Pizza Cravings

Being that I have a stereotypical teenage boy as a brother, pizza is a very common occurrence. My house is filled with the aroma of Italian sausages, melting cheese and general Italian sexiness WAAAY more often than necessary in my opinion.

In the past this occurrence was tolerable mainly because I was living away from home lol. Unfortunately I have returned home this semester and the torture of succulent pizza pies wafting around my house like some perverse yankee candle have become almost to much to bear. I’m not talking about just one night a week, no this is like 3-5DAYS a week that pizza is practically dragged under my nose. I can only cope with so much temptation. I am weak.

Don’t get me wrong, I love a good pizza, we all love a slice of cheesy heaven every once in a while! However, our bodies do not enjoy 3-5 nights of pizza indulgence per week. In order to keep my sanity I decided to channel my pizza cravings into the recreation of the tempting Italian aroma wafting about my house. I wanted to capture that flavor I so greatly desired in a healthier manner.

Enter: Single Serving Healthy deep dish Pizza

The moment this baby started cooking in the oven I knew I’d struck gold. Like a hound dog my nose became riveted on the oven and what was deliciously baking up inside. My mission was a success! The house still smelled of a pizzeria but it was my healthy creations doing; I could finally staunch those crazy cravings!

Deep Dish Pizza Bake

Crust:

1.5C (100g) cauliflower

2tbs (14g) coconut flour

3tbs (46g) liquid egg whites

1tbs (8g) Nutritional yeast

1/2 tsp garlic powder

½ tsp onion powder

1tsp Italian seasonings

Method: Begin by chopping the cauliflower into bite sized chunks and softening them in the microwave. (This reduces the “cauliflower like” flavor). Once the cauliflower is softened; place all ingredients inside a food processor and puree until everything is well combined.

Press ¾ of the “crust” into a 4×4 well-greased baking dish lined with parchment paper. Set the remaining 1/4 of crust aside for later.

 Place the dish in the oven and broil for 2-4min or until crust has browned slightly. Allow to cool before filling. (approx. 15-20min)

Filling:

¼ C (28g) low fat mozzarella cheese

2tbs (28g) Fat free cottage cheese

¼ C (60g) tomato puree (preferably Pomi brand)

1tbs (33g) tomato paste

2tbs fresh basil

Veggies of choice or:

1tbs (14g) sundried tomatoes

1.5tbs (15g) slivered olives

½ (75g) a small zucchini

¼ C yellow onion

Method: Begin by slicing the zucchini into circular thin slices and the onion into thin strips. Once the crust has sufficiently cooled, you can apply the first layer. Start by laying down thin slices of zucchini, onion, and the sundried tomatoes on the bottom of the crust, making sure to reserve enough for a second layer.

Next mix together the tomato paste and puree and gently spread ½ of the mixture over the sliced veggies.

Lastly, top with ½ of the shredded cheese and ½ of the cottage cheese and top with 1 tbs fresh basil. Repeat the process once more utilizing all ingredients.

Finally to make the top layer of crust, take the remaining ¼ of pizza “dough” and gently spread it out into a 4x4inch square on a piece of parchment paper. Carefully flip the crust onto the top of the deep dish pizza.

 

Cover with foil and bake at 350 for 40min. After 40min, remove the foil and broil or bake on high for 3-5min or until the top crust is golden brown.

Remove from oven and allow for it to cool before flipping the pizza out onto a plate.

Enjoy!

Nutrition for entire Recipe: 360Calories 9.3g Fat, 37.6g Carb,31.3g Protein

**Recipe Notes**

The only thing that really cannot be swapped around is the crust recipe; other than that your choice of veggies, cheeses, sauces, etc… are all up to you! Add some pesto for extra flavor or maybe some green onions! Whatever you like on pizza put inside this crust.

Also this dish can be doubled and made ahead of time! I prepped the whole dish and then popped it in the oven 3 days later. Easy quick and delicious!

Lemon Cookie Bars

Spring is slowly creeping across north Texas and no matter how hard I try, I cannot keep a slight warmth from flickering around my heart at its aproach. Not that I do not like spring; Its just that in the past the season has always meant school years dragging out and the encroaching unbearable heat. However, there is a part of me that cannot resist the pale pastel colors, the flowery air of a changing season and the sweet twinkle of sunshine beginning to poke through . Maybe I’m catching “spring fever” or maybe it’s just a cold brought on by allergies. Either way I found myself in the kitchen, whisk in hand, creating a recipe born straight out of spring. Lemon cookie bars. They capture the mellow happy sunshine of a spring day and all the bright sweet citrus flavors announcing summer is on the way in one crumbly bite!

