GOOD FOOD

Ingredients  Dry ingredients: 1 1/2 cup brown rice flour (*see notes) 1 cup coconut sugar (*see notes) 3/4 cup cocoa powder unsweetened 2 tbsp ground flax seeds or ground chia seeds 3/4 cup shredded unsweetened coconut (*see notes) 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt Wet ingredients: 2 cups (lightly packed) grated zucchini 1 1/3 cup coconut milk canned (regular or lite) (*see notes) 3-4 tbsp agave syrup or maple syrup Sweet potato frosting: 2 small sweet potatoes cooked 1 cup sunflower seed butter or nut butter of choice 1/3 cup agave syrup or maple syrup 4 tbsp cocoa powder unsweetened 1/8 to 1/2 cup plant-based milk canned (amount depends on consistency / read instructions) 1/2 tbsp vanilla extract Pinch of salt Instructions I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Process all dry ingredi

Ingredients 1/2 cup butter, softened 2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 2 teaspoons baking powder 2 cups flour 1 1/2 cups M&M candies, divided Instructions Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&M candies by hand. Spread the batter in the prepared dish. Sprinkle the top with the extra 1/2 cup candies. Bake for 22-25 minutes. Let the cookie bars cool completely before cutting into squares. Makes 24 bars. Store in a sealed container. Read Full Recipe ---> Click Here

INGREDIENTS  3/4 cup peanut butter 1 Tablespoon honey or maple syrup 1 teaspoon vanilla 1-3 Tablespoons chia seeds 3/4  cup old fashioned oats INSTRUCTIONS Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for  20 seconds. Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-in's). Stir well and ensure everything is well incorporated. Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.  Store breakfast cookies in an airtight container in the fridge for up to two weeks. Read Full Recipe ---> Click Here

INGREDIENTS FOR THE COOKIES:  1 cup butter , softened 1 cup sugar 2 eggs 1 Tablespoon vanilla 3 cups flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt FOR THE FROSTING: 4 ounces cream cheese , softened 8 Tablespoons butter , softened 2 1/2 cups powdered sugar 1 teaspoon vanilla 1-2 teaspoons milk or cream , as needed additional cinnamon , for sprinkling INSTRUCTIONS  In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are j

 Ingredients 1 1/2 cups all-purpose flour see notes below 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter see notes below, room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet Instructions Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper) In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well. Add the egg and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorpora

INGREDIENTS 2 ounces Cream Cheese 1 cup Mozzarella, shredded 3 tbsp Real Butter, softened 1/2 cup Swerve Sweetener 2 Egg Whites 2 tsp Vanilla Extract 1 cup Almond Flour 1 tsp Baking Powder INSTRUCTIONS Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing.  Mixture will be crumbly. Add cream cheese mixture to the flour mixture. Stir.  Hand work dough until fully combined Shape into a ball.  Let rest 5 minutes. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins. Cut into 12 slices.  Bake on 350 in a preheated oven for 15-18 mins. Cool on rack.  Serve!  Read Full Recipe ---> Click Here

Ingredients 2 to 3 cups sliced peaches (fresh is best, but canned peaches works great too) 2 Tablespoons + 1 cup granulated sugar, divided ½ cup butter, softened 1 cup all-purpose flour 1 teaspoon baking powder pinch of salt pinch of nutmeg (optional) 1 large egg 1 teaspoon vanilla extract Instructions Preheat oven to 350 degrees F. Grease a 2 quart baking dish with non-stick spray. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.) Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I

INGREDIENTS:   1 tube (about 16 ounces) refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes  (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing DIRECTIONS: Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside. Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used. Bake for about 10 minutes, or until very lightly golden browned; watch them closely in the last minutes of

Ingredients  1/3 cup peanut butter or allergy-friendly sub 2 2/3 cup overripe mashed banana (banana-free version here) 1 cup milk of choice – I like Almond Breeze Almondmilk 1/4 cup pure maple syrup OR additional milk of choice if you are used to the lower sweetness level of clean-eating recipes 2 1/2 tsp pure vanilla extract 3 cups rolled oats 1/2 cup cocoa powder 1 tsp salt optional chocolate chips, melted peanut butter for garnish Instructions   Be sure to use bananas that are partially or mostly brown before peeling, which means they’re ripe. Preheat the oven to 350 F and either line a 9×13 baking pan with parchment or grease the bottom and sides very well. In a large bowl, stir together the first 5 ingredients until evenly combined, then stir in remaining ingredients. Smooth into the pan, top with chocolate chips if desired. Bake on the center rack 30 minutes, then do not open the oven door even a little, but turn the oven off and let the

