“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)

Texas Caviar

This is my new addiction.  A little something from down south from my neighbor and friend Miss Georgia. Love this dip.  It tastes even better the next day!
 

Ingredients

• 1 small can minced black olives
• 1 cans (11 oz) of shoepeg corn
• 2 cans black eyed peas
• 2-3 cloves garlic minced
• 2 jalepenos chopped fine
• 1 bunch cilantro chopped
• 1 bunch green onions (scallions) chopped
• 6 roma tomatoes chopped
• 4 to 6 oz of Italian dressing
• 4 to 6 oz feta cheese crumbled

Preparation

1. Drain and rinse the corn and black eyed peas
2. Mix all ingredients together and then add itallian dressing and fetta cheese

Source:  Eleanor Brubaker (Miss Georgia)

Zicchini Bread with a Pinapple Twist

Great for afternoon tea, a little snack for the kids, or a quick breakfast on the run.  You can cut and freeze for 30 days, defrost a slice in 15 seconds.  Kids love it!

Makes 2 loafs, 14 servings per loaf.

 

Ingredients

• 3 cups sifted all-purpose flour (about 13.5 ounces)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 tsp vanilla extract
• 2 (8-ounce) cans crushed pinapple in juice, drained
• baking spray with flour

Preparation

1. Preheat oven to 325
2. Coat 2 (9 x 5 inch) loaf pan with baking spray and flour.  Set aside.
3. Stir first 5 dry ingredients and set aside
4. Beat eggs at medium speed until foamy.  Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended.
5. Add zucchini mixture to flour mixture, stirring until moist.
6. Fold in pinapple
7. Spoon batter into 2 loaf pan
8. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean
9. Cool 10 minutes in pans on a wore rack. Remove from pans. Cool completely on wire rack

Source:  choosemyplate.gov and myrecipes.com

Nutricional Information:  Calories 167, Fat 5.9g (32%), Protein 2.4g, Carb 26.5g, Fiber 0.7g, Sodium 151mg, Calcium 16mg

Magic Bar

My favorite for the holidays this year. Easy, quick and yummy!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine (or 1 stick of butter)
• 1 cup chopped walnuts
• 1 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk (can be low fat)

 

Directions

1. Preheat oven to 350 degrees F.
2. Put the sitck of butter in a 9 x 13 inch pan and put it in the oven till melted.
3. Sprinkle the graham cracker crumbs evenly over the margarine/butter.
4. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. (Save a few to sprinke on top, if desired)
5. Add the coconut over all.
6. Pour the milk evenly over the top.
7. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Best Chocolate Cake Recipe

This recipe is the best chocolate cake I have ever tried.  It is always a success everytime I make it.  Enjoy it!

Ingredients

• 2 eggs, beaten
• 2 cups sugar
• 1 cup Vegetable oil
• 3/4 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp. vanilla
• 2 cups flour
• 1 cup boiling water

Preparation

1. Preheat oven to 300 degrees.  Line 24 cupcake cups.
 
2. Beat the eggs for a few minutes.
 
3. Add the next 8 ingredients.  Mix at medium high speed for a few minutes.
 
4. Add four slowly.
 
5. Add boiling water.  Make sure water is boiling.  Mix until smooth.
 
6. Pour into baking cups and bake for about 22 minutes.  (or bake it in a greased 9x13 pan for 1 hour)
 
7. Dont over bake, test it by sticking a toothpick in the middle.  If it comes out mostly clean, it is done!  The cake will bake for a few more minutes in the pan while you let it cool.
 
8. Let it cool before adding filling or frosting.

* If you already have a recipe you enjoy and would like to make the cake more moist, add ½ cup of sour cream, or 1 cup of pudding (match flavor) to your recipe.Ex: For chocolate cake add chocolate pudding, for vanilla cake add vanilla pudding, etc. 


Filling

Use tip #230 to fill the cupcakes with Doce De Leite, or any type of pudding or mousse.
 

