So Yummy Foods-Kool-Aid Pies

7 Electrolyte Beverages

1. Coconut Water
2.Bone/Chicken Broth
3.Watermelon Juice
4.Low Fat Milk
5.Celery Juice
6.Lemon Water
7.Water

LOW CARB MEAT AND VEGGIE CRUST PIZZA

This pizza is packed with protein and vegetables and you won’t even miss the bread!

2 lbs ground meat of choice
1 lb gold potatoes, peel + diced
1 large zucchini, diced
10 oz mushrooms, diced
1 red bell pepper, diced
1 large onion, diced
2 eggs
1/2 cup marinara sauce
1 tbs tomato paste
1/4 cup olive oil
1 cup low sodium chicken broth
1 tsp each paprika, dried herb blend
3/4 tsp each garlic powder, onion powder
salt and pepper to taste
2 cups shredded mozzarella cheese

instructions

Preheat oven to 400℉. Add all of the ingredients (except the mozzarella), to your large rimmed baking sheet. Combine everything with your hands to fully incorporate. Spread the mixture out evenly and drizzle lightly with some olive oil on top. Bake for 30 minutes then bump up the temperature to 425℉ and bake for another 20 minutes or until golden on top. Remove the tray from the oven and sprinkle on the shredded mozzarella cheese. Place back in the oven until cheese has melted.

so affordable
I did a thing 😀
it's soup season! 😀
Cabbage soup
just throw it all in a pot
star with
sauteed in 2 tablespoon olive oil
- two heads garlic or more 😂
- 2 medium onions
- one green pepper
- 3 stalks celery diced
- 3 carrots sliced
- 6 fresh tomatoes
- half head nappa cabbage sliced
- fresh green beans
- half a stray zucchini 🙂
- sum leftover baby spinach leaves
- oregano, basil, 5 bay leaf
- 8 cups veggie broth your choice
- black pepper to taste
- salt to taste
cook for 20 minutes enjoy 😀

3 INGREDIENT HEALTHY PEANUT BUTTER OATMEAL COOKIES (NO FLOUR, REFINED SUGAR, EGGS OR BUTTER)

I am continuing to make healthier versions of my favorite sweets this week. Usually, the oatmeal cookies I make are soft and chewy. What I like about these is that they are firmer with a crispy, crunchy texture.

INGREDIENTS

Peanut Butter
Maple Syrup
Quick Oats
Peanut Butter: Make sure to use natural unsweetened peanut butter to make these cookies. This is the kind of peanut butter that doesn’t contain any added oils. It’s just peanuts and salt in the ingredient list. Your dough will not thicken if you use regular peanut butter.

Maple Syrup: I used pure maple syrup to make these cookies. The syrup provides sweetness but also thickens the dough.

Quick Oats: The quick oats help bind the cookie dough and also adds to the texture of these cookies

INGREDIENTS

1/2 cup (128 g) unsweetened natural peanut butter
1/4 cup (59 ml) pure maple syrup
1/2 cup + 2 tbsp (50 g) quick oats

INSTRUCTIONS

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.
Add peanut butter, syrup and oats into a large mixing bowl. Stir until maple syrup is completely incorporated into the peanut butter and oats are fully coated. Your mixture should resemble a thick cookie dough.
Portion the dough into 1 tbsp pieces (I packed the dough into my tablespoon). Take one piece of dough and roll between palms until it forms a round ball. Place it onto your prepared cookie sheet and then flatten the dough ball until it becomes a round disk (about 1/4 inch thick). You can do this with the back of a metal spoon or the palm of your hand. Space cookies about 1/2 inch apart. The cookies don't spread during baking so you don't need to space them out as much.

Bake cookies for about 9-10 minutes (I baked mine 10 minutes) or until the surfaces look cooked. Let cookies cool completely on the cookie sheet before removing.

