Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins

I had a client send me her favorite banana chocolate chip muffin recipe. She asked if it was healthy enough to fit into her meal plan, and told her that there were a few tweaks I wanted to make to the recipe. I attached the video below to take you through the tweaking process of these muffins. Ultimately, I lowered the sugar content and increased the protein content. By doing this, I lowered the glycemic index of the muffins. Gather all ingredients and preheat oven to 350 degrees. Blend all ingredients (except chocolate chips) in a food processor/blender . Stir in chocolate chips after you are done blending. Spray a muffin tin with cooking spray and pour banana chocolate chip muffin batter into the muffin tin. Bake at 350 degrees for 18-20 minutes. Remove and enjoy! The Original Recipe is below:...
Healthy Protein Cinnamon Streusel

Healthy Protein Cinnamon Streusel

I will be honest in saying that this recipe started as an attempt to make a healthy banana bread pudding recipe! It’s interesting when I start changing ingredients to make the recipe healthier, how different the result can be. I honestly thought this was a fail at the bread pudding, but was a total success as a healthy cinnamon streusel dish. This dish is low glycemic, meaning low sugar (and healthy carbohydrates) and high protein, ultimately having little effect on blood sugar. The importance of this blood sugar regulation is to guarantee that your body stays within the fat burning zone, as opposed to the fat storage zone. This healthy cinnamon streusel is perfect for a morning meal or even a healthy snack. The healthy protein struesel pairs perfectly with natural nut butter and a dollop of whipped topping. This dish was super easy to make and was ready to eat in under 30 minutes. Gather all ingredients, a blender, a small baking tin, measuring cups, and a spoon. Turn the oven on at 350 degrees. Tear the bread apart into small bite-sized pieces and place them on a baking/cookie sheet. Heat in the oven for 5 minutes in order to remove all moisture. Add all of the healthy protein cinnamon streusel main ingredients into a blender and blend until smooth. Spray a small baking tin with non-stick cooking spray and pour the healthy protein cinnamon streusel batter into the dish. Add the dried out bread to the batter and mix well in order to submerge all pieces of bread. Clean out the blender and add the crunchy topping ingredients....
Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins

Muffins are sooooooo delicious, yet sooooooo high on the glycemic index due to the high carb/sugar content paired with a low protein content. It has been quite some time since I have made a low glycemic/high protein sweet treat, so IT’S TIME! I used to love lemon poppy seed muffins before I cared about nutrition, so I decided to use that as my inspiration. Chia seeds are packed with fiber and are a much more nutritionally beneficial option than poppy seeds, therefore this recipe is for Lemon Chia Seed Muffins:) Gather all ingredients, 2  mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees. Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds. Mix all “dry ingredients” in a medium mixing bowl  with a whisk. Add chia seeds in and mix well. In a separate bowl, mix the “wet ingredients” together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps. Pour the “wet ingredients” into the bowl with the “dry ingredients” and mix well with a large spoon. Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat. Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to...
Healthy Vegetable “Fried Rice”

Healthy Vegetable “Fried Rice”

I ran into an old friend the other day, who is a strict vegetarian, and she reminded me that I haven’t posted a vegetarian recipe in quite some time. I love my Asian food and one of my old favorites (before I switched to a low glycemic diet) was chicken fried rice. I have already posted my healthy low glycemic version of chicken fried rice (using quinoa in place of the rice), so its only natural that I post the vegetarian version using tons of vegetables in place of the chicken. Gather all ingredients, 2 pans/woks, measuring cups, a large spoon, a knife, and a cutting board. Dice the onion and carrots to your desired size. I kept my bamboo shoots and water chestnuts whole, but feel free to dice these as well. Saute the onion in a pan/wok with 1 tsp of olive oil  on medium heat for about 5 minutes or until brown. Add 1 tsp stevia in after 2 minutes of sauteing the onions. Make sure to stir the onions every minute to prevent burning. Once the onions are brown, add the diced carrots, bamboo shoots, water chestnuts, and the remaining  “Vegetable Mixture Ingredients” to the same pan/wok as the onions and mix together. Saute the vegetables on medium heat for about 10 minutes until the bamboo shoots and water chestnuts are slightly brown. I typically allow a good amount of browning because I feel it has better flavor. Add the edamame to the vegetable mixture for the last 2 minutes of cooking. Stir well. While you are still cooking the vegetables, spray a separate pan...
Gluten-Free Zucchini Crust Pizza

Gluten-Free Zucchini Crust Pizza

My parents grew any over-abundance of zucchini this summer, so I had to get creative in using up the huge bag full they sent home with me. I have friends that are gluten-free and I know more and more people are taking the gluten-free path, so I thought, why not make a yummy pizza option for them?! I made this gluten-free zucchini crust pizza 3 times before I got it just right! I am telling you all…you are missing out if you do not give this one a try! Preheat oven to 400 degrees. Gather all ingredients, a baking sheet, parchment paper, grater, large bowl, spoon, small towel, and measuring cups. Rinse the zucchini and cut off both ends. Grate 3 medium zucchinis into a bowl to make 3 cups of grated zucchini. Put the grated zucchini in a small towel and squeeze as much liquid out as possible. I typically squeeze over the sink, but used a bowl here to show you just how much water comes out! You will be left with about 2 cups of packed grated zucchini when you are done. Put all “Zucchini Crust” Ingredients into a bowl and mix well with a spoon. Place a large piece of parchment paper on a baking sheet and pour the “Zucchini Crust” dough onto the parchment paper. Use a spoon to spread out the dough into a large oval shape. You should take up about 3/4 of the sheet. Make sure the dough is a smooth and even as possible. Place the baking sheet on the bottom rack and bake on 400 degrees for 20 minutes. Immediately place the baking sheet on the top...
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