Candied Pineapple Rings

  1 can of pineapple rings drained and juice ( not syrup) saved

 1 cup monk fruit sugar replacement 

1 0r 2 tbsp of powdered  monk fruit sugar replacement  for dusting 

water add an equal amount to your canned juice

In a heavy bottom pot add juice from the pineapple and the equal amount of water and the monk fruit sugar replacement and combine well. Bring to a boil and boil for a few minutes . Add your pineapple in and lower and simmer for approx. 45 minutes or until pineapple is translucent. Drain on a rack to dry for 24 hours . Dust your rings with powdered monk fruit and enjoy.

I am counting this as a zero point ring for 1ring and 1 sp for 2 rings on all plans

Cauiflower Alfredo Sauce - Katie Lee Biegel

 1 head of cauliflower  with the flowerets cute off and rinsed ( recipe says2 cups but I use the whole head it was small)

3 oz or 1 cup grated Parmesan cheese 

1 cup Silk Unsweetened Cashew Mink

2 garlic cloves minced

1 tbsp of light butter

pasta cooking water

1 pound of your pasta of choice 

Place cauliflower flowerets in a large pot of boiling water , cook for 20 mins. Removed with a slotted spoon and then place your pasta in the water to cook using package directions .

Place your cooked cauliflower in a blender or I put mine in a bowl and used my immersion blender and add your milk and blend until smooth . 

In a large skillet melt your butter add your garlic and cook for a minute until fragrant , add your purred cauliflower and Parmesan cheese and here is where you decide how thick or thin you want your sauce and add the reserved pasta water until its the consistency you like . Pour over your hot pasta and enjoy 

Add more Parm cheese on top of your serving and adjust your points 

divide into 6 serving of sauce for 2 sp each on all plans

Home- Made Granola

 1 cup Arrowhead puffed Millet

1 cup Sprouts Organic  Brown Rice cereal 

1 cup arrowhead mills Organic Puffed Kamut

1 cup of Old Fashioned Rolled Oats

2 tbsp Skinny Syrup I used caramel pecan 

1/2 cup Liquid Egg White

1 tbsp Sugar Free Pancake syrup

1 tsp Cinnamon

dash of salt

Combine all in a large bowl and mix well. Pre-heat your oven to 375 and line a large baking pan with parchment paper of foil sprayed with non stick spray. Spread mixture out as flat as you can. Bake for 10 minutes and toss and break up into cluster , place back in oven and bake for 5-7 mins more . Keep your eye on it as every oven time varies . Let cool them place in a air tight container 

makes 4 cups of granola . 1/4 cup is 1 sp on Blue zero on purple and 1/2 cup is 1 sp on Purple

On Green 1/4 cup is 1 sp .

Baked Oatmeal Basic Recipe

 1/2 cup of oats  I prefer 1/4 cup of quick and1/4 cup of old fashioned 

1/4 cup of unsweetend applesauce

1/4 cup of egg liquid egg white  or 2 whole eggs

2 tbsp of sukrin gold sugar substitute 

1 1/2 tbsp of milk of choice I used protein drink 

dash of salt

1/2 tsp cinnamon

1 tsp vanilla extract

Combine all ingredients and you can either place in mini loaf and bake for 20 mins at 350 degrees or make them in the mini dash bundt maker  . They will bake in there for approx. 6 mins just check for doneness . You could also make them in your mini dash waffle maker or make muffins as well

the whole recipe is 4 sp on Blue and green and zero on purple 

the 2 bundt came out to 2 sp each .

Peanut Butter Protein Cookies

 1 3/4 cup of Kodiak Power cakes Peanut Butter

1 scoop of Devotional Angel Food Protein Powder

2 scoops of PB2

1/2 cup of unsweetened apple sauce

1/2 cup of liquid egg whites

1 1/2 tsp of baking powder

1/2 tsp of salt

1/2 cup of monk fruit sugar substitute

1 tsp vanilla extract

lily chips for the top

Pre heat oven to 350 degrees

mix all ingredients completely  and place a few chips on each cookie. 

Bake for 13 mins . This recipe yielded 18 cookies 

1 sp each for 1 2 sp each for 2  4 sp for 3 cookies on the blue and purple plan .

Breakfast Mini Bundt

 1 egg

1/3 cup of egg white

3 tbsp of creamy cashew milk

2 tbsp FF cottage cheese 

3 slices of Canadian Bacon diced

1 mini bell pepper diced

1 tbsp onion diced 

1 tsp of baking powder 

85 grams of frozen shredded hash browns thawed 

1 slice of 647 or light bread cubed

seasonings of choice 

Heat your mini bundt .Mix everything in a bowl.  Place 4 tbsp of mixture into your prepared bundt maker and cook for 6-8 mins or until bundt is cooked through . Make 4 breakfast bundt.You can adjust the ingredients to make half .

 4 sp on the blue plan for the whole recipe

2 sp on the purple plan for the whole recipe

6 sp on the green plan for the whole recipe

Pumpkin French Toast in a Mini Bundt

 1 egg

1 tbsp of milk of choice

1 tbsp pure pumpkin

1 tbsp lakanto monk fruit sweetener 

dash of salt

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 tsp baking powder

1 slice of 647 bread cut t into cubes

Heat mini bundt maker or you could try a mini waffle maker .Mix everything but the bread well. Add bread and soak up mixture.Place all in bundt and cook for about 6-7 mins . Flip out and enjoy

1 sp on Blue and Purple and 3 sp on green .

 You could double and make 2 mini bundt or put in a mini loaf pan and bake for 20-25 mins @350 . You can also leave out the pumpkin and change up spices and extracts