Monday, May 11, 2015

Chocolate Raspberry Protein Cake



Hi everyone!  As some of you know I have adopted a healthier way of life.  Sure its what I have to do to be successful however I knew before I had wls that I had to be all in or I just wasn't going to have the surgery at all.  With that being said I still had cravings and I still get them.  I hope this recipe will help those who may not have had wls but wants to still make healthier choices.  Now I am not promising that this recipe is the paragon of good health but its an improvement on the classic chocolate cake.  I will put alternatives you can use if chocolate is not your thing or if you are allergic down below this post.  

Ingredients:

1 box of Chocolate sugar free cake mix I used devils food
1 whole can of black beans reduced sodium (do not drain)
1 can of water
1 scoop of protein powder ( I used six star pro nutrition whey Isolate)
1/2 a jar of sugar free Raspberry perseveres seedless

Instructions:

Pre heat your oven to 350 degrees.  Spray non stick cooking spray in a cake pan or you can also use muffin tins for portion control.  Next blend the beans and water in a blender or immersion blender. Now go ahead and open your cake mix and put it in a medium to large bowl. Add in the protein powder.  Gradually add in the bean and water mixture.  What I did is just make sure the liquid was incorporated into the batter before adding more. The bean and water mixture looks like it will be too much but I promise you its just enough.  After everything is incorporated, add the batter into the cake pan and bake for about 45 minutes.  Dont bother using the toothpick method to check for doneness because of the beans its never going to look done.  So if you notice the top of the cake springing back with you lightly tap it with your hand, then its done.

You do not have to wait for the cake to cool to frost it, in fact its important to frost it while its still hot.  Because we are not using a traditional frosting just preserves the heat from the cake will make the preserves spread better.  So cover the cake with the raspberry preserves and you can serve immediately.   

Here is a video of how I did it:  


Here is a variation in case you cannot use chocolate:

1 box of sugar free yellow or white cake mix
1 can of butter beans or navy beans not drained
1 can of water
1 scoop of vanilla cream protein powder, look for whey isolate because its not from concentrate and has a lot of protein.  Now just follow the above instructions!  

I hope you all enjoy this as much as we all do.  Now I can have my cake and eat it too!  

Live, laugh and love all.  Heather

Monday, May 4, 2015

Chicken Parmesan



Hi everyone, well Spring has finally sprung in Maine.  Since the weather has been gorgeous I will be honest and tell you, I have not been too inspired to cook.  I made this recipe a couple of weeks ago when the weather was blah and I have to say everyone in my family was impressed.  I dont want to say this is super healthy but its a little healthier than the traditional Chicken Parmesan.  I used tomatoes that I stewed and seasoned and then froze.  I will link the recipe for that here:  http://www.mishmawshandotherthings.com/2013/09/homemade-stewed-tomatoes.html#.VUdFXyHBzGc

So I hope you all enjoy this as we all enjoyed this in my house. 

Ingredients:

3 boneless skinless chicken breasts cut in half length wise
4 eggs beaten
2 cups of seasoned breadcrumbs homemade or store bought
1/2 cup of Parmesan cheese
6 cups of marinara sauce, I used my homemade seasoned stewed tomatoes (its the same idea as marinara)
1/2 pound of pasta of your choice, I used angel hair (optional)
1 cup of shredded Mozzarella Cheese
1 teaspoon of Italian seasoning
1 teaspoon of granulated garlic
salt and pepper to taste

Instructions:

Pre heat your oven to 375 degrees, we are going to bake the chicken instead of frying it.  Grab two bowls, I find mixing bowls work well for this.  Add your beaten egg to one and then add your seasonings, breadcrumbs and Parmesan cheese to the other one.  Now that you have your station set up, go ahead and grab your chicken breasts.  They should already be cut length wise.  Now dredge your chicken in the egg and then the breadcrumb mixture.  Place the chicken on a cookie sheet that has been sprayed with non stick cooking spray.  Once the chicken is all breaded, place it on the oven for about 20 minutes.  Now while the chicken is cooking, grab your sauce and warm it up on the stove, and start making your pasta.  Just follow package directions.  If you are using fresh pasta wait until everything is almost done and cook it for a few minutes in boiling water.  Now once the chicken is done grab a casserole dish and coat the bottom of it with the sauce you just warmed up.  Add the chicken, then top it with most of the sauce.  Leave about half for the pasta.  Top the chicken and sauce with the cheese and put back into the oven until the cheese melts and the chicken absorbs the sauce.  (about 15-20 minutes depending on your oven.)  Once the pasta is done, drain it and add the sauce to it.  Now take your chicken out of the oven and plate it up.  Serve a side salad and you have a delicious meal.  From start to finish this took me about an hour to prepare and serve.  You can let the sauce stew longer to concentrate the flavors if you wish.  

Live, Laugh, and Love


Heather