The BEST Fluffy Cream Cheese Frosting Recipe - Which so happens to be SUGAR-FREE!

Light & Fluffy Classic Cream Cheese Frosting

 (Sugar-Free, Low Carb, Gluten-Free)

This truly delicious cream cheese frosting will add a bit of decadence to any sugar-free cake, cookie, or muffin recipe you feel like smothering it with. You will smile as you reach your finger into the bowl for a taste. I bet you can't dip it in just once! I won't tell...

Just make sure that you sugar blend is very finely ground. Erythritol has harder crystals than regular sugar, so you have to tell it who's boss! The more finely it is ground, the smoother your frosting will be. If you know you are going to make the extended frosting version, re-grind the erythritol or erythritol/xylitol blend with the Frosting Thickener (recipes below).

You will love adding this classic frosting recipe to your sugar-free, low-carb collection!

BASIC SUGAR-FREE CREAM CHEESE FROSTING Recipe:

8 ounces organic Neufchatel cheese (or cream cheese or vegan cream cheese)
2 T. organic palm shortening (Spectrum Naturals brand)
2 T. organic butter or soft coconut oil
1 - 1 1/2 c. finely ground 4 times, erythritol, or Lakanto sweetener (or 50% erythritol + 50% xylitol)
1/8 t. gum blend (preferably 50% Konjac gum + 50% xanthan gum), optional (makes smoother)


Method:

Whip the softened cream cheese of choice.
Add the oils and whip together.
Whisk the gum blend and powdered sugar substitute together.
Sift the powdered sweetener blend into the cheese mixture and whip until fluffy.
If you want a bit sweeter, add a touch of homemade stevia glycerite (recipe on blog).
Chill frosting.
Use to frost sugar-free cakes, muffins, etc...



EXTENDED VERSION of the above FROSTING:

To the above frosting add:

6 T. "Frosting Thickener" (recipe below)
4 - 6 T. vegetable glycerin
1/16 t. gum blend
1 T. Cal/Mag powder, optional (gives a whiter color and makes frosting less tart)


Method:

Whip the Frosting Thickener, glycerine, gum blend, and Cal/Mag into the finished frosting above, until fluffy.
Let frosting then sit for 30 minutes.
Re-whip on high with an electric hand mixer, the frosting until very smooth and fluffy.


Flavor options:

Add real vanilla extract, or almond extract... Orange zest, or lemon zest, etc...



FROSTING THICKENER Formula:

75% (by weight) Arrowroot starch or Tapioca starch
25% (by weight) Coconut flour


Method:

Mix the starch and coconut flour together.
Grind as finely as possible (for as long as you have the time and patience for) in a Krups seed mill.
Store unused Frosting Thickener in an air-tight container.



Note: 

The Cal/Mag powder is a mixture of food grade calcium and magnesium powders, found in the supplement section of your local health food stores.

Cream Cheese frosting made in the Cheetah Test Kitchen.

Enjoy!

Leila & Nancy



































Author, Leila Wood.

Grain-Free, Low-Carb, CRUNCHY Chips (A Raw Food)

Light as Air Chips

This is one of my mother's raw food recipes. She loves light and crunchy chips - and these fit the bill.

These are full of beneficial fiber, and are low carb, grain free, gluten free, sugar free, paleo, vegan, and have great flavor too!

Freeze your carrot pulp from making carrot juice, until you are ready to make these chips. They are easy to make and you can eat them with out guilt, because they are so good for you!


Light As Air Chips Recipe:

4 c. Carrot pulp (run through a champion juicer one time), from making carrot juice
3/4 c. finely ground blond flax meal (or brown flax)
2 T. Cal/Mag powder, optional
1/2 t. Vitamin C powder (to keep bright colored and fresh)
1 t. BioSalt (recipe on this blog)
1 t. onion powder
1 t. cumin powder (or other seasoning, to taste)
1/4 t. tumeric powder


Method:

Mix the carrot pulp with the ground flax meal together in a food processor.
Add the rest of the ingredients and pulse to mix well.
Taste for seasoning.
Spread thinly onto teflex sheets (non-stick sheets) that are placed onto food dehydrator racks.
Place in a food dehydrator and dry at 110 degrees until dry and crispy.
Let cool completely before breaking up and storing in air-tight containers.


Notes:

Cal/Mag powder is a mixture of food grade calcium and magnesium. You can find it at your local health food stores.

Vitamin C powder is also known as Ascorbic Acid and can also be found at health food stores.

