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#glutenfreedairyfree

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Fudgy Protein Brownies😍😋 #proteinbrownies #healthieralternative #healthierdessert #healthytreats #glutenfreebrownies #glutenfreerecipes #glutenfreedairyfree #fudgybrownies #highprotein
easing our way into pumpkin season with a fun spin on my mini twix bites ! These are ABSURDLY good, beware 😂 Makes about 14 small cups! Cookie base: •1 cup almond flour •1 tbsp coconut flour (can sub protein powder) •2 tbsp + 2 tsp maple syrup •2 tbsp + 2 tsp coconut oil, melted •1 tsp vanilla + pinch of sea salt filling: •1/2 cup nut/seed butter (i used @georgiagrinders pecan butter. Wouldn’t recommend PB!) •3 tbsp canned pumpkin purée •5 tbsp maple syrup •1/4 cup coconut oil, melted •1 tsp vanilla •1 tsp pumpkin pie spice •pinch of sea salt Topping: •1 1/3 cups white chocolate •1/2 tbsp coconut oil if needed to thin it out a bit Combine base ingredients & divide amongst a greased mini muffin tin. Bake at 325f for 8-12 mins until golden around the edges. Cool completely. Whisk together the caramel ingredients until completely smooth. Taste and adjust as you need to. Divide the caramel amongst the crusts. Melt the chocolate until smooth, & cover the caramel layer of each bite. Place in the freezer to set up, at least two hours. Store in an air right container in the freezer! :) OAT BASE: 1 cup rolled oats 1/4 cup plus 1 tbsp coconut flour 1/4 cup melted coconut oil 1/4 cup maple syrup 1 tsp vanilla + pinch of salt •blend the oats until it make a fine flour. Mix together all ingredients. Bake same as above! #glutenfreecookies #minidesserts #healthydessertrecipes #healthycookies #healthysnacks #healthydessertrecipes #plantbasedrecipes #lowsugarsweets #glutenfreedairyfree #vegandesserts #cookiecups #pumpkinspice #psl #pumpkinseason #pumpkinpie
lemon + chicken just works 🤝 an easy & delish one-pan meal that perhaps isn’t the most aesthetically pleasing hahaha. you will love it though! RECIPE: (gluten free, dairy free, paleo): -olive oil -1 lb chicken tenders -salt + pepper -1/2 yellow onion, diced -4 small cloves garlic, minced -zest from 1/2 lemon -juice from 1 lemon -1 cup full-fat canned coconut milk -1/2 cup broth of choice (i used bone broth) -1 tbsp arrowroot starch (or cornstarch) -red pepper flakes to taste -optional: a few tbsp shredded parmesan (if you’re not dairy free/paleo) or nutritional yeast season chicken tenders with salt + pepper. bring a large pan to medium-high heat. add oil. once hot, add chicken tenders. sear without touching them for about 4 minutes, then flip and continue cooking for about 3 more minutes or until the internal temp reaches 165F. remove chicken from pan and set aside. lower heat to medium. add more oil. add onion & sauté, stirring occasionally, for a few minutes. add garlic and lemon zest, stir, and cook for one minute longer. reduce heat to low and deglaze the pan by adding the bone broth and letting it simmer for a minute or two. be sure to scrape off all those yummy bits from the pan — they had a lot of flavor! then, add in the coconut milk, lemon juice & tapioca flour. stir until smooth. season with more salt, pepper & red pepper flakes as desired. continue to let the sauce simmer until it’s thickened a bit. in the last few minutes, add back the chicken to the pan to warm it up. serve over cauliflower rice! enjoy :) #cauliflowerrice #lemonchicken #easyandhealthy #healthydinnerideas #healthydinnerinspo #chickenrecipes #onepandinner #paleorecipes #glutenfreedairyfree
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