I've changed my mind...about changing my mind. (Expanded recipe collection at Kitchen Cheetahs now modified)

This is an update on this post I made a while back...

I am removing some very tasty (although "naughty") recipes from Kitchen Cheetahs. The white flour/white sugar recipes have found a new home. 

Please visit my new blog: beauteandthefeast.blogspot.com for recipes for my:

 Magleby's Incredible Chocolate Cake
Perfect Hot Fudge Pudding Cake
Copy Cat Tiger's Milk Bars
Positively Evil Cinnamon Rolls
The Best Amazingly Chocolaty Texas Sheet Cake
German Puff Pancake
Superior Chicago-Style Cheesecake
Super Moist & Easy Poppy Seed Bundt Cake
Garlic Parmesan Bread Twists (Pizza Factory Copy Cat Recipe)
Moist Mississippi Mud Cake
Best Moist Banana Bread
Elegant Orange Blossom Crepes

AND MUCH MORE...

I will also be posting articles about beauty, aromatherapy, mind stuff, and more. I have been contemplating this move for quite a while. Both blogs will be active and I hope you enjoy them.

This is the previous post below:

*****

Kitchen Cheetahs will focus solely on Healthy Clean Eating.

I know I originally said that I would not post any recipes containing white flour or white granulated cane or beet sugar on Kitchen Cheetahs.

Enjoy the sweetness of life.

I changed my mind. I may change it back. I'm not sure yet...

Me, contemplating...

I thought about having a "NICE" blog (Kitchen Cheetahs) and a separate "NAUGHTY" blog for the OTHER recipes. You know the ones...sinfully delicious, hopelessly tempting, sugar-laden... foods on most people's NO-FLY-ZONE list.

Well, You get to make your own food decisions. I'm not here to tell you what to do.

After much contemplating, I decided I want all our treasured recipes on one blog. I trust you can sort through this growing recipe collection and find what fits you best at this time. And times change. Our dietary choices evolve as we do.

This food lifestyle blog has something for everyone at any stage of life.

I have noticed in my almost 2 months of blogging on Kitchen Cheetahs, that people are looking more at the traditional and familiar recipes than they are at the 'healthiest' raw food ones. My recent posts for my BEST Easy Spaghetti Sauce recipe and my Copy-Cat Costco Rotisserie Chicken Salad recipe are good examples of this.

Our favorite protein-packed bean sprout mix.

It also appears that 'healthified' versions of favorite familiar recipes are great as long as they don't cross over the line of being too weird tasting (as in, don't call carob chocolate).

I get it. Our comfort foods are the foods we were raised on, not that we don't ever get adventurous with our palate, we do. It's just that we generally get cravings for those foods from our childhood, something to think about as we are feeding our own young and growing children.

My daughter who has learned to eat healthy from a very young age.

I believe there is a time and a place for everything.

I also believe in moderation in all things.

I feel that if I take great care of my body on a daily basis, there is room in my life for an occasional piece of Texas Sheet Cake, chocolate mousse, buttery garlic Parmesan bread twists, or chocolate chip cookies, real ones.

I am fortunate in that I do not have any allergies to foods or otherwise. I am blessed with good health and I am very grateful for it. I choose to educate myself and live a healthful life. It has been my personal decision to occasionally partake of those foods some people label as evil or fattening. I decided not to feel bad about that.

 I do not think it is healthy to lay guilt trips on yourself. 

Make your choice and then ENJOY your choice.

There is to be joy in life.

If you decide the choice you made doesn't work, make another choice.

  Choose wisely.

Kitchen Cheetahs will still focus on delicious healthy foods and provide you with better alternatives. We continue to experiment in our test kitchens and look forward to sharing our discoveries with you. It is easy to find the types of foods you are looking for here.

Kitchen Cheetahs has several food categories to choose from, like:

Gluten-Free
Sugar-Free
Dairy-Free
Nut-Free
Low-Carb
High-Fiber
Raw-Foods
Vegan
Paleo
and more...

Kitchen Cheetah's goal is to provide the BEST recipes. PERIOD


Your comments and feedback on this topic will be appreciated. Tell us what you want to see more of.

Thank you,

 Leila.


Meet Moki, our health conscious mini dachshund...

Moki is hoping for one of his favorite treats: RAW CARROTS! (He loves the bean sprout mix too.)

Zzzzzzz

"What's that you say?"

"Your'e putting White Flour and White Sugar recipes on THIS blog?!"

"Yes Moki, I am. People can listen to their own inner body wisdom. We have no need to worry."



Author, Leila (and Moki).

Copy Cat Tiger's Milk Bars in 2 flavors - Part 3 - How I refine my formulas

Peanut Butter & Jelly Tiger's Milk Bars!

Tiger Test Batch No. 2 is in the house!

I'm impatiently waiting for the chocolate coating to set up on this newest batch of Tiger's Milk protein bars. I made a few subtle changes to formula No. 1, we will soon see how it went.

See Tiger's Milk bar formula No. 1 HERE.

See my first post about Tiger's Milk bars HERE.


ATTENTION MY DEAR VIEWERS:

This post on my copy-cat Tiger's Milk bars has been given a new home due to the sugars they contain. If you want to see my formulas for these bars, please visit my blog called Beaute and the Feast. Thank you. 

Part 1: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-1-how-i.html

Part 2: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-2-how-i.html

Part 3: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-in-2-flavors.html

Please note that my goal was to first copy the original...THEN remake them into a healthy and tasty protein bar! The healthy improvements are coming.





...Well, lets see what formulating round 3 yields! Who's gonna eat all these protein bar experiments???

Enjoy!

Leila Cheetah Girl.

Copy Cat Tiger's Milk Bars - Part 1 - How I incubate a formulating idea

I have a confession. I love Tiger's Milk Bars.

But as a Kitchen Cheetah (which is in the cat family), and considering the fact that I am a LEO, I guess I should not be surprised.

My mom would shop at health food stores when I was little (she still shops at health food stores) and would often let me pick out a treat there. I would often select one of these Tiger's milk Bars. I love the chewy texture they have. They used to make a flavor called Peanut Butter & Jelly that I absolutely loved. They stopped making this flavor many years ago. A sad day. My mom did not have candy, chips or soda pop in the house. We rarely had desserts either. We did eat fruit, and I remember pulling homemade buttery honey taffy with my mom. My tiny hands could hardly pull that slippery warm taffy. I sure loved eating it though!  Anyway, she did us a favor in keeping junk food out of the house.

As I look at a Tiger's Milk Bar ingredient label, I'm now inclined to think that Tiger's Milk Bars are not much elevated above junk food status. Hmmmm, I don't think the ingredients were exactly the same as when I was a child. No matter, I want to remake them. 

So here is what I'm thinkin'...

I think I will keep the carob coating. this is one of the rare places where I would actually choose carob coating over chocolate... It's a nostalgia thing. About the only other time I like carob is over bananas,which are then rolled in sunflower seeds and frozen (another treat my mom made me when I was little). Carob pods grew (on trees) in Southern California where I grew up. I remember a friend of my moms picked some and told me I could eat the carob pods. I did, and soon after got sick and threw up. Let's just say I never ate carob pods again.

Anyway, I will start with an organic smooth salted peanut butter.Tiger's Milk Bars also list peanut butter powder. I do not have any of that right now, so ill just pour off the oil that floats on top of my peanut butter, and call it good for now.

For the protein component, I will experiment with a combination of non-fat dry milk powder, soy protein isolate (or whey protein isolate), and a touch of calcium caseinate (which is also in my homemade healthy High Protein Coffee Creamer Powder). Maybe I will even add collagen powder! Good idea.

