Rice Krispie Donuts

     Nothing would make me happier than taking credit for this phenomenal idea, but that would be a lie.  This recipe is actually inspired by Nadia's Healthy Kitchen, follow her on Facebook and Instagram.  Each of these melt in your mouth spheres are only 215 calories, 23.5g carbs, 11g fiber, 6g sugar alcohol, 6.5g net carbs, 3.3g protein and 10.7g fat.  These are outrageously good, and found myself eating them for breakfast, ...I simply couldn't resist.  If you want to take a walk on the wild side, add some Protein Powder, Nuts or Dried Fruit to really up the wow factor!!!

Ingredients for 6 servings~
3/4 cup Lily's Stevia Sweetened Chocolate Chips 
1/4 cup plus 2 Tablespoons Peanut Butter (I use Chunky)
1 cup plus 2 Tablespoons Rice Krispies

     Add Peanut Butter and Chocolate Chips to microwave safe bowl and cook for 30 seconds, stir til well combined.  If necessary repeat for 15 seconds.  Stir in Rice Krispies til well coated, add to silicone donut tray and put in fridge til set.  If desired, add to parchment lined dish, or other silicone shapes.  Enjoy  :)

Plant Based Brownies

     Have you tried Flax Eggs in your baking?  Not too shabby with a few adjustments.  You might notice a smidgen of a different texture in the Plant Based cooking, but the flavor remains excellent.  The other difference is the increase in cooking time.  Otherwise, I feel really good about consuming all things originating from the dirt!  Each of these 6 hearty goodies are only 190 calories, 27.3g carbs, 6.2g fiber, 18g sugar alcohol, 3.1g net carbs, 3.8g protein and 18.3g fat.  The next time you want to play in the kitchen, try out this unique project and dip your toe into all natural desserts.  :)

Ingredients for 6 Brownies~
2 Tablespoons Ground Flax Seed
1/3 cup Water
1/3 cup unsweetened Cocoa
1/4 cup melted Coconut Oil
1/2 cup Almond Flour
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 for checkout for discount
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1/4 cup Lily's Stevia Sweetened Dark Chocolate Chips

     Mix Flax and Water, set aside for 5 minutes to congeal.  Add remaining ingredients to bowl, reserving a few Chips to sprinkle on top of Brownies when done cooking.  Then add thickened Flax Eggs til well combined.  Spread in parchment lined, or cooking spray covered small baking pan.  This recipe only makes 6 Brownies.  Bake at 350 for 35-40 minutes, remove from oven and sprinkle with remaining Chips.  Let COMPLETELY cool before cutting and removing from pan.  Enjoy  :)

Peanut Butter Banana Mug Cake

     I'm having so much fun making things just for me, selfish I know...but little do I care.  This is the perfect balance of sweet and filling, with very little mess.  The entire cake is only 300 calories, 48.5g carbs, 6g fiber, 25.5g sugar alcohol, 17g net carbs, 12.8g protein and 20.5g fat.  So the next time you are in the mood for quick decadence,  you might want to give this one a try!  :)

Ingredients for one~
2 Tablespoons Oats
1 teaspoon Butter
1 Tablespoon Peanut Butter (I used crunchy)
1/2 medium (2.5oz) ripe Banana
1 large Egg, room temperature
1 Tablespoon Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
1/2 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
30 Lily's Stevia Sweetened Dark Chocolate Chips
- - - - - - - - - - - -
1 teaspoon Almond Milk
1 Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
Dash Maple Extract

     Add Oats to Magic Bullet/Blender and grind to powder, set aside.  Meanwhile, add Butter and Peanut Butter to microwave bowl and softened for 10 seconds, stir to combine, add Banana and mash into mixture til fully incorporated, beat in Egg, along with Oat Flour, Monk Fruit, Baking Powder, Cinnamon, Vanilla and 20 of the Chocolate Chips.  Add to 2 cup cooking spray coated pyrex dish or mug, microwave for 90 seconds, adjust per oven.  Remove and garnish with remaining Chips.  Lastly, stir together second set of ingredients til smooth, drizzle on Cake.  Enjoy  :)

Plant Based Meatloaf

     (Meatloaf sandwiches with leftovers, made with mayo and lettuce)

     I know that Plant Based Meatloaf sounds like an oxymoron...I hear it.  BUT, having discovered a whole new world with Beyond Beef, I have continued to make my family favorites...but better. And, I will go so far to say, this is my best rendition yet.  Each of the 8 hearty slices are only 350 calories, 16.5g carbs, 4.6g fiber, 11.9g net carbs, 24g protein and 22g fat.  Every amazing bite is better than the last!!!  :)

