Posted by: jbiggars63 | November 26, 2011

Survival!


Did you make it through Thanksgiving ok? I hope you did!  Even if you gained a little, you will be OK! Just start back on your plan today and you will have whatever you put on, off in a week or two!  Just in time for Christmas!  LOL!  You might try a little something  I call the Medi – Challenge. I will revert to week one and just do protein and no carbs for 3 or 4 days.  It helps to jump start me back into weight loss!  Now to jump start on some Christmas recipes, here is one for Sugar-Free cranberry walnut cookies you will love!

With their festive red cranberries, these drop cookies make a nice Christmas cookie, but they are a great healthy cookie any time. Sugar-free, low-carb, and gluten-free. See notes on some of the ingredients below.

Ingredients:

  • 1 and 1/2 cups almond meal
  • 1 cup whey protein powder
  • 1/2 cup (one stick) butter
  • 4 oz cream cheese (can use low fat)
  • 2 eggs
  • 1 and 1/2 cups sugar substitute (see below)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped walnuts
  • 1 cup whole cranberries

Preparation:

Notes on Special Ingredients: In this recipe, a combination of almond meal and whey protein powder takes the place of flour. If you use a flavored protein powder, you will probably want to cut down the amount of sweetener in the recipe. I used Designer brand Vanilla Praline, which does have artificial flavorings in it. If I didn’t use the flavored powder, I’d be more inclined to add a little intense black molasses, which has about 4 to 5 grams of carbohydrate per teaspoon. I use Sweetzfree liquid sucralose (sucralose is the sweetener in Splenda®) as a sweetener. More about the advantages of liquid sweeteners

Preheat oven to 375 F.

1) Cream butter and cream cheese together until fluffy. Add sweetener, cinnamon, and salt, and beat again. Add eggs, and beat until combined.

2) Add almond meal, protein powder, and baking soda and combine well.

3) Mix in cranberries and walnuts.

4) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you, but avoid very large cookies.

5) Bake about 7 to 9 minutes, until top is just browning. Cool completely before eating — really, they are so much better after they are cool. I don’t know why. Store in a sealed container.

Nutritional Information: Each of 32 cookies has 1 gram effective carbohydrate plus 1 gram fiber, 4 grams protein, and 94 calories.

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