Sunday, January 31, 2016

Biena Chickpea Snacks




     If you love snacks, chickpeas and ranch then have I got the PERFECT treat for you!  Biena Rockin Ranch are an AMAZING option to all things salty, crunchy, and healthy!  I couldn't believe how good these were.  Then I had the tremendous fortune of discovering they are not only tasty but filled with protein and fiber, yet low in fat.  Each 1/4 cup is only 130 calories, 12g net carbs and 6g protein.  I will never use croutons again, and my salads will never be the same.  Of course there were a few that had to go directly into my mouth... a girl likes options, and they have many to choose from!  For example, if spicy ain't yo thang, check out their Cinnamon Crunch that will satisfy your ackin' sweet tooth.  When you're ready for an all natural non-GMO alternative check out bienafoods.com to find a store closest to you!  Enjoy  :)

Peanut Buttercup Bowls






     When there is love in the air, sharing dessert seems like a natural.  (Besides if your are making one, it's a no brainer to make two!...not to diminish the allure of emotions that swell from eating the exact same thing at the exact same time...  )  You will be giddy to find each serving is only 340 calories, 6.4g net carbs and 42.5g protein, yes 42.5!  Nothing says romance like Peanut Butter and Chocolate mixed all together in two bowls, two spoons and one heart!  <3

Ingredients for two Peanut Buttercup Bowls~
1 Tablespoon Coconut Almond Butter (refer to my blog for recipe) or other Nut Butter, softened
1/3 cup liquid Egg Whites
1 scoop Quest Peanut Butter Protein Powder
1 scoop Quest Chocolate Milkshake Protein Powder
1 Quest Cravings Peanut Butter Cups, crumbled and divided
1/4 cup 35 cal/cup So Delicious Cashew Milk
24 Lily's Stevia Sweetened Dark Chocolate Chips
3 Tablespoons 2% Fage Greek Yogurt
1 Tablespoon reduced fat Cream Cheese, softened
2 teaspoons Swerve Confectioners Erythritol

     Stir Nut Butter, Egg Whites, Protein Powders, 1/2 Peanut Butter Cup crumbles, and Cashew Milk~pour 1/2 cup in each of two Pam sprayed bowls and microwave each for approx 45 seconds at a time.  Sprinkle each top equally with the remainder of the Peanut Butter Cup crumbles and 12 Chocolate Chips on each bowl.  Meanwhile stir together Yogurt, Cream Cheese and Confectioners til smooth, and add a equal dollop to each bowl.  Enjoy  :)

For 10 off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

   



Friday, January 29, 2016

Avocado Cream Chicken Zoodles







     Since when is rich savory cream sauce  legal!?...since now, that's when!  You will be thrilled to learn wonderful tricks for making a healthy Alfredo that will keep you out of fat prison.  Enjoy the freedom this dinner brings with each servings being only 352 calories, 18g net carbs, and 30g protein.  Throw off that orange jumpsuit and unlock those cuffs that forces you into bland boring food, healthy food can be fabulous.  Avocado Cream Chicken Zoodles may just be the key to solving this healthy mystery  ;)

Ingredients for 6 servings~
1.5 pounds Zucchini
1 Tablespoon Extra Virgin Olive Oil
1 medium Yellow Onion, diced
1 Tablespoon diced Garlic
Dash Cayenne
Dash Pink Himalayan Salt, or regular Salt
8oz sliced Mushrooms
1.5 pounds boneless skinless Chicken Tenders
1 1/3 cup fat free Half & Half
2 medium ripe Avocado, peeled
1 Tablespoon Lemon Juice
4oz Sun Dried Tomatoes, sliced
1/4 cup grated Parmesan

     Make Zoodles with Zucchini by spiralizing Zucchini in to long thin strands, add to large serving bowl.  Heat EVOO in skillet, add Onion, Garlic, Pepper and Salt til golden brown.  Then add Mushrooms til cooked, next add Chicken Tenders til cooked thoroughly and break into bite size pieces with spatula.  Meanwhile, add Half & Half, Avocado, and Lemon Juice to blender and whip til blended well and pour into Chicken mixture, pour over Zoodles and top with Sun Dried Tomato slices and sprinkle with Parmesan.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Thursday, January 28, 2016

