dairy-free sugar-free vegan raw banana chocolate ice cream

This recipe is literally easier then 1-2-3.  Not only is it 0 points with Weight Watchers, but it is also sugar free, dairy-free, vegan, raw AND a serving of fruits.  DAMN.  Almost too good to be true right? WRONG.

Here’s what you need:

• 1 ripe banana
• 3/4 tbsp cocoa powder

In a bowl, simply add the two ingredients together and mash until mixed well.  The mixture should look like lumpy pudding.  If you want a smoother texture, blend in a food processor.  Then simply freeze for at least 2 hours and enjoy!

This literally tastes like chocolate ice cream, and has the same texture and feel.  Great for a light sweet HEALTHY treat.  Try it, and let me know what you think.  I’m thinking of making a big batch and separating into a bunch of 1 cup servings and freezing for a quick dessert.  YUMM.

slow cooker turkey chili

This is the first chili I have ever made, and it worked.. kinda.  It was really tasty, just not a thick chili like the store bought ones or a Tim Hortons chili.  Anyways if you love spice, then you’ll love this, and it’s a lighter option because of the turkey substitution over beef.

Here’s what you need:

• 6 links raw turkey sausage, hot-italian variety (about 1.5 lbs)
• 19 oz canned diced tomatoes, with garlic and onions, undrained
• 19 oz caned red kidney beans, undrained
• 28 oz canned diced tomatoes, undrained
• 1 medium chopped onion
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 tbsp chili powder
• 1 tbsp chili flakes
• 1/4 tsp table salt, or to taste
• 1.4 tsp black pepper, or to taste

Start by removing the casing from the sausage and place in a large slow cooker.  Break up the meat with a spoon.  Add the beans, tomatoes, onion, carrots, celery, and chili powder and flakes.  Stir well to mix it all up together.  Adding the chili powder and flakes now will let the spice mix and brew making it spicier and yummier.

Cover the slow cooker, and cook on a low setting for at least 5 or 6 hours.  For chili, generally the longer it cooks, the better.  A half hour before serving, add the salt and pepper, and any extra spice you may want to include.  Keep in mind this is a very spicy chili, and you will most definitely want to keep a dairy product on hand to cut the spice.

Anyways, try this recipe and let me know what you! If you have a better or different chili recipe, let me know and we’ll do a trade.  Oh and if you’re wondering a serving is about a cup and a half, and the WeightWatchers PointsPlus value is 8 per serving.  A cup and a half was a little much for me, so I generally eat half of that particular serving.  Anyways, ENJOY!

spicy bbq meatballs

Today my boyfriend (Alex) and I decided to make meatballs for dinner (his favourite).  SO I found a recipe that was very easy to follow and was very low on the points scale.  For 10 of these meatballs, it is 5 points, perfect as a protein to a dinner or as an appetizer.  And it is a Weight Watchers recipe – cool.

 

Unfortunately I didn’t remember to take a picture but they are just as good looking as they are tasty.  No lie.  Here’s what you need:

• 1 1/2 lbs extra-lean ground turkey
• 3/4 cup rolled oats
• 2 egg whites
• 1 large onion, chopped
• 1 garlic clove, chopped
• 1 tsp dried oregano
• 1 1/2 tsp beef bouillon granules
• 1/2 tsp fresh ground black pepper
• 1/4 cup parsley, chopped
• 1 1/2 cup barbecue sauce

If you have never made meatballs before the instructions are superrrrr easy; start by mixing all the ingredients together very well by hand, and then roll 60 meatballs in your palms and place them on a baking sheet coated with either a cooking spray or olive oil.  Before you roll the balls out, preheat your oven to 350 degrees.  When all the balls are done and shaped, bake for 25 minutes.

While the meatballs are cooking and becoming delicious, heat the barbecue sauce in a sauce pan over medium high heat until it is hot and ready.  Keep warm and reserve for later.  We added hot sauce to our barbecue sauce to make them spicy and they were tastyy.  Another thing to add to up the heat is chopped hot peppers to be mixed in with the meat.  Just make sure to wash your hands and not touch your face, those things are deadly.

When the meatballs are done, transfer them to a serving dish and pour the sauce over top.  Toss gently and serve immediately.  Enjoy!

dark chocolate cake with mint frosting

For my dad’s birthday, he wanted a chocolate cake with mint icing “just like nana used to make”.  Too bad that cake might as well of been 20 points, SO I did some problem solving and found a dark chocolate cake and a super fluffy mint frosting – almost marshmallow-like. YUMM. Right?

