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! ūüėČ

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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 ‚ąö, healthy ‚ąö, dairy free¬†‚ąö and easy¬†‚ąö¬†! 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!

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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!

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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!

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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!

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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.

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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!

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Friday

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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.

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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.

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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.

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

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We spent time with our family for Sunday dinner.

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

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

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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!

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Healthy Chocolate Chip Cookies + Happy Spring

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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. ūüėČ

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!

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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.

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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.

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Look at these fingers!

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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.

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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.

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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!

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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!

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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!

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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.

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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)

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Hope you all have a wonderful week!

Low Carb Strawberry Poke Cake

 

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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.

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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. 

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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.

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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!

Christmas 2016

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So this is Christmas and what have you done,

Another year over a new one just begun.

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And so this is Christmas, I hope you had fun,

The near and the dear ones, the old and the young.

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A very Merry Christmas and a happy New Year,

Let’s hope it’s a good one without any fear.

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And so this is Christmas for weak and for strong,

The rich and the poor ones, the road is so long.

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And so happy Christmas, for black and for white,

For the yellow and red ones let’s stop all the fights.

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A very Merry Christmas and a happy New Year,

Let’s hope it’s a good one without any fear.

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So this is Christmas and what have you done,

Another year over a new one just begun.

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And so this is Christmas, I hope you had fun,

The near and the dear ones, the old and the young.

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A very Merry Christmas and a happy New Year,

Let’s hope it’s a good one without any fear.

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War is over if you want it, war is over now.

-John Lennon

I hope you all had a wonderful holiday and wishing you the absolute best New Year!

Carrot Cake Loaf

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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.

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Remove from oven and allow to cool.

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

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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!

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Happy eating!!

Do you have a favorite loaf or bread recipe?

Healthier Chocolate Peanut Butter Brownies

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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.

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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.

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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.

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Cut into 16 squares and enjoy!

Happy Eating!

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Low Carb Magic Bars

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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….

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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)

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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.

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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.

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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.

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

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When ready, cut into bars and enjoy!

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

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Just look at the layers of delicious goodness.

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

Happy Eating!

Low Carb Chocolate Chip Peanut Butter Cookies

 

How is it July already?! The time is sure flying and we are embracing our summer as much as we can! I hope you are too!

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There have been holidays, weekend projects, parties, concerts and lots of fun filling these days. It is no wonder that I haven’t taken the time to share a new and delicious dessert for you all to try! You will have to wait no longer, well maybe a little….

I hope you all were able to enjoy the 4th of July with the ones you love, doing something that made your heart happy. That is what life is about. Living it to the fullest every day you can and embracing as many moments possible.

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I was blessed with a lovely five day weekend over the 4th and I cannot put into words how wonderful it was! It was full of family, friends, good food, laughter and another home project to put down in the books. We redid our front porch! It still needs railings put on, but that will hopefully happen this weekend! I am loving it so far!

I will not hold you in suspense any longer! Here is what I’d describe as delicious, soft, pillows of¬†chocolate chip cookie that will leave you asking for just one more. They are easy to make and worth every minute of the small effort. Happy baking!

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Low Carb Chocolate Chip Peanut Butter Cookies

Makes 18 cookies

Ingredients

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  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 eggs
  • 1/2 cup swerve sweetener (or sweetener of choice)
  • 1 tsp vanilla
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup creamy natural peanut butter
  • 3 oz of dark chocolate, cut into pieces

Directions

Preheat oven to 350 degrees.

In a large bowl or stand up mixer, combine eggs, sweetener, and vanilla. Then add coconut oil.

 

Add the peanut butter to the wet ingredients and combine.

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In a separate medium-sized bowl, combine dry ingredients- almond flour, coconut flour, salt, baking soda and cinnamon. Combine well, breaking up any big lumps from the almond flour.

Next add your dry ingredients to your wet ingredients, mixing on medium speed until combined.

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Then add your dark chocolate.

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Line a baking sheet with parchment paper (for non stick and easy clean up)

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Using a spoon or a cookie scooper, make 18 cookies and place spread out evenly on baking sheet.

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Bake in oven for 15-17 minutes until edges golden brown.

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Remove from oven and allow to cool on baking sheet for at least 10 minutes.

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Then enjoy!

 

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Just the right amount of sweet chocolate, coconut and peanut butter. My favorite flavors married together to make the perfect cookie, with no guilt. If that isn’t winning, I don’t know what is.

Until next time! Happy eating!

Low Carb Pudding Parfaits

I don’t know about you guys, but some of my favorite sweet treats include cake, chocolate and pudding. If only I could eat my favorites everyday…. okay maybe that’s a little too indulgent.

What if we all could enjoy our favorites knowing that they aren’t as bad for you? That is my mission in this life and I truly enjoy sharing these creations with you.

