Healthy Enchilada Casserole

     If I lived in a world full of unicorns and fairy dust, I would eat Mexican every single day ... unfortunately neither of those scenarios fall into the "likely gunna happen" category.  However...with my new Healthy Enchilada Casserole, case #2 becomes a lot more likely than case #1!  ... just sayin' ... not that I have anything against unicorns and fairy dust...!  And the macros will make you happier than a basket full of kitties, each of the 12 hearty servings are only 295 calories, 19.8g net carbs, and 24.2g protein.  All this can only mean one thing, dreams really do come true!  Ole'

Ingredients for 12 servings~
1 Tablespoon EVOO
1 medium Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
2 pounds 96% Lean Ground Beef
1/4 cup Taco Spices or 1 packet Taco Seasonings
3 ears Olathe Sweet Corn on the Cob (Seasonal Corn found at Whole Foods)
8 Hatch Green Chilis (Seasonal Chili's found at Whole Foods)
15oz Black Beans or Tri-Colored Beans
28oz Enchilada Sauce
4 La Tortilla Factory Low Carb White Flour  Tortillas
16oz Refried Beans
1/2 cup Sour Cream
1/2 cup shredded Cheddar
2 Roma Tomatoes, diced
4 Green Onions, diced
1 slice Red Onion
Dash Pepper to Garnish, if desired
Cilantro to Garnish, if desired

     Heat EVOO in skillet, add diced Onion, Garlic and Cayenne til golden brown, then add Ground Beef and drain after cooked.  Add Taco Spices and 1/2 cup Water, simmer down extra liquid.  Meanwhile, boil, drain, cool and cut Corn from the cob, stir into meat mixture along with seeded and skinned chopped Hatch Green Chilis, drained Black Beans, and Enchilada Sauce.  Pour half the mixture into Pam sprayed casserole dish, top with 2 Low Carb Tortillas and spread with half the Refried Beans, repeat the process with rest of Meat, Tortillas and Refried Beans. Top with Sour Cream, Cheddar, diced Roma Tomatoes, Green Onions and Red Onions.  Bake at 375 for 40 minutes or til heated thru.  Garnish with Pepper and Cilantro if desired.  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. 

Ganache Stuffed Coconut Macaroon Cupcakes

     Chocolate + Coconut = Love Love Love <3  These are so easy and so delicious I can hardly believe it myself how good these turned out!  Ganache Stuffed Coconut Macaroon Cupcakes are definitely my new number one among Cupcakes!  To make things better, each of the 6 Cupcakes are only 155 calories, 4.2g net carbs and 11.4g protein.  If you love Coconut and you love Chocolate, this is one you simply must try!  :)

Ingredients for 6 Cupcakes~
1 Coconut Cashew Quest Bar, divided into 6 equal pieces
1 Tablespoon Coconut Oil, melted
1 Jumbo Egg
5.3oz Dannon Light&Fit Coconut Greek Yogurt
1/2 cup Reduced Fat Shredded Coconut, plus extra for garnish
1 scoop Quest Vanilla Milkshake Protein Powder
2 Tablespoons Swerve Granular Erythritol
Dash Cinnamon
Dash Coconut or Vanilla Extract (or both)
18 squares Lily's Coconut Stevia Sweetened Dark Chocolate Bar

     Divide Quest Bar into 6 equal pieces, soften in microwave for 13 seconds and pat into bottom of Silpat Cupcake Liners.  Meanwhile, mix melted Coconut Oil, Egg, Coconut Yogurt, Coconut, Protein Powder, Granular Erythritol, Cinnamon, and Extract~pour into 6 Cupcake Liners on top of Coconut Cashew bottoms.  Take 6 of the Lily's Coconut Chocolate squares and push into the middle of each Cupcake batter, bake at 350 for 17 minutes.  Remove from oven and set 2 more squares of Chocolate on top of each Cupcake and set in warm oven for a minute to melt, spread softened Chocolate across Cupcakes and sprinkle with Coconut.  Enjoy  :)

