PECAN PEANUT BUTTER FAT BOMBS

Makes 8 fat bombs

2.5g carbs 6%  |  15.5g fat  89%  |  1.7g protein 5%

Ingredients:

1 cup of chopped pecan nuts

2 tablespoons melted coconut oil

1 tablespoon melted butter

1 tablespoon sugar free peanut butter

1 tablespoon cocoa powder

a pinch of stevia powder

Directions:

Mix all the ingredients together and spoon it into a mold. Place in the freezer for 5 minutes. 

Store them in your freezer or fridge. 

Pecans also contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc. Just one ounce of pecans provides 10 percent of the Daily Recommended intake of fiber. Pecans are rich in age defying antioxidants.

Frozen Cookie Dough Bites Recipe – Low Carb Keto THM

If you love cookie dough these Frozen Cookie Dough Bites will make your dreams come true. They are super easy to make and store for months in the freezer (if they last that long). These healthy cookie dough bites are the perfect sweet bite to end your days.

Ingredients

Cookie Dough:

• 1 cups almond flour
• 4 tbsp butter softened
• 1 oz cream cheese softened
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1/2 tsp molasses optional
• 1 tsp vanilla
• 1 tsp coconut flour
• 1/3 cup sugar-free chocolate chips

Chocolate Coating:

• 5 oz 85% dark chocolate or sugar free chocolate
• 1 tsp coconut oil

Instructions

1. To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Freeze for at least 3-4 hours until solid.
2. To make the chocolate heat it in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. (Heat for an additional 30 seconds if necessary). Add the coconut oil and stir until smooth.
3. Pop the frozen cookie dough out of the silicone mold. Poke with a toothpick and dip into the melted chocolate. Transfer to a waxed paper lined baking sheet. Repeat until you've coated all the cookie dough bites. Store in the freezer.

Crab Stuffed Mushrooms With Cream Cheese

Ingredients

• 20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
• 2 tablespoons finely grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt

Filling:

• 4 ounces cream cheese softened to room temperature
• 4 ounces crab meat finely chopped
• 5 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
2. Snap stems from mushrooms, discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt.
3. In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
4. Bake at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

LEMON CHEESECAKE WITH BAKED COCONUT CRUST

As spring rolls in and its already getting warmer... i find myself spending less time in the kitchen. I totally get why people aren't into baking. I am sure it seems too detailed and time consuming. So with this recipe you can have your cheesecake and eat it too.... without all the effort and time spend in the kitchen. Its easy to make and absolutely divine. 

Makes 6 servings 

14.1g Net Ccarbs  |  28.2g Fat |  3.9g Protein

Coconut crust

2 tablespoons xylitol

3 tablespoons of butter

1/2 cup of coconut flour

1/8 teaspoon of cinnamon

Mix all the ingredients together creating a crumb like mixture. Place the crumbs on a lined baking sheet. Bake @ 180 degrees for 5 minutes, turning and mixing every 2 minutes. Once the crumbs turned brown remove and let is cool down completely.

Cheese cake filling

1 cup cream cheese

1 cup whipping cream 

3 tablespoons freshly sqeezed lemon juice

Stevia to taste

Whip together the cream cheese and cream. Add lemon and whip for about 2 minutes. Add stevia to sweeten. 

Line the bottom of 6 glasses with the coconut crust. Spoon the cream cheese filling on top. And sprinkle the top with some left over crumbs. Cool in the fridge for an hour.

Easy Pumpkin Soup

A comforting easy pumpkin soup recipe made with simple pantry staple ingredients. This pumpkin soup is a cinch to make and so, so, delicious!

Keto Chicken Enchilada Bowl

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!

Ingredients

• 2 tablespoons coconut oil (for searing chicken)
• 1 pound of boneless, skinless chicken thighs
• 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
• 1/4 cup water
• 1/4 cup chopped onion
• 1- 4 oz can diced green chiles

Toppings (feel free to customize)

• 1 whole avocado, diced
• 1 cup shredded cheese (I used mild cheddar)
• 1/4 cup chopped pickled jalapenos
• 1/2 cup sour cream
• 1 roma tomato, chopped

Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a more complete meal!

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.

Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.

Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

I bought chia seeds recently... have to be honest just because they were on special. I heard of them before but never tasted it or even attempted to make it.  So I gave it a try, and I must admit... I am loving it. Made some, left it in the fridge overnight and took it to work for lunch the next day. Its quick and easy, and can be prepared in advance. No cooking required.


 

VANILLA CHIA SEED PUDDING

September 28, 2017

|

Petro Enslin

I bought chia seeds recently... have to be honest just because they were on special. I heard of them before but never tasted it or even attempted to make it.  So I gave it a try, and I must admit... I am loving it. Made some, left it in the fridge overnight and took it to work for lunch the next day. Its quick and easy, and can be prepared in advance. No cooking required.

Chia seeds are quite the super food and makes a perfect addition to the low carb diet because they are all fiber.  These seeds help control blood sugar levels and they are packed with omega-3 fatty acids. 

Makes 1 serving

Ingredients:

1 1/2 Tablespoons of chia seeds

1/2 Cup of unsweetened coconut milk

2 Tablespoons of fresh cream

1 Teaspoon Vanilla essence

Pinch of salt

Cinnamon to taste

Stevia to taste

Directions:

Mix all ingredients in a glass jar until well combined.

Let it sit for a few minutes and then stir it again.

* Note, some chia seeds absorbs more liquids than other. If needed, add a bit more coconut or almond milk

Cover and place in the refrigerator for a couple of hours until a thick pudding like consistency.