Weekly Review: Good Eats, Friends Date & The Weekend

Another week of March has come and gone, what?! In exactly five days we are going to be into April and I am so excited! April is my favorite month! Why you ask?

It’s BIRTHDAY MONTH!

One of my favorite parts of life is being able to celebrate my beautiful sister’s and my birthday together since they are only two days apart! This year will be different, for the mister and I are traveling during birthday week, but that doesn’t mean anything in regards to birthday month! 😉

20170327_111930

I thought we’d have coffee together on this dreary Monday and just recap our last week. Was yours good? I hope so! Not a lot of sunshine the past few days, but I know that it’s coming. “Be patient Melissa.”

Monday

Monday was a typical day in the life, meal planning, grocery store for vegetables, cleaning & organizing, and of course some time in the kitchen!

I made up a delicious Beef & Veggie Taco Pasta for dinner. Low carb √, healthy , dairy free  and easy √ ! I’m going to have to make it again, so I can share what I did, but all you need to do is make taco meat, add all the vegetable you want, pasta of choice, add a little pasta water to help make a sauce and there you have it!

20170320_191758.jpg

I also tried out a new recipe for dessert Almond Flour Blondies. I substituted swerve sweetener for the sugar, and halved the amount brown sugar called for by using truvia brown sugar. Then used dairy free chocolate chips. OMG. Get on that recipe. It’s good!

20170320_165029

20170321_214626

Wednesday

Wednesday started out on a happy note, the sun was shining and I got to enjoy a lovely breakfast while reading my early birthday present from a dear friend!

20170322_101146

Trim Healthy Mama cookbook is amazing! So if you are looking for great recipes to add to your current way of eating, get on that! Thank you so much to my Lauren for the awesome surprise!

I then joined some of my favorites from work to see Beauty & the Beast! It is everything you dreamed it would be. At one point I did feel like I might be tripping (although I never have so hmmm). Just go see it!

20170322_170712

We ended up getting a late lunch at J. Timothy’s Taverne and it was really nice spending time with these lovelies outside of work.

20170322_163334

Buffalo Chicken Cobb Salad

I’m very grateful to have a job where we can all get together on a Wednesday, it really made for a great midweek treat!

Thursday

By the time Thursday came around, I was feeling the need to slow down {for no apparent reason} so the day is a blur. I’m sure I spent most of it relaxing and looking at recipes, because that’s what a foodie does, when she wants to do nothing!

We did have some delicious Roasted Cauliflower & White Cheddar Soup paired with some leftover ham. I used Kerrygold’s grass fed white cheddar (which I know is not dairy free) but sometimes, we have to indulge a little!

20170323_192455

Friday

20170324_064059

Can you believe this sunrise? That’s what Friday started with before work, and it was just gorgeous. I really need to start using my “adult camera” more. I am amazed at how beautiful nature, life, everything is, if we just take a moment to really see it.

Before we knew it, the weekend was here!

Saturday & Sunday

Our plans for the weekend were up in the air and I’m happy with how relaxed it was.

We enjoyed a delicious weekend breakfast.

20170325_094045

We went grocery store hopping- Market 32, Costco, Adam’s and Whole Foods in one weekend! (I would live in grocery stores if I could)

We hit up Whole Foods Hot/Cold Bar for some lunch.

20170326_131616

I found some great new items to add to my list of wholesome products I love. We are prepared for some healthy good eats this week!

We ate our favorite The Best Turkey Sloppy Joes over spaghetti squash.

20170325_181211

We marathon watched Bridget Jones, all three of them! Well, the dogs and I did.

20170325_200753

We spent time with our family for Sunday dinner.

20170326_165908

20170326_203634

This handsome boy is always on the go, so that’s the best we did! I still love it.

20170326_201846

And we ended our weekend on a sweet note. Sugar free Strawberry Banana Jello, strawberries and coconut whip!

20170326_190858

All in all, a great week of good eats, some wonderful moments with the ones we love, and another week to be thankful for.

Until next time, enjoy all your moments, whatever they may be. They all count!

