Thursday, October 30, 2014

Halloween Frosted Protein Sugar Cookies !!! BOO ;)






     HAPPY HALLOWEEN !!!!  Now you can celebrate and stay healthy at the same time !!!  You're Welcome !!!  You simply gotta try these Halloween Frosted Protein Sugar Cookies !!!  Each cookie plus 1 Tablespoon frosting is 67 calories, 3.3g net carbs, and 10g protein.

Ingredients for Cookies~
8oz chopped Apple
2 Tablespoons 30 cal/cup Almond Milk
2 Tablespoons Lemon Juice
1/4 cup Egg White
1/3 cup Coconut Flour
2 scoops Cinnamon Swirl Cellucor Protein Powder, purchased at Vitacost.com
1 teaspoon Baking Powder
Dash Lite Salt
Dash Cinnamon
Dash Vanilla

     Blend Apple chunks, Almond Milk, Lemon Juice, and Egg Whites in Magic Bullet til blended smooth.  Pour into mixing bowl, and stir in the remaining ingredients.  Drop by rounded Tablespoons onto Silpat lined cookie sheet and bake at 325 for 15 minutes, should yield 14 cookies.  Cool to room temperature, then chill to harden to make it easier to frost.  Enjoy  ;)

Ingredients for Frosting per color~
2 Tablespoons Vanilla Whip Cellucor Protein Powder, found at Vitacost.com
1 Tablespoon 30 cal/cup Almond Milk
Food Coloring

     Mix together and sit in refrigerator to chill til ready to frost cookie.  Do the same with the black to use to pipe the mouth on the cookies.  Also, I used purchased preformed eyes for the cookies.


Roasted Sriracha Buttercup Bites





     Squash Season is upon us !!!  Tonight I experimented with a new type of Squash called the Buttercup Squash and it was quite delicious!!!  In fact, adding a little spicy flair made it all the better!!!  So get busy and get your Squash on !!!

Ingredients~
Buttercup Squash, pierce skin and bake at 375 for 60 minutes, cool 15 minutes, cut in two,  discard seeds and save pulp
1/2 cup Chickpeas
Dash Sriracha, desired amount
Dash Basil, desired amount
Dash Parsley, desired amount
Dash Garlic Powder, desired amount
Dash Cumin, desired amount
Dash Italian Seasoning, desired amount
Dash Lemon Juice, desired amount
1/4 cup Egg Whites

     Blend all ingredients in food processor til chunky smooth.  Mold into bite size balls and bake at 375 for 45 minutes, turning every 15 minutes or until golden brown.  Enjoy  ;)

Wednesday, October 29, 2014

Crunchy Peanut Butter Cup Cheesecake with Cream Cheese Frosting







     You're Welcome ... I can't believe how GOOD this Crunchy Peanut Butter Cup Cheesecake with Cream Cheese Frosting turned out !!!  AND, each piece only has 207 calories, 11.7g net carbs, and 27g protein.  You will want this again, and AGAIN !!!  ;)

Ingredients~
1 Peanut Butter Supreme Quest Bar
3 Tablespoons 30 cal/cup Almond Milk, found at Vitacost.com
8oz Fat Free Cream Cheese, softened to room temperature
1/2 cup low fat Cottage Cheese
1/2 cup Egg Whites
12oz Fage 0% Greek Yogurt
1/2 cup PB Lean Vanilla Frosting or PB2, found at Vitacost.com
2 scoop Cinnamon Swirl Cellucor Whey Protein Powder, found at Vitacost.com
1/2 cup Erythritol, found at Vitacost.com
Dash Cinnamon, found at Vitacost.com
Dash Vanilla, found at Vitacost.com
Peanut Butter Cups, Quest Cravings
8 Tablespoons Cream Cheese Frosting, divided equally among each piece ( recipe below)

