Grit By Name and By Nature

Archives for October 2019

Healthy Funfetti (Yellow) Cupcake with Chocolate Cream Cheese Frosting (grain-free, gluten-free)

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I’m going to tell it to you straight, intagoogle friends, I had a super relevant, super healthy, n super delish recipe that I was going to share w you on the blog on this Friday morn. A convenient lunch / a high protein snack. The perfect prepped post.

But here’s the thing: I also had this cupcake recipe sitting in my back pocket. And while I was trying to hold onto it a little longer, I simple COULD NOT. It’s Friday, and nothing says Friday quite like Funfetti amirite or AM I RIGHT (#funfettifridays holla)

Also, I literally can’t stop talking (in general, but more specifically) about these cupcakes (or, to be frank, eating them) so selfishly, this is really just a self-indulgent post that you all get a healthy cupcake recipe out of #happyfriday

This yellow-cake-based funfetti cupcake recipe is a breeze to make and require only six (?!) ingredients. And I’m telling you, these are no muffins. This is #CAKE. The high fat content (in comparison to traditional cupcakes) makes them even more buttery and delicious than your typical yellow cake recipe. Plus each cupcakearooski only has only 8 g of sugar. That’s less than one serving of your typical supermarket granola okayyyyy.

The chocolate cream cheese frosting adds the perfect little bite to the dish AND has a high protein option for those days when you want to eat cake, but you also want to get #swoll.

Look, I really just want to go on and on, but I will stop here in order to allow you to begin baking these Funfetti Cupcakes IMMEDIATELY.

Happy Friyay internet friends!!

Funfetti (Yellow) Cupcakes w Chocolate Cream Cheese Frosting

Grain-free, gluten-free
Print Recipe Pin Recipe
Prep Time 15 mins
Course Dessert
Cuisine American
Servings 14 cupcakes

Ingredients
  

Cupcakes

  • 1 stick butter (softened)
  • 6 eggs (separated)
  • 1/2 cup buttermilk
  • 1.5 tsp vanilla
  • 1/2 cup coconut sugar
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum (optional)
  • sprinkles (optional) (…is it really though?)

Chocolate Cream Cheese Frosting

  • 4 oz cream cheese (softened)
  • 2 oz butter (1/4 cup, softened)
  • 1/4 cup cacao or cocoa
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour (can sub chocolate protein powder. I've used Ancient Nutrition Chocolate Bone Broth protein and it was divine)

Instructions
 

Cupcakes

  • Preheat your oven to 350F and line your muffin tin.
  • Combine the coconut flour, baking powder, and xanthan gum in a small bowl.
  • Separate your egg whites and yolks. Whip your egg whites to a firm peak and set aside. Combine your egg yokes, butter, coconut sugar, and vanilla in a large bowl.
  • Combine your dry ingredients with your wet ingredients. Add the buttermilk and mix until well combined. Fold in your egg whites and sprinkles (if you choose to add sprinkles).
  • Fill muffin tins 3/4 full and bake for 25-30 minutes. Allow cupcakes to cool before frosting.

Frosting

  • Combine all ingredients. Mix well. Lick spoon.
  • Roll out your ball of frosting on parchment or wax paper. Using a cookie cutter (or anything round, I used the bottom of a paper cup), cut the frosting into the desired size and place on top of cupcake. Add sprinkles if desired.
  • Store cupcakes in the fridge for up to one week (lolz as if they'll make it that long)
Keyword chocolate, cream cheese, cupcake, dessert, frosting, funfetti, gluten-free, grain-free, healthy dessert, sprinkles

Banana Foster Cake Cups w/ Salty Banana Icing Cream (gluten-free, grain-free, paleo, high-protein)

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It is fall here in Wyoming and I am 👏🏽HERE👏🏽FOR👏🏽IT👏🏽. Guys, I haven’t had a real live fall in YEARS and I utterly n completely forgot how ~~*magical*~~ it is🥰😍❤️ The only thing better than the cooler temps and fall colors? Fall flavors. ALL THE FALL FLAVORS🤤

Lets be real: caramel, maple, pumpkin spice, ginger, and chai? They’re great at all temps in all seasons. But there’s just something about the cozy weather, the fall leaves, and shorter days… idk what it is about it, but it really brings out these flavors more than an 80-degree day on the beach🤷🏽‍♀️ (though I wouldn’t complain about either, to be clear).

