BODY TRIM RECIPES!! POST HERE!

[Chelles]

I know its not 'technically' allowed but I figure since celery is a negative calorie pretty much just water food it should be fine...

celery and p butter
or
celery and light cream cheese and a touch of sweet chilli

[Scribe]

Yep, I agree Chelles. I saw a recipe somewhere on the net for chips made out of celery root. I can't get that here, but it sounds interesting...

Here's a meal I had last night ~ so simple and a delicious alternative to meat.

SALMON STEAK ON SAUTED CABBAGE AND ONION WITH HORSERADISH CREAM

Salmon steaks taste delicious and are full of omega 3 oils. They have a fatty skin and can be cooked on quite high heat (this makes the skin crispy and delicious)

Salmon Steaks
1/2 small cabbage
1/2 small onion
Horseradish Cream (the one I buy has less than 1g carbs per serve)

Finely slice the cabbage and dice the onion small. Saute the onion with some coconut oil (or other oil) until clear, then add the cabbage. Cook and stir until the cabbage has reduced down.

In another pan, fry the salmon steak (I used a generous slurp of coconut oil, but for strict BT use cooking spray).

When everything is cooked, put the cabbage on a plate and drizzle over a little horseradish cream. Lay the salmon steak on top and add a bit more horseradish cream and cracked black pepper.

Garnish with lemon or lime wedges and serve with a side salad of mixed greens, or iceberg lettuce, tomatoes and cucumber, topped with a drizzle of Balsamic vinegar.

It's so simple to make but looks gourmet on the plate (non dieters can have potatoes on the side). The combination of tastes is delicious!

[Akasha]

I saw these recipes on the Bt site yesterday and thought they were great

CHRIS’ PEANUT BUTTER COOKIES
Recipe by: Chris Lynton
Serving Size: 15
Preparation Time: 30mins

Ingredients:
1 Egg
1/2 cup Splenda
1/2 cup Butter
1/2 cup Natural Peanut Butter
1 dash Salt
1/4 Baking Soda
1/2 cup Vanilla Sundae TRIM shake or Vanilla Whey Isolate substitute
1/2 cup Gluten flour
1 tsp Vanilla Extract

1. In a mixing bowl cream the butter and add sweetener. Then add the egg and beat well.

2. Add the peanut butter and vanilla extract, blend well.

3. Add protein powder, wheat gluten, salt and baking soda. Mix to form a moderately stiff dough. Stiff enough to handle, yet isn't sticky.

4. Place by rounded teaspoons on a cookie sheet and flatten with a fork.

5. Bake at 300°F-150°C for about 15 minutes.


I have made 2 batches so far, baking them for 15 minutes leaves the centers soft and chewy,
bake for 20 minutes and they come out soft and crumbly.
And Yes they don't fall apart until they are in your mouth!!!

CHOCOLATE CAKE/MUFFIN
Recipe by: Chris Lynton
serving Size: 4
Preparation Time: 30mins

Ingredients:
2/3 cup Vanilla Sundae/ Swiss Chocolate TRIM shake or Vanilla/ Chocolate Whey Isolate substitute
3 tbsp Pure Cocoa
3 Large Eggs
1 tsp Baking Powder
1/4 cup Olive Oil
1 tbsp Natural Peanut Butter
3 tbsp Splenda (or 4 sachets)
1/4 cup Water

It can be sliced into bars for protein bars for a snack or breakfast quickie, made into muffins or made in a loaf pan for chocolate cake

1. Preheat oven to 325°F-160°C.

2. Put protein powder, cocoa, baking powder and splenda in a medium bowl.

3. Mix oil and eggs in separate bowl.

4. Melt the peanut butter for 30 seconds in the microwave and drizzle over dry ingredients.

5. Add oil & eggs and stir with a fork until blended.

6. Add water, a couple tablespoons at a time, and fold into the mixture with rubber spatula until you have a smooth but thick consistency.

7. Pour into either a loaf pan or muffin tins and bake for approximately 15 minutes.

**Important: the amount of water can vary for a number of reasons; humidity in your area, consistency of your soy powder, etc.
It is recommended that you start off with a little and mix until you are satisfied and remember, you can always add more but you can’t take it away.

