Grit By Name and By Nature

Recipes

Paleo Banana Chocolate Protein Muffins (grain-free, gluten-free, refined-sugar-free)

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C n I have very different taste in foods, so when we both agree on a new favorite baked good… it’s big news. Which is why I am announcing today that there is a new favorite muffin in this household, and they’re the beauties you see pictured above.

There’s a few reasons why I love these. For one, in these weird times, bananas are a great, affordable and easy-to-stock-up-on carb option for those of us that suffer from gluten. They’re also pretty forgiving if you don’t have exactly the right ingredients or exactly the right amount of ingredients. And they come together with pantry staples which is CLUTCH right now.

And of course they’re oozing with chocolate-y flavor, are light af, keep energy levels stable with a balance of protein, fat, and carbs, AND whippin em up is a great way to kill some time during these long afternoons okayyyyy.

So if you want a delish n healthy treat to pair with your morning quarantine coffee, give these bad boys a go! Recipe below.

Paleo Banana Chocolate Protein Muffins

paleo, gluten-free, grain-free, refined-sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins
Calories 86 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 heaping scoop chocolate whey protein
  • 1 tsp xantham gum
  • 3 tbsp cacao (or cocoa)
  • 1/4 cup coconut sugar (optional, but c’mon, we’re mf quarantined, give yourself some suga)
  • 2 small mashed af bananas (very ripe, about 3/4 cup)
  • 1/4 cup melted ghee (or butter or coconut oil)
  • 5 eggs

Instructions
 

  • preheat oven to 350F and line your muffin tin(s)
  • combine all dry ingredients in a medium sized bowl n mixy mixy
  • separate your eggs & whip your egg whites to a firm peak, then set aside.
  • In a large bowl, combine your wet ingredients (egg yolks, bananas, and melted ghee) & mix well. Slowly add dry ingredients to wet ingredients until fully incorporated.
  • Fold egg whites into mixture.
  • Spoon batter into muffin tins(~3/4 full) and option (… is it though?) to top with chocolate chips/chunks. Bake for 18-20 minutes. Hide muffins from family members. Consume in secret. Store in dark corners of fridge.
Keyword banana, breakfast, chocolate, gluten-free, grain-free, high-protein, paleo, snack

Healthy Gingerbread Protein Cookie Cakes (grain-free, gluten-free, refined-sugar-free)

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A protein-bar-alternative trail treat! (And an adorable/delish Fall recipe 😊)

Healthy Gingerbead Protein Cookie Cakes with Bone Broth on wood plate.

You guys know by now that C n I need snacks. Stacks on stacks on stacks of snacks.

And if C n I need stacks of snacks when we’re living that couch life, you can only image the number of snacks we need when we hit the trails.

Healthy Gingerbead Protein Cookie Cakes with Bone Broth in rustic serving bowl.

I have nothing against conventional protein bars, but C, who typically hikes downwind of me, most certainly does (heh heh #marriage). IDK WHY MAN, they surely work in a pinch, but they’re hyper processed and never leave my tummy feeling particularly good.

And, when we head out, it’s almost always for the entire day/days at a time. You know what sounds okay? One protein bar. You know what sounds like an apocalyptic disaster of the stomach? 4 protein bars.

Healthy Gingerbead Protein Cookie Cakes with Bone Broth on beautiful blue serving board.

So I have some favs trail treats that I can batch make in a jiffy that 1. Don’t need refrigeration, 2. Taste like, well, a treat, 3. Hold up in my backpack, and 4. Give C n I the energy we need to climb mountains, literally.

Close up of the inside of a Healthy Gingerbead Protein Cookie Cakes with Bone Broth.

These Healthy Gingerbread Cookies Cakes are really a banger to start on. They are a grain-free, refined-sugar-free one-bowl dish (HOLLA), and they use basic ingredients that I keep stocked in my cupboards. The cookie cakes pack a balanced punch of protein, fat, and carbs that keep our tummies happy and our moods high 😊

But what’s the secret adventure-fueling ingredient, you ask? Bone broth! (In the form of Ancient Nutrition’s bone broth protein.) Because we hikin, but we want glowin skin too you know what I mean??!?

Health Gingerbread Protein Cookie Cakes on the trail at Mirror Lake

And no, you don’t need this Nordic Ware cakelet pan to makes these Healthy Gingerbread Cookie Cakes, but HOW FREAKIN ADORABLE is it when your trail snacks match your trail? It’s… it’s just… TOO MUCH. But you can also make them as cookies or in a mini cupcake pan 😊

See below for the recipe! Can’t wait for you to give ’em a go!

