Sweets

Creamsicle Parfait (200 cals/serves 6)


Ingredients:
7 Clementine Oranges (wash skin with organic fruit and veggie cleaner and dry skins for granola recipe!)
1/2 -1 ripe Banana
1 tsp Honey
7 drops Vanilla Creme Stevia

mmmm!

Blend together in high speed blender till smooth. About a minute. Pour into small sauce pan and reduce on medium-low for up to 20min. Let cool completely and then refrigerate at least 1 hour.


We used Greek Gods Honey Yogurt and our homemade Godsey Granola as the layers. Then topped it with a slice of Sin Dawg (Dave's Organic Breads from Costco).


You can use anything for the layers! Frozen Yogurt, Fat Free or Skim Yogurt even Coconut Ice Cream!. We like Greek Gods brand because they have the best and fewest ingredients (and they're from the Northwest;)


Cocoa Mole` Smoothie

Ingredients:
1/2 cup raw cashews
1 cup filtered water
1 banana frozen
1-2 Tbsp Organic Unsweetened Cocoa Powder (can even be Dark Cocoa)
1-2 Tbsp Agave
1/2 - 1 tsp Cinnamon
1/4 tsp Chili powder


Place in Vita-mix or Blendtec and blend (start low move to high, so it doesn't shoot out the edges;)) till creamy. Serve immediately. You can garnish it with a sprinkle of more chili powder.
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Real Peanut Butter Cookies


1 cup Peanut Butter (peanuts and salt only as ingredients)
1 cup Coconut Sugar
1/2 tsp Baking soda
1/4 tsp Salt
1 lrg Egg
1 tsp Vanilla Extract


Mix all together with wooden spoon. Use hands to form balls. Dip a fork in a little flour and make the criss-cross shape. Bake at 350 degrees for 10-12 min. You can just eat one of these! They are very satisfying and full of protein!
I'll add organic sunflower brand "m&m's" to them sometimes too!
Flat Belly Family Diet w/modification

Allergy-Free Wacky Cake: by Kathy P.

Ingredients
3 cups Flour (see below for gluten-free options)
6 Tbsps Cocoa Powder (if choosing chocolate cake)
2 cups Sugar (we used coconut sugar for a lower glycemic option)
2 tsps baking soda
1 tsp Salt
2 Tbsp Vinegar (this is needed to create lift and sponginess to the cake)
10 Tbsp Oil (coconut oil is our favorite and does not become toxic at oven temperatures)
2 tsps Vanilla
2 cups Water

Instructions
Preheat oven to 350F.
Combine all of the dry ingredients in a mixing bowl and mix thoroughly.
Mix in wet ingredients in a separate bowl and stir to combine.
Add wet to dry and mix until smooth. Do not use an electric mixer, just a strong spoon.

Pour into a greased 9x13 pan (we used coconut oil again here), or put into muffin cups. Bake cake for about 35min or 20min's for cupcakes. When removing the cake from the oven make sure your toothpick is coming out clean and gently remove the pan from the oven and gently set down to cool. This will keep the cake from falling.

Our Devoured Cake!

Frost with anything you like fitting your allergies. I made a chunky mint frosting.

Mint-Vanilla Chocolate Frosting
Ingredients
In microwaveable safe dish melt 5 Tbsp White chocolate chips with 5 Tbsp Mint chips (Ghirardelli's Brand is our favorite) 1 tsp melted Coconut Oil. Add to powdered sugar and stir in Almond Mylk till desired thickness. The frosting will become firm if the temperature stays below 78 degrees
2-3 cups Powdered Sugar
Almond Mylk to desired consistency (around 4 Tbsp)
Sprinkle with nuts, if desired

Substitutions:
Vanilla cake: omit the cocoa. Double amount of vanilla
Spice cake: omit the cocoa. Add 1 Tbsp pumpkin pie spice.
Orange cake: Omit cocoa and vinegar. Substitute orange juice for the water. (Might be a little bit denser of a cake)
Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added to taste.

Gluten Free: Substitute 3 1/2 cups GF Flour Mix. Add 2 tsp xanthan gum or guar gum. Or grind your own almonds or rice into flours.

Lemon Zucchini Bread

So YUMMY!

Ingredients:

1 1/3 cup Whole Wheat Flour

1 cup White Flour

1/2 tsp Real Salt

2 tsp grated lemon zest 

1 cup Organic Sugar (organic will help you from overeating because it has all it's minerals)

1/3 cup Canola, Vegetable oil or Coconut Oil

2 organic eggs

1 tsp vanilla extract

3/4 cup Greek Gods Yogurt (try different flavors to mix it up, or just use plain- do not use fat free here)

3 cups Zucchini grated (peel zucchini if you want a white bread look, but know you are taking all the vitamins out of it too :( )

Glaze:

1 cup powdered sugar

2 Tbsp fresh lemon juice

yellow food coloring, if desired

Directions:

Preheat oven to 350 degrees. Grease 2 large loaf pans or 4 mini's with coconut oil (coconut oil does not become toxic when cooked). Set aside.

Combine flour, baking soda, and salt in a bowl and whisk to combine. 

In another large bowl, beat sugar, oil and eggs. Mix in lemon zest, vanilla, and yogurt.

Add dry ingredients to wet just until combined. Add zucchini, until combined.

Divide batter into pans.

Bake large loaf pans 50-60min, mini's for 30-35min, and toothpick comes out clean.

Cool on wire rack in pan for 10min then remove and cool completely.

Put glaze on when completely cooled.

I tripled this recipe to make 2 large loaves and 3 mini's! Delicious!!