Super Simple Shrimp Tostadas

Super Simple Shrimp Tostadas

Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!

You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…

Then these Super Simple Healthy Tostadas are for You!

What do I need?

Good news! It isn’t much!

  • corn tortillas
  • guacamole (I used good foods as i’s my favorite store bought guacamole)
  • cilantro
  • taco seasoning
  • shrimp
  • feta cheese

Aside from a dash of salt and optional oil you should be good.

How In The Heck Do I Make A Crunchy Tostada?

  1. Preheat your oven to 400 degrees
  2. Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
  3. Add them flat onto a pan and sprinkle sea salt over them
  4. Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.

What Seasoning Should I Use?

Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.

  • 2 Tbsp cumin
  • 3 Tbsp chili powder
  • 1.5 Tbsp paprika
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp sea salt

Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.

You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.

Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.

The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.

Print

Super Simple Shrimp Tostadas

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Shrimp Tostadas 1x
  • Category: Lunch
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!


Scale

Ingredients

  • 4 corn tortillas
  • 12 large shrimp (deveined and peeled) 
  • 2 tsp avocado oil
  • 1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
  • dash of sea salt
  • 3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
  • 3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
  • 1 Tbsp cilantro
  • Optional: Lime

Instructions

  1. Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
  2. Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
  3. While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
  4. Chop the cilantro and set aside.
  5. Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
  6. Add the shrimp to the tostadas, then the feta and chopped cilantro.
  7. Squeeze a lime over the top and enjoy!


Nutrition

  • Serving Size: 1 Shrimp Tostada
  • Calories: 129
  • Sugar: 1
  • Fat: 5
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 10

Keywords: shrimp, tostada, taco seasoning, gluten free, high protein, simple meal recipe, lunch, quick meal, healthy

Healthy Peanut Butter Banana Blondies

Healthy Peanut Butter Banana Blondies

I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com

After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?

We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…

They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!

Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!

And your tastebuds 😉

One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.

As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…

Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.

You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.

Here’s What You’ll need:

  • Almond butter
  • Honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • Vanilla extract
  • Gluten-free all-purpose flour
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • My Protein Collagen Icing

I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.

Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…

Why would someone lie about that?

Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!

Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…

Earthy

You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.

The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.

But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!

Print

Peanut Butter Banana Blondies

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 Glazed Blondies 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

These sweet blondies and collagen icing are the perfect pair. Take your taste buds for a ride with these dense yummy Peanut Butter Banana Blondies!


Scale

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • 1/2 batch or more of my Protein Collagen Icing

Instructions

  1. Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
  2. Microwave the peanut butter in a small bowl for 30 seconds
  3. In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
  4. Sift the flour into the food processor and add in the baking soda and powder.
  5. Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
  6. Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.

Notes

The nutrition was calculated using 1/2 batch of the protein collagen icing.


Nutrition

  • Serving Size: 1 Glazed Blondie
  • Fat: 10
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 13

Keywords: Bananas, Blondies, Honey, Bananas, Gluten Free, Dairy Free, Collagen, Breakfast

The Best Ever Gluten Free Lemon Blueberry Scones

The Best Ever Gluten Free Lemon Blueberry Scones

“I love dry scones that crumble everywhere!

Said no one Ever!

These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.

Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.

You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.

The process:

To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.

After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.

Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.

Here’s the ingredient deets:

  • Oat flour (or oats blended finely in a blender)
  • All purpose flour
  • Coconut flour
  • Non-dairy milk
  • Vegan butter
  • Applesauce
  • My Protein Collagen Icing
  • Himalayan sea salt
  • Blueberries
  • Lemon

It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…

Which takes only m i n u t e s to whip up.

The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.

After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.

I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.

If you’re looking for more gluten free healthy recipe ideas check out my latest posts!

Print

The Best Ever Gluten Free Lemon Blueberry Scones

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 Scones with Collagen Glaze 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

The best ever gluten free scones that are not dry and boast a lemon blueberry flavor. It becomes the perfect pair with a lemon protein collagen glaze!


