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Category Archives: Try something new! (recipes)

If you haven’t read this story I highly recommend it, I also love ‘If you give a Moose a Muffin’. The stories have a life lesson, delivered in a child story.

The only way the story relates to my post today is if you give me a recipe I like to play with it until I’m sick of eating it, and I have a pancake recipe to share, that was shared with me.

I love when people share ideas! Isnt that what eating is all about? I find it annoying when people get all secretive over their recipes. I mean, come on, what if  Betty Crocker or Julia Child kept their recipes to themselves? Where would we be? Im not either of those amazing ladies, however I do like playing with my food!

First off here is what I put in my belly

Saturday:

B- Poached Eggs, Prosciutto, Herb Polenta and hot chocolate 418/22.6

S – Strawberries (1.5 cups) 96.25/1.18

L – hot Dog on a bun, mustard, ketchup, cheetos   335/9

S – Banana with almond butter

D – Chicken Stir Fry with Portabella Mushrooms on Japanese noodles. 369/39.17

 

S – Walnuts 100/1

Total 1614/83

Sunday –

Ok so ya went to a BBQ and ate the food and it was soo freakin good! So I have no clue what my calories are. However Im still going to list what I ate.

I started breakfast with a new super easy ‘pancake’ recipe. Here is a little story about me and pancakes.  I very much dislike them and always have, when I was little my mom made pancakes almost every Sunday. My brother loves pancakes, and Sunday was his day to pick breakfast. I dreaded Sunday breakfast, the thick nastiness of flour morphed into this round disks and we are suppose to eat them. All my life I have had people tell me “my pancakes are the best, I will change your mind” I would politely eat one and my mind was still set – nasty round disks of wet flour. It wasn’t until I was about 15 or 16 I finally told  my mom how much I disliked them. (trust me my moms cooking was and is amazing! There aren’t to many things she makes that I dislike) She said “Sweetie, then I will make you waffles..” Oi I shoulda said something years ago!

When my friend posted this recipe, I had to look. How could you make pancakes without flour? I love the concept of pancakes and I love waffles.  Well whom ever came up with this idea was genius! I had them, loved them and will be making them again!  They are crepe like, but not a crepe or a pancake. Plus they are oh so easy!!!

PANCAKE RECIPE

I didnt use Stevia, I didnt use sugar. I treated them like crepes and stuffed them with a sour cream mixture and Strawberries.Which is also super easy!

1 Tbsp per pancake Sour cream

a dash of sugar

spices – like cinnamon, nutmeg, whatever you like

a splash of vanilla

Here is my adventure in making them  — By the way have I ever mentioned how much I hate my stove? It has a mind of its own and I never know how hot it is going to get or if low works….  sigh… I cant wait for a new kitchen!!

Yea the burner got really hot

It was still good!

Perfection!

Great thing about these lil guys, they are only 68 calories each without any filling!

Off to a BBQ today!

Oh so much good food!

Turkey burgers, Potato Salad (not sure what all was in it, but the carmelized onions were a hit! Im not a fan of onions but damn that make the salad!) Deviled eggs, fresh fruit and veggies, Cheesecake and a pineapple angel food cake! Yum!!!

Dinner – Left overs of the Stir Fry

 

 

 

 

I think this gal heard me!!! I love Starbucks Scones but have refrained due to calories and sugar content.

Well I dont need to blab on cause she says it all in her blog

Cranberry Orange Scones

I will be trying this SOOOOOON!

I am still on the hunt for a low cal, no artificial substitute cheesecake. They are out there!  I don’t need much, just a little morsel to satisfy the sweet craving without adding on the pounds.. I don’t ask for much! hee hee hee

Here is a link to the recipe I tried and then I will post what I did with the brands of each item.

Cheesecake  This is a great blog as well!

I’m not a chef or a baker, just like to tinker in the kitchen, so I love simple and I was impressed with how simple this was to make. I think with prep, cook time and clean up it took me maybe 45 minutes. That was with me giving Brent instructions on how to make our lunch.

So here it is:

I used a cupcake pan, I like to use it cause it seems like the perfect serving. the regular size not the extra large.Oh and I lined the bottom on the cups with Parchment paper.

Crust

1 1/4 C  Whole Foods Brand 365 – Animal Crackers (606 calories)

1/3 c   Whole Foods Brand 365 – Melted Butter (533 calories)

Cake

1 3/4c  Belfiore Farmers Cheese (800 calories)

1/3 Greek Gods Greek Style Plain Yogurt (86 calories)

1tsp Home Made Vanilla ( 0 calories)

2 Brown eggs (140 calories)

2/3c Raw Sugar (480 calories)

Topping

1 3/4 c Nancy’s Cultured Organic Sour Cream (160 calories)

1/3 c Raw Sugar (240 Calories)

Line the bottom of the cups with the crumbs then pour the cake batter on top – Bake at 450 for 5 mins then continue baking at 350 for 15 mins.  While baking make your topping, at the end of the 20 mins pull the little cakes out of the oven and pour the topping on then put back in the oven to cook for another 5 mins.  Let them cool before putting the in the fridge. Once cool put in the fridge and let chill for approx. 3 hours.

