal, and I need some more protein in my life.

For the past several weeks I’ve been rotating between two different breakfasts, and it has been working SO well for me!  Even though it’s the same two meals, they are recipes that you can easily swap out ingredients to make it taste completely different for some more variety.  Plus, both recipes allow for some really nutrient-dense foods to help me start my day off with good nutrition, which sets me up for success for the rest of the day.

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Try these in different variations–switch out the fruits and veggies to find what you like the best!  Comment with your favorite recipe

Veggies and Scrambled Eggs

2 eggs, scrambled

2 green containers veggies–spinach, chopped onion, chopped red pepper, mushrooms, etc

**I like to sautee the chopped veggies first, then cook the eggs, and serve the cooked eggs/veggies on fresh baby spinach.  It’s so easy!

 

Greek Yogurt Breakfast Parfait

1 red container 2% plain Greek yogurt

1 purple container fresh fruit–strawberries, blueberries, peaches, etc.

2 tbsp sliced almonds

Layer ingredients in a bowl–yogurt first, then the fruit, and then the almonds.  Mix if desired and eat cold.

My Go-To *Healthy* Sweet Snack

I have been obsessed with this recipe since my friend Laci brought these treats with us on our trip to New Orleans this summer–chocolate, peanut butter, and coconut are three of my favorite treat ingredients, so a treat that fits my meal plan, packs some awesome nutrition, and has very few ingredients?  #winning

This recipe comes from the great Danielle Natoni who I had the pleasure of meeting during our New Orleans trip–she is amazing!  So thank you, Danielle, for this awesome recipe.  This has quickly become a staple for me to help me with my sweet cravings, and is so easy to throw in my bag and carry around with me if I find myself hungry and no healthy options to turn to.

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You can use any flavor Shakeology with this recipe, but I highly recommend chocolate because, well, chocolate.  And peanut butter.  Go big or go home, right?  These are so easy to make and they keep really well in the fridge.  Good luck not eating all of them at once, because I could literally do that.


Vegan Chocolate Shakeology Balls (from Danielle Natoni)

1 scoop Vegan Chocolate Shakeology

1/4 cup crunchy peanut butter

1/4 cup unsweetened coconut flakes

1/4 cup raw, local honey

1 tsp pure vanilla extract

Combine all ingredients in a bowl and mix with a rubber spatula until well mixed.  Put in fridge for 5 min before forming into balls.  Roll into balls about the size of the circle your thumb and forefinger make if they are touching.  Keep in a plastic baggie in the fridge for about 1 week.  **This recipe will make about 7 balls, enough for one for each day of the week as a sweet snack.

Can’t-Tell-The-Difference Gluten Free Banana Bread

Summer is coming to a close, fall is speedily approaching, and I am READY.  Cooler temperatures, comfy clothes, and all of my favorite yearly traditions, including some good homemade baked goods.

One of my favorite things to bake in the fall is banana bread.  It’s easy to make, it smells awesome, and it tastes amazing.  I had some very ripe bananas that I needed to use up, but I wanted to find a good gluten free banana bread–I have a lot of all-purpose GF flour and I feel better when I don’t eat wheat, so after about 3 minutes of research, I settled on this recipe.  It’s pretty similar to the recipe I normally use, it didn’t have any weird ingredients, and it includes chocolate chips!

I made this with my 3 year old who really enjoyed pouring and stirring the ingredients together, especially the chocolate chips.  He and I ate some of this almost straight out of the oven and we both loved it!  It tastes the same to me as my regular banana bread, and Little Man seemed to agree.  My husband had some the next morning and loved it, too!  I didn’t tell him it was GF, and he didn’t notice any difference at all.  Since he is notoriously picky, this is a huge win for me!  Since I prefer to eat GF, I’ll be using this recipe as my go-to banana bread!

Full disclosure–I am by no means claiming that this is “healthy” banana bread.  It’s just GF, but it still has sugar and chocolate–please don’t eat this thinking that you can eat the whole loaf with no consequences to your waistline.  You’re totally going to want to eat the whole loaf, by the way.  It’s that good.

Can’t-Tell-The-Difference GF Banana Bread (from Primavera Kitchen)

3 very ripe bananas, mashed

1/2 cup plain Greek yogurt

1 large egg

1 tsp vanilla extract

5 tbsp coconut oil, melted

1/2 cup brown sugar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 1/3 cup all purpose gluten-free flour

1/2 cup chocolate chips (I use Ghiradelli Dark)

Preheat oven to 350 F.  Spray a large loaf pan to prevent sticking and set aside. In a large bowl, mix together banana, yogurt, egg, vanilla, oil, and brown sugar until completely blended and smooth.  In a separate medium bowl, mix the baking soda, cinnamon, salt, and flour until completely blended.  Add the dry ingredients to the wet ingredients and stir until completely incorporated.  Using a spatula, gently fold in the chocolate chips until mixed through.  Put the batter in the greased loaf pan and bake for 50-60 min, until a knife/toothpick inserted in the center comes out clean and the bread is completely baked through.

Enjoy!