Tuesday, November 13, 2012

Splurge Recipe - Leftover Halloween Candy Pumpkin Bread

Leftover Halloween Candy Pumpkin Bread
Makes 2 loaves
4 eggs
¾ cup of splenda/sugar substitute of choice
¾ cup organic brown sugar
15-ounce can of pumpkin puree
¾ cup of unsweetened applesauce
¾ cup of avocado
3 cups of soy flour (or flour of choice)
2 tsp. baking soda
2 tsp. baking powder
2-3 TBSP pumpkin pie spice
¾ cup of black currants/raisins (optional)
2-3 handfuls of leftover Halloween candy – I used mini Hershey’s chocolate bars, M&M’s, peanut M&M’s, and mini Crunch bars
Cooking Spray

Heat oven to 350 degrees.  Coat 2 standard loaf pans with cooking spray.

In large bowl, beat eggs, splenda, brown sugar, pumpkin puree, applesauce, and mashed avocado until smooth. In a second bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice.

Add the dry ingredients to the wet ingredients and mix well. Set aside.

In microwavable bowl, melt candy in 30-second increments, stirring occasionally.

Fold in black currants/raisins and melted candy in batter. Mix well and divide batter between loaf pans. Fill each pan three-quarters full with batter. Place loaf pans on baking sheet in hot oven.

Bake for 50-60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing.

Mine is currently in the freezer awaiting Thanksgiving.


C's Original 6-Ingredient Carob Coconut Veggie Cake

6-Ingredient Carob Coconut Veggie Cake
(pictured with Soy Yogurt and Chia Pudding)
1 cup liquid egg whites
15-ounces of carrots
2 cups baby spinach
3 TBSP coconut flour
2 TBSP carob powder
¾-1 cup of water
Cooking spray
Optional – Stevia, Chia Pudding, Yogurt, Walden Farms Pancake Syrup, or Walden Farms Carmel Syrup

Spray baking dish (loaf pan/large Pyrex dish) with cooking spray and set aside.
Combine all ingredients in blender (or Ninja) with the spinach on the bottom. Placing the spinach at the bottom weighs it down with the other ingredients so you don’t have to keep opening the blender and pressing the spinach down to blend.
Blend well and pour batter in to dish.
Cook in microwave for 17-20 minutes or until edges are a darker brown than the entire cake. You could also cook this in the stove but it will take a little longer. I have just been using the microwave. I also cooked 4 servings in the crock pot over the weekend, overnight on low, and that works just as well.
The consistency of the cake is perfect and I have been eating it for dinner for 2 weeks straight! Enjoy!

Monday, November 5, 2012

The Healthiest Pumpkin Bread Ever. By C.

Low Fat Dairy-Free Grain-Free Pumpkin Bread

1 mashed ripe banana
1 cup pumpkin puree (You could also make your pumpkin puree from scratch via a post from last fall.)
1/4 cup of unsweetened applesauce
1/3 cup + ¼ cup of liquid egg whites
2 cups of soy flour (can substitute with any flour)
1 tsp baking powder
½ tsp baking soda
2/3 cup of splenda (or other sugar substitute)
1 TBSP pumpkin pie spice
1 TBSP cinnamon (Or more if you love cinnamon!)
nonstick cooking spray

Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray.
Place mashed banana, pumpkin puree, applesauce, and egg whites in a large bowl. Beat with mixer on low speed.
Place flour, sweetener, baking powder, baking soda, pumpkin pie spice, and cinnamon in a medium bowl and stir. Add flour mixture to banana and pumpkin mixture and blend.
Pour batter into loaf pan and bake for approximately one hour or until toothpick/knife placed in center comes out clean.



Thursday, October 25, 2012

Lettuce Wraps and Chia Seed Pudding Recipes

Happy Thursday Everyone!

I know it has been a stretch since I blogged but have no fear, here I am with a couple more recipes to assist in eating healthy, clean and vegetarian (if that is a goal of yours).
As stated in previous blogs, I am a creature of habit and can eat the same foods day in and day out and be completely content. If it’s delish and healthy, sign me up! As of late, I am addicted to lettuce wraps. Below you will find the ingredients and it’s super simple to make.

Trader Joe’s Ingredients Lettuce Wraps

1 container of Trader Joe’s Healthy and Chopped Veggie Mix
1 container of Trader Joe’s Egg White Salad
Large Romaine Lettuce
2-3 TBSP Balsamic Vinegar
**Optional – Sriracha Hot Chili Sauce (aka Rooster Sauce) and/or Salt-Free Seasoning such as Mrs. Dash

The ingredients listed above last me for two dinners, so this can serve two people or save half for the next evening.

Wash and dry lettuce leaves. Set aside.

Simmer the veggie mix in the balsamic vinegar until they slightly take on the color of the vinegar. Remove from heat and stir in the egg white salad.

Option to add the rooster sauce and/or salt-free seasoning.
Use the lettuce like “chips and dip” or wrap some of the mixture in to the lettuce like “taquitos”.  