A few months ago, I was craving my favorite chocolate cake. Costco’s chocolate cake, to be more specific. Layers of rich, dark, moist chocolate cake with sweet, creamy and decadent chocolate frosting, covered in delicious chocolate shavings. That is really what dreams are made of. I never looked up how much sugar is in that cake, although I know it’s probably right on the label. I didn’t want to cry after eating it.

So instead of venturing out to buy a huge cake that would leave me with a million servings (exaggerating, it’s probably more like 30ish), I tried my best to make a lower carb chocolate dessert that would kick the craving and leave our stomachs happy.

That’s when these were born. Yummy, healthier,¬†chocolate,¬†delicious parfaits. Layers of low carb chocolate cake, sugar-free pudding and whipped cream have completed my life. A dessert that is very versatile, for you can mix it with whatever flavors you like.

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In the words of Guy Fieri, “this is money”.

Low Carb Pudding Parfaits

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Ingredients for Cake

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup swerve sweetener**
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp cocoa powder
  • 2 eggs
  • 3 tbsp butter, melted
  • 1 tsp vanilla
  • 1/2 cup water

**You can substitute your favorite sweetener- 1/2 cup swerve = 1/2 cup of regular sugar. So use according to that ratio.

Directions

Preheat oven to 350 degrees.

Mix almond flour, coconut flour, baking powder, baking soda and salt together, breaking up any lumps in the flour.

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In a mixing bowl, add eggs, sweetener and vanilla. Mix together until combined.

Add dry ingredients into the egg mixture. You will have a thick batter at this point.

Mix in cocoa powder.

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Add melted butter and water, allowing for all ingredients to blend and batter to thin out.

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Pour batter into a 8 X 8 inch baking pan either greased or with covered with parchment paper. Spread evenly into pan.

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Bake for approximately 22 minutes or until the top is set, but cake feels moist. Remove from oven and allow to cool completely.

 

You could stop here, top with your favorite frosting, whipped topping, ice cream…the possibilities are endless. I took it a step further.

Ingredients for Parfait

  • Chocolate cake, recipe above
  • 1 box of sugar-free instant pudding (or regular pudding), any flavor
  • 2 cups of preferred milk (skim, whole, almond, coconut, cream etc)
  • 1 large container of cool whip (or make your own)

Directions

In a bowl, if using instant pudding, mix milk and pudding for 2 minutes using a whisk. Place into refrigerator for at least 5 minutes to allow to set.

Cut the chocolate cake into cubes.

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Using whichever cup, dish or bowl that you prefer, being to layer your parfaits.

First add cake, then pudding, then whipped topping, making three layers.

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Try not to put spoonfuls of pudding or cool whip into your mouth during this process. It can be difficult.

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You can make ahead and place back into refrigerator or enjoy right away!

 

Happy eating!

Disclaimer: This cake is meant to be light and easily crumbles for this parfait. If you are looking for a more dense cake, come back when I create that *wink wink*

A Chocolate Chip Blondie Snow Day

It’s the beginning of April, and spring is here! The birds will be chirping, sun shining and our plants sprouting! Well, that’s what we all thought.

Mother Nature had quite a spring surprise, covering us with her humor and quite a dusting of powdered sugar, also known as snow. Cold, wet, unwanted but pretty snow. Everywhere. All day long.

While I was fortunate enough to be home enjoying a day inside with my pups and a warm fire, I definitely would have preferred sunshine on my face and an iced coffee in hand. That was not the day that was meant to be had, but I hope to see some in the future!

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Despite that, I am grateful for the day that I was given. I cleaned, organized and rearranged furniture all day long. I lit the most wonderfully scented candles, drank hot coffee, and enjoyed being enclosed in my little nest. Cozy, warm, blessed and happy would be words I would use to describe today. The only thing that would have made today better is having my mister home with me.

Since he wasn’t, I decided to make him something delicious and sweet for when he got home. Sweets for my sweetie! Too corny? Moving on…

These Blondies are full of flavor, yet healthy for you! They will definitely satisfy your sweet tooth craving without making you feel guilty. In my book that equals perfection!

Paleo/Low Carb Chocolate Chip Blondies

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Ingredients

  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup any nut butter (peanut, almond, cashew, sunflower)
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla
  • 1/2 cup sweetener of choice (honey, agave, maple syrup, coconut sugar or swerve)
  • 4 oz of your favorite chocolate (dark, milk, white, sugar-free, etc)

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Directions

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper, spray with nonstick spray and put aside.

In a bowl, mix together nut butter, egg, coconut oil, vanilla and sweetener.

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Then add almond flour, baking soda and salt. When fully combined,  fold in your chocolate.

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Spread evenly into prepared baking dish. Place into oven, bake for 20 minutes or until top is lightly browned.

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Remove from oven and allow to cool. Then cut into 16 squares.

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Happy eating!!