Health News
I received a comment on my Facebook timeline yesterday that totally made my day. She gave me permission to post here so everyone could be inspired by her amazing success. Way to go Gretta! Stories like this motivate me to help as many people as I can! :)
"Maria, I have been following you on FB and your blog since I started my weight loss/get healthy journey in Nov. of 2010. With your help, guidance, ti...ps, and phenomenal recipes, I can proudly say, I am down 112 pounds and not only do *I* eat healthier, but so does my family (husband and 2 daughters - ages 3 and 6). We've enjoyed so many of your recipes and I am constantly putting your books on my... "wish lists." Well, Monday, I decided I was going to fill my own wish list, just dove right in and ordered ALL of your books at once through your link.. they came in today and I spent the entire evening reading Secrets to Controlling Your Weight, Cravings, and Mood! So much insight in that little book! You touched on many of the problems I still struggle with and have given me even MORE insight to fight my "issues." I just want to say THANK YOU for all you do.. all you've shared for FREE.. and helping me AND my family find a healthier way and STILL be able to enjoy what we eat without feeling deprived! Love to you!!"
3 eggs, separated
1/2 cup vanilla whey or egg white protein
3 oz cream cheese (softened)
1/8 tsp cream of tartar
1 tsp stevia glycerite
Preheat oven to 300 degrees F. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the whey protein to the whites. Combine softened cream cheese and stevia. Using a spatula, gently fold the cream cheese into the whites. Spray a lasagna pan with coconut oil spray and spoon the mixture into it. Bake for 18 minutes. Remove pans from oven and let cool on a cooling rack.
Cream Filling:
½ cup whipping cream (whipped)
4 TBS cream cheese (softened)
1 tsp stevia glycerite
Whip the cream, add cream cheese and stevia. Place in a ziplock bag. Cut the corner of the bag and pipe the mixture into the éclairs.
Chocolate Glaze:
1 ChocoPerfection Bar
2-3 TBS unsweetened almond milk
In a double boiler or microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle onto éclairs and let rest on cooling rack until glaze has set.
NUTRITIONAL COMPARISON (per serving)
Traditional Eclairs: 262 calories, 16g fat, 6g protein, 25g carbs, 0.6g fiber (24.4 effective carbs)
"Healthified" Eclairs: 121 calories, 9g fat, 8g protein, 4g carbs, 3.4g fiber (0.6 effective carbs)
- Boston Cream Cupcakes
Here is a sneak preview of my cookbook (Apple iBooks version) The Art of Eating Healthy: SWEETS. This Boston Cream Cupcake recipe can be found in this cookbook too. Thank you all for your support! I received a comment on my Facebook timeline yesterday...
- Cheesy Breadsticks
I grew up in the town where the first frozen pizza was invented, Tombstone Pizza! It started in a bar across from a graveyard. So I grew up on a lot of pizza. My favorite were the pizza sticks that you would dip in sauce. Here is my "healthified" version...
- Caramel Cream Puffs
These are a fun dessert to serve when you are in a pinch! I made the puffs a week ahead of time and kept in the freezer. I also made the caramel a few days ahead. All I had to do was whip some fresh cream fill the puffs and top with caramel. 3 eggs,...
- Cream Cheese Danish
These would make a great breakfast for Thanksgiving morning! This recipe made a more "bread-like" product as compared to the one without whey protein. Again, be careful...they are addicting! Pastry portion: 3 extra large eggs, separated (reserving...
- Hostess Little Debbies
Here's a fun crafty snack to make on a rainy day. Cupcakes: 1/2 cup of blanched almond flour 3 eggs, separated 1/4 tsp Celtic sea salt 1/4 tsp baking soda 1 tsp vanilla 2 TBS cocoa powder 1/4 cup of Swerve (Erythritol and 1 tsp stevia)...
Health News
Chocolate Eclairs
Here is a sneak preview of my cookbook (Apple iBooks version) The Art of Eating Healthy: SWEETS. This Boston Cream Cupcake recipe can be found in this cookbook too. Thank you all for your support!
I received a comment on my Facebook timeline yesterday that totally made my day. She gave me permission to post here so everyone could be inspired by her amazing success. Way to go Gretta! Stories like this motivate me to help as many people as I can! :)
"Maria, I have been following you on FB and your blog since I started my weight loss/get healthy journey in Nov. of 2010. With your help, guidance, ti...ps, and phenomenal recipes, I can proudly say, I am down 112 pounds and not only do *I* eat healthier, but so does my family (husband and 2 daughters - ages 3 and 6). We've enjoyed so many of your recipes and I am constantly putting your books on my... "wish lists." Well, Monday, I decided I was going to fill my own wish list, just dove right in and ordered ALL of your books at once through your link.. they came in today and I spent the entire evening reading Secrets to Controlling Your Weight, Cravings, and Mood! So much insight in that little book! You touched on many of the problems I still struggle with and have given me even MORE insight to fight my "issues." I just want to say THANK YOU for all you do.. all you've shared for FREE.. and helping me AND my family find a healthier way and STILL be able to enjoy what we eat without feeling deprived! Love to you!!"
3 eggs, separated
1/2 cup vanilla whey or egg white protein
3 oz cream cheese (softened)
1/8 tsp cream of tartar
1 tsp stevia glycerite
Preheat oven to 300 degrees F. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the whey protein to the whites. Combine softened cream cheese and stevia. Using a spatula, gently fold the cream cheese into the whites. Spray a lasagna pan with coconut oil spray and spoon the mixture into it. Bake for 18 minutes. Remove pans from oven and let cool on a cooling rack.
Cream Filling:
½ cup whipping cream (whipped)
4 TBS cream cheese (softened)
1 tsp stevia glycerite
Whip the cream, add cream cheese and stevia. Place in a ziplock bag. Cut the corner of the bag and pipe the mixture into the éclairs.
Chocolate Glaze:
1 ChocoPerfection Bar
2-3 TBS unsweetened almond milk
In a double boiler or microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle onto éclairs and let rest on cooling rack until glaze has set.
NUTRITIONAL COMPARISON (per serving)
Traditional Eclairs: 262 calories, 16g fat, 6g protein, 25g carbs, 0.6g fiber (24.4 effective carbs)
"Healthified" Eclairs: 121 calories, 9g fat, 8g protein, 4g carbs, 3.4g fiber (0.6 effective carbs)
- Boston Cream Cupcakes
Here is a sneak preview of my cookbook (Apple iBooks version) The Art of Eating Healthy: SWEETS. This Boston Cream Cupcake recipe can be found in this cookbook too. Thank you all for your support! I received a comment on my Facebook timeline yesterday...
- Cheesy Breadsticks
I grew up in the town where the first frozen pizza was invented, Tombstone Pizza! It started in a bar across from a graveyard. So I grew up on a lot of pizza. My favorite were the pizza sticks that you would dip in sauce. Here is my "healthified" version...
- Caramel Cream Puffs
These are a fun dessert to serve when you are in a pinch! I made the puffs a week ahead of time and kept in the freezer. I also made the caramel a few days ahead. All I had to do was whip some fresh cream fill the puffs and top with caramel. 3 eggs,...
- Cream Cheese Danish
These would make a great breakfast for Thanksgiving morning! This recipe made a more "bread-like" product as compared to the one without whey protein. Again, be careful...they are addicting! Pastry portion: 3 extra large eggs, separated (reserving...
- Hostess Little Debbies
Here's a fun crafty snack to make on a rainy day. Cupcakes: 1/2 cup of blanched almond flour 3 eggs, separated 1/4 tsp Celtic sea salt 1/4 tsp baking soda 1 tsp vanilla 2 TBS cocoa powder 1/4 cup of Swerve (Erythritol and 1 tsp stevia)...