paleo flour Archives - Amazing Health Advances

An Eggplant Parmesan Recipe That’s Actually Healthy

AHA Publisher — Thu, 11 Nov 2021 08:00:59 +0000

Dr. Josh Axe, DC, DNM, CN – Scan the Web for eggplant parmesan recipes and it’ll turn up thousands of recipes, of course, as it’s one of the most popular ways to use this vegetable. However, the vast majority of these recipes are not healthy, as they’re overly loaded with mozzarella and plain starches (white flour and/or breadcrumbs). Many are also quite fussy, requiring well over a dozen ingredients and many steps. Instead, try my Healthy Eggplant Parmesan Recipe that’s free of cow’s milk and white flour yet delicious and easy as pie to make. A Recipe Loaded with Nutrition First, you should know that eggplants offer a high amount of antioxidants, special phytonutrients, including phenolic compounds, flavonoids, such as nasunin, and numerous vitamins and minerals, too. For example, it’s believed that there are 13 types of protective phenolic acids present at significant levels within eggplant. Different types of eggplants have varying levels of antioxidants and phytonutrients, but all share similar qualities in their ability to fight cancer. Accordingly, the nutrition facts of each serving of this eggplant parmesan is outstanding. At 501 calories per serving, it’s also a perfect macronutrient meal, with 45 grams of carbohydrates, 25 grams of protein and 26 grams of healthy fats. It’ll fill you up for hours! Meanwhile, check out some of these impressive nutritional facts for each serving: Fiber: 13.5g (54% DV*) Protein: 25.3g (46% DV*) Tryptophan: 0.3g (94% DV*) Vitamin B2 (Riboflavin): 0.4mg (41% DV*) Vitamin B3 (Niacin): 10.2mg (73% DV*) Vitamin B6: 0.7mg (52% DV*) Vitamin A: 1499 IU (64% DV*) Vitamin E: 5.5mg (37% DV*) Vitamin K: 42.9 µg (49% DV*) Calcium: 692mg (69% DV*) Magnesium: 113mg (37% DV*) Phosphorus: 615mg (88% DV*) Sodium: 874mg (58% DV*) Copper: 0.5mg (51% DV*) Manganese: 1.1mg (63% DV*) *Percentages are based on a diet of 2,000 calories a day. In other words, this is one of the most nutritious recipes you can make … just look at those Daily Values! How to Make Healthy Eggplant Parmesan It all starts with a good eggplant. Pick up a fresh one at your Farmer’s Market or local grocery store, ideally organic. It should be free of any bruises so the flesh will be undamaged. Cut across the eggplant for one-inch thick pieces, after cutting off the ends. Put the Paleo flour (see this recipe or buy a bag online or at your natural foods store) in a bowl and coat both sides of each eggplant slice. Melt coconut oil over medium heat in a big saucepan, then add the eggplant slices. Sauté each slice for five minutes on each side. Add a little more coconut oil when you flip the eggplant. Meanwhile, heat up the marinara sauce in a pan at low to medium heat. Next, move the eggplant to a plate, one slice a time. Spoon on the marinara sauce, layer on the basil leaves and then follow with the grated Pecorino Romano for each slice, leaving plenty of sauce and cheese for on top. Enjoy! Eggplant Parmesan Recipe Try my Healthy Eggplant Parmesan Recipe that’s free of cow’s milk and white flour yet delicious and easy as pie to make. INGREDIENTS 1 eggplant 4 tablespoons Paleo flour 1 tablespoon coconut oil ½ cup grated or shredded Pecorino Romano 13 ounces organic marinara sauce sea salt, to taste and to sprinkle on top ½ cup fresh basil leaves INSTRUCTIONS Cut across the eggplant for one-inch thick pieces, after cutting off the ends. Put the Paleo flour in a bowl and coat both sides of each eggplant slice. Melt coconut oil over medium heat in a big saucepan, then add the eggplant slices. Sauté each slice for five minutes on each side. Add a little more coconut oil when you flip the eggplant. Heat up the marinara sauce in a pan at low to medium heat. Move the eggplant to a plate, one slice a time. Spoon on the marinara sauce, layer on the basil leaves and then follow with the grated Pecorino Romano for each slice, leaving plenty of sauce and cheese for on top. To read the original article click here.

