Recipe: Breakfast Casserole

Recipe: Breakfast Casserole

This week I was DETERMINED to be better about making breakfast for myself so Sunday I made a quick breakfast casserole that I have been munching on all week. It only took a few minutes to prep and then baked in the oven. Super easy and customizable! I used spinach, onion, sweet potato, tomato, and bell pepper, but you can easily swap any of those ingredients for something you like (zucchini, broccoli, mushrooms, etc.). I didn’t add cheese but you could add a little almond cheese or dairy cheese of your liking. Serve with sliced avocado and a hot cup of coffee and you’re golden!

This breakfast casserole is dairy-free, gluten-free, sugar-free, candida-friendly (if you are further along in your healing journey as the sweet potatoes are on the ‘no’ list in the beginning) and vegetarian.

Lauren’s Breakfast Casserole

Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients:

  • 10 pasture-raised eggs
  • 1/2 cup organic coconut milk
  • 1 organic sweet potato, grated
  • 1 organic orange bell pepper, diced
  • 1/2 cup diced white onion, diced
  • 2 cups organic spinach
  • 1 organic tomato, diced
  • Himalayan salt and fresh ground pepper

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, whip the eggs and the coconut milk until fully mixed.
  3. Grate the sweet potato in your food processor with the grater disc attachment (or use your box grater) and then add the grated sweet potato to the bowl with the eggs.
  4. Add the bell pepper, onion, spinach, tomato and a dash of salt and pepper to the bowl with the eggs and gently mix.
  5. Pour the egg mixture into a 9×9 or 9×13 casserole dish that has been lightly sprayed with coconut oil, like this one. Place the dish in your preheated oven and cook for about 45 minutes, or until set in the center.
  6. Let cool a bit, slice and serve with fresh organic avocado and for us Texans, a splash of hot sauce!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Peppermint Matcha Smoothie

Peppermint Matcha Smoothie

I LOVE peppermint! And combine that with the energy boost and health benefits of matcha – I’m in!

This is my go-to winter smoothie recipe for breakfast or lunch. I use 1/2 tsp of peppermint (because I’m addicted!) but adjust yours as needed (start with 1/8 tsp and go up from there to your liking).

Peppermint Matcha Smoothie

Ingredients:

Directions:

Throw everything into your high power blender and blend away! Sip and enjoy your peppermint protein pick-me-up!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

Purple Power Pancakes

Purple Power Pancakes

A dear friend of mine created a version of this nutritious recipe for her family after needing to use a bunch of fresh berries that she and her family picked at a local farm. These pancakes are delicious and full of wonderful, healthy ingredients that your family is sure to LOVE!

I have adapted this recipe from hers and I am sure you are going to love it!

Purple Power Pancakes

Prep Time: 5 minutes

Cook Time: about 20 minutes

Ingredients:

  • 1/2 cup water
  • 2 pasture-raised eggs
  • 1 banana
  • 2 TB organic maple syrup
  • 1 cup gluten-free oats
  • 1/2 cup organic whole almonds
  • 1/2 cup organic shelled whole walnuts
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen organic blueberries
  • 1/4 cup Sacha Inchi protein powder
  • 2 TB organic coconut flour
Just poured on the hot griddle. These will puff up when they are ready to flip, about 5 minutes.

Directions:

  1. Preheat your large pan/skillet/griddle over medium to medium low heat.
  2. Place all ingredients in a high power blender and blend on low for 30 seconds, then high for about a minute until well combined.
  3. Butter/grease your pre-heated griddle and pour about 1/4 cup of pancake mix on the griddle.
  4. Let cook on medium to medium-low heat for about 5 minutes and flip (the pancakes should have puffed up and the bottom side should be slight brown).
  5. Cook for an additional 3-5 minutes on the flipped side and check for doneness.
  6. Plate and eat! My boys love to stack them and top with butter and let the syrup run down the sides! This recipe makes a lot of pancakes so we always have extra for the boys to munch on throughout the morning (they just grab one a go!).

