Low Carb Double Chocolate Brownies

This recipe comes from my Uncle's blog Healthy Fellow. It is seriously DELICIOUS! & HEALTHY!! I just had to share.

This brownie recipe doesn’t taste like a stereotypical health food brownie. You’d never know that it’s dairy free, gluten free and low in carbohydrates. That’s part of the fun of making this type of treat. You can share it with the people you care about and later inform them that they unknowingly ate something that was actually nutritious. This even works with kids. Or, you can keep it your own little secret.




In order to transform a conventional, refined grain and sugar laden brownie into something genuinely health promoting, you’ll need to swap out several ingredients. Start by ditching the wheat flour in favor of almond meal. Instead of using a milk chocolate base, opt for non-alkalized, organic cocoa powder. Next, skip the butter by using full fat, organic coconut milk. Finally, employ an all natural sugar substitute in place of caloric sweeteners such as agave syrup, evaporated cane sugar and honey.



Unrefined cocoa provides an excellent source of antioxidants, dietary fiber and magnesium. Study after study indicates that this form of dark chocolate supports a healthy cardiovascular system via improvements in circulation, inflammation, lipid levels and oxidative stress status. But, the key to accessing these health benefits is to select cocoa products that haven’t been “mellowed” using a process known as alkalinization or Dutching. Valuable antioxidants including catechins and procyanidins are lost during this common processing technique. Be sure to check labels before buying your cocoa ingredients. (1,2,3)



The rationale for replacing butter or cream with organic coconut milk is found squarely in the scientific literature. Recent studies reveal that coconut milk and oil may: a) elevate HDL (“good”) cholesterol and reduce waist circumference in women; b) lower oxidative stress in the energy producing portion of heart cells or mitochondria; c) offer protection against liver and ulcer damage in experimental animal models. (4,5,6,7,8)



Healthy Fellow Double Chocolate Brownies



1 cup almond flour/meal

1 cup organic coconut milk

3/4 cup Truvia (stevia blend)

1/2 cup organic cocoa powder

4 large organic, omega-3 eggs

3 Tbs 60% semisweet chocolate chips

1 Tbs organic apple cider vinegar

2 tsp organic vanilla extract

1 tsp baking powder

1/2 tsp sea salt

1/4 tsp organic instant coffee



Nutritional Content: Calories: 110. Protein: 4 grams. Fat: 9 grams. Fiber: 2 grams. “Net” Carbohydrates: 3 grams. Based on a serving size of one brownie. There are 16 brownies per batch.



Preheat oven to 350ºF. Sift the dry ingredients (almond flour, baking powder, cocoa and coffee powder, sea salt and stevia) into a large bowl. Stir well before adding the wet components (apple cider vinegar, coconut milk, eggs and vanilla). Use an electric mixer to blend the ingredients until completely smooth. Grease a 9″ x 9″ pan. Pour the batter into the pan. Sprinkle the chocolate chips evenly on top of the brownie batter. Bake for about 30 to 35 minutes. Start checking for doneness at the 25 minute mark. I always use a wooden toothpick as a guide – poke it in the center of the brownie pan, if it comes out reasonably clean it’s time to take the pan out of the oven. We like our brownies a little “gooey”. I suggest refrigerating any leftovers you may have.

White Chicken & Potato Pizza

This is adapted from a recipe that my Mom made up. It's a family favorite, and a must try!

I have used many different pizza dough recipes but this one is my favorite. But using any pre-made dough is totally fine too. In fact the original recipe from my Mom is made with a Boboli Pizza Crust.

Pizza Toppings you will need;

Grilled & Sliced Chicken Breast (seasoned with Italian seasonings & garlic)

When grilling your chicken you can add some sliced purple onions if you'd like

Lite Alouette Garlic and Herb

Most of the time I also put some pesto in with the spread or while grilling the chicken

4 Red Potatoes Cooked and sliced (you can quickly cook them in the microwave and add a little garlic salt)

Mozzarella Cheese Shredded

Optionally you can add some fresh mozzarella which it makes it extra yummy!

Directions

Pre-heat your oven to 400 degrees

After you roll your dough out on your greased stone spread the Alouette & pesto evenly

Place the sliced chicken, onions, and chicken all over the pizza. Then sprinkle the shredded cheese, and add the fresh mozzarella if you wish.

Put it in the oven for about 20 mins

This one is made with a Fresh and Easy pre-made dough



This one is made with Pioneer Woman's pizza dough recipe

Enjoy :)

Yummy ways to keep cool this summer!

Sugar Free Strawberry Popsicles

12oz of Diet Lemon Lime Soda
20 Large Strawberries
2 cups crushed ice
10 drops of liquid stevia or more to taste (clear, lemon, or vanilla flavored are good choices)

Blend all ingredients together well
Pour into six Popsicle molds

Makes 6-8







Rainbow Sherbet Float
3 Scoops of Fat Free Rainbow Sherbet
8oz of Sprite Zero
Put them in a glass and enjoy :)

Cherry Limeade Freeze

4 Scoops Lime Sorbet (can be homemade, sugar free, fat free, etc)

12oz of Sprite Zero

1oz of grenadine

(you can also just use Black Cherry Soda)

Blend together and pour in a glass

Freeze for a couple hours

Enjoy :)

Sugar Free Ice Cream Cake

I guess it was a couple years ago that I started making the birthday cakes for special occasions in my family. I really enjoy doing it so when I my sister asked me for an ice cream cake this year I was up for the challenge. I wanted to secretly make it sugar free since I am on this new stevia kick. So except for the little pink and yellow chips on top this cake is sugar free. Feel free to use real sugar. But I was pleasantly surprised how yummy this was. :)

Chocolate Cake


2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
2 1/4 cups Splenda No Calorie Sweetener Granular
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 cup boiling water
1 ounce unsweetened baking chocolate, shaved (optional)

Preheat oven to 350ºF Grease two 9-inch round cake pans

Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pans. Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Then put the cakes in plastic wrap and place in the freezer.

Make the ice cream while the cakes are freezing.

Ice Cream

2 cups 2% milk
2 cups heavy cream
1 cup of Splenda or 1 Cup Stevia Extract in the raw or 3 t of powdered Stevia
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract (I bought pure mint extract, but peppermint is easier to find and just as good)
3 drops green food coloring (optional)
1 cup shaved pieces of Simply lite milk chocolate bar (trader joes)

1.In a large bowl, stir together the milk, cream, Splenda, salt, vanilla extract and peppermint extract until the Splenda has dissolved. Color to your liking with the green food coloring.
2.Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate shavings. After the ice cream has thickened, about 30 minutes later place it in the freezer until ready to use. ( you may want to have the cake ready at this point because it is better if the ice cream is soft to 'frost' the cake with it.)

Topping

Ok I'll admit it I didn't make this part I was planning on make fresh whip cream, but I read that it wouldn't freeze well so I used all natural Sugar Free Whipped topping from Whole Foods. However Cool Whip will work just fine.

Putting the cake together:

Pull the cakes out of the freezer and place the bottom layer on your serving dish or on a plate. make sure the top is flat. "Frost" the cake with a very thick layer of soft (but not liquidy) ice cream. Put top layer of cake on top of the ice cream and wrap with plastic wrap. Put in the freezer until an hour or so until you are going to be serving it. When you are ready to frost the cake with the whipped topping do so. For fun you can add some sprinkles or maybe some more chocolate shavings. Place back into the freezer until you are ready to eat.

Enjoy :)

Home made green enchilada sauce

Green Enchilada Sauce

I love making green enchilada casserole, but I used to always use this stuff for my sauce.

Until one of my best friends Ana taught me how to make the 'real' stuff. It is very simple and makes a huge difference so I thought I'd share :)

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes unless you want it spicy (you can even use a Serrano for some real spice!)
1 1/2 lb. tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/8 tsp. black pepper
4 c. chicken broth


In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt & pepper. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.




When using as a dip for chips I love adding the sauce to the blender with some salt and a few avocados. Seriously best dip ever!!

Magic Bars

Every Christmas my Mom makes a ton of sweet treats. My favorites of her many recipes have to be the fudge and her magic bars. This year I decided to make her magic bars with my special twist.

Ingredients:

1 yellow or even chocolate cake box mix

1 stick of butter

1 bag of milk chocolate chips

1 bag of white chocolate chips

1 Can of sweetened condensed milk

- For fun you can use colored white chocolate chips they ususally have green and red around Christmas

Optional Items

Coconut

Nuts (walnuts or almonds work best)

Peanut Butter Chips

Carmel Pieces

Butterscotch chips

The easy how to:

preheat oven to 350 degrees

Melt the stick of butter

Mix butter and cake mix

push into greased 9x13 pan

bake for 15 mins

take out of oven and layer all you chips, nuts, coconut etc.

Pour condensed milk evenly over top

Bake for 15 more mins or so

I forgot to take pictures this year, but I really wanted to share this yummy recipe so I borrowed pictures from Sprinkles of Parsley Blog

Ground Beef or Turkey Eggrolls

This is my favorite Eggroll recipe. It takes a few steps but is actually pretty easy.

I don't have an exact recipe as I usually just make it as I go but I will to the best of my ability share the recipe with you.

First you will need

Eggroll wrappers

Soy Sauce

Head of cabbage

Shredded carrots

Ground Beef or Turkey

Small dish of water

Oil for cooking

Tempura Dipping Sauce (optional)

First brown your ground meat with a little bit of soy sauce. Shred/chop your cabbage. Add cabbage, carrots and to taste soy sauce to the pan of meat.


When mixture is done cooking and looks like above picture you can start to assemble your eggrolls. Place wrapper at a diagonal. Place meat and veggie mixture in the center. Wet all corners of the wrapper.

Fold like this picture and create a roll

After this process you can let them sit the fridge for a while or go straight to cooking. You can bake with a little oil, boil them, or the best (& worst) way is to pan or even deep fry them.


I like to enjoy them by dunking them into tempura dipping sauce, yum!

I've also made them by adding additional veggies like celery or even broccoli

Enjoy!

Jalapeno Popper Dip

I had a potluck to go to on Monday. I didn't want to go to the store so I thought what crowd pleaser can I make (as I am stuffing Jalapeno Poppers in my mouth) Then I realized I can't make poppers since I didn't have enough but I could put all the components together. So I created Jalapeno popper dip. (I did a google search later and realized I hadn't invented it, it was still really good all the same) I wasn't sure how it would go over, but everyone loved it and asked for my recipe :)

So here ya go!

Ingredients

1 bar of cream cheese softened
1 cup of sour cream
1 cup of Mexican crema
1/2 cup of Parmesan cheese
1-2 cup(s) of panko crumbs
4 Jalapenos diced and seeded. (You can add some seeds into mixture to give it a little heat)


Preheat Oven to 400 degrees
In a saucepan add cream cheese, sour cream, crema, jalapenos and 1/2 cup of panko crumbs. Melt and add to a oven safe dish cover with panko crumbs and parmesan cheese. Put in the oven for about 15 minutes and broil for a minute to brown. Serve right away with tortilla chips or Club crackers. ENJOY!

I also saw a recipe online where they added some cheddar cheese to the melting process, that sounded good too. I may try that next time.

Italian Risotto

Italian Risotto

I normally make my Italian Grandmother's risotto, but I decided to use Pioneer Womans recipe. With a few tweaks of my own ;) This isn't a healthy dish, actually it is pretty rich. Pair it with a grilled piece of chicken or fish and a nice vegetable.

Ingredients
■ 2 1/2 cups Arborio Rice
■ 3/4 cups of each Parmesan, Romano, and Asiago Cheese
■ 3 cloves Garlic
■ 1/4 whole Large Onion
■ 1 Tablespoon Olive Oil
■ 1 Tablespoon Butter
■ 7 cups (to 8 Cups) Chicken Broth
■ 1 cup Heavy Cream
■ 1 Tablespoon Basil, Chopped
■ Salt And Pepper, to taste

I made just cheese risotto for blogging purposes but some options that we love to add are;

Italian Sausage

Feta Cheese

Broccoli

Asparagus

Mushrooms

Pepper Flakes

Chicken

Etc.

Preparation Instructions
Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice 1/4 of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.

Add the Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped basil. Add salt to taste.

Enjoy!

Pumpkin Cream Pies

Pumpkin Whoopie Pies

I found a pumpkin whoopie pie recipe on Martha Stewart's website, but I changed it up quite a bit. It was a huge hit on Thanksgiving. They are yummy, but not healthy at all. Of course you could definitely substitute applesauce for butter, splenda for sugar, and use wheat flour, but for Thanksgiving I didn't. Here is the recipe I made:

Cookie/Cakes

1 stick softened unsalted butter

1/2 cup oil
1 cup packed light brown sugar

1/2 cup sugar
3 large eggs
1 can pure pumpkin puree
2 teaspoons cinnamon

1 teaspoon nutmeg
2 teaspoons pure vanilla extract
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
3 cups flour

Filling

2 sticks softened cream cheese ( I did use the 1/3 less fat kind)

1 Jar Marshmallow cream

1/2 cup butter softned

1 box confectioners' sugar (you can use less if you don't want it to be too sweet)

2 Tablespoons Milk

1 teaspoon vanilla

Cream together sugar and oil. Add eggs and pumpkin. Gradually add sifted dry ingredients and mix thoroughly. Drop by tablespoonsful (the best thing to use is a small ice cream scoop) on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes. Cool cookies.

Beat together all filling ingredients together frost the bottom of one cookie and sandwich another cookie on top.

Chill for at least 20 minutes.

Lighter Chocolate Chip Cookies

So I've kinda turned this into a baking and cooking blog, but I do intend to write more about life stuff but for now here is a recipe I created. Of course they are no Martha Stewart or Mrs. Fields, but they are pretty yummy for a lighter dessert. =)

Ingredients:

1/2 Cup Butter

1/2 Cup Applesauce

1 Cup White Sugar (Substitute can be made here, I used 1/2 sugar and 1/2 splenda)

1 Cup Splenda Brown Sugar Mix

2 Eggs

2 tsp vanilla

2 1/2 Cups white flour (brown flour can be substituted, but white tastes better) =)

2 Cups oat (oatmeal, ground finely can be done slowly in blender)

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 bag of semi sweet chocolate chips

1/2 bag white chocolate chips (or whatever variety you prefer)

Directions:

Cream together the first four ingredients

Then mix in eggs and vanilla

In a separate bowl mix together all dry ingredients then slowly add them to wet ingredients

Fold in chocolate chips (At this point I divided dough into two portions, and added white chocolate chips into only one portion)

Refrigerate for at least an hour covered

Roll into 1 tablespoonfull balls. Flatten and place on greased cookie sheet.

Bake at 350 degree preheated oven for 7-10 minutes . Cool on rack

Makes about 3 dozen cookies

ENJOY =)

Oreo Muffins Healthy?

So I'm on my let's make good food healthy kick, and I decided to make muffins for breakfast! So I subsituted some healthy ingreadients, but I just had to add those oreos =)
Regular Recipe
1 egg
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
11/2 cup Oreos, crushed


Heat oven to 400 degrees F.
Grease muffin tins.
Beat together the egg, milk and butter.
Stir in the remaining ingredients except the Oreos.
Fold in the Oreos; batter will be lumpy.
Spoon into prepared muffin tins and bake for 15 to 20 minutes



I used splenda instead of sugar and applesauce in place of the butter

Key Lime cookies....yum!

So I found this recipe on the martha stewart website. I know you don't mess with martha but I changed up the recipe slighly by adding lime juice in the cookie mix and lime juice & a drop of green food coloring in the the frosting. Please excuse the bad pictures, the lighting in my kitchen is bad ;)

You can leave them without frosting and just powdered sugar, frost them or make them into mini cookie sandwiches...super yummy!!!!




Makes 3 dozen
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling


Directions
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon
Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Chicken and Sausage Gumbo

I'm trying to make healthier meals at home to help me lose the extra pounds I've packed on since the wedding. Living with my carnivore, fat, high caloric loving husband makes this difficult. So I've started making some of our favorite recipes with more vegetables, and healthier ingredients. Today I made Gumbo for lunch, traditionally not the healthiest meal but I made some changes.

Here is the regular recipe




1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entrée sized servings.




http://www.gumbopages.com/food/soups/chixsaus-gumbo.html







I made it with chicken breast and chicken sausage instead of regular sausage. I used wheat flour, and brown rice. I used heart healthy oil from smart balance We omitted the french bread and added many extra vegetables to the gumbo. (carrots, celery, etc.)




It was really yummy, even Josue loved it! I hope I can continue making healthier meals with my husband not hating them!

Diet Soda Cupcakes

Today I tried csunsweetie's diet soda cupcake recipe. I used funfetti cake mix with sprite zero. I also added one egg white to make it fluffy. I had to try one and they are delicious! If you want to keep the calories low I recommend topping them with cool-whip lite! So yummy!!!