Lemon Blueberry Cake

Lemon Blueberry Cake

Yummy mini cakes with lemon and blueberry- the perfect sweet snack

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Lemon Blueberry Cake
Lemon Blueberry Cake
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Lemon Blueberry Cake
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Instructions
  1. Grind oats and psyllium husks into powder
  2. Mix together oats, psyllium, coconut flour, protein powder
  3. Add yogurt, egg whites and almond milk and mix well
  4. Stir in lemon extract, lemon juice and stevia (adjust these ingredients to taste)
  5. Fold in blueberries, adding a little at a time
  6. Pour into molds* and bake at 325 for ~45min (depending on mold)
Recipe Notes

You can use a cupcake pan (12), mini cake mold (8), or a 6" round cake pan

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Quest Bar Berry Tart

Quest Bar Berry Tart

Quick and easy berry tart using a quest bar for the base then filing it in with homemade low sugar raspberry chia jam.

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Quest Bar Berry Tart
Quest Bar Berry Tart
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Quest Bar Berry Tart
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Instructions
  1. Make the raspberry chia jam - heat a small pan over a medium heat then pour in the raspberries. Stir for a few seconds.
  2. Add the lemon juice and maple syrup.
  3. Stir raspberries and start mashing them with the back of a wooden spoon as they cook. Continue doing this until all the raspberries have been mashed and you're left with a smooth sauce.
  4. Turn the heat off then add in the chia seeds. Leave the mixture to cool slightly then transfer to a bowl/jar and store in the fridge for a couple of hours to set into a jam.
  5. To make the Quest bar berry tart - preheat your oven to 160*C (320*F)
  6. Microwave your quest bar for 10-15 seconds just to soften it up slightly.
  7. Press the softened quest bar into a small tart tin.
  8. Bake for 4-5 minutes or until the edges have browned.
  9. Fill the tart with a few teaspoons of the raspberry chia jam and decorate with blueberries or any other berries/fruit you prefer.
  10. Enjoy!
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White Chocolate Mousse With Raspberry Compote

White Chocolate Mousse With Raspberry Compote
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White Chocolate Mousse With Raspberry Compote
Try this White Chocolate Mousse With Raspberry Compote. You Will Love It.
White Chocolate Mousse With Raspberry Compote
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White Chocolate Mousse With Raspberry Compote
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Instructions
  1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
  2. Add the marshmallow creme and stir with wooden spoon until blended.
  3. In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
  4. Using a rubber spatula, fold in the nondairy whipped topping.
  5. Combine frozen raspberries and sugar in medium saucepan.
  6. Bring to a boil over medium/high heat, stirring constantly.
  7. Set aside about 1 tablespoon of the raspberry liquid.
  8. Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
  9. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
  10. Cook and stir until thickened, about 1 minute.
  11. Remove from heat and let cool.
  12. Spoon half of the mousse into eight wine glasses.
  13. Layer half of the raspberry compote over the mousse layer.
  14. Repeat the layering with the remaining mousse and compete.
  15. Cover and chill at least 1 hour.
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Garlic Roasted Pork Shoulder Lettuce Wraps

Garlic Roasted Pork Shoulder Lettuce Wraps
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Garlic Roasted Pork Shoulder Lettuce Wraps
I'm all about wraps these days. Chicken salad wraps, mexican wraps, and now pork shoulder wraps! They are so perfect for lunch because of their portability. Wraps actually inspired me to start a Joint Company.
Garlic Roasted Pork Shoulder Lettuce Wraps
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Garlic Roasted Pork Shoulder Lettuce Wraps
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Instructions
  1. Combine the crushed garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
  2. Pat the pork shoulder dry with paper towels. Lay out several pieces of plastic wrap, overlapping (big enough to wrap the whole pork shoulder after the seasoning is rubbed on), and place the pork shoulder on top.
  3. Rub the seasoning over the entire surface of the pork shoulder. Wrap tightly in the plastic wrap. Place in a dish or on a tray and refrigerate overnight.
  4. Remove the pork shoulder from the refrigerator and let warm to room temperature for 1 hour before placing in the oven. Preheat the oven to 275°F.
  5. Remove the plastic wrap and place the pork on a roasting pan. Roast for 6 hours, until the meat is fork-tender.
  6. Then wrap in a lettuce wrap and top with sliced peaches.
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Baba Ghanoush Burgers

Baba Ghanoush Burgers
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Baba Ghanoush Burgers
Looking for a Tasty and Unique burger to grill up this summer? Make these incredibly moist and flavorful Baba Ghanoush Burgers! They are super simple to make and are sure to be a crowd-pleaser!
Baba Ghanoush Burgers
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Baba Ghanoush Burgers
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place slices of eggplant on a cooking sheet sprayed with cooking spray.
  3. Drizzle a little olive oil over each slice.
  4. Bake for 30 minutes, let cool.
  5. In a food processor, combine all ingredients excluding ground turkey.
  6. Blend until well combined.
  7. Place ground turkey in a large bowl and add baba ganoush.
  8. Mix together until well combined and form into patties.
  9. Bake for 35 minutes, or until burgers are done.
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Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
Spicy, homemade roasted red pepper hummus. Gluten free, dairy free and vegan!
Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
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Instructions
  1. Spicy Roasted Red Pepper Hummus
  2. 1 can low sodium chickpeas drained and rinsed
  3. 2 large roasted red peppers
  4. 1 clove garlic
  5. juice of 1 lemon
  6. 2 tbsp olive oil
  7. 1/4 Cup fresh parsley
  8. 1/4 cup tahini
  9. 2 tsp cumin
  10. 1 tsp coriander
  11. 1/2 tsp cayenne pepper
  12. 1 tsp black pepper
  13. 1/2 tsp sea salt
Recipe Notes

Blend all ingredients and enjoy!

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