Ingredients 1 box graham crackers (3 sleeves) 2½ cups heavy cream, divided 3 tablespoons sugar 1 teaspoon vanilla 2 (3.5 ounce) pkg instant vanilla pudding mix 3 cups milk 8 oz chopped dark chocolate Instructions Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat. In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream. Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom. Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Heat remaining 1 cup heavy cream in a small saucepan over mediu

Ingredients 2 1/2 cups all-purpose flour 1/4 cup packed brown sugar 1 TBSP baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground cloves 1/2 cup butter 3/4 cup canned pumpkin 1/2 cup milk Easy Vanilla Glaze 1/2 cup powdered sugar 1/2 tsp vanilla extract 1-2 TBSP hot water Instructions Preheat oven to 425ºLine a baking sheet with parchment paper. In a large bowl combine flour, brown sugar, baking powder, cinnamon, salt and cloves. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Add pumpkin and milk to flour mixture. Mix just until dough forms. Knead dough gently on floured surface 10 to 12 times. Pat dough into one 8-inch circle; cut into fourths. Cut each quarter into thirds, to make 12 wedges. Place wedges 2 inches apart on un-greased baking sheet. Bake for 14-16 minutes, or until they're lightly golden. Remove scones to a cooling rack; cool slightly.  Drizzle with vanilla glaze and ser

INGREDIENTS PUMPKIN CHAFFLE 1 Egg 1/2 cup Mozzarella Cheese 1 1/2 tbsp Pumpkin Puree (100% pumpkin) 1 tbsp Almond Flour 1 tbsp Lakanto Golden Sweetener, or choice of sweetener 2 tsp Heavy Cream 1 tsp Cream Cheese, softened 1/2 tsp Pumpkin Spice 1/2 tsp Baking Powder 1/2 tsp Vanilla 1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract FILLING 2 tbsp Cream Cheese 1 tbsp Lakanto Powdered Sweetener 1/4 tsp Vanilla Extract INSTRUCTIONS Preheat mini waffle maker. In a small bowl, combine all chaffle ingredients. Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes. Carefully remove and repeat for second chaffle. Set to the side to crisp up while you make the filling. With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy! Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc. Read F

Ingredients 1 ready-to-use Nilla Wafer crust 2 boxes (3.4 oz each) coconut instant pudding 2 cups half & half milk 1 bar (8 oz) cream cheese, softened 1/3 cup granulated sugar 1 tub (8 oz) Cool Whip toated coconut for garnish Instructions In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.  In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer). Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid an

INGREDIENTS 4 frozen medium bananas 1 cup unsweetened pumpkin puree 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1.5 teaspoons pumpkin pie spice 2 tablespoons unsweetened almond milk* 1/3 cup mini chocolate chips (optional) INSTRUCTIONS First, follow the instructions to freeze your bananas following this post. Once your bananas are frozen, transfer them into a high-speed blender or Vitamix. Add pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and almond milk. Blend on high until everything is pureed. You may need to add a tablespoon or so more of almond milk to thin things out. The consistency should be like an ultra thick smoothie.  Once pureed, eat immediately for a soft-serve like ice cream OR transfer into a bread pan and sprinkle on chocolate chips and then freeze for around 2 hours. Read Full Recipe ---> Click Here

Ingredients for the crust and topping: 1/2 c unsalted butter melted cooled to room temperature 1/2 c light brown sugar 1 and 1/2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground cloves for the filling: 1 and 1/2 cups pumpkin pie mix from a can, not puree 1 large egg 1/2 tsp pure vanilla extract Instructions Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside. Preheat oven to 375 degrees F. In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt. Add melted butter and mix until crumbly dough forms.  Reserve about 3/4 c of the mixture for the topping. Press the remaining dough into prepared pan. Set aside. Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined. Pour over crust. Sprinkle with the topping mixture. Bake f

