Tag Archives: dessert

Gluten-Free Brownies

 

Ingredients: (Use all organic)

5 ounces high quality 100% cocoa dark chocolate

½  cup organic coconut oil

½  coconut sugar

½ cup Norbu sugar

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten well with a fork

1 tablespoon bourbon vanilla*

 

Optional:

1/2 cup chopped pecans or walnuts

Dark chocolate chips for the top

 

Instructions:

Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

Recipe: Grassfed Whipped Cream

“In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”

Rich in CLA, Snowville Whipped Cream  is one of my favorite guiltless pleasures. I use it in my “Grassfed Creamy Yogurt Fruit Topping“, on a bowl of fresh fruit, and as a dip for bananas (I usually eat slightly green bananas, to lower the glycemic load).

 

 

 

 

 

 

 

 

 

 


Snowville Whipped Cream

Ingredients
1 cup Snowville Whipping Cream
1/4 cup organic powder sugar or Coconut Secret Coconut Crystals (Coconut Crystals will give more of a caramel taste)
1/2 tbsp pure vanilla

Directions
In a glass bowl, beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
Add the sugar, beat until soft peaks form. Be careful not too overbeat!
Refrigerate, up to four hours.

Makes 6 servings.

Nutrition (per serving)
Calories – 190
Fat – 19 grams
Protein – 0 grams
Carbs – 6 grams

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. http://edpro.wpengine.com

Three Minute Brownie

“In my experience, clients that are in treatment for eating disorders such as bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”

A treat that some of my patients enjoy regularly, a quick and easy brownie. Prepared in less than three minutes, it’s a dream come true during times of choco-emergency. This really satisfies a chocolate craving without any guilt. Not to mention, each brownie has 15 grams of protein!

 

 

This recipe was inspired by SmoothieGirlEatsToo. Definitely check out her blog for some delicious recipes!

I have recently discovered a line of products called Coconut Secret. In the past, we have used stevia to sweeten these brownies, but we have switched to using raw coconut crystals. It’s a completely natural sweetener that contains 17 amino acids. It’s also low glycemic and non-GMO.

This brownie is great just on it’s own, but is also great with peanut or almond butter, greek yogurt, or TruWhip….the possibilities are endless!

Three Minute Brownie

2 tablespoons peanut flour

1 tablespoon raw cocoa powder (leave this out if you want a pumpkin spice muffin)

1-2 teaspoons raw coconut crystals

1/4 teaspoon baking powder

4 tablespoons canned organic 100% pumpkin

3 tablespoons organic, pastured egg whites

cinnamon

a few drops if vanilla

Combine all the ingredients and mix til combined.

Grease a small ramekin, pour the brownie batter mixture.

Cook for 2 minutes in the microwave (might need longer depending on your microwave).

Nutritional Info: 120 calories, 1.5 g fat, 15 g protein, 10 g carbs

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2011, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2011, Dr J Renae Norton. http://edpro.wpengine.com’

Melon Kebabs with Yogurt Dipping Sauce

photo used under creative commons license

This recipe serves: 4

Preparation time: 10 minutes

INGREDIENTS

1 cup Snowville 6% plain yogurt

1 tablespoon fresh lime juice

1 tablespoon coconut palm sugar (or to taste)

1 teaspoon chopped fresh cilantro leaves

1 1/2 cups cubed seedless watermelon (about 1 inch cubes)

1 1/2 cups cubed cantaloupe (about 1 inch cubes)

1 1/2 cups cubed honeydew (about 1 inch cubes)

8 metal or bamboo skewers (soaked in water)

COOKING INSTRUCTIONS

1. In a small mixing bowl, stir the yogurt, lime juice, sugar and cilantro together.

2. Transfer the yogurt mixture to a small serving dish, cover and refrigerate until ready to serve.

3. Thread the cubes of watermelon, cantaloupe and honeydew melon onto the skewers.

4. Serve the melon kebabs with the yogurt dipping sauce.

NUTRITION INFO

Serving Size: 2 kebabs

Per Serving: 120 calories, 3 g fat, 4 g protein, 20 g carbs, 2 g fiber

 

Banana Nut Bread

photo used under creative commons license

This recipe serves: 18
Preparation time: 15 minutes
Baking time: 55 minutes

INGREDIENTS

4-5 ripe bananas, mashed
1 ¾ cup coconut sugar
3 tablespoons Snowville whipping cream
3 tablespoons coconut oil
2 eggs, beaten
2 cups Jovial foods Einkorn flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups organic walnuts, chopped

COOKING INSTRUCTIONS

1. Mash bananas with fork and put into mixing bowl.

2. Add melted butter, eggs, sugar, and cream. Beat well.

3. Add dry ingredients and stir until blended. Add nuts (Break half nuts in two) and mix well.

4. Place into 2 small greased bread pans. Bake at 350 degrees for 55 minutes.

Serves 18.

NUTRITION INFO – 225 calories, 10 g fat, 4 g protein, 27 g carbs, 2 g fiber