PROTEIN BALLS
Recipe by: Chris Lynton
Serving Size: 5-8
Preparation Time: 1Hour

Ingredients:
2 tbsp of Natural Crunchy Peanut Butter
2 tbsp of Butter
¼ cup of Splenda
2 tbsp of Chopped Almonds
1 scoop of Vanilla Sundae TRIM shake or Vanilla Whey Isolate substitute

1. Melt the peanut butter and butter in microwave for 30 seconds.

2. Mix in sweeteners thoroughly.

3. Add protein powder and nuts and stir until the mixture forms a solid lump.

4. Roll into a ball and knead a bit, then separate into even portions.

5. Refrigerate until firm

6. Enjoy!

[Akasha]

PEANUT BUTTER PROTEIN BAR
Recipe by: Chris Lynton
Serving Size: 4
Preparation Time: 20mins

Ingredients:
2 tbsp Natural Peanut Butter
2 tbsp Butter
1 tsp Splenda
1 scoop Vanilla Sundae TRIM shake or Vanilla Whey Isolate substitute


1. Melt peanut butter and butter in microwave for 30 seconds.

2. Mix in the sweetener thoroughly, then add the protein powder.

3. Stir until it forms a solid lump. Roll up in ball and knead a bit, then separate into even portions. (I use small cupcake papers or roll them out in little logs.)

4. Refrigerate until firm.

LOW CARB PROTEIN BARS
Recipe by: Chris Lynton
Serving Size: 16 big bars at 5 carbs each.
Preparation Time: 20mins


Ingredients:

3/4 lb Swiss Chocolate TRIM shake or Chocolate Whey Isolate substitute (325g)
3/4 lb Low Fat Cottage Cheese (325g)
1 cup Butter
1 1/4 cups Splenda
Chopped Pecans (optional)

1. Melt together in a large bowl the butter and Cottage cheese. You want the cream cheese to look curdled after being stirred so don't leave in the microwave too long, try 20 second stints until you feel you have reached the correct consistency.

2. Stir in sweetener and protein powder.

3. The mixture will be very stiff at first, keep stirring until well blended and a taffy consistency. At this point add pecans if you wish.

4. Spoon mixture into a square baking pan and smooth.

5. Refrigerate until firm, then cut into 16 bars and individually wrap, storing in freezer. These are great frozen too!

CHOCOLATE, VANILLA ALMOND BAR
Recipe by: Chris Lynton
Serving: 24

Ingredients:
1/3 cup Low Fat Butter
1/2 cup Low Fat Cottage Cheese
1/2 cup Low Fat Cream
1/2 cup Water
2 cups Swiss Chocolate TRIM shake or Chocolate Whey Isolate substitute
2 scoops Vanilla Soy Protein Powder
1/2 cup Ground Almonds
1 tbsp Pure Cocoa
1/2 cup Splenda

1. Put the butter, low fat cottage cheese, cream, water in a microwaveable bowl. Cook on high until melted & hot.

2. Mix all the protein powders, cocoa, splenda and ground almonds together in a large bowl, pour the butter mixture over and stir until well mixed.

3. Spread evenly into a greased pan; chill until firm.

4. Cut into 24 bars, store in covered container in the fridge.


ALMOND POPPYSEED FLAX BARS
Recipe By: Chris Lynton
Serving Size: 12
Preparation Time: 30mins

Ingredients:
6 tbsp Butter- melted
3 Eggs
6 tbsp Low Fat Cottage Cheese
1/2 cup Splenda
1/2 tsp Almond Extract
2 scoops Vanilla Sundae TRIM shake or Vanilla Whey Isolate substitute
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tbsp Poppy Seeds- ground
1 cup Flax Seeds- ground

1. Add butter, eggs and low fat cottage cheese into a bowl and mix.

2. Then add sweetener, almond extract, protein powder, baking soda, baking powder, poppy seeds and flax seeds.

3. Add water accordingly to make a thick manageable mixture

4. Grease a baking dish (I used a 8 x 11" - 200x300mm glass dish) and pour batter in, spreading into corners.

5. Bake at 350°F-180°Cfor 15 to 20 minutes, careful to avoid over-browning.

6. Let them cool slightly before cutting into squares.

[Akasha]

CHOCOLATE PEANUT BUTTER PROTEIN BARS
Recipe By: Chris Lynton
Serving Size: 4
Preparation Time: 20mins

Ingredients:

2 scoops Swiss Chocolate TRIM shake or Chocolate Whey Isolate substitute
2 tsp of Pure Cocoa
1 dash Vanilla Extract
2 tsp Splenda
4 tbsp Natural Peanut Butter
4 tbsp Low Fat Cottage Cheese

1. Combine the protein powder, cocoa, vanilla extract and in a small bowl and fold in the cottage cheese, you should come out with something that resembles peanut butter cookie dough.

