Archive for Breakfast/ sweet

The cheater’s custard

egg custard I was scrounging around the kitchen looking for some protein- no meat was to found. so i pulled out the remainder of the egg whites, threw some stuff in there and microwaved it. to my surprise, it tasted almost like a sweet custard, but way faster to make. try about 2 minutes.

In a cereal bowl (decent sized, cuz it puffs up in the microwave before settling), i put 1/2- 3/4C of egg whites (depending on how much protein your looking for, that would be 12 grams versus 18 grams), maybe about 1/2 a teaspoon of cinnamon, 2 Tablespoons of orange juice (surprise!), and a teaspoon of sweetener (sugar, stevia, or splenda). I might try subbing a little of the OJ for some vanilla extract, but I don’t currently have any. mix it and microwave for about 1.5-2 minutes (be wise, depending on the might of your microwave!); You do not want to over cook it, it’s good if it still has a little liquid when you put it onto a plate. new staple of mine lately.


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Peanut Butter Pumpkin Mousse

PPB Mousse

I made this modified version of a recipe from Peanut Butter Boy’s blog. this Mousse was absolutely delicous. I’ve had it with lunch and breakfast! It’s interesting if your used to only traditional food combinations, good thing i’m not. this tastes just likes pumpkin pie filling, but very peanut buttery. I plan on making this as a pie in a graham cracker filling in the near future. too bad ricotta cheese is rather expensive.

Heres the recipe I used:

 15-16 oz container lowfat Ricotta cheese

1 1/3 cups pumpkin puree (canned)

1/4cup agave nectar

4T(or 1/4c if that’s easier to think of) Peanut butter (i used peanut butter and Co.’s White Chocolate Wonderful Peanut Butter)

1T Better ‘N Peanut Butter (regular flavor)

1tsp vanilla extract

2tsp cinnamon

Blend well in blender, chill before serving.

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Chocolate chip banana cookies

banana cookies

I found this recipe somewhere online, that I can’t remember. These were very good, the whole family liked them. cookies without refined sugars, and they taste just like banana bread!


  • 1/2 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed meal
  • 1/4 cup agave nectar
  • 1/4 cup soy milk
  • 1/2 tsp vanilla extract
  • 1 tbsp canola oil 
  • 1 ripe banana
  • 1/2 cup chocolate chips (i used white)
  • 1/4 cup walnuts (optional)


  • Preheat oven to 350*F.
  • Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
  • Use a cookie scoop to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
  • Bake cookies for 10-12 minutes.
  • Remove cookies from baking sheet and allow to cool on wire rack.

This made 17 small cookies.

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Low Fat Lemon Cheesecake

Lemon Cheesecake

I tried/ modified a recipe I found online for a low fat baked cheesecake. I made mine a lemon cheesecake, which was delicious, tasting far more decadent than it really is! This recipe I found here:

I changed it a tad. heres the recipe i used:

1 graham cracker crust (recipe below cheesecake recipe)

2- 8oz tubs of fat free cream cheese (PLEASE USE PHILADELPHIA!!!)

2t whole wheat flour

1/4c skim milk (i used 1% cuz it was on hand)

1/2c egg white product

15 mini packets of Truvia (stevia) (about 3T of sweetener)

just over 1T lemon juice (use a tad more if you want it more lemony)

1Tsp vanilla extract


Make Graham cracker crust (unless you chose to buy one from the store- lazy!)

Preheat oven 350 deg. Using mixer on low speed, combine flour and milk. Add
cream cheese. Increase speed to medium, add egg sub, sweetener, vanilla and
lemon juice. Pour into crust. Bake for 35 min or until center is set. Let cool.
Refrigerate before serving.

Graham Cracker Crust:

Preheat oven to 350′

1 2/3 C finely crushed graham cracker (use whole wheat graham cracker if you wish, or you could try Nilla Wafers)

1/4c + 1T unsweetened applesauce

1tsp cinnamon

Mix all ingredients until it forms a clump, spread evenly in a 9-inch dish/ pan

put in oven for about 8 Minutes

Unforunately, I don’t know how to prevent the cheesecake from cracking, but it won’t effect the taste. Top it with whatever your ❤ desires!

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Vegan Banana Coffee Cake

banana cake 001

banana cake 002

Here’s a recipe I tried from I’m NOWHERE close to being vegan, but I happen to like vegan dishes. My dad had two pieces the day I made it, and i also think it’s pretty good. Will make again. Recipe Link:

I used about 2-3T of Purevia (Stevia) instead of the Turbinado sugar, I only used one (normal sized) banana, and that was plenty. I also used regular plain yogurt, soymilk, and nixed the salt. It really is like pudding cake if you try to eat it hot. I recommend chilling it in the fridge before serving.

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Accidental rice pudding concoction

rice pudding I haven’t been feeling particularly creative for a while, and haven’t been buying as many groceries (cuz they are about a million bucks!) to cook with. I was just throwing a bunch of stuff in a bowl and I ended up with what is an accidental rice pudding.

1/2c no-salt-added cottage cheese

3T syrup (whatever kind u want, I used SF pancake syrup)/ liquid sweetener (in the picture i put 1/4c, but since it’s a little too liquidy, try the 3T)

raisins (like one of those tiny, baby boxes of em)

1/4c cold brown rice (good get-rid-of for leftovers)

cinnamon and nutmeg to taste.

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choc-ban-coffee smoothie

choc-ban-coff this morning’s smoothie (actually only 2 this time) was this:

That utensil is AWESOME, It has a fork, knife AND spoon!

I also formulated a different  smoothie like this one:

one frozen, partially thawed nanner

5-6 large frozen strawberries

1/2c frozen blueberries

1cup plain yogurt

4T chocolate syrup

1T decaf coffee grounds

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