Low Carb Protein Bread
Sorry for the lack of posts on the blog recently. My husband’s tournament fishing season is underway so we have spent a lot of time on the road. We travel with a camper and the campgrounds that we have been staying at haven’t had Wi-Fi. Most of the towns have been pretty remote so going to a Starbucks to work is kind of out of the question. We just returned home after 3 weeks on the road and it feels good to finally be able to blog again. Another reason for the lack of posts is the newest addition to our family, Piper, a very energetic 10 week old Airedale Terrier. (Don’t let her sweet face fool you)
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Since I haven’t shared a post in a while, I figured I would share a recipe I tried out before we started traveling a good bit. Its a recipe for low carb protein bread. Its very simple to make and its not only delicious but packed with protein as well. Let’s get right to it, shall we.
Begin by adding 1/2 a cup of almond flour ( I prefer Bob’s Red Mill Almond Flour), 1 1/2 scoops of protein powder of your choice (I used Quest Cookies and Cream Protein Powder), 1 tsp baking powder, 1/2 cup of Greek yogurt, 2 eggs, 6 oz of egg whites, 1/2 tsp of vanilla extract and stevia and cinnamon to taste. Mix all ingredients thoroughly before pouring into a greased loaf pan. Bake in the oven at 350 degrees F until the bread is golden brown. The low carb protein bread does not take long to bake so make sure to check on it frequently.
Low Carb Protein Bread
Ingredients
- 1/2 cup of almond flour
- 1 1/2 scoop of protein powder
- 1 tsp baking powder
- 1/2 cup of greek yogurt
- 2 eggs
- 6 oz of egg whites
- 1/2 tsp vanilla extract
- Stevia and Cinnamon to taste
Instructions
- Preheat Oven to 350 degrees F
- Mix 1/2 a cup of almond flour, 1 1/2 scoops of protein powder of your choice, 1 tsp baking powder, 1/2 cup of Greek yogurt, 2 eggs, 6 oz of egg whites, 1/2 tsp of vanilla extract and stevia and cinnamon to taste.
- Grease a loaf pan and pour in thoroughly mixed batter.
- Bake in the oven at 350 degrees F until the bread is golden brown.
The texture of this low carb protein bread came out better than I anticipated and was not dry at all. It tastes great on its own or you can add some nut butter on top or sugar-free syrup. You could also try different types of protein powder or even add unsweetened cocoa powder to switch it up. I would love to hear what variations you try.
Shop This Post:
Turmeric Seasoned Steak
I have to give my husband the credit for this recipe. He absolutely loves my turmeric spiced tilapia recipe and requested that I come up with a turmeric seasoning for a steak. We don’t eat a lot of red meat so when we do its a treat. On this particular night I chose to use a flat iron steak but you could use whichever cut you prefer. Below I will explain how I made this turmeric seasoned steak.
I like to marinate my steaks for at least 4 hours if not a little longer so that the steak can really soak up all the flavor. So if you are planning to make this recipe make sure you plan ahead to that you can leave enough time for the steak to marinate. To create the seasoning add 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients. Place the steak in a gallon bag and pour the turmeric mixture over the steak. Make sure the completely cover the steak in the spice mixture. Remove all the air from the Ziploc bag and place the steak into the fridge for at least four hours.
After the steak is done marinating it is time to cook it. We chose to grill our steak but you can also cook the steak in the oven if you prefer. My husband is excellent on the grill so I let him take over and cook the steaks while I prepared the side of squash and zucchini. We both prefer our steaks more on the medium side instead of well-done and these were cooked just perfect. Overall I’d say that the turmeric seasoned steak was a success as we finished off the entire thing!
Turmeric Seasoned Steak
Ingredients
- 1 flat iron steak
- 1 tsp cumin
- 1 tbsp. turmeric
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tbsp. paprika
- 3 tbsp. olive oil
- 1/2 tbsp. lemon juice
Instructions
- Combine 1 tbsp. turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp. paprika, 3 tbsp. olive oil, and 1/2 tbsp. of lemon juice to a bowl and thoroughly mix the ingredients.
