Yield: 4 servings
Slow Cooker Spaghetti Squash and Meatballs
Need a healthy, easy meal that doesn’t take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner.
1 medium spaghetti squash
1 1/2 cups crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 gluten-free chicken meatballs such as Al Fresco
2 tbsp butter or olive oil
Additional salt and pepper to taste
Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
Divide between 4 plates and top with sauce and meatballs.
Serves 4. Each serving has 11.8 g of carbs and 1.92 g of fiber. Total NET CARBS = 9.88 g.
Food energy: 235kcal Total fat: 13.52g Calories from fat: 121 Cholesterol: 80mg Carbohydrate: 11.80g Total dietary fiber: 1.92g Protein: 15.39g Sodium: 504mg
Read more at http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html#DA25WQbvHMPyZazr.99
Total Time: 5 minutes Serves: 12
1 c. sprouted almond butter
2 Tbsp. honey
1/2 c. cacao powder
2 tsp. Cinnamon
1 tsp. Nutmeg
2 pinches Sea Salt
1/2 c. coconut flakes
Combine all ingredients except coconut in a large bowl and mix thoroughly
Form into balls and roll in coconut flakes.
Recipe makes: 24-32 balls. (Depending on size)
3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
1 cup all-natural Pumpkin Puree
1 cup all-natural Peanut butter, or Almond butter
2/3 cup pure maple syrup or raw honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 Tbsp vanilla extract
4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then I add more ground flax, if it’s too dry, add less…start with a smaller quantity)
1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.
1/2 cup mini dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip them altogether.
Combine all ingredients together in a medium bowl until very thoroughly mixed.
Roll into balls of about 1″ in diameter (mine were a bit larger). Pumpkin Chocolate Chip Energy Balls Prep http://cleanfoodcrush.com/pumpkin-energy-balls/
Place on a cookie sheet covered in parchment paper & freeze one hour.
Store in an airtight container and keep refrigerated for up to 1 week.
Total Time: 45 minutes Serves: 2-4
1 cup rutabega
1 cup carrots
1 cup red bell pepper
1 cup onion
1 cup portabello mushrooms
ghee or coconut oil
2-4 tsp Sea Salt
2 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic powder
Preheat oven to 425 degrees F.
Cut vegetables into thin long strips
Coat in ghee or Coconut oil. Sprinkle with sea salt, black pepper, onion powder and garlic powder.
Bake in oven for 40 minutes
Total Time: 20 minutes
Serves: 18 cookies
2–1/2 cups gluten-free quick oats
1 cup unsweetened, flaked coconut
2/3 cup honey
1/2 cup coconut oil
1 cup almond butter
1 tablespoon whole flaxseeds
2 teaspoons vanilla extract
6 tablespoons dark cocoa powder
coconut sugar to sprinkle on top
pink Himalayan sea salt to sprinkle on top
Line two baking sheets with parchment paper and set aside.
In a large bowl, mix the oats and coconut flakes well and set aside.
In a medium pot over medium heat, combine the honey, coconut oil and almond butter and stir continuously until the mixture is melted and mixed evenly.
Remove from heat and add the oats and coconut flakes, stirring continuously. Add the flaxseeds, vanilla extract and cocoa powder and continue stirring until mixture becomes thick.
Drop heaping tablespoons of the mixture onto the cookie sheets. Lightly sprinkle coconut sugar and sea salt on top of each cookie. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve.
Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer.
What’s better than cookies? Cookies that don’t require an oven! That’s why these No-Bake Coconut Cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like beneficial flaxseed, almond butter and coconut oil in every bite.
Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake babies make a great healthy snack for kids or light dessert; plus, you can even force let the kids whip them up!
Coconut is one of the healthiest foods you can eat! Coconut is a medium chain fatty acid which are easily digested and converted to energy instead of being stored as fat. Because of this, coconut aids in weight loss, helps to stimulate the metabolism and has amazing anti microbial properties. Experience the full benefit of coconut and try this coconut almond joy’s recipe!
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Coconut Almond Joy’s Recipe
Total Time: 20 minutes Serves: 12
1 cup coconut butter
1/2-3/4 cup raw almonds
4 dark chocolate bars, minimum 72% cacao (3 oz bars)
1/3 cup coconut flakes
Line a min cupcake pan with cupcake liners. Place 2-4 almonds in each liner.
Warm coconut butter in a pan over medium heat and spoon onto almonds (a tbsp. at a time).
Melt chocolate bars in a separate pan and spoon on top of coconut butter.
Sprinkle with coconut flakes and place pan in freezer to harden.
Golden and fluffy whole grain banana pancakes with sweet, creamy interiors. These banana pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. They just happen to be wheat free and dairy free, too.
Author: Cookie and Kate
Recipe type: Breakfast
3 small bananas (9.5 ounces), mashed
2 tablespoons coconut oil or butter, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon honey or maple syrup
1 cup oat flour*
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Recipe adapted from King Arthur Flour Whole Grain Baking.
Yields about 8 pancakes.
A note on the gluten free: These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
*How to make your own oat flour: To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! That’s a fun little tip I picked up from the King Arthur cookbook.
Preparation tips: This whole grain batter is thicker than most, so it’s more difficult to gauge when the pancakes are ready to flip. I learned that it’s easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that’s about the time it should take for pancakes that are fully cooked and golden on each side.
Freeze it: These pancakes freeze well. (I’ve never met a pancake that doesn’t.) Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Make it dairy free: Just use coconut oil instead of butter.
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Recipe source: http://cookieandkate.com/2012/banana-oat-pancakes/