Did Someone Say French Toast?!: French Toast Flavored Protein Shake

From: The Dashing Dish

I promise this will be one of the last healthy recipes.. JUST KIDDING. Last weekend my parents went on vacation, so I had the house to myself. Most would think I would cook up a storm , but I wanted to focus on getting a lot of homework and exercise completed. I mean who wouldn't take advantage of being alone. You don't have to tell anyone you are going out/ won't have anyone distracting you. Sorry that was an ADD moment right there.. back to the protein shake! I've made quite a few of these shakes over the past week, this one was pretty damn tasty. It does not taste exactly like French toast but it has a fresh maple and brown sugar flavor. I especially enjoyed this recipe because the cottage cheese was muted out more than the previous shakes I have made.I know putting cottage cheese in a shake scares most of you, but I assure y'all it makes the shake more "shake like". As a final note, I suggest making this for breakfast or a snack because it will not keep you full during lunch.

Ingredients:

1/2 cup cottage cheese

1 scoop vanilla protein powder(Designer Whey)

2-3 tsp sugar free/regular maple syrup

3-4 tsp stevia

3/4 cup water

6 ice cubes

 

Steps:

1. Blend everything together until desired consistency is reached. Top with whipped cream or cinnamon!

 

Worth Waking Up For: Protein Packed Vanilla Cran- Banana Pancakes

Adapted From: Designer Whey Website

I am really crazy about Designer Whey Vanilla Protein Powder. Ever since I made my first shake with it a few days ago, I can't go without it. At 100 calories per scoop and over 20 grams of protein there's no reason not to like it. I especially love it because it keeps me full. After going through a few

protein pancake recipes I chose this one because it was a simple and delicious recipe. I left out the blueberries in this recipe because I didn't have any. These hotcakes were great without them, they tasted like banana pancakes with some vanilla. These pancakes had a nice texture and were filling for an 8:00 breakfast. I also added a tablespoon of plain yogurt for moisture.

     Ingredients

 1/2 scoop Designer Whey Vanilla Protein Powder

1 large egg

1 medium banana

1/4 teaspoon baking powder

2 tablespoons flour ( I used all purpose)

1/2 teaspoon vanilla extract

dash of cinnamon

1 small handful of craisins
1 tablespoon plain yogurt

Steps: Have all ingredients out and a hot pan ready when the batter is prepared.

1. Thoroughly mix all ingredients in a medium bowl.

2. Heat a pan with non- stick cooking spray. Wait until the pan gets hot before you pour the batter on.

3. Spoon batter onto the pan. Make the pancakes large or small, I don't care! I made 3 small pancakes and one medium one.

Look at the beautiful babies cooking!

4. Cook until both sides are nice and golden brown.

5.Top with syrup, jam, or NUTELLA!

Serves: 6 small pancakes, or 3 small + 1 medium pancake

Using What I Have: Raspberry Oatmeal Parfait

Adapted from: Dashing Dish

I want everyone to know this... I LOVE BREAKFAST. Unlike some of my peers I am a breakfast person. Without this meal at the beginning of my day I would probably pass out. Yes, it's true. I cannot focus without eating in the morning. I am on a health kick, but that does not  mean I am sacrificing a full stomach with food that tastes good. I recently stumbled upon a site called DashingDish.com. This blog site is not funded by advertisements, so if you want access to all of the wonderful recipes you need to pay a small monthly charge. I'm cheap, though and will find the free recipes and try them out. I made this recipe my own by adding raspberries instead of blueberries, and plain yogurt instead of greek yogurt.The oatmeal prepared with bananas and almond milk is absolutely delicious, I would eat that by itself! This recipe is around 320 calories, but think of it of a healthy sort of fill. You are getting a good source of grains, calcium, vitamin c! This parfait is pretty and even better to eat.

Ingredients:

Oatmeal Layer

1/2 cup quick oats

3/4 cup almond milk

1/2 small banana, mashed

2-4 packets stevia sugar

Yogurt Layer

1/2 cup plain yogurt

2-4 packets stevia

Raspberry Layer

1/2-1 cup raspberries

 

Steps: Have all wet and dry ingredients ready for use . Prepare oatmeal layer first. MICE EN PLACE!

1. For the oatmeal layer: Add oatmeal and almond milk in a bowl and microwave 2-2.5 minutes ( or until oats are cooked).

2. Stir in mashed  banana and set aside.

3. Yogurt Layer: In a separate bowl stir together the yogurt and sweetener.

Assemble the Parfait:

4. In a large glass,bowl, or mason jar begin to layer the parfait starting with the yogurt,raspberries and oatmeal. Continue this process until all the ingredients are gone.

DEVOUR!!

Serving Size:1 huge parfait

 

 

 

Another "Better For You" Sweet: Cosmic Chocolate Fudge Brownies

adapted from: Chocolate Covered Katie

As some of you know I love 2 things:

1. CHOCOLATE

2. DESSERTS

I really love chocolate desserts that are guilt free. Yes, I am still on my health kick.

Recently, I came upon a healthy dessert blog called "Chocolate Covered Katie."

This blog pretty much saved my life. It reassured me that I can have naughty food

that won't go to my hips right away. I was kind of skeptical about using this recipe because

it had no eggs and included tofu. The picture was very attractive and the reviews seemed

positive, so I took a risk. Luckily, the risk I took was one of the best risk's I've ever taken.

These brownies were some of the best homemade brownies I've ever had. Especially if

you add some low sugar chocolate frosting. I did not use the frosting/coating recipe

she posted because I did not have maple syrup and coconut oil. Plus, I'm not so sure about

the taste of that combination. Instead, I frosted these brownies with a thin coating

of sugar free frosting and a ton of SPRINKLES! It was a great way to use them up.

I'm definitely looking forward to making more of Katie's (from Chocolate Covered Katie)

guilt free treats. PS: These were a hit with my friends from culinary school. See, food doesn't always have to be so decadent to be delicious. :) Changes I made are in red.

 

Ingredients:

1/2 cup cocoa powder

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 tsp instant coffee granules

1 cup truvia*

1/2 cup large chocolate chips

6 tbsp silken tofu

2/3 cup applesauce

2 1/2 tsp vanilla extract

2 tbsp milk of your choice

Can of sugar free chocolate frosting

SPRINKLES!!

 

Instructions: Have all your ingredients on hand and measured before you start putting these brownies together. MICE EN PLACE

1. Preheat oven to 350 and grease/spray a 9x13 baking pan.

2. Combine all your dry ingredients,including chocolate chips and stir well.

3. In a smaller bowl, combine all your wet ingredients.

4. Pour your wet (weird looking)mixture into your dry ingredients. Stir well until the mixture is lump free and resembles brownie batter.

5. Pour mixture into your prepared pan and bake 30-34 minutes.

6. Allow to cool and spread with a thin layer of chocolate frosting. YOU WILL NOT NEED THE
WHOLE CAN. Lastly, top with as many sprinkles as you like.

Refrigerate after using. They taste better a little firm.

Serves: 15-20 Little Debbie size brownies

 

 

Back In Business! - Healthy Pumpkin Muffins with Pecans

Adapted from: Allrecipes.com

                             Hey, long time no blog, I KNOW! As some of you know I am starting my second year of college and since August things have gotten crazy. I have been busy with homework, projects, and cooking in my classes. It never ends. I have Friday's off and have been dying to blog and just cook/bake for fun at home. I am so happy I got the chance to bake this weekend. Fall is on the way and it is a great time to start cooking with pumpkin. My family has been on a health kick recently and I have joined their craze, too. For a while, I've been on a mission to find healthy breakfast and dessert recipes. Luckily, I stumbled upon these "better for you" muffins from all recipes.  You will see in the recipe that I adapted this recipe for my mother's taste because she is not a huge fan of chocolate chips+ pumpkin. The changes I made to this recipe are in red and I crossed out what was originally added in. ( you will see :)

                                                  Ingredients:

                                                  cooking spray

                                                  15 oz pumpkin puree

                                                   1 egg

                                                   2/3 cup white sugar

                                                   1/4 cup vegetable oil

                                                   1/3 cup applesauce

                                                   2 teaspoons vanilla extract

                                                   2 cups all purpose flour

                                                   1 package sugar free vanilla pudding mix

                                                   2 teaspoons baking powder

                                                   2 teaspoons ground cinnamon

                                                   1 teaspoon salt

                                                   1 teaspoon baking soda

                                                    6 oz semi-sweet chocolate chips

                                                   4 oz chopped pecans

                                                    Caramel sauce ( for drizzling)

                                                    1 pinch pumpkin pie spice

                                                     brown sugar ( for topping)

                                               
                                               

     Have all your dry ingredients and measuring cups ready! Since there are a lot of ingredients, try putting your large containers of flour and sugar away when you are done using them so your counters are not crowded! MICE EN PLACE!
                                               

                                                       
      1. Preheat oven to 350 degrees. If you want to make muffins and mini loaves, spray 6 muffin cups and 6 mini loaf pans.
      2. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce,and vanilla extract together in a bowl.

      3. Mix flour, pudding mix, baking powder,cinnamon, salt, pumpkin pie spice, and  baking soda together in a large bowl.
                        

      4. Slowly incorporate pumpkin mixture into flour mixture. Stir in chopped pecans.
                              

      
      5.Using an ice cream scoop, scoop muffin mixture into prepared pans.
                       

     
      6. Bake for 20-25 minutes until an inserted toothpick comes out clean.
      
      7. Cool on wire rack or in pans for at least 30 mins.

      8. Drizzle on caramel sauce.
 
                                                Serving Size: 12 muffins
  

                                              

                                                               
                                                            

My 2nd Attempt Making Cake Balls: Lemon Coconut Cake Balls

                 

                                      Who knew a dessert/snack made with 5 simple ingredients could be so sinfully delicious? Meet the cake ball. By now most of you readers have heard of them. A cake ball is basically crumbled cake of your choice (boxed or homemade) mixed with enough ( storebought or homemade) frosting to roll into an appropriately sized ball. Then these babies are dipped in ganache (chocolate chips+ warm heavy cream). Finally you can decorate these with the toppings of your choice. The combinations are endless. These weren't a planned recipe, but I meant to buy buttercream frosting , instead I accidentally bought lemon frosting in a can. Silly me. I did not want it to go to waste, so I decided to try my hand at cake balls. I made these previously at my job, but they did not come out looking as nice as these. My family loves lemon coconut cake, so these would be perfect and easier to make than a giant layer cake. Right? Cake balls are a great to make during a lazy afternoon where you have not alot to do and you are in the creative cooking mood. 

WARNING: THESE DO GET MESSY. DO YOURSELF A FAVOR AND WEAR SOME GLOVES.

^ see what i mean. this is messy business!

Ingredients

1 package cake mix of your choice- I chose golden cake

1 can lemon frosting

1/2 bag sweetened coconut

1 bag white chocolate chips

-enough hot heavy cream to make velvety ganache-

colored sugar (optional)

OK LETS GET READY TO CAKE BALL.

STEPS: HAVE EVERYTHING OUT TO MAKE YOUR PACKAGED CAKE MIX, CHOCOLATE OF YOUR CHOICE, TOPPINGS, A PARCHMENT PAPER LINED BAKING PAN, CAKE PAN (SPRAYED), FROSTING!! MICE EN PLACE.

                                 1. Prepare cake according to package directions. 

                                 

2. Let cake cool and crumble into nice crumbs.

 

^ Like this. EASY. Now it's frosting time.

3. Add frosting by spoonfuls into cake crumbs. You will end up using almost all the frosting.

4. Combine the cake and frosting with your hands until it becomes a uniform mix.

5. Shape into small-medium size balls.

6. Refrigerate on parchment paper lined tray. 

7. Prepare ganache by heating heavy cream in a small saucepan.

8. Pour choc chips in a medium bowl. 

9. Slowly pour hot cream over choc chips.

Mix until velvety smooth. 

* If the chips do not melt all the way, put the cream and chocolate mix

in the microwave at 5 sec intervals. :)

^ very nice ganache, eh?

10. Take cake balls out of fridge. 

11. Using your hands and 2 spoons , place a cake ball in the ganache. 

12. Using a spoon move it around the ganache. Use your second spoon to pour some ganache over the balls. You want to coat the cake evenly and to have a smooth , round coating of ganache.

13. Do this method until all the cake balls are coated.

14. Place on a parchment paper lined tray.

15. Decorate with coconut or colored sugars.

16. Place back in the fridge until coating is a bit hardened.

17. Devour one by one. ;)

Every cake ball is unique. LOL.

Serves: About 24 cake balls

I loved making this recipe because it kept me occupied and on a sugar high. Also, the combinations

are limitless,be creative.

I have the urge to cook and blog! Cheesy corn dip

Adapted from: Food.Com (Trisha Yearwood's Recipe)

I have a thing for corn.. no basically vegetables in general. I was never the kid who didn't eat her vegetables. Last year I attended a graduation party and the host served this wonderful corn dip! It was creamy, sweet, and salty at the same time. I was stupid not to ask for the recipe, but time went on and I forgot about it. At my house we had a lot of chips around and I luckily remembered I always wanted to make this savory dip. My family loved it and I hope you do to. I halved the recipe , and it was plenty for 3 people for 2 nights! Plus its EASY to make with just a few ingredients.

Go ahead dip it in chips, or eat it with a spoon.

* blue indicates changes I made to the recipe

Ingredients:

 ( 1)2 cans of mexican corn ( I used regular sweet corn, it was fine)

(1) 2 Cans chopped green chilies

1 Cup Shredded Monterey Jack Cheese (Mexican Cheese Blend)

(1/3) 3/4 Cup Grated Parmesan Cheese

(1/2) 1 Cup Mayo

CHIPS!!

^ JUST SO SIMPLE AND DELICOUS!

^ Ready for the oven!

Have all your ingredients out and measured.. Simple Mice En Place

Steps:

1. Preheat oven to 350. Grease a small casserole dish.

2.In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

Serves 3 .. FOR 2 DAYS!