Yummy Smoothie

I have a yummy smoothie to share with you guys today. Yes, I know it’s fall and y’all are drinking everything warm now, but I just had to try this recipe.  It sounded so good and I finally had everything I needed for it.  I am so glad I did, too. It’s delicious!. Just bundle up in a blanket and try it! You won’t be sorry, I promise! And since it was so good, I had to share it with all of you!

caramel apple smoothie

As you can see from the photo, I did not peel my apple. You can if you like. It’s up to you. I washed my apple well before cutting it up. I just cut it into large chunks before throwing it into the blender.

Caramel Apple Smoothie

Yield: 1 smoothie

Get This:

  • 1 medium apple (or 1/2 c. unsweetened apple sauce), washed, cored and cut into large chunks
  • 1/2 c. 1% cottage cheese (or non-fat cottage cheese)
  • 1/4 c. water
  • 1 t. vanilla
  • 1 t. caramel extract
  • pinch of salt
  • pinch of cinnamon
  • 1/2 t. xanthan gum
  • truvia, xylitol, erythritol to taste
  • 8 ice cubes

Do This:

  1. Toss everything into the pitcher of your blender and pulse to get started.
  2. Blend til smooth.
  3. Top with low-fat or non-fat whipped cream if you wish.
  4. Enjoy!

Notes:

For all my THM ladies, this is an E, so make sure you use low-fat or non-fat cottage cheese!

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Bon Appétit!  xoxo

Apple Pie Muffins (Gluten/Sugar-Free)

I have seen several recipes for these apple pie muffins online. Some call for oat fiber, some for whole wheat flour. I have seen some that called for greek yogurt and some that didn’t.  So I looked at all of them, compared them and came up with one that I thought I would like.  I wasn’t disappointed.  I don’t think you will be, either… At least I hope not. I added a couple things I didn’t see in any of the recipes I saw online. You know, my little stamp to make them my very own.

apple pie muffins

Don’t they look delish?? MMhhmm…I thought so, too! Yes, of course I’ll share the recipe with you!!  ;)

Apple Pie Muffins (Gluten/Sugar-Free)

Yield: 12 muffins

Serving Size: 2 muffins

Get This:

  • 1 c. oat flour (just put 1 1/4 c. gluten-free oats in your food processor and process til fine)
  • 1/2 c. gluten-free oats
  • 1 T. ground flax seed
  • 1 1/2 c. cored, diced apple (I used gala)
  • 1 T. baking powder
  • 1/4 t. sea salt
  • 1/3-2/3 c. sweetener of choice (more or less depending on how sweet you like your muffins)
  • 2 t. cinnamon
  • 1 t. nutmeg
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/2 c. egg whites
  • 2 T. butter, melted
  • 1/2 c. unsweetened applesauce
  • 1 t. vanilla
  • 8-10 drops liquid vanilla stevia
  • 1/4 c. almond milk

Do This:

  1. Prepare a muffin pan by spraying it with non-stick cooking spray and preheat your oven to 375* F. In a medium size bowl mix together the dry ingredients until they are blended well.
  2. In a separate bowl, combine wet ingredients.
  3. Once wet ingredients are well combined, pour them into your dry ingredients and mix well.
  4. Ladle batter into prepared muffin pan, filling to 3/4 full.
  5. Bake for 18-20 minutes or until slightly browned and set in the center.
  6. Allow to cool for a few minutes in the pan before removing and placing on a wire rack to cool completely.
  7. Enjoy!

Notes:

For my THM ladies, these are an E snack and are perfect for this time of year. You could make these with pumpkin for a nice treat, too! That would be perfect with a dollop of FF whipped topping! YUM!

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Bon Appétit!  xoxo

Hot Cocoa

Have you ever made your own hot cocoa? I don’t mean opening a package and dumping it in a cup and adding some hot water…I mean making it from scratch. It’s pretty amazing. Especially the recipe I just made today! The best part? It’s SUGAR FREE!! And it still tastes AMAZING!!!

And if you put it in a pretty mug, it looks pretty darn spiffy, too! Check it out…

Hot Cocoa

And now, for the recipe…

Hot Cocoa

Prep Time: 2 minutes

Cook Time: PT4-5M

Get This:

  • 1 T. butter
  • 10 oz. unsweetened vanilla almond milk
  • 2 T. heavy cream
  • 1 t. caramel extract
  • 2-3 T. sweetener of choice
  • 1 T. unsweetened cocoa
  • pinch of sea salt

Do This:

  1. Place butter in small saucepan and melt.
  2. Add all other ingredients and heat until steamy, DO NOT BOIL.
  3. Pour into pretty cup and enjoy!
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This is, by far the best hot cocoa I have ever had.  It’s got just the right amount of chocolate flavor and the caramel extract gives it this rich, full flavor.  MMmmmm. It’s perfect!  Please, try this SOON!

Bon Appétit!  xo

Quick And Easy

Quick and easy are my favorite word when it comes to meals. Especially when I’m starving and want to eat RIGHT NOW! Last night DD had a volleyball game and we were late headed home and everyone was hungry so DH swung through the McDonald’s drive through for dinner…I was shocked hearing myself say, “I’ll get something when we get home.” I didn’t want anything from McDonald’s???? I didn’t want anything from McDonald’s! Yay!

It’s wonderful when you get to the point where you actually love to eat the things that are good for you.  It took me quite some time to get to the point where I stopped eating things with gluten in them because they made me sick.  I finally got tired of being sick all the time and said enough is enough.  It was probably a year or more that I played around with cutting gluten out of my diet. I would do it for a few weeks and then eat if again and be sick for a week. So I would not eat it again for weeks then have something again. It was silly. So I finally just cut it out of my diet completely.

I have also now gotten to the point where I don’t like to eat sugar, either.  Sugar is inflammatory to my system.  When I eat or drink things with sugar, my feet, ankles and hands swell. I get aches and pains and headaches, too. So, I avoid sugar as much as possible these days.  I have just gotten to the point where it’s not worth the aches, pains and other issues I will have to deal with just for a few moments of pleasure while eating something I enjoy.  Especially when I can eat things that don’t make me feel lousy.

Are the things I can eat as good as the things I can’t?  Yes and no.  Like the cookie in a mug that I made yesterday, for example.  It doesn’t taste like a chocolate chip cookie made with white flour, brown sugar, and sugar laden chocolate chips. BUT it also doesn’t sit in the bottom of my stomach like a brick. It doesn’t make me break out in a rash or give me a migraine. I will not be sick for a week after I eat it. And, it IS delicious. It is also super easy to make! So, while it’s not a ‘real’ chocolate chip cookie, it doe have it’s good points, for sure!!

Today I have a quick and easy recipe to share with you. So quick and easy I didn’t even get a photo before I ate it all. To be honest, I wasn’t sure I would like this dish because of the textures, but it is very good and the textures are fine together.  Here is the recipe y’all…

Cottage Beans and Salsa

41

Prep Time: PT2-3M

Yield: 1 serving

Get This:

  • 3/4 c. cottage cheese
  • Spike seasoning (or any seasoning you like)
  • 1/2 c. black beans
  • 1/4 - 1/2 c. salsa (I used mild, use your favorite)

Do This:

  1. Spoon cottage cheese into a bowl and season with Spike seasoning.
  2. Scoop black beans onto cottage cheese.
  3. Pour salsa on top of everything.
  4. Stir and enjoy.

Notes:

You could use full-fat cottage cheese for this recipe if you wanted. Also different beans could be used. And the salsa I used was mild. If you like spicier salsa, feel free to use spicier.

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I really enjoyed this super simple, delicious dish. I do hope you’ll try it.

Bon Appétit!  xo

Gluten/Sugar-Free Cookie In A Mug

Say What?!? You can make a cookie in a mug? Yup, you sure can. And it’s good, too. I wasn’t sure I was going to like the texture, but it really wasn’t a big deal. It wasn’t rubbery and it wasn’t slimy. And it tasted great! Not as good as a ‘real’ chocolate chip cookie, but since #1 I can’t have the real thing because I’m gluten intolerant and #2 I can’t have the real thing because I don’t eat sugar, this will definitely be a fabulous alternative!!

thm cookie in a mug

I found a few different recipes online for cookie in a mug.  Some used refined sugar, some didn’t. Some used white flour or whole wheat, some didn’t.  Some still yet called for baking powder and some did not.  This is the recipe I came up with…

Gluten/Sugar-Free Cookie In A Mug

Prep Time: PT2-3M

Cook Time: 1 minute

Total Time: 4 minutes

Yield: 1 serving

Get This:

  • 1 tbsp. butter
  • 2 -4 packets sweetener of choice, depending on how sweet you want your cookie
  • splash of caramel extract
  • splash of vanilla extract
  • pinch of sea salt
  • 1 egg
  • 1/4 c. almond flour
  • 1/8 c. oat flour
  • handful sugar-free chocolate chips

Do This:

  1. In a microwave safe mug, melt your butter.
  2. Add sweetener and extracts.
  3. Next add your eggs and beat into mixture.
  4. Add salt and flour and mix well.
  5. Fold in chocolate chips at the end.
  6. Microwave 45-65 seconds, depending on how you like your cookies. 40 seconds will be done on the outside but still gooey on the inside. 65 seconds will be done and not gooey at all.

Notes:

You may need to add a little more flour. Cookie dough will seem too wet, but should be quite thick.

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IF you are a THM’er you MUST try this recipe!! It’s super yummy!!

Bon Appétit! xoxo

Crock Pot Cream Cheese Salsa Chicken

There are some recipes that you just know are going to be good right from the beginning.  Before you even make them, you know you’re going to like what’s coming.  This crock pot cream cheese salsa chicken is one of those recipes! It’s perfect for this time of year, too.  Perfect for busy moms who don’t have time to be in the kitchen all day.  Perfect for anyone who doesn’t want to spend hours in the kitchen, but wants the food to taste like you could have!

crock pot cream cheese and salsa chicken

This recipe get’s all that done…and more!  It’s delicious and I can’t imagine anyone not liking it.  Kids, adults…heck, even my teenager gave me the thumbs up on this one! Now for the recipe…

Crock Pot Cream Cheese Salsa Chicken

51

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Yield: 3 servings

Get This:

  • 8 well seasoned chicken tenders
  • 1 (8oz) brick cream cheese
  • 3/4 bottle (no sugar added) mild salsa, could use spicy if that's what you like

Do This:

  1. Line your crock pot with foil to make clean up easier.
  2. Place seasoned chicken tenders in the bottom of your crock pot.
  3. Slice your brick of cream cheese and lay on top of your chicken.
  4. The last thing to do is pour the salsa over the top of everything.
  5. Now just turn that baby on high and cook for 2 hours.
  6. Turn down to low for another 2 hours.
  7. Enjoy!

Notes:

As is, this is an S meal for all my THM ladies...I served this as is with a vegetable. Feel free to serve over brown rice or in a low-carb tortilla if you are nursing or giving to small children who need the carbs for their growing bodies.

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Bon Appétit!  xoxo

It’s A Brownie…It’s A Waffle…It’s A Browffle!! :)

Haha…that’s just too funny! It’s A Browffle!  LOL

Remember the cinnamon waffle recipe I shared a while back??  This is the same kinda thing.  Only it’s CHOCOLATE!! That automatically makes it better…unless you don’t like chocolate.  In which case, we can’t be friends. JK We can be friends.  But I don’t understand you.  Chocolate is AMAZEBALLS!!!  ;)

Anywho… This recipe is so good! And so easy to make, you’re gonna love it!  It makes just one waffle, so if you’re cooking for a crowd, simply adjust the amounts.  I wouldn’t add more than one more egg though…

brownie waffle

Sugar-Free/Gluten-Free Brownie Waffle

Serving Size: 1

Get This:

  • 4 T. flour (I used 2 T. oat flour and 2 T. almond flour)
  • 4 T. sweetener of choice
  • 1 1/2 - 2 T. unsweetened cocoa powder
  • 1/8 t. baking powder
  • 2 T. coconut oil
  • 1/2 t. vanilla
  • 1 egg
  • 2 - 4 t. unsweetened vanilla almond milk (to thin enough to pour onto waffle iron, should be thick)
  • sugar free chocolate chips (optional)
  • Reddi Whip to top (optional)

Do This:

  1. Preheat your waffle iron.
  2. In a small bowl, starting with dry ingredients, mix everything together except almond milk and chocolate chips.
  3. Once everything is mixed together, add a few sugar-free chocolate chips if you like and enough almond milk to make the batter pourable. Your batter should be quite thick but loose enough to pour with the aid of a spoon or spatula onto your waffle iron.
  4. Cook in waffle iron til done.
  5. Finish with a dollop if Reddi Whip or heavy whipping cream.
  6. Enjoy!

Notes:

This recipe can easily be adjusted to make more than one waffle. You shouldn't need more than a couple eggs, even when making more waffles, though.

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Hope y’all enjoy this as much as I did!

Bon Appétit!  xoxo