Banana-Nut Chocolate Chip Muffin Tops

While I was grocery shopping today I decided that I wanted to make banana chocolate chip muffins. Here is what I came up with. They have a slight banana taste from the banana extract. Honestly, I think the chocolate chips hide the banana flavor. Next time, I would add more banana extract. Other than that, they taste absolutely delicious! I ground my own almonds to make almond flour. Mine was coarse, which I thought made the muffin tops even better. It gave it that 'nut texture' that banana nut muffins have traditionally with walnuts. These muffins are Extended Induction Friendly.

I got the basis of the recipe from Atkins Diet Recipes: Low Carb Banana Nut Bread. 

Makes 15 Muffin Tops

Ingredients

1 stick butter, salted

4 oz. cream cheese, softened

1 C splenda, or liquid equivalent

5 eggs

1 Tablespoon banana extract

1 teaspoon vanilla extract

1 C almond flour

1/2 C flax meal

1 teaspoon baking powder

1/3 C Hershey's Sugar Free Chocolate Chips

Instructions

1. Pre-heat oven to 350 degrees F.

2. Using an electric mixer, cream the butter and cream cheese. Add the splenda and both extracts. Cream together. Add in eggs, one at a time.

3. Beat in the almond flour, flax meal, and baking powder.

4. Once combined, stir in the chocolate chips.

5. Spoon in to muffin-top pan (or whoopie pie pan). Bake for 15 minutes, or until done. 

Nutrition Facts (1 Muffin Top): 189 Calories, 17 g Fat, 5.5 g Protein, 6.35 Total Carbs, 4.7 g Fiber, 1.65 Net Carbs

May The Odds Be Ever In Your Favor

In honor of the release of The Hunger Games DVD, I thought I would add a post about the nails I produced for the movie theater premiere (I actually saw it a couple days later, but that is beside the point).

Please ignore how messy they are! I took the photo
before cleanup. Yikes!

What is more appropriate than the mockingjay? If you've read the books, you know the significance. If not, then read the books! (No, really, they're great!). Also, since Katniss was the "girl on fire", I thought I would do some "fire" nails. 

To make the mockingjay, I used a silver sharpie and made the design on my nail. I then went over the outline with a gold glitter polish. The fire was produced by "dotting" red, gold glitter, and a clear with iridescent glitter over the black. This was to give the illusion of the red, yellow/orange, and slight blue hues of a flame.

I honestly don't remember the colors I used for this, but the colors you need are:

black, gold glitter, red (I used a red shimmer), and clear with a blue-ish iridescent glitter (mine was a Sinful Colors brand). 

Chicken Pad Thai

As I drove my Mom to one of her last physical therapy appointments this morning, we passed a Food Truck in the parking lot of the building we were going to. The food truck was Thai food! Oh how I love Pad Thai. The first time I had it was when I was 10 years old, visiting my best (and longest) friend. We met when we were 2 at pre-school, and became inseparable until she moved to Texas and we moved to Florida. Anyway, her mom ordered thai take-out and we watched Varisty Blues while eating pad thai. Maybe not the best movie for a couple of 10 year olds, but at that age we didn't understand any of the innuendos anyway. 

On to this dish though! As I drove past the Thai food truck, I thought to myself, "Self, I want Pad Thai!" (I added the "Self" for emphasis). I immediately googled "Pad Thai" on my phone and found Alton Brown's recipe. I decided to adjust it to my tastes, liking, grocery store, and my Atkins lifestyle. I took one bite of the version I made and automatically said "this is a keeper!" If you like Asian food, you'll like this recipe. 

These Items are readily available at a grocery store that has an international foods section.

Make it Induction Friendly: omit the peanuts

Makes 4 (gigantic!) Servings

Ingredients

4 Bags Shirataki Tofu Noodles (available at most grocery stores, look in the produce section by the egg roll wrappers)

12 oz. boneless skinless chicken breast

1 1/2 tsp. Chinese five spice

2 Tbsp. Canola oil

1 3/4 C chopped scallions, roughly 7 scallions, divided

2 garlic cloves, minced

4 large eggs

1 Tbsp seasoned rice wine vinegar

2 Tbsp fish sauce

1 Tbsp soy sauce

3/4 C chicken broth

6 drops liquid sucralose (or ~2 Tbsp. granular splenda)

6 oz. Bean Sprouts, divided

1/4 C peanuts, divided

Instructions

1. Pre-heat oven to 350 degrees Farenheit. Season both sides of chicken breasts with Chinese five spice. Bake until cooked through, and juices run clear. Once cooked, allow to cool a bit, and then dice.

