September 28, 2018 · 7:42 pm
So….it has only taken me 3 months to post this recipe (Eek! Sorry.). This recipe came to mind this morning as I started daydreaming about apples and how great this berry crumble would be with an apple filling. Time to get this on the blog.
I looooooove this time of year when the mornings and evenings are cool and crisp, yet the days are still sunny and beautiful. If you have never experienced an Idaho Fall, you really need to. The leaves are starting to turn all sorts of gorgeous colors which makes hiking extra fulfilling.
My little one and I have already begun fantasizing about apple picking; I’m pretty sure it’s in the cards for us one of these next few weekends. All that to say that this Paleo Crumble will become an apple crumble here real soon.
- 6 cups packed sliced fruit (I used strawberries, blueberries, and raspberries)
- 1 Tbs. arrowroot powder
- Juice of ½ lemon
- 2 Tbs. coconut sugar
- 1 ½ cups Bob’s Red Mill Paleo Baking Flour
- 3 Tbs. coconut sugar
- 2 tsp. baking powder
- 6 Tbs. cold organic cultured butter
- ¼ cup milk of choice (I used almond milk)
- 1 tsp vanilla extract
- Pinch of salt
Preheat oven to 350 degrees convection bake.
Mix the filling ingredients together in a large bowl and pour them into an oven safe baking dish (I used a 2 ½ quart Corning Ware glass baking dish).
In a separate bowl add all of the dry ingredients and whisk together. Once whisked add in the vanilla and cut in the cold butter until it resembles a coarse meal. At this point the crumble topping will stick together a bit when pressed.
Place the crumble on top of the prepared berries and distribute evenly.
Bake at 350 convection bake for approximately 35-40 minutes (turn the crumble 180 degrees halfway through baking) until the fruit bubbles and the topping is nice and golden brown. Watch closely so the topping does not burn. If your topping is browning too quickly, tent with foil.
Remove from oven and allow to cool 10-15 minutes prior to serving. Pairs well with vanilla ice cream.
For a printable version of this recipe click HERE.
Filed under Cooked Fruit, Dessert, Fruit, Gluten Free, Paleo, Pie / Crumble / Cobbler, Recipes
Tagged as berry cobbler gluten free, berry crumble recipe, Bob's Red Mill, bobs red mill paleo baking Flour recipe, gluten free berry crumble, gluten free dessert, gluten free dessert recipe, grain free dessert, grain free dessert recipe, paleo berry crumble, paleo cobbler gluten free, Paleo dessert, paleo dessert recipe
June 1, 2016 · 7:20 pm
Over the Memorial Day Weekend we went to a BBQ at a friend’s house and I was tasked with bringing a healthy-ish dessert.
Frozen chocolate covered bananas were always my favorite Disneyland treat and I think it is because that was the only place I ever saw them when I was younger. I had a MASSIVE sweet tooth, yet I would choose those every time over a Mickey ice cream sandwich or the other fun ice cream treats they sold.
I thought that chocolate covered frozen bananas would fit the bill and would be fun for my daughter and I to make together. She is the age now where I am wanting to give her more freedom in the kitchen and this was the perfect recipe for that.
This dessert ended-up being a hit with kids and adults alike…I’m pretty sure they will make a regular appearance this summer.
- Ripe Bananas (not too ripe though)
- Popsicle sticks
- Chocolate chips for melting (I used Enjoy Life brand)
- Various toppings
- Trail mix (we chopped ours up in the blender)
- Mini marshmallows
- Coarse sugar
- Cut bananas into 3″ slices
- Stick a Popsicle stick into each banana piece
- Place the banana pieces on a cookie sheet and freeze for an hour or longer
- Melt the chocolate chips (I used the double boiler method)
- Coat each frozen banana with the melted chocolate and immediately sprinkle on the toppings (the chocolate will harden FAST)
- Lay the finished product back on the cookie sheet and into the freezer until ready to serve
What’s your favorite healthy-ish summertime dessert???
