Molten Lava Cake

These ooey gooey cakes are traditionally made with butter, whole eggs and white sugar. We’ve leaned up this version – without sacrificing taste – by using olive oil, egg whites and Sucanat, a minimally refined cane sugar.

Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 Tbsp unsweetened applesauce
• 3 Tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

ONE: Preheat oven to 400ºF. Lightly spray four 4-ounce custard cups or small ramekins with cooking spray. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.

TWO: In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth. Stir in flour and vanilla until flour is combined completely – do not overmix.

THREE: Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for nine minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired; serve warm.

FOUR: Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Calories: 250, Total Fat: 13 g, Sat. Fat: 2.5 g, Carbs: 32 g, Fiber: 5 g, Sugars: 17 g, Protein: 6 g, Sodium: 40 mg, Cholesterol: 32 mg

Garlic Shrimp Too Good Shiratake Noodle

This is the quickest meal I have ever made! So tasty! I absolutely love the Shiratake Tofu  Noodles, they go good with anything and they are definitely guilt free. A whole 40 calories per packet! I usually find in the organic session of my grocery store! I have a picture of the package so you can see it!
This D'lish meal took me less than 10 minutes to prepare, you can't really go wrong!


Ingredients:

1 package of Tofu Shiratake Noodles drained
3oz shrimp
1 clove of garlic, minced.
1/2 tbsp olive oil
Salt/Pepper to taste

Directions:

In a medium frying pan combine oil and garlic, cooked it in medium heat until garlic is fragrant. Add noodles to the mixture and cook it for about 3/4 minutes stirring occasionally to break noodles, add salt and pepper to taste. Add shrimp to the mixture and cook till shrimp gets to a opaque pink color.  Enjoy =)

Nutritional facts: 180 calories, 7.5 gr of fat, 20 gr protein, 6 gr carbs

Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)

Better for you Jambalaya

	HG's Pow! Sock! Bam! Jambalaya
	Have a Rice Day!
	Quit rubbing your eyes and pinching yourselves, people -- YES, we've made a calorie-friendly jambalaya! If it's spicy, sausage-packed comfort food you crave, you'll wanna save this recipe... Ingredients: 6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins One 14.5-oz. can fire-roasted diced tomatoes (not drained) 1 onion, chopped 1 green bell pepper, seeded, chopped 1 cup chopped celery 1 cup low-sodium fat-free chicken broth 1/2 cup uncooked brown rice 1 tbsp. chopped garlic 1 tsp. Cajun seasoning 1/2 tsp. hot sauce, or more to taste 1/4 tsp. dried oregano 1/4 tsp. dried thyme 6 oz. raw shrimp, tails removed, deveined, chopped Optional: salt and black pepper Directions: Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!! MAKES 4 SERVINGS
	Serving Size: 1 1/2 cups Calories: 256 Fat: 5.5g Sodium: 688mg Carbs: 30.5g Fiber: 3.5g Sugars: 6.5g Protein: 20g

Feel Good Chocolate Truffle

Ok folks, this recipe is a must, specially for the ones with a sweet tooth! I LOVE it! And the best thing of all, it's healthy, it's clean and it tastes great! I got this one from my buddy Danispies, she rocks! Here we go;

Ingredients

½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa

Directions

Place unsweetened cocoa powder in a shallow bowl and set aside.

Combine prunes and dates in a food processor and process until finely chopped.  Add almond butter, agave nectar, and cacao powder.  Transfer to a bowl and mix in coconut by hand.

Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball.  Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge.  Refrigerate until firm and enjoy!
*If you do not have cacao powder on hand, don't worry!  You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!
Makes 12 truffles.
PS: courtesy of DaniSpies

Nutritional Analysis

Calories: 89; Total Fat: 3.8; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 13g; Dietary Fiber: 1.6g; Sugars: 7.5g; Protein: 1.7g