Green Smoothie

 

I don’t know about you…but after a hard workout I come home and drink a TON of water. Sadly after birthing 4 kids, I can’t drink water while I workout or I’d never get through it without hitting the bathroom every 10 minutes (sadly I am NOT joking)!

The weather lately has been magnificent, in the 80’s warm and sunny! It has brought out the “smoothie” in me 😉 I haven’t ever tried smoothies as far as a meal replacement, I tend NOT to get full off them and feel like, well there was “x” amount of calories down the drain that didn’t stick to my ribs. So I usually just forego liquid food and end up eating food or munch a Luna bar instead.

I have though now, added this green smoothie to my post workout regimen. It is clean, refreshing and makes me feel re-hydrated after my runs. This drink is full of all kinds of yumminess fruits, veggies, and protein!

If you are a person who is ok with drinking a meal, (and no I don’t mean a bottle of wine…oh how I miss thee…) you can drink the entire content of this recipe and still be looking good in the end..REAR end 😛  

**Parent alert….even kids like it** 

INGREDIENTS

1 cup fresh baby spinach, washed and packed
2 medium strawberries WITH the tops left on, washed
1.5 tbsp flax seed
1 medium sized banana ( I slice mine into 8 pieces (1 banana) and keep in freezer to make a thicker smoothie and so I don’t have to add ice)
2 oz. Oikos Organic Greek Yogurt, Plain (I freeze mine in an ice cube tray. Each cube is 2 oz., see pic below)
16 oz. Almond Breeze Almond Milk, Vanilla Unsweetened
1/3 cup fresh mango, sliced
2 tsp toasted unsweetened coconut
2 tbsp. honey or your favorite sweetener

 

 

DIRECTIONS

In a blender, add all ingredients except honey and coconut. 

Blend until well mixed and a gorgeous green color. 

Add honey (or whatever sweetener you are using) one of two ways:

1. I use honey and drizzled the glass before adding my smoothie, Starbucks style

2. After everything is blended add sweetener and blend again.

I then garnish the drink with a little toasted coconut that I keep in the cupboard in a mason jar for sassy little drinks like this 😀

 

Like this recipe? Then you might like these other low fat low cal recipes I made too!

• Coconut Strawberry Cake Cocktail
• Mocha Cappuccino Banana Bread Bites
• Carb-less and Gluten Free Turkey Burger

 

Home Made Plain Greek Yogurt

You know how we LOVE Greek Yogurt, but it takes a toll on our pocket books? Well here is an easy, NO FAIL way to make it yourself at a fraction of the cost in 2 easy steps, AND you can make it savory or sweet! It is thick and creamy just like the store stuff, you will love this, I promise!

INGREDIENTS

1 – 32 oz. container plain yogurt, I used Mountain High Original Style All Natural Yoghurt.

DIRECTIONS

1. Find a strainer that will fit over a bowl and add yogurt into strainer.
2. Cover with plastic wrap and place in refrigerator for 24 hours.
3. Remove from refrigerator and discard the whey in bowl.
4. Place into an airtight container, I used the same one it came in after I cleaned it that way you will know the expiration date. Keep refrigerated.

Add to your favorite savory dishes or dips, like my Spicy St. Patty’s Day Deviled Eggs, or my Tzatiziki; Or try your endless options with sweet toppings like fresh strawberries, granola, honey, or any fresh in season berries!

Spicy Avocado Deviled Eggs

I found this idea from a friend, you can visit her page here. She had shared it on her Facebook page and I snagged it as soon as I saw it! If you don’t know I have decided to try to lose weight, and prepare for a 5K in 5 months, so I have been looking for alternative food options and low caloric fat content. Deviled eggs is so not on that list! Eggs in general are good for us, but when you add in mayonnaise (which I LOVE) it throws it back into oblivion.

Anyway, my kids all like deviled eggs too and they usually like the same old same old. I have tried making variations to no avail, they just want the “plain” way. So when I made this I didn’t even think of them, I was just thinking this would be lunch and snacks for the next 2 days. As soon as the kiddos came home they instantly saw them and wanted to try, I mean they are green right, cool color, to the yellow version. AND it is creeping up on St. Patrick’s Day, they think I am trying to be festive! I love it 😀 They all grab one and chow down…EVEN my, “I hate mayo kid”! “Hey Mikey, they liked it!” (remember that commercial?)