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Sugar-Free Pumpkin Cream Coffee

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Sugar-Free Pumpkin Cream Coffee

Sugar-Free Pumpkin Cream Coffee

I was a DIEHARD Starbucks fan and when they released their pumpkin cream cold-brew…I was smitten! Now, I am a hot-coffee fan so the only thing that bugged me was that it was cold…BUT living in Texas, it’s nothing that would deter me from ordering. I LOVED it so much but I haven’t had Starbucks since last November when I found out about a bunch of health issues that my body was fighting. So that meant saying goodbye to my Pink Drink and Pumpkin Cream Cold-Brew. It was a sad day. BUT, my body feels SO much better and I will never go back! So that means that I have to adapt recipes and find stuff that will work for me. Thus, my latest fall coffee recipe was born! This is a hot coffee, with a subtle hint of pumpkin and you can kick it up a notch and make it a bulletproof version!

Without further ado…here is my Pumpkin Cream Coffee!

Ingredients:

Coffee Base

Make your coffee how you like! I prefer using my AeroPress with 1 scoop Four Sigmatic Mushroom Coffee with Lion’s Mane. I fill up my large coffee cup with water and microwave it for 3 minutes. While it is heating up, I add 1 scoop of coffee to my AeroPress and when the water is ready, I pour the water over the coffee grounds. I let sit about 2 minutes, then press it over my coffee cup.

Pumpkin Cream

  • 1/2 cup organic coconut cream or coconut milk (can)
  • 1 tsp organic pumpkin puree
  • 1/8 heaping tsp pumpkin spice
  • OPTIONAL: organic whole-leaf stevia

Using a handheld frother or small blender, froth/mix all ingredients for 1-2 minutes to build air and make the cream super frothy. If you like it sweet, add a drop or two of organic liquid whole-leaf stevia to taste before frothing.

Keto Coffee Additions

  • 1/2 TB organic grass-fed butter
  • 1/2 TB organic coconut oil or MCT oil

If adding the Keto coffee additions, use your frother or blender and mix these ingredients in with your coffee base before pouring over the cream.

Directions:

Once you have all ingredients ready, pour the pumpkin cream over your coffee and enjoy! I like to stir mine all together, but it’s pretty to look at when the cream is separated from the coffee. You could also make this a cold-brew but halving the water used to make your coffee and replacing it with ice. Let it cool a bit. Fill a cup with ice, pour over cooled coffee and top with pumpkin cream.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!


Truvani is giving away their new ceramic canisters with bamboo lids, FREE with any purchase of any powdered products (plant-based protein or marine collagen), now through September 15th!

Just click this link and get your free ceramic canister to hold your delicious Truvani powders!

What I Eat in a Typical Day

What I Eat in a Typical Day

Happy Wednesday friends!! We made it half way through the week!

Today I am sharing what my typical day looks like. Since finding Truvani’s plant-based protein powder, my breakfasts have changed to a daily delicious morning smoothie. I LOVE it and it’s so easy first thing in the morning! But I am also including my other go-to breakfasts, as well as what I snack on and what I drink throughout the day.

So let’s go!

Breakfast

Option 1: My favorite coffee smoothie

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Currently, I am in a vanilla latte smoothie kick! I am LOVING the recipe above and drink it every morning!

Option 2: Scrambled eggs with steamed veggies

Before I found Truvani’s clean protein powder, I was making a veggie bowl with scrambled eggs (and still do occasionally) or a veggie omelet. Both basically use the same veggies…it is just how I am wanting my eggs that day! 😉

For either one of these, I just grab some veggies that I like (zucchini, onion, bell pepper, broccoli, asparagus, whatever I’ve got!), chop it up, sauté it in organic avocado oil, and if I am scrambling eggs, after the veggies get a little soft, I crack two eggs in the mix and scramble it all together. If I want an omelet, I put the sautéed veggies in a bowl off to the side, scramble two eggs and pour into my well oiled pan, cook it for a minute, then add back in the veggies and press it into the wet egg, cook an additional minute or two until it isn’t sticking and a little brown, then flip it all (over the sink…just in case!), and cook for an additional couple of minutes. Then flop it over onto a plate and fold over. For both, I top with 1/2 sliced avocado and pinch of Himalayan sea salt and ground black pepper.