Enjoy,

Leila & Nancy

Better Than Lasagna Soup - Featuring Buffalo (Gluten-Free & Low-Carb option)

Better than Lasagna Soup

Who doesn't like lasagna? But who likes to take the time to make the lasagna? Not I (usually). Lasagna soup is a good idea. It's fast and yummy if you season it right. It is a leaner dish than calorie-laden lasagna and you can easily make it gluten-free and low carb.

There are a few key ingredients that make the difference in this delicious soup. Balsamic vinegar adds some brightness and depth. The Brown sugar substitute curbs the acidity of the tomatoes, balancing out the flavors. A touch of hot pepper flakes adds a little warmth, and the whole fennel seeds give a nice exotic sweetness.

A trick is to salt the soup after it has cooked. The ingredients absorb a lot of the salt if it's added at the beginning of cooking time, leading to increased salt usage. Add the sweetener at the end too.

This hearty soup makes a nice family friendly meal and the leftovers taste great. You can serve this lasagna soup with a nice salad for a low-carb meal.


BETTER THAN LASAGNA SOUP Recipe:

1 pound ground buffalo meat (and/or organic ground beef chuck, or Italian sausage, or ground turkey)
1 large onion, diced
4 cloves garlic, smashed in a mortar & pestle (or more garlic, to taste)
1 large yellow sweet bell pepper, diced
2 t. Italian herb seasoning
1 t. dried basil
1 t. fennel seeds (omit if using Italian sausage)
1/8 to 1/4 t. hot red pepper flakes, optional
50 grinds freshly ground black pepper
1 large bay leaf
2 (8-ounce) cans tomato sauce
2 (14.5-ounce) cans fire roasted diced tomatoes
1 (32-ounce) box organic chicken stock or broth
1 c. purified water
2 c. (6 ounces) broken lasagna noodles (gluten-free), about 8 noodles
2 t. balsamic vinegar
1 T. Brown Just Like Sugar (brown sugar replacement), up to 2 T., to taste (or Golden Lakanto)
1 T. BioSalt or sea salt (recipe on this blog), to taste
6 ounces organic raw spinach leaves, roughly chopped

Garnish: mozzarella cheese and Parmesan cheese, and possibly a drizzle of high quality olive oil.


Method:

In a large soup pot, brown the meat of choice with the onions, garlic, and yellow bell pepper, over medium-high heat, until the meat is browned and crumbly.

Drain the fat if needed. Buffalo is so lean that you won't need to. I use lean organic beef, so I don't drain that either.Turkey is extra lean too. The only meat that may need to be drained is high-fat sausage. B-T-W, turkey Italian sausage is good too!

Add the spices and saute with the meat for a minute (to bloom the flavors of the spices).

Add the tomato sauce, diced tomatoes, and chicken broth, and the 1 cup water. I use the water to first rinse out all the cans, which easily removes all the stuck-in-the-can tomato sauce.

Bring to a boil over medium-high heat. Turn down the heat and let simmer, covered for 15 minutes.

Add the pasta of choice, and cook until the pasta is tender, but not mushy.

Add  2 t. balsamic vinegar.

Season with salt and sugar substitute, to taste.

Right before serving, add the chopped spinach. Stir in to wilt the spinach and serve.

Garnish with cheeses if desired.



Tips: 

You may substitute the broken lasagna noodles for campanelle, bow tie pasta, or medium shells.

To make paleo or low-carb: Omit pasta and serve over barely steamed zucchini "noodles" (thinly sliced zucchini).


 

Note: 

Just Like Sugar is a sugar-free substitute for brown sugar. It is all-natural, gluten-free, 0 carbs, 0 calories, no aftertaste, diabetic and celiac safe.

It's ingredient list:

Chicory root dietary fiber
Calcium
Vitamin C
Natural flavors from the peel of an orange
Natural molasses type flavor

Looks pretty good right?


Photos of the lasagna soup in progress:

Saute the onion, garlic and bell pepper with the buffalo meat.

Broken lasagna noodles in bite-sized pieces.

The chicken broth and fire roasted tomatoes have been added to the soup pot.

The soup has simmered 15 minutes.

The pasta has finished simmering in the soup and the seasonings have been adjusted.

The raw chopped spinach has been stirred into the finished soup.

A garnished bowl of Better Than Lasagna Soup!

Dig in!

Leila

Zesty Artichoke Pasta Salad (Gluten-Free) - This salad tastes great left over too!

Leila's Zesty Artichoke Pasta Salad

I get tired of blah-tasting pasta salads. Most of them are boring, have you noticed that too? I wanted a pasta salad that tasted good leftover, not just on the day it is made. I do not want an over abundance of pasta either - too many empty carbs for my taste. If I want empty carbs, let's make it worth it - give me a fudgey, chewy brownie!