Then I think I will make a binding syrup of IMO syrup, raw honey, a little vegetable glycerine, a touch of stevia extract powder, and gums for added soluble fiber and binding power. I'll heat it up gently, adding the raw honey last.

I may use inulin or IMO powder in place of the maltodextrin and use Hi-Maize resistant starch (a dietary fiber) instead of the rice flour they use.

And I'll add a little calcium/magnesium powder for good measure.

Last, I'll melt down some some naturally sweetened carob coating from the health food store and en-robe the formed protein bars.

Sounds like a good rough sketch to me.

I included the ingredient labels for the Protein Rich and peanut butter & honey flavor. I like these too.

I'll let you know how it goes!

Author, Leila.

P.S. This post on Tiger's Milk Bars and the 2 subsequent trials that follow are being moved to my new blog called beauteandthefeast.blogspot.com. 

Due to the brown sugar and corn syrup these copy-cat recipes contain, they do not belong on Kitchen Cheetahs, which is a clean eating blog.

When I remake these bars using healthy sweeteners like IMO, Erythritol, Stevia, and such, I will post the healthified Tiger's Milk bar recipes here on Kitchen Cheetahs. T-T-F-N!

Tiger's Milk Nutrition Bars, Protein Rich Flavor

Nutrition Facts Serving Size: 1 bar (35 g) Servings Per Container: 24 Amount per Serving Calories Total 140    from Fat 45 Amount per Serving % Daily Value+ Total Fat  5 g 8%   Saturated Fat  2 g 9% Cholesterol  0 mg 0% Sodium  60 mg 2% Potassium  105 mg 3% Total Carbohydrate  18 g 6%   Dietary fiber  <1 g   Sugars  13 g Protein  6 g % Daily Value Vitamin A   IU 15% Vitamin C   mg 10% Thiamin (B1)   mg 35% Riboflavin (B2)   mg 40% Niacin (B3)   mg 20% Vitamin B6   mg 30% Vitamin B12   mcg 25% Biotin   mcg 6% Pantothenic acid   mg 15% Calcium   mg 15% Iron   mg 20% Phosphorus   mg 20% Magnesium   mg 30% Copper   mg 20% * Daily Value not established. + Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

High Fructose Corn Syrup, Peanut Butter (roasted peanuts, salt), Corn Syrup, Carob Coating, Brown Sugar, Partially Hydrogenated Palm Kernel Oil, Whey Powder, Carob Bean (Ceratonia Siliqua) Powder, Soy Lecithin (as an emulsifier), *, Soy Protein Isolate, Peanut Flour, Dry Milk (nonfat), Rice Flour, Contains Less Than 2% of calcium caseinate, Calcium Phosphate (Calcarea Phosphorica), Magnesium Phosphate, Dextrose, Natural Flavors, Vitamin C (ascorbic acid), Ferrous Fumarate (Iron), Vitamin A (Retinyl Palmitate), Niacinamide, Calcium D-Panthothenate, Vitamin B12 (cyanocobalamin), Copper Gluconate, Thiamine Monohydrate (Vitamin B1), Riboflavin (Vitamin B2), Pyridoxine Hydrochloride, Biotin (Vitamin H)

