Low calorie Crab Rangoons

So I hope I'm not the only female who craves types of foods and has to have them then.... No??? Bueller? Well... I do. Today was Chinese food! So had to make it healthy . Enter. The Crab Rangoon. What is a Rangoon anyway??? I don't know.. I say wonton... Rangoon = wonton. 

This was far easier and much healthier than I would have imagined! Took less than 10 minutes!! 

Makes 12 wontons, serving macros are for 4: 127 calories, 5g carbs, 1g fat, 20g protein!! 

Ingredients:

1 tbs plain nonfat Greek yogurt

2 tbs fat free cream cheese

Dash garlic powder

Dash black pepper

Canned white crab meat (in the tuna isle) 

Start by rinsing and draining your crab meat. Yes, they have crab meat right next to the tuna... Alongside the mussels and oysters, which I don't think id ever be brave enough to try canned oysters ...

Mix all ingredients in a bowl

Lay down wontons and scoop 1 tbs of filling into each one!

Roll up sides carefully not to let the filling ooze out

Cook at 415 degrees for 10 minutes until edges are golden brown... Or you can't wait any longer... Which was my scenario! =) 

Chinese Chicken Wraps

Low fat low calorie Chinese chicken lettuce wraps!!! Super yummy, easy, and delicious!! 

Ingredients:

-5 diced chicken breast strips

-2 scallion strands

-butter lettuce, (rinsed, pulled, & dried)

-water chestnuts (drained & diced)

-shiitake mushrooms, diced

-1 tbs hoisin sauce

-1/2 tsp light soy sauce

-ginger & garlic spices

In a sauté pan, add hoisin sauce, soy sauce, and chicken with 1 tbs water. Sauté until chicken is cooked through.

Add the mushrooms and water chestnuts

Sauté until mushrooms are soft 

Using two leaves of whole butter lettuce, add some of the chicken mixture and roll up into a wrap! Enjoy!!! 

Paleo Gluten free Sweet Potato Chocolate Cake

This was my first attempt at sweet potato chocolate cake and it turned out GREAT! It was way more moist and cakey than I would have expected! My hubs didn't know it was "special" until after he had eaten it all!! 

You will have to excuse the measurements, as I don't tend to use measuring cups-- so they are approximates/guesstimates. Essentially, you want he end product to be like brownie batter consistency. 

Ingredients:

-1 sweet potato peeled and cooked through (I put in microwave for 8 minutes then in oven at 375 for about 8-10. Peeled it then threw in the processor when it was slightly "mushy." )

-1 c unsweetened cocoa powder

-1/3 c organic light agave or honey

-1/3 c or more (give or take) almond milk

-1 tsp baking powder

-1 tsp baking soda

-2 eggs

-1 tsp vanilla

-1/2 c egg whites

Heat oven to 365.

1. Mix baking soda, baking powder, and cocoa together in large bowl- set aside.

2. Once your potatoes are cooked and skinned (you only want the mushy part- I peeled mine before putting them in the oven and I actually re-peeled them again so that outside texture that hardened wasn't in it), place in food processor with 2 eggs and vanilla.

3. Process until thick and creamy 

4. Slowly mix into dry ingredients. 

5. In lightly greased cake pan (I used coconut oil), pour batter.

6. Cook through until toothpick comes clean from center.

7. Cool on rack for hour or more. I placed mine in fridge for another 20 minutes just to be sure. 

*hint: if you ice it even slightly warm, the icing will melt and droop*

For icing:

1. Whip egg whites until stiff peak forms.

2. Meanwhile, heat in saucepan another 1/4 c of honey until slightly boiling. 

3. Once peaks are almost set lightly drizzle in The hot honey. 

4. Optional: stir in cocoa nibs, almonds, raspberry preserves, etc. I did not-- but next time I want to use preserves! 

Ice the cake with icing spatula (works much easier if you have one!) 

Enjoy!!! Light and low in calories! 

Peanut Butter Mini Cups

Super easy 4 ingredient quick recipe! Is low calorie, low fat (the fat that is present is healthy fat), and delicious! 

Ingredients:

-You Fresh Naturals Chocolate Chip organic peanut butter (see @youfreshnaturals on Instagram!)

-organic peanut butter (I use trader Joe's)

-virgin coconut oil

-cocoa powder

1. Melt 1 tbs coconut oil and 1 1/2 tbs organic peanut butter in microwave until soft enough to stir. Set aside

2. Melt 1 tbs coconut oil, 2 tbs cocoa powder (unsweetened), and 1 tbs chocolate chip peanut butter until soft to stir.

3. In a lined mini muffin pan, layer melted chocolate halfway up. Then later with peanut butter layer. 

4. Place in freezer for 10 minutes or so until firm! 

5. Enjoy with milk!