Chia Seed Pudding

2 TBSP Chia Seeds **(I order most of my supplements from iHerb.com - see below) 
½ cup of Dairy-Free Milk (Unsweetened Almond Milk, Coconut Milk, Soy Milk, Flax Milk, etc.)
Sweetener of Choice (Stevia)
Combine all ingredients in leak-proof jar. Shake for approximately 30 seconds and place in refrigerator.  You can let the pudding sit in the fridge anywhere from 10 minutes to 48 hours. Any longer than that and the seeds go rancid. Trust me, firsthand experience.
I use this as a yogurt replacement on top of my veggie cakes sometimes. It’s delish! Some people think it looks ALIVE, but don’t knock it ‘til you try it.
**Feel free to go to my page on iHerb.com and receive a coupon code for $10 off your first order and they always offer free shipping on orders $40 or more. Wonderful site!!
In heath,

Monday, October 8, 2012

Recipes. Recipes. Recipes.

Happy Motivational Monday!

I made a few interesting recipes this weekend and wanted to share. The first one is from Chocolate Covered Katie with a few variations. It’s HEALTHY “Cookie Dough”! It was delish, filling and satisfied my sweet tooth!

¾ tsp Baking Powder
1/8 tsp Baking Soda
Stevia (desired amount)
½ TBSP LorAnn Almond Extract
4 TBSP Ground Flax
½ cup of Trader Joe’s Unsweetened Applesauce
1 can Trader Joe’s Organic Northern Beans (white)
**optional – Chocolate Chips

In food processor, blend all ingredients, except chocolate chips. If you choose to add chocolate chips, add them after blending. Refrigerate until chilled. THAT’S IT! Super delicious!

Total Nutrition Facts:
Total Calories – 530
Carbs – 180 grams
Fat – 9 grams
Protein – 31 grams
Next up – C’s Crock Pot Carrot Pumpkin Pies

2 cups Farmer’s Market Organic Canned Pumpkin
1 pound of Baby Carrots
1 cup Egg Whites
1 TBSP Cinnamon (or more if you love Cinnamon!)
1 TBSP Trader Joe’s Pumpkin Pie Spice
1 cup Zucchini
½ cup of Organic Millet Flour
Cooking Spray
**optional – If you want to increase the healthy fat content, feel free to add some coconut oil, avocado or chop your choice of nuts and add them in the mix.

Spray crock pot with cooking spray and turn on HIGH. Blend all ingredients in food processor and pour in to crock pot. Cook until edges are golden brown – approximately 5-6 hours. These take about 60 minutes in the oven, so the crock pot is significantly longer. My goal was to not be in the kitchen for a long period of time yesterday. Mission: ACCOMPLISHED.

Nutrition Facts per Serving:
(Recipe yields 4 servings)
Calories – 191
Carbs – 35 grams
Fat – 1 gram
Protein – 10 grams

Just a few health facts – pumpkin is an anti-inflammatory, contains carotenoids which help prevent premature aging and the seeds are high in protein and essential fatty acids. I also just found out that the seeds contribute to kidney health in the prevention of calcium oxalate stones which my body has a habit of producing! Definitely will start consuming 5-10 grams of the seeds every single day, along with my cranberry pills.

‘Tis the season for PUMPKIN!
With health,

Tuesday, September 25, 2012

Butternut Squash Cake Recipe

ButternutSquash Cake
(Servings: 3)

1 Butternut Squash (I used 3 1/4 cups of the squash in the recipe)
3 oz. Sugar Snap Peas
4 TBSP Coconut Flour
1 cup Organic Canned Pumpkin Puree
5 Egg Whites
1 Egg
1 TBSP Cinnamon
½ - ¾ cup of Water
Spray Butter

Preheat oven to 350 degrees. Sprayloaf pan with spray butter and set aside.

Cut squash in to small pieces andplace on cookie sheet with enough water to cover the surface of the cookiesheet. Bake until skin turns a darker brown and squash is soft. Remove and letcool.

In food processor (or The Ninja), addall ingredients and blend well.  Pour into loaf pan and bake until top is golden brown, approximately 50-60 minutes. Topof loaf should be somewhat firm.

**Side note – sometimes I add toppingsto my veggie cakes, such as Walden Farms Syrup, but this cake didn’t need anytoppings. It was delicious AS IS. Enjoy!

Per Serving Yields:
Calories – 242
Carbs – 42 g
Fat – 3 g
Protein – 19 g

Wednesday, September 5, 2012

C's Choco "Green" Cake Recipe

Choco “Green” Cake
Serves 3

1 ½ cups of Zucchini
1 ½ cups of Squash
5 Egg Whites
1 Egg
4 TBSP Carob Powder
9 oz. Baby Carrots
2 cups Baby Spinach
5 Drops of Almond Extract (Emulsion from LorAnn's Extracts)
3 Baking Dishes
Cooking Spray
Frosting Options – Yogurt, Stevia, Walden Farms Calorie-Free “Jelly” or “Pancake Syrup”

Pre-heat oven to 400 degrees. Spray baking dishes with cooking spray and set aside.

Combine all ingredients in food processor and blend well. Distribute batter evenly among the baking dishes and place in oven.

Bake for 45-50 minutes or until firm. Feel free to change out the vegetables used or add in some fruit for sweetness. Due to the amount of vegetables and/or fruits used, baking time may vary.