Articles Tagged with: low carb
GF Orange Coconut Muffin Recipe

GF Orange Coconut Muffins

Gluten free, low carb and high in protein and healthy fats! This is a serious crowd pleaser…it can even replace a meal! These muffins can be served at a party or can be a replacement for a protein bar or your breakfast!
Recipe makes 1 dozen protein muffins!

Ingredients
1 1/2 Cups of almond meal (bob’s red mill)
1 teaspoon of Himalayan pink salt
1 cup Shredded unsweetened coconut
1/4 cup raw organic chia seeds
3 tablespoons organic vanilla extract
3 tablespoons of blood orange avocado oil
6 single serving packets of stevia
2 tablespoons of Manuka honey
12 Baking cups or a muffin tin
6 scoops if Tera’s Whey plain unflavored whey
3/4 cup of water

 

Directions
Mix all ingredients into a bowl and stir until well blended.
 
Fill each baking cup 3/4 full (or fill each cup in the muffin tin – you will need to lightly grease the muffin tin. No need to grease the baking cups) and place on a cooking tray or cookie sheet.
 
Bake on 350 degrees for 1–12 minutes.
Remove from heat and cool before serving!
 

 

Banana and Peanut Butter Muffin Recipe

Banana and Peanut Butter Muffins

This recipe is grain free, gluten free, refined sugar free, low on the glycerin index, low in unhealthy fats but a good source of healthy fats (in a small amount), high in protein and can even be a meal replacement like a protein or power bar!

Ingredients
3 over ripe bananas (small to
Medium size)
1 tbsp honey
4 tablespoons of Earth Balance coconut & peanut butter spread
1/8 teaspoon of himalayan salt
2 cups almond meal
3 heaping tablespoons of shredded coconut
1/8 teaspoon cinnamon
2 tablespoons organic vanilla extract
1/2 cup of water
11 scoops of unflavored Tera’s Whey protein powder (sold at Whole Foods)
Directions
Preheat oven to 350 degrees. Mash bananas well. Mix all other ingredients into bowl. Add water. Mix until smooth batter. Spoon into baking cups or muffin tin. Bake for 12-24 minutes until center is no longer goopy. Test for readiness by poking with tooth pick or fork. Remove and allow to cool. Makes 12-15 muffins.

 

Grain-Free Pizza Recipe

Grain-Free Pizza

Let’s face it almost everyone loves pizza!
What a sad world it would be if we could never eat it. I always say, ‘all things in balance’. Well with this recipe you won’t be adding any negative marks on your balance sheet at all! Here’s a guilt free, cheat free, healthy and balanced version of pizza for you to enjoy. It is grain free and gluten free!

Crust Ingredients
1 cup almond meal
1 whole egg
1-2 tbsp coconut oil
Himalayan salt
Crust Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Grease 9-inch round baking pan with coconut oil.
  3. Pour crust mixture into pan.
  4. Press the mixture until there is an even later filling the entire pan.
  5. Bake for ~30 min.
  6. Remove from oven and cool for 30 min.

Topping Ingredients
1/2 cup marinara sauce
1/4 cup pesto
3/4 cup shredded cheese
1 onion
1/4 clove garlic
3/4 cup chopped mushrooms
1 6-8 oz. chicken breast (sliced)
1 red pepper
1 lemon
1/4 head broccoli (~1 handful)
Himalayan salt
Cooking Directions
  1. Squeeze half lemon on chicken.
  2. Season with pinch of salt.
  3. Bake chicken breast at 425 degrees for 15-25 min.
  4. Boil small pot of water. Cut broccoli into pieces and add to boiling water. Cook until tender. Drain and let cool.
  5. Dice onion, pepper, and garlic.
  6. Lightly grease a saute pan with remaining coconut oil.
  7. Place onions, pepper, and mushrooms in pan and cook on medium heat for a few minutes until onions are lightly brown.
  8. Take crust and cover evenly with 1/2 cup of marinara sauce. Add pesto to the center.
  9. Add veggies and chicken breast toppings
  10. Sprinkle cheese evenly and bake at 350 degrees for 20–30 min. until cheese is slightly melted.
  11. Allow to cool, enjoy!
Recipe makes 9-inch pizza, serves 1-2 people

 

 

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