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    Blog — appetizer

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    Austin Fit Magazine's FITTEST + Guiltless Crispy Baked Asparagus

    We are gearing up for two big back-to-back weekends! Today we're setting up our booth at the 5th Annual Austin Fit Magazine's FITTEST competition. We're thrilled to meet so many of the local awesome Austin athletes, and of course, get them hooked on our high-protein, low-carb, low-glycemic, nutrient-dense, superfoods that help maintain and lose weight, build muscle and provide long-lasting energy! Talk about perfect food for athletes!  If you're in Austin, come out to Camp Mabry tomorrow from 8a-1pm, spectators are free and welcome! 

    (Photo courtesy of Austin Fit Magazine) 


    Now onto your weekend appetizer recipe! We love this crispy asparagus recipe, because giving our family healthy alternatives to traditional foods that usually rank a zero on the nutritional benefits chart gives the kids the satisfaction of eating new and fun foods, and gives mom and dad the satisfaction of seeing them enjoying veggies and consume endless amounts vitamins and nutrients.  Instead of white potato fries, we make these Crispy Baked Asparagus as something to crunch on. They can be a delicious, crispy, healthy snack, appetizer or side dish!  




    1 1/2 pounds asparagus, ends trimmed

    1 cup Guiltless Superfoods Seed Flour 

    2 eggs, beaten 

    1 cup Guiltless Bread Crumbs (2 slices of Toasted Guiltless Sandwiches Bread) 

    1 cup grated parmiagiano reggiano (parmesan) 

    1/2 tsp ground ginger 

    1/2 tsp ground garlic 

    salt and pepper to taste 

    1/2 fresh lemon 



    1. Preheat oven to 425 degrees. 
    2. Take two slices of Toasted Guiltless Sandwich Bread and put them in a food processor or blender to make bread crumbs. 
    3. Mix bread crumbs, parmesan and seasonings in a shallow dish. 
    4. Dip the asparagus in the egg, then dredge in Guiltless Superfoods Seed Flour in a separate dish, then into the mixture of bread crumbs, parmesan, ginger, garlic, salt and pepper in a third dish. 
    5. Spray a baking sheet with non-stick cooking spray, place the asparagus in a single layer on the pan and bake for about 10-12 minutes or until brown and crispy. 
    6. Squeeze fresh lemon juice over top asparagus, serve immediately and enjoy! 

    Recipe adapted from Closet Cooking 

    Guiltless Spicy Baked Zucchini Chips

    These delicious little zucchini chips are lightly breaded with our gluten-free, grain-free, low-carb, 7 seed Sandwich Bread with just the right amount of seasoning and spice making them very nice! 

    These are best served hot out of the oven. I've played with slicing them thick and thin, and I prefer them on the thicker side. Try a few different thicknesses and see what you like. 

    My father-in-law who isn't really a health food guy loves these! The spicy, crispy exterior and slightly sweet and soft interior makes these guys ADDICTING! 

    YIELDS: You should get about 28 pieces on each pan, 2 pans. Yielding about 56 chips. 


    • 2 slices of Guiltless Sandwich Bread (about 1.5 cups)
    • 1 cup grated Parmesan cheese
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon crushed red pepper
    • 1/2 cup almond milk 
    • 2-3 medium zucchini (about 3 cups) sliced into 1/4-inch-thick rounds


    Preheat oven to 425 degrees. 

    Put Guiltless Bread in a blender or food processor on medium to high speed and blend bread down into coarse bread crumbs. 

    Put breadcrumbs, cheese, sea salt and spices into a medium bowl. Stir with a fork or whisk until thoroughly mixed. 

    Pour milk into a small, shallow bowl. 

    Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

    Place coated slices on a baking sheet lined with parchment paper. 

    Bake at 425 for about 30 minutes, or until browned and crisp. 

    Serve immediately. 

    Turkey Bacon Wrapped Stuffed Jalapenos

    Hey guys! Did you catch the recipe for our gluten-free, grain-free and low-carb Turkey Bacon Wrapped Stuffed Jalapeños on Know the Cause hosted by Doug Kaufmann?!

    Here's the recipe and link to the segment if you want to watch! Xoxo

    10 whole fresh Jalapeños (2 to 3 inches in size)
    1 8oz. package Cream Cheese (softened)
    Garlic Powder (to taste)
    Cajun Seasoning (to taste)
    10 slices Turkey Bacon (cut in half)

    Preheat oven to 375 degrees.

    You may want to consider wearing latex gloves when preparing the jalapeño peppers.

    Cut stems from jalapeños. Cut jalapeños in half, length-wise. Remove seeds and membranes with a spoon.

    In a bowl, mix Cream Cheese with Garlic Powder.

    Spread cream cheese mixture into each jalapeño half and then wrap with a half piece of Turkey Bacon. Lightly push the turkey bacon into the cream cheese to help hold in place.

    Line a baking sheet with foil and place the peppers on the baking sheet. Sprinkle with Cajun Seasoning.

    Bake for 20 to 25 minutes or until bacon is cooked. Turn on the broiler for a few minutes if you want to crisp them further. {cooking segment is near the end of the show}