Recipes

Protein Black Forest Cake

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"A party without cake is really just a meeting" ~ Julia Child

"There's nothing better than cake but more cake." ~ Harry S. Truman

 "Love is when you have a really amazing piece of cake, and it's the very last piece, but you let him have it." ~ E. Lockhart  


Cake has always been a much discussed and celebrated food item, but this cake, is truly something to celebrate. Don't forgo your health and nutrition goals when it's party time. Here is an amped up version of a black forest cake allowing you to have your cake and eat it too and “Let’s face it, a good, creamy chocolate cake does a lot for a lot of people.” ~ Audrey Hepburn


Stay HAUTE and healthy,

Monica

Nutrition Facts:

Serves 10
Serving size: 1 slice
Calories: 177
Total Carbs: 17g
Total Fat: 3g
Protein: 20g

Cake Ingredients

  • 1 cup drained and cooked black beans (You can either use a bag of dry beans and do the whole soak and cook or purchase the no-salt added black beans that have been rinsed and drained) 

  • 1/4 cup of agave syrup

  • 1 cup egg whites  (I prefer using the egg whites from a carton but you may also use the real deal which is equivalent to 8-10 egg whites)

  • 1/2 cup chocolate pea protein powder or chocolate casein (casein is a slow-digesting protein, My favorite is SYNTHA-6 which conveniently comes in Chocolate Cake Batter)

  • 1/2 cup almond milk

  • 1/4 cup cocoa powder

  • 2 tbsp toffee stevia or your sweetener of choice

  • 1 cup oats (gluten-free or regular)

Topping Ingredients

  • 3 tubs of Greek yogurt (340g)

  • 1 8-oz. tub of Philadelphia light cream cheese

  • 1/2 cup of vanilla casein (or 1/2 cup of vanilla whey with 2 tbsp of coconut flour).
     

Preparation

  1. Preheat oven to 320 F

  2. Blend all cake ingredients together until they’re well combined and the batter is smooth.

  3. Bake at 320 F (160 C) for 30-35 minutes or until a toothpick comes out clean.

  4. For the frosting, mix all frosting ingredients together until you get a creamy thick batter.

  5. Let the cake cool completely before frosting.

  6. Cut the cake in half horizontally and fill it with frosting. For an additional punch of flavor, coat the middle layer with cherry jam or your favorite jelly.

  7. Frost the sides and top of your cake. Make additional decorations by using a piping bag. If you want, stay true to traditional black forest cake by adding shaved dark chocolate and cherries.

  8. Top with candles——close your eyes, make a wish and. . ."Qu’ils mangent de la brioche”—“Let them eat cake."! ~Marie Antoinett

Nutty Breakfast Cookies

 I know I look like something out of a horror movie, but I'm loving these  tissue masks  I picked up at CVS.  They are cheap and just feel good.  I have dry skin, but in the winter it feels extra thirsty therefore before I applied my tissue mask I used another one of my new favorite CVS purchases,  Freeman Facial Polishing Mask with Charcoal and Sugar  to slough off any dead skin and grime to really drink in the tissue mask.  I love to use a good exfoliator to give my skincare products the time to really absorb overnight. So, while my cookies baked I took a few minutes to unwind and soak in the goodness from my masks.

I know I look like something out of a horror movie, but I'm loving these tissue masks I picked up at CVS.  They are cheap and just feel good.  I have dry skin, but in the winter it feels extra thirsty therefore before I applied my tissue mask I used another one of my new favorite CVS purchases, Freeman Facial Polishing Mask with Charcoal and Sugar to slough off any dead skin and grime to really drink in the tissue mask.  I love to use a good exfoliator to give my skincare products the time to really absorb overnight. So, while my cookies baked I took a few minutes to unwind and soak in the goodness from my masks.

Who am I kidding these cookies can be breakfast cookies, snack cookies, anytime cookies for whenever you have a sweet tooth and are trying to stick to a healthy lifestyle. This is a modified recipe I found in a Paleo cookbook but after making several batches and feeling like they still tasted "really healthy" I think Ive finally come up with the right mix of ingredients. I added chocolate protein powder to this recipe because what's better than peanut butter and chocolate?  I told Brent one of my biggest fears was having Claudia be allergic to peanut butter I'm not sure I could kick my habit😝 thank goodness she is nut allergy free!  Hooray! You can use any nut butter you desire, almond, cashew, etc. I chose peanut butter because it was what was in the fridge. I actually used a combo of two peanut butters. First I used Low Sodium Better'n Peanut Butter which has way less calories, sugar and sodium than regular peanut butter but because it doesn't quite taste the real thing (it's good don't get me wrong, but I wanted some additional crunch) I added a little Trader Joe's Peanut Butter with Flax & Chia seeds in it for some additional nutrition (FYI, Trader Joe's carries both peanut butters). Heck yeah!  I hope you enjoy these as much as Claudia and I do! 

INGREDIENTS:  

  • 2 bananas, mashed
  • 3/4 cup nut butter (I used 1/2 cup of Better'n Peanut Butter and 1/4 cup of Trader Joe's Peanut Butter with Flax & Chia Seeds) 
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon  
  • 1/2 cup almond milk 
  • 1 packet of Isagenix chocolate protein powder (vanilla is good too)
  • 1/3 cup of Chocolate chips (just a little to make the cookies feel decadent) 
  1. Preheat oven to 350°
  2. In a bowl, use a fork to mash the bananas
  3. Next add the remaining ingredients and mix well. 
  4. Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie batter onto the sheets, placing about an inch apart. 
  5. Bake for 25 minutes

Makes approximately 20 cookies

If you are a big fan of pumpkin like I am, try this version of my breakfast cookies as well. It's basically the same recipe as above with just 3 different ingredients, so follow the above instructions. 

Pumpkin Breakfast Cookies 

  • 1 banana
  • 1/2 cup canned organic unsweetened pumpkin  
  • 3/4 cup nut butter 
  • 1/3 cup coconut flour 
  • 1/2 tsp baking soda 
  • 1/2 tbsp of cinnamon
  • 1/2 tbsp of pumpkin pie spice
  • 1/2 cup almond milk 
  • 1 packet of Isagenix vanilla protein powder

 

 

Talking Turkey

Feeling adventurous and ready to give your Thanksgiving guests a healthy alternative to potatoes?  Try mashed cauliflowers this turkey day and have a little fun and see if your family can tell the difference.

MASHED CAULIFLOWER

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

INGREDIENTS
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk

4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

PREPARATION

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.


SMASHED POTATOES

6 medium sized red potatoes

1/2 cup finely sliced red shallots

2 cloves of fresh minced garlic

1 tsp fresh ground black pepper

2 tsp onion powder

1/4 cup fresh chives or parsley

Nonstick cooking spray

Inructions:

Cut potatoes into small peices and boil until tender.  Using a separate pan, mix shallots, garlic, black pepper and onion powder and saute for 8-10 minutes, then mash. Top with fresh chives or parsley and serve.

CRUSTLESS PUMPKIN PIE

Ingredients:

15 oz can of pumpkin

10 oz of egg whites

2 tbsp pumpkin pie spice

1/2 cup splenda or stevia

May also sweeten with Agave, Grade B Maple Syrup or local Organic Honey

Optional: 1/2 scoop of vanilla protein powder

 

Instructions:

Preheat oven to 400 degrees. Coat a pie pan with non stick cooking spray. Mix all together and pour into your pie pan. Bake approximately 30 minutes or until you can insert a toothpick or knife in the pie and it comes out clean.

SPICY PARMESAN GREEN BEANS AND KALE

Ingredients
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
 

Instructions:
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.