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Bacon Dijon Spinach Salad with Cheddar Crisps (Low Carb, Gluten-free) | Wholesome Yum – Natural, gluten-free, low carb recipes. 10 ingredients or less.

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Bacon Dijon Spinach Salad with Cheddar Crisps (Low Carb, Gluten-free)

This delicious low carb salad is brimming with crunchy cheddar cheese crisps, crisp spinach, juicy tomatoes, and smoky bacon dijon dressing.

Bacon Dijon Spinach Salad with Cheddar Crisps (Low Carb, Gluten-free)

The ingredients for salad are readily available year round, but they are perfect for the upcoming summer months as spinach and tomatoes come into season. It’s probably a little early for that, but I just couldn’t wait to put this wonderful recipe out there. Make it now, make it later – if you’re like me, you’ll want to make it again and again.

Bacon Dijon Spinach Salad with Cheddar Crisps (Low Carb, Gluten-free)

After making my low carb spicy chicken cheddar nachos using cheddar cheese chips, I’ve been dying to try crumbling them up into a salad. I just knew that the crisps would create the perfect crunch. They’re like croutons, but subtract the carbs and add that wonderful sharp cheddar flavor. Then I thought, what else goes with cheddar cheese? Bacon! (Well, actually bacon goes with all kinds of things, but cheddar cheese is definitely one of them. I digress.) Well then, bacon dressing it is. Make it bacon dijon dressing, because that combination is just awesome. Throw in an array of spinach, tomatoes, eggs, and red onions, for the perfect splash of color.

Did I mention you have to try this salad?

Ingredients

  • 10 oz Spinach (chopped or torn into bite size pieces)
  • 2 large Eggs (hard or soft boiled, sliced)
  • 1/4 large Red onion (sliced)
  • 2 cup Grape tomatoes (halved)
  • 1/2 cup Cheddar cheese (shredded)

Instructions

  1. Preheat the oven to 400 degrees F. After this,Line a baking sheet with parchment paper.
  2. To make the cheese crisps, place tablespoonfuls of shredded cheese onto the lined baking sheet, about 2 inches apart. Bake 6-10 minutes, until spread and melted (watch closely so they don’t burn). Transfer to a cooling rack to crisp up.
  3. Meanwhile, combine the dressing ingredients in a blender. Puree until the mixture is emulsified and bacon pieces are very small. Taste and adjust seasonings if needed. Add more oil or water to thin out if desired.
  4. After this cheese chips have crisped up, use your hands or a knife to break them up into bite size pieces.
  5. Toss the spinach with the dressing. Add the eggs, onions, and tomatoes. Sprinkle cheddar cheese crisps on top.

Salted Caramel Apple Muffins (Low Carb, Gluten-free) | Wholesome Yum – Natural, gluten-free, low carb recipes. 10 ingredients or less.

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These low carb, gluten-free apple cinnamon muffins have a delicious sugar-free salted caramel drizzle. Only 10 ingredients total!

Happy Fall, everyone! We’re still enjoying our trip to Switzerland, and these next few days are going to be all about hiking in the mountains. The views are beyond spectacular! The lakes are serene, the mountain peaks are staggering, and the air is crisp and fresh. There’s nothing like the Alps anywhere in the world. I wish I could stay here for at least a few weeks, but I’ll take anything I can get.

If there’s one thing I’ll be looking forward to when we return, it will be taking advantage of the fall apple harvest. September is peak season for apples. They are so crisp and sweet this time of year! One of my favorite ways to use them is making these low carb apple muffins with salted caramel drizzle.

Salted Caramel Apple Muffins (Low Carb, Gluten-free) - These low carb, gluten-free apple cinnamon muffins have a delicious sugar-free salted caramel drizzle. Only 10 ingredients total!

Now, before I get to the apple muffins, I have a confession to make.  As wonderful as apples are, my mind is elsewhere already. As the weather cools and my thoughts turn to fall, there’s one food on my mind more than any other – pumpkins! They’ll be here before we know it, and I’m trying to not to get ahead of myself, but I’ll admit I’m pretty excited. There are so many wonderful recipes to make with pumpkin. One thing at a time, though. For now, it’s apple season, and there are certainly amazing low carb ways to enjoy those, too.

Salted Caramel Apple Muffins (Low Carb, Gluten-free) - These low carb, gluten-free apple cinnamon muffins have a delicious sugar-free salted caramel drizzle. Only 10 ingredients total!

