HEABified Coconut Milk

From Heather Eats Almond Butter

Ingredients

1 can coconut milk
2 tsp lecithin
64oz water

Directions

Combine in blender and blend.

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Vegan Chocolate-Cauliflower Cake

From Chocolate-Covered Katie

Ingredients

  • 3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup unsweetened cocoa powder (20g)
  • 2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.
  • 1/3 cup xylitol or sugar (64g)
  • 1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)
  • 1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
  • 1 tbsp pure vanilla extract
  • 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin, if cauliflower is too weird for you. I might even like the pumpkin version better!)
  • 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
  • 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Directions

Preheat oven to 350F, and grease an 8×8 square baking dish.

Combine all dry ingredients in a bowl, and mix verywell.

Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever.

Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge.

Nutritional Information (based on 9 servings)

Fat: 2.5g

  • Carbs: 25g
  • Fiber: 4g
  • Protein: 3.5g
  • Calories: 120
  • ww points+: 3 points

Raw Chocolate Avocado Pudding Recipe

From The Rawtarian

Ingredients

1 medium avocado (not gross – ripe and at peak of perfection please!)
1/2 cup dates
2 1/2 tablespoons raw cocoa powder
1/4 cup water + 1/8 cup water
1 1/2 tablespoons honey
1/8 teaspoon celtic sea salt (or less)

Directions

1. Throw these raw chocolate avocado pudding ingredients into a high-speed blender. Start blending on slow and then crank up the blending speed to high.

2. Blend this sucker until puddingy and gooooood! You might need to start and stop this a few times to get it to blend properly because the dates will require more blending than pudding recipes that don’t contain dates. If you have a good blender then you should be able to get this super smooth.

3. You may need to add a tiny bit of extra water to facilitate blending. But if doing so only add TINY bits at a time! Try not to add extra water or it’ll end up watering it down and changing the consistency.

 

Grilled Chicken with Spinach and Melted Mozzarella

From Skinnytaste

Ingredients

  • 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
  • salt and pepper to taste
  • 1 tsp olive oil
  • 3 cloves garlic, crushed
  • 10 oz frozen spinach, drained
  • 3 oz shredded part skim mozzarella
  • 1/2 cup roasted red pepper, sliced in strips (packed in water)
  • olive oil spray

Directions

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Nutritional Information

Fat: 4.2g
Carbs: 4.0g
Fiber: 1.3g
Protein: 24.5g
Calories: 153.3
WW Points+: 4

Greek Yogurt Pancakes

From Peanut Butter Fingers

Ingredients

  • 8 oz. Greek yogurt (I used 6 oz. plain,  2 oz. strawberry)
  • 7 tbsp. all-purpose flour
  • 1 tbsp. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 tsp. vanilla extract

Directions

Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.

Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.

Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.

Nutritional Information

Fat: 2.3g
Carbs: 18.6
Fibre: 0.6
Protein: 7.7
Calories: 129.5
WW Points+: 3

For 3 pancakes