Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Protein Balls January 24, 2018

Filed under: Low Fat Diva Blog — lowfatdiva @ 9:00 pm

My friends that I have shared these balls with usually fall in love with them.  They call them – crack balls, go go balls, power balls and lots of other names.  But the best part about them is the balls are good for you and you can use them as part of your morning meal.

I use protein powder in the mixture which is why you feel full after eating a couple of the balls.  Plus there are lots of other great fiber ingredients in the recipe such as oatmeal.  I am going to give you a list of ingredients that go into the balls and let you know what the “consistency” should be like but the rest is up to you.  The reason being, peanut butter is one of the main ingredients to bind the balls together.  We all know that peanut butter has 16 grams of fat in each tablespoon!  You might panic a bit when you wrap your head abound the fact that I use about a cup in each batch.  Most of the other ingredients are very low in fat so when you figure out the fat per ball (depending on the size) each ball should only  be a couple of grams a fat in each one.  You can use different items in your balls you just have to keep track to use things that are not high in fat because it all ads up.

Ingredients for Protein  Balls

1 cup Peanut Butter/some sort of nut butter (this is the binder for your balls)

Quaker Quick Oats

Protein Powder



Mini chocolate chips

Low Fat Milk/Coffee Creamer (any flavor)

In a bowl measure 1 cup of peanut butter or some sort of nut butter.  Next add 1 -1 1/2 scoop of your protein powder. Stir to mix well.  Next add some quick oats – I start with about 1 cup and mix well.  Try and add at least 1/2 cup more to the mix.  Add about 1/2 – 1 tablespoon of cinnamon – depending on your taste.  Start with adding a tablespoon of honey into the mix (this too helps to bind but you don’t want things to get too sweet).  The mixture will should be quite stiff so now is the time you add some of your milk/creamer but only 1 tablespoon at a time.  If you add too much liquid the balls will taste pasty and will not hold together in shape.  Because of a  newly discovered lactose allergy  I always use coffee creamer because it is a bit thicker and I use less.

The mixture  when done should be like the consistency of  cookie dough.  Roll the mixture into small balls and place them  into an airtight container to store the balls in the refrigerator.

You can eat these in the morning for breakfast or for a snack during the day.   Enjoy!!!








Which one is the right one for me?? January 12, 2018

Filed under: Low Fat Diva Blog — lowfatdiva @ 4:33 pm

January is the time most people write resolutions, start diets, clean out closets or a variety of other things that for most of us start strong but end up on the ever lasting “To Do List”.

I started this blog to talk about low fat cooking and  a low fat life style which for the most part after 7 years I still adhere to.  I still choose low fat options but am not quite as strict as before.  I have gained some of my weight back that  I lost but although I  still am eating pretty good I fell into the habit of not doing enough exercise!

Even if you cut back on fats, carbs, sugars or go on a total plant based diet you still need to MOVE.  Many of us forget that part of the equation.  I am not going to condemn any weight loss program because we are all unique individuals and what works for one will not always work for someone else.   Right now my son and his wife are doing the Whole 30 weight loos program.  When I first looked into the program it didn’t look bad but then I saw you were  limited  on fruits and veggies (because of the sugar content) I was turned off.  I have issues with any weight loss program that limits my fruits and veggies.  Which mighty be why some people move to the Plant Based Diet.  From what I have hear Docs say this is not a good diet choice for a long period of time because it’s hard to get all the protein that we need in our diet.  I would have a hard time with this eating style because every time I turn around I find signs everywhere about a Listeria outbreak so don’t eat bla,bla,bla.  That is super scary in so many words.  Maybe we need to have more community green houses so we can grow our own veggies all year around and not worry about contamination.

