FoodiQueen

1 serving  Each serving provides  1 fueling  1 snack  1 healthy fat 1 brownie fueling  1 1/2 Tablespoons unsweetened coconut  1/2 oz. or 10 whole almonds  Mix the brownie packet with 5-6 teaspoons cold water.  I used a silicone ice cube tray. Mix 1/2 your coconut and chop 1/4 almonds in your brownie mixture (reserving one whole almond per treat) Divide mixture into 6 compartments. Top with remaining coconut and whole almond. Press down to make sure when frozen that the coconut and whole almond are secure. Freeze for a couple hours till frozen. Remove from silicone tray and enjoy. Remember depending on the size you make depends on how many you get. I personally like the smaller size because then I can just pop into my mouth.  This picture is my one serving. 

1 serving  Each serving provides  1 fueling  1 vanilla shake mix  8 oz. diet orange soda  Ice Blend in a blender or ninja. Be careful when pouring the soda in. And also how much ice you add. Reason being it’s very fizzy and if you full it to full it will fizz all over. 

1 serving  Each serving provides  1 fueling  1 1/2 condiments  1 vanilla shake fueling mix  1/2 Tablespoon pumpkin purée  1/4 teaspoon pumpkin pie spice  1/2 Tablespoon sugar free cheesecake pudding mix  Ice Water  Put everything in a blend or ninja and blend till all combined. How much water and ice depends on how thick you want it. 

4 servings  Each serving provides  1 fueling  2 condiments  3/4 healthy fat 1 cinnamon swirl cake fueling packet  2 maple brown sugar oatmeal packets  1 sweet potato fueling  2 Tablespoons canned pumpkin purée  2 teaspoons ground flaxseed  2 packets stevia 1/2 teaspoon baking powder  3 Tablespoons frozen butter 3 Tablespoons egg whites 1/4 teaspoon pumpkin pie spice 1 Tablespoon low fat plain Greek yogurt  Preheat oven to 350 Add all the fuelings, flaxseed, stevia, and baking powder to a food processor and pulse till well combined. Add frozen butter till mixture resembles a course meal.( Rice size butter should remain; this gives the scone structure) Add the egg whites, pumpkin purée, yogurt and pumpkin pie spice and pulse until dough just comes together. Dough will be sticky. Form dough into a six- inch circle onto a parchment-lined baking sheet. Bake for approximately 15-20 minutes. Once cooled cut into 4 equal portions. I persona...

Tonight’s dessert  Chocolate Mousse 1 fueling  2 condiments  Optavia chocolate brownie mix; mixed with 2 Tablespoons cold water, add 2 Tablespoons light cool whip and fold together! It’s so good with the yogurt chips

Makes 6 servings  Per serving ( 2 muffins per serving )  1 Fuelings 1 Healthy fat 1  Condiments 3/4 green 2 Cinnamon Cream Cheese Swirl fueling  1 Golden Pancake packet fueling  1 chocolate chip pancake fueling  2 sweet potato fueling  3/4 Teaspoon baking powder 9 Tablespoon liquid egg substitute 3/4 Cup unsweetened almond milk 3 Teaspoon vegetable oil 18 halves chopped walnuts 1/2 teaspoon cinnamon  2 cups shredded zucchini  First sprinkle some salt over your freshly shredded zucchini. Let sit 10 minutes then squeeze out as much water as possible. Mix all other ingredients with the zucchini in a large bowl. Bake  for approximately 25 minutes in a lightly sprayed muffin pan. You should get 12 muffins. I put my nuts on top of each muffin but you can fold into batter if you prefer. 

Makes 3 servings  Each serving provides  1 fueling  1 healthy fat  2 condiments  1 dark chocolate shake mix 1 brownie mix 1 chocolate chip pancake mix 1/2 teaspoon baking powder  3 tablespoon liquid egg substitute  1/2 cup unsweetened almond milk          ( reserve 3 Tablespoons almond milk  for your            Cheesecake filling)  1 teaspoon cocoa powder  12 halves walnuts chopped       ( each muffin gets 4 halves walnuts)      Cheesecake filling  2 Tablespoons lite cream cheese (at room temperature) 1/2 Tablespoons sugar free cheesecake pudding mix.  Mix the first 7 ingredients together. In a separate bowl mix together your cream cheese , pudding mix and the reserved 3 Tablespoons almond milk. I also added 1 Tablespoon water so it’s not to thick. Spray your donut pan with non stick spray. Divide your muffin batter between 3 donut compart...

3 servings  Each serving provides  1 fueling  1 1/4 condiments  1 caramel macchiato shake fueling -1 fueling  2 vanilla shake fueling -2 fueling  1 Tablespoon sugar free salted caramel Torani syrup-             1/2 condiment 2 1/4 cups unsweetened almond milk -        2 1/4 Condiments  2 Tablespoons Walden Farms caramel dip -        1 condiment  Freeze your ice cream inner bowl overnight.  Mix everything together except the caramel dip and put into your ice cream maker. Mix till it’s consistency of soft serve ice cream. Divide your mixture into 3 dishes.  You can freeze your ice cream if you want to but I have found it to become icy.  Divide your 2 Tablespoons caramel dip into 3 equal servings. Each serving is about 1 1/4 teaspoons. Put that over top and enjoy. 