So yeah, you could say I’ve gone a little… overboard… on my fall baking😬 But look, C certainly isn’t complaining and it’s not like these fall treats are going uneaten in our fridge!🍁🍂

I’ve decided to kick off my fall saga with C’s favorite dish of the season: my Banana Foster Cake Cups (see what I did there😏😏) with Salty Banana Icing Cream (oooo SHE DID IT AGAIN). I know it sounds complicated but friends, the ingredients are so minimal, and they whip up in mere minutos💁🏽‍♀️ of course, your friends don’t need to know that😏

There is literally NO flour in these bad boys: just protein, banana, eggs, nut butter, baking soda, and flavoring. The moist level is off the charts (ew🤢 why do I say these things) and the cake cup holds the Salty Banana Icing Cream so gingerly n lovingly, society should be #inspired by the duo.

I think that sums it up about as annoyingly as possible so I’ll stop here.

Let me know if you have any questions! If you need me, I’ll be icing my leg n self esteem in a dark corner of my apartment. Box jumping is dangerous, kids.

HAPPY HUMP DAY internet friends!! 🤗❤️ 

Banana Foster Cake Cups with Salty Banana Icing Cream

Gluten-free, grain-free, low-carb, keto-friendly, high-protein, paleo
Print Recipe Pin Recipe
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

Banana Foster Cake Cups

  • 1 ripe banana (mashed)
  • 3 eggs
  • 1/4 cup nut butter (I've used almond, PB, and pecan, and pecan is my favorite)
  • 1/4 cup melted ghee (option to sub for more nut butter)
  • 2 tsp maple flavoring (can sub vanilla)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 30 g plain pea protein (I used bulk)
  • 1 scoop Ancient Nutrition Salted Caramel Bone Broth Protein
  • 1 tsp xantham gum (optional)
  • 3 tbsp sweetener of choice (I use coconut sugar or I omit entirely because I think artificial sweeteners are #gross but you do you!)

Salty Banana Icing Cream

  • 1 cup Greek yogurt (use coconut Chobani, thank me later)
  • 2 frozen bananas
  • 1 tsp sea salt (more or less to taste)

Instructions
 

Banana Foster Cake Cups

  • Preheat your oven to 350F and line or grease your muffin tin.
  • Combine all dry ingredients in a small bowl.
  • Separate your eggs. Whip your egg whites. (NOTE: you can skip this step and just add your eggs in with all wet ingredients in the step below, but your cake cups won't have as nice of a "cup" shape)
  • Combine all wet ingredients except your egg whites in a large bowl (nut butter, ghee, banana, maple flavoring, vanilla). Add dry ingredients and mix well.
  • Fold your egg whites into your mixture. (Again, skip this step if you've opted to not whip your whites. No judgement here. We all have those days)
  • Bake for 12-15 minutes (until the tops start to brown and a toothpick comes out dry)

Salty Banana Icing Cream

  • While the muffins are in the oven, put all ingredients for the Salty Banana Icing Cream in a blender and blend until well combined. If the consistency isn't #thick enough to scoop, pop the mixture in the freezer for a few minutos to let it firm up.
  • Top your muffins with a scoop of ice cream and serve immediately. Store the Icing Cream in the freezer and the Cake Cups in the fridge for up to a week.
Keyword banana, banana foster, fall, foster, gluten-free, grain-free, high-protein, keto-friendly, paleo

Greek Chicken Buddha Bowls (easy dinner, low-carb, grain-free, gluten-free, paleo)

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Moving from LA to Wyoming definitely has its ups and down. The landscape here is diverse, the sky is beautiful, and the rent prices are…

*I need a minute here*

UNBELIEVABLE.

