Food Blog

Read thoughts about, review, and watch videos of the recipes I’m testing to put into the cook book.

Check out my first video!!

7 thoughts on “Food Blog”

  1. Today I embarked on the journey. With my new 6Qt KitchenAid Stand mixer, over 1000 recipes to try, modify, and eliminate for the cook book I am on my way!

    Today, I made Orange rolls for Steve’s breakfast. basically it’s a take on cinnamon rolls but with Orange instead of the cinnamon. They were really tasty, but I just couldn’t get the carb and fat content down low enough for consideration in the cook book – boo.

    Dinner was another story. Every recipe for this meal will make it into the book.

    We had:
    Pork Stroganoff over home made low fat/low carb linguine with a honeydew pavlova for dessert – AMAZING!!

    Here’s some pics. I’ll share one of the recipies tomorrow.



  2. It’s been a week since I got my mixer, and so far, I’ve made something every day. From guilt free brownies to vegetable curry, I’ve done a lot of cooking and baking. So far with some great success. A couple of items I’ve tried have been good, but just not cook book worth.

    I promised a recipe to the pork stroganoff. and I will post that along with the guilt free brownies.

  3. Guilt Free Brownies? Is it possible? It sure is, I was as astonished as you are right now thinking about it. These brownies are chewy, hearty, and delicious!

    This recipe has been adapted from one on skinnytaste.

    • 1 large egg
    • 1 large egg white
    • 1 cup Peanut Butter Powder
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp Ancho chili powder (optional)
    • 1/2 cup water
    • 1/2 cup Stevia nectar
    • 1 tsp vanilla
    • 16 oz bag of semi sweet chocolate chips
    • 1/2 cup of chopped toasted Hazelnuts (optional)

    Preheat oven to 325F
    Combine first 10 ingredients in your mixer until smooth. Fold in chocolate chips and hazelnuts. Pour into a 9×9 pan that has been sprayed with cooking spray. Cook for 45 minutes. The brownies will be a little bit soft, but that’s ok, they will firm up as they cool. Cut into 3×3 brownies, and enjoy!

    Servings: 12 ● Serving Size: 1 brownie ● Calories: 85 ● Fat: 5g ● Protein: 10g ● Carb: 8g ● Fiber: 6g ● Sugar 6g ● Sodium: 180mg ● Cholesterol: 14g

    Couple of things on this that might be causing question marks for you.

    Peanut Butter Powder? What the heck is that? Well, it’s made from defatted peanuts, which means that the excess oil has been squeezed out of the peanuts. Depending on the brand, powdered peanut butter sometimes includes a little salt and/or sugar. When you add water to it and stir until smooth, you’ve got instant low-calorie peanut butter! This powder provides us with a TON of protein.

    Stevia nectar? This is a new product from Truvia, I think it is going to revolutionize the cooking industry. Where were you Stevia when I was in high school?? Stevia is an herb originally from South America, though it now grows throughout the world. It is naturally very sweet and considered 100 to 200 times sweeter than sugar, but it doesn’t raise blood sugar levels like sugar and other artificial sweeteners do. It also does not encourage cravings like Artificial Sweeteners do. Truvia nectar has only 10 calories for a 1/2 tsp serving. It makes a great replacement for honey or agave and is SUPER low glycemic.

    These brownies are Gluten Free as well!!

    Enjoy these and let me know how this recipe works out for you!


  4. Oatmeal Raisin Cookies PACKED with protein!!

    As promised in the video, here’s the recipe.

    Preheat oven to 375 degrees F

    2 cups rolled Oats
    1/2 cup all purpose flour
    1/4 cup Protein powder
    1/4 cup wheat germ
    2 tbsp water
    1 tsp Baking powder
    1/4 tsp Salt
    6 tbs Heart healthy butter spread (I used Healthy choice) – yes, you can use butter Butter, softened
    1 tsp Vanilla extract
    1 Egg lightly beaten
    1/2 cup brown sugar (you can use the brown sugar blend from splenda too)
    1/2 cup raisins

    Cream margarine and brown sugar together, add egg, vanilla, and water. add all dry ingredients – you can sift them together before you add them to the wet ingredients. Add raisins last.

    Roll cookies into 1 inch balls and place onto a baking sheet (I used a silpat). use the bottom of a glass sprayed with cooking spray to flatten the cookies. Cook for 9 – 12 minutes (depending on your oven). Cool on a wire rack for 10 – 15 minutes or eat em hot!

    Cookies will be very dense and crunchy with a slightly chewie center.


  5. Lower sugar BBQ sauce!! you betcha!!

    I made delish spare ribs tonight for Steve and I, first time using the pressure cooker…oh my did they turn out AMAZING!!.

    Here’s a recipe for a low carb/heart healthy BBQ sauce – YUM!!

    ½ cup Sugar Free ketchup
    ¼ cup splenda brown sugar blend
    2 tsp yellow mustard
    1 tsp apple cider vinegar
    2 tsp paprika
    2 tsp onion powder
    2 tsp Liquid Smoke
    1 tsp celery seed
    1 tsp garlic powder
    1 tsp black pepper
    1 tsp cayenne
    1 tsp ancho chili powder
    1 Tbsp Agave Nectar

    Combine all the ingredients in a medium sauce pan and bring to a low simmer. let it cook down for about 8 minutes, set aside to cool. brush on your favorite grill meat or use it on your favorite sandwich.

  6. 9 ingredient Szechuan Chicken – OMG SOOOOOO good, and SUPER easy like 15 minutes easy.

    2 tbsp sesame oil
    2 boneless skinless chicken breasts, cut into 1 inch cubes
    1 tsp red pepper flakes
    1 tsp minced garlic
    2 cups veggies of choice (I used broccoli for this recipe)
    1/2 cup low sodium teriyaki sauce (kikkoman makes a great one)
    1 tsp toasted sesame seeds
    1 tbsp corn starch
    1 cup water

    Heat sesame oil in a large wok on high heat for about 4 minutes (don’t let it smoke or your chicken will by overcooked on the outside and raw in the inside). add your chicken. Stir fry for about 3 minutes until all the sides are white and the chicken is starting to cook through. Add pepper flakes and garlic. Stir fry for another 2 minutes then add your veggies and teriyaki sauce continuing to stir fry for another 3 minutes. Cover letting the sauce steam the veggies until tender crisp and the chicken is completely cooked. Remove the ingredients leaving the sauce. Mix the corn starch and water in a separate bowl until no lumps appear and then add to the remaining sauce in the wok stirring constantly to prevent the sauce from getting too thick. Re=add your chicken and veggies. Turn off the heat and stir everything together. Sprinkle with toasted sesame seeds and serve over rice immediately!

    Serves 2

Feel free to leave a message here, Tell me how the recipe turned out for you!! Leave your suggestions too!