Take these salted caramel apple muffins, for example. What a deliciously healthy way to use up your apples throughout the early autumn season! They are low carb, gluten-free, and sugar-free, using a classic almond and coconut flour combination as a base. Easy recipes like this are great as many people have kids going back to school and need quick snacks to offer. With only 10 ingredients and 10 minutes of prep time, these apple muffins fit the bill.

Now, let’s talk about the salted caramel drizzle. That is definitely the best part of these muffins, hands down. Compared to traditional caramel, the drizzle dries to a lighter color as it cools, but don’t let that deter you. It still tastes just like real salted caramel! I do think that they are best served warm, so that the caramel is nice and gooey. Mmm.

Instructions

  1. Preheat oven to 350 degrees F. Place 12 parchment paper mini muffin cups into a muffin pan.
  2. In a large bowl, stir together the almond flour, 1/2 cup erythritol, cinnamon, and gluten-free baking powder.
  3. Melt 1/4 cup (4 tablespoons) of butter on the stove or in the microwave. Stir the melted butter, eggs, and 1/2 teaspoon caramel extract into the flour bowl.
  4. Stir the apple pieces into the batter.
  5. Spoon the batter into the lined muffin cups (a large cookie or ice cream scoop works well for this), filling them 3/4 of the way. Bake for 20-25 minutes, until golden.
  6. Meanwhile, combine the remaining 2 tablespoons erythritol, 1 tablespoon butter, and 1/4 teaspoon caramel extract in a small saucepan over medium heat. Simmer gently, stirring often, for 3 minutes, until it turns golden brown.
  7. Whisk in the heavy cream. Stir in sea salt (taste and add more sea salt as desired). Simmer for a few more minutes, stirring constantly, until the mixture thickens slightly, volume is reduced by half, and the color turns golden caramel. The sauce will harden and lighten in color as it sits, which is fine. Leave the sauce in the pan for now.
  8. When the muffins are finished baking, reheat the sauce as you stir, until it turns into a thick, golden liquid again. Drizzle the salted caramel sauce on top of the muffins.

10 Ways to Bake Eggs in the Oven

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10 Ways to Bake Eggs in the Oven

Make meal-prep for breakfast, brunch, or snacks easier by baking your eggs in the oven! Here are 10 different ways you can bake eggs that are healthy, fun, and easy!

Bake Eggs in the Oven

Eggs. Eggs. EGGS.

Linley, here! If you’ve read any other posts of mine on FFF, then you know I am a savory breakfast girl. I will take any egg dish before something sweet any day. It usually works out in my favor, because Lee and Cole usually eat something sweet in the morning, so there always tends to be a bit of sharing.

We take eggs pretty seriously at Fit Foodie HQ. We love that eggs offer a quick serving of protein and antioxidants. We also love that there are SO many different ways you can prepare eggs. Right now, I love my eggs over medium. I used to be a runny egg girl, but now I like the yolk to be perfectly done. Not too hard, not too soft.

Today we rounded up 10 of our favorite egg recipes that you bake in the oven! We know that school has started and the holidays are just around the corner. To make meal prep and holiday prep easier, we thought we would round up our top BAKED EGG recipes.  Just. For. YOU. When we were deciding on what recipes to include in this post, we were thinking about meal-prep, recipes that are easily shared, recipes that freeze well, and recipes that have been pretty popular on FFF! It helps to have it all in one place!

P.S here are some of the tools we use to make EGG PREP a bit easier in the kitchen! Muffin Tin, Casserole Dish,Spiralizer,Cast Iron Skillet, Pyrex Meal Prep Containers

How to Bake Eggs in the Oven from 1st phorm protein

How to Bake Eggs in the Oven. Baked eggs are the perfect healthy breakfast or snack. So easy and little clean-up!

Spiralized Garlic Sriracha Has Browns with Baked Eggs from 1st phorm protein

Got a yam? Make these paleo spiralized hash browns flavored with garlic and siriracha for a flavorful and filling breakfast paired with baked eggs!

Low-Carb Vegetable Frittata from 1st phorm protein

Got a bunch of veggies in the fridge? Make yourself a delicious and colorful vegetable frittata with farm fresh eggs and a sprinkle of parmesan cheese for a low-carb breakfast option!

Sweet Potato Hash Egg Cups from Fit Foodie Finds

Sweet Potato Hash Egg Cups – we’re taking baked eggs to the next level and adding a sweet potato/cheddar cheese base for the most delicious, satisfying savory breakfast you’ll eat this year!

Asparagus and Shiitake Mushroom Egg Cups from Fit Foodie Finds

These Asparagus and Shiitake Mushroom Egg Cups are the perfect healthy grab and go breakfast!

