Mint Chocolate Chip Milkshake

Serves 1

Approximately 36 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• Can of landolakes whipped-cream
• 1/2 Tbs - Navitas Coconut Palm Sugar (24 Sugar Calories)
• Amount Varies - So Delicious Unsweetened Coconut Milk
• 1 Tsp - Pure Vanilla Extract
• 1/2 Tsp - Peppermint Extract
• 3 drops - Green Food Coloring
• 1 Square - Refrigerated Lindt Chocolate Squares 90% Cocoa (12 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, vanilla extract, peppermint extract, chocolate square, flaxseed, and green food coloring. Then fill the container up with coconut milk. Mix for a few minutes then garnish with whipped cream.  

Enjoy!

Spicy Veggie Flaxseed Crackers

0 Sugar Calories

• 1 Cup - Broccoli
• 3/4 Cup - Water
• 1/4 of a Red Pepper
• 1/4 Cup - Red Onion
• 2 Tbs - Jalapeno's
• 2 Tsp - Minced Garlic
• 2 Tbs - Olive Oil
• 1 1/2 Cups - Flaxseed (grind up)

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree broccoli, red pepper, red onion, jalapeno's, garlic and water. After well pureed, in a bowl mix together veggie mixture, olive oil, and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn.

Cook for 20 - 30 minutes, or until the sides start to brown a little. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 2-4 hour. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking.

Enjoy! 

Banana Walnut Flaxseed Crackers

Entire batch is 70 Sugar Calories

• 1/2 Banana (54 Sugar Calories)
• 3/4 Cup - Water
• 1/2 Tsp - Pure Vanilla Extract
• 1 Tsp - Navitas Coconut Sugar (16 Sugar Calories)
• 3 Tbs - Finely Chopped Walnuts
• 1 Tbs - Artisana Coconut Butter
• 1 1/2 Cups - Flaxseed (grind up)

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree banana, vanilla, sugar, and water. After well pureed, in a bowl mix together banana mixture, walnuts, coconut butter and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn.

Cook for 20 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 2 hours. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking. You may need to cook 30 minutes or an hour longer.

Enjoy! 

Sweet Cherry Pancakes

Yields 12

Approximately 23 sugar calories per pancake with topping
or

Approximately 16 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 1/2 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs + 1 Tsp - Navitas Naturals Coconut Palm Sugar (64 Sugar Calories)
• 1/2 Cup  + 2 Tbs - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1/4 Tsp - Pure Almond Extract
• 1/2 Tsp - Cinnamon
• 1/4 Tsp - Nutmeg
• 4 oz. - Philadelphia Cream Cheese
• 1 Cup - Heavy Whipping Cream
• 27 Sweet Cherries (141 Sugar Calories)
• 12 Sweet Cherries to place on top of each pancake (71 Sugar Calories)
• Bobs Red Mill Almond Meal/Flour to sprinkle on top
• Spectrum Coconut Spray Oil

Pancake Instructions

1. Whisk together the following ingredients: coconut flour, 1 Tbs. of coconut sugar, baking soda, flaxseed, cinnamon, and nutmeg. 
2. In Magic Bullet, puree 9 cherries, cream cheese and coconut milk.
3. In a separate bowl whisk together the eggs, cherry mix, and almond extract.
4. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
5. Let batter sit for a few minutes before mixing one last time.
6. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
7. Cook for a few minutes, flip and cook an additional 2-3 minutes.
8. Let cool, then top with whipped cream, almond meal & cherry. 

Cherry Whipped Topping Instructions:

1. In Magic Bullet, puree 9 cherries, heavy whipping cream, and 1 tsp. of coconut sugar. Mix until cherries are pureed. Pour into small to medium sized bowl, using a handheld mixer. Whip on low until cream becomes thick. I recommend whipping right before serving pancakes. 

Enjoy!

Chocolate Almond Flaxseed Bars

Makes 8 square bars - 15 Sugar Calories per square

• 1 Ghirardelli Intense Dark 86 Cacao Midnight Reverie Bar
• 1/4 Cup - Bobs Red Mill Almond Meal/Flour
• 1/2 Cup - Flaxseed (grind up)
• 1 - 1.5 quart loaf dish
• plastic wrap

Directions: 

Break up bar and place in a microwaveable safe bowl. Place in microwave for 3 intervals of 60 seconds each. Making sure to stir the chocolate each time. Once completely melted stir in almond flour and flaxseed. Line loaf dish with plastic wrap. Using a spatula, scoop chocolate mixture into loaf dish. Make sure chocolate is even. Place in refrigerator until hardened. Once hardened, remove chocolate by pulling up on plastic. Remove plastic and on a cutting board, cut up chocolate into 8 square pieces. I used a pizza cutter.

