Ingredients (7 donuts)

1 medium apple, peeled and chopped
1 teaspoon ground cinnamon
1.5 tablespoons NuNaturals Stevia baking blend
1/3 cup vanilla protein powder (I used Jay Robb)
1/3 cup spelt flour
1/3 cup oat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 flax egg (1 Tbsp flaxmeal + 3 Tbsp warm water, mixed together and set aside for 10 minutes)
3/4 cup nonfat plain yogurt (or nondairy yogurt)
1/2 tablespoon coconut oil
1 tablespoon applesauce
1 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon agave nectar
Instructions

Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray.

Toss apples with cinnamon and stevia and set aside.

Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.

Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine.

Carefully add the yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.

If using a donut pan, divide the cinnamon sugar apples evenly amongst donut cups. Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.
Ingredients:
3 Egg Whites
1 Medium Banana
1/2 Cup Blueberries
1 Serving PB2. 
Directions:
In a mixing bowl: mash up banana. I usually cut mine into little slices, then mash it up with a fork. 
Add three egg whites to the mashed banana and combine
Heat frying pan on medium high. Spray pan with cooking spray.
Pour half the mixture onto the frying pan, top with blueberries and cover.
Cook each side until golden brown. When you flip the pancake it needs to be really fast!
Top each pancake with 1 tbsp of PB2 powdered peanut butter. 
Brussels Sprouts, Bacon, and Goat Cheese Pizzaadapted from Shutterbean, via Cook Like a Champion
1 lb pizza dough
4 pieces of bacon, chopped
5-6 Brussels sprouts, halved lengthwise and thinly sliced
1 Tbs olive oil, plus more for brushing the dough
1 Tbs balsamic vinegar
3 cloves of garlic, thinly sliced
pinch of red pepper flakes
1 large shallot, thinly sliced
salt and pepper
1/2 cup shredded sharp aged white cheddar
1/3 cup freshly grated Parmesan cheese
1/3 cup crumbled goat cheese

Place a pizza stone or sheet pan in the oven and preheat to 500 degrees for about 30 minutes.Meanwhile, cook the bacon in a medium skillet, stirring often, until just crispy and lightly browned, 4-4 minutes.  Use a slotted spoon to transfer the bacon to a paper towel-lined plate.  Reserve the bacon grease for another use.In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.On a piece of parchment paper lightly dusted with cornmeal, stretch the pizza dough into a 14-inch circle.  Brush the perimeter with olive oil.Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge.  Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.Carefully transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through.  Remove from the oven and allow to cook 5-10 minutes before slicing and serving.
Apple-Almond Chicken Salad
 I don’t use a recipe really, just more of a method: 
Cut the mayo by at least half with Greek yogurt
Add lots of extra dijon
Use some sort of fresh herb (parsley, chives, basil, thyme…)
Something for sharpness (onion, scallion, shallot…)
Have at least 1 fruit.  I prefer apples and grapes, but have used both peaches and pineapple in a moment of desperation.
Dried raisins or cranberries
toasted nuts (almonds, pecans, walnuts, pistachios, pine nuts….)
And my “secret” ingredient is a big squirt of honey.  It gives the whole salad a little sweetness vs just getting it when you bite into the fruit.
Blackberry Pie Barsadapted from Rebecca Rather, The Pastry QueenCrust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled
Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained
To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
Hot Fudge Brownie Larabars
Based on this popular recipe.
1 cup walnuts (120 g)
1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.)
1 tsp pure vanilla extract
3-4 tbsp cocoa powder (or even Dutch cocoa)
optional: 1/8 plus 1/16 tsp salt (I always add it)
optional: chocolate chips or even a piece of a chocolate bar or baking chocolate
Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)
Cookie Dough Babies
(a.k.a. Raw Cookie Dough Balls)
Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.) 
handful of chocolate chips or Sugar-Free Chocolate Chips
1/4 cup cashews (30g) (or another nut, like almonds.)
1/4 tsp pure vanilla extract
tiny pinch of salt (can be omitted)
Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.
Triple Almond Cherry Crumble Squares
Almond squares:
1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal)
1/4 cup brown rice flour
2 tbsp ground flax seed
1 tsp baking powder
scant 1/2 tsp kosher salt
1/2 cup almond butter
6 tbsp agave nectar (or maple syrup)
1/2 tsp almond extract
Cherry Almond Chia Seed Jam:
3 cups pitted cherries, roughly chopped
2.5 tbsp agave nectar (or maple syrup)
2 tbsp chia seeds
1/2 tsp almond extract
1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction.
2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal).
3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times!
4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over.
5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside.
6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth!
7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!
Turkey Lettuce Wrap Tacos
Ingredients1 lb Lean ground turkey or beef (I used extra lean)1 cup Salsa (I used Newman’s Own Pineapple salsa)1 (4 oz) Green chiles1/2 tbs Taco seasoning
Toppings:1 (15 oz) can Corn, drained1 (15 oz) can Black beans, rinsed and drained1 Head lettuce OR 6 low carb tortillasOptional:Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives

Instructions
Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high.  Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine.
To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry.  Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired. 
Easy One-Bite Pizzas with Loaded Pizza Sauce

for the loaded pizza sauce: (makes 2 cups)
1 tbsp extra virgin olive oil
1 cup chopped sweet onion
2 large garlic cloves, minced
1.5 cups chopped cremini mushrooms
1 cup chopped red pepper
One (14-oz/400ml) can crushed tomatoes
3 tbsp tomato paste
20 grams or 1/4 cup chopped fresh basil
1 tsp dried oregano
1/2 tsp dried thyme
salt & pepper, to taste (I used about 1/2 tsp fine grain sea salt + some herbamare)
for the one-bite pizzas:
large soft tortilla wraps (I used three 9-inch tortillas)
About 1.5 cups loaded pizza sauce or store-bought
Daiya cheese or homemade cheeze sauce
1. For the tortilla bowls: Preheat the oven to 375F and grab a mini cupcake tin or a regular sized tin. No need to grease it as they will pop right out.
2. With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for later.
3. Toast at 375F for 10-12 minutes, watching very closely. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.
4. For the sauce (skip if using store-bought): In a large skillet, heat the oil over medium heat. Now add in the chopped onion and garlic, and sauté for a few minutes, reducing heat if necessary.
5. Add in the chopped mushrooms and red pepper and sauté for another 8-10 minutes over medium heat.
6. Now stir in the crushed tomatoes and tomato paste, along with the basil, oregano, and thyme. Reduce the sauce and simmer for about 10 minutes until thickened. Season with salt and pepper to taste.
7. To assemble: Preheat your oven to the highest broil setting. Add a couple teaspoons of pizza sauce into the center of each bowl. Sprinkle with cheeze and place into the oven to broil on high for 1-2 minutes, or until the cheeze bubbles a bit. Watch very closely or it will burn. Serve warm!
Lightened-Up Sundried Tomato Basil Pesto Pasta

For the pesto:
2 garlic cloves
20 grams fresh basil leaves (1/2 cup packed)
55 grams (about 7) oil-packed sundried tomatoes (see notes)
1/4 cup extra virgin olive oil
6-8 tbsp water
3-4 tbsp walnuts (toasted, if preferred)
Fine grain sea salt  + pepper, to taste (I used 1/4 tsp salt)
1 tbsp nutritional yeast (optional)
Crushed red pepper flakes, to taste
For the pasta:
Your choice of pasta
Walnuts, chopped and toasted
Fresh basil
Sundried tomatoes, chopped
Pesto
1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped.
2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth.
3. Pulse in the walnuts until chunky and season with salt and pepper to taste.
Note: If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.
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