For the past week I have been on a diet and exercise plan. I have been sticking to it surprisingly well! It’s definitely been a challenge though when it comes to giving up sweets on a diet. I have joined the T25 exercise community which is amazing! It’s a video set for a 10 week program aimed to build strength, muscle and help me shed those stubborn pounds. So far I love it, and I have never said that I’ve loved any exercise program before. With this plan comes healthy eating of course. Healthy eating doesn’t mean give up total treats when you make them the right way. I found a wonderful recipe on the T25 website that I had to try to allow me to enjoy some sort of chocolate treat without ruining my diet. Well, to my surprise these little flourless brownie cupcakes are not only delicious, but packed with fiber and protein! There is an ingredient which I never thought of putting in a cupcake.( scroll down to see ingredients) I did tweak the recipe abit and it still came out yummy! I am going to post the link to the original recipe next to mine. If your looking for something sweet and your on a diet, please try these. You too will be happily surprised!
Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each
These is how I made mine…
1 cup Chick Peas Garbanzos, 15.5 oz Can
3 Eggs beaten
2 Tbsp Maple Syrup
5 Tbsp Cocoa Powder – Unsweetened
1 tsp Baking soda
3 tbsp Butter, melted
1 tsp Pure Vanilla Extract
6 tbsp Semi-sweet Chocolate Morsels
Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, butter, and extract in blender or food processor. Blend until smooth. Divide batter among 12 prepared muffin cups. Blend chocolate chips into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!
Here’s the Original Recipe…http://www.teambeachbody.com/eat-smart/recipe/-/rcp/232651709
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Trying to get more creative in the kitchen with treats. Saw a site that used multi grain cheerios in a marshmallow treat instead of traditional rice crispy treats. I thought, I have multi grain cheerios, it’s what my baby munches on as a snack every day! Growing up, my mom rarely made rice crispy treats, but when she did, they went fast! Instead she made olive oil cookies! They are really good, and I will post them one day soon.
Back to my recipe…For the multi grain marshmallow treats I am making today I did add less butter, just four tablespoons, which made them crispier and crunchier then usual, but still very good. The original recipe calls for one stick of butter. If you like them a little bit more moist, add a full stick. I am definitely going to try this with other types of cereals, and next time add some nuts and cranberries to the recipe. It’s easy enough where you can add different ingredients and have a really tasty quick snack for breakfast, or anytime of the day really. Kids love ’em too! That’s a plus ;o)
24 ounces multigrain cheerios
4 tablespoons butter
1 tsp vanilla extract
1 package large marshmallows
Makes 12 or more depending how big you cut them
In a large pot add your butter, allow to melt. Next add your vanilla and marshmallows. Melt your marshmallows until they get soft and plump. Don’t melt them all the way. I left mine a little big so that my cereal treats would have big chinks of marshmallow. Add your cereal to marshmallows and turn off heat. Stir until well combined. Next butter a 9 x 9 baking dish. Pour cereal treats into pan and flatten until even on all sides. Let cool, slice up and enjoy!
You can also cut them all up, and individually wrap them up in wax paper, then store them in Tupperware.
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Spring is less then a month away now, and I cannot wait! Here in New York the snow is still covering my lawn, and although I love the snow, I am over it! I made these Sunshine Lemon Cookies to remind myself that soon Spring will be here! I love the taste of lemon. Lemons are fresh and light, and add a burst of flavor to many things. I found a recipe that I thought was perfect, but tweaked it to my liking. The original recipe called for lemon oil which I swapped for olive oil and more lemon juice which I cut back on. I also added some yellow food coloring to tint my sugar for rolling my cookies in. With that said, here is the recipe I found and tweaked. Hopefully you can make it, and it will remind you that Spring soon will be here…
2 Cups Flour
1 Cup Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Olive oil
4 Teaspoons Grated Lemon Zest
Juice of 1 Medium Lemon
1 Teaspoon Vanilla Extract
Sugar, for rolling
Yellow Food Coloring
For Tinted Sugar
In a small bowl add 1/2 cup white sugar, add 1-2 drops of yellow food coloring and mix well with a fork until your sugar has turned yellow.
