Easy Carrot Cake - Gluten Free/Not KETO

Easy Carrot Cake 

Gluten Free

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen

RaShelle's Famous Carrot Cake Traditional

 

RaShelle's Famous "Secret " Carrot Cake

We were at a Birthday party by the pool in Carlsbad and RaShelle brought this "Famous" Cake. I don't normally take a piece of cake but she said I had to try it. YUM! 

I had to beg her for the recipe for years. It wasn't until I moved back to MN that she shared it with me (stinker). 

Here it is, she swears it's the baby food carrots that makes this super moist. I'd agree.

Serves 10 to 12. 

Ingredients: 

Cake

• 4 eggs
• 2 cups sugar
• 10 ounces strained baby food carrots
• 1 cup vegetable oil
• 1 cup crushed pineapple, juice drained and reserved. 
• 2 cups flour
• 2 teaspoons cinnamon 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting 

• 8 ounces cream cheese
• 4 tablespoons softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons of milk (if needed) 
• chopped walnuts for garnish (optional)

Instructions: 

Cake: 

• Preheat the oven to 350
• Beat eggs, vanilla and sugar until well combined. 
• Add reserved pineapple, pineapple juice.
• Then add in the cinnamon, baking soda, and salt, stir well.
• Stir in the raisins and walnuts. 
• Pour batter into a lightly greased, 9 by 13 inch pan
• Bake for 50 minutes
• Cool completely on a wire rack

Prepare the frosting: 

• Mixed together all ingredients, until blended, 
• If mixture appears too thick, thin it out with milk.  
• Spread frosting, liberally, on top of cooled cake and garnish with chopped walnuts, if desired.

Notes:

• This recipe is super moist. Keep the left overs in the refrigerator for several days due to the cream cheese frosting. 

• Source:  not sure, Rashelle Garton makes this for get togethers and sent me a picture from a cookbook. 

Classic Carrot Cake KETO GF (Carolyn)* ❤

Classic Carrot Cake

This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it's remarkably easy to make! 

Keep in mind, this is KETO so it calls for sugar free ingredients. If you don't care about that but still want a GF recipe (Danni ❤) just replace it with regular sweeteners. 

Also, if you don't want to get all fancy with the tiered look, just put it in a cake pan and call it a day. Or you can always bake muffins or mini Bundt cakes too. You will obviously need to watch the cooking times.

Servings: 16

Ingredients: 

Carrot Cake

• 2 cups almond flour
• ⅓ cup coconut flour (to help with consistency)
• ⅓ cup unflavored whey protein powder, or egg white protein powder (I used vanilla protein powder, it's fine)
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves
• 4 large eggs
• ½ cup avocado/extra light olive oil, or another neutral oil (avoid vegetable or canola, literally terrible for you) 
• ½ cup Swerve Brown
• ½ cup Swerve Granular
• 1½ cups finely grated carrot, lightly packed
• 1½ tsp vanilla extract
• ⅓ cup chopped pecans/walnuts

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, room temperature

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
• In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
• In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
• Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
• Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
• Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
• Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

• Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
• Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
• Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

Notes:

The sweeteners

• Staying true to conventional carrot cake, I incorporated both a brown sugar replacement and granulated sweetener. Swerve Brown is, by far, the most like real brown sugar, and it deepens the flavor of the cake.

The spices

• Carrot cake is really a kind of spice cake, so don’t skimp on the spices. I used plenty of cinnamon and some ground cloves. You can also add in nutmeg and a bit of ginger. But don’t overdo the ginger as it can overpower the rest of the flavors.

Is the protein powder necessary?  What can I use to replace it?

• Protein powder is a critical ingredient as it helps baked goods rise and hold their shape properly. You will find that my keto cake recipes are lighter and fluffier than many others. You can skip it, but please understand that your cake will be more dense and more fragile.
• You can use whey protein, egg white protein, or some plant-based proteins. But don’t use collagen protein as it will make the cake gummy and hard to cook through.

What if I want more frosting on the sides of the cake?

• You can make 1 1/4 to 1 1/2 times the frosting recipe to make a fully frosted cake.

I don’t like Swerve, can I use a different sweetener?

