chloe ting recipes

This banana bread recipe uses almond flour which means it's naturally gluten-free and lower in carbs, but still has the comforting, familiar taste of grandma's banana bread. Perfect as a tasty breakfast or a filling snack!

Gluten-Free Almond Banana Bread

eggs

overripe bananas

almond flour

tbsp vanilla extract

tbsp monk fruit erythritol sweetener (optional)

cinnamon

tsp baking powder

salt

1-2 tbsp sliced almonds (optional)

banana, sliced lengthwise (optional)

Lightly grease a loaf pan with coconut oil or cooking spray. Alternatively, line the pan with some parchment paper.

In a large mixing bowl, add bananas. Mash them well with a fork.

Add eggs, vanilla extract, monk fruit erythritol sweetener, cinnamon and salt to the bowl. Mix until combined.

Slowly add in almond flour and baking powder while continuing whisking. Mix until the almond flour is incorporated into the batter.

Transfer batter to loaf pan and top with half a sliced banana and sliced almonds. Bake for 45-50 minutes or until an inserted stick comes out clean.

Remove banana bread from oven and transfer to a cooling rack. Let cool completely before slicing. Enjoy!

A warming, yummy bowl of ramen, filled to the brim with a homemade stock, vegetables, teriyaki tofu and umami-rich mushrooms. It might not taste like your traditional bowl, but it's still delicious and not to mention much healthier for you!

Vegan Ramen

teriyaki firm tofu

corn kernels

shiitake

bok choi

tsp tamari

tsp sesame oil

ramen noodles (2 servings)

spring onions (optional for topping)

Sesame (optional for topping)

vegetable stock

soy milk

potato

garlic - for the stock

tbsp miso - for the stock

tamari

mirin

onions

mushrooms

Salt, to taste - for the stock

Medium dice sweet potato and steam for 7-10 minutes or until tender. Alternatively, you can cook them in the microwave in a microwave-safe container, covered, for 5 minutes or until tender.

Heat up 1/2 tsp oil in a large pot over medium-low heat, and sauté garlic and spring onion until slightly browned.

Add cooked sweet potato along with the rest of the stock ingredients to the pot and bring to a simmer. Let simmer for 5 minutes.

Discard the spring onions and transfer everything else to a blender. Blend until smooth. If the consistency is too thick, thin it out with a splash of vegetable stock or water.

Taste and adjust seasoning if necessary, according to your preference.

Make the stock

In a non-stick skillet, heat up 1/2 tsp sesame oil. Add sliced shiitake mushrooms and tamari and sauté until golden brown. Remove from heat and set aside.

Sear tofu slices in the same skillet for 1 minute on each side. Remove from heat and set aside.

Bring a big pot of water to a boil. Add bok choi and corn kernels and cook until desired doneness. Drain and set aside.

Cook ramen noodles according to instructions on package. You can use the same pot of water used to cook the bok choi and corn.

Assemble by putting half of the ramen and stock into each serving bowl and topping with bok choi, corn, shiitake mushrooms and tofu. Finish off with chopped fresh spring onions and sesame seeds. Enjoy!

Prepare the other ingredients

Do you have trouble including enough greens in your diet? Try sneaking them in your desserts! This chocolate zucchini bread is chocolatey, moist and delicious. Promise you won’t taste the zucchini!

Chocolate Zucchini Bread

oats

tbsp cocoa powder

tsp baking soda

sugar chocolate

zucchini,

coconut sugar

tbsp olive oil

vanilla extract

Grate zucchini using a box grater and drain off excess liquid. Transfer to a large mixing bowl.

Add to mixing bowl the rest of the wet ingredients and mix until combined.

In a blender or food processor, process rolled oats into a fine powder.

Add the rest of the dry ingredients, except for chocolate chips, to the blender. Process until combined.

Add the combined dry ingredients to the mixing bowl with the wet ingredients. Mix until combined.

Transfer batter to a lightly greased loaf pan.

Bake for 50 minutes or until an inserted stick comes out clean. Transfer to a cooling rack and let cool completely before slicing and storing. Enjoy!

These almond crackers are delicious, crunchy, and the perfect low-carb, gluten-free alternatives to crackers for scooping up dips or serving with cheese on a charcuterie board. Plus, you only need 3 ingredients to make them!

