Say goodbye to boring spaghetti and hello to a healthier, more fun version of this classic dish! Our Low Carb Spaghetti and Meatballs recipe is not only delicious but also packed with nutritious ingredients. By swapping out high-carb noodles for spaghetti squash and adding lean protein and veggies to our meatballs, you get all the flavor without the guilt. Plus, it's a fun and easy recipe that the whole family will love! Give it a try and see for yourself!
Quirky Quinoa Chocolate Chip Delight: Cookies That Make You Question Mrs. Fields!
Ready to embark on a cookie adventure that’s not just delicious but also fits perfectly into your fitness lifestyle? Behold, the Quinoa Chocolate Chip Cookies – your guilt-free ticket to a sweet tooth satisfaction! These cookies redefine wholesome indulgence with low-glycemic sweetness, all while keeping the fun intact.
Why Choose Quinoa Over Mrs. Fields?
- Gluten-Free Groove: These cookies ditch the traditional white grain flour and opt for a gluten-free rhythm. With a mix of cooked quinoa and blanched almond flour, they’re here to shake up the cookie game.
- Sweetness without the Sugar Blues: No refined cane sugar here! We’ve swapped it out for unrefined coconut sugar, and you can even sprinkle in some liquid stevia for extra sweetness without the sugar grams guilt.
- Chocolate Chip Cha-Cha: Say goodbye to regular chocolate chips and welcome Lily’s stevia-sweetened chocolate chips to the party. Zero cane sugar means you can dance your way through this chocolatey delight without worrying about the sugar overload.
- Petite Portion Perfection: With a heaping teaspoon of dough, you get 48 petite cookies that scream portion control. Enjoy the sweetness without drowning in calories – it’s the perfect dance of flavor and fitness!
Ingredients for the Sweet Symphony: Servings: 48
- ¼ cup coconut oil, softened but not melted
- ⅓ cup palm shortening
- 1 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups blanched almond flour
- 1 cup cooked quinoa
- 1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)
Instructions for the Cookie Shuffle:
- Preheat the oven to 375 degrees F – it’s about to get baking dance-ready. Line a baking sheet with parchment paper to set the stage.
- Beat the coconut oil and shortening like they’re your dance partners – high for 30 seconds! Add in coconut sugar, baking soda, and salt. Keep the beat going on medium for 2 minutes. Throw in the egg and vanilla, then bring in the almond flour and quinoa. Stir in those sweet Lily’s chocolate chips – let the cookie shuffle commence!
- Drop teaspoons of dough 2 inches apart on the baking sheet – it’s their time to shine. Bake for 6 to 8 minutes until the edges are lightly browned. Transfer them to a wire rack for the grand cooldown. Get ready to enjoy the quirky quinoa chocolate chip dance!
Nutritional Disco Breakdown: One serving equals: 108 calories, 7g fat, 11g carbohydrates, 3g sugar, 79mg sodium, 2g fiber, and 2g protein.
Get ready to groove with these quirky cookies that question the cookie queen herself, Mrs. Fields! It’s a dance of flavors that’ll leave you wanting an encore. Enjoy the sweet satisfaction without missing a beat in your fitness journey!
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