Sweet Potato Brownies

     If you are looking for simple yet decadent, I have the ticket.  Each of these four sumptuous desserts are only 322 calories, 35.4g carbs, 4.9g fiber, 18.2g sugar alcohol, 12.2g net carbs, 9.3g protein and 24.8g fat.  I adore single serving desserts, and this one is no exception.  The chocolate heart addition is perfect for giving to that special someone, or just showing yourself a little chocolate love.  :)

Ingredients for 4 servings~
3/4 cup baked smashed Sweet Potato
1/4 cup Cocoa
1/2 cup chunky or smooth Peanut Butter
1/4 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount, sub with Classic Monk Fruit if desired
1/4 cup/2oz Cream Cheese, room temperature
1 Tablespoon Butter, room temperature
2 Tablespoons Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
1/4 of a 2.8oz Lily's Stevia Sweetened Chocolate Bar (I used the Caramelized & Salted)
1/4 teaspoon Coconut Oil

     Add Potato, Cocoa, Peanut Butter and Golden Monk Fruit to bowl, whip with beaters til fully incorporated.  Add to 4 greased ramekins or 4 small cup size pyrex bowls, divide the batter equally between containers, bake at 350 for 17 minutes.  Meanwhile, add Cream Cheese, Butter and Confectioners to bowl and whip with beaters, add to piping bag or zip lock bag with snipped corner, frost as desired.  Lastly, melt Chocolate and Oil in microwave safe bowl for 15 seconds, stir til smooth, repeat for 10 seconds if necessary.  Add one teaspoon of Chocolate to well of 4 heart shaped silicone molds, chill til set, press into side of frosting.  Enjoy  :)

Vegan Cauliflower Tacos

     Ok people, THIS!  Honestly, one of the best things I have ever consumed. I knew it was a winner when my hubby raved.  Each of the 4 servings of Cauliflower are only 192 calories, 19.4g carbs, 6.7g fiber, 12.7g net carbs, 7.8g protein and 10.3g fat.  Build your own taco to your hearts desire, but be prepared for seconds.  Sooooo much goodness in one little shell.  :)



Ingredients for 8 servings Cauliflower meat~
2 pounds Cauliflower florets
1/4 cup Vegan Mayonnaise, sub with regular if not Vegan
1/4 cup Flour, sub with any Gluten Free Flour as desired
2 Tablespoons Nutritional Yeast
Dash Chili Powder to taste
Dash Garlic Powder to taste
Dash Onion Powder to taste
Dash Cayenne Powder to taste
Dash Salt to taste

     Add Cauliflower florets to bowl and toss with Mayo.  Add remaining ingredients to gallon bag, then add coated Cauliflower and shake til well coated.  Add to Parchment lined cookie sheet, bake at 400 for 50 minutes, flip half way thru.  Use in Tacos as you would meat.  Enjoy  :)
   

Vegan Balsamic Quinoa Chicken

     If you want to be Vegan but still love Chicken, I found a "chick" on Pinterest that is a genius.  Her name is Sam, and her blog is itdoesn'ttastelikechicken.com, check her out!  Her "Vegan Seitan Tenders" is what I used here.  This new discovery is great for salads, sandwiches, or ground into recipes...(and what your husband doesn't know ladies won't hurt him)...I digress.  Each of my 12 cup servings are only 235 calories, 23g carbs, 3.4g fiber, 19.6g net carbs, 17g protein and 8g fat.  I silently laugh when people think Vegan recipes can't be high protein....ok ok, not silently, ...completely in their face.

Ingredients for 12 one cup servings~
4 Vegan Seitan Tenders or sub with 4 six ounce Chicken Breasts (I will type the recipe for the Tenders at the end of this recipe for those without Pinterest)
10oz cubed Butternut Squash, approximately 1.5 cups
2 Tablespoons + 1 teaspoon Olive Oil
Salt to taste
Pepper to taste
Garlic Powder to taste
1 cup Quinoa
2 cups Water
12oz cooked Edamame
3 sliced Green Onions
1/3 cup Balsamic Vinegar
4oz Vegan Cheese Crumbles, or sub with Feta if not Vegan
1/4 cup Walnut pieces
1/4 cup Cranraisins

     Add Chicken to food processor til crumbles form.  Rub Butternut with 1 teaspoon Oil, season with Salt, Pepper and Garlic, bake at 400 for 45 minutes, stir half way thru.  Meanwhile, add Quinoa and water to saucepan, bring to boil, reduce to simmer for 15-20 minutes, or til water is absorbed, and add to large mixing bowl along with Chicken crumbles, Edamame, Onions,roasted Butternut, remaining Oil and Vinegar,stir to combine, top with Cheese, Walnuts and Cranraisins.   Enjoy  :)