Scale

Ingredients

Dry Ingredients

  • 1 Cup Oat flour (or oats blended finely in a blender)
  • 1 Cup All-purpose flour
  • 1/2 Cup Coconut flour
  • 23 Tbsp Truvia or sweetener of choice
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Blueberries

Wet Ingredients

  • 1/4 cup + 1 Tbsp non-dairy milk (You may want to add less depending on the gf all-purpose flour you use)
  • 6 Tbsp Vegan butter, cold (I used I can’t believe it’s not butter Vegan)
  • 1/2 Cup Applesauce
  • 1/2 lemon juiced

The Glaze


Instructions

  1. Preheat the oven to 350.
  2. Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
  3. Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs. 
  4. Add the non-dairy milk and applesauce to the bowl and give it a good stir.
  5. Fold in the Blueberries and place on a baking sheet in a large ball.
  6. Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
  7. I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
  8. While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
  9. Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.

Notes

I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.

Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing. 


Nutrition

  • Serving Size: 1 Scone with Glaze
  • Calories: 207
  • Sugar: 9-10 grams
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 7

Keywords: Scones, gluten-free, dairy free, dessert, breakfast, snack, blueberry, lemon blueberry

Protein Collagen Icing

Protein Collagen Icing

Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.

Prepare for Deliciousness in Minutes

I don’t lie when I say this recipe takes minutes! All you need is:

  • Powdered sugar
  • Collagen peptides
  • Vanilla extract
  • Dairy-free milk

That’s all folks! Nothing more.

Simply whip all the ingredients in a small bowl and you are good to go!

What can this be used for?

Like I mentioned before this simple glaze can be used as the perfect healthy addition to:

  • Cinnamon rolls
  • Scones
  • Cakes
  • Cookies
  • Much more!

If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!

They are packed with flavor and are not the least bit dry!

You can also try some of my other healthy recipes like

Print

Protein Collagen Icing

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/41/3 cup 1x
  • Category: Sweet
  • Diet: Low Fat

Description

This simple protein icing will add the perfect layer of sweetness to your scones, cinnamon rolls, and so much more.


Scale

Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp collagen
  • 1/4 tsp vanilla extract
  • 1 1/2 Tbsp non-dairy milk

Instructions

  1. Combine the powdered sugar and collagen together in a small bowl.
  2. Whisk in the milk and vanilla until you reach an icing consistency.

Notes

To make this collagen protein icing thicker, add more powdered sugar in increments of 1-2 Tbsp at a time.

You can find the nutrition profile of this on Myfitnesspal with the title: When Sweet Met Salty Protein Collagen Icing.


Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 144
  • Fat: 0
  • Carbohydrates: 28
  • Protein: 8

Keywords: Icing, glaze, frosting, low fat, dairy-free, gluten-free

Protein Peanut Butter Chocolate Chip Banana Bundtllets

Protein Peanut Butter Chocolate Chip Banana Bundtllets

Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!

Source: Huffington Post

Yes, we are going there because this recipe makes fetch happen!

So don’t be a Regina George and say it can’t happen because it’s happening!

One bite of this will tug at your heartstrings and stun you!

…But in a good way…you know like when you see that special someone ya fancy make eyes at you

…just like that 😉

I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.

Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.

Get Those Bundtet Pans Ready!

You’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…

To make this you’ll need:

  • Gluten-Free all-purpose flour
  • Organic Local Honey
  • Coconut Flour
  • Powdered Peanut Butter
  • Natural drippy peanut butter
  • Ripe Bananas
  • Vanilla Extract
  • Dairy-free chocolate chunks

I can’t decide what I like more about these…The taste or how adorable they are!

Keep in mind you can use a standard muffin tin as well.

Where’s That Drizzle?

You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.

It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!

However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.

Print

Protein Peanut Butter Chocolate Chip Banana Bundtllets

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 bundtlets 1x
  • Category: Dessert
  • Cuisine: Dessert, Snack
  • Diet: Low Fat

Description

You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!


Scale

Ingredients

Dry Ingredients

  • 3 Ripe bananas
  • 1 cup Non-dairy milk
  • 3 eggs
  • 5 Tbsp Drippy natural peanut butter
  • 3 Tbsp Organic honey
  • 1/2 tsp Vanilla Extract

Wet Ingredients

  • 3/4 cup all-purpose gluten free flour of choice
  • 1/4 cup Coconut flour
  • 1.5 Tbsp Powdered peanut butter
  • 1 tsp Baking soda
  • 2 tap Baking powder
  • 2 scoops vegan protein powder
  • 3 Tbsp Dairy free chocolate chunks

Instructions

  1. Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
  2. Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
  3. Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it’s too dry add in more almond milk.
  4. Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
  5. When complete let cool for 5-8 minutes and bon appetite!
     
