GF Baked Pumpkin Donuts

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

These gluten-free cake-style pumpkin donuts are baked, making them a big step up health-wise from their fried counterparts.

 Course Dessert, Snack

 Keyword gluten free

 Prep Time 20 mins

 Cook Time 12 mins

 Total Time 32 mins

 Servings 12 servings, 1 donut each

 Calories 185 kcal

 Author Beachbody

Ingredients

• 1½ cups gluten-free all-purpose flour
• ⅓ cup coconut sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt (or Himalayan salt)
• ¾ tsp. pumpkin pie spice
• ¼ tsp. ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp. extra-virgin organic coconut oil, melted, divided use
• ½ cup canned coconut milk
• Nonstick cooking spray
• ¼ cup pure maple syrup
• ¼ cup coconut butter, softened
• 2 Tbsp. water

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

Amount Per Serving (1 donut)

Calories 185Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 9g45%

Sodium 183mg8%

Total Carbohydrates 23g8%

Dietary Fiber 2g8%

Sugars 11g

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Sheet Pan Sweet Potatoe Hash with Eggs

Sweet Potato Hash with Eggs

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

 Course Breakfast

 Prep Time 20 mins

 Cook Time 30 mins

 Total Time 50 mins

 Servings 4 servings

 Calories 353 kcal

 Author Beachbody

Ingredients

• Parchment paper
• 2 medium sweet potatoes cut into 1-inch cubes
• 1 medium onion chopped
• 2 cloves garlic finely chopped
• 1 medium red bell pepper chopped
• 1 cup black beans drained, rinsed
• 1 cup corn kernels
• 1 Tbsp. + 1 tsp. olive oil
• 1 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. ground smoked paprika
• 1/2 tsp. sea salt or Himalayan salt divided use
• 1/2 tsp. ground black pepper divided use
• 8 large eggs
• 2 Tbsp. finely chopped fresh cilantro

Instructions

1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper. Set aside.
3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes. 
5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.
6. Garnish with cilantro; serve immediately. 

Nutrition Facts

Sweet Potato Hash with Eggs

Amount Per Serving (1 serving)

Calories 353Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 4g20%

Cholesterol 366mg122%

Sodium 723mg30%

Total Carbohydrates 36g12%

Dietary Fiber 8g32%

Sugars 8g

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.

Maple and Turkey Bacon Wrapped Brussel Sprouts

Maple and Turkey Bacon-Wrapped Brussels Sprouts

Bringing an appetizer to your holiday dinner or cocktail party? Look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts will please a crowd.

 Course Snack

 Prep Time 15 minutes

 Cook Time 35 minutes

 Total Time 50 minutes

 Servings 6 servings, 4 Brussels sprouts each

 Calories 114 kcal

 Author Beachbody

Ingredients

• Aluminum foil
• 1 Tbsp. pure maple syrup
• 1 Tbsp. balsamic vinegar
• 24 medium brussels sprouts
• 12 slices nitrite-free turkey bacon, cut in half
• 24 wooden toothpicks, soaked in water
• ½ tsp. ground black pepper

Instructions

1. Preheat oven to 400° F.
2. Line large baking sheet with foil. Set aside.
3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside.
4. Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.
5. Arrange brussels sprouts on prepared baking sheet so that they are not touching.
6. Brush bacon with maple syrup mixture. Sprinkle with pepper.
7. Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.
8. Remove toothpicks before serving.

Recipe Notes

FOODIE FRIDAY!!!!!

Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp. dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾-inch cubes
1 medium yellow squash, cut into ¾-inch cubes
1 cup medium zucchini, cut into ¾-inch cubes

Preparation:
1. Heat oil in large stockpot over medium-high heat.
2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

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