Tag Archives: gluten free recipe

Pumpkin Quesadilla [Recipe]

Sounds like such a crazy combo right?!? Let me tell you, IT IS SO GOOD!  I hadn’t had a quesadilla in a long time because of my allergies, but I was able to make this quesadilla is gluten and dairy free. It’s festive, healthy and yummy. Perfect dinner for Halloween night!
The recipe card is at the bottom of this post πŸ™‚

pumpkin quesadilla

 To make this gluten free, I used a gluten free tortilla wrap from La Tortilla Factory, I found them at Whole Foods. They are delicious. You could also use a gluten free Brown Rice Tortilla from Trader Joe’s.  

DSC01425DSC01426Spread 1/2 cup of pumpkin puree on the tortilla & top with a little chili powder and cumin..

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Then add the cheese!
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To make this dairy free, I used daiya shredded cheese. It melts and tastes really yummy. It also does’t have some of the additives like carrageenan that some of the other non-dairy cheeses have. I have used the mozzarella AND the pepper jack, and they are both really yummy. Perfect for topping pizza or a quesadilla! (I have found this cheese at Whole Foods or Kroger stores)

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Then BEFORE folding the quesadilla in half, I placed it in the skillet flat. This allows the tortilla to warm up BEFORE folding it in half and reduces the chance of the tortilla breaking.

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DSC01445I topped mine with avocado & ENJOY!!!!!!!!

Pumpkin Quesadilla
Serves 1
a delicious gluten free and dairy free quesadilla. Perfect for lunch or dinner.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 larger sized gluten free tortilla
  2. Β½ cup pure pumpkin puree
  3. ΒΌ tsp. chili powder
  4. 1 dash ground cumin
  5. 3 Tbsp. pepper Jack (or mozzarella) non-dairy cheese (ΒΎ oz.)
  6. OPTIONAL: avocado for topping, hot sauce or salsa for topping
Instructions
  1. 1. Spread half of tortilla with pumpkin; stopping Β½-inch from edge.
  2. 2. Top with chili powder, cumin, and cheese.
  3. 3. Heat nonstick skillet over medium heat.
  4. 4. Add tortilla; cook for 1 min, fold tortilla in half.
  5. 5. Cook (turning once) for 4 to 5 minutes or until cheese is melted and tortilla is golden brown.
  6. 6. Top with avocado and salsa.
  7. 7. ENJOY
A Sweet Blonde & Her Fit Life http://sweetblondesfitlife.com/

XOXO
Sarah

Pumpkin Protein Balls [Recipe]

In honor of Halloween being on Friday, I am sharing healthy recipes every day on my blog this week!!!

Whether you have a sweet tooth or not, Halloween is the kick off to the “holiday season” where there is lots of food and lots of desserts, candies and cookies.

There is no better way to combat these tempting things than to make your own fun treats! It’s much more rewarding to experiment with a new recipe and then enjoy the fruit of your work. It  makes it more special and you can also indulge in chocolate and other sweets knowing that they are better for you because they don’t have all the additives and chemicals of the treats you find on store shelves!

Today we make:
PUMPKIN Protein Balls
DSC01435This recipe features Quest Protein Bars !!!
Have you tried Quest Bars before?
They are some of the best protein bars out there are far as amount of protein and ingredients. They are not loaded with a bunch of crap! Click on the image below to read more!

 

My favorite flavors of quest bars are white chocolate raspberry, double chocolate chunk, cookies and cream, choc chip cookie dough and cinnamon roll! MMM!

This recipe uses the cinnamon roll bars. (Recipe card at bottom of post) Here is what you will need:
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Gluten free oats, pumpkin puree, unsweetened almond milk, vanilla extract, 2 Cinnamon Roll Quest Protein Bars and maple syrup.

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DSC01416Place 1/4 cup almond milk and both quest bars in a microwave safe bowl. Microwave for 1-2 mins. I did it in 30 second  intervals and stirred in-between. The quest bars will melt into the almond milk.