Cookies & Cream Triple Layer Love Cakes









     Cookies & Cream Triple Layer Love Cakes will make you fall head over heals with all things Valentines.  Your biggest decision will be to have this for breakfast, snack, dessert...or nibble on it all day long.  Learn my secret for making the perfect heart shaped pancake, and enjoy macros of 250 calories, 8g net carbs and 37.5g protein for an entire frosted stack!  It goes without saying, the heart wants what the heart wants... and it wants Cookie & Cream Triple Layer Love Cakes  <3

Ingredients for a Triple Stack of Love Cakes~
1.5oz grated Zucchini
1 scoop Quest Cookies & Cream Protein Powder
1/4 cup liquid Egg Whites
2 teaspoons Black Cocoa or regular Cocoa Powder
3 Tablespoons 2% Fage Greek Yogurt
1 Tablespoon reduced fat Cream Cheese, softened
2 teaspoons Swerve Confectioners Erythritol
12 Lily's Stevia Sweetened Dark Chocolate Chips
Valentine's Sprinkles for garnish, if desired

     Grate Zucchini into a dish towel and squeeze all excess liquid into sink by ringing towel.  Add to bowl along with Protein Powder, Egg Whites and Cocoa Powder til fully incorporated.  Spray skillet with Coconut Oil spray, set heart shaped cookie cutter in skillet and add a 1/3 of the Pancake batter inside cookie cutter and gently lift off cookie cutter after forming heart shape.  Set skillet on heat, flip pancake when ready to cook other side, repeat 2 more times with remaining batter.  Meanwhile,  stir together Yogurt, Cream Cheese and Confectioners til smooth, chill til ready to use.  When pancakes have cooled enough to frost, frost and stack all three layers, garnishing with sprinkles if desired (macros do not include garnish), and top with Chocolate Chips.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Wednesday, January 27, 2016

Ganache Frosted Cream Cheese Sugar Cookies








     Don't you love when the occasion demands heart shaped frosted cookies!?  How can that ever be wrong.  I say, just go with it!  And now you can celebrate all things love guilt free.  Each of these passion filled beauties are only 105 calories, 4g net carbs and 9g protein.  Chocolate + Hearts = Ganache Frosted Cream Cheese Sugar Cookies <3

Ingredients for 10 Frosted Cookies~
1/2 cup Sugar Cookie G Butter
1 jumbo Egg
1 scoop Quest Vanilla Milkshake Protein Powder
3/4 cup 35 cal/cup So Delicious Cashew Milk
1/3 cup Nutiva Coconut Flour
1/3 cup Swerve Granular Erythritol
2oz softenend reduced fat Cream Cheese
1 heaping teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1/4 cup Lily's Stevia Sweetened Dark Chocolate Chips
Valentine's Sprinkles for garnish, if desired (macros do not include garnish)

     Stir together Sugar Cookie G Butter, Egg, Protein Powder, 1/2 cup Cashew Milk, Coconut Flour, Erythritol, Cream Cheese, Baking Powder, Cinnamon and Vanilla.  Spread out on Silpat lined cookie sheet about 1/4-1/2 inch, stamp out with heart shape cookie cutter and remove excess dough.  Continue to cut out heart shapes til all dough used, should yield 10 cookies.  Bake at 375 for 10 minutes.  Meanwhile, stir together Chocolate Chips and remaining Cashew Milk and heat in microwave for 20-30 seconds til melted, stir til smooth.  Frost cookies when Ganache has cooled enough to slightly thicken, and sprinkle with garnish if desired.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Double Chocolate Valentines Cupcakes







     Love is in the air can only mean one thing...hearts are on the tongue!  ...I'm not complaining!  And heart shaped cupcakes will take amore' to a whole new level.  Surprise that special someone with the gift of health, each caring cupcake is only 121 calories, 4g net carbs and 12g protein.  Nothing says "Be Mine" like Cream Cheese Frosted Double Chocolate Valentines Cupcakes!  ;)

Ingredients for 10 Frosted Cupcakes~
1/2 cup Brownie Batter G Butter
1 jumbo Egg
1 cup So Delicious 35 cal/cup Cashew Milk
1 scoop Quest Chocolate Milkshake Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup Black Cocoa or regular Cocoa Powder
1/4 cup Nutiva Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 Quest Double Chocolate Chunk Protein Bar, diced into bits
3.5oz (half of a 7oz container) Fage 2% Greek Yogurt
1oz reduced fat Cream Cheese, softened
3 Tablespoons Swerve Confectioners Erythritol
Heart Sprinkles for garnish, if desired (not included in macro count)

     Stir all ingredients together except Yogurt, Cream Cheese, Confectioners Erythrtiol and Sprinkles.  Drop batter into 10 Valentines Cupcake liners in cupcake tin.  After filling, push Ceramic Pie Crust Weights or Marbles between liner and tin to form heart shape.  Bake at 375 for 15 minutes.  Meanwhile, stir together Yogurt, Cream Cheese and Confectioners Erythritol til smooth.  Spread frosting on cooled cupcakes and sprinkle with Valentines garnish if desired.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.