Each bite promises a prominent bite of lemon balanced by the soft vanilla of a sugar cookie crust. With only around 90 calories a slice and 5g of protein theses make the perfect afternoon snack or party dessert.

Lemon Cookie Bars

1/4c 1.5tbs (45g) kamut flour*

2tbs stevia

2tbs (14g)1/2 scoop quest pro pwd*

2tbs (14g) coconut flour

1tbs (14g) coconut oil

3tbs (50g) applesauce

1/2tsp butter extract

Method: Cut together all ingredients till a fine crumb is achieved.

Line and grease a 9×9 cake pan and press the “crust” into the pan, covering the bottom in an even layer. Broil in the oven for 2-3min until lightly browned.

Set aside to cool.

Filling:

2 eggs

3tbs (46g) eggwhites

3tbs lemon juice

3tbs lemon zest (4-5 lemons)

1.5tbs (15g) kamut flour*

1/2c granulated stevia

2tbs (14g) 1/2 scoop vanilla quest powder*

Method: In a small bowl whisk all ingredients together. Pour filling over the cooled crust and bake in the oven at 350deg for 20min or until filling is set.

Remove from oven; let cool, slice into 8squares and dust with more protein powder

Nutrition per 1/8 of recipe: 89 calories, 3.4g Fat, 7.8g Carb, 6g Protein

**Recipe Notes:

The flavor of the quest protein powder really makes this recipe! However if unavailable sub any other vanilla protein for the same grams.

The best substitutions for kamut flour would be oat flour, or a whole wheat.

I cannot vouch for the flavor or nutrition with these substitutions

Healthy Jumbo Strawberry Waffle

It’s WAFFLE WEDNESDAY!! Show me your waffle pride!! I am mostly proud of the fact that I am actually coordinating my food with an occasion for once. I always have pancakes on days other than Sunday or tacos on Monday… it just isn’t right. On Wednesday I should waffle, end of story!

It took me a while to create a healthy waffle recipe that actually worked and tasted good. The number of times I have encountered waffle induced catastrophes are pretty extensive XD They would stick all over the waffle iron and I would end up with some sort of “scramble” for breakfast and a whole lot of scraping and dish cleaning for dessert haha!

Finally; I have found a gluten free and healthy waffle recipe that, safe to say, does not fail! I have made 3-5 different flavor combinations using this recipe all with great results and NO waff-tastrophes.

In this recipe I used fresh strawberries to create a sweet strawberry “cake” waffle drizzled with a raspberry chocolate coffee syrup to highlight the fruits flavor. They turned out moist, fluffy, dense and MASSIVE 😀 perfect for a hungry girl on a sunny Wednesday morning.

Healthy jumbo strawberry waffle

½ C (80g) fresh strawberries

2tbs-1/4c water

1tsp psyllium seed husk (powder form)

½C,2tbs (50g) whole oats

3tbs (46g) egg whites

1tbs strawberry protein  powder*

1/2tbs (12g) pure strawberry jelly

Dash raspberry extract

2tsp stevia or monk fruit granules

Dash beet juice (coloration)

2-3drops lemon juice

1/8tsp  baking powder

1/8tsp baking soda

2tbs goji berries (opt.)

Method:

First puree your strawberries with enough water for your blender/processor to function. I used about 2tbs-1/4c water; just enough to halfway cover the berries. Once smooth add in the oats and process again until the oats are as finely processed as possible. Now add everything else except the goji berries and process again untill everything is incorporated. Fold in the goji berries. Batter should now be thick and pourable but not clay-like or runny. Evenly pour your batter into a well-greased waffle iron and cook. top with the below chocolate fixans and more berries for optimal flavor!

Raspberry Coco coffee syrup

*(double recipe if needed, makes one small serving)

2tsp coffee 1tsp coco powder

Dash chocolate ext. stevia to taste

1/2tsp raspberry jelly

Method: Whisk all ingredients together until smooth

Just look at that blushing pink hue ❤

Nutrition for sauce: 16 calories, 0g fat, 4g carb, 0g protein

Nutrition for 1 waffle without toppings or goji berries: 304 calories, 4g fat, 52g carb, 15g protein

*Recipe Notes:

If you do not have any strawberry protein powder on hand you could substitute 1tbs of any flour you have on hand to keep the consistency the same. You may have to add more sweetener if this is the case.

