40+ Delicious Fat Burning Recipes: Very healthy chocolate chip pancakes (Gluten Free)
Greens, eggs, and ham
Who doesn't like the breakfast that comes in a package cute? I, of course.
These greens, eggs and ham cups are perfect for your healthy on-the-go breakfast!
First, fill your cups of ham with vegetables.
This is what you need for 12 servings:
• 1 teaspoons of olive oil
• 1 clove garlic, minced
• 1/2 yellow onion, chopped
• 12 slices of ham without nitrates
• 1 cup of cooked broccoli and chopped
• 1/4 cup shredded cheddar cheese
• Pinch of salt and pepper.
• 12 eggs
1. Preheat oven to 350 degrees F. Lightly spray a muffin pan with nonstick cooking spray. Reserved
2. In a medium saucepan, heat olive oil over medium heat. Add the garlic and onion. Cook until tender.
3. Add the cooked broccoli, cheese, salt and pepper. Mix until completely combined. Remove from the heat.
4. Kitchen with scissors, make a cut in the center of each piece of ham, then fold in the shape of a cone in each muffin cup. Fill halfway with the mixture of broccoli.
5. Crack an egg in each cup of ham. Bake for 16-20 minutes, or until the edges of the ham are crisp.
12 servings
Nutritional analysis: a portion equals: 135 calories, 8g fat, 437mg sodium, 2g of carbohydrates, fiber, 1g and 12g of protein.
Low Carb green smoothie
There are days that require the cleaning of green energy - you know what I am talking about.
This is what you need to 2 servings:
• 1 cup of coconut water
• 1 tablespoon almond butter
• 1/4 cup of wheat grass
• 2 cups of spinach
• 1 high quality spoon low in carbohydrates, protein of chocolate
• 1 inch of bananas
• Optional Pinch of Stevia
• 1/2 cup of ice
1. Combine all ingredients in a blender on high speed, and then blend at high speed for a full minute, or until the tiny pieces of spinach have disappeared and the smoothie turns a bright shade of green.
2 servings
Nutritional analysis: a portion equals: 155 calories, 4g fat, 105mg sodium, 15g of carbohydrates, fiber, 2g and 15g of protein.
Healthy Real cinnamon swirl bread
This version of the classic almond loaf of bread has a fun swirl of cinnamon and raisins. Like you're going to have a cinnamon roll!
This is what you need for 30 semi-cuts:
• 5 cups flour of blanched almonds
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 6 omega-3, free range eggs
• 2 tablespoons of agave nectar
• 2 tablespoons apple cider vinegar
• Golden 1/3 cup raisins
• 1/2 cup ground walnuts
• 1 teaspoon of cinnamon
1. Preheat oven to 300 degrees F. Grease a loaf of bread with coconut oil.
2. In a medium bowl combine the almond flour, baking soda, salt and cinnamon.
3. In another bowl, combine eggs, agave nectar and vinegar. Mix well.
4. Pour the wet ingredients on the dry and mix until combined. Mix the raisins.
5. In a small bowl combine the earth nuts and cinnamon.
6. A table to cut the cover generously with almond flour. Place the dough on floured surface and pat carefully in a large rectangle, about an inch thick, with a length that matches the length of the loaf of bread. Cover the dough evenly with the mixture of cinnamon and walnut.
7. Carefully, using extra almond flour as necessary, roll the dough (keeping the same length as the loaf of bread), and then use a spatula to lift the earth and fall into the loaf of bread.
8. Bake for 45-60 minutes, until a toothpick comes out clean. Leave to cool in the tray during 30 minutes.
30 servings
Nutritional analysis: One serving equals 149 calories, 11g fat, 50 mg sodium, 7g of carbohydrates, fiber, 2G and 6g of protein.
Very healthy chocolate chip pancakes (Gluten Free)
If someone had a gun to my head and told me to choose only one thing to eat during the rest of my life, this would be the bubble of opinion above my head…
"Cookies…..Pancakes….Cookies….Pancakes….Cookies….Pancakes….Cookies….Pancakes…".
And at the end, I would choose this chocolate chip Pancake recipe!
Healthy ingredients with little mini chocolate chips make this recipe for pancakes of the most fun you can prove.
