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Saturday, November 14, 2020

Beef Barley Soup in the Instant Pot

  • 1 tbsp olive oil
  • 1 lb stewing beef, cut into 1/2 inch pieces
  • 1 cup dry pearl barley
  • 1 (796mL) can diced tomatoes
  • 4 cups beef broth
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp each salt & pepper
  • 2 tsp Italian seasoning
  • 1 (224g) package mushrooms, quartered


  • Add olive oil to Instant Pot and set to saute. Add beef and season with salt and pepper, then saute for 3-4 minutes until lightly browned. Add in carrots, celery, onions, garlic, Italian seasoning and mushrooms, stirring well to combine and sautéing another 2 min.
  • Add diced tomatoes, beef broth and pearl barley in that order. Turn off sauté mode and place lid and set to sealing, then pressure cook on high for 8 minutes.
  • Do a natural pressure release (you can also do a quick release but the beef may not be as tender) and then serve with a little bit of fresh parsley overtop and some crusty bread. Enjoy!


    Chocolate Banana Dump Cake in a Mug

    1 banana mashed 

    1 egg

    3 tbsp monk fruit sweetener

    1 tsp vanilla extract

    1 tbsp almond milk

    1 tbsp sweet cream  Splenda creamer ( you can just use more almond milk)

    1 tsp of baking powder

    dash of salt

    1 tbsp of black cocoa  powder or cocoa  powder of your choice

    Combine all the above in a large mug sprayed with non stick spray well.

    Then sprinkle 1/4 cup  of all purpose flour on top and swirl  to combine . 

    microwave for 3 mins and cool completely . Top with whipped cream !

    3 sp on Blue and Purple and 5 on green 



    Wednesday, November 11, 2020

    Pumpkin Dump Cake in a Mug - 1 serving

    3 tbsp of pure pumpkin

    1 egg

    3 tbsp monk fruit sweetener

    1/2 tsp maple extract

    1 tbsp almond milk

    1 tbsp sweet cream  Splenda creamer ( you can just use more almond milk)

    1 tsp of baking powder

    dash of salt

    1/4 tsp of pumpkin pie spice

    1/4 tsp cinnamon

    Combine all the above in a large mug sprayed with non stick spray well.

    Then sprinkle 1/4 cup  of all purpose flour on top and swirl  to combine . 

    microwave for 3 mins and cool completely . Top with whipped cream !

    3 sp on blue and purple 




    Monday, November 9, 2020

    Pumpkin Funfetti Cheesecake - A pound dropper recipe


    Mediavine

    Ingredients

    • 3 eggs or 3/4 cup liquid egg substitute 
    • 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
    • 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
    • 1/2 Tbsp. vanilla extract ( I used maple)
    • 3/4 cup 100% pure canned pumpkin.
    • 1 tsp pumpkin spice
    • 1 tsp cinnamon
    • 3 Tbsp granulated white sugar substitute
    • 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix( I used funfetti )

    Instructions

      1. Preheat oven to 350 degrees.
      2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
      3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined. 
      4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
      5. Bake for 30 minutes.
      6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
      7. Let it chill overnight in the springform pan in the refrigerator.

        Servings: Makes 8 servings 

        GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix

        BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

        PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix


    Thursday, November 5, 2020

    Hot Cocoa

     1 cup of unsweetened cashew milk or any milk of choice just know your points

    1 1/2 tsp of black unsweetened cocoa powder or cocoa of your choice 

    2 tbsp of monk fruit sugar 

    1/2 tsp vanilla extract or  1/4  tsp mint if you prefer

    redi whip for top 

    Heat milk and sugar on stove and let come to a gentle simmer, Place cocoa in mug with extract and add hot milk and stir to combine . Add whipped cream if desired or marshmallow ( know the points)

    1 smart point on all plans 



      

    Wednesday, November 4, 2020

    Bittersweet Chocolate and Peanut butter energy bites

     1 cup of old fashioned Oates toasted in a hot skillet and cooled ( set aside in a large bowl)

    1 can of rinsed and drained chick peas

    2 tbsp of unseated coco powder

    1/4 cup of water

    2 tbsp of monk fruit sweetener

    1/2 cup of pb2 powder

    3 1/2  tbsp of honey substitute

    1 tsp of vanilla

    dash of salt

    1/4 cup of lily chocolate chips

    place chick peas and water in your food processor and process until smooth , add coco, monk fruit, vanilla, pb2, honey substitute and dash of salt. Process and scape bowl until mixture is smooth. Take mixture and add it to the bowl with the oats and chocolate chips and combine well . refrigerate for 20 mins and then using a tablespoon make into balls. I did get 18 balls 

    On Purple these are 1 point for each one On Blue they are 1 ball for 1 sp 2 balls for 3 sp 3 balls for 4 sp

    On Green they are 1 ball for 2 sp 2 balls for 4 sp 3 balls for 6sp




    Sunday, November 1, 2020

    Pineapple Upside-Down Donuts

    6 pineapple rings I used fresh but I think canned would work better

    3 tsp of brown sugar . 1/2 tsp per donut cavity

    Batter

    1/2 cup of all purpose flour

    1 egg

    1 tsp vanilla extract

     1 tsp baking powder

    1/3 cup monk fruit sweetener

    1/2 tsp salt

    1/2  tsp cinnamon

    1/3 cup of vanilla unsweetened cashew milk or milk of choice

    Preheat oven to 350

    place 1/2 tsp of brown sugar in bottom of each donut cavity and top with one pineapple ring 

    In a medium bowl combine batter ingredient and mix well

    place batter in all 6 donuts cavities evenly and bake for 20 mins

    Let cool for  a few minutes  and flip on a wire rack to cool and I just topped with powdered monk fruit .

    1 sp on all plans