Ginger Pumpkin Pie Bread

     If you like a spicy gingery bite in your Pumpkin Pie Bread, have I got a recipe for you!!!  All the flavor with none of the guilt this Holiday Season.  This is so delicious I can't keep my grubby hands out of it...that's my best barometer for a winner of a recipe!  Add in the macros, for an 1/8th of the loaf it is only 227 calories, 12g net carbs and 11g protein as a double bonus!  (if you want to cut 50 calories per slice, then divide loaf into 10 pieces)  I highly suggest giving this a try as soon as possible!  ;)

Ingredients for 8 generous slices~
1/3 cup Coconut Oil, softened
1 jumbo Egg
1/2 cup Pumpkin
1 cup 30 cal/cup Almond Milk
1 cup Oat Flour
1 scoop Quest Salted Caramel Protein Powder
1/2 cup Swerve Granular Erythritol
1 Tablespoon Ginger Root powder
1 teaspoon Baking Powder
2 teaspoons Pumpkin Pie Spice
Dash Vanilla
1 Fitjoy Homemade Pumpkin Pie Protein Bar, diced

     Stir all ingredients together, folding in the Pumpkin Pie pieces last.  Pour into Pam coated loaf pan or decorative Pumpkin Pan from Williams Sonoma.  Bake at 325 for 55 minutes.  Cool and flip upside down to enjoy decorative top.  Enjoy  :)

Chocolate Cherry Oatmeal Zucchini Cookies

     What do you do when Modern Oats generously sends you samples!?  Make freaking awesome cookies out of their spectacular Oatmeal, duh!  Chocolate Cherry Oatmeal Zucchini Cookies are the perfect pay back, you will not believe how moist and delicious these melt in your mouth cookies turned out!  AND, wait til you hear these macros, each of the 31 cookies is only 41 calories, 2.2g net carbs and 1.9g protein.  What are you waiting for, make these TODAY!!!  ;)

Ingredients~
1~2.6oz container of Chocolate Cherry Modern Oats (order online thru Modern Oats or Amazon.com)
1 cup 35 cal/cup So Delicious Dairy Free Cashew Milk
1 large Zucchini, grate into cotton hand kitchen towel and squeeze all excess liquid from shreds
1/4 cup White Chocolate Sweet Spreads, softened
1 jumbo Egg
1 scoop Quest Salted Caramel Protein Powder
1/4 Nutiva Coconut Flour
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla

     Open lid of Modern Oats Chocolate Cherry, remove plastic cover and pour So Delicious Cashew milk in container, stir and put lid back on and sit in refrigerator over night to soften Oats.  Meanwhile, grate Zucchini into cotton kitchen hand towel and squeeze all excess liquid from shreds and let rest in hand towel to absorb and extra liquid, giving it one last squeeze before using.  In the morning, stir together reconstituted Oats, Zucchini, Egg, softened Sweet Spreads, Protein Powder, Coconut Flour, Granular Erythritol, Baking Powder, Cinnamon and Vanilla til fully incorporated.  Drop by Tablespoon onto Silpat lined Cookie Sheets and bake at 375 for 9-10 minutes.  Remove and cool.  Enjoy  ;)

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

Tuna Taragon Farfalle

     Did you know pasta is a healthy possibility!?  It's all about portion size, protein combinations and vegetable bulking.  (BTW, a portion of pasta is not the size of your dinner plate...try the size of a tennis ball...)  These 8 equal servings are only 265 calories, 14g net carbs and 23g protein.  With stats like these, pasta can be on your regular rotation!  Lucky you  ;)

Ingredients~
7oz Farfelle (Bowtie) Pasta, cooked, drained and cooled
10oz shredded Carrots
14oz Shelled Edamame, cooked and cooled
1 medium-large diced Red Bell Pepper
16oz canned/pouched Albacore Tuna packed in water, drained
2 Tablespoons Spicy Brown Mustard
1 Tablespoon Lemon Juice
1 Tablespoon dried Taragon
1/3 cup Light Mayo
1/4 cup diced Purple Onion
Dash Pepper

     Add cooked and cooled drained Pasta to perimeter of large Pasta Bowl, add shredded Carrots to next inner ring, then cooked and cooled Edamame, then sprinkle diced Red Bell Pepper (reserve some for garnish) on top of Carrots.  Meanwhile, stir together Tuna, Brown Mustard, Lemon Juice, Taragon, Mayo, and diced Onion (reserving some for garnish), add to center of salad.  Garnish with diced Red Bell Pepper and Purple Onion and finish with dash Pepper.  If desired, mix well before serving.  Enjoy  ;)

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

   

Apple Upside Down Cake

     Why upside down you ask!?  Isn't everything more fun upside down!?  No other reason, just trying to shake things up a bit!  Apple Upside Down Cake is the perfect Holiday treat or as an every day healthy go to dessert!  Either way, it's certainly worth celebrating because each of the 8 slices are only 155 calories, 6g net carbs and 11g protein.  What will be on your Thanksgiving table this year!?   ;)

Ingredients~
8oz Fuji Apple, sliced in rings and cored, then sprinkle with Swerve Granular Erythritol and Cinnamon
1/2 cup Cinnamon Bun G Butter
1 Jumbo Egg
1/3 cup Swerve Granular Erythritol
1 cup 25 cal/cup Silk Cashew Milk
1/4 cup Nutiva Coconut Flour
1 scoop Quest Salted Caramel Protein Powder
1 Quest Apple Pie Protein Bar, diced
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
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2 Tablespoons Swerve Confectioners Erythritol
2 Tablespoons 25 cal/cup Silk Cashew Milk
2 teaspoon Nutiva Coconut Flour
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Whipped Topping for garnish, if desired

