healthy food Archives - The Southern Magnolia

Chocolate Protein Donuts

November 16, 2016 No Comments

Donuts are one of those treats that I can just never say no to. I believe driving by a Krispy Kreme when the HOT sign is on is just a crime. A chocolate glazed Krispy Kreme donut can not be beat. I don’t live near a Krispy Kreme so fresh hot donuts are not something I get to divulge in regularly. I wanted to come up with a donut recipe that I could make at home that would be healthier than the tasty Krispy Kreme donuts but still taste good. That is what inspired the chocolate protein donut recipe below.

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Start by preheating the oven to 350 degrees F. Next combine 1 egg, 1 egg white, 1/3 cup of unsweetened almond milk, 1/2 cup of almond flour, 1 scoop Quest chocolate protein powder, 1 tbsp. unsweetened cocoa powder, 1 tsp baking powder, 1/2tbsp coconut oil, 1 1/2 tbsp. of almond butter, and 2 tbsp. of vitafiber into a mixing bowl. Mix ingredients until fully combined.

Chocolate Protein Donuts

For my donuts I used both a small donut pan and a silicone large donut mold. Spray your donut mold with a nonstick spray. The easiest way to get the dough into the molds is by putting the dough into a Ziploc bag and cutting off the corner. This allows you to easily pipe the dough into the molds. Fill each mold only half way with the dough as they will rise. Once you have filled your molds, place the pan into the preheated oven.

Chocolate Protein Donuts

Cook the doughnuts for 15 minutes. Remove from the oven and allow the donuts to cool for 5 -10 minutes before enjoying or adding your favorite icing to your delicious chocolate protein donuts.

chocolate protein donuts

Chocolate Protein Donuts

Ingredients

1 egg, 1 egg white
1/3 cup unsweetened almond milk
1/2 cup almond flour
1 scoop Quest chocolate protein powder
1 tbsp. unsweetened cocoa powder
1 tsp baking powder
1/2 tbsp. coconut oil
1 1/2 tbsp. almond butter
2 tbsp. vitafiber (or sweetener of your choice)

Instructions

Preheat oven to 350 degrees F.
Combine egg, egg white, almond milk,almond flour, chocolate protein powder, cocoa powder, baking powder, coconut oil, almond butter and vitafiber into a mixing bowl.
Thoroughly mix until ingredients completely combined.
Spray donut mold pan with nonstick cooking spray.
Scoop dough into a Ziploc bag and trim corner off of bag. Pipe the dough into the donut mold pans. Fill the molds half way as the dough will rise.
Place pans into oven for 15 minutes.
Remove from oven and allow to cool 5-10 minutes before enjoying or adding icing/glaze

https://www.thesouthernmagnolia.com/chocolate-protein-donuts/

chocolate protein donuts

I created an icing for my chocolate protein donuts but felt that they also tasted really good without it as well. For those that want to attempt an icing I will share my recipe. Combine 1/4 cup of unsweetened almond milk, 1 tbsp. of almond butter, 1/4 cup of coconut flour, 1/4 cup of truvia and 1/2 scoop of Quest chocolate protein powder. Stir the mixture until all ingredients are thoroughly combined. To ice the donuts, use the same method you used to pipe the donut dough into the molds.

chocolate protein donuts

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Food

Roasted Acorn Squash

October 10, 2016 No Comments

We eat a lot of squash in our house; zucchini squash, butternut squash, spaghetti squash, and acorn squash. Acorn squash is hands down my favorite squash. If you have never tried it, you are definitely missing out. I cooked and ate my first acorn squash last fall after seeing tons of recipes featuring the vegetable. I have since added it into our regular dinner rotation with no complaints from my husband.

I’ll be sharing my recipe for an almond flour and herb crusted acorn squash today. You begin by cutting the acorn squash in half and scooping out the seeds. Next slice the acorn squash into 1/2 inch thick slices. Now we will prepare our almond flour and herb mixture. I prefer to use Bobs Red Mill Almond Flour/Meal. Add 1/2 cup of almond flour to a mixing bowl with 1 tbsp. of thyme, 1 tbsp. of parsley, and 1 tsp of garlic powder. Stir until mixture is completely mixed. Lastly make an egg wash in a separate bowl.

Preheat oven to 400 degrees F. Begin dipping the slices of corn squash into the egg wash thoroughly and then rolling the slices into the almond flour and herb mixture. Place almond crusted slice onto a foil lined baking sheet. Repeat steps for the rest of the acorn squash slices. Place baking sheet into preheated oven and bake for 30minutes.

