Move Over Oreo Balls!

The holidays are here!  And when it comes to me and the holidays, there are two things that you can always count on...  One, I am going to be NAUGHTY.  Two, I will be playing with my food.

About 5 years ago, my dear friend Erin (who I have to see before this year is up) dazzled guests at a Christmas party by bringing these fabulous, yet extremely naughty Oreo balls.

I'm not going to beat up on Oreos as we all know the deal, but as with everything else, there is always a less fattening way to get the same thrill and when it comes to those decadent little Oreo balls, by golly! I think I found it!

I replaced the Oreos with Power Crunch gluten free Chocolate Brownie Wonder Crisp bars and I swear you can't tell the difference!  As a matter of fact, try them for yourself and write in and let me know what you thought!  Yes, a lot less sugar and carbs than the Oreo version, but still one you'd want to "share" verses eating the whole tray.

 Power Crunch Crisp Chocolate Balls

8 Power Crunch Crisp bars

8 oz. reduced fat cream cheese

1 cup white chocolate chips

1 cup dark chocolate chips

Before you begin, prepare a cookie sheet by covering with parchment or wax paper.

Then using a blender, blend the Crisp bars into a powder and mix with cream cheese.  I started mixing both in the blender but transferred the mixture to a bowl to mix with a wooden spoon.  Once mixture was completely mixed, I used a tablespoon to help form the balls, which I put on cookie sheet.  After balls are formed, place cookie sheet in freezer to cool for about one hour. 

Ground Gluten Free Crisp Bars 

Crisps mixed with reduced fat cream cheese

Crisp and cream cheese balls

After an hour remove the balls from the freezer.  Melt the white chocolate using a double boiler.  I used a pot and a metal bowl.  Fill with water about 1/4 the height of the pot and place over medium hit. Put bowl on top and spray with Pam or put a few tablespoons of milk.  (I used almond milk).  This is to keep the chocolate from getting past  heating point to quickly.  You know when its gone over when it goes from nice liquid to thick and stiff batter.

Prepping to melt chocolate

White chocolate chips

Melted chips

Once chocolate is melted, you can either add balls to the bowl (one at a time) or use a spoon to drizzle over the balls.  Melt dark chocolate in a second bowl and repeat.  Then return the balls to the freezer to let them harden.  

Balls with dark chocolate and white chocolate

No bake, these balls are ready to eat within a half hour!  Recipe makes 24 balls.

Balls are 82 calories each, approximately 4.6 carbs and only 2 sugars not including the drizzled chocolate.  Too tired to figure that one out at the moment but you get the idea.  It's bad but not as bad as it could be.  Oh!  Almost forgot... 5 grams of protein per ball!

Enjoy!

I call this one my chocolate Picasso!
Yum!

Power Crunch Gluten Free Crisp

Power Crunch Rum Balls

Rum balls are by far one of my favorite Christmas treats!  But this year I wanted to try to add a bit of protein to the mix.  Calorie for calorie, there's not much difference between my traditional rum balls and the Power Crunch Ball but my traditional version is loaded with unnecessary sugar and gives you absolutely nadda in terms of protein!

These are easy to make and only approximately 2 grams of sugar per ball.  This is still a treat (not for everyday), but a lot better for your insulin levels than your usual Christmas goodies!  Yes, they have a healthy amount of fat, but all from palm oil and walnuts, which are loaded with Omega-3 fatty acids!  Take them to your next holiday party!  I wonder if they'll know it has protein???

Power Crunch Rum Balls

8 French Vanilla Creme Power Crunch Bars

1 cup of walnuts

2 Tbsp. Barcardi golden rum

In a blender or food processor, blend your Power Crunch bars and walnuts together until condensed to a powder.  Pour in a medium sized bowl.  Add rum and mix with a spoon.  Using a tablespoon, put a spoonful of mix in your hand and form into a ball.  

Mix should make 24 balls.

Approximate Nutrition

Calories 101.66          Fat  7.3 gr.           Sugar   1.66 gr.       Protein 5.5 gr.            Carbs 4 gr.

