Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times – quick & simple to make!
Yields 6 Cups:
6 Athens mini phyllo shells(from the freezer section that come prebaked)
75grams fat free cream cheese
50grams fat free Cool Whip
1/4tsp Better Body Foods pure vanilla extract
2 packets stevia
1 Amber Lyn Chocolates sugar free dark chocolate bites
6 fresh/frozen raspberries
Melt the dark chocolate square for about 20 seconds in the microwave in a small dish. Dip the tops of the phyllo shells in the chocolate and place in the freezer to set. Mix together the cream cheese, cool whip, stevia & vanilla in a small bowl until well combined. Spoon into cups and place back in the freezer for at least 2 hours. Enjoy!
Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!
5oz raw chicken breast
1tbsp Better Body Foods agave nectar
1tbsp fresh lime juice
1/2tbsp soy sauce
1tsp Better Body Foods coconut oil
1/tsp Better Body Foods coconut palm sugar
1/8tsp minced garlic
1/8tsp onion powder
1/8tsp lime zest
Fresh ground pepper
Bowl full of spring mix/greens of choice
Handful of blueberries
Handful of raspberries
1/4 of a chopped apple
10grams of pecans
Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon
Combine the agave, lime juice/zest, soy, oil, sugar, garlic & onion powder in a small bowl. Season the chicken with some fresh ground pepper and place in a zip lock bag. Reserve 1/2tbsp of the marinade in a small dish(for basting) and pour the rest into the zip lock bag. Turn to coat the chicken. Allow to marinate in the refrigerator for at least 2 hours.
Preheat grill to medium-high heat. Grill the chicken breast for 8 or so minutes per side or until cooked through. While the chicken is cooking place the spring mix in a bowl with blueberries
Raspberries & Cream French Toast waffles – only 300 calories!
Tired of the same old boring French toast? Well look no further! French toast cooked in a waffle maker instead of a skillet and then cut into mini sandwiches!
Full Macros for the ingredients that I used: 300cal/28carb(I used low carb bread)/5fat/35pro
2 slices of Mahler’s low carb Flax & Soy Bread (I purchase mine at Fresh & Easy but I’m sure it’s available online)
100grams fresh raspberries
85grams Dannon Light & Fit fat free vanilla greek yogurt
2 egg whites
1oz unsweetened vanilla almond milk
1/2tsp Better Body Foods organic Pure Vanilla Extract
1 packet of stevia in the raw
Sugar Free Chocolate sauce
Better Body Foods Organic Pure Vanilla Extract can be purchased here (it’s the best!): http://www.betterbodyfoods.com/
Preheat waffle iron.
Mix together the egg, milk, cinnamon, vanilla & stevia in a small bowl until well combined. Place bread in shallow dish where each slice can lay flat. Pour egg mixture into dish and flip bread multiple times until all of the liquid is soaked up. Cook in preheated waffle iron. Once out of the waffle maker, cut each slice of bread into quarters and sandwich with greek yogurt/raspberries. Top with a little sugar free chocolate sauce!
Brie cheese & nut thins topped with honeyed Raspberries, Almonds & fresh Thyme! Great little 200 calorie snack.
Blue Diamond Almond Nut Thins
1oz Brie Cheese
I quickly warmed the raspberries with a little honey in the microwave for about 20 seconds and then topped the cheese & crackers. Serve with some fresh thyme & almonds slices sprinkled on top. Yum!
Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro
1 Scoop (30grams) of Vanilla @plantfusion protein powder
3 egg whites
7ozs of unsweetened Vanilla Almond Milk – DIVIDED
50grams @dannonyogurt Vanilla fat free Greek Yogurt
11grams of unprepared Jell-O Sugar Free/Fat Free Chocolate Pudding mix
50grams of fresh raspberries
1 packet of stevia
1/2tsp almond extract (or you could use 1/2tsp ground cinnamon if you don’t like almond flavor)
1tsp pure vanilla extract
Sugar Free Chocolate sauce
*Note – This is what worked for the protein powder that I use, others may require more/less liquid*
First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, almond extract, vanilla extract, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I microwaved 3 raspberries for about 30 seconds and then smashed them with a spoon and mixed with a little bit of sugar free chocolate sauce to spoon on top of crepes. Next I topped with the remaining raspberries and then put a little more chocolate sauce in a zip loc bag, cut of the corner and drizzled on top!