• The cake will probably turn out with other sweeteners but I do warn you that allulose causes baked goods to darken very quickly and look almost burnt. For the frosting, you need a good confectioner’s style (powdered) sweetener.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

Macros:

• Serving: 1 slice | Calories: 320kcal | Carbohydrates: 6.3g | Protein: 6.2g | Fat: 32.7g | Fiber: 3g
• Source:  All Day I Dream About Food

Greek Chicken KETO (Maya)

 

Greek Chicken

This juicy Greek chicken recipe has a simple marinade with Greek yogurt, olive oil, lemon, and Mediterranean herbs. So easy and flavorful!

Ingredients: 

Chicken:

• 4 8-oz Boneless skinless chicken breasts (or 6 boneless skinless chicken thighs; 2 lb total)

Marinade:

• 1/2 cup Greek yogurt
• 4 tbsp Olive oil (divided)
• 2 tbsp Lemon juice
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• 2 cloves Garlic (minced)
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions: 

• In a small bowl, combine the Greek yogurt, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic, sea salt and black pepper. Stir or whisk until smooth.

• Add the chicken breasts to a large zip lock bag, along with the Greek chicken marinade. Marinate in the refrigerator for at least 1 hour, or up to 24 hours. (Alternatively, you can mix the marinade in a large bowl instead and marinate the chicken right in the bowl, covered in plastic wrap.)

• Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat, or if grilling outside, preheat the grill to medium-high heat.

• Add the chicken breasts and sear for 7-8 minutes per side, until the outside is golden brown and the internal temperature reaches 165 degrees F (74 degrees C). If they brown too much before the inside is done, reduce heat to medium and continue cooking.

• Transfer the Greek chicken to a plate or cutting board, and let it rest for 5 minutes to let the juices settle before serving.

Baking Instructions:

• Preheat the oven to 450 degrees F (232 degrees C).
• Bake for 18-22 minutes, until firm and no longer pink, and internal temperature reaches 160-165 F.  (Internal temperature will rise another 5 degrees when resting.) A probe thermometer like this is the best set-it-and-forget-it method because it will beep when ready, but an instant-read thermometer also works.
• Cover with foil and rest for 5 minutes before serving or slicing.

Notes:

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can warm it up later, or serve it in one of my healthy salad recipes.
• Meal prep: Make the marinade ahead and let the chicken marinate for up to 24 hours. You can also cook it in advance for easy lunches all week.
• Reheat: Warm in the microwave for a quick fix, or in a covered baking dish in the oven at 350 degrees F. Be careful not to heat too long to avoid drying it out.
• Freeze: After cooling, store in the freezer for up to 3 months. I recommend freezing it whole rather than slicing.

Macros:

• Calories 359 | Fat 16.1g | Protein 49.6g | Total Carbs 1.5g | Net Carbs 1.2g | Fiber 0.3g
• Source:  Wholesome Yum 

Golden Citrus Chicken & Marinade

 

Golden Citrus Chicken & Marinade

Are you ready to amp up your weeknight dinner? Golden Citrus Chicken Marinade is sure to impress at your next backyard bbq! Featuring an easy chicken marinade combining freshly squeezed orange juice, lemon, vanilla, garlic and ginger.

Ingredients: 

Chicken:

• 4 chicken breasts, cut horizontally to make 8 thinner pieces
• salt
• pepper
• garlic powder
• onion powder
• dried sage
• dried thyme
• dried parsley

Marinade:

• 3 tbsp olive oil, extra virgin
• 1/4 cup orange juice, freshly squeezed
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla, I am using Simply Organic
• 2 garlic cloves, minced
• 1 tbsp fresh ginger root, minced
• 1/4 tsp salt, or more to taste

Instructions: 

Prepare the chicken: 

• using a paper towel, blot the chicken on both sides to remove any excess moisture.

• Carefully slice through the chicken breast horizontally from one side to the other until sliced all the way through creating two thinner pieces.

• Repeat until you are left with 8 pieces of chicken.

• Season: generously season both sides of your chicken with salt, pepper, garlic powder, onion powder, dried sage, dried thyme, and dried parsley.

• Add the prepared chicken to a large bowl or resealable bag.