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

Raspberry Chocolate Silk Pie

     I have no words to adequately describe this wonder ... Raspberry Chocolate Silk Pie is not only extremely healthy it is also lavishly beautiful!  The best of both worlds have collided into more than dessert, it's actually more of an experience!  I can hardly type because my hands are so busy patting myself on the back!  Each of the 8 pieces are only 150 calories, 8.6g net carbs and 13.5g protein (not including Whipped Topping garnish).  This is a perfect example of my mission, to create delicious high protein low carb desserts... #missionaccomplished!  ;)

Ingredients for 8 servings~
12.3oz Extra Firm Tofu (shelf stable)
8oz Cream Cheese, softened (reserve 1 Tablespoon)
1 Extra Large Egg
1 scoop Quest Chocolate Milkshake Protein Powder (sub with Vanilla)
1/2 cup Cocoa Powder
1/4 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout (adjust amount to desired sweetness)
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
2 Tablespoons Sour Cream
1/2Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount (adjust amount to desired sweetness)
6oz fresh Raspberries
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips

     Add Tofu, Cream Cheese (minus 1 Tablespoon), Egg, Protein Powder, Cocoa Powder, Monk Fruit, Baking Powder, Cinnamon and Vanilla and blend with mixer til very smooth and well incorporated.  Pour into a parchment lined Pam sprayed 7” Spring Form pan, bake at 350 for 25 minutes for pudding like consistency, and up to 50 minutes for more of a cheesecake consistency, remove and cool, chill overnight.  Meanwhile mix softened reserved Tablespoon Cream Cheese, Sour Cream and Confectioners Monk Fruit and put in small baggie, when ready, snip off corner, add Raspberries to pie then drizzle with White Frosting.  Sprinkle with Chocolate Chips.  Chill and Enjoy  ;)

Peaches and Cream Pancakes

     Peaches and Cream pancakes live up to the anticipation of waiting for the batter to solidify!  Literally melted in my mouth!!!  And, you have options!  If you're looking for truly decadent, go for the  Fat Free Half&Half in the batter for 386 calories, or if you're avoiding walking on the wild side, use Cashew Milk for only 342 calories, 23g net carbs and FOURTY EIGHT grams protein!  Shocking how one little breakfast can bring such joy to a girl in Kansas  ;)  PS  I went for the Half&Half ...#sorrynotsorry

Ingredients for One (okay to share)~
1/3 cup Silk Cashew Milk 25 cal/cup (or sub with Fat Free Half&Half)
1/4 cup Egg Whites
5.3oz Dannon Light&Fit Greek Peach Yogurt (divide in half)
1 scoop Quest Vanilla Milkshake Protein Powder
2 Tablespoons Nutiva Coconut Flour
1 Tablespoon Ground Flax Seed
1 Tablespoon Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Salt
Dash Cinnamon
Dash Vanilla
1 medium Peach, diced

     Add to Magic Bullet or Blender~Cashew Milk or Half&Half, Egg Whites, half the Peach Yogurt, Quest Protein Powder, Coconut Flour, Flax Seed, Granular Erythritol, Baking Powder, Salt, Cinnamon and Vanilla~blend til smooth.  Add batter to hot Pam coated skillet to make 4 pancakes.  Lay first pancake on plate and spread with a 1/4 of the remaining yogurt, and a 1/4 of the diced peaches~repeat 3 more times!  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjevV7.

Glazed Apple Pie Crumb Cake

     Did you ever dream a Glazed Apple Crumb Cake could be healthy!?  Time to plan a fancy brunch and invite all your uppity friends, then impress them with health, flavor and beauty all baked into one dish!  Each of the 9 luscious pieces is only 140 calories, 7.2g net carbs, and 9.8g protein.  And don't forget to only use Fuji's, they are my all time favorite, and they have a great selection at Whole Foods!  :)

Ingredients for 9 servings~
3 Tablespoons Vanilla Cupcake Sweet Spread Coconutter
1 Jumbo Egg
7oz 2% Fage Yogurt
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
8oz diced Fuji Apple
1 Quest Apple Pie Protein Bar, diced
2 Tablespoon Bob's Red Mill Dried Diced Apple Pieces
2 Tablespoon Sliced Almonds
2 Tablespoons Swerve Confectioners Erythritol
1 Tablespoon Fat Free Half & Half, (or sub with Cashew or Almond Milk)