Enjoy!!

Monster Cookie Mugcake

Here’s a quick easy lil snack I used to fuel my a.m. workout today! It is reminiscent of a childhood favorite: monster cookies! Those buttery, chewy mish mash cookies always had me grabbing for 1, 2,….14… who was counting?? ( dead serious here my record was 14 monster cookies. No regrets.) XD Now I have a teensy bit more self-control and can settle for ONE of these healthy mugcakes without having to bake an entire tempting batch cupcakes or cookies! The beauty of this recipe is that it’s totally up to you; customize it with your favorite add-ins and get creative! Oh and don’t forget to top it with the most adorable raspberry you can find because the cuter the food the better it tastes. 😉 What is the snack you always find yourself reaching for??

Monster Cookie Mugcake

Ingredients:

1/4c (25g) (half packet) maple multigrain muffin (bakery on main brand)*

1tbs (7g) lilys dark chocolate chips (or regular dark chocolate chips)

1tbs (7g) goji berries ( or dried fruit of choice!)

2tbs (45g) RIPE banana

3tbs (46g) egg whites

1tbs (6g) chocolate pb2

2-3tsp bold coffee (more if needed)

*anything else you want*

Method:

Mash/mix everything together inside a greased mug and microwave for 1min 20sec, comes out moist and dense. *Optional; top with more pb2 reconstituted with coffee as pictured.

Recipe Notes:

*If you do not have the bakery on main brand of instant oats any other cinnamon/maple oats will suffice.

Nutrition for 1 cake: 212calories 12g protein, 4g fat, 32g Carb

Setting my Priorites Straight

Today I took the time to do a bible study before the gym today and I’m glad I did because God hammered home and knocked out everything I had been worrying about. I was reading Luke 7, a parable on the faith of a Centurion, thinking about how I needed to have faith like the man in the story, when it hit me like a thunderbolt: worrying about my weight, my size, my performance in the gym; those are all things preventing me from having true faith in God.

The man in the parable had such faith that Jesus exclaimed; ” I tell you, I have not found such great faith even in Israel, “(Luke 7:9)

     

( I have taken up the habit of “scripture doodling”; drawing a representation of how the verses make me feel. No I don’t draw clothes on my people because I hate drawing clothes and I am also better at women than men XD)

Why am I worried and anxious? Because I am not trusting Gods plan. I am placing my earthly values at the top of my priorities and in turn am suffering great disquiet in my life. A low weight cannot give me satisfaction and the size of my waist cannot bring me closer to god. In the great scope of my life god is wrapping his arms around me and gently reminding me that my performance in the gym is not an indication of his plans for me. Fitness is merely an accessory to life he blessed me with a passion for. The amount of weight I can lift and how defined my muscles are will not determine my future, will not impact the relationships I am making in my life, and will not bring me closer to my Heavenly Father.

Fitness is a good thing.  Placing fitness at the top of my priorities and focus is not. I realized today the reason I am so miserable with my body is because I have come to rank it as number one in my life;

1-working out being healthy, getting the body I want. It’s the first thing I focus on every day
2-Growing a relationship with God
3- I don’t really have other things

Do you see the problem here? Because I do. In a life where my sole focus day in and day out has become the reflection in the mirror it is a small wonder I am unhappy! If that is my number one priority I will have more time to nitpick and criticize myself. I will never be able to be satisfied because that is the only thing I have to focus on! There will always be a problem and there will always be something I need to fix. Howe if I shift my focus to God all the feelings of inadequacy will fade away because God is perfect and everlasting. There is nothing to “fix” with God, only a desire to grow deeper with him.

I know what I need to do. I need to readjust my daily routine. God first. Always, always, god first. Make my relationship with God my number one goal and slowly my focus will shift from my body onto him.

