My mother's day treats!

So tomorrow is Mother's Day and I am a food lover. I found some really good looking treats that are not accompanied by guilt. Here are a couple of things I will be having tomorrow.

Frittata with Swiss Chard, Tomatoes, and Parmesan
Swap out chard for your favorite green in this easily-customizable recipe.

Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 20-25 min.
Preparation Difficulty: Medium
Yield: 8 servings

Ingredients:
Nonstick cooking spray
10 large egg whites (1¼ cups)
6 large eggs
¾ cup nonfat milk
¼ cup shredded Parmesan cheese
Sea salt and ground black pepper (to taste; optional)
1 tsp. ground nutmeg
1 Tbsp. olive oil
1 medium onion, chopped
2 cups chopped Swiss chard
1 cup cherry tomatoes, cut in half

Directions:
1. Preheat oven to 350° F.
2. Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.
3. Heat oil in a large ovenproof skillet over medium heat.
4. Add onion and chard; cook for 4 to 5 minutes, or until tender. Turn off heat. 5. Lightly coat sides of skillet with spray.
6. Add tomatoes and egg mixture to skillet.
7. Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.

Tip: You can use spinach, kale, or other favorite greens instead of the Swiss chard. You can also mix the greens for a total of 2 cups.

Nutritional Information: (per serving)
Calories: 131
Fat: 7g
Saturated Fat: 2g
Cholesterol: 144g
Sodium: 273mg
Carbs: 4g
Fiber: 1g
Sugars: 3g
Protein: 12g

http://www.teambeachbody.com/eat-smart/recipe/-/rcp/284269788

And oh my goodness look at this treat! Healthy Carrot Cake...I am so excited.

 

Carrot Cake Base:
4 large carrots (2-3 cups shredded carrots - either in food processor or the pulp from juicing carrots)
1 cup dates (pitted)
1 cup dried pineapple 
1/2 cup dried coconut
1/4 tsp. cinnamon powder
1/4 tsp. ginger (freshly pressed in garlic press, or shredded, or powder form)

Combine the cake base in food processor until mixture reaches cake-like consistency. Put this mixture into cupcake liners and put in the refrigerator to set. 

Vanilla "Cream Cheese" Frosting:
1 cup soaked cashews (or if you are allergic to nuts like I am, you may use 1 cup coconut meat. If you decide to use coconut meat, put in a little bit of flax or chia seeds when blending to make it coagulate a little)
1/2 cup pitted dates
1/2 tsp vanilla bean (use fresh, or in powder form - or use liquid non-alcoholized form)
1 tablespoon lemon juice

Blend this in the vitamix (see link above to purchase - the vitamix will make your frosting creamy and smooth, opposed to other blenders which are not as powerful.  If you purchase a vitamix through Live Love Fruit, you will get FREE shipping and handling! Click this link to purchase: http://livelovefruit.com/store/products/vitamix/). This takes a bit of perfecting to you, you may add more or less soaked cashews, or more or less dates. Whatever pleases you best. 

Spread this frosting on the cupcakes that have been sitting in the fridge, and enjoy for any kind of special celebration you might have planned! This is NOT an every day food, and would be something I create for a birthday once a year. Enjoy!

http://rawedibles.blogspot.ca/2013/05/raw-carrot-cupcakes-and-creamy-vanilla.html