2. Wash tofu noodles well. I like to drain them from the liquid in the package, then press between paper towels, rinse, and press again. Once well-rinsed, cut the noodles a bit. Microwave to heat them up a bit, and then press between paper towels again. 

3. In a measuring cup (liquid measure), combine the vinegar, fish sauce, soy sauce, and chicken broth.

4. Heat a large skillet or wok over medium high to high heat. Add 1 Tbsp. of oil, and saute the chicken for about 1 minute. Remove from the skillet.

5. Add last Tbsp of oil, and saute 2/3 scallions and garlic for about 30 seconds. Push to one side of the skillet, and add the eggs. Let them set for about 30 seconds, and then begin to scramble. When the eggs seem completely set and scrambled, combine the scallions and garlic with the eggs.

6. Add the remaining ingredients in the following order, making sure to stir/toss in between additions: noodles, sauce mixture, chicken, 2/3 bean sprouts, and 1/2 peanuts.

7. Divide into 4 bowls. Garnish with remaining scallions, sprouts, and peanuts.

*Note: The rice wine vinegar does have sugar in it. I honestly did not notice when I purchased it (yes, I know I am a horrible Atkins-er). Honestly, each person gets 1/4 tablespoon, so I figured it wouldn't matter too much. I also decided that since the original recipe called for tamarind paste and I couldn't find it, I shouldn't skimp on too many of the other sauce "flavors" or else it wouldn't taste enough like pad thai. Use it. Don't use it. Your decision. I am now done with my "sugar tale of woe".

Nutritional Information (per serving, with peanuts): 406 Calories, 21 g Fat, 40 g Protein, 16 Total Carbs, 7 g Fiber, 9 Net Carbs

Nutritional Information (per serving, Induction Friendly): 355 Calories, 16 g Fat, 37 g Protein, 14 Total Carbs, 6 g Fiber, 8 Net Carbs 

Flourless Chocolate Tortes

This is so decadent! You won't want to stop eating these that is for sure! So how did I come up with these little bite-sized pieces of heaven? From a low carb website of course! All Day I Dream About Food has 2 different flourless chocolate torte recipes. The first time I tried making them, I tried to combine the 2 recipes, taking what I liked from each. Bad Idea. They were absolutely terrible! I threw them out. There was no saving them unfortunately. I know, I know. There are starving children in China, Africa, Indonesia, and right here in the good old U.S. of A. Even the starving children wouldn't eat them. They were that bad. I'm a better cook than baker. I can look at recipes for food and say "I can improve that.", but looking at a pastry recipe? I should just stick to the thing! Anyway, I decided to try this again, only with two crucial differences. One, use only the one recipe! Two, make a small change to the recipe. This time the change was for the better. Much better! P.S. These are great with or without the frosting!

Induction Friendly.

Makes either 16 or 32 servings

16 if you decide to make one large torte, 32 if you use mini muffin tins

Ingredients

Torte

1 3/4 sticks unsalted butter

1 8-oz. bag Hershey's Sugar Free Chocolate Chips

5 large eggs

1/4 C granular Splenda

Cream Cheese Frosting

1 stick salted butter, softened

1 8-oz. package cream cheese, softened

3 Tbsp heavy cream

1 Tbsp Torani Sugar Free Syrup (I used Raspberry)

10 drops liquid Splenda

Instructions

1. Pre-heat oven to 375 degrees Farenheit, and grease 8 inch pan lined with greased parchment paper (or grease mini muffin tins).

2. Melt the butter over medium heat in a light bottom colored saucepot

(The website suggested browning the butter. I did this, and it really gave an extra "something" to the torte. Try it, don't try it. Whichever you prefer.)

3. Pour the butter into a medium mixing bowl. Add water to the saucepot. Put the mixing bowl over the pot, and stir in the chocolate chips. 

