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Saturday, January 31, 2015

Tailgate S'more Brownies






     Thank you Football Season for making "Brownies" a given on game day!!!  Have you ever been to a Tailgate party that didn't have Brownies!!!???  Get real!  Not to mention Sports Brownies are not your regular Brownie, oh heavens no!!!  ... They are LOADED with chunks of S'mores and covered in White Chocolate, Peanut Butter and Chocolate Chips, while slivered Almonds float lovingly in the batter waiting to surprise your taste buds with every bite!!!  The best part is the macro friendly stats, for a 9th of the pan it is only 185 calories, 7.6g net carbs, and 15.2g protein.  This brings a whole new meaning to the phrase "The best of both worlds"!!!  May the best team win... (I don't really care about the winner... I'm just here for the food ...)  :0

Ingredients~
2 Tablespoon Nutiva Buttery Coconut Oil, melted
1 Jumbo Egg
1/3 cup Egg Whites
6oz Fage 0% Plain Greek Yogurt
1 cup Betterbody Foods Chocolate Peanut Butter Powder PB Fit
1/2 cup Swerve Granular Erythritol
1 scoop Quest Chocolate Milkshake Protein Powder
1/3 cup Cocoa Powder
1 Tablespoon slivered or sliced Almonds
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Betterbody Foods Vanilla
- - - - - - - - - - - - - -
1 S'mores Quest Protein Bar, chopped into small bits
30 Lily's Dark Chocolate Stevia Sweetened Chips
14 Sunspire White Chocolate Chips
14 Sunspire Peanut Butter Chips

     After melting Coconut Oil, stir in Egg til blended thoroughly, then stir in Egg Whites creating a nice smooth base.  Add remaining ingredients in first set of ingredients and stir til well blended and pour into parchment lined 8X8 pan.  Bake at 350 for 20 minutes, or til still wet in center as protein powder tends to continue to solidify as cooling, and can easily dry out!  Remove and sprinkle with S'mores bits and Chips, then lightly press into top layer.  Cool, cut into 9 pieces and Enjoy  ;)

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

Friday, January 30, 2015

Ganache Chocolate Cheesecake






     With Valentines Day right around the corner, all roads lead to love...errr... chocolate!!!  Can we just agree that Chocolate=Love!!!???  This love struck cheesecake can be your's with a little effort and alotta passion for all things delicious!!!  You would think this would be filled with fat and calories but you would be WRONG...for an 1/8th of the Cheesecake it is only 225 calories, 10g net carbs and 21g protein.  Time to get your love game on and create a Chocolate masterpiece that's on point!!! I promise no one could ever experience anger when they sink their teeth into this piece of heaven... So, if Chocolate=Love, and Love=World Peace, then it stands to reason that Chocolate = World Peace!!!  Whew, glad that's solved ...

Ingredients for Cheesecake~
2 Double Chocolate Chunk Quest Bars
4oz Fat Free Cream Cheese, softened to room temperature
3~5.3oz Elli Red Velvet Quark ( or Greek Yogurt)
1/2 cup Swerve Confectioners Erythritol
1/4 cup Cocoa Powder
2 Jumbo Eggs
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla

Ingredients for Ganache'~
1/4 cup Swerve Confectioners Erythritol
1 Tablespoon Nutiva Coconut Oil, melted
1/4 cup Cocoa Powder
2 Tablespoons 30 cal/cup Almond Milk
Dash Cinnamon
Dash Vanilla

Ingredients for Frosting~
1 Tablespoon Nutiva Coconut Oil, melted
1/4 cup Swerve Confectioners Erythritol
4oz Fat Free Cream Cheese, softened to room temperature
1 Tablespoon Nutiva Coconut Flour
Almond Milk, if necessary to thin Frosting

     Microwave Quest Bars for 15 seconds each in microwave and press onto top of bottom round of Pam sprayed 9" Springform pan that has been removed from the sides.  Once bottom round has been covered with softened Quest Bars, then snap back into place.  Soften Cream Cheese in microwave til just melted enough to stir smooth in bowl, blend in rest of batter ingredients and pour into Springform pan.  Bake at 325 for 35 minutes, or til slightly jiggly in center, as protein powder products continue to firm during cooling.  Chill for several hours or over night in fridge.  Meanwhile, stir together second set of ingredients til smooth~ then frost cooled Cheesecake with Ganache.  Finish by making Frosting~combine third set of ingredients til smoothly blended, (only add Almond Milk as needed for consistency).  Pipe a heart, or design of your choosing to decorate.  Serve and Enjoy  ;)