     Tear Peanut Butter Supreme Quest Bar into pieces and mix in bowl with Almond Milk, microwave for 30 seconds and stir til melted. Blend softened Cream Cheese, Cottage Cheese, Egg Whites and Yogurt in Magic Bullet til blended thoroughly and smooth, pour into melted Peanut Butter mixture and stir well.  Add PB Lean, Protein Powder, Erythritol, Cinnamon and Vanilla to bowl and mix well.  Pour into Pam sprayed Spring Form pan and bake at 325 for 25-30 minutes, Cheesecake should still be wobbly in pan when you remove from oven as it will set up as it cools.  You don't want to overcook or it will turn out dry, Protein can have a drying effect when over baked.  Once removed from oven, crumble Peanut Butter Cups on top and bring to room temperature.  Then chill in fridge for at least 4 hours or over night.  When ready to serve, pipe one Tablespoon Cream Cheese Frosting on each of the 8 slices.  Enjoy ;)

( click on http://goo.gl/jjEvV7 to get 10 dollars off your first 30 dollar order at Vitacost.com)

Ingredients for Cream Cheese Protein Frosting~
1 scoop Gold Standard French Vanilla Casein Protein Powder~found at Vitacost.com.
4oz Fat Free Cream Cheese, softened to room temperature
1/4 cup Low Fat Cottage Cheese
2 Tablespoons Coconut Flour~found at Vitacost.com
1/3 cup Erythritol, ~found at Vitacost.com.
1/2 cup of 30 cal/cup Almond Milk, found at Vitacost.com
10 drops French Vanilla Stevia, found at Vitacost.com
Dash Cinnamon, found at Vitacost.com
Dash Vanilla, found at Vitacost.com

     Blend all together in Magic Bullet.  Set in fridge to chill and thicken.  This makes 1 1/2 cups, each Tablespoon has 15.9 calories, 1g net carbs, 2g protein.  Enjoy  ;)  PS  THIS IS GOOD !!!!



Carrot Cake Pancakes with Walnuts and Cream Cheese Frosting





     Hello Morning!!!  Getting up is easy when you have Carrot Cake Pancakes with Walnuts and Cream Cheese Frosting waiting for you!!!  All this for 286 calories, 20g net carbs and 31g protein!!! Can't wait for the sun to come up tomorrow !!!  ;)

Ingredients for Pancakes~
1oz Shredded Carrots, reserve a bit for garnish
6oz Carbmasters Carrot Cake Yogurt, divided in half ( found at Dillons or Kroger)
1/4 cup Egg Whites
3 Tablespoons Oat Flour, Bob's Red Mill
1 Tablespoon ground Flax Seed
1 Tablespoon Cinnamon Swirl Cellucor Protein Powder ( purchased at Vitacost.com)
1/2 teaspoon Baking Powder
Dash Pumpkin Pie Spice
Dash Vanilla
1 Walnut Half, crumbled and used for garnish
2 Tablespoons Cream Cheese Frosting ( recipe below), used as garnish

     Blend all ingredients ( except for garnish ingredients) in Magic Bullet til thoroughly blended (make sure to only use half of yogurt in batter).  Cook by dropping a scant 1/4 cup onto Pam coated skillet til all batter cooked.  Cool pancakes to touch, when cooled stack the pancakes and spread with remaining half of yogurt between each pancake.  Top with a few Carrot Shreds, and Walnut Crumbles and finish by piping 2 Tablespoons Cream Cheese Protein Frosting.  Enjoy  ;)  PS  store in fridge if any remains.

Ingredients for Cream Cheese Protein Frosting~
1 scoop Gold Standard French Vanilla Casein Protein Powder ( purchased at Vitacost.com)
4oz Fat Free Cream Cheese, softened to room temperature
1/4 cup Low Fat Cottage Cheese
2 Tablespoons Coconut Flour
1/3 cup Erythritol
1/2 cup of 30 cal/cup Almond Milk
10 drops French Vanilla Stevia
Dash Cinnamon
Dash Vanilla

     Blend all together in Magic Bullet.  Set in fridge to chill and thicken.  This makes 1 1/2 cups, each Tablespoon has 15.9 calories, 1g net carbs, 2g protein.  Enjoy  ;)  PS  THIS IS GOOD !!!!