Morning Drink Mix

Alkalize and Mineralize

Currently I am out of my CBD 🙁 BUT I usually mix one scoop of Alkamind Daily Minerals with my CBD and fill up my big Starbucks cup…that no longer holds any Starbucks 😉

I am literally on a “subscribe and save” for Alkamind! Perfect because as soon as I start to run low, one just magically appears at my door! 😉

  • WHAT ALKAMIND DOES – Eliminate acid reflux, better sleep, improve constipation, reduce sugar cravings, fast workout recovery and mental clarity.
  • HOW IT DOES IT – 4 pure alkaline minerals plus organic lemon juice powder, 1:1 ratio of calcium to magnesium, most bioavailable minerals, chelated mg for highest levels of absorption and bioavailability, medical-grade minerals and fast acting powdered delivery system.

Lunch

Fresh raw salad

Pretty self explanatory here 😉 I basically take a whole bunch of veggies that I love and chop them up! I use all organic – green leaf lettuce, purple carrot, bell pepper, celery, tomatoes, sprouted arugula, walnuts, avocado, hemp seeds, drizzle with olive oil, juice from 1/2 lemon, and a pinch of Himalayan salt.

Afternoon Drink Mix

Schisandra Berry + Ashwagandha

I totally forgot to snap a picture of this BUT I use that same big Starbucks cup and fill it to the top with water and a little ice, add 1/2 tsp of my Schisandra Berry powder (which is sold out!! BUT you can still get it here) and about 1/3 tsp ashwagandha plus juice from 1/2 lemon.

Benefits of Schisandra Berry:

  • Anti-Inflammatory
  • Liver Detoxification and Purification
  • Increased Intracellular Glutathione Levels
  • Anti-Aging at the Cellular Level
  • Mental Clarity and Energy
  • Improves Digestion
  • Balances Hormones
  • Boosts Immune System

Afternoon Snack

Fruit + Almond Butter

My snack is pretty much the same every day. I love a crisp, organic green apple with a big tablespoon of organic almond butter. It is pretty much what I eat on the daily.

Sometimes if I need a little something sweeter, I will grab a couple of these.

Dinner

Dinner changes daily! This is where I have the most fun with my meals. I love using Danielle Walker’s cookbooks and Minimalist Baker (you can read more about my favorites here) and pretty much cook dinner every night of the week, minus a couple of leftover nights.

Dessert

…sometimes 😉

Sugar-Free Lemon Mug Cake!

If you know me, you know I LOVE lemon anything!! Lemon pies, lemon cupcakes, lemon bars, lemon anything! However, some of my favorite lemon recipes are loaded with cane sugar and dairy…which I cannot have because of my health issues (you can read about my health journey with Systemic Candida here). This microwavable lemon mug […]

Sugar-Free Chocolate Almond Butter Mug Cake

This mug cake is one of my favorites for satiating that chocolate craving! I use tiger nut flour instead of almond flour for this recipe because of its natural sweet flavor and health benefits. Chufa, also known as tiger nuts or earth almonds, are not actually nuts! They are small edible tubers. They are about […]

Sometimes a girl just wants something sweet! I love making my lemon berry mug cake or my chocolate mug cake, but I also really love this snickerdoodle mug cake recipe, though I made a few substitutions, it was still really good!

One day a week (usually Wednesdays because that is the night my husband and I watch The Challenge…which is over now! *insert sad face* 😉 ), I indulge in a SmartSweets Sweet Fish. SmartSweets are free from sugar alcohols, artificial sweeteners and added sugar plus they are plant-based!! They seriously taste so much better than my old fav fish! 😉

BONUS DRINKS

IF I am on my A-game, I prepare these drinks ahead of time and drink the Jamu Juice before I eat (or drink) breakfast and the refreshing Ginger Lemonade later in the morning or afternoon for a little pick-me-up. It is also perfect to take to the pool, beach, or lake as it is a natural hydrator and reduces bloat!