Enjoy!

Blueberry Flaxseed Crackers

Entire batch is 43 Sugar Calories

• 1/2 Cup - Blueberries
• 1/2 Cup - Water
• 1 Tbs - Extra Virgin Coconut Oil
• 1 1/2 Cups - Flaxseed (grind up)
• Coconut Spray Oil

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree blueberries and water. After well pureed, in a bowl mix together blueberries, coconut oil and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn.

Cook for 15 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 1 hour. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking. You may need to cook an hour longer.

Enjoy! 

Tomato Flaxseed Crackers

0 Sugar Calories

• 1 Small Tomato
• 1 Cup - Flaxseed (grind up)
• 2 Tbs - Minced Garlic
• 1 Tsp - Smoked Paprika
• 1/2 Tsp - Sea Salt (optional)
• Chopped Kale
• Olive Oil
• Olive Oil Spray
• Italian Seasoning
• Garlic Powder
• Philadelphia Cream Cheese
• 1 Sheet of Parchment Paper
• 1 Sheet of Plastic Wrap

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree tomato, garlic, salt, and paprika. After well pureed, add flaxseed until mixture becomes thick. 

Prepare cookie sheet; spray parchment paper with olive oil. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the other plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn. 

Cook for 15 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into the oven, drop the temperature to 180 degrees. Cook for 1 hour. Cooking varies due to thickness, so make sure to check the crispness of the cracker after it has cooked an hour. You may need to cook an hour or two longer. 

Directions for Kale Chips:

Preheat oven to 350 degrees.

Dry Kale by using a salad spinner or paper towel. 

In a large bowl, combine kale, olive oil, Italian seasoning, garlic powder and a little sea salt. Sorry, I'm not sure how much to use; I didn't measure I just sprinkled the spices and olive oil on the kale. 

Spray cookie sheet with olive oil. Spread kale onto sheet, cook for 10 - 15 minutes until kale is crisp or brown on ends. 

Putting it all together:

Spread cream cheese on cracker and top with kale. 

Enjoy!

Sweet Cherry Pie Milkshake

Serves 1

Approximately 63 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• Amount Varies - Silk Unsweetened Almond Milk
• Can of landolakes whipped-cream
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• 1/8 Tsp - Ground Nutmeg
• 1/8 Tsp - Pure Almond Extract
• 1/4 Tsp - Cinnamon
• 9 Sweet Cherries (47 Sugar Calories)
• Almond Meal

Directions:

Using a Magic Bullet, put Ricotta in first, then 8 pitted cherries, flaxseed, nutmeg, almond extract, and cinnamon. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream, sprinkle on almond meal. Top with one cherry.   

Enjoy!

Blueberry Cheesecake Milkshake

Serves 2

Approximately 38 Sugar Calories each Serving

• 1 Spoonful - Polly-O Park Skim Ricotta Cheese
• 4 oz. - Philadelphia Cream Cheese
• 1/2 Cup - Blueberries (43 Sugar Calories)
• 2 Tsp - Navitas Coconut Palm Sugar (32 Sugar Calories)
• 2 Tbs - Unsalted Butter, melted
• 1/4 Cup - Chobani Non-Fat Plain Greek Yogurt
• 1 Tsp - Pure Vanilla Extract
• Silk Unsweetened Almond Milk
• Can of landolakes whipped-cream
• Bob's Red Mill Almond Flour

Directions

Place blueberries, 1 tsp of sugar and 1 Tbs of water in small sauce pan. Cook on Medium, stirring once in a while until blueberries are broken down and is bubbling.

Using a Magic Bullet, put Ricotta in first, followed by cream cheese, sugar, yogurt, butter and vanilla. then fill the container up with almond milk. Mix for a few minutes until well combined, you may need to add more milk.

Pour cream into 2 separate glasses, divide the blueberry sauce between both. Swirl around with straw making sure to hit the inside of the glass to create the swirl effect. Then garnish with whipped cream, and sprinkle on almond meal. 

Enjoy!

