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Summer Strawberry Lemonade Sorbet

Strawberry Sherbet

This recipe is super easy and could be a frozen drink or a frozen dessert, depending on how much liquid you use in the recipe.

I squeezed the juice of one lemon, and blended it with half a cup of frozen strawberries and about six ice cubes in my food processor.

I added about 10 drops of Berry Sweet Leaf Stevia to it, as well as about 10 drops of the Lemon Drop flavor (to taste).

Next I used a spatula to scrape it all out into a bowl and enjoyed!
If you would like to make it a frozen drink instead of a thick dessert, just add a little water to the mix.

The perfect end to a good day of dieting!

Enjoy!

If using the Iherb.com, be sure to use my coupon code to get $10 off your first perchase:  RKW560

Chocolate Raspberry Heaven!

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Today was my husband’s birthday as well as Father’s Day.  Since we are in Idaho now and near his family, we hosted a bbq for Jeremy’s family after an awesome church  service today!  We had his brother, his wife, and their son as well as his parents and their new Pomeranian over to the house to meet our roommate’s pug  and our beagadore.  This is the first time we have had everyone over to our new house.

Last week I asked my husband what flavor he wanted his birthday cake.  When he said Chocolate Raspberry, I went online to scour new and inventive ideas for chocolate raspberry desserts, that we re not just an ordinary cake.  I came across a ton of ideas, but nothing really seemed right.  Finally, yesterday I got the idea of a dark chocolate cake with raspberry cream filling.  I had no idea how i was going to pull it off but because I don’t have everything in my house for making a dark chocolate cake from scratch, I found a box mix of dark chocolate mix.  Then I wanted to make sure it was super moist, and bought a box of Hersheys chocolate pudding.  I also got some raspberry jello, a pint of cream, and some rasberries.

I followed the box mix directions, with the exception that I added one extra egg and the entire content of a small box of instant pudding mix.  I baked one cake until done, and then used the pan again to make another 1/2 layer of cake.  I could tell it was done when a knife came out of the center clean.  I let them cool and sliced the full layer in half to make a three layer cake.

That was last night.

Today, I came home from church, poured whipped cream and the Jello into a bowl and whipped until it was stiff.  I put it into the freezer for a few minutes, and spread it across the bottom layer of the cake.  then I put a layer of raspberries over it, and covered them with more of the cream, and the next layer.  I did this twice, to fill a three layer cake, and then put the cake in the freezer for about 20-30 minutes for the cream to get stiff.  Next I cleaned up the sides a little, filled in any holes with the left over cream.  Then I took some Betty Crocker with Hersheys chocolate frosting.  I used a pan scraper to carefully spread out the frosting and do my best to keep the pink from showing through.  When it was evenly covered, I used the left over raspberries to outline the top of the cake. Then I filled the  middle with candles.  The funny thing is that I accidentally blew some out after lighting them all…I hope my husband’s wish still comes true!

I love you Babe!  Happy Birthday

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PS…this is NOT diet approved!

Banana Chocolate Chip Ice Cream

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A few weeks ago, we bought some bananas, but I was on my diet and couldn’t eat them, and my husband wasn’t really in the mood to eat them.  They started to turn black when I came across this recipe.  It is the most simple thing I have ever seen, and it actually worked out beautifully.
All you do is slice up the bananas into 1/4-1/2 inch slices.  Then you freeze them.  The original recipe has some beautiful pictures, and a great explanation, so maybe go check it out.  She froze them flat on a cookie sheet over parchment paper for about two hours.  I actually froze them a few weeks ago, and threw them into a plastic freezer bag and just froze them in a big chunk in the freezer.

This morning I pulled the bananas out of the freezer, and let them thaw for about 15-20 minutes.  Next I threw 1 cup batches into the food processor and chopped and mixed and blended and stirred until it became smooth.  I had about three batches of that, as I had about 5 bananas frozen.

Once all the banana is blended, it turns into an amazing creamy ice cream textured ice cream.  I stirred about 1/3 cup of mini chocolate chips, and threw it back into the freezer.

It is important to blend the bananas frozen, so you get this creamy whipped texture, rather than a banana mash, as you might for banana bread.  It does not seem to have an overwhelming banana flavor, and hey, for someone who can’t eat eggs, and is allergic to milk, it is a perfect solution (if only I liked bananas more)!

This would also be good adding peanut butter, or cocoa powder, etc…any number of add-ins that  can be good with banana.

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As for WW points, since bananas are 0 points, and 1/3 of a cup of chocolate chips is 7 points…the entire container of ice cream is 7 points…break that up as you will 😉

Baked Apples

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Tonight after eating my first HCG diet dinner, I was still incredibly hungry!  I had not eaten any fruit today, and you can have up to two servings in a day, so I decided to bake an apple.  I cored two apples and put them into a glass dish.  I put maybe 2 tablespoons of apple cider vinegar, 5 drops of lemon stevia, 1/3 of a cup of water, a teaspoon of cinnamon, and a sprinkle of allspice and nutmeg into a different bowl.  I mixed it all together.  Next I sprinkled a little cinnamon over the top of the apples.  then I poured the vinegar mixture over the top of the apples.  I baked them for 30 minutes at 190 degrees C.  Honestly, I could have baked them a little longer for soft apples, but these turned out with a little crunch still, and it was very nice.  I sliced it into sections, and served it in a bowl with a little of the juice poured over the top.  I love that it was not overly sweet, which it would be had I added any sugar, it let the apple shine.  I am going to use the left over juice in the pan drippings to marinade some chicken for tomorrow.  🙂

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Fall Cozy Comfort…

In doing all this baking the past few weeks, I realized that using applesauce instead of oil would take Weight Watchers points off of anything I baked.  I started thinking what a wonderful idea that was except for one thing.  As far as I know you can’t just go to the store and buy applesauce in Korea.  So, since I had some apples laying around my house, I made some.

first I peeled and cored six red apples.  I have no idea what brand they are though.

Next I put just enough water in the bottom of the crock pot to cover the bottom, sliced up all the apples and put them into the crock.

Next put one tablespoon of cinnamon, one sprinkle of nutmeg, and one sprinkle of allspice, and 1/8 tablespoon of vanilla into it.

Then I closed the lid, turned it on to high, and let it simmer for 4-5 hours.

It looked like this when it was done

It is a little watery, but the texture is really good.  I am hoping if I cook it a little longer without the lid on, it will get a little thicker.

It is not sweetened, but honestly it does not need it.  It is sweet and delicious.

Because there is no added sugar to this, and you are not removing any fiber from the apples, there are ZERO weight watchers points in this recipe!  YAY

Kiss Me, I’m Chocolate! (and banana, and peanut butter…)

Since my husband and I have been on Weight Watchers this past week,  I have noticed something lacking in my diet.  I really need a constant stream of protein throughout the day.  If I don’t have a good source of protein for lunch and dinner, and have enough, I get shaky, and start feeling sick and starving very quickly.  I decided last week that I needed to supplement somehow, because as much as I tried to bring 1 serving of nuts, or 1 serving of cheese just to try and cut the stabbing hunger pains, it was not working, and I really really did not want to revert back to my old habit of eating Korean Ramen every day.  My first day at work on WW, I was starving though, so I went to the store, bought a bowl, and went back to work to figure out the points.  Turns out that my favorite Ramen is 12 points!  12!!!!!  I was shocked!  I have been eating this almost every day for at least 6 or 7 months!  No wonder I need weight watchers!

So this weekend, I went to Costco, and bought some chocolate protein powder.  This is the stuff we found:

I don’t know if this is the powder or shake mix or what? But I knew it was protein.  so I got it!

I have spent much of the da today trying to figure out what to do with this 2.8 kg canister of chocolate powder, so I started with breakfast.  I made a fruit smoothie for my husband and I.  I put blueberries, strawberries, our daily vitamins, a banana, a cup of grape juice, two scoops of powder, and half of a cucumber into the blender along with a whole peeled orange.  It blended up nice, and creamy!  I was surprised I liked the chocolate flaovor in it, but I really did. I have been wanting to make my husband a good breakfast bar or something to make sure he has enough protein to get him through the day, and maybe just give him a quick grab snack…so I found some brownies using the protein powder, eggs, and baking powder.  The recipe is found here.  The I added to them a little by putting a Hershey’s Kiss into every brownie bar.  For WW people, this recipe is only 2 points!  However, I cannot eat eggs, and as I suspected while making this, it would be a bit eggy.  I was right.  My husband and I tried one, and I could not get past a bite, although my husband loved his.  They were gooey and really what a brownie should be, although they were not very thick.

Oh, I forgot, I did have to make some apple sauce for this recipe.  I cooked 2 apples peeled and sliced into small chunks in a pot with three cups of water, a teaspoon of cinnamon  and a sprinkle of nutmeg until the water had mostly evaporated off and the apples were soft.  Then I blended them to make a quick sauce.  This worked great, however the apple sauce came out the consistency of baby food, and now just needs to be used for cooking!  lol…oops!

A bit later, I found one more recipe that I wanted to try.  This one is for Chocolate Banana muffins.  Muffins are easy to grab in the mornings…I could get some serious heathy stuff into muffins, and still make it taste good!  After looking at several different recipes, I decided I needed to try this one from HomeBeccanomics.com

I had all of the ingredients in my house except for the yogurt, as I made yogurt today, and seeing that it takes HOURS to make yogurt, it was not ready yet.  I decided to make one substituteion, otherwise I made the recipe as stated.

First I put all of my dry ingredients together (I added the sugar now, although I was supposed to add it with the wet).

Then I mashed the bananas using a potato masher.  The recipe said use a fork, but I didn’t feel like wasting that kind of time.  Nore did I feel like assembling my food processor for this, which I may have done had my kitchen not had two different things going on at once!  Next I mixed in the wet ingredients with the bananas (accidentally forgetting the vanilla).

And now, can you see my big substituion?  Instead of Greek yogurt, I used peanut butter.  We had some Skippy Super Chunk in the house so I added it, and mixed well.  once the peanut butter we thoroughly mixed, I added the dry ingredients and stirred until it became a batter.  I filled each muffin tin up to the top after spraying it with some oil, and baked on 375 for 15-18 minutes.  Oh, but one more surprise…I baked it only after hiding a Kiss in the middle.

They rose very well and have the texture of a chocolate muffin.

I have a really tall muffin tin, and was only able to get nine muffins out of this recipe.  The original says you can get 12-14, which I totally believe if your tins are not as deep as mine.  I had hoped that one of these muffins would be an entire meal, with lots of protein, some carbs, good oils, some fruit, and even some fiber, so for those in the Weight Watchers universe, so you know, that if you get 9 muffins out of this as I did, they are worth 11 points each (I know that seems like a lot, but in the grand scheme of things we had e a difficult time using up all of our points by the end of the day at this point anyway.  If you make the intended 12 muffins, they are only 8 points.  Anyway, I hope you enjoy!

Chocolate Banana Protein Muffins

Makes 12-14

1 1/2 c. flour (all purpose or white whole wheat)

1/2 c. chocolate protein powder

1/4 c. unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. sugar

2 eggs

3 ripe bananas, mashed

1/2 c. greek nonfat (plain) yogurt

1/3 c. canola oil

1 tsp. vanilla

1/2 c. walnuts, chopped

1/2 c. chocolate chips

1. Preheat oven to 375 degrees.

2. In a medium bowl, whisk flour, protein powder, cocoa, baking powder, baking soda, and salt.

3. On a plate, mash bananas with a fork.

4. In a large bowl, whisk bananas, oil, sugar, vanilla, and yogurt until combined.

5. Fold dry ingredients into wet until half way mixed. Fold doesn’t just mean mix carefully. Folding is an actual technique. Cut down through the mixture with a rubber spatula and scrape the spatula toward you underneath the batter and flip the batter to the top. Turn the bowl a quarter turn and do it again. You are essentially folding the two ingredients together.

6. Add walnuts and chocolate and continue to fold until just combined.

7. Spray a 12 c. muffin tin with nonstick spray.

8. Divide batter evenly between the holes. I made 14 muffins. I used two silicon muffin liners that I placed on a cookie sheet below the muffins. 

9. Bake for 15-18 minutes, or until you touch the top of a muffin and it’s no longer wet. Whenever a recipe gives you two times, always set your oven for the LOWER time. You can always bake something more but you can never bake it LESS. 

10. Let cool in the tin for about five minutes, then remove to a wire wrack to cool completely.

These will keep at room temp for several days, or in the fridge for longer. They will freeze GREAT; put them in bags of two and take them out as you need them for breakfasts on-the-go!

Also, the perfect thing to eat after a workout is something that has carbs, protein, and healthy fats. This is the perfect post (or pre) workout snack! It’s protein comes from the powder (obvi), but also the greek yogurt, eggs and walnuts. Our walnuts and canola oil give us monounsaturated fat, which raises our HDL (GOOD cholesterol) and lowers our LDL (BAD cholesterol). The carbs are there in the flour and bananas.

Thank you HomeBeccanomics for the awesome recipe for using my protein powder!

It’s Not Easy Eating Green…

But it is REALLY easy DRINKING it!

Breakfast/brunch today is a green smoothie.

First is simple!  You make almond milk.  If you don’t know how, follow the link and learn!

Next you peel, core, and quarter one apple and one cucumber.

Next take about 1/4 to 1/2 a cup of fresh spinach, and wash it.  You might want to take off some of the thicker stems.  Add it to your list of ingredients, and also grab maybe 1/2 to 1 cup of frozen fruit, such as peaches, or berries (I used white peaches that I peeled and froze myself).

So this is all of your ingredients.

Okay, to assemble, put the frozen peaches in the bottom of the blender, with everything else on top.  maybe put the spinach next, to make sure the leaves get mixed in…then 1/4 of the cucumber and 1/4 of the apple.

Add in 2 teaspoons of honey, and 1/8 of a teaspoon (or just a drop or two) of good quality vanilla.

Add 1/2 a cup to 1 cup of almond milk (depending on how much liquid your blender needs to blend).

Mix until smooth.

It is done when it is all smooth and then you just serve it directly into cups.  This is enough for just over 2 8oz servings.

I also use liquid vitamins, and I threw those in too, cause I hate the flavor…

Anyway…Enjoy