Homemade Rice-Bars Crackles

What you Need / Ingredient     

• 1 tsp coconut oil, melted & cooled
• (any oil could work for this)
  
• 1/2 cup unsalted, roasted whole
• almonds
• 1/2 cup roasted walnuts, chopped
• 1/3 cup puffed rice
• 1 tbsp flaxseed meal
• 1/4 cup brown rice syrup
• 2 tbsp honey
• 1/2 tsp vanilla
• 1/2 tsp sea salt
• 1/2 cup dark chocolate chips     

Makes 10 Servings 
Serving Size - 1 Bar 
Preparation Time - 5 Minutes.
Total Time  - 10 Minutes 

        What you need to do.

1.     Line an 8-inch pan with aluminum foil leaving a couple of inches overhanging on each side.

2.     Drizzle melted coconut oil in a large bowl, making sure to coat the bowl completely so its greasy, and mix together the nuts, puffed rice and flaxseed meal. Set aside.

3.     In a small saucepan, combine brown rice syrup, honey, vanilla and sea salt and bring to a boil. Once the mixture starts boiling, continually whisk for 3-4 minutes, until mixture has thickened and its nice and sticky.

4.     Pour syrup mixture immediately over nut mixture and stir to combine. Transfer into the lined pan and spread out evenly, making sure there are no gaps.

5.     Allow mixture to cool for about 30 minutes then, using the overhanging foil, take the block out of the pan and place on a cutting board. Cut into 10 even bars and allow to cool completely before drizzling chocolate.

6.     To make the chocolate drizzle, place the dark chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring each time until the chocolate is melted.

7.     Spoon the chocolate drizzle over the bars and let sit at room temperature until the chocolate has set.

8.     Store bars in an airtight container for up to a week or freeze to save for later.

BLUEBERRY PANCAKES (HIGH PROTEIN)

What You Need:- 

• 1/4 cup liquid egg whites (around 4 eggs)
• 1 scoop (25g) of vanilla whey powder
• 1/2 banana, mashed • almond milk, if needed
• 1/4 cup (25g) fresh or frozen blueberries
• ½ tsp. coconut oil


 Serves:-
1 Person
Prep: 5 mins
Cook: 10 mins

Nutrition per serving:-
257 kcal
5g Fats
18g Carbs
36g Protein 

Preparation Details: - 

•  Whisk together the egg whites and protein powder.
• Stir in the mashed banana and add the blueberries.
• If the pancake mixture seems too thick, add a splash of almond milk to thin it.
• Heat the coconut oil in a pan to low-medium.
• Pour in the pancake mixture and cook until little bubbles form (about 5 minutes).
• Make sure the pancake has set enough before you try flipping it, then flip over.
• Cook the pancake for another 2- 3 minutes. You can also make 3 small pancakes instead of 1 large.
• Serve with your favorite toppings.

Casket (Cakes)---Halloween---w/ Skeletons

OPEN CASKET MINIS (These casket mini cakes are so cute, they have marshmallow skeletons in the caskets and you can write phrases on the casket tops like:Good Mourning, I'm Rotten, etc. You can also serve these on a plate with a little plastic spider). ENJOY! 1 tbs each instant coffee and orange colored sugar crystals 1/4 cup melted white chocolate 12 mini marshmallows 1 box devil's food cake mix 3/4 cup heavy cream 2 bars 4 oz each bittersweet chocolate, chopped 6 large marshmallows, halved lengthwise Heat oven to 350 degrees. Grease and flour two 6 cavity mini loaf pans. Prepare cake mix according to package directions, adding coffee. Divide cake batter among cavities in each pan. Bake 20 min. or until done. Let cakes cool in pans 5 min. Invert cakes, cool completely. Halve each cake horizontally. (2.) Arrange cake bottom halves cut side up, top halves cut side down on rack set over pan. In saucepan, bring cream to a boil. Remove from heat. Stir in chopped chocolate, let sit 1 min. Stir until smooth. Reserve 1/4 cup chocolate sauce. Transfer remaining sauce to a cup, pour over cakes. Sprinkle bottom cake halves with orange sugar. Let sit 5 min. or until set. (3.) Spoon reserved chocolate sauce into pastry bag fitted with small tip. Pipe faces onto mini marshmallows and bones onto marshmallow halves to create heads and skeletons. Using chocolate sauce, affix heads and bodies to cut sides of bottom halves of cakes. Spoon melted white chocolate into resealable plastic bag, snip corner. Pipe phrases onto top of cakes and arrange over marshmallow skeletons, then serve. MAKES 12 SERVINGS OF OPEN CASKET MINI CAKES...

Fruit (Salsa)---w/ Spices---Low Fat

SPICED TROPICAL FRUIT SALSA Pinch each of cinnamon and cayenne pepper 2 tbs each cider vinegar and apricot jam (sugar free) 1/2 cup apple juice 1/8 tsp cumin 7 oz pkg Sun Maid Tropical Medley 1/4 tsp coriander Combine Tropical Medley, juice, vinegar, coriander, cumin, cinnamon and pepper in a saucepan or microwave dish. Bring to a boil. Remove from heat. Stir in jam. Let stand 5 min. Serve with pork chops, shrimp, or chicken, use as a dip with chips, spoon over cheese, serve with crackers, stir into rice pilaf. Store in refrigerator. MAKES 1 CUP FRUIT SALSA...

Pumpkin (Cake)---w/ Glaze---& Lemon

PUMPKIN BUNDT CAKE CAKE: 1 cup each unsalted butter and milk (fat free) 3 cups cake flour 1 3/4 cups solid pack pumpkin puree 1 tsp vanilla 3 tsp baking powder 2 1/2 tsp pumpkin pie spice 1 1/2 cups sugar (Splenda) 3 eggs GLAZE: 1/4 tsp each lemon juice and vanilla 4 oz reduced fat cream cheese 4 tbs milk (fat free) 1/2 cup sifted confectioners sugar 1 tsp lemon zest CAKE---Heat oven to 350 degrees. Coat bundt pan with cooking spray. In a bowl, stir together flour, baking powder and pie spice. Beat together butter and sugar in a bowl until light and fluffy. Beat in pumpkin, eggs and vanilla. Into pumpkin mixture, alternately beat in flour mixture and milk. Pour into pan. Bake 57 min. or until done. Cool the cake in pan 10 min. Remove cake from pan to cool completely. (2.) GLAZE---Beat together cream cheese, confectioners sugar, milk, zest, juice and vanilla in a bowl until blended and a good glazing consistency. Pour the glaze over top of the cake, letting it drip down the sides, then serve. MAKES 16 SERVINGS OF CAKE...

Spinach (Snacks)---w/ Cheese---Triangles

CHEESY SPINACH SNACKS 1 cup each flour and milk (fat free) 1 tsp baking powder 10 oz pkg frozen chopped spinach, thawed, squeezed dry 1/2 tsp salt 2 eggs 2 cups Monterey Jack cheese, shredded Heat oven to 350 degrees. Coat a 8x8x2" baking pan with cooking spray, set aside. In a bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until combined. (2.) Pour batter into pan and bake 45 min. or until lightly browned. Remove from oven and let cool 15 min. Cut into squares, then cut squares into triangles and serve immediately. MAKES 18 SERVINGS OF SPINACH SNACKS...

Vegetable (Chips)---w/ Dip & Tried and True

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