Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
DESSERT

ALMOND JOY TRUFFLES RECIPE

This recipe for Almond Joy Truffles tastes just like the candy bar! It’s filled with a creamy coconut center, topped with an almond, and covered in dark chocolate. You are going to love this dessert!

My son doesn’t like nuts or coconut. So every year at Halloween, I always hope he’ll receive lots of those miniature Almond Joy candy bars in his treat bag–because that means I get to eat every one.

I love them. I love the sweet coconut center along with the almond crunch. So, of course, my quest to create the perfect treat during our Christmas Truffles and Bonbons series had to include some version of Almond Joy.

It. is. wonderful.

The center is even creamier than the candy bar, giving it a nice homemade touch. And the sweet coconut is perfect. I had to control myself on this one because I honestly could have eaten the entire batch.

The key to these truffles is allowing them to chill for a bit. That way, they’ll keep their shape when you dip them while still keeping the almond attached to the top.

This makes a very big batch of Almond Joy filling, so if you want to reserve some for later, just freeze the coconut mixture in a freezer safe bag. You can easily pull it out, form into balls, and dip in the chocolate when you need a quick treat.

Ingredients

  • 14 oz. sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 4 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • dipping chocolate
  • toasted almonds

Instructions

  1. Mix milk, butter, coconut, vanilla, and sugar in a large mixing bowl.
  2. Shape into 1 inch balls and place on wax paper or heavy weight dipping sheets.
  3. Gently press one almond to the top of each coconut ball.
  4. Refrigerate for about an hour or until firm.

You can find complete recipes of this ALMOND JOY TRUFFLES RECIPE in writtenreality.com

Categories
DESSERT

CHOCOLATE CHIP ALMOND BUTTER BROWNIES

These Chocolate Chip Almond Butter Brownies taste like a decadent dessert, but they’re also vegan, gluten-free & date-sweetened! Rich, fudgy & satisfying.

It was only a matter of time before this recipe happened. I’ve been wanting to recreate my wildly popular Chocolate Chip Almond Butter Bars with a twist, so what better than chocolate?

That may have been one of the best ideas I’ve ever had. I didn’t think my almond butter bars could get any better, but it turns out that adding a chocolate element takes them to a whole new level. Just look at that deep, dark, rich chocolatey goodness. Can I just face plant into a warm pan of these? Feel the same way?

If I had to pick a favorite dessert (after cheesecake, of course), it’d probably be brownies. But not like dry, cakey brownies. If I wanted cake, I’d get a slice of cake, ya feel me? No – I want the thickest, fudgiest you have. This may have something to do with the fact that I love raw brownie batter, so I like my brownies undercooked. THAT’S the key to a good brownie.

I know you guys love healthy desserts, and I don’t blame you. Add this recipe to your list of better-for-you desserts ASAP! Of course, it’s great to treat yourself to “unhealthy” foods you love every now & then, but I feel so good knowing that I can treat myself and nourish my body with more wholesome ingredients!

INGREDIENTS

  • ½ cup pitted dates
  • ¾ cup almond butter
  • ¼ cup unsweetened applesauce
  • ¼ cup + 2 tablespoons non-dairy milk
  • ½ cup oat flour*
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup chocolate chips, plus more for topping

INSTRUCTIONS:

  1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
  2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
  3. Drain dates.
  4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
  5. Slowly add milk; continue to process.
  6. Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely mixed.

You can find complete recipes of this CHOCOLATE CHIP ALMOND BUTTER BROWNIES in emilieeats.com

Categories
HEALTHY VEGAN

CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY

One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!
For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!
Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.
You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.
Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!
All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!

INGREDIENTS :
STIRFRY

  • 12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 1 small head cauliflower (~ 580 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)

SAUCE

  • 1.5 Tbsp (15 ml) Toasted sesame oil
  • 1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
  • 1/4 cup (55 g) light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2.5 Tbsp (40 g) peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS

  • Veggies (baby bok choy, green onion, red pepper, broccoli)
  • Toppings: Fresh lime juice, cilantro, sriracha

INSTRUCTIONS :

  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press.
  3. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  4. Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu.
  5. Place on a parchment-lined baking sheet and arrange in a single layer.
  6. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  7. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
  8. I often add a little more sweetener and peanut butter.
  9. Add cooled tofu to the sauce and stir to coat.
  10. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  11. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.
  12. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  13. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  14. Use a slotted spoon to spoon tofu into the preheated pan.
  15. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned.
  16. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  17. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
  18. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir.
  19. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally.
  20. Then add a few spoonfuls of sauce to season and stir.

You can find complete recipes of this CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY in minimalistbaker.com

Categories
HEALTHY

LOW CARB CHICKEN STUFFED PEPPERS

I am finally posting this yummy low carb chicken stuffed peppers recipe!
Incorporating a low carb diet can be quite challenging. If you are used to eating grains and you love bread (like me) then you may get really discouraged.
For the past years, my diet was heavy in grains and carbs (brown rice, starchy vegetables, whole wheat bread and quinoa). Considering my active lifestyle, I didn’t really gain weight, but I didn’t look my best either. While I still chose my carbs wisely, I did not have a proper schedule for them. That was my issue. I would load up my breakfast with carbs, my lunch and my dinner.
Lately I have been monitoring my food journal and I did notice that I consume lots of carbohydrates. I also happened to get really interested in the bulletproof lifestyle after reading this book. I always loved fats – I always use coconut oil and grass fed butter. So I started incorporating it more into my meals.
So I have been experimenting with incorporating more healthy fats into my meals..which inspired this recipe today 🙂I was pretty skeptical at first about whether these would turnout good, as I never made stuffed peppers before without some kind of grain.
To my surprise, these were so filling. I had two halves. They were also super delicious. They are super easy to make, and I had a lot of leftovers as well.
The ingredients are very dense and nutritious.
FEW NOTES :

  1. You don’t ‘need’ to use any oil in this recipe. The cheese is enough to add moisture to the peppers.
  2. I used red, yellow and green peppers just because they came in different colors in the bag.
  3. You can totally use only green or red or yellow peppers.
  4. The flax seed is optional. It just add a nice texture to the chicken.
  5. I cooked the chicken briefly in a pan. If you don’t want to bake it, it won’t change how these will turnout.
  6. Just cook it in a pan for few minutes, it will continue cooking in the oven.


