Sunflower Chocolate Cake

     Being the Kansas girl that I am, Sunflowers hold a special place in my heart.  In order to pay homage to my home state, I had no choice but to create a Sunflower Chocolate Cake.  And to make my people proud, I kept each of the 8 slices to a healthy 208 calories, 7.7g net carbs and 12.6g protein.  So join my celebration of the Mid West, and enjoy a piece of the Bible Belt and see how we do things in the land of Oz!  :)

Ingredients for 8 servings~
1/4 cup Betterbody Foods Chocolate Peanut Buter PB Fit Powder
2 Tablespoons Water
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4oz Kroger Greek Yogurt Cream Cheese, softened
7oz 2% Fage Greek Yogurt
1/3 cup Swerve Confectioners Erythritol
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1/4 cup Nutiva Buttery Coconut Oil, melted
1 scoop Quest Chocolate Milkshake Protein Powder
1/2 cup Swerve Granular Erythritol
1/2 cup Fat Free Half&Half (can sub with Almond Milk)
2 jumbo Eggs
1/4 cup Betterbody Foods Coconut Flour
1/4 cup Black Cocoa Powder (can sub with regular Cocoa Powder)
1 teaspoon Baking Powder
Dash Betterbody Foods Vanilla
Dash Cinnamon
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1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
4-5 large Strawberries, stemmed and cut in half lengthwise

     Mix Peanut Butter powder and Water til smooth and spread into 6 inch circle on Pam sprayed Parchment paper and rest in fridge til solidified, if can do a day ahead it is best to give time to solidify.  Mix second set of ingredients til smooth and store in fridge to chill.  Mix third set of ingredients and divide in half (should yield 1 cup batter per cake), and pour into Pam sprayed 8" cake pans that have bottoms lined with Parchment Paper.  Bake each cake at 350 for 17-18 minutes, or just starting to set, may still be slightly soft in center, but no worries, Protein Powder baking will continue to cook after removed from oven, so best not to over bake.  Once each cake has cooled, turn cake upside down on cake platter and frost with half frosting, then set other cake face side up and stack on frosted cake and continue to finish frosting top layer.  Remove Peanut Butter circle from fridge, peel off Parchment Paper and place in center of cake, top with Chocoalate Chips and arrange sliced Strawberries around perimeter to create Sunflower effect.  Enjoy  :)

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

Shrimp Corn Chowder

     I know soups are warm weather fare, but with seasonal corn on the cob, savory soups can be enjoyed all year round.  Such is the case with Shrimp Corn Chowder, and I would eat this any time any where any how... I don't know if you've heard but Olathe Sweet Corn is available for a few weeks every August and boy howdy do I take advantage of this delicious crop.  Any corn will work on this recipe, but experience this sensational produce if possible.  Each of the 6 servings are only 394 calories, 37g net carbs and 40g protein.  :)

Ingredients for 6 servings (each serving is 1 1/4 cup soup, 1/6th of Shrimp, 1.5 slices Turkey Bacon)~
Roma Tomato, diced
7 ears Corn on the Cob
12 oz diced Potato
4 cups Water
1 Tablespoon Chicken Base or 3 cubes Chicken Bouillon
1 teaspoon dried Thyme
Dash Pepper
9 slices Turkey Bacon
1 Tablespoon Extra Virgin Olive Oil
1 sweet yellow Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne Pepper
2 pounds shelled fresh Shrimp
1 cup Fat Free Half & Half
2 Green Onions, sliced

     Dice Roma and drain on Paper Towel for several hours or as long as possible.  Shave ears of Corn directly in Crock Pot and keep shaved Cobs in Crock Pot as well, reserve one cup of Corn, set aside.  Add diced Potato, Water, Chicken Base, Thyme and Pepper, set on low for 7.5 hours.  An hour before ready to serve, add Bacon to skillet til crisp on each side, remove from skillet to drain on Paper Towel leaving Bacon drippings in skillet, add EVOO to skillet along with Onions, Garlic and Cayenne Pepper til golden brown, this step may take 30 minutes to get a rich color.  When ready, add Shrimp and reserved cup of Corn til Shrimp is pink.  When 7.5 hours have past, remove Cobs from broth and stir in Half and Half, add batches of soup to Magic Bullet or blender and whip smooth, may need to cool a bit before blending.  Crumble Bacon, then add 1 1/4 cup soup to bowl, 1/6th of Shrimp, 1.5 slices of crumbled Bacon, and then garnish with Tomato and Green Onions per serving.  Enjoy  :)

Cauliflower Nachos

     Just when I thought healthy eating couldn't get any better....Cauliflower Nachos make their debut!!!  You will never know you are not drowning in artery clogging fats, it's that good!  Enjoy this savory decadent party favorite for only 357 calories, 15g net carbs and 39g protein.  How lucky are we to be able to enjoy an American favorite guilt free!?  #lifeisgood  :)

Ingredients for 8 hearty servings~
1 Roma Tomato, diced
2 small or 1 extra large head Cauliflower
1 Tablespoon Extra Virgin Olive Oil
Dash Salt
Dash Pepper
Dash Garlic Powder
Dash Onion Powder
1Tablespoon Nutiva Red Palm Oil
1 sweet yellow Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne Pepper
3 pound bag Tyson boneless skinless Chicken Breast (net weight 2.5 pounds)
1 packet Taco Seasoning (I use McCormicks)
15oz can drained Red Kidney Beans
1/2 cup shredded Cheddar Cheese
7oz 2% Fage Greek Yogurt
1/3 cup Salsa
2 diced Green Onions
Slice of Purple Onion, diced
1 ripe Avocado, sliced

