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.

Apple Pie Bundt Cake

     I know that Fall is Apple Season, ...BUT... I love Apples so much I eat them every day all year round!  Every Season is Apple Season in my book, and Fuji's are my all time favorite.  There are some designer hybrids out there, but I'm just a basic gal that thrives in routine (code for boring).  So pick your favorite, and whip up a Apple Pie Bundt Cake.  Each of the 8 pieces are only 188 calories, 8g net carbs, and 15g protein.  And if you really want a treat, try having a piece for breakfast!  ;)

Ingredients for 8 pieces~
8oz diced Fuji Apples, separated in half
1/2 cup 25 cal/cup Cashew Milk
1/3 cup Coconut Oil, melted
1 Extra Large Egg
6oz 0% Fage Yogurt
1 scoop Quest Salted Caramel Protein Powder
1/3 cup Coconut Flour
1/3 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1 teaspoon Baking Powder
1/4 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Apple Pie Quest Bar, diced
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1/2 scoop Quest Salted Caramel Protein Powder
1/4 cup 25 cal/cup Cashew Milk
1 teaspoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount (more if you like it sweeter)
1 teaspoon Coconut Flour
1 Tablespoon Dried Diced Bob's Red Mill Apples
Bundt Cake Pan
Wire Cooling Rack

     Add 4oz diced Fuji Apples and 1/2 cup Cashew Milk to Magic Bullet or blender and whip til smooth and thoroughly blended, pour in large bowl.  Add other half of diced Apple, Coconut Oil, Egg, Fage Yogurt, Salted Caramel Protein Powder, Coconut Flour, Granular Erythritol, Baking Powder, Salt, Cinnamon, and Vanilla and stir til well incorporated, fold in diced Apple Pie Bar and pour into Pam sprayed Bundt Pan.  Bake at 375 for 40 minutes.  Remove and flip onto wire cooling rack.  Meanwhile, mix all ingredients in second set of ingredient except Dried Diced Apples, when cake is cooled, drizzle Icing around top of cake and sprinkle wet Icing with the Dried Diced Apples.  Enjoy :)

Buffalo Cauliflower

     Now you can celebrate while watching Football in healthy style!  Buffalo Cauliflower is an amazing answer to fun and food.  No reason you can't enjoy with everyone else, in fact, you should volunteer to make it, bring it and share... (or not share)!  :0  Football will never be the same again  ;)

Ingredients for 4-5 appetizers~
1 large head Cauliflower, cut into large bite size pieces
1 cup Silk Cashew 25 cal/cup Milk
3/4 cup Flour
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Lite Salt
1/2 teaspoon Pepper
1 Tablespoon Butter or Light Butter
1 cup Franks Buffalo Sauce
3/4 cup BRIANNAS Blue Cheese Dressing
Silpat Liner
Cookie Sheet

     After washing and cutting Cauliflower into bite size pieces, mix all ingredients except Butter, Buffalo Sauce, and Blue Cheese Dressing til smooth.  Dip each piece of Cauliflower in batter making sure to coat entire floret, tap on side of bowl to shake off any excess and lay on Silpat lined Cookie Sheet.  Bake at 450 for 30 minutes, flipping half way thru.  Meanwhile melt Butter and stir in Franks Buffalo Sauce til well incorporated, after finished baking drizzle half of sauce on top of florets and continue to bake for another 13 minutes, remove and flip and drizzle the other half over florets and finish baking for a final 13 minutes.  Serve with BRIANNAS Blue Cheese Dressing.  Enjoy  ;)

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

   

Deep Dish Supreme Pizza

     I scream you scream we all scream for PIZZA... err, ...wait, that's not right...oh well, close enough!  Can we just agree we all love Pizza, especially if it's Deep Dish and dressed with all your favorite toppings.  But, ... back to that crust, each HUGE slice of crust is only 90 calories, 3.6g net carbs and 11.3g protein.  Then afterwards, the world is your oyster as to what set on top...(but just not oysters please)!  The other plus with this recipe is that I made the crust several days ahead and pulled it out of the freezer when I was ready to add the toppings, bake and serve!  (Fuss free dinners make Paige a happy girl.)  My finishing touch preferences always lean towards Bell Peppers, Pepperoni, Onions, Black Olives and Mushroom, but get crazy and create a Hawaiian, Barbeque Chicken, or Artichoke.  This is a must try!  ;)