4. Cool in the fridge for 30 minutes.

5. Beat 5 eggs with the granular splenda until pale yellow. 

6. Slowly beat the egg mixture into the chocolate mixture (3 increments).

7. Pour into pan or tins, and bake. 

If using an 8 inch pan, bake for 25 minutes.

If using mini muffin tins, bake for about 10 minutes.

To make frosting: Cream the butter and cream cheese. Add the cream, syrup, and sweeteners, and beat until fully incorporated. 

Let the torte(s) cool before frosting them.

Nutrition Info: 

32 Servings (with frosting): 115 Calories, 10.5 g Fat, 2 g Protein, 4.69 Total Carbs, 0.47 g Fiber, 3.28 g Sugar Alcohols, 0.95 Net Carbs

32 Servings (no frosting): 87 Calories, 7.5 g Fat, 1.5 g Protein, 4.45 Total Carbs, 0.47 g Fiber, 3.28 g Sugar Alcohols, 0.7 Net Carbs

16 Servings (with frosting): 230 Calories, 21 g Fat, 4 g Protein, 9.38 Total Carbs, 0.94 g Fiber, 6.56 g Sugar Alcohols, 1.90 Net Carbs

16 Servings (no frosting): 174 Calories, 15 g Fat, 3 g Protein, 8.9 Total Carbs, 0.94 g Fiber, 6.56 g Sugar Alcohols, 1.4 Net Carbs

"Potato" Salad

Low carb potato salad is a myth right? WRONG! Technically it is right, but this tastes like a potato salad. Can you guess what is used in place of the potatoes? Come on, guess! Can't think of anything? Ok, fine. I'll tell you. Cauliflower! I made this as a super quick side dish to go with my francheesies (bacon-wrapped cheddar-stuffed hot dogs) one night for dinner. It was an absolute hit with my mom and me.  This dish is Induction Friendly

Makes 5 (1/2 Cup) Servings

Ingredients

7 oz. by weight riced cauliflower raw 

3.25 oz. by weight cucumber, chopped

2 oz. by weight onion, chopped

1/2 C Duke's Mayo

salt, pepper, garlic powder, and onion powder to taste

Instructions

* To "rice" cauliflower, put through shredder attachment of food processor*

Combine all ingredients. Taste, and adjust seasonings as needed.

Nutrition Info: 178 calories, 19 g fat, 1 g protein, 4 total carbs, 1.25 g fiber, 2.75 net carbs

Pepperoni Pizza

You read that correctly, people! Low-carb pizza! There are a lot of blogs with different Atkins-friendly pizza recipes. The one at Your Lighter Side is my favorite! This pizza is Induction Friendly :)

Makes 8 slices or 4 (2-serving) Pizzas 

Ingredients

1 Easy Pizza Crust Recipe

20 slices of pepperoni

1/2 C canned tomato sauce (plain, no sugar added)

1/2 C mozzarella cheese 

1/2 C cheddar cheese 

Instructions

1. Follow the instructions to make the crust recipe. 

Note: To help the "dough" come together better, microwave the crust ingredients for 30-45 seconds. This will help them form better. Also, a fellow Atkin-er gave me the tip of making mini-pizzas. Divide your crust recipe in 4, and make 4 small pizzas. The crusts freeze well, too!

2. After baking the crust, add the sauce, cheese, and pepperoni. Bake for another 5 -7 minutes. 

3. Let the pizza sit for about 5 minutes before slicing. 

Nutritional Information (1 slice or 1/2 of a mini pizza): 175 Calories, 11 g Fat, 16 g Protein 2.11 g Total Carbs, 0.2 g Fiber, 1.91 g Net Carbs

Fried Zucchini

I made these for the opening ceremonies of the 2012 Olympics. I also made onion rings, but those didn't turn out quite as well. The zucchini, however, was to die for. If you want a dipping sauce, combine some mayonnaise, wing sauce/tabasco, and garlic powder, yum! I pan-fried these in oil, but if you prefer to eliminate some fat, you can bake in the oven on parchment paper at 350 degrees Farenheit for about 20 minutes, or until golden brown.

P.S. This is an Atkins Induction-friendly side dish/appetizer!

Makes 6 servings

Ingredients

6 T flax seed meal

3/4 C grated parmesan cheese (I used the green can)

1/4 C EVOO

Mrs. Dash Garlic & Herb seasoning, to taste

fresh cracked black pepper, to taste

1 large egg

1 T Sweet Baby Ray's Wing Sauce & Marinade (or tabasco if you prefer)

2 medium/large zucchini

Instructions

Pre-heat 2 Tablespoons of EVOO in a small cast-iron skillet over medium heat. 