Advertisements

Healthy Chocolate Chip Cookies + Happy Spring

happyspring

Happy Spring! What what?!

I have all the faith that by next weekend all this white snow will be melted, flowers will be blooming and our souls will be warmer. No? Too far fetched? I’ll still be a believer. 😉

I hope you all enjoyed a wonderful weekend! While this was my weekend to work, it was a good weekend, both at work and out, so I call that a win!

My “weekend” started on Friday again, with some grown up responsibilities, baking (I’ll be getting to that), and my favorite breakfast! Thinslim’s low carb toast with two eggs and some cholula. Seriously, my all time favorite one and if you haven’t tried it, get on that!

20170317_094548

I went for a walk outside with my fur babies, and I cannot wait until it is nicer out again. I want to be outside now! Give me all the sunshine! Just like these two, trying to get the last of it.

20170317_145919

Later in the evening we went over to visit my family, have dinner and spend time with this little lady! Oh, how we adore her.

20170317_194326

Look at these fingers!

20170317_185002

We were missing our favorite boy but he was back by Sunday, so all was right in the world. So I’ll insert the best picture ever here.

Screenshot_2017-03-17-18-25-46.png

On Saturday, it was time for work but the mister made me a delicious, simple dinner to come home to, which was fabulous. I usually don’t really like red meat but maybe it’s because I’ve changed my diet so much lately, this steak was yummy.

20170318_193132

Sunday started off on a lovely note, we went for a coffee date before work. How much do we swoon over these new spring cups?! I had to get the grande because well, I love all things teal. I didn’t need it, definitely didn’t finish it (waster) but it made my heart happy!

20170319_081103

Skinny Cinnamon Dolce Latte with Almond Milk….. its good!

After work, we headed to Sunday family dinner, to spend more time with the family. There really is nothing better!

20170319_211118

Now that you maybe spent too much time reading above, let’s get to what you really want….these cookies!

These cookies don’t make me miss regular chocolate chip cookies, at all. They are easy to make, and I dare you to try not to eat the cookie dough before baking- it’s difficult. I hope you enjoy!

20170317_165238

Chocolate Chip Cookies

Ingredients

  • 1/2 cup grass fed butter, softened
  • 1/8 cup truvia brown sugar**
  • 1/4 cup swerve sweetener**
  • 1 tsp vanilla
  • 1 egg + 1 egg white
  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate of choice (I use dairy free)

Directions

Preheat oven to 350 degrees.

In a medium bowl, add dry ingredients {almond flour, baking soda and salt} and combine, put aside.

In your mixer, add butter and both sugars and mix until combined and creamy. Add your egg, egg white and vanilla.

Slowly add in your dry ingredients until mixed and cookie dough is formed. Then, add in your chocolate chips.

Place silicone mat, parchment paper onto baking sheets for easy clean up. Using a cookie scoop {I use medium 40, which is about 1 1/2 tbsp of dough), scoop cookies onto baking sheet. Using your hand, flatten the cookies to about 1/4″ thickness.

Place in oven and bake for 14 minutes.

Yields approximately 2 dozen cookies

**You can substitute regular brown sugar, double to 1/4 cup- the truvia brown sugar is sweeter. You can also use equal parts regular sugar or sugar of choice. Swerve is a 1:1 ratio to regular sugar.

20170317_165259

These cookies are good. The mister sat with his glass of milk and finished off the remaining cookies while indulging me in my Fifty Shades Darker movie moment. Don’t judge!! (Either of us haha)

20170317_165325

Hope you all have a wonderful week!

Weekly Review: Food, Things & A Baby

20170312_092307

Hey guys! Wow what a week it has been, I hope it was a great one for you! I had a very long weekend that got stretched just a bit more with the snow storm, so I am rested and happy!

I really believe long weekends are the perfect solution for life. You have time to relax, get things crossed off your to do lists, spend time with people you love, and make memories! It’s just what any of us need to get ready for our upcoming days that could be full of work and obligations.

Friday

The weekend started last Friday for me, and it was such a lovely day! I had a doctors appointment in the morning {which allowed me to realize my next steps in this crazy journey to healthy}, and then met up with my favorite people to spend the day! My momma, sister and nephew!

