Thursday, July 31, 2014

Calorie Volume Comparison

     .....nuff said

DIY Cashew Butter

     If you need a little Cashew Butter, no problem ... just make your own !!!  You basically throw soaked or non soaked Cashews in a food processor and blend til smooth!  Store in refrigerator, and enjoy a new fun butter on what ever you can think of to put it on ... the spoon or my finger is my favorite suggestion !!!  Enjoy  ;)

Cashew Whipped Cream

     Ain't nuttin wrong with a little topping on your desserts!!!  And, how nice if it's pure ingredients that are good for you !!! Andrea at came up with this little number, and so grateful for her genius!  Make sure to follow her on Facebook or check out her website.  So simple to make and will hold up well in the fridge for several days !!!  2 Tablespoons are 87.5 calories, 5.5g carbs, and 2.5g protein. Garnish on people, garnish on !!!  ;)

1 cup raw Cashews ( can used roasted if necessary), soaked in water overnight
1/3 cup filtered water or Almond Milk ( I use the 30 cal/cup)
1 Tablespoon Agave OR I used French Vanilla or Toffee Stevia drops, to taste

     After soaking nuts, drain and rinse and add all ingredients to food processor to blend for 30 seconds.  Stop and scrape down sides, and repeat twice more, or until smooth and creamy.  Refrigerate, or freeze for two hours to firm up for piping.  Enjoy  ;)

Chocolate Chunk Cookie Dough Fro Yo

     Hello Summer Time !!!  Bring on the hot weather desserts !!!  I'm on a Frozen Yogurt roll lately and that's okie dokie with me !!!  Of course chocolate cookie dough was my next venture, no one can be shocked by that !!!  How would you feel about 6oz(3/4 cup) for 238 calories, 12.8g carbs and 35.75g carbs!!!???  ... I'm not expecting complaints ;)

2~ 6oz 0% Fage Greek Yogurt ( feel free to use 2% if you want to make it a little creamier)
1 scoop Chocolate Milk Shake Whey Better Protein Powder
1 Tablespoon Coconut Sugar
1 Tablespoon Erythritol
1 Tablespoon Cocoa Powder
1/2 Cookie Dough, diced in small pieces
Dash Cinnamon
Dash Vanilla
Cashew Whipped Cream, optional topping~refer to recipe on my Blog~

      Stir all together and pour in 9X13 pan and put in freezer, stirring every 40 minutes til smooth and creamy and frozen through out, 3 or 4 times should be plenty.  If it freezes too long, thats no worries and just allow it to get melty, stir and serve.  Enjoy  ;)

Wednesday, July 30, 2014

Peach Protein Ice Cream

     When I had a sore throat the other day, I really wanted some ice cream to sooth my soul.  But, I didn't want to derail my eating habits in doing so.  Well, the hunt then began for a healthier version of ice cream and I was so lucky to come upon a recipe I could enjoy guilt free.  I got this inspiration from Anna at Protein Pow, make sure and follow her on Facebook for many wonderful ideas !!!  Not to mention, my version will give you a FULL CUP of ice cream for 184 calories, 16g carbs, and 29.4g protein.  This has opened up a whole new ice cream world, and you can sure bet I will be inventing several more flavors to come !!! Plus, it's a breeze to make with no equipment needed. So stay tuned for the next big flavor, ... I see visions of chocolate and cookie dough in my near future!!!  ;)

1 big (500g) tub 0% Fage Greek Yogurt
1/2 cup 100% Whey Isolate Vanilla Protein Powder, Supplement Giant
1 Tablespoon Coconut Sugar
1 Tablespoon Erythritol
8oz softened Yellow Peach, skinned and diced
Dash Cinnamon, to taste
Dash Vanilla, to taste

     Blend all ingredients in blender til smooth and thoroughly blended.  Pour in shallow 9X13 pan and place in freezer for 40 minutes, and stir every 40 minutes, breaking up ice til smooth.  Continue this process til you can scoop out with spoon/ice cream scooper. I think I did this 4 or 5 times til I couldn't stand it any longer and had to eat it !!!  Enjoy  ;)

Eggplant Sub Sandwich

     What's a girl to do when she has a little left over Eggplant !!!???  ... create a sub sandwich of course, duh !!!  This turned out so nice to use the fried Eggplant slices for my bread, and fill it with all of my favorite things!!!  This was absolutely delicious !!!  Hope you will try it for lunch tomorrow with a big green salad !!!  ;)

Sliced Eggplant
Egg Whites
Dash Pepper
Dash Dried Basil
Dash Garlic Powder
Fat Free Refried Black Beans
1 Roma Tomato, sliced and drain all morning on paper towel
Sliced Avocado
Sliced Brie Cheese
Balsamic Glaze

     Lay your Eggplant slices in a pan and pour Egg Whites over the top and season with Pepper, Garlic and Basil.  Store in fridge to allow the Egg Whites to saturate the Eggplant for several hours.  When ready to cook, lay Eggplant in EVOO Pam sprayed non stick skillet, and if any extra Egg Whites exist, then pour over top of Eggplant.  Cook til golden brown on each side, flipping as necessary.  When done lay each slice on plate and spread each side with Refried Beans, top each side with Brie Cheese slices, then Avocado slices and finish with sliced Tomatoes, then drizzle with a Balsamic Glaze.  Lastly, add one side on top of the other and slice down the middle like a sub sandwich.  Serve with nice garden salad.  Enjoy   ;)