WEDNESDAY'S FEED BAG (BONUS RECIPE INCLUDED!)
Okay, I've been playing with recipes of late, hence we've been eating LOTS of crustless quiches!
Yesterday:
B - Protein coffee
Greek yogurt with strawberries
L - Feta, tomato & onion crustless quiche
S - Cocoa almonds
D - Roast beef (STUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUCK)
All my fluids, all my vits!
Okay, now for the recipe:
I had to make a sweet for dessert for a party, so I went with an old standby of part-skim ricotta cheese, mixed with Splenda, vanilla and cinnamon. I then cut whole wheat pitas into bite sized wedges, sprayed them with butter flavored Pam and sprinkled them with Splenda/cinnamon and baked them until crispy. Truly a "slider" dessert, yet still high in protein.
It was so yummy that I started trying to think of weighs to make it denser. So here's what I came up with:
16 oz. part-skim ricotta
2 eggs
1/2 cup Splenda
1 tsp. vanilla
1 tsp. cinnamon (you can either mix in or sprinkle on top)
Pour into greased pie plate, bake at 325 degrees for about 30-40 minutes, or until it's not jiggly and is lightly browned. It's good warm, but even more awesome cold with strawberries or s/f preserves!! I added the eggs as binder, and I think my next foray will be to double the recipe (because as is, it comes out very thin in height), omit the cinnamon and add a can of drained, crushed pineapple. Sort of a pineapple cheesecake, if you will.
Also, I was thinking of omitting the Splenda, and adding Italian spices (garlic, basil) and salt and pepper, baking it and then covering it with pizza sauce and Italian cheeses.
So there you have it!! I wish I had a big enough kitchen so we could all get together and experiment, so for now, you'll just have to live vicariously!!
Next!!!
Yesterday:
B - Protein coffee
Greek yogurt with strawberries
L - Feta, tomato & onion crustless quiche
S - Cocoa almonds
D - Roast beef (STUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUCK)
All my fluids, all my vits!
Okay, now for the recipe:
I had to make a sweet for dessert for a party, so I went with an old standby of part-skim ricotta cheese, mixed with Splenda, vanilla and cinnamon. I then cut whole wheat pitas into bite sized wedges, sprayed them with butter flavored Pam and sprinkled them with Splenda/cinnamon and baked them until crispy. Truly a "slider" dessert, yet still high in protein.
It was so yummy that I started trying to think of weighs to make it denser. So here's what I came up with:
16 oz. part-skim ricotta
2 eggs
1/2 cup Splenda
1 tsp. vanilla
1 tsp. cinnamon (you can either mix in or sprinkle on top)
Pour into greased pie plate, bake at 325 degrees for about 30-40 minutes, or until it's not jiggly and is lightly browned. It's good warm, but even more awesome cold with strawberries or s/f preserves!! I added the eggs as binder, and I think my next foray will be to double the recipe (because as is, it comes out very thin in height), omit the cinnamon and add a can of drained, crushed pineapple. Sort of a pineapple cheesecake, if you will.
Also, I was thinking of omitting the Splenda, and adding Italian spices (garlic, basil) and salt and pepper, baking it and then covering it with pizza sauce and Italian cheeses.
So there you have it!! I wish I had a big enough kitchen so we could all get together and experiment, so for now, you'll just have to live vicariously!!
Next!!!
i really have to try that. sounds really good. yesterday was my first day of carb detox so i can actually say what i've been eating LOL
B: protein shake
L: piece of barbeque chicken and some more chicken salad til full
Accidentally ate jellybeans before I remembered I shouldn't be eating sugar! but not much.
D: burger w/ pepper jack cheese
didn't drink enough water yesterday and took half of my vits.
hey its the first day LOL
B: protein shake
L: piece of barbeque chicken and some more chicken salad til full
Accidentally ate jellybeans before I remembered I shouldn't be eating sugar! but not much.
D: burger w/ pepper jack cheese
didn't drink enough water yesterday and took half of my vits.
hey its the first day LOL
Nic -
One step at a time!! Not bad at all, and it could've been MUCH worse. The ricotta was JUST sweet enough - I know most Italian desserts aren't OVERLY sweet. Hmmm.....make it the next time you're in Jersey - I'll bet they love it!!
I like that the ricotta is so versatile - you can make it sweet or savory.
Hang in there! I'm waiting for my copy of "Potatoes, Not Prozac" to come in at the library. There are a lot of schools of thought on the use of artificial sweeteners making you crave real sugar more, so I'm especially interested to learn about that.
Hugs,
T
One step at a time!! Not bad at all, and it could've been MUCH worse. The ricotta was JUST sweet enough - I know most Italian desserts aren't OVERLY sweet. Hmmm.....make it the next time you're in Jersey - I'll bet they love it!!
I like that the ricotta is so versatile - you can make it sweet or savory.
Hang in there! I'm waiting for my copy of "Potatoes, Not Prozac" to come in at the library. There are a lot of schools of thought on the use of artificial sweeteners making you crave real sugar more, so I'm especially interested to learn about that.
Hugs,
T
I haven't done anything with ricotta since I was on pureeds, I'll have to try this one.
Yesterday:
B - greek yogurt/strawberry protein shake
S - watermellon
L - chicken cacciatore
S - peanuts
pretzels
D - chicken sausage w/quinoa, onions, peas, and corn
80 oz. fluids, 76g protein, all my vits
NEXT!!!!
Yesterday:
B - greek yogurt/strawberry protein shake
S - watermellon
L - chicken cacciatore
S - peanuts
pretzels
D - chicken sausage w/quinoa, onions, peas, and corn
80 oz. fluids, 76g protein, all my vits
NEXT!!!!
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