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slowly melting

In a separate bowl, mix 1 1/2 cups gluten free rolled oats, 1/4 cup pumpkin puree, 2 tbs maple syrup and 1 tsp vanilla extract. 

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DSC01419Combine with protein bar/milk mixture. Stir together well. 
DSC01420Roll into balls. Place on parchment paper on baking sheet.
DSC01424Bake in oven or toaster oven @ 350 degrees for 20 minutes.
DSC01430Here is the finished product!
DSC01433Enjoy!!!!

These are a great for a snack or for a quick breakfast on the go! 

Pumpkin Protein Oatballs
Serves 7
a delicious and protein packed breakfast or snack full of pumpkin goodness!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup almond milk
  2. 2 Quest Cinnamon Roll Bars
  3. 1 1/2 cup gluten free rolled oats
  4. 1/4 cup pumpkin puree
  5. 2 T maple syrup
  6. 1 tsp vanilla extract
Instructions
  1. 1. Place almond milk and quest bars in a microwave safe bowl
  2. 2. Microwave in 30 second intervals, string in-between, until quest bars have fully melted into almond milk
  3. 3. In a separate bowl, mix all other ingredients.
  4. 4. Once milk/quest bar mixture is ready, combine all ingredients in one bowl and mix well.
  5. 5. Roll into equal size balls
  6. 6. Place on baking sheet lined with parchment paper
  7. 7. Bake in oven or toaster oven for 20 minutes @ 350 degrees
  8. 8. Remove, let cool and enjoy!
Adapted from Quest Nutrition
Adapted from Quest Nutrition
A Sweet Blonde & Her Fit Life http://sweetblondesfitlife.com/
Let me know if you try them!
XOXO
Sarah

 

 

 

Pumpkin Protein Muffins

Start drooling now because the pumpkin protein muffins are so so good! They even got my sister and husband’s stamp of approval πŸ™‚ Thankfully I got the pics I did because these muffins disappeared FAST!

Photo Oct 23-2

Today is my sister’s birthday!!! I made these for breakfast this morning and they were a hit.

Photo Oct 23
how pretty are these flowers my sis got?!?

They would be perfect for a quick and easy weekend breakfast.

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Just blend all the ingredients in a blender,

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pour into muffin tin, bake and you are done! Pretty healthy and not as many carbs as a regular muffin. 

Here is the recipe. ENJOY!

Pumpkin Protein Muffins
Yields 12
perfect pumpkin muffin for fall that is high in protein - a great way to start off your day or the perfect snack!
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Prep Time
12 min
Cook Time
18 min
Total Time
30 min
Prep Time
12 min
Cook Time
18 min
Total Time
30 min
Ingredients
  1. 1 large egg
  2. 1 large egg white
  3. ΒΌ cup pure pumpkin puree
  4. 1 large banana, cut into chunks
  5. Β½ cup all-natural almond butter
  6. ΒΌ cup pure maple syrup
  7. 2 scoops Vanilla Protein Powder
  8. Β½ tsp. baking powder
  9. Β½ tsp. ground cinnamon
  10. 1 dash ground nutmeg
Instructions
  1. 1. Preheat oven to 350Β° F.
  2. 2. Prepare twelve muffin cups by lining with muffin papers or coating with spray.
  3. 3. Place egg, egg white, pumpkin, banana, almond butter, and maple syrup in blender; cover. Blend for 30 seconds.
  4. 4. Add Protein Powder, baking powder, cinnamon, salt, and nutmeg; cover. Blend until smooth.
  5. 5. Divide batter evenly among prepared muffin cups.
  6. 6. Bake 18 to 20 minutes, or until golden brown and tester inserted into the center comes out clean.
Notes
  1. Great tip: Enjoy with a teaspoon of almond butter on top - YUM!
  2. Per muffin: (this may vary based on the protein powder you use) 110 calories, 7g fat, 10g carbs, 7g protein
A Sweet Blonde & Her Fit Life http://sweetblondesfitlife.com/

“Healthy” Gluten Free Peanut Butter Cookies [Recipe]

HAPPY FRIDAY! I am SO excited to share this recipe with you! It’s relatively easy and pretty yummy. An added plus is the sugar content is pretty low, so if you are watching sugar, these are great! They would be a wonderful healthy treat to share at a party, potluck or get together. 

