Kash

05/28/2025

05/12/2025

05/03/2025

Ingredient Onion Ring Chips (Low Carb)

These low carb onion ring chips are made with only 2 primary ingredients! They're perfect for those onion ring cravings.

Equipment

• mandoline
• 12×17 inch rimmed baking sheet
• 12×16 inch parchment paper

Ingredients

• 2 small white onions, sliced 1/4 inch thick rounds
• 7 oz shredded parmesan cheese
• 1/2 tbs olive oil
• salt, garlic powder + paprika, to taste
• serve with Lazy Tzatziki

Instructions

1. Preheat oven to 400℉. Line an 12×17 inch rimmed baking sheet with parchment paper.
2. Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese. Next, line up the onion ring slices so that they are not overlapping but right next to one another. Brush tops of onion rings with olive oil. Then season the tops with salt, garlic powder and paprika. Bake for 18 minutes or until golden brown. Allow to cool for 5-10 minutes and then break apart to serve.

Notes

1. Make sure you use PARCHMENT PAPER. Aluminum foil or Wax paper WILL NOT WORK HERE.
2. Make sure your onions are sliced thin.

Nutrition

Calories: 210kcal | Carbohydrates: 2g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 795mg | Potassium: 46mg | Sugar: 0.4g | Vitamin A: 387IU | Calcium: 587mg | Iron: 0.4mg

04/29/2025

Healthy Girl Scout Tagalong Cookies (Gluten Free + Vegan)
All you need is 7 ingredients to make these healthier Tagalong cookies. The cookie base uses almond flour for a gluten free treat!

Equipment

- medium mixing bowl
- large rimmed baking sheet
- Wire rack
- Rolling Pin
- cookie cutter 2 ¼ inch diameter

Ingredients

- 1 cup almond flour
- 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tbs maple syrup
- 2 tsp olive oil
- 1/2 tsp vanilla extract
- 1/2 cup peanut butter, chilled

Chocolate Coating:

- 1 cup chocolate chips
- 2 tsp coconut oil

Instructions

Cookie Base:

1- Preheat oven to 325℉. Line a large rimmed baking sheet with parchment paper.
2- In a medium bowl, add in the almond flour, salt, baking soda, syrup, oil, vanilla and mix until combined. Use your hands to bring the mixture together into a ball. Place the dough in between two pieces of parchment paper, press it into a flat disc and roll it out with a rolling pin. Then use a small glass (2 ¼ inch diameter) to cut out the cookies. Place cookies on baking sheet and bake for 8-10 minutes. Cool on a wire rack for 30 minutes then refrigerate for an hour.

Filling:

1- Grab your chilled peanut butter and carefully spread about a tablespoon of it on each cookie in an even layer. Place them on a tray and into your freezer for at least an hour.

Coating:

1- In a small pot, melt the chocolate chips with the coconut oil, stirring constantly until smooth. Transfer to a small bowl and coat each cookie into the melted chocolate (allowing excess to drip off). Work quickly. Transfer back to the tray and sprinkle with flaky salt. Repeat until all the cookies are done and refrigerate to set for 30 minutes.

Notes

1- Store leftovers in an airtight container in the fridge.
2- You can use any other nut butter.
3- Your cookie cutter or glass doesn’t have to be 2 1/4 inches (5.7 cm) in diameter, but as long as its close to that size, you’re good to go.

Nutrition

Calories: 182kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Calcium: 34mg | Iron: 0.5mg

04/26/2025

Healthy Whole Orange Blender Cake

Equipment

- blender
- 8 inch cake pan

Ingredients

- 1 whole Navel orange (organic)
- 3 eggs
- 2 cups rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/3 cup Greek yogurt
- 3/4 cup maple syrup
- 1 tsp vanilla extract

Optional Icing:

- 3/4 cup powdered sugar
- 1/2 orange, zested then juiced

Instructions

- Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
- Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
- Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.

Optional Icing:

- Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Notes

- Nutritional Info is for the cake ONLY.
- You can use 1 3/4 cups regular all purpose flour or gluten free flour here instead of the oats.
- Any neutral oil works here or melted butter.
- You can use sour cream for the Greek yogurt.
- You can use honey or agave to replace the maple syrup. You can also use granular sugar too.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 167mg | Potassium: 142mg | Fiber: 2g | Sugar: 15g | Vitamin A: 72IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg

04/23/2025

Healthier Raspberry Cream Cheese Muffins (Gluten Free)

Equipment

- 12 slot muffin tray

Ingredients

- 3 eggs
- ¾ cup Greek yogurt
- 6 tbsp maple syrup
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1½ cups oat flour
- ¾ cup superfine almond flour
- 8 tbsp cream cheese, softened (4 ounces, ½ package)
- 5 tbsp raspberry preserves

Instructions

- Preheat the oven to 400℉. Fit a 12-slot muffin tray with paper muffin liners.
- In a mixing bowl, whisk together the eggs, yogurt, maple syrup, butter, and vanilla. Whisk in the baking powder and salt. Then stir in the oat and almond flour until combined. (You can also mix everything in a blender, putting the wet ingredients on the bottom.)
- Divide the batter between the muffin cups and tap the pan on the counter top to eliminate air bubbles.
- In a small bowl, mix together the cream cheese and sugar until combined. Dollop 1 ½ teaspoons of cream cheese in the center of each muffin, and use your finger to press it down slightly into the batter.
- Dollop a heaping teaspoon of raspberry preserves on top of the cream cheese.
Bake for 12 to 15 minutes, until a tester comes out clean when you insert it into the cake part of the muffin.
- Cool in the pan for 10 minutes, then unmold them. These are delicious warm!

Notes

You may also like these Cream Cheese Swirl Brownie Cups
Kept in a container in the refrigerator, these muffins will keep for about 3 days. But they’re best on the day they’re made!
Use any kind of fruit preserves you like — blueberry, strawberry, and fig are all delicious — and low sugar preserves also work well.

Nutrition

Calories: 242kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 132mg | Fiber: 2g | Sugar: 11g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg