Although my favourite muffins are usually the sweet, fruity kind, I was craving a more savoury, lower carb muffin. So I decided to play around with Almond flour and Flaxseed Meal for that 'bran' taste and consistency.
I have had two failed recipes using Almond flour in the past couple of weeks so I was hesitant with this creation. Lucky for me, these turned out great!
Be warned, these are not really sweet. They are warm with a hint of spice and buttery but without the butter.

Pumpkin Spice Raisin Muffins - serves 12

1 1/4 cup Almond Flour (not Almond Meal)
3/4 cup Flaxseed Meal
2 tbsps Coconut Flour
1 scoop Vanilla Protein Powder
1 tbsp Cinnamon
1/2 tsp ground Ginger
1/4 tsp ground Nutmeg
1/4 tsp ground Cloves
1/2 cup Pumpkin Puree
1 3.5oz container Apple Sauce or Apple Baby Food
2 large Eggs
2 tbsp's unsweetened Vanilla Almond Milk
1 tsp Vanilla Extract
6 tsps Stevia powder
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
3 oz Raisins, no added sugar

1. Preheat oven to 350F/190C. Line a muffin tray with 12 muffin cups.
2. Mix all the dry ingredients together in a medium sized bowl.
3. Mix all the wet ingredients together in a medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix thoroughly to combine. Fold in the raisins.
5. Scoop the mixture evenly into the muffin cups.
6. Bake for 20-25 minutes (Mine were done at 22 mins).
7. Leave to cool for 10 minutes then go ahead and gobble one up whilst it's still warm.
8. Store these in an air-tight container in the fridge. When ready to eat, warm in the microwave for 20 seconds or eat cold.

CALORIES PER MUFFIN; 150 cals
CARBOHYDRATES; 14g
PROTEIN; 7g
FAT; 8g
FIBER; 5g

Who loves pancakes? ME! Who loves fresh berries? ME! Who loves Cinnamon? ME! Who loves protein? ME ME ME!

These are one of my favourite pancakes I've made. I loved them so much that they deserved to be my first pancake recipe entry on my site.

If you don't have protein powder, then you could use some Stevia to sweeten these up and add a little more oatmeal or some type of gluten-free flour to thicken them a bit.
You could even blend some berries right into the batter. 

Berry Cheesecake Pancakes - serves 2 (or 1 if you have a big appetite, like me!)

1/2 cup gluten-free Oats
1/4 cup unsweetened Vanilla Almond Milk
3 tbsp's 100% liquid Egg Whites
1 tbsp Cinnamon Powder
1 scoop French Vanilla Protein Powder (I like Optimum Nutrition 100% Whey)
1/4 cup non-fat Cottage Cheese
1/2 cup fresh blueberries and chopped strawberries

1. Put first 6 ingredients into a blender and blend until well combined and smooth.
2. Fold in the fresh berries.
3. Place 1/4 to 1/2 cup of the mixture into a pre-heated pan on low to medium heat.
4. Flip pancakes when the tops have become less runny or when small air holes appear.
5. Serve immediately.

OPTIONAL: I like to top mine with 1/4 cup of non-fat plain Greek Yogurt mixed together with 1 tablespoon of strawberry protein powder.

CALORIES PER SERVING; 200 cals
CARBOHYDRATES; 23.5g
PROTEIN; 20g
FAT; 2.5g
FIBER; 4g

PLEASE NOTE; IF YOU EAT THE ENTIRE RECIPE, DOUBLE THE NUTRITION INFO ABOVE. NUTRITION INFO DOES NOT INCLUDE OPTIONAL TOPPING.

That's right, PESTO! It's healthy, believe it or not. Olive oil = good fats. Pine nuts = good fats. Basil = vitamin K and anti-inflammatory. Parmesan = calcium and protein. Garlic = antioxidants and antibiotic. Lemon = vitamin C.

What's not to love!

Just go easy on this delicious, healthy spread. Yes the ingredients are good for you but it is high in fat and calories so moderation is the key here.

At least by making it yourself you know exactly what's in it.





