It’s not even June yet and the temperature is already creeping towards the upper 80s and 90s. I finally got around to doing some laundry over the holiday weekend and found myself folding sweatshirts, sweatpants, and long sleeved shirts – thanks Kansas for completely skipping over Spring.
But the good news is, any dessert with fruit is a refreshing treat to a hot spring/summer day! This lemon blueberry bread is gluten free with no added sugar, making it a delectable yet guilt-free delight!
Biscuits and Gravy: My #1 go-to choice at any breakfast restaurant. And also 5000% of my daily calorie intake. Okay, maybe that’s an exaggeration but let’s just say fitting Biscuits and Gravy into your macros is not exactly a wise choice unless you plan on eating only egg whites and broccoli the rest of the day.
Luckily, I have created a healthy, low fat gravy recipe that can be enjoyed any day of the week and even if you are on a strict diet! This gravy honestly tastes like the real deal without the added lethargy and guilt.
One 1/2 cup serving is only 80 calories, 10g protein, 3.2g fat and 2.2g carbs!
These go great with my healthy Sweet Potato Biscuits or if you just want to eat a bowl of sausage gravy by itself, that is perfectly acceptable too (That’s what I did for lunch today)!
To start, mix ground turkey with seasoning and egg whites. I have found that adding in egg whites will get rid of that “dry” turkey flavor common from using meat with little fat. You may also use lean ground beef, if desired!
Add 1 tbsp olive oil to skillet and cook turkey on medium high heat. Once turkey is cooked thoroughly, remove with a slotted spoon and set aside.
Pour 1 tbsp olive oil on skillet and mix with 1/4 cup oat flour. Gradually stir in 3 cups almond milk (make sure it is original, not vanilla!). Season with more salt and pepper, if desired. Bring to a boil then simmer for about 10 minutes. Add 1-2 tbsp cornstarch to thicken if needed.
Stir in ground turkey and serve warm over biscuits, potatoes, rice, or any of your favorite foods (I’d love to see your ideas!)
I have a confession to make.
I actually don’t drink coffee.
I hate coffee. I despise tea.
My preferred choice of caffeine? Monster Zero. Bang Energy Drinks. Preworkout with 400+ mg of caffeine per serving. (It’s all about moderation, right..?) Maybe some day I’ll hop on the Starbucks train, but for now I will stick to my beloved energy drinks and pre workout.
So what’s up with this coffee cake recipe?? And what the heck is a coffee cake? A coffee cake is a type of sweet, rich bread often topped with a streusel topping and served with coffee. So, a coffee cake does not actually have to contain any coffee! The best part about coffee cake is, that since it is a) a “bread” and b) best served with coffee, it is 100% acceptable to eat a slice (or two) for breakfast.
The typical ingredients you will see in a coffee cake include but are not limited to: butter, sour cream, flour, sugar, full fat cream cheese and milk, more butter, more sugar.
My healthy coffee cake recipe?
Nutrition Info for 1 slice Starbucks Coffee Cake:
Nutrition Info for 1 Slice Be Fit Creations Coffee Cake:
This was my first time baking with sugar substitutes like Swerve and Truvia and I couldn’t be happier with the results! This is the best coffee cake I have ever made, even including the full fat and full sugar recipes. You would never guess that this is actually healthy!!
So I bet you’re wondering by now.. how do I make this delicious coffee cake?! Let’s begin!!
Here’s what you will need:
(not pictured: Syntrax Matrix Protein and Coconut Flour)
First, preheat your oven to 350 degrees.
Mix together your dry ingredients – 2 cups almond flour, protein powder, baking soda, baking powder, and salt. Set aside.
Next, mix together greek yogurt, eggs, melted coconut oil, vanilla and brown sugar blend using hand-held or standing mixer (or a wooden spoon if you’re a badass).
Add wet mixture to dry mixture and stir until combined. Gently stir in 1/4 cup mini chocolate chips. Mixture will be thick.
Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top (it may not cover the entire cream cheese layer, that is okay!)
For the streusel topping, combine Truvia brown sugar blend, cinnamon, almond flour and coconut flour. Fun fact: I actually meant to add coconut oil to the mixture but completely forgot! I baked it anyways, thinking it was ruined but it actually turned out perfect! Win-win because now you save on additional calories. Sprinkle the streusel mixture on top. You may add extra chocolate chips, if desired!
Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Coffee cake may be stored in fridge for up to one week! Serve with coffee, or in my case, a 24 oz can of Monster Zero.
I actually made these biscuits when I first began creating healthy recipes (If you want to creep my Instagram all the way back to the Summer of 2014.. which I’m sure would take a hot minute). This time I took them up a notch by making a dairy free buttermilk that makes these biscuits even more flavorful and moist.
What I love about these biscuits is that they are great served by themselves or even more delicious with a spritz of low fat butter spray or your favorite jam or jelly. The main ingredients in these biscuits are sweet potato, whole grain oats, almond milk and coconut oil. These biscuits are a great option for anyone with lactose or gluten sensitivities, or simply anyone looking to try healthy and delicious recipes!
First, you will need about 1 1/4 large sweet potato. Peel and cube the sweet potato until you measure out 300 grams.
Boil sweet potato for about 20 minutes, until soft.
Meanwhile, combine oat flour, salt and baking powder in large bowl. (Tip: Place whole grain oats in food processor to make oat flour). Cut in solid coconut oil using pastry blender or fork until mixture resembles coarse crumbs.
To make buttermilk, add 1/2 tbsp lemon juice to small bowl. Add in almond milk until you reach 1/2 cup. Stir and let sit for 5 minutes.
Once sweet potato is cool, mash and combine with honey and buttermilk.
Add sweet potato mixture to flour mixture and stir until combined. Roll out dough onto floured surface, about 1/2 inch thickness.
Using a biscuit cutter, cut dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 10-12 minutes.
Remove biscuits from oven and serve. These may be stored in airtight container for up to 5 days. These are best served warm!