Low Calorie Brownie (gluten free?)

So there I was reading through facebook and on my friend Katherine’s timeline I see a recipe for 37 calorie brownies!!!! Well it started a huge chain reaction on her timeline and so I had to make them then and there to see whether they were real and any good.

Below is the full recipe as it appears however I did change one or two things (hence my title “low calorie” versus 37 calorie). I also didn’t see gluten in anything but I wasn’t sure which is why I have a question mark by the title.

First the recipe and then the pictures. I have to say they were actually quite delicious.  Very very moist and somehow they held together too which when you read the ingredients you will wonder how. They were super quick and easy to make.  All done in about 40 minutes.

3/4 cup nonfat Greek yogurt  (original recipe used vanilla flavoured)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar) – I used mostly organic real sugar and topped it up with Splenda (I am not that crazy about artificial sweeteners – hence the more than 37 calories – but not high calorie by any means)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

1 pinch salt

* I added some chopped pecans to the mixture and blended and then topped with some chopped pecans when finished)

Preheat the oven to 400°F. Grease a square baking dish (I used 8″x8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes (I baked mine for 25 minutes as they were still wet at 15 minutes). Allow to cool completely before cutting into 9 large squares.

IMG_1340

brownies

IMG_1345

Enjoy!

Advertisements

Cinnamon Nutmeg Pumpkin Soup – Nice Fall Soup

I posted this last year around this time and thought it was timely to post again so here it is.
This is a recipe from a website I follow called “dLife” – it is designed for diabetics but it has some great low carb recipes which is why I follow it. I have just copied and pasted it in here so you get the whole picture from a nutritional point of view.
Their recipes are quite easy to follow which is also why I like it. They also have an area where you adjust the number of servings you want to make and it automatically adjusts the amount of your ingredients to work for hat quantity.  Much easier than figuring it out on your own.
Here is the link to their website if you are interested.
Cinnamon Nutmeg Pumpkin Soup
Source: dLife A warm, creamy pumpkin soup spiced with cinnamon, nutmeg, and brown sugar.

Rating:     
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: EASY
blue dotblue dot

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 183.6
Total Carbs 12.6 g
Dietary Fiber 0.5 g
Sugars 4.4 g
Total Fat 13.7 g
Saturated Fat 8.5 g
Unsaturated Fat 5.2 g
Potassium 355.1 mg
Protein 4.1 g
Sodium 50.1 mg
Dietary Exchanges
3 Fat
See the Detailed Nutritional Analysis
Powered by ESHA
 Servings 

 Ingredients

4 cup fresh cubed pumpkin , peeled and seeded
2 cup half & half
1 tbsp packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (up to 1/2 tsp)
1 tbsp fresh chives , snipped as garnish
 Directions

1 Fill medium saucepan with 1″ of water.
2 Add pumpkin and simmer, covered, for 15 minutes. Drain well.
3 In food processor, process pumpkin and half and half until smooth.
4 Return to saucepan and add brown sugar, cinnamon, and nutmeg.
5 Heat mixture to boiling, and then immediately reduce the heat to a simmer and cook for 5 minutes, uncovered.
6 Serve in bowls garnished with chives.

Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg

tomatoes

Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).

cake

Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt

Garlic

1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

Seared Scallops with Herb-Butter Pan Sauce

This recipe comes from the Fine Cooking website. My cousin Rebecca tried this and thought it was amazing.
Here is an image from her versionRebeccas dinner
For the scallops:
  • 1 lb. dry large sea scallops
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
For the sauce:
  • 3 Tbs. unsalted butter, cut into six  pieces
  • 2 Tbs. finely diced shallot (1 medium shallot)
  • 1/4 cup dry white vermouth or dry white wine
  • 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
  • 1/4 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 to 3 lemon wedges for serving
TIP:

Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Seared Scallops with Herb-Butter Pan Sauce Recipe

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

fc72ct004-05_xlg

photo by Scott Phillips
Serving Suggestions

Serve with an Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts and Real Chocolate Mousse for dessert.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 346; Fat (g): 22; Fat Calories (kcal): 195; Saturated Fat (g): 9; Protein (g): 26; Monounsaturated Fat (g): 10; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 668; Cholesterol (mg): 80; Fiber (g): 0;

Gluten free, Oil Free, Peanut Butter, Chocolate Chip Cookies

Who would have thought you could make cookie dough without flour????  Well apparently people who are gluten free and in the know would.  I re-blogged earlier about hazelnut chocolate chip cookies that were gluten free and used almonds to make the flour and hazelnuts ground to make the moist batter.  The other day I came across a recipe on Facebook for these cookies that only used peanut butter, chickpeas (yes that’s right chick peas for the batter!) honey, vanilla and baking soda (and of course chocolate chips).  The batter is quite wet and the cookies never really hardened but stayed very soft.  They were very delicious though so I put aside the soft texture in favour of the amazing taste. I did experiment with a second batch using some raw almonds ground into a flour base to see if they would be slightly harder but it didn’t work and while they tasted good they were not as good as this recipe.

Original recipe for no flour, no oil, no white sugar – Peanut Butter Chocolate Chip Cookie Dough Bites.

Ingredients:

1.25 cups canned chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I used low sodium and fat store bought so didn’t add any salt )

1/4 cup (80 grams) honey (agave would be amazing too!)

1 teaspoon baking powder (If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)

a pinch of salt if your peanut butter doesn’t have salt in it

1/2 cup (90 grams) chocolate chips

Directions:

Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.

cookies

 

Cinnamon Hazelnut Chocolate Chip Cookies (Flour-free, Gluten-free, Oil-free)

Cinnamon Hazelnut Chocolate Chip Cookies (Flour-free, Gluten-free, Oil-free).

Now I don’t bake but I tried these cookies last week as an experiment.  I couldn’t believe how easy it was (and how hazelnuts turn into butter just by putting them in a food processor!).  I forgot to add the baking powder which is likely an important ingredient but they still turned out fabulous!  They weren’t perfectly round and flat – they were somewhat uneven but chewy and delicious.  These are going in my recipe box as a keeper.  Great to bring as a hostess gift too.  Check out the recipe. It is worth it even if you are not a gluten free eater.

Gluten Free – Food Processor Chocolate Cake

This recipe comes from my friend Victoria again. She has some great ideas and I am always ready to blog about them! This particular cake is ready in under an hour (photo from istock)
stock-photo-10279373-flowerless-chocolate-cake
Ingredients
• 1 1/2 cups semisweet chocolate chips
• 1- 19 ounce can chick peas (aka garbanzo beans) drained and rinsed
• 4 eggs
• 3/4 cup sugar
• 1/2 teaspoon baking powder
Directions
Melt chocolate chips.  In the food processor combine peas/beans with eggs.  Process.  Add sugar and baking powder.  Process.  Pour in the melted chocolate.  Process.
Pour into a greased 9 inch round pan or pie plate.  Bake at 350 degrees for 35 to 40 minutes.  Cool 15 minutes, or longer.
Dust with icing sugar, or serve with ice cream or whipped cream or slather with icing.  A few berries on the side make for a very colourful addition.