     After slicing Apple in rings, lay side by side to cover base in Pam coated 9" Springform Pan, sprinkle with Granular Erythriol and Cinnamon, then flip seasoned rings over so they are face down.  Chop remaining rings that don't fit on base into small diced pieces, set aside.  Stir together softened Cinnamon Roll Sweet Spreads and Egg til well incorporated, then blend in Granular Erythritol, Cashew Milk, Coconut Flour, Salted Caramel Protein Powder, rest of diced Apple, diced Apple Pie Quest Bar, Baking Powder, Salt, Cinnamon and Vanilla.  Pour batter on top of seasoned Apple rings and bake for 30 minutes in 375 degree oven.  Meanwhile, stir together ingredients in second set of ingredients til smooth, add to baggie, snip corner to prepare to drizzle on cooled cake after flipping on platter.  After drizzling, top with Whipped Topping if desired.  Enjoy  ;)

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

Icelandic Lamb

     Lamb Chops are to Easter like Monday mornings are to a new diet...( so I've heard...).   There are many options for preparation, but with this dish I think less is more.  Simple seasonings over a welcoming grill, and cooked to desired taste.  Serve with Mashed Potatoes and Roasted Brussels Sprouts and you have an elegant dinner that can't be beat.  What are you having for Easter Dinner this year!?  Scoot over Ham, there's a new main dish in town this Holiday Season!  Enjoy  :)

Chocolate Chip Pumpkin Scones

     Chocolate Chip Pumpkin Scones are the preferred way to start a crisp Fall day, ... then celebrate again mid morning, lunch and mid afternoon, etc.  Let's just say they are perfect any time of day!  And luckily, each of the 8 pieces are only 180 calories, 9g net carbs and 17g protein, so you can feel comfortable satisfying your cravings guilt free.  Join the craze and submerse yourself in Pumpkin Season!  ;)

Ingredients for 8 Scones~
1/4 cup melted Coconut Oil
1 Extra Large Egg
1/2 cup 25 cal/cup Cashew Milk
7oz 2% Fage Yogurt, divided in half
1 cup Pumpkin Puree
1 scoop Quest Salted Caramel Protein Powder
1/2 cup Coconut Flour
1/2 cup Swerve Granular Erythritol
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Pumpkin Pie Spice
Dash Vanilla
4oz Cream Cheese, softened
1/4 cup Swerve Confectioners Erythritol
1 Quest Pumpkin Protein Bar, diced

     Mix Oil and Egg til thoroughly incorporated, then stir in Cashew Milk, 1/2 of Fage Yogurt, Pumpkin Puree, Salted Caramel Protein Powder, Coconut Flour, Granular Erythritol, Lilys Chocolate Chips, Baking Powder, Salt, Pumpkin Pie Spice and Vanilla til well blended.  Pat into large circle on Silpat lined Cookie Sheet and bake at 375 for 30 minutes.  Meanwhile, stir together the other half of Fage Yogurt, softened Cream Cheese, and Confectioners Erythritol til smooth and frost cooled Scones, sprinkle top with diced Pumpkin Pie Protein Bars.  Slice into 8 equal servings.  Enjoy  :)

Gingerbread Crumb Cake

     I was so excited to try out my new jar of Coconut Manna, so what's a girl to do but to whip up a Gingerbread Crumb Cake!  Seemed a reasonable way to spend my afternoon....until I had eaten 2/3rd of the cake because it was so colossally delicious I couldn't stop myself...  :0 #whoops #mybad #sorrynotsorry #mysnackturnedintodinner   Luckily each of the 6 pieces are only 212 calories, 13g net carb and 11.5g protein.  With the Holidays coming on, I think this is a perfect solution to any festive gathering... just try and keep it to one piece... people may stare...  ;)

Ingredients for 6 pieces~
1/4 cup Nutiva Coconut Manna, softened (will need to soften and stir Manna before measuring)
1 Jumbo Egg
1/2 cup Silk 25 cal/cup Cashew Milk
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Coconut Nectar
1 teaspoon Ginger Spice
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 Quest Coconut Cashew Protein Bar, diced
1 Tablespoon Nutiva Hemp Seed
1 Tablespoon Sliced Almonds
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1.5 Tablespoon Sunspire All Natural White Chocolate Chips, melted
2 Tablespoons Silk 25 cal/cup Cashew Milk
1/2-1 teaspoon Ginger Spice, depending on taste preference
1.5 teaspoons Nutiva Coconut Flour
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6" Springform Pan

     Mix softened Coconut Manna and Egg til well incorporated, then stir in Cashew Milk, Salted Caramel Protein Powder, Coconut Flour, Coconut Nectar, Ginger Spice, Baking Powder, Cinnamon and Vanilla and pour into Pam sprayed 6" Springform Pan.  Top with diced Coconut Cashew Quest Bar, Nutiva Hemp Seed and Sliced Almonds.  Bake at 350 for 35-40 minutes.  Remove and cool, remove band from cake pan.  Mix all ingredients in second section for frosting til smoothly blended, add to baggie, snip bottom corner and drizzly on cooled cake.  Enjoy  :)

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