Saturday, May 30, 2009

Fun With Elements and Recipes From A Hungry Girl

So last week I received something totally cool and I love it! I bought it from Anandi's Laboratory. It's a handmade tag with Cesium, my favorite element. What's not to like about Cesium? It's name is derived from the Latin caesius meaning "blueish-gray" and blue is my favorite color. It's a metal, but liquid at room temperature, like Mercury. It's used in atomic clocks and photoelectric cells and, wait, not everyone has a favorite element? Umm...ahem...well, moving on...

Another great item I purchased recently was Hungry Girl's 200 Under 200 (200 Recipes Under 200 Calories). The first thing I always do when I get a new cookbook is to go through every page and write down which ones I want to make. There are all kinds of recipes including blueberry muffins, breakfast pizzas, dips, chips, cheeseburger quesadillas, and a ton of desserts. Naturally, I was immediately drawn to the ones that have pumpkin in them, and the first recipe I made was the So-Good Chocolate Chip Softies. Pumpkin in a cookie? Wait until you taste them! I sprang them on my unsuspecting kids and needless to say, we polished off all of them in one sitting. I substituted Brown Sugar Twin for the regular brown sugar so mine were even lower than the 88 calories each that is listed in the book. A few nights later we tried the Funky Monkey Squares. The recipe called for a medium banana, but I only had a really small one so I cut the recipe into about 3/4 and baked them in a muffin tin since there would not be enough batter to use an 8 x 8 inch pan. I also added a few peanut butter chips that I had on hand. They turned out to be yummy, chocolately, banana-y, brownies. I will definitely make both of those recipes again! Tonight I sprung the Miracle Mashies on Hubby. I told him we were having potatoes with our steak. These consist of a little bit of real potato mashed with cauliflower. The book says "This recipe will keep any and every mashed potato fan happy. And that is a promise!" Half way through dinner, Hubby, who does not like cauliflower, gave me an unsolicited "These are really good!" Promise kept! In my meal plan for the upcoming week I have managed to squeeze in 17 more Hungry Girl recipes including Cheesy "Broc-Star" Soup, Pumpkin Pudding Parfait, and Fried Cheese Sticks. For lunches and dinners I have added additional items like salads, fruits, or more veggies because at my height and weight, I could not survive on 200 calories for every meal. :) I think that's how the book is meant, though. A great starting place for meals, and tasty snacks. I'll let you know how it goes!

Thursday, May 28, 2009

Recipe List

Whew! Finally got this organized. I will add to this as I add new recipes so you don't have to go searching all over to find a particular recipe. The link in the sidebar will be updated also so it will always bring up the current list. Enjoy! :)

Beverages
Low Carb Egg Nog


Soups
Cream of Cauliflower Soup
Beef and Barley Soup
Spicy and Cheesy Chicken Soup
Chicken Barley Stew


Breakfast
Protein Pancakes
Sweet Potato Pancakes
Buckwheat Pancakes
Spicy Chicken Omelet
Blueberry Protein Muffins
Broccoli Quinoa Frittata
Pumpkin Pancakes
Doughnuts!
Chocolate Doughnuts
Apple Quinoa Salad


Sandwiches
Monte Cristo Sandwich
Buffalo Burgers
Carrot Burgers
The Best Roast Beef Sandwich
Greek Chicken Pitas
Black Bean Burgers


Main Dishes
Thin Crust Pizza
Thin Crust Pizza, part II
Chicken Roll Ups
Crock Pot Roast with Simple Pan Gravy
Mama's Pizza Sandwich
Mexican Pizza Sandwich
7-in-1 Casserole
Tuna Pancakes
Broccoli Quinoa Frittata
Inauthentic Macarona Bashamel
Tuna Veggie Casserole for One
Apple Ginger Chicken (with brown rice)
Two Cheese Cauliflower Casserole
Turkey Loaf Surprise
Tomato Pie
Szechuan Chicken
Quinoa Sweet Potato Quesadillas
Cauliflower Pizza Crust
Turkey Zucchini Casserole
Seafood Cakes
Vegetarian Taco Filling or Chili
Beef Cauliflower Casserole


Vegetables/Fruits/Sides
Pineapple Sweet Potatoes
Low Carb Mexican Corn Bread
Rutabaga Fries
Apple Quinoa Salad
Kale Chips


Cookies
Oatmeal Carrot Raisin Cookies
Dutch Speculaas Cookies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Hamantaschen


Other Desserts
Moist and Delicious Light Carrot Cupcakes
Single Serve Protein Pumpkin Cheesecake
Single Serve Protein Peanut Butter Cheesecake
Berry Tofu Trifle
Cheesecake Clouds
"Healthier" Chocolate Brownies
Muscle Milk Brownies
Peanut Butter Cups
Mini Peanut Butter Cups
Chocolate Doughnuts
Chocolate Tofu Mousse

Other
Taco Seasoning
French/Catalina Dressing

Monday, May 25, 2009

How to Lose Fat, AKA Transformation Contests

Hope everyone is having a lovely three day weekend! I've been a bit lazy this week, not posting much, after 31 straight days of posting! But, I wanted to remind you of a few contests that are handing out some nice prizes! For me, the four Turbulence Training contests I joined were the best thing I could do. It gave me motivation, a deadline, and a program that worked. And the Precision Nutrition system that I know and love is fantastic. The Lean Eating Group Coaching Program looks like it will be phenomenal. Social Support is so important when you begin a fitness quest and both of these programs will provide that.

1. Turbulence Training Transformation Contest. The last day to enter this contest and still get the full 12 weeks for your transformation is Tuesday, May 26. You can still enter after that, but you don't get the full 12 weeks to transform. Top prize is $1000 and a 3 YEAR platinum membership to the TT Members website, where you get access to all of the forums and a new workout every month. There are separate male and female categories and you must use Turbulence Training as your workout program. You get three months free to the TT Members website when you purchase TT, but only until Thursday, May 28. Then, it will be changing it to just one month free. Last time I visited I could only see about 65 or 70 people signed up so anyone (yes, you!) could win this one. To see all the contest rules, click HERE.

2. Precision Nutrition Lean Eating Program. Registration for this program begins this week. You must use the Lean Eating Program and the top prize is $10,000! The Lean Eating program is a 6 month group coaching program. There are separate male and female categories. Registration begins May 27, but you can check out the program and join the presale list by clicking HERE. Registration will be limited for this one so sign up early!

Good luck to all of you who join! :)

Monday, May 18, 2009

Bonus! Day 31 - Neapolitan Ice Cream

Now I am officially like Baskin Robbins - 31 flavors! This one is kind of cheating because it's just 3 simple flavors thrown together, but it's soooo good! Thank you to everyone who joined me on this blissful journey into ice cream utopia!

Neapolitan Ice Cream

1/2 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1/2 scoop vanilla whey protein powder
1/2 Tablespoon (1.5 teaspoons) sugar free vanilla pudding powder
1/2 scoop chocolate whey protein powder
1/2 Tablespoon (1.5 teaspoons) sugar free chocolate pudding powder
3 oz strawberries
1 packet Stevia or Splenda
1/4 cup water

1. With your immersion blender, blend the cottage cheese with the water and sweetener. Divide this cottage cheese mixture in half. To one half, blend in the vanilla whey and vanilla pudding. To the other half, blend in the chocolate whey and chocolate pudding.

2. Blend together the yogurt and strawberries until smooth. Add a little extra sweetener here, if desired, if your berries aren't real sweet.

3. In your freezer-safe bowl, layer the mixtures. On the bottom, place the vanilla. Next, place the chocolate. Then, smooth the strawberry on top. Do NOT mix.

4. Put the lid on your bowl and freeze for at least 2 and half hours.


When I made this, I made the mistake of trying to put the strawberry layer in the middle. The yogurt and lack of pudding in the strawberry layer made it a bit thinner and when I added the chocolate, it just sunk in the middle. Next time I will either a) make the strawberry layer with cottage cheese instead of yogurt; b) add a little pudding to the strawberry layer; or both.

Each bowl has approximately:

253 calories
28.4g protein
2.7g fat
29.8g carbs
3.9g fiber

How You Could Win $10,000

Next week, on Wednesday May 27th at 2PM EST, Precision Nutrition is opening registration for their Lean Eating Coaching Program. It's a six-month group coaching program designed to help you lose fat the Precision Nutrition way - all with the help of expert PN coaches. There's a group for men and a group for women. At the end, one male and one female will each walk away with $10,000!!

Here is a link to Precision Nutrition blog with a video explaining all about it:

Precision Nutrition Transformation Contest

Since I purchased Precision Nutrition V3 earlier this year, I have loved the methods of eating outlined in the book (not to mention the fantastic recipes!). I know that it has been one of the more important tools I have used to obtain my healthy weight. I considered joining this, because the 6 months of coaching would be so cool, but I feel that I am at a healthy weight and wouldn't make a real dramatic transformation.

To qualify for the reward, you have to participate in the Lean Eating program. You get 6 months of world class coaching. If you achieve the best body transformation, you'll win 10K. Spots will be limited, so if you are at all interested, you should definitely check out the link.

Precision Nutrition Transformation Contest

Good luck!!

Sunday, May 17, 2009

Banana's Foster

Ta-da - Day 30! Boy that went fast! OK, this is sort of like Banana's Foster, without the rum. :)

Banana's Foster Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free Banana Creme flavored pudding
1/2 banana, sliced
1 packet Stevia or Splenda
1/4 cup water
1/2 Tablespoon sugar free caramel sauce

1. Blend everything except the caramel sauce with your immersion blender and place in your freezer safe bowl.

2. Warm the caramel slightly and drizzle over the top. Gently stir, maintaining a "ripple" of caramel.

3. Put on the lid and freeze for at least 2 and a half hours.


Each bowl has approximately:

241 calories
22.5g protein
2.6g fat
33.9 carbs
3.1g fiber

Stay tuned tomorrow for a special wrap up! ;)

Saturday, May 16, 2009

Cherry Chip Ice Cream

This was good. It wasn't overly cherry, but had a pleasant cherry taste. If you want it cherrier (is that a word?), you could add more cherries, or more cherry extract. I had the extract on hand to use in shakes, but you could probably leave it out and add more cherries if you wanted.

Cherry Chip Ice Cream


1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1/4 teaspoon imitation cherry extract
1 packet Stevia or Splenda
1/4 cup water
1/3 cup frozen red tart (pie) cherries
1 Tablespoon grain-sweetened or dark chocolate chips

1. With your immersion blender, blend everything except for the cherries and chocolate chips. Pour into a freezer safe bowl.

2. Puree the cherries separately, then add them to the cottage cheese mixture and blend thoroughly with your immersion blender.

3. Put the lid on the bowl, place in the freezer and freeze for at least 2 and a half hours.

Each bowl has approximately:

247 calories
22.8g protein
5.0g fat
30.6g carbs
3.5g fiber

Friday, May 15, 2009

Pumpkin Cranberry Ice Cream

OK, this was a complete experiment. I had to buy pumpkin and cranberries for other recipes this week and decided I was going to see how it would taste together in ice cream. I once saw a pumpkin cranberry cheesecake, so I knew this combination should work. And you know what? It was really good! If you're not like me and have pumpkin and cranberries all year round, you may have to wait until next Thanksgiving to make this one! :)

Pumpkin Cranberry Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1/4 cup canned pumpkin puree (not pie filling)
1/2 teaspoon FRESH ginger (optional)
1 packet Stevia or Splenda
1/4 cup water
1 Tablespoon whole berry cranberry sauce
1/2 teaspoon honey, regular or sugar free (optional)

1. With your immersion blender, blend everything except the cranberry sauce and honey. If you don't keep a chunk of ginger in your freezer like I do, you can just leave it out.

2. In a separate bowl, blend the cranberry sauce with the honey and a splash of water. Pour over the cottage cheese mixture and stir in gently, maintaining a "ripple" of cranberry.

3. Put the lid on your bowl and freeze for at least 2 and a half hours.

Each bowl has approximately:

237 calories
23.1g protein
2.8g fat
32.0g carbs
4.8g fiber

Thursday, May 14, 2009

Drumstick Ice Cream

No, not drumstick as in chicken. Drumstick like the cones with the chocolate coating and peanuts on top! :) One of my childhood favorites! The waffle got a little soggy, but still tasted good. I considered using 1 kid sized ice cream cone (made by Joy, 1 cone is 5 calories), but stuck with the waffle. Next time I may use the little cone if I still have them on hand. The cones are great with kids because they are really small. They are also great for portion control because they only hold about a 1/2 serving of ice cream.

Drumstick Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/4 cup water
1/4 of a Kashi Waffle (or your favorite variety)
1/2 Tablespoon sugar free hot fudge topping

1. With your immersion blender, mix together the first 6 ingredients. Mix in your freezer-safe bowl, or transfer now.

2. Toast the waffle until it is crisp, but not burnt. Cut into dime sized pieces and sprinkle on top. I toasted the whole waffle to make it easier to remove from the toaster. Then I gave the other 3/4 to my son for dinner. We had breakfast for dinner. :)

3. Warm the fudge topping and drizzle on top. Slightly mix everything, maintaining a "ripple" of the fudge.

4. Place the lid on your bowl and freeze for at least 2 and half hours.


Each bowl has approximately:

271 calories
24.9g protein
8.8g fat
24.4g carbs
3.1g fiber

Wednesday, May 13, 2009

Caramel Cashew

Caramel...Cashews...mmmmm......

Caramel Cashew Ice Cream


1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/4 cup water
1 Tablespoon cashew pieces
1/2 Tablespoon sugar free caramel sauce

1. Blend everything except the cashews and caramel with your immersion blender.

2. Warm the caramel sauce and drizzle over the top. Sprinkle cashews on top and gently stir a little bit, maintaining a caramel "ripple".

3. Put the lid on your bowl and freeze for at least 2 and half hours.

Each bowl has approximately:

257 calories
23.7g protein
6.8g fat
27.2g carbs
2.2g fiber

Tuesday, May 12, 2009

Boston Cream Pie

Day 25. This did not turn out very well. I made the pudding separate, and then added it in to the cottage cheese mixture to simulate the Cream in the Boston Cream Pie; however, after 3 and half hours in the freezer, it was still quite sloppy. It tasted good, but if I try this again I will probably freeze it overnight.

Boston Cream Pie Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop Cake Batter Flavored Muscle Milk (Light)
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/2 cup water, divided
1/2 Tablespoon sugar free hot fudge sauce

1. In a small bowl, whisk 1 Tablespoon vanilla pudding with 1/4 cup cold water for 1 to 2 minutes. Place in the fridge for now.

2. With your immersion blender, blend together the cottage cheese, yogurt, protein powder, sweetener and remaining 1/4 cup of water.

3. Warm the hot fudge sauce and drizzle over the top. Spoon the pudding over the top and gently blend, maintaining a "ripple" of hot fudge and pudding.

4. Put the lid on your bowl and place in the freezer. I would guess for at least 5 hours, overnight may be best with this one.


Each bowl has approximately:

217 calories
21.8g protein
5.5g fat
20.1g carbs
0.6g fiber

Monday, May 11, 2009

Peanut Butter and Jelly

This was really good! I made it as peanut butter ice cream with a strawberry swirl because I really like peanut butter. Conversely, you could make it as strawberry ice cream with a peanut butter swirl if you prefer.

Peanut Butter and Jelly Ice Cream

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free butterscotch pudding powder
1 Tablespoon peanut butter or PB2 powder
1 packet Stevia or Splenda
1/4 cup water
3 oz strawberries (about 4 small to medium strawberries)
1/2 teaspoon honey (regular or sugar free)

1. With your immersion blender in your freezer-safe bowl, blend together everything except the strawberries and honey.

2. In a separate bowl, blend the strawberries and honey until smooth.

3. Pour the strawberry mixture on top of the cottage cheese mixture. Gently fold in just a couple times to maintain the strawberry "ripple".

4. Place the lid on the bowl and freeze for at least 3 hours.


Each bowl has approximately (I used PB2 powder):

256 calories
28.4g protein
3.7g fat
28.4g carbs
3.9g fiber

Those number are kind of weird - 28.4g for both protein and carbs, and the fat and fiber are nearly identical. Huh. Interesting. :)

Sunday, May 10, 2009

Cinnamon Roll Ice Cream

This is another that uses Muscle Milk. I've tried to mainly use vanilla or chocolate whey because I know that not everyone has Muscle Milk on hand. However, I highly recommend the Cinnamon Bun flavor! :) This one is a bit high in calories from the Muscle Milk, so I recommend looking for it in Light. The orange flavor adds that little je ne sais quoi. It just gives it that little extra flavor like the cinnamon rolls with orange icing that you see sometimes. If you don't have Cinnamon Bun Muscle Milk, you could probably use vanilla whey, but I would increase the cinnamon to 1/2 teaspoon and would probably add 1/4 teaspoon of imitation butter flavoring (found in the supermarket with the other spices and extracts).

Cinnamon Roll Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop Cinnamon Bun flavored Muscle Milk powder
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/4 teaspoon orange extract (optional)
1/4 cup + 2 Tablespoons water
1/2 Tablespoon pecan pieces (optional)
1 Tablespoon whipped cream cheese
1/2 teaspoon honey (regular or sugar free)

1. With your immersion blender, blend everything except the pecans, cream cheese and honey in your freezer-safe bowl.

2. Stir in the pecans, put on the lid and freeze for at least 2 hours.

3. When ready to serve, mix the cream cheese and honey with a splash of water. It should be thinned, but not runny. Drizzle over the ice cream and serve.


Each bowl has approximately:

309 calories
26.0g protein
11.8g fat
25.1g carbs
2.8g fiber

Saturday, May 9, 2009

Cherry Cheesecake Ice Cream

This was really good. If you let it freeze too long, be sure to thaw it a little before eating it. I think the cherries taste better if they are not frozen solid.

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free cheesecake pudding powder
1 Tablespoon whipped cream cheese
1 packet Stevia or Splenda
1/4 cup water
1 small graham cracker rectangle (1/4 sheet)
1/3 cup frozen red tart (pie) cherries

1. With your immersion blender, blend everything except for the graham cracker and cherries. Pour into a freezer safe bowl.

2. Break the graham cracker into dime sized pieces and gently blend into the cottage cheese mixture. Cut the cherries in half and arrange on top.

3. Put the lid on the bowl, place in the freezer and freeze for at least 3 hours.

4. When ready to serve, squeeze the sides of the bowl (if possible) to loosen the ice cream and pop it out in one piece to keep the effect of cherry cheesecake.

Each bowl has approximately:

272 calories
26.2g protein
6.1g fat
29.5g carbs
3.1g fiber

Friday, May 8, 2009

I Ran (and Finished) a 5K!

I am proud to say that I completed a 5K run yesterday! Something I never even dreamed I would be able to do. I set a goal of 40 minutes based on how fast I ran 1 mile and 2 miles at the gym in the past couple weeks. Here's a picture of the start line. Could you find me without the big arrow? My husband's photography skills at work. It took me 5 minutes to find myself in the picture. (I'm behind the gal in teal- all you can see is my hair.) I was like "I KNOW I was there!!" LOL


I started out pretty well, staying with the group. As we started to spread out, I stayed pretty much in the middle. I was excited that I wasn't last! We had to run by a marsh, so I deftly avoided the goose poop and was feeling pretty good through most of the run. I only walked a couple times for just few seconds each time, mostly because my heartrate monitor/watch has trouble finding my heartrate while I'm running. I started feeling a little sick just at the very end. The sun had come out from behind the clouds and I was getting very hot, but I managed to make it without puking. :)

My final time was 40:59. I was very proud of that as I collapsed after crossing the finish line. I laid on the ground for a bit before having a little bit of water and a small cookie. Couldn't stomach the turkey sandwich and definitely wasn't going to touch the chips! I wanted to eat a little something, though, since we had to leave right away and take my daughter to her swimming class. I think I earned that cookie! ;)

Orange Sherbet

We've done lemon, key lime and now orange. Make them all at once and you can have your own rainbow sherbet! I added a little orange extract to this mostly because I had it on hand and wanted to see how it tasted. You could leave it out, or add a little more orange juice concentrate.

Orange Sherbet

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 Tablespoon orange juice concentrate
1 packet Stevia or Splenda
1/4 teaspoon or less orange extract (optional)
1/4 cup water

1. Blend everything with your immersion blender in your freezer -safe bowl. Place the lid on the bowl and freeze for at least 2 and half hours.


Each bowl has approximately:

215 calories
22.1g protein
2.5g fat
26.7g carbs
2.0g fiber

Thursday, May 7, 2009

Chocolate Almond

Day 20. If you hadn't noticed, it's been sort of an "experiment with extracts" week. This is another recipe with an extract, this time with almond extract. Almond extract can be strong so you don't need too much. My wedding cake was almond flavored so eating anything with almond extract reminds me of my wedding cake. :)

Chocolate Almond Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop chocolate whey protein powder
1 Tablespoon sugar free chocolate pudding powder
1 packet Stevia or Splenda
1/4 teaspoon almond extract
1/4 cup water
1/4 oz (about 6) almonds

1. Blend everything except the almonds with your immersion blender.

2. Crack the almonds into 3 or 4 pieces with a hammer.

3. Place cottage cheese mixture in your freezer-safe bowl and stir in the almonds.

3. Put the lid on the bowl and freeze for at least 2 and half hours.


Each bowl has approximately:

234 calories
23.0g protein
6.2g fat
22.1g carbs
3.2g fiber

Wednesday, May 6, 2009

Maple Walnut

I learned my lesson after the peppermint extract debacle and only used 1/4 teaspoon of imitation maple flavoring. This turned out really well and tasted fantastic!

Maple Walnut Ice Cream

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free butterscotch flavored pudding
1 packet Stevia or Splenda
1/4 teaspoon imitation maple extract
1/4 cup water
1/4 oz (about 1 Tablespoon) walnut pieces

1. Blend everything except the walnuts with your immersion blender.

2. Place in your freezer-safe bowl and gently stir in the walnuts.

3. Put the lid on your bowl and freeze for at least 2 and half hours.

Each bowl has approximately:

240 calories
26.0g protein
7.0g fat
19.5g carbs
2.5g fiber

Tuesday, May 5, 2009

Key Lime Pie

By special request! :) This was really good!

Key Lime Pie Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free cheesecake flavored pudding powder
1 teaspoon sugar free lime flavored gelatin
1 packet Stevia or Splenda
Juice from 1 key lime (the smaller kind of lime)
2T water
1 small rectangle graham cracker (1/4 sheet)

1. Add all of the ingredients to a bowl except for the graham cracker. Blend with the immersion blender until smooth and pour into a freezer safe bowl.

2. Break the small graham cracker into dime-sized pieces and sprinkle on top. With a spoon, gently press the pieces in and smooth over the top. Put the lid on your bowl and place in the freezer. Freeze for at least 2 and a half hours.

I couldn't find a sugar free lime pudding, but I did find sugar free lime gelatin. This was my first experiment using gelatin, so I wasn't sure how it was going to turn out. I think it turned out really well and the gelatin is what gives it the lovely green color.

I used cheesecake flavored pudding for a richer flavor, but I think vanilla would work well here too. You may need to adjust the amount of water depending on how much juice you get from your lime. Be sure to press and roll it on the counter before cutting it to get more juice.

Each bowl has approximately:

215 calories
23.4g protein
2.9g fat
23.2g carbs
2.1g fiber

Monday, May 4, 2009

Mint Chocolate Chip

This turned out OK - it was quite minty. I used 1/2 teaspoon of peppermint extract and thought it was a little strong. I recommend you start with 1/4 teaspoon and give it a taste to see if you want to add more.

Mint Chocolate Chip Ice Cream

1/2 cup fat free cottage cheese
1 scoop chocolate whey protein powder
1 Tablespoon chocolate sugar free pudding powder
1/4 - 1/2 teaspoon peppermint extract
1 packet Stevia or Splenda
1/4 cup water
1/2 Tablespoon dark chocolate chips

1. Blend together with an immersion blender everything except the chocolate chips and place in a freezer safe bowl with a lid.

2. Sprinkle the chocolate chips on top and smooth in with the back of a spoon.

3. Put on the lid and place in the freezer for at least 3 hours.


Each bowl has approximately:

240 calories
24.8g protein
4.8g fat
25.0g carbs
3.0g fiber

Sunday, May 3, 2009

Plumtastic!

Yes, you can make ice cream with prunes! (Known nowadays as dried plums.) Packed with antioxidants, potassium, and beta carotene (not to mention the fiber), these little babies make this ice cream delicious and nutritious. This one is hands down one of the best I've made so far.

Also wanted to remind you that tomorrow is the first day of the 5th Turbulence Training 12 week Transformation Contest! Grab your newspapers first thing tomorrow morning and take your Before pictures. In 12 weeks, it will be the end of July - is your body beach ready? You can make major changes in only 4 weeks (see Twitter Contest photos - Click HERE and scroll about half way down the page). For all of the rules, you can click HERE. Good Luck!!

Plum Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 serving (40g) dried plums - about 5 regular or 7 bite sized
1/4 teaspoon cinnamon
tiny sprinkle of nutmeg
tiny sprinkle of allspice
1 packet Stevia or Splenda
1/4 cup water
1/4 oz almonds

I actually got out my big food processor for this one instead of just using my immersion blender.

1. In a food processor, pulse together the dried plums and water. Add the cottage cheese and pulse until fairly smooth.

2. Add the yogurt, whey protein powder, pudding powder, spices and sweetener. Blend until smooth.

3. Remove from the processor and place in your freezer safe bowl.

4. Crack the almonds with a hammer or meat tenderizer into 3 or 4 pieces. Sprinkle on top and then gently press in with the back of a spoon.

5. Place the lid on the bowl and freeze for at least 3 hours.


Each bowl has approximately:

324 calories
24.5g protein
6.2g fat
44.1g carbs
5.7g fiber

Saturday, May 2, 2009

Pineapple Upside Down Cake

Day 15. Half way there! I was patting myself on the back while eating this. :) It was really good!

Pineapple Upside Down Cake Ice Cream

1/4 cup fat free cottage cheese
3 oz lite firm tofu
1 scoop Cake Batter flavored Muscle Milk (I used Light)
1 Tablespoon sugar free vanilla pudding powder
1/2 teaspoon cinnamon
1 packet Stevia or Splenda
1/4 cup + 2 Tablespoons water
2 Tablespoons crushed pineapple in juice
1/2 Tablespoon sugar free caramel topping

1. With your immersion blender, blend together the first 7 ingredients (not in your freezer-safe bowl this time).

2. In your freezer-safe bowl, place the sugar free caramel. Warm it slightly in the microwave (10 seconds or so).

3. Spoon the pineapple onto the caramel.

4. Scoop the cottage cheese mixture onto the pineapple. Do NOT mix. Put the lid on your bowl and place in the freezer for 3 hours.

5. When ready to serve, squeeze the bowl a bit to loosen the ice cream. Turn the bowl over and let the ice cream fall into your serving bowl. You should have the pineapple and caramel on top, just like a pineapple upside down cake.

Each bowl has approximately:

232 calories
23.6g protein
3.5g fat
26.8g carbs
0.8g fiber

Friday, May 1, 2009

Turtle Ice Cream

Oh, boy - this was good. I think I probably added too much caramel, though. Next time I will just use 1/2 Tablespoon of caramel topping instead of a full Tablespoon.

Turtle Ice Cream

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/4 cup water
1 Tablespoon sugar free caramel topping
1/2 Tablespoon sugar free hot fudge topping
1 Tablespoon pecan pieces

1. You know the drill by now! :) With your immersion blender, mix together the first 5 ingredients. Mix in your freezer-safe bowl, or transfer now.

2. Place the pecans in a hot skillet and toast them for a few minutes (just takes a couple minutes - be careful not to burn them). This will bring out their flavor in the ice cream.

3. Warm the fudge topping and drizzle on top. Then warm the caramel topping and drizzle on top. Sprinkle the pecans on top. Slightly mix everything, maintaining a "ripple" of fudge and caramel.

4. Place the lid on your bowl and freeze for at least 2 and half hours.

I pulled mine out of the freezer a little early, so it looks a little sloppy in the picture.


Each bowl has approximately:

325 calories
26.1g protein
10.6g fat
32.1g carbs
2.7g fiber