We went to an appointment with my sister, then out to lunch at Ruby Tuesdays. It’s always a great spot due to their salad bar. Why don’t more restaurants do salad bar? Its amazing! While I am usually jumping right up to the chance to stand in front of all the options (give me all the food), I decided on their BBQ Chicken Salad because it sang to my heart.

BBQ Chicken Salad_6002

BBQ seasoned grilled chicken with roasted corn, black bean salsa, tomatoes, smoked bacon, avocado, and cheddar cheese. Tossed with BBQ ranch and finished with a drizzle of BBQ sauce and tortilla strips.

What is their not to love?! I sadly said no cheese please, but with the creamy avocado it wasn’t missed!

We then walked around the mall and let this little man make a forever, fuzzy friend!

20170310_162723

20170310_163101

Love our day dates together with my ladies and favorite boy!

Saturday

On Saturday the hubs and I spent some time together and did errands in the morning. We ended up going out to lunch at Buffalo Wild Wings which wasn’t planned but the hanger monster came out. When it happens, she MUST be tamed, for reals. It should be a medical diagnosis, just saying. 😉

I ordered the Garden Salad with Chicken and had it with their southwestern ranch dressing.

348s

Grilled or Crispy chicken spun in your favorite BUFFALO WILD WINGS sauce. Served over a lunch portion of fresh greens topped with cucumbers, carrots, tomatoes, onions and croutons served with fat free ranch dressing.

Oh my goodness, it was so good! While the dressing is not on my plan, I’m striving for a mostly dairy free lifestyle with some exceptions. So I don’t feel guilty.

When the beast was happy, aka ME, we ventured home because it was game night with some of our favorite peoples. I didn’t take my phone out once during that, because while I would love to share photos of my beautiful friends, I really just enjoyed their company. So here is my face, in case you wanted to see it. No? I’ll share anyways.

IMG_20170210_163420_548

Sunday

Sunday started out with a nice workout, followed by his + hers protein shakes using my new Vitamix blender!

20170311_084252

20170311_090437

I did some journaling, meal planning and then spent the rest of the day hanging out with my favorite guy and these furry faces!

20170312_211032

Dinner was simple but so good. Steak and roasted vegetables, mmmmm.

20170312_190652

Monday

Weekends go by so fast and I was sad to see my mister go to work Monday morning, but I kept busy doing all those grown up chores.

I made some Low Carb Chocolate & Coconut Amazeballs to have a delicious treat that adds in some more fat to my diet (doctors orders).

20170313_160009

I may have drizzled on some sugar-free chocolate because, well it just made them better.

I also recreated one one of my favorite meals at Applebee’s, the Oriental Chicken Salad! I made it a lot healthier and it was a nice treat for a Monday.

20170313_200934

We watched some TV and then were settling into bed when I got the call that my beautiful sister’s water broke! AHHHH!

::insert snow storm here::

Tuesday

While the snow fell and we were all trapped indoors with a travel ban, I paced through my house all morning. I wanted to be with my sister but it just wasn’t in the cards. I knew so many people were watching over her from above, and the love being sent to her from family and friends, came in bountiful measures.

So while we waited, and she waited continuing to bake my perfect little niece, I baked too. Just in the form of a Low Carb Kentucky Butter Cake!

20170314_181552

Get on this people! So good, and even better cold so put that cake in the fridge!

20170314_205759

Before we knew it, this perfect miracle came into our lives, and the rest of my week has been about this little one.

jaidyn

20170315_132714

20170315_112523

It was a great week, no absolutely perfect week.

We are blessed, hearts exploding, happy people over here.

Low Carb Strawberry Poke Cake

 

20170201_201030

Wow, where did January go?! Here we are pushing towards the middle of February already! I can honestly tell you, January was a busy month. So many memories made with family and friends, no wonder once February came I felt I needed a break.

20170124_222845

In the form of baking, of course. Although, curling up to this guy is a favorite too!

We should never deny our loves in life, no matter how big or small they may be. Time spent baking really fills my soul, I truly hope something in your life does the same.