So what are we to do if we want to loose some of those extra pounds?  Well first if you are a woman and you are dieting with a guy be prepared that he WILL loose the weight faster than you do (at about any age).  The second thing is we have to try small things first.  Jumping in with both feet and cutting so many things from our eating style will usually make us crash and burn with the whole concept of loosing weight.  For a lot of us if we  cheat or make one mistake we feel defeated and want to quit because of the guilt for  falling  off the wagon.  By taking things in small steps we can usually stick to the plan.  Let’s take soda/pop try removing this from our eating style.  Even if you already drink diet soda/pop try eliminating it, Replace it with water or a flavored water that you make by infusing fruits into it.  Still need the carbonation/bubbles?  Not a problem you can find sparkling waters that do not have any sugar or very limited.  People I know have lost 5-10 pounds by doing this (as well as exercising).  A friend  was  using soda/pop for her caffeine fix so she had to switch to tea because she didn’t like coffee.  It took her a few weeks to find some tea that worked and satisfied her  taste buds but she leaned the market is flooded with tea flavors as compared to years back.

After a month of cutting one thing out of the eating plan try one more pitfall item you know you have   Like no more fast food.  Yes, I know that some of you eat on the road or time is very short at lunch time so therefore planning is extremely important.  Get into the habit of making a lunch by eating left overs or create a different salad style  ( just  be mindful of your dressing) if you like those.  One place I would say is ok for fast food  would be Subway but I do worry about the salt content in their meats, There are lots of cute containers to put lunches in so shoot down that eating plan is tough 🙂

One of the other things we need to remember is it takes time for the weight to come off for most of us.  The extra weight didn’t go on overnight so if you want it to stay off it will not come off overnight.  Some of my friends say “I don’t like to just walk on a treadmill”! My comment to them is well guess what the gym you belong to has more than just treadmills.  Try using an elliptical, rowing machine, there are usually 2-3 different types of bikes.  Try them all!  I tell people I don’t just walk on a dumb treadmill for 30-40 minutes a day – can you say boring?  I use the elliptical for 15 minutes (working my way up in time but this machine kicks my butt) and then I will bike or walk the rest of my time.  I do weights  in between.   Mix it up and find what works for you.  Complaining is easy but all it does is bring negative energy to you.  Trying makes you feel better and the endorphins literately make you feel pretty happy and proud of what you have done!

Let me know how your eating style is working for you.  Maybe you have a new style that could work for some of the rest of us!  What ever your do, never give up.


Gluten Free Oatmeal Maple Bread From Living Without Magazine January 7, 2015

Filed under: Gluten Free — lowfatdiva @ 11:25 am
Tags: ,

I had the chance to try this bread and purchase a loaf for my daughter this past summer so when a recipe was made available I wanted to share it with all of you who are gluten free or know someone who is.  The bread is probably the best tasting I have tried so far and my daughter was quite pleased too.

There is no kneading or proofing of the yeast.  This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.  Enjoy!!!   The Living Without magazine has great recipes and a nice website also.

2  cups brown rice flour, preferably super-fine grind
1  cup gluten-free oat flour
1½  cups sorghum flour or millet flour
1  cup tapioca starch/flour
½  cup potato starch
½  cup sweet rice flour
2  packages (2¼ teaspoons each) active dry yeast
1  tablespoon + 1 teaspoon xanthan gum
1  tablespoon salt
5  eggs, room temperature
4  tablespoons maple syrup or amber agave nectar
½  cup shortening or non-dairy margarine, melted
2½  cups milk of choice (rice, soy, hemp, nut milk), warmed
to 110 to 120 degrees
1  egg white, lightly beaten with a fork (to brush tops
of loaves)
½  cup gluten-free oats

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.

8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.


Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

Filed under: Desserts,Diva's Brew-ha — lowfatdiva @ 1:32 pm


I ran across this recipe, tweaked it and OMG it was fabulous!!!  I thought I had a “torch” but found out I didn’t so to improvise I used one of my turbo grill lighters to toast the marshmallow topping.

The cupcakes didn’t really take that long and the combination with the marshmallow was great.   Holiday time can be rough on my granddaughter who is lactose intolerant so I made sure to change a couple of things so she could eat them and as you can see from the pic she thought they were quite delish!     Enjoy!!!  For comments and questions please email me.