Ingredients Chocolate Almond Crust: 1 ½ cup almond flour 1/3 cup cocoa ¼ cup sweetener swerve 5 Tbsp melted butter Keto Peanut Butter Pie Filling: 24 oz cream cheese room temperature so it can soften ¾ cup smooth natural peanut butter ¾ cup sweetener I prefer the Pyure Organic Stevia Blend found here on Amazon 1 ½ cup whipping cream ½ tsp cream of tartar Instructions Take out the cream cheese and allow it to soften at room temperature about 2 hours before you start. In a separate bowl blend the whipping cream and sweetener until fluffy, add the tartar. In a medium-size bowl mix the nut butter and softened cream cheese.  Mix both of these mixtures together and fill the pan over your crust and chill for 3-4 hours in the fridge or freeze for 30-45 min then chill for about 60-90 minutes. Dust with cocoa and crushed peanuts and serve. Notes First, let me tell you that you can substitute the peanut butter in this recipe for any n

Ingredients 1 refrigerated pie crust 2 cups diced strawberries 1/2 cup water 1/3 cup sugar 1 Tablespoon cornstarch 1/2 of a 3 ounce box strawberry Jello 1 - 8 ounce package cream cheese, softened 3/4 cup lemon curd (10 ounce jar) 1 - 16 ounce container Cool Whip, thawed and divided 2 fresh lemons 5 whole strawberries Instructions Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely. Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes. Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate at least 4 hours or until set. Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling. Spread 2 cups Cool Whip on top of the lemon filling. Use a piping bag and icing tip 1M

Ingredients 2 large eggs 15 ounces Libby's canned pumpkin (1 can) 1 cup evaporated milk 14 ounces sweetened condensed milk 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground cloves 1 single unbaked deep dish pie crust (recipe below) You can use a frozen premade deep dish pie crust if you like, but don't thaw. pie crust (this recipe makes 2 crusts) 2 1/2 cups all purpose flour 1 tsp salt 1 cup unsalted butter (2 sticks, 226 grams) 1/4 cup ice water Instructions Preheat oven to 425F Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined. Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean. See my notes in the b

Ingredients Cookie Cup 1 box yellow cake mix 2 eggs 1/3 cup butter {softened} Homemade Whipped Cream 1 3.25 oz. pkg. instant vanilla pudding 1 cup heavy whipping cream 1/2 cup milk Chocolate Ganache 2 tbsp semi-sweet baking chips 2 tbsp heavy whipping cream Instructions Cookie Cups Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once coo

Ingredients Pumpkin Bar Ingredients 2 cups all purpose flour ( I use Gold Medal) 1 tsp baking soda 2 tsp baking powder 2 tsp ground cinnamon 1/2 tsp salt 3/4 cup sugar substitute  ( I useLakanto Classic Monkfuit Sweetener) 1/4 tsp ground cloves 1 cup unsweetened applesauce 1 (15 oz.) can pumpkin 4 eggs, lightly beaten Cream Cheese Swirl Ingredients 8 oz. light cream cheese, softened at room temperature 2 Tbsp skim milk or unsweetened almond milk 1/3 cup sugar substitute (I use Lakanto Classic Monkfruit Sweetener) 1 egg Instructions Preheat oven to 350 degrees. Spray 10 x 15 or 18 x 13 cookie sheet with non stick cooking spray. Set aside. In a large mixing bowl combine, flour, baking soda, powder, salt, cinnamon, sugar substitute, and cloves. Stir until combined. Add eggs, pumpkin and unsweetened applesauce. Stir until well combined. Pour batter into prepared baking pan. In a seperate medium mixing bowl combine, softene

Ingredients  5 chicken breasts thin sliced 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon paprika 1 medium onion chopped 1 tablespoons garlic minced 2-1/2 cups white rice cooked 2 cups chicken stock 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounce container sliced mushrooms 2 cups cheese cut into 1-inch cubes (you can also use shredded cheese) parsley to garnish Instructions Cook white rice and set aside. Spray a 6qt crock pot lightly with non stick cooking spray.   Add chicken breast and season with garlic salt, pepper, onion powder, and paprika.  Add diced onion and minced garlic on top of chicken and pour in chicken stock, cream of mushroom soup, and cream of chicken soup.   Cover and cook on LOW 5-6 hours, or HIGH 3-4 hours. 30 minutes before done, add in sliced mushrooms and finish cooking.   Once done add in cooked rice and cheese.   Cover and let sit 5

INGREDIENTS Cooking spray 4 boneless skinless chicken breasts 2 ounces cream cheese softened 1/4 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 2 teaspoons finely chopped parsley 1/4 teaspoon garlic powder salt and pepper to taste 8 slices bacon 1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces) Optional garnish: chopped parsley INSTRUCTIONS Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chi