37 CALORIES BROWNIES

(If you don't save these to your wall, then you are NUTS.. who doesn't love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Ingredients for 12

• 50 g unsalted butter
• 100 g digestive biscuits, crushed finely
• 1 Cadbury Crunchie, chopped finely
• 320 g Philadelphia with Cadbury
• 75 g caster sugar
• 1 tbsp cocoa
• 1 tbsp plain flour
• 3 medium eggs
• 150 ml soured cream

Instructions

1Step

Preheat the oven to Gas 2, 150 °C and grease a 20 cm loose based tin.

2Step

Melt the butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.

3Step

In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.

4Step

Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.

Apple and Cider Belly Pork

Ingredients

• 750g belly pork in 1 piece, rind removed
• 2 tablespoons of oil, any will do
• 1 small glass of strong pork or chicken stock
• 1 small glass of dry cider
• 2 large onions, VERY finely chopped
• 6 cloves garlic, again chopped
• A few sage leaves
• 4 large sticks celery, finely chopped
• 3 large Bramley apples (550g), peeled, cored and finely chopped
• 100g chorizo or any spicy sausage, chopped roughly, optional

Method

strong>1 Set the oven to 180°C/gas mark 4. Season the belly pork well with salt and pepper.

2 Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly.

3 Next add the belly pork and brown well on both sides. Remove carefully from the pan when done, but leave in the chorizo.

4 Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock.

5 Bring to a boil, and place a lid on the top.

6 Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked, do not overcook!

Cauliflower Tortillas Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)