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! 

  

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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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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Easy Low Calorie Caramel Apple Salad

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Photo Credit: rosemilkinabottle (flikr)
I came across this delicious recipe on food.com and had to share!
Easy Low Cal Caramel Apple Salad
1 (8 ounce) container fat-free cool whip
4 large apples
1 (8 ounce) can pineapple tidbits
1 (6 ounce) box jello fat free sugar-free instant butterscotch pudding mix
1/4 cup chopped peanuts (optional)Directions:Cut up apples into small pieces.
Add in all other ingredients (pineapple juice included) and mix.
Chill for 1 hour.
68 calories per 1 cup
Yummy! 😀
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80 Calorie Mock Wendy’s Frosty

I love chocolate ice cream, I mean really, what girl doesn’t? But who hates the 900 calories that come with chocolate milkshakes or frosty’s? Yeah, pretty much every girl. So I have great news for you! Here is an awesome recipe, that is only 80-100 calories (depending if you use real sugar or stevia).

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flickr: snowpea&bokchoi

What you’ll need:

1 CUP Nonfat (skim) milk
2 TBSP Sugar-Free, Fat Free Chocolate Pudding Mix
1 TSP Vanilla Extract
1 TSP Unsweetened Cocoa
1/2 TBSP Sugar or 1/2tsp stevia
2 TBL Cool-Whip Free (optional)
7 Ice Cubes

Blend until smooth and serve! 

That’s it! Super simple and yum! 🙂

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Single Serving Mini Cheesecake

minicheesecake

I LOVE cheesecake, but as I’ve said before, I have no self control. So I made a single serving mini-cheesecake, it’s about 300 calories-ish vs. a store bought 750 calorie slice, perfect for an after dinner treat.

What you’ll need:

A 1 cup ramekin
3 oz whipped cream cheese
3 tbsp sugar
2 tbsp plain greek yogurt
1/4 tsp lemon juice
1/4 tsp vanilla
1 egg

Crust:
2tsp butter
Graham cracker crumbs

Preheat your oven to 425˚, while your oven is preheating, melt the butter in the ramekin in the microwave, then add graham cracker crumbs and mix together and press to the bottom of the ramekin to create the crust. In a separate bowl mix cream cheese, sugar, yogurt, lemon juice, vanilla and egg together. Place the cheesecake mixture on top of the graham cracker crumbs and bake for 25 minutes. Let it cool for about 20 minutes then refrigerate for an hour or until it’s the temperature you enjoy 🙂

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