Preheat your oven to 350 degrees. In a bowl, whisk flour, sugar, salt and baking soda together.
In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand . Using your hands, roll into one inch balls. Roll cookie balls in a little tinted sugar and roll in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes. Makes about 36 to 40 cookies.
You may need to add a little more flour, so keep it aside when your mixing ingredients. You may also use more or less lemon juice depending on the size of your lemons. I used medium sized lemons.
Tres Leches or Three Milks… ahhh so so good! I have eaten this a lot over the years because my husband introduced me to it, and I have grown to love it! Tres Leches, is a rich, creamy, gelatin like milk flan or custard. It’s made up of only 4 ingredients, but three meaning three different types of milk products. On my husband’s side of the family, we usually enjoy it holiday time, or at a family party, but I felt the need to make it this weekend. ;o) If you make this, I know you will love it, and it will be a big hit at your next gathering!
- 2 packs plain gelatin
- 1 cup water, boiled
- 1- 7.6 ounce can Nestle Table Cream or Media Crema (I find this in stores that carry latin foods)
- 1 – 14 ounce can Carnation sweetened condensed milk
- 1- 8 ounce package Philadelphia cream cheese
- Cinnamon for sprinkling
In a small pot boil your water , add gelatin, and set aside to cool. In another bowl add table cream, condensed milk, and cream cheese. Use hand mixer to combine well . Add your gelatin to cheese mixture and blend again. Pour into sprayed custard molds, or a cake pan. Refrigerate until set like jello. Unmold and serve. I like mine with a dash of cinnamon and fresh strawberries! Enjoy!
Cream cheese and strawberries, a great combination! Add a little vanilla and almond extract, some powdered sugar and chocolate shavings, and you’ve got yourself a sweet little bite of heaven! Especially for Valentine’s Day which is only 3 days away now. These delightful little bites are also great for a crowd. Bring them to a brunch, or just make them for your loved ones. That’s what I plan on doing! These cream cheese stuffed strawberries can be made with a light cream cheese too, if your watching your fat content. I however used full fat, afterall your not filling your strawberries up to the point of it looking ridiculous! Enjoy them..
1 Pound Fresh Strawberries
8 ounces Philadelphia Cream Cheese
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Cup Powdered Sugar
First, rinse your strawberries well, remove any green stems, and with a small melon baller remove the inside of your strawberries. Set your hollowed strawberries aside. Next in a large mixing bowl, blend your cream cheese, powdered sugar, vanilla and almond extracts. You may use a fork or a hand mixer.
To fill your strawberries, use a piping bag or plastic snack bag and fill with cream cheese mixture. Cut the end of your bag, and pipe into each strawberry. I didn’t use a tip with my bag by the way. Place on a plate and grate chocolate shavings over your delicious strawberries. You can chill them or eat them right away! They go well with some nice champagne too!
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Since Valentine’s Day is only 4 days away, I am trying to come up with recipes for my two sweet hearts, my husband, and my handsome little baby boy! Thought I’d make balsamic strawberries today since the market I went to had a very nice selection for this time of year. It’s the easiest thing to do with strawberries, and actually are perfect to go in a nice green salad or with a scoop of ice cream! You can choose that for yourself!
- 16 ounces of strawberries, rinsed, hulled, and sliced in half
- 2 tablespoons balsamic vinegar
- 1/4 cup white sugar
In a large mixing bowl add clean, sliced strawberries, vinegar, and sugar. Mix well, and let sit for an hour.
The vinegar and sugar will eventually become a sweet syrup coating your strawberries. This recipe makes a
large enough bowl to feed at least 8 people. Hope you enjoy!