   

Carrot Cake Cupcake with Cream Cheese Frosting






     I'm seriously in love with my new frosting recipe !!!  Its possible my taste buds have changed, but I swear I can't tell the difference between my Protein Cream Cheese Frosting and the "Bad Stuff" !!! ... so I choose mine ... and piled it on HIGH !!!  There are only 70 calories, 4.3g net carbs , and 8.1g protein for one cupcake AND one Tablespoon Frosting.  Unbelievable stats for outrageous flavor, this is my invitation to come to my taste bud party !!!  ;)

Ingredients for Cupcakes~
1oz Shredded Carrots
6oz Carrot Cake Yogurt ( I found mine at Dillons, or your Kroger store, Carbmasters Kroger brand)
1/2 cup Egg Whites
1 teaspoon Baking Powder
Dash Pumpkin Spice
Dash Vanilla
1 scoop Cinnamon Swirl Cellucor Protein Powder ( my new love, found at Vitacost.com)
1/3 cup Oat Flour
1/4 cup ground Flax Seed
10 Tablespoons Cream Cheese Frosting ( recipe below)

     Blend Carrots, Yogurt, Egg Whites, Baking Powder, Pumpkin Spice, and Vanilla in Magic Bullet til thoroughly blended into a liquid.  Stir the liquid mixture into the remaining dry ingredients and pour equally into 10 silpat lined muffin tins and bake at 350 for 15-17 minutes.  Remove and cool, then frost each with a Tablespoon of Frosting and store in fridge.  Enjoy  ;)

Ingredients for Cream Cheese Protein Frosting~
1 scoop Gold Standard French Vanilla Casein Protein Powder ( purchased at Vitacost.com)
4oz Fat Free Cream Cheese, softened to room temperature
1/4 cup Low Fat Cottage Cheese
2 Tablespoons Coconut Flour
1/3 cup Erythritol
1/2 cup of 30 cal/cup Almond Milk
10 drops French Vanilla Stevia
Dash Cinnamon
Dash Vanilla

     Blend all together in Magic Bullet.  Set in fridge to chill and thicken.  This makes 1 1/2 cups, each Tablespoon has 15.9 calories, 1g net carbs, 2g protein.  Enjoy  ;)  PS  THIS IS GOOD !!!!

Stuffed Chicken with Goat Cheese, Dried Cherries, Pears and Walnuts








     Stuffed Chicken with Goat Cheese, Dried Cherries, Pears and Walnuts!!!  Yum Yum  If you have a Cast Iron Skillet you will love love love making your Chicken in it with a little searing and roasting.  It turns out perfectly tender and juicy every time!  :)

Ingredients~
3-4 Large Chicken Breast
1 Tablespoon EVOO
1 Yellow Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
3oz shredded Carrots
2 cups Spinach Leaves
Half Pear, diced
Crumbled Goat Cheese ( you will find the best at Whole Foods), desired amount
Dried Cherries, 12-15, purchased from Vitacost.com, for 10 dollars off your first order of 30 dollars click on http://goo.gl/jjEvV7
3-4 Walnut Halves, crumbled
Cooking Twine
Salt, as desired

     Slice a deep slice into the side of each Chicken Breast and set aside, making sure not to cut all the way thru so as to form a pocket.  Heat EVOO, Onion, Garlic and Cayenne in Cast Iron Skillet til golden brown.  Add Shredded Carrots til softened, then add Spinach til wilted, and finish by adding Pear and heating thru.  Salt as needed, may need to add skillet lid when cooking Carrots to speed up the process.  Set mixture aside to cool.  Fill Chicken Breast pockets with Cherries, crumbled Walnut Halves and Goat Cheese, then divide the Pear mixture and fill equally into each pocket.  Use Cooking Twine to secure at three different spots along each Chicken Breast.  Return to Cast Iron Skillet and sear 3 sides of the secured stuffed Chicken Breast, but not the stuffed side.  Then cover the skillet with foil and Bake at 375 for 35 minutes.  Remove and serve.  Enjoy  :)


