Paleo Pumpkin Coffee Creamer

2 cups milk (I will use canned coconut milk)
4TBS canned pumpkin
1tsp pumpkin pie spice
4TBS maple syrup (I think I will try agave)
1tsp vanilla or almond extract
2pkts of stevia (I think I will just add a packet when I make my cup)

Dump Ranch

Dump Ranch For full instructions go to- http://www.whole-sisters.com/dump-ranch/

Ingredients
•1 egg
•1 cup "light" olive oil (I plan to try avocado oil)
•1 tablespoon lemon juice
•2 tablespoons red wine vinegar
•1 teaspoon salt
•1 teaspoon pepper
•3/4 teaspoon onion powder
•3/4 teaspoon garlic powder
•1/2 cup full fat canned coconut milk, stirred
•1 handful fresh herb of choice or 3 tablespoons dried parsley

Instructions
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes
•3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
•If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
•Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
•We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
•Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
•Use a small container, we like using a mason jar or salad dressing container.

•HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients.

Good Seasons Italian Dressing Mix

Dry Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar (I will use stevia instead)
2 tablespoons oregano
1 teaspoon pepper
1⁄4 teaspoon basil
1 tablespoon parsley
1⁄4 teaspoon celery salt
2 tablespoons salt

For dressing (mix with 2 tablespoons dry mix above)
1⁄4 cup cider vinegar
2⁄3 cup oil
2 tablespoons water

Hidden Valley Ranch Mix Recipe

Ingredients:
•1/2 cup Dry Buttermilk (found in the baking section of the supermarket)
•1 tbsp Dried Parsley Flakes
•1 tsp Dried Minced Onions
•1 tsp Dill Weed
•1 tsp Garlic Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/2 tsp Salt
•1/2 tsp Sugar (could substitute stevia
•1/4 tsp Pepper

Directions:
1.Combine all ingredients in a blender or food processor and pulse to mix
2.Store in an air-tight container for up to 6 months.

To use:
•When you have a recipe that calls for 1 packet of the dressing mix, simply substitute 2 Tbsp of your mix
•To make dressing, combine 2 Tbsp dressing mix with 1/4 mayonnaise and 1/2 cup milk and stir to combine

found this recipe at:: http://momsneedtoknow.com/hidden-valley-ranch-dressing-mix-copycat-recipe/

Grands Monkey Bread

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/

INGREDIENTS
1/2cup granulated sugar1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2cup chopped walnuts,
if desired1/2cup raisins,
if desired1cup firmly packed brown sugar
3/4cup butter or margarine, melted.

DIRECTIONS
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Sugar Free Peanut Butter Pie

1 c. peanut butter
8 oz. cream cheese - softened
1 c. Splenda
1 4-serving size sugar free vanilla pudding
1 c. milk
1 small tub sugar free Cool Whip
2 regular pie crusts, baked or graham cracker crusts


1. Bake pie crusts according to package directions

2. Cream together cream cheese, Splenda and peanut butter.

3. Blend in pudding mix and milk.

4. Fold in Cool Whip.

5. Spoon into cooled pie crusts

6. Chill completely before serving.

Caramel "Nut" Muffins
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* 12 egg whites (1 &1/2 cups)
* 2½ cups rolled oats
* ½ cup steel cut oats
* ¼ cup DaVinci or Torani sugar free caramel flavor syrup
* ½ cup unsweetened applesauce
* 1 teaspoon almond extract
* 6 packets of sugar substitute or ¼ cup brown sugar substitute (1/4 cup)



Beat egg whites until almost stiff. Fold in other ingredients. Portion out into 12 muffin cups lined. Bake at 375 degrees about 15 minutes or until golden brown.

