Crustless Pumpkin Pie

3/4 cup Splenda granular
1/4-1/2 tsp guar gum
1 3/4 tsp pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) cans pumpkin puree ( NOT pumpkin pie mix, just pure canned pumpkin)
1 cup Unsweetened Almond Milk (Vanilla)
Preheat oven to 425°F.
In a small bowl, combine Splenda, guar gum, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well.
Stir splenda mixture into the large bowl.
Stir in the can of pumpkin.
Slowly stir in milk.
Stir well, until all ingredients are mixed well.
Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
Bake at 425°F for twelve to fifteen minutes.
Reduce temperature to 350°F.
Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.


Sugar Free Gummi Worms

Posted On October 24, 2011

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Since Halloween is next week, I had to repost this 🙂


Sugar Free Gummi Worms.

Pumpkin Pound Cake

Posted On October 21, 2011

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Not as evil as it sounds 🙂

1 cup canned pumpkin (not the mix)
1 cup granulated Splenda
1 tsp baking powder
1 tsp vanilla
1/2 tsp pumpkin pie spice
pinch salt
1 1/2 cups almond flour
almond milk (water or milk can be used)

Pre-heat oven to 300. Spray a loaf pan with non stick spray. Mix all ingredients (except almond milk) really well. Add the almond milk to make a pourable batter (not too runny though…you may not need this). Pour into pan and back for approx 65 min until toothpick comes out clean. Cool and cut.

Roaste Red Pepper Soup

Posted On September 13, 2011

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Red bell peppers.

Image via Wikipedia

1 cup chopped onion
1-2 tsp of chopped garlic
2 1/2 cups low sodium chicken broth

1 small jar of  roasted red bell peppers, drained

1-2 packets of splenda
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoon dried basil
3/4 cup Greek non fat plain yogurt

Heat skillet with nonstick spray and cook and garlic onions until tender.

Add broth, roasted peppers, splenda, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
In blender, place half the mixture with half the basil.  Puree until smooth. Repeat with rest of mixture. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil!)

Posted On September 7, 2011

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Come join me!

Posted On August 19, 2011

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If  you haven’t already joined me on Facebook, come on over 🙂 I post some things that I don’t always get a chance to post here.  Feel free to make any comments, suggestions, etc!  Fun chatter is always good too!

I also love this!

Posted On August 18, 2011

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<a href="LifeSourceFoodsOatFiber5000

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I love these!

Posted On August 18, 2011

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Taste like Snickers

1 cup Natural peanut butter-chunky (but you can use either.  I just prefer chunky)

8 tablespoons honey

1.25 cups chocolate whey protein powder

1-2 TBLS unsweetened cocoa

1 cup of uncooked oatmeal

Mix the peanut butter and honey in a bowl, microwave on full for 80 secs.
Add the rest and mix together (best to use your hands..they will get sticky and messy, but that is part of the fun 🙂 ) can add nuts, choc chips, raisins etc to taste. Smooth into 13×9 tray and leave for 20 mins.

Cut into 8 to 12 equal bars and wrap and store in fridge!! These will get sticky if left out and will lose their shape quickly.

Float your boat Waffles or Pancakes

Posted On July 27, 2011

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Sitting here while the movers are packing up the house. I can’t believe the move is here!  I kept some recipes set aside so I can post a few 🙂   

These are so adaptable.  I love to make them with Banana, Chocolate or Strawberry Whey
1 c  any flavor whey
1 egg
1/2 c water
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla

sweetener to taste


1/2 tsp cinnamon
2 tsps chopped pecans, macadamia nuts, almonds, etc…

Mix thoroughly and cook in a heated waffle maker sprayed with non-stick spray or cook like pancakes!

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