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

Ancient Grain Blend with Salsa





     Thank you Vitacost for coming up with this unique blend of wheat berries (farro, freekeh, grano, red wheat), red rice and rye berries as a nourishing power house with a sweet nutty flavor.  This is perfect as a side or an accompaniment to soup, salad, meat or vegetables.  But, the best way to enjoy  this Ancient Blend is as a "side kick" to taco's!!!  Incorporate these grains into your next meal and experience the softened chewy nutrients as a compliment to any plate  ;)

Ingredients~
1 cup Vitacost Ancient Grain Blend
3 cups water
1 Tablespoon Chicken Base ( or 3 cubes Chicken Bouillon)
Shredded Cheddar
Vitacost Organic Mild Salsa
Diced Green Onions

     Bring 3 cups water to boil, add Chicken Base and cup of Ancient Grain Blend~cover and reduce to simmer for 75 minutes or til liquid simmered off.  Serve topped with Cheddar, Vitacost Salsa, and diced Green Onions.  Enjoy  :)

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

Almond Cookies






     I love Almonds so much that I had to form a Almond Arrow to pierce my Almond Cookie heart!!!  Cheesy for sure, ... but I don't care because these taste soooooo fantastic I can do what I want!!!  Plus, as a bonus, each cookie is only 58 calories, 1.4g net carbs and 3.5g protein.  And, if you only bake them for 7 minutes the result will be a soft chewy melt in your mouth heavenly cloud of Almond  ;)

Ingredients~
1 cup raw Almonds, ground to meal
1/2 cup Sweet It Powder (purchased at www.MySweetSolution.com)
1 scoop Cellucor Cinnamon Swirl Protein Powder
1 Jumbo Egg
1/3 cup Egg Whites
1/4 cup Nutiva Coconut Flour
1-2 teaspoons Almond Extract
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Slivered Almonds, for garnish

     Blend all ingredients together except for Slivered Almonds, drop by Tablespoons onto Silpat lined cookie sheet.  Bake at 375 for 7-10 minutes depending on how chewy you like them.  Remove from oven and top each cookie with a Slivered Almond.  Enjoy  ;)

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



Wednesday, January 28, 2015

Peanut Butter Chocolate Pudding Drops








     When Vitacost came out with powdered Peanut Butter Chocolate, I had to create a pudding drop cookie that literally melts in your mouth!!!  #score  These babies are the perfect amount of "dun" mixed with the perfect amount of "gooey"!!!  I sincerely hope you will try these out very very soon!!! This batch make 25 cookies, each one has 38 calories, 1.7g net carbs and 3.1g protein.  :)

Ingredients~
1 cup Vitacost Peanut Butter Chocolate Slim
1 scoop Quest Chocolate Milkshake Protein Powder
1/2 cup 30 cal/cup Almond Milk
1 Jumbo Egg
1/3 cup Egg Whites
2 Tablespoons melted Coconut Butter ( or Coconut Oil)
2 Tablespoons Vitacost Cacao Powder ( or Cocoa Powder)
1/4 cup powdered Sweet It ( purchased at www.MySweetSolution.com)
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla

     Listen up ... cause these instructions "be real" real hard ... mix everything in a bowl and drop by Tablespoons on Silpat lined cookie sheets.  Bake at 325 for 7 minutes.  If you prefer a more solid cookie vs the pudding texture, you will need to bake 3-5 minutes longer.  Enjoy  ;)

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

Tuesday, January 27, 2015

Beef Broccoli over Autumn Squash Polenta





     If you are wanting comfort food and attempting to maintain your health, I have a pretty yummy dish for you!!!  Beef Broccoli over Autumn Squash Polenta is heavy enough for Fall, yet light enough for Spring!  Vitacost has created instant Polenta variations that have made dinner time a dream come true!!!  If you want to add some zippidy to your doo dah, then whip this together as soon as possible  ;)

