Chocolate Peanut Butter Soufflé

[6 Servings: 1 Fueling, 1/6 Leaner, 1/2 Healthy Fat]

Ingredients:

3 packets Silky Peanut Butter Shake (3 Fueling*If  not allergic to Peanut Butter)
3 Chocolate Shake with Anti-Oxidants Or Hot Chocolate (3 Fueling)
1 egg
2 egg whites (egg & whites=1/2 Leaner)
4 ounces 1% Cottage Cheese (1/3 Leanest)
2 ounces Fage Total 0% Yogurt (1/6 Leaner)
6 Tablespoon Light Cream Cheese (3 Healthy Fat)
8-9 Tablespoons Water

Directions:
~Preheat oven to 350 F.
~Separate the eggs. 
~Pulse the water, egg yolk, Fage, cottage cheese and cream cheese in a personal blender then blend in the fueling powders then scoop into a mixing bowl.
~In  a second bowl, beat the egg whites with a pinch of salt until stiff.
~Fold the egg whites, carefully, into the fueling mixture, then divide into 6 ramekins spritzed with cooking spray.
~Bake until set, about 18-20 minutes. It will be cooked more around edges like a lava cake.
*You can top with 2 Tablespoon RediWhip (1 Condiment)

#BeCreativelyHealthy

#Allergy2SoyJourney

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Chocolate Cupcake

[6 Fuelings: 1 Fueling, 1/3 Condiment, 1/2 Fat]*add 1 Condiment if you use 2 Tbls Redi-whip

INGREDIENTS:

6 Chocolate Anti-Oxidant shake (Any Chocolate fueling would work)
1/2 cup coconut milk (1 Condiment)
1/4 cup water
1/4 teaspoon Baking Powder (1/2 Condiment)
1/2 teaspoon baking soda (1/2 Condiment)
6 Tablespoon Light Cream Cheese (3 Fat)
3 eggwhites, whisked 'til  frothy

DIRECTIONS:
~Preheat oven to 350°F. Line a standard muffin pans with cupcake liners.
~In mixing bowl, combine Chocolate shake, baking powder and baking soda, coconut milk and water. Beat until combined. Cream and blend cream cheese into batter.
~Fold in whisked Eggwhites.
~Divide batter evenly into 6 muffin liners.
~Bake cupcakes for 15 minutes.
~Refrigerate for up to 2 days OR Freeze extras in an airtight Tupperware container.
* Variations--if you can have the ~Chocolate chip softbake(contains soy) use 1 packet of the softbake mixed with remaining ingredients for a Chocolate Chip muffin.
~For Cinnamon Cream Cheese Swirl Cake Muffin: sift out the cream cheese bits; set aside. Exchange Cinnamon Cream Cheese Swirl Cake for the Chocolate Shake and mix with the ingredients listed above.
~In a small prep bowl combine sifted bits with 15 chopped pecans (3 Fat) and 1/2 teaspoon Cinnamon (1 Condiment), 1 pkt Stevia (1 Condiment)

JD😎2017
#BeCreativelyHealthy
#MySoyFreeJourney
#opt4lifewithjenn

Mocha Almond Soft Serve

[2 Fuelings: 1 Fueling, 1 Condiment, 1/2 fat, 1/2 snack per Fueling]

 *Remember to watch and track your Condiments when adding to Fuelings!

1-1/2 cup ice

1 to 2 Tablespoon Light Cream Cheese (1/2 to 1 fat)

1/2 cup Coconut milk (1 condiment)

1 packet Chocolate Antioxidant Shake (1 Fuel)

1 packet Calorie Burn Cappuccino (1 Fuel)

1 Tablespoon whole Espresso Beans, optional (5-8 beans) *see note

2 Tablespoon Walden Farms Marshmallow Dip, *optional (1 condiment)

10 Almonds, chopped (optional snack)

 *Water if needed

 

Directions:

• In a Personal Blender, pulse ingredients until creamy in 24 oz blender cup.
• Add enough water to get the consistency you want.
• Divide in half. Freeze one serving for later.

 
 NOTE: You can exchange the whole beans for 1 single serve packet of Instant coffee.

Sometimes, I like to omit the marshmallow dip and exchange that condiment serving with 2 Tablespoons Redi-whip on top.  Also, I like to double and even triple this recipe to keep them handy in single servings. Just freeze each serving in an ice cube tray, then place each single serving in a ziplock bag, label them with the breakdown of condiments used then freeze them.

