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.