Registered Dietitian
Hey Guys! This is a super short post today because I want you to check out my first guest post on Lauren’s blog, Whole Wheat or Bust. Check it out! I talk about some sugar-substitutes and a yummy sugar-free recipe at the end 🙂
But here are some of my eats the past couple days…I’ll give recipes to some of them later. If I don’t and you want the recipe, just yell at me!
So… What do you think?
First off, I would like to thank everyone yesterday for being so supportive of me in my sickly state. I’d love to try all of your magical cures! Especially Kelsey’s Veggie Soup! Do you have a recipe you’d like to share? Or is it Top Secret? 🙂
In fact, I think we should all get together to test out sickness-cures! It will be perfect! We can all get sick on purpose and try each other’s recipes to see who’s recipe works the best!
Ok…maybe I didn’t think that through thoroughly enough….hehe…..
Anyway, While I was in my daze the last couple days, I decided that I wanted some sweet potatoes! So I made up a recipe that is healthy for a sick girl, but yummy for a sweet tooth.
Twice Baked Sweet Potatoes
~These potatoes can be served as a side dish, or even for dessert! They are gluten free, vegan, dairy-free, and of course, sugar-free!
Ingredients
Preheat Oven to 400*
First, scrub the potatoes with water to get all the dirt off. Next, prick them with a fork a few times, and stick them in the oven for about 45 minutes. Bake until they are soft when you squeeze them.
Next, scoop out the insides of the potatoes into a mixing bowl and add the milk,yogurt or butter, and spices. Mix with an electric mixer, or stir vigorously by hand. Finally, scoop the insides back into the skins and bake for another 15 minutes or until the peaks of the potatoes turn brown.
Serve with a dollop of almond cream, and a sprinkle of cinnamon.
Raw Almond Cream
~This cream is vegan, gluten-free, raw, dairy-free, and of course, sugar-free!
Ingredients
Soak the almonds in water for a few hours. The water should completely cover the nuts. Then, drain the almonds, and add one cup of fresh water. Pour into a food processor and process until smooth. Add desired spices.
For a creamier result, take the skins off of the almonds before blending them. This is done by emerging the almonds in a pot of boiling water for about 10 seconds, and then squeezing the ends of the almonds so that the shell will pop off.
I also have a recipe of spiced almonds to share (shown in picture above), but I think that will have to wait for another time. i don’t want you guys to be too recipe-ed out!!!
Today’s question is an add-on from yesterdays. What do you do when you are sick? Do you watch t.v., scrapbook, work, paint, cook, or just sleep?
One Last Thing before I go! Lauren from Clean eats in the Dirty South is having a giveaway–a $10 gift card to One Lucky Duck! if your interested, check out her website!
Hello Hello everyone! I went to Tallahasee this weekend! That’s right, the capitol of Florida. (Come on guys, you have to remember your states and capitols from fourth grade…at least that’s when I learned them-it was required.)
I must say that Tallahassee was one of the most beautiful cities I’ve ever seen. Rolling hills, pine trees, forests, and beautiful southern plantation homes. I Â I came here for a tennis tournament, and the courts were in the middle of a forest, and surrounded by winding roads with plantation mansions!
It was a nice visit, and before we drove home, we checked out the Florida State Seminoles.
All of this excitement in a nice southern place made me in the mood for some banana pudding-the sugar free way. Plus I hadn’t slept well over the weekend, and I wanted something soft and soothing.
Healthy Banana Puddin’
~This recipe is gluten-free, vegan, dairy-free, and of course, sugar-free!
Serves 1 (double, triple or quadruple the recipe for more fun!)
Cook the oats and water in a saucepan to boil. Turn down to low heat until the oatmeal is soft and cooked. Then, put the oatmeal, banana, and vanilla in a blender (I popped them into my handy-dandy magic bullet) and blend until smooth. Voila! It’s done!
You can serve it hot or cold, make it more banana-ey, or add spices of your choice (my mom added nutmeg).
Its perfect for dessert, breakfast brunch, or a snack because it is well balanced with the complex-carbs of oatmeal. It is naturally sweet from the banana, so you don’t have to feel guilty about it! How great is that?
What is the most beautiful place you’ve ever been to, and why was it so beautiful?
Also, what meal would you like to see health-ified? I love a good challenge!
After my creamy raw cheesecake yesterday, I wanted more creamy desserts! And FAST!!!
So what’s creamy, fast, and easy to make? Ice Cream!!!!!
What? Homemade Ice cream isn’t fast! -Oh yes it is! When its Banana Ice Cream!
Lightning-Fast Banana Ice Cream
~This ice cream is vegan, dairy-free, gluten-free, and of, course, sugar-free!
Ingredients
Place the frozen banana in a food processor or blender, and blend until smooth. Voila!
It has a consistency like custard, and is perfect for a summer treat. No guilt whatsoever. I like adding a scoop of peanut butter into the blender, and sprinkling it with cacao nibs (like shown above).
This is perfect for when your bananas get too brown. Simply take the banana out of it’s peel, wrap with plastic, and throw it into the freezer. Ice cream is a good alternative for banana bread, or banana muffins.
Thought-provoking, mind-prodding question of the day:
What’s your favorite thing to do with overripe, brown bananas?
Healthy cheesecake? Is that even possible? Anything is possible when I’M in the kitchen!!!!
Raw Cheesecake
~This Cheesecake is raw, vegan, dairy-free, gluten-free, and of course, sugar free!
“Cheese:”
Crust:
Place the crust’s ingredients in a food processor or blender and blend. Add tablespoons of water at a time until mixture becomes sticky. Next, press the crust to the sides of the pie dish (about 9 inches).
Soak the cashews for 4 hours. Then, drain them and place them in a food processor or blender. Add the rest of the “cheese” ingredients and blend until smooth. Pour the cheese into the pie crust and freeze for 1 hour. Thaw for 30 minutes outside the fridge before serving. I highly recommend topping it with fresh fruit.
Note: other crusts work fine, too. Be creative and make a chocolate, cinnamon, or fruit crust!
I made this delectable looking pie last night for dessert. Since only 2 people were going to eat it, I halved the recipe and used a bread pan instead of a pie pan.
Or should I say super unsweet? Get it? Because I am a sugar-free blog. Hahahaha…..ok, nevermind. Anyway, Thank you Katie for your super sweet post!! It was so kind of you to mention my little blog on your website today! If any of you haven’t checked out Chocolate-Covered Katie’s wonderful vegan blog, I highly encourage you to do so right now! Seriously, she is so much fun, and she has super recipes!
In honor of Katie, I made this new, chocolaty, delicious, (always) sugar-free recipe! These decadent little peanut butter cups (or cashew or almond butter cups) are inspired by her wonderful chocolate butter.
Butter Cups
~The Healthy version of Reese’s Peanut Butter Cups, these Butter Cups can be made with Cashew, peanut, or almond butter. Or whatever other butter you may choose! Homemade Peanut Butter Cups are vegan, dairy-free, gluten-free, and of course sugar-free!
Ingredients (I started out by measuring ingredients, but then kind of taste-tested as I went along)
First, mix the coconut butter and cocoa powder in a bowl. Add water as needed to make a smooth consistency that is light enough to NOT form peaks. (Taste as needed for desired chocolate intensity) Next, place a dollop of the chocolate mix into muffin pans with liners (I used a mini muffin pan). Spread the chocolate along the edges of the liner with a spoon (or finger!), leaving a layer of chocolate on the bottom. Freeze for 10 minutes. Next, mix the nut butter with a little bit of water to make the butter fluffier. Take the muffin pan out of the freezer and scoop a dollop of the nut butter mix into each muffin tin.
Then, spread the cups with another layer of chocolate.
Freeze for another 10 minutes, and then remove the muffin liners from the butter cups. Makes 10 mini, or 5 large. Keep in the refrigerator when you aren’t devouring them:)
A word of warning: These guys may be healthy, but they are super rich! They literally melt in your mouth.
Note: I used regular, organic peanut butter for this batch of peanut butter cups. I also made half of the butter cups with cashew butter that I made myself. Cashew butter is super easy to make. All you do is place some cashews into a blender or food processor, and blend. Add  water if needed to reach desired consistency.
Thought-provoking, mind-prodding question of the day:
What’s your favorite unhealthy food that you would like to see “healthified”?
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