Sweets

Did you have any extra waffles?  I cook once and eat often, which means I keep the extras frozen and ready to go for the kids. Sometimes, I have waffles hanging around in the freezer that I turn into Bread Pudding!  Yes, you can turn your fiber/protein waffles into BREAD PUDDING!

Here is a healthy version that will still please the family

INGREDIENTS: (serves 12)

• 2 large bananas
• 2 Tbsp Greek Cream Cheese
• ⅓ cup Vanilla Protein Powder
• 1 pouch Unflavored Fiber (10g)
• 1 tsp cinnamon
• 3 servings (6 waffles) #one80eating fiber/protein waffles, broken into cubes
• 1 whole egg
• 2 egg whites
• 2 Tbsp coconut oil
• 1 cup unsweetened almond milk
• ¼ cup Lily’s Chocolate Chips

PREPARATIONS:

1. Coat an 8×8 baking dish with nonstick spray and preheat the oven to 350°
2. In a bowl, mash the bananas.  Next, add greek cream cheese and vanilla, and mix until the three make a smooth consistency.
3. In a second bowl,  combine the protein powder, fiber powder, almond milk, and cinnamon until combined.  Add the cubed waffles and toss to combine.
4. Fold the coated waffles into the banana mixture, add the chocolate chips, and stir until combined.
5. Pour the mixture into the coated baking dish and bake 30-40 minutes.  Serve hot or cold

Originally posted 2020-06-10 23:00:26.

Do you see all these “healthy sweets” and wonder what to do with them?  I mean, we are suppose to eat whole foods, but most of us have a love for sweets and chocolates, but still want our clothes to fit day after day.  Here is one of my favorite modifications.

You will get your protein, fat, & fiber….and LOW NET CARB!

INGREDIENTS:

• 5 GG Crackers (sliced lengthwise into 4 rectangles)
• Natural Peanut Butter
• Lily’s Chocolate Chips
• Sea Salt

PREPARATIONS:

1. Slice the GG crackers into 4 strips
2. Melt the chocolate chips in the microwave (30 seconds, stir, repeat about 3 X’s)
3. Layer parchment on a pan, cover the gg crackers in peanut butter and then sandwich them together (4 gg strips per twix Bar)
4. Freeze 10 minutes
5. Cover each twix bar in a thin layer of chocolate and top with sea salt
6. Freeze 10 minutes

Originally posted 2020-06-02 09:58:48.

These are simple to make and delicious to eat.  We used a cap from the avocado oil to make the cookies into tiny disks.

INGREDIENTS (Serves 16)

• 1 cup of almond flour
• 2 Tablespoons of cocao powder
• 2 Tablespoons Choczero maple syrup
• 2 Tablespoons melted coconut oil
• Pinch of sea salt
• 1/2 teaspoon peppermint extract

CHOCOLATE COATING

• 1 cup of Lily’s dark chocolate chips
• 2 teaspoons coconut oil
• 1/4 teaspoon peppermint extract

PREPARATIONS:

1. Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.
2. While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
3. Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick. Use a small circular cookie cutter (we used avocado oil cap) to cut out circular cookies and place each on your prepared baking sheet.
4. Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
5. Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
6. Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
7. Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.

Nutritional info (serves 16, serving 1/16th recipe):  *we made small cookies, yielded closer to 60 cookies in total, so one serving was 4 tiny cookies)

77 calories, 1g protein, 7.5g carb, 5.5g fiber, 7g fat