No-Bake Energy BITES

No Bake Energy Bites
1 cup oatmeal
1/2 cup peanut butter or other nut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup chocolate chips, Mini's if you prefer
1 tsp Vanilla

Mix every thing together in a medium bowl until thoroughly mixed. Let chill in the refriderator for half hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to one week.

Yogurt-Walnut dip

Dip
(got this from Dr. Oz show last week and like it)

• ½ cup lowfat plain Greek yogurt
• 1 tsp ground walnuts
... • ¾ tsp garlic powder
• 1/8 tsp black pepper
• 1 tsp Tabasco
• chopped cilantro to taste

I usually make double or triple depending on the size of the occasion. I would suggest you make a single batch and see if you like it first… then make some more ;)

From Sarah Hermann Landers...

Thank you for sharing with us on Xyng food on FB. 

Smokey Chipotle Hummus

Smokey Chipotle Hummus
(1/4 cup = 166 calories or 2 Tbsp = 83 calories)

... • Two 15 ounce cans of garbanzo beans (Chick Peas) drained
• ½ cup water
• ¼ cup tahini
• 3 TBS + 2 tsp fresh lemon juice
• 2 TBS olive oil
• 1 Chipolte Chili in Adobo Sauce (they come in a small can of several chili’s… you only need one!!! No more… way to spicey!)
• 1 large clove of garlic ( 1 tsp of minced garlic in the jar is what I use and is the equivalent)
• 1 ½ tsp cumin
• One 14 ounce jar of pimientos
• 1/3 cup chopped cilantro

• In a food processor I first lightly chop up the cilantro then place in a bowl and place to the side… then blend everything up except the pimientos. Once it’s all blended then add pimientos and cilantro. Season with salt (or sea salt is better for your health) and pepper to taste. Enjoy!!

I also make my own pita chips for dipping. I use the low carb tortilla wraps (Turmaro’s is one I’ve found that are 60 calories, 4 net carbs and 6 grams of protein!! I cut the tortialla’s into triangle pieces then place on a cookie sheet at 350 until they are crisp (around less than 10 minutes) I flip them halfway.

This is such a great low carb and high protein snack and super easy to make. Sprinkle cheat on it at your “Eat and Cheat’s” I don’t feel guilty for snacking on this one bit!!

Protein Energy Cookies

Protein Energy Cookies
This makes over 60 cookies!!

... • 4 cups of smooth peanut butter (little jars are 2 cups)
• 2 cups of honey (24 oz) (so you need 2 little bears)
• 2 cups of sunflower seeds (little over one jar)
• 1 1/3 cups of powdered milk/ or protein
• 8 cups of oats
• 2 cups of chocolate chips (optional but I totally recommend) (One 12 oz bag)
• 2-3 TBS butter (it says margarine but butter may be more calories but is a much better fat for you than margarine… I refuse to buy margarine)

• Put all ingredients in a LARGE bowl (and I’m talking HUGE) and mix it all up at room temperature. This is very messy and it takes some muscle and a little elbow grease to get this all mixed up ☺
• Use an ice cream scoop to measure out balls…. Then lightly press down… not too much.
• Put on ungreased cookie pan
• Bake at 350 for 8-10 minutes. Less time is better!! This makes over 60 cookies, so if you have a conventional oven you can do three racks at a time. If you don’t have a conventional oven then plan on spending the morning baking! ☺
To keep fresh, put in plastic bags and refrigerate the one you are going to be having now and then double bag and freeze the rest. Great on the go snack ☺

Chili Italian Soup

Chili Italian Soup

2 lbs browned hamburger
2 cans of tomatoes (I used roasted tomatoes with chilies)
1 bell pepper chopped
3 stalks of celery chopped
1 8 oz carton of mushrooms
1 med. onion chopped
2 cans of white beans
2 cubes beef bullion
1TB minced garlic
1 tsp salt
1/2 tsp black pepper
1 pkg of chili soup mix
1/2 pkg of Italian dressing (powder) not liquid

Brown hamburger and onion together, drain grease. Add all other ingredients and 3 cans of water. Let simmer on stove for 45 minutes.

