I finally made a new recipe!! Wow it has been forever but this was tried by many people and all said it was delicious! So here are my Pumpkin Chocolate Chip Protein Cookies! PS no oven needed! This recipe made 8 small cookies.
🔺1/3 cup oats
🔺1 scoop protein powder (vanilla is best)
🔺2/3 cup pumpkin
🔺1 tsp cinnamon
🔺1 tsp maple syrup or agave
🔺some mini chocolate chips!
Mix all ingredients together and roll into balls or just drop them onto a paper plate or something microwaveable. Microwave for 45 seconds, open the door, close it again and give it another ~45 seconds! ENJOYYY
Am I the only one who doesn’t think cream cheese needs to be in mashed potatoes? This recipe calls for 8 oz sour cream and 8 oz cream cheese….and I put it all in because I was helping Jake’s mom make it…but good lord it’s so unnecessary.
AND there’s supposed to be a stick of butter in it as well?? I convinced her to skip that because WHYYYYYY?!
SERVES: 2 complete phase 1 suppers (Entire recipe = 16 oz. lean protein + 4 C. veggies; eating ½ the recipe = 8 oz. lean protein + 2 C. veggies. You will be using all your oil for one day in ½ the recipe.)
Ingredients: 1 lb lean ground beef 1 ½ Tbsp Olive oil 1 tsp. minced garlic 3 ½ C shredded cabbage (white and red) ½ C thinly sliced red pepper salt & pepper, to taste Tbsp. chopped fresh cilantro, garnish
Sauce: ½ tsp Splenda ½ tsp fresh ginger, grated 1 tsp fresh lime juice 2 Tbsp Tamari or low sodium soy sauce ½ tsp sesame oil Dash of hot sauce, to taste
Directions: 1. In a large skillet, brown the ground beef over med heat. Season with salt and pepper, to taste. 2. Meanwhile, combine all the ingredients for the sauce in a small bowl, whisk. 3. Drain fat from the ground beef, remove from the pan and set aside. 4. In the same fry pan heat the olive oil over med heat, add garlic, cabbage and red pepper. Stir fry until cabbage is slightly wilted with a bit of crunch. 5. Stir in the sauce and add the meat; stir to combine, garnish with chopped cilantro. Best served hot.
Anyone can buy a coffee cup. Get D-I-Y with your M-U-G instead, and throw a Mug Decorating Party. Take a solid colored mug, decorate it using a food-safe ceramic marker, and bake it in a preheated oven at 350ºF for 20 minutes. Once it’s finished, fill your mug with this Hot Brown Sugar Tea recipe for a delicious and cozy treat.
2 cups mascarpone or creamed coconut milk (500 g / 17.6 oz)
½ cup coconut milk, BPA-free or heavy whipping cream (120 ml / 4 fl oz)
½ cup strong brewed coffee, chilled or caffeine-free chicory coffee (120 ml / 4 fl oz)
½ cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (80 g / 2.8 oz)
15-20 drops liquid Stevia extract (Clear or Chocolate)
1 tsp rum extract or 2-4 tbsp dark rum
⅓ cup coconut oil, melted (73 g / 2.6 oz)
⅓ cup cacao powder, unsweetened (28 g / 1 oz)
¼ cup Erythritol, powdered (40 g / 1.4 oz)
Optional: stevia to taste
Note: This recipe makes 8 popsicles - one popsicle is about ½ cup of the mixture. You can usealmond milk instead of coconut milk but the result won’t be as creamy and will contain less fat.
Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee. Instead of regular coffee, you can use this natural caffeine-free instant coffee made from roasted chicory - it’s the best coffee alternative I’ve tried.
Add the rum extract and stevia.
Using a hand blender, pulse until smooth. Scoop the mixture into popsicle molds and add popsicle sticks. Place in the freezer for 3-4 hours. Each popsicle I made is about ½ cup. I used both large popsicle molds (½ cup) and small popsicle molds (¼ cup) and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.
