1 Cup Coconut Milk (or almond milk)
1/2 Cup crushed ice
2 Tablespoons cocoa powder
3 Tablespoons equivalent sweetener
1 Tablespoon golden flax seed (or flax seed meal)
1. Combine all of the ingredients in a blender (I use my bullet)
2. Blend until smooth
3. Add additional sweetener if needed.
Fiber 8.5 g
Net Carbs (Carbs-Fiber) 6g
This comes from a cookbook that I purchased as an ebook. I'm constantly trying to find where I set my printout, so I'm publishing here so I don't lose it...but also because it is great and you should try it. If you like this recipe, you should order the book. There are lots of great ideas on there!
Awaken - 30+ Egg Free & Grain Free Breakfasts, by Karen Sorenson.
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond or peanut butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together in a food processor or blender (I use my bullet). Pour into muffin tins or silicon muffin cups and fill half-inch full. It should make about 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove.
Note: Some people use muffin papers, I don't. I just hit the muffin pan on the counter after they have chilled and they pop right out.
They are really smooth and melts in your mouth like Dove chocolates.
I got this on Pinterest, pinned from a blog called 'Practical Paleo'. But it looks like she adapted it from a recipe from a blog called 'Creating Naturally'. BUT, wherever it came from, it is YUMMY!
I've shared with may friends and everyone that has tasted it has wanted the recipe. :) The variations of this are endless! I store mine in the freezer for those days where you just need some chocolate. You know those days, right?
1 Jalapeño seeded, chopped
5 Cloves of garlic
2 Tablespoons tahini
1 Can garbanzo beans (do NOT drain juice)
1 Bunch cilantro
1 teaspoon cumin
Avocado (recommended), if desired, to taste
Cayenne pepper, if desired to taste
Salt and Pepper, to taste
Sauté jalapeño and garlic till soft. Do not burn the garlic or you will get a bitter taste in your hummus.
Blend all ingredients in a food processor.
Best if eaten the next day. The flavors meld together after a few hours, but it's definitely better the next day.
A friend I worked with Justin G. brought this to work one day. He let me have a taste, and I was hooked. If I remember right, he went on a business trip and left a container of it in the fridge at work and asked if I'd do him the favor of eating it, so it wouldn't go bad. WOULD I?!? :) I ate it AND asked him for the recipe.
Turns out that his wife Shannon had made this to copy something they had purchased at Trader Joe's. Now, I've never been to Trader Joe's, but this stuff has got to TOP whatever it was they bought. It's delicious! THANK YOU SHANNON! :)
1/2 cup parmesan cheese, packed
1 cup cheese, packed (recipe calls for cheddar)
2 Tablespoons plain, whole milk yogurt
1/4 cup coconut flour
Pinch of cayenne, optional (this gives it a sharp flavor that I liked a lot)
Pinch of kosher salt
1/4 teaspoon baking soda
1. Preheat the oven to 350 degrees F.
2. Combine all ingredients in a medium bowl. You can mix with a hand mixer or a spoon. A spoon worked just fine for me. :)
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Spread the mixture out as thin as you can get it without seeing any holes.
5. Bake at 350 degrees for 18 - 22 minutes. This might take a little longer if you didn't spread it as thin as recommended.
6. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.
7. Serve! Leftovers can be refrigerated in an airtight container.
Note: To reheat, just place pieces in a toaster oven set at 200 - 250 degrees for a few minutes (IF you have leftovers...this is yummy stuff).
Source: The Nourished Life - Flourless Cheesy Bread
I saw this recipe on Facebook and it immediately peaked my interest. I made it immediately...and it was DELICIOUS!! I highly recommend it. My version differs just a little bit from the source. The original recipe calls for arrowroot...I doubt I will ever own arrowroot, nor would I expect anyone to know where to go to buy that ingredient. So, I substituted coconut flour and it worked GREAT!
Give this one a try!!!
1 Cup Oat Flour
2 scoops Vanilla Whey Protein Powder
1/2 tsp Baking Soda
1/3 tsp Salt
3 tbsp Baking Cocoa
4 Egg Whites
1/2 cup Splenda, or sugar Substitute
8 oz Berry flavored baby food (or applesauce)
4 oz Water Directions:
1. Preheat oven to 350 degrees
2. Mix dry ingredients (oat flour, whey protein, baking soda, salt, baking cocoa) together in a large bowl
3. Mix sugar and wet ingredients, (egg whites, Splenda, Berry flavored baby food, water) together in a medium sized bowl
4. Add wet ingredients to dry ingredients and mix together
5. Spray 9x13 with a non stick spray and add batter to dish
6. Bake 20-30 minutes in oven
Enjoy!!! I am loving these!
Makes 16 squares, serving size = 1 bar
Total Fat 0.9g
Sat. Fat 0.3g
What if I don't have baby food? My friend suggests sugar free blackberry jam that she had on hand but she used a little less of it. I tried applesauce too...it works great!
My Whey Protien was not sugar free. Initially the recipe said it was only ~90 calories for 2 bars...when I calculated it with the ingredients I used, it came out to ~140 calories for the 2 bars. SO, I took the serving size down to 1 bar. It's still a decent size...so no complaints. And it's worth every bit of the 140 if you want to eat the 2 bars. :)
Where did I get it?
I got this recipe from a good friend, and workout pal, Brenda T. Maybe she can tell me where she got it from. :) I'm SO glad she shared. These are delicious!
Labels: Snack Ideas
This is so simple...
Sugar Free Jell-O Powder (I prefer Orange)
1/2 cup of 2% Cottage Cheese
Mix well and enjoy...
...It's a low-fat spin on that Jell-O salad that we all love that is normally loaded with calories. The Jell-O powder doesn't add any calories to this. It's a great snack, because you get your sweet tooth satisfied...but it's got loads of good protein that fills you up and very little of those sugars that will make you crash later.
Total Fat 2.8g
Sat. Fat 1.1g
Where did I get it? I got this idea from Brenda Theuson...my workout pal. She has loads of great healthy eating ideas that I have loved!
3 eggs separated
3 Tablespoons cottage cheese (or cream cheese)
1/4 teaspoon cream of tartar
1 packet artificial sweetener
1 Preheat oven to 300 degrees.
2 Separate the eggs very carefully, there must be no yolk in the white.
3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6 Spray two cookie sheets with Pam or other fat-free cooking spray.
7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
9 Remove from the pans and cool on a rack or cutting board.
10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
Serving Size: 2 pieces
Calories from Fat 25
Total Fat 2.8 g
Saturated Fat 0.9 g
Cholesterol 111.6 mg
Sodium 42.6 mg
Total Carbohydrate 0.3 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Protein 3.7 g
Read more: http://www.food.com/recipe/carb-free-cloud-bread-411501#ixzz1spSOnDI9
I saw this on pinterest. These are great. They really do seem to serve as a bread substitute. Great carb free substitute if you are doing something like the South Beach diet phase one.