Zucchini Fritters

Hey guys,

Last week. I came to you live on Facebook to walk through a little cooking demo (talk-through, really) of how I made Zucchini Fritters. My version is gluten-free, dairy-free, and grain-free with extra Omega 3s, fiber, and protein.

Here’s that video

For those that requested I write up the recipe, here ya go!

Zucchini Fritters

Ingredients:

• 2 large zucchinis, grated

• 2 large eggs

• 1/4 cup nutritional yeast

• 1/4 cup ground flaxseeds

• 1/4 cup cheese of choice (I used non-dairy cheese)

• 1 tsp salt

• coconut oil for cooking

Directions:

1) Add grated zucchini and salt to a colander and place in the sink for 5 minutes. Allow extra fluid to drain.

2) Place zucchini in a cheese cloth and squeeze out any additional fluid.

3) Add the eggs, nutritional yeast, flaxseeds, and cheese and mix well.

4) Add oil to a pan and over low-medium heat, cook 1-2 T of fritter mixture at a time (like a pancake). Once edges start to brown, flip over. This takes approx. 3 minutes per side.

5) Keep extras for up to 5 days in the fridge or freeze for up to 3 months. Reheat in toaster or oven.

Enjoy!

In good health,

Tara

Sweet Potato Bruschetta

Hello!

With back-to-school coming at us full-force, many of us find September to be like a second New Years in terms of being able to re-establish goals, schedules, and commit to new habits.  I notice this to be the trend even amongst my friends that don't have young children.

A large factor for success here comes down to priorities and time management skills.  We need recipes we love that will nourish ourselves and our family and either be SUPER quick or at least allow us some 'hands off' time (like while something is in the oven) to be able to multitask.  This is a good chance to clean up, help with homework, make that phone call, or shoot off a quick email. 

The following recipe is a delicious side dish or app, but can easily be turned into a main dish by adding a protein source such as white beans, tuna, or chicken.

If you have any friends that could use some healthy inspiration / recipes, please let them know about my newsletter.  It is my mission to help as many people with their health / nutrition / fitness as possible - regardless of whether or not they ever hire me.  Sharing is caring!  ;-)

On to this delicious recipe...

Sweet Potato “Bruschetta” (Servings 4-8)

Ingredients: 

• 3 medium sweet potatoes, cut lengthwise into ¼ inch slices 
• 1 tsp. olive oil
• 2½ cups cherry tomatoes, halved or quartered 
• 1 clove garlic, minced
• ⅓ cup packed basil, roughly chopped
• 1 Tbsp. olive oil
• 2 Tbsp. lemon juice
• salt and pepper, to taste

Directions: 

1. Preheat oven to 375 degrees F.  

2. Line 2 baking sheets with parchment paper.

3. Place sweet potato slices in a mixing bowl and toss with 1 tsp. olive oil.

4. Spread sweet potato slices out evenly on baking sheets, giving each slice a little space.

5. Bake for 20 minutes.  Flip to the other side and bake for 10 more minutes until golden brown.

6. Meanwhile, toss the cherry tomatoes, garlic, basil, olive oil, lemon juice, and salt and pepper in a large mixing bowl.

7. When sweet potatoes are done, let cool. 

8. Top sweet potato slices with tomato mixture, and enjoy!

Do you plan on trying this recipe?  It works if you're looking to ditch the bread or have someone that is gluten-free that you're cooking for.

In good health,

Tara

Grain-free Bagels

Let's celebrate today with a healthier version of a NYer's favorite…BAGELS!

Being gluten-free is a lifestyle I've gotten pretty used to over the past 2 years, but bagels are just one of those things that seemed to be missing.  

We've purchased some gluten-free bagels, but they're never as healthy as I wish they were and ALWAYS more expensive than I'd like.

So, I've been on a secret mission to make my own version!  This recipe is gluten-free, dairy-free, and doesn't even contain any grains!  That makes these low on the glycemic index and higher in protein & fiber.  They freeze nicely, too - so you can double or triple the recipe and save lots of time.  They are delicious as is, and even better when you toast them up and add your favorite spreads.

Grain-Free Bagels
(Makes 6 bagels)

Ingredients:

1.5 cups almond flour
5 eggs, large
1/4 cup ground flaxseeds
2T apple cider vinegar (trust me)
1 T coconut flour
1 T topping of choice (poppy or sesame seeds, caraway seeds, etc.)
1 tsp baking soda
1/2 tsp sea salt (plus extra for additional topping, if desired)

Directions:

1. Preheat oven to 350 degrees F
2. In a large bowl, mix all dry ingredients
3. Mix in vinegar and eggs until well-combined
4. Place batter in a large ziplock and cut one corner off the bottom (this helps to make the bagel shape)
5. Pipe batter into bagel shape onto greased baking sheet.  For best results, place a round, oven-proof THING inside the middle to maintain the hole.  Small ramekin bowls work well.  Be sure to grease those as well.
6. Top bagels with any toppings you'd like to use.
7. Bake for 20-25 minutes (or until a toothpick inserted comes out clean and the top is golden-brown.
8. Allow bagels to cool completely before removing from pan.  

***I now use a silicone doughnut mold and it makes this recipe so much easier!

Enjoy!