Roasted Caramelized Kabocha Squash






     Tis the season for Squash, all kinds of Squash!!!  Have you heard of Kabocha Squash!!!???  I hadn't until recently, so I had to try it out and so glad I did!  I'm diggin' on my new find, give it a try and see what you think !!!  :)

Ingredients~
1 Kabocha Squash, halved and seeded
Tablespoon EVOO
Tablespoon Soy Sauce
Sprinkle of Erythritol
Sprinkle of Pumpkin Pie Spice
Sprinkle of Cumin
Sprinkle of Cayenne

     Slice, skin and cube your Kabocha and put onto foil lined pan.  Drizzle with EVOO and Soy Sauce and toss in pan.  Sprinkle with remaining ingredients and toss again.  Bake at 425 for 45 minutes.  Remove, cool and Enjoy  ;)

Roasted Pear with Goat Cheese, Bacon, Honey, Dried Cherries and Balsamic Glaze





     Lovin' Pear Season !!!  Roasted Pear with Goat Cheese, Bacon, Honey, Dried Cherries with a Balsamic Glaze, ... why not!?  The perfect after dinner dessert !!!  :0

Ingredients~
As many Half  Ripe Pears as desired
Dried Cherries
Crumbled Goat Cheese ( I get mine from Whole Foods)
Strip of Bacon, 1 strip per half Pear
Honey
Balsamic Glaze

     Half and core your Pear and place it face up on foil lined pan.  Fill cavity with Dried Cherries and Goat Cheese, then wrap a slice of Bacon around your Pear.  Drizzle with desired amount of Honey and bake at 375 for 40 minutes.  Turn oven to Broil and cook for an additional minute.  Remove and finish off with a drizzle of Balsamic Glaze.  Enjoy  ;)

Thursday, October 23, 2014

Turkey Mole' Quinoa Chili







     With cooling temps come warming soups!  Let me introduce my Turkey Mole' Quinoa Chili!!!  Don't forget the lovely garnish of Avocado, Cheese, Tomato, Yogurt and Green Onion to complete the perfect bowl of love  ;)

Ingredients~
1.5 cups Quinoa
3 cups Water
1 Tablespoon LB Jamison Chicken Base or 3 Chicken Boulion Cubes
1 Tablespoon EVOO
1 Yellow Onion, diced
1 heaping Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
4 colors of Bell Pepper~ Red, Orange, Yellow and Green~ diced
1 pound 99% Fat Free ground Turkey
3/4 cup Bunches & Bunches Mole' Sauce, found at Whole Foods
1 can Black Beans
2 cans Petite Diced Tomato's
1 can refried fat free Beans
1 small can Green Chili's~ I use mild
1 small can Corn
Garnish with ~shredded Cheddar, diced Green Onion, Cilantro leaves, diced Roma Tomato, and 0%  plain Greek Fage Yogurt

     Bring Quinoa, Water and Chicken Base to boil, cover and reduce to simmer for 15 minutes or til water boiled off, remove and keep covered another 5-10 minutes.  Meanwhile, heat EVOO in skillet and add Onion, Garlic and Cayenne til golden brown.  Add all four colors of diced Bell Peppers til crisp tender, then add Turkey and cook thoroughly, drain any fat. In large mixing bowl, combine Quinoa, Turkey mixture, Mole,Black Beans, Diced Tomato, Refried Beans, Green Chili's, and Corn.  Pour into Pam sprayed casserole dish and bake at 350 for 35 minutes covered with foil.  Remove and garnish with Cheese, diced Green Onion, Cilantro Leaves, diced Roma Tomato, and Greek Fage Yogurt.  Enjoy  ;)

Wednesday, October 22, 2014

Quinoa Crust Turkey Pizza









     I've made Pizza Crust out of Cauliflower and Zucchini... so why not Quinoa... it's a free country ...  :/  And it turned out TERRIFIC !!!  YIPPEE    So the next time you have a pizza hankering, give this crust a whirlie !!!  Caio  ;)

