IBS Friendly Flexible Homemade Ice Cream!

The basics for the ice cream!

This can be low calorie by simply substituting for skim options and less sugar.

32 ounces "milk products"

1/2 cup "sugar product"

2 tsp flavoring of choice

2 tsp cornstarch

(pour into a small amount of the milk product and shake until fully mixed.  

Then add to the rest of the ingredients to avoid chunks)

Mix well and pour into ice cream maker and freeze by instruction manual for 30 mins.  Add "mix ins" and continue to freeze for another 5 mins.  Transfer to freezer.  Recipes without actual cow milk products will take much longer to freeze.

"Milk Products" - I prefer to use 1/2 whipping cream for my milk products and fill the rest with full fat coconut milk or vanilla almond milk.  Whipping cream has VERY low levels of lactose and my son tolerates it just fine.  Whipping cream vs almond milk/coconut milk is creamy vs sorbet texture. 

"Sugar Product" - I use brown sugar, honey, maple syrup, or white sugar.  My son tolerates all of these and I use the flavoring I'm going for to dictate which one I use.

This is truly a flexible recipe and can be adjusted to what your body can tolerate.  It can also be worked to be lower calorie.  Get creative!

Our Favorite Concoctions!!!

Fudge Brownie Ice Cream!

MP:  1/2 Whipping Cream and 1/2 Chocolate Almond Milk

SP:  Brown Sugar (fully mixed in before freezing)

F: 2 tsp vanilla

2/3 cup cocoa powder (fully mixed in before freezing)

2 tsp cornstarch.

The last 5 mins I added cut up brownie pieces (nut free)

Blueberry Sorbet!

MP:  1/2 Vanilla Almond milk and 1/2 full fat coconut milk

SP:  Maple Syrup

F: 1/2 butter flavoring and 1/2 vanilla

1 Tbsp cornstarch.

Blueberry mixture (I boiled 1 lb blueberries on the stovetop with 1 cup sugar, 2 Tbsp butter and 1 Tbsp cornstarch for 10 mins until thickened into a pie filling consistancy.)

This took until morning to be fully frozen

Chocolate Chip Cookie Dough!

MP: 1/2 Whipping Cream, 1/4 coconut milk, 1/4 Vanilla Almond Milk

SP:  Brown Sugar

F: 1/2 butter flavoring, 1/2 vanilla

2 tsp cornstarch

The last 5 mins I added small chunks of egg free cookie dough I had cut up and frozen.

Veggie Strong Pizza!

Here's a healthier version of my Pita Pizza

Whole wheat pita 200 cals

1/8 cup marinera sauce 20 cals

Spinach, tomatos, mushrooms 10 cals

turkey pepperoni 30 cals

1/8 cup mozzarella 40 cals

(only enough mozzarella to sprinkle on top and hold it all together)

I also added a Tbsp of Nutritional Yeast 22 cals (TOTALLY optional)

TOTAL = 322 calories.

Bake at 40 degrees 5-7 mins

This has a TON of protein and fiber to keep you full a LONG time!

Love,

Teresa!

Crustless Pumpkin Pie

Because I love all things pumpkin

and I have another 50 lbs to lose 

I literally gasped out loud when I found this recipe:

Crustless Pumpkin Pie

(her pics are way nicer than mine)

I tweeked it a bit and measured out everything exactly.

Here's my version.

It's a bit more like a baked custard than a pie and while I do miss the crust 

(because it's the best part right?!) 

it was HEAVENLY!!!  

AND because I'm a bit of a glutton I loved that I could eat a TON of it.

In fact, it was my entire dinner tonight.

Jealous huh?!

I will give you 2 options:

simple or super simple

15 oz can Pumpkin Pie mix 

(pre flavored and a bit sweetened) = 450 calories

OR

15 oz can Pumpkin Puree

(you season it yourself with your favorite mix of ginger, cloves, and nutmeg) = 135 calories

1/3 cup white flour = 160 calories

1/3 cup Xylitol = 155 calories (or brown sugar)

1 Tbsp ground flax = 30 calories (or cornstarch)

1/2 tsp salt

2 tsp baking powder

2 cups skim milk = 180 calories

1 Tbsp vanilla

2 Stevia (Truvia) packets (or 2 Tbsp brown sugar)

Honestly I dumped in the ingredients into my mixer and just turned it on.

No separating or extra bowls, just the lazy way ;)

Use a deep pie pan, this does bubble up and mine overflowed into the oven.

Next time I'll place a cookie sheet under them.

Spray pan with whatever nonstick spray you use and

bake at 400 degrees for 40 minutes.

It will be bubbly right out of the oven but trust the process!

Once cooled, place in the fridge for a couple hours before digging in.

I top mine with Light Cool Whip!

Total calories per PIE = 975 calories (Pumpkin Pie Mix)

or 660 calories (Pumpkin Puree)

1 slice (1/8th of a pie) = 

121 calories ((Pumpkin Pie Mix)

82 calories (Pumpkin Puree)

FYI you can eat 1/2 of this pie for the same calories

 as 1 slice of normal pumpkin pie.

