Rhubarb Sauce - Updated! and Rhubarb Crumble

I updated my recipe using honey instead of Splenda. Tastes great this way too!

Rhubarb Sauce

A few bites make a nice treat after dinner!!

3/4 lb of fresh rhubarb, cleaned and cut into 1” pieces (About 4 cups)
1 cup water
½ cup strawberries
¼ cup honey or to taste
1 teaspoon vanilla
2 teaspoons arrowroot

In medium sauce pan over medium heat, cook together water, rhubarb, honey and strawberries. Bring to boil and add vanilla. Cook for 15 minutes or until mushy. Stir with a fork and then stir in the arrowroot. Reduce heat and cook for 15 minutes longer or until desired thickness. Stir occasionally.

Cool. Refrigerate.

Also good mixed with my granola!

Rhubarb Crumble

Topping-

In medium mixing bowl, combine the following:
2 ¼ cups rolled oats
1 1/2 cups puffed brown rice
2 Tablespoons honey
¼ cup Sucanat
2 Tablespoons oat bran
¼ cup flaxseed meal
1 Tablespoon cinnamon
2 teaspoons clear vanilla (with no sodium or corn syrup)
½ cup water
¼ teaspoon butter extract
Set aside.

Bottom layer:
3 cups prepared Rhubarb Sauce (recipe above)

Pour prepared Rhubarb Sauce into 10 x 10 silicon baking dish.
Spread topping evenly on top of this.
Bake at 350 degrees for 30-35 minutes.

Allow to cool several hours or overnight to set.
Keep refrigerated.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

A healthier version of an old favorite even with the chocolate chips!

Servings per recipe: 40

Yield: 40 - 2" cookies; (1) cookie per serving

3 cups rolled oats

1/4 cup oat bran

1/4 cup flaxseed meal

1/4 cup Sucanat

1 Tbsp cinnamon

1/2 cup peanut butter, smooth, no salt added (Krema or Crazy Richard's brand)

1 cup applesauce, no added sugar

2 tsp clear vanilla

2 Tbsp honey

1/4 tsp butter extract

1/4 cup water

4 egg whites, beaten until stiff

Ghiardelli 60% Cacao Chocolate Chips (optional)

Preheat oven: 350°F

In large mixing bowl, combine all dry ingredients. Stir in applesauce and peanut butter. Set aside.

In large measuring cup, combine remaining wet ingredients EXCEPT egg whites. Add this mixture to dry ingredients and combine thoroughly. Set aside.

Beat egg whites until stiff peaks form. Fold into oat mixture and stir gently until all bubbles disappear.

Set aside for 30 minutes.

Line cookie sheets with No stick Reynolds wrap or baking silpat.

Divide dough into 40 cookies. Press to 1/2 inch thick mounds.

Bake for 8 minutes. Remove from oven and cool on wire rack.

OPTION: Add 1 or 2 chocolate chips to each cookie before baking. (Nutrition information provided does not include these!)

Nutrition Facts

Nutrition (per serving): 57 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 5.6mg sodium, 7mg potassium, 7.9g carbohydrates, 1.3g fiber, 2.8g sugar, 2.3g protein.

Pineapple Spice Muffins

Pineapple Spice Muffins
These make a great portable snack!

½ cup steel cut oats
1 cup rolled oats
1/3 cup Sucanat (Or Diabeti Sweet Brown Sugar Substitute)
1 Tablespoon cinnamon
1 Tablespoon Spice Mix II (see below)
¼ cup flaxseed meal
1 can pineapple tidbits, no sugar added (juice too)
2 teaspoons vanilla
2 Tablespoons DaVinci Sugar Free Caramel Syrup (optional)
1 teaspoon coconut extract (optional)
12 egg whites, beaten about 15 secs (don’t get these too puffy)

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine pineapple, vanilla, coconut extract and Davinci syrup). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.

In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 5 minutes while oven heats and you prepare the baking pan.

Spray and wipe out a large capacity 6 muffin pan. Divide batter evenly into each section. It is OK if it fills slightly above the rim.

Bake for 15-20 minutes or until knife comes out clean. Remove from oven and cool in pan for 10 minutes. Remove to wire rack. These freeze well.

Makes (6) Servings

Spice Mix II

Combine the following ingredients in an old large cinnamon container and shake well:

4 Tablespoons Cinnamon
2 Tablespoons Nutmeg
3 Tablespoons Coriander
3 Tablespoons Ginger
3 Tablespoons Allspice

Shake before measuring.

Mint Chocolate Chip 'Ice Cream' - UPDATED

**Added a few more flavors!! See bottom of post.

I just made some really great 'ice cream' that really hit the spot.

It was the Mint Chocolate Chip version of my "Strawberry 'Ice Cream' recipe.

Here are both recipes with a few revisions from the previous version posted on my blog. Take note...the Sugar Free Davinci Syrups ALL contain a little Splenda. This is about the only exception to my 'no Splenda' thoughts. Very little is in the syrup to begin with and I only use a small amount in each serving...If I ever find a natural substitute for these flavors, I will use that..until then..it is what it is!!

