Category: Recipes I Have Tried

Ninja Creami SWIRL!

Now we have a choice… scoop or swirl!

I think it’s overpriced, but my 2 year old Ninja Creami BREEZE broke. My warranty ended a year earlier. Nevertheless, I spoke to customer support and they offered a generous discount on any current Creami machine of my choice. I would have selected another Breeze, but this was the one that had been discontinued! So I selected the Creami Swirl. It provides a choice – scoop or swirl. I’m loving it!

https://a.co/d/3c2HEoY

My favorite recipe:

https://projectwaistline.com/?p=43574

COOKIE DOUGH CHEESECAKE from @broccoli_mum

✨ Creamy Cheesecake filling
✨ Gooey cookie dough base
✨ Packed with fibre, low in calories, and kid-approved

Ingredients
Base:
2 tins chickpeas
12 medjool dates
1/4 cup peanut butter powder
1 tsp baking powder
1 tsp vanilla
Pinch of salt
Optional choc chips

Filling:
1/4 of the cookie dough mixture
1 400g extra firm tofu
1/3 cup soy milk
3 tbsp peanut butter powder
4 tbsp cornstarch
1 tbsp vanilla
Pinch salt

This is the kind of thing I made all the time while losing 60+ lbs, and I still eat it on repeat!

If you’ve ever struggled with your sweet tooth, this recipe will change the game.

And it’s just ONE of the 100+ I share in my best-selling recipe eBooks.

https://www.broccolimum.com/product-page/broccoli-mum-the-maximum-weight-loss-recipe-book/

Dole (copycat) Pineapple Whip in Creami

My recipe uses no vanilla:

INGREDIENTS

1 1/2 cup canned or fresh pineapple

1/3 cup pineapple juice

1/2 cup milk of choice, more if needed for re-spin

INSTRUCTIONS

Blend all the ingredients in the regular blender and pour into your Ninja Creami container. Close the lid and freeze for 24 hours.

Pull the container out of freezer. Turn Ninja Creami on. Install the container until it snaps in place. Push the sorbet button.

After the machine stops, open the lid and stir the dole whip. If the mixture is not creamy but crumbly, add a splash of milk and push a re-spin button. (Sometimes simply re-spinning works w/o adding more liquid.)

Scoop it to the bowl and enjoy!

Pineapple Whip (or mango, or strawberry, or fruit of your choice)

Tastes like Dole Whip & it’s so simple!

INGREDIENTS:
* frozen fruit
* almond milk

INSTRUCTIONS:
* blend in powerful blender (I use Nutribullet for small servings)

(May scoop into piping bag to serve as traditional swirl)

Here’s another recipe w/ measurements:

Ingredients

  • 1 ½ cups pineapple frozen
  • ½ cup pineapple juice
  • ½ cup soy milk unsweetened
  • ½ teaspoon vanilla extract

Instructions

  • Add all ingredients to a blender and blend until smooth and creamy.
  • Eat immediately

Girl Scout Thin Mint Cookies⁷

Ingredients
Cookie
¾ cup rolled oats organic
¾ cup almond flour
¾ cup deglet dates or medjool
¼ cup cocoa powder
1 tbsp tahini
¼ tsp baking soda
¼ tsp baking powder
½ tsp vanilla extract
½ tsp peppermint extract
2 tbsp water
Date paste layer
½ cup dates
2-4 tbsp water

Chocolate Coating
1 ½ cup unsweetened chocolate chips or date sweetened
1 tsp peppermint extract

Instructions

Cookie
Preheat oven to 350°F.
*Add the oats, almond flour and dates to food processor and blend until small crumb.
*Add remaining cookie ingredients except for the water. Drizzle in the water slowly once the mixture is well blended.
*Stop mixing once mixture starts to clump together.
*Roll the mixture out between 2 pieces of parchment paper very thin.
*Cut cookies out with a 2 inch round cookie cutter and place them on a parchment lined baking tray.
*Bake for 17 minutes and let cool completely before assembling.

Date paste layer
*Blend the dates and water until it turns into a spreadable paste.

Chocolate Coating
*Melt the chocolate in a double boiler.
*Stir in the peppermint extract once the chocolate is completely melted and off of the heat.

Assembly
*Once cookies are completely cool, spread on a layer of date paste.
*Dip cookies in melted chocolate mixture being sure to shake off the excess and place on a parchment lined cookie sheet.
*Place cookie sheet with finished cookies in the fridge or freezer until the chocolate coating is completely solid.
*Store cookies in fridge in an airtight container.

Notes
For the date paste it is easier to make a double recipe because it is difficult to blend that small of an amount and then store the extra in the fridge to use for other recipes.

Cookie Dough Ice Cream / Vegan & Low Calorie

Viewer’s Cmmt: “Rinsed and drained chickpeas, frozen cauliflower, frozen banana chunks, pitted dates, vanilla, nut butter [nope, I say it’s miso paste], PB powder and milk (she probably used almond, oat or soy milk) Blend until smooth. Topped it with crushed rice cake and possibly some kind of chocolate powder or you can melt chocolate chips and drizzle on top. Don’t know the exact measurements so will have to play around with it.”

Caesar Kale Salad

Dr G’s Caesar Dressing
1 cup raw almonds (or use 1 large avocado if you are on a disease-reversal program)
1 cup water (or more as needed)
3 Tb lemon juice
3TB Braggs aminos (or soy sauce)
1-2Tb Dijon mustard
¼ cup nutritional yeast (optional didn’t use it this time)


Blend and serve. Will thicken up so you might need more water if you use it the next day.


For this recipe I massaged it into raw kale and served it up as a salad. It is so delicious your brain won’t even know you are eating kale!