Peanut Butter & Honey Flavor

• 1.23 oz Bar

Nutrition Facts

Serving Size 1 Bar (35 g)
Servings Per Container 24

Amount Per Serving

Calories 140

Calories from Fat 50

% Daily Value

Total Fat	5g	8%
Saturated Fat	2g	10%
Trans Fat	0g
Cholesterol	0mg	0%
Sodium	80mg	3%
Potassium	150mg	4%
Total Carbohydrate	19g	6%
Dietary Fiber	1g	4%
Sugars	14g
Protein	5g
Vitamin A		15%
Vitamin C		10%
Calcium		10%
Iron		20%
Thiamin		40%
Riboflavin		40%
Niacin		20%
Vitamin B6		30%
Vitamin B12		30%
Biotin		6%
Pantothenic Acid		15%
Phosphorus		20%
Magnesium		30%
Copper		20%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients: Peanut Butter (Roasted Peanuts, Salt), High Fructose Corn Syrup, Honey, Carob Coating [Sugar, Palm Kernel and Palm Oil, Carob Powder, Whey Powder, Milk, Nonfat Dry Milk, Soy Lecithin (as an emulsifier), Salt, Natural Flavor], Nonfat Dry Milk, Peanut Flour, Maltodextrin, Corn Syrup, Soy Protein Isolate, Rice Flour, contains less than 1.5% of Brown Sugar, Calcium Caseinate, Calcium Phosphate, Magnesium Phosphate, Dextrose, Natural Flavors, Vitamin C (Ascorbic Acid), Ferrous Fumarate, Vitamin A (Retinyl Palmitate), Niacinamide, Calcium d-Pantothenate, Vitamin B12 (Cyanocobalamin), Copper Gluconate, Thiamin Mononitrate, Riboflavin, Pyridoxine Hydrochloride, Biotin, Salt.

DIY High Protein Coffee Creamer - Sugar-Free, Low-Carb & Healthier than Coffee Mate!

 High-Protein, Low-Carb Coffee Creamer Powder.

Replace unhealthy sugar-filled creamer with this great tasting protein packed creamer!

This is a really cool formula and I have not seen anything out there like it anywhere. I have been thinking about making a healthy creamer for a long time. Creamer manufacturers make a liquid slurry and then spray dry it into a powder form - Not something we can do at home. Quite a conundrum....

Plus, I wanted a creamer powder that would enhance my diet, not take away from it! Commercial creamers are as bad for you (or worse?) than margarine. This creamer is a delicious and healthy way to include more protein in your diet. You also avoid all the empty carbohydrates and unhealthy fats too. It is wonderful added to herbal chai, herbal coffee substitutes, fruit smoothies, boba drinks, hot cocoas, protein drinks, herbal milk teas, herbal Thai tea etc...

It takes only a few minutes to make this super easy creamer powder. Now you have a better alternative to the corn syrup and chemical laden commercial creamer powders. PARTY.


Here is the ingredient label to Coffee Mate creamer powder:

Note: They say 1 tsp (2 grams) is a serving. Who ever uses only 1 tsp.?

According to their label: 1 gram is carbohydrates (sugar) + .5 g is saturated fat + .5 g is other stuff. 

That means Coffee Mate is 50% corn syrup solids (sugar), and 25% fat. The sodium caseinate is at least 15 % of the formula, probably a little bit more, because the rest of the ingredients are listed as being less than 2% (which would fall under 10% of the total).

This is a cool way to read an ingredient label, huh?

Coffee Mate ingredient label.

Personally, I can do without all the corn syrup solids (the main ingredient), unhealthy hydrogenated fats, and aluminosilicate (aluminum), and artificial flavors. What about you?

Did you notice that the protein content per serving was a big fat ZERO?

I'm good with the sodium caseinate (milk derived protein) and natural annatto coloring (annatto is a brick red colored spice and colorant used in Mexican cooking). I find the lecithin powder colors this enough to make it look like Coffee Mate's creamer powder. If you are against all dairy, this creamer is not for you. I personally find these proteins agreeable to me and they have a much nicer texture than gritty vegetable proteins.

Our creamer dissolves nicely in liquids, and gives a milky look to them. This is low in lactose, due to the type of milk proteins used. Note that this is not a dairy-free creamer. Making a non-dairy creamer powder will be a project for later...

I noticed that if your beverage sits a while (as in, it's starting to get cold), the protein in this creamer settles to the bottom of the glass a bit. I just give it a stir, and it's fine.

The coconut oil I use here does not add a coconut oil flavor and adding it makes the creamer dissolve easily in liquids (hot or cold). My formula is lower in fat than Coffee Mate's, although I don't mind fat from coconut oil, since it is so good for you. The lecithin helps to emulsify the coconut oil into the water-based beverage. Lecithin is also really good for you and it helps your body digest fats in your diet, among other things.

