Tag Archives: sugar free

Guest Post: Hi-Protein Smoothies by Shannon of Healthiful Balance

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Okay, its me again. I know you guys are probably getting tired of me already (Yes, I’m aware its possible). So I’ve been (very desperately) begging for guest bloggers. 
Today, we welcome the beautiful Shannon of Healthiful Balance who will kick off this blog’s collection of guest posts! 😀
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Hi, my name is Shannon and I blog over at Healthiful Balance about my life in Germany, health, food and fitness. I also love posting product reviews, giveaways and recipes. I’m a big fan of the recipes Qi Ting’s posts, they always look so delicious! 🙂
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Today I’m going to be sharing two of my current favorite smoothie recipes that I recently came up with.
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Chocolate Covered Bananas Smoothie

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This smoothie is packed with many great health benefits and doesn’t require a lot of ingredients! Cocoa helps improves cardiovascular health and studies show that it could even help fight cancer. Bananas are very rich in potassium and can reduce menstrual pains.

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Ingredients

  • 2 frozen bananas
  • 1 scoop Madre Labs CocoCardio OR 1 tablespoon of unsweetened cocoa powder OR 1 scoop of chocolate flavored protein powder
  • 1 packet of stevia
  • A few drops of cocoa bean extract
  • A few ice cubes
  • 2 oz. water or skim milk (50 ml.) (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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Strawberry, Chocolate Protein Smoothie

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Craving something sweet? This is the perfect smoothie..it tastes like chocolate covered strawberries! Plus, its healthy and loaded with protein!

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Ingredients

1 cup frozen strawberries
1 scoop of chocolate flavored protein powder
1 packet of stevia
A few drops of cocoa bean extract OR 1 teaspoon of unsweetened cocoa powder
1/3 cup water or skim milk (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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I hope you enjoy the smoothies!
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What are you waiting for? Hop over to Shannon’s! 😀
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And just an update to tell you guys,
You can now request sweet recipe makeovers here:
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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Single Serving Cookie Dough Bowl (Quick, Vegan, Gluten-free and definitely healthy)

Did Christmas come early this year?

Burned out by 4 successive days of crazy crazy exams, I decided to move my butt. Onto the bicycle’s seat. And headed out to my favourite supermart to grab some pantry staples. And then there was. I stepped into the mart to the music of “Jingle Bell Rock”– an amazing song by the way. Oh and chocolates. Chocolates everywhere. Wrapped in shiny gorgeous packaging (have I told you that I’m sort of obsessed with shiny things??) More importantly– they were on sale.

Really, Christmas time is most definitely the time “to be jolly”. Its my most favourite time of the year! Those Christmas songs blasting out of every shop, red stockings and reindeer images plastered onto walls, snowflakes oh so delicately landing on your shoulders (this I imagined. I’ve only ever seen fake snow in my life, at Snow City). Oh, and the freshly baked Christmas-Tree-shaped and log-shaped buns snowed with powdered sugar lining the shelves of good old bakeries. Its the only time of the year bakeries put on their real thinking caps and come up with some more creative ideas. I mean, Bak Kwa (Barbecued pork pieces) buns for Chinese New Year? Really? Again? Oh come on! Still, I’m very disappointed that Breadtalk has been pushing out practically the same Christmas specials every year. Thumbs down. (My feet’s too). Is this how you show how superbly creative Singaporeans are? I guess it does make a point. With our education system pushing out a textbook-obsessed, factory-line of students, wiring them with what-to-dos rather than what-not-to-dos, creativity was left behind. For all except those who dare to reverse the psychological wiring.

Err… what was I talking about just before I restarted on that unpatriotic harsh critique of my country? Oh yes, Christmas. Christmas in Singapore is so much different from Christmas in Taiwan.

I spent my Christmas last year in Taiwan. My most favourite place ever. My Chinese isn’t too good but no one ever seems to notice. People are just kinder, nicer, less critical, more caring… traits most Singaporeans lack. Makes me feel sort of ashamed of my country. I mean, how many times have I seen people spitting AND littering on the streets? Countless. How many times have I seen primary school and secondary students smoking? This actually only 3 times (not my point).  How many times have I seen people ignoring others who need help? Countless. Among them is you, that heartless freak who dare let your grandmother carry your luggage for you when you’re a man, and physically fit! Do you know no shame??????

There I go again.

I need to stop doing this.

