Cream Cheese Pumpkin Muffins

Good Morning!! I have a few friends that keep on asking for this recipe, so I thought I would post it on my blog. I make these often as my son loves them which is great. My son has a peanut allergy and is very picky about food textures and does not eat meat to often so these work great for him as they are high in protein. Each muffin is packed with 13g of protein!! The original recipe is from Candice's Low Carb recipes but for some reason her blog won't come up this morning.  They freeze well too, so make a double batch!!

Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour

Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth.  Add eggs one at a time, then add vanilla extract.  Add pumpkin puree and mix until smooth.  May need to scrape bowl as needed.  With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg.  Mix until combined.  Line 12 muffin cups with paper liners.  Evenly spoon batter among them( I always get more then 12muffins).  Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour

Big Day!

This morning I started C25K training to get ready for my first 5K coming up in October. Got new running shoes and found the spp that goes with them. I got dark grey and pink Nike lunarswift+4 shoes and you can get the Nike+ app. Well, today I RAN out in public for my first time. It felt good!! You never would of seen me outside 2 years ago let along walk or running. I feel great!! Ran/walked 1.48 miles in 22 minutes. Not to bad for my first day. Now to keep moving forward to reach my goal. My goal is to run the whole 5K without walking. I CAN DO IT!!!

Low Carb Lemon Brownies with Lemon Cream Cheese Frosting

Have a new recipe for you all.  This one is Sweet-n-Sour.  I got this idea from a friend that posted the recipe on facebook.  Here( http://meeshiesmom.com/2012/03/26/lemon-brownies) is the original recipe.  I converted it to low carb.  It is very good.  The frosting I didn't add any sweetener as I wanted it tangy.  It compliments the sweetness of the brownie.  I got 5 thumbs up on this one.  The kids really enjoyed them.

Lemon Brownies
1 cup butter, unsalted, softened
1/2 cup xylitol
1/4 tsp stevia extract powder
4 lg eggs
2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking powder
Juice of 1 lemon
Zest of 1 lemon

Preheat oven to 350 degrees F.  Spray 9X13 baking pan with cooking oil. Set aside.
in large mixing bowl, add butter and sweeteners.  Cream together.  Add eggs one at a time until combined.  Add flour, salt and baking powder.  Mix until combined, scraping bowl as needed.  Add lemon zest and juice.  Mix until combined.  Pour in prepared pan.  Smooth out.  Bake for 30minutes or until edges are golden brown and top springs back when touched.  Remove from oven and cool completely before frosting.

Lemon Cream Cheese Frosting
1 8oz package of cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon

In small mixing bowl, add ingredients and mix until smooth and creamy.  Use rubber scraper and apply to top of brownies.

35 servings
Each Serving: Calories 124, Fat 11g, Carb 1.5g, Fiber 0.7g, Protein 2.8g, Net Carbs 0.8g
Atkins: Phase 2 and up or extended induction if added nuts.

Flax Tortilla Wrap

I got this recipe from the book "Wheat Belly".  In the back it had some recipes.  I wrote some of them done but haven't tried them but today I tried the wrap.  I change the spices to fit my tastes.  You could do the same too.  I bet this would be good with a taco seasoning and use them for a taco.

Flax Tortilla Wrap
3 Tbsp ground flax seed(I like the golden flax)
1/4 tsp baking powder
1/4 tsp garlic powder
1 tsp dried parsley
pinch of sea salt
1 Tbsp coconut oil, melted
1 Tbsp water
1 lg egg

Combine all ingredients in a small bowl.  Grease a glass pie pan.  Pour in batter and spread evenly.  Microwave to 2minutes.  Flip and then microwave an additional minute.  Remove from pan and cool on wire rack for 5 minutes before use.  Makes 1 tortilla wrap.
Calories 164, Fat 11.8g, Carbs 7g, Fiber 6.2g, Protein 10.9g, Net Carbs 0.8g

What's up:)

Well, since my last what's up post, I was back smoking.  On July 1st, my hubby and I made a pact.  He would quit chewing and I would quit smoking.  I threw my pack of cigs away and he threw is tin of chew away.  Since then I have not had one puff and as far as I know, hubby hasn't had any chew.  Also on the 11th of July I started a sugar fast with some friends of mine.  I am doing a modified version to stay on my Atkins lifestyle.  No sweetener, no alcohol, no processed food of any kind(hidden sugars and fillers) for 30 days.  I fell off on the 12th as my in-laws took us out for dinner at a chinese buffet with sushi.  I splurged big time.  So I started over on the 15th when I got home from vacation.  Today, I also started a 10 day whole body cleansing with a all natural kit.  To help kick start my weight loss again and to cleanse my body of toxins.  Been drinking to much these last couple of months:(  It's hard not to splurge with summer here, all the family and friends get-togethers, and weddings.  Now, I need to get back into gear and get back to working out.  Been slacking on that too.  Today is a new day!!!  I CAN DO IT!!!!

Chocolate Mint Creamsicle

I used the basic recipe from Low Carb Layla's peaches and cream popsicles and played around with it.

Chocolate Mint Creamsicle
1 1/4 cup heavy whipping cream
1 Tbsp unsweetened cocoa powder
1/2 cup SF chocolate syrup
2  very small drops of peppermint oil(stronger then extract)

Mix ingredients and pour into molds.  Freeze 4 hours or overnight.  If you can't find peppermint oil, peppermint  extract will work too.  Add 1/2 tsp then taste.  Add more to get your desired flavor.

Coconut Chocolate Pudding

I had some left over coconut cream that I needed to use up, so I added some chocolate whey protein powder and it turned out thick and creamy like chocolate pudding.  So I thought I would share it will you.

Coconut Chocolate Pudding
1 cup coconut cream
1 scoop chocolate whey protein powder(i use pure protein)

Whisk until thick and creamy.  Pour in 2 serving dishes.  You can top with whipped cream, shredded unsweetened coconut, chopped nuts, or a strawberry.

Each serving: Calories 170, Fat 11.5g, Carbs 3g, Fiber 0.5g, Protein 13.5g, Net Carbs 2.5g
Atkins: All Phases