The sweeteners I use here do not negatively impact your blood sugar levels. The IMO powder (related to inulin) is a mildly sweet tasting fiber. You could omit the IMO and just add a bit more erythritol, however, erythritol is a cooling sugar and is slow to dissolve, IMO is warming and dissolves easily, so they balance each other out. F.Y.I.

I also added Collagen (Collagen hydrolysate) powder. Why? Because it is a very clean and bio-available protein, with many health benefits! It dissolves quickly and seems to disappear into what ever you add it to. Collagen is like gelatin, except that it does not set up like gelatin (think Jell-O). At Kitchen Cheetahs, we like to add it to protein drinks, hot chocolate, soups, stews and gravies, gluten free baked goods, and of course desserts!

Here is a link to a very interesting article about gelatin (collagen) and why it is so important to our health. It's called "Gelatin, Stress, and Longevity", by Dr. Ray Peat. He discusses how collagen impacts our hormones, sleep patterns, thyroid, stomach issues, heart arrhythmia, body inflammation, aging, and lots of other cool stuff. I hope you take the time to read it. The take away? Eat collagen.

I also have special organic flavor powders that enhance the cream flavor of my creamer beautifully. Unfortunately, the public does not have access to these flavor powders, since they are made available to us because we are professional food formulators. I would recommend you add some vanilla flavor powder instead.

I really enjoy this creamer with my home made herbal chai tea, and home made boba drinks and smoothies. It is a wonderful substitute that leaves your beverages tasting rich and creamy.

I will be tweaking this recipe further...because I can't leave well enough alone. But this first recipe is definitely worth posting now. This formula is so much better than just mixing powdered milk with powdered sugar and calling that creamer - YUK. Hold out and get the needed ingredients to make this instead, you will be happy you did.

What may I do when I decide to tweak this recipe?

I will add another T. or more of melted deodorized coconut oil.
I will add at least another 2 T. of healthful collagen powder. (a T. of collagen a day is a good dose)
I may add another T. of lecithin powder.
I may lower the whey pro isolate to 1 1/4 cup and add another 1/4 cup calcium caseinate
Then I may need to up the sweeteners a bit, say, IMO to 40 grams and erythritol to 64 grams?

Anyway, here is the yummy recipe I am using now...


High Protein Coffee Creamer Recipe:

1 1/2 c. ( 120 g) plain 100% whey protein isolate
1 c. (80 g) calcium caseinate
6 T. (48 g) finely powdered erythritol
4 T. (32 g) IMO powder
3 T. (24 g) lecithin granules
2 T. (12 g) collagen powder
1 T. (8 g) Hi-Maize resistant starch, optional
Vanila flavor powder, to taste, optional
2 T. (26 g) melted deodorized coconut oil


Method:

Grind the erythritol with the Hi-Maize until finely powdered. The Hi-Maize is an added fiber that also acts as a processing aid for grinding the erythritol without it getting overly sticky. I use a small coffee mill to do this.

Weigh out all of the ingredients, except the coconut oil into a medium sized bowl. whisk to blend.

Process the powder in batches in a small food processor until all is a fine powder.

With the powder still in the food processor, drizzle the coconut oil over top of the powder. Place the lid on the food processor and pulse to blend very thoroughly. The powder will start to cling together nicely.

Transfer the creamer to an air-tight container and store in your pantry.

To use: spoon the desired amount into a hot beverage and stir to dissolve. I use 1 T. for a mug of herbal chai, or 2 T. for a big smoothie. Add to taste freely - It's healthy!

Assemble your ingredients.

Whisk the powdered erythritol with the other dry ingredients.

Here is the creamer after the coconut oil has been well blended in,

Ready to put in my pantry.

Enjoy,

Leila.

Sugar-Free Cinnamon Frosted Paleo Granola

Cinnamon Frosted Paleo Granola

Would you like a delicious, lighter, crunchier, grain-free, low-carb granola? Well, here it is!

