Chocolate Chip Walnut Bread

 

     This is a simple recipe for a complex set of flavors all in one bite.  Have I got your attention yet!?  Of course I have.  Follow along and see how this whips together fast and easy, and best of all sugar free!!!  For a 1/4 of the recipe it is only 335 calories, 29g carbs, 6g fiber, 23g net carbs, 25g protein and 13g fat.  A perfect pre/post work out, or end of day deliciousness.  A no guilt treat never felt so good!

Ingredients for 4 servings~

2 medium ripe Banana’s, mashed

2 Extra Large Eggs

1/2 cup Egg Whites

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Vanilla 

Dash Cinnamon

2 Tablespoons crushed Walnuts

2 Tablespoons Lily’s Stevia Sweetened Dark Chocolate Chips

     Add Banana’s to mixing bowl, beat til softened, blend in Eggs, then remaining ingredients one at a time, reserve a few Nuts and Chips for garnish if desired.  Bake at 350 in parchment lined loaf pan for 35 minutes.  Enjoy. :)

Egg White Protein Bread

 

     Do you miss bread?  If you are a low carb eater, it is a sad day when we have to say good buy to Sandwiches.  HOWEVER, it’s time to turn that frown upside down and smile that frown away!  I have stumbled upon a Egg White Protein Bread that is simple and fits the bill for any lunch time favorite.  For a 1/5 of the loaf it is only 168 calories, 1g carbs, zero fiber, 1g net carbs, 31g protein and zero fat.  How’s that for low carb and high protein!  I had mine with a little Ham and Mustard, but the possibilities are endless….what would you do with Egg White Protein Bread!?  Thank you to Maria Emmerich for the wonderful recipe, she is definitely one to follow at @mariaemmerich.

Ingredients for 5 servings, 2 slices per serving~

1.5 cups Egg White Protein Powder

1.5 cups Water

1/2 teaspoon Cream of Tartar

1/2 teaspoon Salt

     Add all ingredients to stand up mixer and beat til stiff peaks form, you can do this with a hand beater but may take up to 30 minutes.  Pour into parchment lined loaf pan, bake at 325 for 30 minutes.  Enjoy  :)

Raspberry Chocolate Chip Bread

 

     Are you looking for something that looks fancy but is secretly easy!?  Whelp, I have an idea.  This Raspberry Chocolate Chip Bread is one for the record books.  So elegant, yet perfect for the common day. Each of these 4 servings are only 341 calories, 37g carbs, 11g fiber, 2g sugar alcohol, 24g net carbs, 22g protein and 12.5g fat.  Can you believe these macros, this recipe has it all!?

Ingredients for 4 servings~

2 medium ripe Banana’s 

2 Extra Large Eggs

2 scoops Vanilla Quest Protein Powder

1/2 cup Oats

1/2 cup Almond Flour

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1/4 cup Lily’s Stevia Sweetened Dark Chocolate Chips

6oz container fresh Raspberries 

     Add Bananas to mixing bowl, beat til smooth, continue to incorporate remaining ingredients, except for Raspberries, stir in the Raspberries gently at the end, reserve a few to sprinkle on top, pour into parchment lined loaf pan, bake at 350 for 40 minutes.  Enjoy :)

Vegan Cauliflower Bean Soup

    I have to say…this is absolutely delicious…if I do say so myself…and I do say so!!!  This is great for a large crowd, OR follow my lead and make these into individual 2 cup servings for lunch all week, plus 5 more servings to put in the freezer for another week.  And that’s how you use your noodle people.  I have started meal prepping for two weeks at a time, one week to eat and the other week in the freezer, great help with time in the kitchen.  Each of these 2 cup servings are only 293 calories, 40.6g carbs, 8.5g fiber, 32.1g net carbs, 13.4g protein, and 9.6g fat.  Serve this with a side salad, or over a small baked potato.  This has become my new favorite soup hands down!