Prepare the marinade: 

• To a small mixing bowl, add all of the marinade ingredients and mix well.

• Marinade: pour the marinade directly over the chicken ensuring every piece is well-coated. 

• Rest: allow the chicken to rest for at least 1 hour in the fridge, or up to 4 hours. (see notes below)

Cook: 

• Bake, fry or grill as desired.

• Once your chicken reaches an internal temperature of 165 °F it's ready.

• Allow to rest for 5 minutes before slicing.

Notes:

• Marinade time: up to 4 hours is generally what I recommend. Since citrus marinades work quickly to tenderize the chicken, marinating for more than 4 hours can cause the acids to break down the chicken quicker which can result in a mushy/stringy consistency. 

Macros:

• Serving: 8  | Calories: 182kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Saturated Fat: 1g |
• Source:  https://sammymontgoms.com/golden-citrus-chicken-marinade/#wprm-recipe-container-13053

Blackened Chicken Alfredo KETO (without the noodles)

 

Blackened Chicken Alfredo

This Blackened Chicken Alfredo recipe is your weeknight ticket to restaurant quality flavor. If you’re looking for a delicious dinner that can be made in less than 30 minutes with minimal clean up, look no further!

Ingredients: 

• 400 grams pasta of choice, preferably short pasta
• Chicken:
• 4 chicken breasts, thinly sliced to yield 8 pieces
• 1 tsp olive oil, extra virgin
• 1/4 cup butter
• salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• dried parsley
• dried oregano
• dried basil

Cream Sauce:

• 2 ¼ cup heavy cream, 33%
• 1 ¼ cup parmigiana reggiano, finely grated
• 3 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp nutmeg

Garnish:

• red pepper flakes, optional
• fresh basil, optional

Instructions: 

Prepare the chicken: 

• Using a paper towel, pat the chicken to dry.
• Lightly spray both sides of the chicken with cooking spray.
• Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.

Fry the chicken: 

• Use a large frying pan set to medium/high heat add 1 tsp of olive oil.
• Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.
• Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.
• Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.
• Repeat this step and cook the remaining chicken breasts.

Cook the pasta: 

• Fill a large pot of salted water and bring to a boil.
• Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.
• Keep aside until ready to use.
• Nikki's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.

Make the sauce: 

• To the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.
• Add the heavy cream and bring to a simmer for 3-4 minutes.
• Add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps.
• Allow the sauce to simmer for 2-3 minutes, or until it has thickened.
• Nikki's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.

• Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
• Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
• Garnish: finish with red pepper flakes and fresh basil if desired.

Notes:

• Serve over GF pasta or protein pasta as a healthier choice. Highly recommend using the fresh herbs, it adds a freshness to this rich dish. 

Macros:

• Serving: 8  | Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 38g | Saturated Fat: 22g
• Source:  https://sammymontgoms.com/blackened-chicken-alfredo/#wprm-recipe-container-13191

GO TO: Nikki Turkey Meatballs ❤ (Swedish Meatball Sauce included)

Nikki Turkey Meatballs

I love making these in big batches. I freeze them in quart sized bags and take them out to add to spaghetti sauce, Swedish meatball sauce or just to dip into BBQ sauce. Seriously, my go-to and always have on hand. I usually make 6 pounds at a time and roll into larger meatballs so 3 for a meal is plenty!

The bold means that's what I do. 
I included my Swedish (Svenska Kottbullar) meatball sauce below. My Swedish meatballs are made with beef and pork but the sauce is amazing with these meatballs too!

Ingredients:

• 1 lb lean ground turkey (93% or leaner)
• 1 egg (or 1 tbsp Greek yogurt if avoiding eggs)
• 1/3 cup gluten-free breadcrumbs OR 2 tbsp almond flour
• 1 tbsp finely chopped or grated onion or onion powder
• 1 tsp garlic powder or 1 tablespoon fresh minced garlic
• 1 tsp Italian seasoning
• 1 tbsp fresh or dried parsley 
• 1 tbsp grated parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• Olive Oil

Instructions: 