Vegan Seitan Tenders~
1 1/2 cups Vital Wheat Gluten
397g extra firm Tofu (she calls for 300g soft Tofu)
2 Tablespoons Water
2 Tablespoons Nutritional Yeast
1 Tablespoon Onion Powder
1 Vegetable Bouillon Cube
1 teaspoon Garlic Powder
1/2 teaspoon Salt

     Add all ingredients to food processor til dough forms a ball, or add to bowl and work dough to ball with hands.  Divide dough into 6 equal parts, pat each into Chicken Breast oval shape, about 5" X 6".  Add to a Pam coated steamer basket, cover pot and simmer 25 minutes, turning half way thru.  Cool, chill for one hour in fridge, remove 4 (use the other 2 for another purpose as you would Chicken), add back to cleaned food processor and pulse til crumbled.  This all sounds harder than it looks, once you have done it a time or two, it's easy peasy and a great Chicken sub.

Frosted Sweet Potato Fudge Bars

     As the plant based movement continues to make its mark on society, more and more ideas are coming to light...(and Sweet Potatoes are working its way to the top of the list).  Each of these 6 Bars are only 217 calories, 27.6g carbs, 6.8g fiber, 10g sugar alcohol, 10.8g net carbs, 7.2g proteins and 14.3g fat.  Super sweet and amazingly delish, if you want to feel closer to the earth, give this one a try pronto!

Ingredients for 6 Bars~
2 small/medium Sweet Potatoes~to yield 1 1/3 cup pulp
1/4 cup Cocoa Powder
1/2 cup Nut or Seed Butter
1/4 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount~sub with Classic Monk Fruit
1 teaspoon Baking Powder
Dash Salt
Dash Cinnamon
Dash Vanilla
1/4 cup Lily's Stevia Sweetened Milk Chocolate Chips (sub with Dark or Semi-Sweet)

     Clean Potatoes, piece with fork, wrap in foil, bake at 400 for one hour, cut in half and remove 1 1/3 cup of pulp (pop the skins in your mouth for a bite of health).  Add 1 cup Sweet Potato to bowl, along with Cocoa, Nut or Seed Butter, Monk Fruit, Baking Powder, Salt, Cinnamon and Vanilla.  Add to parchment line loaf pan, bake at 350 for 22 minutes.  Meanwhile, add remaining hot Sweet Potato to bowl (if not still hot, heat in microwave), stir in Chocolate Chip, whip with beaters til fully incorporated.  After Fudge has cooled, top with Frosting.  Chill over night in fridge, needs time to set.  Enjoy  :)

Skillet Cookie for Two

     Who do you love!?  Your first thought should be the person you choose to share your cookie with.  I'll wait if you need to press pause and go make a phone call...  But seriously, aren't good things better shared!?  Your half will set you back 320 calories, 35.3g carbs, 6g carbs, 27g sugar alcohol, 2.3g net carbs, 8.5g protein and 28g fat (macros don't include garnish).  All that's left is to find two spoons....and FYI, "spooning" before or after is optional  :)

Ingredients for Two servings~
2 Tablespoons Butter, softened to room temperature
1/4 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount (sub with Classic Monk Fruit)
1 Extra Large Egg
1/3 cup Almond Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
Dash Salt
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips (sub with Milk or Semi-Sweet)

     Beat Butter and Monk Fruit til well incorporated, blend in Egg, continue to add in remaining ingredients and beat til thoroughly blended.  Pour into greased 6 inch Cast Iron Skillet, bake at 325 for 21 minutes.  Remove, grab two spoons and garnish as desired.  Enjoy  :)

Vegan Queso

     Who would of ever thought you could make Queso out of vegetables...whelp someone did, and I am putting my own twist on a fun new idea.  Follow along and prepare to be amazed.  Each of the 10 half cup servings are only 123 calories, 13.4g carbs, 5.8g fiber, 7.6g net carbs, 10.6g protein and 3.2g fat.  Never could you have that much protein with so little fat using dairy in your Queso.  Put this on your to-do list pronto, use it for dipping or dressing a salad, or just eat it from the bowl...it's just that good.  :)

Ingredients for 10 servings~
1 head trimmed Cauliflower, cut into florets
3 large peeled and sliced Carrots
1/2 cup Simple Truth Cashews
1 cup Simple Truth Nutritional Yeast
1 can Kroger Mild Diced Tomatoes with Green Chilis, or Rotel 
1 Tablespoon Chili Powder
1 Tablespoon chopped Garlic
Dash Salt, to taste

     Add Cauliflower, Carrots and Cashews to pot, cover with water, simmer 45 minutes, drain and add to food processor, blend til well incorporated.  Add Yeast, the liquid from Rotel, Chili Powder, Garlic and Salt, continue to blend til thoroughly mixed to desired consistency.  Stir in the Tomato mixture from remaining Rotel.  Enjoy  :)