Ingredients for 10~two cup servings~

3/4 cup DRY Pinto Beans (sub with favorite dry Bean)

1 cup DRY Garbanzo Beans (sub with favorite dry Bean)

1 cup DRY Lentils (sub with favorite dry Bean or Legume)

1 Tablespoon Olive Oil

1 medium chopped Onion

1 Tablespoon chopped Garlic

13.5oz can Full Fat Coconut Milk

8 cups Vegetable or Chicken Broth

1 large head (approx 1.5 pounds) chopped Cauliflower

5 medium (about 14oz total) cleaned and diced Carrots

2 Tablespoons Curry Powder

1 Tablespoon Cumin

1 teaspoon Ginger

Dash Cinnamon

      Add DRY Beans to pot, cover with water, soak overnight, in the morning drain and cover with water again, simmer for 2 hours or til tender.  Meanwhile, add chopped Onion and Garlic to stock pot with Olive Oil til golden brown, then add Coconut Milk and Broth, along with Cauliflower and Carrots, simmer for 30 minutes or til tender, then stir in cooked Beans.  Enjoy :)

Chocolate Chip Banana Bread

     Take your Banana Bread to the next level by adding a few Chocolate Chips, I know I am not the first one to create this masterpiece…BUT I do mine sugar free with a protein punch that is sure to please.  Each of the 4 servings are only 320 calories, 32g carbs, 8.3g fiber, 2g sugar alcohol, 21.7g net carbs, 21.4g protein, and 11.4g fat.  This works great as a mid morning or afternoon snack, or a pre or post workout fueling…or hey, just when hangry sets in.  ;)

Ingredients for 4 servings~

2 medium ripe Bananas

2 Extra Large Eggs

2 scoops Vanilla Quest Protein Powder

1/2 cup Oats

1/2 cup Almond Flour

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1/4 cup Lily’s Stevia Sweetened Dark Chocolate Chips

     Add Bananas to mixing bowl, blend til smooth with beaters, continue to incorporate eat of the remaining ingredients, mixing well after each addition, reserve a few chips to sprinkle on top, pour into parchment lined loaf pan, bake at 350 for 35 minutes.  Enjoy :)

Turkey Carcass Soup

 

     Hopefully it’s not too late because…. I have a great idea for your leftover Turkey Carcass, and a way to use every last scrap off the bone, and perfect for dinner the next day as well as lunch all week!  Let me tell you what I did…

Ingredients for Turkey Soup~

1 Turkey Carcass

1 Onion, diced

Bunch of Celery, cleaned and diced

5 large Carrots, cleaned and diced

4-5 White Potatoes,cleaned and diced (I leave skins on)

     Add left over Turkey Carcass to crockpot, cover with water, turn on low for 24 hours.  Meanwhile, add all chopped vegetables to large soup stock pot, after Turkey Carcass is done, dip the liquid out to stock pot to cover the vegetables, simmer for about an hour, or til tender.  Meanwhile, let Carcass cool to touch, and pick leftover meat off the bone, stir into stock pot when vegetables are done.  Use leftovers for dinner, the freezer for later use, or lunch all week.  This batch made over 4 liters.  I did not add extra seasoning, but feel free to adjust as necessary.  Enjoy  :)

A Sweet Snack

     I love these simple recipes, especially when you can throw them together in a jiffer with what is usually sitting in your fridge.  This highly satisfying dish is perfect for breakfast, dessert or just A Sweet Snack.  Macros weigh in at 301 calories, 27g carbs, 6.9g fiber, 20.1g net carbs, 9.6g protein and 19.1g fat.  Apples are optional as garnish, and not included macros.  What are you waiting for, I know you're itching to give this one a try!

Ingredients for one serving~

3oz baked Sweet Potato, diced

Rounded 1/4 cup/2oz fresh Blueberries

2 Tablespoons no sugar added Peanut Butter

Apple slices as garnish, as desired, optional and not included in macros

     Add all ingredients to a bowl, arrange as desired, feel free to make in multiples.  Enjoy  :)

Protein Pumpkin Bread

     Wanna have your Bread and eat it too!?  I have some secrets to share…follow along to see how I have it all.  Each of the 4 servings are only 315 calories, 29.7g carbs, 4.6g fiber, 25.1g net carbs, 21.4g protein and 13.8g fat.  I call these the perfect macros.  How do you see it!?