Filed under Dessert, Frozen Treats, Fruit, Gluten Free, Holiday, Ice Cream, Kid Friendly, Quick, Recipes, Sorbet, Vegan
Tagged as banana, chocolate, chocolate covered banana, chocolate covered banana recipe, Enjoy Life chocolate chips, healthy frozen dessert, how to make chocolate covered bananas, How to melt chocolate on double boiler
May 10, 2016 · 2:23 pm
I posted a picture of this extremely macro-friendly protein bread the other day on my Instagram account and there was a lot of interest in the recipe.
I based the recipe very closely on iheartmacro’s recipe for protein bread, however I am personally not a fan of cooking with protein powder and I am back off dairy, so I could not use Greek yogurt.
I am also a big fan of Crazy Richard’s Pure PB powder and added that to the recipe because PB makes EVERYTHING better!
This bread is awesome for those who struggle to get in all of their protein for the day and is VERY filling thanks to the coconut flour.
- 1 1/2 cup liquid egg whites (I prefer organic)
- 2/3 cup non-dairy milk (I used unsweetened vanilla almond milk)
- 2 farm fresh eggs
- OPTIONAL – stevia to taste
- Use if you want sweet bread
- Omit if you want more neutral tasting bread
- 1/2 cup coconut flour
- 1/3 cup Pure PB powder (replace with almond flour to make it Paleo)
- 1 tsp baking powder
- Pre-heat oven to 350 degrees F
- Whisk together all of the dry ingredients in a bowl until fully incorporated
- In a separate bowl whisk together the wet ingredients
- Add the dry ingredients to the wet and whisk until very smooth
- Pour the batter into a greased cake pan
- Bake for 30-35 minutes until toothpick comes out clean in the center of the cake
- Cool and slice into 8 slices
- Store in the fridge (I place the bread in a tupperware along with a paper towel to absorb any excess moisture).
MACROS PER SLICE – 5C/9.5P/2.9F
*Use code “FITQUESTMOM for 10% off Crazy Richards Products. Shop HERE.
Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Gluten Free, Paleo, Recipes
Tagged as coconut flour, coconut flour bread recipe, crazy richards, crazy richards discount code, crazy richards peanut butter powder, healthy bread recipe, iheartmacros, IIFYM, macro friendly bread recipe, protein bread, protein bread recipe
April 1, 2016 · 5:20 pm
My husband and I have been together for 20 years and married for almost 17 (times flies). In that time I have learned a ton about cooking from my in-laws.
Leave it to the Chinese to figure out a way to make each and every ingredient taste the very best it possible can. Their tricks/methods are usually really simple, but man do they yield great results.
This morning one of my clients emailed me to ask me how I prepare shrimp and though I have been using this method for years, it never dawned on me to write a post about it until today.
I don’t know if you have ever realized that texture makes a huge difference in the taste of shrimp. In my opinion there is nothing worse than soggy shrimp; it needs to be crisp and crunchy.
To achieve that crunch, peel and devein the shrimp. Place the shrimp in a colander along with 1/2-1 tsp of sea salt or kosher salt. Mix the shrimp and salt together with your hands and leave it in the colander to drain over a plate for 10-15 minutes (this is where the magic happens).
After 10-15 minutes some of the liquid from the shrimp will have gathered on the plate. Rinse the shrimp really well under cold water to remove the salt.
After thoroughly rinsing the shrimp, lay down 2 layers of paper towel and beginning on one side place the shrimp on the towel in rows touching each other. Once all of the shrimp are on the paper towel, cover with another layer of paper towel and roll it up (like you would roll-up a log of cinnamon rolls before cutting them). This will remove any remaining moisture.
If you are not ready to cook the shrimp, place the roll in the refrigerator until it is time.
I usually saute a bunch of shrimp in my wok on high heat with a little oil and then add some of it to a stir-fry for dinner, but I have also made them into shish-kebabs and grilled them. I keep the remaining shrimp in the fridge to use in meals for the next few days; burrito bowls, tacos, etc.