Anyway, do you know that there are carollers in Taiwan? Waaayy cool! There’re no carollers in SG. I asked my mum whether I could go carolling. She said no, you’ll probably screw up cuz you can’t read Chinese well enough to read song lyrics. There was a church in Wandan, where we were living. It was such a close-knitted church. Everyone knew each other. Everyone was so excited to praise and worship God. Their enthusiasm was touching and infectious. Lovely people. And I thought, that’s what Christmas should be like! The touch of love. A warm, fuzzy feeling arising from deep down. Thanksgiving. The spread of joy. And of course– Belgium chocolate, candy canes and most definitely– caramelised-maple-syrup-cashew-nuts (what a mouthful!).

Let’s get this straight. If you love cashew nuts, you’re my friend–period.

I should stop crapping my ass off and telling you everything I feel. I shall therefore conclude my tedious description about how I feel about Christmas (and how my mum told me right from the beginning that Santa’s just a giant man dumbly carrying a large sack, sitting on and therefore torturing his reindeer(s) with all the weight– and a product of human imagination– because nothing is free. Thanks mum, guess I had to find out this way, why did I have to?).

We all know we are definitely more looking forward to… wait for it… quick, vegan, gluten free, low fat, low sugar (sugar free option available too)… Single Serving Cookie Dough Bowl.

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Let’s face it. You’ll probably like it more than you like me.

It can be served warm or cold. I’m cold to people I’m not close to but warm to people I am close to. (…Why am I telling you this??? I’m very possibly just showing another sign of stage 2 craziness. Yet again. Just ignore me.)

Warm means right out of the blender. Its warm because the blender produces heat.

Cold means right out of the freezer. You put the bowl in the freezer for 10 minutes and take it out.

Easy peasy.

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It tastes a little like my Cookie Dough Spread recipe. That tastes great too! But the ingredients are different. And this one is single serving. And you can have it as a meal by itself. You can whiz in some spinach for a ‘complete’ meal but I can’t vouch for the results. (But I can vouch for the fact that it would have a really weird colour. Really weird.)

Here’s the recipe.

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Cookie Dough Bowl

No. of servings: 1

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Ingredients

  • 1 Can Garbanzo beans/ 1 pinch salt+ 150g boiled Garbanzo beans (I used S&W‘s. It has 330 calories per can)
  • 1/4 cup pure maple syrup/agave syrup/honey/ malitol syrup/ any other syrup actually
  • 3 tbsps low fat/defatted peanut flour
  • 2 tbsp cocoa powder
  • 2 tbsp skim/non-dairy milk
  • 1/4 tsp liquid stevia (or more or less depending on you preference of sugar level) I used NuNaturals from iHerb (use QIT142 for $5 off your first order at iHerb!) OR 1/4 cup brown/black/coconut sugar / sucanat

Directions

Dump everything into a blender until smooth and awesome. Spoon out into a bowl. Or eat straight from blender– might be a new trend.

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Get into it already!

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I’ve talked (written?) so much about how I feel about Christmas! What do you feel about Christmas?

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PS: I really apologise for the bad photographs! I’m using my bro’s computer which has a great flaw, that is, no photoshop 😦

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!! Thanks for organising, Ricki!!!! :D

A Guest Post @ Lactose Free Lizzie

Updated my ‘About’ page! Do check it out! 😀

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Hi guys!

Just a short post to let you know that I’m guest posting at Lizzie‘s today!

What to expect: 3 words– Fresh. Pumpkin. Puree. In less than 15 minutes hands-on time. And me telling you what some of my favourite recipes on my site are.

What are you waiting for? Click here and go!

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PS: I’m kind of confused! Am I a Healthy Living Blogger or just a health-conscious-food-blogger

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Cookies ‘n’ Cream in a Bowl (Healthy Vegan Oatmeal)

Here’s an apology in advance. I’m sorry. The following may be an eyesore.

See my smashed oreos? I dumped them into a separate cup so they wouldn’t get soggy.

Want to know something?

This is the BEST oatmeal I’ve ever eaten and the first I’ve ever really finished.

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Cookies ‘n’ Cream in a Bowl

No. of servings: 1

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Ingredients

For Oatmeal
  • 40g quick cooking oats
  • 1/8 tsp salt
  • 1 1/4 cup water
  • 3/4 cup unsweetened soy milk (or other non dairy milk)
  • 1 1/2 tsp vanilla essence
  • 2 tbsp pure maple syrup/ agave syrup
For ‘Cream’
  • 1/4 cup unsweetened soy milk
  • 2 packets stevia
  • 1 tsp vanilla essence
  • 1/2 tbsp pure maple syrup

Directions

Cook oatmeal:

  1. Mix the first 4 ingredients for oatmeal in a saucepan.
  2. Heat till mixture boils and then lower the heat for oatmeal to simmer.
  3. Let oats simmer for about 10 minutes or until the oatmeal is at the texture you want. Turn off the heat.
  4. Add in remaining ingredients and mix till even.
  5. Pour in the ‘Cream’ (directions below) over the oats.
  6. Put in freezer for 15 minutes (mandatory! This step is essential to make oatmeal super creamy and custard-y!)

