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SWAPPED-OUT SUMMER BBQ
Beverage: Sugar Free Lemonade

Ingredients:
3-4 Lemons
1-2 full dropped of Liquid Stevia
Water
Ice

Instructions:
1.Juice lemons
2. Add 1 cup water per lemon juiced
3 Add liquid stevia to taste about 1/2 dropper per glass. Hint-start with less than you think and build to desired sweetness.
4. Serve cold over ice with sliced lemon for garnish

Main: Gluten Free Burger Bar:

Ingredients:
1 lb grass fed ground beef made into 1/4  patties
1 Head Butter Lettuce
2 Heriloom Tomatoes s
1 Avocado
1-2 Cups Arugula
1/2 Onion chopped and sautéed (mushrooms would also be a great alternative)
Condiments as desired, we used Chipotle Aioli

Instructions:
1. Season beef with salt, pepper, garlic, onion, avocado oil, paprika and form into four even patties.
2. Grill the patties to desired doneness
3. Chop and prepare all burger bar ingredients
3. Build burger as desired using butter lettuce as substitute for buns

Dessert: Clean Apple Crisp

Ingredients:
¼ Cup Almond Flour
1 tablespoon Coconut flour
¾ teaspoons Cinnamon
1 tablespoon Coconut Oil room temp
1 tablespoon real Maple Syrup
Pinch Salt
1/3 cup Chopped Pecans
2 Pink Lady Apples or other tart variety,  peeled and sliced thin
Squeeze Lemon Juice

Instructions:
1. Peel and slice apples into thin strips place in bowl and toss with a dash of cinnamon and squeeze of lemon juice
2. Layer apple slices bottom of ramekins that have been greased in coconut oil
3. In small bowl mix with two forks the almond flour, coconut flour, cinnamon, coconut oil, salt, pecans and maple syrup until a crumble forms
4 Add crumble evenly to top of each ramekin
5 Place ramekins on baking sheet in oven at 350 and bake for 15-20 minutes until apples are tender to fork

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Megan Bauer

Megan is a Certified Personal Trainer, Nutritionist and creator of Girl Next Door Fitness, a business that offers women centered personal training and individualized nutrition along with being the consulting nutritionist for Kreation Organic. She has deep passion for helping others and loves to share her knowledge around health and wellness. Find her at girlnextdoorfitness.com

INGREDIENTS:
-1 Cup gluten free oats
-2 Organic pasture raised eggs
-1 Cup organic no sugar added almond milk
-1/4 Cup melted organic coconut oil
-1 Teaspoon vanilla extract
-1/2 Teaspoon baking powder
-1/2-1 tablespoons cinnamon (to taste)
-1/8-1/4 teaspoon salt
-1 full dropper liquid stevia or 1 tablespoon maple syrup

Optional Additions
-1/2 Cup blue berries or 1/3 Cup sugar free- lilies chocolate chips, banana pieces and 1/4 Cup chopped walnuts

Optional toppings
-Peanut butter or almond butter
-Coconut whip cream instead of syrup- this is always my go to! It melts and you’ll never miss the syrup.
-Strawberries
-Banana slices

My favorite is to add blue berries in the batter, use lightly spread almond butter on top and then coconut whip cream

For a sweeter tooth try chocolate chips in the batter with peanut butter spread on top with sliced bananas and coconut whip cream.
INSTRUCTIONS:

1. In blender or food processor add whole oats.  On low grind into a chunky flour. Set aside into small bowl and add baking powder and salt.
2. Add eggs, almond milk, vanilla extract, stevia, and cinnamon to blender and mix on low.  Then add melted coconut oil.
3. With blender on low slowly add oat flour mix. Turn off blender
4. Pour any of the additional ingredients (blue berries etc) into the blender. Stir with spoon. Do not blend.
5.Pour mix onto hot coconut oiled skillet, once the batter starts to bubble flip and enjoy.

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Megan Bauer

Megan is a Certified Personal Trainer, Nutritionist and creator of Girl Next Door Fitness, a business that offers women centered personal training and individualized nutrition along with being the consulting nutritionist for Kreation Organic. She has deep passion for helping others and loves to share her knowledge around health and wellness. Find her at girlnextdoorfitness.com