Cut zucchini into spears (I got roughly 12/zucchini).

On a plate, combine flax meal, parmesan, Mrs. Dash, and black pepper.

In a small bowl (I used a cereal bowl), whisk together the egg, wing sauce/tabasco, and water.

To coat zucchini: breading, egg wash, breading again. Shake off excess.

Fry in the oil until browned. Don't forget to flip!

Place on paper towels to soak up excess oil.

Add more oil to skillet in 1 tablespoon increments as needed.

Serve, and enjoy!

Nutritional Info (1 serving): 284 Calories, 12.6 g Protein, 23.72 g Fat, 8.2 Total Carbs, 4.4 g Fiber, 3.8 Net Carbs

Hot Pursuit

So, last weekend while I shopped till I dropped I found a ton of nail polishes on sale. They were good sales too! Essie for $4, Sonia Kashuk for $2, Orly for $1.65, and a few China Glaze for $1.45 (one was magnetic!). I definitely hit the jackpot!

This week's "nail of the week" is just a plain polish. I had the magnetic polish earlier in the week (which looked amazing FYI), but before I could snap a photo I messed up my nails while opening my eyeshadow palette. I never found time to re-do the magnetic polish, so that will have to wait for another Saturday. I did a quick new mani before going out last night, and decided on this because it matched my new coral wedges.

I would like to formally introduce you to Sonia Kashuk's "Hot Pursuit". It is a gorgeous orange-red. This is definitely one of my favorite colors, and a must-have. It went on smoothly and was opaque with 2 coats. 

Let's Polka!

Polka dots! Who doesn't love polka dots? I know I do! I was thinking about these nails for an entire week before I did them. I love the pale green color. It's great for spring and summer.

Here are the colors I used:

Color Club - French Tip

Sally Hansen Xtreme Wear - Mint Sorbet

Orly - Sec 'n Dry Top Coat

To Perm, or Not to Perm?

... That is the question.

This past weekend, while watching yet another marathon of Sex and the City season DVDs (season 4, I believe), my mom randomly turned to me and said, "you would look good with a perm." My mother. The same person who, 5 years ago, said, "why would you want to perm your hair?" After she said this, it got me thinking, do I want to perm my hair? Well, I think I do. I try to curl my hair all of the time. I french braid it when I get out of the shower, I use the curling iron, and I also use hot rollers. All with a can of hair spray with each attempt, only to have my hair go limp and straight after about 20 minutes.

This was an attempt using a curling iron. It was flat 20 minutes later. No joke. 

Now, I don't want a Shirley Temple perm. No. I do however want a perm that will last more than 2 weeks. I have a few friends who have gotten perms and their hair went straight again after a few short weeks. Was it the type of perm they got? I don't know. 

So, would I look good with a perm? I certainly hope so, because I think I may go ahead and do it. Along with coloring my hair a strawberry blond with light honey blonde highlights. 

Lines & Dots

This week I decided I wanted a bright and flirty manicure. The coral pink is one of my favorite shades, especially for summer. Best part is, this nail polish is an Essie look-a-like. Instead of paying the steep $8.00 Essie price, I paid the $1.80-something price for this little beauty. I definitely plan on going to Bed Bath and Beyond to stock up on this one before they discontinue it on me!

P.S. I used toothpicks for both the black lines and the silver dots. 

Colors used:

Sinful Colors - Boogie Nights

Sally Hansen Xtreme Wear - Celeb City

China Glaze - Smoke and Ashes

Orly - Sec 'n Dry Top Coat

Opalescent French Manicure

Every week I ask myself, "Self, how do you want to do your nails?" This week, my response was "french manicure". I did make a little "twist" to the regular french, though. 

Back in May, I received a lovely color called "Ellie" in my Julep Maven box. It is a sheer pink opalescent color that is to die for. It seriously is one of my favorite polishes. Ever. 