This is what you need for 15 pancakes:
• 3 omega-3, free range eggs
• 1 tablespoon of agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk (full of fat, a can)
• 2 spoonful of flour of flax
• 1 1/2 cup of flour of blanched almonds
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1/3 cup chocolate chips mini
• 1 tablespoon of coconut oil.
1. In a blender, combine eggs, agave nectar, vanilla, and coconut milk. Blend until smooth. Add the flax, the almond flour, salt, and baking soda. Blend until smooth. Fold the chocolate chips into the batter.
2. Grease a large frying pan or griddle pancaked with coconut oil and place over medium heat. Place throwing tablespoons of dough into the pan and cook until bubbles. Flip each pancake and cook for another minute until browned on both sides.
15 servings
Nutritional analysis: a portion equals: 119 calories, 9g Fat, 52mg sodium, 5g of carbohydrates, fiber, 2G and 4g of protein
Paleo muffins Blueberry Orange
Always bites me a blueberry big, juicy, which brings me back to the end of summer trips to the Blueberry Farm.
The sweet sour taste of blueberry pairs perfectly with the refreshing orange. These muffins are low in carbohydrates, proteins, and full of flavor delicately. Enjoy an energizing power breakfast.
This is what you need to 12 muffins:
• 3 cups flour of blanched almonds
• 1/4 teaspoon salt
• 1 1/2 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 1 spoonful of flour of flax
• 3 omega-3, free range eggs
• 1/4 cup freshly squeezed orange juice
• 1/4 cup coconut oil, melted over low heat
• 1/4 cup agave nectar
• 1 spoonful of orange peel
• 1/2 teaspoon vanilla extract
• 1 1/2 cup fresh blueberries
1. Preheat oven to 325 degrees F. Grease 12 muffin tin pan with coconut oil.
2. In a medium bowl combine the almond flour, salt, sodium bicarbonate, corn flour, flax, and cinnamon. Mix until well combined.
3. In a large bowl combine eggs, orange juice, agave nectar, coconut oil, orange zest and vanilla. Mix until well combined.
4. Add dry ingredients to the wet in small batches, mixing until completely incorporated. Fold in the blueberries.
5. Fill the prepared muffin tin and bake for 30-35 minutes, until golden.
24 servings
Nutritional analysis: One serving equals 128 calories, 10g Fat, 93mg sodium, 7g of carbohydrates, fiber, 2G and 4g of protein.
Sun Lemon Poppyseed bread with low content of carbohydrates
This Low Carb Bread Poppyseed Lemon Sun allows your true self will shine with every bite. Pure lemon flavor, poppy seeds, and nourishing almond flour to create a pure and honest dealing.
This is what you need for 24 servings:
• 1 teaspoon of chia seeds more than 3 tablespoons of filtered water
• 5 cups flour of blanched almonds
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 5 omega-3, free range eggs
• 1/3 cup coconut oil, melted over low heat
• 2 tablespoons of lemon rind
• 1/3 of a cup of agave nectar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon poppy seeds
1. Preheat oven to 300 degrees F. grease a loaf of bread with coconut oil. Set aside.
2. In a small bowl combine the chia seeds and filtered water. Mix well and Reserve (after 15 minutes will become jelly-like).
3. In a medium bowl combine the blanched almonds flour, baking soda, and salt.
4. In a large bowl combine eggs, coconut oil, lemon rind, agave nectar, and extracts. Mix gently in the mixture of the chia seed.
5. Mix wet and dry ingredients together. Fold the poppy seeds, and then transfer the batter to the pan bread prepared. Smooth the top of the loaf.
6. Bake for 45-60 minutes, until a toothpick inserted in the center, comes out clean.
7. Leave to cool in the pan for 1 hour before cutting.
24 servings
Nutritional analysis: a portion equals: 189 calories, 15g Fat, 92mg sodium, 8g carbohydrate, fiber, 3G and 7g of protein.
Healthy Real pancakes
There is nothing as nice as a lazy Saturday.
The only way to make a lazy Saturday even more perfect is to start with the pancakes. This recipe for Real healthy pancakes is full of protein and is low in carbohydrates and sugar.
Do not even think about using a corn syrup or sugar refined full topping. Stick with pure maple syrup and sliced fresh fruit.
This is what you need for 10 servings:
• 3 large omega-3, free range eggs
• 1 tablespoon of agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup of filtered water
• 2 tablespoons of flax
• 1 1/2 cups flour of blanched almonds
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• Coconut oil.
