Gluten Free High Protein Pumpkin Cranberry Mug Cake

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I know we are well on our way into peppermint and gingerbread season, but pumpkin will always be my favorite. I recently teamed up with Sun Warrior, a company that makes delicious, gluten free, vegan, non GMO, no soy protein powders and supplements! I love their protein powder and was excited to get in the kitchen to create some recipes using their products!

One thing I haven’t yet made my for my blog, but love and eat all the time are mug cakes! Sun Warrior gave me the perfect opportunity to incorporate their awesome products into a mug cake. Like I said, I’m still wayyyyyy into the pumpkin, so with the fresh cranberries I just picked up at the store, pumpkin cranberry it was! (You could also swap out the cranberries for chocolate chips). This is easy to throw together, and it’s a super healthy treat with almost 30 grams of protein packed into it, between the protein powder, egg whites, pumpkin & coconut flour! How could you go wrong? I really hope that you enjoy this recipe as much as I do, and give Sun Warrior products a try, they truly are one of my favorite protein powders out there!

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Gluten Free High Protein Pumpkin Cranberry Mug Cake
Author: 
Recipe type: Mug Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 mug cake
 
Ingredients
  • ½ cup pumpkin puree
  • ¼ cup fresh cranberries
  • 28 grams (one scoop) Sunwarrior Vanilla Protein Powder
  • 3 tablespoons unsweetened almond milk
  • 3 tablespoons liquid egg whites
  • 1 tablespoon coconut flour
  • 1 heaping teaspoon pumpkin pie spice
  • ⅛ teaspoon baking powder
  • *optional: ½ teaspoon stevia for extra sweeteness
Instructions
  1. Mix all ingredients together in a bowl
  2. Grease the inside of the mug you are going to use (I like using a tiny bit of coconut oil)
  3. Add ingredients to mug and heat on high in the microwave (3-4 minutes)
  4. Enjoy immediately!

 

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Peanut Butter Cranberry Protein Bites

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With all of my running lately (in case I forgot to mention it, I’m training for my first marathon in October. Sometimes I wonder what I’m really thinking!), I’m needing easy, go to snacks for post run munching. These peanut butter cranberry protein are easy to carry with me, they travel well and they taste good. Plus, they really fill me up! All that protein from the protein powder, the peanut butter, dates and nuts. I left out the chocolate on these because if I’m out and about I dont’ want to worry about something melting in my purse or bag (and they are way less messy this way, too). The cranberries give them a beautiful hint of sweetness. Nutritious and delicious!

I could probably eat these all day. When I went to go shoot the photos for this post - look who jumped in?! Zoey just took her first steps this week, if we thought we were in trouble before, I think we were just fooling ourselves… What does this girl not find that is dangerous?
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You can swap out any protein powder for the one I used (I like this plant based powder, it’s plain, so I can add it to anything). I also love this peanut butter powder, there is nothing added to it, although I know a lot of people love this one (which would work just fine)! I know you will just love these for an anytime snack, just like Zoey & I do!!

meg

5.0 from 1 reviews
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Peanut Butter Cranberry Protein Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 15 snack bites
 
Ingredients
  • 1 cup dates, pitted
  • ½ cup raw almonds
  • ¼ cup raw sunflower seeds
  • ¼ raw pumpkin seeds (pepitas)
  • ¼ cup (reduced sugar) dried cranberries
  • 1 scoop protein powder
  • 3 tablespoons jif powdered peanut butter
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • water (if needed)
Instructions
  1. Buzz almonds (or nut of choice) and seeds in food processor or blender until fine
  2. Add remaining ingredients and buzz until the ‘dough’ begins to form a ball
  3. If the ‘dough’ is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become a ball
  4. Remove dough from food processor or blender and divide into 15 equal balls (rolling each of the 15 sections into a ball, or 31 grams for each ball for each serving)
  5. Chill in the refrigerator & enjoy