Needles to say my plan of snack and lunch for 2 days went down the drain at that point, but that is ok, a good fat & mayo free snack has now been added to our repertoire AND it is holiday friendly!

WIN WIN =  HAPPY MOMMA = HAPPY BLOGGING = HAPPY  YOU!

Click here for the original version. Read on for mine 😀

INGREDIENTS

• 6 hard-boiled eggs, peeled and cut lengthwise
• 1 fully ripened avocado; peeled, pitted and diced
• 1 tablespoon of my Home Made Plain Greek Yogurt
• 1 teaspoon stone ground brown mustard
• 1.5 teaspoon Dijon mustard (recommend French’s Dijon with Chardonnay)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 of a jalapeno; seeded, ribs removed, diced fine
• 1 tablespoon finely chopped onion ( I use the microplane)
• 1 small clove garlic, minced (I use the microplane)
• Garnish: Finely diced jalapeno & dash of hot sauce on top when ready to eat (recommend Tapatio Salsa Picante)

DIRECTIONS

1. In a medium sized bowl mash avocado and egg yolks until a creamy consistency.

2. Add yogurt, mustard, lemon juice, salt and pepper, jalapeno, onion, & garlic; mix thoroughly.

3. Spoon or pipe back into egg white shells, dividing equally. Garnish with jalapeno and hot sauce before serving. Should last 2 days, crossing fingers!

If you like this recipe you might also like:

• Colorful Bacon and Chive Deviled Eggs
• Home Made Greek Yogurt

Mini Pumpkin Spice Doughnuts + BONUS Recipe

DOUGHNUTS…anyone else feel like Homer Simpson when thinking of doughnuts? I do! And for that reason I stay my distance from the beasts that like to make my thighs bigger! My mom recently gave me a mini doughnut pan and I was like, REALLY mom? Are ya kidding me? This is the LAST thing I need.

After several hours of research online and seeing that there were some good recipes out there for them, I decided to give it a go. I mean they can’t be to bad, 1) they are baked, 2) they are tiny! Well, and after all it is: “All Things Pumpkin” here at Sweet Heat Chefs this week, so why not go for the gusto and make them Pumpkin doughnuts right?! Ok, let’s not be silly, we all know I can’t make much without chocolate being in it (yes that is the sweet tooth jabbering away at my inner self). So with regard to that I have included a BONUS recipe for that very inner self!

INGREDIENTS

1.5 cups canned pumpkin pie mix
1.5 cups granulated sugar, room temperature
3 large eggs, room temperature and scrambled
1/4 cup coconut oil, room temperature (make sure it is in liquid form)
1/4 cup applesauce, room temperature OR sour cream OR non fat greek yogurt
1 teaspoon salt
1/2 teaspoon vanilla
1.5 teaspoon baking powder
1 3/4 cups flour + 2 tablespoons

Topping

1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees.

DIRECTIONS

In a large bowl, combine everything except the flour, and beat until smooth.

Add the flour and mix until combined.

Pipe batter into mini-doughnut pans. Fill them just a little over half full. Aren’t they super cute?

Bake at 350 degrees for about 12 minutes, until a toothpick comes out clean. When touched they should spring back and not be doughy. The smell is heavenly!

Remove from pans and place on baking rack to cool. While still warm, but not hot, place a few at a time in bowl with your cinnamon & sugar mixture and coat lightly. Yes this step is needed. I saw lots of recipes with a more refined topping and drizzle, this is the best option. It give a little sweetness and changes the entire flavor in lieu of leaving the doughnut plain. Try it, eat one without first, then toss in this mixture…YOU’LL SEE!!

Makes approximate 4 dozen depending on size AND how quickly you devour the baby doughnuts before anyone notices because they are school and work…wait what?

A little plug for my favorite coffee maker Keurig my hubby Mr. Sweet Heat Chefs, my mom and mom-in law bought me for my birthday this year. This Coconut Mocha coffee is the BOMB with these doughnuts! WINK

Alternative ideas for the doughnuts are:

Add mini chocolate chips on top of batter after filling and drizzle with melted chocolate chips for topping

Add 1/2 teaspoon chopped pecans/walnuts to batter and drizzle with this:

Glaze: 1 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla (mix together until sugar is dissolved) and top that with crushed pecans/walnuts.