Ingredients for 4 servings~
1 Tablespoon Vermouth
1 Tablespoon Sesame Oil
1 Tablespoon Rice Vinegar
1 Tablespoon Water
1 Tablespoon Swerve Granular Erythritol ( or sugar)
1 Tablespoon Cornstarch
1 Tablespoon Extra Virgin Olive Oil
1 Yellow Onion, diced
1 heaping Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 pound Broccoli, cleaned and diced into florets
8oz sliced Mushrooms
1 pound Beef Sirloin, trimmed of fat and sliced into thin slices
- - - - - - - - - - - - - - - - -
4 cups Water
1 rounded Tablespoon Chicken Base
1 cup Vitacost Autumn Squash Polenta

     Make mixture of Vermouth, Vinegar, Oil, Water, Erythritol or Sugar, and Cornstarch, set aside.   Heat EVOO in skillet and add Onions, Garlic and Cayenne til golden brown.  Add Broccoli til crisp tender, then add mushrooms til softened, finish by adding sliced Sirloin and pour Cornstarch mixture in skillet til Beef cooked, yet pink in center, keep warm.  Meanwhile, bring 4 cups water to boil with Chicken Base, slowly add Polenta and bring to a simmer for 3-5 minutes or til thickened.  Remove from heat and add 1 cup to bowl and top with 1/4th Beef mixture~Enjoy  ;)

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

Sunday, January 25, 2015

Fresh Guacomole'






     Every time I step foot into Whole Foods I find myself making an eager bee line to the Guacamole' samples, ... I'm sure I look like my dog when she hears the word "treat", ... let's just say I don't waste time ...!!!  As time passed, Riley came to learn the word "treat", so we had to start spelling it in front of her~T.R.E.A.T.!!!  But guess what, ... SHE LEARNED TO SPELL!!!  Anyhoo, I share her same enthusiasm when it comes to peeled avocados mixed with tomatoes, lime and onion!!! And,  if you dare spell G.U.A.C.A.M.O.L.E. in front of me you may just see my ears perk up and I might start doing figure eights in the living room!!!  Given this reaction is frowned upon in the produce department, I have come to stock up on supplies and create my own recipe to enjoy in the safety of my own home!!!  Bow "WOW" this stuff is dogalicious!!!  ;)

Ingredients~
1 large Roma Tomato, diced and drained on paper towel
3 large Avocados, peeled and diced
2 Tablespoons Light Vegenaise or Mayonaise
2 Tablespoons Lime Juice
1 Tablespoon Dried Onions, or 2 Tablespoons finely chopped Onion
Dash Garlic Powder
Dash Sriracha, to taste
Dash Light Salt, to taste

     Let your diced Roma Tomatoes drain on paper towel as long as possible, set aside.  When ready, peel, dice and mash Avocado's in mixing bowl, add remainder of ingredients and stir in tomatoes.  Be ready for Superbowl Season and enjoy on Taco's, Chip's or straight from the spoon  ;)

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. 

                  

Organizational Tips for a Healthy Eating Plan




     There is one word that sums up success of any health plan--"ORGANIZATION!!!"  If you fail to plan, you plan to fail!!!  It takes longer to be disorganized than to take the time to plan.  Be proactive, not reactive--here's how:

1.  Plan out your meals for the week then grocery shop once.

2.  When planning your meals, do as much prep work ahead of time as possible, especially the night before or the morning of.  (Don't let yourself get overly hungry before starting meal prep!)

3.  Where possible, make recipes in multiples.  I make 4 protein shakes at a time and store in fridge, ready to add ice and blend each morning.  Also, 4 Protein Mug Brownies are easy to store in fridge and add almond milk in the morning to soften, or when ready to eat.  [Spray mug with Pam, add 1 scoop protein powder, 1 tablespoon cocoa powder, 2 tablespoons ground flax seed, 1/4 c. low fat cottage cheese, 1/4 c. egg whites, dash cinnamon and vanilla.  Stir and microwave for 1 minute.  Store in fridge.  When ready to eat, add 1/3 c. 30 cal/cup almond milk, wait one minute and dig in!!!  Just like dipping your Oreos in milk!!!  For my protein shake, I add 1 scoop protein powder, 1 tablespoon cocoa or cacao powder, 2 tablespoons Spectrum Flax and Chia Coconut and Cocoa Blend, 1 c. 30 cal/cup almond milk, dash of cinnamon, dash of vanilla in Magic Bullet container and store in fridge til ready to add ice and blend.  A double bonus in making four at a time is that letting flax or chia seeds sit overnight really thickens your shake naturally.]

