Cindy's Savory Cupcakes
1 Box of Favorite Cupcake Mix ( Devil's Chocolate Shown)
1 can Beets (well drained)
1/8 - 1/4 c. Water (to preference)
Drain can of Beets. Rid of most all water. Using a food processor or blender, PUREE the drained beets. Mix in with cake batter. Stir together adding water as needed if the mix is too dry. Bake as cupcakes to ensure proper proportion sizes in your diet.
Notes: This recipe is perfect for people with wheat, sugar or dairy sensitivities and diabetic friendly! These do not taste like nasty health food. The taste is amazing and true to the flavor of the cake..
Nutty Coco-Raisin-NutBalls (Christmas 2008)
12 cupcakes............Nutritional Information:
Depending on the cake mix. Very great alternative with out frosting!
1 1/3 c. Sunflower seeds, divided usage
2/3 c. Chopped walnuts (may substitute pecans)
1/3 c. Chopped Hazelnuts
1 tsp of Nutmeg
1 Tbsp of Cinnamon
1 cup Raisins
1 cup Cranberries
1 1/2 cup Almond Butter* (raw/sugar-free)
2 Tbsp of Honey
1 packet or 1 tsp Stevia powder sweetener (to taste)(Optional)
2/3 c. Cacao Nibs (raw cacao pieces) Sub: semisweet or bittersweet chocolate
In a bowl, combine the the cacao nibs, HALF of the sunflower seeds (2/3 cup), the chopped walnuts,hazelnut, nutmeg and cinnamon; set aside. Using blender or food processor, finely chop/blend raisins until they are almost a puree. (More than chopped, but less than a puree; they should look like the inside of a fig.) Next, combine the raisins with the ingredients in the bowl. Mix in almond butter and honey; stir in Stevia until thoroughly combined. Spoon out heaping spoonful of mixture and, using hands, roll mixture into 1-inch balls. Then roll balls in the remaining sunflower seeds (grinded works well!) to coat the outside. Refrigerate until ready to serve. * You may substitute sugar-free peanut butter, but it holds together better with almond butter.
Notes: This recipe is perfect for people with wheat, sugar or dairy sensitivities, but even people who can eat anything think it's delicious! .
40-60 balls............Nutritional Information:
Similar to trail mix. All natural fruit sugars!
Healthy Cookies (Christmas 2008)
Nonstick cooking spray
1 c. dark chocolate chips
1 c. apricots
1 c. raisins
1 c. Cranberries
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. canola oil
1 1/4 c. Splenda granulated
2 egg whites
1 t. vanilla
1 3.9 oz. single-serving cup of unsweetened applesauce
1/3 c. mashed banana
3 1/4 c. old-fashioned oats
1 1/2 c. whole wheat flour
USE PINAPPLE CRUSHED DRAINED -- TO SUB SUGARS
Preheat the oven to 350 degrees. Put cranberries. apricot & raisins into small bowl and pour in enough very hot water to cover; set aside.In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Heat oven to 350 degrees F. In large bowl, combine the oil and Splenda; beat well. Beat in egg whites and vanilla. Mix in the applesauce and banana, followed by the flour mixture. Drain water from cranberries. apricot & raisins; pat to remove excess moisture with a paper towel. Stir in oats and cranberries. apricot & raisins; mix well. Drop by rounded tablespoons onto cookie sheet that has been lightly sprayed with nonstick spray. Bake for 8-9 minutes at 350 degrees F. or until tops of cookies are slightly firm to the touch.
Notes: This recipe results in absolutely great-tasting soft cookies that are healthy enough to eat for breakfast!
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam carrots for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed stevia powder or light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray.
Melt the chocolate in a double boiler or over a very low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
12 brownies............Nutritional Information:
Per brownie: 120 calories, 2 g fiber, 2.5 g protein, 19 g carbohydrate, 4.4 g fat, 1.7 g saturated fat, 0 mg cholesterol, 149 mg sodium, 31% of calories from fat. (lower carbs if stevia powder is used)
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