NUTRITION

serving: 1cookie, calories: 81kcal, carbohydrates: 8g, protein: 2g, fat: 5g, saturated fat: 0.04g, fiber: 1g, sugar: 3g, net carbs: 7

4 INGREDIENT CRISPY COCONUT OATMEAL COOKIES (NO FLOUR, REFINED SUGAR, EGGS OR BUTTER)

INGREDIENTS

1/2 cup (44 g) quick oats
1 tbsp (15 ml) melted coconut oil
1/2 cup (42 g) shredded unsweetened coconut
3 tbsp (44 ml) maple syrup
INSTRUCTIONS

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
Add oats to a large mixing bowl. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil. The oats only need a little oil so they should not look fully wet.
Add in the coconut and stir until evenly combined.
Drizzle the maple syrup across. Mix with your spatula until the oats and coconut are evenly coated in syrup and the oats start to clump together, about 20 seconds of stirring.
Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not fully hold together. Use the back of a metal spoon to press and shape the mixture until it becomes a thin round disk (about 1/4 inch thick). See photo in post for reference. Repeat with remaining mixture, spacing each about 1 inch apart. If your mixture is too sticky, you can wet the spoon lightly with water.

Bake the cookies for about 9-10 minutes or until the edges are browned and surface is lightly browned. The more brown the surface gets, the crispier the cookie will be but cooking them too long will cause the edges to get too dark.
Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, the cookies will be fully set and should peel off the parchment paper/silicone mat easily. Once cookies are ready, enjoy right away or store them in an airtight container. Do not leave them unsealed because they will absorb moisture from the air and get soft and sticky.

NUTRITION

serving: 1cookie, calories: 57kcal, carbohydrates: 6g, protein: 0.2g, fat: 3g, saturated fat: 3g, sodium: 1mg, fiber: 1g, sugar: 3g, net carbs: 5

(Health Management Challenge)

Ultimate Vegan Cabbage Soup Diet Recipe for Healthy Eating

_____Ingredients:_____

- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes,or I use tomato paste——
- 1 medium head cabbage, chopped or I use coleslaw is cabbage and carrots already chopped——-
-1 bag spinach -1 bag Kale !
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 zucchini, diced(optional)
- 1 teaspoon paprika(optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme,cilantro
- Salt and pepper to taste(optional)
- Fresh parsley, chopped for garnish
Kcal: 120 kcal |

Ready to take charge of your morning routine? The 30-30-30 Rule is here to help!
Eat 30g of protein in the first 30 minutes of your day, and then engage in 30 minutes of low-intensity exercise.
This lifestyle change can contribute to a calorie deficit and empower you to make healthier choices all day long. Get ready to feel the difference with the 30-30-30 Rule!

Once again this 14 day detox/fast cleanse health management challenge is not about what you know;🍎🫐🍋‍🟩🍍🍇🥭🍒🍊🍓
it’s about motivating each other and this is designed to support eachother in resetting their eating habits and promoting overall well-being as well as practicing meditation during fasting and praying🙌🍉🥑🍌🍓🍐

Broccoli and Carrot soup

INGREDIENTS
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups broccoli florets
2 cups vegetable broth
1 cup almond milk (or any plant-based milk)
1/2 cup Carrots
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
Optional toppings: chopped chives, extra shredded cheddar cheese

-Watermelon Mango Smoothie-

Ingredients

1 cup chopped watermelon

1 cup frozen mango chunks

½ frozen medium banana

1 cup low-fat plain yogurt

-Chocolate Banana Protein Smoothie

1 banana, frozen

½ cup almond milk

2 teaspoons unsweetened cocoa powder

1 teaspoon pure organic maple syrup

Add nonfat Greek yogurt(optional)
2tablespoon of natural peanut butter(optional)

Vegan Blueberry Pancakes Recipe”

INGREDIENTS:

1.25 cups almond milk
2 tablespoons vegan butter
3 tablespoons sugar powdered
1 tablespoon lemon juice
1 cup almond flour
1/2 teaspoon baking powder
A pinch of baking soda
1/2 teaspoon vanilla bean powder or pure vanilla extract
1 cup blueberries fresh or frozen

“Sweet Potato and Black Bean Recipe
Add or take out what you want but this recipe is the Yummy Tummy
——————————-
Savory Sweet Potato and Black Bean Bake

_____Ingredients:_____

- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro

_____Directions:_____

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Cook for 1-2 minutes until fragrant.
4. Add diced sweet potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
5. Stir in black beans, corn, and chopped red bell pepper. Cook for another 3-4 minutes until all ingredients are well combined and heated through.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. Sprinkle shredded cheddar cheese over the top.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro and serve with lime wedges.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 6 servings

Carrot Cake Oatmeal Cookies With Cream Cheese Glaze
🥠🍪👩‍🍳
FOR THE COOKIES——

2 sticks (1 cup) unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 medium carrots
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats
FOR THE ICING:

2 ounces full-fat cream cheese
1 1/4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Copycat Cracker Barrel Vegetable Soup ————

This DIY version of the restaurant favorite is delish and crammed with alkalizing ingredients.