When you are ready to use them, you can just drop them in a blender with 1-2 ounce water or coffee.

Be Creatively Healthy!
#MySoyFreeJourney 
#opt4lifewithjenn
If you would like information about the Awesome Optavia Life or how you can have a Free Personal Health Coach Email me: jenniferdickman72@gmail.com 
(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

 

Chocolate Lava Cake

 [ 1 Fueling, 1/12 Lean, 1 Condiment (topping)]

Ingredients:

1 packet Chocolate Antioxidant Shake Fueling

Pinch of Baking Powder

3 Tablespoon water

1 ounce Fage Total Yogurt (1/12 Lean)

Directions

~Preheat Oven to 350*F. Spritz 7 -ounce Ramekin with Pam.

~Mix all ingredients in a small bowl to combine. Pour into Ramekin.

~Bake in oven for approximately  10-15 minutes. (IF you want to make in the microwave: ~POUR into white soft-bake/biscuit liners, set inside another bowl. Cook for 50 seconds BUT keep an eye it so that it doesn't overflow OR use a 2 cup ramekin!)

~Top with 2 Tablespoon Redi-whip and Enjoy!

#BeCreativelyHealthy

#MySoyFreeJourney 

#opt4lifewithjenn

If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: jenniferdickman72@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

 

Chocolate Cookies OR Chocolate PB2 Cookies

[1 Fueling, 1 Condiment]

Ingredients:

1 whisked egg white
3 Tablespoon water

1/2 tsp Baking powder (1 Condiment)

1 Tablespoon Fage Total 0% Yogurt

1 packet Chocolate Antioxidant Shake 

                                                                                                
~Mix altogether in a small bowl.
~Drop by spoonful onto Parchment paper lined baking sheet.
~Bake at 350*F for 12-15 minutes. 
~If Desired: Serve with 1/2 cup Unsweetened Almond or Cashew milk (additional 1/2 Condiment)

*NOTE: ANY Optavia or Medifast shake can be used for either of these recipes!

************

Chocolate PB2 Cookies

[1 Fueling, 1 condiment, 1 optional snack] 

In a small mixing bowl, mix 1 Tablespoon water with the 2 Tablespoon PB2 (optional* if NOT allergic) to make a paste. 

Add in the remaining ingredients:

 

1 whisked egg white

3 Tablespoon water

1/2 tsp Baking powder

1 Tablespoon Fage Total 0% Yogurt

1 packet Chocolate Antioxidant Shake 

                                                                                                
Mix altogether in a small bowl.
Drop by spoonful onto Parchment paper lined baking sheet.
Bake at 350*F for 12-15 minutes. 

*PB2 counts as your optional snack for day (**OMIT if allergic-I could not eat these.)  

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn

If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: jenniferdickman72@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Chocolate Cheesecake (Fueling)

This is one of my favorite breakfast time fuelings. WHY? Because I CAN! Why not enjoy losing weight having a cheesecake for breakfast time. My 10 year old really feels jilted when she doesn't get this one too. I end up giving her a bite anyway, because I am a mom, and that is what we do. 😍

Chocolate Cheesecake
[4 servings:1 Fueling, 1/4 lean, 1/2 condiments, 1 Fat]



4 packets Chocolate Antioxidant Shake (any shake or smoothie)
 1 cup 1% cottage cheese (2/3 lean)
 1 egg, beaten (1/3 lean)
 1 Tablespoon SF Walden Farms Chocolate syrup*Caramel works too (1/2 condiment)
 4 Tablespoon light cream cheese (2 Fat)
6 Tablespoons Light Half&Half (2 Fat)
 1/4 Unsweetened Coconut Milk (1/2 condiment)

Directions:

~Preheat oven 350*F

~Blend all 4 smoothie/shake packets and all ingredients in a food processor. Pulse until creamy.
~Pour batter into four(4) 7-oz ramekins (spritzed bottom with 1 quick spray Pam to keep cheesecake from sticking.)
~Pour water inside cake pan halfway up to set the 4 ramekins into to bake in a water bath.
~Bake approximately 25-30 minutes. (* Oven temps vary so make sure to watch them. You want a creamy Custard texture not a firm tofu texture.)
~Top with 2 Tablespoon Redi-whip (1 condiment) just before serving. 
~Keep in Fridge 3-4 days or Freeze extras with label of condiments used for each.
[For a cheesecake mousse,  make recipe above, let cool, puree in food processor along with 1-2 ounces almond milk until creamy.]

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)