     Dice Roma and drain on Paper Towel for several hours or as long as possible, set aside.  Meanwhile, slice cleaned Cauliflower in slices and lay on Parchment lined cookie sheet, use two pans for room if necessary.  Drizzle with EVOO, toss to coat and season with Salt, Pepper, Garlic and Onion Powder, bake at 400 for an hour, every 20 minutes remove and flip Cauliflower to other side.  While baking, add Red Palm Oil to hot skillet, add Onions, Garlic and Cayenne til golden brown.  While Onions are sauteing, dice Chicken and add to skillet til cooked thru, stir in Taco Seasoning Packet til well coated, then stir in drained can of Beans.  Stir Greek Yogurt and Salsa til smooth, chill in fridge til ready to use.  When Cauliflower done roasting, add to serving platter, top with Chicken mixture, sprinkle with Cheddar Cheese.  Add Salsa mixture to baggie, snip corner and drizzle on Nachos, top with Tomatoes, Green and Purple Onions and finish with Avocado slices.  Enjoy the heck outta this one!!!  :)

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

Cantaloupe Sorbet

     If you could have a large serving of dessert everyday for only 75 calories, 16g net carbs and 1.5g protein why wouldn't you...actually why wouldn't you have seconds!?  Have fun experimenting with these unique flavor combinations and see how exciting Sorbet can be.  Take a walk on the wild side after dinner and fancy this new twist on this tart favorite.  :)

Ingredients for four large servings~
4 cup diced Cantaloupe (approx 1.5 pounds)
1/2 cup Swerve Granular Erythritol
1 Tablespoon Honey
1/4 cup Keylime Juice
1/4 teaspoon Pink Himalayan Salt (can sub with Regular or Lite Salt)

     Add all ingredients to blender and whip til smooth, add to frozen bowl of Cuisinart 2 Qt. Frozen Yogurt Sorbet & Ice Cream Maker, churn for approximately 20 minutes, or til desired consistency (or use Ice Cream maker of choice).  Enjoy  :)

Roasted Walnut Parmesan Asparagus

     Your mom won't need to tell you to eat your vegetables when you get a load of this medley!  The color green will quickly become your new favorite color after your first bite.  Enjoy this hearty combo paired with any of your favorite meats to compliment any table.  Each of the four delicious servings are only 125 calories, 4g net carbs and 4.5g protein.  Experience this perfect Side Dish as soon as possible.  :)

Ingredients for 4 servings~
2 bunches Asparagus, trimmed (approx 12 net ounces)
5oz Cherry Tomatoes, cut in half lengthwise
1/4 cup Walnuts, coarsely chopped
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Dash Pink Himalayan Salt (can sub with Regular or Lite Salt)
Dash Pepper
Dash Garlic Powder
Dash Onion Powder
2 Tablespoons shaved Parmesan

     Line cookie sheet with Parchment Paper, add trimmed Asparagus, cut Tomatoes, and Walnuts to pan.  Drizzle with Olive Oil and Balsamic Vinegar, toss to coat.  Season with Salt, Pepper, Garlic and Onion Powder.  Roast at 400 for 20 minutes, remove and sprinkle with Parmesan.  Enjoy  :)

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

Blueberry Oatmeal Casserole

     If you love Blueberries, Oatmeal, and sliced Almonds then I suggest you read on baby!  This luscious dish can be had with none the guilt, all natural ingredients and sweeteners just waiting to be consumed on the daily.  Each of these 12 delicious pieces are only 106 calories, 13g net carbs and 6g protein.  Have this for breakfast, healthy snack or dessert...or just for fun, cause that's how we roll!  :)

Ingredients for 12 servings~
4oz Fuji Apple
2 jumbo Eggs
1 cup Blue Diamond 30 cal/cup Almond Milk
2 cups Quaker Oats
1 scoop Quest Salted Caramel Protein Powder
1 Tablespoon Molasses
1/2 cup Swerve Granular Erythritol
1/4 cup Betterbody Foods Coconut Flour
2 teaspoons Betterbody Foods Vanilla
1 teaspoon Baking Powder
Dash Cinnamon
1.5 cups fresh Blueberries
1 Tablespoons slivered Almonds
Reddi-Wip as garnish, if desired (not included in macros)

     Add Apple to Magic Bullet and blend til whipped smooth, mix with remaining ingredients except for Blueberries and Almonds.  Gently fold in Blueberries, pour into Pam sprayed casserole dish, and top with slivered Almonds.  Bake at 350 for 25 minutes.  Remove and garnish as desired, Enjoy  :)

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

Flax and Chia Seed Protein Pancake

     I am not sure a Pancake could get any healthier ( ...or yummier :)!  Talk about killing two birds with one Pancake!!!  The macros will have you chirping with joy, 372 calories, 3.5g net carbs and 50.3g protein (not including peach slices).  This will give you the strength to fly thru your day and soar to new heights.  Spread your wings and experiment with Flax and Chia Seeds, and see if leaving the nest of boring breakfasts behind brings a new feather to your cap. As an added bonus, I have included an EGGSellant article on the health benefits of Flax Seed, you will find a complete history of Flax Seeds along with the benefits and nutritional value, http://www.nutriinspector.com/flax-seed-health-benefits/.  This is one to tweet about  ;)

Ingredients for Frosting~
1 Tablespoon Quest Salted Caramel Protein Powder
1 Tablespoon Blue Diamond 30 cal/cup Almond Milk

Mix together and chill in fridge.

Ingredients for Pancake~
1 Egg
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Low Fat Cottage Cheese
2 Tablespoons ground Flax Seed
1 Tablespoon Chia Seed
Dash Cinnamon
Dash Vanilla

Add all ingredients to Magic Bullet or blender til fully incorporated.  Pour into Pam sprayed skillet til golden brown on each side.  Top with Frosting and sliced Peaches if desired.  Enjoy  :)