Roasted Acorn Squash

Ingredients

1 Acorn Squash
1/2 cup of Almond Flour/Meal
1 tbsp. thyme
1 tbsp. parsley
1 tsp garlic powder
1 egg

Instructions

Cut acorn squash in half and scoop out seeds.
Cut acorn squash into 1/2inch slices.
Mix 1/2 cup almond flour/meal, 1 tsp garlic powder, 1 tbsp. thyme, and 1 tbsp. of parsley into a mixing bowl.
In a separate bowl, add one egg and water to create the egg wash.
Preheat Oven to 400 degrees F.
Dip acorn squash slice into the egg wash and then roll slice in the almond flour mixture.
Place crusted acorn squash on lined baking sheet.
Repeat steps until all acorn squash slices have been coated in acorn squash mixture.
Place baking sheet into preheated oven.
Bake for 30 minutes

https://www.thesouthernmagnolia.com/roasted-acorn-squash/

Let me know what some of your favorite acorn squash recipes are.

Food

Low Carb Cauliflower Lasagna

August 30, 2016 4 Comments

Anyone else out there love lasagna but hate all the carbs that come along with it? Well I’ve got a recipe for you today that will help you to enjoy that lasagna without any guilt. I will be discussing my low-carb lasagna recipe that tastes just as good as the traditional lasagna.

If you’ve read my post on cauliflower crust pizza, you will already be ahead of the game. We will be using the same recipe I used for the crust to replace the pasta used in traditional lasagna. You can refer back to that recipe here. Since fixing the cauliflower layer is the most time consuming part, I strongly recommend starting with this step. Start with the same steps we used for the cauliflower crust in our pizza and simply use a cookie sheet instead of the pizza sheet, creating a rectangular shape instead of round this time.

cauliflowerlasagna4 Once the cauliflower layer is finished, start cooking the meat for the lasagna. For my lasagna I used 1 lb of deer meat we had in the freezer but any lean meat will work. Cook meat thoroughly before moving to next step. cauliflowerlasagna1 When the meat is completely cooked, pour in the peeled tomatoes. Cook another 5 minutes and stir occasionally.

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Set the meat aside and begin on the cheese layer next. Mix together the ricotta cheese, an egg, and the mozzarella cheese. Stir until ingredients are completely mixed.

cauliflowerlasagna5 At this point we have all the different components of our lasagna complete and we just need to layer it together. I used a 9×7 Pyrex dish and sprayed with nonstick spray. I first layered the meat into the bottom of the dish and then added a cheese layer on top. I then cut the cauliflower into square pieces and layered them on top of the cheese layer. I added one more layer of meat, cheese, and cauliflower, which filled my dish to the top.

cauliflowerlasagna6 I then place the dish into the oven at 400 degrees F to let it bake for about 30 minutes. Make sure you allow it to stay in the oven long enough to completely melt the cheese layers. Once it has baked completely, I pull it out of the oven and it is ready to enjoy.

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Cauliflower Lasagna

Ingredients

2 Heads of cauliflower
3 eggs
2 cups of mozzarella cheese
15 oz Ricotta cheese
1 lb lean meat
1can (25oz) peeled tomatoes

Instructions

Break the two heads of cauliflower down into cauli-rice by using a food processor.
Place cauli-rice onto cookie sheet covered with parchment paper
Cook the cauli-rice for 15 minutes at 350 degrees F
Remove cauli-rice from oven and allow to cool
Once cooled, squeeze all water from cauliflower by using a cheesecloth or wash cloth. Make sure to get as much liquid as possible from the cauliflower as it will help the cauliflower layer stick together better. Cauli-rice should now resemble more of a ball of dough.
Add 2 eggs and 1 cup of mozzarella cheese to the cauliflower. Stir until completely mixed.
place dough mixture back onto parchment paper and bake another 15 minutes at 450 degrees F.
Once finished baking remove from oven and set aside to cool.
Place a small amount of oil into pan and begin to cook meat. Cook meat thoroughly before moving to next step.
Once meat is completely cooked, add in can of peeled tomatoes. Cook mixture another 5 minutes and stir occasionally.
Next mix together 1 egg, ricotta cheese, and 1 cup of mozzarella cheese. Stir until completely mixed.
Spray nonstick spray into 9x7 baking dish.
Begin with layering meat into bottom of dish
Next add a layer of the cheese mixture on top of the meat.
Cut cauliflower into squares and layer over top the cheese mixture.
Repeat layer of meat, cheese, and cauliflower.
Place baking dish back into oven and bake at 450 degrees F for another 30 minutes or until cheese layers are completely melted.
Remove from oven and enjoy

https://www.thesouthernmagnolia.com/low-carb-cauliflower-lasagna/

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