Sweeten Your Own Cereal - 5 Ways!

Today I went to the grocery store just to get cereal - I keep craving it as a late night snack and I didn't have any in my apartment - the store didn't have Cinnamon Chex, so I took a closer look at the Gluten Free Chex labels and I realized that General Mills has been pulling one over on me....

Plain Rice Chex has 100 calories per 1 cup serving, the sweetened varieties have 120-130 calories - but those are measured in 3/4 cup servings! That means a whole cup of the sweetened Chex has over 160 calories!

So I decided to get the plain old Rice Chex and spice it up/sweeten it myself!

The first variation I tried was a Cinnamon Sugar copycat using Cinnamon and Stevia - these don't add any significant calories so my version is still about 100 calories for 1 cup (that's without milk - 120 cal with half a cup of unsweetened almond milk) - while regular Cinnamon Chex is 160 calories (without the milk!)

I tried four more variations:

Vanilla Sugar - 1/2 teaspoon Vanilla & 1/4 cup Stevia - 100 cal

Chocolate Chex - 1/2 tablespoon Cocoa & 1/4 cup Stevia - 110 cal

Maple Chex - 1/8 cup Sugar Free Maple Syrup - 110 cal

Peanut Butter Chex - 1 tablespoon PB2 Powder - 122 cal 

You could do this with any cereal you like! 

~ The more you know... ~

Chocolate Peanut Butter Swirl Cake (Under 300 Calories!)

Chocolate and Peanut Butter are a classic combination - So I decided to try making a low-cal and gluten free  Chocolate Peanut Butter Cake

This cake is super moist and sweet - I made it in a fluted pan but you could use a loaf pan or small cake pan - whatever you have on hand

This cake is gluten free, dairy free and vegan - and under 300 calories for the entire thing!

Recipe:

For chocolate cake:
3/4 cup Pumpkin Puree - 60 calories
1/4 cup Oat Flour - 90 calories
1/4 cup Unsweetened Apple Sauce - 25 calories
2 tablespoons cocoa powder - 40 calories
1/4 cup Stevia

For Peanut Butter Swirl:
1/4 cup Almond Milk - 10 calories
3 tablespoons PB2 - 68 calories                             
= 293 Calories Total


1. Preheat oven to 350 degrees
2. Mix together the pumpkin, flour, apple sauce, cocoa powder and stevia
3. In a separate bowl mix together the almond milk and PB2 until well combined
4. Pour about half of the chocolate batter into a greased pan
5. Pour the peanut butter mixture on top
6. Spread the rest of the chocolate batter on top of the peanut butter layer
7. Bake 35-40 minutes - remove from oven and let cool before removing from pan