Blueberry Protein Balls

I've been making a version of these protein balls that are not IC friendly with peanut butter and mini M&M's (eek!), but I've been trying to make healthier choices and stop cheating on my IC diet as much.   I tried something a little different and they turned out delicious!  These are great for a quick morning breakfast, a post work-out snack, or a healthy dessert alternative.  I make a new batch the start of every week so I have them there for whenever I need.  

Ingredients:
1 1/2 Cup Almond Butter
1 Cup Oats
1/2 tsp Vanilla Extract
3/4 Cup Dried Blueberries
1Tbsp Honey
*Optional 1 spoonful flax/chia seed mix (for added health benefits)

Directions:

Add all ingredients to food processor and blend until well blended.   Roll into small balls.  Makes approximately 16 balls.  Store in refrigerator.

Niki's Green Smoothie

I am on a health kick and thanks to my new Ninja blender.... a smoothie kick too!!!   I got brave and wanted to see what these green smoothies are all about.   Don't be scared.... they are good!!!!   I would suggest starting out small.  Add a small handful of spinach only...and/or put the smoothie in a closed dark cup so you can't "see the green" until you get used to it.  I've recently doubled my green intake and still love it!!!   Here is my original recipe.   Your bladder will thank you for all the nutrients you are giving it!!!  Oh... and I added up all the calories... only 163!!!!

Ingredients:
1 1/2 Cups Unsweetened Almond Milk
1/2 frozen banana (leave out if banana's bother you)
7 frozen blueberries
1/8 Cup Quick Oats (Add more for hungrier appetites!!)
3 slices of pears (I used Del Monte Lite Canned Pears... a can lasts me about a week)
1/2 Cup packed Spinach
1/4 Cup Kale or Collard Greens
1 Small (about 4-5 inches) celery stick (I freeze mine)

Directions:
 Add all ingredients in blender and blend.   Be sure to blend for a long time (about 3 minutes) to make sure all greens are liquified.   I don't like to chew my smoothies!!  ;)

Yields about 20 ounces

Pumpkin Breakfast Bread

This was so delicious on a cool fall day.   From a Taste of the Good Life Cookbook

Ingredients:
1 2/3 C all purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1 1/4 tsp baking soda
1/8 tsp cream of tartar
1/2 c margarine, softened
1 1/3 C light brown sugar, packed
2 eggs
1 C canned or homemade pumpkin puree
1/3 C lowfat milk
13 C finely chopped cashews

Directions:
Generously coat a loaf pan with non-stick spray, then dust with flour.  Combine first eight ingredients and mix together well.  In another bowl, cream together the margarine and brown sugar, then bea in eggs, pumpkin and milk.  Beat the liquid into the dry ingredients, mixing well.  Stir in nuts.

Pour into prepared pan and bake at 350 for 1 hour.  Let cool for ten minutes before removing and slicing.  (loves freeze well too)

Makes 1 loaf.

"Ice Cream" Graham Sandwiches

I started eating Graham Crackers dipped in milk as a snack and found this IC Friendly recipe on the back of the box... bonus!    Gave it a try and they were delicious!

Ingredients:
1 pkg JELL-O Vanilla Flavor Instant Pudding
1 Cup cold Milk
1-1/2 Cups thawed Cool Whip Whipped Topping
16 Honey Maid Honey Grahams, broken in half (32 squares)

Directions:
Beat pudding mix and milk in medium bowl with whisk, 2 min.   Stir in Cool Whip.   Spoon onto 16 graham squares.  Top each with second graham square to make sandwich;  press together gently until secure.  Place in shallow pan; cover.   Freeze 2 hours or until frozen.  Transfer to airtight container.  Store in freezer up to 2 weeks.

Maple Oatmeal Bars

Superb!   From the Confident Choices IC Cookbook.

Ingredients:
2/3 c flour
2/3 t baking powder
1/2 t salt
1/2 c chopped almonds
1/4 c softened shortening
1/4 c softened butter
1/2 c sugar
1/2 c maple syrup
1 t vanilla
1 egg
1 c quick-cooking oats

Directions:
Sift together flour, baking powder, and salt;  combine with chopped almonds and set aside.  Cream together shortening, butter, and sugar.  Blend in maple syrup, vanilla and egg.  Add sifted flour and almond mixture to the batter.  Stir in oatmeal and mix well.

Spread in greased 9x9 inch cake pan.  Bake in an oven heated to 350 for 35 minutes.  Let cool slightly, cutting into squares while still warm.   Makes 12 bars.  