Garden Veggie Scramble with Breakfast Sausage and Baked Egg from 1st phorm protein

You can use any of your favorite veggies in this Healthy Garden Veggie Scramble!

Caprese Egg Bake from Fit Foodie Finds

This Caprese Egg Bake recipe is a fusion between your classic egg bake and caprese salad making it the ultimate savory breakfast (lunch or dinner!).

Healthy Denver Omelet Egg Bake to Serve a Crowd from Fit Foodie Finds

Serve a crowd this Healthy Denver Omelette Egg Bake or make it for meal-prep for the week! Either way, it’s high in protein, only requires a few ingredients, and will become a staple in your kitchen.

Ham N’ Quinoa Hash with Baked Eggs from 1st phorm protein

This Ham and Quinoa Hash with Baked Eggs is the perfect protein packed meal for the holidays!

Meal Prep: Breakfast Stuffed Peppers from Fit Foodie Finds

Get your meal prep on with these delicious breakfast stuffed peppers! They're made with a breakfast sausage/sweet potato hash mixture on the bottom and a baked egg on top.

A Drama: The Pumpkin Chocolate Chip Poofie.

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Introducing…

The Cast:

  • Lady Celebrator: A young, newly-married housewife living in the pacific NW. An aspiring writer. Fearless baker. And recipe experimenting extraordinaire.

  • Lord Celebrator: Lady Celebrator’s faithful and adoring husband. Exquisitely tall. Dashingly handsome. And lover of vanilla lattes and an evening bath.

The Setting:

  • A Tuesday evening in December. A dreary Portland day. Clouds linger and rain drizzles, blanketing the cityscape with a metallic sheen that casts reflections of traffic lights on the busy streets below.
  • Lord and Lady Celebrator’s quaint, one-bedroom apartment, nestled in bustling downtown Portland.
  • Christmas tunes play quietly in the background. And the holiday evergreen twinkles with strands of lights and adornments.

The Conflict: Lady Celebrator’s relentless sweet tooth is urging cravings for a certain baked treat. Lord Celebrator enters the apartment after hard day’s work. He is exhausted and in want of a nibble and beverage to accompany his evening bath. But what to bake?

[cue: gasps and a shrill cry]

Enter: Pumpkin Chocolate Chip Poofies

[After preparation, the first batch of cookies is pulled out of the oven and they turned out perfectly, just as Lady Celebrator had imagined.]

Lady Celebrator: “Oh sweet victory. My cookies turned out perfectly dear.”

Lord Celebrator: “Wonderful dear. They’re beautiful…but not as beautiful as you are my fair lady.”

[cue: “aaawwwwww”]

“But, I would say that they are puffier than a cookie, don’t you think? My lady, I mean you no harm, but are you certain these are cookies?”

Lady Celebrator: “Yes, according to the recipe my love, these are indeed cookies. But you’re right, they are a little puffier than I’d hoped.”

[Lady Celebrator sighs, a distraught look comes across her face, and she faints. Lord Celebrator quickly brings her back to by fanning her face with the daily gazette laid nearby.]

Lord Celebrator: “Oh my lady. Are you alright? I didn’t mean any harm, it’s just that the cookies look a little…puffy, that’s all. Do forgive me, won’t you?”

Lady Celebrator: “Yes, of course I forgive you my love. But now I’m in a real conundrum. What do I call these peculiar baked concoctions? A cookie doesn’t seem fitting.”

Lord Celebrator: “Hmmm. I do see your concern my fair lady. They are indeed a cookie. But they are, however, puffier. Hmmmm, let’s see…cookie…puffy. Why, I believe they are POOFIES!”

Climax: Yes, they’re poofies!

Conclusion: With a glass of milk and the newly-deemed pumpkin chocolate chip poofies in hand, all is well in the Celebrator household. Yes, all is certainly well.

Tune back in next week for another drama when Lord Celebrator craves something savory but doesn’t know what!

[cue: gasps and dramatic dum dum dum]

And, scene.

Until next time, goodbye my dear friends.

Signed, your faithful, fearless, over-dramatic blog leader,

– Lady Celebrator –

Pumpkin Chocolate Chip Poofies

recipe adapted from my baking addiction

yields 16 large cookies

Ingredients

1 cup canned pumpkin

1 cup white sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon almond milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

Instructions

Combine pumpkin, sugar, vegetable oil, applesauce and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.

Drop by spoonful on greased cookie sheet and bake at 360 degrees for 12 minutes.

Breakfast Art

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When I have kids, I am most definitely going to let them play with their food. Art at the breakfast table will be encouraged. *note: breakfast table, not dinner table.