Basil Pesto - serves about 15 (really depends on your serving size. Try to limit it to one tablespoon)

1 cup raw Pine Nuts
3-6 Garlic Cloves (depending on size. I used 6 small ones)
1.5 oz hard Parmesan Cheese
2 oz or 2 packed cups of fresh Basil
1/4 tsp salt (may need to add more depending on your palate)
Juice from one Lemon (don't squeeze out every drop)
1/2 cup Extra Virgin Olive Oil

1. Put the pine nuts into a food processor and pulse about 4 times.
2. Add the Parmesan cheese, salt, garlic, lemon and basil. Turn the food processor on.
3. As the ingredients are blending, slowly add the olive oil in a steady stream. You may not need the full 1/2 cup. You can stop the processor if you need to push down the ingredients from the sides and then start it up again.
4. DO NOT over process otherwise you will end up with a thick sticky paste. Usually about 1-2 minutes will suffice.
5. Serve immediately or store in an airtight container in the fridge for up to 3 days. The basil can start to turn brown otherwise. You can mix it up and continue to eat it but the fresher the better right!

CALORIES PER SERVING; 140 cals
CARBS; 2g
PROTEIN; 2g
FAT; 14g
FIBER; 1g

These little beauties are perfect for that pre-race or workout fuel. They provide healthy, simple carbohydrates for that burst of energy you need and healthy fats keeping you feeling satiated. And let us not forget my favorite macro, PROTEIN! 6g per ball!

I created these because I LOVE cinnamon, it has been my saving grace since eliminating sugars, and I was craving a cinnamon raisin bun. I wanted to make something that incorporated those flavors but without the guilt and gluten. There's no guilty gluten or silly sugars in these babies. Every bite is a delight!

Cinnamon Raisin Balls - makes 10 balls

1 1/2 cups raw Cashews
1/2 cup raw Walnuts
1 tbsp Cinnamon
1 scoop Vanilla Protein Powder (I use BSN brand)
3 oz Raisins, no sugar added
1 pkt Stevia
1/4 cup Unsweetened Vanilla Almond Milk
1 tsp Vanilla extract
1/2 cup Gluten-free Puffed Brown Rice

1. Place first six ingredients into a blender and blend until mixture starts to stick together. Don't blend too much as you want  a little crunch.
2. Remove contents from blender and put into a medium sized bowl. Add the liquid ingredients first and mix well. It will become quite sticky now. Add the puffed rice and stir through.
3. Using a dessert spoon, or just your hands, scoop out small amounts of the mixture and roll into little balls in your hands.
4. Place in an air-tight container and store in the fridge.

CALORIES PER BALL; 190 cals
CARBOHYDRATES; 16g
PROTEIN; 6g
FAT; 12g
FIBER; 2g 

These are a huge hit amongst friends and family. The Coffee will certainly give you a kick start for that workout or afternoon slump. It is packed with healthy fats so they will fill you up. Although these are tiny, they sure are mighty.

As always, these are gluten free with no added sugar (depending on what chocolate chips you use, if any).



Coffee Nut Balls - makes 20 balls

1/2 cup raw Cashews
1 cup raw Almonds
1/2 cup raw Walnuts
1/2 cup whole Coffee Beans
1/2 cup Flaxseed Meal
1/4 cup Dates, no sugar added
1 scoop Chocolate Protein Powder (I use BSN brand)
1/4 cup Almond Butter, no sugar or salt added
1/2 cup mini Chocolate Chips
1/3 cup Unsweetened Vanilla Almond Milk
1 tsp Vanilla extract
1 pkt Stevia

1. Place first seven ingredients into a blender and blend until mixture is sticky/slightly wet from the dates. Stop before it gets to a flour type consistency. You want some crunch.
2. Put blended ingredients into a medium sized bowl. Add the rest of the ingredients and mix well to combine.
3. Using a dessert spoon, or just your hands, scoop out small amounts of the mixture and roll into little balls in your hands.
4. Place in an air-tight container and store in the fridge.

CALORIES PER BALL: 150 cals
CARBOHYDRATES; 9g
PROTEIN; 4g
FAT; 10g
FIBER; 2g