1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

1/4 cup canola/safflower oil

1/4 cup  Lite Land OLakes Butter (or use all oil if you are making them lactose free)

1/2 cup packed light brown sugar

1/2 cup unsulphured molasses

1/4 cup Egg Beaters, room temperature

1/2 cup luke warm gingerbread beer or you can use water

  1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners–and lightly grease with spray.
  2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
  3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and Egg Beaters
  4. On low speed, add half of the beer/water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining beer/water and flour mixture until just combined.
  5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
  6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
  7. Bake for about  20 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow to cool in pan on rack for 3 minutes. Remove cupcakes and allow to cool on rack until completely cool.


Marshmallow Frosting:

4 large egg whites (4 ounces)

1 cup granulated sugar

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Place egg whites, sugar, and lemon juice in (very clean) bowl of a stand mixer and place over a pot of lightly simmering water (double broiler). Using the whisk attachment, whisk constantly until sugar has dissolved and whites are lightly warm to touch (use your fingertips to test this–but it should take about 4-5 minutes, depending on how cold your egg whites are).

Transfer bowl to stand mixer and beat over low speed for 1-2 minutes. Increase speed to high and continue to beat for another 5-6 minutes until frosting is thick, shiny, and stiff (will hold its peak).

Frost cooled cupcakes using your favorite tip or use cake spatula.   Hold your torch or lighter just over the top of the frosting and “toast” to desired color.



Chocolate Brigaderios November 22, 2014

Filed under: Desserts,Gluten Free — lowfatdiva @ 12:03 pm

I was watching a program on the Food Network and Brigaderio Truffles were mentioned.  As normal I was curious so I checked on line for a better description and recipe.  Although I found a couple of recipes, most had the same basic concept except for this one.  I tried the other recipes and like this one the best because it is more “visual” when you are making the mixture.

If you do not cook long enough the Brigaderio will loose it shape but if you cook too long things can get ugly 🙂  This recipe seems to be the best choice for people who cook like I do.  I need a  reading “visual” of how the item needs to look while I’m making it.  I hope you enjoy them as much as we did.  Make a half batch to get started with so you can get a good handle on the truffle before you start to make larger batches.  It’s important to have all your rolling covers cut,chopped and ready before you start rolling the truffles.

I flavored mine with Bourbon by putting it into the mixture as I was cooking it but you could choose other flavors.   Enjoy!!!


  • 2 (14-ounce) cans low fat sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard
  • 1 cup finely chopped walnuts, pecans, hazelnuts, pistachios or combination


1 In a medium heavy-bottomed saucepan, place the  low fat condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).

5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.




Jam July 16, 2014

Filed under: Appetizers & Drinks — lowfatdiva @ 9:11 pm

As I was checking my email today I found this recipe from Cooking Light magazine for strawberry jam.  Normally I would delete a jam recipe because I am just not in the mood to make jam right now and I would probably take the cheaters way out by finding some at the farmers market 😉  But this recipe intrigued me because it was put in a slow cooker and it had wine in it!  Go figure right?  I’m going to try it this weekend.  Plus I think making the recipe with blueberries (which are ready now at the markets) and adding either lemon thyme or pineapple mint might be fun.    Enjoy!!!!


  • 2 pounds very ripe hulled strawberries
  • 1 cup sugar
  • 1/2 cup Riesling wine
  • 1 medium peeled Macintosh apple, grated
  • 1 (1.75-ounce) box Sure-Jell fruit pectin
  • 1 rosemary sprig


  1. 1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Mash the fruit to a chunky puree with a potato masher or an emulsion . Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks

NOTE:  I’m going to put it in jars so I can give to others to sample 😉


Gluten Free Double Chocolate Macaroons July 10, 2014

Filed under: Gluten Free — lowfatdiva @ 5:04 pm

Oh my, I had to share this recipe that was forwarded to me by Living Without    for Gluten Free Double Chocolate Macaroons!  My daughter is going to be thrilled when I make these 🙂  Enjoy!!!!


2 extra-large egg whites, room temperature
⅛ teaspoon cream of tartar
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1½ cups semisweet mini chocolate chips
½ cup semisweet or bittersweet chocolate disks or chips

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.

3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.

4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons ½ inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.

5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.

6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.




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