Chocolate Cake Donuts

These are a great special treat for Saturday mornings and cartoons. My brother and I watched the Smurf's while enjoying donuts from the grocery store...and I never ate just one...

I prefer the sweetener Just Like Sugar because it is composed of natural fiber obtained from Chicory Root, Calcium and Vitamin C.

BENEFITS OF CHICORY ROOT:
1. CHOLESTEROL: It decreases the levels of serum LDL cholesterol in the blood.
2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
4. CONSTIPATION: It provides soluble fiber, which improves digestion.
5. GALL BLADDER ISSUES: It builds your body's resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
8. NATURAL "Liver" CLEANSER: Chicory root also supports the body's detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.

Click HERE to find JUST LIKE SUGAR. NOTE: Just Like Sugar is 96g fiber/cup; do not add to "melted" butter. This will cause it to gel up and get hard.



DONUT:
1/2 cup blanched almond flour
3 eggs, separated
1/4 tsp Celtic sea salt
1/4 tsp baking soda
1 tsp vanilla
1/4 tsp cinnamon (optional)
2 TBS cocoa powder
1/4 cup Swerve (or 1/4 cup erythritol and 1 tsp stevia)
4 TBS coconut oil or butter

FROSTING:
1 ChocoPerfection Bar
2 TBS unsweetened almond milk (or cream)

Whip the egg whites until stiff peaks form. Combine the yolks, sweetener, oil/butter and whisk until well-blended. Combine all the dry ingredients, blend well. Gently fold the wet ingredients into the whipped whites and then slowly fold in the dry mixture, and fold until well blended. Fill the donut pan 3/4 of the way full. Bake for 15 minutes at 350 degrees F, or until a toothpick comes out clean.

Meanwhile: Melt the chocolate bar and add in almond milk or cream. Once the donut is cooled, dip in melted chocolate! Makes 8 donuts

NUTRITIONAL COMPARISON:
STORE brand = 290 calories, 33 carbs, 1 fiber
"Healthified" donut = 123 calories, 3.75 carbs, 2.5 fiber

CLICK HERE TO FIND THE DONUT PAN I USED.

Hostess Little Debbies

Here's a fun crafty snack to make on a rainy day.

Cupcakes:
1/2 cup of blanched almond flour
3 eggs, separated
1/4 tsp Celtic sea salt
1/4 tsp baking soda
1 tsp vanilla
2 TBS cocoa powder
1/4 cup of Swerve  (Erythritol and 1 tsp stevia)
4 TBS coconut oil or butter
FROSTING:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream or coconut milk
1/4 cup Confectioners Swerve (or powdered* erythritol)
1 tsp stevia glycerite

Whip the egg whites until stiff peaks form. Combine the yolks, sweetener, oil/butter and whisk until well-blended. Combine all the dry ingredients, blend well. Gently fold the wet ingredients into the whipped whites and then slowly fold in the dry mixture, and blend well. Fill the cupcake pan 3/4 of the way full. Bake for 15-18 minutes at 350 degrees F, or until a toothpick comes out clean.

CHOCOLATE Frosting: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.

CREAMY FILLING:
Option 1 (lighter in calories, but must be eaten the same day)
2 egg whites
1/8 cup Swerve (or a few drops of stevia glycerite)

Whip egg whites to stiff peaks. Blend in sweetener and re-whip until stiff peaks form again. Place filling in filler tool (I used a ziplock and cut a tiny hole in the corner). Place cooled cupcake on it's side and inject filling into it.

OPTION 2
1 cup heavy cream or coconut cream
1/4 cup Swerve (or a few drops of stevia glycerite)

Whip the cream until light and fluffy, add in the sweetener. Use to fill cooled Twinkie same as above.

