Did you know eating a classic NYC bagel is the same thing as eating 7 slices of white bread? MIND BLOWN. Don't worry though, I've got you covered with this easy to make LOW CARB, HIGH FIBER, GLUTEN FREE, and DAIRY FREE bagel recipe!!
1 scoop unflavored protein powder: you can use F-Factor 20/20 or Bob's Red mill!
2 tbs ground flaxseeds
6 tbs water
6 tbs almond flour
Trader Joes Everything But the Bagel Seasoning
WHAT TO DO
Combine all ingredients in a bowl except for the EBTB seasoning. Pour batter into bagel/donut tray and sprinkle with the seasoning. Cook for 25 min on 400 and enjoy!
Makes 6 bagels
Serving size= 2 bagels
PER SERVING: 170 calories, 8g carb, 6g fiber, 10g protein
Don't know what to do while in quarantine? How about making something that everyone can enjoy! This bread is gluten free AND dairy free! It's also low in sugar and carbs and is so delicious! It's the perfect desert or even a snack to satisfy your sweet tooth through out the day :)
1/4 cup coconut sugar
1 cup almond flour
½ cup coconut flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 organic egg
1 cup almond milk
1/8 cup coconut oil
1/2 cup apple sauce (optional)
2 teaspoon cinnamon
2 tablespoon of coconut sugar
1/2 cup powdered organic sugar
1 teaspoon vanilla
2 tablespoons almond milk
Preheat oven to 350 degrees
In one bowl combine the dry ingredients: sugar, flours, baking powder and salt
In another bowl combine the wet ingredients: eggs, almond milk and oil
Combine together wet and dry ingredients and pour half of the batter into a sprayed bread pan
Combine the swirl in ingredients - cinnamon and sugar
Swirl in half the cinnamon sugar mix and add the remainder of the batter
Add in the rest of the swirl in mix and bake for 45 minutes!
Allow to cool and remove from the pan
While the bread cooks, combine the glaze ingredients
Once the bread is ready and it cools, pour over! (if following a low carb diet, sub in nonfat Greek yogurt or any other topping!)
Going bananas inside? Instead of rummaging through the pantry for a snack, try this delicious recipe! Being stuck at home has my sweet tooth going crazy so I decided to come up with this healthy banana bread that will satisfy me! It is dairy free, gluten free, and low carb! Most importantly, your whole family can enjoy it!
2 Tbs Almond Butter
2 Scoops F-Factor 20/20 Powder
¾ Cup Almond Flour
2 Tsp Baking Powder
2 Tbs Organic Cocoa Powder
Chocolate Chips: I love Hu Chocolate Gems!
NUTRITION: 12 Servings
Per 1 piece: 77 calories, 8g carb, 3g fiber, 5g net carb, 5g protein, 4g fat
This Progranola Overnight “Oatz” has lately been my go to breakfast for busy mornings!! It’s so easy to make and you get to just enjoy it right away in the morning!
What you’ll need:
-1/2 Julian Baker progranola (I love the peanut butter)
-1/2 cup almond milk
-2 tbs greek yogurt or unsweetened non dairy yogurt (I use so delicious unsweetened coconut yogurt)
-1 tbs PB2
-1/4 tsp vanilla
-dash of cinnamon
-berries of your choice
Combine all ingredients in a cup or bowl and let sit over night! In the morning add your favorite toppings!
Get creative... there are so many different options!!
Pumpkin Oats :
Add 1 tbs pumpkin purée and pumpkin spice
Peanut Butter Oats:
Add 2 tbs PB2
Add 1 tbs cocoa powder
Craving a kit kat? Why don't you try these chocolate covered GG crackers instead! They have the perfect crunch and satisfy your sweet tooth! This is the easiest recipe to make and its so perfect to keep in your freezer for a quick desert!
1. melt chocolate chips or chocolate square with a splash of coconut oil
--> for chocolate chips I love choc zero or enjoy life!
2. dip GG crackers in chocolate and place on sprayed tin foil or parchment paper (can also add coconut flakes or other toppings for additional flavors!)
3. place in freezer for 5 minutes to allow chocolate to harden and ENJOY
Ditched the rice🍚 and 64g of carbs just by a little substitution! That’s equal to 4 slices of white bread in just 1 cup! This dish is step 1 approved and can be enjoyed with no worries🍽 This is a perfect dish to make on a night when you are craving something warm and savory!
What you’ll need:
-Container of fresh cauliflower rice(can use frozen as well)
-1 packet of fungi porcini secchi
-1/2 onion chopped
-1 package of mushrooms mixed (of any that you love!)
-1/2 cup of chicken broth
-1 tbs pepper
-1 tbs truffle zest
-2 heaping tbs of parmesan cheese
What to do:
First spray large sauté pan with olive oil and add in cauliflower rice. Sauté until golden brown and add in chicken broth tbs by tbs. Allow this to cook until all the liquid has dissolved.
In a separate pan, sauté onions and mushroom mix with the fungi porcini. After this cooks, add it into the cauli rice!
Combine mushrooms, onion, and cauli rice and add in truffle zest, parmesan cheese, & pepper. Keep sautéing to make most of the liquid evaporate and serve with some extra parm!!
One of my all time favorites: EGGPLANT PARM
Dining out, this dish may not always be the healthiest option, but i’ve created the perfect recipe to satisfy the craving! It’s so easy to make and tastes exactly like the real deal! Best of all, it’s step 1 approved on F- Factor and it’s gluten free!
What you’ll need:
🍆1 eggplant sliced into 1/2 inch pieces
🍆1 cup of tomato sauce (I make my own but any will do!)
🍆1/2 cup almond flour
🍆1/2 cup shredded parmesan cheese
Whisk 1 egg in a bowl and set aside. On a plate mix almond flour & seasoning. Dip each piece of eggplant into the egg and into the almond flour/spice mix! Spray a pan with olive oil and cook both sides for approx 5-10 minutes until golden brown. Do this with all of the eggplant! Once all of the eggplant is cooked layer with tomato sauce and shredded parmesan cheese. Broil for about 5 minutes and enjoy!!!