Healthy Gingerbread Protein Cookie Cakes

Grain-free, gluten-free, low-carb, high-protein
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Course Breakfast, Dessert, Snack
Cuisine American, holiday
Servings 14 Cookie Cakes
Calories 155 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 1/8 cup coconut flour
  • 1 tbsp coconut sugar
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 1/4 tsp cloves
  • 2-3 tbsp Ancient Nutrition Vanilla Bone Broth Protein (can sub any whey protein)
  • 1/3 cup almond butter (can sub any nut butter)
  • 1/8 cup molasses
  • 1 egg
  • 1 tbsp coconut oil (melted)

Instructions
 

  • Grease your pan (can use a cookie sheet, mini muffin pan, or cakelet pan) and preheat your oven to 350F.
  • Combine all ingredients in one large bowl.
  • If your using a pan, fill pan 3/4 full with dough. If you're using a cookie sheet, make approx 1 tbsp size balls on greased cookie sheet.
  • Bake 12-15 minutes or until the top of your cookies/cakes/cakelets start to brown. Cookies will take less time so start checking on them at 9 minutes. Remove from oven, attempt to not immediately devour, and pack into your adventurin' daypack 🙂
Keyword breakfast, dessert, easy, fall, ginger, gingerbread, healthy, healthy dessert, holidays, one-bowl

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

Peanut Butter Cinnamon Rolls (paleo, keto, grain-free, gluten-free, sugar-free, high-protein)

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You know when you just take everything you’re craving and slam it all together into one amazing, delicious, hits-every-spot kind of recipe? Enter these paleo, keto, and grain-free Peanut Butter Cinnamon Rolls.

I’ve been having a lot of fun recently with bulk foods. Obviously, they’re cheaper #holla but also, I’ve just been getting SO FED UP with the amount of waste associated with food products. When I think about the number of plastic protein tubs I’ve gone through… *shudder* NO MORE, FRIENDS.

The protein I used for these cinnamon rolls is a raw pea protein from @solryza and LET ME TELL YOU, baking without all those weird additional ingredients in my protein (what exactly are “Natural Flavors”??) was a complete game changer.

Each roll has 25 g of protein, 16 g healthy fat, and only 5 (?!) g carbs and can be customized to suit any level of sweet tooth. Let’s dive in, shall we?

Peanut Butter Cinnamon Roll

Paleo, keto, grain-free, gluten-free, sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 50 grams pea protein
  • 1 tsp instant coffee (plus additional for topping)
  • 1 tsp baking soda
  • 1 tbsp cinnamon (plus additional for topping)
  • 1/2 tsp xantham gum
  • 2-4 tbsp sweetener of choice
  • 4 eggs
  • 1/2 cup peanut butter
  • 1 tsp Frontier Co-op Maple Flavoring (can sub vanilla extract)

Instructions
 

  • Preheat your oven to 350F and grease your pan (I used 4-inch cake pans here but muffin tins work great too! Just bake for 10-15 minutes instead of 20)
  • Combine your dry ingredients in a small bowl.
  • Combine your wet ingredients in a medium sized bowl. Whip until bubbles begin to form. Add your dry ingredients and continue to mix until thoroughly combined.
  • Fill pan 3/4 full with batter. Use your finger to "swirl" the top of the batter to give it the "roll" appearance. Sprinkle cinnamon, sweetener, and instant coffee on top, and bake for 20 minutes (10-15 if using muffin tins).
  • **Option to top with melted coconut butter when cooled.
Keyword cinnamon, cinnamon roll, coffee cake, gluten-free, grain-free, keto, paleo, peanut butter

DOUBLE DARK CHOCOLATE MUFFINS (Keto, paleo, grain-free, gluten-free, sugar-free)

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Okay friends, I’m not going to lie to you here, I’m really kicking this Wyoming kitchen off with a serious BANGER of a recipe.

I’m going to be honest with you about another thing: I had my apprehensions about moving to Wyoming.

I LOVED MY EL LAY (err… Long Beach…) HOME OKAY? And Wyoming? Well its just a… tad… different. Far less people, far more cows. Far less kombucha, far more guns.

But these muffins? They are a flippin sign if I ever did receive one. I simply could not WAIT to dive into my new kitchen (*insert Kimmy K crying GIF here*) and I was needing a v heavy dose of chocolate comfort food; thus, was born: the Double Dark Chocolate Muffins.

These muffins are amazing. In fact, they came out SO GOOD that I had to immediately create another batch because (C has no self-control but also)  I needed to know that they were real and not a delish God-given chocolatey fluke.

