Healthy Glazed Chocolate Donut Holes – With a Secret Ingredient! (low carb, gluten free, sugar free, dairy free, grain free)

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IT ISN’T KALE. I repeat, the secret ingredient IS NOT KALE. I just wanted to put that out there first. We can all breathe easy now.

There’s something especially unappealing to me about the idea of “tricking” your family and friends into eating something healthy. When it comes to food, I am not into secrets. I think we already have enough creepy secrets about what’s in what we eat. No thank you, move along.

Because honestly? Healthy food can taste great. And the more we treat certain foods like they need to be a secret, the more people will assume they’re not worth eating without being disguised. You dig?

So in the interest of full disclosure, I shall reveal to you a fine example with my actually not that “secret” ingredient – CHIA SEEDS. In your chocolate cake donut holes. Because what’s the point in eating a healthy dessert if you can’t be openly smug about it to your peers? I swear this is not my main motivation for making healthy desserts. 

This isn’t the first time I’ve extolled the virtues of the mighty chia seed. I used them enthusiastically in my vanilla cinnamon chia seed pudding, for example. Often referred to as a ‘superfood’ (don’t we all just love that term), chia seeds boast an intimidating amount of nutritiousness:

  • Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
  • Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons.
  • Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. The high antioxidant profile also helps them have a long shelf life. They last almost two years without refrigeration.
  • Two tablespoons of chia seeds contain 18 percent of the DRI for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese.
  • The outer layer of chia seeds swells when mixed with liquids to form a gel. This can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods. To make the egg replacement, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 15 minutes.
  •  Chia seeds can play an important role in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood. (healthyeating.sfgate.com)

Also: Chia Pets. Never forget. 

Because chia seeds are capable of absorbing up to 10-12 times their weight in liquid, your batter will develop a thick, almost gel-like texture the longer it sits. This is ok. They all bake up the same! As in, PERFECTLY.

It was entirely by accident that I discovered the texture of ground chia seed provided the perfect texture and mouthfeel for a Dunkin’ Donuts Munchkin. The fluffy air pockets, the slight crunch of the glaze giving way into the crumbly, cakey inside. Wait, where were we?

OH YES. You, making these, and feeling great about it. ALLOW ME TO ENABLE YOU:

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Healthy Glazed Chocolate Donut Holes – With a Secret Ingredient (low carb, gluten free, sugar free, dairy free, grain free)

Yields: About 20-22 donut holes

Ingredients:

Donut Holes:
¾ cup sweetener
¼ cup milled/ground chia seeds (if grinding whole seeds, use about 2 heaping tbsp)
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp sea salt
3 egg whites, or about 1/3 cup egg white
1 tsp vanilla extract

Glaze:
1 ½ cups powdered sweetener
3 to 4 tablespoons unsweetened almond milk or water
1 tsp vanilla extract

Directions:

Preheat the oven to 350°F and lightly grease or spray a cake pop mold/donut hole/muffin tin.

In a large bowl, combine all of the ingredients, and mix well to create a batter. Reminder: The longer you let your batter sit, the thicker it gels. Not a problem! Spoon batter into prepared tin, almost to the top.

Bake 20-25 minutes, or until an inserted toothpick comes out clean.

To make glaze, whisk powdered sweetener, almond milk or water, and vanilla extract until smooth. If you prefer a thinner glaze, add in more milk or water one teaspoon at a time until desired consistency is reached.

Allow the donut holes to cool slightly. Place a cooling rack atop a baking sheet, and dip each donut hole into the glaze. Cover all sides with glaze and lift using a fork, tapping off excess glaze.

Transfer donut holes to the rack to allow any more extra glaze to drip off. Let glaze set, about 30 minutes to an hour.

Nutritional Info (As calculated for 20 servings, using water in glaze):

donut holes nutrition

 

 

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Classic Hamantaschen (low carb, gluten free, no added sugar, dairy free)

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With all the accidental Lenten festivities going on last week, it only seemed right to include some other theological treats in the fun. And with Purim right around the corner, what better than a makeover of the classic hamantaschen cookie?

Purim is a Jewish holiday that commemorates the saving of the Jewish people from Haman, a huge jerk that planned to murder all of them because he didn’t like one guy in particular. Hamantaschen are a traditional filled pastry folded into a triangle, generally thought to be referencing Haman’s three-pointed hat. Eating the hat of your enemies: APPROVED.

