Sweet Potato Swirl Cake

[6 Servings: Each is 1 Fueling, 1/6 Leaner, 1/4 Condiment ]



~Preheat oven to 350 F. Place 6 ramekins or muffin liners on a baking sheet and spritz each with cooking spray; set aside

Bottom Cake layer Ingredients:

3 packets of the OPTAVIA™ Cinnamon Cream Cheese Swirl Cake
1/4 teaspoon baking powder (1/2 Condiment)
2 egg whites, beaten until frothy
9 Tablespoons water

*Sift the cinnamon and cream cheese bits from the Swirl Cake and reserve for top of Sweet Potato Layer. (*This step can be omitted to save time, if desired)

~In  a mixing bowl, dissolve fueling packets in the water along with the baking powder then add the whites.
~Divide the batter evenly between the six prepared ramekins or liners. Spread out on the bottom of the ramekin smoothly.
~Bake these for approximately 8-10 minutes then remove from oven.

Creamy Sweet Potato layer Ingredients:

3 packets OPTAVIA™ Honey Sweet Potatoes
3 ounce 1% Cottage Cheese (1/4 Leanest) 
2 ounce Chobani 0% Yogurt (1/6 Lean)
1 egg (1/2 Leaner-plus the egg whites used in the first layer)
9 Tablespoon water

~Pulse the above ingredients in a personal blender until creamy for the Sweet Potato layer.
~Scoop Sweet Potato Mixture, evenly between the Six ramekins and smooth tops.
~Drizzle 1 teaspoon Walden Farms Walnut Maple or Pancake Syrup over top of each  cake (This totals 2 Tablespoons SF syrup=1 Condiment)
~Top with the sifted cream cheese bits if that step was chosen.
~Bake for 18 minutes

#BeCreativelyHealthy

#Allergy2SoyJourney

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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.)

Sweet Potato Zucchini Bread

[6 Servings: 1 Fuel, 1/2 Green, 1-1/2 Condiment, *1/6-1/3 Fat] *Eat only one serving of this per day

Ingredients:
3 packets Honey Sweet Potato
3 packets Cinnamon Cream Cheese Swirl Cake
1 teaspoon Baking powder (2 Condiment)
1 tsp pumpkin pie spice (2 condiments)
6 whisked egg whites (one additional egg white per day will not affect a fat-burn)
4 Tablespoon SF Pumpkin Spice Syrup or Brown Sugar Cinnamon or Gingerbread (2 Condiments)
1-1/2 cups shredded Zucchini, squeeze out all extra water (3 Green)
1-1/2 teaspoon yeast (3 condiments)

Directions:
*Activate yeast in 1/2 cup really warm water for few minutes.
~Whisk Egg whites in a medium mixing bowl to break them up then add Fueling packets, spice, SF Syrup, Vinegar and yeast mixture.
~Mix in Zucchini until combined then pour into a loaf pan spritzed with Pam.
~Let set in warm area to rise double it's size. (Note: If it isn't in a warm area it will not rise! To help it rise best, turn oven to 200*F with a cake pan of water on bottom shelf for approximately 30 minutes. Turn oven off. Place damp cloth over dough. Set dough on top shelf above hot cake pan of water and close oven door quickly to hold in heat) **After dough has risen, if quick rise method used, remove pan of water and cloth before baking.
~Bake at 350*F for 40 minutes or until golden brown on top
~Brush 1 Tablespoon light Butter OR Margarine (1-2 Fat) on top if desired. Divide into 6 equal portions.

#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.)

Sweet Potato Ravioli With Cinnamon Maple Kabocha Squash Puree

💚[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 2 Condiments, 1 Fat]💚

 

Ingredients:

3 packet Optavia Honey Sweet Potato (Gluten & Soy Free)

3 cup steamed cauliflower, squeezed (6 Greens)

1 egg, well beaten (1/3 Lean)

6 ounces reduced fat mozzarella, shredded (1 Lean) 

1/2 teaspoon Cinnamon (1 Condiment)

 

Directions:

~Combine fueling powder, cauliflower (squeeze some water out), Egg (1/4 cup egg substitute can be used), shredded mozzarella, and cinnamon together in a food processor and pulse until it is the consistency of mash potatoes .