Best White Frosting (you add the flavor)

I recently made this recipe with pineapple juice concentrate.  It was sooo good!  I have tried it with lemonade too, and it was wonderful.  Add food coloring to add color to the frosting. 

Ingredients

• 3 sticks butter
• 16 oz marshmallow crème (fluff)
• 1/2 cup powered sugar (confectioners sugar)
• 1 tsp vanilla or 1/2 cup of juice concentrate from your favorite juice (lemonade, pineapple, etc...)

Preparation

1. Beat butter until white and fluffy
2. Add marshmallow, beat until smooth.
3. Add sugar slowly 
4. Add 1/2 cup of your favorite

Source:  My multi-talented friend Melissa P.  Thank you for making my life a little sweeter!

Brigadeiro Frosting

This one is for my fallow Brazilians or anyone who enjoys brigadeiro.  You can top it with coconut to make it a "Prestigio".

Ingredients:

• 2 cans of Sweetened Condensed Milk
• 1 can of Evaporated Milk
• 1 tablespoon of Butter
• 1/3 cup of Chocolate Powder (or Nescau)

Preparation:

1. Mix all ingredients in a medium saucepan
2. Over low heat stir the mixture until it starts to show the bottom on the pan while you scrape the it with a spoon.  If you over cook it, the frosting will be too hard.
3. To pipe the frosting, you will need to cool first.

Cheese-Stuffed French Toast with Strawberry Sauce

The perfect brunch!  I can not have enough of this french toast.  If you are a cheese and strawberry lover, this is for you.  Perfect for a mother's day brunch.

Ingredients

·         12 (1-ounce) diagonally cut slices French bread

·         1/4 cup sifted powdered sugar

·         1 (8-ounce) tub reduced-fat cream cheese

·         2 1/2 cups 1% low-fat milk

·         1/3 cup sugar

·         1/2 teaspoon vanilla extract

·         4 large egg whites

·         2 large eggs

·         Cooking spray

·         Strawberry Sauce

·         Candied Lemon Rind

Preparation

1.       Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

2.       Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed. (I did not chill it for 1 hour, instead I just dunked it and it absorved enough)

3.       Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

4.       Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Source: Cooking Light - APRIL 1995

Sugar Cookies

Yield Makes 2 dozen or 15 large

To make the cute flower lollipops, cut the dough in flower shape and a circle in the middle.  Place it on top of a lollipop stick with the tip showing in the middle.  Place a life saver in the middle and bake as instructed below.

Ingredients

·         2 cups all-purpose flour

·         1/4 teaspoon salt

·         1/2 teaspoon baking powder

·         1/2 cup (1 stick) unsalted butter

·         1 cup sugar

·         1 large egg, lightly beaten

·         2 tablespoons brandy, or milk

·         1/2 teaspoon pure vanilla extract

·         Royal Icing, optional

Preparation

1.      Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2.      Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3.      Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4.      On a lightly floured work surface, roll out dough to 1/4-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

5.      Decorate with Royal Icing and/or sugar, optional.

Dirt Cake (oreo)

You can make this recipe in a truffle bowl, or in individual cups.  Kids love to decorate with gummy worms or pieces of chocolate.  You can also decorate with artificial flowers to make it look like a flower pot.

To make this a lighter recipe, replace the milk and cream cheese to fat free.

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1 (8 oz) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 (3.5 oz) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (12 oz) container frozen whipped topping, thawed
• Reduce fat Oreos cookies
• Chocolate cake (prepared ahead)

Preparation

1. Cream butter and cream cheese, then add sugar and continue to mix
2. In a separate bowl mix milk, pudding, and then add whipped topping.
3. Combine pudding mixture and cream mixture together.
4. Chop cookies very fine in food processor (the white cream will disappear)
5. Time to layer: starting with cake, then cream mixture, then crumbled oreos
6. Repeat layers.  In truffle bowl you can make 3 layers.  In cup 2 layers will fit well.
7. Chill until ready to serve.
8. Add artificial flower, chocolate chunks, or gummy worms.

