Pumpkin seeds are a surprising ingredient in this muffin! You can find pumpkin seeds, sometimes labeled pepitas, in the international food isle in grocery stores. These are not the same variety as pumpkin seeds from jack-o-lantern pumpkins; they have a green color and a skinny, oblong shape.
11 g egg whites, whipped into stiff peaks
6g pumpkin seeds, dried, ground into “flour”
5g mayonnaise, Hellmann’s
5g coconut oil, melted
3g calorie-free sweetener, Truvia
0.1 g baking powder
4g European-style butter, room temperature for serving
Preheat the oven to 350°F. Measure all ingredients on a gram scale. Fold the pumpkin seeds, mayonnaise, coconut oil, Truvia, and baking powder into the egg whites. Mix well to combine and pour the mixture into a silicone baking cup. Bake in the oven for 15 minutes or until the muffin is cooked thoroughly.
A simple combination of mayonnaise and cream cheese make a great tasting dip for serving veggies!
14 g mayonnaise, Hellmann’s
12 g cream cheese, Philadelphia brand
14 g jicama, peeled, sliced into sticks
14 g cucumber, peeled, sliced into sticks
10.2 g carrots, peeled, sliced into sticks
5 g radish, sliced into thin rounds
Measure all ingredients on a gram scale. Mix the mayonnaise and cream cheese together very well. Place the sliced veggies on a plate to dip into the mayonnaise/cream cheese mixture. Make sure you scrape all of the dip out of the bowl to finish eating the snack.
Light and fluffy vanilla cupcakes that taste very similar to the store bought box mixes!
16 g raw egg whites, beaten stiff
10.4 g walnut oil
5g European-style butter, melted
4.2 g coconut flour, Bob’s Red Mill
1.5 g calorie-free sweetener, Truvia
0.2 g baking powder
3–5 drops of vanilla flavor, Bickford
Preheat oven to 350°F. After measuring all ingredients on a gram scale, carefully fold the oil, melted butter, coconut flour, Truvia™, baking powder, and vanilla flavor into the egg whites. You do not want to deflate the egg whites; this is what gives the cupcake its fluffy texture. Pour the batter into a silicone cupcake liner and bake for about 15 minutes or until cooked thoroughly.
Notes: Replace some of the oil with sweetened, flavored whipped cream, butter or whipped vegetable shortening as a frosting if desired.
The creaminess of the goat cheese or Chevre cuts the sharp, briny flavor of the olives nicely. This snack has a very sophisticated taste and appearance!
30 g green olives, bottled
13.4 g goat cheese
7g olive oil
Optional: salt/pepper, pinch of cayenne pepper
After measuring all ingredients on a gram scale, slice the olives in half lengthwise. Spread a small amount of the cheese on the top of each half. Drizzle the olive oil over the cheese and olives and then sprinkle with the optional ingredients.