2. Put the mixture into a 3 inch x 6 inch 80x150mm Tupperware container.

3. If wanting pour on top melted sugar free chocolate and place in fridge to cool.

PEANUT COCONUT PROTEIN 'CANDY' BARS
Recipe By: Chris Lynton
Serving Size: 5
Preparation Time: 1Hour 20mins

Ingredients:
1/4 cup Vanilla Sundae TRIM shake or Vanilla Whey/Soy Protein Isolate substitute
3 tbsp Chunky Natural Peanut Butter
1 tsp Vanilla Extract
1/2 cup Splenda
1 tbsp Oil
Water as needed to moisten
*Plus 1 tbsp Unsweetened Dried Coconut for coating

1.Combine protein powder, peanut butter, vanilla extract, splenda and the oil together in a bowl. This mixture will create a crumb like texture.

2. Get your hands in and knead the mixture.

3. Add a little extra water as needed to keep it the mixture together. You don't want it too wet as it will turn into a sticky goo just make sure the mixture is not too dry.

4. When all ingredients are incorporated, sprinkle the coconut on a cutting board in a thin layer.

5. Using your hands, press down mixture into the coconut and shape the dough into a rectangle enough to equal 5 bars.

6. Once in a rectangle form, turn over the mixture and coat the other side with coconut.
Cut into 5 bars and refrigerate.

[Akasha]

BAKED LEMON/CHOCOLATE CHEESECAKES

500gm Ricotta 3 eggs 2 lemons Juice & zest**
¼ cup splenda 1 tsp vanilla
Preheat oven to 180°C.
Beat eggs then add all other ingredients and pour into your muffin tray (these ingredients make 12 muffins)
Bake at 160°C for approx 25 minutes cool on paper towel and enjoy!!
**substitute lemons for 2Tab cocoa.

[Akasha]

Baked Olive and Tomato Ricotta

250g fresh ricotta 16 olives (diced) 110g semi dried tomatoes
1Tbs chives salt and pepper.
Preheat oven to 180°.
Lightly grease 4 x ½ cup ramekins

Place ricotta into colander, press firmly to remove as much liquid as possible. Transfer to dry bowl.

Stir in diced olives; tomatoes, drained and chopped; finely chopped chives; salt and pepper.

Spoon into prepared dishes, pressing down firmly and smooth tops.

Bake for 25 mins or until firm to the touch and golden.

Cool

Turn out

[Akasha]

Baked Ricotta Loaf



400g ricotta 2 eggs ½ cup grated cheddar
2 Tbsp parmesan Extra parmesan ½ cup shallots, chopped
½ cup red capsicum black pepper 2 tsp oregano

Ingredients are quite flexible. Other options are chopped baby spinach, mushrooms, lightly cooked bacon or ham.

If the ricotta is moist, drain in a colander for approx 1 hour in the refrigerator.

Mix all ingredients in a mixing bowl except the extra parmesan cheese, mix well. Place mixture into a silicon or non stick loaf tin, pack down gently, and sprinkle extra parmesan cheese over the top.

Place into a hot oven and cook until top is nicely browned, approx 40 mins. Or place into patty tins, cooking time will be reduced.

Remove from oven when cooked and let cool in tin. Can be served hot but It is quite wobbly, firms up on cooling. Loaf slices nicely when cool. Cakes are perfect for kids’ lunch boxes.

Serve with a crisp leafy salad.

[Akasha]

Baked ricotta tart

Ingredients (serves 6)
500g ricotta 4 eggs ½ cup thin cream
¼ cup parmesan 2 tsp sea salt flakes.

Method

Preheat the oven to 190°C. Lightly grease a 26cm dish.
Whip the ricotta, eggs, cream and parmesan, until smooth.
Pour into the dish and bake for 30 minutes or until the top is golden and the filling is just set.
I put mine in a bain marie ( water bath) as I find it is much gentler when cooking ricotta and eggs and it doesnt burn!!!

Serve warm, i like it with a fresh parsley lemon and tomato salad.