Ingredients for 8 servings~
1 Tablespoon Olive Oil
1 medium chopped Onion
1 Tablespoon chopped Garlic
Dash Cayenne Pepper
1.5 cup (5.5oz) freshly grated Carrot
6 stalks (10oz) sliced Celery
3 Tablespoons Water (optioinal)
1/4 cup Tomato Paste
2 Tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
2 Large Eggs (sub with Flax Eggs or omit for Vegan)
1 cup Oats
2 pounds Plant Based Ground Beyond Beef
1/4 cup G Hughes Sugar Free BBQ Sauce (sub with favorite BBQ)
1 sliced Green Onion

     Add Oil, Onion, Garlic and Cayenne to large skillet til starting to softened, then add Carrots and Celery til cooked down, keep on low heat, this could take up to an hour, add Water if necessary to finish by steaming, stir occasionally to keep from scorching.  When ready add Tomato Paste, Worcestershire, Liquid Smoke, Eggs (is using), and Oats, stir til fully incorporated, then work in Beyond Beef with your hands.  Add mixture to parchment lined cookie sheet, shape as desired, top with BBQ Sauce, cover with foil and bake at 375 for 30 minutes, then remove foil and continue to bake 20 more minutes.  Remove from oven, rest 15 minutes, sprinkle with Green Onions and Enjoy  :)

The Good Wife Brownies

     Have you ever noticed how passionate people are about nuts in their baked goods!?  I happen to love them, but the man I married won't eat a cookie or brownie adorned with these luscious little shelled creatures.  Hence, The Good Wife Brownies came to be.  Yes, that's right, I made half the pan with and half the pan without.  Win win, everyone goes to bed happy.  Follow along and see my simple little trick to creating harmony under one roof.  Each of these 9 generous servings are only 225 calories, 30g carbs, 10.4g fiber, 16.7g sugar alcohol, 2.9g net carbs, 3.7g protein and 19.4g fat.  Take a poll and see where everyone stands in your house!  :)

Ingredients for 9 Brownies~
6 Tablespoons Butter, use Vegan Butter if desired
1 9oz bag Lily's Stevia Sweetened Dark Chocolate Chips
2 Extra Large Eggs, sub with Flax Eggs if desired for Vegan
1/4 cup Flour
1/2 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1/3 cup chopped Walnuts, sub with favorite nut

     Stir together Butter and Chips in microwave safe bowl and heat in 30 second increments til melted, stirring after each cooking cycle.  Once smoothly incorporated, stir in Eggs til well blended, then continue to stir in Flour, Monk Fruit, Baking Powder, Cinnamon and Vanilla.  Add half the batter to parchment lined 8X8 or 9X9 pan, spread batter to fill half of pan.  Stir in nuts to remaining batter and spread in remaining empty half.  Bake at 350 for 25-30 minutes.  Enjoy  :)

   

Raspberry Mug Cake

     Single serving desserts are my go to these days for the perfect sweet tooth cure.  And, when Raspberries happen to be on sale, they call my name to create something scrumptious.  If you don't believe me, check out my Raspberry Mug Cake.  It is only 295 calories, 34.9g carbs, 5.3g fiber, 25.5g sugar alcohol, 4.1g net carbs, 8.1g protein and 25.5g fat.  Simple to make, easy to eat!  :)

Ingredients for one~
1 Tablespoon Butter, melted
1 Tablespoon Lakanto Monk Fruit~use code Paige20 at checkout for discount
1 large Egg, room temperature
1oz fresh Raspberries
2 Tablespoons Almond Flour
1/2 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 teaspoon Milk
1 Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
30 Lily's Stevia Sweetened Dark Chocolate Chips

     Stir together melted Butter and Monk Fruit til well blended, add Egg and continue to incorporate, then stir in Raspberries til slightly broken.  Finish by stirring in Flour, Baking Powder, Cinnamon and Vanilla til smooth.  Pour into cooking sprayed small pyrex bowl or mug and microwave for 90 seconds, may need to adjust per your oven.  Meanwhile stir together Milk and Confectioners til smooth, when cake is cooled, turn upside down and drizzle glaze over top.  Finish by garnishing with Chocolate Chips.  Enjoy  :) 

Carrot Cake Donuts

     First attempt at a completely vegan recipe...including a flax egg.  I will just tell you the flavor is outstanding, even though the looks department may have some adjustments to make.  These are also very delicate, so a little extra TLC may be required.  All that being said, these are definitely worth a try, and a really fun project to fill a couple of lazy hours.  Each of the 12 Donuts are only 83 calories, 28.4g carbs, 1.8g fiber, 20.4g sugar alcohol, 6.2g net carbs, 3.6g protein and 4.4g fat.  Have fun, and dip your toe into the world of new ideas.  :)

