Chocolate Fudge Pie! Healthy & Sugar Free

For all of you who asked, here is the original link the the Chocolate Fudge Pie made with Tofu Chocolate Bar Pie by Chocolate Covered Katie.

Of course I can't leave a recipe well enough alone so I made a few changes. Make sure you use the FIRM tofu. I made mine with 1TB cocoa powder, sugar free chocolate chips and with Stevia in the Raw as my sweetener. Make sure you mix really well. I use my NINJA!

Now, this time I also made a crust. Next time, I won't. I am going with Katie on this one...so much better minus the crust!

Here is what I used for my crust:

1-3/4" cups of Fiber One Cereal (the one that looks like rabbet food) crushed up to look like graham cracker crumbs

4tsp melted butter- I use Earth Balance Vegan Spread

2TB Stevia (or sugar, splenda, or agave)

1tsp cinnamon

Mix all together and mash into a 9" pie pan. Bake a 350 for about 8-9 min.
Let cool completely before filling.

I didn't think so many people were going to ask for the recipe so I only took one pic of my piece yesterday. But it is delish! You can't see it but there is some Sugar Free Whipped Topping on the side...

If you try this recipe let me know how you like it! I am not really a tofu fan, but  a new way of eating introduces you to so many new things!

Chocolate Chip Chickpea Truffles! WLS Friendly!

This is a link to my new favorite recipe: Chocolate Chip Cookie Dough Truffles  This girl makes the most delicious treats! Click the link to get her recipe and then see my sugar free replacements below for us WLS folks :)

I followed her above recipe almost exactly. The only thing I changed was that I used regular Splenda in stead of brown sugar (you can also use the brown sugar splenda) and use sugar free chocolate chips because I can't do the whole sugar thing. Oh and I doubled it because I gave a bunch away to my sugar loving friends and guess what....they loved them!

How to make it all come together:

I use this bad boy....my NINJA. 

 First, rinse and drain the chickpeas really well. (this is a entire can, like I said I doubled the recipe)

 Add your vanilla...how cute is the detail in the bottom of my spoons!

 Splenda...

For my nut butter I like Almond Butter with Sea Salt from Trader Joes

 Throw in everything else EXCEPT the chocolate chips!

 Make sure you mix everything REALLY well. No one wants to bite into a chickpea! The Ninja is great for this. Best Gift EVER!

I like to dump mine out into a bowl and stir in a bunch of Sugar Free Chocolate Chips. I can only ever find these things at Super Walmart, but they do sell them other places and online! You can also make your own Sugar Free Chocolate Bars and chunk them up for the recipe. Here is a link to make your own : Three Ingredient Chocolate Bars- Sugar Free

Then make your balls! I use a mini ice cream scoop

Place them in the fridge to chill out...I usually dip half of mine in melted sugar free chocolate and leave half of them just like this. They are delicious either way.

Let me know if you give these a try! You could also add nuts, flavored sugar free Torani to change up the taste, maybe roll in unsweetened coconut...so many options!

I think I will eat one right now....

Cheesy Jammy Pillows

I saw this recipe on Pinterest...my new obsession and had to try and re-create it. If you have not checked out Pinterest, do it. If you need an invite email me your leave me a comment with your email address and I will send you one. It's addictive, but I find it useful and very creative.

Here is my recipe for yummy cheesy jammy pillows as I am calling them!
Ingredients: This recipe makes 6 larger "pillows"

1 sheet defrosted Puff pastry
1 egg- mixed with 1TB water to create an egg wash
Chuck of Brie- the more puffs the more brie you need!
Jam of your liking- I used Red Raspberry Preserve and it was delish!

How to:
Preheat over to 350F.
Defrost your puff pastry for about 40 min. Cut along each fold line. Cut each fold line in half and then in half again. This will give you 12 rectangle pieces which will yield 12 pillows.

Brush 6 of the pieces with the egg wash. Place a small piece of brie in the center of each puff and top with about 1-2 tsp of the jam.
Place 2nd piece of puff pastry on top and crimp around all sides with a fork. Try and avoid jam squeeze out if you can. I could not, because I obviously like too much cheese and too much jam in each little pillow :)

I baked mine about 12 min until light golden brown. I should have snapped pics as I went but I had no idea so many people would ask for the finished recipe, hence the cell phone awful photo below. They started as a nice little treat to eat during football.

If you make these let me know how they turn out and what jam combo's you try so I can try them next time!

Pork, Bean, and Sweet Potato Quesadillas!

So last night's dinner was inspired by this recipe.. Pork and Sweet Potato Quesadillas

Picture from FoodNetwork.com

I of course can't leave a recipe well enough alone so I changed it up a bit and they were so delicious. Even the wife ate them and she does not eat sweet potato unless it is in the shape of a fry.


Here is my take on the original:
Ingredients:
1 Medium-Lg Sweet potato
2 TB Olive Oil or Butter
1lb ground pork
1TSP Chipolte Chili Powder (use less if you don't like hot)
Sea Saltl
3 Cloves Garlic minced fine, almost into a paste
1 small yellow sweet onion
1/4 cup chopped cilantro
1 can of Cuban Style Black Beans ( I like trader joes brand)
Flour tortillas (at least 4 but this makes enough for really 6 or 8)
2 cups shredded cheese- I like a mix of Mexican and Cheddar
Sour Cream and Avocado for serving. I like the huge spanish Avacados not those silly Haas ones.


Heat oven to about 200.
Toss the sweet potato in the microwave oven for about 7-8 min depending on size. Make sure you prick it or it might blow up :)


Heat some olive oil in the pan and add the ground pork. Cook till almost done and add salt and chili powder and yellow onion. Cook about 2 min.


Mash the sweet potato in a bowl and mix in garlic. Add to ground pork mix. Also mix in can of black beans. Cook 2-3 more min and add a little more salt for seasoning and the chopped cilantro.
Transfer mix into a bowl.


In another pan (or I like to wash out and reuse) put a little butter or olive oil. Add tortilla and cover one half with about 1/2 cup of the mixture and top with a medium handful of cheese. Fold the tortilla over and cook until brown. Flip and cook other side. About 2-3 min each side. When done, transfer to pan in oven to keep warm while cooking the others.  I served ours with sour cream, avocado, and some honey mustard sauce for the wife.


We have a TON of leftovers so tonight, with the mix we didn't use, I am going to heat and top with a fried egg...I think it will be delish!


If you try this out let me know! It is full of protein and is pretty healthy overall! It is also great re-heated and made into other dishes.

Have any ideas for dishes the leftover filling could be made into?