Angel Poop… YUM!

April 12th, 2011

I wanted Angel Food Cake and so I tried a few ways to make it sugar free and this is the best by far… My daughter and husband call it Angel Poop, tastes much better than it sounds..

Angel Poop

  • 5 Egg large egg whites
  • 1 teaspoon cream of tarter
  • 1 tablespoon vanilla
  • 3/4 cup granulated sweetener (splenda or xylitol)
  • pinch of salt

Whisk the egg whites in your stand mixer till they are at a soft peak then add the cream of tarter, continue to whisk till they come to a stiff peak and then add the vanilla, sweetener and a pinch of salt and whisk just till you can not see the vanilla and the sweetener is incorporated

On a parchment lined baking sheet mound by a tablespoon at a time, be sure to bake them all at the same time and do not let them touch. Bake at 350 till golden brown or in a convection oven at 325 till golden brown. Let them cool on the parchment before serving. Store in a covered container or a zip top bag. Great with berries and whipped cream… YUM!!!

Angel Poop

YUM !

 

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Triple Berry and Apple Crisp

March 9th, 2011

I did a demo of one of my new desert ideas tonight for the My Program For Life people, this is what I prepared… I think everyone liked it. I know it is one of my husband’s favorite but he is BAD he likes to eat it with Chocolate ice-cream… It is lower in fat and much much lower in sugar and carbs than the original. Hope everyone who came out tonight had fun and enjoyed what was served, thank you so much Nicole for having me.. I am willing to come anytime!

Thanks!
Stella

 

Triple Berry & Apple Crisp

Berry and Apple Filling

  • 1 Large Apple peeled and cubed
  • 2 Cups Frozen Mixed Berries
  • Zest of one lemon
  • Juice of ½ a lemon
  • ¼ cup of Splenda
  • Pinch of Salt
  • Fresh Ground Nutmeg
  • 2 Tablespoons Sugar Free Vanilla Coffee Syrup
  • 1 Tablespoon Oat Flour

 

Oat Topping

  • ½ Cup Oat Flour
  • ½ Cup Walnuts Chopped fine
  • ½ Cup Flat Oats
  • ¼ Cup Splenda Brown
  • ¼ Cup Milk
  • 1 Tablespoon Sugar Free Vanilla Coffee Syrup
  • ½ Teaspoon Ground Cinnamon
  • Fresh Ground Nutmeg
  • Pinch of Salt

Mix all ingredients for the filling in a large bowl, stir to combine being sure the fruit is coated with the flour. Please note the berries can be cooked frozen ~ no need to thaw.  Pour filling into an 8×8 baking dish. Combine all the topping ingredients and stir to combine, pour over filling being sure to distribute evenly over filling.

Bake at 350 degrees for 45 minutes or till the topping is golden and the filling is bubbly. Serve warm or cold with or without sugar free whipped cream.

I hope you and your family enjoy this as much as my family does.

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Oatmeal Cookies

February 22nd, 2011

Who would have ever thought that oatmeal cookies could be almost good for you??? Low in fat, low in sugar and full of fiber….. YUM !

I do not keep white flour in my house, I had been grinding my own oat flour but I have been able to find oat flour in the grocery store so I have been using it lately and saving the motor on my poor blender… I love oatmeal cookies and pre-op I made them at every holiday.. In the past I made oatmeal peanut butter cookies but I thought why not just normal oatmeal so I played around with it this weekend and came up with these, they are pretty good… they passed the 5 year old daughter test, I hope you enjoy them.

Oatmeal Raisin Cookies

  • 8 ounce package of reduced fat cream cheese
  • 2 large eggs
  • 2 tablespoons sugar free vanilla coffee syrup
  • ½ cup splenda
  • ½ cup splenda brown sugar
  • 1 ½ cups oat flour
  • 2 cups flat oats
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Dash of salt

Heat your oven to 350 degrees.

In a mixer cream the cream cheese and eggs till light and fluffy. Blend in both types of splenda and coffee syrup.  In a separate bowl combine the remaining ingredients. With your mixer on low (the lowest setting you have) slowly add the dry mixture to the wet mixture, mix till combined.  Drop onto a parchment lined baking dish and flatten with a damp spoon or fork before baking for 8 to 12 minutes or till bottoms are golden brown. Cool on a wire rack so that cookies do not get soggy; be sure not to over bake or cookies will be very dry. Makes about 4 dozen cookies.

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Cream of Mushroom with Brie soup.. that is what’s for dinner tonight!

February 21st, 2011

This weekend I went to a great grocery store that had awesome fresh mushrooms so I started to crave cream of mushroom soup.. So I made some.. I also made a new Apple muffin and some Oatmeal Raisin cookies today.. I guess I was in a cooking mood, since I am feeling more normal again (thank GOD) I have had the energy to start doing things again. Sorry for the lack of posts but at night I had been fizzling out by the time I got home from work, fed my daughter, did homework and reading got her to bed I just wanted to veg out.. But the good news is I think that is over.. so here is my latest soup. (yesterday I made a spicy chicken soup too.. but I didn’t write it down yet)

Cream of Mushroom with Brie Soup

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 small onion ~ chopped
  • 4 ounces of button mushrooms ~ chopped
  • 4 ounces of baby portabella mushrooms ~ chopped
  • 1 small clove of garlic ~ minced
  • 3 Tablespoons oat flour
  • 3 cups water
  • 1 cup skim milk
  • 1 teaspoon chicken soup base
  • 3 ounces of Brie cheese with rind removed and cut into small pieces
  • Black pepper to taste

Add the butter and olive oil to a medium sauce pan, after the butter is melted add the onion and mushrooms, cook for about 5 minutes till over medium heat till the mushrooms have started to give off moisture and soften. Add the garlic and sprinkle in the oat flour, cook for another 2 to 4 minutes so that the flour has time to absorb some of the moisture. Stir in the water and continue to cook for another 5 minutes over medium heat. After the soup has had time to thicken reduce the heat to low add the milk, soup base and cheese. Continue to stir and cook for another 5 minutes so cheese can melt.  I love black pepper so I add a healthy dose of fresh cracked black pepper, you can add as much or as little as you like.

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PULLED pork for dinner tonight

February 14th, 2011

I knew I was going to have a busy day today so I wanted to make something easy that could cook at home while I was gone to see the NJ Devils practice and go to the Meet and Greet they had.. It was so much fun, check me out !

Me and NJ

So I made pulled pork for dinner..

Pulled Pork

I purchased the smallest bone in pork picnic ham I could find, it is a fresh ham not a cured ham and has a layer of fat that adds so much flavor..

I used a spice mixture to rub the ham down then I placed it in a large covered pot and cooked it all day (my husband was home so I was not worried about it being on while I was gone) I used my huge enamel covered cast iron pot that has a lid to cook it in, I think it is a 5.5 quart pan, I tried to put it in my crock pot but it was too big so it ended up in the oven at 225 for about 12 hours.. My spice rub consisted of about a teaspoon of the following, salt, ground cumin, ground allspice, ground black pepper, garlic and onion powder, about a table spoon of ground chili powder and three tablespoons of splenda brown sugar. I put the meat in the pot (cover before you put it in the oven) with a bottle of beer, I just used what my husband had in the fridge and didn’t pay attention to what it was… if you don’t like beer you can use chicken stock or water in its place. I cooked the pork for about 10 hours then I took it out of the oven and removed the bones and any pieces of fat and skin that I found and pulled the pork in the pan with my tongs then I put the lid back on and returned the pork to the oven (taste it at this point to see if it needs more salt or any additional seasoning) for about another hour or two.. I served it as a sandwich but you could eat it strait up, in a wrap or turn it into a pizza topping. It was soooo good.

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Kay’s Natural’s Cereal Coupon Code !! YEA !!

January 26th, 2011

I love love love this cereal !!! My fav is the almond one… but the apple is good too, I have not had the vanilla… and the single serve packages are a great way to order it so it stays fresh and can be taken anywhere as a snack.. PS… I got this sent to me as an e-mail since I have ordered before, I get NOTHING from the company for posting this…

http://www.kaysnaturals.com/

For the next four days

All 1-oz. Cereals is

30% Off!

By entering code “cereal30″ you will receive 30% off
and free shipping on orders over $30
offer expires Midnight Jan. 30th (CST).

Kay’s Naturals cereal contains the same amount of protein as 2 eggs, and is packed with health promoting benefits to sustain energy, manage weight loss and stabilize blood sugar.

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No Sugar added Cranberry sauce

November 17th, 2010

Turkey is not complete without cranberry sauce.. I don’t like the stuff out of the can for a few reasons.. one it tastes like a can, two it came from a can and three it has added sugar so I make my own. I have always made my own but now I do it with no sugar added.. I tried a few different variations before I wrote this post. This is my favorite.

  • 1 bag of fresh cranberries (16 ounces bag, rinsed)
  • 1 cup of water
  • 1 single serving tube of Orange Crystal light drink mix (Walmart brand works too)
  • 1/2 to 1 cup of splenda ( I don’t like mine too sweet so I use 1/2 a cup)
  • 1 Orange cut in quarters (leave rind on Orange)
  • 1/2 teaspoon of ground cinnamon
  • 1 package of unflavored gelatin
  • 1 pinch of salt

In a medium sauce pan cook everything but the gelatin in a medium saucepan over medium low heat for about 20 minutes ~ stirring occasionally till all of the cranberries have popped open.

I like my cranberry sauce just a little gelled so I bloom one package of gelatin in 1/4 cold water and add to the cooked sauce, if you like yours thinner you can omit the gelatin and if you like it thicker use two packages of gelatin and 1/2 cup of water.  Remove the orange rind before serving.

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Acorn Squash soup

November 16th, 2010

This weekend we went to a local shop and had some awesome pumpkin soup and it made me think, I need to make a winter squash soup. I love Acorn Squash so when I saw it at the local apple farm I bought two and thought I would try my hand at some Squash soup.. I think this is so easy and tastes so good..

Acorn Squash Soup

  • 2 Acorn Squash
  • 1 ½ tablespoon butter (or olive oil)
  • 1 medium onion- chopped
  • 1 large green apple- peeled and diced
  • 2 tablespoons oat flour
  • 4 cups water
  • 1 tablespoon chicken soup base
  • Pepper and salt to taste

Preheat oven to 350. Cut the two acorn squash in half (from stem to base) scoop out the seeds and stringy stuff. Place cut side down on a baking sheet that has been lined with a piece of parchment or a non-stick pad. Roast till fork tender, about a half hour to 45 minutes.

While the squash cools, in a medium sauce pan over medium heat sweat the onion and apple till onion turns translucent. Add the oat flour and cook while stirring constantly for 1 to 2 minutes, just to cook flour flavor away, then add the water and tablespoon of soup base.  Scoop the flesh out of the squash and add to the onion mixture. Stir to combine.  Puree the slightly cooled soup in small batches in your food processor or blender then add salt and pepper to taste.  To dress the soup up for a party, serve with toasted pumpkin seeds and lightly dust with ginger or cinnamon. You could also serve with a dollop of Greek yogurt or sour cream.

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Tropical Muffins

November 3rd, 2010

Ok, I have a ton of nervous stressed out energy since I have my first consult with the plastics guy to work on getting approval to have my hanging skin cut off.. yea!

So I took a look at my pantry and came up with these muffins… I found the freeze dried bananas at Trader Joe’s last week, boy are they good! I also found Oat Flour at the grocery store this week and thought I would try it in place of my normal trick of grinding up steel cut oats since every time I do it at night I am afraid I am going to wake up my daughter…

Tropical muffins

  • 20 oz can of chunked Pineapple (no sugar added ~ drained and smashed)
  • 2 large eggs
  • 1 tablespoon ground ginger
  • 1 tablespoon sugar free vanilla coffee syrup
  • ¼ cup Splenda
  • ½ teaspoon salt
  • 1 ¼ teaspoon baking soda
  • ½ cup freeze dried bananas (crushed)
  • ½ cup unsweetened dried coconut
  • ¼ cup rolled oats
  • 1 ¼ cups of Oat Flour
  • ½ cup walnut pieces

Mix all the wet items, including the sweetener in a bowl, set aside. In another bowl mix all the dry items then pour the dry over the wet and stir till combined, being careful not to over mix.

Bake in lined muffin tin or in a silicone muffin pan that has been sprayed with non stick spray. Bake at 350 for 25 to 30 minutes.

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Kale Soup…

October 25th, 2010

We had a birthday/Halloween party to go to this past weekend. When I go to a party or to someones house for a gathering I am always in fear that there will be nothing that is suitable for me to eat so I always prepare a dish to take with me (yes I check with the hostess first ~ it would be rude not to) I made my standard Chili but decided I didn’t to eat that so I ran to the store and bought some Kale and made soup. It was very quick to make and was so good to eat. I was happy I made the soup since everyone liked it.

Kale Sausage Soup

  • 1 teaspoon olive oil
  • 1 medium onion rough chopped
  • 2 carrots peeled and cut (into half moons)
  • 1 bunch of Kale, ribs and stems removed then rough chopped
  • 4 chicken sausages cut into ¼ inch rounds ( I used a pre-cooked chicken and spinach version I bought at Sam’s Club)
  • 1 bay leaf
  • 4 cups of cooked small white beans
  • Black pepper ~ to taste
  • 10 cups of water
  • 1 tablespoon of chicken base
  • 1 x 2 inch rind of Parmesan cheese ( when I say rind I mean the back side where the writing is only about ¼ inch thick but if you don’t have it you can leave it out, maybe add ¼ cup of good Parmesan cheese but  it adds a nice depth of flavor and richness)

Heat the olive oil in a large soup pot, add the onion and carrots. Cook till the onions start to get soft and translucent then add the Kale, Sausage, bay leaves and beans.  Cook till the Kale starts to wilt then add the water and Chicken Base (if you don’t have chicken base you can use chicken stock but use low sodium). Stir in the pepper and add the cheese rind. Let simmer on low for about a half hour, stirring occasionally.

Please note, this could be made into a vegetarian dish by adding vegetable base or broth in place of the chicken and replace the chicken sausage with some pressed firm tofu cut into cubes.

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