Woah, wait a minute…SECOND RECIPE DOUBLE

TAKE FOR FRIDAY MADNESS!!

Mini Chocolate Espresso Doughnuts

INGREDIENTS

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
⅓ cup granulated sugar
1 tsp baking powder
¼ tsp salt
2 tbsp plain yogurt
¼ cup milk
1 egg
3 tbsp vegetable oil
¼ tsp vanilla extract
2 tblsp instant espresso, in hot water

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Whisk dry ingredients together in a mixing bowl and wet ingredients in another mixing bowl.
3. Add dry ingredients to wet slowly stirring to incorporate evenly.
4. Fill doughnut pan with batter almost full and not overflowing
5. Bake for about 7 minutes. When touched they should spring back and not be doughy.
6. Melt 1/4 cup chocolate chips in a baggie (30 seconds) with 1 teaspoon of shortening and 1/2 teaspoon vanilla extract. OPTIONAL: You could add espresso in with the chocolate chips while melting. Just make sure you dissolve it in hot water first.
7. Cut tip off end of baggie and drizzle over doughnuts

Gingerbread Pumpkin Cheesecake

Cheesecake you might as well know now…is a serious weakness for me. This time of year with pumpkin all around, I decided to add it to my cheesecake recipe. Talk about some exquisite delectability! This cheesecake has a really creamy center with a semi sweet gingerbread crust and is topped with a tangy sour cream yogurt mixture that rounds out this delicious dessert that is great for after your Thanksgiving meal or even a date night for 2 with a glass of Port. *Thank you to a reader who found some errors, this recipe has been updated!*

INGREDIENTS

1.5 cups gingersnaps or gingerbread cookies, crumbs
3 tablespoons butter, melted
2.5 packages cream cheese, softened
1 can (15 oz) pumpkin pie mixture (or canned pumpkin if you prefer, just add 1 tablespoon of pumpkin pie spice to it)
1/2 cup of granulated sugar if using pumpkin pie; if using canned pumpkin use 1 cup sugar (can also use brown sugar)
1 egg, beaten
1 teaspoon vanilla
1/2 cup plain greek yogurt
1/2 cup sour cream
2 teaspoons sugar

DIRECTIONS

1. Place cookies in food processor and pulverized until fine consistency.
2. Pre-heat oven to 350 degrees F.
3. Melt butter and add to cookie crumbs, place in a pie dish or tart pan and press firmly covering the bottom of the pan.
4. Bake in oven for 7 minutes.
5. In a bowl, cream together; cream cheese, vanilla, and pumpkin. Add beaten egg and continue mixing for 1 minute on low speed.
6. Pour mixture into tart pan or pie dish and bake for 45-50 minutes, until no longer “jiggly” or until a toothpick inserted comes out clean.

1. In a small bowl combine yogurt, sour cream and sugar, stir until well combined.
2. Pour over top of cheesecake and return to oven for 5 minutes.

Let cool for about 20 minutes and begin to loosen edges with knife. Continue to let cool for 30 more minutes. Refrigerate for a minimum of 2 hours before serving.

Featured at: Foodie Friends Friday!

Tzatziki

My daughter, Jasmine, had to make something for her class as they studied Greece in 6’th grade. They had many options to choose from, and ultimately she ended up choosing a food to make (of course). While in her Chiton, she had to present to the class how to make it and all describe the history and how the ingredients were used behind the ingredients. This was fun for us to do together. It was an easy recipe because we had to use original ingredients that were around back during the Roman Empire. This is a great low fat recipe great for game day to dip pita chips in or cut up your favorite veggies and dip away. I even use it in a pita pocket and make a nummy sandwich instead of mayo!!

      Jasmine

INGREDIENTS

1 cup grated seeded peeled cucumber
1/2 teaspoon salt
1 cup plain fat-free yogurt (can use whole yogurt too)
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice + zest of lemon
2 garlic cloves, minced

DIRECTIONS

1. Clean, slice open and seed your cucumber. I grate 1/2 of the cucumber and cube the other half, giving a texture to the tzatziki.
2. Combine all wet ingredients and add cucumber, stirring until well blended. Refrigerate at least 1 hour before serving.