Enjoy!!

Strawberry 'Ice Cream' – (6WBM style)

This is really a frozen smoothie that came out so creamy, it tastes like Strawberry Ice Cream only without the cream and fat!!

Make these first:

Vanilla Puffs

I make these 6 at a time in my 6-loaf silicon baking dish.

12 egg whites
6 squirts clear vanilla (about 3 tsp.)
6 tsp. Splenda OR 1 Tablespoon Honey if you don't want to use the Splenda

Preheat oven to 400^o F. In medium mixing bowl, beat together all ingredients with hand mixer until stiff peaks form. Divide evenly into 6 loaf silicon baking dish. Bake for 12-13 minutes. Allow to cool for 2-3 minutes and then remove from pan. They should slip right out. Set aside and allow to cool. These can be made ahead and stored in the fridge or frozen!
Makes (6) puffs.

Each puff is : 2 oz. Protein A

Strawberry 'Ice Cream'

For each serving , use the following:
½ cup slightly thawed or fresh strawberries
½ tsp. clear vanilla extract OR Vanilla Sugar Free DaVinci Syrup
1 tsp. Torani White Chocolate Sugar Free Syrup
1 Vanilla Puff, torn into about 4-5 pieces

Using the Tall cup of the Magic Bullet (or blender), add ingredients in order given.
Using the whipping blade, whip until large chunks are all gone and mixture is smooth.
You may need to shake the cup while whipping to get everything blended together, but it will eventually all blend and get smooth! Whip for about 10 - 15 seconds more and then pour into plastic container with lid and freeze overnight. Repeat with remaining puffs if desired.

These taste better once they are completely set up and frozen. When you are ready to eat, allow to thaw slightly for easier scooping. I put mine in the fridge to thaw for a few hours and enjoy this as my PM snack! Comes out like soft serve strawberry ice cream!

Each serving is: 2 oz. Protein A
½ c. Fruit A

Mint Chocolate Chip 'Ice Cream'
(Living Lean version)

For each serving , use the following:
1/4 cup NSA applesauce
a splash of clear vanilla OR Vanilla Sugar Free DaVinci Syrup
7 Ghiardelli 60% Cacao Chocolate chips

1 tsp. Davinci Sugar Free Creme de Menthe Syrup

a splash of Davinci Sugar Free Peppermint Pattie Syrup

1 Vanilla Puff, torn into about 4-5 pieces

Using the Tall cup of the Magic Bullet (or blender), add ingredients in order given.
Using the whipping blade, whip until mixture is smooth.
You may need to shake the cup while whipping to get everything blended together, but it will eventually all blend and get smooth! Whip for about 10 - 15 seconds more and then pour into plastic container with lid and freeze overnight. Repeat with remaining puffs if desired.

These taste better once they are completely set up and frozen. When you are ready to eat, allow to thaw slightly for easier scooping. I put mine in the fridge to thaw for a few hours. Comes out like soft serve mint chocolate chip ice cream! Very refreshing snack for about 110 calories!!

Orange Pineapple 'Ice Cream'

For each serving , use the following:
1/2 cup fresh pineapple chunks (fresh is better than canned)
a splash of clear vanilla extract OR Sugar Free DaVinci Vanilla Syrup

1 tsp. Davinci Sugar Free Orange Syrup

1 tsp. Torani (or DaVinci) Sugar Free White Chocolate Syrup

1 Vanilla Puff, torn into about 4-5 pieces

Using the Tall cup of the Magic Bullet (or blender), add ingredients in order given.
Using the whipping blade, whip until mixture is smooth.
You may need to shake the cup while whipping to get everything blended together, but it will eventually all blend and get smooth! Whip for about 10 - 15 seconds more and then pour into plastic container with lid and freeze overnight. Repeat with remaining puffs if desired.

For just plain Pineapple Ice Cream, eliminate the Orange syrup.

Lemon Freeze 'Ice Cream'

For each serving , use the following:
1/4 cup NSA applesauce
a splash of clear vanilla extract OR Sugar Free DaVinci Vanilla Syrup

1 tsp. Davinci Sugar Free Lemon Syrup

1 tsp. Torani (or DaVinci) Sugar Free White Chocolate Syrup (Optional)

1 Vanilla Puff, torn into about 4-5 pieces

Using the Tall cup of the Magic Bullet (or blender), add ingredients in order given.
Using the whipping blade, whip until mixture is smooth.
You may need to shake the cup while whipping to get everything blended together, but it will eventually all blend and get smooth! Whip for about 10 - 15 seconds more and then pour into plastic container with lid and freeze overnight. Repeat with remaining puffs if desired.

All of these 'Ice Cream' recipes are great with a few pieces of sliced frozen bananas mixed in. I have also added a little of my homemade granola and eaten this for breakfast! A cool, refreshing treat that is GOOD FOR YOU and tasty too!

Are you a Career Dieter?

Are you a career dieter?

Is your life a series of failed attempts at weight loss?

Have you actually found what you thought was ‘the plan’ to finally get the weight off and get thin again, only to gain all of the losses back and then some?