Prepare the chocolate coating. Add the cacao powder and powdered Erythritol to the bowl with melted coconut oil. Mix until well combined. Make sure the coating is at room temperature before you coat the popsicles with it.
After 3-4 hours, remove from the freezer and pop the popsicles out of the molds. To prevent the popsicles from melting, I prefer to place them back in the freezer and cover them in chocolate in batches.
Using a spoon, cover with the melted coconut chocolate mixture. Place back in the freezer or…… enjoy immediately!
hey guys this is the recipe for the raw vegan cashew caramel chocolate slices. they’re tried and tested as the best things EVER!!!!¡¡¡¡¡¡¡
OK SO this recipe should make about 8, dependant on the size of ur tray and thickness(i personally want extra thickness over extra brownies idk its just so nice when they r thick and creamy but ur call) : base- 1 cup of dates + 1 cup of pecan nuts, blend them 2gether. thats it. simple. (if it is a little try then u can add a tsp of maple syrup) press this into a small tray, preferably greased/ lined.
then u make the masterpiece, cashew caramel. i cannot put into words how amazing this layer is. i love it. also u could probably replace the cashew butter with peanut butter if u r anti cashew, but please try the cashew its soon good!!!!!!! ok: ½ a cup of cashew butter, ½ a cup of coconut oil, 1 cup of dates, and vanilla extract (if u wanna but its not essential cos cashew butter is sooo sweet) - guess what u just blend it all together into a sweet sauce and spread it over the base.
then u make the chocolate, i always DOUBLE this cos like idk i just love the chocolate on top its so good!!! 1/3 cup of coconut oil , 1 ½ tbsp of cacao powder and ¼ a cup of maple/agave syrup. then u spread this on top of the caramel.
have fun and enjoy and please tag me (inkale) ur pics if you make them, i wanna see!!!
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you put the cookies in the oven. the recipe says 8-10 minutes.
“i’ll just wash the dishes,” you say. you wash the dishes. the timer dings. the cookies are not ready.
“i’ll fold the laundry,” you say. you fold the laundry. the cookies are not ready.
you’ve run out of productive things to do. you scroll through tumblr. the cookies are not ready. you watch an episode of asoue. the cookies are not ready. you catch up on this week’s news. the cookies are not ready. you shower. the cookies are not ready. you repaint the living room. the cookies are not ready. you finish reading that hemingway novel your grandpa swears by. the cookies are not ready. you watch chimamanda ngozi adiche’s tedtalk to offset the hemingway. the cookies are not ready. you call your friend who’s out of town. the cookies are not ready. you stare at the cookies through the oven door and will them to bake. the cookies are not ready. you lie down on the kitchen floor and accept the futility of life.
the cookies are not ready.
your mom comes home. your sister finishes high school. you enter and graduate from college. the middle east blows up. peace is made. michelle obama becomes president of the us. clothes are all made of biodegradable fungi. humanity moves out to colonize space. the heat death of the universe arrives. all life comes to an end. time has no meaning and yet millennia pass. the big bang occurs once more and proves that history is truly cyclical. the earth is created and develops bacteria and dragonflies and dinosaurs and apes. humans start to stand up on two feet and cook with fire. grain is domesticated. ovens are invented. colonialists come to mexico and discover vanilla. the industrial revolution commences. cookbooks are introduced to the masses. centuries pass and you are reborn, reincarnated as yourself down to the last brain cell and childhood trauma, complete with the memory of your past life and all that has occurred.
you put the cookies in the oven. you wait. they are ready.
6-8 tablespoons butterscotch sauce (depending how sweet you like it)
3 cups apple cider
1 cup bourbon whiskey (optional)
2 cups ginger beer
Whipped cream, for garnish
Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.
(You can swap in ginger ale if you can’t find a good (non-alcoholic) ginger beer, like Reed’s or Gosling’s)
2 tablespoons plus ¼ cup heavy whipping cream, divided
1 teaspoon vanilla extract
In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk butter and sugar together and then whisk in heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
Turn off heat and carefully whisk in remaining ¼ cup heavy cream, followed by vanilla extract.
Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.