You can top them with what ever you like, I happen to top mine with Blueberries.  Soo Good!

Total Calories 3,044/ 253 Calories per Serving ( serves 12)

Hope you enjoy!

Personally I had no idea what Farmers Cheese was until today or where to find it, thankfully a friendly Whole Foods Employee was more than happy to show me where it was – in the cheese aisle. I thought maybe where they kept sour cream, and cottage cheese. But nope. I took a picture to show you what it looks like. It reminds me of a cross between ricotta and cream cheese, creamier than ricotta but not as thick as cream cheese.(and fewer calories in comparison)

Thanks Steph for finding this recipe for me!

 

 

They say it couldn’t be done – but I love when I’m told that. It’s a challenge, in more than one way in my life, I have I accepted that challenge. Drs told me, you can’t lose weight unless you take drug A, B and C, I was told you will never do the sports you like with your back injury ( rotated L4, L5  at about 180 almost to the point of snapping) so find new hobby and maybe a new career.  So many CANT’S!!! I beg to differ. So once again on my trek to find a Dairy Free Cheesecake I was told ya cant do it. I mean come on its Cheesecake…..

WATCH ME!

Apparently I am not the only one, because I hit the net and found a few, only a few, somehow people do not consider cream cheese dairy. Excuse me? It comes from a cow. Now don’t get me wrong I still eat dairy items. But I try to reduce the amount I intake for health reasons. I noticed that every time I consumed milk or some products that I get tired and my stomach bothers me. I’m not technically lactose intolerant, cause as I have stated before I LOVE ICE CREAM. But certain products get me and cheesecake is one of them.

I found this recipe on the web No Bake Cheesecake and I tweaked it just a bit.  Instead of using the full amount of sugar I only used 1/4C, I tasted the mixture and the coconut items had enough sweetness to my taste.

I used Lemon Wafers instead of  Vegan Wafer Cookies  and added a stalk of Lemongrass to it.( taken from a different recipe, I sliced it and added it while the milk was cooking, then strained it before putting it into the cups.

Calories per Serving  141/ 8.5 protein a serving is approx 3/4 cup and includes the crust.

Make sure to wait til the mixture cools, before putting it in the fridge that is very important.

I cant wait to eat this the mixture tasted amazing, I can only imagine what the finished product will taste like.

Enjoy!

Rainy Sunday!

Finally it rained and my headache is gone!!!! I slept most of the day so my food is a little off, I didn’t eat as much as I need to but what I did eat was so yummy.

A month or so ago I made a french toast bake, I had some at Whole foods and have been playing around with the ingredients to make it on the healthier side. Since the bread has enough carbs in it, I was aiming for something with not a lot of sugar or no sugar at all. So here is what I whipped up and if you need a little sweet go with a Pure Maple Syrup or Raw honey. But you may be surprised and find that the berries are sweet enough ( you can use any fruit)

French Toast Bake

Best made the night before.

Serving 6

6 Slices of Cracked Sourdough Bread

2 whole eggs

3/4 Cup egg whites

3/4 Cup Native Forest Coconut Milk (unsweetened)

3/4 Cup Frozen mixed Berries

1 Vanilla bean

1 tsp Nutmeg

1 tsp Cinnamon

nuts are optional

Mix eggs, coconut milk, nutmeg and cinnamon in a bowl.

Dip each slice of bread into the mixture (just like making french toast, dont worry about it getting to wet). one row of bread and berries until layered. The top layer is great if you cut the bread into squares, easier to make it crunchy!

If you have any egg mixture left pour over the french toast layers. Pop in the fridge and let sit over night.

In the am preheat your oven to 350 and let bake for 45 minutes. if the top isn’t crunchy turn on the broiler for 5 minutes or until golden brown.

Eat while warm and drizzle a little syrup if you like.

Enjoy!

total calories 1080/ 68 protein       approx. per serving 180c/6.8p

Today was a perfect day for sleeping, and there is nothing like breakfast in bed! Brent was sweet and got up before me, baked the french toast and served me in bed.. ahhh and it was just because!Still had a headache, ran some errands came home and took a long nap, I think I was out for about 4 hours. Woke with no headache! ahh relief.