2 servings  Each serving provides  1 fueling  1 snack 1 condiment  1/2 healthy fat  1 silky peanut butter shake mix  -1 fueling  1 chocolate pudding mix -1 fueling  1 1/2 cups unsweetened plain almond milk-         1 1/2 condiments  1/2 teaspoon unsweetened cocoa powder-      1/2 condiment  2 Tablespoons pb2 -1 snack  2 Tablespoons chocolate pb2 - 1 snack  12 pieces or 1/3 oz. chopped unsalted peanuts -      1 healthy fat  First thing to do is freeze your ice cream maker bowl overnight.  Mix the peanut butter shake fueling, chocolate pudding fueling, baking cocoa, unsweetened almond milk, pb2 in a bowl then pour that mixture into your ice cream maker. It will be a soft serve consistency when completed. While your ice cream is turning mix your chocolate pb2 with some water till it’s the consistency of a pourable syrup. Chop and divide your peanuts into 2 equal portions...

1 serving  Each serving provides  1 fueling  1/2 condiment  1 finely chopped up chocolate drizzle bar - fueling  1 vanilla shake - fueling  2 Tablespoons sugar free cheesecake pudding dry        mix- 2 condiments  Ice  Water (Add 1/2 cup of unsweetened plain almond milk in place of the water to make it creamier but add 1/2 condiment.)  Ok I know you are looking at the ingredients thinking that 2 servings. No!! Keep reading.  So what I did is chopped 1 chocolate drizzle bar in small pieces and put in my blender or ninja. Add to that 1 vanilla shake packet and the 2 Tablespoons sugar free cheesecake pudding mix. Blend till it’s all incorporated and the cookie is completely ground up. It should look like a cookies and cream shake mix. Divide that mix into 2. I measured 1/2 cup per serving. I put one serving in a zip lock  bag for another time. To the other one I added ice and water and blended good till shake like....

4 servings  Orange Creamsicle  ( this recipe I got 2 per fueling) 1 fueling  1 1/2 condiments  1 orange cream shake fueling  1/2 cup unsweetened plain almond milk 1/2 cup water  1 Tablespoon sugar free cheesecake pudding mix 1-2 drops orange food coloring  Mix all together and put into your popsicles. Freeze overnight.  Mexican Brownie Chip 1 popsicle per fueling 1 fueling  1/2 condiment 1 brownie with yogurt chips fueling  1/2 cup unsweetened plain almond milk  Pinch cayenne pepper Pinch cinnamon  Mix all together and put into your popsicles. Freeze overnight Berry Crunch  1 popsicle per fueling  1 fueling  1 condiment  1 triple berry smoothie fueling  1/2 Tablespoon sugar free cheesecake pudding  1/2 cup unsweetened plain almond milk  Mix all together and put into your popsicles. Freeze overnight Be creative a...

2 servings  Each serving provides  1 fueling  1 snack  1 Brownie - fueling  1 Chocolate chip cookie soft baked - fueling 6 tablespoons water  Pb2 topping  4 tablespoons PB2  3 tablespoons cold water I used a silicone egg mold but any silicone mold will work. I have found the ice cube size is best and easier to eat.  In a bowl add your brownie contents and 3 tablespoons  cold water. Use a spoon to gently spread a layer around the inside of the mold. Reserve some if you want for the bottoms. Mix your cookie fueling the same with 3 tablespoons cold water in a bowl. Then put in the middle. Add the remainder of your brownie mix if you saved some. Freeze till frozen solid. Mix your PB2 with the cold water and set aside. Add more water if you want it more runny.  Easy to remove when using silicone mold. Place on your plates. Divide and put your PB mixture over top. Remember this is 2 meals so all depe...

3 servings  Each serving provides  ( each serving gets 2 cookies)  1 fueling  2 1/2  condiments  1/3 snack  1 healthy fat 1 brownie mix- fueling  1 chocolate chip soft baked cookie mix - fueling  1 silky peanut butter shake mix - fueling  1 teaspoon baking powder  6 tablespoons egg beaters  5 tablespoons water  2 tablespoons chocolate PB2 1/3 oz. walnuts each serving  2 Tablespoons chocolate  ready-whip - optional  ( omit this if you want; then subtract  1 condiment)  Preheat oven to 350. Mix all ingredients together well except the nuts. Reserve those for the tops. I used a muffin top pan but try just using a cookie sheet with parchment paper. Spray muffin top pan or parchment paper with non stick spray. Divide your dough into 6 cookies. Divide your nuts evenly between all the cookies. Bake for approximately 12 minutes.  Remember depending on how you divide your dough out depends on the amou...

