Sweet Cinnamon Jicama Fries

Have you heard of jicama? It’s a root vegetable with origins in the Mexican peninsula that tastes like a crossbreed between an apple and a potato. It is extremely nutritious, low in calorie and carbohydrates and high in fiber. You can enjoy it raw, in stir fries, baked as faux french fries and more. The skin is extremely tough and fibrous so it must be peeled off, but with its milky sweet flavor and serious crunch, it is extremely versatile.
Instead of a traditional fry recipe, I decided to make a sweet and crunchy snack. Enjoy these cinnamon jicama sticks on their own or dipped in nut butter!

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Ingredients:
1 cup jicama sliced into sticks
2 teaspoons maple syrup
¼- ½ teaspoon cinnamon
1 teaspoon coconut oil
Pinch of salt

Directions:
Preheat oven to 400F
Peel skin off of jicama and slice into ½ to ¼ inch sized sticks. Whisk syrup and cinnamon in a medium sized bowl and add in jicama sticks. Toss to coat.
Line a large baking sheet with parchment paper or a silpat sheet. Place jicama sticks on baking sheet and spread out so they are in one even layer.
Bake for 25-30 minutes, flipping halfway through.

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Buffed Up Pumpkin Butter

With Fall in full swing, there is no time like the present to fully embrace pumpkin flavored everything. I chose to revisit my original Buffed Up Almond Butter and make a version that is more seasonally appropriate.
This could not be simpler to make and is packed with protein, 0 added sugar, low carb, and reasonably low in fat is well (and what is there is good fats coming from nuts!)
You can really use any nuts, peanuts were just what I had on hand. For protein powder, I used vanilla, but nowadays there are so many options like cinnamon or even pumpkin spice that a variety would taste delicious.
So ditch the sugary and nutrition-less pumpkin options from stores and try this one out for size.
Warning: Not only white girls will dig this pumpkin flavored treat.

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Ingredients:
¼ cup peanuts (raw or roasted)
⅓ cup pumpkin puree
1 scoop protein powder of choice
½ teaspoon cinnamon/pumpkin spice
¼ teaspoon vanilla extract
Stevia or sweetener of choice to taste
Pinch of salt

Directions:
Place all ingredients in a blender or food processor until desired consistency is reached. I chose to leave mine a bit chunky for some extra texture.

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Buffed Up Cinnamon Vanilla Almond Butter

Sometimes I think I’m an evil little genius. Then I realize I’m actually making something that’s good for me, so I’m actually not so evil at all!
I’ll let myself keep the “little genius” title though because that makes me reminisce to Baby Geniuses, and I thoroughly enjoy that comparison.

Okay so back to the good stuff.
Nut butters are great and can be a good source of protein but what if you could have one that has Doubledouble the protein for even fewer calories plus extra fiber!
You said whaaat???
Yes, you heard me right. And it is amazingly smooth and incredibly delicious without the addition of sugar or salt.
I apologize in advance for your desire to eat the entire darn thing.

Dipping pretzel in nut butterMakes 1 cup of Nut Butter

Ingredients:
1 cup raw almonds
1 tablespoon coconut oil
1 tablespoon chia seeds
1 tablespoon hemp seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 serving vanilla protein powder of choice (My top picks are organic Tera’s Whey or Vega One for a vegan option)
~20 drops of stevia or sweetener to taste
Optional: ½ teaspoon butter extract (which is actually vegan)

Blended up nut butter

Directions:
Preheat oven to 350F.
Place 1 cup almonds evenly on a baking sheet and place into the heated oven. Roast for ~15 minutes, stirring them around halfway through.
Once almonds have cooled, place all ingredients except for the whey protein into a blender or food processor. You’ll probably have to stop and scrape the sides a few times to get the entire mixture fully smooth.
Finally, add the protein powder and blend again until fully incorporated.

Enjoy with anything you would use normal nut butter for!

Pretzel on nut butter

Crustless Pumpkin Cheesecakes

Fall is just around the corner which is the perfect excuse to eat pumpkin, despite the fact I find a way to add it into everything year-round anyways. Coming home from work the other day, I was craving something sweet but didn’t want to spoil my appetite for dinner.
At this point the idea for crustless pumpkin cheesecakes was born.

I decided to fully embrace the stereotype that girls like mini things and made 24 adorable baby cheesecakes. While these were perfectly bite sized treats, you could easily use larger muffin tins or even a large cheesecake tin and cut the cheesecake up into individual slices.

While I certainly don’t restrict myself from indulging in treats, it’s always nice to have a healthier, yet still tasty option. Oh and did I mention you can eat this entire recipe for under 240 calories and 35 grams of protein? Thought you may wanna know.
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Ingredients:

½ cup fat free cottage cheese
½ cup plain nonfat greek yogurt
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ cup pumpkin puree (be sure not to buy pumpkin pie mix!)
2 tablespoons coconut flour
2 tablespoons milk of choice (I used cashew)
Sweetener to taste (I used 15 drops of liquid stevia)
3 tablespoons liquid egg whites

Directions:

Preheat your oven to 350F.
Place all your ingredients but the liquid egg whites into a blender and blend until smooth.
Add in your egg whites and blend again until combined.crustless cheesecake muffins unbaked
Pour mixture into silicone molds or tin greased with coconut oil and place them in the oven for 15-20 minutes.
Once tops are lightly golden brown, remove from oven and let cool.

crustless cheesecake muffins baked

For best results, place the cheesecakes  into the fridge for at least an hour to allow them to fully set. Enjoy topped with an extra sprinkling of cinnamon.

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