Well that’s it for my day! What do you love to eat for your main meals? Do you eat the same thing everyday or change it up? I’d love to hear! Share below!

See you all back here on Friday for my Friday Favorites: At-Home Workout Edition!

Hydrating Ginger Lemonade

Hydrating Ginger Lemonade

This yummy, refreshing Ginger Lemonade is full of metabolism boosting, anti-aging, blood purifying, bloat-minimizing ingredients! And it is oh so simple to make!! This immune-boosting, hydrating delicious lemonade is only made with five simple ingredients!

Hydrating Ginger Lemonade

Makes 2 large servings (drink one fresh and store one for the next day!)

Ingredients:

  • 6 cups water
  • 2 TB fresh grated ginger root
  • Juice of two lemons
  • 1/2 tsp cayenne pepper
  • For serving: 2 tsp raw honey (or more to taste)

Instructions:

  1. Place the water in a saucepan over high heat and let it come to a boil.
  2. Once boiling, add your fresh grated ginger and let simmer for about two minutes.
  3. Take off heat and let cool for 30 minutes.
  4. Once cooled, add the lemon juice and cayenne pepper and mix.
  5. Strain the ginger lemonade into a large jar (with lid). Let cool completely.
  6. When ready to drink, pour your fresh Ginger Lemonade over a bit of ice and add just a squirt of local raw honey and mix. Enjoy!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

*Recipe adapted from EarthyAndy

Immune-Boosting Jamu Juice

Immune-Boosting Jamu Juice

This Indonesian anti-inflammatory elixir is so refreshing and full of fabulous immune-boosting ingredients and phytochemicals! Traditional Jamu Juice, or Jamu Jamu, is an Indonesian medicine made from natural ingredients, like roots, fruits, flowers, seeds, and leaves. More recently, Jamu has been kicked up a notch with the addition of turmeric. Jamu is a natural anti-inflammatory tonic that boasts a ton of health benefits. You can drink it cold, how I like it, or warm it up like a tea.

This recipe will make you more than enough to get you through your week! I usually freeze a jar and keep another fresh jar in the fridge.

Immune-Boosting Jamu Juice

Ingredients:

  • 3/4 cup fresh organic ginger roots
  • 1-2 TB organic turmeric powder
  • 3 cups water
  • 1 fresh organic small pineapple
  • Juice from one organic lemon
  • 1/8 tsp fresh cracked black pepper
  • 1 TB raw organic honey

Equipment Needed:

  • Heavy-duty large blender, like a Vitamin, or a juicer
  • Fine mesh strainer and spatula
  • Quart-sized jars with airtight lids

Instructions:

  1. Pull out your large heavy-duty blender (or you can use your juicer instead) and have it ready!
  2. Wash your fresh ginger roots really well with warm water and slice into disks (no need to peel). Toss into blender.
  3. Add in the turmeric powder and 3 cups of water.
  4. Slice up your pineapple and add it to the blender.
  5. Add in your fresh lemon juice and 1/8 tsp black pepper and honey.
  6. Blend on high speed for about one minute.
  7. Grab a fine mesh strainer and pour the blended Jamu through the strainer into a large bowl for a smooth drink (you might need to smash the pulp through the strainer with a spatula to get all the goodness out of it!). From the bowl, pour your strained Jamu into large jars with lids!
  8. Now it’s time for SHOTS! 😉 Pour a bit in a glass and enjoy hot or cold!

Store in the fridge with an airtight lid or in the freezer and thaw a couple nights before drinking!

Cheers my friends!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

Not Your Traditional Vanilla Latte

Not Your Traditional Vanilla Latte

I am loving starting my day with a smoothie and having so much fun playing with different smoothie add-ins and options!

The other day I was missing coffee…which I haven’t had since November! My husband grinds the beans fresh every morning and the smell of fresh brewed coffee enveloped and consumed me! I decided to make a little coffee smoothie with a small splash of coffee…and it was so delicious!