4.  Make HUGE salad at beginning of week to have on hand and ready at all times.  Romaine, baby spinach leaves, kale, shredded carrots, diced red bell peppers, diced green onions, cilantro leaves. This combination seems to hold up well and stays nice for a full week without becoming wet or slimy. 

5.  Know what you are going to eat the next day before you go to bed at night.  Eat as close to the same thing each day as possible.  Studies show you eat less if not experiencing new flavors every single day.

6,  Have a system set up for tracking progress (journal, fitness pal app, trying on same pair of jeans once a week), etc....

7.  Have a plan for down time when you are apt to be bored (boredom is a HUGE trigger for mindless eating).  Catch up on your recorded TV shows, scrapbook, catch up on magazines, look for #cleancheat recipes on IG, read a book, take a walk, text your friend, send a Thank You note, work on your menu for next week, etc....

8.  Stay full, or at least avoid getting too hungry.  Eat every 2-3 hours.  Keep healthy snacks on hand, ready and easy to grab.  Nuts, string cheese stick, apples, Quest Bars, Greek Yogurt, protein shake, turkey and low carb bread/tortilla, etc...  Make sure to keep something in your purse, office desk drawer, car, and home. 

9.  Have a plan for slip-ups!!!  Get back on track the very next meal, no need to wait to the next day.  What do you do after a slip-up???

10. High protein, fiber and fat will keep you full and satiated longer.  Carbs make you hungry and increase cravings,...plan accordingly.

11. Have a plan to stave off hunger when necessary with calorie free or low calorie tricks, i.e., mint gum, decaf coffee with 30 cal/cup almond milk, water or water with Stevia flavored drops.

12.  EAT SLOWLY!!!  Take a bite, take a drink, set your utensils down while you chew with your hands in your lap, repeat...IT'S NOT A RACE!!!  Enjoy the flavors...SLOWLY!!!

13.  Drink plenty of water--your weight in ounces per day.  Water aids in several body functions, so stay hydrated!!!  Also, if you are dehydrated your brain can confuse hunger for thirst.  (Water is the number one stool softener.)

14.  Clean your house of all junk food.  House Rule:  NO JUNK FOOD....OR, hide it so you can't smell it or see it or find it!!!  (My husband knows to hide all my trigger foods from me if he brings it in the house or risk the evil eye ... :O)

15.  Have healthy alternatives on hand for when sweet and savory cravings strike (Lily's Stevia Sweetened Candy Bars, Quest Protein Bars, Amberlyn Sugar Free Belgium Chocolate covered almonds for a sweet tooth fix, or Quest Potato Chips will cure any salty weakness.  Another fun treat is La Tortilla Factory Low Carb Flour Tortillas with a slice of melted Fat Free cheese and a couple of tablespoons of salsa.  OLE'  :)

     Hope you have found these tips helpful!  I would love to hear any suggestions that you have to share!  We are all in this together!  In good health~paige  RN  NCHC



Thursday, January 22, 2015

Clams Linguine with Black Bean Pasta






     Life just keeps getting better and better... Clams Linguine with Black Bean Pasta!!!  Filled with protein, fiber and flavor, with out extra empty carbs!!!  This dish can be enjoyed guilt free any day of the week!!!  For a HUGE 1/4 portion it is 295 calories, 8.3g net carbs and 39 whopping grams of protein!!!  (Macro's don't include cheese garnish).  Thank you Black Beans for being a healthy alternative to standard pasta, and for tasting great with every pairing  ;)