With Valentine’s Day just around the corner, I thought I’d share a new favorite! I personally feel every day is a day to celebrate love, life and the people who matter the most, but it is a nice occasion to bake something special.

I stumbled upon Low Carb Strawberry Poke Cake on one of my favorite low carb blogs, All Day I Dream About Food. I have made so many of the recipes on this amazing blog, and they are always fantastic. I hope you enjoy!

This recipe was slightly adapted from All Day I Dream About Food. 

20170201_201041

Low Carb Strawberry Poke Cake

Ingredients

Cake

  • 3 cups almond flour
  • 3/4 cup swerve sweetener
  • 1/3 cup vanilla quest protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup salted butter, melted
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup half and half

Strawberry Filling

  • 1 1/2 cups fresh strawberries, quartered
  • 1/3 cup water
  • 3 tbsp powdered swerve sweetener
  • 1/4 tsp xanthan gum

Topping

  • 1- 8 oz container cool whip

Directions

Preheat oven to 325 degrees and grease a 9X9 baking pan well. In a large bowl whisk together the almond flour, swerve sweetener, quest protein powder, baking soda and salt. Stir in melted butter, eggs, vanilla extract and half and half, until well combined. Spread batter in prepared baking pan, baking 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.

In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour. Top with cool whip and additional strawberries if desired.

20170201_201022

This cake is moist, sweet and just so darn delicious. An easy dessert to make that will captivate your palate.

Happy Friday to you all! May your weekend be full of adventure, relaxation and happiness!

It’s Low Carb Pumpkin Muffin Time

dsc_0048-001

Happy Friday all! It almost seems impossible that tomorrow is the last day of 2016, how did this happen? Wasn’t it just New Years Eve 2015? Weren’t we all putting on our party hats, drinking champagne and watching the ball drop?!

No Melissa, that was a whole year ago and what a year it has been! {Disclaimer: I didn’t actually make it to watch the ball drop last year, but I hope you did!} I also hope you all had the best year with your families, your personal lives, your professional lives, your health, your dreams, etc. All of it. If you in fact had a rough year, I am sending much positive energy your way for a great start to 2017!

I know how I am going to start 2017- by devoting more time to something I love doing. This blog. Making new recipes. Taking pictures. Being a foodie. Loving every second of it.

What better way to end my sporadic year of posts, than to share a recipe that I will be making weekly from here on out. I hope you decide to do the same. Your hearts and bellies will thank me!

dsc_0052

Low Carb Pumpkin Streusel Muffins

Ingredients

Muffins

  • 5 eggs
  • 1/3 cup pure pumpkin puree
  • 1/3 cup swerve sweetener {or equivalent sweetener of choice}
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tbsp pumpkin pie spice

Streusel Topping

  • 1/3 cup palm shortening
  • 1/3 cup swerve sweetener
  • 2 tbsp coconut flour
  • 2 tbsp cinnamon

Directions

In a blender or food processor (can also use your magic bullet type blenders ;-)), combine eggs, pumpkin, and sweetener.                                                                                                           Then add in coconut flour, salt, baking soda, and pumpkin pie spice until well combined.
Divide batter between 8 paper lined muffin cups
Rinse out blender or food processor to make streusel topping
In the same blender or food processor, combine shortening and sweetener
Pulse in coconut flour and cinnamon
Sprinkle topping over muffin batter
Bake at 350° for 20-25 minutes
Cool 1 hour

dsc_0043

Muffins can be kept in the refrigerator in ziplock bags or closed containers for 5-7 days.  Can also be frozen.

dsc_0045

A wonderful, healthy treat for breakfast or for a midday snack.

dsc_0050

dsc_0053

Happiest of New Years to you all! Enjoy your weekend and let’s crush some goals in 2017!!

Low Carb Italian Cookies

Can you believe that Christmas is really over?!

It just seems like yesterday that the season started and we pulled all our normal decor off the shelves and Christmas came exploding into our homes. What a wonderful season to be celebrated and I hope it was just as fabulous as you all imagined!

