Nutrition Information – Apples to Zoodles https://applestozoodles.com Clean + Simple Mon, 25 Jun 2018 03:39:15 +0000 en-US hourly 1 https://wordpress.org/?v=4.5.31 35 Calorie Banana Bread Cookies https://applestozoodles.com/35-calorie-banana-cookies/ https://applestozoodles.com/35-calorie-banana-cookies/#respond Sun, 31 Aug 2014 02:17:31 +0000 http://www.applestozoodles.com/?p=429

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35 Calorie Banana Bread Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Makes 10 Cookies
 
Ingredients
  • 1 ripe banana, mashed
  • 1 egg and ¼ cup egg whites
  • 2 tsp coconut oil or ghee, melted
  • 1 tsp pure vanilla extract
  • 1 heaping tsp cinnamon
  • 2 tbsp coconut flour
  • 1/4 tsp ground ginger, optional
  • ¼ tsp ground nutmeg, optional
  • optional add ins: chocolate chips, raisins, dates, shredded coconut...
  • pictured above with Banana Almond Milk
Instructions
  1. Preheat oven to 350F.
  2. Place a greased piece of parchment paper on a baking sheet. I grease it with coconut oil.
  3. Mash the banana in a bowl with a fork.
  4. Add the egg, ghee, and vanilla and mix well with a whisk.
  5. Add the flour, cinnamon, ginger (optional), and nutmeg (optional). Mix until well combined.
  6. Place spoonfuls of dough on the parchment paper.
  7. Bake for about 20 minutes, or lightly browned on top.
  8. The cookies have a soft texture. If you would like them crispy place them under the broiler at the end for a few minutes. WATCH CLOSELY - They burn easily under the broiler.
Notes
Recipe inspired by Ditch the Wheat.

If you like these you will love my 35-Calorie Carrot Cake Cookies
Nutrition Information
Serving size: 1 Cookie Calories: 35

]]> https://applestozoodles.com/35-calorie-banana-cookies/feed/ 0 Paleo Gluten Free Crepes https://applestozoodles.com/paleo-gluten-free-crepes/ https://applestozoodles.com/paleo-gluten-free-crepes/#respond Thu, 03 Jul 2014 20:04:35 +0000 http://www.applestozoodles.com/?p=1890

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Crepes Bananas TEXT

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Crepes Banans Open

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Paleo Gluten Free Crepes
Author: 
Serves: 6 Crepes
 
Ingredients
  • 2 eggs + ¼ cup egg whites
  • 3 tbsp almond milk or coconut milk
  • 1 tsp avocado oil or extra virgin olive oil
  • ½ cup arrowroot flour or tapioca flour
  • 1 heaping tbsp almond flour or coconut flour
  • 2 tsp pure vanilla extract
  • 1 packet of stevia, or other sweetener to taste
Instructions
  1. Mix all ingredients in a blender.
  2. Heat a 10" fry pan over medium heat for about 3 minutes. I use a nonstick fry pan and find that it does not need to be greased.
  3. Turn the heat down to low and pour 3-4 tbsp of batter into the pan. Spread it around so it covers than pan.
  4. Cook for 30 seconds to 1 minute per side. The edges of the crepe will pull away from the pan and it should be extremely easy to flip.
  5. To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.
Notes
You can use any size pan to cook these - it just depends how big or small you want them.

I like mine filled with fruit, cinnamon, Coconut Milk Whipped Cream and Chia Jam.
Nutrition Information
Serving size: 1 Crepe Calories: 80 Fat: 3g Saturated fat: <1g Carbohydrates: 8.5g Sugar: <.5g Sodium: 45mg Fiber: <1g Protein: 5.5g

]]> https://applestozoodles.com/paleo-gluten-free-crepes/feed/ 0 Spinach Tortillas https://applestozoodles.com/spinach-tortillas/ https://applestozoodles.com/spinach-tortillas/#respond Tue, 01 Jul 2014 16:30:06 +0000 http://www.applestozoodles.com/?p=1599

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Spinach Tortilla

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Spinach Tortillas
Author: 
Serves: about 6 Tortillas
 