"Not Carol's Cookies" Banana Pecan Pancakes with Raisins

Earlier this week I received a very special delivery from BNRG, the makers of Power Crunch and Proto Whey.  No, it was not my usual protein delivery but a tin filled with wonderfully all natural, handmade goodness...Carol's Cookies.  These suckers are the size of small children's heads!  It was an assorted  box, but the one with pecans called for me.  I cut it in half.  (It was leg day, why not?) It was just like homemade.  Every bite offered something special whether it be a pecan or a raisin.  But I ended up eating the whole cookie!  SUGAR RUSH!!!!  Carol's Cookies are definitely something special and a great treat if you are rewarding yourself, but that was the only one of it's kind in my tin! :-(

I've been thinking about them ever since.  So today's cakes were inspired by Carol's Cookies.  Thank you BNRG for the inspiration!

Banana Pecan Pancakes with Raisins

1/3 cup ground oats

1 Tbsp. wheat germ

1 scoop Vanilla Creme Proto Whey

dash sea salt

1.5 tsp. stevia

1/2 tsp. baking powder

1 egg white

1/4 cup water

1 tsp. vanilla extract

1 Tbsp. pecans (crushed)

1 Tbsp. raisins

1/3 banana (cut into cubes)

In a small bowl, combine oats, wheat germ, whey, salt, stevia and baking powder.  Use a fork to sift together.  When completely mixed, add egg white, water and vanilla extract.  Fold in pecans, raisins and banana.

Preheat a non stick skillet lightly coated with Pam.  Using a tablespoon, measure out three cakes.  It's typically around 2 tablespoons a cake.  When the batter begins to bubble, flip cakes to cook opposite side.  

Garnish with remaining banana and a few pecans,  Serve with sugar free syrup.  Enjoy!

Low Country Boil (Arietta Style)

The Crab Shack Low Country Boil

Rudy and I discovered a Low Country Boil over the summer during our "parents only" weekend in Savannah, GA.  Our second day consisted of a morning run along the Savannah Riverfront and  a drive to Tybee Island.  Unfortunately, the water wasn't quite to my liking (Take me back to LBI!), but we discovered The Crab Shack on our way back to the city.

It's the place where "the elite eat in their barefeet."  We absolutely loved it!  It had a great laid back atmosphere, gators to feed before dining, margaritas to live for and the Low Country Boil... I couldn't wait until returning to experience it again!  So, I recreated my own.

We've made low country boils a few times since the summer.  Most recently, last night and it was as good as I remembered.  With the kielbasa sausage, corn and red potatoes, it's definitely more of a treat than an everyday meal but who cares!  LOL!  Its super yummy and it could be a lot worse.

The version that we had at The Crab Shack had kielbasa, crawfish mussels, crab legs, shrimp, corn and red potatoes.  The Arietta version...

Low Country Boil

The Arietta Version

2 lbs. (31-40) raw Gulf wild shrimp (in the shell)

2 lbs. snow crab legs

2 1/2 dozen little neck clams*

3 lbs. kielbasa sausage (cut into 2" pieces)

6 ears corn (cut into halves)

2 lbs. red potatoes (cut into wedges)

3 large lemons (cut into quarters)

3 celery stalks (sliced)

5 Tbsp. Old Bay seasoning
*We've previously made with mussels (they didn't look so great this time so we went with the clams)

Ready for the pot!

First, fill a perforated multi-pot or double boiler (about 8 qt. pot) with enough water to cover ingredients (about halfway) but be careful not to fill too high, as it will over flow when you add the food.  Bring to boil over a high flame and add seasoning and celery.

Once water begins a raging boil, add lemons and potatoes.  Lower fire to a medium flame.  Wait 3-5 minutes then add corn and sausage.  Let cook for about 5 minutes.  Check potatoes for doneness by sticking a fork in them.  If they are tender, remove.  If not, give a few minutes and then add crab legs.  I try to remove the ingredients as I go to not completely fill the pot.

Remove corn and potatoes with slotted spoon and place in serving bowl (or two).  Add clams to water and remove to serving bowl as they open, along with the crab legs.  You may want to use tongs for the crab.  Lastly, add the shrimp.  Remove as soon as they become translucent and turn red.

Bring to previously set table and every man (or woman) for themselves!  A lot of people just cover their tables with newspaper and dump the contents on the table.  I personally can't get with the newspaper thing.  LOL!  But if you can, more power to ya!

P.S.  Have the leftovers for breakfast!  Cut up a some sausage, a few shrimp, crab, cut the corn off the cob, sauteed some spinach and scramble all in a few egg whites.  You'll love it!