 

 

For the cake you need:

• 2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 1/2 tsp baking soda
• 2/3 cup unsweetened cocoa
• 1/2 cup butter, melted
• 1 1/2 cup hot water
• 1 tsp vanilla extract
• 1 cup sauerkraut, pureed until smooth
• 1 tsp unsweetened cocoa

First, as with any baked good, preheat the oven to 350 degrees.  Coat a Bundt pan with a cooking spray or butter.

In a large bowl, combine flour, sugar, baking soda and 2/3 cup of cocoa (make sure to sift the cocoa).  Add the melted butter, hot water and vanilla extract; mix well.  I also added a little bit of peppermint extract for a little extra YUM.  Add the sauerkraut and blend thoroughly.  The mixture won’t be smooth after adding the sauerkraut, so don’t freak out.

Pour the batter into the Bundt pan, and bake for 55 minutes.  Cool the cake in the pan for about 20 minutes and then it should just pop out, and cool completely on a baking rack.  Move to a cake platter or a large plate for icing.

While the cake is baking, you might as well make the icing.  I got the recipe from Life of Spice.  Here’s what you need:

• 1 cup sugar
• 1/3 cup water
• 1/4 tsp cream of tartar
• 2 egg whites
• 1 tsp peppermint extract
• green food coloring

First, stir sugar, water and cream of tartar together in a sauce pan over high heat.  The mixture starts out very opaque, and when the sugar has completely dissolved, which you want, it will be completely clear, like a piece of glass.  Believe me, it is very cool.  Remove from heat and set aside.

In a separate bowl, beat the egg whites until soft peaks begin to form.  Then add the peppermint extract and green food coloring.  Continue beating and gradually add the sugar mixture to the egg whites.  You want to continue to beat the mixture until stiff peaks form – about 10 minutes.

Once the cake and is cooled and iced, sprinkle the remaining tsp of cocoa over the cake for a decorative look.

This cake makes about 14 servings and with the icing each piece is about 7 points.  Not bad for a great cake.

seafood and sausage paella

So this is a dish traditionally made in Spain – a kind of stew I guess of whatever is available.  It is best cooked in a paella pan, a large skillet or (as I used) a very very very large pot.  When it’s finished there should be a little liquid on the top and a brown crust on the bottom of the pan.

Here’s what you need:

• 1 lb large shrimp (shell on)
• 1 tsp saffron threads
• 1 tsp hot smoked Spanish paprika or chili flakes
• 4 cups low sodium chicken stock
• 1/3 cup olive oil
• 1 cup thickly sliced Spanish chorizo sausage
• 1 cup diced onions
• 1 tbsp chopped garlic
• 1 lb calamari rings
• 1 lb scallops
• 1 cup fresh chopped tomatoes
• 2 cups short-grain rice – Spanish Valencia r Arborio
• 2 lb cooked lobster
• 1 cup lima beans, green peas or green beans
• 1/4 cup chopped parsley
• 3 green onions, cut into long pieces

This was my first time cooking a paella and I found it was really helpful to prepare everything first.  So I shelled the shrimp and saved the shells (to use later), shelled the lobster, chopped the onion, tomatoes and sausage.

After you’ve prepared everything, combine the shrimp shells, saffron, stock and paprika and simmer for 10 minutes, or until steaming and saffron color and odor is prominent.  When this is done, discard any shell and set the stock aside.

Next heat the oil in whatever pan you’re using.  Add the sausage and saute for one minute.  Add the onion and cook until softened, then add garlic and cook for another minute.  Add the shrimp and cook for two minutes or until half-cooked, then remove and set aside.  Add the squid and saute for two minutes or until white, remove and do the same for the scallops.   Add the squid back into the mix (keeping the scallops in the skillet) and add the tomatoes, sauteing until just limp.

Stir in the rice, then pour the reserved stock and bring to a boil.  Turn the heat down to a simmer and cook for 20 minutes, covered.  Stir occasionally.  Add the shrimp, lobster and beans and cook for another 5 minutes.  Taste for seasoning. Serve with a sprinkling of parsley and green onions.

This meal moves pretty fast once you start cooking, so preparing ahead is key.  If you’re not big on seafood, try it with chicken, lamb or pork.