Here is our unique and delicious recipe for a sweet cinnamon-frosted grain-free granola. Our recipe calls for an unusual ingredient: YAMS. That's right, soft baked yams or sweet potato. It is a great binder for our granola, making cute crunchy clusters of goodness. 

We will be posting many other unique yammy recipes under the Kitchen Cheetahs category called, "I Yam That I Yam". 

This granola stays crunchy in milk for a long time and the dried fruit stays nice and chewy too. We like that.

There are no almonds (give the poor bees a break!), no grain, and no sugar added to this recipe. It is sweetened only by the erythritol, dried fruit, and sweet potato.

This is a very versatile recipe. There are 4.5 cups of mixed nuts and seeds in this recipe (in addition to the coconut). Feel free to make your own substitutions with any kind of nuts or seeds you wish. For example, you could swap almonds for the walnuts. You may also use other dried fruits like dried diced California apricots, organic raisins, chopped dates, dried cranberries, dried cherries, etc. There could be almost limitless variations...


We can think of many uses for our granola:

You could make a granola "crumb crust" very easily out of it.
You could use it as a base for killer granola bars.
You can sprinkle it on top of ice cream sundaes.
You can make yogurt parfaits with it.
You can create awesome trail mixes with it as the base, adding more dried fruit, chocolate chips...
You can sprinkle it on top of our chocolate or butterscotch protein pudding recipes.

Yes, we really like this granola. It is crunchy and chewy at the same time, and has a real nutty- cinnamon-y flavor. PLUS, it's "CINNAMON FROSTED" 

Cinnamon Frosted Paleo Granola

Cinnamon Frosted Paleo Granola Recipe:

Dry Ingredients:
2 c. chopped walnuts (or pecans or almonds)
1 c.  coarsely ground raw sunflower seeds
1 c. dried coconut chips (wide thin ribbons)
1 c. flaked dried coconut (macaroon-style)
1 c. organic raisins (or chopped dates or chopped dried figs)
1/2 c. freshly ground flax seed meal
1/2 c. sesame seeds
1/2 c. Brazil nut flour (or other nut flour)

Wet Ingredients:
1 1/2 c. powdered Lakanto
1 T. ground cinnamon
1 t. sea salt
1 c. warm mashed sweet potato (baked until soft)
1/3 c. coconut oil
1/3 c. hot water

Cinnamon Frosting:
1/2 c. powdered Lakanto
1 T ground cinnamon


Method:

Mix together the listed dry ingredients in a large mixing bowl and set aside.

In a food processor puree the listed wet ingredients together until smooth.

Scrape the pureed wet ingredients into the bowl of dry ingredients and combine well.

Crumble the combined mixture into small clusters onto 2 large rimmed cookie sheets.

Bake in a preheated 300 degree F. oven for 1 hour, stirring every 20 minutes.

Lower the heat to 200 degrees F. and bake for another hour, stirring every 20 minutes.

Remove from oven and let cool 10 minutes on the cookie sheets.

Toss thoroughly with the Cinnamon Frosting mixture and let cool completely.

Store in an air-tight container.

Enjoy with your favorite vegan milk.

Enjoy with your favorite milk.
This is almond coconut milk and I was surprised how delicious this combination is!

Enjoy,

Leila & Nancy.

Amazing Vegan Hot Fudge Sauce - Sugar-Free, Low-Carb, High-Fiber, Paleo

Amazing Vegan Hot Fudge Sauce

Enjoy this rich, smooth, and chocolaty hot fudge sauce over your favorite ice cream or use as a chocolate fondue. 

The secret ingredient here is soft baked sweet potato. It adds body to the sauce as well as healthy fiber. The quality of this yummy chocolate sauce surprised even us. We are having a lot of fun playing with soft baked yam/sweet potato in our test kitchens. More recipes using these lovely tubers are coming. I created a special section for our recipes containing yams and sweet potatoes called, "I Yam That I Yam". Don't tell me that's corny, I already know.

