Makes 12 small muffins

Ingredients:

½ cup unsalted butter, room temperature

4 whole organic/free range eggs

¼ cup coconut milk

1 tsp pure vanilla extract

2 cups whole spelt flour

6 scoops chocolate protein powder (equal to 150g)

1 tbsp cocoa powder

1 tsp baking powder

2 tbsp agave syrup

½ cup semi sweet chocolate chips

Preparation:

Preheat oven to 350F. Lightly spray a non-stick muffin pan with spray. Combine all ingredients into a large bowl and stir until combined with a wooden spoon or a spatula. Fill each muffin cup ¾ full to allow room to rise. Bake for 10 minutes or until the top is set and a toothpick comes out clean. Cool and serve. You store in the fridge for up to 4 days or freeze.

2 oils, 1 grain (approx 200 calories)

The day arrived when I was desperate and needed to find foods where I could sneak in veggies because I was feeling SO guilty as a mother and  as a nutritionist. My guilt started to overwhelm me and I was losing sleep. Pizza and meat sauce with quinoa were not going to be her only foods! I don’t really care if this is the picky eating stage…I KNOW BETTER!

So…I picked up my Deceptively Delicious cookbook and started pureeing and cooking. Now I have to say that the recipes are good and do include vegetables but the majority of the dessert recipes include way too much sugar my for my liking.

I usually modify every recipe I come across to use more “alternative” ingredients that are better for you and this recipes is no different. I LOVE the idea of using avocado and the cupcakes taste YUMMY!

Without further ado…here is Jessica Seinfeld’s Chocolate Cupcake recipe with some Lori Kennedy modifications.

Chocolate Cupcakes (with avocado and cauliflower)

I used mini cupcake trays instead of the regular ones. The recipes calls for 12 cupcakes. I made 44 with the mini cupcakes trays.

Ingredients:

• Preheat oven to 350F. I like to use paper baking cups. You can find them for whatever size muffin tips you use. Line the muffin tins with the baking cups.

• Puree avocado and set aside. In a large mixing bowl, add the avocado puree, sucanut, soy milk, vanilla and vinegar until smooth. beat in the egg whites one at a time, just until incorporated.

• Add the flour, cocoa powder, baking soda, and salt and mix until smooth. Divide the batter among the muffin cups. Bake until the tops are browned and spring to the touch. Depending on the size of muffin cups you use will determine the time you need to bake them. For the regular size muffin cups bake for about 15 – 20 minutes. For the mini muffin cups bake for 8 – 12 minutes.

Servings: 6 servings

Ingredients:

Organic Chicken Broth 1 1/2 cups

Garlic powder 1 tsp

Diced tomatoes 2 cans (14 1/2 ounces each)

Sliced mushrooms 3 cups

Large onion, chopped 1 1/2 cups

Chicken, cut up into chunks, skin removed 1 1/2lbs

Cooked spaghetti or spaghetti squash

Preparation:

1. Stir the broth, garlic powder, tomatoes, mushrooms and onions in a 3 1/2 quart slow cooker. Add the chicken and turn to coat with the broth mixture.

2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until the chicken is cooked through.

3. Serve over either the spaghetti or the squash.

Servings: 6 – 1/2 cup servings

 Ingredients:

OLIVE OIL   2 tbsp

SUGAR, GRANULATED   1 tsp

MUSTARD, PREPARED, YELLOW    1 tsp

KIDNEY BEAN, RED, BOILED   1 cup

PINTO BEAN, NO ADDED SALT 1 cup

GARBONZO BEAN, NO ADDED SALT  1 cup

CELERY, RAW  2 large stalk

ONION, RAW  1 large

PEPPER, BLACK, GROUND  1/4 tsp

VINEGAR, APPLE CIDER   1/3 cup

Chop onions finely. Mix vinegar, oil, sugar, mustard, pepper until well blended. Add beans and remaining ingredients. Toss well. Serve cold.

 Recipe Nutrient Analysis:

Ingredients:

2lbs lean ground turkey or chicken

1 tsp cayenne pepper

½ onion, chopped

5 cups frozen vegetables

3 eggs

1.5 – 4oz cans of tomato sauce

½ cup low fat shredded cheddar cheese

2 lbs cauliflower

2 tbsp garlic

Chives

1 tbsp garlic powder

Salt and Pepper

 Preparation:

Preheat oven to 375 degrees.

Filling: Brown meat in a pan with the onion, garlic and cayenne pepper. Once browned drain extra fat and then add tomato sauce. Place half of the mixture in the bottom of a casserole dish. Add the frozen vegetables as the next layer and then the rest of the meat mixture. Whisk 3 eggs and pour on top.

Topping: Chop cauliflower into florets. Using a large pot add water and let it come to a boil. Once the water is boiling add the cauliflower and let cook until soft for about 10 minutes. Drain the water. Puree cauliflower using a hand blender. Add the cheese, garlic powder, salt and pepper. Spread the cauliflower over the top of the meat mixture.

 Bake for about 30 minutes or until golden brown. Service with a side salad or grilled veggies. Enjoy!