     Melt 2 Tablespoons Vanilla Cupcake Sweet Spreads, and stir in Egg, Yogurt (reserving 2 Tablespoons for Glaze), Protein Powder, Coconut Flour, Granular Erythritol, Baking Powder, Salt, Cinnamon and Vanilla.  Fold in diced Apple and pour into parchment lined 8X8, top with diced Apple Pie bits, Dried Dice Apple, and Sliced Almonds, bake at 350 for 35 minutes.  Cover with aluminum foil if top begins to brown too much.  Meanwhile, stir together remaining melted Tablespoon Vanilla Cupcake Sweet Spread, remaining 2 Tablespoons Fage Yogurt, and 2 Tablespoons Swerve Confectioners Erythritol and add to baggie, snip corner and drizzle on top of Crumb Cake.  Enjoy  :)

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

Caesar Pasta Avocado Spinach Salad

     Summer Salads all year long is my new mantra!  And once you taste this Caesar Pasta Avocado Spinach Salad it will be yours too!  This has taken savory to a whole new level!  Each of the 6 hearty portions are only 380 calories, 27g net carbs and 26g protein.  Time to get your Salad on ...and on... and on...!  ;)

Ingredients for 6 servings~
2/3 cup BRIANNAS Asiago Caesar Dressing
1 pound boneless skinless Chicken Breasts
7oz Bow Tie Pasta, boiled and drained as per package directions (I used Barilla Protein Plus)
2 large heads Romaine, chopped
2 cups Baby Spinach Leaves
10oz shredded Carrots
10oz Cherry Tomatoes
1 Avocado, diced
4 slices Turkey Bacon, cooked and crumbled
1/4 cup Shredded Parmesan
4 Green Onions, sliced
Dash Pepper

     Marinate Chicken in 1/3 cup BRIANNAS Asiago Casesar Dressing in ziplock baggie overnight or for several hours.  Discard marinade, grill and dice, set aside.  Meanwhile, fill large salad bowl with Romaine, Spinach and Carrots, then top with Pasta.  Add diced Grilled Chicken Breast in middle of the Salad, add Cherry Tomatoes around perimeter, followed by Avocado and then finish with Bacon.  Drizzle with remaining 1/3 cup BRIANNAS Asiago Caesar, sprinkle with Parmesan and add Green Onions on top of Chicken and finish by a dash of Pepper!  Enjoy  ;)

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

Disclosure: I received free product from BRIANNAS and included them in this post because I genuinely love their products. I wasn’t required to write this post nor was I compensated for it. They just make the best salad dressing out there … simple as that!

Chocolate Chunk Sweet Potato Brownies

     Holy Brownies Batman!!!  :0  I can not begin to tell you the love I feel for my Chocolate Chunk Sweet Potato Brownies!!!  You will love them too when I tell you that each of the 9 Brownies is only 110 calories, 5.3g net carbs and 8g protein.  And yes, they are as good as they look ... in case you were wondering!  Put these on your must do list  ;)

Ingredients for 9 Brownies~
2 Tablespoons Chocolate Brownie Sweet Spreads
1 Jumbo Eggs
1 scoop Quest Chocolate Milkshake Protein Powder
3/4 cup Silk Cashew Milk (25cal/cup)
1/4 cup Nutiva Coconut Flour
1/4 cup Swerve Granular Erythritol
1/4 cup Cacao or Cocoa Powder
2oz baked skinless mashed Sweet Potato
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips
1 Quest Brownie Protein Bar, chopped into pieces

     Melt Sweet Spreads in microwave for 15 seconds, stir in Egg, Protein Powder, Cashew Milk, Coconut Flour, Erythritol, Cacao Powder, Sweet Potato, Baking Powder, Salt, Cinnamon,Vanilla and 1 Tablespoon of the Chocolate Chips.  Pour into parchment paper lined 8X8 pan, sprinkle with remaining Chocolate Chips and Quest Bar pieces, and bake at 350 for 25 minutes.  Enjoy  :)

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