Alright gang, here’s the deal…we all know that it can be a little hard giving up the foods we are comfortable eating; even if they aren’t good for us.
But, if we could make a healthier version of the “trash” our bodies are addicted to then maybe we can make some headway on losing that last (or first) 10 pounds!
So the question was posted on the TBT bookface page about what recipes you all wanted to make over. And after wading through all the responses I have chosen the following 2 that are listed below.
Before we get to the recipes, if you follow the Training By Tye facebook page you know that last sentence was a joke 🙂 there were only two participants looking for recipe makeovers. Either they are the only 2 people who are interested in this topic or the 2 recipes they’ve asked to remake were the same for EVERY SINGLE other person.
Either way keeps me from having to do too much work. So a recipe that needs no introduction Chocolate Cake in a mug.
- 2 TBSP Almond or even Coconut Flour
- 2 TBSP Unsweetened Cocoa Powder
- .5 scoop of Chocolate Protein Powder
- 1 TBSP Raw Honey
- .5 TBSP of Butter
- 1 Egg
- 1 tsp of Vanilla Extract
- 2 TBSP of Almond or Coconut Milk
Mix all the ingredients with a fork right in a microwave safe mug or small bowl. I decided to use the bullet and mixed it there then poured it in a microwave safe bowl. Then just heat it in the microwave for 2-3 minutes, you’ll get a handle on the amount of time after the first couple of attempts.
Allow it to cool for a couple of minutes and shazam, you just made yourself some chocolate cake in under 5 minutes and there are no extras just lying around to temp you all night.
Let’s not get carried away with this recipe, chocolate cake is still not an everyday food, this recipe is around 400 calories (it just doesn’t have the sugar). Also the texture is a little off but that is to be expected, right?
Next up Mac and Shezz. First off instead of starchy pasta (elbow macaroni) lets use cauliflower. I know, I know, I know it’s a vegetable but get over it. And secondly I searched and searched, and could only find recipes using coconut milk and oil, which I am allergic to so I wouldn’t be able to try it for you first. Sorry
But then I found this bad boy…Here’s the recipe for the Shezzy sauce…Im hesitant to call it cheese
2 tablespoons olive oil
1/3 cup almond flour (or any kind of your choice)
1/2 teaspoon dry mustard
Pinch of cayenne
1-3/4 cups plain almond milk, heated (or rice, flax, or coconut milk)
1/2 cup nutritional yeast flakes
Salt and pepper
Preheat oven to 375°F. Place your chopped cauliflower in a lightly cooking spray misted 8-inch square baking dish and set aside.
Start heating your oil in a large saucepan, once it’s hot stir in flour, mustard, and cayenne cooking and stirring for about 1 minute. Gradually stir in the heated milk, a little at a time, whisking constantly. (It will take about 5 to 7 minutes to add the milk. The sauce should continue to bubble as you add the milk; if it doesn’t, you are adding the milk too quickly).
Cook the shezzy sauce until it is the consistency of thick cream, maybe 2 or 3 minutes longer. Remove the pan from the heat then add nutritional yeast. Top your cauliflower in the prepared baking dish. Bake 25 to 30 minutes. Let stand for 5 minutes before serving.
As with the other recipe it’s not the exact same, but if you tilt your head and squint your eyes a little bit it could be pretty close.
Anywho, check ‘em out and let me know which ones you tried and liked or if you tweaked them yourself. If you have any other recipe makeover needs let me know on the TBT FB page.
Holla Back