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Healthy Apple Cinnamon Muffins Recipe

AHA Publisher — Thu, 04 Nov 2021 07:00:41 +0000

Dr. Josh Axe, DC, DNM, CN – Apple treats always seem really complicated. I think it’s because making them requires peeling and coring your apples first. But trust me, the step is worth it when it comes to these Apple Cinnamon Muffins that are both gluten-free and Paleo. For starters, these muffins are much healthier than anything you’d find in stores. They’re made with Paleo flour, natural coconut sugar and two of my favorite versatile ingredients, coconut oil and cinnamon. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. Clocking in a 270 calories and 14 grams of healthy fats (coconut oil, eggs and the almond/coconut flour part of the Paleo blend), each apple cinnamon muffin will power you through your day. Best of all, they are super easy to make. Key Ingredients Apples: Of course, these are No. 1 for this recipe. This fiber-loaded, low-glycemic fruit can help lower disease-causing inflammation, improve heart health and help you better manage your weight. Cinnamon: Did you know that researchers have found that the spice ranks No. 1 out of 26 of the most popular herbs and spices in the world in terms of its protective antioxidant levels? Cinnamon also boasts a wide range of other health benefits, including antibacterial, antifungal and anti-diabetic properties. Paleo flour: To make a quality Paleo apple muffin, you’ve got to have the right flour mixture. Going with just coconut flour, for example, won’t work. You need a blend like my own Paleo flour mix with almond, arrowroot, tapioca and coconut flours — it’s both grain-free and gluten-free. You can also easily find a Paleo flour these days, as even King Arthur and Bob’s Red Mill makes their own variety. How to Make Apple Muffins Start by preheating the oven to 300 F and lining a muffin tin with liners. Then mix the baking soda, flour, salt and apples in a bowl. In a different bowl, combine the coconut oil, cinnamon, sugar and eggs. Combine the two bowls and mix them until they’re just combined; you don’t want to overmix the dough in these gluten-free apple muffins. Fill each of the liners with a scoop about 3/4 of the way full. Kids love this step, but beware of sneaking bites, since the eggs are still raw! Bake the gluten-free apple cinnamon muffins for 25 minutes or until a toothpick comes out clean. These Paleo muffins require such little prep work that there’s no excuse — get these in the oven! Apple Cinnamon Muffins Recipe These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. INGREDIENTS 3 cups Paleo flour (or buy a version in-store or online) 1 teaspoon baking soda 1 teaspoon sea salt 3 apples, peeled, cored and finely chopped ½ cup coconut oil 1 cup coconut sugar 3 eggs, beaten 2 teaspoons cinnamon INSTRUCTIONS Preheat oven to 300 degrees F and fill cupcake pan with liners. Mix flour, baking soda, salt and apples in a bowl. In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.) Combine both bowls and mix until just combined. Fill cupcake liners 3/4 full and bake for 25 minutes. Prep Time: 10 min Cook Time: 25 min Category: Snacks, Desserts Method: Baking Cuisine: American NUTRITION Serving Size: 1 muffin Calories: 270 Sugar: 21.8g Sodium: 316mg Fat: 14.2g Saturated Fat: 8.5g Unsaturated Fat: 4.7g Carbohydrates: 34.6g Fiber: 2.7g Protein: 3.2g Cholesterol: 41mg To read the original article click here.

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Vegan Chocolate Chip Cookies Recipe