When the holidays come, what better way to indulge in the most wonderful time of year, than to bake our little hearts out! I love baking all year round, but there is something so amazing about making treats for all of your loved ones to enjoy on Christmas! This year, I sang Christmas carols and really enjoyed the whole process of making Christmas cookies.

I’ve decided, without a doubt, next year I will be hosting a christmas cookie exchange party, so my people better be ready! They do have a whole year now to prepare 😉

One of my favorite cookies from this year, is by far this Low Carb Italian Cookie. It is moist, buttery and I bet you won’t be able to stop at just one!

dsc_0037

Low Carb Italian Cookies

Ingredients

Cookies

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup swerve sweetener {or equivalent sweetener of choice}
  • 1 egg
  • 1 tsp vanilla extract

Glaze

  • 1/4 cup swerve confectioners sweetener
  • 2 tbsp half and half
  • 1/4 tsp vanilla extract
  • sprinkles

Directions

Cookies:
Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
In a large bowl, beat the butter with the Swerve until well combined. Beat in the egg and vanilla extract.
Then beat in the almond flour mixture until the dough comes together.
Roll the dough into 1 inch balls and place 1 inch apart on the prepared baking sheet. You will get 24 to 28 balls. Press the balls down with the palm of your hand to about ½ inch thick.
Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
Glaze:
In a medium bowl, whisk together the Swerve, half and half, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.

dsc_0034

dsc_0031

Seriously, make these.

dsc_0019

dsc_0018_1

I really wish Christmas lasted a little longer, but it unfortunately goes by so quickly! That doesn’t mean we can’t make these all year long, just change your sprinkles!

In my opinion, there are never too many sprinkles in life!

Life Lately…It’s Fall!

20160916_105213

The end of summer has come and gone so now it’s time to enjoy the beautiful season of fall! While I’m sure we were all sad to see the longer days of sunshine leave us, there is something so wonderful about this current season.

From the crisp, fresh air to the absolutely breath taking views of the leaves changing colors, these are just a few things that the lovely autumn has to offer us!

I know I am not alone in saying when fall rolls in so does my desire to be in the kitchen more. This is the time to make more hearty meals, bake more and time to slow down and enjoy the people in your life. Since fall is already here and the days seem to go by much faster as we age (thanks momma, for always driving that point home 🙂 ) I am trying to embrace all our moments. There is no better time to do something than the present because every day is such a gift. Maybe that is what fall is all about. Learning to slow down from the hot and busy summer, and to really be grateful for everything you have in this life.  It’s like a yearly reminder that the holidays are coming, and there is so much to be thankful for, every single day.

20160921_174632

There are many wonderful activities to do in the fall and I am hoping to cross these off my list this year!

Fall 2016 Bucket List

  • Big E  Done!
  • Apple picking
  • Make Low Carb Pumpkin & Apple Treats
  • Cornmaze
  • Haunted House
  • Pumpkin Carving/Decorating
  • New England Day Trip to see the leaves
  • Go on a fall picnic
  • Autumn Hike

These are just a few things I hope to do, I’m sure there are so many more!

Until I am able to cross off those activities, I’ll take a step back and reminisce about the past month or so.

There has been fun activities with some of my favorites…

20160925_131729

20160925_162937

20160925_185553

20160925_193642

There has been some delicious eats….

20160831_183742
Pecan Crusted Chicken Salad…last salad of the season!
20160928_182728
Philly Cheesesteak Mini Meatloaves
20160829_200808
Low Carb Blueberry Cheese Danish Coffee Cake

There has been the continued hard work on our new deck…

20160924_121617

There has been many strolls with these lovelies….

20160926_094826

Quiet time too….

20161003_164509

We also celebrated 12 years of dating each other by going out to Marketplace Kitchen & Bar for dinner! While it was a bit noisy, the company was amazing and we shared this awesome appetizer that I will one day recreate. So simple, but yet, so tasty.

20161001_204222
Fresh mozzarella wrapped in prosciutto, over garlic spinach and vodka sauce

20161001_213827

There is nothing more that I love to do, than just spend time with this handsome face. He really has been my rock, my best friend, and life entertainer for these past 12 years. I feel so blessed to have spent these moments with him, and hope for as many more that we are able!