 

Notes

This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.


Nutrition

  • Serving Size: 1 Bundtlet W/O Optional drizzle
  • Calories: 145
  • Fat: 5
  • Carbohydrates: 18
  • Protein: 7

Keywords: Bananas, Banana bread, banana muffins, honey, gluten free, dairy free, chocolate chips

Little Debbie Copycat Cosmic Brownie Bites

Little Debbie Copycat Cosmic Brownie Bites

Go back to your childhood with these Healthy Little Debbie Copycat Cosmic Brownie Bites! These are extremely fudgy, and made with natural ingredients like avocado and almond butter!

It may be hard to believe looking at them, but these are made with not 1, but 2 avocados.

The Avocados are what give this that nice fudgy texture that really reminds you of Little Debbie.

I impulsively made these one day when I was craving a brownie, but not just a typical brownie, a frosted thick brownie, but in bite-sized pieces.

After cruising down the isle at the grocery store to buy cacoa powder I passed Little Debbies Cosmic Brownies and BAM, I knew I had to make them!

As you know, Little Debbie is not a Healthy Childhood memory. It’s a sweet, sugary one that involves a lot of sugar, butter, and nothing gluten free or dairy free.

How Does One Health-ify These In A Tasty Way?

To make a gluten free and dairy free (look at recipe for sub.) homestyle version I start with the roots, the ingredients. I look at what a typical Little Debbie Cosmic Brownie Contains and I look at what I can swap.

  • I swapped almond flour for wheat flour
  • I Used Truvia and reduced the amount of sugar
  • Incorporated a plant-based butter
  • Made the frosting with almond butter as the base
  • Added Avocados to reduce the amount of butter needed and create a creamy texture

By making simple swaps like these I was able to make these a treat I could really enjoy more often and ya know eat them since they’re gluten free.

i recommend using a cocoa powder that is high quality and is unsweetened as well. Most cocoa powders are naturally unsweetened, but some cheap versions in grocery stores use sugar as a filler so I recommend looking at the label and if you see sugar…

Just Run…

To another store that will have better selection.

How To Make That Thick Frosting

Could a cosmic brownie ever be a real cosmic brownie without a thick and creamy frosting? Yeah, I didn’t think so.

To make the frosting all you’ll need is Almond butter, cocoa powder, non-dairy milk, and Truvia. Once you make it, pop it into a ziplock bag and cut a 1/4 inch slit in the corner. Then, simply pipe it onto the brownie bites and use a butter knife or spatula to spread it even.

The key to getting the right consistency for this to not add too much non-dairy milk. The icing should be able to be placed on a brownie bite without dripping.

Another important part of this recipe is to let these cool. You need to be able to apply the frosting without it melting off so I would let these cool for a good 15 minutes.

If you’ve tuned in this far I would like to sincerely thank you as I sit atop the antique knife I used to
frost these.

As you can tell I like to get a bit crafty with my recipes and edits, which is why I consider myself a Food Photographer and a Food Blogger. I can’t pick just one.

It would be a travesty!

Print

Little Debbie CopyCat Cosmic Brownie Bites

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 42 minute
  • Yield: 24 Cosmic Brownie Bites 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

Move over Little Debbie because these Healthy Cosmic Brownie Bites will take you back to your childhood. These are rich in cocoa and have a decadent fudgy texture.


Scale

Ingredients

Brownie Bites

  • 2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
  • 1/2 cup Truvia baking blend (or sweetener of choice)
  • 1 Tbsp Truvia brown sugar (or sweetener of choice)
  • 2.5 teaspoons vanilla extract
  • 1/2 cup Lilly’s no sugar added chocolate chips (use dairy-free chocolate to make this recipe completely DF)
  • 2.5 tsp plant-based butter
  • 2 large eggs
  • 1/3 cup +1 tbsp cup cocoa powder
  • 1/2 cup almond meal/flour
  • 1/2 teaspoon sea salt
  • (Optional) Sprinkles

Frosting

  • 3 tbsp almond butter
  • 5 tsp cocoa powder
  • 2 tbsp non-milk
  • 1.5 tbsp Truvia
  • 5 Tbsp for topping (this is mandatory!)