Ingredients~
Roma Tomato, diced
1 Tablespoon Extra Virgin Olive Oil
Yellow Onion, diced ( about 6oz)
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
20oz Clams, drain and reserve 1/2 cup juice
1-2 Tablespoons Lemon Juice
1/2 cup shredded Carrots
1/4 cup fresh Parsley, plus extra for garnish
7oz Organic Black Bean Spaghetti
Parmesan Cheese, for garnish

     Dice Tomato, drain on paper towel thru out day.  Add EVOO to skillet, along with Onions, Garlic and Cayenne Pepper til golden brown.  Then add Clams with 1/2 cup reserved juice, Lemon Juice, Carrots and Parsley, simmer 3-4 minutes til juices have simmered down and Carrots softened.  Meanwhile add Pasta to boiling water, and simmer 7 minutes, drain and serve 1/4 Spaghetti with 1/4 Clam sauce.  Garnish with shredded Parmesan and diced Tomatoes.  Enjoy  ;)

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



   

Hawaiian Spaghetti Squash







     Aloha all you Pineapple lovin' peeps!!!  This turned out soooooo AMAZING you will not believe this is real life!!!  The sweet, salty, spicy flavors combine into a magic wonderland of all things tropical!!!  I COULD NOT STOP EATING THIS!!!  You are simply el' loco if you don't make this as soon as possible ... have I convinced you yet!!!???  Slip on a lei over your favorite flowered shirt and feel the cool Island breeze with every single bite  ;)

Ingredients~
1 Spaghetti Squash, cut in half, remove seeds and strands
4 slices Bacon, cooked and crumbled
1 pound Ham, diced
1 Red Bell Pepper, diced
1/2-1 cup shredded Carrots
1 jar 15oz chunks Pineapple
2 Green Onions, diced
Parmesan or Mozzarella, desired amount for garnish

     After removing seeds and strands from Spaghetti Squash halves, place face down on foil lined 9X13 pan, bake at 375 for an hour and half.  Remove and let rest for 15 minutes.  Meanwhile, cook bacon in skillet til crispy, remove and crumble, set aside.  Remove grease from skillet while leaving residue in bottom of skillet and add diced Ham to heat thru.  Flip Squash over and fluff strands from shell while leaving a cavity in center.  Fill each cavity with Ham, Bacon, Red Bell Pepper, Carrots, Pineapple, Green Onion and Cheese.  This is simply divine, Enjoy  ;)

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

Poached Egg over Cauliflower Protein Spinach Bread




     Total confession time ... I HAVE NEVER POACHED AN EGG!!!  My friend, Elizabeth, felt compelled to show off her culinary skills and brag about her poaching abilities (apparently keeping it to her self was just too much to suffer...)!!!  Another confession, I'M SO GLAD SHE SHARED!!!  Now I feel all "Egg Uppity"... and secretly can't wait to show off to some other unsuspecting fool!!!  Serve this over a round of Cauliflower Protein Spinach Bread and you have a masterpiece on your hands, ...or should I say on your "fork"!!!  Enjoy this divine healthy breakfast for 175 calories, 1.8g net carbs and 14g protein, and you will never look at morning the same again!!!  ;)

Ingredients~
1 Extra Large Egg
Vinegar
1 round of Cauliflower Protein Spinach Bread (recipe below)
Salt and Pepper, to taste

     Bring water with a splash of Vinegar to boil, crack Egg and gently release in softly boiling water til whites are cooked as you like and no longer "giggly", approximately 4 minutes.  While cooking, toast bread in toaster or broiler ( make sure to flip sides if broiling).  Remove Egg with slotted spoon to top of toasted bread, season as desired.  Enjoy  ;)

Ingredients for Cauliflower Protein Spinach Bread~
Head of Cauliflower  (about 7oz after trimmed)
2 Tablespoons Extra Virgin Olive Oil
Yellow Onion, diced (about 7oz after trimmed)
Heaping Tablespoon chopped jarred Garlic
Dash Cayenne
2 cups Baby Spinach Leaves
2 Jumbo Eggs
1/2 cup shredded Mozzarella
1/2 cup Walnuts (ground to powder in Magic Bullet)
2 scoops Quest Multi Purpose Protein Powder
Heavy Salt, to taste
Pepper, to taste