My kids loved this and begged for more after one bite.

Enjoy!

Teresa

Portobello Mushroom Pizzas!

These are so quick and easy it's impossible to mess them up!

Promise!

2 Portobello mushrooms = 10 calories

Spaghetti Sauce (Teresa's Stupidly Simple Sauce) 2 Tbsp = 10 calories

Turkey Pepperoni 10 slices = 50 calories

Pizza blend shredded Cheese 1/4 cup = 80 calories

Remove stem from mushroom and build like a pizza.

Split ingredients evenly between both 'shrooms 

and bake for 10 mins at 350 degrees

Grand total calories for 2 Mushroom Pizzas = 150 calories!

Be sure to pair it with an awesome salad or big bowl of fruit.

Like a true American I like a LOT of cheese on my pizza, as you can see ;)

FYI mushrooms are loaded with water so these are a bit juicy.

Enjoy!

Teresa

Squash! Yep, I finally did it!

For at least a year I've been hearing all about Spaghetti Squash, 

and my mental thought process usually starts and ends with

 "I don't eat squash, buhbye!"

Then the day came when I needed a low calorie and low sodium meal and REALLY wanted pasta.  

Highly unlikely, right?!

Bought myself a spaghetti squash 

and ingredients for homemade spaghetti sauce.

I'm just going to send you all the links I used, since they're WAY better at explaining than I am!

mmmmK?!

Here's how you cook the squash

Here's my stupidly simple spaghetti sauce:

1 can tomato paste

1 can diced tomatoes

1 can water

italian seasoning

1 packet Truvia sweetener (I like sweet sauce)

You could add veggies or meat but I was starving so I scratched those!

Teresa's Spaghetti Squash

1 cup squash 40 cals

1/2 cup spaghetti sauce 25 cals

Total = 65 calories!!!!!!

I didn't feel the least bad about adding a soft rye roll 

or an awesome salad with low calorie/sodium dressing.

My entire meal was 235 calories and I was STUFFED!

Next I made a Spaghetti squash cheesy alfredo bake:

I tweeked her sauce a bit but the results were heavenly!

Sauce:

In a jar I mixed

2 Tbsp flour

1 1/2 cup skim milk

In a saucepan I melted:

1 Tbsp light butter

added minced garlic, pepper, italian seasoning

When butter is melted I added the milk/flour mixture.

Add either 1 Tbsp cream cheese OR

because I was out I used a triangle of my Laughing Cow Swiss

and it worked perfectly!

Mix until completely melted with no lumps.

Add 1/4 cup grated Parmesan cheese

Pour over 1/2 of spaghetti squash.

(you could split it between two but I didn't feel like sharing)

CHEESY!

Sauce calories: 350 calories

1/2 of a spaghetti squash: 80 calories

Total : 430 calories!

I tried my best but couldn't finish the whole thing, I probably should've shared ;)

Teresa

Ladies, I give you Chocolate Oatmeal!

This is what happens when I need chocolate badly but I also REALLY need to behave . . . 

"Necessity is the mother of invention"

1/2 cup rolled oats (150 cals)

1 Tbsp cocoa powder (20 cals)

1 cup water

Sweetener (I used 3 little Truvia Packets)

Add all ingredients to bowl and stir well,

then microwave for 2 mins.

Delicious!

Total calories 170!

Total time 5 mins!

Healthy Monkey Cookie

2 frames of thought and I agree with both.

Want a real cookie, then eat a real cookie.

vs

Want a real cookie, try a healthier version.

TODAY it's about the healthier version.

I found this one at http://onceamonthmom.com

I'm also going to show you how to calculate the calories in your own recipes.

Don't they look delicious?!

Ingredients

3 medium bananas

2 cups rolled oats

1/4 cup Peanut Butter

1/4 cup cocoa

1/3 cup applesauce

1 tsp vanilla

I have a marker board and as I put the ingredients into the mixing bowl I write down the calories.

Grand total for the entire batch is 1470 calories.

Mix it all up and let set for a few minutes.

I don't believe in tiny cookies or mini cupcakes so I made them

"Teresa Size"

Got 23 out of the batch.

Simple math here: 1470/23 = 64 calories each.

Bake at 350 degrees for 10 minutes.  

They won't spread out so you can put them pretty close together.

Not bad when you need a low calorie fix.

Just don't expect them to taste like a cookie made with sugar and butter, ok?

Healthier Stuffed Peppers!

These are high in fiber and protein, filling and super delicious!

Feeds 3 people (2 halves each)

3 bell peppers 72 cals

1 cup cooked rice 213 cals

1 cup black beans 220 cals

2 cooked chicken breast 386 cals

3 Laughing Cow cheese (the spcey kind) 105 cals

1/4 cup salsa 32 cals

Each stuffed pepper (2 halves) = 342 calories!

