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Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar
recipes to keep you slim while satisfying your cravings!
Minutes to Prepare: 10
Minutes to Cook: 120
Number of Servings: 2
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1. Dice 1 banana and freeze for a few hours or
2. Place oats into a food processor and grind into oat flour
3. Pour oat flour into a bowl and mash with the second banana until a dough forms
4. Make 4 cookies and place them on an oiled pan in the oven for 15 min at 350 degrees
5. Allow cookies to cool completely
6. Place frozen banana pieces in the food processor and blend for 1-2 min until it forms a cream
7. Scoop cream onto cookie, sandwich it and enjoy
Serving Size: Makes 2 ice cream cookie sandwiches
Another great one from Sparkpeople.com recipes!
LIGHT LEMON POUND CAKE
Minutes to Prepare: 30
Minutes to Cook: 45
Number of Servings: 20
We swapped Greek yogurt for half the butter, cut the sugar in half, and used a 50-50 mix of all-purpose and whole wheat flours. You'll never notice the difference!
Heat the oven to 350 degrees. Grease and flour two 8.5 x
4.5 x 2.5 inch loaf pans.
Combine the milk with 1 tablespoon lemon juice, stir, and set aside.
Cream the butter, yogurt, and 1 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs and egg whites, one at a time. Fold in the lemon zest.
In a large bowl, sift together the flours, baking powder, baking soda and salt. In another bowl, combine 1/4 cup of the juice, the milk mixture and vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup granulated sugar with 1/2 cup juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the syrup over the cakes and allow the cakes to cool completely.
Spark People.com Recipes!
Double Chocolate Brownies! Lower Calorie
Minutes to Prepare: 15
Minutes to Cook: 22
Number of Servings: 12
For Valentine's Day, bake in heart-shaped cupcake tins or use a cookie cutter to form them into hearts.
Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.
From Sparkpeople.com Recipes
Packed with flavor but not carbs, this dessert is sure to please!
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 8
1 Drain the peaches. Place the peaches
cut side up in a broiler pan. Dot the cnter of each peach with the light margarine. Sprinkle lightly with brown sugar substitute. Sprinkle with cinnamon.
2 Broil approximately 5 to 10 minutes until brown
Submitted by reader from Recipies.sparkpeople.com
AIP Cranberry Sauce
Mise en place: You will need a 2 quart sauce pan, food processor, and a microplane or grater.
8 ounce container or bag of fresh Organic Cranberries – washed
1 large Orange, plus the peel of the whole Orange
1/3 cup Date Syrup
½ cup Water
I like to pulse my cranberries, just to wake them up and split them. In a food processor, pulse the cranberries 3 short pulses.
Place them in your pot and cover with ½ cup water. (I use reverse osmosis water).
Grate the orange peel in the pot, then slice the peel off and discard, section the orange and add to the pot.
Add 1/3 cup of date syrup and heat on medium heat for about 10 minutes until bubbling.
Watch the pot as it will cook down fast – shut it off when it bubbles and let cool.
The natural pectin in the fruit will make it jell in the fridge.
Submitted by a reader, recipe from The Inner Kitchen
Low Sugar Chocolate-Cheesecake Protein Pudding
-Sent in from reader from recipes.sparkpeople.com
This dessert is to die for and can be made with so many different flavors. Try chocolate, vanilla, pistachio—the sky's the limit! Plus, it has 19 grams of protein in just one serving!
Minutes to Prepare: 4
Number of Servings: 4
1 cup skim milk
1 cup cold water
3 scoops Pure Protein® Natural Whey Protein Powder, Rich Chocolate Flavor
1 package Jell-o Sugar-Free Instant Pudding, Cheesecake flavor
Mix ingredients together in blender until well mixed, and portion out into small cups. Chill.
Chocolate Red Velvet Cake Balls
1 box red velvet cake mix
1 jug (16oz) cream cheese frosting
1 package chocolate almond bark
Bake red velvet cake per instructions on box. Once baked, let sit out to cool for 5 minutes. In bowl, crumble cake and mix cream cheese frosting until pasty. Roll into 48 inch sized balls onto a cookie sheet with wax paper or tinfoil for easy clean up. Freeze overnight in the freezer (could push a few hours if you're in a rush.) Take out of freezer and stick each with a toothpick. Melt chocolate bark until smooth. Dip each ball into the chocolate bark and shake off excess. Place back on cookie sheet until hardened. Serve then or take to your family holiday.
From Sparkpeople.com recipes
Gingered Tofu Salad
This colorful combination of crisp vegetables and warm tofu makes a quick and tasty protein-packed meal. Make sure to press most of the liquid out of the tofu so that it browns well when seared. Look for edamame (Japanese soybeans) in the frozen section of your supermarket.
salt to salt water
1 cup(s) edamame, frozen shelled
1/2 package(s) tofu, extra-firm(7.5 ounces)
1 tablespoon ginger, fresh finely minced
pepper, black ground to taste
1 1/2 teaspoon oil, canola
1 medium cucumber(s)
peeled, seeded, and thinly sliced
1/2 medium pepper(s), red, bell thinly sliced
1 medium scallion(s) (green onions) thinly sliced
1 1/2 teaspoon oil, dark sesame
1 1/2 teaspoon soy sauce, less sodium
1.Bring a medium saucepan of salted water to a boil. Add edamame and cook 5 minutes. Drain.