Alas, they were not. Each muffin has only 3 g of carbs, 7 g of protein, and less than ONE gram of sugar *can we take a moment please* The fluff is REAL, the chocolate is even REALER, and they actually keep you full and keep your energy levels extra extra so you can live that extra life you deserve to live. So lets get into this!

Double Dark Chocolate Muffin

Keto, paleo, gluten-free, grain-free, sugar-free



Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 19 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 205 kcal

Ingredients
  

DRY

  • 1/2 cup almond flour
  • 1/4 cup cacao or cocoa
  • 1 scoop chocolate whey protein (approx 3 tablespoons)
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda

WET

  • 1/2 cup pumpkin puree (can sub mashed banana for added sweetness)
  • 1/4 cup coconut oil (liquid)
  • 1/4 cup ghee (melted) (or butter/additional coconut oil)
  • 1/4 cup almond butter
  • 4 eggs
  • 1/4 cup coffee/cold brew/espresso (+/- a few tablespoons)
  • 1 tsp vanilla

Additional

  • chocolate chips for topping (I use Lily's Keto Chocolate Chips)

Instructions
 

  • Preheat oven to 350F and line your muffin tin.
  • Combine all dry ingredients in a medium bowl.
  • Separate egg whites and egg yokes. Combine egg yolks with remaining ingredients.
  • Combine wet ingredients (expect egg whites) and dry ingredients.
  • Whip egg whites to a firm peak and fold into mixture. If your mixture (dry ingredients + wet ingredients expect egg whites) seems too thick to fold in egg whites, add additional coffee one tablespoon at a time until you reach consistency desired (depending on the pumpkin puree, this can be 0-3 tablespoons)
  • Pour muffin batter into muffin tin (~3/4 full) and top with chocolate chips. Bake for 17-20 minutes. Top with additional melted chocolate chips as (your heart) desired.
Keyword cacao, chocolate, chocolate chip, cocoa, cupcake, gluten-free, grain-free, keto, low-sugar, muffin, paleo, sugar-free

Everything Bagel Sandwiches (Paleo, keto, grain-free, gluten-free)

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Chris and I recently got back from an amazing trip to Hawaii and upon sharing photos with friends and family, I realized that I took approx. 15 photos of the beautiful wildlife, landscape, and adventure, and approx. 1,500 photos of our mass consumption of beautiful bagel sandwiches.

Look, I don’t know if it’s the salt water sourdough or the fresh vegetables, but once we started, we could not stop eating these bagels sandwiches and upon arriving home, our hearts WEPT for the chewy and crunchy euphoria we left behind.

So in order lessen the pain of longing without enduring energy crashes or skin breakouts, a grain-free, paleo, keto everything bagel sandwich substitute was devised.

Everything Bagel Sandwich

(Paleo, gluten-free, grain-free, keto, low carb)
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, dinner, lunch
Cuisine American
Servings 12 mini bagels

Ingredients
  

Bagels

Toppings (per bagel)

  • 2 tbsp Dairy-free cream cheese (Kite Hill is bombbb)
  • 1/4 cup sprouts
  • 4 slices zucchini
  • 1/4 avocado

Instructions
 

  • Prepare bread recipe as detailed. Pour dough into silicone bagel baking molds (a donut pan would also work). Top liberally with Everything But The seasoning. Bake for 20-ish minutes or until bagels are golden brown.
  • Once cooled, slice bagels and top with cream cheese, zucchini, sprouts, and avocado, and enjoy 🙂
Keyword bagel, breakfast, gluten-free, grain-free, keto, paleo

Key Lime Pies (gluten-free, grain-free, low carb, refined sugar-free, high protein)

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Sometimes I have weeks where I fire on all cylinders. I crank out my work, I tear it up at the gym, my apartment is effortlessly clean, and my blog posts go up seamlessly and cohesively.

And some weeks, I can barely function. I go to work without my key fob. I lock myself out of the apartment. I get to the gym, only to realize that my shoes are at home. I bake a double batch of chocolate chip cookies… sans the chocolate chips.

So what does one do with a double batch of chocolate chip-less chocolate chip cookies? I had a few ideas. Freeze them and hand them out as Christmas ornaments in December? Go to the park and feed the birds? Take my tennis racket and my cookies to the pier and launch them (along with my frustration) into the ocean?

I was definitely leaning towards the latter when I realized I had something else unique lurking in the depths of the fridge. Lime wedges.

I had them for… uh… a lime… salad.

So I pushed aside the tequila that was sitting in front of the limes and set them on the counter next to my very, very sad cookies and THAT’S when it struck me, Key Lime Pie.

Who doesn’t love a good key lime pie?? It’s refreshing, delicious, and hello, IT’S A PIE do I even need any other reasons?

