Tag: gluten free

Banana Oat Muffins
Recipes

Banana Oat Muffins

Sarah

Another day, another gluten-free oat muffin recipe. Easy to make and a good source of fiber is how I view it – a tasty, though not overly sweet, treat.

Banana Oat Muffins

Ingredients:

  • 2 cups rolled oats (gluten-free if needed)
  • 2 tsp pumpkin pie spice blend
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 4 ripe bananas, mashed
  • 1 large egg
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, and line a 12-count muffin tin with parchment paper liners.

Process the oats in a blender until they are finely crumbled, and then transfer them to a mixing bowl. Whisk in the pumpkin pie spice, baking soda, and salt.

In a second mixing bowl, whisk together the wet ingredients.

Add to he dry and stir till just blended.

Divide evenly between the tins.

Bake for 20 to 25 minutes, till golden on top and a knife comes out mostly clean.

Let it cool on a rack, then store tightly sealed on the counter.

Makes 12 muffins.

~Sarah

Blender Oatmeal Protein Muffins
Recipes

Blender Oatmeal Protein Muffins

Sarah

Oats are often overlooked in higher-protein diets, but they do provide a significant amount of fiber. Boost them with both protein powder and Greek yogurt for more protein. The muffins are moist and tender, and you don’t even notice the oats, as they are ground in the blender.

Blender Oatmeal Protein Muffins

Ingredients:

Directions:

Preheat the oven to 350°.

Line a 12-count muffin tin with parchment paper liners.

Add all the ingredients to a high-speed blender and process until smooth.

Divide between the tins.

Bake for 25 to 30 minutes, until golden brown on top and a knife inserted into the center comes out clean.

Once cooled, store tightly sealed and, for best results, refrigerate. They are pretty good chilled. Eat within 3 days for optimal flavor.

Makes 12 muffins.

~Sarah

High Protein Banana Bread
Recipes

High Protein Banana Bread

Sarah

I finally feel more “moved in” and am starting to bake and cook a lot more. I am trying to get back to the levels where I was this past winter. It is easy to slip out of it, but we eat so much better when I am making everything.

High-Protein Banana Bread

Ingredients:

  • 1 cup oat flour*
  • 1 cup vanilla protein powder
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 large ripe bananas, mashed
  • 5.3-ounce Greek yogurt, such as banana or vanilla flavored*
  • ¼ cup avocado oil
  • ¼ cup pure maple syrup
  • 3 large eggs
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, spray or lightly oil a bread pan (9×5″).

Whisk the wet ingredients together in a small bowl.

In a large bowl, whisk the dry ingredients well.

Add in the wet, and stir until mixed with a spatula.

Scrape into the prepared bread pan.

Bake for about 48 minutes, until golden on top and a knife comes out clean.

Let cool on a rack for 10 minutes, then turn out. Let cool before slicing.

Store wrapped.

*Oat Flour:

Grind 1¼ cups of old-fashioned oats in a blender until they are powdered, and then measure them out.

Notes:

I used a sugar-free, high-protein Greek yogurt. Use what you prefer.

For the protein powder, use the brand you prefer. I used the type Kirk has in smoothies.

~Sarah

Dolly’s Fried Apples
Recipes

Dolly’s Fried Apples

Sarah

Not growing up in the south, fried apples were not a thing until I had them at Cracker Barrel in Pigeon Forge, Tennessee, in 2010. I was hooked on them, not because they are healthy or anything. But I only made them several times after that, because I knew I’d sit and eat the whole pan if left unattended.

I made them at home in 2012, using this recipe I came up with. In that recipe, I used far less butter and sugar, but had to use corn starch to thicken the sauce around the apples.

I saw this recipe on the back of a box of Dolly Parton Mac and Cheese (yes, that is a thing, just like the big Stoffer party trays), and I liked how simple it was. There was nothing fancy, just four ingredients. And no corn starch.

Dolly’s Fried Apples

Ingredients:

  • ½ cup unsalted butter (1 stick)
  • ½ cup firmly packed brown sugar
  • 1 Tbsp ground cinnamon
  • 6 medium apples, peeled, cored, and sliced (used Gala)

Directions:

Melt the butter in a heavy skillet over medium heat. Stir in the brown sugar and cinnamon.

Add in the apples and stir to coat them.

Cook for 10 to 15 minutes, stirring occasionally, lowering the heat if it bubbles too hard.

Notes:

Use a crisp apple for best results; Gala is a good choice. This is very cinnamon-y. You might want to start at one teaspoon and work up. I liked it, but it might be too overwhelming for some, with the full amount.

The apples are delicious if chilled as well.

~Sarah

Protein Pizza Bowl
Clean Living · Recipes

Protein Pizza Bowl

Sarah

It has all the flavor of pizza without the dough. It’s easy to pull it together before one serving or multiply it to make more servings. Mix each serving for best results. In a few minutes, you can have lunch or a snack with plenty of protein and low calories.

Protein Pizza Bowl

Ingredients:

  • ½ cup 4% cottage cheese
  • ¼ cup pizza sauce
  • ½ tsp dry pizza herb blend or Italian seasoning blend
  • ¼ cup shredded mozzarella
  • 3 slices of natural pepperoni

Directions:

Preheat oven to 425°F.

Mix the cottage cheese, pizza sauce, and seasoning in a small bowl.

Spoon into an oven-safe baking dish.

Top with the cheese and the pepperoni.

Place on a baking sheet and bake for 10 minutes.

Serves one.

Nutritional Stats:

20 grams of protein / 262 calories

Notes:

I used Lactaid brand cottage cheese to avoid “dairy issues” that sometimes happen to me. I am somewhat lactose intolerant, and while it doesn’t stop me from eating it, having gentler options helps a lot. Otherwise, stick to a simple brand. Avoid ones with thickeners and binders. Daisy is usually a solid choice.

For best results, find a brand of pizza sauce that doesn’t contain sugar or is very low in sugar. It’s worth seeking out the higher-end brands, like Rao’s, in grocery stores. It lasts in the refrigerator, so enjoy it.

I used custard bowls, which were big enough; a bigger single-serving bowl would be handier.

~Sarah