Skip the Decadence: Spa Recipes from Spa Body Makeover

Spa Body Makeover in Santa Monica, California was the go-to choice for ABC’s Extreme Makeover and SpaFinder’s choice for the latest gourmet spa recipes. Stay spa healthy this holiday with these more-wholesome but delicious treats: Yam Mousse, Cranberry-Apple Crisp, Oatmeal Pumpkin Muffins.   Spa Body Makeover is famous for creating weight loss programs that helps visitors rapidly change their body with natural methods that can be easily followed at home.  These holiday recipes are keepers.

 

Yam Mousse

4 or 5 large sweet potatoes, cooked 1 ripe banana

2 eggs separated

¼ cup Splenda (optional)

¼ cup hot rice milk

¼ tsp. ground ginger

 

Peel skins off sweet potatoes and mash. Add banana and mash. Combine two egg yolks, ¼ cup hot rice milk and ¼ tsp. ground ginger and mix until well blended. Add to mashed sweet potatoes & banana.

Beat egg whites until stiff but not dry. Gently fold into mashed mixture.

Lightly grease with non-stick cooking spray a soufflé or pie dish or six individual ramekin dishes. Spoon mixture carefully into dish/dishes. Make a design on top of mixture with fork as desired.

Bake at 400 degrees for 30 minutes or until heated through. Makes 6 to 8 servings

 

 

Cranberry-Apple Crisp

For Topping:

1 cup old fashioned oats

½ cup oat flour

2 T. stevia powder

1 cup unsweetened applesauce

 

For Filling:

2 -12 oz. package cranberries

3 medium Golden Delicious or Fuji apples- peeled, cored, cut into ½” cubes

2 T. stevia powder

2 T. apple juice or cider

 

Combine oats, oat flour, and stevia powder in a large bowl; toss to blend. Add applesauce and mix until mixture comes together in moist clumps. Cover; chill while preparing filling. Topping can be prepared 1 day ahead, keep chilled.

Preheat oven to 375 degrees. Generously spray 13 x 9 x 2 inch glass baking dish. Combine cranberries, apples, stevia powder and apple juice in a heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly about 5 minutes. Transfer filling to prepared dish. Sprinkle topping all over.

Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes before serving.

 

Oatmeal Pumpkin Muffins

 

Makes 4 Large Muffins (or 8-12 Mini Muffins)

Each large muffin contains 2 oz. protein and ½ C. carbohydrate)

 

½ Cup Ground Oats (or Oat Flour, or grind oatmeal yourself)

¼ Cup canned Pumpkin   (pure pumpkin, nothing added)

8 Egg Whites

2 tsp. pumpkin pie spice

1 & ½ T. Splenda

½ tsp. baking powder

dash of vanilla extract

 

Mix all ingredients well.  Distribute evenly into 4 muffin cups.  Bake at 350 degrees for approximately 20-25 minutes.  Mini- Muffins for approximately 10-12 minutes.

 

Variations:  You can add ½ Cup Pumpkin instead of the ¼ Cup.

Add ¼ Cup Oatmeal to mixture or ¼ Cup Flaxseed Meal for a heartier muffin.  Add 1/3 Cup Dried Organic Cherries (no additives) or raisins or a combination of dried fruit to the mixture for added sweetness.

You can also add more Splenda to your particular taste for sweetness.

Experiment with different blends of spices:  Add a ½ tsp. of ginger, allspice, nutmeg, or ground cardamom….

Can be baked in a loaf pan and cut into slices.