This morning, I used Katie’s Voluminous Method of making my overnight oats. More liquid = more volume. In the AM, I added a splash of almond milk for sweetness and consistency.

Then, I went a little crazy with the toppings: raisins, nut butter, sliced nanner, and Millet Puffs! Please tell me you’ve watched my vlog. Millet puffs are so stinkin’ cute and tasty. I want to make some sort of granola bar inspired healthy treat with millet puffs—>anyone have a good recipe? Link me up!

I now have 2 videos for your enjoyment on this beautiful Saturday:

1. Faster by Matt Nathanson honestly melts my heart. Have you heard it yet? Ever since I saw him at SXSW (Part I, Part II, Part III) I have been in love.

2. Although I’ve never been schwasty in the kitchen, this is pure humor.

Last but not least, I need some advice!

I have been thinking about either getting my personal training certification or Yoga Sculpt certification. “CorePower Yoga Sculpt is a total body workout designed to tone and sculpt every major muscle group. Dumbbells, body bars and free weights serve as your own personal adjuster as you move through sun salutations and other yoga postures, enabling extra length and depth in each pose. This intense, but easy to follow program compliments your regular yoga practice while pushing your strength and flexibility to new heights.”

There are definite pros and cons for each of these certifications and I love both aspects of exercise. Let’s break it down.

Personal Training

pro: I would have the ability to proscribe exercise plans and would gain a lot of valuable knowledge about exercise.

con: I don’t have a pool of clients, so I’m not sure if it’s worth it to spend the time and money to obtain a certification if I don’t put it to good use.

pro: I could find a wellness/fitness job easier if I had my certification.

con: All of the Personal Training Programs I have researched on online/self taught based: not my kind of learning.

Yoga Sculpt- Core Power Yoga 

Pro: I would have a consistent pool of yogis and a set schedule.

Con: EXPENSIVE

Pro: There are many CPY’s across the country and I would have the ability to teach at any one (just in case I moved)

Con: With my yoga sculpt certification, I would only be able to work at a Core Power Yoga studios.

Pro: Sculpt is my favorite form of exercise because of the yoga inspired flow and the group atmosphere

Con: There is no guarantee that I would get a job at CPY, even after I take teacher training.

What are your thoughts? Let’s hear it!

Funny YouTube videos—> link me!

Ps- I am going to Winona this weekend to support some friends in the Trinona, a sprint triathlon! Good luck Ben and Shubs. I have a feeling this experience is going to make me want to participate in a triathlon…

Muesli Hiking Balls

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Muesli Hiking Balls

Being “healthy” on vacation is tough, I’m not going to lie. I did really well the first three days on vacation because Blake and I packed a giant cooler with fresh fruit, deli meat, and healthy snacks to munch on. I even laced up my running shoes and pulled a 4-miler with Linley on Day 2. After day three, things went [sort of, but not really] down hill food and exercise-wise. I did some sort of organized exercise 5/10 days while on vacation, but they were pretty short [20-25 minutes]. The other 5 days, I did recreational exercise [kayaking, hiking, exploring, etc.]. The nutrition is where it got me. Pizza, sweet potato fries, ice-cream, beer, and white. It all happened.

What I’m trying to say is that it’s nice to be back on a schedule

Muesli Hiking Balls

thing I am really glad I did before the trip was make a double batch of these Muesli Hiking Balls! I used Vanilla Cherry Pecan Seven Sunday’s Muesli (a local Minneapolis Muesli brand) and Trader Joe’s Unsweetened Almond Butter. For stickiness, I used brown rice syrup. The absolute perfect ball of energy for both hiking and driving cross country!

Blake gave them a two thumbs up and that’ll tell you something!

A chewy, delicious, guilt-less snack…that’s what these are.

Muesli Hiking Balls

Basic Ingredients

  • 1 cup rolled oats
  • 1 cup muesli (I used Seven Sunday’s Vanilla Cherry Pecan)
  • 1/2 cup almond butter (I used Trader Joe’s)
  • 1/2 cup brown rice syrup

How to make Muesli Hiking Balls

In a medium size bowl, mix all ingredients together. Then, using a small cookie scoop, scoop out dough and roll between palms into balls. Mine made about 20 biggerish balls.

Muesli Hiking Balls

Before I go. I am really excited about tomorrow’s post. I entered into a recipe contest with a bunch of other bloggers to get a $5,000 contract with [a certain brand]. I’ll be asking for your help in tomorrow’s post…The more votes I get from YOU, the better chance I have at winning 

Happy Tuesday!

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