Gingerbread Protein Oatmeal
- 1 cup unsweetened vanilla almond milk, or milk of choice
- ½ cup rolled old fashioned oatmeal
- ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ cup vanilla protein powder
- 1 tbsp molasses
- Small pinch of salt
In a pot over medium/high heat, stir together the almond milk, oatmeal, cinnamon and ginger and bring to a boil. Once boiling, reduce heat to medium and cook, stirring frequently, until the milk is mostly absorbed, but the oats are still a little runny. Turn off the heat, then add the protein powder, molasses, and a small pinch of salt. Serve and enjoy.
Triple Ginger Paleo Cookies
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 5 tbsp coconut oil
- ⅔ cup monk fruit, sugar, or coconut sugar
- 2 tbsp molasses
- 5 tbsp creamy unsweetened almond butter or cashew butter
- 2 tsp vanilla extract
- 1 tsp grated fresh ginger
- 1 egg
- ½ cup crystalized ginger cut into 1 cm size pieces
Sift together almond flour, coconut flour, baking soda, salt, ground ginger and cinnamon. Set aside. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, monk fruit/sugar, molasses, nut butter, vanilla and ground ginger until well combined. Beat in the egg until well incorporated. Add the dry ingredients to the wet and mix just until combined. Stir in the crystalized ginger. Cover with plastic wrap and chill for about 3 hours or until firm. Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper. Use a spoon to scoop the dough and roll into 12 balls and place 4″ apart on the prepared baking sheet. Bake for 14-16 minutes or until they have begun to brown and the surface has cracked a little. They’ll be soft but will firm up as they sit on the cookie sheet to cool. Let cool completely on the baking sheet. Store in the refrigerator in an airtight container for up to 4 days. Don’t keep them out at room temperature for more than a few hours or they’ll get too soft.
Chocolate Chip Gingerbread Mini Muffins
- 2 cups white whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tbsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tbsp coconut oil
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ cup plain nonfat Greek yogurt
- ¼ cup molasses
- 3 tbsp baking stevia OR ¾ tsp liquid stevia OR 6 tbsp pure maple syrup/ honey/agave (if using one of the following, reduced milk to 6 tbsp)
- ½ cup + 2 tbsp nonfat milk
- ¼ cup miniature chocolate chips, divided
Preheat oven to 350°F. Spray 32 mini muffin cups with nonstick cooking spray.In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk together coconut oil, egg whites, vanilla, greek yogurt, molasses, and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. Gently fold in 3 tbsp chocolate chips. Divide the batter into the muffin cups, and press remaining chocolate chips into the tops. Bake for 11-14 minutes or until the tops are firm to the touch. If you prefer, this recipe yields 12 standard sized muffins. The baking temperature remains the same. Begin checking on muffins after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.