A secret to great pasta salad is to marinate the hot pasta in the zesty, well-seasoned, homemade dressing first. Let the flavors infuse for a while. Then add all the other ingredients. Adjust the seasonings and serve.

I do not add cheese to pasta salad unless it will all be eaten immediately - or the cheese gets slimy :(

You can use gluten free pasta or an ancient grain-style pasta, do what works for you.

Add cheese if desired at serving time, as a garnish.

This is a versatile recipe, vary your veggies to to taste, and have fun with it.

P.S. this salad IS good left over.



Zesty Artichoke Pasta Salad Recipe:

1 lb Gluten-free bow tie pasta (or other desired shape)

Dressing:

1 1/2 Lemons, juiced (or 1 large lemon)
Zest of 1 lemon
2 to 3 Large garlic cloves
1 t. BioSalt or sea salt (recipe on blog), to taste
1 t. Fine Herbs or Herbs de Provence
1 t. Dried rosemary
1/2 t. Onion salt
1/2 t. Garlic powder, to taste
1 t. Fresh ground black pepper, to taste
1/2 c. Olive oil, or more to taste (use a high quality oil)

Salad Ingredients:

1/4 c. Finely minced onion (sweet onion or red onion)
4 Scallions, minced
1/4 c. Fresh minced parsley, optional
3 Roma tomatoes, diced
1 Red bell pepper, diced
2 c. Minced raw broccoli
2 Cans black olives, drained and halved
1 Can garbanzo beans, drained
1 to 1 1/2 c. Marinated artichoke hearts
1/4 c. Marinated sweet peppers and olives blend (from an olive bar), optional
1 c. fresh chopped basil leaves, optional

Garnish:

1/4 c. Shredded Parmesan cheese
1 c. Cubed mozzarella cheese


Method:

Cook the pasta al dente. While pasta is cooking, mix up the dressing.

Mash the garlic cloves with the BioSalt in a mortar & pestle and scrape into a large mixing bowl.

Add the rest of the salad dressing ingredients to the bowl and mix. Taste and adjust as desired.

Add the freshly cooked and drained hot pasta. Mix with the dressing and let marinate 30-60 minutes.

Mix in the rest of the salad ingredients. taste and adjust seasoning.

Chill.

Garnish with cheese if desired at serving time.


Enjoy,

Leila

Sugar-Free Clean-Eating Rich Chocolate Frosting Recipe

Easy Chocolate Cream Cheese Frosting (SUGAR-FREE)

Use this yummy and original frosting recipe on our low-carb mug cakes or anywhere else you choose. This is a healthy, sugar-free option that is much lower in carbs than regular frosting.

This easy to make frosting is a great choice for low-sugar, low-carb desserts. You can even make this dairy-free if you use a vegan cream cheese.You get healthy fats from the coconut oil too.

We hope you enjoy adding this rich frosting recipe to your go-to healthy recipe collection.

Easy Sugar-Free Cream Cheese Chocolate Frosting

EASY CHOCOLATE CREAM CHEESE FROSTING Recipe:

2 c. FINELY powdered erythritol or white Lakanto zero-cal sweetener (can use part xylitol)

1/2 c. room temperature coconut oil (not melted)

Cream together several minutes. then cream in:

1 package chilled LIGHT cream cheese (or vegan cream cheese)

Cream in. Then add:

6 to 8 T. Dutch cocoa powder (sifted and free of lumps) (Natural cocoa doe not taste as good)

Cream in. Then add alternately:

4 to 6 T. "FROSTING THICKENER" (see recipe below)

1/4 c. vegetable glycerine (or raw honey, or agave, or maple syrup - NOT SUGAR-FREE)

Cream together well. then add:

Real vanilla extract, to taste

Homemade stevia glycerite, to taste (recipe on this blog)

Cream together to blend in very well. Taste for flavor and sweetness. 

Use immediately or chill.

FROSTING THICKENER FORMULA:

1/4 c. arrowroot or tapioca starch

2 T. coconut flour

METHOD:

Grind the starch and coconut flour together 2 to 3 times (letting it cool down between grindings) in a Krups seed mill until it is as fine as possible. 

Store in an air-tight container in your pantry. Use to thicken healthy frostings.

Enjoy, 

Leila & Nancy

BEST NEW HEALTHY CHOCOLATE in the World - Now being sold!

This is THE CHOCOLATE BAR we all have been waiting for!!!

My mom did it!!!