The food options, on the other hand, are… lacking. Don’t get me wrong, if you want a burger, a steak, or a domestic beer, then you’ve got options. If you want anything else, literally, ANYTHING ELSE, well then you better strap on your apron and equip yourself to prepare it in your own kitchen.

I love to bake. It never feels like a chore to me. Baking and I? We’re best friends.

Cooking on the other hand? I don’t know her. We just don’t connect. Maybe it’s the feminist in me. Maybe it’s because I don’t like touching slimy things. Or maybe it’s because I transform into a completely useless couch monster after the hour of 5pm.

Unfortunately, this doesn’t pan out well for someone who loves any and all types of food in a town with one (v average) food option.

SO UR GIRL HAS BEEN COOKIN.

And let me tell you, we’ve stumbled upon some gems.

Obviously I want to share them all with you immediately, but I’m doing my best to pace myself here and start with our favorite. The Greek Chicken Buddha Bowls.

It only seems right to start with a Greek dish to further fuel my obsession with all things Greek (including my husband C #HOLLA) so today, hitting the blog, are these BOMB ASS Greek Chicken Buddha Bowls.

This dish is high protein, low carb, and packs a PUNCH of fresh flavors to satisfy even the deepest and darkest of garlic cravings (we’ve all been there). Bonus? It whips up stupid fast and is completely fool-proof for even the most useless of the post-5pm-couch-monsters. Another bonus? They translate perfectly to a wrap for (ahem, picky husbands) any type of craving.

See below for all the dEATs (see what I did there? I’m a real food blogger now). xxoo happy hump day friends!

Greek Chicken Buddha Bowls

Grain-free, gluten-free, low-carb, easy dinner
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course dinner, lunch
Cuisine greek
Servings 4 very, very hungry people

Ingredients
  

For the chicken

  • 3 lb Chicken (cubed) (breast or thigh work) (… that's what he said?)
  • 1 cup Greek yogurt
  • 2 tbsp Olive oil
  • 4 clove Garlic
  • 1 medium Lemon
  • 1 tsp Salt
  • 1 tbsp Oregano (dried works)
  • 1/4 bunch Fresh parsley (chopped)
  • 1 pinch Cinnamon
  • Fresh pepper to taste

For the bowl

  • 1 med Cucumber (diced)
  • 1 med Chopped red onion (Can be grilled or raw)
  • 1 med Green onion (chopped)
  • 6 cups Chopped lettuce
  • 1/2 cup Feta cheese
  • 1/2 cup Tzatziki (I used Falafel King)
  • 1/2 cup Kraut (I used Red Beet and Cabbage from Wild Brine)

Instructions
 

For the chicken

  • Combine your Greek yogurt, olive oil, garlic, Oregano, salt, parsley, cinnamon, and pepper in a bowl. Zest your lemon and add approximately 1/2 of its zest to the mixture. Use the other half to make my Blueberry Lemon Poppyseed Donuts. (Jk jk jk jk) (……)
  • Juice your lemon and add all the juice to the mixture.
  • Place your cubed chicken and mixture into a quart size bag and combine until chicken is thoroughly coated. If you have the time, let your chicken marinate in the fridge for a half hour.
  • Place your chicken in a 9×13 glass dish and bake at 375 for 45-60 minutes (or until the chicken starts to turn golden on top)

For the bowl

  • Divide all your vegetables evenly between 4 bowls.
  • Top with approx one cup of chicken, sprinkle with feta, and finally, drizzle with your Tzatziki sauce.
  • Stir your bowl into a colorful mess and devour 🙂

Notes

If you’re feeling fancy, you can take your diced cucumber and make a super easy cucumber salad with your red onion. Simply finely slice some of your onion, combine it with the cucumber and some olive oil, lemon juice, salt and pepper, and you have a beautiful addition to your table!
Keyword chicken, dinner, easy dinner, fast dinner, gluten-free, grain-free, greek, low carb, low-sugar, lunch, meal prep