Puffolate Chip Cookies

INGREDIENTS:

• 1 1/4 c. Whole Wheat Flour
• 1/4 TSP. Salt
• 1/2 TSP Baking Soda
• 4 TBSP. Brown Sugar
• 3 TBSP. Stevia In The Raw
• 1/4 c. Semi-Sweet Chocolate Chips
• 1 TSP. Vanilla Extract
• 1 TBSP. Vegetable Oil
• 1 TBSP. Unsweetened Apple Sauce
• 3-6 TBSP. Unsweetened Almond Milk

DIRECTIONS:

1. Preheat oven to 380° F. Spray a cookie sheet with non-stick cooking spray.
2. Mix dry ingredients (flour, salt, baking soda, sugars, chocolate chips) together thoroughly.
3. Add in the wet ingredients (extract, oil, apple sauce, milk), mix well until batter is thickened. Add milk as needed to achieve moist consistency (be careful to not add too much).
4. Roll batter into 16-20 balls and place, evenly spaced, onto cookie sheet.
5. Place in the oven and cook for 8 minutes.
6. Remove from the oven and let cool for 2-3 minutes, or not!
7. Store in plastic container with lid for soft cookies, or glass container with lid for crunchy cookies.

NUTRITION (1/18 of recipe):

• CALORIES: 64
• CARBS: 10
• FAT: 2 
• PROTEIN: 1 
• SUGAR: 4
• FIBER: 1

Coconut Milkshake

This is currently one of my favorite things! It's SO good if you love coconut!

INGREDIENTS:

• 1 c. Unsweetened Almond Milk
• 1/4 c. Plain Chobani Greek Yogurt
• 1 1/2 c. Ice
• 1 1/2 TBSP Stevia (or desired sweetness, I love sweet things.)
• 1 TSP Coconut Imitation Extract
• Pinch of Xanthan Gum (optional, for thicker consistency.)
• 1 TBSP Flaxseed (optional, not included in nutrition.)

DIRECTIONS:

1. Place all ingredients in a blender.
2. Blend and enjoy!

NUTRITION:

• CALORIES: 70
• CARBS: 3
• FAT: 3
• PROTEIN: 7
• SUGAR: 2
• FIBER: 1

Not-So-Pretty Spaghetti Squash and Cheese

This meal may not look pretty, but trust me, it's on par with macaroni and cheese for how little calories it is!

INGREDIENTS:

• 1 c. Spaghetti Squash, prepared
• 1/3 c. Cheddar Cheese, shredded
• 1 TBSP Chobani Plain Greek Yogurt
• Salt
• Pepper

DIRECTIONS:

1. After your spaghetti squash is cleaned, cooked, and prepared, attempt to salt and pepper to taste.
2. Then add the yogurt and stir it in until it's blended.
3. Do the same with the shredded cheese.
4. Heat in the microwave for 15-30 seconds to help melt cheese.
5. Stir some more, adding salt and pepper to taste.

NUTRITION:

• CALORIES: 158
• CARBS: 12
• FAT: 4
• PROTEIN: 7
• SUGAR: 5
• FIBER: 2

Spaghetti Squash Spaghetti

INGREDIENTS:

• 1 c. Spaghetti Squash, cooked
• 1/3-1/4 c. Marinara Sauce (I used Victoria Trading Company - All Natural Marinara-Old World Style)
• 1-2 TBSP Onions, chopped
• 1/3 c. Portabello Mushrooms, chopped
• Salt
• Pepper

DIRECTIONS:

1. In a warm pan on medium heat, saute the onions and mushrooms until slightly limp.
2. After having cooked, cut, and prepared your spaghetti squash, place it in a bowl and add the marinara sauce and stir.
3. Place in microwave for 30 seconds to warm up the sauce.
4. Add onions, mushrooms, and salt and pepper to taste. Mix well.

NUTRITION:

• CALORIES: 91
• CARBS: 14
• FAT: 2
• PROTEIN: 3
• SUGAR: 8
• FIBER: 3

Chocolate Milk

INGREDIENTS:

• 1 c. Unsweetened Almond Milk
• 1 TBSP Unsweetened Cocoa
• 2 TSP Stevia
• Pinch of Xanthan Gum (optional, to thicken consistency)

DIRECTIONS:

1. Add all ingredients to blender.
2. Blend away!

NUTRITION:

• CALORIES: 47
• CARBS: 4
• FAT: 4
• PROTEIN: 1
• SUGAR: 0
• FIBER: 3

Pumpkin Spice Frappuccino

INGREDIENTS:

• 2 TBSP of Pumpkin Puree
• 1 TBSP of Cinnamon
• 1 c. Pure Unsweetened Almond Milk
• 2 Espresso shots OR 1/2 c. of very strong coffee, prepared and cooled
• 2-3 ice cubes
• 1/2 TSP. Xanthan Gum (optional, to thicken consistency)

DIRECTIONS:

1. Add milk, pumpkin, and cinnamon to the blender. Blend until mixed well.
2. Add coffee and ice cubes, blend well.
3. Add xanthan gum and pulse blend until desired consistency.
4. Pour into a glass and enjoy (top with whipped cream and a sprinkle of cinnamon if desired)!

NUTRITION:

• CALORIES: 70
• CARBS: 12
• FAT: 3
• PROTEIN: 2
• SUGAR: 1
• FIBER: 7

Spaghetti Squash Breakfast Bake

INGREDIENTS:

• 5 Large Egg Whites
• 1 TBS Ground Flax-seed
• 1 TBS Water
• 2 c. Spaghetti Squash, cooked
• 3/4 c. Portabello Mushrooms, cooked and chopped
• 2 slices of Bacon, cooked
• 4 TBSP Parmesan Cheese, shredded
• Salt, to taste
• Pepper, to taste
• Oregano, to taste
• Basil, to taste

DIRECTIONS:

1. Pre-heat oven to 350° F.
2. In a medium sized bowl, mix eggs, flax-seed, water, and spaghetti squash together very well. Set aside.
3. In a pan, fully cook bacon on medium heat. Set aside on a napkin to absorb grease once complete.
4. In the same pan, fully cook mushrooms.
5. After the mushrooms are done, add bacon, mushrooms, salt, pepper, and spices to your egg-squash mixture. Mix all the ingredients thoroughly.
6. In a bread pan, spray non-stick cooking spray, then evenly distribute your mixture into the pan. Cover with foil and stick it into the oven.
7. Bake for 20-30 minutes, until top is "bouncy" and the eggs are fully set. Check with a toothpick in the center to make sure nothing sticks.
8. Once ready, remove from the oven and sprinkle your cheese on top, allowing it to melt.
9. Cut in half and serve!

NUTRITION (Serving size is equal to 1/2 of the recipe):

• CALORIES: 193
• CARBS: 15
• FAT: 7
• PROTEIN: 19
• SUGAR: 6
• FIBER: 4