STUFT Mama dips

Peanutty Chia Pumpkin Dip       (serves one)

1/4 cup canned pumpkin
1 tablespoon chia
2 tablespoon PB2
1- 2 tablespoons granulated sugar substitute or regular sugar
splash vanilla (optional)
pinch of baking powder (optional)

from the Mama herself

STUFT MAMA'S Grain Free Microwave English Muffin

makes one muffin

10 grams almond flour (about 1 1/2 tablespoons)
14 grams coconut flour (2 tablespoons)
1 teaspoon melted light butter or margarine
1 egg (or 2 egg whites)
pinch of salt
1/4 teaspoon baking powder
2-3 tablespoons water

for the middle:butter spray or light butter spread
garlic salt
garlic
nutritional yeast or parmesan cheese
Italian seasoning (optional)

Directions:
Mix all ingredients together in small bowl.
Pour half of the mixture in a microwave safe bowl sprayed with nonstick spray.
Spray the top with butter spray and sprinkle garlic, garlic salt, nutritional yeast (or parmesan cheese).
Cover with the other half of the mixture.
Microwave for 2 – 2 1/2 minutes.
Lightly toast in toaster oven. (optional)

STUFT MAMA DESSERTS

New and Improved Dark Chocolate Microwave Muffin

(It’s a combination of the chocolate microwave muffin and Mama’s healthy apple microwave muffin.)

1/4 cup pumpkin
1/2 cup egg whites (or egg substitute)
1/4 cup water
2 tablespoons coconut flour
2 tablespoons dark cocoa powder
2 sweetener packets (I used Stevia)
splash of almond extract
1/2 teaspoon baking powder

* Mix everything together. Pour in a mug sprayed with cooking spray. Microwave for about 5 minutes.

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The Original Protein Cookie Dough

1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce

Directions:

Mix all ingredients together until combined.
Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).

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Fudgy STUFT Protein Cookie Dough 
1/2 cup pumpkin
1/2 scoop protein powder (10-15 grams)
2 tablespoons PB2 (12 grams) *substitutions below
2 tablespoons cocoa powder (I use my favorite cocoa powder)
2 sweetener servings (I used 8 drops of vanilla stevia and a packet of Splenda)
splash of vanilla
1/4 cup oats
1/2 cup brown rice cereal

Directions:
Mix all ingredients in a bowl except for brown rice cereal.
Stir in brown rice cereal.
Eat straight from the bowl, or if you can wait, cover and chill in refrigerator for at least 30 minutes.

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  Pumped Up Protein Pumpkin Cookie Dough

1/2 c. canned pumpkin

1 scoop (20-25g) protein powder (or sub out half for PB2)

cinnamon (optional: pumpkin pie spice)

splash of vanilla

1 packet Stevia

1/4 cup oats

1/2 cup crispy brown rice cereal (Erewhon)

Directions:

Mix it all up, carefully.  It should be a gooey consistency.

Pop it in the freezer for a few minutes to make it more of an ice cream texture, or eat it straight out of the bowl!

options: add a little peanut butter, prepared PB2 or other nut butter.

               chocolate chips

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Three Ingredient Dark Chocolate Peanut Buttery Fudge  (about 130 calories)

1/2 ripe banana, fresh or frozen (Thaw a little if frozen)
2 tablespoons PB2 (12 grams)
2 tablespoons dark chocolate cocoa powder (10 grams)

Directions:
Mix the ingredients together with a fork or in a Magic Bullet.
Pour into a bowl or dish.

Refrigerate or freeze. (If you can wait that long, if not, eat as is).
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Lighter Almond Chocolate Fudge

1/2 ripe banana
2 tablespoons unsweetened applesauce
1 tablespoon almond butter
1 tablespoon coconut butter
2 tablespoons of cocoa powder
pinch of salt
Splenda packet

This version did the trick although the other two versions were better. I liked that I could eat the whole thing (which I most definitely did) for about 310 calories and 18 grams of fat. I had to add a little sweetener to it though. It wasn’t as rich and didn’t set as well, but it was still really good.
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The STUFT Protein Cookie

STUFT MAMA BREAKFAST

Mama’s Breakfast STUFTwich

1/2 cup egg substitute or egg whites

sugar free jam

bread of choice

*I microwave the egg whites in a bowl sprayed with cooking spray for 3min. Put them and some sugar free jam on the bread. Then if I have time I put it in the sandwich maker to make it a little crispy

Variations:

(1) adding a little Smart Balance, Splenda and cinnamon to one half 

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Mama’s Savory Breakfast STUFTwich

- 1 egg and 2-3 additional egg whites

seasoning of choice (I used Bagel Spice, crushed red pepper, ghost chili sea salt, sea salt and trader - Joe’s mixed peppercorns)

- spinach

- hot sauce (I used Scotty B’s)

- Brewer’s Yeast

- 2 slices whole grain bread

Cook the egg and whites with the seasonings and spices. 

Toast the bread. Add all the fixings. Viola.

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STUFT Sweet Potato Breakfast Salad

fresh spinach drizzled with coconut oil

scrambled egg whites with cinnamon (optional sweetener if needed)

roasted sweet potato with low calorie peanut butter frosting (made with PB2), peanut butter andArtisana Cocoa Bliss




1.  I prepped the sweet potato (microwaved for about 6 minutes and then roasted at 375 convection for about 10 to get it crispy).

2.  Then I added the toppings and set it in the freezer for a bit to let it chill and let the peanut butter/cocoa goodness harden up a little. 

3.  I scrambled the egg whites with some cinnamon (from my new jugs) and put them in the fridge to chill a bit also. I wanted my salad cold. 

4.  Then I put it all together on some spinach with coconut oil and some extra cinnamon.

Um yeah.

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 like to top mine with mixed berries or cherries,
 a tablespoon of SunButter and a little sugar free syrup.

Green Eggs and Oats Bowl

40g oats of choice (I like Coach’s Oats)
1- 1.5 cups water or nondairy milk
1/2 cup egg substitute
handful of fresh spinach
cinnamon to taste
sweetener of choice
about 1/2tsp. vanilla or almond extract to taste




Prepare oats on the stove as directed. Adding extra liquid (like the yo-oat bowl) if desired.
Blend together egg substitute and spinach. (I use the Magic Bullet.)
After oatmeal has cooked, add in egg substitute mixture, sweetener, cinnamon and vanilla.
Continue to cook until eggs are cooked thoroughly.
Scoop into cute, festive bowl.