- Avocado oil for liners
- 4 large eggs
- 1/2 cup pure pumpkin puree
- 4 tablespoon unsalted butter, melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder (gluten free if needed)
- Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
- In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
- Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
- Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
- Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
- 1 cup quinoa
- 1 tablespoon Italian seasoning
- 2 boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce, homemade or storebought
- 1/4 cup basil leaves, chiffonade
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning.
- Season chicken with salt and pepper, to taste.
- Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat.
- Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes.
- Serve immediately, garnished with basil, if desired.
- Makes 4 servings
- 3/4 cup quinoa, rinsed
- 1/2 teaspoon salt, divided
- 1 tablespoon vegetable oil
- 1 small carrot, thinly sliced
- 1 medium red bell pepper, cored, seeded and chopped
- 2 teaspoons grated ginger
- 1 clove garlic, sliced
- 1 small red chile, chopped (optional)
- 2 cups snow peas, trimmed
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 4 ounces grilled chicken breast, chopped
- 2 scallions, chopped
- 1/2 cup cilantro
- 1 tablespoon soy sauce
- Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Per serving: 254 calories, 7.8 g fat (1.1 g saturated), 30 g carbohydrates, 4 g fiber, 17 g protein
- 3 cups cooked Royal Blend Rice
- 1/4 cup butter
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1/2 cup chopped pecans toasted
- 1/4 cup chopped parsley
- 1/2 tsp salt or to taste
- 1/4 tsp pepper
- 1 tsp poultry seasoning or to taste
- In large skillet, saute onions and celery in butter until tender. Stir in remaining ingredients, mixing well. Spoon into casserole; cover tightly and bake at 375 degrees for 15-20 minutes.