Egg Nog Protein Pancakes

One would think after last night's Thanksgiving dinner that I would just be looking for salad and protein today, but I was totally in the mood for some pancakes.  It may have something to do with deadlifting with Ru.  He did 250 lbs x 25 reps.  I have to work on it.  I couldn't do one of those!  :-(  So we lowered the weight to 130 lbs and I hit that for 25 reps.  To my credit, I definitely could have done more.  ;-)

As we are getting close to the Christmas holiday,  I definitely find that my pancake cravings are inspired by flavors of the season.  Today was dedicated to Egg Nog.  

Egg Nog Protein Pancakes

1/3 cup ground oats

1 Tbsp. wheat germ (I think I will take them out next time)

1 scoop Vanilla Creme Proto Whey

1/4 tsp. nutmeg

1/4 tsp. sea salt

1/4 tsp. baking powder

2 tsp. stevia

1 egg white

1/4 cup Rice Dream Rice Nog

1/2 tsp. vanilla extract

1 tsp. bourbon whiskey (optional)

Combine all dry ingredients in a medium sized bowl using a fork to blend. Add all liquids and blend evenly.  

Heat a non-stick skillet coated with Pam over a medium flame.  Use a tablespoon to pour batter in pan.  2-3 tablespoons per cake.  When the tops begin to bubble, flip to cook the opposite side.  

Top with fat free Redi Whip.

Happy Holidays!

Makes 1 Serving

Calories 266     

Fat 5.06 gr      Carbs 32.24 gr      Dietary Fibers 5.5 gr     Sugars  7.5 gr      Protein 19.6gr

Thankful for Family Night and Mongolian Stir Fry

     Yes, Ru and I are off season but with our crazy schedules, it's still quite the challenge to have a meal together (especially with the kids) other than our date nights.  Yesterday was a half day for the boys, Tiera (our eldest) didn't have work and Ru was home from work around two.  Everyone was home.  This was quite the rare occasion.  Must take advantage!

     Ru was planning to make steak.  I thought it would be great to turn it into a Mongolian stir fry as all the kids love stir fry and with the variety of veggies, we could personalize each plate.  This was going to be a clean but dirty night.  It required some spirits.  Time to crack open the bottle of Slyboro Hidden Valley we got from our trip to Saratoga earlier this year.  Ru put it on ice before he and I headed to Stop and Shop for a little mommy/ daddy grocery adventure.  I know!  It sounds funny but I love grocery shopping with Ru.  It's so romantic!

     Mongolian stir fry is more fun when you use lots of veggies.  We picked up scallions, shittake mushrooms, red pepper, Napa cabbage, bean sprouts, sliced carrots, zucchini, ginger, baby corn, snow peas and water chestnuts.  I grabbed some rice milk egg nog for egg nog pancakes (Coming soon) and then it was homeward bound.

Veggies for Stir fry

I pulled out the wok and put away groceries while Ru prepped the sesame sauce for the stir fry.

Sesame Sauce

1 Tbsp. toasted sesame seeds (crush with mortar and pestle)
1/4 cup soy sauce (reduced sodium)
1 Tbsp. dry sherry
1 Tbsp. red wine vinegar
1 1/4 tsp. sucanat
1 clove garlic (minced)

Combine all ingredients in a small bowl; mix well.

He then proceeded to cut and slice all veggies and flank steak while I prepared the table and poured us a little cider.  With a little Adele on Pandora, we were ready to get the party started!

We called the kids down so that they could pick what they wanted in their dish.  Move over Stir Crazy!  Mr. Arietta is wokking in the kitchen!

I went with everything but instead of having a side of rice, I wrapped spoonfuls of my steak and veggies in a nice whole leaf of Romaine lettuce.  It was super yummy!  We ended the evening with a movie on the couch... nice and early so we could get up this morning for our pre-Thanksgiving workout!

I am thankful for the night I had with the hubby and the kids and the time we will have with the rest of the family today.  

Happy Thanksgiving!

Sunflower Sunshine Slush

            It maybe cold out but the yummy taste of this protein slush warmed me up inside!

1 scoop Vanilla Creme Proto Whey

1 scoop Cafe Mocha Proto Whey

1 Tbsp. sunflower seed spread

7 ice cubes

1/3 cup of water

Blend together in a Blendtec type blender and top with fat free whipped cream. Yum!  And all smiles. :-)