Make ‘Cream’:
Just mix everything together and pour over your cooked oatmeal.

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Optional Additions:

  • 1 Oreo sandwich (without cream if you don’t like it… I don’t)– SMASHED (OPTIONAL)
  • Drizzle of pure maple syrup/ agave syrup
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Wanna see the innards?

You know, oatmeal doesn’t always like to get a nude picture taken, but I kind of took one when mine wasn’t looking. Oops.

An empty bowl!!

Chocolate Blueberry Pie Steel Cut Oatmeal in a JAR

I lied about the hiatus. I’m sorry! I love blogging too much… way too much. But I have a reason.

I love this.

Its soooo creamy! Like a PUDDING-cum-custard. Topped with blueberries, drenched in chocolate, cinnamon- infused. 

Wait! Are you sure love is spelled “L-O-V-E”?

Because I’m pretty sure its spelled “Chocolate Blueberry Pie Oatmeal”.

You know, I’m NOT usually a fan of cooked oatmeal in a bowl. The usual breakfast fare. It doesn’t quite agree with my tummy. But drenched in this dessert-y goodness, oh what the heck, stomach discomforts? Oh whatever!!! 😀

I’ve got soooo many pictures to show you!!! These are just super duper photogenic 😀 

I hope you’re not drooling… because I’m busy wiping away mine.

I’m sorry the picture here is so highly sharpened the chocolate layer looks like sand. I SWEAR its thick, syrupy and delicious. You can lick it and not bite it. Scout’s honour. I used to be a girl scout. A brownie (human one, inedible).

Used to be. I sucked at sewing buttons. Everyone could but I couldn’t. Brownied failure. I belong in the kitchen. To bake like crazy.

In this oatmeal:

bottom layer: Cinnamon – infused steel cut oats

middle layer: Chocolate syrup (super healthy)

top layer: Blueberries

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Blueberry Pie Steel Cut Oats

no. of servings: 1

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Ingredients

For Oatmeal
  • 40g steel cut oats
  • 1 cup water
  • 1 cup unsweetened soy milk (or other milk :D )
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 2 tbsp pure maple syrup/ agave syrup
  • 2 packets stevia
  • Empty JAR
For Chocolate syrup
  • 1 tbsp cocoa powder
  • 1 tbsp pure maple syrup/ agave syrup
  • 1/2 tsp vanilla extract

Directions

For Oatmeal
  1. In a pot add water, salt, soy milk and oats.
  2. Heat till the mixture boils, then lower to LOW heat.
  3. Let cook, cover with a pot cover (better if it has a hole), and let simmer for 30 minutes.
  4. Every 5 minutes, come back to stir the mixture to make sure it doesn’t stick to the pan.
  5. When it has reached your desired consistency, turn off the heat
  6. Add cinnamon and vanilla essence.
  7. Mix well.
  8. Pour into JAR!
  9. Prepare to add toppings.
For Chocolate syrup
Mix well!! Until it turns syrupy and uber-thick. So yummy! Make extra, in case you accidentally spooned some into your mouth before it goes onto the oatmeal ;-)
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To Assemble:

  1. You need 1/4 cup blueberries or as much as you want. I used an entire fruit serving!
  2. Pour chocolate syrup over the oats! Add blueberries.
  3. FREEZE for 15 minutes (MANDATORY!!!!!)
  4. It makes the oats SUPER custard-y! :D

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PS:If this page took too long to load, I apologise! 

Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!! Thanks for organising, Ricki!!!! 😀

Also submitted to: Allergy-Friendly Lunchbox Love Link Party. Thanks, Vintagemom for the invite!!:D

Allergy-Free Vintage Cookery

Skinny Fudgesicles + Mini-Guide to Creating your own Popsicles

I started making Popsicles with Chocolate Covered Katie’s Starbucks Frappuccino Fudgsicles! and when they turned out soo good (!!!!), I started experimenting to come up with my own Cocoa Fudgsicles with the ingredients I already have at home.

Have you seen them here and here and here? 😀

Katie’s Starbucks Frappuccino Fudgsicles


What are Popsicles?