Cut up the chicken, mix with black beans, rice and salsa.

Scoop mixture into pepper halves and top with slices of the

laughing cow swiss cheese. 

Bake at 350 degrees for 20 minutes.

Get creative, mix in other veggies or different meats.
Just keep a piece of paper on hand to write down the calories.
 I loved how filling these were and the peppers were still nice and juicy.

Enjoy!
Teresa

Baked Apples

Super quick and easy recipe here!  

I make this several times a week for breakfast, as a side dish or if I want something sweet.  

"Baked" apples in the microwave!

1 medium apple 95 cals

1/4 cup light granola or rolled oats 70 cals

1/4 tsp corn starch (optional)

1/4 tsp cinnamon

dash ginger (optional)

1 packet Truvia (or other sweetener, optional)

1 quart ziplock bag

Cut up the apple and shake it all up!

Leave the top open just a bit to vent, then microwave standing up for 2 mins!

Instant deliciousness!

Total cals = 165!

Yummy with a scoop of vanilla ice cream for a lighter dessert ;)

I also take this to work.  I cut up the apple and store it in the ziplock bag, then I put the rest of the ingredients in another bag.  

When it's lunch time at work, I mix it up and microwave it right there.

The heavenly smell usually brings people into the break room to see what's up.

WARNING:  You may have to share ;)

Teresa

Salads to go!

Not a big salad fan here.

Here's why:

To make a good salad requires a ton of ingredients

Planning ahead

Dressing issue - carry around bottle or find a tiny container

The veggies go bad in only a few days making it frustrating and expensive!

Thanks to Pinterest I have discovered salads in a jar!!!

You make all at once ahead of time, they stay fresh for 1 week and nothing is wasted!

TA DAAAA!

I picked up some mason jars with toppers and got to work.

I bought Ranch (Newman's Own because it is MSG free)

Tons of veggies I love

Mixed salad leaves

The layering is the most important part of this process.

Measure out 2 Tbsp dressing and pour into bottom

Then layer the chopped veggies

Top with lettuce.

When you're ready to eat, turn it upside down and shake.

It travels well, it's healthy, cost effective and super delicious.

Total calories per jar = 188 calories!!!

Teresa

Gluten Free Cauliflower Crust!

I came upon a recipe similar to this and decided to modify it to be a little more simple and calorie conscious!

For those of you with gluten intolerance this is your new approved pizza crust!

Ingredients:

2 cups riced cauliflower

2 eggs

1 cup shredded mozzarella 

(processed cheese may contain gluten, buy the "real" stuff or use ricotta)

I added Italian seasoning and garlic salt to my dough

Start with a large head of cauliflower and "rice" it.  AKA shred it!

One head made about 6 cups for me and it only took a few minutes, I did not shred the stems.

Combine ingredients, divide in half and pat onto baking sheets.

Make sure you spray it down with nonstick spray.

Bake at 450 degrees for 12 minutes

It has a nice crispy crust and a spongy center.

Top with whatever toppings suit you, I used green peppers, mushrooms, spinach, 

chicken and just enough shredded cheese to hold it together.

Bake for another 7 minutes to melt it together

I was surprised by how delicious it was and how well it held together.

Total calories for each pizza crust = 255 calories!

My total calories the pizza with toppings = 330 calories!

I'm going to be brutally honest here, I don't have a gluten intolerance and I still prefer my "Pita Pizza" over this one.  The calorie for the crust was even less.  

However, IF I did have a gluten intolerance this would become my crust and happily!

Teresa

100 Calorie Cupcakes!

I'm talking actual cupcakes . . . with frosting!

100 CALORIES EACH!

Ingredients:

1 box of Cake Mix (ANY FLAVOR)

1 can of diet pop (light with light cake and dark with dark cakes)

Mix together in a mixer and pour 1/4 cup into 24 cupcake wrappers.  

They only fill about 1/2 way but they rise beautifully.

Bake at 350 degrees for 12 minutes

Frosting:

1 tub of light Cool Whip

1 small box of pudding (any flavor)

Mix together well and spread evenly over cooled cupcakes.

Add sprinkles of course!

These freeze very well.  I make a batch and then stick them in the freezer until I need a little treat.

Here's one I made with Funfetti cake mix, sprite zero and french vanilla pudding.

Chicken Quesadillas!

Chicken Quesadillas are one of my favorite foods!

I used to make 2 huge ones loaded with cheese and all kinds of naughtiness, 

I could easily eat over 1000 cals in one sitting.  

I decided I can't live without them, so I did some easy swaps.

2 small corn tortillas 80 cals

1/2 grilled/skinless chicken thigh 50 cals

2 Tbsp Salsa 10 cals

1/8 cup black beans 30 cals

1/4 cups shredded cheese 80 cals

2 Tbsp Fat Free sour cream 20 cals

Grand total = 270 cals

These are loaded, gooey, cheesy and waistline friendly.

The combo of protein, fiber and fat make it filling.

Happy cooking!

Teresa