Chocolate Pumpkin Dump cake in a Mug

Wet ingredients 

3 tbsp of pumpkin puree 

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)

Dry Ingredients

1 tsp of baking powder

dash of salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon 

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

1/4 cup of all purpose flour 

Combine all dry ingredients and set aside. Combine all wet ingredients well in a large mug that you sprayed well with non stick spry . Then sprinkle the dry ingredients on top and swirl . Cook in microwave for 3 mins and make sure cake it done.

 and cool completely . Top with whipped cream !

3 sp on Blue and Purple and 5 on green 

Mock Wendy's Frosty or Chocolate Banana Milkshake

 3/4 cup of unsweetened cashew milk or milk of your choice

1 tbsp sugar free chocolate instant pudding

1 tbsp of cocoa powder of your choice I used the Black

1 packet of of no calorie sweetener 

1 tsp vanilla

1/ 2 bananan

10 ice cubes.

1/4 tsp of xanthin gum if you want it a bit thicker

Place everything in your magic bullet and wiz.

1 sp for the milk and if you. chose to count the banana it would add another point 

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 

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 

Pumpkin Funfetti Cheesecake - A pound dropper recipe

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
8. 
   
   
   
   

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