OMG!! This is on plan!!!  German chocolate ice cream served over a warm brownie.  2 servings  Each serving provides  1 fueling  2 condiments  1 healthy fat Ice cream recipe:( 4  servings)  2 packets chocolate pudding  2 cups unsweetened almond milk  Mix together and put in the ice cream maker for approximately 15 minutes. (You can experiment with adding sugar free flavors if you want but make sure you add that to your breakdown) Brownie waffle ( 2 servings)  1 packet brownie  3 tablespoons water 1/4 teaspoons baking powder  Mix all ingredients together and put in a heated waffle maker that had been sprayed with non stick spray. Cook approximately 5 minutes. Cut at a diagonal and serve on 2 plates.   The ice cream should be done by now. Divide the ice cream mix into 4 equal amounts. For this recipe you will be only using 1/2 of 1 serving of ice cream. Put your amount approximately 1/2 cup onto of your waffle. Top with...

1 serving  Each serving provides  1 fueling  2 condiments  1 Chocolate shake fueling ( any of the 3 will do; I prefer the dark chocolate ) 1 cup unsweetened almond milk 2-3 drops is red food coloring  1/2 teaspoons vanilla extract  Ice cubes 1 tablespoon ready whip ( optional ) Mix all in a blender and add 1 tablespoon ready whip. If you add the ready whip that will total 3 condiments. 

I serving  Each serving provides  1 fueling  3 condiments  1/2 leaner 1 herb biscuit fueling  1 egg white 1/4 teaspoon baking powder  2 tablespoons water 3 oz. cooked Jennie O turkey sausage or 4 oz. raw 1/4 cup Bertolli Alfredo sauce  Preheat oven to 350. Mix packet herb biscuit fueling with egg white, baking powder and the 2 tablespoons water. Spray 2 compartments in a muffin tin and bake 12 minutes in the oven. You can microwave in your paper tray they provide but not sure the time amount; but I prefer to cook in the oven. While that is baking cook your sausage in a sauté pan and when it’s done add your Bertolli sauce and warm up. When your biscuits are done put them both on your plate and cover sausage gravy over top. 

Makes 3 bagels  Each bagel provides  1 fueling  1/7 lean  3 condiments  1 sour cream potato fueling  1 brownie fueling  1 chocolate chip cookie fueling  3 teaspoons baking powder  6 egg whites ( 1 tablespoon light cream cheese per serving = 1 condiment)  Preheat  oven to 350. Reserve some of your dry brownie mix and mix with your cream cheese. In a bowl mix all 3 fueling packets with the baking powder and egg whites. Spray 3 compartments of your donut pan with non stick spray. Fill with your batter. You will fill full even over the center donut hole. You can divide your batter into more compartments but remember your using 3 fuelings so that’s 3 meals. So with mine I filled 3 compartments so I get 1. If you divide it up more then calculate that.  Bake for approximately 20 minutes at 350. Cool then you can cut in half ; toast it and spread with your chocolate cream cheese you made.  OMG 

2 servings ( 5 cookies per serving )  Each serving provides  1 fueling  2 condiments  2 packets cinnamon swirl cake 3 tablespoons egg beaters  1/2 teaspoon baking powder  2 tablespoons water  1 stevia packet 1/2 teaspoon cinnamon  Preheat oven to 350. In a bowl mix the cinnamon swirl  cake, the egg beaters, baking powder and the water.  Mix the stevia and cinnamon in a separate bowl. Spray non stick spray on a parchment paper lined cookie sheet. Put 10 equally portioned cookies on the sheet.  Sprinkle the sugar cinnamon mixture over each cookie. Bake for approximately 6 minutes. 

4 servings each serving provides 1 fueling 2 condiments 1/2  snack 1 oz. protein  1 packet sour cream and onion mashed potatoes- fueling 2 packets sweet potatoes -fueling 1 gingerbread -fueling 1 teaspoon pumpkin pie spice 1 cup egg whites 4 teaspoons baking powder 14 halves chopped walnuts Preheat oven to 350. Empty all contents of gingerbread, sweet potatoes, and sour cream onion potatoes in a bowl. Stir in the egg whites, pumpkin pie spice and baking powder. You can stir in your walnuts now or wait and divide them and sprinkle on top like I did. Spray 4 compartments of a donut pan with non stick spray. Divide your batter into the 4 sprayed compartments. Bake for 20 minutes at 350.  I toasted mine in a toaster then spread 1 low fat laughing cow cheese among the 2  halves. If you do that add 1 condiment to your above per serving breakdown. 

(4 servings) 2 muffins per serving  Each serving  provides  1 fueling 1 healthy fat 3 condiments 2 cinnamon cream cheese swirl cake 1 golden pancake  1 spiced pancake  1  1/2 teaspoon baking powder 2/3 cup unsweetened almond or cashew milk 4 tablespoons pumpkin purée  2 tablespoons unsalted butter melted 3 tablespoons egg beaters cooking spray Cream filling 1 tablespoons sugar free cheesecake pudding mix  2 tablespoons unsweetened plain almond milk  H2O    preheat oven to 350 In a bowl; combine the cinnamon cream cheese swirl cake, spiced pancake, golden pancake, and baking powder. Stir in the milk, melted butter, pumpkin purée and the egg beaters till well combined. Divide batter into 8 lightly greased muffin tins.  Mix the 1 tablespoon sugar free pudding mix with the 2 tablespoons almond milk and whisk. If you want to add a little water you can so it’s ...