Ingredients for one 15'' Deep Dish Crust~
1 large (about 12oz) Zucchini, grated
1 pound head of Cauliflower, chopped
1 Quest Cheddar & Sour Cream Chips, crushed to powder
1 scoop Quest Multi Purpose Baking Protein Powder
1/2 cup Mozzarella, shredded
1/2 cup Parmesan, shredded
1 teaspoon Italian Seasonings
Dash Garlic Powder
15" Pizza Stone

     Grate Zucchini into dish towel and squeeze all excess liquid, set in large bowl.  Add diced Cauliflower head to food processor and grind to rice like texture, add to large bowl with grated Zucchini, along with Quest Chips, Quest Protein Powder, Mozzarella, Parmesan, Italian Seasonings, and Garlic, blend well and pat on Pam sprayed 15" Pizza Stone, and bake at 375 for 40 minutes or til golden brown.  Remove and add favorite topping, and put back in oven til cheese melted and toppings heated thru (usually another 10-12 minutes).  Or, if not using right away, cool and cover with foil and put in freezer til ready to use.  Enjoy  :)

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

Pumpkin Walnut Cookies

     You know that time of year when the air is crisp and the leaves crackle beneath your feet, and everything is Pumpkin themed...life is never better than when the days get shorter and the temperatures get cooler.  To celebrate Fall to its fullest, Pumpkin Walnut Cookies are a must!  This batch makes 24, each cookie is only 66 calories, 3.9g carbs and 6g protein.  Do not let this season pass without joining the move and becoming a "Pumpkin Groupie"!  ;)

Ingredients for 24 Cookies~
1/2 cup Peanut Butter Powder
1 Extra Large Egg
2/3 cup 25 calorie/cup Cashew Milk
1/2 cup Pumpkin
1 scoop Quest Vanilla  Protein Powder
1/3 cup Coconut Flour
1/3 cup Lakanto Monk Fruit
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Pumpkin Pie Spice (can sub with Cinnamon)
Dash Vanilla
1 Quest Cinnamon Roll Protein Bar, diced
4oz Cream Cheese, softened to room temperature
2 Tablespoons Lakanto Confectioners Monk Fruit 
24 Walnut Halves, crumbled
2 Tablespoons Lily's Stevia Sweetened Dark Chocolate Chips


     Stir together Peanut Butter Powder, Egg, Cashew Milk, Pumpkin, Protein Powder, Coconut Flour, Monk Fruit, Baking Powder, Salt, Pumpkin Pie Spice, Vanilla and diced Cinnamon Roll Bar til fully blended.  Drop by rounded Tablespoons on Silpat lined cookie sheet and bake at 350 for 12 minutes.  Meanwhile, stir together Cream Cheese and Confectioners Monk Fruit til smooth, frost cooled cookies.  Crumble a Walnut Half on each cookie.  Add Chocolate to zip lock baggie and microwave til melted, snip corner of baggie and drizzle on each cookie.  Enjoy  ;)

Fuji Cookie Dough

     The crispness in the air matches the crispness in the apples this time of year!  It's prime time for some of your favorite varieties of apples.  I wanted to make a big fancy dessert with apples, but then I re considered because I LOVE apples so much, the way I enjoy them best is PLAIN!!!  So I asked myself, why not make a healthy Cookie Dough to dip your slices!?  Each of the four servings makes a scant 1/3 cup, 103 calories, 9g net carbs and 9g protein per serving.  Lastly, here are 3 fun facts to keep in mind with apples this Fall~Don't wash your apples until you are ready to eat them (unwashed apples store longer than washed ones).  Store your apples in a cool, dark place to extend their shelf life until you're read to use them.  While "one bad apple can spoil the bunch," you can use bruised apples in delicious recipes, from applesauce and apple butter to smoothies and apple chips baked in the oven.  And, just in case you were wondering, Fuji's are my absolute favorites!  ;)

Ingredients for 4 servings~
1 cup Garbanzo Beans
1/3 cup 25 calorie/cup Cashew Milk
1 scoop Quest Milkshake Vanilla Protein Powder
1/3 cup no calorie Swerve Granular Erythritol
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
Fuji Apples, sliced

