250 cal (for a CUP!) CREAMY light Mac&Cheese!
½ cups large elbow Macaroni, uncooked (about 1/2 lb)… 190
½ cups unsweetened Almond milk (about 16 oz)… 20
if needed, additional milk or water for final cooking..5
1/8 teaspoon Mustard powder
1/4 teaspoon Salt, plus additional for final season later
dash of Nutmeg
1/4 cup Kraft Fat Free Cheddar Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese…. 45
additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
black pepper to taste (optional)
Parmesan cheese, optional
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
2. In small sauce pan,add milk, raw elbow macaroni, salt, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Make sure you DON’T STOP STIRRING—don’t leave the stove.
4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk.
5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly.
6. Cook until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked.
7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
Serve immediately. Feeds 1 person.
Just made this deliciously creamy low-cal mac and cheese-One whole cup came to be about 250 calories (a full 100 cals lighter than most mac and cheese.) Amazing! And so yummy. Recipe on the way!
95 Cal “Almond Joy” Oatmeal Cookies! YUM!
So, basically. The story behind these DELICIOUS and relatively HEALTHY cookies is kind of funny. The recipe I had was originally for toffee oatmeal cookies, but then I didn’t have toffee…or vanilla extract. (What a weird thing to not have, right?) But I DID notice I had almond extract and coconut extract. And then I noticed chocolate chips, shredded coconut, and sliced almonds. And BAM! These big, delicious 95 cal cookies were born! I served them at a Christmas party and they were a HUGE hit!
Makes approx 24, 95 calorie cookies!
INGREDIENTS:
-3/4 Cup Flour (I used whole wheat!)
-1 cup old fashioned rolled oats
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup brown sugar
-1/4 cup butter (or 4 tablespoons)
-1/2 teaspoon almond extract
-1/2 teaspoon coconut extract
-2 Tablespoons Hershey’s Unsweetened Dark Chocolate Cocoa Powder
-1 large egg
-1/4 cup shredded coconut
-1/4 cup sliced almonds
-1/4 cup semisweet chocolate chips
-Cooking Spray
Directions:
1. Preheat oven to 350.
2. Combine flour, oats, baking soda, and salt in a medium bowl and mix well.
3. place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add extracts and egg and beat well. Add flour mixture, beating until just combined. Then, beat in coconut, almonds, and chocolate chips.
4. Drop dough by tablespoonfuls two inches apart on two baking sheets coated with cooking spray. Flatten cookies with a spoon or fingers (or you can leave them as balls…but I don’t know how much they’ll spread out.)
5. Bake at 350 for 11 minutes, cool on pans 1 minute, then remove cookies from pans to cool completely on wire racks. Enjoy!
Here is a picture of the Light Almond Joy Oatmeal cookies I made! Pretty big, totally delicious, and only 95 cals each! (the best part? I didn’t have to use any weird cooking substitutes—no artificial sweeteners or anything!) Recipe is on the way! Get excited!
BACK IN ACTION!
Hey, everyone! I know it’s been a while since I posted, but exams took over my life. But now that I’m back home I have a kitchen all to myself (sort of!) and I’ve made it my mission to make something new and healthy every day! Yay! So basically, be on the look out for recipes for two things I’ve already made—95 cal Almond Joy Oatmeal cookies, and sinfully creamy guilt-free mac and cheese! mmm!
fixsometaking asked: I tried your mug muffin..but instead of applesauce and syrup I used apple cider mix and drizzled a little honey over it. it was pretty tasty! thank you for the recipe! new favorite snack!
No problem! I’m glad you liked it!
Pumpkin Pie Protein Bar! (92 cals, 12g protein!)
Yup. I think today a miracle happened. These bars taste like pumpkin pie, only they are WAY bigger (and way healthier.) Not to mention, they are SUPER EASY to make! Yum yum sign me up!
Makes 4 servings. 92 cals and 12g of protein each!
INGREDIENTS:
1 Cup Special K protein plus… 130 cals, 14g protein
½ cup fat free cottage… 90 cals, 14g
-1 scoop vanilla whey protein powder, 100 cals, 18g
-1/2 cup pumpkin puree—50 cals, 3g protein
-1/4 tsp pumpkin spice
-1/4 tsp cinnamon
-1 tsp vanilla extract
-1 tsp baking powder
-Zero cal sweetener to taste (I used 1 pack of truvia)
-1/2 tsp cinnamon
DIRECTIONS:
Preheat oven to 350*. Put all ingredients into a bowl and stir well. Pour mixture into a lightly greased pan and spread evenly. Bake for 25 minutes. Let cool at least 20 minutes before cutting…. or enjoy it gooey and warm! Yum!
Hey everyone! Sorry it’s been so long since I’ve posted/posted a recipe. My life has been crazy busy! The good news is, I’m BACK IN ACTION AGAIN, and as of just now I might have become a culinary genius.
Why, you ask? Because I played with my super easy recipe for protein bars last night to make it a little more autumn-y, and came up with this DELICIOUS recipe for “Pumpkin Pie Protein Breakfast Bars.” This whole pan is only 360 calories, making a 1/4 serving just about 90 cals. And each serving has 12 grams of protein! Not to mention, it’s super filling and TASTES LIKE PUMPKIN PIE! I have a feeling I’m gonna be making these A LOT. Recipe HERE!
Meatless Monday Recipes: Warm Desserts
Before candied bacon cropped up as the dessert ingredient du jour and bold bakers began taking sweet-and-savory to extremes (in Paris you can find chocolate and foie gras-flavored macaroons), mincemeat pie was the only dessert that vegetarians had to dodge.
To be honest, we’re sticklers for classic sweet treats, like the five easy dessert recipes below made with fruit, nuts, spices, and, of course, chocolate. There’s no better way to celebrate a successful day of meat-free eating than by occasionally indulging in something warm and delicious.
Apple Berry Buckle (above) This colorful apple crisp alternative is a great way to fill up on fruit—and fiber.
Soy Hot Chocolate Sure, cocoa is a comfort food, but it’s less guilt-inducing if you infuse it with soy.
Pumpkin Pudding Perfect for the holiday buffet table, this warm dessert is full of fall scents, like cinnamon, allspice, and ginger.
Pecan Cinnamon Rolls This American breakfast classic is gooey, chewy, and full of cinnamon sweetness.
Pear Cranberry Upside Down Cake Topping this twist on the classic pineapple dessert recipe with seasonal pears and glistening cranberries makes it perfect for the holidays.Want more? See all of our Meatless Monday recipes!
Photo: Mitch Mandel
concordia--discors asked: Best health blog i have come across so far. I loveeeee all your recipes and snack ideas! I plan to try and make all of them. :) Thanks and good luck!!
Thanks so much! I’m glad you like it! I have many more recipes on the way, but haven’t had time to post them yet!