1. In a blender, combine eggs, agave nectar, vanilla, and water. Mix until smooth. Add the flax, the almond flour, salt, and baking soda. Mix until well combined.
2. Grease a large frying pan or griddle pancaked with coconut oil and place over medium heat. Place throwing tablespoons of dough into the pan and cook until bubbles. Flip each pancake and cook for another minute until browned on both sides.
10 servings
Nutritional analysis: a portion equals: 137 calories, 10g Fat, 153mg sodium, 6g of carbohydrates, fiber, 2G and 6g of protein.
Very healthy Puff Pancake
Puff Pancakes are probably the easiest way to make crepes from you just pour entire mixture in a pie pan and bake for 20 minutes - it is not necessary to flip.
This is what you need:
• 2 tablespoons organic butter
• 1/2 cup nonfat Greek yogurt
• 1/2 cup water
• 6 omega 3, organic, free range eggs
• 2 tablespoons of raw honey
• 1/2 cup of low-fat cottage cheese
• 1 cup of flour, almonds
• 1 teaspoons baking powder
• 1/2 teaspoon of salt
1. Preheat oven to 425 degrees F. Place the butter in a circular plate and melt in the oven.
2. Place all ingredients in a blender and mix for 1 minute. Pour the mixture into the circular plate.
3. Bake until puffy and golden, about 20 minutes. Cut into wedges and serve with fresh strawberries a pure maple syrup.
10 servings
Nutritional analysis: a portion equals: 155 calories, 11g Fat, 203mg sodium, 7g of carbohydrates, fiber, 1.2G and 9g of protein.The real healthy banana chips
Before you start to eat only real, healthy and unprocessed foods that I have used occasionally in a bag of savory snacks of fried banana chips. You know, the - fried in vegetable oil and bathed in salt and preservatives. It is not what one would call very healthy, although very tasty.
These days I do not eat snacks packed, as part of my commitment to only eat real foods in 2013. So when I spent a lot of bananas on the market I had the brilliant idea of creating my own crisp snack, baked and not fried.
This recipe is sooooo simple, and the result is a sinfully delicious crisp snack.
This is what you need:
• 2 large green bananas
• The olive oil
• The juice of one lemon 1/2
• Sea salt and freshly ground coffee
1. Preheat oven to 350 degrees F. Lightly greases 2 large baking sheets with olive oil.
2. Peel the bananas and cut thinly on diagonal. In a medium bowl toss the bananas with a bit of olive oil, the juice of 1/2 lemon and a little salt generous.
3. Arrange in a single layer on the prepared baking sheets. Bake for 30 minutes or until golden brown and crisp.
6 servings
Nutritional analysis: a portion equals: 110 calories, 2g fat, 133mg sodium, 22g of carbohydrates, fiber, 2G and 1g of proteinReal healthy biscuits
Here is a fun snack that knows how a trick of food, but which in reality is in line with my true recipes healthy eating guidelines.
Although these are free of dairy products, the taste reminds me of Cheez-It crackers.
These cookies are crunchiest when just outside the oven, once it is stored in the refrigerator they soften.
This is what you need:
• 1/2 cup of flour of blanched almonds
• 1/4 cup coconut flour
• 1/4 tsp of sea salt
• 1 teaspoon dried basil
• 1 package of stevia
• 1 omega-3, free range egg
• 1 tablespoon of coconut oil, melted
• 1 tablespoon of tomato sauce
• The olive oil and sea salt to decorate
1. Preheat oven to 350 degrees F. Line a baking sheet with wax paper.
2. In a medium bowl combine flour, almonds, coconut flour, salt, basil,, and stevia.
3. Add the egg and mix well. Add the coconut oil and tomato paste, mix with your hands.
4. Place the dough into prepared pan. Top with another piece of waxed paper, and press in a rectangle that is approximately 1/8 inch thick. Be careful not to let the edges very thin.
5. Use a knife to carefully cut the dough into 30 biscuits - 6 longitudinal and transverse cuts of 5 sections. Drizzle with olive oil and sea salt.
6. Bake for 15 minutes or until biscuits is golden.
7. Cool in the tray, and then enjoy. Save leftovers in an airtight container in the refrigerator.
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