     Add Garbanzo Beans and Cashew Milk to Magic Bullet til well blended and smooth, add to bowl and stir in Protein Powder, Sweetener and Chocolate Chips til fully incorporated.  Serve with sliced Apples.  Enjoy  :)

Pumpkin Cheesecake

     Fall is to Pumpkins like Kardashians are to fashion (...and "Kash"...just sayin')!  And aren't you loving all these limited edition flavors to celebrate cooler temperatures!?  This can only mean one thing, time to break out the line of all things Pumpkin, so why not start with a great Cheesecake.  Each of the 8 large delicious slices of Pumpkin Cheesecake are only 221 calories, 17.8g net carbs and 20g protein.  With stats like these, Fall is quickly becoming my favorite time of year!  :)

Ingredients for 8 servings~
14oz Firm Tofu, drained
15oz Pumpkin
2 Jumbo Eggs
1 scoop Quest Vanilla Milkshake Protein Powder
4oz Noosa + 8oz Noosa Pumpkin Yogurt (limited edition) (sub with Fage Greek Yogurt)
1/2 cup Swerve Granular Erythritol
1/3 cup Coconut Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Pumpkin Pie Spice
Dash Vanilla
8oz Fat Free Cream Cheese
1 Fitjoy Homemade Pumpkin Pie Protein Bar, diced
9" Springform Pan

     In large mixing bowl, blend Tofu, Pumpkin, Eggs, Protein Powder, 4oz Noosa Pumpkin Yogurt, Granular Erythritol, Coconut Flour, Baking Powder, Salt, Cinnamon, Pumpkin Pie Spice and Vanilla.  Once beaten smooth pour into Pam sprayed 9" Springform Pan.  Stir together softened Cream Cheese and 8oz Noosa Pumpkin Yogurt til smooth and spread on top of Pumpkin mixture and bake at 325 for 50 minutes, remove and sprinkle with diced Pumpkin Pie Protein Bar.  Cool, remove outer rim and chill in fridge over night or several hours.  Enjoy  :)

Turkey Tortilla Lasagna

     Sometimes dishes take a little extra time and effort, ... but, who cares if the outcome is worth it,right!?  This is one of those occasions to crank up the latest Hits on the radio and dance the afternoon away swaying with the ingredients.  Each hearty flavorful portion is only 260 calories, 15.8g net carbs, and 19.4g protein.  And since this makes 12 servings, there will be plenty for left overs...#winwin  ;)

Ingredients for 12 large servings~
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1 large Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1/2 pound Mild Italian Turkey Sausage
1/2 pound 93% lean ground Turkey
Dash Cinnamon
1 teaspoon Italian Seasonings
Heavy dash Salt
16oz sliced fresh Mushrooms
10oz shredded Carrots
Large Zucchini, grated into dish towel and squeeze excess liquid from Zucchini
2-28oz diced Tomatoes
1/2 cup chopped Hatch Green Chilies (can sub with canned mild Green Chilies)
1 package of 8 Low Carb Traditional Flour Tortillas, cut in half
15oz Ricotta Cheese
1 cup shredded Mozzarella
1/4 cup shredded Parmesan
Fresh or dried Parsley for garnish


     Heat EVOO in skillet, add diced Onion, Garlic and Cayenne til golden brown.  Add Turkey Sausage and ground Turkey til browned, drain and stir in Cinnamon, Italian Seasonings and Salt.  Add mushrooms til cooked thru (add lid if necessary to aid in cooking), then add Carrots and squeeze dried shredded Zucchini til softened, stir in Tomatoes and Chilies and simmer down til liquid evaporated, approximately 45 minutes to an hour.  Meanwhile, stir together Ricotta and Mozzarella Cheese, set aside.  Spray 9X13 baking dish with Pam and put a 1/4 sauce on the bottom, top with 4 Tortilla halves to cover sauce, and finish with 1/4 Cheese mixture.  Repeat 3 more times, finish by sprinkling top with Parmesan and Parsley.  Bake at 375 for 20-30 minutes, or til heated thru and cheese melted.  Rest for at least 10 minutes.  Cut and Enjoy  ;)

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