Tag Archives: Almond Milk

Jorge Cruise’s Sugar Free Chocolate Shake

Recently, I got a blender and have finally been able to try out Jorge Cruise’s recipe from the Belly Fat Cure book for the Sugar Free Chocolate Shake. The recipe is on Page 83 under the title “Chocolate Lover’s Shake.”

When buying the ingredients, I opted to get Vanilla flavored Whey Powder instead of the Chocolate flavor the recipe calls for. I figure if I want to experiment with other flavors then it’s easier to use Vanilla as the base flavor. I initially had some of Clemmy’s Chocolate flavored Ice Cream and opted to use it and the chocolate flavored unsweetened almond milk to add the chocolate flavor. I didn’t bother adding any of the Truvia as I wanted to see how sweet it would taste without it and I threw all the ingredients into the blender and let it do it’s thing and poured the shake into a hurricane glass and topped it with whipped cream.

The shake tasted amazing. I’ve since made a few more shakes and have tried some other variations, everything from Clemmy’s Vanilla Bean Ice Cream and Vanilla almond milk and adding cocoa powder to give it chocolate flavor and even adding a few ice cubes to the blender to help it stay colder longer and it’s been fun experimenting with various ways to make the shake. I’ve even thrown in Psyllium Husks to add more fiber to the shake and they’ve all come out delicious and completely guilt free and sugar free.

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Sugar Free Yellow Layer Cake With Sugar Free Mountain Berry Filling

Layered Yellow Cake WholeThis week is a holiday week with no class for Jorge Cruise’s 12 Week Belly Fat Cure coaching program due to the Thanksgiving Day holiday. Some of the folks in the 12 week coaching program have elected to use the “free” week as an opportunity to present a recipe exchange on our respective blogs and I was invited to participate in the exchange.

Rather than give my Sugar Free Nanaimo Bars recipe yet another time, I thought maybe I’ll take a crack at something new. Even though my Sugar Free Nanaimo Bars are arguably the most amazing dessert creation I’ve ever made, I’ve posted it several times here on my blog. And since I find desserts to be next to impossible to get Belly Fat Cure compliant versions in a store bought form, I will offer a dessert recipe. Sugar Free entrées and side dishes aren’t so difficult to find and since I don’t consider myself a cook, I usually just get store bought versions of those.

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Making Homemade Yorkshire Pudding

Yorkshire Pudding HomemadeWhen I recently stopped at Major Market in Escondido to check their prices on some flavored extracts for my sugar-free Nanaimo Bars, I took the opportunity to browse the whole store. Major Market carries a lot of International foods and they carry a large selection of British foods. It also happens to be where I has previously purchased the Bird’s Custard Powder that is an essential ingredient for my sugar free Nanaimo Bar recipe. I happened to browse the frozen food section and saw they had some bags of imported Aunt Bessie’s Frozen Yorkshire Pudding.

I’ve only had Yorkshire Pudding one time in my life and that was in the home of my good friends Sara and Paul Russell when I spent a week in the United Kingdom in 2006. I thought they were amazing and I really liked them. But I’ve not had them since. Seeing the bag of Yorkshire Pudding in the store, reminded me of those tasty Yorkshire Pudding pastries that Sara had made during my visit. While looking at the bag in the store, I decided to use my cell phone and look up recipes for Yorkshire pudding to see if it was going to be easy to make or if I should just buy the overpriced bag of imported frozen ones.

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Trying Out Simple Sugar Free Yellow Cake With Frosting

Yellow Cake With Chocolate FrostingWhen I got invited to a pool party for today, I decided I should make something to take and why not make a sugar free cake? I didn’t want to do something as elaborate as the Black Forest Cake I made for my birthday, so a simple, single layer yellow cake with some frosting would be good.

I found a recipe by doing a google search and didn’t need to run out to the store for any of the ingredients, I already had them all on hand. That was handy. This was a great opportunity to use my KitchenAid Mixer I inherited from my grandmother’s kitchen. The mixer made the making of the cake as well as the frosting quick and easy. I basically just added cocoa powder to the same frosting recipe I used for my Black Forest Cake and the frosting came out great too. I even chopped up some walnuts to sprinkle on top of the cake as well. I got the idea for that from the photo of the cakes that were featured on the label for the foil pans I bought to put the cake in for the party.

The cake was a hit at the party. Once people started cutting pieces out of it, it didn’t last long. One of my friends there, saw me cut a slice out if it and he came over to scold me on it as he knows I’m on a low sugar program and he was convinced the cake was made with sugar. He was pleasantly surprised to find out I made it and told me how he thought he was being bad by having a slice of it. He couldn’t tell it was sugar free. It gave him a good excuse to try another slice. I was quite pleased the cake came out so well. I will definitely have to use it again.

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A Peanut Butter Variation of Nanaimo Bars

Peanut Butter Nanaimo BarsWhen I went searching on Google for images of Nanaimo Bars to help explain what they are to a friend of mine who didn’t know what they were, I came across a site that had some interesting suggestions for variations for making different kinds of Nanaimo Bars. I was most intrigued by the Peanut Butter Nanaimo Bars variation and thought the next time I made some, I would give that a try. And of course, I would make my variation completely sugar-free so that it can be compliant with Jorge Cruise’s Belly Fat Cure program that I have been following.