• Preheat the oven to 400°F and line a baking sheet with a cooling rack and foil for easy clean up. You can use parchment paper but the cooking liquid from the meatballs gets funky and kind of slimy. Using a baking rack ensures that they cook and brown nicely and all around and don't sit in their own juices. Trust me on this, if you use parchment paper, you will know what I am talking about and think, "ahhh, yep, should have used the rack."
• If using grated or minced onion, saute in a bit of olive oil for 7 minutes and add minced garlic and cook for another 1-2 minutes until translucent. This ensures that it's not a raw bit in the meatball and takes the raw bite out of it. 
• In a bowl, mix dry ingredients: breadcrumbs (or almond flour), parmesan cheese, Italian seasoning, salt, and pepper.
• Beat the egg and add the turkey, cooked onion and garlic to the dry ingredients. 
• I add a little olive oil to my hands to coat them slightly or you could lightly spray hands with cooking spray and roll into 12–14 small meatballs. Like I said, I make mine much bigger like the size of a mandarin orange. So you will get 1/2 the yield. You will want to make it smaller for a crowd dinner. 
• Place on the baking sheet that has a cooling rack on it, spaced evenly. (the juices get funky when on parchment paper so this way it gets browned all around. 
• Bake for 18–20 minutes or until lightly golden and cooked through. If you make them larger bake for more like 25 or more turning 1/2 through.

Notes:

• Serve over rice, potatoes, with veggies, with homemade/store bought marinara or make cream based Swedish meatballs sauce.

Swedish Meatball Sauce: 

• 1/4 teaspoon Black Pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon dill (OPTIONAL not traditional but I like it, I add it to my stroganoff recipe and fell in love with it lol)
• 3 tablespoons butter
• 1 tsp Worcestershire sauce
• 1/3 cup Flour (GF: Bob's Red Mill 1:1)
• 2 cans beef broth, 10.5oz
• 1 cup whipping cream
• Melt butter in a saucepan, add flour and mix together for a thick paste, add beef broth and spices, constantly stirring until it thickens. Finish with whipping cream and salt/pepper to taste. 

Macros:

• MACROS: 220 calories | 26g protein | 4g carbs | 10g fat (smaller meatballs and not the sauce)
• DIET: low-fat | gluten-free | high-protein | low-carb | dairy-free (if no parmesan) | pancreas-friendly 
• Source:  Mama Bear ❤

Homemade Laundry - Powder & Liquid Detergent / Fabric Softener

Homemade Laundry Detergent 

This makes a TON of laundry soap, all free of chemicals and works like a charm. Way cheaper than store bought.

Supplies: 

Supplies Needed for Homemade Laundry Soap

• Garbage Bags
• Box Grater or Processor
• Storage Container with Tight Fitting Lid (5 gallon bucket)

Washing Amounts: 

• Small Loads - 1/4 Cup 
• Large loads– 1/2 cup
• Liquid Variation– 1/2 cup

Ingredients: 

• 3 Cups Arm & Hammer Washing Soda or 1 Box (55 oz)
• 3 Cups Arm & Hammer Baking Soda
• 3 Cups Borax or 1 box (65 oz)
• 3 Bars Dr. Bonner's Castile Soap OR Fels Naptha (Dr. Bonner's come in various scents with essential oils and are top rated - lavender will make your laundry smell good)
• OPTIONAL: 2 Boxes Oxiclean Free (3 lb. each) OR 1 Box Oxiclean (5 lb.)
• After all the dry ingredients are in your bucket, add 30-40 drops (or to your desired scent tolerance) of essential oil of your choice. Again, this is optional. You can also use scented castile soap. Dr. Bronners Brand has quite a few scents such as lavender, Citrus, almond, rose, and peppermint as well as unscented.

Instructions Powder: 

• Grate the soap bars on a hand grater or you could use a food processor if you cut the soap into small squares to help out the processor. 
• Add to a garbage bag (double the bag for extra strength) and then add all of the other ingredients.
• Tie a knot at the top of the bag so nothing can escape. Roll it around for awhile so everything has a chance to mix together. 
• Once everything is thoroughly combined, cut off a corner from the bottom of the bag and allow the mix to pour into your storage container. 
• It is best to use an air-tight container with a good sealing lid to keep out any moisture that could eventually clump and/or harden the mix.
• I put a small amount into a empty gallon milk jug or get a nice container and a scoop for a nicer display. Keep the remaining soap in a dry place and replenish as needed.