Ingredients
6 cups veggie broth

4 cups V8 juice

28 oz. frozen mirepoix (celery, carrot, onion blend)

28 oz. canned diced tomatoes

28 oz. frozen lima beans, peas and/or corn

2 large potatoes, cubed

12 oz. frozen green beans

Olive oil for serving

Instructions
In soup pot, stir together all ingredients and bring to a boil.
Lower heat; add pepper to taste. Simmer until potatoes are tender, about 1 hour.
Drizzle with olive oil and enjoy. Makes 8 servings

🍝 Spinach Garlic Meatballs Stuffed With Mozzarella 🧀

**Ingredients:**

Spinach:
- 8 ounces fresh baby spinach
- 3 cloves garlic, finely chopped
- 1-2 tablespoons olive oil

Meatballs:
- 1 pound ground Turkey
- 1 pound ground Chicken
- 2 ¼ cups bread crumbs
- 3 (or 4 if small) eggs
- Splash of milk
- 4 cloves garlic, finely chopped
- ½ cup Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Mozzarella cheese, cut into small cubes
- 1 jar Rao’s marinara sauce

**Instructions:**

Spinach:
1. Heat olive oil in a skillet over medium heat. Add baby spinach and toss until coated. Let it wilt for a few minutes.
2. Add finely chopped garlic to the skillet and sauté for another minute or two until it smells fragrant.
3. Remove spinach from the skillet, chop it into small pieces, and set aside to cool.

Meatballs:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix together ground beef, ground pork, bread crumbs, eggs, milk, chopped garlic, Parmesan cheese, salt, pepper, and the cooled spinach/garlic mixture until well combined.
3. Roll the meat mixture into evenly sized meatballs. Press a small cube of mozzarella cheese into the center of each meatball and roll to encase the cheese completely.
4. Heat olive oil in a cast iron skillet over medium-high heat. Pan-fry the meatballs until golden brown on all sides, forming a flavorful crust.
5. Once browned, add dollops of marinara sauce to the bottom of the skillet to create a sauce bed for the meatballs to simmer in.
6. Cover the skillet with foil and transfer it to the preheated oven. Bake for about 20-25 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
7. Serve the Spinach Garlic Meatballs Stuffed With Mozzarella over your preferred pasta, garnished with extra Parmesan cheese and fresh herbs if desired.

Enjoy your delicious Spinach Garlic Meatballs Stuffed With Mozzarella!

Vegan Sweet Potato Brownies.
Ingredients:
1 large sweet potato
1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Optional: vegan chocolate chips, chopped nuts
Instructions:
Preheat your oven to 350°F (180°C) and line a baking dish with parchment paper.
Peel and chop the sweet potato into small pieces, then steam or boil until soft.
Mash the sweet potato in a bowl until smooth.
Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to the bowl with the sweet potato. Mix well until smooth.
Fold in the chocolate chips or chopped nuts, if using.
Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pan for at least 10 minutes before cutting and serving.

https://www.instagram.com/yummy.tummycookie?igsh=MWxjc3dpeGhvaWpyNw%3D%3D&utm_source=qr

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No-Bake Cherry Cheesecake Cookie Lasagna

Ingredients:

5 mini bags Nilla Wafer Minis-or use 1

regular sized Nilla Wafers

8 ounces soft cream cheese

? cup sugar

8 ounce tub cool whip

½ cup cherry preserves

1 can cherry pie filling

Instructions:
Line a loaf pan with Nilla Wafers across bottom.
In a mixer beat cream cheese and sugar.
When smooth, beat in cool whip.
Spread half the cheesecake mixture over the cookies gently.
Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
Pour on the Cherry Pie Filling.
Park in fridge overnight and serve with some whipped cream!

The website is not open a lot of changes have to be made we will be updating and it will be like a showcase of my many gourmet cookies and mini cheesecake pans for now but stay tuned bcuz there’s always more to come😃💖😇

Visit So Yummy Treats on Bakesy to order! 🤩 So Yummy Foods was created over a decade ago when I use to create and sell dinners and deserts to my coworkers/friends, Now I’ve turned it into a business and added on So Yummy Treats is all about the sweets.