PB&J Smoothie

Today I bring you the PB&J Smoothie. Because, delicious!

I hope your winter is treating you well, ours is really mild in comparison to the past couple of years, which I am very thankful for. Less snow means we can get outside more and enjoy life; instead of being stuck inside and having cabin fever for 12 weeks.

With the warmer weather I have been thinking about summer a lot, recently. We are going on vacation in this summer to the Outerbanks, NC and I want to be able to wear a bathing suit and feel confident!

This is a delicious recipe that comes out to about 300 calories per serving, but can vary depending on the ingredients you use. It’s a great lunch replacement drink!

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8oz unsweetened Almond Milk
1/2 Cup frozen berries
1/2 cup vanilla Greek Yogurt
1 Scoop Creamy Vanilla Ultimate ProFIT 
1tbs jelly of your choice
Add ice for desired consistency, blend and enjoy!!

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Gluten Free Peanut Butter Cookies 

So recently I had a horrible reaction to wheat (instant blood blisters in my mouth and half my face went numb), so no more wheat for me! At first I freaked out and didn’t know what I was going to make, but I came across this super easy recipe and I thought I would share! 

Gluten Free Peanut Butter Cookies 

  • 1 cup peanut butter 
  • 1 cup sugar 
  • 1 egg 

Bake at 350 for 12 minutes and voila done! 

  

Non-Dairy Pumpkin Pie

I am here to treat you to a non diary pumpkin pie recipe!

My 5 year old has a milk allergy, milk makes her break out in hives and because of this she’s had to miss out on some of her favorite foods. Including pumpkin pie, until now!!

I did some experimenting and found the best way to make a non dairy pumpkin pie and it’s super easy!

Pillsbury makes a dairy free premade pie crust, which makes life easier because I could use crisco and make a homemade pie crust, but really, who has time for that? 😉

Ingredients

1 can (12-15oz) pumpkin purée
2 large eggs
1.5 cups Blue Diamond Half Almond Half Coconut Milk Blend (though I’m pretty sure any milk substitute would do)
1 tablespoon pumpkin pie spice ( or 1 tsp of each cinnamon, nutmeg, ginger)
1 cup Truvia baking blend (or 1.5 cups sugar)

Mix everything together in a large bowl, pour into the pillsbury deep dish crust or into a crust less deep dish pie pan, bake at 350 for 1 hour. Enjoy!

IMG_3137.JPG Yes, I did eat a bite right from the center of the pie when it was still warm… don’t hate.

1 Minute Chocolate Chip Cookie in a Mug

It’s Wednesday, middle of the week, we all need a pick-me-up, so here you’ll find the 1 Minute Chocolate Chip Cookie in a Mug!

 

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What you’ll need:

3 tbsp almond flour
2 tablespoons Truvia baking blend or 3 packets of Truvia 1 tbsp melted butter
1/2 tsp vanilla
tiny sprinkle of salt
1 egg yolk
Chocolate chips (I use 70% dark chocolate)

Mix it all together, microwave for 1 minute, and enjoy!

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3 minute Pumpkin Pie in a Mug

Okay, seriously everyone, this 3 Minute Pumpkin Pie in a Mug is my favorite recipe so far. It’s soooo good. Yum! I actually had to make one for each person, because everyone wanted some when they tasted it!

Pumpkin Pie in a Mug

What you’ll need:

1/2 cup Pumpkin Puree
2 tablespoons oat flour or 3 tablespoons oats (oat flour is just ground oats, super easy if you have a blender!) 2 tablespoons Truvia Baking Blend (or 2 packets stevia)
1 egg
1 tsp Pumpkin Pie Spice – I actually didn’t have this, but I assume it would be easier, I used about 1/4 tsp cinnamon, 1/4 tsp clove, 1/4 tsp ginger, 1/4 tsp all spice
1/4 tsp baking powder

Mix it all together and microwave for 3 minutes (900 watt microwave). Add some whipped cream and enjoy this treat that seems like it should be bad for you, but is totally healthy!

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Gluten Free Red Velvet Cake in a Mug

Red Velvet Cake in a Mug

Today I bring you Gluten Free Red Velvet Cake in a Mug!

 

Red Velvet cake is my husband’s favorite, so I figured why not have it for breakfast!?

 

What you’ll need:

1/4 cup almond flour

2 tsp unsweetend cocoa powder

3 tbsp butter

4 packets of Truvia (or about 2 teaspoons)

1 egg

1/8 tsp baking powder

1/8 tsp vanilla

Tiny bit of salt (just a little!)

1/2 tsp red or pink food coloring

Mix it all together, microwave for 1 minute 30 seconds, top with whipped topping and there you have it, delicious red velvet cake that is gluten free and sugar free and good for your waistline!

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Energizing Limeberry Drink

I am LOVING the Trim Healthy Mama meal plan! I have been on it for a week now and I’m down 2.6lbs woohoo! I decided to mix up some of their recipes and came up with this delicious FP (Fuel Pull) Drink!

Lime Strawberry Juice Drink

What you’ll need:

8-10 strawberries
2 cups of water
Ice
4 packets of True Lime
4 packets of Truvia
Dash of ginger
1 TBSP Braggs Apple Cider Vinegar

Place in a blender and blend blend blend! So good!

I felt so energized after drinking this, I was ready to go! 🙂

 

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Coconut Lime Truffles – low carb dessert, diabetes friendly!

Coconut Lime Truffles Low Carb Dessert

Coconut Lime Truffles, low carb dessert that is diabetes friendly! You’ll LOVE these, they are SO good! I adapted an original recipe from one of Trim Healthy Mama’s followers. This fits in with the THM diet and it’s simply fantastic!

Coconut Lime Truffles

Ingredients:
3 Ounces Cream cheese
2-3 packets of True Lime (if you like it with a little bite, add 3, otherwise add 2) *
2 Tbs. Coconut Flour
5 packets of Truvia or 1 tsp pure stevia
2. Tbs. butter
1 Tbs. Extra virgin coconut oil
Dash of vanilla
Pinch of salt
Unsweetened coconut flakes (for rolling)

Directions:
Mix all ingredients together (except for the coconut flakes). Roll the mixture into little balls. Roll the balls into the coconut. Place them in the refrigerator until ready to eat. Easy peasy!

 

* Note: You can make these lemon coconut by using True Lemon, or juice of half a lemon and it’s also very delicious!

 

Enjoy!

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Pumpkin Cheesecake Dip – Yum!

Pumpkin Cheesecake Dip! Yum!

pumpkincheesecakedip

I made this for my husband to take to a work potluck and I scooped a little out for myself, for the picture of course;) It’s going to be devoured. Seriously, if you like pumpkin and you like cheesecake you will LOVE this.

1 package of cream cheese

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup of sour cream

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp ginger

In a large bowl beat the cream cheese with powdered sugar until smooth. Gradually add in the pumpkin, sour cream, and spices. Beat until smooth. Serve and devour!

 

Serve with apple slices, ginger snaps or graham crackers (or anything you like the flavor of pumpkin on!)

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Delicious Berry Streusel Muffins!

This amazingly delicious Berry Streusel Muffin recipe comes from my friend Ashley who has her own mommy blog over here; http://www.agturley.blogspot.com/ ashley

Berry Streusel Muffins

What you’ll need:

1 1/2 c flour,
1/4 c sugar,
1/4c brown sugar,
2 tsp baking powder,
1 tsp cinn.,
1 egg,
1/2 c plus 2 TBSP milk,
2 TBSP melted butter,
2 c frozen/fresh berries (I used mixed, but also like just raspberries as it makes it tart!)
Combine all the dry ingredients, and stir. Combine the wet ingredients and mix into the dry until moistened. Fold in berries. Place muffin liners in muffin pans and add batter until 2/3 full!

Topping-

In a bowl mix

1 TBSP melted butter,
1/4 c brown sugar,
2 TBSP flour,
1 tsp Cinn, and 1/4 c pecans (I don’t like the nuts but that is just a preference)

Add to the top of the muffins bake at 350 for 18mins let cool for about 5 mins

glaze:

1 TBSP lemon juice,
1 c powder sugar (no milk-makes it healthier right? lol), pour on top of the muffins. ENJOY!

 

Thanks Ashley, for that awesomely delicious berry streusel muffin recipe! It’ll make a great birthday breakfast!

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Ask me how I lost 4 dress sizes while still being able to eat delicious foods like this berry streusel muffin! 😀