THayesFitness
The 130lb Weight Loss Story: It Worked For Me & It Will Work For YOU!
Keeping You Motivated!
Amazingly Sinful Desserts Can Be Fit & Tasty!
Sign GuestBook for Free FitNewsLetter to recieve more tips & recipes! You must find a way to balance your favorite, indulgent foods with your new healthier lifestyle.
Because once you begin to eat the foods again the weight will return.
Don't give up on yourself.
Believe This!
Trust that it is true.
Find More Tips in the 2008 THayesFitness Calendar @
shop.THayesFitness.com
Retail: $16.00 plus S/H
THayesFitness
Keeping You Motivated!
shop.THayesFitness.com
Sign GuestBook for Free FitNewsLetter to recieve more tips & recipes!
Sign GuestBook for Free FitNewsLetter to recieve more tips & recipes!
Try some THayesFitness Grocery Favorites in the recipes listed below!
Almond Flour (Try in place of traditional All-Purpose White Flour!) Available at Health Stores like Whole Foods & Trader Joes.
Unsweetened Almond Milk (Try it in place of traditional milk &/or soy milk ~Great in coffee, cereal, baking etc.) Available at most grocery stores.
Scale Friendly~3 Way Peanut Butter Cookie Recipe
Chocolate Covered Peanut Butter Cookie
*Amazing Peanut Butter filled with Jelly* Cookie
Old Fashion Peanut Butter Cookie
1 Basic Cookie Dough Recipe
3 Sinfully Delicious & Healthy Ways to Form a Cookie
1/2 cup "Butter Flavor Margarine"
1/2 cup firmly packed Brown Sugar
48 "Packets" of Splenda (Or 2 cups Splenda "Granulated Sweetener")
2 eggs
6 tablespoons Unsweetened Almond Milk
2 cups Almond Flour
1 & 1/2 teaspoon Baking Powder
1 & 1/2 teaspoon salt
1 & 1/2 cups Instant "Oatmeal Flour" (6 packets of instant Oatmeal. This will provide the cookie with texture, flavor and fiber. Select any flavor with lower sugar, high fiber, no sugar added &/or sugar free, written on the box of instant oatmeal. You may also use 1 & 1/2 cups of traditional stone cut oats, if you prefer a more cake like texture to your cookies. *Simply place the oatmeal in a food processor and blend until it take on the texture of flour. Done!*)
Step 1: Combine Wet Ingredients: Margarine, Sugar, Egg, Vanilla & Almond Milk with an electric mixer, until well blended.
Step 2: Combine Dry Ingredients: In a separate bowl~Instant Oatmeal Flour, Almond Flour, Baking Powder, Salt and blend with a spoon.
Step 3: Mix Dry Ingredients into the Wet Ingredients, at a low speed, until well blended.
Step 4: Place dough into containers & refrigerate for 3-4 hours. You may also store in the fridge for 1-2 days before baking.
Baking Instructions: Heat oven to 375 degrees; grease the cookie sheet(s) with a tiny bit of Butter flavor margarine & flour with whole wheat flour. Try parchment paper OR Reynolds Non-Stick Foil wrap to save time and cals.
Drop rounded tablespoon fulls of the cookie dough onto your prepared cookie sheets. Press each cookie dough ball with with a fork both vertically and horizontally. Bake 1 sheet of cookies at a time. Bake for 10-12 minutes or lightly brown. Cool 2 mins on baking sheet. *Tip: Place a small metal container of water at the bottom of your oven, to prevent burnt bottomed cookies.
Makes 40 (Old Fashion Peanut Butter) cookies (see 2 other Ways below)
*Save time by measuring all of your ingredients beforehand, preparing your cookie sheets and preheating your oven before beginning to cook*
Recommended Serving Size: 4 cookies
Approx 75 cals per cookie*Scale Friendly*
Chocolate Covered Peanut Butter Cookies
Use the Old Fashion Peanut Butter Cookie Dough (Recipe above*)
Blend the following 2 ingredients in a small bowl or bag
4 tablespoons Unsweetened Cocoa Powder
4 packets Splenda (or 8 teaspoons Splenda Granulated Sweetener)
Drop rounded tablespoon fulls of the cookie dough into the Cocoa mixture, and coat each of the cookie dough balls. Drop the cocoa covered cookie dough balls onto your prepared cookie sheets. Press each cookie dough ball with with a fork, both vertically and horizontally. Bake 1 sheet of cookies at a time. Bake for 10-15 minutes or lightly brown. Cool 2 mins on baking sheet. *Tip: Place a small metal container of water at the bottom of your oven, to prevent burnt bottomed cookies.
Makes 40 (Chocolate Covered Peanut Butter) cookies (see 1 other Way below)
*Peanut Butter filled with Jelly Cookies
Also try filling with Sugar Free Dark Chocolate (pictured w/ Jelly Cookies above)
Use the Old Fashion Peanut Butter Cookie Dough (Recipe above*)
Filled with: Polaner Sugar Free Concord Grape Jelly with Fiber (Use your fav flavor*)
Per Serving (1 tablespoon) 10 calories; 0g Fat, 3g fiber; 1g net carbs; less than 1g sugar. Available in most grocery stores.
Baking Instructions: Pre-Heat oven to 330 degrees; grease the cookie sheet(s) with a tiny bit of Butter flavor margarine & flour with whole wheat flour. Try parchment paper OR Reynolds Non-Stick Foil wrap to save time and cals.
