PB2 on P28

It sounds like a chemical, doesn’t it? LOL PB2 on P28 is the answer to my all time craving — Creamy Peanut Butter on Toast. I salivate when I even *think* about having peanut butter, and have been known to eat it by the spoonful. Peanut butter is the greatest food in the world. It’s healthy & nutritious, but it’s loaded with fat and needs to be eaten in moderation. The problem with that is… how can ya eat just 1 tbsp?! You need at least 2, if not more, for a sandwich!

The solution… and my new best friends… PB2 and P28!

PB2 is a powdered peanut butter. Yes, you read that right, it’s a powder made strictly from roasted peanuts, salt, and a little bit of sugar and it’s AMAZING! Simply measure out 2 tbsp of the PB2 powder, add 1 tbsp water and stir until rich and creamy. That’s it. It’s absolutely divine and it’s not too sweet, so it doesn’t give you that insane urge to eat the rest of the jar in one sitting. :) A 2 tbsp serving is just 45 calories, 1.5 g of fat, 5 g of carbs, 2 g of fiber, and 5 g of protein. You can’t beat that!

So what’s this about P28?? It’s a low-carb / high-protein bread that’s thick, nutritious and delicious. Each thick slice has 130 calories, 3.5 g of fat, 12 g of carbs, 2 g of fiber, and 14 g of protein. Served cold or at room temp it has a slight moist, spongy texture. I prefer to toast it up, so it has a nice crunch to it. It’s delicious! Slather that PB2 on top, and it’s a match made in heaven!

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Vegetarian Italian Stuffed Peppers

For all my veggie fans, here’s a delicious one-dish meal with an Italian twist. The picture to the right does not do these justice. I didn’t cover these while cooking, so the cheese browned A LOT, but still tasted so scrumptious!

Ingredients

Non-Stick Olive Oil Cooking Spray
5 Bell Peppers, cored with tops removed & diced
5 oz Fresh Mushrooms, sliced
1 cup Onions, chopped
3 cloves Garlic, minced
¾ cups Cauliflower, cooked and chopped
2 cups Whole Grain Brown Rice, cooked
3 tbsp Romano Cheese, grated
4 oz Monterey Jack Cheese, shredded and divided
1 bag MorningStar Grillers Recipe Crumbles
1 tbsp Olive Oil
1 (15oz) can Healthy Choice Tomato Basil Soup
½ tbsp Parsley, dried
½ tbsp Italian Seasoning, dried
½ tbsp Oregano, dried
Freshly Ground Black Pepper, Sea Salt, Garlic Powder, Onion Powder

Directions

  1. Preheat oven to 400°F.
  2. Lightly spray the inside and outside of each whole Bell Pepper with Non-Stick Olive Oil Cooking Spray and arrange in a casserole dish.
  3. In a skillet coated with Non-Stick Cooking Spray, sauté the onions, diced pepper tops, mushrooms and garlic until softened.  Season with a couple grinds of black pepper and a pinch of salt, and remove from heat.
  4. Pour the sautéed vegetables into a large bowl and add the cauliflower, rice, Romano cheese, and 2 oz of the Monterey Jack cheese. Set aside.
  5. Pour the MorningStar Grillers Recipe Crumbles into the skillet, drizzle with 1 tbsp Olive Oil and cook until heated through. Add ½ can of Tomato Basil soup to the grillers along with the Parsley, Italian Seasoning, and Oregano.
  6. Combine the vegetable rice filling with the grillers and stir to combine.
  7. Season with pepper, salt, garlic powder, and onion powder as needed.
  8. Stuff the peppers and reserve any remaining filling.
  9. Combine any remaining filling with the rest of the soup and pour it around the peppers coating the bottom of the dish.
  10. Top with the rest of the shredded Monterey Jack cheese.
  11. Cover loosely and bake for 40 minutes or until the peppers are fork tender.
  12. Remove the foil and bake for another 5 minutes or until the cheese is melted.

Recipe makes: 5 servings
Nutrition Summary:  Calories: 402.3, Fat: 14.6 g, Carbs: 46 g, Fiber: 10.2 g, Protein: 24.3 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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Mixed Vegetable Feta & Chicken Sausage Quiche

This is a flavorful & healthy quiche with an amazing nutty crust. The flavors marry so well together and have a bit of creaminess to them. Serve with slices of fresh apple or a garden salad and enjoy. A true delight!