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Crumbly Cranberry White Chocolate Bars

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Okay, last dessert of the season. I have been dreaming about a cranberry white chocolate bar (one of my favorite combos, check out my cranberry white chocolate scone recipe). I tried to find something but didn’t have any luck, so I knew I’d be in the kitchen trying to figure out how to make something. Holiday note from a blogger: taste test one, bring the rest to your co-workers. One of my co-workers said this was the best dessert I’ve made so far! How’s that for a compliment?! That’s how to avoid those extra holiday pounds! I’ve lost 10 pounds since Thanksgiving (with 30 more baby weight pounds to go), but I had to start somewhere. I haven’t been able to work out much, but eating a clean diet and watching macros has really helped a lot. How are you all doing with the holiday bulge?

Are any of you out there planning on going on a pretty strict diet after the holidays? Whole 30 or anything?

Well these cranberry white chocolate bars are of course paleo and gluten free, refined sugar free too. A little bit indulgent, but it’s the holidays, right? Enjoy! And Happy Holidays & Happy New Year to you and your loved ones!

P.S. Link on how to make Paleo White Chocolate Chips here
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Crumbly Cranberry White Chocolate Bars
Author: 
Recipe type: Dessert
Serves: 12 bars
 
Ingredients
for the crumble
  • 2 cups almond flour
  • 1 cup coconut oil, melted
  • 1 cup pecans, chopped
  • ⅔ cup flax seeds
  • ½ cup coconut butter
  • ⅓ cup coconut sugar
  • ½ teaspoon baking powder
for the filling
  • 2 tablespoons coconut sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 cup cranberries (fresh work best, but you can use dried)
  • ½ cup to 1 cup paleo white chocolate (depending on how much you like)
Instructions
for the crumble mixture
  1. Preheat oven to 350°.
  2. Grease and flour a 9”x 13”x 2” baking pan.
  3. Place crumble mixture ingredients in the food processor, pulsing several times until mixture is crumbly.
  4. Remove 1 cup of mixture and mix with pecans, forming small clumps with your fingers. Refrigerate until needed.
  5. Press remaining crust mixture firmly and evenly into bottom of prepared pan.
  6. Bake 15 minutes. Then, set aside to cool slightly.
for the filling
  1. Place coconut sugar, eggs, and lemon juice in a mixing bowl.
  2. Beat until combined and smooth.
  3. Stir in cranberries and white chocolate pieces
  4. Pour filling mixture over partially cooled crust. Spread evenly.
  5. Scatter reserved crumb topping over filling.
  6. Bake 40 to 45 minutes, or until edges are brown and filling is set.
  7. Cool in pan for 20 minutes.
  8. Can be served warm or cool.

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Paleo & Vegan White Chocolate Cranberry Scones

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Well, I’m now one week away from my due date! I can’t believe it. It seems like yesterday I was telling people that I was pregnant. The hospital bag is packed, I am super nesting, and we are playing the waiting game. Jake is doing a lot of nesting of his own, making a lot of last minute house repairs and everything.

I’ve definitely been getting lazier with making dinners… I’ve had quite a few lunch/dinners at the Bridge St. Cafe over on the corner of Elm and Bridge in Manchester. They have the best coffee ever, too. The past few times I’ve gone, they’ve had white chocolate raspberry (or cranberry) scones, which are my favorite. Way back in the day, Dunkin Donuts used to make/carry them, and I ate quite a few. Loaded with sugar and lots of other bad stuff, I’m sure (I’m just not going to think about it).

I did start thinking about them, however, when I saw the recipe for dairy free, paleo, soy free, white chocolate chips recipe from Whole New Mom, I was back in the game. So along came this recipe. Even my husband (who always asks me, ‘is this healthy?’ really loved them), so we have ourselves a winning scone recipe. These didn’t last long in our house, and I don’t think they’ll last long in yours too!