Gluten-Free Low-Carb Almond Crackers

almond flour (1 cup)

flax egg (1 tbsp ground flaxseed + 3 tbsp water)

tsp salt

Sesame seeds

Poppy seeds

Garlic powder + onion powder

Everything But The Bagel Seasoning

herbs

yeast

In a large mixing bowl, mix together almond flour, flax egg and salt until a dough forms.

Place the dough on a piece of parchment paper, then cover it with another piece of parchment paper. Roll it out using a rolling pin or bottle to 1-2 mm (0.04-0.08 in) thickness.

Remove the top piece of parchment paper. If using any of the optional seasonings, sprinkle them over the flattened dough now. Press down gently using your hands so the seasoning sticks.

Cut dough into little squares using a knife.

Carefully transfer the piece of parchment paper with the dough on it to a baking sheet. Bake for 20 minutes or until golden brown and crispy. The ones on the edges might be done quicker - remove them from oven and let the middle ones continue baking until done.

Transfer crackers to a cooling rack and let cool completely before enjoying or storing.

This comforting cauliflower bake is cheesy yet light enough to be a healthy side dish and is ready in under 30 minutes. Serve it alongside some lean protein and you’ve got yourself a delicious, easy and wholesome meal! 

Cheesy Cauliflower Bake

cauliflower

Cooking spray

tbsp non-fat Greek yogurt

light shredded cheese

garlic powder

yeast (optional)

tsp dijon mustard

tsp black pepper

panko crumbs

grated parmesan

Cut cauliflower into florets. Reserve the stem portion for another recipe.

Arrange cauliflower florets in a large baking dish in a single layer. Spray lightly with cooking spray, and roast for 10 minutes or until just tender.

Meanwhile, in a large mixing bowl, mix together yogurt, shredded cheese, garlic powder, nutritional yeast, dijon mustard, salt and pepper until combined.

Remove cauliflower from the oven. Drizzle sauce all over the cauliflower and toss until coated evenly.  Top with panko crumbs and grated parmesan and bake for another 10 minutes.

Remove from oven and serve immediately. Enjoy!

A great way to use up any leftover quinoa, these crispy broccoli quinoa cakes make the perfect wholesome snacks, appetizers or a light lunch. Feel free to substitute broccoli with any grated vegetables you have on hand instead! 

Crispy Broccoli Quinoa Cakes

quinoa

broccoli

wholewheat bread crumbs

mozzarella cheese

tsp onion powder

garlic powder -

tsp pepper

olive oil

avocado

cilantro

tomato

juiced

onion powder -

Salt,

Pepper,

Place all ingredients in a food processor and process until smooth, pausing to scrap down the sides if necessary.

Season to taste with salt and pepper and set aside.

Make avocado dip

Grate broccoli using a box grater. Use the head only. Reserve the rest of it for other recipes such as stir-frys.

Add grated broccoli, quinoa, bread crumbs, cheese, eggs, onion powder, garlic powder, salt and pepper to a large mixing bowl. Mix until combined.

Take a large spoonful of mixture and form into a patty using your hands. Repeat until all mixture is used.

Heat up olive oil in a nonstick skillet over medium-low heat. Cook quinoa cakes for 5-8 minutes each side or until golden brown. Remove from heat and keep warm while you cook the rest of the quinoa cakes.

Serve immediately with avocado dip. Enjoy!

Make broccoli quinoa cakes

Avoiding refined carbs? Intolerant to gluten? This 5-ingredient, gluten-free, high-protein bread is for you. Best part? It is “baked” in the microwave in 90 seconds!

90-Second GF High-Protein Bread

In a microwave-safe bowl or ramekin, add all ingredients and mix until well combined. 

Let bread cool slightly, then tip it out and cut into slices using a serrated knife. 

Serve as is, or toasted, with desired toppings. Enjoy!

If you’re a fan of sheet-pan meals, you will love this recipe. Roasted Brussels sprouts with crispy bacon and sunny-side-up eggs, all cooked together on one baking sheet. It’s the ultimate quick and easy weekend breakfast!

Sheet Pan Brussels Sprouts Egg Hash

brussels sprouts

tbsp balsamic vinegar

tsp monk fruit erythritol sweetener

bacon

shaved parmesan cheese (optional)

Chop Brussels sprouts into halves and cut bacon into 1 inch pieces. 

In a small mixing bowl, combine balsamic vinegar and monk fruit erythritol sweetener. 

Transfer Brussels sprouts to a non-stick baking tray. Drizzle balsamic mixture all over and toss to combine. 

Stir in bacon pieces. Spray everything lightly with cooking spray. Sprinkle salt and pepper all over. 