- Place the steak in a gallon bag and pour the turmeric mixture over the steak.
- Make sure the completely cover the steak in the spice mixture.
- Remove all the air from the Ziploc bag and place the steak into the fridge for at least four hours.
- After steak is marinated, cook on grill or cook in oven.
Low Carb Spaghetti
We rarely eat any type of Italian dish in our household. Most Italian dishes tend to be loaded with carbs. They are either comprised of some type of pasta, a creamy sauce or loaded with cheese so we just tend to avoid them. Every once in a while I will get a craving for some type of Italian dish whether that be a pasta type dish or pizza and when this happens I try to create a healthier version for us to enjoy. I’m all about finding ways to recreate my favorite dishes to make them healthy but still tasty. As I was doing my grocery shopping this past week I passed the spaghetti squash and got a sudden craving for spaghetti. I quickly snatched up a medium sized spaghetti squashed and headed over to the ground beef. I grabbed a pound of the leanest ground beef I could find, 96% fat free. Next was to try to find a spaghetti sauce that wasn’t loaded with sodium, fat, and carbs. After about ten minutes of reading the nutrition labels on all of the pasta sauce jars I stumbled upon Patsy’s tomato basil sauce. It was by far the healthiest option on the shelf, lower in fat, carbs, and sodium. With all of the healthy and delicious ingredients needed for my low carb spaghetti in my cart, I headed to the checkout. Below I will share how easy it is to recreate a healthier but still delicious version of the traditional spaghetti.
Begin by cutting the spaghetti squash in half length wise. I always have trouble cutting larger squash, as they tend to be tough, so I will usually pop the squash into the microwave for just a couple of minutes to help soften it up and make it easier to cut. Once you squash is cut in half, drizzle a little olive oil over each half and sprinkle some black pepper as well. Place both halves on a baking sheet and put into a preheated oven at 400 degrees for about 40 minutes (time may vary slightly depending on the s
ize of your squash).
While the spaghetti squash is cooking we will begin cooking the ground beef (you could also use a lean ground turkey as well). Completely cook the ground beef before adding the pasta sauce.
Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.
After the spaghetti squash is completely cooked, remove it from the oven and allow to cool for about 10 minutes. Once cooled, use a fork to tear the squash into strands or “noodles”. Scoop a little meat and pasta sauce on top of your “noodles” and sprinkle some parmesan cheese on top and you can enjoy your spaghetti without the guilt that comes with all those carbs.
Low Carb Spaghetti
Ingredients
- 1 medium spaghetti squash
- pasta sauce
- 1 lb lean ground beaf
- black pepper for seasoning
- drizzle of olive oil
- parmesan cheese (optional)
Instructions
- Preheat oven to 400 degrees F
- Cut the spaghetti squash in half length wise.
- Drizzle a little olive oil over each half and sprinkle some black pepper as well.
- Place both halves on a baking sheet and put into a preheated oven for about 40 minutes
- While the spaghetti squash is cooking, begin cooking the ground beef. Completely cook the ground beef before adding the pasta sauce.
- Once the ground beef is completely cooked, pour in 1 cup of the pasta sauce and let simmer for a few more minutes.
- Remove the cooked spaghetti squash from the oven and allow to cool for about 10 minutes.
- Once cooled, use a fork to tear the squash into strands or "noodles".
- Scoop a little meat and pasta sauce on top of your "noodles" and sprinkle some parmesan cheese on top and enjoy!
If you like this low carb spaghetti recipe, make sure to check out my spaghetti squash, turkey and asparagus recipe here. What are some of your favorite ways to cook with spaghetti squash?
Cauliflower Dressing
Over the holidays, especially Thanksgiving, it seems everyone serves a version of turkey and dressing. I have never been very fond of dressing but my husband loves it. Since dressing isn’t something that fits into our healthy eating lifestyle but is something that he would like to have at times other than just Thanksgiving, I decided to try to make a healthier version of dressing for us to enjoy. That is what inspired this cauliflower dressing recipe. While I have never been a huge fan of the traditional dressing, I devoured this cauliflower dressing.
