Apple Cake

This is an adaptation of my friend Lizzie's recipe. Hers called for chopping and peeling apples. I cheat and use sugar free canned apple pie filling. This is such a nice cake for a brunch or after a heavy meal.

Apple Cake

3/4 cup spelt flour (or whole wheat or regular)

1/3 cup almond flour

3/4 cup Splenda granular

1 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg (use fresh ground and you'll be glad you did)

1 can apple pie filling

1 egg

Mix all ingredient and put in 8x8 cake pan sprayed with nonstick spray. Bake at 350 for 40 minutes. When you put it in the pan, it will almost look like apples with flour on them. Just spread it out best you can and cut up some of the bigger apple pieces. It will bake fine - I promise!

Protein bars - Homemade!

I do use protein bars as part of my diet. They keep my blood sugar from dropping and stave off the grazing I tend to do during the day. Store bought bars are expensive and tend to be too much like "candy bars" for me. Thus, I probably use them inappropriately. So, this recipe is a stand-by for me. I make them up over the weekend and get 16 bars to use during the week. I use whatever protein powder I have on hand. This week it was cookies and cream. Here's a tip when making these - DONT OVERBAKE. Also, when they are cool, put in ziploc bag in refrigerator and they will be more moist the next day.

Protein Bars

Nutritional Info
Fat: 5.4g
Carbohydrates: 5.5g
Calories: 95.3
Protein: 7.1g

Ingredients
1/2 cup almond flour (grind almonds in blender until fine)1
cup oats (just plain Quaker works fine)
1/2 cup dried powdered milk
3 scoops Protein Powder (I used Matrix Chocolate)
1/2 cup soy flour
1 egg
1/4 cup Sugar Free Flavored Syrup (I used Davinci vanilla)
1/2 cup Sugar Free Pancake syrup
1/4 cup vegetable oil
1 tsp vanilla

Directions
Mix dry ingredients and set aside. In a separate bowl, beat egg and add remaining ingridients. Add to the dry and mix until a very sticky cookie-like batter forms.Spray a 8x8 cake pan with nonstick cooking spray (I also put parchment on the bottom) and add the dough. Spread until even. Bake at 350 Degrees for 20 minutes (or until sides are browned). Cool on baking rack and cut into 9 squares. Keep in airtight container in the refrigerator. (There is no sugar to keep preserved). This makes 16 bars.

Chocolate Cinnamon Muffins

A nice little muffin for when you get the munchies. I like the cinnamon, but instant coffee granules would be nice too - a "Mocha Muffin".

CHOCOLATE CINNAMON PROTEIN MUFFINS

1 cup almond flour

1/2 cup ground flax meal

1/2 cup chocolate protein powder

2 TB cocoa powder

1 heaping tsp cinnamon (I recently discovered Vietnamese cinnamon - wow, this is great stuff)

1 tsp baking powder

1/2 cup splenda

1/4 tsp salt

1/2 cup canned pumpkin (for moisture - you don't taste this - PROMISE!)

1 tsp vanilla

2 eggs

1/4 cup milk

3 TB canola oil

1/4 cup sugar free chocolate chips or 1/4 cup chopped SF chocolate bar

Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray. Mix wet and dry ingredients separately and combine. Fold in chocolate chips. Fill muffin tins almost to top with batter. Bake for 13 - 15 minutes. Cool in pan for 5 minutes and then remove to rack to cool.

It's not potatoes!

I was so excited to find this recipe from theworldaccordingtoeggface. I love anything with salsa and cheese. 3 of 5 family members really liked this. Since one is a picky 9 year old who "just doesnt have the same taste as you, Mom" and one is still sucking down Similac, I think I did pretty good.

My modifications (Cuz you know I'm not going to make a recipe "as is") were to use chili seasoning instead of cumin, add a layer of Mexican blend cheese under the topping and use cottage cheese instead of ricotta. Eating leftovers for lunch.

I really like the topping on this. It's much more "mashed potatoey" than a whipped cauliflower topping. I'm glad I added the cheese too.

Easy Asian Bake

Nothing fancy here and no offense to those who want real Asian food. Just threw together for dinner. I didn't plan anything for dinner tonight - which can usually get me in trouble. However, having that pre-cooked hamburger in the fridge made this easy. I really like the flavor, but it was a bit dry. I think next time a bit of cream of (insert name here) soup would make it better or just more liquid and some corn starch to thicken. Thumbs up from hubby, neutral from daughter ("Why are there bread crumbs?" - sigh).

Asian Burger Bake

1 pound ground beef, browned

1/2 small onion chopped

2 TB soy sauce

1 TB Worsteshire sauce

1 TB vinegar

1 cup hot water

1 beef bullion cube

1/4 cup heavy cream (or half and half)

3 cups frozen veggies (I used a blend of edamame, broccoli, sweet red pepper, corn and carrots)

Seasoning salt and pepper to taste

1/2 cup panko bread crumbs

2 TB butter

Preheat oven to 350 degrees

In a skillet brown burger and onion then drain. Return to skillet and add the sauces and vinegar. Dissolve the bullion in water and put in skillet. Simmer ground meat for a few minutes while you are microwaving veggies to thaw. Add in veggies and simmer all together. Add cream. Put into a casserole dish and top with crumbs. Dot butter on top and bake until top is golden. (20 minutes or so).