AHA Publisher — Thu, 17 Jun 2021 07:00:42 +0000

Dr. Josh Axe, DC, DNM, CN – It may seem like vegans would have a difficult time enjoying baking classics without eating eggs, but thankfully, there are more and more sweets that are vegan-friendly, including my vegan chocolate chip cookies. There’s no cookie more quintessentially American than the chocolate chip cookie, and really, there’s probably none that’s as delicious. That sweet dough studded with little chocolate morsels — it’s hard to resist. You can dress them up with peanut butter, add in oatmeal or try another bunch of variations, but it’s the classic chocolate chip version that keeps us coming back for more. There’s only one problem: Most chocolate chip recipes require butter and milk, which is a no-no for vegans. In addition, if you’re eating gluten-free, the white flour used in these recipes presents its own challenge. That is until now because this vegan chocolate chip cookies recipe is just what the doctor ordered. Key Ingredients What makes this vegan cookie recipe so great? For starters, it doesn’t require any crazy ingredients and just may result in the best vegan chocolate chip cookies you’ll ever make. The dough is made primarily from your favorite nut butter and gluten-free flour. I used chocolate hazelnut butter, which can be purchased at health food stores, to give these cookies an extra chocolatey flavor, but almond butter works really well, too. You can make your own version at home, too. I like this Paleo homemade chocolate butter recipe. For the flour, I go with Paleo baking flour. You can find this at your local grocery store or online easily. It combines several different nut flours and root starches for a gluten-free flour that’s perfect to use in your favorite baking recipes. These cookies are sweetened naturally with maple syrup, for no sugar crashes later, and given even more fantastic flavor with the addition of vanilla extract. I also use a flax egg in this eggless chocolate chip cookies recipe so it’s suitable for vegans, but feel free to use an egg if you’re not vegan. Finally, the combination of heart-healthy dark chocolate along with superfood cacao nibs means you’ll enjoy health benefits from these flourless chocolate chip cookies, including a better mood! How to Make Vegan Chocolate Chip Cookies If you’re ready to whip up these delicious vegan cookies, let’s get started! Preheat the oven to 350 degrees Fahrenheit. In a food processor, add in your choice of nut butter, Paleo flour, maple syrup, flax egg, vanilla extract, sea salt, baking powder, dark chocolate chips and cacao nibs. This is going to be your (very delicious!) vegan chocolate chip cookie dough. Look at that chocolate. You can already tell these are going to be good. Process all the ingredients together until they’ve reached a dough-like consistency. Then chill the dough in the fridge for 20 minutes. The fun part about these vegan chocolate chip cookies is that, unlike normal ones, you can use cookie cutters to make them into fun shapes! Scoop a tablespoon of dough at a time and shape into cookies — you can do regular circles, but I say it’s time to get creative here. This is a great step to get the children to help with, too. When you’re done shaping the cookies, place them on a baking sheet lined with parchment paper. Top the vegan gluten-free chocolate chip cookies with shredded coconut and cacao nibs, and then bake them for 12 minutes. Let them cool, and enjoy! Similar Recipes Looking for more vegan cookies recipes? Try the following: Soft & Chewy Vegan Oatmeal Raisin Cookie Recipe No-Bake Coconut Cookies Recipe Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free! Christmas Spritz Cookies (With Homemade Food Coloring!) Banana Oatmeal Cookies Recipe Vegan Chocolate Chip Cookies Recipe DESCRIPTION Most chocolate chip recipes require butter and milk, a no-no for vegans. Thankfully this vegan chocolate chip cookies recipe remedies that! INGREDIENTS 1 cup nut butter of choice (I recommend chocolate hazelnut butter) ½ cup Bob’s Red Mill Paleo Baking Flour ⅓ cup maple syrup 1 flax egg (1 tablespoon flax + 3 tablespoons water) 1 tablespoon vanilla extract ½ teaspoon sea salt ¼ teaspoon baking powder ½ cup cacao nibs ½ cup dark chocolate chips, minimum 70% cacao Shredded coconut and extra cacao nibs to top INSTRUCTIONS Preheat oven to 350 F. In a food processor, add in chocolate hazelnut butter, Paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder. Blend until well-combined. Add in the cacao nibs and chocolate chips, and pulse 6-8 times or until they are well-dispersed. Chill dough for 20 minutes. Scoop a tablespoon of the dough, shape into cookies and place on baking sheet lined with parchment paper. Top with shredded coconut and cacao nibs. Bake for 12 minutes. NOTES This recipe uses chocolate hazelnut butter, but you can use any nut butter of your choosing, such as almond butter. If you aren’t vegan, you can use an egg in place of the flax egg. The shredded coconut and extra nibs are optional. To read the original article click here. For more articles from Dr. Axe click here.

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