I am beyond thankful for this revelation. My soul feels at peace and I can approach the day with new heart! I know this is merely the recognition of a problem and not an instant fix. The road ahead of me is long and bumpy. I will always face temptation to focus on my fitness. It is the vice I have created and will therefore have to face the repercussions. However, God will not leave me to fight this battle alone if I am willing. Step by step, hand In hand with God ,he will carry me through to completion of HIS vision. All I need to do is have faith. ❤

this is where I stopped with the doodle. If you are having trouble seeing it turn down the light on your computer 🙂

 

Over-night spiced French Toast

Recently I made my mom a traditional soaked-in-butter laden-with-sugar coma inducing overnight French toast bake! The recipe called for thick brioche, questionable amounts of butter and 2-3cups of sugar!! Was it delicious? You bet your grandmas pants it was! Yet so overly sweet my mother and I could hardly manage a full serving between the two of us! Even if we had the tummy ache from all that sugar after the fact was not worth it X/ It didn’t have to be so! We could have a French toast bake without any guilt or sugar-coated comas. Setting aside my plate of indulgence I began to brainstorm tomorrow’s breakfast; a recreation of the idea behind overnight French toast with a lighter touch of sweetness and a pop of interesting flavor. The end result was a rich spiced cinnamon protein French toast bake layered with fruit and flavor. It was a twist on the classic recipe that left you begging for seconds! The best part? The whole recipe is a single serving! So go ahead; indulge your morning.

Overnight chocolate spiced protein French toast bake

2 slices cinnamon raisin Ezekiel bread

1 whole egg

3tbs (46g) egg whites

3tbs almond milk

1tsp coco powder

1tbs chocolate protein powder of choice

2-3 drops vanilla stevia

Dash vanilla ext.

Dash maple extract

1tsp coffee grinds

1/2tsp cinnamon

1/4tsp cloves

1/8tsp nutmeg

2tsp date sugar

1tbs walden farms maple syrup or pure maple syrup

2tbs Blueberries (more if desired)

 

Method: Begin by ripping the bread into several 1inch by 1inch bits; place on a well-greased baking sheet and toast in the oven till browned. Set aside. In a small bowl whisk together the eggs, almond milk, protein powder, coco powder, extracts, stevia, coffee grinds and spices. Set aside. In a well-greased 4×4″ baking ramekin spread the maple syrup on the bottom and dust with date sugar(I lined mine with parchment paper for less mess) Now place your bread chunks inside and pour the batter over the top. Sprinkle some blueberries over the top. *let sit overnight* In the morning bake at 350deg F for 25min; top with nut butter and Greek yogurt Enjoy!

Oven Baked Falafels

If you follow my Instagram account ( strong_steady) you would know that I recently participated in the Eat Clean Showdown put on by Elliquark! It is an intagram contest similar to the show chopped, you even receive your very own “mystery box” to cook from! Needless to say I was head over heals excited! So excited in fact that I incorrectly read the deadline as 11PM instead of 11AM 😦 Therefore my final creation lost a huge chunk of points. *sighs* Not gonna lie I was pretty put out by this; I mean I practically shot myself in the foot on this one. However it wasn’t the end of the  world and in the end I had been privileged to be part of such an innovative and challenging experience! I had so much fun with the ingredients and even made 2 Full entries! The theme was “something Round” and being the stubborn artist I am I would not settle for anything unoriginal or conventional.

Being a Contestant I had to use rhubarb, quinoa, mint, black garlic and blueberry ellie quark in my Creation. Sounds like a recipe for disaster I know, but you would be surprise at how beautifully all the ingredients melded together! My first attempt at a recipe was oven baked falafels with a baked blueberry bleu cheese dip! The smoky black garlic, complemented by the sweet tang of blueberry with a hint of mint…. Ahhh baby it was good! I ended up not posting this as my entry because someone had posted falafels round 1 and I was NOT going to be a recipe-repeater! Haha I may have created double the work for myself but hey, I ended up with two new delicious recipes so who’s the real winner here??? 😉 Id say you and I. Here is the recipe for those mouth-watering falafels and unique dip! Stay tuned  for the second eat clean showdown creation later this week! ( And trust me on these flavors, I would never intentionally lead you astray :D)

Oven Baked Falafels

1cup (150g) drained and rinsed chickpeas

1/4c minced white onion

1/2c cooked quinoa

4 cloves garlic minced

1.5tbs fresh parsley minced

1.5tbs fresh cilantro minced

1tsp cumin

1tsp coriander

1.5tsp low sodium salt

1.5tsp baking powder

1.5tbs lemon juice

1.5tbs (23g) liquid egg whites

¼ cup (30g) kamut flour (or flour of choice)

In a food processor combine all ingredients except half the kamut flour (15g) and the quinoa. Pulse on and off, scraping the sides, until a thick smooth well combined paste is achieved.