Now it took a couple iterations to get this recipe right, but luckily, I had a double batch of cookies to experiment with… *sigh*… and the pies I ended up with are pretty magical. There is no refined sugar, the texture is spot on, and they’re high protein, low-carb, and made with cultured cottage cheese which is far nicer on the tummy than your standard dairy products. The fresh lime makes a world of difference and its solidified with gelatin, which is good for your skin and for your digestion. Also, they take approx. two seconds to whip up and all you need is a blender.

So without further ado: Key limes pies:

Key Lime Pie

(high protein, paleo, low-carb, gluten-free, grain-free)
Print Recipe Pin Recipe
Course Dessert
Servings 6 pies

Ingredients
  

Pie filling

  • 1 cup Good Culture Cottage Cheese
  • 6 tbsp Ascent Native Fuel Vanilla Whey Protein
  • 2 tbsp coconut brown sugar
  • 1 scoop Vital Protein’s Gelatin
  • 1/4 cup coconut oil or butter
  • 1/4 cup almond milk
  • 1/4 cup fresh lime juice
  • 1 tsp lime zest

Crust

  • 4 crushed chocolate chip cookies (or cracker or cookie of choice)
  • 2 tbsp ghee

Instructions
 

Crust

  • Preheat your oven to 375F and line your muffin tin.
  • Crumble cookies in bowl and combine with butter. (I use my fingers because #yolo) Pack them into the bottom of your muffin tin (or mini cake pan) and back for 6-8 minutes.

Filling

  • Place all ingredients, except gelatin, in blender. Blend until well combined. Pour mixture into a small sauce pan and warm mixture on LOW heat. Once mixture is warm, add gelatin and stir until well incorporated.
  • Pour mixture into pan and refrigerate for at least 1 hour. Remove from fridge and enjoy 🙂
Keyword gluten-free, grain-free, key lime pie, lime, low carb, low-sugar, pie

Um… Bread. (Gluten-free, grain-free, keto, paleo)

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Sometimes recipes are born of a touching life story. Sometimes they’re the result of a sticky, albeit entertaining, situation. Sometimes they come after an instantaneous moment of inspiration. Sometimes they’re gifted in the form of a stroke of complete dumb luck. Sometimes they’re guided by the favorite dish of a loved one.

And sometimes you just want a mother f***in slice of bread.

This one happens to be the latter.

You guys know that I have nothing against bread as a general population. Really, anything that can transport butter from my plate to my mouth is a friend of mine. But recently, C n I have just been CRAVING toast for breakfast and TBH eating carbs topped with a little bit of fat and a lot more carbs during the morning is a real recipe for disaster for the rest of my day.  

So for the sake of the general public, this keto n paleo bread was created. The bread is grain-free, gluten-free, and is shockingly moist (SORRY I CAN’T STOP USING THIS WORD I’VE TRIED). The first time I baked it, I was literally APPALLED because it provided such a rise (n such a bitch of an oven cleanup job—thx bread!). It has the real-life texture of a bread, which means you can actually slice it instead of weeping as you watch it crumble into a million pieces the moment your knife hits the loaf. (This has never happened in our kitchen.)

When you need to pack a serious fat punch in the morning, what’s easier than grabbing bread from the fridge, popping a slicarooski in the toaster, and dousing it with peanut butter upon completion? Nothing. Nothing is easier. In particular, cleansing your oven of burnt af keto bread dough is not easier.

So without further ado, for your consumption pleasure, I give to you . . . . bread.

Bread

Grain-free, gluten-free, keto, paleo, sugar-free, low-carb
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Servings 1 loaf

Ingredients
  

  • 4 eggs
  • 1 tbsp apple cider vinegar
  • 1/8 cup almond milk
  • 3 tbsp melted ghee (or butter)
  • 3 tbsp nut butter (I’ve used pecan and almond)
  • 3 tbsp Greek yogurt
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp xantham gum (can be omitted)
  • sesame seeds (for topping)

Instructions
 

  • Preheat oven to 350F and grease doughnut pan or silicon molds.
  • In a small bowl combine all dry ingredients (except seasoning). Set aside.
  • Separate egg yolks and egg whites. In a medium bowl, combine egg yolks, apple cider vinegar, nut butter, Greek yogurt, and melted ghee. 
  • Combine dry ingredients into mixture. Add almond milk and stir again. Whip egg whites and fold into mixture.
  • Pour into loaf pan (about half full), top with sesame seeds, and bake for 30-35 minutes. **Note, I used a glass pan, if you use silicon or metal, that will affect baking times.