This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert
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The season of fall is upon us, even though it is still pretty hot here in South Florida. However, I did notice I haven’t been getting sweaty when walking my dog at 6am and I am seeing fall flavors snacks everywhere, so I can safely assume that much of the country is probably starting to see some fall weather. Anyways, last week I decided to celebrate the beginning of the fall season by making a super delicious pumpkin almond flaxseed bread. I sliced it up and ate it throughout the week (plus froze a couple slices for later) for an easy breakfast on the go. And it was delish, satisfying, and easy to eat in the car during my morning commute. So it will definitely be a recipe on repeat for awhile.

 

This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert

Purchasing breads and muffins for breakfast can seem like a convenient choice, but a lot of them have a lot more added sugar then necessary, and are made with refined wheat, so less fiber and vitamins. My pumpkin almond flaxseed bread does contain some added sugar, cause delicious is always a requirement for making recipes in my book, and I felt like it does needs a touch of sweetness. But 1/4 cup of maple syrup for the entire loaf really isn’t that much at all. Additionally, I added milled flaxseeds (make sure you buy them ground or milled and not whole) for the extra fiber and omega 3 fatty acids (think heart health), and almond flour for even more healthy fats, fiber, vitamins, and minerals. All the protein, fat, and fiber in this pumpkin almond flaxseed bread can definitely help prevent the high blood sugar spikes that you might see from eating a commercially baked bread or muffin with lots of sugar and refined all purpose flour. Bottom line: you should definitely try making this bread for both the deliciousness and nutritiousness, you won’t regret it.

 

Pumpkin Almond Flaxseed Bread

Ingredients

2 Cups Almond Flour

1/2 Cup Milled Flaxseeds

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Tablespoon Ground Cinnamon

1 Teaspoon each of Ginger, Nutmeg, & Allspice

2 Eggs

1/4 Cup Maple Syrup

1 Cup Pumpkin Puree

1/2 Cup Milk

2 Teaspoons Vanilla Extract

 

Directions

  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray
  3. Whisk together almond flour, flaxseeds, baking soda, baking powder, spices, and salt in a large mixing bowl
  4. Add eggs, maple syrup, pumpkin, milk, and vanilla extract
  5. Stir together well
  6. Scoop batter into loaf pan evenly (batter should be fairly thick)
  7. Place loaf pan into preheated oven and cook for 1 hour and 10 minutes or until bread is cooked through

 

Happy baking! Need more pumpkin recipes? My Mini Pumpkin Cheesecakes make a super easy and pre-portioned dessert. Or if you are looking for an appetizer, my Skinny Pumpkin Dip can be whipped up in no time.

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Healthy Dietitian Approved Recipes for Beginner Cooks

One thing I hear all the time is that people don’t know how or what to cook. I hear this from clients, family, friends, and random people at the grocery store (sometimes I can’t help but overhear other peoples conversations…especially when it is about something that peaks my interest like all things food related). If you are one of those people that doesn’t know how or what to cook, or maybe you just want some super simple recipes because you are busy with other things and don’t have time to think, let alone meal plan, don’t worry…I gotcha.

In order to make you the best list of no hassle recipes for beginner cooks, I asked a few dietitian blogger friends for their easiest recipes…and added a few of my own too. So check out all these yummy recipes and let me know what you make!

 

Breakfast Recipes

Dietitian approved recipes for beginner cooks

5 Minute Egg Bake by Muscle and Manna

Ham and Cheese Egg Muffins for Back to School by Jessica Ivey

5 Ingredient Healthy Egg Muffins by Hungry Hobby

Italian Flatbread Breakfast Panini by Amy Gorin

Wild Blueberry Peanut Butter Smoothie by Amy Gorin

Pumpkin Waffles by Peggy Korody

No Added Sugar Banana Raisin Oatmeal Cups by Elizabeth Ward

Easy Homemade Granola by Crumb, Ink

 

Pasta

Dietitian approved recipes for beginner cooks

Gluten Free Pasta Salad with Tomatoes, Basil, & Fresh Ricotta by E.A. Stewart

Greek Tortellini Salad by How to Eat

Three Cheese Tortellini with Pesto Shrimp and Asparagus by Kara Lydon, The Foodie Dietitian

20 Minute Dinner: Kale, Chicken & Hummus Spaghetti by Edwina Clark

 

Sheet Pan Dinners

Dietitian approved recipes for beginner cooks

Sheet Pan Gnocchi and Vegetables by How to Eat

Maple Dijon Salmon by Avocado Grove Nutrition

Caprese Cod by Avocado Grove Nutrition

20 Minute Sheet Pan Shrimp Dinner by C It Nutritionally

 

Slow Cooker/Instant Pot

Slow Cooker Chicken Chili Verde by Ashley Munro

6 Ingredient Honey Soy Slow Cooker Chicken by Jennifer Hunt at Healthy Inspiration

Instant Pot Chicken and Sweet Potato Chili by Jessica Ivey

 

Entrees/Bowls

Dietitian approved recipes for beginner cooks

Classic Turkey Meatballs by Triad to Wellness

Parmesan Dijon Chicken by Katie Cavuto

Easy Grilled Fish by Foods with Judes

5 Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, The Foodie Dietitian

Bulgur Wheat with Cherries, Almonds & Green Beans – A Formula Meal by Chef Catherine Brown

