Posted on January 3, 2015
As if I didn’t get enough ginger from my Homemade Ginger Brew…
I had to set out to make a ginger muffin. Naturally muffins go with the brew And at only 77 Calories per muffin, this is a recipe you can feel great about!
Apple Ginger Muffins
1.5 Cups Old Fashioned Oats (Gluten Free)
2 small to medium Apples (I used Gala)
2 inches fresh grated Ginger
1/4 c. Blackstrap Molasses
1 tbsp Ground Cinnamon
1 tbsp Ground Ginger
1 Cup Stevia (Mine measures cup for cup with sugar)
1 Tbsp Baking Soda
1/2 Cup Unsweetened Applesauce
Preheat the oven to 350 degrees. Using a grater, grate (with skin on) the apples and the ginger into a large mixing bowl. I know I said 2 inches of ginger, but I really LOVE ginger, so feel free to add more like I did
Next blend or process your oats into oat flour. You don’t need it to be completely a fine powder, as you can see from the photos below, I still had plenty of whole oats. Add into the grated ginger and apple. Add in remaining ingredients and mix well.
Divide evenly among 12 cupcake liners or a silicone mold like mine.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Let cool completely then store in an airtight container. (I store mine in the fridge)
Posted on December 30, 2014
This recipe was absolutely delicious!
Lemon Parmesan Kale
1 lb. washed, chopped, and destemmed kale
2 tbsp. Olive Oil
Juice from 1 Fresh Lemon
Zest from 1 Fresh Lemon
1/4 C. Parmesan Cheese (Grated)
1 Tbsp. Garlic Powder
1 Tbsp. Himilayan Pink Sea salt (More if desired)
Use a large pot to cook down the kale. Start with olive oil in the bottom of the pan, add in the pound of kale. Toss with you hands and massage the kale while moving it around in the pan with the oil. This should take a few minutes, the kale will break down as you keep massaging it. Turn the burner on to medium heat and allow to cook for ten to 15 minutes, stirring often.
Meanwhile, zest and juice your lemon and stir with parmesan. Set aside.
Once your kale is cooked down to your desired tenderness (Mine took about ten minutes and was wilted) add in the garlic and the salt and remove the pot from heat. Stir well.
Next pour your lemon parmesan mixture over the kale and toss lightly. Serve immediately.
Perfect to go with a Seafood Feast!
Posted on December 29, 2014
Healthy Banana Ice Cream Sandwiches
4 Frozen Bananas
16 Graham Crackers (Honey or Cinnamon)
1/4 C. Unsweetened Almond Coconut Milk
Saran Wrap for Storing.
In a food processor, Add the frozen bananas and process, stirring frequently as they roughly chop and break apart. Add the 1/4 Cup Almond Milk to the chopped bananas and continue to process until they become a nice soft serve consistency.
Next lay out a saran wrap piece with two graham crackers. Spoon 1 tbsp full onto one graham cracker and spread, top with the other graham cracker.
Wrap securely in the saran wrap. Store in a ziploc bag in the freezer. Enjoy!
Posted on December 20, 2014
‘Tis the season for ginger and pumpkin everything.
Naturally I crave ginger, but this time of year, I am flat out addicted. Candied ginger, ginger tea, ginger snaps, and alas, ginger protein bars! You name it, I want it. Below is my ginger bread, made from baking one of my gingerbread protein bars.
This recipe is made with Vita Fiber. For more information about what it is and how to get it, please look at my previous post. You will not be disappointed with this syrup, so go big when you buy
Gingerbread Protein Bars
Serves 9-12 depending on the size of the bars
4 Scoops of protein powder (I did 2 Optimum Nutrition French Vanilla Creme and 2 Spirutein Vanilla)
1 tsp. Ground Ginger
1 Tbsp Ground Cinnamon
1 tsp. Baking Powder
1/2 Cup Stevia (Mines measures cup for cup with sugar)
Optional Add-Ins: Crushed Ginger snaps, candied ginger, etc.
1 cup VitaFiber Syrup
3-4 Tbsp Molasses (Unsulphured)
Line a pan with parchment paper.
Mix all dry ingredients well in a large bowl.
Next, add both wet ingredients to a microwave safe bowl and microwave on High for 2 minutes and 30 seconds.
The mixture will be hot, so use caution removing it and adding it to the dry ingredients. Add to the dry ingredients and stir immediately.
Stir the mixture until it’s a uniform consistency throughout. Then pour onto the pan lined with parchment paper and refrigerate overnight, or at least for one hour. Remove from the refrigerator and cut into bars.
Alternatively, you may take the mixture and pour into silicone molds, then refrigerate or freeze until hard. Pop out of the molds and store for 1-2 weeks in the fridge.