Ginger Bread Toasties

Ginger Bread Toasties
_________________________________


* 16 extra large or jumbo egg whites
* 2 cups oatmeal ground into flour using blender or food processor
* ½ cup pourable Splenda
* 2 tablespoons Sugar Twin Brown Sugar Substitute, optional
½ cup unsweetened applesauce
* 1 tablespoon plus 1 teaspoon (same as 4 teaspoons) ground ginger
* 1 tablespoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon cloves
* 1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Spray 8 of the small individual aluminum pot pie pans with Pam** and wipe with a paper towel to remove any excess. (Or if you have the 4" muffin top tins, you can bake these in them if they will hold ¼ cup of batter.) Line pan with Reynolds Release

Separate egg whites into a large mixing bowl. Beat until light and frothy with a whisk. Add the remaining ingredients and whisk until well mixed. These come out real spicy. You can adjust the amounts of spices to your taste. Use a ¼ cup measuring cup and scoop out ¼ cup into each prepared pan. Put the pot pie pans on a cookie sheet and
bake for 15 to 20 minutes or until done and beginning to brown around the edges.
Watch closely the first time. Let cool a few minutes, then turn out, using a fork to loosen along the edges if needed. Once cooled, these can be frozen in individual baggies. To reheat, just pop in the toaster. If frozen, I usually let them thaw overnight and then push the toaster button down twice to get them hot all the way through.

This will make 8 large toasties each containing a protein and carb serving.

Carrot Cake Deluxe

Carrot Cake Deluxe

As written, this recipe contains 6 portions, each containing 2 oz protein, ½ cup carb and somewhere between 4-7 tablespoons of Veggie A. Because of the Veggie A, the recipe is automatically relegated to lunch or dinner only. In theory, you could have 1/6 of this cake plus a large salad or generous portion of free veggie and call it a meal—except that cake for lunch or dinner isn’t really the type of relearning experience Michael Thurmond had in mind when devising this plan. So how about a compromise? For those rare special occasions, try this: eat half your normal portion protein, half your normal quantity of carb and a FULL portion of veggie. Slice this cake into twelve small servings and enjoy yours slowly and in small bites. Rejoice in the fact that you’ve managed to stay on plan and have a healthful meal plus a bit of a special occasion dessert, all the while learning an exercise in moderation you’ll be putting to use when Living Lean.



* 12 egg whites
* 1¼ cup Splenda
* 1 teaspoon almond extract
* 1¼ teaspoon pumpkin spice
* 1½ cups oats
* 1 lb carrots peeled and pureed





Preheat oven to 350 degrees. Peel and puree (very fine) carrots and set aside. Beat egg whites and cream of tartar until soft peaks are formed. Gradually beat in Splenda, almond extract, and pumpkin spice. Slowly mix in pureed carrots and oats until well blended. Pour into a nonstick 9x9 pan and bake for 40-45 minutes until toothpick inserted comes out clean.



Cool and cut into 6 equal pieces and enjoy!.

Pineapple Upside Down Cake

Preworkout Pineapple Upside Down Cake -- Inside


* 3 cups oatmeal, ground to flour in blender or food processor
* 1 teaspoon nsa baking powder*
* 2 teaspoons cinnamon
* 1 cup Splenda
* 12 fresh egg whites
* 3 cups pineapple chunks
* 3 cups unsweetened applesauce
* 3 teaspoons vanilla extract


Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, beat egg whites until foamy. Then fold the applesauce, pineapple and vanilla extract into the egg whites. With a rubber spatula, blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynold's Release Wrap or cooking parchment. Bake in the oven for 50 -60 minutes or until golden on the top. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap. Slice into individual pieces and store in airtight containers the refrigerator.

Margaret's Frozen Fruit Custard

2 eggs whites per 1/2 c fruit plus sweetener and flavorings

If doing 8 servings:
16 egg whites
4 c fruit
about 1 c splenda
spices, vanilla, lemon, whatever
blend all ingredients for a smooth texture
bake for about 40-60 minutes at 325
freeze

Cinnamon Pecans

Ingredients

* 2 tablespoons unsalted butter
* 1/2 cup pecans halves
* 1/2 cup raw sliced almonds
* 1/4 cup sugar substitute (recommended: Splenda)
* 1/4 teaspoon ground cinnamon

Directions

Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.