Ingredients for 12 Donuts~
1 Tablespoon ground Flaxseed
2.5 Tablespoons Water
1 cup 30 cal/cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 Tablespoon Vegan Butter or Coconut Oil melted
6.5oz medium-large Carrot
1/2 cup Flour
1/2 cup Almond Flour
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
2 scoops/51g Orgain Vanilla Plant Based Protein Powder (sub with favorite Vegan Protein Powder)
1 teaspoon Baking Powder
Dash Salt
Dash Nutmeg
Dash Ginger
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - - - - -
1/4 cup 30 cal/cup Almond Milk
3/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
Dash Maple Extract

     In small bowl, stir together Flax and Water, set aside to gel.  In small bowl, stir together Milk and Vinegar, set aside to curdle.  In small bowl, melt Butter, set aside.  In small bowl grate Carrot, will yield 1.5 cups, set aside.  Add remaining first set of ingredients to large mixing bowl, stir to combine, then add in all other ingredients, incorporate til well blended.  Drop by 1/4 cup into silpat donut baking tin, bake at 350 for 30-40 minutes.  These are VERY soft and delicate.  Let cool completely before trying to remove from silpat liner, when set gently remove by peeling away silpat.  When ready, stir together last set of ingredients and spoon drizzle on each Donut.  Enjoy  :)

Vegan Sweet Potato Tacos

     In the world of plant based diets, I have created a few new flavor combinations that would have never occurred to me before.  And I must say that I love love love all these new experiences.  Case in point, for the first time my taste buds were excited by the Salsa Sweet Potato combo...."who woulda thunk it"!?  It was simply divine!  These turned out so good I had the leftovers all week, and looked forward to lunch every day til they were gone.  So, get outside your palate comfort zone and see what you might be missing!  :)

Ingredients~
4 Sweet Potatoes
1 head Cauliflower
2 Tablespoons Olive Oil
Salt, as desired
Pepper, as desired
Garlic Powder, as desired
1 pound plant based Beyond Beef (vegan meat substitute)
1 Onion, chopped
1 Tablespoon chopped Garlic
Dash Cayenne
1 Taco Packet
1/2 cup dry Quinoa, cook according to package directions
1 can drained Black Beans
Fresh or canned Corn, amount desired
Salsa, amount desired
Vegan shredded Cheese, amount desired
Sliced Avocado, amount desired

     Heat oven to 425, clean Sweet Potatoes as needed, wrap in foil, place on baking sheet for one hour.  Clean Cauliflower of all stems, chop into small fine pieces similar to rice, toss with Oil, season with Salt, Pepper, Garlic Powder, spread on foil lined cookie sheet, bake at 425 for one hour, stirring every 20 minutes.  Meanwhile, add Beyond Beef, chopped Onion, Garlic and Cayenne to large skillet til cooked thru and Onions softened.  Then, stir in Taco Packet, cooked Quinoa, Beans and Corn, add a little water if too thick.  When Potatoes have finished cooking, cut in half lengthwise, top with roasted Cauliflower, Taco mixture, Salsa, Cheese, and Avocado as desired.  Enjoy  :)

Mother Earth Muffins

     My Mother Earth Muffins will be forever remembered at a time when I was staying close to home, and finding joy in the moment.  Getting back to our roots, the Plant Based way of living has exploded, and nothing makes me happier when it comes to nutrition.  I have combined all things healthy into one portion controlled sphere of deliciousness.  Each of these 14 beauties are only 145 calories, 17.8g carbs, 3.4g fiber, 7.7g sugar alcohol, 6.7g net carbs, 4g protein and 10.7g fat.  So the next time you have a few hours to putter in the kitchen, give these a try, and see if you don't feel one with  the universe!  :)

Ingredients for 14 Muffins~
1 medium (approximately 7oz) Zucchini
1 large (approximately 5oz) Carrot
1 small (approximately 5oz) Fuji Apple
1 cup Oats
1/4 cup/4 Tablespoons Butter, softened to room temperature
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
1 Extra Large Egg, room temperature
1 1/4 cup Almond Flour
1 teaspoon Baking Powder
Dash Salt
Dash Cinnamon
Dash Vanilla
1/4 cup Lily's Stevia Sweetened Dark Chocolate Chips

     Grate Zucchini into towel, squeeze excess liquid from Zucchini, set aside.  Grate Carrot, set aside.  Cut Apple into chunks and grind to sauce in blender or Magic Bullet, set aside.  Add Oats to blender or Magic Bullet, grind to powder, set aside.  To mixing bowl add Butter and Monk Fruit, beat til well combined, add Egg and continue to incorporate.  Add remaining ingredients til well blended, drop by 1/4 cup into silpat lined cupcake tins.  Bake at 350 for 35 minutes.  If desired, retain a few Chocolate Chips to sprinkle on top after removing from the oven.  Enjoy  :)