20160930_090311

What are some of your favorite fall activities?

 

 

 

 

Carrot Cake Loaf

20160815_173243

Since finding out about my own personal struggle with insulin resistance and PCOS, I am on a mission to get my body where it needs to be. Weight loss is never an easy journey, pair that with crazy hormones, it’s been quite a ride.

I am working so hard at breaking this vicious cycle for myself, but in doing so, I can’t and will not give up my love for cooking and baking. Because none of us need to do that!

I have had so much fun in the kitchen, trying new recipes and making our old favorite recipes more low carb friendly for us, and ultimately for you!

I do not believe my joy for food will ever go away, because I can talk, read, write, browse, eat…. all day long. I have made a choice to put the right foods in my body, to make it work the best it can. I have also made a choice to indulge in healthy treats from time to time, that don’t derail me from my goals.

Life is definitely all about moderation, and if you can make your treats healthy for you, you aren’t cheating. You are living!

There are some things you can say that life is not worth living without, if I was dramatic I would say this Carrot Cake Loaf! I personally feel happier knowing I have found a slightly sweet bread that I can put together really fast, that gives me a tasty snack with delicious carrot cake flavor! Carrot cake is one of my favorites, and this did not disappoint! I hope you try it!

Carrot Cake Loaf

Ingredients

  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 cup carrots, grated
  • 3 eggs
  • 3 tbsp coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1/4 cup swerve sweetener {or 1/2 cup sugar, honey, etc}
  • 1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

Combine all dry ingredients in a bowl and mix together. {almond flour, coconut flour, salt, baking soda, baking powder and cinnamon}

In a mixing bowl, add eggs and swerve sweetener. Mix to combine, then adding coconut oil, unsweetened applesauce and vanilla extract.

Add dry ingredients to wet ingredients in mixing bowl and combine.

Then add grated carrot to batter.

Grease a bread/loaf pan with nonstick spray {butter or coconut oil} and pour batter into pan, spreading evenly.

Place in oven and bake for 30-32 minutes until top is browned and inserted toothpick comes out clean.

20160815_142826

Remove from oven and allow to cool.

20160815_173124

Then it’s time to slice it up and serve!

20160815_173302

It is moist, delicious and just subtly sweet- making it the perfect bread to eat as is, put a little butter on it, or make it into french toast! I think next time, I’ll even drizzle a little cream cheese frosting over it!

20160815_173428

Happy eating!!

Do you have a favorite loaf or bread recipe?

Healthier Chocolate Peanut Butter Brownies

20160808_205026

Oh sweet tooth, you are at it again.

Forcing me to research, brainstorm and create a recipe just so you can enjoy one of life’s greatest creations….brownies.

Rich chocolate, fudgey, mouth watering brownies….that don’t cause your body to jump into sugar shock only to retreat into a carb induced coma.

20160808_204713

One of my greatest joys with experimenting in the kitchen, is when my chef husband loves what I’ve made. While he isn’t a tough critic in the sense that he is a food snob, his opinion and years of experience mean something to me. Ratings of 10/10 in anything I make, seriously make me feel proud of what I’m doing.

I think the best creations in the kitchen come from your heart. When you are passionate about what you are doing, it is always going to be a success. The recipe itself may take some tweaking but what is a passion without trying for your own standard of perfection.

20160808_204944

 

With that being said, this is not suppose to be comparable to a real brownie made out of sugar and flour (which are delicious, I might add). This is something different, and to me….better. I have no guilt eating this as a treat. I don’t think you will either. Its rich, dense and full of chocolate flavor.

Healthier Chocolate Peanut Butter Brownies

Makes 16 Brownies

Ingredients

  • 1/2 cup coconut oil or butter
  • 2 cups dark chocolate chips {can use sugar free chocolate}
  • 1/2 cup creamy peanut butter
  • 1/2 cup swerve sweetener {or 1/2 cup coconut sugar, honey, agave, sugar}
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup coconut flour
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Directions

Preheat oven to 350 degrees.