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
To create this mouth watering cauliflower dressing, start by breaking down a head of cauliflower in a food processor. When finished, the cauliflower should have a rice-like texture. Next, chop 1 yellow onion, 2 stalks of celery, and 2 carrots. Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
Next, add the riced cauliflower to the skillet and cook for 8-10 minutes. Next chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage. Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes. Remove skillet from heat and cover tightly. Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed. It is now ready to be served!
Do you have some Thansgiving or Holiday dishes that you recreate to make healthier? I would love to hear and try other options as well. Leave your recipes below in the comment section.
Cauliflower Dressing
Ingredients
- 1 head of cauliflower
- 1 yellow onion
- 2 stalks of celery
- 2 carrots
- 2 tbsp. chopped fresh parsley
- 2 tbsp. of fresh rosemary
- 1 tbsp. of fresh chopped sage
- 1/2 cup of vegetable broth
Instructions
- Start by breaking down a head of cauliflower in a food processor. When finished the cauliflower should have a rice-like texture.
- Chop 1 yellow onion, 2 stalks of celery, and 2 carrots.
- Add some oil to a skillet and toss in the chopped onion, celery, and carrots. Cook the vegetables for about 5 minutes until the vegetables become tender.
- Add the riced cauliflower to the skillet and cook for 8-10 minutes.
- Chop 2 tbsp. of parsley, 2 tbsp. of rosemary, and 1 tbsp. of chopped sage.
- Add the chopped herbs along with 1/2 cup of vegetable broth to the skillet. Thoroughly stir the mixture and cook for another 5 minutes.
- Remove skillet from heat and cover tightly.
- Let the cauliflower dressing sit for about 10 minutes so that remaining liquid is absorbed.
Double Chocolate Chip Cookies
I’ve shared an almond flour chocolate chip cookie recipe and an almond flour peanut butter cookie recipe on the blog but my recipe for these double chocolate chip cookies is by far the most decadent. These ultra rich cookies are definitely my favorite. It was really hard to hold off eating all of them so that I could get some good pictures for this blog post. Enough of me rambling on about how good these cookies are, you are really just here to get the details on how I did these cookies anyhow.
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Go ahead and preheat the oven to350 degrees F. Next, grab a mixing bowl and combine 1 cup of almond flour (I prefer Bob’s Red Mill almond flour), 1/3 cup of unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 cup of granulated Splenda. Mix dry ingredients thoroughly before adding in the wet ingredients. Now add in 1/4 cup of unsweetened almond milk, 2 eggs, 2 tbsp. of unsalted butter, and 1 tsp of vanilla extract. Completely mix ingredients until batter resembles texture of brownie batter. Take 1/3 cup of dark chocolate morsels with 1/2 tbsp of coconut oil and melt in microwave in a microwave safe bowl. Once the chocolate morsels are completely melted, pour into the batter mix and stir. Finally, fold in another 1/3 cup of unmelted dark chocolate morsels to the batter.
Next prepare a baking sheet with wax paper or a silpat baking mat (I use a silpat mat and LOVE it). Scoop a tablespoon of the batter onto the lined baking sheet leaving 1/2 inch in between each cookie. Once all of the dough has been placed on the baking sheet, place into oven for 8-10 minutes. Your double chocolate chip cookies are now ready to enjoy and enjoy you will (I promise)!
Double Chocolate Chip Cookies
Ingredients
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Yields: 10 cookies
- 1 cup almond flour
- 1/4 cup unsweetened almond milkd
- 1/2 tsp baking soda
- 2 eggs
- 2 tbsp. butter
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup Splenda
- 1/2 tsp salt
- 1/2 tbsp. coconut oil
- 2/3 cup of dark chocolate morsels
Instructions
- Preheat the oven to350 degrees F.