     Trim Cauliflower to florets, and place in Food Processor, grind to rice texture, set aside.  Heat EVOO in skillet, add Onions, Garlic and Cayenne and cook til golden brown. Then add Cauliflower and cook til lightly brown and softened (may need to add lid to help soften).  Stir in Spinach til wilted.  Remove from heat, let slightly cool, then stir in remaining ingredients.  Drop by 1/3 cup onto Silpat lined cookie sheet and spread to thin layer.   Bake at 375 for 20-25 minutes til desired level of done.  Remove and enjoy  ;) 

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

Cauliflower Protein Spinach Bread




     We've had Cauliflower Pizza Crust, Cauliflower Bread Sticks and Cauliflower Rice, ... but now we have Cauliflower Protein Spinach Bread, thanks to my friend Elizabeth ... lucky us!!!  These make the perfect base for a sandwich or to hold a morning's poached egg!  This is so easy to whip together and is way better than the white flour stuff!!!  This recipe makes 14 rounds of bread, each is 95 calories, 1.8g net carbs and 7.1g protein.  Now bread can be good for you again  ;)

Ingredients~
Head of Cauliflower  (about 7oz after trimmed)
2 Tablespoons Extra Virgin Olive Oil
Yellow Onion, diced (about 7oz after trimmed)
Heaping Tablespoon chopped jarred Garlic
Dash Cayenne
2 cups Baby Spinach Leaves
2 Jumbo Eggs
1/2 cup shredded Mozzarella
1/2 cup Walnuts (ground to powder in Magic Bullet)
2 scoops Quest Multi Purpose Protein Powder
Heavy Salt, to taste
Pepper, to taste

     Trim Cauliflower to florets, and place in Food Processor, grind to rice texture, set aside.  Heat EVOO in skillet, add Onions, Garlic and Cayenne and cook til golden brown. Then add Cauliflower and cook til lightly brown and softened (may need to add lid to help soften).  Stir in Spinach til wilted.  Remove from heat, let slightly cool, then stir in remaining ingredients.  Drop by 1/3 cup onto Silpat lined cookie sheet and spread to thin layer.   Bake at 375 for 20-25 minutes til desired level of done.  Remove and enjoy  ;)

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

Wednesday, January 21, 2015

Steak Soup





     I'm realizing that being a Food Blogger allows opportunities for friends to share their great recipes!!!  Luckily my friend, Helen, was bragging about her wonderful Steak Soup, ...naturally I had to give it a try, wielding a few twists and turns to make it my own.  The results were a perfectly satisfying comfort dish, especially this time of year!!!  Whip up a batch on the next chilly afternoon, then sit by the fire and slurp, errr....''soup''` away the evening  ;)

Ingredients~
1 Tablespoon Extra Virgin Olive Oil
1 Yellow Onion, diced
1 heaping Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 Zucchini, diced
5 Stalks Celery, diced
8oz sliced Mushrooms
1 cup shredded Carrots
2-3 stalks torn Kale Leaves
3 pounds 96% lean Ground Beef
1/2-1 pound small Purple or Red Potatoes
1 Sweet Potato, diced
28oz Crushed Tomatoes 
1 Tablespoon Beef Bouillon granules
28oz Water
15oz can of Garbanzo Beans
15oz can of Tri Colored Beans
15oz can of Black Beans
15oz can of Dark Kidney Beans
Heavy Salt, to taste
Pepper, to taste

     Heat EVOO in skillet, add Onions, Garlic and Cayenne til golden brown.  Add Zucchini, Celery, Mushrooms, Carrots and Kale til crisp tender and Kale wilted.  Meanwhile, brown Ground Beef in separate skillet, drain and place in soup pot.  Add vegetable mixture when done cooking, and add remaining ingredients and simmer 20-30 minutes til potatoes are fork tender.  Serve and enjoy  :)

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



Tuesday, January 20, 2015

Peanut Butter Chip Frosted Pudding Cake





     Peanut Butter Chips are one of my guilty pleasures, ... and for good reason...cause they be AWESOME!!!  Sprinkle these in and on your frosted pudding cake and you have layers and layers of peanut butter goodness in every single bite!!!  The perimeter has a firm peanut flair, while the center consists of fluffy peanut clouds that melt in your mouth with every buttery bite.  Each of these nine pieces has 217 calories, 11.3g net carbs and 18.8g protein.  Get your butta on and try these very very soon  ;)

