Healthified Triple Chocolate Pie; only 160 calories per serving!
(click on picture for recipe)
Vegan red-velvet cake with butter-cream frosting (The recipe I’ll be using for my black metal cake)
For Cake Batter:
3 1/2 cups (440 g) unbleached all-purpose or whole-wheat pastry flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons (9 g) baking soda
1 teaspoon (6 g) salt
2 teaspoons (9 g) cocoa powder
2 cups (470 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
2/3 cup (155 ml) canola oil
3 tablespoons (45 ml) red food coloring
2 tablespoons (30 ml) distilled white vinegar
2 teaspoons (10 ml) vanilla extract
Ground pecans, for topping (optional)
For Buttercream Frosting:
1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
3 cups (300 g) confectioners’ sugar
1 1/2 teaspoons (8 ml) vanilla extract
2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
Assorted food colors (optional)
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Lightly oil two 8-inch (20 cm) round cake pans.
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Divide cake batter evenly between prepared cake pans. Place pans in the oven spaced evenly apart. Bake for about 35 minutes, rotating 45 degrees halfway through. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready.
Let cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, invert cakes onto a plate and then reinvert onto a cooling rack, rounded-sides up. Let cool completely.
To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners’ sugar and fluff for another few minutes. Add vanilla, milk and food coloring (if using).
Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until ready to use. Rewhip before using.
To frost cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread some frosting over top of cake. Carefully set other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting. If desired, sprinkle with pecans.
PB&J Protein Shake
1 Scoop Vanilla Whey Powder
8 oz water (add unsweetened vanilla almond milk if you want a little creamier texture)
1 Tbsp. Natural (smooth) Peanut Butter
4-6 whole strawberries
Stevia to taste
1/2 cup ice cubes
Wild Berry Protein Shake
1 scoop Vanilla Whey Powder
16 ounces unsweetened vanilla almond milk
1/2 cup ice cubes
Chocolate Peanut Butter Cup Protein Shake
1 scoop chocolate Whey or Casein Powder
2 Tbsp Whipping Cream (heavy cream, not cream out of a can) - optional
1 Tbsp. Peanut Butter
1 Tbsp. Unsweetened baking cocoa 8 oz. unsweetened chocolate (or vanilla) almond milk
Stevia to taste
4-6 ice cubes
More protein shake recipes!
- 6 oz. water (or unsweetened vanilla almond milk)
- 4 ice cubes
- 1 tablespoon heavy whipping cream (optional)
- 1-2 tablespoons instant coffee grounds
- 1 scoops chocolate protein powder
Rasberry Chocolate Thick
- 1 scoop of chocolate protein powder
- 6 to 8 ounces of unsweetened vanilla almond milk
- 6 ice cubes
- 8 rasberries
- 1 scoop of vanilla protein powder
- 6 to 8 ounces of water (or unsweetened vanilla almond milk)
- 4 to 6 ice cubes
- 1 peeled orange
- 2 handfuls of frozen strawberries
- 1 kiwi
- 1 tablespoon ish of simply orange oj
- handful of crushed ice
- little bit of water for blending
I need to use my blender sooooooooon
Sugar Free Snicker Doodle Cupcakes
- 2 1/4 cups cake flour
- 2 tbsps Ground Cinnamon3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup softened unsalted butter
- 1/2 cup nonfat dry milk
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350°F (175°C). Place 18 paper baking cups into muffin pans. Set aside.
- Place cake flour, SPLENDA Granulated Sweetener, cinnamon and softened unsalted butter in a large mixing bowl Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
- Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
- Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45 to 60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
- Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F (175°C) oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
For the Topping You can do two things!!!
- Reddi Whip with Cinnamon sprinkled over the top!
- I used Pillsbury Sugar Free Frosting mixed with 3 tbsps of ground cinnamon!
Makes 18 servings.
Nutritional Facts Per Serving (1 cupcake): Calories: 160; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 130mg; Total Carbs: 14g; Dietary Fiber: 2g; Sugars: 4g; Protein: 6g
Chicken Noodle Soup
- 2 Chicken Breasts
- 4 Carrots, sliced into chunks
- 3 Stalks Celery, diced
- 1/2 Onion, chopped
- 1 Cup Spinach (optional)
- 1teaspoon Garlic, minced
- 6 Cups Water
- 1/2 box Quinoa noodles
- 1 box frozen mixed veggies
- 1Tablespoon oil of choice (I like coconut, but olive works, too)
Heat oil in large pot with garlic and onion. Sautee until the onion is clear. Add chicken and cook until chicken is done all the way through (no pink). Add carrots halfway through cooking the chicken. Once chicken is cooked, add the remaining veggies, water, and any spices (since I’m sick I’m adding cayenne, crushed red pepper, salt, italian seasoning, and black pepper). Bring to a boil, then simmer for 20 minutes. Add noodles and cook until they are tender.