Source: Nannie

Huckleberry (or Blueberry) Coffee Cake

I like making this as cupcakes for ease of serving, and because it cooks faster, but you can make it in a 9-inch cake pan and bake it at 350F for 1 hour.

Ingredients

• 1/2 stick margarine, softened ( = 1/4 cup)
• 4 oz nonfat cream cheese, ( = 1/2 package)
• 1 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cup huckleberries or blueberries (ok to use frozen)
• 2 tablespoon sugar
• 1 teaspoon ground cinnamon

Preparation

1. Cream margarine and cream cheese (the cream cheese has to be fat free, else it will not have the same texture).
2. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended.
3. Add egg; beat well.
4. Add baking powder, and salt to the mixer.
5. Gradually add flour into creamed mixture.
6. Stir in vanilla
7. Stop the mixer and fold in berries
8. Pour into a 12 cupcake pan (about 1 ice cream scoop per cup)
9. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
10. Bake at 350 degrees for 30 min; let cool.

Nutritional Information (Yield: 12 Servings/cupcakes)
Per Serving: 185 Calories; 4g Fat (22% calories from fat); 5g Protein; 31g Carbohydrate; 17.mg Cholesterol; 230 Sodium

White Chocolate Cranberry Cookies

This is great for sharing with friends during the holidays or any other time.

Ingredients

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup white baking chips

Preparation

1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Source: Nannie

Creamy Caesar Salad with Spicy Croutons

This salad is always a hit.  The dressing is very flavorful, you don't need a lot. You can add grill chicken or shrimp for a guilt free, light meal.

Tips:  You can make the dressing the day before and save in the fridge.  If you can't find white wine Worcestershire sauce, you can use the regular Worcestershire sauce.  If you don't like anchovy, skip it.

Ingredients

• 1 garlic clove, halved
• 1/2 cup nonfat mayonnaise
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine Worcestershire sauce
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 3/4 teaspoon Cajun seasoning 
• 1 garlic clove, minced
• 2 cups (3/4-inch) sourdough bread cubes
• 18 cups torn romaine lettuce
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Preparation

1. Drop the garlic halves through the opening in blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.
2. Combine oil, Cajun seasoning, and minced garlic in a medium microwave-safe bowl. Microwave at high for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400° for 15 minutes or until golden brown.
3. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese, and top with croutons.

Nutritional Information 

Per serving: Calories: 137; Calories from fat: 27%; Fat: 4.1g; Saturated fat: 1.3g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.4g; Protein: 7.7g; Carbohydrate: 18.2g; Fiber: 4.1g; Cholesterol: 4mg; Iron: 3mg; Sodium: 836mg; Calcium: 176mg

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

Best chicken I have ever had! 

Ingredients

Chicken:

·         6 (4-ounce) skinless, boneless chicken breast halves

·         6 (1/2-ounce) slices prosciutto

·         6 (1/2-ounce) slices Gruyère cheese

·         1 1/2 cups trimmed arugula

·         1/2 teaspoon salt

·         1/2 teaspoon black pepper

·         3 tablespoons all-purpose flour

·         1 tablespoon olive oil

Sauce:

·         1 cup thinly sliced shallots

·         2 teaspoons tomato paste

·         2 cups dry white wine

·         2 1/4 cups fat-free, less-sodium chicken broth

·         1 1/2 teaspoons water

·         1 teaspoon cornstarch

Preparation

1.      Preheat oven to 350°.

2.      To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

3.      Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

4.      To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

5.      Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Nutrition Information
Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
CALORIES 300 (29% from fat); FAT 9.8g (sat 4g,mono 4g,poly 0.9g); IRON 1.7mg; CHOLESTEROL 75mg; CALCIUM 189mg; CARBOHYDRATE 9.7g; SODIUM 562mg; PROTEIN 29.7g; FIBER 0.5g

Source: Cooking Light, SEPTEMBER 2002