You can cook the shrimp using any method you prefer and I guarantee you will notice a difference because of the time you took to salt, drain, and dry them.
Filed under Gluten Free, Main Dish, Paleo, Recipes, Seafood
Tagged as Chinese Shrimp, chinese shrimp trick hack, crispy shrimp, healthy shrimp, how to cook shrimp, how to make shrimp, how to prep shrimp, how to prepare shrimp, Seafood, shellfish, shrimp
March 31, 2016 · 7:52 pm
A few weeks ago on Intstagram I shared that I have been making my own almond milk kefir and a few people asked me to write a post about how I make it.
I am a fan of eating probiotics because they do wonders for you gut. A few months ago I tried adding dairy based lactose-free kefir in to my diet and to be honest it constipated me in the worst way. Because of that I began to research dairy-free kefir alternatives and came across The Cultured Food Life blog which is a wealth of information.
I was and still am shocked at how easy it is to make kefir if you follow a few key steps and avoid using anything metal. When I first started making kefir my results were hit and miss and I couldn’t figure out why until I realized that I was either stirring the mixture with one of my metal chopsticks or using mason jars with metal lids…I later learned that using metal is a no no because the kefir culture reacts poorly to it.
In order to avoid metal lids I ordered THESE jars from The Jar Store (such good prices) and haven’t had a problem since, though I will say that pouring the kefir out of these jars can be a little messy (live and learn).
(IMAGE 1) Pour 4 cups non-dairy milk (I use almond milk) into your glass vessel along with 1 packet of freeze dried Kefir starter (like THIS one) and 1 tsp of sugar. Since we are not using dairy based milk that contains sugars, you need to add some, but don’t worry about any extra carbs because the culture will eat the sugar. Stir using a wooden or plastic spoon.
(IMAGE 2) Place the lid on the vessel and allow it to sit on the counter for 12-24 hours until it looks like image 2. How long it takes for the kefir to mature will depend on how warm it is, etc. Once the kefir is done place it in the fridge.
(IMAGE 3) This is what the kefir looks like after it has been in the fridge for a day (it thoroughly disgusts my kids!).
(IMAGE 4) Stir-up the kefir and you are good to go. I use it mostly in smoothies, but have also used it in my homemade protein bars.
It is really simple to make more kefir. When you have about 1/2c of kefir remaining, add 1 tsp of sugar, 4 cups of non-dairy milk, and leave it out on the counter again. It will take a few hours more for the kefir to cure since it started out cold from having been in the refrigerator. I can make kefir this way 5-6 more times before starting the process all over again with a new packet of freeze dried starter.
I have used several brands of yogurt/kefir starter and they all have worked well.
I am interested in trying to make kefir with real kefir grains because once you have those you can use them indefinitely.
image above of different types of non-dairy kefir is from Cultured Food Life.
Filed under Breakfast, Drinks, Gluten Free, Nuts, Recipes, Smoothie, Smoothie / Shake, Vegan
Tagged as almond milk, Cultures for Health, cultures for health kefir grains, fitquestmom, freeze dried Kefir starter, how to make almond milk kefir, HOW TO MAKE DAIRY FREE KEFIR, how to make kefir, how to make nut milk kefir, how to make vegan kefir, kefir, probiotics, The Cultured Food Life, The Jar Store
March 15, 2016 · 6:50 pm
I came across these Paleo Chicken Taco Burgers on Pinterest and knew I had to try them. The recipe was posted to Tablespoon.com and created by the Cheeky Kitchen.
I made the patties for dinner last night and my daughter raved about them. She isn’t naturally drawn to protein and last night she ate 4 and I had to cut her off!
This morning when I came up from my workout she was eating the patties for breakfast! I’d say this recipe is a clear winner and will definitely be making another appearance on my table.
