Pumpkin Pie Protein Smoothie

Vegan, gluten-free, soy-free, refined sugar-free
Makes 1 large serving

I saw this and I just knew I had to make it day 2 of Skinny Beverage week. I love my Nana’s pumpkin pie. She makes the best! When I saw this  I thought it must taste great!

Ingredients:
1 cup unsweetened pumpkin puree (to make your own, click here)
1 frozen banana
1/2-1 cup unsweetened almond milk, or other dairy-free milk
1 scoop unflavored (or vanilla) protein powder* – optional
2-3 TBSP agave or maple syrup, to taste
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
Small pinch of cloves
Small pinch of salt
Ice – optional

For the coconut whipped cream:
1  15oz. can full fat coconut milk, chilled overnight
2-3 tsp. agave or maple syrup, or to taste – optional

Directions:
Blend all ingredients until smooth – add almond milk to thin to the consistency you want. Top with coconut whipped cream if desired… and who wouldn’t desire it? Garnish with a dash of cinnamon or nutmeg, and enjoy!

For the coconut whipped cream:
Remove the well-chilled can of coconut milk from the fridge, and turn it upside down. Open the can, and pour off the coconut ‘water’ (this can be saved for later use in other recipes, or for drinking). In the bottom you’ll be left with the separated coconut fat. Spoon this out into a bowl, and whisk or beat with a mixer until smooth. Mix in a little sweetener, or some vanilla or other spices, to taste. Store any extra in the fridge and re-whip when ready to use.

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Found via Willlcookforfriends

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Healthy Oreos

 

Last day of dessert week. Hope everyone enjoyed it! I don’t know anyone who doesn’t like Oreos so that is why I chose this dessert.

 

Ingredients:

Cookies:

  • 3/4 cup spelt flour (or all-purpose, or gluten-free all-purpose) (120g)
  • 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (regular cocoa is fine; they just won’t taste as authentic)
  • 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar or evaporated cane juice) (78g)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 cup vegetable or coconut oil (44g)
  • 3 tbsp milk of choice (45g)
  • 2 tbsp pure maple syrup (or agave) (30g)

Filling:

  • 1/2 cup powdered sugar or Sugar-Free Powdered Sugar (55g)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance coconut spread (58g)

Directions:

Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.

To make the filling, mix all filling ingredients in a small food processor (or patiently, with a fork). (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full (3g) on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.

The skinny truth:

Calories: 64, Fat: 4g, carbs: 6.8g, sugar: 0.8g, protein: 0.8g, Weight Watchers: 2

 

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Found via ChocolateCoveredKatie

 

Cake batter energy bars

 

This recipe was chosen because I am always looking for new energy bars that taste good. It is really hard to find one that taste good AND doesn’t have tons of sugar.

Ingredients:

  • 1 cup rice crispies (brown or white, or certified gf) (30g)
  • packed 1/2 cup oat flour (70g) (Or make your own by grinding rolled oats in the food processor until they turn into a fine powder. Measure after blending.)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 3 tbsp roasted cashew butter
  • 5 tbsp agave (Honey will work, but is not for strict vegans.)
  • optional: a handful of sprinkles
  • optional: replace up to half of the oat flour with your favorite protein powder

Directions:

Combine all dry ingredients and stir well. In a separate (large) bowl, combine wet and stir to form a thin paste. (If your cashew butter is cold, warm it a little for easier mixing.) Pour dry into wet (not the other way around), and stir until evenly coated. Line a baking dish or Tupperware container with a large piece of wax paper and pour the mixture into the dish. Fold the extra paper over the mixture and squish down as hard as you possibly can! Use a heavy object to really press it down. (The mixture will fill a 7×5, or about 2/3 of an 8×8.) Stick in the fridge or freezer to harden before cutting into bars. Store in the fridge or freezer. Makes 6 bars.

The Skinny Truth:

Calories: 140
Fat: 4.5 grams
Carbohydrates: 27.5 grams
Protein: 3 grams
Fiber: 2 grams
ww points (new system): 4

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Found via Chocolatecoveredkatie

Skinny Cookies n Creme Cupcakes

This makes 24 cupcakes. Being dessert week and most people love cupcakes I needed to share a cupcake recipe with all of you!