Does it seem that nothing will ever work and you are doomed to be fat forever, but you still keep trying with the hope that the next plan will actually work?

Well, guess what? You are a career dieter. You are looking for the next best thing that will magically get all the excess weight off and once it is gone will stay gone no matter what you do or don’t do.

Sorry to tell you this, but that is NOT how it works…You can’t lose weight and then maintain those losses without making changes not only during the course of the reduction phase, but FOREVER!!! (Or as long as you want to stay thin.)

Healthy habits formed over time must trump your old ways or your old body will return. And the sooner you realize this, the sooner you will be on the right track to permanent fat loss! (Well, that and a good nutrition and exercise plan like Burn the Fat, Feed the Muscle) Who wants to constantly be on a ‘diet’? I know I don’t and ever since I changed my eating and exercise habits, I know I will never have to ‘diet’ again.

I used a weight loss program to lose the weight, but I also used that plan to develop new healthier habits and learn what I needed to do to not only lose fat, but make sure it didn’t come back! I learned what I needed to do and then I did it…and I kept on doing it…and I STILL am doing it and I PLAN on doing it for as long as I live! And if that means I never eat another donut or regular pizza again, well, no problem! I enjoy healthier choices now that I like and my body likes too!

Depending on my current goals, I do restrict certain foods occasionally, but nothing is completely off limits anymore. Some sacrifices had to be made. I have learned to live without certain foods, but that is MY CHOICE. I have learned what works for me and what doesn’t. And truth be told, some of my old favorites just don’t ‘do it’ for me anymore. The fallout from 5 minutes of ‘pleasure’ just isn’t worth it to me. I like being thinner…I am not interested in weighing over 300 pounds again.

Successful fat shredders and lifetime maintainers have a few things in common….they actually realized that they had to make changes in the way they eat and exercise and then DID IT! And keep doing it...everyday….

Attitude adjustment is the FIRST step to a healthier body! Healthy thoughts will take you a long way in transforming your body to what you want it to be, but you MUST change to reap (and keep) the rewards! Without making these changes, you will just be a career dieter. And THAT is no way to live.

A Lunchtime Favorite

I just enjoyed one of my favorite fat burning lunches and here's what I had:

Turkey Meatball (a la Tosca Reno) topped with my homemade Ketchup
Steamed green beans, carrots and broccoli
Brown Jasmine Rice Mix combined with Saute #1 (mushrooms, green and jalapeno peppers, and onions)
Small apple

Recipes for the ketchup and Saute #1 are here:

Smokey Top Secret Heinz Ketchup
Variation of a ketchup recipe from Lionstar

One 12-ounce can tomato paste
1/4 cup Splenda (or 2 T. honey)
1 cup white vinegar
1 cup water
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 capful (about 1 teaspoon) Wright’s Hickory Smoke Flavoring, NSA

Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth.
When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.
Remove pan from heat and cover until cool. Chill and store in a covered container.
Makes 3 cups.

Sautés

I serve these either plain or mixed into my rice,
barley or steamed squash!!

Sauté in about ¼ cup of white balsamic vinegar in medium saucepan over medium heat until transparent or to taste: (amount of each ingredient used is up to you!!)

Mix #1: sweet and/or yellow onions, sliced portabella mushrooms,
green peppers, hot peppers to taste (optional)

Mix #2: celery, onions, fresh or dried parsley, hot peppers (optional)

Mix #3: green onions (greens and all), sweet onions, bell peppers (mix of red, green, yellow, and orange), mushrooms, hot peppers to taste (optional)

I dice all of my veggies on the larger size, not too small.

Enjoy!!

Apple Cinnamon Granola (updated 5-09)

Apple Cinnamon Granola II
Tastes great mixed with applesauce or my Strawberry 'Ice Cream'

3 cups regular rolled oats, uncooked
3 cups puffed brown rice
¼ cup Splenda
½ cup Diabeti Sweet Brown Sugar Substitute
¼ cup flaxseed meal
¼ cup oat bran
2 Tablespoons cinnamon

2 medium apples, diced fine

1 cup walnut pieces, chopped

Ghiardelli 60% Cacao Chocolate Chips (I used about 9 chips per single serving bag)

2 teaspoons clear vanilla
¼ teaspoon butter extract
1 cup water

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients except walnuts and chocolate chips. Stir in finely dice apples and stir well. Set aside.
In small mixing bowl (or oversize measuring cup), combine all wet ingredients thoroughly. Pour this over dry ingredients and stir until thoroughly combined and all oats are covered. Will be moist, but not sopping wet.
Spread out evenly on silpat on large baking sheet. (Could use non –stick Reynolds foil or parchment, too.) Bake for 30 – 45 minutes or until golden brown. Do not overcook! Cool on pan.

Add walnuts and chocolate chips after oat mixture has cooled. Keep in airtight container or portion out to Ziploc bags (STRONGLY SUGGESTED!!).

Makes about 13 - ½ cup servings of granola.

Variation - If you don't have the Diabeti Sweet Brown Sugar, use 3/4 cup Splenda total and 1 teaspoon of maple extract.