Blog Archives - Mindful Wellness

Mini Paleo Pizza Sliders

2/18/2024

45 minutes
3-6 servings

Mini Pizza Crusts

2 1/4 cups blanched almond flour
2 Tbsp coconut flour
½ teaspoon baking powder
3 tsp dried Italian herbs (Oregano, Thyme, etc.)
½ tsp sea salt
3 large eggs
2 Tbsp olive oil

Toppings

1 cup sliced butternut squash
2 thinly sliced 100% Grass Fed Beef Sticks (this is your “pepperoni”)
1 cup thinly sliced mushrooms
1 cup gluten-free, organic pizza sauce
Chopped fresh basil, divided

Large mixing bowl
Cutting board and knife
Baking pan and sheet
Dough roller (optional)

Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Add all of your dry ingredients to your large mixing bowl and combine.
In a separate bowl, whisk your eggs and oil until a frothy mixture develops.
Now combine the wet and dry ingredients until your dough forms.
Now shape a small piece of dough (you should have enough dough for roughly 6 mini crusts) into a ball and either shape and flatten it into a small crust with your hands, or place another piece of parchment paper on top of your dough ball and roll it flat with your dough roller.
Repeat until all of your crusts are formed.
Bake the crusts for 15-20 minutes until they darken slightly.
While the crust is baking, thinly slice your butternut squash into small squares.
Chop your mushrooms, and thinly slice your Beef Sticks.
When your crusts are done, remove them from the oven and top with your pizza sauce, then layer on your veggies, starting with your sliced butternut squash.
Sprinkle half of your fresh basil on top, then bake for another 10 to 15 minutes.

mini_paleo_pizza_sliders.docx
File Size:	1185 kb
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Maple Vanilla Protein Donuts

2/8/2024

30 minutes
6 donuts

Donuts

1 cup paleo baking flour mix (Almond, Arrowroot, Coconut, Tapioca)
2 scoops Perfect Supplements Collagen
½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
¼ cup maple syrup
¼ cup melted coconut oil
¼ cup almond milk
1 ripe banana, mashed

Icing (Optional)

½ scoop Perfect Supplements Collagen
2 Tbsp maple syrup
2 Tbsp almond milk
1 tsp vanilla extract

6-cavity donut pan
Small, medium, and large bowl
Mixing spoons

Preheat the oven to 350ºF. Grease a 6-cavity donut pan.
In a medium bowl, mix together the paleo baking flour, vanilla, collagen, baking soda, and cinnamon. Set aside.
In a large bowl, combine the mashed banana, coconut oil, maple syrup, and almond milk.
Add the dry ingredients to the wet ingredients and mix together until a dough begins to form.
Carefully spoon the dough into the donut pan. Spread evenly. Bake for 12 minutes.
Optional: While the donuts bake, begin to prepare the icing. In a small bowl, mix together the vanilla whey, maple syrup, and almond milk.
Optional: Let donuts cool before carefully dipping into the icing mixture.

maple_vanilla_protein_donuts.docx
File Size:	842 kb
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