Wednesday, October 28, 2015

Chocolate Peanut Butter Keto Fat Bomb Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe | #Ketosnacks #Ketosweets #Ketodessertrecipeseasy #Ketocheesecakerecipes #Easyketocheesecake #Ketostrawberrycheesecake #Ketofatbombs #Ketoorangechicken #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketopeanutbuttercups #Ketodinnerrecipes

Ingredients

  • Chocolate Layer
  • 2 tbsp melted coconut oil
  • 4 tbsp peanut or almond butter
  • 1-4 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder
  • Peanut Butter Layer
  • 2 tbsp coconut oil melted
  • 4 tbsp peanut or almond butter
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder

Instructions

  1. Chocolate Layer
  2. Combine all ingredients from Chocolate layer. Stir until smooth.
  3. Fill mini muffin cups halfway. Freeze for 10 minutes.
  4. Peanut Butter Layer
  5. Combine all ingredients from peanut butter layer. Stir until smooth.
  6. Fill mini muffin cups the rest of the way.
  7. Freeze until firm.
  8. Store frozen. Makes approximately 12 small bombs.

Recipe adapted >>>>>  here

Sunday, October 25, 2015

SORRENTO DOUBLE LEMON CAKE

SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.


Ingredients

    CAKE
    • 1 1/4 cups (150 grams) all-purpose flour
    • 1/2 cup (56 grams) fine blanched almond flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
    • 1 1/4 (250 grams) cups granulated sugar
    • 3 large eggs, at room temperature
    • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
    • 1 cup buttermilk
    LEMON GLAZE
    • 1 cup confectioner's sugar
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons limoncello liqueur or lemon vodka
    • Freshly grated lemon zest, for garnish

    Instructions

    1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
    2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
    3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
    4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
    5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
    6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
    7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
    8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

    RECIPE ADAPTED  >>>>>  here

    Saturday, October 24, 2015

    Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy

    Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy  | #Zucchinicarrotoatmealmuffins #Weightwatcherszucchinimuffins #Weightwatchersbananabread #Wwzucchinimuffins #Weightwatchersdiet #Weightwatcherssmartpoints #Lowcaloriebananabread #Cookingrecipes #Weightwatchersmeals #Breakfastrecipes #Healthydesserts #Healthyrecipes


    Ingredients

    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup sugar free applesauce
    • 3/4 cup honey
    • 2 eggs, beaten
    • 3 mashed overripe bananas

    Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
    2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
    3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

    recipe adapted >>>>>  here

    Wednesday, October 21, 2015

    Strawberry Pineapple Banana Lava Flow Smoothie

    Strawberry Pineapple Banana Lava Flow Smoothie | #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Peachbananasmoothie #Smoothiedrinks #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Smoothiedrinks #Smoothieshakes #Healthydrinks #Juicesmoothie #Yummydrinks #Healthyrecipes

    Ingredients

    • 1 cup frozen pineapple
    • 1 large ripe frozen banana (peel, break into chunks, place in ziplock or bowl, and freeze)
    • about 3/4 cup Silk Unsweetened Cashewmilk, or as necessary (substitute with another milk if
    • sweetener, optional and to taste (zero-calorie sweetener packets, agave, sugar, etc.)
    • 1 cup semi-frozen strawberries

    Instructions

    1. To the canister of a blender, add the banana, pineapple, 3/4 cup milk and blend on high power until smooth. Slowly add more milk if necessary to get blender moving or until desired smoothie consistency is reached. Pour into one large glass or divide between two glasses; set aside.
    2. Rinse blender canister and add the strawberries. I use frozen berries that I allow to thaw at room temp for about 30 minutes; alternatively use fresh berries that you freeze for about 30 minutes. Optionally add sweetener to taste, and blend on high power until smooth.
    3. Top the banana-pineapple portion with the strawberries and serve immediately. The strawberries will seep down over time into the banana portion to create the visual lava effect, but use a straw to encourage it if desired.

    RECIPE ADAPTED  >>>>>  here

    Sunday, October 18, 2015

    No Bake Chocolate Oatmeal Cookies

    No Bake Chocolate Oatmeal Cookies | #Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedropcookiesnobake #Nobakecookiesrecipe #Vintagerecipes #Cookiesrecipeseasy #Chocolateoatmealnobakecookies #Nobakedessertseasy #Easynobakecookies

    Ingredients

    • 1/2 cup butter
    • 2 cups granulated sugar
    • 1/2 cup milk
    • 4 Tbsp unsweetened cocoa powder
    • 1/2 cup creamy peanut butter
    • 2 teaspoon vanilla
    • 3 - 3 1/2 cups quick cooking oats

    Instructions

    1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
    2. Bring to a rolling boil, and boil for 1 minute.
    3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
    4. Let cool until set, about 10-15 minutes.

    recipe adapted  >>>>>  here

    Thursday, October 8, 2015

    The Best Brussels Sprout Casserole

    The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes


    Ingredients

    • 2 lb. Brussels sprouts
    • 2 tbsp. olive oil
    • 2 cloves garlic, minced
    • 1 tsp. chopped thyme
    • kosher salt
    • Freshly ground black pepper
    • 1 c. shredded mozzarella
    • 1/4 c. freshly grated Parmesan
    • Fresh parsley, chopped, for garnish

    Instructions

    1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
    2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
    3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
    4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
    5. Garnish with parsley and serve warm.

    Recipe has been adapted from >>>>>  here

    Wednesday, October 7, 2015

    Sheet Pan Shrimp Fajitas

    Sheet Pan Shrimp Fajitas | #Shrimprecipeshealthy #Lowcalorierecipes #Macrofriendlyrecipes #Seafooddishes #Healthyseafoodrecipes #Cookingrecipes #Healthydinnerrecipes #Foodvideos #Shrimpfriedriceeasy #Cookingrecipes #Dinnerideas #Lowcarbmeals

    Ingredients

    • 1 1/2 pounds of shrimp peeled and deveined
    • 1 1/2 tablespoons of extra virgin olive oil
    • 1 orange bell pepper sliced thin
    • 1 red bell pepper sliced thin
    • 1 small red onion sliced thin
    • 1 teaspoon of kosher salt
    • 1 yellow bell pepper sliced thin
    • 1/2 teaspoon of garlic powder
    • 1/2 teaspoon of ground cumin
    • 1/2 teaspoon of onion powder
    • 1/2 teaspoon of smoked paprika
    • 2 teaspoon of chili powder
    • fresh cilantro for garnish
    • lime
    • several turns of freshly ground pepper
    • tortillas warmed

    Instructions

    1. Preheat oven to 450 degrees.
    2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
    3. Toss to combine.
    4. Spray baking sheet with non stick cooking spray.
    5. Spread shrimp, bell peppers and onions on baking sheet.
    6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
    7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
    8. Serve in warm tortillas.

    Recipe adapted >>>>>  here

    Tuesday, October 6, 2015

    Broccoli Apple Salad Recipe

    Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



    Ingredients

    • 4 cups small diced broccoli florets
    • 2 small gala apples , cored and diced
    • 1 cup walnuts
    • 1 cup matchstick carrots , roughly chopped
    • 1/2 cup golden raisins or dried cranberries
    • 1/4 cup chopped red onion
    • Dressing
    • 3/4 cup plain Greek yogurt
    • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
    • 1 1/2 Tbsp apple cider vinegar
    • 3 Tbsp honey
    • Salt

    Instructions

    1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
    2. For the salad:
    3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
    4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

    recipe adapted >>>>>  here

    Thursday, October 1, 2015

    Kung Pao Noodles

    Kung Pao Noodles | #Chinesefoodrecipes #Fooddinner #Japanesefood #Stirfryrecipes #Zoodlerecipes #Spicythainoodles #Potstickernoodlebowl #Ramennoodlerecipes #Asiannoodles #Chinesefoodrecipes #Asianstirfry #Asiannoodlerecipes 





    Ingredients

    • 12 ounces spaghetti, fettuccine, or linguine noodles
    • 1/2 cup soy sauce
    • 1 tablespoon sesame oil
    • 4 tablespoons rice vinegar
    • 2 tablespoons sugar
    • 1-2 tablespoons chili paste (found in the asian section of most grocery stores)
    • 1/3 cup cold water
    • 1 tablespoon corn starch
    • 1/4 cup peanuts
    • 2 green onion, thinly sliced

    Instructions


    1. Cook noodles according to package's instructions. Drain and set aside.
    2. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
    3. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
    4. Stir noodles, peanuts, and green onions into the sauce. Serve immediately.

    RECIPE ADAPTED  >>>>> here

    Traditional Beef Rouladen Recipe

    Traditional Beef Rouladen Recipe | #Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #Instantpotrecipeshealthyfamily #Oktoberfestparty #Germanpotatodumplings #Cookingrecipes #Schnitzelrecipes #Meatrecipes #Germancuisine



    Ingredients

    • 6 large inside round rouladen
    • Dijon mustard
    • 1/2 small onion, finely chopped
    • 1/4 cup chopped parsley and more for garnish
    • 6 slices bacon
    • Salt and pepper to taste
    • 1/3 cup flour
    • 3 Tbsp. butter
    • 3 Tbsp. low sodium soy sauce
    • 1 Tbsp. Worcestershire
    • 8 mushrooms, sliced
    • Gravy
    • 2 Tbsp. flour
    • 2 Tbsp. butter


    Instructions

    1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
    2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
    3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
    4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.

    RECIPE ADAPTED  >>>>>  here



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