I didn’t prepare the recipe exactly as written. Here are the modifications I made:
- I used 2lbs of lean ground chicken (vs. 3lbs)
- I still used the entire packet of taco seasoning (I used THIS Simply Organic Southwest Taco Seasoning)
- I added 2 eggs and 1TBS cornstarch
- I used 1/2 a lemon (vs. lime…I didn’t have any limes)
- I seeded the jalapeno so it wouldn’t be so spicy
- I used olive oil (vs. coconut oil)
Click HERE to be taken to the recipe.
Images from Tablespoon.com
Filed under Appetizers, Gluten Free, Kid Friendly, Main Dish, Paleo, Recipes
Tagged as burgers, Cheeky Kitchen, chicken burger recipe, chicken burgers, chicken taco burgers, healthy burger recipe, Paleo, Simply organic, Simply organic southwest taco seasoning, Tablespoon.com
January 12, 2016 · 8:45 pm
One of my nutrition clients
was just mentioning how much she loves the cauliflower oats I posted about on my Instagram page
and thought I would share it with all of you. I know it sounds weird, but you really don’t taste the cauliflower at all and it majorly ups the volume! I also like to mix riced cauliflower (HERE’s
how to make it…you can also buy it at Trader Joe’s
) in with rice because again, it ups the volume you get to eat and you primarily taste the rice.
You can use different amounts based upon the macros you have available to you, but here is an example of how I like it:
1 1/2c water
2/3c riced cauliflower (I put it in raw)
1/3-1/2c egg whites (optional, but a great way to get more protein in)
Nut butter (Crazy Richards is my favorite*
, fruit, shredded coconut, raisins, dried fruit, OR go the savory route and top with veggies and protein, hot sauce, etc.
Cook the oats, water, and cauliflower on the stove over medium/high heat until it comes to a boil. Once boiling, reduce the heat to low and cook until your desired level of thickness.
Whisk in the egg whites and cook for another minute. Turn off the heat, put the lid on, and let it sit on the stove until you are ready to eat it.
Oftentimes I will make the oats at lunchtime and then will leave them on the stove with the lid on and not eat them until after dinner.
If you know you won’t be eating them for a long time, obviously store the cauli-oats in the fridge.
* Get 10% off your Crazy Richard’s order with code: FITQUESTMOM
Filed under Breakfast, Dessert, Gluten Free, Grains, IIFYM and Macros, Nutrition, Quick, Recipe Redux, Recipes, Vegan, Vegetarian
Tagged as cauliflower, cauliflower oatmeal, cauliflower oats, cauliflower oats recipe, crazy richards, crazy richards discount code, Crazy Richards Peanut Butter, how to make cauliflower oats, IIFYM, macros, oatmeal, volume foods
November 12, 2015 · 9:50 pm
My nutrition client LJ posted this recipe from the Power Hungry blog on our Team Facebook page and I loved the simplicity of it. With 5 ingredients (all of which you can pronounce) these bars go together in a snap.
I whipped-up a quick batch and these protein bars have been a savior for me the last few days since I have been crazy busy and have been eating on the run a lot. An added bonus is the fact that these are really filling.
The only modification I made to the recipe was to use 1 cup of almond milk versus the 1 1/3 cups the recipe called for. Years ago I learned to always add less liquid initially to a recipe than it calls for because you can always add more if necessary and you can’t UNadd liquid once you have too much.
Ingredient-wise I used Trader Joe’s gluten-free old fashioned oats, unsweetened almond milk, Crazy Richard’s Crunchy PB, Kirkland vanilla, and PlantFusion protein powder in Cookies and Cream.
The add-ins you could include in these bars are endless:
- Powdered PB
- Cocoa powder
- Shredded coconut
- Chocolate chips
- Carob chips
- Dried fruit
- A layer of low sugar jelly (PB & J bars)
- Pumpkin pie spice
Here are the nutrition facts for the bars as I made them (It made 8 bars):
P.S. If you are interested in giving Crazy Richards a try use the coupon code FITQUESTMOM for 10% off.