We love that this is a guilt-free hot fudge sauce. It's sugar-free, dairy-free, high-fiber, vegan, paleo, and contains healthy coconut oil.

Try it,we think you will like it!


Amazing Hot Fudge Sauce Recipe:

2/3 c. of your favorite milk (vegan, coconut, almond, cashew, lactose-free, low-carb...)
1 c. powdered white or golden Lakanto brand sweetener (or erythritol)
2/3 c. dutch cocoa powder
1/3 c. white sweet potato flesh (baked until soft)
3 T. coconut oil (deodorized)
1 pinch sea salt or BioSalt
1 t. real vanilla extract
1 to 2 T. of your favorite sweet syrup (IMO syrup, agave, maple...), optional
A few drops stevia glycerite, if you want it sweeter


Method:

Puree all of the ingredients together until smooth with a stick blender.

Heat and stir the mixture until it reaches 180 degrees F. to fully dissolve the Lakanto crystals.

Cool the mixture 5 minutes.

Taste the mixture to check for sweetness and adjust as desired.

Puree the mixture again on high speed with the stick blender until it is smooth and thickened.

Serve the sauce warm over your favorite dessert.

Store the unused fudge sauce in the refrigerator and gently reheat to serve. Any crystals from the erythritol that form will easily dissolve when the sauce is reheated.

Enjoy,

Leila & Nancy.

Kitchen Cheetah Strikes Again!

My mother is a Kitchen Cheetah, I tell you! 

I can't keep up with her. 

She is coming out with so many recipes so fast, it's like rapid machine gun fire. A machine gun that shoots marshmallows, that is. This is why this blog is called Kitchen Cheetahs. She cooks faster than I can type. That may not be saying much, if you have seen me type. I'm an Artist - Not a Typist!

My grandpa was one of the fastest typists in the land and I did not inherit his gift. He has since passed on to the next life. I think he should come back and be my ghost writer!

Mom emails me recipes she is working on. We get all chatty about them. We perfect the recipes. I put them on the blog. That's how it goes. However, my email is filling up faster than I can blog. Plus, I cook too (and do other stuff)!

I guess what I'm saying is, we have A LOT to share with you. My mom and I are excited about that.

Some of the recipes piling up on my email are:

How to make browned butter GHEE
Key lime pie
Banana cream pie
Chocolate cream pie
Artichoke preparation and garlic dipping sauce
Sugar-free coconut bars
To die for sugar-free, grain-free PALEO granola
Cinnamon frosted granola
Gluten free jiffy bread,
Healthy sugar-free caramel sauce
Creamy dreamy healthy vanilla ice cream
Healthy chocolate ice cream
A bunch of delicious recipes using Kamote tops (sweet potato leaves)
How to caramelize yams
Sugar-free honey
Chocolate sauce (sugar-free)
Fudge sauces (her recipe and then my recipe)
Gluten free naan bread
Various snack recipes
Various smoothies
Delicious green drinks
Fat bomb brownie bites
Cre'me Anglaise
Homemade healthy nutella
Vegan lemon jello - Super cool!
Fat bomb fudge
Chocolate hazelnut sauce
Pecan Brazil nut pie crust
Homemade Lox (salmon)
Caraamel nut chews
Honey caramel with peanuts
Gluten free, sugar-free waffles
Corn bread (grain free, sugar free)
Bran muffins (gluten free, sugar free)
Mini carrot cakes (gluten free, sugar free)
Mini chocolate cakes (gluten free, sugar free)

But wait, there's more...

Then there are the recipes that I am working on... Because I'm a Kitchen Cheetah too.

We move this fast!

Love, 

Leila & Nancy

The Kitchen Cheetahs!

Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake Recipe + A Chocolate Protein Base Recipe Too!