Chocolate Peanut Butter Crispy Treats

     I have a new way of eating cereal in the morning!  How bout coated in Chocolate and Peanut Butter!?  I can't imagine anyone turning that down.  Each of the 16 servings are only 227 calories, 24.6g carbs, 5.6g fiber, 5.6g sugar alcohol, 13.4g net carbs, 6g protein, and 15g fat.  Not a bad set of macros, especially for something so delicious, and Vegan friendly.  :)

Ingredients for 16 servings~
2 Tablespoons Coconut Oil
1 cup Seed Butter, can sub with Nut Butter
1 bag Lily's Stevia Sweetened Dark Chocolate Chips, sub with Semi-Sweet or Milk Chocolate if preferred
6 cups Rice Chex Cereal

     Melt Oil, Butter, and Chips in microwave safe bowl in 30 second increments til melted, stirring after each time til well blended.  Pour over Cereal and stir til completely coated.  Pour into parchment lined 9X13 and chill for 3-4 hours, or til set.  Cut into 16 equal squares.  Enjoy  :)

Sweet and Sour Hummus

     Who says you can't give your Hummus a little twist from time to time!?  I have taken dip to the next level with this one.  Each of the 18~two Tablespoon servings are only 77 calories, 9.4g carbs, 1.6g fiber, 7.8g net carbs, 2g protein and 2.7g fat.  Serve these with Carrots, Pita Chips or Pita Bread, but my all time favorite suggestion is Red Bell Pepper slices.  Just make sure to give this new flavor experience a try, it will give your belly a smile!  :)

Ingredients for 18 servings~
1 pound skinned Sweet Potatoes, cubed
3 Tablespoons Olive Oil
Salt, to taste
Pepper, to taste
Cayenne Pepper, to taste if desired
1 can drained Garbanzo Beans
2 Tablespoons Lemon Juice
1 Tablespoon chopped Garlic
1/4 cup Water
1 teaspoon Cumin

     Add cubed Sweet Potatoes to foil lined cookie sheet, drizzle with 1 Tablespoon Olive Oil, stir til coated, season with Salt, Pepper and Cayenne as desired.  Bake at 400 for 40 minutes, stirring once.  Meanwhile, add remaining ingredients to food processor and blend til well incorporated, when ready also add Potatoes and continue to mix in thoroughly til Hummus consistency.  Enjoy  :)

Vegan White Chili

     You have heard of Meatless Monday...whelp, how bout Meatless More Often!?  There is a big wave of encouragement towards plant based single ingredient foods, and I am trying to jump on that train.  The next time you are pondering where to start, give my Vegan White Chili a whirl, and notice how it won't leave you wanting.  Each of the 2 cup servings are only 313 calories, 51g carbs, 12g fiber, 39g net carbs, 11g protein and 8.2g fat.  Macros do not include garnish.  Bon appetite!

Ingredients for Seven 2 cup servings~
1 Tablespoon Olive Oil
1 chopped Onion
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1 cup sliced Carrots
1 bunch chopped Celery
1 diced Yellow Bell Pepper
3 cups Vegetable Broth
1 pound chopped diced White Potato
10oz bag fresh or frozen Cauliflower Rice
1 Tablespoon Chili Powder
2 Tablespoons Cumin
2 cans drained White Beans
1 can drained Sweet Corn
8oz Vegan Cream Cheese, sub with regular if not Vegan
- - - - - - - - - - - -
Vegan Sour Cream, garnish as desired (sub with regular Sour Cream)
Diced Tomatoes, garnish as desired
Diced Green Onion, garnish as desired
Vegan shredded Cheese, garnish as desired, (sub with regular Cheese)
Cilantro, garnish as desired
Salt and Pepper, as desired

     Add Olive Oil to large soup pan, add Onion, Garlic and Pepper til lightly golden brown.  Stir in Carrots and Celery til crisp tender, then add Bell Pepper til slightly softened.  Pour in Broth, Potato, Cauliflower, Chili Powder and Cumin, bring to bowl and reduce to simmer for 40 minutes, or til Potatoes are soft.  Stir in Beans, Corn and Cream Cheese.  Garnish as desired.  Enjoy  :)

Vegan Avocado Chickpea Toast

     Is it breakfast, is it a snack!?  Who care's is my answer!!! This is absolutely delicious.  As an added bonus, it's perfectly Vegan.  The entire serving is 207 calories, 27g carbs, 9g fiber, 18g net carbs, 9.5g protein and 8g fat.  Hope you try this fun combo soon!  :)

Ingredients for one serving~
1 slice Ezekiel Bread
1/4 cup Chickpeas
Lemon Juice, desired amount
Everything Spice Bagel Seasoning (sub with Salt, Pepper, Garlic Powder)
1.5oz sliced Avocado

     Toast Bread, meanwhile heat Chickpeas in microwave for 15 seconds, mash with fork, stir in desired amount of Lemon Juice and Everything Spice Seasoning til well combined, spread on toasted Bread, top with Avocado slices.  Top with Everything Spice Seasoning.  Enjoy  :)