~Line THREE (3) trays with parchment paper, then make approximately thirty-six (36) mounds using 1-1/2 Tablespoons mixture for each mound evenly spaced on the trays.

(Note: Your can make smaller ravioli by using only 1 Tablespoon each. You will get more ravioli and will just divide the final total into 3 portions. Mathematical breakdown: 36 mounds=18 ravioli divided into 3 servings=6 X-Large Ravioli per serving. While 48 mounds = 24 ravioli divide into 3 =8 Large Ravioli per serving. *Remember to save some to warm up for a fueling. These were even good cold!)

~Place a second sheet of parchment over the mounds and use your hands to gently spread each mound out to approximately the size of a 2 inch disk. FREEZE trays for 3-4 hours until firm enough to lift off the paper. (I left them in the freezer overnight)
~While the ravioli is freezing, start on the filling: Strain the cottage cheese to remove some of the liquid. *NOTE: You could skip the freezing step and just make 18 discs spread thin, place dollop of filling in center then carefully cover with the remaining "Pasta" batter, sealing the edges as best as possible.

For Filling:

~In a personal blender combine and pulse:

1-1/2 cup Low-fat 1% Cottage Cheese, strained (1 Lean)
1/2 cup roasted Kabocha Squash (1 Green)

2 ounces reduced-fat Mozzarella cheese, shredded (1/3 Lean)
6 wedges Light Laughing Cow Swiss (3 Fat)

1 egg, beaten (1/3 Lean)

1/2 teaspoon Allspice (1 Condiment)

1/2 teaspoon Cinnamon (1 Condiment)

~Pre-heat oven to 400 degrees F. Line a baking stone with parchment paper.

~When the cauliflower/fueling mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.

~Place frozen cauliflower mixture discs evenly spaced on the parchment paper so they are not touching and 6 more discs on another baking sheet lined with parchment.

~Next, drop a couple teaspoon of the cottage cheese filling mixture in the center of each disc.

~Place a second frozen disc over each of the meat layers like a sandwich. Press around the edges to seal them a little. Make sure you spritz your fingers with Pam spray so they do not stick to the "dough". *You may need to wait a few minutes to let it thaw if it is too frozen to seal.

~Bake the ravioli for 25-30 minutes or until they are toasted. Mine were good at 24 minutes but  watch the temp on your oven.

~Divide into 3 equal portions.
 

Kabocha Squash Puree: Divide into 3 portions
~In a personal blender combine the following ingredients and pulse until creamy:

1 cup Roasted Kabocha Squash (2 Green)
1 cup Unsweetened Cashew Milk (1 Condiment)
2 Tablespoons Walden Farms Walnut Maple Syrup (1 Condiment)
1/2 teaspoon Cinnamon (1 Condiment)
*Water if needed to make a thinner, like a sauce consistency

[To Freeze 2 portions (Including the 2 portions of Kabocha Squash Puree), Let cool completely then place each portion into a sealed container. To use: warm a serving in the microwave for 2 minutes then pour  and reserve a portion  of each serving for a fueling.] 

#BeCreativelyHealthy

#MySoyFreeJourney 

#opt4lifewithjenn

If you would like information about the Awesome Optavia Life or how you can have a 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.) 

 

Sweet Potato Custard Pie

[4 servings:1 Fueling, 1/4 lean, 1/2 to 1-1/2 condiments, 1/2 fat]

Ingredients:
4 packets Honey Sweet Potato (any shake or smoothie works great for this!)
1 cup 1% cottage cheese (2/3 lean)
1 egg, beaten (1/3 lean)
2 Tablespoon Walden Farms Sugar Free Walnut Maple syrup (1 condiment)
1/2 teaspoon Pumpkin Spice (1/2 Condiment)
4 Tablespoon light cream cheese (2 fat)
1/4 cup Unsweetened Coconut Milk (1/2 condiment)


Directions:

• Preheat oven 350*F
• Blend all 4 fueling 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.)
• *Optional: Top with 2 Tbls Rediwhip (1 condiment) on Each just before serving.
• Keep in Fridge 3-4 days or Freeze extras with label of condiments used for each.

#BeCreativelyHealthy

#MySoyFreeJourney 

#opt4lifewithjenn

If you would like information about the Awesome Optavia Life or how you can have a 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.)