- Combine 1 cup of almond flour (I prefer Bob's Red Mill almond flour), 1/3 cup of unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 cup of granulated Splenda into a mixing bowl. Mix dry ingredients thoroughly before adding in the wet ingredients.
- Add 1/4 cup of unsweetened almond milk, 2 eggs, 2 tbsp. of unsalted butter, and 1 tsp of vanilla extract to mixture. Completely mix ingredients until batter resembles texture of brownie batter. Take 1/3 cup of dark chocolate morsels with 1/2 tbsp of coconut oil and melt in microwave in a microwave safe bowl.
- Once the chocolate morsels are completely melted pour into the batter mix and stir.
- Finally fold in another 1/3 cup of unmelted dark chocolate morsels to the batter.
- Prepare a baking sheet with wax paper or a silpat baking mat.
- Scoop a tablespoon of the batter onto the lined baking sheet leaving 1/2 inch in between each cookie. Once all of the dough has been placed on the baking sheet, place into oven for 8-10 minutes.
- Remove from oven and allow to cool 5-7 minutes
Shop this post:
Turmeric and Garlic Spiced Tilapia
I hope that everyone had a great Thanksgiving! I took a little time away from the blog last week to spend as much time as possible with family. After a week of indulging in all the Thanksgiving foods I think its time to share a healthy recipe to help get me back on track. Today I will be sharing my recipe for a turmeric and garlic spiced tilapia.
Turmeric is a spice that is supposed to have lots of health benefits. Turmeric (mainly curcumin- an active ingredient in turmeric) is said to have anti-inflammatory effects as well as being a strong antioxidant. I had never tried cooking with turmeric but due to the possible health benefits decided to try to find a way to incorporate it into some of my dishes. Below I will share how I created this turmeric and garlic spiced tilapia.
I started by trying to come up with a way to season the tilapia that we eat on a regular basis (Check out this quinoa crusted tilapia recipe) . Since we eat a lot of tilapia I constantly try to find ways to keep it from getting boring.
Begin by adding 1 tbsp. of turmeric, 3 minced cloves of garlic, 1 tsp cumin, 1 tsp salt, 1/2 tbsp. of lemon juice, 1/2 tsp of red pepper flakes, 2 tbsp. of olive oil to a mixing bowl. Next press each filet into the mixture to completely coat. Then place tilapia into a lightly oiled pan. Continue for the remaining two filets.
I liked to lightly sear each side of the filet for a few minutes before placing into the oven to bake at 375 degrees F. I usually only leave in the oven for 5-7 minutes depending on the size of the fish. Once fish is thoroughly cooked, remove from the oven and enjoy!
Turmeric and Garlic Spiced Tilapia
Ingredients
- 3 tilapia filets
- 3 minced cloves of garlic
- 1 tsp salt
- 1 tbsp. turmeric
- 1/2 tsp red pepper flakes
- 1 tsp cumin
- 1/2 tbsp. lemon juice
- 1tbsp olive oil
Instructions
- Mix 1 tbsp. of turmeric, 1/2 tsp red pepper flakes, 1 tsp cumin, 1 tsp salt, 3 minced cloves of garlic, 1/2 tbsp. of lemon juice, and 1 tbsp. of olive oil into a bowl.
- Next coat each filet of the tilapia in the mixture.
- Place each coated filet into a lightly oiled pan.
- Lightly cook each side of the filet and then place into a preheated oven at 375 degrees F for 5-7 minutes to finish cooking the fish.
- Remove from the oven when completely cooked and enjoy!
Chocolate Protein Donuts
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.
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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.
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.
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
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
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.
Shop the post:
Quinoa Crusted Tilapia
We eat a lot of fish and chicken in our house and sometimes I find myself getting burnt out on both of them. I am constantly looking for new ways to prepare both fish and chicken to try to keep them interesting so that I don’t dread eating my dinner every night. Tilapia is probably one of my favorite fish to cook because it is so simple and quick. I try to find low carb ways to bread both my fish and chicken to switch it up every once in a while. I have used almond flour and several different types of nuts to crust my fish in the past but this was my first attempt at crusting with quinoa. This quinoa crusted tilapia is packed full of flavor and I don’t see myself getting tired of it anytime soon.