Once the mixture has come together and the spices are evenly dispersed; pulse in the other half (15g) of the kamut flour until incorporated. Finally fold in the 1/2c quinoa until mixed throughout.

Roll the “dough” into 6-8 golf ball sized falafel balls and place each ball in the slots of a well-greased mini muffin tray (Note* you can also use a baking tray but I prefer a muffin tin to help maintain their round shape while baking)

Bake at 350deg for at 15min intervals, flipping the balls to insure even baking ( will take approximately 3-4 baking rounds; they are done when completely cooked through and holding their round shape)

Remove from oven and allow for the falafels to cool before dipping, sandwiching or just devouring in general because 3^rd degree mouth burns are no fun.

Nutrition for 1 falafel ball out of 8: 76 calories, .8g Fat, 14g Carb, 3.4g Protein

**Unique Dip Option!!**

Blueberry mint bleu cheese dip

1 bluberry elliquark (apprx. 150g) or blueberry yogurt of choice

1tbs (7g) coconut flour

1.5tbs (23g) egg whites

½ tsp baking powder

1.5tbs fresh mint minced

1tbs (14g) reduced fat bleu cheese crumbles

Method: Combine all ingredients in a small bowl. Transfer mixture to a small roughly 4×4 well greased baking ramekin. Bake in the oven for 25min at 350deg F. It is ready when the dip has risen like a soufflé.

Caramelized Rhubarb and blueberry topping

1/4c (30g) fresh blueberries

2 stalks rhubarb

2tsp coconut sugar ( or sugar of choice)

Method: In a pan sauté the rhubarb till soft; approximately 10-15min. Once the rhubarb has softened add in the blueberries, breaking them abpart, and allow the mixture to cooke for an additional 5-10min. Finally add in 2tsp coconut sugar and stir until the sugar is melted and incorporated. Remove from pan and pour onto baked bleu cheese dip.

I apologize but I did not calculate the dip precisely; Making a rough estimate the entire dip would be: 274 Calories, 24g protein, 34g Carb (with the Caramelized Rhubarb and blueberry topping) and 6g Fat providing you used low fat bleu cheese J

My Go-to Brownie Recipe

Some day’s life seems to fly by in a multicolored whirlwind of if, thans, buts, whys, and it’s all you can do too just remember to breathe. Your mind is one big convoluted ache and all you want is for a moment of peace and clarity. I am having one of those days. Everything seems overwhelming and complicated. Luckily in the midst of such chaos and confusion I can fall gratefully back into the warm chocolately arms of my favorite stand by; brownies. Not just any brownies mind you, gluten free sugar free healthy brownies that do not taste like cardboard and are actually fudgy in texture. The moist bready texture of these consistently blows me away, it is as if I am biting into a chocolate bar/bread hybrid which in essence is I guess what a brownie should be haha! The chocolate flavor is spot on and I find myself munching through multiple batches every week! Its days like these were I am grateful for a no-nonsense to the point recipe. There is something grounding about the fact that I can trust in this recipe to always turn out right. Even if my life is spinning out of control at least I can bake up a perfect batch of brownies.

Oat Daddies

Ingredients:

1/4c (40g) Oat flour

4tbs (20g) coco powder

1/4c Granulated stevia

1/2tsp baking powder

6tbs (92g) egg whites

3tbs (40g) unsweetened applesauce

2tbs almond milk

2tbs liquid sweetener*

Method: Combine all ingredients in a bowl making sure there are no hidden clumps of flour and nothing left unmixed on the bottom of the bowl. Pour the mixture into the bottom of a loaf pan, two 4×4 ramekins or any well-greased dish your heart desires. Bake at 350deg F for 20-25min. Makes 4 small servings 2 large or one ginormous brownie. Your choice.

Nutrition for ¼ of recipe: 71 calories, 1.3g fat, 12g carb,4.5g protein

(In this photo I made peppermint brownies by adding peppermint extract and topped with a quick greek yogurt peppermint frosting)

*Recipe Notes:

I always use jordan’s skinny syrup brand liquid sweetener in varying flavors of caramel, chocolate, mocha etc… If you do not have these a great substitute could be maple syrup or off brand sf coffee syrups found at most grocery stores. These are a great purchase and really add flavor when baking!

