Candy isn’t something I advocate for often or almost ever but these cute and delicious gummy candies are something that I can live with, everything in moderation of course. They are high in protein and carbohydrates but naturally fat free so they are easily digested and are a good snack after a workout if you are trying to build muscles. One of the easiest recipes that I have made and it it’s done in minutes. You can make it with any flavor you like, I have even tried making it with almond/coconut milk and as peculiar as it was I genuinely liked it.
6-.25 oz packets gelatin unflavored (I prefer grass fed beef gelatin)
6 oz organic raw cane sugar
1/2 cup of juice of your choice (for this recipe I have combined organic strawberry, raspberry, apple juice with a little freshly squeezed lemon juice)
In a small sauce pan bring all Ingredients together under low heat, stir regularly till sugar dissolves and mixture is warm. Pour into candy forms or on a flat sheet and let it cool off. Enjoy
Fat 0 grams
Carbohydrates 159 grams
Protein 48 grams
I have been carb-cycling for some time now and really enjoy the carb-loading phase of the cycle where I seemingly eat everything in my path. I have experimented baking completely fat free goods such as muffins and cookies but I find them a bit dry and therefore not as delicious. This recipe is for delicious super sweet muffins that are scrumptious yet still very low on fat. Please share your experiments and leave your comments because any wisdom or advice is welcome.
1/2 cup dried cranberries
1/2 cup dried cherries
2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup coconut oil
1 cup raw cane sugar
2 large egg whites
1 cup coconut milk unsweetened
1.Preheat oven to 375 degrees F
2.Line 12 muffin cups with paper liners
3.Whisk flour, baking powder and salt into a large bowl. Mix coconut oil and sugar in a separate bowl with electric mixer till mixture is light and fluffy. Beat egg whites into the coconut oil mixture one at a time until thoroughly combined.
4.Slowly fold the flour mixture into the coconut mixture, alternating with coconut milk in two additions, until batter is mixed well. Fold in cherries and cranberries. Pour batter into muffin cups.
5.Bake in preheated oven until muffins are golden brown about 20-25 minutes. Cool muffins.
6.Enjoy and share feedback.
If you wish to make these Vegan all you have to do is substitute the egg for Chia or Flex seeds. You would either soak a tablespoon of Chia/Flex seeds in 1/4 cup of hot water or for extra rich flavor use 1/4 cup of brewed tea. I believe any nutty flavor tea would taste great with this recipe.
Low fat option:
Substitute 1/4 cup of coconut oil with 1/4 cup of apple sauce. Another alternative is to use mashed banana instead of apple sauce or add more coconut milk but I haven’t had the chance to experiment with that yet, so if you have, please leave a comment and share your experience.
Nom, nom, nom…
That is me in a nutshell. I love to eat and to eat something that tastes great and benefits me at the same time is the best that I can ask for in a food. So I am sharing with you this well tried and experimented recipe for coconut cookies that have earned me a marriage proposal once.
1 1/4 cup of all purpose unbleached flour
1 teaspoon vanilla extract
1/3 cup coconut oil
1/2 cup organic cane sugar
1/2 cup coconut sugar
1 1/3 cups coconut flakes and shreds
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 F degrees and grease a cookie baking sheet with coconut oil spray.
Mix oil and sugar in a large bowl and whisk together. Add egg and vanilla extract and stir well. Add flour, salt and baking powder and mix well till the dough has thick smooth consistency. Fold in coconut and mix. Put tablespoons of dough on the cookies sheet.
Bake in the oven 350 F degrees for 8-10 min.
Enjoy and share your experience.
Recipe makes (14)
If you wish to make these Vegan all you have to do is substitute the egg for Chia or Flex seeds. You would either soak a tablespoon of Chia/Flex seeds in 1/4 cup of hot water or for extra rich flavor use 1/4 cup of brewed tea. I have used Chai Hazelnut tea and it complimented the flavor lovely.
Low fat option:
If you would like to reduce the amount of fat and make your cookies low fat then you would need to use only the egg white instead of the whole egg and substitute 1/3 cup of coconut oil with 1/3 cup of apple sauce. I have tried this and even though the cookies come out very delicious they are a bit dry. Another alternative is to use mashed banana instead of apple sauce but I haven’t had the chance to experiment with that yet, so if you have, please leave a comment and share your experience.