Insane Apple Cake

When you are mixing up this batter you will think you’ve made a mistake because there are more chopped apples than cake mix.  You will have to trust me on this one because it will bake up to be delicious, moist and healthy.  It’s also an easy recipe that will allow you to use up the abundance of apples we all tend to have in the fall.

Prep Time:  10 minutes          Bake Time:  35minutes

Ingredients:

1 cup all purpose flour

1 cup almond flour

1 cup sugar

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

1/4 cup coconut oil (melted)

3/4 cup liquid egg whites (the equivalent of 4 large eggs)

8 apples (peeled, cored and chopped into cubes)

1 cup chopped walnuts (optional)

In a medium bowl whisk together the flour, almond flour, baking soda, cinnamon, cloves and nutmeg.  In a separate bowl whisk sugar, melted coconut oil and egg whites.  Add the wet ingredients to the dry and stir until combined.  Fold in the chopped apples and optional chopped nuts to the batter.  Pour the batter into a greased 13X9″ baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares once the cake has cooled and serve warm or at room temperature.  This cake will keep best in the fridge for up to a week.

Chicken Lettuce Wraps

Chicken lettuce wraps are low calorie, low carb, low fat and low cholesterol but I promise you won’t mind that it’s missing all that bad stuff.  The bean sprouts and water chestnuts add a great crunch to the meat mixture and the sauce gives it a great Asian flavor.  (I bet it will be dripping down your arm by the end of the meal.)  These lettuce wraps make for a quick dinner or a healthy appetizer.  It’s one of my husband’s favorite meals and I am sure it will become a repeat on your dinner menu as well!

Prep Time:  15 Minutes                     Cook Time:  15 minutes                     Serves 4

Ingredients

2 lbs ground chicken

1 red bell pepper diced

5 oz can of peeled and sliced water chestnuts (chopped)

2 heads of Boston Lettuce

12 ounces of fresh bean sprouts

1 tbsp sesame oil

1 tbsp fish sauce

2 tbsp hoisin sauce

2 tbsp corn starch

2 tbsp soy sauce

Salt and Pepper to taste

Place 1 tbsp of sesame oil in a large non-stick skillet and add the chopped bell peppers.  Cook for 3 minutes until softened.  Add the ground chicken and stir for 5-8 minutes or until cooked through.  While the chicken is cooking cut the stems off of the heads of lettuce and peel away each whole leaf and pile onto a plate.  Mix together the soy sauce, fish sauce and corn starch and add to the chicken along with the bean sprouts and water chestnuts.  Stir to combine.  Add the hoisin sauce and bring to a boil while stirring.  Serve in a bowl so that each person can make their own wraps with hot sauce, siracha or chili sauce if desired.

 

 

Dairy Free Healthy Breakfast Muffins

I promise that you will not miss the butter in this delectable muffin.  In fact, you won’t even notice that there is absolutely no dairy and most of the white flour was replaced with almond flour.  They are a great choice for a healthy breakfast and can be made quickly and easily with no mixer at all.  If you aren’t a fan of blueberries feel free to substitute apples, raspberries, peaches or pears.  Also, these muffins freeze well so make them ahead for a Sunday brunch or a sick friend.  Enjoy every tender crumb!

Prep Time:   10 minutes           Cook Time:  17 minutes         Makes 12 muffins

Ingredients:

1/2 cup melted coconut oil

1 cup of almond flour

3/4 cup white flour

1/4 tsp salt

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup sugar

2/3 cup almond milk

3 tbsp liquid egg whites

1 1/4 cups of washed fruit (if you use apples peel and cut them into a small dice)

Preheat oven to 350 degrees.  Line muffin tin with cupcake liners for easy cleanup.  Combine flours, baking powder, cinnamon and salt; whisk to combine.  In a separate bowl, combine sugar, oil, almond milk, extract and egg; whisk to combine.  Fold the wet ingredients into the dry and add the fruit.  Mix just until combined (mixing too much will make for a tougher muffin).  Fill each muffin tin 3/4 of the way full and bake at 350 degrees for 17 minutes or until the tops begin to brown.  Allow the muffins to cool in the pan for 15 minutes then remove them and place them in a sealed container or store them in the fridge to prevent spoilage.