CRANBERRY ORANGE MUFFINS

CRANBERRY ORANGE MUFFINS

1 ½ cups oats, separated

2 teaspoons baking soda

2 navel oranges, zested

1 cup fresh cranberries

¾ cup Justin’s Vanilla Almond Butter

½ cup agave

3 eggs


Preheat the oven to 350 degrees. Mix 1 cup oats, baking soda and orange zest in a small mixing bowl and set aside. In a blender or food processor, combine the navel orange, nut butter, agave and eggs until smooth. Pour in the dry ingredients and stir to combine. Pour the batter evenly into 12 muffin cups lightly greased with nonstick cooking oil (or foil/paper liners). Bake for 20-25 minutes until lightly browned. Makes 12 muffins [Per muffin: 240 calories, 10g fat, 32g carbs, 14g sugar, 8g protein].

 

APPLE PIE STEEL CUT OATMEAL

Apple Pie Steel Cut Oatmeal

8 apples, chopped

1/2 cup maple syrup, honey or agave

1 tablespoon cinnamon

1 teaspoon allspice

1 egg, whisked

1 cup steel cut oats

2 cups unsweetened almond milk


Set a crockpot to low heat. Add the chopped apples, sweetener, cinnamon and allspice to a crockpot. In a small bowl, combine the whisked egg with the oats and almond milk. Pour over the apple mixture and stir to combine. Cover and cook for 4-6 hours. Makes 8 servings.

 

APPLE PIE BARS

Apple Pie Bars

2 golden delicious apples

18-20 Medjool dates

1/4 cup coconut oil, melted

1 1/2 cups oats

1 tablespoon cinnamon

2 teaspoons ground nutmeg

1 teaspoon cardamom


Combine ingredients in a food processor until puréed. Scoop the batter into a square baking dish and spread evenly. Refrigerate for at least an hour, until the mixture hardens. Cut into 5 x 5 bars. Store chilled.

 

SWEET POTATO SPICE MUFFINS

Sweet Potato Spice Muffins

2 cups oats, ground 

2 teaspoons baking powder

2 teaspoons cinnamon

2 cups sweet potato purée

1/3 cup maple syrup

2 egg whites

1 cup dried cranberries


Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, cinnamon and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the sweet potato purée, maple syrup and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Stir in the cranberries. Pour the batter into a muffin tin lightly coated with nonstick cooking spray. Bake for 20-25 minutes.

 

PUMPKIN CHIP BREAD

Pumpkin Chip Bread

2 cups oats, ground 

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

2 cups pumpkin purée

1/2 cup Truvia Brown Blend

2 egg whites

1 cup chocolate chips


Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, pumpkin pie spice and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the pumpkin purée, brown sugar blend and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Stir in the chocolate chips. Pour the batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 30-35 minutes.

 

SWEET POTATO CRUSTED QUICHE

Sweet Potato Crusted Quiche.jpg

2 sweet potatoes, shredded

1 tablespoon coconut oil

2 cups egg whites, whisked

2 cups spinach, chopped

parmesan cheese


Preheat the oven to 425 degrees. Heat a large skillet to medium-high heat and coat the bottom with nonstick cooking spray. Add the shredded sweet potatoes and sauté for 10-12 minutes, flipping occasionally. Remove from the heat and allow the sweet potatoes to cool slightly, then press them between a paper towel to drain any excess liquid. Transfer the sweet potatoes to a pie plate and toss them with coconut oil, salt and pepper. Press down firmly to the bottom and sides of the dish, forming a crust. Bake for 20-25 minutes until golden brown. Remove the pan from the oven and add the chopped spinach. Pour the egg whites over the spinach, then evenly sprinkle with enough parmesan cheese to cover the top. Reduce the oven temperature to 350 degrees and bake for about 30 minutes, or until the top of the egg whites are lightly brown and puffed. Allow the quiche to set for 5 minutes then slice and enjoy.

 

PUMPKIN SPICE LATTÉ

Pumpkin Spice Latté

1 cup Almond Dream Pumpkin Spice almond milk

1 teaspoon instant espresso powder

1/2 teaspoon pumpkin pie spice

 

Microwave the almond milk on high for 1-2 minutes. Stir in the espresso powder and pumpkin pie spice. Enjoy warm.