Saturday, January 23, 2016

Coconut Almond Butter








     Yes, it takes a little effort...yes, you have to pull out your big guns equipment...yes, you can just buy it pre made...yes, yes, yes, ...BUT...look at all the fun science "experimentish" experience you would be missing out on unless you try to make your own!?  PLUS, you look soooo cool in front of your friends at spin class when you casually mention you make all your own Coconut Nut Butters, followed by a hair flip... Nut Butters have been known to cause extreme "uppityness"...especially when your formula is only 65 calories, 1.5g net carbs and 1.7g protein per Tablespoon  ;)

Ingredients for 14 Tablespoons~
1.5 cups reduced fat Lets Do Organic Coconut Shreds
1/2 cup (3oz) Whole Natural Almonds
1/4 cup Swerve Granular Erythritol
1 teaspoon Pink Himalayan Salt
1 teaspoon Vanilla Bean Powder or Extract
Dash Cinnamon

     In 10 cup Food Processor, grind Coconut Shreds to Powder and continue to process for 3 minutes.  Add remaining ingredients and continue to process, stopping to scrape sides of bowl every 2-3 minutes til desired consistency, may take at least 15 minutes.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Chocolate Peanut Butter Banana Bread







     To be fair, I did over hear some one mentioning their love for Chocolate Peanut Butter Banana Bread.  I didn't know what it was... but I wanted it...  So, in full disclosure, I only created the recipe, ...not the super duper cool name.  Do you even care!?  You will care when I tell you each hearty slice is only 132 calories, 5.7g net carbs and 9.8g protein!  Be careful what you say, you never know whose listening!  :)

Ingredients for 8 large slices~
1/4 cup Pecan Coconut Butter (recipe on my Blog) or sub with another coconut nut butter
1 XL Egg
1 small mashed ripe Banana
1/2 scoop Quest Chocolate Milkshake Protein Powder
3/4 cup 35 cal/cup So Delicious Cashew Milk
1/3 cup Swerve Granular Erythritol
1/4 cup Black Cocoa or regular Cocoa Powder
1/4 cup Nutiva Coconut Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Bean Powder or Vanilla Extract
Dash Cinnamon
1 Quest Banana Nut Muffin Protein Bar, diced and divided in half
1 Quest Chocolate Peanut Butter Protein Bar, diced and divided in half
2 Tablespoons Lily's Stevia Sweetened Chocolate Chips

     Mix all ingredients together except for half of each of the diced Quest Bars and Chocolate Chips, and pour batter into parchment lined loaf pan.  Top with remaining half of diced Quest Bars and bake at 375 for 50 minutes, then top with Chocolate Chips and let rest for a few minutes in pan while Chocolate Chips soften.  Serving is 1/8 slice of the loaf.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.


Coconut Cashew Salted Caramel Fudge Cups





     What do you get when you combine Coconut+Cashew+Salt+Caramel!?  A cup filled with love, security, bright filled hopeful future...to far!?... nah...  BUT, you do get macro friendly fudge for only 113 calories, 3g net carbs and 13g protein.  After that full disclosure, I'm sure you will agree with my passionate rant!  Sink your teeth into this creamy luscious fudge cup of joy and see if you agree!  ;)

Ingredients for 10 Fudge Cups~
1/4 cup Pecan Coconut Butter (refer to recipe on my Blog) or sub with another nut butter
3.5oz (1/2 of a 7oz conatiner) 2% Fage Greek Yogurt
3/4 cup So Delicious 35 cal/cup Cashew Milk
4 scoops Quest Salted Caramel Protein Powder
1/3 cup Swerve Granular Erythritol
1/4 cup reduced fat Lets Do Organic Coconut Shreds (reserve 1 Tablespoon)
1 teaspoon Vanilla Bean powder or Vanilla Extract
Dash Cinnamon
1 Quest Coconut Cashew Protein Bar, diced and divided in half
1oz  (18) salted Cashews, broken into pieces

     Mix all together except 1 Tablespoon of the Coconut, half the diced Quest Bar and the Cashews.  Drop batter equally in 10 silpat lined cupcake tin.  Top with Cashew pieces, remaining diced Quest Bar and end by sprinkling remainder of Coconut Shreds.  Chill in refrigerator overnight.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.


Thursday, January 21, 2016

Pecan Coconut Butter






     You know those days when you are running low on supplies and the ole' saying necessity is the mother of invention kicks in!?...yeah, me too... and today was that day!  Hence, Pecan Coconut Butter was born.  I absolutely LOVE nut butters, but I fear all the fat, sugar and calories, so I set in to come up with a formula to reduce those factors and came up with an AMAZING result.  I will admit that my version does have a lightly grainy texture, but I don't mind because the flavor is astounding and I will be using mine as a fat source in baked goods (when I'm not sneaking spoonfuls directly into my esophagus).  :0  Each Tablespoon is only 55 calories, .9g net carbs and .8g protein.  Check out my recipe and see if you agree that I'm a genius when it comes to skinny solutions!

Ingredients for 24 Tablespoons~
1 cup broken Salted Roasted Pecan Halves (a little plug for Wichita, Kansas.  A great Nut source is Nifty Nut House, they offer online shopping for "outta towners"~www.niftynuthouse.com)
2 cups reduced fat Let's Do Organic unsweetened Coconut Shreds (Lets Do Organic is only reduced fat brand of Coconut Shreds I have found, order thru Vitacost.com with my discount code)
2/3 cup Swerve Granular Erythritol
2 teaspoons Vanilla Bean Powder, or Vanilla Extract
1/2 teaspoon Pink Himalayan Salt, or regular Salt
Dash Cinnamon

     Add broken Pecans to Food Processor and grind for one minute, scrape sides.  Add remaining ingredients and process for 3 minutes, scrape sides.  Continue this pattern til desired consistency.  I did a total of 15 minutes, if you want smoother, continue on til your hearts desire!  Use this as a spread or fat source in all your baking needs. Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Tuesday, January 19, 2016

Honey Wild Chicken Brussels and Goat Cheese Salad







     If "earthy" is your thang, then this is one tree hugin' granola eatin' peace lovin' recipe that will light your fire!  And for those purists out there, you will be delighted to know this Salad is served in the "buff", no dressing required (on the salad that is, it's always wise to keep your back side covered)!  You will be amazed how the creamy effect of Whole Foods Goat Cheese (my absolute favorite of all time) negates the need for anything additional in the form of a Dressing.  Each of the 7 hearty serving is only 330 calories, 28g net carbs and 28g protein.  So slip on a flowing flower print dress and strut in your best Birkenstocks on over to Whole Foods and fill your cart with all these tremendous ingredients!  ;)

Ingredients for 7 servings~
1 cup Wild Rice
1 3/4 cup Water
1 teaspoon Chicken Base or 1 Chicken Bouillon
1 Tablespoon Extra Virgin Olive Oil
1 medium Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1.5 pounds boneless skinless Chicken Tenders
1 net pound cleaned and cut Brussels Sprouts, ground in food processor
1/4 cup Walnut pieces
1 medium Honeycrisp Apple, diced
6oz Whole Foods Goat Cheese, crumbled
Green Onions, diced for garnish if desired

     Stir Wild Rice, Water, and Chicken Base in pot, bring to simmer and add lid, continue to simmer for 45 minutes, remove from heat and let sit off the heat for at least 5 minutes, set aside.  Meanwhile, bring EVOO to heat in skillet, add Onions, Garlic and Cayenne til golden brown, then add Chicken breaking apart into bite size pieces as Chicken cooks.  Add ground Brussels Sprouts to large bowl making a well in the middle, add diced cooked chicken making another well in the middle, add cooked Wild Rice making another well, add crumbled Goat Cheese to middle and top with chopped Green Onions, for garnish if desired.  Add Walnut pieces to outside ring of Salad and diced Apple to separate Brussels and Chicken.  Enjoy  ;)


Disclaimer: I am a Whole Foods Market Blogger Ambassador and this post was inspired by their monthly themes and gift cards received to purchase ingredients for posts of my choosing. I am not compensated by Whole Foods Market for my blog posts and am free to post whatever I see fit to my own blog.