Dreadhawk

Ingredients:
30 grams (about 6 packets) Knox gelatin, unflavored.
240 grams (1 cup) cold water
720 grams (3 cups) boiling water
10 grams (2 tsp) of Inulin/your fiber powder supplement of choice (I like Swanson and Bulk Supplements brands)
20 grams (4 tsp) of Potassium powder supplement (I use Bulk Supplements brand)
10 grams of flavor of your choice (Mio/Crystal Light/Koolaid/etc water enhances, liquid)

Instructions:
Pour Knox gelatin, fiber and potassium powder into large bowl. Add cold water and stir until just mixed, about 30 seconds to 1 minute. Add your water enhancer of choice and mix about 30 seconds until just combined. Let the cold mixture sit and form the gelatin base while you bring water to a boil in a small pot. Once the water is boiling, add 3 cups to the gelatin mix and stir until it is entirely dissolved, about 2 minutes. Stir until you see no clumps and the entire mix looks smooth and uniform. It will look like any typical jell-o mix.
Taste test and add more water enhancer if needed.

Place in fridge and let sit for at least 4 hours.
This is great as a super low-calorie snack, or to binge eat after a gym session. Since it is mostly water, it not only hydrates you, but gets you the protein your muscles need and the fiber to help you feel full! And Potassium is necessary to help absorb other nutrients, so it's an all-around winner as far as nutrition goes!

Nutrition Information:

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1. This goes for ANY food, and it's possibly the biggest thing you can do to help manage your weight:
PAY ATTENTION TO PORTION SIZES.

2. Eat plain Greek yogurt instead of typical everyday yogurt, but flavor it with sugar-free jell-o powder or water enhancers. There are dozens of flavor choices and they are all tasty. Add fiber or potassium powder for increased nutritional benefit. Your body will thank you. Fage is my go-to brand. Cheapest at Costco or other Wholesalers.

3. Dump the sodas and guy sparkling or seltzer water instead. Flavor using sugar-free water enhancers.
---Mix your own Monster/Red Bull by mixing 1 part Green Thunder Mio with 1 part Lemonade Mio into seltzer water. You'll never look back!

4. Skip the eggs and oil when baking a boxed cake mix and pour in a seltzer water in their place. The cake will bake exactly the same but without the added calories and fat content! You can even use an actual soda if you want to flavor a cake as well, though it will add in the sugar/calorie contents of that drink to the total amount. Still healthier than with all the oil!

5. Avoid calorie-binging with cake frosting and try eating it with flavored Greek yogurt or sugar-free pudding instead.

6. Smart Flour Pizza, one of the healthiest oven-baked pizza's you can get on the market. Find it for CHEAP at local Grocery Outlets! It's delicious, too!

7. Love pasta? Invest in brands like Banza and POW! That makes pasta using Lentils or other bean types. They are still high in calories, but they are packed with fiber and protein that make it much more beneficial than the empty carbs of your typical pasta brands.

8. Substitute unsweetened almond milk for regular milk in as many recipes as you can, eg: macaroni and cheese. Banza makes boxed macaroni and cheese and the whole box only needs about 30 grams of almond milk to mix it up really well. There is virtually no calorie difference using unsweetened almond milk.

9. Invest in salad dressings made with Greek yogurt, or make your own! A low-calorie, great tasting alternative is made using just Greek yogurt, almond milk, garlic, dill, mustard and salt! Easy to make, and portions are great!

10. Love sliced bread? Check out brands that are less calories per slice, but added nutritional value, such as Dave's Killer Bread. Breads with higher fiber and protein content, or with nuts/seeds added will be loads healthier than your typical white or wheat breads, and once you eat them for a while, you will find it difficult to go back!

Ingredients:

Fudge:
12 packets (2 boxes) of A&W Root Beer drink mix (buy online via Amazon, or in-store at Lucky Supermarkets)
500 grams (2 1/4th cups) pure cane sugar
112 grams (1 stick/8 TBSP) unsalted butter
120 grams (1/2 Cup) Milk (I used lactose-free chocolate milk but any milk, 1%/2%/whole should work)
90 grams (12 individual) Root Beer-flavored Smashmallows. Can substitute regular marshmallows if you can't find these.
5 grams (1 TSP) Pure Vanilla Extract
170 grams (approx 6oz) Semi-Sweet chocolate chips (I prefer Ghirardelli) or a chocolate bar, chopped into chunks

Mousse:
150 grams (approx 10 TBSP) Heavy whipping cream
15 grams (approx 1 TBSP) Pure cane sugar
1 large egg yolk
1 vanilla bean, scraped
100 grams (3.5oz) white chocolate chips/chopped bar

Instructions:

Fudge:

Prepare a medium pot/saucepan.
Ensure you have the chocolate chips/chunks ready and the marshmallows cut in half and standing by.
Spray a 9x13 baking pan with some nonstick cooking spray and set aside.

Pour the sugar into the pot. Pour the milk into the pot. Place the stick of butter into the pot. Place the heat at about medium-high(~5-6 on the knob). The sugar, milk and butter will begin to melt and bond together. Make sure to stir constantly with a spatula, about every 30 seconds or so. You don't ant any of the mixture burning or sticking to the edges. Once the mixture comes to slight boil, with bubbling rolling up from the edges, begin stirring without stopping for 3 minutes. This is CRUCIAL, as the sugar needs to bond with the other two ingredients precisely. If the mixture is boiling too rapidly, turn the heat down. You may add 6 (SIX) packets of the root beer mix to the pot while it is boiling. It will turn the mix a deep amber color. After the 3 minutes, remove the pot from the heat and immediately add the other 6 (SIX) packets of root beer mix. Stir the powder into the mix until combined, then add the chocolate and marshmallows. Stir this until completely combined. The marshmallows will take some time to melt in, about 3-5 minutes. When combined, pour the entire mixture into the baking pan, ensureing it is spread evenly across the entire pan. If done correctly, you should notice the fudge begin to harden immediately. It should be semi-solid to the touch within minutes.

Place in the fridge while we make the Mousse.
Nom the leftovers from the pot and spatula.
Don't burn yourself.

White Chocolate Vanilla Bean Mousse:

Separate your egg yolk into a bowl. Do whatever with the whites. I made an omelet.
Ensure your white chocolate chips/chunks are standing by and ready to deploy.
In a small saucepan, combine 30 grams heavy whipping cream and the sugar; cook over medium heat (~5-6) until bubbles form around sides of pan. Pour about half of the mixture into the egg yolk and mix to combine; then return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon,stirring constantly. It should have the consistency of a custard. Thick, but still malleable. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth. Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes. In a small bowl, beat remaining cream until soft peaks form; fold into chocolate mixture.

By the time you finish the Mousse, the fudge should be cold enough to place it on. Pull your pan of fudge out of the fridge and spoon the mousse over it. Use a spatula to evenly coat the fudge, then place it back into the fridge. Let the whole thing cool for about 2 hours.

Once cooled, cut the fudge into squares. I typically do 8x7.
FOR BEST RESULTS: Keep fudge refrigerated, but allow to sit for ~20-30 minutes before enjoying. It will bring out the flavor of both layers.

Nutrition Information:

coming soon

coming soon