Use a blender to mix nondairy milk with cocoa or carob powder. I’ve tried both stirring with a spoon and using a wire whip but a blender or battery operated whisk works best to eliminate lumps and give the milk a nice froth. I sometimes blend up a big batch and pour it into a pitcher that I keep in the fridge. This way it’s ready for a quick drink, or to heat up for a nice hot cocoa in the morning.
Taste and if needed sweeten with one of the following sweeteners:
Serve up these after-school snacks and your kids will be running home from school to snap them up!
Serve any of the following as dippers:
In the morning line the bottom of a square cake pan with graham crackers. Cover with any flavor sugar-free pudding, then a layer of graham crackers, then pudding until the pan is filled, ending with a layer of pudding. By the time the kids come home you’ll have a delicious cake for them to snack on. And it doesn’t need to be frosted!
Topped with:
The quickest way to make this sandwich is to melt butter in a pan over medium heat. Place bread slice(s) in pan, top with nondairy cheese, then second bread slice. Add more butter if necessary when turning to brown other side.
Add one of the following between the bread slices:
Wrap whole wheat dough* around soy “hot dogs”. Bake according to dough instructions. You could also place some nondairy cheese between the biscuit and dog before rolling.
* Trader Joes and many other markets carry whole wheat pizza and bread dough that work nicely for this recipe.
When you’re stumped for a healthy Protein-based after-school snack that your kids will actually eat, try one of the suggestion below. They’ve all been tested on kids and friends of kids, nephews and nieces and passed. By “passed” I mean that they ask for more. That’s the kid version of a “thumbs up”.
Serve plain or mix eggs with any of the following:
Slices of apple topped with slices of any of the following:
cheese
nut butter
cream cheese sweetened with maple syrup, honey or agave nectar
Serve any of the following as a dip:
If you’ve been a yo-yo dieter or are very overweight your metabolism may be extremely resistant to losing weight. It’s like your metabolism says, “Oh yeah. I’ve been through this before. You’re going to lose some weight, but then you’re just going to gain it back again. Well I’m not playing anymore. You’re just not going to lose the weight this time.” To kick your weight loss off to a rousing good start or propel yourself off of a plateau, spend three to five days on the Fat Blast Plan.
Caution: The Fat Blast is dangerous for any person who is not metabolically resistant. For those who are able to lose weight fairly easily, this is not a safe diet plan. But the Fat Blast carries little risk for those who have tried other regimens and have barely lost any weight.
You can eat 1000 calories a day (same for men as for women) but it has to be the most fat-laden foods you can think of! Sound fun? To make it easier, we’ve divided the 1000 calories into blocks of 300 for each meal and one snack of 100. Here’s some suggestions, each bullet represents one block, i.e. choose one bulleted item(s) from each time block.
For more detailed information on the mechanics of the Fat Blast, such as the science and research behind it check out this article at The Low Carb Connoisseur READ MORE
LowCarber – readers share their Fat Fast recipes in the forum.
This is a can’t-fail, mix and dump recipe. Throw everything in the food processor, dump it in a bowl, toss it in the fridge. That’s it – it’s done!
To cut down on dairy I like to use 1/2 soy cream cheese and 1/2 real cream cheese but it does affect the taste. Use low fat cream cheese if you want but not non-fat, it tastes terrible.
In a large bowl, beat 8 ounces cream cheese until fluffy.
Gradually beat in until smooth 3/4 cup cream, or nondairy milk, or a mix of both.
Stir in 1 cup maple syrup and 1 teaspoon vanilla. Pour into bowl or individual dishes. Chill 3 hours or until set.
Substitute silken tofu for the cream cheese and nondairy milk for the cream.
For a thick and rich Fruity Yogurt, drain sugar-free yogurt overnight and up to several days, in the refrigerator. You can do this by placing the yogurt in a filter-lined coffee basket set over a bowl, or a cheesecloth lined sieve or colander. This step isn’t necessary, it just gives you a yogurt more similar in texture to commercial yogurts, without all the sugars and thickeners.
Some Fruits have more water content than others and will therefore produce a much thinner yogurt. There are several ways to make these Fruity Yogurts thicker:
Puree the Fruit of your choice. Stir Fruit into yogurt. Do not beat or use a blender as the yogurt will become very thin. Taste and add any of the following to taste:
Fruits to try:
Stir together with a wire whip in a medium-size heavy pan over low heat:
Continue stirring occasionally. When the mixture begins to bubble around the edges, remove from heat. Remove the cinnamon sticks and stir in 1/2 teaspoon vanilla extract.
This salad is a grownup take on the traditional Waldorf Salad, suitable for a dinner party, the beach or a barbecue. If the salad will be sitting out for awhile you may want to use yogurt in place of mayonnaise.
In a bowl whisk together dressing ingredients:
Add to bowl and lightly toss until coated with dressing
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Sometimes it’s a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is – enjoy!
Process in food processor until as smooth as possible but still a bit rough
Pulse in 1/2 cup mayo or lo-fat cream cheese until blended.
Taste and adjust seasoning to taste. Place in fridge to thicken up.
Use as a spread on these sandwiches:
Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.