B- French Toast bake with walnuts  344 (10.6)

L- Sushi Tuna Roll and half a albacore roll and Miso Soup 408.25 (14)

S – handful of walnut 164   (3.8)

D Baked Chicken, Coucous with ginger, Broccoli 450 (25)

S – Coconut Cream and blueberries  212 (2)

Total   1579 (52.8) <171>

Looking for a quick sweet with no sugar?  Here is something you can whip up right before dinner and let chill while you eat.

Id prefer a fresh coconut but I always have a can of unsweetened coconut milk on hand.

can of coconut milk, in a blender add vanilla bean and a little date syrup.

The can wont whip up like a fresh coconut but it will still come out a little thick.

Toss in some frozen fruit and WHAM you have a Fresh, Lite, and Yummy Dessert.

I had the strawberry centers left over from the chocolate strawberries and the coconut water. 

Oh what to do what to do – I had fresh oranges from Whole Foods, cause they had an amazing deal of $.79 lb. I had to get some!!!!  oh so good. I rummaged around the rest of the fridge and found some fresh fruits! Ya ME!

Here is my Tropical Dream, jam-packed with Vitamin C and the coconut water is great to re-hydrate the body during these winter months.

1/2 Mango (pitted and peeled)

1.5 cups of Strawberries

2 Oranges (peeled)

1 Meyer Lemon (peeled)

1 Cup Fresh Coconut water

Using my juicer I juiced the citrus fruits ( you can use a citrus juicer but you lose the nutrient value that comes from the white of the fruit)

In the blender I tossed in the mango, strawberries and coconut water until smooth.  In a glass pitcher I mixed all the juices together.  It was so creamy and delicious.

Don’t you love when you wake up with a purpose? Well today was one of those days for me.  What was my purpose? To make a sinful dessert that is healthy. Without realizing it, not only is it healthy but Vegan and Raw. I took lots of pics – I had so much fun! Then a friend of mine stopped by and was willing to be my tester. She was happy that it is no sugar (except the fruit and dates), Chocolate and Strawberries!!!! WOO HOO! Here is what I did, I used the Chocolate Coconut Chia Pudding ( you can find in one of my prior blogs) with Coconut Cream (an amazing version of whipped cream without the dairy – so if you are lactose intolerant – here ya go!) and of course Strawberries.

I have removed quite a bit of dairy from my daily diet, I have kept butter (minimal amounts), yogurt and cottage cheese. I haven’t been diagnosed as lactose intolerant and I don’t label myself that way. I have personally chosen to remove these items and I seem to feel better.

When I was doing the 30 days of Raw, I was experimenting with fresh coconut and accidentally made coconut cream! I love accidents like this! However I forgot about it, until I was talking with Step (trainer) and she said no whip cream.  Then is popped back in my head.

Ok enough chatter – here is what I did

Step 1 – I made the Chocolate Coconut Chia Pudding, put it in the fridge to let it set up ( I reduced it to 3 dates instead of the 4, last time it was a little to sweet)

Step 2 – Whip up the Cream – I used a nice fresh whole coconut (the price is  same as a can so why not go fresh?) I got one with white skin, vs the brown, just personal preference. If it is not pre-cut you can usually ask the store to cut it for you, if you don’t have a cleaver, this is what I did. It important when you open a coconut to pour the water into a separate container, to make sure it’s not spoiled. you don’t want to accidentally add bad water to your creation. If it is pink or purple toss it, it should smell nutty and fresh. Usually you can take it back and get a new one.

In a blender put the fresh coconut meat ( make sure it is cold). Add a little of the water until it becomes creamy like whip cream. While it is blending I like to add Vanilla Bean Pod. (Cut the vanilla bean pod down the middle and scrap the meaty center, use that part)If you need it sweeter add the date syrup. (if you think before hand you can make date syrup. Put 2 dates in a bowl with enough water to cover them let soak for at least an hour) I didn’t use any.  Once it is the texture of whip cream, scrap it into a bowl and put in the fridge.

Step 3 – Core the strawberries. put the strawberry meat in a separate bowl (I will show you how I used that later) I used a melon baller, made the perfect hole to put the pudding in.

Step 4 – Dip your Strawberries in the hard shell ( 1cup of dark chocolate, 1/2 cup coconut oil, melt in a double boiler, set aside and let cool a bit)  put the strawberries in the fridge until the chocolate is hard.

Step 5 – Once the Chocolate is hard fill the strawberry holes with 1 Tbs of Pudding and put back in the fridge.

Last Step!!!!  Drizzle the Coconut cream over the Chocolate Strawberries. ENJOY!

Total Calories for a batch 800

Yields Approx 40 Strawberries

20 Cals per Strawberry

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