Ingredients~
1/2 cup Quinoa
1 cup Water
1 teaspoons LB Jamisons Chicken Base or 1 Chicken Boulion cube
1 egg
3 Tablespoons Egg Whites
Dash Italian Seasonings
Dash Garlic Powder
1/4 cup shredded Parmesan
Pizza Sauce
Sliced Onion
Sliced Mushrooms
Sliced Red and Yellow Bell Peppers
Diced Roasted Turkey
Shredded Parmesan
Shredded Mozzarella
Diced Tomatoes

     Bring the Quinoa, Water and Chicken Boulion to boil, reduce to simmer and cover for 15 minutes or til all the Water is cooked off.  Remove from heat and let sit for another 5-10 minutes.  When cooled, add Italian Seasonings, Garlic, Egg, Egg Whites and 1/4 cup Parmesan and mix thoroughly.  Pat out on Pam coated Pizza Stone and bake at 350 for 20 minutes or til golden brown.  Remove and cover with Pizza Sauce, Onion, Mushrooms, Bell Peppers, Turkey, Cheese and Tomato.  Bake at 425 for 15 minutes, or til cheese is beginning to turn golden.  Remove and Enjoy  ;)

Tuesday, October 21, 2014

Chocolate Chip Jazzy Harvest Oats





     This inspiration come from my friend Jasmine, better known as the IG personality "Jazzythings"! When she was staying with me recently, I noticed her dumping Zucchini in her Oatmeal .... WWWHHHAAA !!!???  I had to know more and learn for myself ... thus Jazzy Oats were born !!!  This recipe makes 4 cups, each cup has 212 calories, 17.7g net carbs, 20.5g protein ( does not include Cool Whip garnish)

Ingredients~
1 cup Water
1 cup 30 cal/cup Almond Milk
1/2 cup Gluten Free Oats, or regular Oats if desired
1/4 teaspoon Salt
8oz shredded Zucchini
4oz shredded Apple ( I like Sweet Tango, Fuji, or Honeycrisp)
3oz shredded Carrots
2 scoops Chocolate Isothority Protein Powder, found at Supplement Giant Wichita
1 heaping unsweetened Tablespoon Cacao Powder, or Cocoa Powder
1/4 cup ground Flax Seed
1/4 cup Erythritol
1/4 cup PB Lean Vanilla Frosting, or PB2
Dash Cinnamon
Dash Vanilla
40 Lily's Stevia sweetened Chocolate Chips
4 Walnut Halves, crumbled to pieces
Spray Cool Whip to garnish, if desired

     Bring Water, Almond Milk, Oats, Salt, Zucchini, Apple,and Carrots to boil and lightly boil for 15-20 minutes, stirring often.  Remove from heat and stir in Protein Powder, Cacao Powder, Flax Seed, Erythritol, PB Lean, Cinnamon and Vanilla.  Cover and refrigerate til chilled.  After chilled, scoop one cup of Oat mixture and top with 10 Chocolate Chips, 1 crumbled Walnut and a dollop of Cool Whip to garnish!  Enjoy  ;)

Salt and Vinegar Crusted Cod





      Nothing screams Cod more than Salt and Vinegar Potato Chips ... especially when crushed to crumbs !!!  Thank you Quest for creating the best tasting High Protein Low Carb Potato Chips, you have made all my dreams and wishes come true !!!  Enjoy 4oz of Breaded Cod for 140 calories, .75g net carbs and 23g protein, macro's don't get much better than that !!!  ( stats don't include Tomato and Avocado garnish)

Ingredients~
1 Tablespoon EVOO
1 pound Cod Filets
1/4 cup Egg Whites
1 Quest Salt and Vinegar bag of Potato Chips, crumbled
Lemon Juice, to taste
Diced Roma Tomato, drained on paper towel (several hours if possible)
Sliced Avocado

     Heat EVOO in skillet.  Meanwhile dip Filet in Egg Whites and roll in Vinegar Quest Chip crumbs and lay in hot EVOO and cook til golden brown on each side.  Garnish with desired amount of Lemon Juice, diced Tomato and Avocado slice's.  Enjoy  ;)