Caramel Cashew Chex Mix
Strawberries and Balsamic Vinegar
1/2 cup fresh strawberries, sliced
1/2 cup whipped cream (or whipped topping, which is what I used. I was out of whipping cream)
1/2 tablespoon balsamic vinegar
- Layer half of the strawberries and whipped cream.
- Repeat with the remaining berries and cream.
- Drizzle vinegar over the top.
- Serve immediately.
Old Fashioned, Made-on-the-Stove Popcorn
Serves 2 (approximately 3 cup portions)
6 tablespoons popcorn (yellow, white, black or blue, it doesn’t matter)
2 tablespoons coconut oil
Seasoning of your choice
You will need a large sauce pan/ stock pot, at least 4 quarts, with a lid. (Don’t try this without a lid. Seriously.)
1. Heat 2 tablespoons coconut oil in the pan over medium-high heat. Place two kernels of corn in the oil. When they pop, you know that the oil is at popping temperature. (Is this really necessary? I don’t know. But that’s how my Mom made popcorn, and how I’ve always done it.)
2. Add popcorn to oil. The corn should be an even single layer across the bottom.
3. Return lid to pan.
4. When the popping starts, pay close attention and shake frequently. Once popping begins, it will be finished in about 1 minute.
5. Shake frequently while actively popping. Shaking helps the unpopped kernels drop to the bottom and pop, while moving the popped corn to the top to avoid burning.
6. Pour into a large bowl and season as desired. My wife prefers a combination of popcorn salt and “Nu-Salt”, a sodium-free salt.
Nutritional data (1 portion, about 3 cups)
Sat fat: 14.2g
Peanut Butter Cup “Sundae”
8 ounces (by weight) Fage 0% plain Greek yogurt
1 tablespoon unsweetened cocoa
2 tablespoons creamy peanut butter, divided
1 packet Splenda (or other non-calorie sweetener. Use 2 teaspoon table sugar instead of one packet sweetener if you prefer.)
1 teaspoon vanilla
1 scoop whey powder (2 tablespoons)
1/2 to 1 teaspoon instant coffee powder (plus a bit more for garnish)
1/2 cup whipped topping (or more)
Place yogurt into a medium bowl.
Place 1 tablespoon of the peanut butter in a microwave-safe bowl. Warm for 10-15 seconds, or until liquid and pourable. Set aside.
Add vanilla, Splenda, instant coffee and cocoa to yogurt. Stir well to mix completely.
Add protein powder. Stir well to mix completely.
Taste. If not sweet enough, add another packet of sweetener.
Add remaining peanut butter. Stir into the yogurt, but you do not want it to be smooth. (Little pockets of peanut butter is the goal.)
Spoon into a serving bowl. Drizzle the melted peanut butter over the yogurt. Top with whipped topping, sprinkle coffee powder.
Nutritional data (including the whipped topping):
Sat fat: 5.9g
I realize that most people will not be able to fit this into their budget. It is a large snack/dessert. But I created this because I needed to find soft foods to eat after having oral surgery. And since the surgery involved drilling into my jaw bone, grafting new bone material, and hoping that my bone integrates with the graft bone, I need a high protein, high fat diet.
And it still needed to be soft. It is two days since the surgery, and my jaw is still very tender. (I accidentally chewed a cherry tomato on the spot–a simple cherry tomato!–and it really hurt and started it bleeding again.)
So, if you are in a position where you need the calories and you need protein and fat, give this a try. It was really good!