Filed under Breakfast, Cookies / Bars, Dessert, Energy Bars, Gluten Free, Kid Friendly, Recipes, Vegan
Tagged as base recipe for protein bars, Crazy Richards Peanut Butter, easy protein bar recipe, gluten free, gluten-free protein bar recipe, healthy protein bar recipe, IIFYM, macros, no bake protein bar, No-Bake Cookie Dough Protein Bars, nutrition consulting, PlantFusion vegan protein, Power Hungry Blog, protein bar recipe, simple protein bar recipe, vegan, vegan protein bar recipe
November 6, 2015 · 4:57 pm
This is seriously the easiest shredded pork recipe I have ever made. When Fall comes around my crockpot / slow-cooker gets dusted off and is responsible for a lot of my meal prep.
I saw a recipe for Kalua Pork and Cabbage in the Taste of Home magazine I randomly started getting (I didn’t subscribe) and was really excited to try it because it looked so easy.
As usual I made some modifications to suit my taste. The original recipe called for salting the pork prior to putting it into the slow cooker. I did that and it was WAY too salty (I used about 1/2 of the recommended salt). Needless to say, this step is totally unnecessary and I will omit it all together next time since bacon is salty enough on its own.
The original recipe also called for pork shoulder / butt and all I had on hand was pork sirloin roasts from Costco (They come in a 4-pack; see image below from 2 Wired 2 Tired).
The pork turned out really well and is definitely something I will be making again.
2 Costco Pork Sirloin Roasts (6-8 pounds total)
1 package bacon
Line the bottom of the crockpot / slow cooker with 4-5 pieces of bacon.
Place the 2 pork sirloin (or shoulder/butt) roasts on top of the bacon and cover the roasts with the remaining bacon.
Turn the crockpot / slow cooker on to low for 8-10 hours.
Shred the pork with either 2 forks OR a handheld mixer (only takes 10 seconds…be careful not to overdo it with the mixer or it will become mush).
Filed under Crock Pot, Gluten Free, Kid Friendly, Main Dish, Paleo, Recipes
Tagged as costco pork, easy crockpot pork, easy slow cooker pork, healthy pork recipe, IIFYM, Kalua Pork and cabbage recipe, Kalua Pork recipe, macros, pork butt recipe, pork shoulder recipe, pork sirloin recipe, Taste of Home, Taste of Home Magazine
October 29, 2015 · 6:38 pm
I am going to “white girl” it up here with a healthy Pumpkin Spice smoothie/shake recipe. Who doesn’t love a little (or a lot) of pumpkin in the Fall? This recipe also works really well with persimmons or you could use sweet potato or kabocha…you get the idea…it’s versatile.
This recipe could easily serve 2 people, but I’m a little piggy and keep it all to myself. If you want to share it with someone else, just divide the macro counts below by two.
- 1 scoop PlantFusion protein (chocolate or vanilla)
- 1 tsp xanthan gum
- 1/2 Tbs pumpkin pie spice (you can use less, but I LOVE it)
- 2/3 cup organic canned pumpkin
- 2-3 tsp fresh ginger (I like a lot)
- 2 Tbs Sugar Free Italian Sweet Cream Coffeemate (my smoothie secret)
- 2/3 cup unsweetened vanilla almond milk
- 2-3 big handfuls of ice (I use a lot)
Add all of the above ingredients to your high speed blender and blend away.
Filed under Dessert, Frozen Treats, Gluten Free, Recipes, Smoothie / Shake
Tagged as dairy free smoothie, flexible dieting, gluten free smoothie, healthy pumpkin smoothie recipe, IIFYM, kabocha, macros, persimmon, PlantFusion vegan protein, pumpkin smoothie iifym, pumpkin smoothie macros, Pumpkin Spice Shake, Pumpkin Spice Shake recipe, Pumpkin Spice Smoothie, Pumpkin Spice Smoothie recipe, Sugar Free Italian Sweet Cream Coffeemate, sweet potato, vegan Pumpkin Spice Shake, vegan Pumpkin Spice Smoothie