Cinnamon Almond Espresso Sorbet

I just found this recipe in a newsletter for WLS'ers.  This opens up a whole new world of options.

Cinnamon Almond Espresso Sorbet
½ cup pasteurized egg whites
½ cup freshly brewed decaf espresso, chilled (MM: regular or instant, made would likely be fine)
1/3 cup Splenda
½ cup silken tofu
1 tsp. ground cinnamon
½ tsp. almond extract
1. Combine all ingredients in a blender, and blend until combined.
2. Freeze in an ice cream maker according to manufacturer’s directions.

by Joseph Ewing and Margaret Furtado, MS RD

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OMG Recipe! No Flour Pizza Crust

VIA:  Low Carb Examiner

You Won't Believe it's Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese

  • Preheat oven to 450 degrees Farenheit.
  • Spray a cookie sheet with non-stick spray.
  • In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly
    on the pan. Sprinkle evenly with fennel, oregano and parsley.
  • Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
  • Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
  • Place under a broiler at high heat just until cheese is melted.


Cauliflower “Mac” and Cheese Casserole

At The Worlds' Healthiest Foods, it's cauliflower week.  I'm going to celebrate this, perhaps totally negating the health benefits, by smothering the cruciferous veggie in cheese.
Cauliflower "Mac" and Cheese Casserole

Recipe courtesy George Stella

  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • Vegetable oil spray
  • 1 cup heavy cream (I'll be using light, because it's what I have.)
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole (I'm adding Asiago)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder (I use fresh.)
  • Equipment: 8 by 8-inch baking dish

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender,
about 5 minutes. Drain well and pat between several layers of paper
towels to dry. Transfer the cauliflower to the baking dish and set

Bring the cream to a simmer in a small saucepan, and whisk in
the cream cheese and mustard until smooth. Stir in 1 cup of the cheese,
salt, pepper and garlic and whisk just until the cheese melts, about 1
to 2 minutes. Remove from heat, pour over the cauliflower, and stir to
combine. Top with the remaining 1/2 cup cheese and bake until browned
and bubbly hot, about 15 minutes. Serve.

Sun-dried Tomato Cottage Cheese Muffin Recipe

It's not because I have eaten enough Skinny Cow Ice Cream Sandwiches to feel impending bowel doom, but here's a recipe.

Via:  101 Cookbooks

"You can use the flour of your choice in this recipe. The
original recipe calls for soy flour (great for people looking for a
gluten-free option), I use white whole wheat flour – unbleached
all-purpose flour will work as well. To grind the almonds I gave them a
whirl in my food processor. You are looking for a flour-like
consistency – be sure to stop short of turning them into an almond

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the
Parmesan cheese, the flour, ground almonds, baking powder, sun-dried
tomatoes, basil, water, and eggs, and season with salt, then mix all

Spoon the mixture into the muffin cups 3/4 full, scatter with the
remaining Parmesan, and bake for 30-35 minutes, or until set, risen,
and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

Don't ask about the nutrition, it's not posted, but you can sort of garner that, can't you?  YUM.

The Salvation Army Donut Day is June 5th and 6th.  Visit

I missed National Donut Day!

The Salvation Army Donut Day is June 5th and 6th.  Visit

I was entirely aware of National Donut Day – I mean – how could I miss it?  DD was giving away freebies – Hungry Girl emailed and shared it as well.  But, I ignored!  I avoided! 

I could have tried this!

Famous Salvation Army Doughboy Doughnut

  • 7-1/2 cups sugar
  • 3/4 cup lard
  • 8 eggs
  • 3 large cans evaporated milk
  • 3 large cans water
  • 18 cups flour
  • 18 teaspoons baking powder
  • 7-1/2 teaspoons salt
  • 8 teaspoons nutmeg

Cream sugar and lard together, beat eggs, add evaporated milk and
water. Add liquid to creamed mixture. Mix flour, baking powder, salt
and nutmeg in large sieve and sift into other mixture. Add enough flour
to make e stiff dough. Roll and cut. Five pounds of lard are required
to fry the doughnuts. Yield: approximately 250 doughnuts-

Until, this morning when I was reminded by Eggy’s blog.  She makes superdeeduper little protein donuts, because she’s up all night long and has a hobby, a cooking hobby.

As my toddler would say, “Close you eyes!  No lookin’!”
Click on the donuts to get the recipe from The World According To Eggface.

The orginal sugar free, o calorie, 0 sugar cocktail mix


The orginal sugar free, o calorie, 0 sugar cocktail mix

Thank you, thank you, thank you, Hungry Girl!

A margarita "we" can maybe have?!  Okay – it's a slushy-type drink, but… you can pretend.  Or, you could just drink a regular one.

That is, if you imbibe.  ;)  (Come to think of it, I don't think I have ever had a margarita since WLS, because I am skeeeered of the sugar!)  Not that I can actually make it, either, why the hell would I have Tequila in my house?!  (I have no alcohol, aside from a case of beer leftover from my birthday party in DECEMBER.)

Happy Cinco de Mayo! We've whipped up a whole new FREEZE-TASTIC margarita recipe just for you, so we hope you're ready to party. Humans, start your blenders…

3/4 cup Sprite Zero (or any diet lemon-lime soda)
One shot (1.5 oz.) tequila
One serving (half a packet or 1/8th of a tub) sugar-free strawberry powdered drink mix (any variety, like Crystal Light Strawberry-Kiwi or Energy Wild Strawberry)
4 frozen unsweetened strawberries
2 tbsp. lime juice
1 cup crushed ice or 5 – 8 ice cubes
Optional Garnish: lime wedge

Place all ingredients in a blender. Blend until uniform and slushy.