Cupcake Ingredients:
1 pkg. Devils Food Cake Mix (just the powder, not the recipe on the box)
1 (12 ounce) can Diet Coke
Cupcake Directions:
Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Diet Coke together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting.
Frosting Ingredients: 
1 (8 ounce) container Fat Free Cool Whip
1 (4.2 ounce) pkg. Oreo Cookies and Cream Jell-o Instant Pudding and Pie Filling
 
Frosting Directions:
In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.
Skinny Truth:
Each cupcake: 121 calories, 24 carbohydrates, 2 grams fat, 1 gram protein

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Found via Sixsistersstuff

Mint Chocolate Chip Fudsicles

 

Morning! My husband’s favorite ice cream is mint chocolate chip. My son loves it too. I decided to choose this one because I thought they both would like it. How about you?

Ingredients:

  • 1 cup plain or vanilla yogurt of choice, or 1 cup full-fat canned coconut milk (I used Silk soy yogurt, and Wholesoy works too. I’m sure many other brands work, but I’ve only tried these pops with the two brands mentioned.)
  • 1/16 to 1/4 tsp pure peppermint extract (or more), depending on desired mint strength
  • 1/4 tsp pure vanilla extract
  • 1-3 stevia packets or 1-3 tbsp sugar or liquid sweetener of choice (Sweetener amount will depend on your choice of yogurt, as well as your personal taste preferences. Remember that the pops will be less sweet once frozen.)
  • scant 1/16 tsp salt
  • optional: packed 1/2 cup spinach (20g), or food coloring as desired (The pictured pops have spinach, not food coloring. You cannot taste it at all!)
  • optional: handful of chocolate chips or mini chips

Directions:

If using spinach, blend all ingredients until completely smooth. (If not using spinach, combine all ingredients in a large bowl or pyrex measuring cup.) Pour into popsicle molds, or paper cups with spoons as the sticks. Freeze completely, then pop out and enjoy.

The Skinny Truth:

Calories: 25 Fat: 0.5 g Carbs: 3.5 g Protein: 1 g Fiber: 0.3 g ww points (new system): 1 point

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Found via Chocolatecoveredkatie

Skinny Chunky Monkey Cookies

Day 3 of dessert week! This is a no brainer on why I chose this recipe to share with you guys next. I love chocolate, I love peanut butter, bananas are yummy and what girl wouldn’t want all those ingredients in a cookie form?

(Makes 30 cookies) 

Ingredients:

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

The Skinny Truth:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus  (Per cookie)

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Found via SixSistersStuff

Guiltless Blueberry Cheesecake

I chose this recipe because both my husband and I love cheesecake. He loves plain, but I have yet to find a plan version. I guess I could use this and just not use the blueberry at all. How many of you enjoy a good cheesecake?

Ingredients:

1/2 cup reduced fat graham cracker crumbs
1 Tbsp light butter, softened
8-oz pkg reduced fat cream cheese, softened
1/4 cup sugar (for cheesecake)
1 1/2 tsp vanilla extract, divided
6-oz fat-free plain Greek yogurt
2 large egg whites
2 Tbsp fresh lemon juice, divided
1 Tbsp all purpose flour
2 1/2 cups fresh blueberries, divided
1/2 cup water
1/3 cup sugar (for blueberry sauce)
1 Tbsp cornstarch, mixed with 2 Tbsp cold water

Directions:

To make cheesecake:
1. 
Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

For the blueberry sauce:
1. While the cheesecake cools, make the sauce: In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and  1Tbsp lemon juice. Stir frequently, and bring to a low boil.

2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

4. Remove from heat and gently stir in 1/2 tsp vanilla extract.


To serve,  after cheesecake has chilled, cut into 9 squares and top with blueberry sauce.

The Skinny Truth:

Serves 9. Per Serving: 190 calories, 28g carbs, 6.4g protein, 5.8g fat, 17mg cholesterol, 155mg sodium, 1.5g fiber

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Found via Dash Recipes