Gluten Free, High Protein, Low Glycemic
Chocolate Brownie

Makes 12 cupcakes – You won’t believe how great they taste!!!
PREP TIME 20 Minutes. COOK TIME 30 Minutes.
INGREDIENTS – Topping (Or just squirt a dab of low fat whipping cream as shown in picture)
 3 tablespoons “cup for cup” cooking measure type of Xylitol or Stevia
 8 to 10 oz. FAGE brand low or no-fat Vanilla flavor Greek Yogurt (or your favorite brand of Greek)
 6 cups sliced fresh strawberries
 2 tsp of balsamic vinegar (to lower GI)
INGREDIENTS -- Brownies
 1 1/2 cups chocolate chips (Dark chocolate, not milk chocolate.)
 1 (15-19 oz.) can garbanzo beans, rinsed & drained.
 4 eggs
 1/2 teaspoon baking powder
 3/4 cup “cup for cup” cooking measure type of Xylitol or Stevia
 1/2 tsp Almond extract (optional)
 1/2 Cup chopped walnuts, pecans or almonds. (Optional)
DIRECTIONS
1. Into yogurt stir in Xylitol or Stevia. Chill in refrigerator uncovered for several hours.
2. Slice fresh strawberries and toss with 2 tsp balsamic vinegar. Let chill & mix flavors for 2-10 hours.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Generously “Pam spray” a cupcake pan or a 9 x 9 baking pan.
5. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
6. Combine the beans and eggs in the bowl of a food processor or a blender. Process until smooth.
7. Add to the blended beans and eggs, the Xylitol or Stevia and the baking powder, and pulse to blend.
8. Mix in optional almond extract and nuts if you choose.
9. Pour in the warm melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.
10. Transfer the batter to the prepared pan.
11. Bake for 25-30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
12. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
13. Just prior to serving top brownies with ½ cup strawberries and topping.
* Thank you to Coach Wendy Curtin for turning me on to Garbanzo bean desserts!
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7-Ingredient Turkey Chili

Prep: 10 minutes Cook: 30 minutes Serves: 6

Ingredients:
2 lb. ground turkey 1 large onion, chopped (about 1 cup) 2 tbsp. chili powder 1/2 tsp. ground cumin 3 1/2 cups V8® 100% Vegetable Juice (Regular or ‘Spicy V8” for a kick) 1 small green pepper, chopped (about 1/2 cup) 2 cans (about 15 ounces each) red kidney beans, rinsed and drained
Directions:
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often. Let simmer to blend the flavors.

Bob’s Amazing Chili Recipe

Ingredients:

2 lbs extra lean ground beef or ground turkey (or half and half of each)
1 large onion, chopped
3 cloves garlic
1 large green pepper, chopped
3-5 stalks celery, sliced
2 cans (15-16 oz each) whole tomatoes, cut into pieces
1 can (6 oz) tomato paste
1 Tbsp salt
1 tsp Stevia
1/4 cup chili powder (or more to taste)
1 tsp red pepper sauce
2 tsp Worcestershire sauce
2 small cans diced green chilis, or 3-4 whole roasted green chilis, peeled &
diced
1 can black beans, including juice
1 can red beans, including juice

Directions:
Cook and stir meat, onion, and garlic in Dutch oven until meat is light
brown, then drain. Stir in remaining ingredients except beans. Heat to
boiling, reduce heat cover and simmer 30 minutes, stirring occasionally.
Add beans (don’t drain) and simmer another 45 minutes or until desired
consistency, stirring occasionally.

Top with grated low fat cheese and diced green onions.

Baked Butternut Squash                                                    

Cranberry Relish

12 ounces fresh or frozen Cranberries
1   apple, chopped
1   pear, chopped
1/3 cup of one option:

Coconut crystals*or

Agave syrup* or

Granulated fructose* or

Xylitol* or

Regular white sugar

1 TBS horseradish (omit and replace with cinnamon and nutmeg and/or orange zest for a different flavor)

Process the cranberries in a food processor.  Add chopped apple, pear, sweetener and either horseradish or spices, stir and serve. 

Lentil Sausage Soup

Serves 12 -- Great recipe for your Intro parties.

Ingredients:

1 1 lb. Dry lentils
4 Tbsp. Butter
1 Onion – diced
1.5 Cups Carrots – diced
2 Leeks, white part only, diced (or 3 if you like it flavorful)
1 Cup Celery – diced
1 Lb. Italian Sausage (turkey or chicken)
2 Quarts chicken broth
3 Tbsp. Dijon Mustard (or 4 if you like it flavorful)
2 Tbsp. Red wine vinegar (or more if you like it flavorful)
1 Cup whole milk
Little salt and pepper to taste
2 Cups spinach chiffonade (shredded into thin strips) You can use frozen chopped spinach as an alternate.

Directions:

a) Rinse lentils and soak for 2-5 hours in plenty of cool water. Drain and rinse again after soaking.
b) Melt butter and sauté onions, carrots, leeks and celery until softened.
c) Add to pot with chicken broth and lentils.
d) Brown sausage breaking into pieces – drain on paper towel and add to broth.
e) Bring to a boil. Reduce heat to simmer & cook for approximately 45 – 55 minutes. (Be sure lentils are cooked)
f) Add mustard, red wine vinegar, milk, salt and pepper. Cook an additional 10 minutes – adjust seasonings to taste. Add spinach, simmer 30 seconds and serve. (Can be made a day ahead.)

NOTES:
 You can also add diced peppers (red/yellow/green) &/or mushrooms if desired.
 The mustard & wine vinegar really adds flavor – so I add a little more.
* Thank you to Cecily Wright for this recipe

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