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Lemon Cookies (Gluten Free/Dairy Free/Sugar Free/Soy Free)

lemon cookies

Are you looking for a healthy holiday treat to share with family and friends that isn’t packed with sugar? I recently made these AMAZING lemon cookies. I grew up eating the lemon squares made from the box that were absolutely delicious so I have always had a soft spot for lemon desserts. I decided to attempt a lemon cookie using almond flour, eggs, and lemon juice/zest and couldn’t be more pleased with the outcome. I brought these cookies as a dessert on Christmas Eve and my entire family loved them. Not to mention they are super simple and easy to make. These will definitely be a holiday staple! Enjoy!

 

Lemon Cookies (Gluten Free/Dairy Free/Sugar Free/Soy Free)
Recipe Type: Dessert
Author: Amanda
Prep time:
Cook time:
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Serves: 12 cookies
Ingredients
  • 2 cups Almond Flour
  • 2 large Organic Eggs
  • 1 tbsp Extra Virgin Coconut Oil
  • 1/4 cup Xylitol
  • 1 tbsp Vanilla Extract
  • Juice and Zest of 1 Lemon
  • 1/2 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Add all ingredients into a large bowl and mix until combined. It will make a thick cookie dough-type batter.
  3. Cover a baking sheet with parchment paper and separate batter into 12 cookies. Bake for 12-15 minutes.
  4. Store in airtight container in fridge or freezer.
Serving size: 1 cookie Calories: 130 Fat: 11g Carbohydrates: 4g Protein: 5g

 

Red Curry Meatballs (Crockpot)

Tonight I will be hosting a holiday potluck at Talcott Family Chiropractic at 6:45pm. Everyone is welcome to join and bring a healthy, tasty dish. We have some people bringing dishes like beef stew, organic salad, and apple crisp to name a few. We will be talking about how to stay healthy during the holidays and sharing good food. I made these delicious Red Curry Meatballs. They are very low maintenance but absolutely delightful.

Holiday Potluck at Talcott Family Chiropractic

Location: 230 Farmington Ave Farmington, CT 06032

Time: 6:45pm-7:45pm

Everyone is welcome!

Red Curry Meatballs (Crockpot)
Recipe Type: Lunch/Dinner
Author: Amanda
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Ingredients
  • For the Meatballs:
  • 3lb Organic Grassfed Beef
  • 2 tbsp Ground Curry Powder
  • 1 tsp Garlic Powder
  • 1 large Organic Egg
  • 1 large Onion, diced
  • Sea Salt
  • For the Sauce:
  • 1 6oz can Organic Tomato Paste
  • 1 14oz can Coconut Milk
  • 1/2 cup water
  • 1 tsp Garlic Powder
  • 2 tbsp Curry Powder
  • Juice of 1 lemon
Instructions
  1. Heat a medium sauce pan over medium heat and add all ingredients for the sauce. Bring to a simmer then lower the heat.
  2. Combine all ingredients for the meatballs in a large bowl (except for the meat) and mix well. Add in your ground beef and mix with your hands until fully incorporated.
  3. Form the meat mixture into small meatballs and place inside a crockpot.
  4. Pour sauce on top of meatballs and cook on low for 8 hours.

 

Sweet Potato Quinoa Cakes

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Everyone should try out this healthy side dish that is full of vitamins, minerals, and complex carbs. I have had sweet potato and quinoa cakes in the past and loved them so I decided to make my own at home. I love the quinoa cakes at whole foods but they have Canola oil in them so I try to avoid them. Canola oil is inflammatory as are other vegetable oils. This recipe is a little different from the sweet flavored cakes. It has more of a Mexican flavor but I am going to make a sweet version too. These cakes would be a great addition to any meal!

Sweet Potato Quinoa Cakes
Recipe Type: Side Dish
Author: Amanda
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Ingredients
  • 3 medium sweet potatoes, cubed
  • 1 small red onion, chopped
  • 2 cups quinoa, cooked (1 c dry)
  • 1.5 Tbsp organic butter
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp dried parsley
  • sea salt
  • 1/3 cup gluten free bread crumbs or almond flour
  • 1 egg
Instructions
  1. Preheat to 350 degrees.
  2. Heat up a large skillet and add butter, sweet potatoes, and red onions. Cook on medium heat until soft (about 15 minutes).
  3. Bring 2 cups of water in a medium sauce pan to a boil. Add 1 cup quinoa and bring down to a simmer. Cook for about 15 minutes until all water is absorbed.
  4. In a large bowl, add sweet potatoes and mashed. Add the cooked quinoa and mix well.
  5. Now add all of your seasonings and bread crumbs. Mix well.
  6. Add 1 egg and mix with hands until everything is incorporated.
  7. Form into medium size patties. I made 17.
  8. Place patties on cookie sheet with parchment paper. Bake for 10-15 minutes then flip and bake for another 10 minutes.
Serving size: 1 cake Calories: 83 Fat: 2 Carbohydrates: 13 Protein: 2

 

 

Banana Berry Pancakes

pancakesHave you ever come home from a long day or had a crazy weekend and just do not feel like cooking anything complex or going to the store? That was me this weekend. I wanted to avoid processed foods, eating out, and harmful ingredient so I made these pancakes with what I had in the fridge! I had bananas (frozen-TIP: when your bananas start turning brown peel them and put them in a freezer safe bag for future use), blackberries, eggs, peanut butter, and protein powder, which all turned into delicious pancakes!

Banana Berry Pancakes
Author: Amanda
Serves: 3-4
Ingredients
  • 1 medium banana
  • 1 cup blackberries or other berries
  • 5 large eggs
  • 2 scoops (40g total protein) unsweetened whey protein powder
  • 1T vanilla extract
  • 1/4 tsp powdered stevia
  • 2T organic peanut butter
  • 1/2 cup tapioca flour
Instructions
  1. Mash banana and blackberries together using potato masher.
  2. Add in the rest of the ingredients and mix thoroughly until everything is evenly incorporated.
  3. Heat a small pan (6-8″) over medium heat.
  4. Spray the pan with coconut oil or add some butter.
  5. Fill the small pan with pancake batter and cook on each side until you see some bubbles then flip and cook for 1-2 minutes on the other side.
Notes
This recipe made 5 large pancakes. [br][br]PN Rx for 1 pancake:[br]1.5 Fat, 1 Protein, 1 Carbohydrate

Veggie Fritatta!

Veggie Fritatta!

Recipe Type: Breakfast
Author: Ana
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Serves: 4
Enjoy this for 3-4 days as a quick, easy, high protein, and delishious breakfast or snack any time of the day!
Ingredients
  • 2-3 cups of fresh or frozen veggies (bite size; onions, mushrooms, peppers, spinach. etc)
  • 8 whole organic eggs
  • 1 Tbsp. coconut oil
Instructions
  1. Preheat oven to 350*. Throw the veggies in a pan and sauté them until tender in the coconut oil. Add veggies and 6-8 whole eggs in a casserole dish, and bake for about 15 minutes, or until softly cooked throughout. Keeps in fridge for 3-4 days. Enjoy as any meal or snack, on the go or at home.
Serving size: 1/4 of fritatta Calories: 150 Fat: 8 grams Carbohydrates: 5 grams Protein: 15 grams
Notes

Practical Nutrition Trackers:
Count 1/4 of the fritatta as 1 fat, 1 protein, and 1 free veggie serving

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