Ingredients
  • 2 eggs + ¼ cup egg whites
  • 3 tbsp unsweetened almond milk or coconut milk
  • 2 tsp avocado oil or extra virgin olive oil
  • ½ cup arrowroot flour or tapioca flour
  • 1 tbsp almond flour or coconut flour
  • a handful of spinach
  • a pinch of sea salt, optional
  • a sprinkle of garlic powder, optional
  • a sprinkle of onion powder, optional
Instructions
  1. Mix all ingredients in a blender.
  2. Heat a 10" fry pan over medium heat for about 3 minutes.
  3. Turn the heat down to low, grease the pan, and pour 3-4 tbsp of batter into the pan. Holding the pan, quickly spread the batter around so it covers the pan.
  4. Cook for 30 seconds to 1 minute per side. The edges of the tortilla will pull away from the pan and it should be extremely easy to flip. If the edges are not pulling away from the pan then the pan is not hot enough. *I only grease the pan for the first tortilla, which is always the hardest to cook.
  5. To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.
Notes
You can use any size pan to cook these. It just depends how big or small you want them.
Nutrition Information
Serving size: 1 Tortilla Calories: 85 Fat: 4g Saturated fat: <1g Carbohydrates: 8.5g Sugar: <.5g Sodium: 45mg Fiber: <1g Protein: 5.5g

 

 

]]> https://applestozoodles.com/spinach-tortillas/feed/ 0 Paleo Gluten Free Tortillas https://applestozoodles.com/paleo-gluten-free-tortillas/ https://applestozoodles.com/paleo-gluten-free-tortillas/#respond Tue, 24 Jun 2014 02:22:11 +0000 http://www.applestozoodles.com/?p=708

Read More »]]> Tortillas USE These tortillas are life changing! Okay, maybe not life changing, but they drastically improved my happiness as a paleo pescatarian and have become a staple in my fridge.

Tortillas Holding These tortillas are very flexible.

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Paleo Gluten Free Tortillas
Author: 
Serves: 6 Tortillas
 
Ingredients
  • 2 eggs + ¼ cup egg whites (or 3 eggs)
  • 3 tbsp unsweetened almond or coconut milk
  • 1 tsp avocado oil or extra virgin olive oil
  • ½ cup arrowroot four or tapioca flour
  • 1 heaping tbsp almond flour or coconut flour
  • a pinch of sea salt, optional
  • a sprinkle of garlic powder, optional
  • a sprinkle of onion powder, optional
Instructions
  1. Mix all ingredients in a blender.
  2. Heat a 10" fry pan over medium heat for about 3 minutes. I use a nonstick fry pan and find that it does not need to be greased.
  3. Turn the heat down to low and pour 3-4 tbsp of batter into the pan. Spread it around so it covers the pan.
  4. Cook for 30 seconds to 1 minute per side. The edges of the tortilla will pull away from the pan and it should be extremely easy to flip. If the edges are not pulling away from the pan then the pan is not hot enough.
  5. To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.
Notes
You can use any size pan to cook these. It just depends how big or small you want them.

These have a very neutral flavor and taste great with so many things! I like them best with scrambled eggs, Caesar Salad, Chia Jam, or Shrimp Tacos...
Nutrition Information
Serving size: 1 Tortilla Calories: 80 Fat: 3g Saturated fat: <1g Carbohydrates: 8.5g Sugar: <.5g Sodium: 45mg Fiber: <1g Protein: 5.5g

 

]]> https://applestozoodles.com/paleo-gluten-free-tortillas/feed/ 0 Paleo Caesar Salad for 2 https://applestozoodles.com/paleo-caesar-salad-for-2/ https://applestozoodles.com/paleo-caesar-salad-for-2/#respond Tue, 24 Jun 2014 02:06:37 +0000 http://www.applestozoodles.com/?p=772

Read More »]]> Caesar This Caesar Salad is pretty much the only salad I ever eat. I love it so much I perfected a much smaller (lower calorie) version of it. This is a staple in my diet – I never get sick of it.

