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! 

Gluten Free Low calorie Chocolate Chip Cookies!

It's been almost three weeks since my last post because I was vacationing in the amazing continent of Australia!! Man did I love it there. You combine the sun + happy people + great food + wildlife + adventure and you've got one happy camper from me!!

Anyways, enough daydreaming! These cookies were super easy and fast to make--- made them on my lunch break! =)

Ingredients:

-1/3 c melted coconut oil

-1 egg

-1 tbs almond milk

-2 c almond flour

-1/2 tsp salt

-1 tsp baking soda

-1/2 cup to 1 cup enjoy life chocolate chips

-1 tsp vanilla

-1/4 c Splenda

1. Mix flour, salt, and baking soda in a large bowl, set aside.

2. Beat 1 egg in seperate bowl then add coconut oil and almond milk. Beat again until creamy and add vanilla and Splenda.

3. Incorporate wet and dry ingredients ---> DONT over mix or won't rise as much (I used a spatula).

4. Add in desired amount of chocolate chips

5. On parchment lined sheet (oops, and a 350 degree preheated oven), scoop out melon-ball size cookies from dough.

6. Bake 10-15 minutes until golden nd enjoy with a glass of almond milk!! 

Enjoy!!!

Each one: 68 calories, 3g carb, 5g fat, 2g  protein! 

Chocolate Banana Protein Bites

Chocolate Banana Protein Bites!!! 

I made these up with what I had leftover in the kitchen, because I was craving some post-dinner chocolate!! 

Ingredients:

-1 large banana

-2 tsp coconut flour

-2 1/2 tbs oat flour (ground oats)

-4 squares 72% (or more) cacao

-crushed walnuts 

-1 tsp almond milk (unsweetened)

1. Mash up that banana!!! (This was fun!)

2. Add in your flours

3. Put in freezer for 5-8 minutes until thick

4. Melt chocolate in saucepan 

5. Using a melon ball scooper (or similar), form small balls with the banana mix

6. Place back in freezer for 5 minutes 

7. Roll balls in chocolate & crushed walnuts

Place in freezer for about another 10 minutes until firm ---- and enjoy!!! 

Hint: drink this with milk!!!! 

Asian Taco Cups

Clean eating Asian Protein Cups!!!! 

This was a "I'm starving right now and don't want to cook from scratch" meal idea I dreamed up in the car ride on he way to work. I had originally planned on eggplant parm, but I'll do that tomorrow....

Anyway, I had a bunch of grilled chicken breasts ready on hand (as always-- if you don't do this, I DEFINATELY recommend you start!!) along with a drawer full of veggies! Was craving stir fry, but decided this was much healthier! 💜

Preheat oven to 425.

Just shredded up some carrots and broccoli (broccoli was already shredded for me courtesy of Kroger), sautéed those with a dash of coconut oil, bell pepper, and onions! 

Added some red pepper and 1/2 tsp lite soy sauce along with 1/4 tsp sirachi to that pan, and BOOM! Spicy Asian veggies!

Took a chicken breast, diced that baby up, and you're done! Well, almost :)

Lightly dab your wonton wrappers with water along the edges- put into lightly sprayed muffin tin- fill fill fill them up with your goodies and then wholia! (NOW, you're really done!) 

Re-cap:

1 carrott

Some shredded broccoli stems

1 large diced cooked chicken breast

1/2 diced bell pepper

1/4 diced onion

1/4 tsp light soy sauce

1/2 tsp sirachi (optional- really spicy!)

2 tbs nonfat skim mozz cheese (optional)

Once u fill up your foodie cups, bake them for 4-8 minutes until outside is crispy and golden! Enjoy!! 

Each one is approx 78 calories, 5g carbs, 2g fat, 10g protein! 

Protein Party Up!