Apple Pie Waffle

Hey everyone! This is one of my favorite waffle recipes (or you can make it as pancakes)-- it's high in protein and doesn't require any protein powder! It's the perfect way to start off the day.

Ingredients (serves 1):
-1/4 cup buckwheat flour or oat flour (waffle is gluten-free if you use buckwheat)
-1.5 tbs coconut flour
-1/2 cup egg whites
-1/4 cup plain greek yogurt
-2 tbs unsweetened applesauce
-1 tsp cinnamon
-1 tsp baking powder
-2 packets stevia
-optional: diced apples

Directions:
Combine ingredients in a bowl and mix well. Cook waffle according to your waffle maker's directions. I preheat mine and grease it with non-stick spray, and when it's ready I pour the batter into the center, shut it, and let it cook! Depending on your waffle maker, you can split the batter in half and make 2 waffles so the batter doesn't overflow.

Peanut Butter Apple Cinnamon Cake Bars

Another delicious, guilt-free dessert recipe! These cake bars are moist with the perfect amount of sweetness. They are also dairy-free, egg-free, and vegan, with no added sugar.

Ingredients for Apple Cinnamon Cake layer:
-1 cup almond flour
-1/2 cup oat flour
-1/2 cup whole wheat pastry flour
-1/3 cup baking stevia
-1/2 tbsp cinnamon
- 1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp sea salt
-1/4 cup unsweetened applesauce
-3 tbsp coconut oil, melted
-1 cup unsweetened almond milk
-1 cup apples, peeled and diced

Ingredients for Peanut butter layer:
-1/4 cup natural peanut butter
-1 tbs coconut oil, soft but not melted
-2 tbsp almond meal
-2 tbsp sugar-free maple syrup
-pinch of sea salt

Directions: Preheat oven to 325F. First make the apple cinnamon cake layer. Mix dry ingredients and apples in one bowl, and wet ingredients in a separate bowl. Then pour the wet ingredients into the dry and mix well. Pour batter into a baking dish coated with non-stick spray. Bake for 25-30 minutes. Let cool for about 30 minutes. Then, mix ingredients for peanut butter layer. Spread evenly on top of the apple cinnamon cake. Refrigerate until peanut butter layer becomes more firm. Cut into squares, and keep stored in an airtight container in the fridge.

Sweet Fall Chicken Salad

This salad is the perfect combination of fall flavors-- roasted butternut squash, cinnamon baked apples, crunchy pecans, chicken for protein, and a sweet maple peanut dressing. It can easily be put together in ten minutes if you already have the chicken and squash prepared. I also didn't really measure anything so this is just a guess. Feel free to adjust to your own needs!

Ingredients (serves 1):

-giant handful of baby spinach

-3 oz grilled chicken, already cooked & cut into pieces

-1/2 cup roasted butternut squash cubes (I used frozen & already had it prepared. You can also use a fresh squash, cut into cubes, and bake on 450 for 15-20 minutes)

-1-2 tbsp chopped pecans

-1/2 of an apple cut into cubes

-1/4-1/2 tsp cinnamon

-1 tbsp peanut flour (or PB2)

-unsweetened vanilla almond milk

-sugar free maple syrup 

Directions:
Combine first 4 ingredients into a salad bowl. Then put the pieces of apple in a bowl with a little bit of water and sprinkle the cinnamon over the apples. Heat in the microwave for about a minute, or until apples are soft. While that's in the microwave, add the peanut flour to a small bowl. Mix in a splash of maple syrup, and almond milk to a dressing consistency. Drain out the water from the baked apples and add to the salad bowl. Then top with the dressing.

I prefer hot salads over cold, so I put this in the microwave for about 45 seconds.

Mini Breakfast Breads: 3 Variations

Hey everyone! Like I mentioned in my last post, grad school consumes my life so I haven't had time to post a bunch of things that I've been meaning to! I decided to take a super quick break (which never happens...I actually spend literally every second of my free time doing work) and post this recipe that I've been making a lot lately because it's quick and easy. Originally I came up with this mini banana bread recipe, and then I decided to substitute applesauce for the banana to make a mini apple bread. And then of course I had to try using pumpkin puree instead in the spirit of fall to make a mini pumpkin bread. All 3 versions are delicious and they're the perfect size for a quick snack (especially a pre-workout snack!) or for breakfast.

Ingredients for the Banana Bread version:
3 tbs oat flour (you could also grind up rolled oats in a blender/food processor to make oat flour)
1/2 of banana, mashed
3 tbs liquid egg whites
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of sea salt
1 packet stevia (or use a sweetener of your choice)

Apple Bread version:
3 tbs oat flour
2 heaping tbsp unsweetened applesauce
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp apple spice (optional)
1/2 tsp baking powder
pinch of sea salt
1 packet stevia

Pumpkin Bread version:
3 tbs oat flour
2 heaping tbsp pumpkin puree
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp pumpkin spice
1/2 tsp baking powder
pinch of sea salt
1 packet stevia

Directions:
Preheat oven to 350. Mix dry ingredients in one bowl, and mix wet ingredients in a separate bowl. Then add wet to dry and mix well. Spray a mini bread loaf tin or ramekin with non-stick cooking spray and pour in the mixture. Bake for 14-16 minutes. I've found that the banana bread usually takes 14-15 minutes, while the pumpkin and apple breads take a little longer. But my oven is weird... so just make sure to watch it! I usually just check them with a toothpick around 14 minutes. Top with more bananas/apples, peanut butter, greek yogurt, anything you'd like! Enjoy!