Chocolate Almond Butter Shake

 Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp. almond butter
• 2 tbsp. cocoa powder
• 1 cup baby spinach
• 1/4 avocado
• 1/2 cup ice cubes
• 1 tbsp. granular sugar substitute

Makes 1 Serving

1. Place all ingredients into a blender.
2. Blend on high until completely smooth, about 1 minute. Serve immediately.

WW POINTS VALUE: ? 

Note: This recipe appears on www.palm.southbeachdiet.com/recipes.  You can enjoy a chocolate shake in a new way.  The combination of avocado, spinach, cocoa powder and almond butter is quite delicious. Don't be intimidated by the combination of these ingredients. They actually taste delicious together. This easy plant-based beverage is sure to satisfy your sweet tooth while you stick to your low carb diet. 

Strawberry Kiwi Dream Smoothie

Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Simply Fit Shake, Vanilla
• 1 tsp. natural vanilla extract
• ½ cup frozen strawberries
• 1 kiwi (1/4 cup)
• ½ cup ice
• 1 tsp. agave

Makes 1 Serving

Blend all ingredients until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com. This is a delicious treat you can enjoy for breakfast, a light lunch or as a snack. The strawberries and kiwi make a juicy combination in this shake. There is no added sugar in this shake which makes it even better. 

Chunky Monkey Chocolate Shake

 Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Chocolate
• 2 Tbsp. almond butter
• 1 medium frozen banana
• ¼ cup ice (add more as desired)

Makes 1 Serving

Place all ingredients into a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. You cannot go wrong with a milkshake. This milkshake is different because there are no added sugars in this drink, it uses almond milk and there is no added sugar in this drink. If you can't get access to the South Beach Diet Shake mix, use unsweetened cocoa powder and the shake will be just as tasty. You can use any kind of nut butter in this recipe and your shake will be just as flavorful. The combination of bananas, chocolate and nuts is sweet and satisfying. 

Mexican Veggie Egg Muffins

Ingredients:

• ½ cup green bell pepper, chopped
• 2 Tbsp. onion, chopped
• ¼ cup + 2 Tbsp. (or 3/8 cup) grape tomatoes, chopped
• 3 large eggs
• 1 Tbsp. unsweetened almond milk
• cayenne pepper (optional)
• black pepper (optional)
• Non-stick cooking spray
• ¼ cup or 4 Tbsp. pepper jack or shredded cheese of choice
• 1/2 avocado 
• 1 tsp. lime juice (optional)

Makes 2 Servings 

1. Preheat the oven to 350° F. As the oven is preheating, chop/dice your pepper, onion and tomatoes finely.
2. Crack the eggs into a medium-sized bowl and whisk them with the almond milk.
3. Add your diced vegetables into the egg mixture, stir well and then sprinkle with cayenne pepper and black pepper. If you prefer not to season your eggs, you can omit the cayenne pepper and/or black pepper.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle one tablespoon of shredded pepper jack cheese, or cheese of choice (including light Mexican cheese, cheddar cheese or part-skim Mozzarella cheese, if you prefer less spice) to the tops of each muffin cup.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slighlty golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let them cool for about 5-10 minutes before using a fork or knife to lift them out carefully from the muffin tin.
8. Serve immediately, topping them with avocado slices or avocado mashed with lime juice. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on the www.southbeachdiet.com/recipes. Eggs are wonderful for breakfast  when they are done right. Mexican veggie egg muffins are both filling and flavorful. You have a colorful variety of vegetables with the Mexican cheese of your choice. Eggs and vegetables do fill you up. Feel free to omit the avocado and save your ½ serving of Healthy Fat to use at a different meal. Place the remaining two egg muffins in a resealable bag in the refrigerator to enjoy on your second practice day. 

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Caprese Breakfast Muffins

Ingredients:

• 2 Tbsp. onion, chopped
• ½ cup grape tomatoes, chopped
• 4 large eggs
• 1 tbsp. unsweetened almond milk
• 1 tsp. dried basil
• 1 tsp. freshly ground black pepper
• Non-stick cooking spray
• ½ cup mozzarella cheese, shredded

Makes 2 Servings

1. Preheat the oven to 350°F.
2. Crack eggs into a medium-sized bowl and whisk with the almond milk until well combined.
3. Add tomatoes, onions and basil into the egg mixture, stir well.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle mozzarella cheese on top of each muffin cup evenly.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slightly golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let muffins cool for about 5-10 minutes before using a fork or knife to remove them from the muffin tin.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. There is nothing wrong with you if you're craving Italian food for breakfast. These muffins include tomato, mozzarella, and basil and they are quite delicious in eggs. Europeans know how to do breakfast and these egg muffins compliment the flavors of Italy. If you make this muffins on the weekend, you can enjoy them for days. 