Great for eating days and full of great veggies that are not high in carbs. 

Sausage-Mushroom Quiche

Sausage- Mushroom Quiche

1 lb of browned sausage, drained well
1 cup of sliced mushrooms
1/2 medium onion chopped
1/2 green bell pepper chopped
6 eggs
1 cup milk
1 cup cheese (I used cheddar, mozeralla, and colby jack) shredded
1 TB flour (thickener)
1 pie crust

Take mushrooms, onions and peppers and saute in olive oil until cooked through. (I use about 1/2 TB of oil)
Take you pie crust and line a pie pan, poke holes with fork so dough doesn't bubble up. I cook my crust for about 6 minutes in oven before I put all the goodies inside.
Layer browned sausage, and mushroom mix over the bottom of your quiche.

Next, mix well beaten eggs with milk. Add flour to cheese and add to egg-milk mixture. Pour over sausage and mushrooms in the pan.
Cook for 40 minutes at 350 degree oven.
You can season how you like. I added basil, salt and pepper to this one.
Quiche is fun and easy to make. You can add well drained spinach (good source of iron), ham, bacon or broccoli.
There's not much crust in a slice and I don't eat the crinkled side crust. This will last several days in the fridge and you can reheat for 30 seconds in microwave. Pretty simple and makes a nice change in breakfast or lunch.

Chicken Taco Bowls

This low carb, quick and easy, budget friendly meal has been a hit with our family!! I use green salsa when I make mine. Serve over brown rice for health! It's only 8:40 am and dinner is already in my crock pot!
(Obviously for dairy free, just don't add the cheese)
Recipe HERE.
(pic from original blog)

Tasty Tortilla Soup

1 large onion chopped
2 green onions, thinly sliced
2 TB butter
4 garlic cloves, minced
2 TB flour
4 1/2 cups reduced sodium chicken broth
2 cans diced tomatoes, juice too
1 can tomato sauce-no salt aded
1 can chopped green chilies
1 TB minced fresh oregano or 1 tsp dried oregano
2 tsp ground cumin
1/4 tsp pepper
3 cups cubed cooked chicken breasts
2 TB minced fresh cilantro
1 1/3 cups crushed baked tortilla chips
7 TB shredded reduced fat cheddar cheese
In large skillet, saute onion, green onion in butter until tender. Add garlic cook for 1 minute longer.
Stir in flour until blended, gradually add broth. Stir in tomatoes, tomato sauce, chilies, and all spices. Bring to boil. Reduce heat and simmer for 20 minutes. Please cover. Add cilantro  and chicken. Simmer for 10 minutes longer.
For each serving place 2 TB of chips in soup bowl. Top with 1 1/2 cups coup. Garnish with 1 TB cheese and chips.
Makes 7 servings. 256 calories per serving, 8 g fat, 23 g carbohydrates, 4 g fiber, 24 g protein.

This is a great soup to make with left over chicken!!! Wonderful flavor.

Blueberry Lemonade Green Smoothie

I was in the mood for a good healthy smoothie to go with my lunch today, so I "invented" this quick smoothie.
In a blender, put a few tablespoons of frozen lemonade concentrate, 6-8 ounces of water, about 1/2 cup or more of frozen blueberries, 3 handfuls of fresh spinach, some ice and a cap full of Xyngular's Super Fruit Global blend.

Delish!!

Coconut Whip Cream

We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts.  But it’s nice to have an alternative to dairy and for our Paleo friends.
Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! sooooo good.
So since then we’ve been enjoying our morning cup of coffee with a spoon full.
So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free.
Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Refrigerated Coconut Milk being scooped out by Henry

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Coconut Water

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.
Step 4: Enjoy every bite, anyway you like!

Broiled Grapefruit

This sounds interesting. I'm sure you could use a different sweetener like agave.
Reicpe HERE.
(photo from linked blog)

Bread sticks

gluten-free and buttery-delicious, fill up on cauliflower and enjoy it for more than its nutritional value.