Pour into a nice glass and, if you like, garnish with a wedge of lime.

Drink up!


Serving Size: 1 margarita (entire recipe)
Calories: 125
Fat: 0g
Sodium: 24mg
Carbs: 7g
Fiber: 1g
Sugars: 2g
Protein: 0g

Pizza for breakfast.

These make a super pizza crust base.  One-half is fifty calories.  It's breakfast today, or lunch, or dinner, too!

I dumped some of my tomato salad from the other day on it, and baked it for a few.



I know a lot of people use tortillas for this purpose, as do I, but the grocery store had zero low carb or whole grain ones left the day I was shopping.  (They are ALL buying them to make pizza!)

Also, these hold up to picking it up with your greasy little fingers, where tortilla may go limp.  There is nothing worse than a wimpy pizza.

Arnold Select Multigrain Sandwich Thins

  • 100 calories each (50 for one half)
  • 1 gram of fat (2%
    of RDA),
  • 10% of the RDA for sodium (230 mg),
  • 4 grams of protein and 22
    grams of total carbohydrate (7% of RDA)
  • 5 grams of fiber
    (20% of RDA) and 2 grams of sugar.
  • The ingredients include whole wheat
    flour, unbleached enriched wheat flour, brown rice, oats, flaxseed and
    rye. This product also contains wheat gluten and it doesn't contain any
    high fructose corn syrup.

I assembled food today!

I know – it rarely happens.  I mean, I assembled food.  I might have one child eat it – but – whatever.  It would be easy to make food for just me, how easy to be a post-RNY living alone?!  OMG.  (You have to understand, they eat nothing.  I have to make meat or poultry and broccoli most real dinner nights.  UGH.)

Anyway.  I have been craving a tomato mozzarella salad.

Here's what I dumped in a bowl!  Very complicated.

  • 1 container fresh SMALL mozzarella balls, I cut them in quarters because they were still about large grape size, and I wanted to spread the wealth.  (My favorite part.)
  • 1 container grape tomatoes, cut in half
  • 1 can cannelini beans
  • 1 can artichoke hearts in brine, drained, cut in fourths
  • 1/2 can black olives
  • Olive Oil (Drizzled)
  • Basil (Fresh would have been better, but my plant is SO tiny, I used dry)
  • Minced Garlic
  • Parsley
  • Salt + Pepper

I don't measure – I just dump – to taste.  Mix all.  Eat.  I scooped it into little plastic containers, because it's likely it's just for me.  Which is fine, too.  😛


Tyson® Buffalo Hot Wings - 5 lbs.

Buffalo Chicken Meatballs

I am currently headed to the freezer to see if I have any ground chicken.  Following recipe is a good swap when you crave something like this:
Tyson® Buffalo Hot Wings - 5 lbs.

Source:  Dani Spies

Spicy Buffalo Chicken Meatballs


1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
1 tsp of smoked Paprika
¼ tsp cayenne pepper
Salt and freshly ground black pepper
1/2 cup hot sauce (I use Wing-Time)

Garnishes:Blue Cheese Dressing
A couple of handfuls celery sticks
A couple of handfuls carrot sticks


Preheat oven to 400F.

In a large bowl, combine the ground chicken, onion, garlic, parsley, paprika and cayenne.  Season with salt and black pepper. 

about two tablespoons of meat mixture and roll between the palms of
your hand to form a meatball about the size of a golf ball.

meatballs on a rimmed baking sheet lightly coated with cooking spray. 
Pop them in the oven and cook for 15-20 minutes or until they are
cooked through.

While the meatballs are baking, heat the hot sauce in a  large skillet.  Toss the baked meatballs in the hot sauce to coat.

Serve the meatballs with celery and carrot sticks and blue cheese dressing.

Makes 16 meatballs.

Nutritional Analysis

Four Meatballs: 
Calories: 184; Total Fat: 6.5g; Saturated Fat: 0.5g; Cholesterol: 75mg;
Sodium: 333mg; Carbohydrate: 5g; Dietary Fiber: 0.8g; Sugars: 1.4g;
Protein: 29.2g

Dip in THIS!

Rich & Creamy Blue Cheese Dressing (without the fat!)


1 garlic clove, crushed
2 tsp minced shallot
1 tbsp. of red wine vinegar
1 tsp. of Worchestire
2/3 cup of plain no fat Greek yogurt
2 tbsp of crumbled blue cheese
1 tbsp of skim milk
Salt and pepper


Combine all ingredients and enjoy!

Makes 6 – 2tbsp. servings

Nutritional Analysis

2 tbsp of dressing:
Calories: 30; Total Fat: 1g; Saturated Fat: 0.7g; Cholesterol: 4mg;
Sodium: 60mg; Carbohydrate: 2.1g; Dietary Fiber: 0.81g; Sugars: 1.6g;
Protein: 3.2g

Vivanno Knock-off from Eggface! The NOMZ!

This recipe is from The World According to Eggface.  If you haven't already, GO SUBSCRIBE TO HER BLOG.  She tempteth us with delightful WLS appropriate foods. 

Shelly's Banana Protein Mochacchino for 2

2 cups Vanilla Soy Milk (you can use ANY milk or milk/water combo. I'm a soy girl)
1 Tablespoon Sugar Free Torani Syrup
1 Banana
1 scoop Click Espresso Protein Powder
1 scoop Chocolate Protein Powder
3-4 Ice Cubes

Add liquid, then powders, then additions and blend on high.  Serve it with a squirt of SF Land o Lakes Whipped Cream and a drizzle of Smucker's SF Caramel Syrup.