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Recipes I've Shared:
Healthy, gluten-free way to use up over-ripe bananas!
Original recipe by Derek Howes: https://theproteinchef.co/protein-banana-o
I changed his mixing method and added a little salt and vanilla to amp up the flavor.
I love the persimmon pulp that I get and freeze from our Farmers Market every fall and am always looking for new ways to make protein bars. From that combination this recipe was born. The texture is that of a very moist bar- not quite a pudding. Gluten free, sugar-free and delicious any way you eat it, but my favorite is warm and with a fork.
Adapted from a recipe I found on the Dashing Dish Recipe, this is rich cold breakfast that you mix together the night before. You can adjust the amount of oat flour or rolled oats according to your carb level for the day. Great for those mornings when you know you will be running as soon as your feet hit the floor!
Adapted from a recipe I found in Oxygen Magazine to use ingredients I had on hand and incorporate proper mixing methods. Here is one recipe that Stevia doesn't leave a bitter aftertaste. This is a really nice addition to my arsenal of protein bar recipes!
"Full of fiber and healthy fats, I came up with this recipe to give myself a healthy option where I don't have to worry about my tree nut allergy. The whole family enjoys it either eaten as cereal, or sprinkled over yogurt and fruit."
Yet another recipe I healthed-up. The results are delicious! This is one of those fabulous recipes great for the nights I forgot to thaw meat. And you donít even have to cook the noodles, so only the bowl you mixed it in and the pan it was cooked in to clean up. Very easy to cut in half- Just use an 8x8-inch square pan.
This is very easy and still my favorite chili recipe. It can be made in multiple amounts very easily, and is wonderful reheated for dinner the next day.
Years ago I got the base for this recipe off of a large families message board. The kids loved it because they put it over corn chips and cheese in a bowl and then topped it with sour cream. I would eat just the plain soup. As time has gone by the number of kids at home has dwindled down, so I halved the recipe while keeping the meat the same, which is what you see here. Even so, this usually lasts us two nights. What I particularly like about this is that the ingredients are canned, so I can keep them around for those nights when I forget to thaw meat.
I adapted this off of Fitness Model Jamie Eason's recipe to use ingredients I had on hand and leaving out the walnuts, since I am allergic to them. These are delicious!
This is Jamie Eason's recipe, but I changed it to use ingredients I had on hand. The original recipe ingredients are listed as substitutions.
To make oat flour, just whirl regular oats in a blender or a coffee grinder on high until they turn into flour.
I have been looking for a long time for a protein bar, or at least something close, that didn't taste either flat or just plain-old bad. Tweaked this one to get around my tree-nut allergies, and finally have the recipe I'd been seeking. These are yummy, and my teenage daughter even likes them!
Recipes I've Rated:
- 100-Calorie No-Fail Whole-Wheat Challah
- Baked Falafel
- Applesauce Oatmeal Muffins
- Cobb Salad Party Kabobs
- Slow Cooker Bourbon Street Chicken
- Crispy Baked Chicken Nuggets
- Cheeseburger Soup
- Easy French Onion Soup
- Beverly UMP Banana Muffins
- Frozen Berries and Cream
- Ham and Egg Enchiladas
- Breaded Chicken Parmesan
- Five-Minute Chocolate Mug Cake
- Protein Mocha Coffee
- Maple Country Style Pork Ribs (Low Sugar)
- No-Bake Protein Bars
- White Chicken Chili
- Slow Cooker Meatloaf
- Mini Apple Tarts
- Easy Poached Eggs and Pasta
- Hearty Beef & Vegetable Stew
- Lightened-Up Apple Crisp
- Skinny Caramel Popcorn
- Banana Peanut Butter Oatmeal
- Spicy Low-Fat Turkey Meatballs
- Foolproof Oven Baked Brown Rice
- Broiled Tilapia Parmesan
- Michael's Couscous
- Tomato Vegetable Casserole
- Honey Soy Marinated Tilapia
- Baked Macaroni and Cheese
- Honey Chicken Kabobs
- Baked Mushroom Chicken