Two Step! Jelly Filled Cookie Formation Instructions:
1. Take a tablespoon sized ball of dough and place it on a sheet of wax paper (or parchment paper). Fold the piece of wax or parchment paper over on top of the ball (or other non-stick sheet) and flatten the dough out to approx. 1-2 inches with about 1/2 inch in thickness. (The cookies are free form so choose whatever shape you want to make. No worries if the cookies don't look great at 1st. They will get better with time and Will Always Taste Great.)
2. Spread Approx. 1/2 teaspoon of jelly in the center of the rolled dough. Be certain to leave a clean edge around the jelly, so you may seal the ends. Now use the wax paper to roll the cookie dough. Press the dough along the edge and ends to seal it.
Repeat for the next ball of dough etc.
Tip*Transfer the cookies to the cookie sheets by picking up the paper & flip the cookie either into your hand or directly onto the cookie sheets to smoothly transfer the cookies. Bake the jelly filled cookies for 20-30 minutes at 330 degrees, or until they are browned on the sides and top.
*Cool and enjoy the most amazing cookies you have ever tasted in your life!
Sinfully Delicious & Healthy
3/4 cup Butter Flavor Margarine
1 cup firmly packed "Splenda Brown Sugar Mix"
1 egg
1/3 cup Unsweetened Almond Milk
1 tablespoon Vanilla extract
1 cup Almond Flour
1 teaspoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon Cinnamon
3 cups Instant Oatmeal (3 cups equals 9 packets of instant Oatmeal. This will provide the Chewy & Crisp texture. Select any flavor with lower sugar, high fiber, no sugar added &/or sugar free, written on the box of instant oatmeal. You may also use 3 cups of traditional stone cut oats, if you prefer a cake texture to your cookies.)
Step 1: Combine Wet Ingredients: Margarine, Sugar, Egg, Vanilla & Almond Milk with an electric mixer, until well blended.
Step 2: Combine Dry Ingredients: In a separate bowl~Instant Oats, Almond Flour, Baking Powder, Salt & Cinnamon and blend with a spoon.
Step 3: Mix Dry Ingredients into the Wet Ingredients, at a low speed, until well blended.
Step 4: Place dough into containers & refrigerate for 3-4 hours. You may also store in the fridge for 1-2 days before baking.
Baking Instructions: Heat oven to 375 degrees; grease the cookie sheet(s) with a tiny bit of Butter flavor margarine & flour with whole wheat flour. Try parchment paper OR Reynolds Non-Stick Foil wrap to save time and cals.
Drop rounded tablespoon fulls of the cookie dough onto your prepared cookie sheets. Bake 1 sheet of cookies at a time. Bake for 10-12 minutes or lightly brown. Cool 2 mins on baking sheet. *Tip: Place a small metal container of water at the bottom of your oven, to prevent burnt bottomed cookies.
Makes 2-2 1/2 dozen cookies
*Save time by measuring all of your ingredients beforehand, preparing your cookie sheets and preheating your oven before beginning to cook*
Recommended Serving Size: 4 cookies
Approx: 70 cals per cookie
The Discovery of the "Scale Friendly" Cookie
My mother discovered the original "full sugar" recipe when she decided to use all of her excess Instant Oatmeal packets during Christmas, 2009~I adored the cookies so much, I decided to return to eating excess sugar for Xmas ;-) This led to a 6lb Xmas weight gain in 1 week of eating cookies. (Which was well worth it! And I lost the weight, after returning to my traditional lower sugar & health conscious lifestyle.) But for my 30th birthday (2010), I asked my mother to Alter My Favorite Cookie Recipe by substituting Almond Four, Almond Milk, and Splenda Brown Sugar Blend to make my favorite cookie into a guilt free, scale friendly, treat. Because I believe in indulging myself on special occasions~but there is nothing better than a guilt free indulgence! Fortunately the experimental recipe was an amazing success & I can eat these cookies without the 6lb weight gain. Yay! And now I am sharing this incredible discovery with you.
*I encourage you to experiment with adding your favorite dried fruits, nuts, and/or sugar free candies*
*Get Creative*Try dried cranberries &/or sugar free dark chocolate*
I have lots of meal suggestions. And it will take me some time to compile them all. But here I am sharing just a few of my favorite examples!
First of all you can check the food Network online at www.foodtv.com there you can browse through multitudes of recipes with calorie counts provided and you can even search via ingredients you have on hand. And though I'm not big on sweets, some time you need a sweet fix.
I love Pudge Free Brownie Mix
( http://www.nopudge.com/ ) I find it here at Whole Foods & Trader Joe's, but you can check for where to find it in your area via this link: http://www.nopudge.com/common/where2buy.html
This brownie mix only requires you to add fat free yogurt, and it is low in calories, but it does NOT taste fake or light at all. However if you may want to add no more than a half a cup of chocolate chips to the mix to make it just a tad better. But it is by far the best reduced fat sweets I have ever tasted, because it doesn't taste reduced at all. Not one bit, I swear. Matter of fact I was introduced to this by my good friend, who made a batch of the brownies for my birthday, as she knew I was watching my diet. I was shocked when she revealed that they were healthy brownies. I never would have guessed by tasting them. You can also make other treats with the mix.
Find More Brownie Recipes via this link: http://www.nopudge.com/recipes/recipes.php
Sign GuestBook for Free FitNewsLetterNewsLetter to recieve more tips & recipes!