Blueberry Muffins

Did I mention I'm about to have a baby?  Well I am less then 3 weeks away from the big day and wanted to cook some food ahead of time to freeze for some easy meals when I have my hands full.    I read online that muffins freeze well and thought they'd be perfect for easy breakfasts/snacks.   I got this from Bev Laumann's a Taste of the Good Life IC Cookbook.  I also sampled one to make sure they met my taste test.  Result.... yummy-riffic!

 

Ingredients:
2 c flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 eggs, beaten until frothy
1 c milk
1/3 c canola oil (I used Olive Oil and it worked fine)
1 tsp vanilla
3/4 c fresh blueberries

Directions:
Preheat oven to 400 and grease muffin pans, or use paper bake cups.   Mix together the first five ingredients in a bowl, making a crater in the center.  Set aide.   In another bowl, beat egg, then add mil, oil, and vanilla, stirring to blend.  Pour the liquid mixture and blueberries all at once into the center of the dry ingredients.  Stir quickly, just until dry ingredients are moistened.  If over-beaten, muffins will be tough and have a dull crust.   Fill bake cups and bake until golden, about 25 minutes.

If you don't use bake cups, remove muffins from pans while cooling to keep crusts from getting soggy and sticky.   You can use frozen blueberries in this recipe, but do not thaw them before adding

Blueberry & Pear Smoothie

What to do when you're craving a Summer Smoothie, but are so limited by the fruits you can eat?  Make a smoothie with the two fruits you can eat... Blueberries and Pears!  When making this, I wasn't sure if it'd be any good, but turns out it is rather refreshing and yum.   And Blueberries and Pears are full of nutrients that are great for your body!

Ingredients:
1 Cup Milk
2 Cups Ice Cubes
1/2 Cup Blueberries ( used fresh)
1/2 Cup Pears (I used canned, all I had)
1 Tbsp Honey

Directions:
Combine all ingredients in a blender and blend until smooth.   Makes 2 glasses.

Cinnamon-Roasted Almonds

I'm seven months pregnant and I like snacks!   These are super-easy to make and yummy.  I also read that almonds are high in Folic Acid, good for pregnant woman, so I don't feel guilty having a little more than my share.   I found this recipe on Allrecipes and adjusted per the reviews.

 Ingredients:
1 Egg White
1 Tsp Vanilla
4 Cups Whole Almonds
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 Tsp Ground Cinnamon
1/4 Tsp Salt

Directions:
Preheat oven to 250.  Lightly grease a large cookie sheet.  Lightly beat the egg white; add vanilla and beat until frothy but not stiff.   Add the nuts and stir until well coated.  Mix the Sugars, Cinnamon, Salt, and sprinkle over the nuts.  Toss the coat and spread evenly on the pan.

Bake for 1 hour, stirring occasionally.  Allow to cool and store in airtight containers.

Pesto Herb Spread/Dip

I found this delicious dip recipe on allrecipies.com but adjusted it a tad based on the reviews and what I usually keep in my refrigerator.  I've made it for family and it was a huge hit!   It's great with Club Crackers, Triscuits, Pita Chips, or with Vegetables for a healthier option.   Would probably be yummy as a spread on sandwiches or roll-ups as well. 

Ingredients:
1, 8-ounce package cream cheese (brick not tub)
2 overflowing Tablespoons IC Friendly Pesto
1 Tablespoon chopped Chives (green onion)
1 Tablespoon milk (to make a bit creamier)

Directions:
Place all ingredients in blender and blend until smooth.   Top with a few extra chives for a fancier look.  Can add crunch by coating the finished spread with almonds (I haven't tried this yet).   Keep refrigerated.

Sarah's Chicken Salad

I got this recipe from a good friend who also has Interstitial Cystitis.  It is one of my favorites and I make it all the time.   The original recipe calls for a full brick (8oz) of cream cheese, but I reduced it to save on calories.    It can be served on sandwich, in a tortilla, or with crackers (my fav!).

Ingredients:
2, 5 ounce cans (or 1 large) Valley Fresh 100% Natural White Chicken in Water
1/3 Large Cucumber diced into small squares
1 Cup Blueberries
1/2 Cup Green Onions
4 ounces Original Cream Cheese (Brick not tub due to the preservatives in the tub kind)

Directions:
Drain the water from the cans of chicken very well and place in a bowl.  Add the Cream Cheese and mix with large wooden spoon until spread evenly (takes a while).  Add the Cucumber, Blueberries, Green Onion and stir.  Enjoy!