The main changes to the basic Nanaimo Bar recipe is that I would replace the walnuts with peanuts and leave out the coconut out of the base layer. In the custard layer I would reduce the amount of butter used and replace it with peanut butter. In this case, I used Joseph’s Sugar Free Crunchy Peanut Butter, and the top layer would remain the same. So not too much different to try the variation. Fortunately I had some raw peanuts to use, and the sugar free peanut butter on hand to make it.

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The Almost Sugar Free Black Forest Cake

Black Forest Cake - Top ViewAs I’ve started to become proficient in making sugar-free alternatives for desserts that are compliant with Jorge Cruise’s Belly Fat Cure program, one of the challenges I’ve had in mind that I wanted to attempt for myself was to make an as close to sugar-free as possible Black Forest cake for my birthday. Not any of the fancy Black Forest cakes made with Cherry liquor or several fancy layers as those to me aren’t Black Forest cakes to me. For me, I tend to like the plain ol’ neighborhood supermarket variety of Black Forest cakes.

The reason I love these kinds of Black Forest cake is because it was always something special my grandmother would get from her local SuperValu Grocery store back in Calgary, Canada when I was a kid. She would do this especially for me when I would come to stay with her or at least that’s what she would tell me. Its not so much that the cake was anything special in itself, just the memories of time with my grandmother where she would make me feel like I was the most important person in the world and we were getting to enjoy a special treat together. I miss my grandmother since she passed away at the end of 2001, so I generally like to celebrate my birthdays with a Black Forest cake to not only celebrate my birthday but to feel like I’m still having a special moment with my grandmother.

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Sugar Free Nanaimo Bars – The Second Batch

Nanaimo Bars PanAfter the successful attempt last week of making Sugar Free version of the Canadian dessert, Nanaimo Bars, I decided to make a second batch and this time allowing the custard layer to firm up before adding the top chocolate layer. And by placing the pan in the freezer after adding the custard layer and taking a few minutes to clean up the kitchen some and them making the top chocolate layer worked wonders this time in getting the right level of separation of the layers in the finished dessert. The chocolate layer was easy to spread on top of the custard without it mixing in.

As seen in the photo above, I don’t have an 8×8 square cake pan, so I have been using a 9 inch round cake pan instead. I think this causes the custard layer to not be quite as thick as it would have in the slightly smaller pan, but still works great. I’m still really pleased with the results of this dessert and it’s been a very delicious treat. I need to whip up another batch and take a pan into Jorge Cruise’s office so I can introduce him to another incredible dessert that works well with his Belly Fat Cure program.

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Making Sugar-Free Nanaimo Bars

Sugar-Free Nanimo BarsOne of the biggest challenges on Jorge Cruise’s Belly Fat Cure program is not the cutting actual meals down to no more than five grams of sugar and two carb servings per meal. In fact, that’s been fairly easy and very easy to do with store bought meals or even restaurant food for those of us like me who are not cooks. However, as someone who’s always had a bit of a sweet tooth, I get a craving for desserts, and that’s where the problem comes in. Ready made or store bought sugar free desserts that aren’t made with those toxic artificial sweeteners are near impossible to find.

In the 17 weeks I’ve been on the Belly Fat Cure program I have lost 54 pounds thus far and a large part of my continued success has been learning how to make sugar free desserts. (To learn more about Jorge Cruise’s Belly Fat Cure, download the free special report from JorgeCruise.com.) I’ve have made sugar free Brownies, sugar free chocolate chip cookies, and even some homemade sugar free ice cream in a variety of interesting home made flavors. And while the sugar free chocolate chip cookies have been some of my favorite of the desserts I’ve made, it was time for a more ambitious project.

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Red Robin Bottomless Fries Are A Guilty Pleasure

Red RobinOne of the indulgences my roommate and I have liked to do since we’ve been roommates is a make a run to Red Robin for bottomless fries and milkshakes. We would do this about every couple of months or so. But when I decided to start a running program in December and my roommate getting a little more serious about his fitness level as well, we hadn’t been to Red Robin since 2008. So we decided it was time to make another trip to Red Robin.

However, the only problem now is that I’ve been working hard on Jorge Cruise’s Belly Fat Cure program for the last couple of months and now that I’ve officially lost 37 pounds in two months time, I was a bit torn if I should allow myself this indulgence. It’s not so much the Red Robin‘s wonderful streak cut french fries, as a couple of baskets isn’t going to ruin my program. It’s the milkshake that’s going to completely blow the program because it’s going to be loaded with sugar, not only from the ice cream, but also the added milk and flavoring as I usually like to get a chocolate one. Granted, the Belly Fat Cure allows me 15 grams of sugar per day and I have only used my full day’s allotment once since being on the program, I could theoretically enjoy one with all the sugar grams I’ve saved over the last two months.

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