Banana Split Sundae Pancakes

Yields 10

Approximately 40 sugar calories per pancake with topping
or

Approximately 9 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 3 Tbs - Navitas Naturals Cocoa Powder
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs - Navitas Naturals Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1 Can - Unsweetened Coconut Milk, full fat (40 Sugar Calories)
• 10 Sweet Cherries - Put 1 on top of each pancake (55 Sugar Calories)
• 10 Strawberries - Cut up into slices (Around 130 Sugar Calories)
• 1 Banana - Cut up into slices (108 Sugar Calories)
• 2 Lindt Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• Decorating Bag

Instructions

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed and cocoa powder. 
2. In a separate bowl whisk together the eggs & milk.
3. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
4. Let batter sit for a few minutes before mixing one last time.
5. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
6. Cook for a few minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with strawberry, banana, and *coconut whip cream. Pipe on the **lindt chocolate and top with cherry. 

*Coconut Whip Cream -  Place in refrigerator previous night. Do not shake because cream has to separate from the water.  Next day scoop out the thick cream, making sure that the water stays at the bottom of can. Fluff with fork, then place back in refrigerator until pancakes are cooled. 

**Lindt Chocolate - Place squares in decorating bag. Then put in microwave for 60 seconds or until chocolate has melted. Cut tip off the end and squeeze onto pancakes.

Enjoy!

Banana Bread Pancakes

Yields 14

Approximately 12 sugar calories per pancake with topping

or

Approximately 9 sugar calories per pancake without topping

Ingredients

Pancakes

• 1 Cup - Almond Flour
• 3 Tbs - Coconut Flour
• 1 Tsp - Coconut Sugar (16 sugar calories)
• 2 Tsp - Baking Powder
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Cup - Coconut Milk
• 1 Banana mashed well (108 sugar calories)
• 1/4 Cup - Greek Yogurt
• 3 Eggs - 1 Whole Egg & 2 Egg Whites
• 2 Tbsp - Butter, melted
• 2 Tbsp - Milled Flaxseed

Cream Cheese Syrup

• 1/4 Cup - Butter
• 1/2 Tbs - Coconut Sugar (48 sugar calories)
• 1/4 Tsp - Cinnamon
• 1/3 Cup - Coconut Milk
• 4 oz - Cream Cheese
• 1/2 Tsp - Pure Vanilla Extract

Other

• Chopped Walnuts or Pecans

Directions

Cream Cheese Syrup:

Melt butter & cream cheese in microwave for 45 seconds or until softened. Then whisk together, sugar, cinnamon, coconut milk, & vanilla extract. Whisk in the melted butter and cream cheese. Put back in microwave for 45 seconds prior to serving pancakes.

Pancakes:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and flaxseed, set aside. In a separate mixing bowl whisk together coconut milk, mashed bananas, greek yogurt, egg, and melted butter. Add wet ingredients to flour mixture and whisk until combined. Spray pan with butter or coconut oil spray. Use a 1/4 measuring cup, pour batter onto pan. Cook until the sides looked done and the pancake is firm enough to flip. Cook opposite side for a few minutes until golden. Serve immediately with cream cheese syrup and garnish with chopped nuts.

Almond Butter Banana Milkshake

Serves 1

Approximately 93 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Solgar's Whey-To-Go-Protein-Powder-Natural-Vanilla-Flavor
• 2 Tbsp - Almond Butter (27 Sugar Calories)
• 1/2 - Banana (54 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 1 Square - Lindt Chocolate 90% Cocoa (12 Sugar Calories)
• Can of landolakes whipped-cream
• Almond Meal
• 1 - Decorating Bag

Directions:

Prior to mixing drink together. Place chocolate square in decorating bag and warm up in microwave for 60 seconds. Leave in microwave until drink is completed.

Using a Magic Bullet, put Ricotta in first, then add whey protein, flaxseed, almond butter, and banana. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream, sprinkle on almond meal. Then pipe on the chocolate. Taste like drinking a candy bar.  

Enjoy!

Strawberry Vanilla Protein Milkshake

Serves 1

Approximately 68 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Solgar's Whey-To-Go-Protein-Powder-Natural-Vanilla-Flavor
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• Can of landolakes whipped-cream
• 1 Cup - Strawberries and one extra for garnish (52 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then add sugar, flaxseed, whey protein, and strawberries. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream and 1 strawberry. 

Enjoy!

Chocolate Coconut Milkshake

Serves 1

Approximately 28 Sugar Calories

• 2/3 Cup - Ricotta Cheese
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbsp -  Navitas Cocoa Powder
• 1 Tbsp - Milled Flaxseed
• 1 1/2 Cup - So Delicious Unsweetened Coconut Milk
• Can of landolakes whipped-cream
• 1 Square of Lindt 90% Cocoa (12 Sugar Calories)

Directions:

Using a Magic Bullet, put Ricotta in first, then add sugar, cocoa powder, flaxseed, and coconut milk. Mix for a few minutes then top with whipped cream and chocolate square. That simple... :-)

Enjoy!