Ingredients for 4 servings~

2 medium ripe mashed Bananas

2 extra large Eggs

15oz can Pumpkin, or sub with roasting your own, refer to my blog post ~http://foodfitnessbypaige.blogspot.com/2021/11/roasted-sugar-pie-pumpkin.html

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Vanilla 

Dash Cinnamon or Pumpkin Pie Spice

1 Tablespoon chopped Pecans

     Add Bananas and Eggs to bowl, mix with beater, then blend in each of the remaining ingredients til fully blended, however reserve the Pecans.  Pour batter into parchment lined loaf pan, or spread into a 8x8 or 9x9, sprinkle with Pecans, bake at 350 for 45 or 50 minutes.  If you bake in the cake pan, you will need to reduce your baking time.  Enjoy :)  PS.  I store mine in the fridge

Homemade Pie Crust

  https://youtu.be/iqYol4XSvPM

    To begin with, I must confess, my husband is the Pie maker in the family.  He goes all in with his Homemade Pie Crust.  Unfortunately, at times, it has been a battle of the dough…until now!  While I am NOT a Pie maker or eater, I am happy for him to hone his craft, it brings him great joy which brings me great joy.  In his quest, he found another who had perfected her talent in this area, and she was generously willing to share her skill.  So thank you to Mandy for this simple easy quick recipe that anyone can enjoy!  Try it out and see, if you have been intimidated, this is a great place to start!  PS  this is definitely a no fuss recipe, no worry over chilling of any ingredients.

Ingredients for a double Crust~

3 cups unbleached all purpose Flour

1 cup Crisco

3/4 teaspoon Salt

Ice Water

     Add Flour, Salt and Crisco to bowl, using a pastry cutter,  cut Crisco into Flour mixture til well blended into pea sized crumbles.  Starting with 2 Tablespoons Ice Water, mix in with fork, continue to add water til forms a ball, cut in half, roll out each half onto Floured surface.  Spray Pie Plates with cooking spray, and use paper towel to rub onto entire surface.  Next, using the Rolling Pin, roll crust around Pin, using a pastry brush, dust off any excess flour, then lift up and place on pie plate.  GENTLY, arrange crust so it fits nicely in pan, using a knife to trim off any excess edges hanging over.  To adorn the edges, fold dough on rim under itself, then use your fingers and thumb to press a decorative crust edge, this will take some practice and there is no right or wrong, anything is wonderful, make it your own Picasso.  If you are not using right away, set the crust in the freezer for a couple hours to solidify, then remove, wrap in Cling Wrap, then foil, return to freezer til ready to use, remove from freezer to fridge the night before using, and follow Pie instructions for baking.  If baking before adding filling, you can bake at 425 for 10-15 minutes or til golden brown.  Enjoy. :)

Blueberry Pecan Snack Cake

     I mean really, just take a look at those pictures!!!  Who wants a bite!?  This recipe is just bursting with luscious berries, waiting to tease your taste buds with glory!  And check out these macros, each of the 9 pieces are only 157 calories, 17.3g carbs, 2.6g fiber, 14.7g net carbs, 10.9g protein and 5.4g fat.  So, is this breakfast, snack, dessert or pre/post workout treat...who knows, let the universe be your guide!

Ingredients for 9 servings~

1 pint fresh Blueberries

2 mashed medium ripe Bananas

2 Extra Large Eggs

1/2 cup Egg Whites

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 Tablespoon chopped Pecans

     Rinse Blueberries, set aside to dry.  Meanwhile, add mashed Banana to bowl, beat well, then continue to beat in remaining ingredients except for the Pecans.  Fold in half of the Blueberries, and pour batter into a parchment lined 8x8 or 9x9 and add remaining Blueberries to top, and garnish with chopped Pecans, bake at 375 for 30 minutes.  Enjoy  :)

Roasted Sugar Pie Pumpkin

     If the store runs out of canned Pumpkin, no worries, I got you!  This is simple and fun, and even a project the kids might enjoy!  The macros are great and weigh in at 83 calories per mashed cup, with 12g carbs, 2.7g fiber, 9.3g net carbs, 1.8g protein and 3.9g fat.  As an added bonus, this freezes well.  So the next time you want to make some chili, brownies, pie or pancakes, throw some of this at the batter, ...and watch how uppity you feel with your new pioneer skills in the kitchen!

Ingredients~

Sugar Pie Pumpkin (should be 8-10 inches, about Volleyball size)

     Pierce Pumpkin with sharp knife all the way to hollow of Pumpkin, 4 or 5 times.  Place on foil liked baking dish, bake at 375 for one hour.  Remove, cool to the touch, slice off lid near stem, you can either scoop out seeds, or slice in half then scoop out seeds, remove pulp, squeeze any excess liquid, (I added to strainer and pressed to remove excess liquid), and store in fridge til ready to use or add to freezer for later use.  NOTE~if you are wanting to make puree for pies, add to food processor to blend til smooth.