Instructions

  1. Preheat the oven to 350 degrees F.and line an 8×8 inch pan with parchment paper.
  2. In a food processor, pulse together the avocado, Truvia, and vanilla until the texture is smooth.
  3. Melt the chocolate chips in a microwave in increments of 30 minutes and add the melted chocolate to the food processor and blend until smooth.
  4. In a medium-sized bowl, whisk the eggs until they form bubbles
  5. Combine the chocolate and avocado mixture from the food processor.
  6. Add in the cocoa powder, almond flour, and sea salt and stir until the texture has zero chunks in it.
  7. Fill the mini muffin tins until they are 3/4 full and bake for 35-40 minutes. It may take longer depending on your oven and if you fill them more.
  8. Once you can stick a toothpick in the brownie bites and no batter sticks to the toothpick they are done. Let them cool for 15 minutes before frosting them.
  9. While the brownie bites are cooling make the frosting. In a small bowl, melt the almond butter in the microwave for 30 seconds until it is smooth. Then, combine the remaining ingredients into the small bowl with the almond butter.
  10. Pour the frosting into a small ziplock bag and cut a very small hole in the corner of the plastic bag.
  11. Once the brownies have cooled begin frosting the brownies starting from the center and moving outward in a circular motion until the brownie bite is covered in chocolate on top. Once complete add the sprinkles.
  12.  Keep these stored in the fridge for 3-4 days.

Notes

When making the frosting be sure to add milk slowly as this is a thick frosting and you don’t want to make it drippy by adding too much liquid. If you accidentally add to much simply add more almond butter until it thickens.

This was calculated using Lily’s no sugar added chips. 


Nutrition

  • Serving Size: 1 Frosted and Sprinkled Brownie Bite
  • Calories: 106
  • Sugar: 3
  • Fat: 6
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 2

Keywords: Brownies, Dairy Free, Healthy, gluten free, frosting, healthy frosting, almond butter, almond flour, under 110 calories

The Fluffiest Gluten-Free Banana Bread

The Fluffiest Gluten-Free Banana Bread

Long gone are the days of spongy gluten-free snacks that fall apart in your hands.

Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.

To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.

These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.

Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…

I know what you’re thinking…

It’s TRAGIC!

And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.

Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.

Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.

When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!

I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.

Try more of my Healthy Gluten Free Recipes!

Print

The Fluffiest Gluten-Free Banana Bread

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 Servings 1x
  • Category: Snack
  • Diet: Gluten Free

Description

Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!


Scale

Ingredients

Dry Ingredients

  • 1/2 cup vegan protein powder
  • 1/4 cup Coconut flour
  • 1 cup all-purpose gluten-free flour of choice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea Salt
  • 1/4 cup dairy free semi-sweet chocolate chips

Wet Ingredients

  • 3 Medium Spotted bananas
  • 1 Container Nancy’s non-dairy oat milk yogurt
  • 2 tsp Vanilla Extract
  • 2 Whole eggs
  • 5 Tbsp Peanut Butter
  • 3 Tbsp Honey
  • 2 Tbsp Coconut sugar
  • 1/2 cup Non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
  2. Mash the bananas and add them into a large bowl and combine with the wet ingredients
  3. Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
  4. Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
  5. Bake in the oven for 40-45 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
  6. Cut into 9 Hefty Slices

Notes

You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.


Nutrition

  • Serving Size: 1 Hefty Slice
  • Calories: 285
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 40
  • Protein: 11

Keywords: dessert, gluten free, dairy free, banana, peanut butter, high protein, Honey

Healthy Mexican Stuffed Peppers

Healthy Mexican Stuffed Peppers

These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams
of protein!

One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.

How Simple Can This Really Be?

Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…

You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.

I’m Busy Girl What Can I Do To Make This Easier?

  • Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
  • Wash the canned corn and beans together before adding them to the dish.
  • Throw everything in at once after the turkey is done cooking.

This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place
to start.

I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.

Also, is any thing better than gazing at your fridge knowing you have meals already prepped?

Yeah…didn’t think so.

If you’re looking for other gluten free healthy recipes checkout my latest posts below!

Print

Healthy Mexican Stuffed Red Peppers

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 Stuffed Peppers 1x
  • Category: Dinner, Lunch, Meal
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.


