After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.
1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder
Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.
For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!
I came across this product at my local Publix and thought it would be great for the occasional pizza craving. Check it out!
First, I toasted the pita by itself in my toaster oven at 400 degrees. Feel free to put then in a regular oven as well. Then I spread one tablespoon of tomato sauce (I used left over pasta sauce). Some chopped chicken and some low fat mozzarella cheese.
Place back in oven and toast until cheese is melted and pita is crispy.
Although I tend to avoid eating beans, I had to make an exception when I found this recipe online and had to give this recipe a try. Well….I’m glad I did! This soup came out delicious.
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste
-Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
-In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
I get so excited when I find easy and simple recipes that don’t have a page long list of ingredients but are still tasty. To find recipe go here.