I found these yummy recipes across the internet. Because my tummy is still recovering from hospital, I don’t think I can eat these just yet. Last night I ate an cookie, and it made my stomach hurt really bad. :( Back to slowing things down. Since I can’t eat everything, I’ll talk about food.
Quick Tip: Want to freshen up your diet with healthy food first? Buy a share of vegetables from local farms through a community supported agriculture program. In the season, you pick up produce delivered to your neighborhood every week. You can do this with Justfood.org and LocalHarvest.org.
Now, on to the good stuff.
½ cup coconut oil
4 ounces dark chocolate, chopped
2/3 cup raw honey
1 teaspoon vanilla extract
2/3 cup blanched almond flour
¼ teaspoon baking soda
½ cup chopped walnuts
1. In a medium saucepan melt coconut oil, chocolate and honey over low heat, stirring constantly. Remove from heat; cool.
2. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir the eggs, 1 at a time, into the chocolate mixture. Stir in the vanilla.
3. In a small bowl stir together the almond flour and baking soda. Add almond flour mixture to chocolate mixture; stir just until combined. Stir in walnuts. Spread into prepared pan.
4. Bake in a 350 degree oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. Chill for 20 minutes in the fridge before cutting into bars.
VEGGIE PIZZA WITH CHEESY CAULIFLOWER CRUST
No “knead” for bread — this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.
1 cauliflower head, roughly
chopped (about 3 pounds)
2 teaspoons olive oil, divided.
½ cup presliced
½ cup sliced
red bell pepper
½ cup thinly sliced fresh basil, divided
¼ teaspoon freshly
ground black pepper, divided
⅛ teaspoon kosher salt
3 garlic cloves, minced
2.5 ounces shredded part-skim mozzarella cheese (about ⅔ cup), divided
2 large egg whites
0.5 ounce grated
½ cup thinly sliced
⅔ cup fresh baby spinach
1. Preheat oven to 375°.
2. Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.
3. Increase oven temp to 450°.
4. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.
5. Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, ¼ cup basil, ⅛ teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
6. Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining ¼ cup basil, remaining ⅛ teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.
Hands-on: 25 min. Total: 60 min.
SERVES 2 (serving size: 1 pizza)
CALORIES 350; FAT 15.8g (sat 6g, mono 5.7g, poly 1g); PROTEIN 26g; CARB 32g; FIBER 11g; CHOL 25mg; IRON 3mg; SODIUM 658mg; CALC 488mg
Curried Peanut Pumpkin Soup
Start to finish: 25 minutes
Serving Size: 11.3 ounces
1 1/2 cups chopped, peeled apple
1 cup chopped onion
1/4 cup dry sherry, apple juice or water
1 1/2 teaspoons curry powder
1 can (15-ounce) pure pumpkin
1 can (14–1/2 ounce) reduced-sodium chicken broth
3/4 cup evaporated skimmed milk
1/4 cup creamy peanut butter
3/4 teaspoon salt
Garnishes (optional): Chopped peanuts, chopped red-skinned apple, fresh cilantro and/or hot pepper seasoning
In a large saucepan combine apple, onion and sherry over medium-high heat. Stir occasionally, until onion is soft and most of sherry evaporates, about 8 minutes. Add curry powder and stir until fragrant, about 30 seconds. Stir in pumpkin, broth and peanut butter. Cover, bring to a boil, reduce heat and simmer gently for 10 minutes. Stir in milk. Cool. Whirl in blender or food processor until smooth. (Chill soup if prepared ahead.) Reheat gently to serve. Garnish as desired.
Makes 4 ½ cups
Nutrition information per serving:
Calories from Fat: 81
Fat: 9 g
Trans fats: 0
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Sources: Diana’s Fat Burning Recipes, Cooking Light, and National Peanut Board
Hello! I’m Alesha! I’m a musician, actress, entrepreneur and writer and recent hospital patient (I still can’t believe that is real). Follow on Twitter. If you like what I’m writing, give me a heart and share! :) I like hearts.