To achieve this golden flavor-packed tilapia, you will need to start by cooking 3/4 a cup of quinoa on the stove top. Once the quinoa is completely cooked, set aside and let cool. Preheat the oven to 450 degrees F. Once quinoa is cooled, spread it out on an aluminum foil lined baking sheet and place it in the oven to bake for 8-10 minutes. The goal is to try to dry out the quinoa to make it crunchy. Remove the quinoa from the oven and set it aside to cool once again.
While the quinoa cools, we can begin to make the rest of the crust. In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Once the quinoa has cooled, add it to the mixing bowl and stir all the ingredients together.
Lay out 3 separate plates and pour the quinoa mixture out onto one of them. On the second plate, pour half a cup of almond flour (I prefer Bob’s Red Mill Almond Flour), and on the third, pour 1 beaten egg. Dredge the tilapia through the almond flour and then place into the egg before finally coating in the quinoa mixture. Continue this process for the next two pieces of fish as well. Place the fish into a pan with a small amount of olive oil and lightly cook on each side before placing into the oven at 375 degrees F to finish cooking the fish. Once the tilapia is completely cooked, remove from the oven and enjoy!
Quinoa Crusted Tilapia
Ingredients
- 3/4 cup of quinoa
- 2/3 cup of shredded parmesan cheese
- 3/4 tsp of garlic powder
- 1 tsp of paprika
- 1 egg
- 1/2 cup of almond flour
Instructions
- Start by cooking 3/4 a cup of quinoa on the stove top.
- Once the quinoa is completely cooked, set aside and let cool.
- Preheat the oven to 450 degrees F.
- Once quinoa is cooled, spread it out on an aluminum foil lined baking sheet and place it in the oven to bake for 8-10 minutes. The goal is to try to dry out the quinoa to make it crunchy.
- Remove the quinoa from the oven and set it aside to cool once again.
- In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika.
- Once the quinoa has cooled, add it to the mixing bowl and stir all the ingredients together.
- Lay out 3 separate plates and pour the quinoa mixture out onto one of them.
- On the second plate, pour half a cup of almond flour.
- On the third, pour 1 beaten egg.
- Dredge the tilapia through the almond flour and then place into the egg before finally coating in the quinoa mixture. Continue this process for the next two pieces of fish as well.
- Place the fish into a pan with a small amount of olive oil and lightly cook on each side before placing into the oven at 375 degrees F to finish cooking the fish.
- Once the tilapia is completely cooked, remove from the oven and enjoy!
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Skinny Turkey Meatloaf
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Growing up I never really liked meatloaf. It wasn’t because I had ever tried it and disliked the taste but more because of the way it looked and the name. Something about the name “meat loaf” was off putting to me so whenever it was an option I simply steered clear. It wasn’t until a few years ago that I tried a meat loaf for the first time and surprisingly enough I actually really liked it. Now the traditional meat loaf isn’t exactly the healthiest thing so that is what inspired me to come up with this skinny turkey meatloaf recipe.
There are so many different options of ingredients that you can use in a meatloaf so don’t be afraid to get creative. In order to cut down on the fat content that is in a traditional meatloaf, I chose to use lean ground turkey. I usually opt for the 98% fat free ground turkey.
To start, preheat the oven to 375 degrees F. Next we will dice an onion and cook on the stove top in a small amount of olive oil until onions become translucent.
In a mixing bowl, combine the cooked onions with 2 lbs of lean ground turkey, 1/2 cup of panko bread crumbs, 1 egg and 1 egg white, and 1/3 cup of ketchup. Ketchup is one of those condiments that is loaded with sugar and sodium. I use a ketchup with 50% less sugar, 50% less sodium and no high fructose corn syrup. For the breadcrumbs, I prefer to use Ian’s Panko breadcrumbs which is perfect for those that require a gluten free option. Stir all of the ingredients until they are completely mixed.