Hi - Do you want a smoother, creamier, tastier Sun Warrior Chocolate Protein Shake recipe? Do you want to know how to make any Stevia off-flavors disappear?

Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake

We have the recipes and the answers for you here!

Our new Warrior Blend Base is a breakthrough recipe strait from the Kitchen Cheetahs Test Kitchens. 

All in one sweep, this recipe greatly improves the texture of plant protein shakes, as well as canceling out any stevia taste issues (chilling the BASE overnight alone helps mitigate objectionable stevia taste ☺️).

Our Chocolate Protein BASE only takes a minute to make, then you have a ready supply of the "BASE" for making tasty & creamy chocolate protein shakes at the drop of a hat! NICE.

By the way - Any flavor of "Warrior Blend" protein powder works well for making this thick and creamy protein BASE, but if you want the chocolate version shown here, then you need to use the chocolate flavored "Warrior Blend" protein powder.

Sun Warrior "Classic" can also be used to make this "BASE". However, rice protein does not soften much, so it won't make as smooth a protein shake as the "Warrior Blend" made from pea protein.

Remember, with this BASE, you can make several smooth & creamy Chocolate Warrior Blend protein shakes. This is very convenient for those busy days.

Sun Warrior "Warrior Blend" Chocolate Protein BASE:

Put in a VitaMix or other high powered blender:

3 c. cold milk of choice (like almond, coconut, cashew...) *


Start blender on med-low and add:

1 c. Sun Warrior Chocolate flavored "Warrior Blend" protein powder

add the protein powder 1/4 cup at a time.

Add:

1/4 t. lecithin

Put the blender lid on tight and switch to the highest speed and blend until the mixture heats up to the desired temperature (from 118 to 155 degrees F). *

For the smoothest texture, use the tamper that comes with the VitaMix blender and heat to 150 to 155 degrees F.

Pour and scrape the finished BASE into a 1-quart mason jar and refrigerate overnight before using in the Creamy Chocolate Protein Shake recipe below.



Tips: 

* Our favorite combination of milks to use for the BASE are 2 cups almond milk plus 1 c. full fat coconut milk.

** 118 degrees F is for "raw"smoothies - heat up to 155 degrees F for the smoothest texture.

The BASE will be cooked at a low temperature and will be steaming at 150-160 degrees F. Some people find this "cooked" pea protein easier to digest. 

Use an instant read thermometer for more accurate results.

NOTES:

1 cup of this prepared BASE contains 1/4 cup of the Warrior Blend protein powder.

Lecithin is a healthy addition and makes it creamier and smoother. Lecithin is especially good for emulsifying the coconut milk.

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Sun Warrior Creamy Chocolate Protein Shake Recipe:

Put in a VitaMix or other high powered blender:

1 c. prepared Chocolate Warrior Blend BASE, well chilled
1 1/2 c. cold almond milk (or other vegan milk of choice)
2 T. coconut milk powder or 1 to 2 T. of your favorite nut butter
2 T. Dutch cocoa powder
2 T. vegetable glycerine
1/4 to 1/2 c. mashed baked sweet potato, yam or banana
1/2 t. real vanilla extract
1/2 t. almond extract
1 pinch cinnamon

Blend everything together on high speed until nice and creamy. 

Garnish with sugar-free chocolate crumbles for added texture and chocolaty flavor and Serve at once.

If you would like a colder, thicker shake, reduce the almond milk called for to only 1 cup and add 4 to 6 ice cubes or cubes of almond milk. Process in the VitaMix to a texture of fine ice crystals.


NOTES: 

The vegetable glycerine is super low on the glycemic scale. Glycerine also enhances athletic performance by preventing dehydration. Cool huh?

The baked mashed yam, sweet potato, or banana both thickens and sweetens the drink and also cancels out the taste of the stevia, which is part of the Sun Warrior protein powder formula.

A fresh batch of our Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake.

Enjoy,

Leila & Nancy

The Kitchen Cheetahs!