Nutritional Info
Using egg white filling: 195 calories, 5 carbs, 3.5 fiber, 1.5 net carbs
Using whipping cream filling: 297 calories, 6 carbs, 3.5 fiber, 2.5 net carbs

Swirly White Topping:
Cream cheese

I placed cream cheese in a ziplock bag. Cut a tiny corner out and swirled it out onto the chocolate. Makes 6 cakes

Seafood Alfredo and zinc information

Are you suffering from intense cravings? It could be a zinc deficiency. Zinc is essential to blood sugar regulation by influencing carbohydrate metabolism, increasing insulin response, and improving glucose tolerance. Zinc influences basal metabolic rate, thyroid hormone activity, and improves taste sensitivity.

The average American diet is already deficient in many mineral but in someone who frequently diets...even more so! The best sources of zinc include oysters and red meat, neither of which is eaten frequently by many people. The average American consumes less than 10 mg of zinc per day, far less than what is required for normal sugar metabolism or the other functions of zinc in the body.

Correcting a zinc deficiencies (along with other minerals) can go a long way toward helping the frustrated dieter control impulses to eat something sweet, something fatty, or something devoid of nutrition in an attempt to satisfy an inner compulsion.

Zinc is also essential for keeping a healthy immune system, building proteins, triggering enzymes, and creating DNA. Zinc also helps the cells in your body communicate by functioning as a neurotransmitter. A deficiency in zinc can lead to stunted growth, diarrhea, impotence, hair loss, eye and skin lesions, impaired appetite, and depressed immunity.

Certain prescriptions, including birth control, deplete zinc in our body. A zinc deficiency could cause birth defects. So if you are planning on getting pregnant, a good rule of thumb is to discontinue birth control for 6 months before getting pregnant. Increasing your zinc through food is always the best choice, so we can maintain a proper copper-zinc balance. Grass-fed red meat, and seafood are awesome sources. Oysters are FILLED with zinc, but I like crab better, which also has loads of zinc.

I know my recipe sounds a little crazy, but it tastes awesome. The cream cheese makes it so thick. This added an amazing flavor without extra calories, 1 TBS of heavy cream is 100 calories, 1 TBS of cream cheese is 50 calories. Since cream cheese is so much thicker, you can add a flavorful broth to thin the alfredo and you save a lot of calories.

"HEALTHIFIED" ALFREDO

1 large zucchini (made into 6 cups of "pasta")
Shrimp, crab, scallops...whatever protein you enjoy
Fresh tomatoes, cut into slices

Sauce:
1 stick butter
2 cloves garlic
4 TBS cream cheese
1/3 cup beef broth
1/2 cup Parmesan cheese

Place butter in a sauce pan with garlic and cook until light golden brown, stir constantly, or the butter will burn. Turn to a low heat. Smash up garlic cloves in the butter. Stir in cream cheese, broth and Parmesan. Simmer for at least 15 minutes...the flavors open up if you simmer longer:) Serve over zucchini noodles and your choice of seafood. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Alfredo Pasta = 665 calories, 33g fat, 17g protein, 71 carbs, trace fiber
"Healthified" Alfredo = 315 calories, 31g fat, 7.7g protein, 5.2 carbs, 1.3g fiber

NUTRITIONAL COMPARISON:
White Pasta 43 carbs, 0 fiber, 246 calories
Zucchini "noodles" 4 carbs, 2 fiber, 20 calories

My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE.

I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)

Fried Green Tomatoes

My Dad LOVES fried green tomatoes. What a perfect time to make them, now that gardens are sprouting beautiful juicy tomatoes. Here is an adapted recipe from my dad.

1 large tomato (slighly green, yet soft)
1/2 cup almond meal
1 egg
1/2 tsp Celtic sea salt
Fresh ground pepper to taste
1/4 cup Coconut oil OR Ghee OR Macadamia Nut Oil
Optional: fresh basil from the garden

In a frying pan heat oil. Cut tomato into 1/4 inch slices. Break the egg and mix in a small bowl. Mix the almond meal (or other ground nut), salt and pepper (and other spices/herbs if desired) in another small bowl.