 

SWEET EGG FRITTATA

Sweet Egg Frittata

6 eggs + 6 egg whites

2 tablespoons fat free half and half

1 sweet potato

1/2 cup yellow onion, diced

1/4 cup feta cheese, crumbled


Preheat the oven to 450 degrees. Submerge sweet potato in a pot of water and bring to a boil on the stovetop. Cook 15-20 minutes until tender. Drain water and cut the sweet potato into cubes. In a separate mixing bowl, whisk eggs, half and half, salt and pepper. Heat a cast iron skillet to medium-high heat and coat bottom with nonstick spray. Add sweet potatoes and yellow onion and sauté for about 5 minutes, or until lightly browned. Pour in eggs. Stir lightly to evenly distribute ingredients. Turn the heat down to medium and cook, without stirring, until the eggs start to set. Top with crumbled feta cheese then transfer the skillet to the oven and cook 10-15. Once eggs are fully cooked, remove and cut into wedges. Serves 4-6.

 

BREAKFAST SCRAMBLE

Breakfast Scramble

1 sweet potato

4 carrots, peeled and diced

1 yellow onion

2/3 cup egg whites + 1 fried egg per person (fried egg is optional)

1 tablespoon olive oil

1 teaspoon maple syrup

1/4 cup reduced fat cheddar cheese (optional)


Preheat oven to 325 degrees. Pierce sweet potato with a fork then microwave 5 minutes. Cut into cubes and set aside. Heat a large skillet to medium-high heat and coat bottom with nonstick cooking spray. Add onions and carrots and saute 5 minutes. Add sweet potatoes and olive oil and stir to combine. Cook for another 5-10 minutes on medium heat until veggies are caramelized and lightly browned. Remove from heat and place in a baking dish. In that same skillet, scramble egg whites, salt and pepper until cooked. Add the egg whites and maple syrup to the baking dish and stir to combine with veggies. Sprinkle cheese. Bake 5 minutes in oven until cheese is melted. Optional step: while the scramble is baking, fry eggs in a skillet coated with nonstick spray. Remove egg dish from oven and serve warm with fried egg on top. Serves 2-3.

 

EGG FRITTATA

4 eggs + 4 egg whites

2 tablespoons fat free half and half

2 cups spinach, chopped

1 cup broccoli, chopped

1/2 cup onion, chopped

 

Preheat oven to 400 degrees. Heat an oven-proof skillet to medium-high heat and coat bottom with nonstick cooking spray. Add spinach, broccoli, and onion and saute 4-5 minutes. Whisk eggs with half and half, salt and pepper. Pour over vegetables and turn heat down to medium. Periodically, use a spatula to lift the sides of the egg mixture to let the uncooked egg flow under. Cook until the eggs are partially set, around 5 minutes. Place entire pan in the oven and bake 10-15 minutes until eggs are completely set. Remove and cut into quarters. Serves 4. 

 

PUMPKIN CRANBERRY SCONES

Pumpkin Cranberry Scones

3 cups flour

6 tablespoons pumpkin puree

4 eggs

3 tablespoons agave

3 teaspoons baking powder

1 cup fresh cranberries

1/4 cup Truvia Baking Blend


Preheat oven to 375 degrees. Combine flour, pumpkin, eggs, agave, Truvia, and baking powder with a mixer. For additional spiced flavor add 1 teaspoon pumpkin pie spice. Stir in fresh cranberries. Line a baking sheet with foil or parchment paper. Form the dough into a large rectangle, approximately one inch thick. Cut the dough into triangles but do not break apart. Bake for 15-20 minutes or until golden brown. Cool for 10 minutes before breaking apart.

 

APPLE CINNAMON GRANOLA

Apple Cinnamon Granola

1 cup oats

1/4 cup apple sauce

2 tablespoons agave

1 teaspoon cinnamon

1 tablespoon chia seeds

2 tablespoons grated coconut


Preheat oven to 350 degrees. Combine ingredients so that oats are coated. Spread flat on a foil-lined baking sheet and bake for 25-30 minutes until oats are lightly browned and crunchy. Stir occasionally. Remove from oven and allow to cool, then store in an air-tight container.