In good health,

Tara
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P.S. Would you like MORE from me?  MORE healthy recipes, MORE workouts, MORE videos, free challenges, raffles, etc.?  Come hang out with us in my private (free) Facebook group - Lean In with Tara Allen Health - where I share daily posts to help you lead your healthiest life!  Can't wait to see you there.  :-)

Maple Sea Salt Fudge

Hey there,

Ready for the holidays yet?  Me neither!

If you are new to my site, I’d like to take this opportunity to invite you to join my free newsletter list. My newsletter is where I share SO MANY more of my healthified recipes and wellness tips to get you healthy, fit, and strong! It’s a one-stop shop. ;-)

And while you’re at it, you might as well join my private facebook group, Lean In with Tara Allen Health, too! Inside you’ll find weekly challenges to optimize your body and mind, more recipes, and fun fitness Fridays.

Alrighty, so what if you had one more, quick & easy, healthy, NO BAKE dessert recipe in your arsenal to have at your fingertips for the remainder of the parties and gatherings?  

I love to have some desserts in the freezer - especially this time of year!  This helps cut back on the last-minute prep stress and means that if someone stops by last minute or we're running out and want the kids to be able to partake in dessert too, we have some options on hand.

This Maple Sea Salt Fudge is sooooooo satisfying!  It's delicious and festive, plus it's full of protein and healthy fats to help keep you from devouring the cookie platters you just worked so hard to create.  :-)

<< These are gluten free, dairy free, vegan, and paleo>>

Don't they LOOK amazing too?!

Maple Sea Salt Fudge

Ingredients:

1 cup almond butter

1/2 cup cashew butter

1/2 cup coconut oil (melted then cooled to room temp.)

1/4 cup pure maple syrup

1.5 tsp pure vanilla extract

1 tsp sea salt (optional: extra for garnish)

Directions:

1. In a large bowl, mix together nut butters, maple syrup, and coconut oil.

2. Mix in vanilla and sea salt.

3. Line a cake pan (8X8 works well) with parchment paper.

4. Spread mixture evenly into cake pan.  

5. Optional: Garnish with sea salt.

6. Place in freezer for 1-2 hours.

7. Cut into squares (using a warm knife). Place remaining squares back into the freezer to store.

Let me know if you try these! 

In holiday cheer and good health,

Tara

Almond Coconut Bliss Balls

Hellooooooooooooooo!

It's December 3rd.  Yup.  Go check, I'll wait.

:-)

Well, sometimes you need a break from the fancy-schmancy cookies and pies that turn your kitchen upside down and your floors into a flour skating rink.

I feel ya.

Try these Almond Coconut Bliss Balls!

These are a delicious snack or dessert and require NO BAKING!  They come together quickly, so they work wonders when you're in a pinch and need to bring something sweet to your office potluck, your next holiday party, or just to have something on hand for out-of-towners.

<<<These are gluten-free, dairy-free, egg-free, soy-free, grain-free, no refined sugar, vegan>>>

Enjoy!

In good health,

Tara

Almond Coconut Bliss Balls

Ingredients:

1 cup coconut flakes (unsweetened)

½ cup almond flour

2 T honey

2T coconut oil

1 tsp pure almond extract

½ tsp cinnamon

Directions:

1.    Mix all ingredients together in a large bowl.

2.    Refrigerate for 30 minutes to harden.

3.    Roll into balls (approximately 1 T each).

4.    Place in freezer on a wax paper covered plate for at least 1 hour.

5.    Keep in container in freezer or refrigerator and serve cold (will melt if left out too long).

Banana Bread ---> grain-free, dairy-free

It's Spring break, Easter, and Passover all this week!  You may need a good dessert that doubles as breakfast and snacks for the kids this week.  It should hold up well in the freezer, be delicious, taste like a treat, and be nourishing to you, your kids, and your guests.  Am-I-right?!?!  

This Banana Bread was born out of the need to use up my mushy bananas.  I already have a freezer stash to use for smoothies and to make 'nice cream', so I wanted to make bread.  For us, it needed to be gluten-free, dairy-free, no refined sugars, full of healthy fat, protein, and fiber.  I'm fueling my busy & active body along with my family's.  And, with the things my toddler says on the regular, let me tell you, her brain is very happy with the kinds of fuel it's been getting!  ;-)  

Example from today:

Magnolia to Jagger:  "Jagger, please stop jumping in your crib.  We worked very hard for that bed and I wouldn't want to have to buy a new one and put it together again."

So, I'm sure your kiddos are just as hilarious - especially when they're getting in that good nutrition!  Leave me a comment and tell me what funny things they've said recently.  

And, make this bread immediately (if there are no egg or nut allergies in the house).  It's a good one to have on hand for a busy & special week like this one.

Banana Bread

(gluten-free, dairy-free)

Ingredients:

4 large eggs

4 bananas (ripe or overripe)

½ cup almond butter (sub: peanut butter)

4 T coconut oil, melted (plus extra to grease pan)

1 tsp pure vanilla extract

3/5 cup hazelnut flour (sub: almond flour)

1 T cinnamon

1 tsp baking soda

1 tsp baking powder

½ tsp sea salt

Directions:

1.    Preheat the oven to 350 degrees F.

2.    Combine all wet ingredients in a blender.

3.    Add dry ingredients to blender and mix well.

4.    Grease an 8X8 cake pan (ok to use loaf pan, but cooking times will vary).

5.    Pour batter into pan and bake for 35-45 minutes. (or until a toothpick inserted in the center comes out clean).  Top of bread should be golden-brown and center should be set.

6.    Allow to cool before slicing and serving.