Recipes for south beach diet
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Back a few years ago when this forum was hopping with recipes, I found this one, which has been very helpful! Now that I'm back on the site, I see that all of those good recipes are gone!! So, I will do my best to post the best ones that I liked from before.
FLAXMEAL CINNAMON MUFFINS-to be used for Phase 1+ of South Beach Diet
Makes 10 muffins (1 net carb each) Very healthy! Good as a snack or dessert.
Ingredients
Wet:
3 eggs
¼ c. plus 2 T. canola oil (can substitute unsweetened applesauce)
¼ c. sugar-free syrup, (such as Da Vinci Vanilla sugar-free syrup)
2 T. water
1 T. vanilla
Dry:
1 c. Flaxmeal (get from health-food store)
½ t. baking soda
½ t. baking powder
2 T. cinnamon
1/8 t. salt
½ c. Splenda (can use less, but it tastes best at this amount)
Pre-heat oven to 350 degrees. Spray muffin tin with canola spray.
In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water, and vanilla.
In a small bowl, combine dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well-greased muffin cups (without papers.) Bake at 350degrees for 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator. Can be frozen for longer term storage.
Variations: You could eat this with fat-free Reddiwhip, semi-sweet chocolate chips, fruit, raisins, natural peanut butter, sugar-free pudding, etc! (of course, small amounts!)
These are so nice to have because you feel normal, like you can actually eat a baked good!
Let me know what you think of them!
~Liz
Lizzie128 (waiting for my registration email to make me active)
FLAXMEAL CINNAMON MUFFINS-to be used for Phase 1+ of South Beach Diet
Makes 10 muffins (1 net carb each) Very healthy! Good as a snack or dessert.
Ingredients
Wet:
3 eggs
¼ c. plus 2 T. canola oil (can substitute unsweetened applesauce)
¼ c. sugar-free syrup, (such as Da Vinci Vanilla sugar-free syrup)
2 T. water
1 T. vanilla
Dry:
1 c. Flaxmeal (get from health-food store)
½ t. baking soda
½ t. baking powder
2 T. cinnamon
1/8 t. salt
½ c. Splenda (can use less, but it tastes best at this amount)
Pre-heat oven to 350 degrees. Spray muffin tin with canola spray.
In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water, and vanilla.
In a small bowl, combine dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well-greased muffin cups (without papers.) Bake at 350degrees for 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator. Can be frozen for longer term storage.
Variations: You could eat this with fat-free Reddiwhip, semi-sweet chocolate chips, fruit, raisins, natural peanut butter, sugar-free pudding, etc! (of course, small amounts!)
These are so nice to have because you feel normal, like you can actually eat a baked good!
Let me know what you think of them!
~Liz
Lizzie128 (waiting for my registration email to make me active)
This is really good, especially with a little bit of FF cool whip!! No one would ever know that it was made with black beans!
CHOCOLATE BEAN CAKE –ph 1+ for the South Beach Diet
1 15oz. can of black beans (drained and rinsed)
4 large eggs separated
½ C. Splenda (the baking kind in a box)
3 T. baking cocoa
2 T.strong brewed coffee/1 T instant espresso powder/coffee dissolved in 1 T hot water
*coffee enhances the flavor of the chocolate, you don’t taste the coffee
1 t. baking powder
2 T. Smart Beat Spread or canola oil
1 tsp. vanilla
2 T. chopped walnuts or hazelnuts-optional
pinch of salt
Preheat oven to 350 degrees.
Prepare an 8 x 8 glass baking pan by spraying it with Pam canola spray.
Blend the egg yolks, Splenda, baking powder, Smart Beat Spread or canola oil, vanilla extract, cocoa, coffee, and salt in a blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Using a hand mixer, whip the egg whites with a pinch of salt in a separate bowl until stiff peaks form.
Mix in a 1/3 of the egg whites into the bean mixture with a spatula. It’s okay if some white streaks remain in the batter. Pour the batter into 8 x 8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts (or hazelnuts) if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 27-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.
Makes 16 2†x 2†servings.
Varations:
Chocolate peanut butter: add 2 T. Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts instead.
Chocolate Hazelnut: Add 1 T. sugar-free hazelnut syrup or ¼ s. hazelnut extract to the bean mixture. Sprinkle the top with hazelnuts if desired.
CHOCOLATE BEAN CAKE –ph 1+ for the South Beach Diet
1 15oz. can of black beans (drained and rinsed)
4 large eggs separated
½ C. Splenda (the baking kind in a box)
3 T. baking cocoa
2 T.strong brewed coffee/1 T instant espresso powder/coffee dissolved in 1 T hot water
*coffee enhances the flavor of the chocolate, you don’t taste the coffee
1 t. baking powder
2 T. Smart Beat Spread or canola oil
1 tsp. vanilla
2 T. chopped walnuts or hazelnuts-optional
pinch of salt
Preheat oven to 350 degrees.
Prepare an 8 x 8 glass baking pan by spraying it with Pam canola spray.
Blend the egg yolks, Splenda, baking powder, Smart Beat Spread or canola oil, vanilla extract, cocoa, coffee, and salt in a blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Using a hand mixer, whip the egg whites with a pinch of salt in a separate bowl until stiff peaks form.
Mix in a 1/3 of the egg whites into the bean mixture with a spatula. It’s okay if some white streaks remain in the batter. Pour the batter into 8 x 8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts (or hazelnuts) if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 27-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.
Makes 16 2†x 2†servings.
Varations:
Chocolate peanut butter: add 2 T. Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts instead.
Chocolate Hazelnut: Add 1 T. sugar-free hazelnut syrup or ¼ s. hazelnut extract to the bean mixture. Sprinkle the top with hazelnuts if desired.
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