Tag: weeknight dinner

These soft maple donut cookies are everything you love about a real maple glazed donut, without the refined sugar, gluten and dairy. An easy maple glaze makes them so over the top delicious!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

1/4 cup dairy free butter, melted

1/4 cup monkfruit maple syrup (or regular raw maple)

1/4 cup coconut sugar

1 tsp vanilla extract

1/8 tsp maple extract

1 egg, room temp

2 cups blanched almond flour

1/2 tsp baking soda

1/2 tsp celtic sea salt

glaze:

1/2 cup powdered monkfruit sugar

2 tsp dairy free milk (I use oat milk)

1/4 tsp vanilla extract

1 tsp monkfruit maple syrup (or regular raw maple)

Step 1

Preheat your oven to 350° F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the melted dairy free butter with the maple syrup, coconut sugar, vanilla, maple extract and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt. Stir the dry mixture into the wet until a sticky dough forms.

Step 3

Chill the dough in the refrigerator for 15-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart.

Step 4

Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and allow cookies to cool for 10-20 minutes.

Step 5

While the cookies cool, make the glaze. Mix together the remaining ingredients until you get a drizzly consistency. Add just a drop more dairy free milk if the mixture is too thick.

Step 6

Drizzle the glaze over the cooled cookies as desired. Allow the glaze to set for about 20 minutes, then serve. Enjoy! Store leftover cookies loosely covered at room temperature for the first 2 days, or cover and refrigerate for up to a week.

These Gluten and Dairy Free Stuffed Peppers are super easy to make and packed with all the goodies! Lately I’ve been trying to make simple dinners that are naturally veggie packed, full of proteins and low carb! And these, are exactly that!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

6 bell peppers

olive oil, to coat pan

1 lb grass fed/organic ground beef

1 lb organic ground pork

1/2 yellow onion, diced

4 cloves garlic, minced

1 1/2 cups cooked rice (brown or white)

1/2 package vegan shredded cheddar cheese

(save the rest to sprinkle on top)

4 oz tomato sauce

15 oz can diced tomatoes, drained

1 tablespoon coconut aminos

2 teaspoons italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Step 1

Cut the tops off of the bell peppers, remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the peppers in the dish face up. Drizzle a little olive oil on top of peppers, and sprinkle with salt and pepper. Set aside.

Step 2

Preheat your oven to 375°F. Meanwhile, heat a large skillet over medium heat and add the oil once heated.

Step 3

Sauté the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with all the seasonings above. Cook, breaking up lumps, to brown the meat.

Step 4

Add the tomatoes, tomato sauce, coconut aminos, cooked rice and cheddar cheese. Bring to a simmer.

Step 5

Spoon the meat mixture into the peppers to slightly overfill. Cover with foil and bake for 20 minutes covered.

Step 6

Remove foil, and sprinkle each one with the vegan cheddar shreds (if using). Place back in oven for 10 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer. Enjoy!