Spicy Turkey Tostadas by Jessica Ivey

Smokey Chickpeas with Spinach by Marisa Moore

One Pot Wonder: Chicken, Kale and Rice Soup by Edwina Clark

20 Minute Thai Chicken Red Curry  by Edwina Clark

Easy Stuffed Mushrooms by Delicious and Nutritious Eating

Easy Lentils by Alix Turoff

Make Ahead Beans and Greens Quesadilla by Holley Grainger

Vegetarian Rice & Bean Casserole by Jenna Braddock

Avocado Chicken Salad by Delicious and Nutritious Eating

 

Sides

Dietitian approved recipes for beginner cooks

7 Ingredient Peach, Avocado and Feta Salad by Edwina Clark

Roasted Lemon Pepper Asparagus by Amy Gorin

Roasted Roma Tomatoes with Feta and Basil by Jennifer Hunt at Healthy Inspiration

Baked Sweet Potato Fries by Alyssa Lavy

Healthier Red Skin Potato Salad by Delicious and Nutritious Eating

 

Appetizers

Dietitian approved recipes for beginner cooks

Healthier Spinach Artichoke Dip by Delicious and Nutritious Eating

Fiesta Lime Black Bean Salsa by Muscle and Manna

Baked Brie with Pecans and Pears by Delicious and Nutritious Eating

 

Dessert

Dietitian approved recipes for beginner cooks

Vegan Chocolate Avocado Pudding by Marisa Moore

Easy Chocolate Chip Banana Oat Muffins by Triad to Wellness

One Bowl Healthier Banana Bread by Mitten Dietitian

Spiced Peach and Berry Fruit Bake by Delicious and Nutritious Eating

 

Miscellaneous

Baked Plantain Chips by Delicious and Nutritious Eating

Kale-in It Pesto by Crumb, Ink

BBQ Roasted Chickpeas by Nutrition Hungry

 

Healthy Dietitian Approved Recipes for Beginner Cooks

Don’t forget to pin this list so you can work your way through these delicious recipes for beginner cooks!

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These gluten free mango muffins can also be made into mango bread or vegan!
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Mangoes…or is it Mangos? Either way, I think one of my favorite parts of early summer is all the mango everywhere down here in south florida. My number 1 favorite thing about summer though has gotta be the lighter traffic. I’m sorry mangoes but 30 minutes less of my commute each day is something that you just can’t buy.

Anyways, you are probably here to read about food and not Miami traffic, so back to the mangoes. I love experimenting with different ways to use them, and since they are plentiful this time of year, if I mess up and make something weird I can totally start over and try again. Topping fish with a fresh mango avocado salsa or adding some mango to rice like in the Coconut Mango Rice from my last post really just adds a summery freshness to things.
These gluten free mango muffins can also be made into mango bread or vegan!
So I have been wanting to make mango muffins for awhile. I didn’t want them to be super sweet though, so I could eat them for breakfast without getting a tummy ache… and they needed to be gluten free so I can eat them, cause watching other people eat food that you made but can’t enjoy is just silly. I have had a lot of success with Bob’s Red Mill Gluten Free All Purpose Baking Flour, and like that it has some bean flours in it for extra fiber and nutrients, so I went with that and just 1/4 cup of honey and they turned out great!

After I was done perfecting my gluten free mango muffins, I also wanted to try making the batter into a mango bread. But when I went to make the bread I realized that someone (Baby V) had been extra hungry and was eating two eggs at breakfast that week instead of her normal one and I did not have any eggs left. Luckily I remembered I had bought some ground flaxseeds to help get someone to poop (Baby V, again) and so I was able to substitute them in for the eggs. I then decided I mine as well go full vegan and I subbed out the honey for maple syrup to make a vegan gluten free mango bread!. So here  is my recipe for the gluten free mango muffins, if prefer to make them vegan, or into a bread, substitutions/modifications are listed right below the recipe!

Gluten Free Mango Muffins

Ingredients
Cooking Spray
2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Fresh Mangoes – Cubed (~2 Cups)
1 Teaspoon Vanilla Extract
2 Eggs
1/4 Cup Canola Oil
1/4 Cup Honey

Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Spray 12 cup muffin pan with cooking spray
3. Mix together dry ingredients (flour, baking powder, baking soda, salt) in a large mixing bowl
4. Puree mangoes in a blender
5. Add mangoes to dry ingredients in mixing bowl along with vanilla, eggs, oil, and honey
6. Mix well and pour into muffin tin
7. Bake for 15-18 minutes or until muffins appear lightly golden brown on top
8. Allow to cool slightly and serve
9. Leftover muffins can be stored in an airtight container in the refrigerator or pop it in the freezer for a rainy day

*To make vegan simply sub out the honey for maple syrup and use “flax eggs” in place of eggs. To make 2 “flax eggs” mix 2 tablespoons of ground flax seeds in 6 tablespoons of water. Allow to sit for at least 5 minutes to gelatinize before stirring into dry ingredients.

**To make into bread simply pour batter into a loaf pan sprayed with cooking spray. Adjust cooking time to approximately 40 minutes.

 

These gluten free mango muffins can also be made into mango bread or vegan!

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