Place the cut tomato in the egg mixture, then in the almond mixture until well coated. Place in hot oil and fry until golden brown. Enjoy! Love you dad:) Makes 4 servings.

NUTRITIONAL COMPARISON (per serving):
Traditional Fried Tomatoes = 300 calories, 15g fat, 3g protein, 14 carbs, 1g fiber
"Healthified" Tomatoes = 204 calories, 20g fat, 4.3g protein, 4.4 carbs, 2g fiber

Make into a BLT salad topped with my "Healthified" Ranch Dressing!

Bagels

I love bagels and cream cheese. But even the small ones are filled too many starchy carbs. These turned out great. Next time I am going to double the batch and keep them in the freezer for an easy breakfast option!



3 TBS ground golden flaxseed
2 TBS coconut flour
1/2 t baking powder
4 egg, separated
dash of salt/onion powder/pepper (optional flavorings)

Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients - the golden flax meal, coconut flour, baking powder, and spices.

Whip the egg whites until fluffy. Slowly add the yolks, and then the dry mixture. Allow the dough to sit for 5 minutes to firm up. Spoon the dough into a greased "donut" mold (Click here for Amazon.com) or shape into bagels on a cookie sheet. Bake for 30 minutes until the flax turns a darker golden shade. Allow to cool in the oven. Craig loves his sandwiches made with these. Makes 6 bagels.

NUTRITIONAL Comparison:
Small "LENDER's Bagel = 140 calories, 29 carbs, 1 fiber
Flax bagel = 88 calories, 4 carbs, 2.7 fiber (1.3 effective carbs)

CLICK HERE TO FIND THE DONUT PAN I USED.

Chili Lime Chicken Kabobs on "RICE"

Here is a yummy dinner idea with only a little cooking inside on these hot days!

3 TBS coconut oil (melted) OR butter
1 1/2 TBS red wine vinegar
1 lime, juiced
1 tsp chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
Sea salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
OPTION: Non-starchy Veggies for grill: Peppers, mushrooms, zucchini

In a small bowl, whisk together the oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Serve on top of Cauliflower Rice:
4 cups cauliflower, grated
1 TBS coconut oil OR butter
1/2 crumbled bouillon cube (watch out for MSG and gluten)

"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Add oil to a pan over medium heat. Stir fry cauliflower for 2 to 3 minutes, add the crumbled bouillon cube over the "rice." Cook until just soft and serve with kabobs. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Rice Kabobs = 567 calories, 16g fat, 39g protein, 59 carbs, 1.6g fiber
"Healthified" Kabobs = 325 calories, 16g fat, 37.5g protein, 6.5 carbs, 2.9g fiber

NUTRITIONAL Comparison Per CUP:
White Rice = 53 carbs, 0 fiber, 242 calories
Cauliflower Rice = 3 carbs, 1 fiber, 28 calories

I make a huge batch of cauliflower rice and keep it in the fridge for an easy addition to dinner when I am running late.

No-Bake Energy Bars

Are you an athlete looking for a healthy energy bar and can't find one without junk? Here is a therapeutic energy bar filled with coconut to decrease inflammation in your joints:)One of the reasons inflammation occurs is from a rapid rise in blood sugar, which causes biochemical changes in the cell. Staying away from sugar and high-glycemic (simple) carbohydrates, which the body rapidly converts to sugar, is one of the best ways to decrease inflammation.

If you want to stop being a “sugar burner” you must derive energy from another source. Enter fat. When we start eating a healthy low carb diet, our bodies slowly switch from burning sugar to burning fat. This is where eating becomes an “art.” Energy must be derived from healthy fatty acids and ketones produced from foods such as coconut oil. At first the body will feel lethargic due to the mechanisms switching over; burning sugar is easy, burning fat takes a few days to adapt.

The brain prefers to use ketones instead of glucose for energy (in Alzheimer’s the brain can no longer convert glucose for energy, coconut oil is VERY healthy for these patients!). Eating a very low carbohydrate diet stimulates the production of ketones from body fat; which is why people lose so much weight on this diet. Cutting out carbs and reducing protein also leads to a lower insulin level in the blood. A normal blood sugar is 1 TEASPOON of sugar in you blood. Many Americans consume over 63 teaspoons a day! If you can conquer a normal blood sugar, it reduces the problems associated with high insulin levels; insulin resistance, leptin resistance, high blood pressure, Metabolic Syndrome, weight gain, sleep issues... One way to produce ketones is to consume coconut oil which is made up of Medium Chained Fatty Acid (MCFA). One of the most outstanding benefits of consuming MCFA’s is that they do not require the liver and gallbladder to digest and emulsify them. This means instant energy and increased thermogenesis (increased metabolic rate in the body) which leads to more heat production as well as improved circulation. For anyone with impaired fat digestion or a removed gallbladder, coconut oil is the only oil to consume as it is very easily digested.
MCFA’s are also known for having antimicrobial and anti-fungal properties, so they are beneficial to our immune system. In addition, coconut oil assists people with under-active thyroids by increasing the metabolic rate of the body and creating more energy.



1 cup raw sunflower seeds
1 cup raw pecans
4-8 TBS Coconut Oil
1/4 cup coconut flour
4 TBS Swerve (or 1 tsp stevia glycerite...enough to sweeten)
1/2 cup raw sunflower seeds
4-8 TBS almond butter (or natural peanut butter)
1 TBS vanilla extract

Chocolate Topping:
4 TBS coconut oil
8 TBS cocoa powder
2-3 TBS Swerve

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, sweetener, almond butter, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce: In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and sweetener until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

These are also great to pack in your bag for an emergency snack or on a camping trip. Coconut is a stable oil that doesn't require refrigeration. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Power Bar = 240 calories, 45 carbs, 2g fiber
“Healthified” Bar = 278 calories, 10.6 carbs, 5.6g fiber

Sunflower Seed Crackers

I love the taste of almond flour, but that stuff can get expensive. So, I thought, what nut or seed could I use instead without adding too much starch or sugars? Sunflower seeds. After that thought, I searched "google" and found this recipe. I bought a big bag at the health food store and went to town! Try it for yourself, they taste great.

1 cup shelled sunflower seeds
1/2 cup grated Parmesan cheese
1/4 cup water
*Extra sunflower seeds (optional for topping)

Preheat the oven to 325°F-160°C. Put the sunflower seeds and Parmesan in a food processor and process until the sunflower seeds are a fine meal. Add the water, and pulse until the dough is well blended, soft and sticky. Cover a cookie sheet with a piece of parchment paper. Roll the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough. Use a rolling pin or your hands to press the dough into as thin and even a sheet as you can get. Take the time to get the dough quiet thin--the thinner the better, so long as there are no holes in the dough. Peel off the top layer of parchment, then use a pizza cutter to score the dough into cracker shapes. Bake for 28-30 minutes, or until evenly browned. Peel off the parchment, break alone the scored lines, and let the crackers cool. Store them in a container with a tight lid. *Option: Before baking press additional sunflower seeds into the batter for an extra crunch. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving):
Traditional Nut Thins = 130 Calories, 2.5g fat, 3g protein, 23 carb, trace fiber
“Healthified” Crackers = 150 calories, 12g fat, 7.5g protein, 3.9 carbs, 2.1g fiber

"Macaroni" and Cheese

Hearts of Palm is a great veggie to substitute for noodles. They are from the inner portion of the palm tree. Hearts of palm are ivory-colored and delicately flavored. Their texture is smooth and a little firm with a flavor that slightly resembles an artichoke. Canned hearts of palm are packed in water and can be found in most supermarkets.

Yeah, they are a little more dense than a noodle, yet a lot lighter in calories and carbohydrates. Higher in nutrients and fiber. One tip, par-boil the hearts of palm to soften them before using.

"NOODLES:"
2 jars of Hearts of Palm
Water or chicken broth

CHEESE SAUCE:
1/4 cup butter
3 TBS Cream Cheese
1/4 cup beef/chicken broth
1 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
Sea salt and pepper (to taste)
1/2 cup sharp cheddar (for topping)

CRUNCHY TOPPING:
2 TBS butter
1/2 cup blanched almond flour


Preheat oven to 375 degrees F. Bring a large pot of chicken broth OR water to a boil. Season the water with salt. Spray the baking dish with olive oil spray. Cut the Hearts of Palm into macaroni noodle shapes. Cook the Hearts of palm in the boiling broth or water until tender, about 5 minutes (You could do this in a microwave too). Drain well and pat between several layers of paper towels to dry. Transfer the hearts of palm to an 8x8 baking dish and set aside.

In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine.

In a small bowl, mix the butter and almond flour together until clumpy. Place on top with the additional 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving):
KRAFT Dinner Mac-n-cheese = 410 calories, 48 carbs, 1 fiber
"Healthified" Mac-n-cheese = 239 calories, 4.9 carbs, 2.7 fiber

Healthy "Rice" Pudding

Did you know that in 90% of cases, hypothyroidism is an autoimmune disease? Did you know that autoimmune thyroid disease and is linked to a gluten intolerance? Hashimoto’s and Graves’ are most likely caused by a gluten intolerance.

What happens is that the cell structure of gliadin (the protein in gluten) resembles the thyroid gland. If you don't have a healthy intestinal lining, you can create holes; enter Leaky Gut. When this happens food leaks into the bloodstream and since your blood doesn't know what the substances are, it puts your immune system into overdrive to kill the foreign substance (this is why I have my clients get a thyroid 'antibody' test; it helps determine if there is a food allergy). So if you are eating skim milk and cereal for breakfast, you will most likely have a dairy and wheat allergy.

These antibodies produced to attach the gliadin in the blood, also causes the body to attack the thyroid. If you continue to eat gluten, your immune system will attack your thyroid. Some clients mistakenly think they can eat small amounts of bread or gluten on the weekend or at a party, BUT nope. The immune response to gluten can last up to 6 months every time you consume it. In order to stop the destruction of the thyroid, you have to be 100% gluten-free. Gluten, even "whole grains," contain phytates that damage our intestinal lining and inhibit nutrient absorption.

Many people make the mistake of running to their doctor for an allergy blood-test to find out if a food allergy is the root of their problems. The main issue with this is that blood tests are about 90 percent INACCURATE! Crazy but true. If I notice a food sensitivity with a client, our success comes by an elimination diet along with nutrition therapy of enhancing vitamins, minerals and amino acids. It is also helpful to consult a doctor, but don’t wait for a blood test to tell you what will make you feel your best; start now instead. If anything, I recommend a stool test.

1 in 3 Americans are gluten intolerant. In some clients with autoimmune disease, their immune system is so worn out they can no longer produce many antibodies. This is why everyone should kick the gluten regardless of antibody test results.

To find charts on what foods balance all your hormones (thyroid, leptin, ghrelin, estrogen, testosterone and more) check out my book: Secrets to a Healthy Metabolism.

I make Cauliflower Rice and Cauliflower Risotto all the time. As I walked through the grocery store, I saw rice pudding...HMMMMM, perfect! I know it sounds weird, but cauliflower sucks up whatever flavor you add to it. I'm not crazy:)

"HEALTHIFIED" "RICE" PUDDING
1/2 cup finely grated (riced) RAW cauliflower
1/4 cup Just Like Brown Sugar (or Swerve)
1 tsp stevia glycerite
4 oz cream cheese or coconut cream
2 egg yolks
1/2 cup coconut milk (or Heavy Cream)
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp cinnamon

NOTE: I find that mixing natural sweeteners gives desserts the best sweet flavor with no cooling effect.

To make the "rice," cut the cauliflower into pieces and pulse in a food processor until small pieces of "rice."  (click HERE to find the one I love on sale for $30! Original price $78!). Place in a microwave-safe bowl and add 1/4 cup coconut milk with natural sweetener, extract, cinnamon. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of coconut milk; set aside. Pour remainder of coconut milk and almond milk in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken. Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
STORE Brand = 179 calories, 33 carbs, 1 fiber
"Healthified" = 155 calories, 1.5 carbs, trace fiber

Garden Spaghetti

My friend, Amy, told me about this awesome product to make veggie pasta. It is so great! Now that zucchinis are taking over gardens, what a perfect way to lighten up your pasta dish. I found it on www.amazon.com
Click here: MIU France 90003 Vegetable Julienne Slicer


Nutritional Comparison: Per CUP
White Pasta = 246 calories, 43 carbs, 5 fiber
Zucchini = 20 calories, 3 carbs, 1 fiber

Here is a recipe that you can create using things from your garden or local farmer's market. Tomatoes are coming in, basil, zucchini...YUM!




4 cups zucchini pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
Iodized sea salt to taste
ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

Cut zucchini into noodles and set aside. (I shaved the peel off first, so it would really look like noodles.)

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Toss zucchini noodles with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. Serve with my healthified Protein Garlic Bread.

VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shrimp, chicken...you name it:) My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate.  I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)

My TV Bit link and FUDGE-CICLES

I was on Showcase Minnesota yesterday making healthy kid snacks. I made Animal Crackers, Goldfish Crackers, Fruit Roll Ups and Peanut Butter Sushi. I chose to re-create pre-packaged snacks that have high fructose corn syrup and trans-fats. I still like my treats, just in a healthier way.

Click here to watch.

Yikes, I like Fudgecicles, but the ingredients are a bit scary: Sugar, Modified Food Starch, Microcrystalline Cellulose, Carboxymethyl Cellulose Polysorbate, Polysorbate 8, Carrageenan, Sodium Chloride, Artificial Flavor

Try these instead. Super easy and no oven needed!

"HEALTHIFIED" FUDGE-CICLES
1 cup chocolate (or vanilla) unsweetened almond milk
2 tsp of Swerve or a drop of stevia glycerite (to desired sweetness)
3 TBS unsweetened cocoa powder
OPTIONAL: 2 oz cream cheese or coconut cream for extra creaminess!


Mix all together and place in popsicle makers. To find my favorite popsicle molds, click HERE. OR make into soft serve ice cream with this awesome ice cream maker: Yonanas 902 Ice Cream Treat Maker. Serves 4

NUTRITIONAL COMPARISON (per serving)
Fudgesicle Brand = 90 calories, 2g fat, 2g protein, 17 carbs, trace fiber
"Healthified" Fudgesicle = 19 calories, 1.4g fat, 1g protein, 2.7g carbs, 1.6g fiber (1.1 effective carbs)
"Healthified" with Cream Cheese = 69 calories, 6g fat, 2.1g protein, 3.1 carbs, 1.6 fiber (1.5 effective carbs)

"Bread" Pudding

I made this for a company that I spoke at. Out of the 250 samples I gave away, only 2 people guessed the secret ingredient!

Rhubarb Bread Pudding:
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
1 1/2 cups unsweetened vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft and drain an extra liquid.

In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)

Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 642 calories, 31g fat, 7g protein, 84 carbs, 2 fiber (82g effective carbs)
Eggplant Bread Pudding (for WHOLE BATCH) = 588 calories, 47g fat, 26.5g protein, 17.5g carbs, 8.7g fiber (8.8g effective carbs)
Eggplant Bread Pudding (per serving, serves 8) = 74 calories, 5.9g fat, 3.3g protein, 2.2 carb, 1.1g fiber (1.1g effective carbs)