Keto-Friendly Blueberry Muffins

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup granular sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt 
• 1/3 cup coconut oil, measured solid and then melted
• 1/3 cup unsweetened vanilla almond milk
• 3 large eggs
• 1/2 tsp. vanilla extract
• 3/4 cup frozen blueberries

Makes 6 Servings (2 muffins per serving)

1. Preheat the oven to 350 degrees F. Spray a 12 count muffin pan cooking spray or line with baking cups.
2. In a large bowl, mix together the dry ingredients - almond flour, Stevia, baking powder and salt.
3. Mix in the wet ingredient - coconut oil, almond milk, eggs and vanilla extract until well combined.
4. Gently fold in the frozen blueberries.
5. Evenly distribute the batter into the muffin cups. Bake for 25 minutes, until golden brown.
6. Remove muffins from tray and place on cooling rack.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com in the Recipes section. According to the people at South Beach Diet, you can have muffins for breakfast and be satisfied. These muffins swap the regular and whole wheat flour for almond flour and uses coconut oil and almond milk in place of milk or buttermilk. The recipe calls for 1/2 cup of granular sugar but you can use 2 tablespoons of sugar and the muffins will be tasty. 

Blueberry Waffles with Lemon Cream Cheese Frosting

Ingredients:

Waffles:

• 3 large eggs
• 1/2 cup unsweetened vanilla almond milk
• 5 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• 3/4 cup almond flour
• 1/4 cup tapioca flour
• 1/2 cup unflavored whey protein powder
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. sea salt
• 1 tbsp. granular sugar substitute
• 1/2 cup frozen wild blueberries

Frosting:

• 2 tbsp. unsalted butter, softened
• 3 tbsp. cream cheese, softened
• 1 tsp. vanilla extract
• 2 tsp. lemon juice
• 1/4 tsp. lemon zest
• 3/4 cup confectioners' sugar
• 1-2 tbsp. unsweetened vanilla almond milk

Makes 2 large waffles (half a waffle per serving)

1. Preheat the waffle iron to medium-high heat. 
2. Separate the egg yolks from the whites and place in separate bowls. Add the egg yolks to one bowl with the milk, butter and vanilla. Whisk until combined. Set the mixture aside. 
3.  In a separate bowl, combine the flour, whey protein powder, baking soda, baking powder, sea salt, and sugar substitute. 
4. Fold the dry ingredients into the wet ingredients, stirring just enough to combine them. 
5. Beat the reserved egg whites with a handheld mixer until stiff peaks form, about 3 minutes. Fold the egg whites into the batter.
6. Gently stir in the blueberries. 
7. Use a 1/4 cup measure to pour the batter into the center of the waffle iron. Bake according  to your waffle iron's instructions. Repeat with the remaining batter. 
8. While the waffles are cooking, make the frosting by combining the butter and cream cheese in a bowl and beating them with a handheld mixer for 1 minute, or until smooth. Add the vanilla, lemon juice and zest and beat until combined, about 20 seconds. Beat in the confectioners' sugar until incorporated. 
9. Beat in the almond milk, 1 tablespoon at a time, until the frosting reaches for the desired consistency. 
10. Spread the frosting evenly over the waffles. Serve them immeadiately. 

WW POINTS VALUE: 19 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Homemade waffles are delicious for breakfast, lunch or dinner. These waffles are delicious. Don't be intimidated by the ingredients. These waffles are just as easy to make as regular waffles. The cream cheese frosting is VERY sweet so you don't have to put it on your waffles. The blueberries or any other berries will make the waffles just as sweet and tasty. I also recommend adding a touch of cinnamon, nutmeg, ground cloves, and/or ground ginger to make these waffles more flavorful. 

Strawberry Blancmange

Ingredients:

• 3/4 tsp unflavored gelatin
• 2 tbsp cold water
• 1/3 cup unsweetened almond milk
• 1/8 tsp almond extract
• 1/8 tsp vanilla extract
• 1/4 cup light or fat-free whipped topping
• 1 cup diced strawberries
• 2 small perfect strawberries for garnish (optional)

Makes 2 Servings

1. Lightly coat 2 (1/2 cup) ramekins or heart-shaped molds with cooking spray.
2. Sprinkle gelatin over water in a cup and let stand for 2 minutes.
3. Meanwhile, heat almond milk in a small saucepan over low heat, until it comes to a bare simmer. Add gelatin mixture and cook, stirring constantly, until dissolved, about 1 minute. Stir in almond and vanilla extracts. Transfer to a small bowl of ice water and stir until mixture is thickened slightly. Add the whipped topping and diced strawberries; stir to combine. Divide mixture between ramekins and chill for 2 hours or overnight.
4. When ready to serve, run a knife around the blancmange and, using your finger to help coax it from the ramekin, gently turn each out onto a plate. Top each blancmange with a whole  strawberry, if desired, and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is, literally, a heavenly cool dessert that can be enjoyed after dinner on a hot summer evening or even as a cool refreshing snack during a very hot day. Blancmange is French for white (blanc)  manger (to eat). Blancmange is an almond-flavored pudding that's often thickened with gelatin; it's often similar to a Bavarian Cream or an Italian panna cotta. The blancmange can be made up to 24 hours ahead of time and it will still taste delicious. Leave the blancmange in the molds, cover with plastic wrap and refrigerate until ready to serve.