[Akasha]

Baked Ricotta with vine ripened tomatoes

80g baby spinach leaves 250g low fat ricotta cheese
finely grated rind of 1 lemon 1 egg
2 Tbs finely chopped chives 500g cherry truss tomatoes
olive oil spray

Preheat oven to 220°C. Grease and line base of 4 x 1/3 cup muffin tins with baking paper.
Place spinach leaves into bowl. Cover with boiling water and stand for 2 mins until wilted. Drain and rinse under cold water. Squeeze out water and roughly chop. Place into a bowl with ricotta, lemon rind, egg and chives. Stir until well combined.
Spoon into prepared muffin tin. Bake for 20 mins or until brown. Stand for 5 mins before turning out.
Meanwhile place tomatoes onto a baking tray lined with baking paper. Spray with oil.Cook 8 – 10 mins until tender. Serve with baked ricotta.

[Akasha]

Baked stuffed mushrooms
Preparation Time
15 minutes

Cooking Time
20 minutes

Ingredients (serves 4)
4-6 large field mushrooms, stalks removed
olive oil
3 cups (600g) ricotta
60g sun-dried tomatoes, finely chopped
1 tablespoon chopped pitted kalamata olives
¼ cup (20g) grated parmesan
2 teaspoons chopped oregano
2 tablespoons chopped flat-leaf parsley, plus extra for garnish
salt and pepper
1 egg, lightly beaten
Method
Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with non-stick baking paper.
Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl.
Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley

[Akasha]

BT compliant 'gnocchi'

500g ricotta 2 eggs, beaten ¼ large onion, finely chopped
2 Tbs oregano 2 tsp minced garlic 1 pkt frozen chopped spinach
Salt and pepper Olive oil spray

Pre-heat oven to 200°C, line a baking tray with aluminium foil and spray evenly with olive oil spray.
Combine all ingredients, taste and adjust seasoning if necessary.
Scoop up teaspoons of mixture and mold it into a small gnocchi shape.
Place gnocchi on tray.
Bake for 20 minutes or until gnocchi are just coloured.
Allow to cool, and then remove from the aluminium foil.
Serve with your favourite pasta sauce. Could add additional vegies or protein just ensure protein serving size is OK.
I was thinking of a nice rich tomato sauce with some prawns. Maybe even some chopped ham/bacon.

Have been trying to think of other flavourings besides spinach/garlic/oregano. I'm sure they could be adapted.

[Akasha]

Chocolate Protein Cheesecake

1 cup boiling water 3 tsp gelatine 500g ricotta cheese
1 Tbs of cocoa 2 Tbs protein powder
12 or more cupcake holders (the silicone ones are great for these)

1. Put hot water in large bowl and sprinkle over gelatine. Stir until completely dissolved. Put cottage cheese, sweetener, protein powder, & cocoa into bowl & beat with electric beater until smooth and creamy.
2. Add the water & gelatine & beat again.
3. Place cupcake holders in muffin tray (or use silicon ones) and pour in the mixture & put in fridge to set for 2hrs.

[Akasha]

Easiest yummiest snack

100g ricotta 1 scoops BTP
200g ricotta 2 scoops BTP
300g ricotta 3 scoops BTP

I simply blend ricotta cheese with protein powder and a little water if needed. Keep the blender going until it is super creamy. I bought those little glad storage containers (6 for $3.20) and i simply spoon in 50gs into each and keep them in the fridge. They are so yum and I’m sure choc BTP would be just as good.

And i find that putting them in the small containers stops me from over indulging

[Akasha]

EGGPLANT, RICOTTA AND PARMESAN BAKE


450g eggplant thinly sliced
1/4 cup olive oil
250g ricotta
1 cup finely grated parmesan
3 eggs
1 cup low fat cream
1/2 cup chopped basil leaves
1/2 cup extra grated parmesan

Preheat oven to 200c Place the eggplant and oil in a bowl and toss to combine, Heat a large non stick frying pan over high heat. Cook the eggplant in batches for 1 - 2 minutes each side or until browned. Set aside.
Place ricotta, parmesan, eggs, cream and basil in a bowl and mix well to combine. Layer 1/3 eggplant in a 6 cup capacity ovenproof dish. Top with 1/3 ricotta mixture. Repeat with remainging ingredients and layers. Sprinkle with the extra parmesan and bake for 35 minutes or until puffed and golden.