Transfer to oven and bake for 10-15 minutes until Brussels sprouts are tender.  Carefully remove the baking tray from the oven. Make 3 holes using a spoon and carefully crack an egg into each hole. Season the eggs lightly with salt and pepper. 

Return the baking tray to the oven and bake until the eggs are cooked to your desired doneness.

Remove baking tray from the oven and top with shaved parmesan cheese. Enjoy!

Flank steak coated in a sweet and spicy sauce on a bed of zucchini noodles. This healthy Mongolian beef with zoodles is easy to make and perfect for when you have takeout cravings

Mongolian Beef with Zoodles

zucchinis

flank steak

onion

soy sauce

tbsp coconut sugar

ginger powder

tsp chilli powder

cornstarch

water

tbsp oil

soy sauce -

In a bowl, mix together ingredients for the marinade. Add sliced beef and mix until coated. Let marinade in the fridge for 30 minutes.

In a mixing bowl, add soy sauce, coconut sugar, ginger powder, chilli powder, garlic powder, cornstarch and water. Mix until combined.

Heat up 1 tbsp oil in a large nonstick skillet over medium heat. Add onion and stirfry for 1 minute.

Increase heat to high, add marinated beef and let sear until golden brown, about 1-2 minutes.

Remove beef from heat and transfer to a plate.

Reduce heat to medium and add the soy sauce mixture. Cook for 1-2 minutes or until it has thickened to the consistency of syrup. Add beef and spiralized zucchini to skillet and stir. Cook for 1 minute or until zucchini is cooked to desired doneness.

Remove from heat and serve immediately. Garnish with sesame seeds. Enjoy!

These vegan tacos are stuffed with smoky roasted BBQ shredded tofu, creamy guacamole, fresh pico de gallo and served with zesty lime wedges. Meatless yet still high in protein and super flavorful. Try them for your next Taco Tuesday!

BBQ Shredded Tofu Tacos

extra firm tofu - for the bbq tofu

tomato paste

syrup

tsp liquid smoke

tsp cumin

tsp onion powder -

tsp chili powder

paprika

roma tomatos -

mini high-protein tortillas

[guacamole](https://recipes.chloeting.com/recipes/easy-guacamole.html) - for the other ingredients

Lime wedges,

Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.

In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.

Transfer tofu to a lined baking sheet, spreading it out in an even layer.

Bake for 15 minutes, tossing once halfway through.

Make BBQ tofu

Dice tomatoes and red onion and chop cilantro. Transfer to a large mixing bowl.

Add lime juice and mix to combine. Season to taste with salt.

Make pico de gallo

Warm up tortillas. Sprinkle a little bit of water on each tortilla and heat up on a skillet for 1 minute on each side or until lightly golden brown.

Top each tortilla with a big spoonful of guacamole, shredded BBQ tofu and pico de gallo. Serve with lime wedges. Enjoy!

Assemble

Quick and easy savory cottage cheese bowl topped with fresh vegetables, egg and chia seeds for a protein- and nutrient-packed breakfast to fuel you all day. Suitable for meal prep too!

Savory Cottage Cheese Bowl

cottage cheese

yellow bell pepper

tomatoes

cucumbers

tbsp chia seeds -

Small dice bell pepper, slice cherry tomatoes in halves and thinly slice cucumbers.

Top 12 chloe ting recipes recipes from across the web

The most viewed chloe ting recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten-Free Almond Banana Bread

Vegan Ramen

Chocolate Zucchini Bread

Gluten-Free Low-Carb Almond Cracker...

Cheesy Cauliflower Bake

Crispy Broccoli Quinoa Cakes

90-Second GF High-Protein Bread

Sheet Pan Brussels Sprouts Egg Hash

Mongolian Beef with Zoodles

BBQ Shredded Tofu Tacos

Savory Cottage Cheese Bowl

Baked Veal Schnitzel

Top 12 chloe ting recipes recipes from across the web

The most viewed chloe ting recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Almond Banana Bread

Vegan Ramen

Chocolate Zucchini Bread

Gluten-Free Low-Carb Almond Cracker...

Cheesy Cauliflower Bake

Crispy Broccoli Quinoa Cakes

90-Second GF High-Protein Bread

Sheet Pan Brussels Sprouts Egg Hash

Mongolian Beef with Zoodles

BBQ Shredded Tofu Tacos

Savory Cottage Cheese Bowl

Baked Veal Schnitzel

The most viewed chloe ting recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine