Valentines Cupcakes

     Roses are Red, Violets are Blue, Cupcakes are Good, I'll have Two!  Valentines brings out the creative poet in me, letting my right brain show off a little (love makes us do crazy things).  So, if you really care about your Sweetheart, you will serve them my Valentines Cupcakes this Holiday.  What better way to show your affection than with baked chocolate (my equally strong left brain calculated each to be 102 calories, 5g net carbs and 6g protein).  That's how we keep our head in the game!  ;)

Ingredients for 12 Valentines Cupcakes~
3/4 cup mashed baked Sweet Potato
1 Extra Large Egg
1/2 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1/4 cup Coconut Oil, melted
1/4 cup Cocoa
3 Tablespoons Coconut Flour
1 scoop Quest Chocolate Milkshake Protein Powder
7oz 5% Fage Greek Yogurt
1 teaspoon Baking Powder
Dash Vanilla
Dash Cinnamon
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2 Tablespoons Chocolate Peanut Butter Powder
1 Tablespoon 30 cal/cup Almond Milk
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Sprinkles as garnish, if desired (not included in macros)

     Mix first set of ingredients til well blended, divide equally into 12 heart shaped Silicon molds (can sub with regular cupcakes if don't have heart shaped), bake at 325 for 28 minutes.  Meanwhile, stir together second set of ingredients til smooth, add to ziplock baggie, snip corner and drizzle on cooled cupcakes.  Garnish with sprinkles if desired (not included in macros).  Enjoy  :)

Chocolate Covered Cookie Dough

     Chocolate Covered Cookie Dough is the perfect Valentines dessert, OR let's just call it the perfect dessert...regardless if you're in love or not...or we can just agree that the love of dessert covers all Holidays, no matter how you say it!  How's that for diplomatic!?  Each sugar free, melt in your mouth cookie dough stuffed heart is only 99 calories, 3g net carbs and 6g protein. Soooo....what's your love language!?

Ingredients for 4 Chocolate Covered Cookie Dough Hearts~
4 squares Lily's Stevia Sweetened Dark Chocolate Premium Baking Bar
4 Tablespoons 30 cal/cup Almond Milk
1 Quest Chocolate Chip Cookie Dough Protein Bar, divided into 4 equal parts
Sprinkles, as garnish if desired (not included in macros)
4 Silicon Heart Shaped Molds

     Break the 4 squares into separate pieces.  Take one square and break it into pieces and add to small microwave safe bowl along with a Tablespoon Almond Milk, microwave 20 seconds and stir til smooth.  Meanwhile, microwave one of the Protein Bar sections for 15 seconds and mold into heart shape.  Add enough Chocolate to cover bottom of Silicon Heart Mold, lay Cookie Dough Heart on top, and finish by adding rest of Chocolate to cover Cookie Dough.  Garnish with Sprinkles if desired (not included in macros).  Let cool to solidify, or add to fridge to harden.  Repeat with remaining ingredients.  Enjoy  :)

   

Brown Sugar Apple Pork Loin

     If you like to serve tender meat, then I'm your gal.  If you are needing to feed a large crowd, then I'm your gal.  If you like easy and delicious, then ...well, you know where this is goin'...  It's just a darn good recipe people, that's what I'm tryin' to say!  So if any of this sounds of interest to you then I suggest you keep reading.  Each 4oz serving is only 217 calories, 3g net carbs and 25g protein.  Just one more reason to try my Brown Sugar Apple Pork Loin!  :)

Ingredients for 24~4oz servings:
6 pound Boneless Pork Loin
1 Fuji Apple, cored and sliced into 10 wedges
1/4 cup Brown Sugar
1-2 Tablespoons chopped Garlic
1 large Onion, sliced
8 Thick Slices Brown Sugar Bacon

     Trim all excess fat from Roast, put 10 slices down the fat side of the Roast about 1/3 of the way down.  Take each of the 10 Apple wedges and slice each in half lengthwise and stuff into slits, top with Brown Sugar and Garlic, and finish with sliced Onions.  Wrap each slice Bacon around Roast, tucking the ends under the Roast.  Cover with foil and bake at 275 for 5 hours, uncover and  bake another 30 minutes or til Bacon has crisped.  Remove and Enjoy  :)

Vita Tops

     Wanna stick to your New Years Resolutions, plan for  healthy Super Bowl snack, March into Madness or simply have your cake and eat it too!?  Reach for Vita Tops on your next grocery run.  They fill the bill for breakfast, snacks, desserts or parties...and designed to meet whatever your food need might be!  Vita Top is America's favorite and only muffin top, and is a delicious indulgence that helps you stay healthy.  Whether you are looking for Organic, Protein rich, Gluten-Free or Superfood benefits, Vita Tops has the muffin top for you.  If you are looking for a calorie friendly option, then check out www.vitatops.com for all your healthy choices!

Raspberry Swirl Cheesecake

    Explain to me again how going sugar free would make someone feel deprived!?  Do you know me at all!!!???  If you are familiar with my work, you won't be surprised when you take a gander at my Raspberry Swirl Cheesecake.  Any special occasion would be lucky to have this dense filled Cheesecake adorn their elegant table.  I should change my name to Healthy Mama because each of these four pieces are only 253 calories, 11g net carbs and 29g protein.  Finally, a way to have it all!

Ingredients for 4 pieces~
1 Quest Brownie or Double Chocolate Chunk Protein Bar
4oz Cream Cheese, softened
1 Extra Large Egg
6oz 0% Fage Greek Yogurt
1/2 cup Cottage Cheese
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1 scoop Quest Vanilla Protein Powder
1 teaspoon Baking Powder
Dash Almond Extract
Dash Cinnamon
1/3 cup Raspberry Sauce~ http://foodfitnessbypaige.blogspot.com/2017/01/simple-raspberry-sauce.html
1 Quest Lemon or Double Chocolate Chunk Protein Bar, sliced into 4 equal lengthwise strips (or sub with favorite flavor)
Extra Raspberry Sauce, as garnish if desired (not included in macros)
Whipped Topping, as garnish if desired (not included in macros)
Fresh Raspberries, as garnish if desired (not included in macros)

     Unwrap Brownie Quest Bar and microwave for 17 seconds, remove bottom from 6" Springform pan, cover with parchment paper and snap back into place.  Spray bottom and inside of pan with Pam.  Press bottom of pan with softened Quest Bar til fully covered.  Add Cream Cheese to mixing bowl and beat til smooth, continue to beat in Egg, Cream Cheese, Cottage Cheese, Monk Fruit, Protein Powder, Baking Powder, Almond Extract and Cinnamon til well combined and smooth, pour on top of crust.  Top with 1/3 cup Raspberry Sauce and use a knife to cut into batter, add each of the 4 lengthwise slices of remaining Protein Bar strips to the perimeter of the pan, should form a rim around the Cheesecake, bake at 325 for 45 minutes.  Remove, cool and chill overnight.  When ready to serve, garnish as desired.  Enjoy  :)

Raspberry Chocolate Chip Crepes

     There are many decisions we have to make in life, but deciding whether to have Raspberry Chocolate Chip Crepes for breakfast, healthy snack or dessert may be among the most difficult I have ever encountered.  By the looks of things, certainly you can understand!?  This may take a little prep work, but who cares...#worthit!  This yummy little number will only set you back 173 calories, 17g net carbs and 11g protein.  My next hurdle is deciding whether to have one or two... #lifeishard  :/

Ingredients for one serving~
1 Crepe ~ http://foodfitnessbypaige.blogspot.com/2017/01/valentines-crepes.html
1 container Kroger White Chocolate Raspberry Carbmaster Yogurt
2 Tablespoons Raspberry Sauce ~ http://foodfitnessbypaige.blogspot.com/2017/01/simple-raspberry-sauce.html
1 teaspoon Lily's Stevia Sweetened Dark Chocolate Chips
Whipped Topping as garnish if desired, not included in macros
Fresh Raspberries as garnish if desired, not included in macros

     Add Raspberry Yogurt to Crepe, roll up, top with Raspberry Sauce and Chocolate Chips.  Garnish with Whipped Topping and Raspberries if desired.  Enjoy  :)

Dry Aged Ribeye

     Dry Aged Ribeye is made for lovers, especially at Valentines (although this girl wouldn't hate it anytime of year)!  By now, you've probably heard of dry-aged meat, but what makes it so special you ask!?  Whelp, at Whole Foods Market, their butchers use the prized rib and loin cuts and age them for 14-21 days in house.  Humidity and temperatures are controlled during this process, and you can see it in person when you drop by the store, ( ... is anything more sexy than seeing aging beef behind glass).  The aging process concentrates the steak's natural flavor while also reducing the moisture content.  Enzymes also break down the fibers on a microscopic level, which imparts a tender character.  If you are in the mood to impress this Valentines, or any other time you are trying to suck up, I highly recommend letting Whole Foods help you look even more awesome than you are!  So when your Sweetheart says, "Where's the beef"...you will have plenty to say!  ;)

Ingredients for 2-4 servings~
3 Tablespoons Butter, softened
1 Tablespoons chopped Garlic
1 finely diced Green Onion
Zest of half a Lemon
Dash Pepper
Tablespoon Extra Virgin Olive Oil
2~ one pound Dry Aged Ribeye Steaks

     Mix Butter, Garlic, Onion, Lemon and Pepper til well incorporated.  Add EVOO and 1/3 Butter mixture to medium high Cast Iron Skillet, add both Steaks and sear 5 minutes on each side for medium rare, longer for more well done.  Remove from heat and spread each Steak with remaining Butter mixture and let rest 5 minutes.  Enjoy  :)

Zucchini Enchilada Casserole

     If you think Mexican is a no-no, I'm here to tell you it is a yes-yes...in fact, I would go so far as to call it a HECK YES!!!  And, there's more good news...this Casserole makes 8 HUGE servings ( you can make it 12 smaller servings if desired).  And the best news yet, each hearty portion is only 347 calories, 12g net carbs and 41g protein.  This is a powerhouse meal on all fronts, no reason not to put this on your grocery list for your next fiesta!  Ole'

Ingredients for 8 enormous servings~
2 1/2 pounds Chicken Breast
1 packet Taco Seasoning

3 medium Zucchini ~ sliced

1 Tablespoon Extra Virgin Olive Oil
1 medium Sweet Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
8oz sliced fresh Mushrooms
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2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Flour
3 Tablespoons Chili Powder
1 teaspoon Cumin
1 teaspoon Salt
28oz Crushed Tomatoes
8oz shredded Mozzarella
Sliced Green Onion, diced for garnish
Cilantro Leaves, torn, for garnish

     Add Chicken Breast and half Taco packet to crock pot on low for 8 hours, remove and shred.  Set aside.  Slice Zucchini into disks and rest on paper towel to drain.  Meanwhile, add EVOO to skillet, along with Onion, Garlic and Cayenne til golden brown, then add Mushrooms and continue to cook til done, stir in Chicken.  Combine the 2 Tablespoons of EVOO and Flour til thoroughly combined, simmer for 1 minute, remove from heat and stir in Chili Powder, Cumin, Salt and remaining Taco packet, then slowly stir in Tomatoes.  In 9X13 Pam sprayed Casserole dish, add 1/3 Tomato mixture to bottom of pan, top with half the Zucchini, half the Chicken mixture, 1/3 Sauce and half the Cheese, repeat with remaining Zucchini, Chicken, Sauce and Cheese.  Cover with foil and bake at 375 for 45 minutes, uncover and bake another 20 minutes.  Garnish with Green Onions and Cilantro if desired.  Enjoy  :)

Pesto Edamame Fried Chicken Pasta

     Pesto Edamame Fried Chicken Pasta is not only beautiful and delicious, but it's deceptively healthy as well.  You will accuse me of being truth challenged when I tell you this is a high protein dish...In fact, each of the 8 servings are only 375 calories, 11g net carbs and 45g protein.  YES, FORTY FIVE...Pinocchio may have altered features (job related issues), but I can assure you that my smeller is the the exact same size as when I entered the kitchen.  Another bonus, this feeds a crowd, so you have the opportunity to share all these benefits with 7 of your favorite peeps!  Honest Abe would have loved this dish  ;)

Ingredients for 8 servings~
1 Tablespoons Extra Virgin Olive Oil
1 medium Sweet Yellow Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1 pound sliced fresh Mushrooms
2 1/2 pounds diced Chicken Breast
1/4 cup Flour
Seasonings: Salt, Pepper, Onion Powder, Garlic Powder
8oz Edamame Pasta
1/2 cup prepared Pesto
1/4 cup shredded Parmesan
1 diced Roma Tomato

     Heat EVOO in skillet, add Onion, Garlic and Cayenne til golden brown.  Add Mushrooms to skillet til cooked thru.  Add diced Chicken to gallon  ziplock bag along with Flour, shake til thoroughly coated, scoot cooked veggies to perimeter of pan, add floured Chicken to center, season according to desire, cook til completely done.  Meanwhile, cook Edamame according to package directions, drain and toss with Pesto, add to large pasta dish and top with Chicken mixture.  Sprinkle with Parmesan and Roma Tomato.  Enjoy  :)