As of Now…

“Yesterday is gone. Tomorrow has not yet come. We have only today. Let us begin.” – Mother Theresa

Mini Mint Chocolate cakes February 7, 2009

Filed under: Recipes — lookingforward73 @ 6:18 pm

 

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I bought this very cute mini fluted tube pan and wanted to make a weight loss surgery friendly dessert with it. I tweaked the 5 minute sugar free chocolate peppermint cake recipe from http://www.theworldaccordingtoeggface.com to come up with this.
INGREDIENTS
  • Cooking Time: 12-15
  • Servings: 12
  • Preparation Time: 5
  • 2 eggs, beaten
  • 6 tablespoons of milk
  • 4 tablespoons of sugar free torani syrup (peppermint)
  • 4 tablespoons of no sugar added applesauce
  • 6 tablespoons of arrowhead mills multi grain pancake mix
  • 4 tablespoons sugar free fat free chocolate fudge pudding mix
  • 2 scoops chocolate protein powder
  • pinch of salt
  • 4 tablespoons hersey’s sugar free chocolate chips
  • 4 sugar free peppermint candies, crushed

DIRECTIONS

  1. Mix the eggs, milk, syrup, and applesauce.
  2. Mix all the dry ingredients together in a separate bowl.
  3. Add the dry ingredients to the egg mixture and mix until smooth and blended.
  4. Spray each of the mini molds with nonstick spray.
  5. Divide the batter evenly between the 12 mini cake molds.
  6. Bake in a preheated 350 degree oven for 12-15 minutes.
  7. Take the cakes out and cool on a rack.
  8. Melt the chocolate chips in a ziplock bag in the microwave at 20 second intervals, squishing the bag in between until melted.
  9. Cut a tiny tip off the bag and drizzle the chocolate over the cakes.
  10. Sprinkle with the crushed candies.
 

TVP granola February 3, 2009

Filed under: Recipes — lookingforward73 @ 1:31 pm

Tara’s TVP granola

1 cup of TVP (textured vegetable protein)

1 packet of weight control maple and brown sugar oatmeal

1/4 cup unsweetened coconut (I found mine in the bulk bins section)

1/2 cup fiber one cereal (the twigs)

1/2 cup of chopped raw almonds

1/2 cup of chopped raw pecans

1/4 cup of ground flax meal

2 tablespoons of coconut oil

1/4 cup of cinnamon bliss syrup

Mix everything together in a big metal bowl. Spread the mixture out on a baking sheet with sides and bake in a preheated 275 degree oven. Every 20 minutes stir the mixture and spread it out again. Do this for 80 minutes.

My mixture made 9 half cup servings.

Here are the stats (for my ingredients -it will be different if you use different stuff) – calories – 218 fat – 14 carbs – 18 protein – 9.4

Ok, here’s the deal – It came out nice and toasted. I tried a bit of it and it’s not very sweet. So if you like sweet then you could probably add granular splenda. Also, I’m sure this recipe is very forgiving and you could sub or take out items as you want. I’m sure you may not have, nor want to put in some of my things. The coconut oil is something I just started using. I’m doing some research on the benefits of coconut oil. I’m sure you could use 2 tblspns of melted butter or canola oil – or if you want try it without the oil. The cinnamon bliss is a sugar free carmel cinnamon sauce. SO good if you can find it. If not then I would recommend sugar free syrup. I’m sure there are other good options. If you don’t mind adding the extra calories I’m sure this would be great with peanut butter too.

As far as the stats – not a low calorie food. BUT, it’s full of good for you things, so I won’t feel guilty spending some daily calories on it. Plus, you could cut down the amount to 1/4 cup, cut the calories in half. I’m going to try this on greek yogurt later. I would add a photo here of it, but seems I don’t know how to post a picture in the threads. darn. Let me know if ya try it!