I can’t believe they’re cauliflower bread sticks!
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt
1. Preheat oven to 350 degrees Fahrenheit.
2.In a greased casserole dish, press about 1-1/2″ deep cauliflower pizza dough.
3. Bake at 350 for 20-30 minutes, or until set.
4. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.
5. With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks).
6. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese.
7. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).

Nutritional Information for the entire crust:

Calories: 434, fat 25g, Carbs 8 (net) 13 if counting all,

Fiber 5 g, protein 41 g.

Nutritional Info for ¼ of the recipe:  Calories 109, fat 7 g, carbs 2 g (net), fiber 1.5 g, protein 10 g

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Vegan, Gluten Free Crackers

Supposedly these are awesome crackers...have you noticed how fattening most crackers are?
Find recipe HERE.
(photo from linked blog)

Apple Snacks!

Cored and sliced apples with peanut butter, chopped pecans, oats, and chocolate chips.
(Idea and photo from HERE.)

Overnight, Slow Cooker, Apple Cinnamon Steel Cut Oatmeal

I'm trying this one tonight, want to come over for breakfast Xyng friends!?
There is also a great explanation for why steel cut oats are better than old fashioned.
See recipe HERE.
(Photo credit to linked blog)

Chipless Nachos

Quick Chipless Nachos

layer:
lettuce
mushrooms
cabbage
green jalapeno slices
black olives
purple onion
2 cherry tomatoes cut in half
In a bowl toss a cup of ground pre-cooked hamburger with low-carb taco seasoning mix (check the link for my new favorite mix). Add 2 Tbsp water. Stir with a fork. Place plate on bowl and microwave for 2 minutes, stirring at 1 minute. Let rest.
With a spoon distribute meat across the top of the lettuce and other toppings.
Add shredded cheese (I use pre-shredded colby jack/cheddar). Place in the microwave for another 30 seconds, just until cheese is melted. Drizzle with 1 Tbsp taco sauce and 2 Tbsp Caesar Salad dressing (I use Newman’s Own).
Serve it up!
This is really quick and easy, especially if you keep bagged salad on hand (which I do) and are in a real pinch, especially in hot weather when you need something savory. The lettuce and other veggies do not wilt, and you’ve just enjoyed yourself the easiest plate of chipless nachos ever.
For a more ‘authentic’ feel, you can shred your lettuce and also top with fresh cilantro and parsley.

Oven Roasted Garlic Brussel Sprouts

Did you say garlic? I bet I would like brussel sprouts with enough garlic!!
Find recipe HERE.

(photo credit to linked blog)

Avacado and Grilled Corn Salad with Cilantro Vinagrette

Doesn't this just look amazing!!

Find the recipe HERE.

(photo credit: from linked blog)

Best Broccoli of Your Life!

This truly did make broccoli something I loved!!! To keep it easy, most days, now I just roast the broccoli with olive oil, sea salt and then drizzle with lemon juice when done.

Find the full recipe HERE.

(photo from linked blog)

Sweet Potato Chips

These look awesome!! They are even baked.
Find the recipe HERE

Low Carb Peanut Butter Bread

1 cup natural peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet sweetener (optional)

Blend peanut butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing.

(Cutting it in 12, each slice is 146 calories, 7 g protein, 12 g fat, 3 grams net carb)

Laci says: "This actually is a lot more like a whole wheat bread texture and taste even...would make a good hamburger bun or sandwich bread..not just to sit and eat a slice like I was thinking but great stuff!"

Chorizo and Eggs

I decided to try something different for a protein meal or snack. I've had regular sausage and eggs but wanted to throw in some spice. I bought a package of mild chorizo sausage. This sausage has lots of grease so when you cook it, you'll want to drain the oil and use as many paper towels as necessary to get most of the oil out of the cooked sausage. I scrambled about 5 eggs and added the sausage while eggs where cooking. When eggs were done cooking, I added some sharp cheddar cheese to the top to melt on it. Shred about 1 cup of cheese. This will make 5 servings. Will add nutritional value later. Makes a wonderful protein snack or add a salad, salsa and a few tortilla chips for an eating day.