Here's my son enjoying the healthy, scrumptious drink. He now says shake and chocolate; and he's only 22 months old.

Chocolate Almond Bites

Chocolate Almond Bites

Makes 12 Balls

Approximately 11 Sugar Calories per Ball

¼ Cup Almond Butter – 64 Sugar Calories

½ Stick Butter

1 Tbsp. Coconut Sugar – 48 Sugar Calories

2 – Lindt Squares 90% - 24 Sugar Calories

Melt butter and almond butter together for 45 seconds in the microwave. Add sugar then mix together till smooth and runny. Place in refrigerator for 30 minutes or until hardened.

Prepare a pan/tray lined with parchment paper. Once removed from fridge scoop out a teaspoon amount and roll into a ball (use 2 spoons to form) then place on parchment paper. Prepare Chocolate, by placing 2 squares of the 90% Chocolate in a piping bag. Place bag in microwave for 30 seconds at a time till chocolate is melted (about 60 second’s total). Cut the tip of the bag and squeeze chocolate on top of each ball. Place back in refrigerator to set overnight.

Enjoy! 

Crumbly Apple Pie Pancakes

Crumbly Apple Pie Pancakes

Serves 11

Approximately 24 Sugar Calories per pancake with topping

Approximately 22 Sugar Calories per pancake without topping

Apple Pancakes:

Dry Ingredients

2 Cups - Almond Flour

1/4 Cup – Coconut Flour
1 Tbs – Coconut Sugar – 48 Sugar Calories
2 Teaspoons- Cinnamon
1 Teaspoon - Baking Powder
1/2 Teaspoon - Baking Soda
1/4 Teaspoon - Salt
1 Scoop – Vanilla Whey Protein

1 Tbs – Milled Flaxseed

Wet Ingredients

4 oz. - Unsalted Butter Melted
3 eggs – 2 eggs and 1 egg white
1 1/4 cups - Almond Milk

2 – Small Apples, peeled & diced – 198 Sugar Calories  

Other:

Butter Spray

Land O’Lakes Whipped Cream Topping

Crunchy Crumb Topping:
 ¼ Cup - Chopped Almonds

1 Teaspoon - Coconut Sugar – 16 Sugar Calories
1 Teaspoon - Ground Cinnamon

Directions:

In a large bowl whisk together dry ingredients first. In a separate bowl whisk together the wet ingredients. Slowly pour the wet mixture into the flour mixture. Whisk together till flour is no longer clumpy. Fold in diced apples.

Spray pan with butter, then heat to low-medium. Using a ¼ measuring cup, scoop out and pour into heated pan. Cook about 3 minutes each or until lightly golden brown on each side.

Let cool and top with Land O’Lakes whipped cream and sprinkle on the crunchy crumb topping.

Enjoy!

Double Chocolate Brownies

Serves 16
Approximately 36 Sugar Calories

Ingredients:

• 1/2 Cup - Coconut Oil
• 1 Stick of Butter
• 1 Avocado Pureed
• 3 Eggs - 1 Egg and 2 Egg Whites
• 2 Tbs - Flaxseed (pureed)
• 1/2 Cup - Coconut Sugar (384 Sugar Calories)
• 1 1/2 Cups - Almond Flour
• 2 Tsp - Pure Vanilla Extract
• 3/4 Cup - Cocoa
• 1/2 Cup - Walnuts Chopped (optional)
• 4 Squares - Lindt Chocolate 90% Cacao (broken into little pieces) (48 Sugar Calories)

Other:

• Coconut Oil Spray

Directions

Preheat oven to 350 degrees. Whisk together almond flour, coconut sugar, cocoa powder, and *pureed flaxseed. In same bowl add, butter, eggs, vanilla, and *pureed avocado. Fold in nuts and chocolate pieces. 

Bake in greased 8 x 8 pan for 30 minutes. Let cool then cut into 12 square pieces. Place in refrigerator overnight and enjoy them the next day. 

*Puree the flaxseeds in a magic bullet for a few minutes. Add to flour mixture. Then puree the avocado and coconut oil in the magic bullet till texture is smooth.

NOTES: While the brownies are cooking there will be a layer of oil on top that's bubbly. That oil will disappear once out of the oven for a few minutes. 

Enjoy!