Next we will prepare the sauce for our meatloaf. In a separate mixing bowl combine 3 tablespoons of ketchup and 2 tablespoons of Worcestershire sauce. Stir mixture and set aside.
Spray a loaf pan with a nonstick spray and add the turkey mixture to the pan. Spoon the sauce of the top of the turkey mixture and place into the preheated oven. Cook the meatloaf for 50 mins to 1 hour.
Skinny Turkey Meatloaf
Ingredients
- 2 lbs of lean ground turkey
- 1 egg and 1 egg white
- 1 medium onion
- 1/2 cup of panko bread crumbs
- 1/3 cup and 3 tablespoons of ketchup
- 2 tablespoons of Worcestershire sauce
Instructions
- Preheat oven to 375 degrees F
- Dice and oil and sauté in a small amount of oil until onion becomes translucent.
- Combine 2 lbs of ground turkey, cooked onion, 1/2 cup of panko bread crumbs, 1 egg and 1 egg white and 1/3 cup of ketchup into a mixing bowl. Mix thoroughly.
- In a separate bowl combine 3 tablespoons of ketchup and 2 tablespoons of Worcestershire sauce and stir.
- Spray a loaf pan with nonstick spray and add in the ground turkey mixture.
- Spoon the sauce over top and place into the preheated oven.
- Cook the meatloaf 50 minutes to 1 hour.
Shop the Post:
Almond Flour Chocolate Chip Cookies
I may have mentioned this before but I am a huge fan of sweets. In my attempt to eat healthy I don’t eat a ton of sweets but do have the occasional splurge. I am always on the look out for healthier recipes for some of my favorite desserts. One of my favorite sweets to indulge in is probably a chocolate chip cookie. Anyone else with me? You just can’t beat one fresh out of the oven still warm and gooey.
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
I stumbled upon Bob’s Red Mill Almond Flour chocolate chip cookie recipe and decided to give it a try. I have been a huge fan of Bob’s Red Mill almond flour for a while and use it in all kinds of things like low-carb chocolate pancakes (recipe to come soon), zucchini brownies, cauliflower cornbread, and roasted acorn squash. It is a healthier and lower carb alternative to using traditional wheat flour.
Now to get down to business, preheat the oven to 375 degrees F. The Bob’s Red Mill recipe makes 25 cookies but I decided to cut the recipe in half since it was my first time trying these cookies and I wanted to make sure I liked the taste before making a large batch. I started by combining 1 1/2 cups of almond flour with 1/2 tsp of baking soda. In a separate bowl I combined 1/8 cup of coconut oil and 1/8 cup of sugar-free maple syrup (I prefer the taste of the Hungry Jack sugar free syrup). Mix the syrup and coconut oil until mixture becomes creamy, it takes several minutes. Next I added 1 egg, and 1 egg white as well as 1/2 tsp of vanilla extract to the syrup mixture. Mix for another couple of minutes. Add the almond flour and baking soda into the wet ingredients and thoroughly mix. Add in 1/2 cup of dark chocolate chips and mix further.
Next either grease a baking sheet or place a silicone baking mat over the baking sheet. In the past I typically would just grease the baking sheet and sometimes food would still stick. Since using a silicone baking sheet I have not had any trouble with food sticking and cleanup is so much easier. Scoop a tablespoon of the cookie dough onto the cookie sheet and repeat until you have used all the dough, leaving about 1 inch of space in between each cookie. Place into the oven for about 15 minutes or until the cookies are nice and golden.
To get the full recipe for these almond flour chocolate chip cookies, head to the Bob’s Red Mill website here.
I had mixed feelings on these cookies. I prefer my cookies more on the gooey side and these came out to be a bit more dry than I like. Also, I didn’t find them to be very sweet tasting. Next time I will either try adding stevia to the mixture or adding a bit of vitafiber, which would help with the texture and taste. My husband, however, loved the cookies so it wasn’t a total bust.
Shop the Post:
