Wednesday, October 26, 2011

Faux S'mores-Phase 3 or 4

I created this dish because we were having a women's event that was having s'mores and I thought it was a tragedy to not be able to enjoy a sweet treat with everyone else. There were so many women there that was on the diet that we just had to come up with something for them. Well it was a hit, not only did all the women that were on the diet love them, a ton of women not on the diet wanted one! Well if your family is having a bonfire try making these instead of the other versions.

75 calories for a large one.
Graham Cracker Cookie:
1/4 cup Grapeseed Oil
1/2 cup Kroger Brand Brown Sugar Substitute
1 tsp Vanilla Extract (check for sugar)
3 cups of Almond Meal
1 tsp ground Cinnamon
1/2 TBSP Baking Powder
1/4 cup Water
1/8 tsp Maple Syrup Flavoring

-Mix all wet ingredients on medium speed.

-Slowly add dry ingredients to wet mixture.

-Add water

-Place dough in refrigerator for at least 1 hour.

-Cut 2 pieces of parchment paper the size of your cookie sheet.

-Spray with vegetable spray.

-Place one piece of parchment paper on the bottom and one on top.

-Roll out dough to evenly flatten.

-Place tray in refrigerator for 30 mins.

-Once dough is flat take a pizza cutter and cut dough into 2" squares.

-Bake at 325 for 15-17 mins.

-Let cool for 30 mins., Break apart, and place on cooling rack.

(This dough also makes a great crust for cheesecakes or any graham cracker crust.)

For the Chocolate and Marshmallow filling purchase Walden Farms Chocolate and Marshmallow Dip. Place a spoonful on a cookie and place together.

Store cookies in a dry container.

Greek Style Moroccan Infused Sweet & Spicy Shrimp- Phase 2

I love shrimp and I love finding new ways to eat it. I also love foreign flavors and this happens to be one of my favorite combinations. Now don't be freaked out by all the spices, they are amazing together. Enjoy!

5lbs of Frozen, Veined, Shelled Precooked Shrimp
Chicken Stock
2 tsp Coriander
1 1/2 tsp Cumin
1/2 tsp Stevia
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
Salt to taste

On a large baking sheet evenly coat with Chicken Stock.
Spread frozen shrimp evenly on baking sheet.
In a small mixing bowl, add all spices and mix.
Evenly spread over shrimp.
Cook at 400 for 20 mins.
Add broth on top for additional flavor.

Tuesday, October 25, 2011

Pomegranate Jello-Phase 2 or 3

If you are looking for another way to have your fruit, try jello. Now you don't have to have it with Pomegranate juice, any none sugar filled juice will work. It taste great with lemon and lime juice as well. In order for it to be a phase 2 food you will need to use grapefruit juice, orange juice, or lemon/lime juice.

2 Sleeves of Unflavored Gelatin
2 Cups of Pomegranate Juice, divided
2 TBSP Stevia

-Keep 1/2 cup of the juice at room temperature.
-Add both sleeves of Gelatin to juice to bloom, about 10 mins.
-In a medium sauce pan add 1 1/2 cup juice and stevia, let boil.
-Add bloomed gelatin to mixture.
-Refrigerate for at least 2 hours or until fully gelatinized.

Dijon Dressing or Marinade-Phase 2

My mom likes mustard based dressings and this one I created for her.

2 tsp of Sugar-Free Dijon Mustard
1/2 cup of Red Wine Vinegar
1/4 cup of Chicken Stock
1/4 cup freshly chopped Parsley
1 tsp freshly chopped Thyme
1 tsp Salt
1/2 tsp Pepper

For a sweet variation add 1 tsp of Stevia or other Sugar Substitute.

Add to a bowl of spaghetti squash with some chopped bacon and chicken and wilted spinach for a delicious dinner while on phase 3 or 4.

Italian Vinaigrette Dressing- Phase 2

It's really hard to have a salad without having salad dressing. I love Italian dressing and decided to create my own.

1/8 cup of Red Wine Vinegar
1/4 Cup of Chicken Stock
1 tsp Stevia
1/8 tsp Marjoram
1/8 tsp Basil
1/8 tsp Oregano
salt & pepper to taste

Add all ingredients to a bottle with lid, shake and pour.

Keep in refrigerator.

Wednesday, October 12, 2011

Chocolate Muffins-Phase 3

Oh man did I fall in love with these, they are so good! I LOVE chocolate and boy did these hit the spot. It was hard not to snack on them all day :)

Dry Ingredients
2 Cups of Almond Flour/Meal
1/2 Cup Cocoa Powder
3 TBSP Stevia
1 TBSP Cinnamon
1 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Sea Salt

Wet Ingredients
1/4 Cup Unsweetened Apple Sauce
3 Eggs
1/4 Cup Grapeseed Oil or Liquid Coconut Oil
1/2 Cup Liquid Stevia
1 Cup Chopped Nuts, I used Almonds

Cream Cheese filling
1/2 lb Softened Cream Cheese
1/4 Cup Stevia, Raw
1/4 tsp Cinnamon
1/8 tsp Ground Ginger

Set oven to 350
-In separate bowls mix all dry ingredients together making sure to get all the clumps out.
-In another bowl mix all wet ingredients together.
-Using the Muffin Method, slowly add dry ingredients to the mixed wet ingredients.
-Spray muffin cups with a light coat of cooking spray to prevent the muffins from sticking.
-Evenly distribute batter between muffins cups
-Bake for 22-24 mins.

-While muffins are baking prepare filling.
Mix all ingredients together and place in piping bag.
If you do not have a piping bag, grab a sandwich bag and scoop filling inside, cut off one corner before using.

Once Muffins have cooled cut a small circle out of the center of the muffin, fill with filling.

Again, I like to make these in miniature form to prevent from eating too much because they truly are addictive!

They are great for breakfast, a snack, or even for dessert with a little ice cream. Enjoy!!

Taco Shell- Phase 3

Okay so I have to admit I did not come up with this one, I found it online and just had to share it. I did make some additions to it.

1 shell is about 69 calories

-shredded cheese of any kind that melts well.

On a thin piece of parchment paper place about 1 oz of Shredded Cheese in the center of the paper kind of spread out, sprinkle a little oregano on cheese.

Microwave for 1 min until cheese bubbles and is slightly brown.

While cheese is still flexible bend into a taco shape and place between two objects that will help it keep it's shape until it cools.

Roll a medicine bottle in parchment paper and place in the center of the cheese to help hold shape.

Once cool, peel and stuff with your favorite taco ingredients.

Coconut Blueberry Muffin-Phase 3 Maintenance recipe

I have finely gotten an opportunity to start posting all my Phase 3 Recipes. I remember when I started maintenance how excited I was to start experimenting with coconut flour and almond meal.

I know that many of you have busy mornings with getting the kids ready for school and getting ready for work and you just don't have time to sit down and have breakfast in the morning. I know that for me I use to end up pulling through a fast food place to grab a biscuit or a muffin with my cup of joe. Well this is a simple solution! All it takes is one night a week when the kids are in bed. Having something like this on hand helps prevent falling back into bad habits.

For a standard size muffin about :100 cals, for Mini: 35 cals.

1/3 cup Coconut Flour
3 Eggs
1/4 cup Melted Butter
1/4 cup Sugar Substitute (liquid form, dissolve in water)
1/2 cup Blueberries or Raspberries
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
1/4 tsp salt
2-4 TBSP Unsweetened Apple Sauce

Oven set to 375
-Whisk Eggs together in a mixing bowl, slowly stream melted Butter while continuing to whisk Eggs.
-Once Butter is evenly incorporated add Salt and Vanilla Extract, mix well.
-Add liquid Sweetener
-Whisk to fully incorporate.

-In another mixing bowl, mix together Coconut Flour and Baking Powder.

-Slowly add dry ingredients into the wet mixture.

-Add 1 TBSP at a time of Apple Sauce. You will want the consistency that will hold up the berries but not too thick. This will also help keep the muffins moist, because coconut flour tends to absorb all liquid.

-Gently mix berries and divide among muffin cups about 3/4 full.

-Bake for about 15-18 mins or until golden brown on top and a toothpick comes out clean.

*I like to do them as mini muffins to help with not getting to much sweet stuff in my system, bake time will be slightly different.


Beanless Chili- Phase 2

Now that the temperatures are starting to drop there is nothing I love more than a big bowl of Chili. My dad makes the worlds best chili! Unfortunately it is loaded with things that we can't have, brown sugar, beans galore, cheese...
Well all that doesn't mean that you can't have a healthy yet delicious version. I began thinking about my marinara recipe and started there. I love hot and spicy food so this was fun to develop.
Well I will not make you wait any further!

3 oz Beef : 117 cal, 3.5 oz Tomato Sauce:  60 cal

4 cloves of Garlic, minced and reserved
3 TBSP of finely chopped Chives
2 TBSP Fresh chopped Marjoram or 1 TBSP dried
2 TBSP Fresh chopped Sage or 1 TBSP dried
1 TBSP Fresh chopped Rosemary or 2 tsp of dried 
1TBSP Fresh chopped Oregano or 2 tsp of dried
1TBSP Dried Oregano
2 tsp Salt, divided
1 tsp Onion Powder, divided
1 tsp Black Pepper
1 tsp Chili Powder
1 tsp Cayenne Pepper
1/2 tsp Sumac Berry, reserved
1/4 tsp Stevia
1/8 tsp Ground Cinnamon
2 TBSP Garlic Red Wine Vinegar or just Red Wine Vinegar
1 TBSP Liquid Aminos
1/4 tsp Liquid Smoke
about 3lbs of 96/4 Lean Ground Beef
2 Dried Ancho Chili Peppers, chopped with seeds
1 Large can of Tomato Sauce
1 15 oz can of Tomato Sauce
1 15 oz can of Tomato Puree
1 can of Rotel
1 can diced Tomatoes
1 6oz can of Tomato Paste
1 Large jug of V8 juice, do not use the low sodium it has sugar in it.
Sugar Free Chicken Stock

-In a large skillet brown beef in about 1/4 cup of chicken stock, add just a little salt.
-Once the beef is cooked through drain all fat and rinse under cold water, wipe pan of all grease.
-Place meat back in skillet and return to medium heat, add 1/4 tsp Salt, 1/2 tsp Sumac Berry, 1/4 tsp Onion Powder.
-Let cook for another 5-7mins

-In a crockpot on medium heat add all cans of Tomato Sauce, Puree, Paste, V8, Diced Tomatoes, Rotel.
-Add Chives, Rosemary, Oregano, Sage, Marjoram, Cayenne, Chili Powder, Pepper, Cinnamon, Stevia, Vinegar, Aminos, and Liquid Smoke. 
-After meat has cooked, add to crockpot

-In the skillet add about 3 tbsp of Chicken Stock, add minced Garlic and Ancho Peppers with seeds. Cook for about 10 mins.

-Add cooked Garlic and Ancho Peppers to crockpot.
-Stir and leave closed on high heat for 2hrs, do not open.
-After 2 hours stir, let cook on high for an additional 2 hours.
-After 4 hours on HIGH, stir chili and turned down on medium for 3 hours, stirring every 1 1/2 hours.

After the 7 long hours in the crockpot grab a ladle and dip out some of this winter-time goodness. 
I like to dip my Grissini Breadstick in my chili.

*If you are on phase 3 sprinkle with a little cheese.*

**For Thicker chili add about 1 1/2 tsp of Guar Gum to thicken it up or subtract about 1/2 cup of V8 juice. 

Spicy Moroccan Shrimp- Phase 2

I love Shrimp but man do I get bored of having something the same way day after day. I am not afraid of spices and love to play around with different flavors. It's been rather rainy lately and I just wanted to mentally escape from the gray skies. Spices and food are such a great way to get away and enjoy a moment in a far away land.
Lately I have been craving foreign food; Greek, Mexican, Italian, Middle Eastern, you name it. I have really been wanting something spicy and different. I was watching my favorite network, Food Network, and it seemed like that day was Moroccan themed. So I decided to get inspired and make a Moroccan dish and since I pretty much eat fish every night I decided to go with shrimp.
Shrimp is a great fish for going a little wild with your flavors. It will taste pretty good anyway you flavor it.

2lbs of Shelled, Deveined, Precooked, Frozen Large Shrimp (I do frozen because it helps prevent the fish from sticking.)
3-4 cloves finely minced Garlic
4 tbsp Chicken Broth (Remember there is a specific type that we use)
2 tsp Paprika
1TBSP ground Coriander*
1TBSP Ground Cumin
1 tsp Ground Ginger
3/4 tsp Cayenne Pepper
1/2 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Stevia
1/2 Lemon, reserve
More Chicken Stock, reserve

* Note* Now I know that not everybody has Ground Coriander in their spice cabinet, so you can substitute with an ADDITIONAL TBSP of Cumin and 1/8 tsp of Ground Clove.*

-Preheat oven to 400
- Mix all ingredients together in a small mixing bowl EXCEPT the RESERVED ingredients.
-On a large cookie sheet add a few tablespoons of Chicken Broth
-Evenly spread Frozen Shrimp on the Cookie Sheet
-Squeeze the juice of 1/2 a lemon over all the Shrimp
-With a Rubber Basting Brush, evenly coat Shrimp
-Place in oven and bake for 18-20mins

Once you have served the shrimp spoon a few spoonfuls of the shrimp broth over your plate for additional flavor and enjoy.

I hope you enjoy this little escape to Morocco, I know I did!
I am currently working on my Phase 2 Beanless Chili, once that baby is complete I will post the recipe.
I have a ton of Phase 3 recipes that I am about to post too :)