Tag: Orange

Cranberry Collagen Yummies

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Pop-able Cranberry Yummies are not just for kids, especially if you want a healthy holiday treat!  It’s like cranberry sauce that had babies.  These bite sized treats are high in vitamin C and collagen for healthy skin, hair, nails and your gut.   You could also turn these into a delicious parfait by finely chopping (or us a blender pulsing just a few times) and adding to whipped cream or coconut cream.  Top with a sprinkle of cinnamon and orange zest and you have the perfect Keto dessert.

Cranberry Collagen Yummies
 
Author: 
Nutrition Information
  • Serves: 34
  • Serving size: 1
  • Calories: 9
  • Fat: 0g
  • Carbohydrates: 1.7g
  • Fiber: 1.3g
  • Protein: 0.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 4 ½ oz fresh or frozen cranberries (about 1 ¼ cup)
  • 1 cup water + 2 tbsp, divided
  • ½ tbsp lemon juice
  • 1 tbsp orange zest
  • 3 tbsp xylitol
  • 1 pinch pure stevia (20 drops of liquid)
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp cloves
  • 4 tbsp gelatin
  • 2 tsp vanilla
Instructions
  1. Place cranberries, 2 tbsp of water, lemon juice, orange zest, xylitol, stevia, cinnamon, ginger and cloves in a sauce pan over medium heat and bring to a boil. Cook for 10-15 minutes stirring occasionally until all the cranberries pop. Remove from heat and set aside.
  2. In a small with the remaining 1 cup of water sprinkle the gelatin over the top while whisking until it does not have any additional lumps. Let it sit for 2 minutes to bloom or soften.
  3. Transfer the cranberry mixture to a blender and blend until smooth.
  4. Once the gelatin has softened add it to the warm pan used for the cranberries and heat over very low heat while stirring until the gelatin has melted and becomes clear. Add the cranberry mixture and vanilla. Taste to adjust sweetness, if desired add additional stevia to your taste. To add additional flavor add ½ drop* each of cinnamon, clove and ginger essential oils and 3-4 drops orange essential oil. *Use a toothpick to add.
  5. Pour into individual 1 tbsp silicon molds or into an 8x8 inch pan lined with plastic wrap. Place in refrigerator for 2 hours to set up then remove from mold or cut into 34 pieces and store in an air tight container. Store in the refrigerator for up to 1 week but do not freeze.
Notes
Net Carbs = 0.4g
SugarOH = 1.1g
 

Straw-berry-Orange Muffins

Strawberry-Orange Muffins

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Strawberry-Orange Muffins
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Calories: 171
  • Fat: 13g
  • Carbohydrates: 14.3g
  • Fiber: 10.6g
  • Protein: 6.5g
Recipe type: Muffins and Quick Breads
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Ingredients
  • 4 oz strawberries
  • 2 tbsp coconut oil, melted
  • 3 eggs
  • ⅓ cup Greek yogurt
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 tsp vanilla
  • ½ tbsp orange zest
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375°F. Prepare a muffin pan with 8 paper liners. Set aside. Finely chop the strawberries and set aside.
  2. Whisk together the oil, eggs, Greek yogurt, erythritol, xylitol, stevia, vanilla and orange zest .
  3. In a separate bowl combine the almond meal, coconut flour, baking powder, baking soda, and salt.
  4. Add the wet ingredients to the dry ingredients and blend until fully combined. Fill muffin cups and bake for 25-30 minutes until set in the center and golden on the tops. Allow to cool for 10 minutes in the pan and then cool completely on a wire rack. Enjoy immediately or store in an airtight container in the refrigerator for one week or in the freezer for up to one month.
Notes
Net Carbs: 3.7g
SugarOH: 7.5g