“The Magic Pill” Pancakes

 

We tried the pancakes they talk about at the end of the movie “The Magic Pill”, and drumroll please... Delicious!!! We all loved it!  My girls devoured them. 

This recepie makes 5 pancakes:

• 1 cup roasted butternut squash
• 1/2 cup almond butter
• 4 eggs

I used organic agave 5 instead of syrup.

#teenapproved #healthyliving  #allorganic #guiltfreepancakes

Soufflé

 Here is the recipe for the soufflés I made this morning (all organic ingredientes):

• 6 eggs 
• 6 bacon strips cooked 🥓
• a bunch of chopped spinach 🍃
• 2.5 T of parmesan cheese  for 5 cheese soufflé 
• 11 T of parmesan cheese (1/2 T on top of each)

I was able to make 22 soufflés in total:

• 9 bacon soufflés (45 cal, 3.5 protein)
• 3 bacon/spinach soufflés (45 cal, 3.5 g protein)
• 5 spinach soufflés (30 cal, 2.5 g protein)
• 5 cheese soufflés (40 cal, 4.5 g protein)

* Calories and protein counts are approximate for each based on the total ingredients I used to make all 22. They are all zero carb.

Instructions:

• separate the egg white and yolk 
• beat the egg whites until it turns white and triples in volume.  Start slow speed, and increase slowly.  Don’t stop mixer.  It took about 3 min.
• add yolk and mix it all in.
• add the cooked bacon and/or spinach to the bottom of the cupcake pan.
• add the egg on top
• sprinkle about 1/2 T of parmesan cheese on top
• the 5 last I made was cheese only.  I actually added 2.5 T of parmesan cheese to the left over egg mixture before adding to the pan, and sprinkled another 1/2 T on top of each.

I love how pretty they turned out, but if I make the spinach again, I would chop a little smaller, and mix it in the egg mixture instead of adding to the bottom.  

I am having a lot of fun experimenting in the kitchen, and making these videos, and I love being able to watch it over when I want to make it again. 

Enjoy!

PS: This recipe is not part of the detox because of the cheese and bacon.  I have an earlier post of chicken soufflé that would work best during detox, and it’s also delicious!

#highprotein #zerocarb #teenULTRAapproved

Tahini Carrott Soup

I have never been a carrot person, but Misfits send me more carrots than I cared for, so what to do? I decide to find a clean carrot soup recipe.

There’s really nothing to this soup, it’s just garlic, onions, some spices, the carrots, and tahini. I was not expecting for it to be so good! This might now be one of my favorite soups. I get so happy when these little surprises happen

Now let’s talk about the tahini sauce... Delicious!!! I want to bathe in it!!!! I am already thinking of all the meals I can possibly make and incorporate this tahini sauce. If you appreciate middle eastern flavors, you might really enjoy this.

I followed this recipe from

Cooking Light

to the T, except I used coconut oil instead of olive oil, and I think I doubled, or tripled the garlic

Tahini Carrot Soup: https://www.cookinglight.com/.../tahini-carrot-soup...

Tahini Sauce: https://www.cookinglight.com/recipes/tahini-sauce

#carrotappreciation #willmakeitagain #healthyliving

Pesto Chicken Caprese

 So I made this thing today... Sooo good!!! 

I have been pretty much dairy free for 4 month, but today I have made an exception 😋

1. Slice the top of the chicken breast making pockets 
2. Fill the pockets with basil pesto (posted recipe earlier) 
3. Add 1/2 slice of roma tomato to each slit  
4. Add a slice of cheese to each slit 
5. Top everything with the leftover pesto and parmesan cheese
6. Bake at 425 F for 30 min

Each chicken breast was 10oz, I stuffed each breast with 1 oz of cheddar cheese.  I bet fresh mozzarella instead would have been great too.  

Next time I think I would add more tomatoes ❤️

Basil Pesto

My very first Basil Pesto 🌿, and I am so glad I tried this.  I modified a basic recipe I found:

• 1/3 cup nuts (I used cashews)
• 2 cups fresh basil (packed)
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/4 tsp salt
• 1/8 tsp black pepper

First I pulsed the nuts in the blender to chop them into very small pieces (careful to not make nut butter), then I added every thing else and blended.  This can be done in a food processor too.

The recipe calls for 2 cups packed of basil, but all I had was 1/2 cup (seriously, where do you find this much basil to buy?) Next time I want to try it with some walnuts, and I want to play around with the measurements of the different ingredients.

I loved this pesto so much ❤️ I am already thinking about all the things I can do with it.  I see in my future chicken caprese, and a chicken portabello sandwich with fresh tomatoes and mozzarella drizzled in this  yummy sauce.   

I am certain we will be planting basil this year 🌿

Cinnamon Coffee Cake

Gluten free, dairy free, sugar free, teen approved ❤️

They wanted coffee cake (without coffee), so I gave them a cinnamon coffee cake weekend ❤️

I used this recipe, except I removed: the coffee, nutmeg, and the glazing. And instead of walnuts, I used a mixture of pecans, almonds, and cashews. 

I would definitely make this again. 

https://www.sweetashoney.co/keto-cinnamon-coffee-cake/

#glutenfree #dairyfree #sugarfeee #keto #LowGI #healthyliving #teenapproved

Hawaiian Cheesecake Bars

If you like pineapples and coconut, this is a cheesecake for you!
 

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 cup butter (2 sticks)
• 16 oz low fat cream cheese
• 4 TBS sugar
• 4 TBS milk
• 2 eggs
• 2 tsp vanilla
• 16 oz crushed pineapple, drained
• 2 cups flaked coconut
• 2 TBS melted butter

Preparation

1. Combine flour, 1 cup sugar and 1 cup butter
2. Pat mixture into ungreased 9x13 pan
3. Bake at 350 oven for 20 minutes
4. Cool slightly
5. Mix together cream cheese, 4 TBS sugar, milk and eggs
6. Fold in vanilla, and drained pineapple
7. Spread mixture over baked crust
8. Combine coconut and 2 TBS melted butter, and sprinkle over pineapple layer filling
9. Bake 350 for 50 minutes
10. Cool and cut into desired size bars

Source:  The blind lady café (modified)