 Someone actually gave me this recipe out of a magazine. I’m not sure which magazine, but I was really intrigued by it because of the garbanzo beans being the main ingredient along with peanut butter!E V E R Y W H E R E ?

Like most people, I love peanut butter. I love all nut butters, but peanut butter by far is my favorite. These cookies have LOTS of peanut butter as you will see. (The whole recipe is listed at the bottom of the post on a “recipe card” if you want to skip the pics) I posted my fresh ground peanut butter recipe before, if you have made that or want to make it, that is the peanut butter that I used in this recipe! 

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the ingredients

 You will need:
1 can garbanzo beans
Vanilla extract
Peanut butter (I used fresh ground)
PB2
not familiar with PB2? It’s powdered peanut butter without the fat. I love adding it to smoothies. The calories are also much lower than regular PB. You can mix the powder with water and get a more peanut butter consistency – I have seen it popping up in more grocery stores & you can get it cheap on Amazon
Honey
Baking Powder
Organic Raw Cacao Nibs (or chocolate chips) 

I used Cacao Nibs for two reasons.
One: because I am participating in a Sugar-Less September with some of my #fitfriends, and we are focusing on not eating things with added sugars. Because cacao is like natures chocolate chips, they are okay.  
Two: raw cacao is one of the most plentiful sources of antioxidants and magnesium, and it also contains a plentiful amount of fiber and essential minerals including iron – so why not add that to these cookies instead of chocolate chips?!?

cacao-nibs

Essentially this recipe is dump, blend and then bake. So it’s super easy and no hassle. 

DSC01120I put all the ingredients in my blender (except the cacao nibs). You can also use a food processor. Process or blend until smooth.

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Remove from your blender or food processor and stir in the cacao nibs or chocolate chips. 

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Using a 1/4 cup scoop, portion out the dough into 11 balls/rounds on a baking sheet.

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Bake at 350F for 13-15 mins – then they come out looking like this!

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They are puffy and delicious! They reminded me of those puffier almost muffin top like cookies sometimes you see at the store (never gluten free though πŸ™ ) I enjoyed these the most when they were fresh out of the oven (isn’t that they way it is with any cookie? LOL) The nutrition facts aren’t too bad on these either. Check them out below:

Gluten Free Peanut Butter Cookies
Serves 11
delicious, puffy peanut butter cookies with a touch of chocolate.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 1/4 cups canned garbanzo beans, drained and rinsed
  2. 2 tsp vanilla extract
  3. 1/4 cup & 2 tbsp peanut butter
  4. 1/2 PB2 plus 1/4 cup water, mixed together to get liquid consistency
  5. 1/4 cup honey
  6. 1 tsp baking powder
  7. 1/2 cup cacao nibs (or chocolate chips)
Instructions
  1. Heat oven to 350F
  2. Line a baking sheet with parchment paper
  3. Combine all ingredients except for chocolate chips in blender or food processor and blend/process until smooth.
  4. Remove dough from food processor to a mixing bowl, stir in cacao nibs
  5. Using 1/4 cup scoop, portion out dough onto baking sheet in 11 rounds/balls. Flatten cookies slightly if you would like.
  6. Bake at 350F for 13-15 minutes
Per cookie
  1. 138 calories
  2. 6g fat
  3. 5g protein
  4. 18g carb
  5. 3g fiber
A Sweet Blonde & Her Fit Life http://sweetblondesfitlife.com/

 
XOXO
Stay Sweet! – Sarah