If you’re looking for a delicious way to start your day and keep you full! Try my blueberry oatmeal! It’s LOADED with fiber, protein and nutrients to keep you satisfied and sustained. It’s sooo delicious, it tastes just like blueberry cobbler. I seriously can eat this every day!!
1/4 cup Oat Bran
1 scoop Dymatize Blueberry muffin flavored Protein Powder
1 tsp stevia
1 tsp cinnamon
1/4 cup fresh or frozen blueberries
Mix all ingredients in a bowl with enough water to coat evenly. You don’t want too much water or it will make it soupy and you’ll have to keep reheating it until it sets up.
Microwave for 90-60 seconds.
Stir and microwave for 30 more seconds.
Allow to cool. And Enjoy!!
There’s something about winter that makes you want to stay in and bake! But sometimes that’s not the best thing for your waistline or your health. So I have been experimenting in the kitchen lately to try to make some new recipes that are fun and fat loss friendly. Because who says that fat loss has to taste bad? Def not me!!
Peanut Butter Chocolate Chip Cookies
Gluten Free- Flour Free- Low Sugar
1 cup peanut butter
1 cup stevia
1/2 tsp sea salt
2 tsp vanilla (because it makes everything better!)
1 tsp baking soda
3/4 cup 60% dark chocolate chips
1 scoop vanilla protein powder
Mix everything together, roll into balls and bake at 350 degrees F for 7-10 minutes.
Allow to cool on the sheet for about 5 minutes and then transfer to wire rack until completely cool and set up.
Who said that fat loss has to taste bad? And that you can’t have cookies?? Definitely not me! These are quick, easy to make and sooo delicious! They are a big hit with everyone. 🙂
Almond Butter Chocolate Chip Cookies
Gluten Free – Dairy Free – Low sugar
• 1 Cup unsalted Almond Butter
• ¾ cup “Ideal” Brown sugar
• 1 large egg
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 2 teaspoons pure vanilla extract
• 4oz 60% Cacao dark chocolate chips
• 1 Scoop Whey Vanilla Protein Powder (optional)
• Mix the first 5 ingredients together until blended, then stir in chocolate chips.
• Bake at 350 degrees F for 7 minutes.
• Allow to cool on sheet for 5 minutes before transferring.
• Allow to cool on wire rack for 15 minutes.
On chilly winter days, nothing is better than a bowl of chili! Try out this recipe! It’s hubby approved! 🙂
In 4-Quart pot, brown 4 lbs lean (93/7) ground beef in a skillet. After browning, drain meat. Add:
1 Box (32oz) Low sodium swanson beef broth
2 cans (8oz) Hunt’s no-salt tomato sauce
Float 3 Anaheim peppers, bring to boil, and then add Packet #1.
2-3 slices of diced fresh onion
4 tsp. Garlic powder
2 Tbsp Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Add Packet #2.
5 Tbsp Chili powder
4 tsp. Cumin
1 tsp black pepper
1/2 tsp Cayenne Pepper
1 sodium free Beef Bullion packet
1 sodium free Chicken Bullion packet
1 tsp Brown Sugar substitute; Ideal brown sugar, etc. I used sucanat because it’s what I had on hand
2 Packets Sazon Goya
Continue boiling with lid on for 30 minutes. Then add juice from peppers and packet #3.
4 tsp Chili Powder
2 tsp Cumin
Leave covered and simmer for additional 15 minutes and serve.
It freezes and reheats well. 🙂
Cauliflower is one of the best veggies for you: rich in fiber and nutrients. AND cauliflower is a very versatile veggie; you can make “mashed potatoes”, pizza crust, use it as a flour substitute, etc. I saw a recipe a while back for cheesesticks and decided to give it a whirl.
Clean Cauliflower Cheesesticks
- 1 large head of cauliflower, or about 4 cups.
- 4 eggs (could use egg whites if you wanted)
- 2 cups of mozzarella cheese or mexican blend
- 3 tsp oregano
- 4 cloves garlic, minced ( I actually used garlic salt in place because I didn’t have cloves of garlic, I just guessed at the amount)
- salt and pepper to taste ( I omitted the salt here because I used garlic salt)
- 1 to 2 cups mozzarella cheese (save for topping at the very end)
- Preheat oven to 425 F degrees. Line a large baking sheet with parchment paper.
- Cut your cauliflower into florets. Add the florets to your blender and blend until cauliflower resembles a rice consistency.
- Place the cauliflower in a microwave safe container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the other ingredients. Mix everything together. It’ll look and smell like mashed potatoes, yum!!
- Spread using a spatula on the baking sheets and shape into a rectangular shape for the breadsticks.
- Bake the breadsticks (keep that extra cheese topping to the side for later) for about 25 minutes or until nice and golden. The crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
- Slice and serve. 🙂
P.s. Use some low carb/sugar pizza sauce for dipping. I use walden farms pizza sauce, but it does get a little strong after a bit 🙂
One of my favorite winter holiday treats is the sugared candied pecan. BUT when it comes to fat loss, combining sugars (starch/carb) with a fat (nuts) it actually stops fat loss and increases fat storage! But I have developed an easy, clean recipe that allows you to enjoy candied almonds or pecans without the fat storage. 🙂
1 cup xylitol
1 T Cinnamon
1 T Pumpkin Pie Spice
Pecans or Almonds
1. Pre-heat oven to 275 degrees F.
2. In a small bowl, pour 2-3 egg whites and add 1 T of water. Whisk until mixture is frothy.
3. In a large bowl, mix the xylitol and spices. Have a medium sized bowl with the pecans.
4. Pour a small amount of the egg mixture over the nuts and mix until well coated.
5. Use a slotted spoon to move the nuts from the medium bowl and place in the large xylitol bowl. Mix until the nuts are well coated.
6. Place the nuts on a greased cookie sheet and repeat until cookie sheet is covered.
7. Bake for about 1 hour, and then use a slotted spoon to place the nuts on a parchment paper and allow to cool. It may take overnight or longer to cool and completely set up. When removing the pecans, they will be sticky.
P.s. If you aren’t familiar with xylitol, over-consumption can cause cause gastric distress. So make sure to limit your intake 🙂
It’s officially fall! My favorite time of the year! Leaves changing colors, football, crisp, cool weather and pumpkin. Yes. Pumpkin. So many wonderful pumpkin treats out there, but some are overloaded with fat and sugar and aren’t conducive to fat loss. But I just found a Paleo recipe that I cleaned up and made even healthier!
Clean Pumpkin Cookies
Makes: 2 Dozen small cookies
– 1 cup almond or oat flour
– ¼ cup pumpkin puree, canned
– ¼ tsp baking soda
– ½ cup dark chocolate chips
– ½ cup almond butter
– ½ cup walnuts, chopped
– ½ cup stevia
– 2 eggs
– 1 tsp pumpkin pie spice
– 1 tsp pure vanilla extract
Heat your oven to 350 degrees F and spread a parchment paper over a cookie sheet.
Place all the wet ingredients in a large bowl and mix thoroughly.
Place the flour in a different bowl and stir in rest of the dry ingredients until well combined. Fold the dry mixture gradually into the wet one until they blend together to form a uniform mixture.
Drop small portions of the batter onto the prepared cookie sheet and press each of them gently with your palm to flatten them out slightly.
Place the cookies in the oven and bake for about 15 minutes or until they turn golden brown.
Seal them in an airtight container and store them in the fridge.