My mother, +Nancy Glazier, is the creator of this new healthy chocolate bar.

She LOVES chocolate and has been frustrated by the lack of tasty AND healthy chocolate choices in the market. Chocolate should not make you sick. My mom wanted to create a chocolate that everyone could enjoy, even those who have blood sugar issues or other health issues.  Chocolate by itself is healthy, it's all the other stuff that is typically added (sugar) that makes chocolate problematic.

Check out the CLEAN ingredient label at the bottom of this post. It's amazing.

She has been perfecting this amazing chocolate formula for a few years now, and it is FINALLY available for you, thanks to a company called Lakanto.

We are so excited to introduce this amazing chocolate to you here at Kitchen Cheetahs.

In many taste tests, this has been voted as the best tasting chocolate, hands down. People do not believe it is sugar free when they eat it. This chocolate is also easy on the digestive system, unlike other sugar free chocolates.

Try this gourmet healthy chocolate and We think you will agree that this is the best tasting chocolate ever, even better than the Belgian sugar-bomb chocolates. This chocolate is definitely worlds above the rest when comparing to all of the other sugar-free chocolates found on the market.

This gourmet bean-to-bar chocolate is sugar-free, chemical-free, low-carb, dairy-free, vegan, paleo... And GUILT-FREE! 

You can enjoy eating chocolate again! 

P-A-R-T-Y 

I just received this picture of the newly packaged gourmet chocolate last night. I hear it has sold out already.

More is being made of course and I have to find out where it is being sold in the market. I would like to have a link here on the Kitchen Cheetahs blog, to be able to directly purchase this chocolate. I'm working on it, so stay tuned. I just had to tell you the good news as soon as I received it! I can't wait to start posting recipes using this new chocolate!

We are working on healthy sugar-free caramels in the Cheetah Test Kitchens too. Can you imagine how much fun we are going to have together with all this chocolate and caramel action going on?

The back of the +LAKANTO - Zero Calorie Natural Sweetener chocolate bar

Do you see that this chocolate has about half the calories compared to regular chocolate?

Have a great day!

Leila

A healthy raw chocolate milk recipe - you can even make this sugar-free!

Quick & Raw Chocolate milk 


This delicious & healthy milk can easily be made dairy free, nut-free, sugar-free, low-carb, vegan, paleo, whatever you want. Nice, right?

This is one of my mother's healthy raw food recipes. It is very versatile, and quick to make. Prepare it ahead of time and store it in a quart jar in the fridge, just shake a bit before serving.

You can make this in larger batches once you know how much cocoa and sweetener you like to add.

This is easy to make sugar free, just use erythritol and/or xylitol, then enhance the sweetness with a coupe drops of stevia glycerite. A recipe to make your own stevia glycerite may be found on this blog. It will save you a lot of money to make your own, or use Now brand stevia glycerite.

Our chocolate milk is a much better post-workout option than sugar-laden, commercial chocolate milk! Maybe you heard that the Dairy council made a recommendation last year about chocolate milk as being the ultimate post workout beverage. It was then put on the worst nutritional advice for the year list. Well, fortunately, you get to decide for yourself. I say, have the best of both worlds, and drink this chocolate milk instead...

"Chocolate Milk As A Sports Drink Has To Be The Worst Health (But Admittedly Delicious) Suggestion Of The Year" http://www.huffingtonpost.co.uk/

http://www.dairyreporter.com/

Kitchen Cheetahs Quick & Raw Chocolate Milk Recipe:

2 c. raw milk or a 50/50 blend of coconut milk & almond milk (or Brazil nut or cashew milk)
2 to 4 T. raw cacao powder (2 T. of this can be raw carob powder), to taste
2 T. (1-oz) baby Thai coconut puree or 1/8th to 1/4th t. guar gum, if more thickness is desired
Golden Lakanto, raw agave or sweetener of choice, to taste
1/2 t. real vanilla extract (or a small piece of vanilla bean)
Raw rice protein powder, to taste (like Sun Warrior brand)


Method:

Blend together in a blender (like a Vitamix). If using a piece of vanilla bean, make sure it is pureed well. Taste for flavor and sweetness and adjust as desired. Serve cold.


Tips:


We like to add protein powder to enhance the nutrition of this beverage.

Recipes for nut milks may be found on this blog. Any combination of nut milks may be used.

You can make up a large batch of nut milk and and freeze part of the batch for later use.

For convenience, you can prepare a large batch of baby coconut puree and freeze it in 1-ounce portions in ice cube trays. Store frozen cubes in freezer-safe containers or freezer storage bags.





Enjoy,

Leila & Nancy.