Caesar 2_new

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Paleo Caesar Salad for 2
Author: 
Serves: 2
 
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 anchovy, chopped finely, optional
  • ½ tbsp garlic, minced
  • ½ tbsp dijon
  • a little less than a tsp of worcestershire*
  • ½ small egg yolk
  • 2 tbsp extra virgin olive oil
  • juice of ½ small lemon, or more to taste
  • a little less than ½ tbsp red wine vinegar
  • fresh pepper, to taste
  • Croutons, optional
Instructions
  1. Place anchovies (optional), dijon, and fresh garlic in a large bowl. Mix with a fork.
  2. Add the egg and worcestershire and mix with the fork.
  3. Slowly add the olive oil while stirring with the fork.
  4. Add the lemon juice, vinegar and fresh pepper. Mix with the fork.
  5. Mix in the lettuce.
Notes
*I still use Lea & Perrins original worcestershire sauce. It is gluten free, but does contain added sugar/molasses. Since this recipe uses such a small amount I do not worry about it. Here is a 100% Paleo/Whole30 option.

This dressing contains raw egg and should be consumed within 24-48 hours.

For step by step picture instructions (or the original salad for 6) check out my Caesar Salad post.
Nutrition Information
Serving size: ½ Salad Calories: 135 Fat: 15g Saturated fat: <.5g Unsaturated fat: 10 Carbohydrates: <.5g Sugar: <.5g Sodium: 120mg Protein: <1g

I love making Caesar Wraps with these tortillas. Caesar Wrap use

]]> https://applestozoodles.com/paleo-caesar-salad-for-2/feed/ 0 Paleo Everything Bagels https://applestozoodles.com/paleo-everything-bagels/ https://applestozoodles.com/paleo-everything-bagels/#respond Thu, 19 Jun 2014 20:19:28 +0000 http://www.applestozoodles.com/?p=615

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Everything Bagel 2

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Paleo Everything Bagels
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 Bagels
 
Ingredients
  • ⅓ cup coconut flour
  • 2 tbsp arrowroot flour
  • 1 tsp baking soda
  • a generous sprinkling of garlic powder
  • a generous sprinkling of onion powder
  • a small pinch of sea salt
  • 2 tsp apple cider vinegar
  • 2 eggs and ¼ cup egg whites, lightly beaten
  • ⅓ cup unsweetened almond milk
  • 2 tbsp ghee or coconut oil, melted
  • Topping:
  • poppy seeds
  • sesame seeds
  • dried minced garlic
  • dried minced onion
Instructions
  1. Preheat oven to 350F.
  2. Grease a doughnut pan. I use avocado oil in my Misto Sprayer. It is important to grease the pan even if it is "nonstick" as these have a tendency to stick.
  3. Using an electric hand mixer (or whisk) mix together the coconut flour, arrowroot flour, baking soda, garlic powder, onion powder and salt.
  4. Add the eggs, apple cider vinegar, almond milk, and ghee (or oil). Mix well.
  5. Place spoonfuls of the dough in to the doughnut pan and smooth over the tops with the back of the spoon.
  6. Sprinkle each topping over the top and press into the dough slightly.
  7. Bake for 17-20 minutes until golden brown.
  8. Remove the pan from oven and flip it over on to a piece of parchment paper to remove the bagels. If the bagels do not come out easily use a knife to cut around the edges.
  9. Optional: Put the bagels back in the oven (upside down) for about 3-5 more minutes. This helps get the bottom slightly crispy.
  10. Store the bagels in a sealed container in the fridge. They are good cold or toasted.
Notes
I use this doughnut pan from Amazon.

Check out my Cinnamon Raisin Bagels and Plain bagels.

The bagels freeze great. I just cut them in half, wrap in a layer of saran wrap, then wrap in a layer of tin foil.

Almond flour, ground flax, or tapioca starch may be used instead of arrowroot flour. The almond flour and flax will give you about 2g less of carbs per bagel.
Nutrition Information
Serving size: 1 bagel Calories: 110 Fat: 7g Saturated fat: 4g Carbohydrates: 7g Sugar: <.5g Sodium: 95mg Fiber: 3g Protein: 4g

 

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