Now I have seen recipes for hamantaschen that put this one to shame – red velvet, brownie-filled, funfetti-cheesecake hamantaschen – but what’s the hurry? Build up to those, I say. Let’s start with the classics.

Well, classically, hamantaschen are filled with a variety of sweet fillings, like poppy seed (the oldest and most traditional variety), apricot, raspberry, raisins, fruit preserves, cherry, fig, chocolate, or even caramel or cheese.

Being a cheap lady of distinguished taste and discretion, I opted for apricot and raspberry as my fillings of choice, also because I already had a jar of each. (But THAT was because those two are the best fillings for anything, so really it all comes full circle.)

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I acknowledge that for someone who hates making cookies as much as I do, I am doing an EXCELLENT job at finding recipes to make them at every opportunity. That being said, these are pretty painless in terms of effort, even though they look so fancy. I promise! I’ve included pictures on how to fold them and everything!

With some simple substitutions for flour and sweetener, it was almost TOO easy to create an authentic hamantaschen minus all the wheaty-ness, sugary-ness, and gluten…ness. Plus, this is a cultural learning experience! This way, we all win.

Come, let us nosh.

Classic Hamantaschen (low carb, gluten free, no added sugar, dairy free)

Recipe adapted from All Day I Dream About Food

Yields: About 15 cookies

Ingredients:

2 cups almond flour
1/4 cup sweetener
1/4 tsp salt
1 large egg white, or about 2-3 tbsp egg white
2 1/2 tbsp butter or dairy-free spread, melted
1/2 tsp vanilla extract
1/8 tsp stevia extract
1/4 cup sugar-free or reduced sugar raspberry preserves
1/4 cup sugar-free or reduced sugar apricot preserves

Instructions:

Preheat the oven to 325°F and line a large baking sheet with parchment paper.

Combine almond flour, sweetener, and salt in a medium bowl. Add egg white, vanilla and stevia extracts, and melted butter or dairy-free spread, and stir until dough comes together.

Always make a tiny version of the thing you are making when the opportunity presents itself.

Roll out dough onto a large piece of parchment paper. Using another large piece of parchment on top, roll out to 1/8 inch thick. Cut out rounds using (no smaller than) a 3 inch round cookie cutter.

Using a spatula or knife, very gently loosen rounds from parchment and transfer to prepared baking sheet.

Re-roll dough and cut out more rounds as necessary, until dough runs out. Spoon about 3/4 tsp of either raspberry or apricot preserves into the center of each circle.

Fold the dough in from three sides and firmly pinch the corners. The dough will be delicate, so don’t worry if you find yourself patching up little tears and cracks along the way.

Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool completely before attempting to transfer to any other plate/dish. Nosh away!

Nutritional Info (Calculated with dairy-free spread and sugar-free preserves):

hamantaschen nutrition

14 Healthier Recipes For Your Super Bowl Sunday (Low carb, paleo, vegan, sugar free)

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Being that I am a patriotic, warm-blooded American, it would only follow that of course I love football. I am saying this with a backdrop of the American flag billowing valiantly behind me. There is also a bald eagle.

There may be naysayers who doubt this claim, asking strange questions like “But what about the time you asked who was winning an hour and a half before the game even started?” Ha! Well – “Or what about when you asked how many quarters were in a game?” UHH I CAN EXPLAIN- “Or when you-“

ok FINE YOU CAUGHT ME AND MAYBE I KNOW NOTHING ABOUT FOOTBALL. But. I do love the Super Bowl. Wanna guess why? HINT: It starts with ‘f’ and ends with ‘ood’. GIVE UP YET?

Yes, and no one is surprised. The Super Bowl has given rise to some truly fantastic snackage over the years. And the excuse to make and inhale all of them in short order (like I even need an excuse).

It has come to my attention, however, that many are justifiably hesitant to participate in this nationalistic tradition of Super Bowl snacking, since most traditional Super Bowl fare is not exactly the epitome of healthy eating. And that just ain’t right. So here’s a little collection that covers some of our favorites: low carb, gluten free, paleo, vegan – NO ONE GETS LEFT BEHIND.