*Recipe variations:*

Peppermint brownies= add 1/2tsp peppermint extract

Coffee brownies= sub 2tbs brewed coffee for almond milk and add 2tsp coffee grinds

spiced brownies= add 1tsp cinnamon, 1/2tsp cloves and 1/8tsp nutmeg

Caramel Pumpkin Banana Bread

I have had oodles of ripe bananas just lying around, practically BEGGING to be baked into delicious treats! You can’t just say no to ripe bananas; it’s rude. You can however choose to forgo the traditional banana bread in favor of a new and inventive taste bud twist! Caramel pumpkin banana bread loaf! It takes the flavors of fall combined with the sweet essence of ripe bananas and smashes in a dark caramel twist! If that doesn’t make you want to bake then I don’t know what else to tell ya. Hopefully you all have multitudes of ripe bananas laying around as you are going to want to make more than one of these bad boys!

( we have been having the most depressing weather recently and I apologize in advance for the atrocious lighting)

Caramel Pumpkin Banana Loaf

Ingredients:

1/2C pumpkin puree

2tbs walden farms caramel syrup*

2 small RIPE bananas (around 226g)

1 whole egg

1.5tbs egg whites (22g)

¼ C almond milk

1tsp vanilla extract

½ c granulated stevia

1.5C spelt flour

1tsp baking soda

1.5tsp baking powder

1tsp cinnamon

¼ tsp cardamom

¼ tsp Cloves

¼ tsp Nutmeg

¼ tsp allspice

In a bowl mash together all the wet ingredients until no banana chunks remain. Set aside. In another bowl combine all dry ingredients whisking till combined. Combine the dry ingredients into the wet and mix until well incorporated. Pour the batter into a loaf pan lined with parchment paper. Bake at 350deg F for 40-45min. You want the middle of the bread to completely rise and cook to prevent the loaf from falling when you take it out.

This bread gets better by the day as the flavors have a chance to intensify and tastes amazing topped with peanut butter!

Nutrition info for 1/8 of loaf: 118 calories 1.4g fat, 22g Carb, 4.2g protein

Recipe Notes:

*If you do not have walden farms caramel syrup you can sub actual caramel syrup or 2 tbs liquid sweetener of choice; however I would also advise adding a tsp of caramel extract to substitute for the caramel flavor walden farms offers.

Chicken Herb Meatballs

(Meatball’s atop a bed of spiralized zucchini and miracle noodles with a splash of pasta sauce)

We all want healthy, we all want tasty but we don’t always want long drawn out complicated recipes. (Yes; I will be the first to admit I get a little crazy with steps and ingredients… IM SORRY. I love to experiment ok?! ;D) However today will be different! I will not stand in the kitchen for an hour and I will have a delicious meal with leftovers ready for action throughout the week! Take a stand against unjust kitchen labor, break the stereotype, be an innovator, people against unjust cooking unite! Introducing:

Easy Peasy chicken meatballs

(Perfect for stir fry’s, pastas, sammiches, whatever your heart desires!)

Ingredients:

1lb low fat chicken ( can use ground or chicken breasts)

1/4c purple onion diced

1tbs minced garlic

6tbs (92g) liquid egg whites

¼ C (30g) Kamut flour*

2tsp Worcestershire sauce

2tbs Red wine vinegar

1tsp thyme

2tsp all purpose chicken seasoning (mix of: Sage, Marjoram, coriander, celery seed, black pepper and allspice)

Pinch no sodium salt or regular salt

Dash ground pepper

Method:

If the chicken is not ground chicken then combine all ingredients except the purple onion in a food processor and pulse until the raw chicken breasts are now broken apart and malleable. (basically create chicken mush) Once combined; stir in the diced onion. If you HAVE ground chicken congratulations you get to skip the food processing and proceed to combining everything in one bowl and mixing thoroughly.

After completing either method; spray a mini muffing pan thoroughly with non-stick spray. Proceed to drop 2-3tbs sized dollups of chicken mash into each muffin holder with a spoon and spatula until you have filled as much of the tray as possible. (Makes around 20-24 meatballs). Pop the tray into the oven and bake at 350 for 20-25min tossing halfway through for even browning.

Nutrition per 4 meatballs: 114 calories .8g Fat 5g Carb and 21.8g Protein

*Recipe Notes:

You can really use any ground meat here that you please, just remember the nutrition info will vary.

I used whole grain kamut flour because I like the macro breakdown (.5g Fat, 22g Carb, 4g Protein) and the mild flavor! A few great substitutions could be oat flour or whole wheat flour but again the nutrition info will be different.