Month: October 2024

Pumpkin Blondies (Gluten Free)

Posted on by Amy MS, RD, LDN

Pumpkin Blondies (Gluten Free)

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Pumpkin Blondies (Gluten Free)

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 3/4 cup Pumpkin Puree
  • 1 cup Almond, Cashew or Peanut Butter
  • 1/4 cup Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1/3 cup Chocolate Chips + 2 tablespoons

Instructions

  1. Preheat oven to 350° F. Spray an 8×8 baking pan with nonstick spray, set aside.
  2. To a large bowl add the pumpkin, almond butter, maple syrup, egg, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Stir together with a spatula to fully combine.
  3. Next, fold in 1/3 cup chocolate chips.
  4. Pour the batter into your prepared pan and smooth the top so the batter is even. Top with the extra 2 tbsp of chocolate chips.
  5. Place the pan into the oven and bake for 25 minutes until the blondies are set.
  6. Allow the blondies to cool on a wire rack for at least 15 minutes before digging in. Enjoy!

Notes

  1. If your nut butter was kept in the fridge, microwave it for 20-30 seconds to soften it and make mixing much smoother!
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Blondie
  • Calories: 153
  • Sugar: 7g
  • Sodium: 112mg
  • Fat: 11g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 62mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Taco Salads in a Jar

Taco Salads in a Jar

Posted on by Amy MS, RD, LDN

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Taco Salads in a Jar

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Taco Salads in a Jar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads
  • Diet: Vegetarian
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Description

Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!

Ingredients

Units Scale
  • 4 tbsp Salsa
  • 4 tbsp Greek Yogurt
  • 1 Can, 15oz Black Beans, drained and rinsed
  • 1 cup Frozen Corn
  • 1 Orange Bell Pepper, diced
  • 1 pint Cherry Tomatoes, sliced in half lengthwise
  • 1–2 tbsp Jarred Jalapenos
  • 1 cup Romaine Lettuce
  • Optional: 1/2 cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese

Instructions

  1. Set out two large mason jars.
  2. Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
  3. Add 1/2 of the rinsed black beans to each jar.
  4. Next add 1/2 cup frozen corn to each jar.
  5. Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
  6. Finally, top each jar with 1/2 cup Romaine lettuce.
  7. Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Lunch, Salad
  • Method: No-Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Salad
  • Calories: 317
  • Sugar: 11g
  • Sodium: 664mg
  • Fat: 2.5g
  • Carbohydrates: 60g
  • Fiber: 17g
  • Protein: 19g
  • Cholesterol: 4.4mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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