🎀 pretty in pink 🎀

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Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Servings: 2 - 82kcal/2g protein per serving

170 g frozen blueberries

1 tablespoon caster sugar/granulated sugar

1 large egg white (approx. 40g)

50 ml whipped cream optional

Add frozen blueberries to a food processor and blend a rough puree. Add sugar and pulse to combine. 

Add the egg white and blitz again until the mixture is smooth and fluffy. It will take about 2-3 minutes and the mixture will at least double in volume. You may want to stop the processor once in a while and scrape the sides down if the puree is sticking to the sides. 

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Servings: 9 - 150 kcal/5g protein per square

cooking spray

1/2 cup crushed chocolate graham cracker crumbs, 50g 

1 tbsp light butter, softened

8 oz package reduced fat cream cheese, softened

1/4 cup sugar, sugar substitute works here too!

6 oz fat-free vanilla Greek yogurt

2 large egg whites

1 tsp vanilla extract

1 tbsp all purpose flour

1 oz Baker's semi-sweet dipping chocolate

18 raspberries

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set.

Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices.

Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.

Servings: 4 - 217 kcal/3.5g protein per individual pie

4 tablespoons raw sugar

1 1/2 tablespoons cornstarch

pinch of salt

1 1/4 cups fresh strawberries, stemmed and sliced

1 1/4 cups fresh raspberries

1 1/4 cups fresh blackberries

1 teaspoon fresh lemon juice

plus 1/4 teaspoon lemon zest

refrigerated pie crust*

1 egg, beaten

*once cut each crust will weigh about 3/4 ounce.

Preheat the oven to 375°F.

In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.

Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.

Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.

Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.

Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.

Servings: 5 - 79kcal/1g protein per serving

16 oz strawberries, washed and cut

4 oz reduced-fat sour cream, full fat yogurt can also be used

2 tbsp light or dark brown sugar

Combine sour cream and brown sugar and mix well. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

Servings: 18 - 161 kcal/1g protein per pop

2/3 cup sprinkles, divided 

18 disposable plastic or paper cups (3 ounces each)

2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

2 cups crushed vanilla wafers (about 60 wafers)

18 wooden pop sticks

Spoon 1 teaspoon sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture. Pipe into prepared cups. Top cups with foil and insert pop sticks through foil.

Servings: 8 - 198 kcal/3g protein per 1/2 cup serving

8 oz. whole-wheat or brown rice elbow macaroni 

3 wedges of laughing cow light cheese 

1 cup shredded sharp cheddar cheese 

6 oz (¾ cup) fat-free evaporated milk 

2 tablespoon butter 

1 teaspoon salt 

¼ teaspoon dry mustard 

Black pepper, to taste 

Pinch of cayenne pepper, optional

Cook the Noodles: Boil the noodles according to package directions (about 8-9 minutes) until cooked to the desired tenderness. Drain noodles and return to the pot.

Add Butter and Laughing Cow Cheese: Set the stove to low heat. Add the butter and Laughing Cow Cheese to the hot noodles and stir until melted.

Add Milk, Shredded Cheese, and Seasonings: Add the evaporated milk, shredded cheddar, salt, pepper, dry mustard, and pinch of cayenne pepper. Stir until mixed well.

Cook the Sauce: set the stovetop to medium-low. Stir and simmer the mac and cheese until all of the cheese is melted and the sauce reaches the desired thickness.

Serve: serve hot! Optionally top with parmesan cheese or additional shredded cheddar.

NOTES

Instant Pot Instructions: To make the noodles in the Instant Pot, add 2 cups of water and the elbow noodles to the Instant Pot. Cook for 4 minutes high pressure, followed by a quick release. There is no need to drain the water (most of it should have been absorbed into the noodles). Set the Instant Pot to Saute Low heat and follow steps 2-4 to make the cheese sauce.

Servings: 4 - 222 kcal/24g protein perserving

2 teaspoons Dijon mustard 

1 clove garlic, minced 

¼ teaspoon lemon zest 

1 teaspoon lemon juice 

1 teaspoon chopped fresh rosemary 

½ teaspoon honey 

½ teaspoon kosher salt 

¼ teaspoon crushed red pepper 

3 tablespoons panko breadcrumbs 

3 tablespoons finely chopped walnuts 

1 teaspoon extra-virgin olive oil 

1 (1 pound) skinless salmon fillet, fresh or frozen 

Olive oil cooking spray 

Chopped fresh parsley and lemon wedges for garnish

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Servings: approx. 18 - 72 kcal/1g protein per treat

3 medium bananas

1 cup dark chocolate chips

2 teaspoons shortening

Optional toppings: Chopped peanuts, toasted sweetened shredded coconut and colored jimmies/sprinkles

Cut each banana crosswise into 6 pieces (about 1 in. thick). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour.

Servings: 4 - 300kcal/10g protein per 1 1/4 cup

5 tablespoons olive oil, divided

6 cups (10 oz.) sliced fresh cremini mushrooms

1 small (6 oz.) yellow onion, finely chopped (about 1 cup)

2 teaspoons finely chopped garlic (from 2 cloves)

2 teaspoons fresh thyme leaves, plus leaves for garnish

1/4 cup dry white wine

24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)

1 cup tap water

1/2 cup unsalted vegetable stock (such as Imagine Organic)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.

Servings: 24 cookies - 133kcal/1.9g Protein per cookie

3 tbsp unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup unsweetened applesauce

1 egg

1/3 cup dark molasses

3 cups all-purpose flour plus more for dusting

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cloves

For the Icing:

1 1/2 tbsp egg whites

1/4 tsp fresh lemon juice

1 cup powdered sugar

pinch of cream of tartar

For the cookies:

In a large mixing bowl, beat the butter, sugar and applesauce until smooth.

Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices.

Add to sugar and molasses mixture, stirring well.

Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F.

Generously dust the surface of your working area with flour before rolling out the dough.

Work with one ball of dough at a time, keep the other refrigerated while you do so.

Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.

Cut the gingerbread with a cookie cutter shape of your choice.

Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.

Bake 10-12 minutes.

For the icing:

Mix the egg whites with lemon juice.

Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.

Add to a piping bag to decorate cookies when cookies are cooled.

NOTES

Servings: 12 cookies - 130 kcal/2g protein per cookie

WET INGREDIENTS:

1/2 tablespoon ground flax seed + 1 1/2 tablespoons water

1/3 cup cane sugar (see note)

1/4 cup virgin coconut oil, melted

1 teaspoon pure vanilla extract

1/2 tablespoon almond milk (optional, see directions)

DRY INGREDIENTS:

1/2 cup + 1 tablespoon gluten-free oat flour*

1/4 cup + 3 tablespoons almond flour (not almond meal)

1/4 cup sorghum flour

2 1/2 tablespoons arrowroot powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon fine grain sea salt

Pinch of cinnamon

CINNAMON SUGAR TOPPING:

1 tablespoon cane sugar

1 teaspoon cinnamon

Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.

In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.

In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don't want it super wet either (or it will spread out too much when baking).

Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.

Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.