tag:blogger.com,1999:blog-78488152276625404612024-02-19T20:59:11.583-08:00Fit Figure FareJennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-7848815227662540461.post-59780687804929089992011-04-22T16:14:00.000-07:002011-04-22T16:20:06.935-07:00Yogurt Berry PopsWith the sun taking on a new level of warmth this Earth day I can't help but anticipate the warmer days coming. These pops are a family favorite- for adults and kids!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHxuCwaz9ttUl3jcOHfugoM4SmdLg1TbnQgsTUSzH6T9-dLpbBFawaVrofEkQ_vpGZeEwRk96GG6-NwdZVwkbWwehrF-l12fbym7SYdclZ7Y_qBF6_rafxW3VSCKpLmHknel05jEv2iJs/s1600/mbd105487_0310_popsic_065548_xl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHxuCwaz9ttUl3jcOHfugoM4SmdLg1TbnQgsTUSzH6T9-dLpbBFawaVrofEkQ_vpGZeEwRk96GG6-NwdZVwkbWwehrF-l12fbym7SYdclZ7Y_qBF6_rafxW3VSCKpLmHknel05jEv2iJs/s400/mbd105487_0310_popsic_065548_xl.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598551612978860786" /></a><br /><br />1 1/2 cups greek yogurt<br />1 1/2 cups fresh or frozen berries (blueberry & raspberry are a fav!)<br />1 ripe banana<br />1/4 cup local honey<br />a few drops liquid stevia (optional)<br /><br />Blend everything together in blender until smooth. Pour into popsicle molds and freeze. <br /><br />Makes about 10 popsJennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-79932658418863039612011-04-17T03:49:00.000-07:002011-04-17T04:08:37.133-07:00Quinoa Black Bean Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsHpiEL5sHzD7F6zH9WET1kusmZ-9H2h4aogAHafxcYmzq74d5UhYpRi1n-kpreOZhdNPgSzeBrjee5_hsVe5Z_JyCuykLhbD6Dii1V4oGdpX-mx5H1K_d4nMK79cYQQ5CQKEjoJMxGKi/s1600/1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsHpiEL5sHzD7F6zH9WET1kusmZ-9H2h4aogAHafxcYmzq74d5UhYpRi1n-kpreOZhdNPgSzeBrjee5_hsVe5Z_JyCuykLhbD6Dii1V4oGdpX-mx5H1K_d4nMK79cYQQ5CQKEjoJMxGKi/s400/1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596507502302590450" /></a>
<br />I love this dish served with a spinach salad or steamed vegetables on the side. Makes enough for leftovers, which by the way is incredible the next day!
<br />
<br />1 cup dry quinoa
<br />1 cup salsa (you choice of heat)
<br />2 large omega-3 eggs
<br />1 cup shredded 2% cheddar cheese (I like to use sharp old white cheddar)
<br />2 cups shredded sweet potato (use a box grater or a food processor)
<br />3 cups cooked black beans (or 2 cans, drained and rinsed)
<br />1 tbsp ground cumin
<br />1 tbsp chili powder
<br />2 cloves garlic, minced
<br />2 tbsp fresh cilantro, chopped, for garnish
<br />Liberal pinches sea salt and pepper
<br />
<br />Cook quinoa according to package directions.
<br />
<br />Preheat oven to 350°F.
<br />
<br />Mix quinoa, black beans, sweet potatoes, half the cheese, garlic, spices, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture.
<br />
<br />Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
<br />Sprinkle on remaining cheese and bake for 30 minutes, uncovered.
<br />
<br />Serve on a bed of spinach (optional) and garnish with cilantro.
<br />
<br /><span style="font-style:italic;">Servings: 8
<br />Per Serving: 260 calories, 5g fat, 40g carbs (10 fiber), 16g protein</span>
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<br />Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-64247506823099837232011-04-13T06:15:00.000-07:002011-04-22T16:23:39.163-07:00Chocolate Banana Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWkKfnHaM3ta6q6dz4uE1IU7f1K_qWPA7_IlqIeeZSncyk-XZT9M0zIkmAfWdJDB-yXeJSLuFwWXmZ6JgiciYCYkPCkPVFLCa93tH1Pg2BP-JIZhyphenhyphenjzhyk0osuFaIY85xXdkRet1M0KWA/s1600/6a00e5529a039488340120a521b519970c-500pi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWkKfnHaM3ta6q6dz4uE1IU7f1K_qWPA7_IlqIeeZSncyk-XZT9M0zIkmAfWdJDB-yXeJSLuFwWXmZ6JgiciYCYkPCkPVFLCa93tH1Pg2BP-JIZhyphenhyphenjzhyk0osuFaIY85xXdkRet1M0KWA/s400/6a00e5529a039488340120a521b519970c-500pi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598552625811998882" /></a><br /><br />2 cups blanched almond flour<br />1/2 cup natural unsweetened cocoa powder<br />1/4 cup arrowroot powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/4 teaspoon sea salt<br /><br />2 large ripe bananas, mashed (1 heaping cup)<br />2 large organic eggs<br />1/4 cup melted virgin coconut oil<br />2 teaspoons vanilla extract<br />20 drops liquid stevia<br /><br />Preheat oven to 350 degrees F. Oil an 8 x 8-inch glass baking dish with coconut oil.<br /><br />Mix together the dry ingredients in a medium-sized mixing bowl. Use your fingers to break up any clumps in the almond flour. Then whisk the ingredients together. Set aside.<br /><br />In a small bowl, add the bananas and mash with a fork. Measure the mashed bananas to make sure they are just over 1 cup. Add more banana if needed or remove some. Then add the remaining ingredients and stir together with the fork.<br /><br />Add the wet ingredients to the dry and whisk together. Pour into the prepared baking dish. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Let cool before cutting into bars.Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-54835792096087998242011-04-11T04:19:00.000-07:002011-04-11T04:27:33.959-07:00Carrot Walnut CookiesThese are fabulous at breakfast with a lean mean cleansing Green Smoothie!! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvq8JumJU-NTwpsFN8gTmt81gTvraj4nABUhz63FJr1XuzEq3I8J-YiUf6_Sbk9GMHgS2C9IpawKkNAI0ctXTE8xATwotVyu8gARW5gICeWFJE8T4YC3Owa4JyntJkv1XDGibVv2sQPPe/s1600/photopool0079_cc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvq8JumJU-NTwpsFN8gTmt81gTvraj4nABUhz63FJr1XuzEq3I8J-YiUf6_Sbk9GMHgS2C9IpawKkNAI0ctXTE8xATwotVyu8gARW5gICeWFJE8T4YC3Owa4JyntJkv1XDGibVv2sQPPe/s400/photopool0079_cc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5594285967650347714" /></a><br /><br />1 cup raw unsalted walnuts<br />1 cup old-fashioned rolled oats<br />1 cup raisins<br />1/2 cup vanilla protein powder<br />1 1/4 teaspoons baking powder<br />1 1/4 teaspoons ground cinnamon<br />1/2 teaspoon ground ginger<br />2 carrots, grated<br />1 apple, grated<br />1 very ripe banana, peeled and mashed<br />1/2 cup unsweetened applesauce<br />{optional} 2 drops liquid stevia for more sweetness<br /><br />Preheat oven to 350°F. Line 2 baking sheets with parchment paper.<br /><br />Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in protein powder, baking powder, cinnamon and ginger. <br /><br />Add carrots, apples, banana and apple juice and stir until combined. <br /><br />Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. <br /><br />Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-78546793463137151242011-04-03T05:29:00.000-07:002011-04-03T05:41:43.509-07:00Pumpkin LoafThis is one of my all time favorites!!! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCjYedyxc3MC3jdiUNBhuMyfdqpaWlD-k41BYlOUmSObksRvxLpNqljPyPh0kw0VtpT0G_W4SFP7xf8qyiDhaSafasol32kb-xOX5VNhibeZpPsA_gp_0Ba08o9zaNht_H8hMMvrrC0XA/s1600/0811p176-pumpking_bread-m.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCjYedyxc3MC3jdiUNBhuMyfdqpaWlD-k41BYlOUmSObksRvxLpNqljPyPh0kw0VtpT0G_W4SFP7xf8qyiDhaSafasol32kb-xOX5VNhibeZpPsA_gp_0Ba08o9zaNht_H8hMMvrrC0XA/s400/0811p176-pumpking_bread-m.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5591336470718838642" /></a><br /><br />3/4 cup oat flour (ground oatmeal)<br />3/4 cup almond meal <br />1 tsp baking powder<br />1/2 tsp baking soda<br />2 tsp cinnamon<br />1/2 tsp salt<br />1/2 tsp ground ginger<br />1 tsp pumpkin pie spice<br />3/4 cup egg whites (or 3 whole eggs)<br />1/4 cup Nunaturals stevia baking blend <br />20 drops of vanilla stevia <br />3/4 cup canned pure pumpkin<br />1 tbsp extra virgin coconut oil<br /><br />Preheat oven to 350F. <br /><br />Mix all dry ingredients together well, then add all of the wet ingredients (they do not need to be pre-mixed). <br /><br />With a spatula, spoon into a loaf pan that has been sprayed with nonstick spray. <br />OPTIONAL: Add in chopped walnuts, raisins or dark chocolate chips.<br /><br />Bake for 45 to 50 mins, or until a toothpick comes out clean. Enjoy!!Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-58613680109470271192011-04-02T01:08:00.000-07:002011-04-02T01:14:19.642-07:00Coconut Chicken Fingers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8dJPGwCwCARIpXbO0yRWcLxj0AecBaq9WYNyUI0fMCVNpw6jqRrILEsKnKW1rrkCCGXcBTxm0T1lKf2yGJuXUoPzqOABf8fkjhCXtuigNL499rA2BqWDalF1sHfJM98-6vkmhWBA_7cv/s1600/1101p140-coconut-chicken-fingers-l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8dJPGwCwCARIpXbO0yRWcLxj0AecBaq9WYNyUI0fMCVNpw6jqRrILEsKnKW1rrkCCGXcBTxm0T1lKf2yGJuXUoPzqOABf8fkjhCXtuigNL499rA2BqWDalF1sHfJM98-6vkmhWBA_7cv/s400/1101p140-coconut-chicken-fingers-l.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5590895689451087986" /></a><br /><br />4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips<br />1/2 teaspoon sea salt<br />1/4 teaspoon ground red pepper<br />1/2 oat flour<br />1 cup fat free buttermilk<br />1 large egg<br />1 cup unsweetened flaked coconut<br />1 tablespoon extra virgin coconut oil<br /><br />1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.<br /><br />2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. <br /><br />Serves 4 to 6Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-44696430521646181662010-05-06T18:17:00.000-07:002010-05-07T04:32:36.486-07:00Maple Almond Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfR14eY4dHLUQkpbXx69Ya_SDDc7VoZ0eN9O334X3OAhIOzW7Xk5rm1-vFVZK4g0a1sN5HPCfES-KMQLIXgm6ufUnmWmG0abOK_d3s0WrU-MvxD98KQAVtnzp8wZiZrEj2Ow8y6XYsveq/s1600/almond+granola.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 337px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfR14eY4dHLUQkpbXx69Ya_SDDc7VoZ0eN9O334X3OAhIOzW7Xk5rm1-vFVZK4g0a1sN5HPCfES-KMQLIXgm6ufUnmWmG0abOK_d3s0WrU-MvxD98KQAVtnzp8wZiZrEj2Ow8y6XYsveq/s400/almond+granola.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468489573248927490" /></a><br />4 cups old fashioned rolled oats<br />1/4 cup flax seed<br />1 cup almonds, roughly chopped<br />1/2 cup sugar free maple syrup<br />1/2 cup natural almond butter<br />1 large egg white<br />1/4 tsp sea salt<br />1 tsp cinnamon {optional}<br /><br />Preheat oven to 350 degrees F. For chunky granola, use a 9″ square pan, if you want regular granola, use a large 9×13″ pan. Spray with non stick cooking oil.<br /><br />In a large bowl toss together the oats, flaxseed and almonds. <br /><br />In a small bowl whisk together the maple syrup, almond butter, egg white and salt until smooth. Pour over the dry ingredients, tossing to evenly coat. <br /><br />Transfer to prepared pan. Bake for 25 to 30 minutes until golden. Let cool. break into chunks and store in air-tight container at room temp. <br /><br />Serves 12<br /><br /><span style="font-style:italic;">Per serving {approx 1/2 cup}<br />240 calories <br />13g fat<br />23g carbs<br />5g fiber<br />8g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-27666019812659832692010-05-05T07:48:00.000-07:002010-05-05T08:21:22.632-07:00Guiltless Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdgwGBfimjd0HPykdbSEteYsUP0p51tn2CCUC3EWwDgb9Fv_rcxrnO3CDmbqOiZyxuegoSlh4tq7O_nHfyQeMOQNuJi_vUwtfj0Szn4t0UzfvJW51SuyaVXV_xmyakpaxluXtdP89V9Ef/s1600/guacamole.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 336px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdgwGBfimjd0HPykdbSEteYsUP0p51tn2CCUC3EWwDgb9Fv_rcxrnO3CDmbqOiZyxuegoSlh4tq7O_nHfyQeMOQNuJi_vUwtfj0Szn4t0UzfvJW51SuyaVXV_xmyakpaxluXtdP89V9Ef/s400/guacamole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467806223735948818" /></a><br />1 large ripe avocado<br />2 tbsp fresh cilantro, finely chopped<br />1/2 tsp fine sea salt<br />dash fresh ground black pepper<br />2 tsp lemon or lime juice<br />1 tsp lemon or lime zest<br />1/4 cup chunky salsa of choice<br />1 garlic clove, minced<br />1/2 cup non fat plain Greek yogurt<br /><br />In a small mixing bowl, combine the avocado with the garlic, cilantro, lime juice, garlic, pepper and salt and mash with the back of a fork until mostly smooth. Stir in the salsa and yogurt just until mixed. <br /><br />Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.<br /><br />Serves 4<br /><br /><span style="font-style:italic;">Per serving: <br />105 calories<br />7.5g fat<br />6g carbs<br />3.5g fiber<br />3.5g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-81782314838122266382010-05-03T08:10:00.000-07:002010-05-03T08:28:06.624-07:00Whole Grain Pita Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhI6vrPYUCZ-JRHk-qra0RA2hGDCZbLWZVmeDKFH5KWTvR7pPx3w7q_HzLrZjASRvV3INu9uj5jGrvZ6U_OKEyyqC4btVHlG6kFHPs1Cun3mh70Wc0z8qJWWyRxWtcVXssXq-WJAdyE-/s1600/hummus+pita+009.25.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 293px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhI6vrPYUCZ-JRHk-qra0RA2hGDCZbLWZVmeDKFH5KWTvR7pPx3w7q_HzLrZjASRvV3INu9uj5jGrvZ6U_OKEyyqC4btVHlG6kFHPs1Cun3mh70Wc0z8qJWWyRxWtcVXssXq-WJAdyE-/s400/hummus+pita+009.25.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467065900782004530" /></a><br />1 1/2 cups water<br />1 1/2 cups spelt flour<br />1 1/2 cups white whole wheat <br />2 tbsp olive oil<br />1 tbsp honey<br />1 1/2 tsp sea salt<br />2 tsp rapid rise yeast<br /><br />Combine all ingredients in bread maker on dough setting. When dough is done, remove and stretch into long rope. cut into 10 pieces and roll each into a ball. Roll out into 7 " circles. and place in warm place covered with tea towel for 30 minutes.<br /><br />Preheat oven to 500 F. Place dough circles on lightly greased baking sheet and bake in preheated oven for 5 minutes until they puff up and turn lightly brown.<br /><br />As soon as you remove them from the oven, wrap in clean damp tea towel until cooled, then store in plastic bag.<br /><br />Makes 10 pita breads<br /><br /><span style="font-style:italic;">Per serving:<br />152 calories<br />3.5g fat<br />27.5g carbs<br />4.5g fiber<br />5g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-89904476550540218422010-05-02T09:35:00.000-07:002010-05-02T09:58:19.558-07:00Peanut Butter Oatmeal Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WxYb2k9t1c7jifM1c7bxbNneXeWpOB9XZEW6l25zws4SgbPt6dHqJytENaer65LjUM4CJ54yq0P8hyphenhyphen4ro9hGp8DbUTo-eUnZrKRdhAO2SV2AoY5qs_1fGjoMGcB0ek8cUnDHFoq0bDcv/s1600/exps44945_SD1785598D17B.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WxYb2k9t1c7jifM1c7bxbNneXeWpOB9XZEW6l25zws4SgbPt6dHqJytENaer65LjUM4CJ54yq0P8hyphenhyphen4ro9hGp8DbUTo-eUnZrKRdhAO2SV2AoY5qs_1fGjoMGcB0ek8cUnDHFoq0bDcv/s400/exps44945_SD1785598D17B.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5466717404723700578" /></a><br />1/2 cup splenda granular or Truvia<br />1/4 cup unsweetened applesauce <br />2 egg whites<br />1/2 cup natural peanut butter {crunchy or smooth}<br />1 cup oat flour {ground oats}<br />1 tsp baking powder <br />1/4 tsp sea salt<br />1/2 to 1 tsp cinnamon to your taste<br />1 cup rolled oats <br /><br />Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking oil. <br /><br />Combine the dry ingredients. Mix together the wet until smooth. <br /><br />Mix the wet and dry until combined. If the dough is a little dry, add a touch of water. <br /><br />Drop by tablespoonful onto baking sheet, 2 inches apart. Bake for 10 to 12 minutes until lightly golden. Remove from oven and let sit on pan for 5 minutes to set, before transfering to a wire rack to cool. <br /><br />Makes 24 cookies. <br /><br /><em>Per cookie:<br />62 calories<br />3.5g fat<br />6.5g carbs<br />1g fiber<br />3g protein</em>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-56197729913082260742010-04-29T09:19:00.000-07:002010-04-29T09:31:06.216-07:00Choco-Banana Almond Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbazPDQHK5Mji7LEhHSbU0CDn3fDNztV7-Ti0bU5g1h1ZoI27kMurARlQZkT-vmQKJFem01qFPUbhJquDsXWS_VQkfVHCZyfDEZcFceKCJJlEJHZ41k_OkdYGTYVoRat0Qkf2G0KcjkH1_/s1600/original_BananaCocoaSmoothie_full.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbazPDQHK5Mji7LEhHSbU0CDn3fDNztV7-Ti0bU5g1h1ZoI27kMurARlQZkT-vmQKJFem01qFPUbhJquDsXWS_VQkfVHCZyfDEZcFceKCJJlEJHZ41k_OkdYGTYVoRat0Qkf2G0KcjkH1_/s400/original_BananaCocoaSmoothie_full.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465597765909154418" /></a><br />1/2 cup unsweetened chocolate almond milk {Almond Breeze brand}<br />1/2 frozen medium banana<br />1 scoop chocolate protein powder*<br />1 tbsp unsweetened cocoa powder<br />1 tbsp natural almond butter<br />1/2 cup cold water<br />6 to 8 ice cubes<br /><span style="font-style:italic;"><br />*I used Gaspari Intrapro in double chocolate</span><br /><br />Put all of the ingredients in blender and puree until smooth! Drink immediately!<br /><br />Serves 1<br /><br /><span style="font-style:italic;">Per serving:<br />345 calories<br />15g fat<br />27g carbs<br />5g fiber<br />30g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-84158033733023231512010-04-29T04:41:00.000-07:002010-04-29T04:57:55.607-07:00Red Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiccQGR1LsASXo9T11DfCZ-pZsS1Khpme9QQ6XYY7Cjq8ruuDc2xjsbed4ko-H7b-i-gKYjSFLRgBSKc-3tm2VQ0SxmcKeplxJ5huDI-wSs1MaT7ZmyhJarffNJbpN0m8EFwdj5Wmsxa5/s1600/Classic_Potato_Salad.ashx.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 372px; height: 347px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiccQGR1LsASXo9T11DfCZ-pZsS1Khpme9QQ6XYY7Cjq8ruuDc2xjsbed4ko-H7b-i-gKYjSFLRgBSKc-3tm2VQ0SxmcKeplxJ5huDI-wSs1MaT7ZmyhJarffNJbpN0m8EFwdj5Wmsxa5/s400/Classic_Potato_Salad.ashx.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465527401122117762" /></a><br />1 lb red potatoes<br />2 whole hard boiled eggs {peeled, diced}<br />2 hard boiled egg whites<br />1/4 sweet onion, minced<br />1/2 cup diced celery heart<br />1/4 cup No Sugar Added sweet relish {I use<a href="http://www.mtolivepickles.com/products/product-styles/no-sugar-added-sweet-relish"> Mt.Olive</a>}<br />3 tbsp grainy mustard<br />1/2 cup plain 2% Greek yogurt {Fage}<br />1/2 tsp sea salt<br />fresh ground pepper<br /><br />Clean the potatoes; boil them whole, just until tender. Allow to cool, then dice into large chunks.<br /><br />In a small bowl, whisk the yogurt, mustard, and pickle relish together. Add salt and freshly ground pepper to taste. <br /><br />In a large bowl, stir all the ingredients together, except the eggs, until thoroughly coated. Add the eggs and gently stir in. <br /><br />Makes 4 servings<br /><br /><span style="font-style:italic;">Per Serving:<br />160 calories<br />3.5g fat<br />22g carbs<br />2.5g fiber<br />10g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-31486365257046485562010-04-27T17:55:00.000-07:002011-04-22T16:26:34.734-07:00Cocoa Roasted Almonds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQL7wbsUkTVO7uJO4oDgpWg86K3Y7RZDWLyYJTdgjAoiF9clEzmjcd9I_t0wBWObPQeRHwaTY3dWYTJ6HdXmihWUzw4mWY8q-fBix92ePvH2te5cbAiquW_lM6mN4Y0tPIpMDK2iBDuZV/s1600/spiced-cocoa-almonds.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQL7wbsUkTVO7uJO4oDgpWg86K3Y7RZDWLyYJTdgjAoiF9clEzmjcd9I_t0wBWObPQeRHwaTY3dWYTJ6HdXmihWUzw4mWY8q-fBix92ePvH2te5cbAiquW_lM6mN4Y0tPIpMDK2iBDuZV/s400/spiced-cocoa-almonds.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598553374212778658" /></a><br /><br />3 cups whole raw almonds<br />1 large egg white<br />1 tablespoon vanilla bean paste<br />couple drops water<br />2 tablespoon unsweetened dark cocoa powder<br />dash cinnamon {<br />4 packs Stevia in the Raw<br /><br />Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.<br /><br />Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.<br /><br />In a separate bowl, combine the stevia, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.<br /><br />Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely. Store in an airtight container. Enjoy!<br /><br />Serves 12<br /><br /><span style="font-style:italic;">Per Serving (1 oz each):<br />164 calories<br />14g fat<br />8g carbs<br />3.5g fiber<br />6.5g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-23311225909962218182010-04-25T10:11:00.000-07:002010-04-25T10:23:45.018-07:00Lemon Tilapia & Vegetable Packets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHNfNkWB14IsHfnOrYpt71LMPxWNsyVr93nqH-oJn8eUg89x_fuGww2FU6pHDrLyJUkytShN-fDU8yY4rXVs4RVR8f50BxBGR43OYLRQtJ8D7BMYGry2YQgsNvFr4RyH83PlFZUOGRrAm/s1600/Tilapia-Vegetable-Packets-Recipe_slideshow_image.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 379px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHNfNkWB14IsHfnOrYpt71LMPxWNsyVr93nqH-oJn8eUg89x_fuGww2FU6pHDrLyJUkytShN-fDU8yY4rXVs4RVR8f50BxBGR43OYLRQtJ8D7BMYGry2YQgsNvFr4RyH83PlFZUOGRrAm/s400/Tilapia-Vegetable-Packets-Recipe_slideshow_image.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464127028124000370" /></a><br />4 cups baby spinach<br />1 bunch fresh asparagus, trimmed & cut 2"<br />4 tilapia fillets (6 to 7 oz each)<br />4 tsp extra virgin olive oil<br />4 tsp each capers and chopped shallots<br />2 tsp fresh thyme leaves<br />1 tsp sea salt<br />1/2 tsp fresh ground pepper<br />8 thin slices lemon<br /><br />Preheat oven to 425 degrees F. You will need a rimmed baking pan and 4 sheets {about 16 inches square} of parchment paper or aluminum foil.<br /><br />In the center of each piece of foil, place a fillet of tilapia, sprinkle each with 1 tsp of capers and shallos, 1/2 tsp thyme, sea salt and pepper. Top with 2 slices of lemon and drizzle 1 tsp olive oil over. Evenly fold packet together, working horizontally and then vertically. <br /><br />Repeat with remaining foil. Place seam side up on baking pan. <br /><br />Bake for 20 to 22 minutes until fish is opaque. Remove from oven and serve. <br /><br />Serves 4<br /><br /><span style="font-style:italic;">Per serving: <br />256 calories<br />8.5g fat<br />6g carbs<br />2g fiber<br />39g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-26312189016930243042010-04-22T19:10:00.001-07:002010-04-22T19:20:54.098-07:00Tuna & White Bean Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4mhW-aqHConXANG3S297V2njs7cGRZZ8MTYWO6MpmMCxnVwKUf3lgYrlrw9JL9KYVkx9obPP74LD2U8RRxRx33ozx_DSu4FYdQl418dAzROGXpwjyeZ3mkmd6qQtN7WS-agQgILlgMLZ/s1600/tunasalad.600.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4mhW-aqHConXANG3S297V2njs7cGRZZ8MTYWO6MpmMCxnVwKUf3lgYrlrw9JL9KYVkx9obPP74LD2U8RRxRx33ozx_DSu4FYdQl418dAzROGXpwjyeZ3mkmd6qQtN7WS-agQgILlgMLZ/s400/tunasalad.600.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5463152020054806626" /></a><br />1/2 cup cooked cannellini beans<br />1, 5-oz can albacore white tuna in water<br />1 tsp extra virgin olive oil<br />1 tsp dijon mustard<br />1 tsp fresh lemon juice<br />1 tbsp fresh chopped parsley<br />2 tbsp red onion, fine sliced<br />sea salt and pepper to taste<br /><br />Rinse the beans under cool water to remove excess sodium. Drain the tuna. <br /><br />Mix together the olive oil, mustard and lemon juice. <br /><br />Add all of the ingredients until well mixed. Eat right away or let sit for the flavors to marinate through. <br /><br />Serves 1<br /><br /><span style="font-style:italic;">Per serving: <br />292 calories<br />5.5g fat<br />19.5g carbs<br />4.5g fiber<br />39.5g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-82381777644693379352010-04-22T07:49:00.000-07:002010-04-22T08:01:57.058-07:00Cinnamon Roll Protein Waffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwfu1RDhts-3w958gmKZw60Ed0mpxg_vAXnWkAEq-IoGJuu6gQTzVrOD3S7HPljlXZjn0P7xXbaEMPlDu8yghsUG90P5VqzACE1P68sSkz33RS0iNDx7yHw-wuJ2rvBZz8ktjMhYkjUYD/s1600/break_00096_xl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwfu1RDhts-3w958gmKZw60Ed0mpxg_vAXnWkAEq-IoGJuu6gQTzVrOD3S7HPljlXZjn0P7xXbaEMPlDu8yghsUG90P5VqzACE1P68sSkz33RS0iNDx7yHw-wuJ2rvBZz8ktjMhYkjUYD/s400/break_00096_xl.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462976776172266338" /></a><br />3 egg whites<br />1 tbsp unsweetened applesauce<br />1 scoop <a href="http://store.bsnonline.net/detail/leandessertprotein.html">BSN Lean Dessert </a>whey in cinnamon roll<br />1/4 cup oat flour {ground oats}<br />1 pack Truvia or sweetener of choice<br />1/4 tsp baking powder<br /><br />Beat the egg whites until fluffy. Add the applesauce. Stir in the remaining ingredients until smooth. <br /><br />Pour onto waffle iron and cook until golden. <br /><br />Serves 1<br /><br /><em>Per serving:<br />267 calories<br />3g fat<br />23g carbs<br />3g fiber<br />37g protein</em>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-41042154621234033622010-04-22T07:34:00.000-07:002010-04-22T07:44:36.184-07:00Maple Ginger Salmon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxSi76CakVg7xCAMxUyrY0TT9pGluwFX_JnpUJkfH6rmS83Y9e_oCGtTq5mblY8-bV0KoXl_4uFIXRfoi6QQvIF36LVyJGtcw3kRJMm2_cwDPhTzWpMejjNJz8slSudyLxresL90Lzk0r/s1600/2113_recipe_salmon3_sxl-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxSi76CakVg7xCAMxUyrY0TT9pGluwFX_JnpUJkfH6rmS83Y9e_oCGtTq5mblY8-bV0KoXl_4uFIXRfoi6QQvIF36LVyJGtcw3kRJMm2_cwDPhTzWpMejjNJz8slSudyLxresL90Lzk0r/s400/2113_recipe_salmon3_sxl-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462972692382619938" /></a><br /><br />1 lb fresh Atlantic salmon fillets, skin removed<br />1/4 cup sugar free maple syrup {eg.Walden Farms}<br />2 tbsp light soy sauce<br />1 clove garlic, minced<br />1 tsp fresh grated ginger<br />1/4 tsp sea salt<br />1/8 tsp fresh ground pepper<br /><br />In a small bowl whisk together all of the ingredients. <br /><br />Place the salmon in a shallow baking dish. Pour the above mixture over and marinate for at least 30 minutes. <br /><br />Preheat oven to 400 degrees F. Bake salmon uncovered for 18 to 20 minutes or until it easily flakes. The key to good fish is to NOT over cook it. <br /><br />Serves 4<br /><br /><em>Per serving: <br />132 calories<br />4g fat<br />2g carbs<br />22g protein</em>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-36141646044850449382010-04-22T04:25:00.001-07:002010-04-22T07:33:38.595-07:00Blueberry Almond Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YFzJLVRvfpPNFUnpCrFyhBOyZ16YNmmjiZ0sC0iylCcmk_UWxEjFCFnoA0ddpce7ww8hwNnyXpCURiTwYgAaRv05m7y6SUKyIieYo1KNcLdHEtPdrIcUVphbaNf3asbsa_c-b1YQmXOa/s1600/blueberry-and-oatmeal-pancakes-with-maple-yogurt-topping_large.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 357px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YFzJLVRvfpPNFUnpCrFyhBOyZ16YNmmjiZ0sC0iylCcmk_UWxEjFCFnoA0ddpce7ww8hwNnyXpCURiTwYgAaRv05m7y6SUKyIieYo1KNcLdHEtPdrIcUVphbaNf3asbsa_c-b1YQmXOa/s400/blueberry-and-oatmeal-pancakes-with-maple-yogurt-topping_large.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462942080073266498" /></a><br />1/4 cup almond meal {ground almonds}<br />1 scoop vanilla whey protein*<br />2 egg whites<br />dash of cinnamon to your taste<br />1 pack Truvia or sweetener of choice<br />1/2 tsp baking powder<br />water to make batter smooth {about 1/4 cup}<br />1/4 cup fresh or frozen blueberries<br /><br /><em>*I used <a href="http://gasparinutrition.com/Home/AllProducts/MyoFusion/ProductProfile/tabid/102/Default.aspx">Gaspari Myofusion </a>in delicious vanilla</em><br /><br />Mix together the dry ingredients. <br /><br />Beat the egg whites until fluffy, then add to dry mixture alternately mixing with water just until desired batter consistency is reached. Fold in the blueberries. <br /><br />Preheat skillet to medium heat and spray with non stick cooking oil. Pour batter by 1/4 cup onto skillet. Cook until golden on the bottom and small bubbles begin to form on the top. Flip once to brown on bottom. <br /><br />Transfer to plate and enjoy! These are great warm, but also satisfying cold when on the go as a meal. <br /><br />Serves 2<br /><br /><em>Per serving:<br />195 calories<br />9g fat<br />9g carbs<br />2.5g fiber<br />21g protein</em>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-10304417521139494592010-04-20T07:56:00.000-07:002010-04-20T08:10:56.661-07:00Shrimp Cobb Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjJZb26EIdHrlsUrNACn8wIw3lhCWBX9kIa6sL34yVH6Kwq_jOG6Y4ftAHbAc8TgJdmb5KuTsho8M39cl7G0zM0k1ZPQDqwHh2hi-vlupw7if_BZBAAE1D3Jpm23qCuIct1f-nL5bJ-ZY/s1600/shrimp-cobb-salad-6210-ss.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjJZb26EIdHrlsUrNACn8wIw3lhCWBX9kIa6sL34yVH6Kwq_jOG6Y4ftAHbAc8TgJdmb5KuTsho8M39cl7G0zM0k1ZPQDqwHh2hi-vlupw7if_BZBAAE1D3Jpm23qCuIct1f-nL5bJ-ZY/s400/shrimp-cobb-salad-6210-ss.jpg" alt="" id="BLOGGER_PHOTO_ID_5462235416214290018" border="0" /></a><br />3 cups chopped hearts of romaine lettuce<br />5 grape or cherry tomatoes<br />1/4 sliced cucumber<br />1 hard boiled omega-3 egg, sliced<br />3 oz cooked, peeled shrimp<br /><br /><span style="font-style: italic;">Dressing:</span><br />2 tbsp 2% Greek yogurt (Fage)<br />1 tsp lemon zest<br />1 tsp red wine vinegar<br />1/4 tsp Worcestershire sauce<br />1/4 tsp garlic powder<br />pinch sea salt and fresh ground pepper<br /><br />Arrange the salad items in a large bowl, container or plate.<br /><br />Mix together the dressing ingredients until smooth. Pour over salad and enjoy!<br /><br /><span style="font-style: italic;">Serves 1</span><br /><span style="font-style: italic;">216 calories</span><br /><span style="font-style: italic;">7g fat</span><br /><span style="font-style: italic;">8.5g carbs</span><br /><span style="font-style: italic;">3g fiber</span><br /><span style="font-style: italic;">29.5g protein</span>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-33409375004839909512010-04-20T03:14:00.000-07:002010-04-21T05:45:30.508-07:00Cheesecake Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8jND870IRKmOO4CbPVUvJt-j-Cb4ppKUnZwTQUgck0H7SL82efRBTw2nVeFLu-SNDBsXuIZr89LtOTpXC1kwLx6aoMsmFEZkyTeEVBtCnCYj2IRYTdQqgKLLmg7lWbzIiaGCEqXSeXSA/s1600/mini+cheesecakes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8jND870IRKmOO4CbPVUvJt-j-Cb4ppKUnZwTQUgck0H7SL82efRBTw2nVeFLu-SNDBsXuIZr89LtOTpXC1kwLx6aoMsmFEZkyTeEVBtCnCYj2IRYTdQqgKLLmg7lWbzIiaGCEqXSeXSA/s400/mini+cheesecakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5462570667842993186" border="0" /></a>
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Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >1 tsp unflavored gelatin (such as Knox)<o:p></o:p></span></p> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >1/2 cup boiling water<o:p></o:p></span></p> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >1 tsp clear vanilla extract<o:p></o:p></span></p> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >16 ounces 1% cottage cheese (Friendship Whipped, if possible)*<o:p></o:p></span></p> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >1/4 cup fat free cream cheese (Philadelphia if possible)<o:p></o:p></span></p> <p style="font-family: times new roman;" class="MsoNoSpacing"><span style=";font-size:100%;" >1/2 cup Splenda granulated or Stevia blend</span></p><p style="font-family: times new roman;" class="MsoNoSpacing"><span style="font-size:100%;">
<br /></span></p><p style="font-family: times new roman; font-style: italic;" class="MsoNoSpacing"><span style=";font-size:100%;" >*If you cannot find Friendship brand cottage cheese, drain the brand you get with a sieve lined with paper towel or cheesecloth for an hour to remove a lot of the liquids. 1% makes a big difference in taste here too vs fat free :)</span></p><span style="font-family: times new roman;font-size:100%;" >
<br />Stir together gelatin, Splenda and vanilla with boiling water in a small bowl. Place cottage cheese and cream cheese in a blender and pour gelatin mixture over. Cover. Process until smooth.<o:p></o:p></span> <p style="font-family:times new roman;"><span style=";font-size:100%;" >Pour cheesecake mixture into 12 foil cupcake liners and refrigerate 90 min -2 hrs (until firm to the touch). Peel away foil and enjoy.<o:p></o:p></span></p> <p style="font-family: times new roman;"><span style=";font-size:100%;" >*Jazz these up with pretty cupcake papers and take to a girls party- showers, bachelorette, etc<o:p></o:p></span></p> <p style="font-family: times new roman;"><span style=";font-size:100%;" >Makes 12 cups<o:p></o:p></span></p> <p style="font-family: times new roman; font-style: italic;"><span style=";font-size:100%;" >Per cup:
<br />40 calories</span></p><p style="font-family: times new roman; font-style: italic;">0 g fat</p><p style="font-family: times new roman; font-style: italic;">2 grams carbs</p><p style="font-family: times new roman;"><span style="font-style: italic;"> 6 g protein</span>
<br /></p><span style=";font-family:";" ><o:p></o:p></span> Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-8734905788095428252010-04-19T04:20:00.000-07:002010-04-19T04:47:06.129-07:00PB & Strawberry Protein Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1BTp7uEOiat-bR1TymwSFTticC3R2xSsUs9fSlrYyxlofqCmr5K7WPan9wK5DL0UA-XJELtr03HVANTr5WB0Wv1L9z_0l3S9PZlDB1Xw9XCjZ24jQcP9bEdGrZzllO4EWVWiZMImqTt_/s1600/pb+strawb+bars.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 368px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1BTp7uEOiat-bR1TymwSFTticC3R2xSsUs9fSlrYyxlofqCmr5K7WPan9wK5DL0UA-XJELtr03HVANTr5WB0Wv1L9z_0l3S9PZlDB1Xw9XCjZ24jQcP9bEdGrZzllO4EWVWiZMImqTt_/s400/pb+strawb+bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5461813622933969010" border="0" /></a><br /><div> </div>2 cups uncooked oatmeal<br />1/2 cup natural peanut butter {crunchy or smooth}<br /><div>4 scoops strawberry protein powder*<br /></div>1 tbsp ground flaxseeds<br /><div>1/2 cup water<br /></div><br /><div><em>* I used </em><a href="http://gasparinutrition.com/Home/AllProducts/MyoFusion/ProductProfile/tabid/102/Default.aspx"><em>Gaspari Myofusion </em></a><em>in strawberries & cream</em><br /></div><br /><div>Mix the protein powder and water together until smooth. Stir in the peanut butter until well mixed then fold in the flaxseeds and oats.<br /></div><br /><div>Using a spatula, spread the mixture in a 9x9 inch square baking pan lined with wax paper.<br /></div><br /><div>Freeze for 30 minutes to set. Cut vertically down the center in two even parts and then horizontally into 4 even parts. Wrap in plastic wrap. Best kept chilled in the fridge until eaten.</div><br /><div>Makes 8 bars<br /></div><br /><div><em>Per bar:</em><br /></div><em>251 calories</em><br /><div><em>11g fat</em><br /></div><em>19g carbs</em><br /><div><em>4g fiber</em><br /></div><em>19g protein</em><br /><div> </div>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-48502614952882115312010-04-18T14:36:00.000-07:002010-04-18T14:58:31.410-07:00Oatmeal Raisin Protein Cookies<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAKUbjien7N0W8kzJwMui_sitNWz3AUB-gSe-XDQGjvMT6ZodEoh-6bKkLrN73iZc4I6wwIUxQaxSe6pFqMCO4w8Yt9MMR2UhNzgcPmmS8e-MQ9fVdaJUF4suoMWiSR8oWuo0f8NnO0JM/s1600/oatmeal-cookies-ck-222051-l.jpg"><img id="BLOGGER_PHOTO_ID_5461598947819200450" style="display: block; margin: 0px auto 10px; width: 300px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAKUbjien7N0W8kzJwMui_sitNWz3AUB-gSe-XDQGjvMT6ZodEoh-6bKkLrN73iZc4I6wwIUxQaxSe6pFqMCO4w8Yt9MMR2UhNzgcPmmS8e-MQ9fVdaJUF4suoMWiSR8oWuo0f8NnO0JM/s400/oatmeal-cookies-ck-222051-l.jpg" border="0" /></a><br />6 egg whites<br />1 3/4 cups raw oatmeal<br /><div>4 to 6 packs Truvia or sweetener of choice<br /></div>1 tsp vanilla extract<br /><div>1/2 cup unsweetened applesauce<br /></div>4 scoops vanilla whey powder*<br /><div>1 tsp light olive oil<br /></div>1/2 cup raisins<br /><br /><div><em>*I highly suggest using a blended protein powder of whey concentrate and casein, isolate powders will make these cookies way dry!!! I used <a href="http://gasparinutrition.com/Home/AllProducts/MyoFusion/ProductProfile/tabid/102/Default.aspx">Gaspari Myofusion</a> in vanilla.</em><br /></div><br /><div>Preheat oven to 350 degrees F. Spray baking sheet with non stick cooking oil.<br /></div><br /><div>Mix together the egg whites, applesauce and olive oil.<br /></div><br /><div>Mix together the dry ingredients. Fold into the wet. Stir in the raisins.<br /></div><br /><div>Drop by rounded tablespoons onto prepared baking sheet, spaced 2 inches apart. Bake for 12 to 15 minutes or until golden.<br /></div><br /><div>Makes 1 dozen cookies<br /></div><br /><div><em>Per cookie:</em><br /></div><em>130 calories</em><em><br />2g fat</em><br /><div><em>16.5g carbs</em><br /></div><em>1.5g fiber</em><br /><div><em>12g protein</em></div></div>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0tag:blogger.com,1999:blog-7848815227662540461.post-85477547170852913402010-04-18T09:50:00.000-07:002010-04-18T09:55:13.605-07:00Blueberry Bran Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRQJsx2LyFScOXUIsFtYAFbENxFwQ-UtyDadePT7oKTCseLyoizsmRPXgmU_LoAxgDY_94rbB7VIGr-Fxxsw5wU_eYCI44PKB60UsAF7AbzPLik2ju3GbIBwHRmMWz4jSpgp07fdvQbm9/s1600/0227BranLoaf2.JPG"><img id="BLOGGER_PHOTO_ID_5461521287463130242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRQJsx2LyFScOXUIsFtYAFbENxFwQ-UtyDadePT7oKTCseLyoizsmRPXgmU_LoAxgDY_94rbB7VIGr-Fxxsw5wU_eYCI44PKB60UsAF7AbzPLik2ju3GbIBwHRmMWz4jSpgp07fdvQbm9/s400/0227BranLoaf2.JPG" border="0" /></a><br /><div>1 1/2 cups wheat bran<br />1 cup nonfat plain greek yogurt<br />1/2 cup unsweetened applesauce<br />1 large egg<br />1/2 cup sugar free maple syrup<br />6 packs Truvia or sweetener of choice<br />1 tsp quality vanilla extract<br />1 cup oatbran<br />1 tsp baking soda<br />1 tsp baking powder<br />1/2 tsp fine sea salt<br />1 cup blueberries {fresh or frozen}<br /><br />Preheat oven to 375 degrees F. Spray a small loaf pan with non stick cooking oil.<br /><br />Mix together bran and yogurt - let stand 10 minutes.<br /><br />In a large bowl, mix applesauce, egg, syrup and vanilla.<br /><br />Sift together oatbran, baking soda, baking powder and salt, make a well.<br /><br />Add wet ingredients to the dry ingredients, stir until combined. Add bran/yogurt mixture and mix until just blended. Fold in the blueberries.<br /><br />Pour the batter into prepared pan. Bake for 40 to 45 minutes or until golden and a toothpick inserted in center comes out clean. Remove from oven and let sit 10 minutes before transferring to a wire rack to cool.<br /><br />*these also can be put in muffin cups, but reduce cooking time to 22 to 25 minutes.<br /><br />Makes 12 slices or 12 muffins<br /><br /><em>Per serving:<br />68 calories<br />1.3g fat<br />14g carbs<br />4.5g fiber<br />5g protein</em></div>Jennie Lynnhttp://www.blogger.com/profile/01036634398263133561noreply@blogger.com0