2.Slice tofu into 4 (1/2") slices. Lay flat on paper towels, top with another layer of paper towels, and gently press out liquid. Rub with ginger and season well with salt and pepper.
3.Heat canola oil in a large skillet over medium-high heat. Brown tofu on both sides until lightly golden, 2 to 3 minutes per side. Remove from heat.
4.Combine edamame, cucumber, bell pepper, scallion, sesame oil, and soy sauce in a mixing bowl. Season to taste with salt and pepper. Divide salad among 2 plates, top with tofu, and serve.
Source: The South Beach Diet Quick & Easy Cookbook
GRILLED VEGETABLE CALZONES
Use any combination of veggies from your garden or the farmers market: eggplant, peppers, tomatoes,
spinach... the possibilities are endless.
No grill pan? Use a foil packet instead.
Photo credit: PhotoKitchen.net
Cooking Time: 30
Recipes Makes: 4
4 red bell peppers (any color bell pepper works)
16 oz bag frozen, chopped spinach
ANYTHING else you want, Bacon,Cheese, Sausage, Onions, Mushrooms, etc...
Preheat oven to 400 degrees. Line the bottom of a baking dish with foil.
Cut off the top of each pepper. Remove the seeds.
Place peppers into baking dish and bake for about 15 minutes.
Meanwhile, defrost the spinach in the microwave. Squeeze the moisture out of the spinach
Remove peppers from oven and stuff the bottom 1/2 with cooked spinach.
Crack an egg into the top 1/2 of each pepper.
Add any other veggies or cooked meats you'd like.
Bake for 20 min longer submitted by LoveThyHealthCompany.com
Another great one from Spark People recipes by Chef Meg
I love this recipe because I can serve it to my family for dinner and have plenty of leftovers for lunches. It's spicy without any heat, so it's a great intro to new
flavors for those with mild palates.
Save time by using jarred fresh garlic and ginger. Read the jar for information on how much to use versus fresh.
Lime juice from one fresh lime
1 tablespoon olive oil
1 clove garlic, pressed
36 peeled shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
Mix all dry seasons together in small bowl.
Preheat a large skillet over medium heat.
Add oil to the pan.
When oil is heated, stir in garlic.
Immediately add shrimp.
Squeeze entire fresh lime juice into pan over shrimp.
Sprinkle entire seasoning blend over shrimp.
Saute shrimp for 5-8 minutes.
This dish has a kick to it!
From Spark People Recipes
This recipe makes 4 servings
1 tablespoon pepper(s), chipotle chiles, in adobo sauce
chopped, or more to taste
1 1/4 pounds beef, flank steak
about 1" thick
2 leaves lettuce, romaine
2 medium tomato(es), plum
1 tablespoon sour cream, reduced-fat
2 teaspoon lime juice, fresh
1/4 teaspoon salt
4 whole wrap, whole wheat
8 inches each
1 Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2 Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4 to 5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3 In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice, and salt. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up, and serve.
Source: The South Beach Diet Taste of Summer Cookbook
1 (8 oz.) package of regular cream cheese, room temperature
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 cup grated parmesan cheese
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
Garlic Powder, to taste
Toppings: pepperoni, ham, sausage, mushrooms, peppers, olive
Preheat oven to 350 degrees
Lightly spray a 9 x 13 inch. baking dish with cooking spray.
With a handheld mixer, mix cream cheese, eggs, pepper garlic powder and parmesan cheese until combined.
Spread into baking dish.
Bake for 12-15 minutes, until golden brown.
Allow crust to cool for 10 minutes.
Spread pizza sauce on crust.
Top with cheese and toppings.
Sprinkle pizza with garlic powder.
Bake an additional 8-10 minutes.
Let cool and serve.
Picture instructions here: http://tastefulspace.com/blog/2013/08/02/no-dough-pizza/
Serves 4 to 6
For the quick broth:
2 large onions
4-inch piece fresh ginger
2 (3-inch) whole cinnamon sticks
2 whole star anise
3 whole cloves
2 teaspoons whole coriander seeds
6 cups low-sodium beef broth
1 tablespoon soy sauce (substitute tamari if making gluten-free)
1 tablespoon fish sauce
3 carrots, peeled and roughly chopped
1/2 pound sirloin steak, round eye, or London broil
1 pound dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
1 chili pepper (Thai bird, serrano, or jalapeño)
1 to 2 limes
1 cup bean sprouts
1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
Hot sauce, Sriracha, or hoisin sauce, to serve
2-quart (or larger) saucepan
Measuring cups and spoons
Second saucepan for cooking the noodles
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Protein such as fried or baked tofu, bean curd skin, or seitan
Vegetables such as bok choy, napa cabbage, or broccoli
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.