INGREDIENTS :

  • 4-6 peppers halved and seeded
  • Cooked chicken breast – shredded
  • 1/2 cup of grated cheese ( I used cheddar)
  • 1/2 cup of cream cheese
  • 1-2 chopped chives
  • 1/2 tsp garlic powder
  • Salt and pepper

Breading:

  • 2 tbsp butter (microwave for 10 seconds to bring to melt)
  • 1/4 cup grated cheese
  • 1 tsp flax seed
  • 1/2 cup almond flour

INSTRUCTIONS :

  1. Preheat the oven to 400 F degrees.
  2. Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) – remove and let sit for few minutes
  3. While the peppers are sitting.
  4. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
  5. Mix the breading ingredients together.
  6. Start stuffing the peppers with the chicken mixture, and add some breading on top.
  7. Place in a large baking sheet.
  8. Bake for 15-20 minutes until the top turn brown (as in the picture)
  9. Enjoy!

You can find complete recipes of this LOW CARB CHICKEN STUFFED PEPPERS in coachsofiafitness.com

Categories
DESSERT GLUTEN FREE

SKINNY OATMEAL BROWN SUGAR MUFFINS

Even though I feel like January is the anti-desserts month, my sweet tooth didn’t get the message.
Thankfully the muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly.
It’s a dump-everything-all-at-once into one bowl and stir recipe, my favorite kind.
The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there’s no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. Really. Most of the sweetness comes via sugar-free pancake syrup. If you want to use real maple syrup, feel free, but the muffins won’t be as skinny since real syrup is packed with calories.
I used Silk Unsweetened Vanilla Almondmilk and it’s tied with Silk’s newer Unsweetened Cashewmilk as my two favorite milks for baking. Very low in calories, high in calcium and protein, very smooth, and irresistibly creamy.
I get great results every time. Switching to Silk is an easy, delicious way to start adding more plants to your diet. Like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms. Sign up for the Silk newsletter to receive recipes and healthy tips.
To keep the muffins dairy-free, I used Silk Vanilla Dairy-Free Yogurt although you can substitute with your favorite Greek yogurt or lite sour cream if that’s what you keep on hand.

INGREDIENTS :

  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry)
  • 1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
  • 1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
  • 1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
  • 1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt, or to taste

INSTRUCTIONS :

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
    Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  3. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

You can find complete recipes of this SKINNY OATMEAL BROWN SUGAR MUFFINS in averiecooks.com

Categories
GLUTEN FREE

GLUTEN-FREE ALMOND BISCOTTI

Where did this year go? It’s the middle of December and I’m already scheduling posts out for 2017. It doesn’t feel real. I know that I say this and feel this way every year, but for some reason 2017 came faster than 2016! I’ve already started outlining my favorite Fit Foodie Finds Recipes of 2016 and the list just keeps getting longer and longer and longer. So, stay tuned for that in January.
More importantly, it’s December 15th and all all we should be talking about is CHRISTMAS COOKIES! I think Team Fit Foodie has shared almost every cookie recipe on the planet on our Facebook page…including Ambitious Kitchen’s Healthy Christmas Cookie Week, which I can’t get enough of. While searching for yummy cookie recipes to share, I came across an old FFF recipe Gluten Free Almond Biscotti. Sound familiar? I published this very same recipe back in 2013. Well, not the very same recipe, but a recipe called Gluten-Free Almond Biscotti. Here’s the thing, the old Gluten-Free Almond Biscotti recipe was made once and only once. Way back when I was a newerish blogger, I didn’t test things properly…especially if it worked the first time (this homegirl was working a full time job and blogging only on the weekends)! Turns out, the 2013 recipe sucked (I mean that in the nicest way). Not only has it been a major fail for many readers, but for us too when we retested!
That’s why…we decided to reduce, reuse, and recycle this bad boy into a brand new Gluten-Free Almond Biscotti recipe that’s been signed, sealed and delivered.

Ingredients
Wet

  • 2 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut oil
  • 1.5 teaspoons almond extract
  • 1 tablespoon orange zest

Dry

  • 3½ cups ground almond flour (not almond meal)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ cup slivered almonds
  • ⅛ teaspoon salt

Chocolate Drizzle

  • ¾ cup dark chocolate chips
  • ⅛ teaspoon coarse sea salt
  • 2 teaspoons orange zest

Other toppings

  • orange zest
  • sea salt
  • slivered almonds

Instructions

  1. Preheat oven to 340º and lay parchment paper on a cookie sheet.
  2. Mix together dry ingredients in a bowl, set aside.
  3. Next, place wet ingredients (minus the coconut oil) in a large both and slowly mix together with a hand mixer.
  4. Add dry ingredients to wet ingredients and mix again. Finally, add coconut oil and mix until everything is combined.
  5. Split the dough in half and form into logs about 4 inches wide and ½ to ¾ of an inch thick.

You can find complete recipes of this GLUTEN-FREE ALMOND BISCOTTI in fitfoodiefinds.com