In a medium microwave safe bowl, add coconut oil (or butter), dark chocolate, and peanut butter. Microwave for 2 minutes until mixture is melted and smooth. Put aside.

In another bowl add eggs, swerve sweetener (or sweetener of choice) and vanilla extract. Mix until combined. Add coconut flour, unsweetened cocoa powder and salt.

When fully combined, add in peanut butter chocolate mixture.

Spray a 8X8 pan with nonstick spray or use parchment paper for easy clean up.

Pour batter into prepared pan and smooth out batter. Place into oven and bake for 30-35 minutes until set and inserted toothpick comes out clean. Remove from oven and allow to fully cool.

20160808_204641

Cut into 16 squares and enjoy!

Happy Eating!

20160808_205009

 

Low Carb Magic Bars

20160720_150610

Is there anything you distinctly remember about your childhood? Something that when one of your senses is heightened, it brings back instant nostalgia? I have many and I am so grateful that our brains do the involuntary magic that they do.

While a lot of my memories are of things we did, places we went and who we enjoyed these moments with, it is no surprise that some of them completely involve food. Because food = life, right?

My mom always use to make seven layer bars when we were growing up. Ooey, gooey, chocolate, coconut filled mounds of delicious joy. It’s been so long since I’ve had one, but I still recall the kitchen I grew up with, the counter where all the treats sat and the warmth my mom always provided us with. Whether it be her love, her cooking, or her thoughtfulness, she has always been the best mom. We are very grateful for her and her seven layer bars.

For they inspired these….

20160720_150812

I am a firm believer in ending the day with a little something sweet and with changes to my diet over the past few years, I have loved experimenting with new sweet treats that everyone can enjoy!

Low Carb Magic Bars

Makes 16 servings

Ingredients

Caramel Sauce

  • 1 cup of full fat coconut milk
  • 1/2 cup swerve sweetener
  • 1/4 coconut palm sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Magic Bars

  • 3/4 cup coconut flour (measured to 66 grams), sifted
  • 1/3 cup coconut oil, room temperature
  • 3 tbsp of swerve sweetener
  • Pinch of salt
  • 1/2 cup slivered or chopped almonds
  • 1/3 cup pecans, chopped
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup dark chocolate chips, chopped

Directions

To make the caramel sauce, place coconut milk, swerve sweetener, coconut sugar and salt into a sauce pan. Heat slowly and bring to a simmer on medium low heat. Allow to simmer for 15-20 minutes until the caramel is a nice golden color and has started to thicken. The sauce will thicken more as you remove it from heat and allow to cool. Add vanilla extract when you have removed pan from heat. (I doubled the caramel sauce recipe and saved half in the refrigerator for future use, which meant another batch, haha)

20160720_084613

Preheat oven to 350 degrees.

In a mixing bowl, add the coconut oil and 3 tbsp of swerve sweetener and mix well. Add the sifted coconut flour and mix until fully combined. You will have a wet dough.

Take an 8X8 baking dish (or comparable dish) and line with parchment paper for nonstick and easy clean up. Pour dough into dish and press evenly throughout. It will be a thin crust, but don’t worry.

Place into oven and bake for 7-8 minutes until the edges are starting to get golden brown. The dough will still be somewhat soft.

20160720_090003

Next, you will place the almonds and pecans on top of crust. Press down softly so that the nuts are slight pushed into the crust. Add the chocolate chips evenly, then the coconut flakes.

20160720_090913

Last, pour the caramel sauce over all the delicious ingredients. Gently shake the pan so that the caramel sauce can sink between the layers.

Place into oven and bake for 27-28 minutes until the edges are golden brown. Remove from oven and allow to cool to room temperature.

20160720_094147

Place the bars into the refrigerator for at least 2 hours or overnight.

20160720_150616

When ready, cut into bars and enjoy!

20160720_150737

The first time I made these, I brought them to a family birthday party and they were a hit!

20160720_150828

Just look at the layers of delicious goodness.

20160720_151337

Try to stop at just one, because it’s not possible.

Happy Eating!