Favorites – Apples to Zoodles

Paleo Waffles (Only 3 Ingredients)

Jess — Sun, 05 Oct 2014 19:18:29 +0000

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Paleo Waffles (Only 3 Ingredients)

Author: Apples to Zoodles

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 4 mins

Total time: 9 mins

Serves: 1 large waffle or 2 small

Ingredients

1 banana
2 tbsp coconut flour
1 egg + ¼ cup egg whites or 2 eggs
Optional: a splash of unsweetened coconut or almond milk

Instructions

Using a fork, mash the banana in a medium mixing bowl.
Add the coconut flour and eggs and mix well with a whisk or electric hand mixer.
Cook in your waffle maker - mine takes 4 minutes.

Notes

For Lemon Poppyseed Waffles add 1 heaping tsp of poppy seeds and the zest of 1 lemon.

Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Jess — Sun, 07 Sep 2014 19:40:51 +0000

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Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Author: Apples to Zoodles

Recipe type: Pasta

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-4

Ingredients

1-2 tbsp ghee (Vegan: use extra virgin olive oil)
1 large sweet potato
a sprinkle of onion powder
a sprinkle of garlic powder
a sprinkle of sea salt
a very generous sprinkling of dried or fresh sage

Instructions

Cut the sweet potato into noodles. I use a julienne peeler. A spiralizer or mandoline slicer would also work well.
In a medium saucepan, melt the ghee for a minute over medium heat.
Add the rest of the ingredients and cook for about 10 minutes. Keep stirring so they cook evenly and do not burn.
Optional: top with a fried egg.

35 Calorie Banana Bread Cookies

Jess — Sun, 31 Aug 2014 02:17:31 +0000

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35 Calorie Banana Bread Cookies

Author: Apples to Zoodles

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

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

Preheat oven to 350F.
Place a greased piece of parchment paper on a baking sheet. I grease it with coconut oil.
Mash the banana in a bowl with a fork.
Add the egg, ghee, and vanilla and mix well with a whisk.
Add the flour, cinnamon, ginger (optional), and nutmeg (optional). Mix until well combined.
Place spoonfuls of dough on the parchment paper.
Bake for about 20 minutes, or lightly browned on top.
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

Sesame Crusted Ahi Tuna with Ginger Garlic Sauce

Jess — Fri, 18 Jul 2014 23:00:38 +0000

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Sesame Crusted Ahi with Ginger Garlic Sauce

Author: Apples to Zoodles

Serves: 3

Ingredients

1 lb sushi grade ahi tuna
sea salt, to taste
fresh pepper, to taste
3 tbsp white sesame seeds
3 tbsp black sesame seeds
sliced avocado, optional

arugula, optional
Ginger Garlic Sauce:
½ tbsp finely chopped fresh ginger
1 tbsp minced garlic
1 tbsp coconut oil
½ cup coconut aminos

Instructions

Season the tuna with salt and pepper.
Mix the sesame seeds together and pour onto a plate.
Coat the tuna in sesame seeds. Set aside.
Heat a greased pan over medium heat for about 5 minutes. I spray mine with Avocado Oil in my Misto Sprayer.
Place the tuna on the (hot) pan and cook for 2 minutes per side.
Remove from heat. Slice and serve. I serve it over a bed of arugula with sliced avocado.
For the sauce: Place all ingredients in a small pan and cook over medium heat for about 3-5 minutes, or until heated through and simmering.

Notes

Pictured above with grilled asparagus. I make the Ahi using a large grill pan and use half for the asparagus and half for fish.

Salmon with Roasted Veggies and a Dill Fine Herb Sauce

Jess — Fri, 11 Jul 2014 22:58:08 +0000

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Salmon with Roasted Veggies and a Dill Fine Herb Sauce

Author: Apples to Zoodles

Ingredients

1 white sweet potato
coconut oil
sea salt
fresh pepper
salmon (about 6oz/person)
1 bunch of asparagus
cherry tomatoes
radishes
Dill Fine Herb Dressing
arugula, optional
fresh lemon, juiced, optional

Instructions

Preheat the oven to 425F.
Peel and dice the sweet potato. Mix with a splash of coconut oil, sea salt, and fresh pepper.
Place the potatoes on a parchment paper lined baking sheet.
Bake for 35-40 minutes, or until soft and lightly browned. Toss the potatoes every 15 minutes so they cook evenly.
Place the salmon on a piece of greased parchment paper on a baking sheet or you can grill the salmon. I don't season the fish because everything else has so much flavor.
Trim the asparagus and cut into 1-inch pieces. Season with sea salt, fresh pepper, and a splash of coconut oil.
After the potatoes have been in the oven for 20 minutes, place the salmon on the top rack and add the asparagus to the tray of potatoes. Bake the salmon for 15 minutes (more or less depending on thickness). Bake the asparagus for about 15 minutes, or until tender. Everything should be done at about the same time.
While the salmon and vegetables are cooking, slice the radishes and tomatoes.
Remove the vegetables and fish from the oven.
Place the potatoes, asparagus, tomatoes and radishes on a plate. Drizzle with the sauce. Add the salmon. Drizzle with a little more sauce and a sprinkling of tomatoes and radishes. Top with arugula (optional) and fresh lemon juice (optional).

Step 11

Coconut Milk Whipped Cream

Jess — Sun, 06 Jul 2014 22:55:01 +0000

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Coconut Milk Whipped Cream

Author: Apples to Zoodles

Ingredients

1 can full fat coconut milk, refrigerated overnight (do not shake it) I get the best results with Thai Kitchen Full Fat Coconut Milk.
1 packet of stevia
a splash of vanilla extract

Instructions

Remove the coconut milk from the fridge and gently turn it upside down.
Open the can and pour out the liquid.
Scoop out the hardened and thick coconut milk and place in a medium mixing bowl.
Add the stevia and vanilla. Using an electric hand mixer or whisk, mix until light, fluffy, and forming stiff peaks. This doesn't take long - about 30 seconds to 1 minute.

Notes

For 21DSD or Whole30: This can be made without the stevia and/or vanilla.

If you have a metal mixing bowl I recommend using that. I place my bowl and whisk (or electric hand mixer attachments) in the freezer for 30 minutes prior to making the whipped cream - this helps get it fluffy.