Scale

Ingredients

  • 1 lb 99% Lean turkey
  • 1 tsp avocado oil
  • 4 Large Bell Peppers
  • 1 1/2 cup Salsa ( I opt for a lower sodium variety)
  • 2 Tbsp Cilantro
  • 2 Tbsp chili powder
  • 1/2 Tbsp red pepper flakes
  • 1 tsp cumin
  • 1 Can black beans
  • 1/2 cup corn
  • 1 Cup cooked rice of choice
  • Optional: 1/2 cup mexican-style cheese

Instructions

  1. Preheat the oven to 350.
  2. Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
  3. Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
  4. After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
  5. Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
  6. Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
  7. Take out of the oven and let cool for at least 10 minutes. 


Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 350
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 7
  • Protein: 38

Keywords: bell peppers, stuffed peppers, quick recipe, salsa, salsa recipe, mexican peppers,

Lemon Blueberry Collagen Muffins

Lemon Blueberry Collagen Muffins

These gluten free muffins will become your new best friend.

Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!

Sigh…I know!

Thus, the Lemon Blueberry Collagen Muffins were born

For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars

Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.

Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.

When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!

All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life

Without further ado, these muffins are made with only…

Wait for it

One flour!

To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.

Oh, and one special ingredient as well

Collagen peptides

But that likely wasn’t a shock to you as it gave it away in the title

The best part of these muffins is the lemon-deliciousness on the top of it!

This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.

It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.

Print

Lemon Bluebery Collagen Muffins

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 14 muffins 1x
  • Category: Sweet
  • Diet: Gluten Free

Description

Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!


Scale

Ingredients

Dry Ingredients

  • 1.5 cups Gluten-free all-purpose flour (Or normal all-purpose flour if not gf)
  • 3 scoops Collagen peptides I recommend unflavored or vanilla flavored
  • 1/2 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1.25 cups Blueberries

Wet Ingredients

  • 2 Large eggs
  • 3 Tbsp Yogurt butter
  • 2 Tbsp Coconut butter Or sub coconut oil
  • 1 cup Unsweetened applesauce
  • 1 Lemon squeezed
  • 1/2 Tbsp Honey
  • 1/2 cup Truvia (Or sub your favorite sweetener)
  • 1/4 tsp Sea Salt
  • 1/2 tsp Vanilla extract (Omit if you used vanilla flavored collagen)

Optional Lemon Drizzle:

  • 3 Tbsp Powdered sugar
  • 2 tsp Lemon juice
  • 1 Tbsp Non-dairy milk

Instructions

  1. Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
  2. Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
  3. Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
  4. Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
  5. Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
  6. Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
  7. Bake for 22-27 minutes.
  8. Let cool for 10 minutes.
  9. Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.

Notes

I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.


Nutrition

  • Serving Size: 1 Muffin W/o drizzle)
  • Calories: 135
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 22
  • Protein: 5

Keywords: muffins, blueberry, lemon, gluten free, truvia, under 150 calories, low fat

Birthday Cake Vegan Truffles

Birthday Cake Vegan Truffles

I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…

9 grams of protein!

Have I made your mouth water yet?

PS. If you didn’t know that was the goal.

Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.

The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!

Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?

One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.

Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.

All you’ll need to make these yummy truffles are:

  • powdered peanut butter from The Lion’s Choice
  • almond flour
  • powdered sugar
  • vanilla extract
  • vegan chocolate
  • peanut butter

Along with some sea salt, but other than that you’re ready to get baking!

Well, no-bake baking that is…

How Do I Make That Vegan Chocolate Shell?

To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.

When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.

After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.

Print

Birthday Cake Vegan Truffles

  • Author: Aimee Wera
  • Prep Time: 10 Minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Diet: Vegan

Scale

Ingredients

Truffle Ingredients

Truffle Ingredients

  • 1 cup The Lion’s Choice Birthday Cake Powdered Peanut butter
  • 1/3 cup Organic powdered sugar
  • 1/4 cup Almond flour
  • 1 tsp Sea Salt
  • 1/2 tsp Vanilla Extract
  • 1/31/2 cup non-dairy milk of choice
  • Chocolate Topping
  • 5 Tbsp Vegan chocolate chips
  • 1/2 Tbsp Drippy natural peanut butter
  • 1/4 tsp Sea Salt

Instructions

  1. Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
  2. Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
  3. After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
  4. While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
  5. Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
  6. Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.

Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein