Spnluver83's Blog

These pancakes are full of protein and fiber and all the yummy goodness that comes from blueberries! Very tasty and filling, 2 of these big fluffy babies is all you need for a breakfast that will keep you going no problem until lunch! Freeze left overs for a quick breakfast!

I was watching the show "Restaurant Impossible" the other day and the chef on there was makin a healthy pizza for the kids. So after watching that I decided to try it and this is what I came up with. Came out pretty yummy, though the kids weren't crazy about it lol. I think the fact that they knew it was loaded with veggies put them off. But I still hold that it was yummy lol. The hubs ate it, and took the left-overs to work ;p

This recipe is for 2 pizzas, 16 slices because the crust I bought was a 2-pack. Cut ingrediants in half if you only have one crust!

Ingrediants (for the pizza)

•  multigrain thin crust pizza crust
• one head of broccoli, chopped or sliced
• 1 can petite cut diced tomatoes (I think it was the 14.5 oz can) drained and rinsed (or you can chop up your own tomatoes)
• 1 large squash, sliced or quartered
• .5 TBSP extra virgin olive oil
• olive oil cooking spray
• cauliflower puree sauce
• 1 package (2 cups) Saregento reduced fat italian cheese blend
• shredded parmesean cheese, 1 cup
• salt and pepper
• 4 green onion stalks, diced

For the Cauliflower Puree sauce:

• 1 head of cauliflower, roughly chopped
• 1 cup chicken broth
• 3 TBSP light sour cream
• salt and pepper
• 1 TBSP unsalted butter
• garlic powder
• onion powder
• basil

Directions for the Puree:

1 Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.

2 Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper, garlic and onion powder and basic to taste.

Directions for the pizza:

1. Preheat oven according to crust directions.
2. Heat oil on large pan or wok on medium-high heat. When hot add zucchini and broccoli and season with salt and pepper. Saute untilzucchini is cooked through and broccoli is a bright green. Set aside.
3. Lightly spray pizza crust with olive oil. Divide the cauliflower puree in half and divide between the 2 pizzas, spreading it to near edge of crusts.
4. Divide the zucchini and broccoli mix and the tomatoes between the 2 pizzas.
5. Sprinkle 1 cup of the italian cheese blend onto each pizza, then 1/2 cup of the parmesean cheese.
6. top with green onion.
7. Bake for about 10 minutes, then slice eah pizza into 8 slices.

Yields 16 slices.

Calories: 203, Fat: 8g, Carbs: 21g, Protein: 10g, Fiber: 2g, Sugar: 2g

Ok so I found the original recipe on skinnytaste.com for these. I switched things up a little and made them my way and they came out absolutely fantastic, which is awesome considering it is the first time I've made crepes!!! Skinnytaste doesn't have a sugar count for these so I don't know how much less mine is, but I def do know it is less as is all the other counts. Enjoy peeps!!

 Servings: 12 servings •
Calories: 99   • Fat: 2 g • Carb: 19g • Fiber: 4g • Protein: 3g  Sugar: 5g

Ingredients:

For the Crepes (makes about 12):

• 1 cup whole wheat flour
• 1 1/2 cups unsweetened light almond milk
• 1/3 cup egg whites (or 2 large egg whites)
• 1 whole egg
• 1 tsp olive oil
• non-stick spray (I used butter flavor)
• 12 tsp powdered sugar

• 6 oz package blackberries
• 6 oz package raspberries
• 6.5 oz package blueberries
• 15 strawberries, cut in quarters
• 2 tbsp stevia in the raw
• 24 TBSP fat free cool whip

Directions:
In a medium bowl, combine all berries and stevia. Let stand at least 10-15 minutes.

In a blender, blend flour, milk, eggs and oil until smooth.  

Heat a nonstick  pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining crepe mixture.

To serve, spoon 2 TBSP whipped cream into center of each crepe. Top with berry mixture and fold each edge of crepe over filling. Sprinkle lightly with 1 tsp powdered sugar. Best if served warm.

If you only wanna make a couple the leftover batter can be stored in the fridge for 2 days or so. :)

It's been getting hard to interact with some of you as much as I want to. It kinda sucks. I spend A LOT of time scrolling through my newsfeed reading everyone's updates and trying to comment on the ones that seem important (you know, other than the so and so completeted their diary, so and so lost anything under .5 lbs)...

I want all of you to know that I DO read your updates and I try my very best to know what's going on with all of you. I appreciate y'alls support SO VERY MUCH. Each and every one of you inspire me to push hard every day. You guys have helped to give me the confidence I was lacking so very much in my life. I am actually starting to like the person I see in the mirror, I am actually starting to feel comfortable in my own skin, and I owe that to all of you. This is an amazing feeling that I honestly say I have NEVER felt before since I hit puberty lol. It feels good, it feels amazing, and I honestly want each and every one of you guys to feel this same way!!!! All the hard work, the struggles, it IS worth it in the end! No matter how long it takes, trust me, DO NOT GIVE UP!!!!! 

I am here for each and every one of you. If you need me, please, message me or post on my wall. I WILL get back to you. And even if it's just to chat- I LOVE to chat with you guys, and get to know you!!!

Ok, that's all for the mooshy crap. <3 u guys!!!!!

Special thanks to my girl Kymillion for giving me the base to this recipe!!! She sent me a version of it but it did not suit my diet needs so I altered it to create this. It's freakin AMAZING!!!!! It's taking all my will power not to stuff my face with another slice lol. TRY IT!

INGREDIANTS:

• 2 boxes Pillsbury Moist Supreme Sugar Free classic yellow cake mix
• 20 ounces diet a&w creme soda
• 2 large eggs
• 6 TBSP liquid egg whites
• Jell-O Cook and Serve pudding, coconut creme, 1/4 package
• 2 tsp vanilla extract
• 4 tsp coconut extract
• 2 cups unsweetened light coconut milk
• 12 ounce tub Kraft fat free cool whip
• 4 TBSP shredded coconut
• 9 x 13 pan

DIRECTIONS:

1. preheat oven to 325.
2. Mix cake mix, pop, eggs, egg whites, pudding mix, vanilla and coconut in large bowl.
3. Spray non-stick spray on pan (I used butter flavor) and pour batter into pan.
4. Cook for about 45 minutes.
5. Allow cake to cool for about 1 hour.
6. Poke a ton of tiny holes into top of cake with a fork.
7. Pour coconut milk evenly over cake.
8. pull away the sides of the cake to make sure it all gets coated. Smoosh down the top of the cake with the fork.
9. Stick in the fridge for at least an hour.
10. Before serving, top with entire tub of cool whip and sprinkle shredded coconut on top.

Serves 12.

NUTRITION:

Calories 330 * Fat  10 * Carbs 71 * Protein 4 * Fiber 2 * Sugar 6

These are delicious!!!  I just threw ingrediants in when I ran out of others and came out with this. I think it worked pretty great!

 Ingredients: 

• 2 cups Oikos Greek Non-fat plain yogurt
• 2/3 cup unsweetened applesauce
• 4 cups 100% whole wheat  flour
• 1 cup Stevia in the Raw
• 2 tsp baking soda
• 1 tsp salt
• 3.5 cups blueberries (about 2.5 pint containers)
• 3 TBSP egg whites
• 3 tsp vanilla
• 4 TBSP light butter
• 1.5 cups Silk Vanilla Light Soy Milk

Directions:

Preheat oven to 325°.

Combine flour, stevia, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix egg whites, melted butter, vanilla, milk, yogurt and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries.

Pour 1/4 cup batter into  lined muffin tins and bake at 325° for 22 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Servings: 29 • Serving Size: 1 muffin • Calories: 85 • Fat: 1 g • Protein: 4 g • Carb: 15 g • Fiber: 3 g • Sugar: 1 g

This cheesecake is DELICIOUS! How can you go wrong with a chocolate graham cracker crust and a dark chocolate cheesecake filling? You can't. This is a must try!

Ingredients

Cheesecake base:

• 1 1/3 cups low fat graham cracker crumbs(about 6 crackers)
• 4 TBSP light butter
• 1 tablespoon cocoa

Cheesecake filling:

• 6 ounces dark chocolate chips (I used Nestle)
• 12 ounces reduced fat cream cheese
• 1 cup greek plain non-fat yogurt
• 3/4 cup Stevia in the Raw
• 1 tablespoon custard powder
• 3 large eggs
• 9 TBSP liquid egg whites
• 2/3 cup light sour cream
• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

• Special equipment: 9-inch springform pan

Directions

I found this recipe on skinnytaste and altered it to match the ingrediants I had on hand. It came out so good next time I make this I am not going to alter it. When my 8 year old tried it he fell to the floor saying it made him weak in the knees lol. This is a must try if you like cheesecake!

Add some homemade strawberry topping and a dallop of cool whip for ultra-yumminess. 

WHAT YOU NEED:

• Non stick cooking spray
• 4 low-fat honey graham crackers (should equate to 1/2 cup crushed)
• 1.5 TBSP light butter
• 8 oz reduced fat cream cheese
• 1/4 cup Stevia in th Raw or other aritifical sweetener
• 6 oz fat free plain Greek yogurt
• 1 large egg
• 2 tbsp lemon juice
• 1/2 tsp vanilla
• 1 tbsp all purpose flour
• 1/4 cup sugar free strawberry preserves (or any other sugar free preserves or jam you like)
• 8 x 8 pan

WHAT YOU DO:

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.

Stir preserves until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

YIELDS 9 SLICES

THE DAMAGE:

Calories- 113

Carbs- 10

Fat- 6

Protein - 5

Fiber- 2

Sugar- 4

These pancakes have just the right amount of sweetness and pack a protein and fiber punch to keep you full right until lunch. Top with syrup or some homemade strawberry topping (recipe can be found with the strawberry cheesecake pancake post) and a dallop of cool whip for an indulgent breakfast w/o a ton of calories and fat! :D I like to make a large batch then freeze the rest for quick breakfasts through out the week. To reheat place on platein single layer and microwave for about a minute per side.

WHAT YOU NEED:

• 5 cups whole wheat flour 
• 2 TBSP and 2 tsp baking powder
• 12 TBSP liquid egg whites
• 3 cups Silk unsweetened pure almond milk, plain
• 1 1/4 cup skim milk (I ran out of almond milk and had to use skim. You can use all almond milk if you want, though the nurtrional info will change)
• 2 tsp salt
• 1/4 cup Stevia in the Raw (or other artifical sweetener)
• 2 tsp vanilla extract
• Vanilla protein powder, 2 scoops (I used Body Fortress Whey)
• 3 cups fresh blueberries
• 1 cup fresh blackberries

WHAT YOU DO:

1. Sift together flour, protein powder and baking powder, set aside. Beat together the egg, milk, salt, vanilla and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries and blackberries, and stir to incorporate.

2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

YIELDS 29 PANCAKES

THE DAMAGE:

per pancake

Calories- 101

Carbs - 18

Fat - 1

Protein- 6

Fiber - 3

Sugar- 2

3 pancakes filled me up :)