Popsicles are frozen, water-based desserts. They are made by freezing flavored liquid (such as fruit juice or chocolate milk!) around a stick.  A classic method involves using ice cube trays and toothpicks, although various ice pop freezer molds are also available. (Adapted from here)

What are Fudgsicles?

This frozen dessert is in a flat shape on a stick, but it is chocolate-flavored with a texture somewhat similar to ice cream.

Guide to making Popsicles:

The Popsicles are easy to bite and not numb on the mouth. Thus they cannot be icy or your tongue may freeze. So, to make them, you need to include 1 or more of the following ingredients to your Popsicles to help achieve the aforementioned texture:

  1. blended fruit
  2. concentrated fruit juice
  3. full cream milk
  4. cream (heavy/pouring/whipped)
  5. half-n-half (low fat is okay)
  6. evaporated milk (low fat is okay)
  7. condensed milk (low fat is okay)
  8. creamer
  9. cocoa powder (Tried and True!!!)
  10. agave syrup/maple syrup/ golden syrup/ corn syrup
  11. sugar (in large amounts)
  12. nut butters/ coconut butter
  13. coconut milk/creamer
  14. xanthan gum/ guar gum
Combine 1 or more of these ingredients with flavouring like vanilla extracts and start experimenting! You’ll come up with delicious Popsicles!!

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Healthy Fudgsicles

No. of servings: 4

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Ingredients

  • 1/4 cup agave syrup/ pure maple syrup
  • 1 1/2 cup soy creamer/low fat evaporated milk
  • 1/4 cup soy milk
  • 1/4 cup cocoa powder
  • 1/8 cup brown or black sugar (optional)
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Directions

Mix well or blend all ingredients together. Pour into Popsicle mold and freeze.

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!!

Chocolate Yogurt Ice-Cream (No ice-cream maker, vegan and guilt-free)

Have you ever thought about making your own ice cream?

I didn’t.

Until I did.

And it was absolutely divine.

Here’s the recipe… With a Vegan version.

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Chocolate Yogurt Ice-Cream

No. of servings: 6 big ones

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Ingredients

Non-Vegan

  • 300g Thick&Creamy Vanilla Yogurt
  • 1/4 cup evaporated milk
  • 1/4 cup soy milk
  • 2 tsp vanilla essence/extract
  • 5 packets sweetener (2 tsp worth each) I used my free Xylitol  samples/ 3 tbsp+ 1 tsp sugar (note: do not use stevia unless you are extremely extremely accustomed to its taste because it tastes funny with chocolate. )
  • 1/4 cup cocoa powder
  • 2 tbsp hot water
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Non-Vegan

  • 300g coconut milk
  • 1/2 cup soy milk (or other non-dairy milk)
  • 2 tsp vanilla essence/extract
  • 1/8 teaspoon Xanthan gum
  • Blend above ingredients together to form ‘liquids mixture’
  • 5 packets sweetener (2 tsp worth each) I used my free Xylitol  samples/ 3 tbsp+ 1 tsp sugar (note: do not use stevia unless you are extremely extremely accustomed to its taste because it tastes funny with chocolate. )
  • 1/4 cup cocoa powder
  • 2 tbsp hot water

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Add-ins: (optional)

  • Peanut butter chips,
  • white chocolate chips,
  • raisins, blueberries,
  • cookie dough,
  • macadamia nuts,
  • sliced almonds,
  • crumbled oreos/cookies,
  • etc.
(I used chocolate rice, raisins and white chocolate chips) The chocolate rice were unnoticeable after the ice cream was complete so its not recommended)


Directions

Mix liquids together except hot water. Dissolve cocoa powder and sugar in hot water and add to liquids mixture. Stir till very smooth. Mix in optional add-ins. Pour this mixture into a shallow container (but with walls high enough that nothing will spill when mixed with a electric hand mixer)

Place container in the freezer. After 45 minutes, remove mixture and stir vigorously with a hand whisk/ electric hand mixer to break up all the ice crystals that have formed. Yes! ALL!

Place container back into the freezer. And repeat the ice- crystal-breaking process. Do not have sympathy for those crystals. They’ll destroy your ice cream and that makes them EVIL! Destroy them! Get your 3/4/5 year old kid to do it if you can’t bear to. They’ll enjoy it. Trust me. I was that kid once upon a time.

The mixture will get thicker and thicker! Keep repeating the process until it reaches a super-thick consistency (or after 5 hours) and let them freeze for at least 5 hours.Patience my friend. (I only have patience when it comes to this and baking… the rewards are awesome)

Before scooping bring out of freezer for 3 minutes.

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