INSTRUCTIONS

1. Preheat oven to 350°F (180°C). 
2. Lightly grease and flour a loaf pan. 
3. In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water, and sugar. Whisk until well combined. 
4. In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix. 
5. Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top. 
6. Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don’t want to bake all the moisture out of it. 

Nutrition Facts 
 
You can easily get 16 slices out of this loaf. If so, each slice will score the following nutrition facts: 91 calories, with just 13 grams of carbs, 3 grams of fat and over 4 grams of protein.

If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy!