S Pancakes

I know…I already shared a recipe for pancakes with you. Why do I need to share another? Because these are S pancakes!! The recipe I shared before were E pancakes.  Why does this matter? I’m so glad you asked! This matters because the E pancakes must be eaten with little to no fat and sugar-free syrup.  The S pancakes? You an put peanut butter on them with your sugar -free syrup! That’s right, PEANUT BUTTER!!  YUM!

S Pancakes

Just look at them…beautiful, right?!?

I love pancakes! Here is the recipe…

S Pancakes

Get This:

  • 2 eggs
  • 1/2 c. cottage cheese (can use full-fat or low-fat)
  • 1/4 c. milled flax seed
  • 1/4 c. almond flour/meal
  • 1 T. coconut oil
  • 1/2 t. aluminum-free baking powder
  • 2 packets stevia
  • 1 t. vanilla
  • 1-2 T. almond milk to thin batter as needed (may need more than 1-2 T.)
  • extra coconut oil for griddle to make pancakes

Do This:

  1. Put all ingredients, except almond milk in the pitcher of your blender.
  2. Pulse to get blender started.
  3. Preheat griddle now.
  4. Blend until smooth, scraping sides of your pitcher as needed.
  5. Add almond milk as needed until your pancake batter is the right consistency (should be somewhat thick, but pourable).
  6. Melt extra coconut oil on heated griddle.
  7. Pour pancake batter onto heated griddle spacing 2-3 inches apart.
  8. When pancakes are set on top and browned on the bottom, flip and brown on the other side.
  9. Serve with butter, peanut butter and/or sugar free syrup of choice.
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You could even use my Blueberry Syrups for these!  :)

Bon Appétit!  xo

Dessert

Let’s face it. That’s the reason we all detest diets.  We want to be able to enjoy our dessert.  Well, what if I told you that you can enjoy your dessert AND lose weight? Yup, you heard me correctly.  Eat your dessert AND lose weight.

The THM way! Take this pumpkin dessert for example.  I took a few different recipes I found and squished them all into one and came up with this delicious little cake. You could probably make muffins out of it, too.

Did you know pumpkin is a superfood?? It is! So good for you!

 

Pumpkin Cream Cake

 

Pumpkin Cream Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Get This:

  • 1 15 oz. can pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2 c. almond flour
  • 1/2 c. oat flour
  • 1/2 c. (one stick) butter, softened
  • 3 eggs
  • 1/2 c. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 t. aluminum free baking powder
  • 1 t. vanilla
  • 1 t. pumpkin pie spice
  • 8 oz. cream cheese, softened
  • 3 T. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 egg
  • 1 t. vanilla
  • 1/2 t. pumpkin pie spice

Do This:

  1. Preheat oven to 350* F. and prepare a 9"x5" loaf pan.
  2. Mix everything for cake (all ingredients up to, but not including cream cheese) together in a medium size bowl til combined well.
  3. In a separate bowl mix everything else til smooth.
  4. Scoop half of the cake mixture into prepared pan and smooth out.
  5. Next, pour the cream cheese mixture into the pan on top of the cream cheese mixture.
  6. Scoop the rest of the cake mixture over the cream cheese and smooth out.
  7. Place on middle wrack of oven and bake for 45-60 minutes or until a nice golden brown and the middle is set.
  8. Allow to cool at least 20 minutes before cutting.

Notes:

I prefer eating this after it has been refrigerated. Just a personal preference. I think it sweetens more after refrigeration.

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I hope y’all like this recipe as much as I do! It’s gonna be a great breakfast tomorrow morning with coffee!!  For all my THM ladies, this is an S meal or snack!

Enjoy!  Bon Appétit

xoxo

Syrups

I had to title my post ‘Syrups’. Every time I think of the word syrup, I think of my son.  I can’t help it.  Have you ever had that one thing that brought back a memory of a person, place or thing from your past. Maybe it’s a scent, like a man’s cologne or flowers?? Well my son, when he was little never said syrup, it was always syrups…just one of a thousand things I loved about that little boy…

Aaanywho…today I am sharing a super simple, super yummy blueberry syrup(s). Of course, it’s sugar-free.  And it’s delicious. Perfect on the pancakes I shared with y’all yesterday!

THM pancakes w-blueberry syrup

MMmmmm…Lookin’ good!!

Sugar-Free Blueberry Syrup

Get This:

  • 3/4 c. water
  • 4-6 t.truvia
  • 1/2 t. cinnamon
  • 1 t. coconut oil
  • 1/2 c. blueberries

Do This:

  1. Measure everything into a small saucepan and heat over medium-high heat.
  2. Bring to a boil.
  3. Reduce heat to low; simmer for 10-15 minutes (while making pancakes) or until desired thickness.
  4. Enjoy over pancakes.
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This syrup(s) is sooooo good over pancakes. This should be used in an E setting with THM E Pancakes.

Bon Appétit! xoxo

Pancakes

I love pancakes. I really do. But I don’t like how I feel after I’ve eaten them.  You know, that feeling like you’ve just eaten a ton of bricks… Until now! I have a recipe for low-carb pancake that taste good, don’t call for bananas AND don’t taste like eggs!!  Also, they don’t have a weird texture. Which is huge for me, because I have texture issues!!  I’ve hit the pancake jackpot!!  WooHoo!!

THM pancakes w-blueberry syrup

Low-carb Pancakes W/Blueberry Syrup

See how pretty they are? And what you see is what you get for one serving…amazing, right?!?!? Here’s the recipe for the pancakes…

Low-Carb Pancakes

Get This:

  • 1 1/2 c. oats
  • 1 c. egg whites
  • 1 c. 1% or non-fat cottage cheese
  • 2 t. aluminum free baking powder
  • 3-4 t. truvia or sweetener of choice
  • splash of vanilla

Do This:

  1. Put oats in blender first and blend until oat flour.
  2. Once you have made your oat flour, add remaining ingredients to blender and blend until smooth, scraping the sides of your blender pitcher as needed.
  3. Heat griddle or skillet over medium high heat.
  4. Once griddle is heated, spray with cooking spray and pour batter onto griddle about 1/3 c. at a time, forming pancake shapes. You may have to spread batter out a little.
  5. Let pancakes cook until browned on bottom side and top is almost set.
  6. Flip and allow to brown on other side.
  7. When you're sure pancake is done in the middle, remove from griddle and continue until all batter is cooked.
  8. Serve with my blueberry syrup, sugar-free maple syrup, fresh berries, whathaveyou...
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There you have it. Delicious pancakes that won’t leave you feeling like you’ve just eaten a ton of bricks! I’ll be sharing my new and improved blueberry syrup recipe tomorrow!!  :)

Bon Appétit!  xo

An Update to my Skinny Chocolate!!

Skinny Chocolate

Skinny Chocolate

Just a few alterations made the BEST Skinny Chocolate to date!! Even though the sweetener still didn’t dissolve all the way, it was not all stuck in the bottom, it was evenly distributed throughout the chocolate AND I used 1/8 c. almond milk for more of a milk-chocolate taste for those who don’t like the bitterness of dark chocolate!  I also used kosher salt instead of sea salt, which gave it a deep, rich, background of salt.  Some may not like this, but I did! So here is the new recipe, with the alterations….

 

Best Skinny Chocolate

Get This:

  • 1/8 c. unsweetened vanilla almond milk
  • 8 - 10 t. truvia
  • 1/2 c. coconut oil, melted
  • 1/4 c. unsweetened cocoa powder
  • dash kosher salt

Do This:

  1. In a medium bowl, whisk together almond milk and sweetener; allow to sit for several minutes.
  2. Add melted oil to sweetener and milk.
  3. Add cocoa powder; mix well.
  4. Add dash of kosher salt and mix well to incorporate.
  5. Pour into sprayed muffin tins or onto small cookie sheet lined with silicone mat or wax paper.
  6. Freeze for 10-15 minutes or until chocolate has set.
  7. Store in refrigerator or freezer.

Notes:

This is my favorite skinny chocolate so far. I might not even try liquid stevia now. I really like how this turned out and since I don't mind the grit of the sweetener, it doesn't make sense to try another recipe. The only thing I might try is a peanut butter version, because....uuhh PEANUT BUTTER!! ;)

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Bon Appétit!  xo

Skinny Chocolate

I have been putting trying the Skinny Chocolate recipe off because I have read such mixed reviews of it. Some love it, some hate it…  I should have tried it earlier! It’s pretty amazing. I am going to try to iron out a couple kinks (how to get the sweetener and salt to dissolve) but honestly, I liked it the just the way it turned out.  I didn’t mind the little bit of grittiness that the undissolved sweetener gave it. I’m wondering if I warm it up on the stove if that will take care of that??

Aaanywho… I love the Skinny Chocolate and I hope to try a few more add-ins for a little more variety (peanut butter, coconut, etc.). But for now, this will take care of that chocolate craving!

Skinny Chocolate

Skinny Chocolate

Skinny Chocolate

Get This:

  • * 1/2 c. coconut oil
  • * 1/4 c. cocoa ( I used Hershey's Special Dark)
  • * Truvia to taste (I used 8 packets), powdered in a small food processor
  • * pinch of sea salt

Do This:

  1. Put oil in microwave safe bowl and melt in microwave.
  2. Once oil is melted add cocoa, salt and sweetener.
  3. Stir to dissolve sweetener, salt and incorporate cocoa.
  4. Let sit a few minutes to allow sweetener to dissolve.
  5. Stir again. If oil starts to set, simply melt again in microwave.
  6. Put in silicone muffin tin or spread out on silicone mat (or wax paper) and freeze for a few minutes, til set.
  7. Break into pieces or cut in halves. Store in refrigerator or freezer.

Notes:

As I said before, all of my sweetener didn't dissolve. A lot of it was left in the bottom of my bowl so I just made sure to distribute it evenly between all my chocolates. I am going to try and heat all my ingredients on the stove next time and see if that helps! I will try and remember to update this so you know if that worked better! :)

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Update: Heating oil and sweetener did not help, in fact it made the chocolate more bitter in my opinion. Next thing to try is liquid sweetener, which will definitely take care of the grit, but will it taste good?!?! We shall see! ;)

Bon Appétit!

Homemade Pumpkin Spice Creamer

If you’re like me, and I suspect a lot of you are…you don’t like putting a bunch of chemicals or artificial things in your body.  Sometimes though, you get in a habit of eating/drinking things that taste good and don’t want to give them up, even though you know they aren’t good for you. Pumpkin Spice Creamer would be one of those things.

You know, it’s fall and it’s getting cold so you crave all things pumpkin, creamy and warm. Yeah, you’re smelling what I’m steppin’ in, I know you are! Well, now you can drink all the Pumpkin Spice Creamer you want, y’all cause I have perfected my Homemade Pumpkin Spice Creamer!  And I’m here to share it with you today!

Please note that I have the Ziplist recipe card now, making it ever so easy to share, bookmark, and print recipes from right here on my site! I hope this makes your experience here at foodgurly.com an even more enjoyable one!!  :)

pumpkin spice creamer14

Homemade Pumpkin Spice Creamer

Get This:

  • * 1/2 c. heavy cream
  • * 1/2 c. unsweetened vanilla almond milk
  • * 3-4 T. pumpkin puree (NOT pumpkin pie filling)
  • * 1 t. NuNaturals vanilla NuStevia
  • * 3 t. Truvia (3 packets)
  • * 1-1 1/2 t. pumpkin pie spice

Do This:

  1. Heat everything over medium heat until steamy, whisking occasionally. DO NOT boil.
  2. Once steamy, remove from heat and allow to cool completely before refrigerating.
  3. You can use right away in your coffee or wait until it has cooled.
  4. I use and old jar from a coffee drink I used to buy to store my creamers in. Anything will work.
  5. Creamer should stay good in the refrigerator for a week to 10 days.

Notes:

If you have a nut allergy and cannot use almond milk, you can substitute coconut milk or 1/2 and 1/2 for that. In fact, it will be even creamier with 1/2 and 1/2.

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There you have it. A delicious Homemade Pumpkin Spice Creamer.  Fabulous for fall! And you won’t have to feel guilty for drinking this!

You’re welcome! ;)

Bon Appétit!  xo