But why just stop with ordinary coffee?!? Might as well get some great health benefits! So I purchased some one-size serving samples of Four Sigmatic’s Instant Mushroom Coffee with Lion’s Mane and Chaga.  

Healthline states that “lion’s mane may protect against dementia, reduce mild symptoms of anxiety and depression and help repair nerve damage. It also has strong anti-inflammatory, antioxidant and immune-boosting abilities and been shown to lower the risk of heart disease, cancer, ulcers and diabetes in animals.” In regards to chaga, Healtline states that it is packed with antioxidants and its extract may fight cancer and improve immunity, chronic inflammation, blood sugar and cholesterol levels.

I am LOVING my new morning smoothie! I hope you love it as much as I do!

Healthy Vanilla Latte Smoothie

Prep Time: <5 minutes

Ingredients

Coffee:

Smoothie Base:

Instructions

Prepare your Four Sigmatic’s Instant Mushroom Coffee with Lion’s Mane and Chaga as instructed on the directions. Only use 6 oz and after mixing, add in the ice cubes to start cooling it down.

While your coffee cools, fill your blender with all of the smoothie ingredients. Add in your coffee mix and blend!

Optional: Drizzle with a little homemade sugar-free chocolate syrup or sprinkle with cinnamon for a little spice kick!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!


Truvani has extended their 50% discount through July 17th and it now applies to ANY new subscription to ANY of the products!

You can try any of Truvani’s products and they’ll take 50% off your first month when you checkout!

Woohoo!!

If you don’t love it, Truvani has a 30-day money-back guarantee. So simple…just like their ingredients! 😉

Click here to get 50% off ANY new subscription!

Have a a blessed weekend friends! See you all back here on Monday!

Some of the links in this post are affiliate links. If you purchase a product through an affiliate link, your cost is the same but I automatically receive a small commission. The money I make from these links, I use to further my blog and support my family. I only refer products that I personally use and trust.

Vanilla Almond Smoothie

Vanilla Almond Smoothie

Y’all. This is my new favorite smoothie!! It is so so easy to make and tastes like an almond butter vanilla dessert. I can’t even describe it well because it tastes so dang good! You could easily swap the almond butter for peanut butter or other nut butter of your liking.

I used only seven ingredients (not including ice and water)!

  • organic almond butter
  • organic coconut milk
  • organic coconut oil
  • Truvani vanilla protein
  • organic hemp seeds
  • collagen
  • d-ribose powder
  • ice and water

What is D-ribose powder and why should I add it to my smoothies?

According to Dr. Axe, D-ribose, or Ribose, is created naturally by our bodies. “It is important because it helps provide our cells with sufficient energy. This is key to all of our many cells maintaining both their integrity and their function. In fact, scientific studies show that D-ribose may help a number of serious health concerns, including heart diseases, fibromyalgia symptoms and chronic fatigue syndrome.

Is D-ribose a sugar?

By definition, ribose is a type of simple sugar or carbohydrate that our bodies produce and then use to create adenosine triphosphate (ATP). Dr. Axe explains,

ATP is the fuel burned by the mitochondria found in our cells. As you may already know, ATP energy production is absolutely key to health since ATP is the body’s most basic form of energy. Even though D-ribose is a simple sugar, it’s important to note that it is not known for raising blood sugar. In fact, takers of the supplement are often warned that it can lower blood sugar.

Benefits of D-ribose

There are many benefits of adding D-Ribose to your daily routine. It has been found to boost skin health, may help manage Myoadenylate Deaminase Deficiency Symptoms, helps treat fibromyalgia and Chronic Fatigue Syndrome, it enhances exercise and supports heart health.

You can find high levels of naturally occurring D-ribose in the following foods:

  • Grass-fed beef
  • Poultry
  • Anchovies
  • Herring
  • Sardines
  • Eggs
  • Milk
  • Yogurt
  • Cheddar cheese
  • Cream cheese
  • Mushrooms

Are there any dangers to supplementing with D-ribose?