Recipe links below! And remember, with a few simple substitutions (vegan cheese products, switching out proteins, using alternative sweeteners) most of these recipes can easily be adapted to dairy free, vegan, or sugar free if not already!

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Buffalo Salmon Avocado Salad here at The M’Academia Nut

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Football Deviled Eggs at Full-Thyme Student

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Mini Bun-less Cheeseburger Bites with Thousand Island Dip from Sugar-Free Mom

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Buffalo Spiced Cocktail Nuts at All Day I Dream About Food

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Zucchini Nacho Chips from Keto Adapted

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Crunchy Cucumber Rolls with Herb Cheeze from Nutrition Stripped 

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Quick and Easy Guacamole from KetoDiet

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Loaded Mexican Nachos – Paleo Style from Primally Inspired 

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Kickin’ Chili from Peace, Love and Low Carb

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Jalapeño Popper Dip from Simply Gourmet (TIP: leave out the cracker crumbs for a lower carb topping!)

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Vanilla Cinnamon Chia Seed Pudding at The M’Academia Nut

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Peanut Butter & Chocolate Truffles from I Breathe I’m Hungry

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Avocado Chocolate Mousse – Two Ways! from Chocolate-Covered Katie

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Cosmopolitan Jello Shots from All Day I Dream About Food 

Buffalo Salmon and Avocado Salad (Low carb, sugar free, gluten free, dairy free)

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At this point in time we are going to aggressively ignore my shameful update schedule and instead focus our energy on other shameful concerns. For example: how did it take me this long to discover buffalo sauce?

I have no idea where this came from, but it’s like I got hit with a truck. Just outta nowhere. It’s been rough, guys. I can recognize a buffalo recipe on Pinterest from across the room. I’m obsessed with buffalo covered everything and no one even cares since they’ve already been enjoying their chicken dips and wings since the dawn of time.

While feverishly trying to incorporate hot sauce into everything I eat, I came across this Salmon & Avocado Salad recipe at The Healthy Foodie . With a few tweaks (aka ADDING MORE HOT SAUCE), I knew it would be an excellent vehicle to help me shovel more buffalo-type stuff in my face. And finally, a savory recipe to share! I eat that stuff, too! Not just cake! Honest!

Adding celery was key for me – I think celery legally has to be included with all buffalo dishes? Look, I don’t make the rules. But at least this time we can subtly dice it up and use it to add a little texture and crunch. Cilantro provides an excellent zip and balance for all that creamy avocado, too. This has become a staple in my fridge – I always try and have a batch available. It keeps really well!

Avocado: a little TOO photogenic.

Avocado: a little TOO photogenic.

So what makes this recipe in particular so fantastic? It’s cheap, quick, and easy for starters. (Canned or pouched salmon is almost always wild-caught!) Frankly, those three factors pretty much seal the deal for me, but it’s also – surprise!! – really GOOD FOR YOU. It’s low in carbs, high in fiber, and provides enough healthy, anti-inflammatory fats (don’t fear the fats!) to keep you satiated until the next time you’re trying to figure out how to inhale more buffalo sauce.

Buffalo Salmon & Avocado Salad

Recipe adapted from The Healthy Foodie

Yields: four servings (I have been known to eat it in less)

Ingredients: 

2 (5 oz.) pouches wild-caught salmon
1 ripe avocado
1 stalk celery, diced
2-4 tbsp chopped cilantro, or to taste
2 tbsp hot sauce (I use Frank’s Original)
Salt & pepper, to taste

Directions:

Only FOUR ingredients, y'all!!!

I forgot the celery PLEASE FORGIVE ME.

Add the salmon into a bowl, and use a fork to separate it a bit. Then, add your avocado and smoosh it all right in there.

Then add all remaining ingredients and mix until well combined. Feel free to add whatever other mix-ins or spices tickle your fancy! I like letting it sit in the refrigerator for a bit, so all the flavors can ~*~blend~*~, but you could also just go to town on it. Roll it in nori, put it in a lettuce cup, wrap it, press it into a 1950s jello mold (don’t do that) – whatever you like!

Adding the hot sauce does not add to the visual appeal, unfortunately. This would explain the distinct lack of pictures accompanying this recipe. :| My recommendation is to visit the original recipe on The Healthy Foodie and pretend her gorgeous photos are my gorgeous photos.

Nutritional Info:

nutrition label