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Paleo & Vegan White Chocolate Cranberry Scones

Ingredients

  • 2 cups almond flour
  • 2 tablespoons of potato or arrowroot flour
  • 1 tablespoon flax seed with 3 tablespoons of water OR 1 egg
  • 2 tablespoons almond milk
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup organic dried cranberries or raspberries
  • 1/2 cup white chocolate chips

Instructions

  1. If making the scones vegan, make flax seed mixture (1 tablespoon flax seed and 3 tablespoons hot water) mix well and set aside
  2. Preheat the oven to 375 degrees
  3. Mix dry ingredients in a bowl except cranberries and white chocolate chips
  4. Mix wet ingredients in a separate bowl and gradually mix in the wet to dry ingredients
  5. Once ingredients are well combined, slowly fold in cranberries and white chocolate chips
  6. Grease cookie sheet with coconut oil or use a silpat (no oil needed)
  7. Press dough into a large cookie form
  8. Using a knife, cut dough into 8 triangles (or 6 if you prefer)
  9. Bake scones for 10-12 minutes or until the edges brown
  10. Devour!
http://veggiestaples.com/paleowhite-chocolate-cranberry-scones/
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Upside Down Cranberry Orange Bread

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Thanksgiving is only a few weeks away, can you believe it? Even though I’ve always leaned toward the vegetarian/vegan side, I’ve never had a gluten free and dairy free Thanksgiving. Needless to say, I’ve been brainstorming some ideas and testing recipes. I’ve never been a fan of cranberry sauce, but I love cranberry orange pastries. It is one of my favorite flavor combinations! Do you have a favorite fall duo?

 

Did you also know how great cranberries are? Cranberries help protect our heart and liver, can prevent cancer and are high in antioxidents which improves metabolism. They also promote dental health, can relieve stress, anxiety and depression, and can even help with eczema! Pretty awesome!

 

This cake was fun to put together because I’ve never done an upside down cake before! It cake was really moist and the flavors blended together nicely. This cake is really versatile too; any berry or fruit can be swapped out (blueberries, raspberries, blackberries, apples). This was really yummy to eat in the morning with coffee and in the afternoon with some tea (I definitely had a lot of helpings of this). I hope you enjoy it too (and only 124 calories a slice)!

 

Serves 16

inspired by Whole Life Nutrition Kitchen

Ingredients:  

  • 2 cups fresh cranberries
  • 4 eggs
  • 1/4 cup + 1 tablespoon coconut oil, melted + divided
  • 1/4 cup + 1 tablespoon honey, divided
  • 1/4 cup + 3 tablespoons arrowroot powder, divided
  • 1/4 cup + 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • juice of one orange
  • zest of one orange

Instructions: 

1. Preheat the oven to 350 degrees.

2. Grease a cake pan (8 or 9 inches) or a 9 X 9 square baking pan with coconut oil.

3. Melt one tablespoon of coconut oil in a pan (or quickly in a bowl in the microwave).

4. In a small bowl, mix together one tablespoon coconut oil, one tablespoon arrowroot powder and one tablespoon of honey together.

5. Pour into the pan and distribute evenly.

6. Add cranberries on top of the wet mixture. Spread evenly. I used a small round pan and in some places had cranberries double stacked!

7. In a separate bowl, mix four eggs, four tablespoons coconut oil (melted), four tablespoons honey, juice of one fresh orange and zest of one fresh orange. Combine thoroughly.

8. In a different bowl, mix together coconut flour, 1/4 cup + 2 tablespoons arrowroot powder, and baking powder.

9. Combine wet and dry ingredients in one bowl and mix well.

10. Pour combined mixture over cranberries, distributing evenly.

11. Bake for 30 minutes (oruntil knife can be poked into it and comes out clean).

12. Perfect with tea or coffee!

 

Nutritional Information (one slice): Calories: 125  Fiber:  1g  Sugar: 8g

 

 

Upside Down Cranberry

Orange Bread

gluten free, paleo