Instructions Liquid: 

• Add 1/2 gallon of water to your 5-gallon bucket.  Stir in 1 cup of borax and 1/2 cup of washing soda.
• Shred 1 castile soap bar with the cheese grater. Melt soap shreds in 1 cup of water over medium heat. Stir often.
• Add melted soap to the bucket and stir well.
•  Add 30 to 50 drops of the essential oil of choice.
• Fill the bucket the rest of the way with water.  Stir until all ingredients are well combined.
• Let it sit overnight and then shake the bucket really well.
• NOTES: I like to pour the detergent in a 1/2 gallon jar to make use easier. You can also store it in old laundry soap containers. Shake well before each use.  Use 1/2 cup of detergent per load.

Natural Fabric Softener: 

• Add 1/2 to 1 cup distilled white vinegar to loads of laundry. This will work as a fabric softener so chemical fabric softeners won’t be necessary. This also works to help eliminate smells from dirty clothes.
• Add wool dryer balls into the dryer with wet clothes. You can also add a few drops of essential oils to the dryer balls as well for the sweetest-smelling fresh laundry.

Source: https://homemadeonourhomestead.com/effective-and-toxin-free-laundry-soap/

Cottage Cheese Protein Pancakes (Carolyn)

 Cottage Cheese Protein Pancakes

These Cottage Cheese Protein Pancakes are a great way to fuel up for the day. Sweet and tender, with a hint of lemon, they pack a full 20g of protein per serving!

Ingredients: 

• 1 cup (112 g) almond flour
• 1/2 cup (54 g) unflavored whey protein powder
• 3 tbsp (30.43 g) granular sweetener
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1 cup (210 g) cottage cheese
• 3 large eggs
• 2 tsp lemon zest
• 1/2 tsp lemon extract, or vanilla extract
• 2 to 4 tbsp (30 ml) lemon juice, (or almond milk or water)
• Butter or oil for the pan

Instructions: 

• In a medium bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and xanthan gum. Whisk to combine and break up any clumps.
• Combine the cottage cheese and eggs in a blender and blend until smooth. Add the lemon zest and lemon extract and blend briefly again.
• Add the flour mixture and blend until well combined. Then add just enough liquid (lemon juice, almond milk, or water) to thin that batter so it's easily scooped onto the griddle.
• Preheat a griddle to medium or set a large non-stick skillet over medium-low heat. Brush lightly with butter or oil.
• Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
• Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Notes:

• Storage Information: Store the pancakes in a covered container in the fridge for up to a week. They can also be frozen for several months. 

Macros:

• Serving: 3pancakes | Calories: 201kcal | Carbohydrates: 6.6g | Protein: 19.5g | Fat: 12.6g | Saturated Fat: 2.2g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/cottage-cheese-protein-pancakes/#recipe

Chocolate Protein Muffins (Carolyn)

 

 Chocolate Protein Muffins

Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!

Ingredients: 

• 1 cup (256 g) pecan butter, (or any nut/seed butter)
• 1/2 cup (91 g) Swerve Brown
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup (54 g) chocolate collagen protein
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 1/4 tsp (0.25 tsp) salt
• 1/3 cup (60 g) dark chocolate chips, sugar-free

Instructions: 

• Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
• Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.
• Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
• Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
• Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
• Remove and let cool in the pan.

Notes:

• Storage information: Store the muffins in a covered container on the counter for up to 5 days or in the fridge for up to 8 days. You can also freeze them for 3 to 6 months.
• NOTE! Many have tried this recipe with peanut butter and found that it can make the batter very thick. I am not quite sure why it does this, but you simply need to add more liquid (try 1/4 cup to 1/3 cup warm water) and perhaps another tablespoon of oil. 

Macros:

• Serving: 1muffin | Calories: 181kcal | Carbohydrates: 5.2g | Protein: 12g | Fat: 13.6g | Fiber: 3.6g
• Source:  https://alldayidreamaboutfood.com/protein-muffins/#recipe