Ingredients~
1 Peanut Butter Supreme Quest Bar
2 Tablespoons Almond Milk ( I use the 30 cal/cup)
1 Tablespoon Coconut Butter
1 Jumbo Egg
1/3 cup Egg Whites
5.5oz baked, cooled, and mashed Sweet Potato
6oz 0% Greek Fage Yogurt
1 scoop Cellucor Peanut Butter Marshmallow Protein Powder
1 cup Vitacost Peanut Butter Slim powdered Peanut Butter
1/4 cup Nutiva Coconut Flour
2 Tablespoon Swerve Granular Erythritol
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon 
Dash Vanilla
1oz Sunspire Peanut Butter Chips
- - - - - - - - - - - - - - - -
2 Tablespoon Sweet It ( purchased at www.MySweetSolution.com)
2 Tablespoon Coconut Butter
1/2 cup Vitacost Peanut Butter Slim powdered Peanut Butter
3 Tablespoon 30 cal/cup Almond Milk
1/2oz Sunspire Peanut Butter Chips

     Tear the Quest Bar into pieces and stir together with Almond Milk, microwave for 30 seconds, stir til smooth.  Add to food processor along with all the other ingredients in first set of ingredients, except for the Peanut Butter Chips.  Pour into Pam sprayed 9X9 and top with 1oz Peanut Butter Chips, bake at 375 for 30-35 minutes, should be firm around the edge but still slightly wet in the middle.  Remove and cool.  Meanwhile, heat Sweet It and Coconut Butter in microwave for 30 seconds, stir in powdered Peanut Butter and Almond Milk til smooth.  Frost cooled cake and sprinkle with remaining 1/2oz Peanut Butter Chips.  Enjoy  ;)

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

Sunday, January 18, 2015

Carrot Walnut Bundt Cake





     I can barely type because I'm too busy patting myself on the back ...  :0  Anyhoo, this recipe is a real dandy, I just love Carrot Cake and can't believe how moist and dense it turned out.  Hope you will put this Carrot Walnut Bundt Cake on your "to do" list ... next on your list will be "patting yourself on the back" just like me!!!  Even better is the fact that for 1/12 of the frosted cake is 176.5 calories, 7g net carbs, and 16.5g protein  ;)

Ingredients for the Cake~
1 Cinnamon Roll Quest Bar
2 Tablespoons 30 cal/cup Blue Diamond Almond Breeze
4oz ( 1/2 cup or 96) Almonds
4oz diced Apple
2 cups Baby Carrots
1 Jumbo Egg
1/3 cup Egg Whites
6oz 0% Fage Greek Yogurt
2 scoop Quest Salted Caramel Protein Powder
1/4 cup Swerve Granular Erythritol
1/4 cup Coconut Flour
1 Tablespoon Coconut Butter or Oil, melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla

Ingredients for Cream Cheese Frosting~
1 scoop Quest Salted Caramel Protein Powder
5.3oz Dannon Greek Light&Fit Vanilla Yogurt
4oz fat free Cream Cheese, room temperature
1/4 cup Tablespoons Swerve Confectioners Erythritol
1/4 cup Walnut Halves, broken and crumbled, for garnish


     Tear Quest Bar into pieces and stir in bowl with Almond Milk, microwave for 30 seconds and stir til melted, set aside.  Grind Almonds in Magic Bullet til powdered, set aside.  Put Carrots and Apples in Food Processor and grind to shreds, add remaining ingredients, along with melted Quest Bar and ground Almonds.  Blend til thoroughly combined, pour batter into parchment lined Bundt Cake pan.  Bake at 350 for 30 minutes.  While baking, add the remaining Frosting ingredients to Magic Bullet or mini Food Processor and blend thoroughly, chill in fridge til set.  Frost cake when cooled, and after turning upside down on cake platter, with chilled Frosting and top with crushed Walnuts.  Enjoy  ;)

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