Some potential side effects include upset stomach, diarrhea, nausea and headache. Does ribose raise blood sugar? Actually, it may decrease blood sugar so, typically, people with hypoglycemia or diabetes should not take these type of supplements. In addition, you should not take it two weeks prior to any surgery due to its possible blood sugar effects.

Drugs known to moderately interact with this naturally occurring sugar include insulin and other antidiabetes drugs. Other things that may have more minor interactions include alcohol, aspirin, choline magnesium trisalicylate (Trilisate), propranolol (Inderal) and salsalate (Disalcid).

Dr. Axe

After some research and discussing it with my alternative doctor, we decided that I would benefit from adding D-ribose to my diet. I purchased this one on Amazon.

Now back to the smoothie!! Here is my delicious recipe for this vanilla almond smoothie:

Vanilla Almond Smoothie

Prep Time: <5 minutes

Ingredients:

Instructions:

Add all ingredients to your high-power blender and blend for a few minutes. Add some extra almond butter to the back of a spoon and spread it on the inside of your glass cup. Pour your blended smoothie into your prepared cup and sip away!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

Sugar-Free Lemon Mug Cake!

Sugar-Free Lemon Mug Cake!

If you know me, you know I LOVE lemon anything!! Lemon pies, lemon cupcakes, lemon bars, lemon anything!

However, some of my favorite lemon recipes are loaded with cane sugar and dairy…which I cannot have because of my health issues (you can read about my health journey with Systemic Candida here).

This microwavable lemon mug cake is sugar free, gluten-free, Keto-friendly, dairy-free, and Candida-safe. If you are further along in your Candida journey and can have fruit, you could top this cake with fresh organic raspberries and coconut cream! It is perfect!! If you are more of a chocolate fan, this recipe will hit the spot as well!

Photo by Lukas on Pexels.com

SUGAR-FREE LEMON MUG CAKE

This sugar-free lemon mug cake is the most easy recipe to dive into at the end of a long day and it is made with only six ingredients:

  • Tiger nut flour is an amazing gluten-free flour! I wrote up a lot of info about this amazing nut-free flour here.
  • Egg – I use only one pasture-raised egg in this recipe.
  • Baking powder – I use Danielle Walker’s homemade baking powder recipe, since a lot of store bought versions have gluten, aluminum, corn, and/or GMOs. It is super easy to make your own and you probably have all the ingredients on hand!
  • Lemon juice – I use the juice of one fresh, squeezed lemon
  • Organic Stevia – I use only a couple drops of organic, whole leaf stevia for added sweetness.
  • Alcohol-free Vanilla Extract – I use Sprouts-brand organic alcohol-free stevia extract, or you could use this one as well.
Photo by Pixabay on Pexels.com

COOKING MUG CAKES

Mug cakes are usually baked in the microwave for only 90 seconds at high power (800W). Or, if you are more patient and/or don’t have a microwave, you can make this mug cake in an oven-safe ramekin and bake for 12-15 minutes in a preheated 350ºF oven. Whichever way you decide to bake your mug cake, you will know it is cooked through when you insert a toothpick in the center of the cake and it comes out clean or with no crumbs on it.

So without further ado, here is my favorite lemon mug cake!

SUGAR-FREE LEMON MUG CAKE

Total Time: <5 minutes

INGREDIENTS

INSTRUCTIONS

Microwave:

  1. Mix all of your ingredients in a microwavable coffee mug or bowl (make sure it is a large mug as the cake will double in height).
  2. Microwave on high for 90 seconds.
  3. Remove from the microwave and let cool a few minutes. Top with fresh organic raspberries, lemon zest, and a dollop of organic coconut cream.

Oven:

  1. Preheat the oven to 350ºF
  2. Thoroughly mix all ingredients in a small bowl and pour the batter into two small ramekins, or one medium ramekin.
  3. Bake in the preheated oven for 12-15 minutes or until cook through. Check after 8 minutes as it make cook faster depending on your ramekin size. Use a toothpick to test doneness.
  4. Let cool for a few minutes and then top with fresh organic raspberries, lemon zest, and a dollop of organic coconut cream.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!