Ingredients

Non-Stick Cooking Spray
2/3 cup Onions, chopped
2/3 cup Green Bell Peppers, chopped
5 oz Fresh Mushrooms, sliced
2 links Al Fresco Spinach & Feta Chicken Sausage, casings removed & chopped
1/3 cup Reduced Fat Cheddar Cheese, shredded
2 oz Fat Free Feta Cheese, crumbled
1 2/3 cups Egg Substitute
2/3 cup So Delicious Original Coconut Milk
¼ tsp Kosher Salt plus extra for seasoning
Freshly Ground Black Pepper

Directions

  1. Preheat oven to 350°F.
  2. In a skillet coated with Non-Stick Cooking Spray, sauté the onions, peppers, and mushrooms until softened. Season with a couple grinds of black pepper and a pinch of salt, and remove from heat.
  3. Stir in the sausage to combine.
  4. Pour the vegetable sausage filling into a pre-baked Hazelnut Pie Crust.
  5. Top with shredded cheddar cheese and crumbled feta cheese.
  6. In a bowl, mix together the egg substitute, coconut milk, salt, and pepper. Then pour over the filling.
  7. Bake for approximately 45-50 minutes or until firm to the touch.

Recipe makes: 8 servings
Nutrition Summary:  Calories: 309.2, Fat: 23 g, Carbs: 11.2 g, Protein: 18 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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Hazelnut Pie Crust

This pie crust is absolutely heavenly. It’s low fat and gluten free and has an enticing nutty aroma once it’s baked. Don’t get discouraged by the slight smell of flaxseed & soy flour when it’s raw. It’s truly delicious & nutritious and perfect for both savory and sweet pie fillings.

Ingredients

Non-Stick Cooking Spray
1 1/3 cups Hazelnut Meal/Flour
1/3 cup Flaxseed Meal
1/3 cup Whole Grain Soy Flour
1 tbsp Zero Calorie Sweetener
¼ tsp Kosher Salt
1 ½ tbsp Half & Half Cream
4 tbsp Salted Butter, chilled & diced
Water, chilled

Directions

  1. Preheat oven to 350°F.
  2. Coat a pie plate with Non-Stick Cooking Spray.
  3. Combine all ingredients, except water, into a food processor and pulse to combine.
  4. Stream in a bit of chilled water until the dough rolls into a ball. It doesn’t take much.
  5. Press into the pie plate just up to the edges of the plate.
  6. Bake for 20 minutes.

Recipe makes: 8 servings
Nutrition Summary:  Calories: 213.9, Fat: 20 g, Carbs: 6.7 g, Protein: 5.4 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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Nutty Parmesan Flax Bread

If you’re looking for a delicious & healthy bread with a savory twist, this is the one! It’s light, delicious, and low-carb too. The combination of Parmesan cheese and Flaxseed Meal gives it a nice nutty taste. Toast it up and make a thick sandwich, top with peanut butter, or eat it plain. It’s so good! Get creative and try it with your own choice of savory seasonings.

Ingredients

Non-stick Cooking Spray
2 cups Golden Flaxseed Meal
1 tbsp Baking Powder
1 tsp Kosher Salt
2 tbsp Parmesan or Romano Cheese
1 tbsp Zero Calorie Sweetener
4 Eggs
½ cup Water
¼ cup Olive Oil
Garlic Powder and Onion Powder

Directions

  1. Preheat oven to 350°F.
  2. Spray a large jellyroll pan with Non-Stick Cooking Spray, then top with a sheet of Parchment Paper coated with Non-Stick Cooking Spray.
  3. Mix together the Golden Flaxseed Meal, Baking Powder, Kosher Salt, Romano Cheese, and Sweetener with a whisk.
  4. In a separate bowl whisk together the eggs, water, and oil.
  5. Add the wet ingredients to the dry ingredients and mix well with the whisk.
  6. Season with a couple shakes each of Garlic Powder and Onion Powder.
  7. Let sit for 2 to 3 minutes, so it will thicken.
  8. Pour the mixture onto the pan and spread evenly into a rectangle shape.
  9. Bake for approximately 25 minutes.

Recipe makes: 8 servings
Nutrition Summary:  Calories: 221.6, Fat: 18.4 g, Carbs: 9.8 g, Fiber: 8 g, Protein: 9.3 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

Posted in Gluten Free, Recipes | 1 Comment