Instead of using a matte sheer pink/peach on my little french manicure, I decided to use Ellie. It doesn't change it so much that you notice it right away. You only notice it when the light hits your fingernails at the right angle, but it definitely turns an "oldie, but goodie" into something "new and fresh" :) 

Items Used:

Color Club- French Tip

Julep Maven - Ellie

Orly - Sec 'n Dry (Top Coat)

French Manicure guide strips

(I also attempted to use a Sally Hanson base coat, but the french manicure guide strips ripped off the base coat)

Little side notes:

I tried to find a link for the Ellie polish, but I could not find it on the Julep site. I am unsure if they discontinued the polish or not; however, Emma looks to be similar (I have not tried it, so cannot confirm this). Also, the Orly top coat dries very quickly, but it does cause polish to chip quickly/easily as most quick dry top coats do. If you don't mind having a manicure that chips in a few days, then go ahead and use it (I change my polish often, so I don't mind it). If you want your manicure to stay for a while, choose a different top coat.

Beer Bread

A few months back, my mom went to a Tastefully Simple party and bought two beer bread mixes. One white, and one whole wheat. They were both delicious, and needless to say, were eaten rather quickly.

I wanted to make a "fancy" bread to go with the BBQ pulled pork I made for dinner, and decided to make a beer bread, from scratch. It really isn't difficult at all. Very simple, and quick to prepare (not so quick to bake). So, here it goes!

Ingredients

3 cups white flour 

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt plus some to sprinkle

3 Tbsp. sugar

2 Tbsp. margarine, melted

1 bottle of beer

dried herbs to sprinkle

Instructions

1. Pre-heat oven to 375 degrees Farenheit.

2. In a medium to large mixing bowl, whisk together the dry ingredients.

3. Mix in the margarine and beer.

4. Pour into a sprayed bread loaf pan. Sprinkle with kosher salt, and some dried herbs.

5. Bake for 55 minutes, or until the top is light golden brown.

6. Allow to cool before slicing.

That's it. Very simple and tasty! You can get creative with this bread in so many ways:

Flavored Beers - To add a little "punch" to the bread, use a flavored beer. I like using Woodchuck Hard Cider (in fact, I used the Granny Smith for this bread). You could try a flavored Sam Adams (like the Cherry Wheat when in season).

Mix-In Ingredients - Stir in some cheddar cheese and herbs, and put in muffin tins! You'll get muffins with great flavor! Or, try adding bacon bits. 

Change Up Flour - Try using whole-wheat, rye, potato, or a mixture of flours. As long as you have 3 cups total. (Don't use self-rising).

Make it Sweet - Beer bread is generally on the sweet side anyway, but instead of topping it with salt, or stirring in cheese, try stirring in some dried fruit and sprinkling some sugar on top. Talk about a unique breakfast bread! (And you won't feel guilty about having "beer" before 5 o'clock).

At Home Spa Day - Face Masks and Body Scrub

What woman doesn't want to have a day all to herself?!

While watching The Chew the other day, Daphne Oz gave 3 DIY Homemade Masks and a Scrub. I thought I would share the wealth right here with all of you! 

You can watch the video if you go to The Chew - Videos. Look for Daphne's Homemade Skin Savers.

Kiwi Scrub

This moisturizes and tightens your skin.

(This can be used all over the body)

Ingredients

2 Kiwis (peeled) - leave the peel on for extra exfoliating

1 Cup Greek Yogurt

~2 T Olive Oil

~2 T Orange Juice (or Lemon or Lime)

Puree the ingredients in a blender. Massage into skin (on face or all over your body) and wait until it dries. Rinse with warm water.

Egg White Mask

This is a firming mask that also helps prevent whiteheads.

Ingredients

2 egg whites

Juice of 1/2 Lemon (optional)

Whisk the egg whites and juice together until the liquid is frothy. Massage into skin, and wait until it dries. Rinse with warm water.

Soothing Banana Mask

Reduces redness and irritation, and also helps with acne.

Ingredients

1 Banana

Greek Yogurt ( 1/2 - 1 Cup)

Honey (eyeball)

Mash the banana, and stir in the yogurt and honey. Apply the mask, and let sit for 15 minutes. 

Rinse with warm water.

Don't these ideas make you want to host a "girl's night in"? You can make some face scrubs, listen to some great tunes, do mani-pedis and have a few (or a ton of ) laughs :)

I can't wait to try the Kiwi and Banana masks, which ones do you want to try?