Baked Pepperoni & Bacon Pizza Chicken

Life lately has been full of some wonderful but busy moments. We laugh quite often how just a few months ago we were talking about how bored we were. That is certainly not the case now.

Much hard work, fun, good eats and happiness have been going on around these parts, and I hope you all are enjoying this current season in your lives, just as much.

I thought I’d share some random things today, that have made my heart happy. This life is short, so no matter what it is, do what you enjoy!

Recent Eats

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Doggie approved treats! Made with whole wheat flour, carrots, applesauce, peanut butter and coconut oil. Healthy fats for my little pups!

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Those ears! Be still my beating heart. Now on to some people food!

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Memorial Day weekend was spent sweating and doing manual labor with an outdoor project, so easy meals was the plan. A glimpse into our weekend of food- Grilled chicken and steak with a delicious, simple vegetable side. Red onions, red bell peppers and zucchini always taste amazing with some garlic and italian seasonings. Not pictured was the other days of hotdogs, hamburgers, antipasto salad, BBQ pulled pork and spaghetti squash au gratin. So good!

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Oh sunny days, how we all love thee. More grilling goodness = less mess in the kitchen! I needed some Mexican flavors in our lives so this dish completely satisfied my mister. Grilled Carne Asada with Spicy Pico de Gallo, Cheesy Green Chile Cauliflower Rice and Roasted Onions, Peppers and Corn. Oh my, was this delicious.

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Last week, I was craving pizza in a big way. Pizza doesn’t agree with me though. I always feel like I have eaten the whole thing, even if it’s only been two slices. So this low carb alternative was made and it was a huge hit with the family!

This recipe is so versatile, I am hesitant to even write out a real recipe so this is what I did.

I marinated chicken breasts in 1/4 cup italian dressing, olive oil, salt, pepper, granulated garlic and italian seasonings for about four hours.

Then I took two shallow dishes, added two beaten eggs to one and grated parmesan cheese to the other. Dip the chicken in egg, then in parmesan cheese to coat. When all chicken was coated, I heated olive oil in a large sauté pan and sautéed for about 4-5 minutes on each side just so the coating was a crisp golden brown. Place chicken into baking dish.

You can use your favorite homemade or jar sauce for this dish. If you have some leftover from a previous meal, even better!

I love sauce mixed with onions and peppers, so I sautéed some up and added a tomato basil flavored marinara that was low in carbs. I topped each parmesan chicken breast with about 1/2 cup sauce mixture.

Then I layered with a mix of shredded cheddar and mozzarella cheese. I ended my creativity with pepperoni and bacon.

Bake at 350 degrees for about 30 minutes until internal temperature of chicken is 160 degrees. Broil on high to add some nice bubbling color to the top.

The things you could do with this dish- different vegetables, cheese, meats, and sauces. I look forward to experimenting with different ingredients!

Made Me Smile

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My new friends. I just love animals and we talk about moving to the woods with a lot of land all the time. Just watching them enjoying their day, munching and hanging in the water, really made my day.

My new health journal. I am always on a mission to better myself. I always want to be the best version of myself and I love reflecting on each day. It makes me think of all the wonderful things I am grateful for, allows me to be positive towards myself and inspires me to keep motivated toward my goals!

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I will end this very long post with these beautiful yellow flowers I am loving! I can’t wait for all the flowers to open up! Fresh flowers are a must in my house! They seem to brighten up every day!

Wishing happy, sunny and beautiful days to you all!

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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*

Flourless Chocolate Zucchini Muffins

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You know those days that just keep on giving, even when you’ve asked the man upstairs to please stop?

I have the solution to those days.

Chocolate. Dark, rich, gooey, delicious chocolate.

It’s right up there with ice cream, which would probably be my first choice to dive my face into, but I’m trying to be healthier in my indulgences.

Because any dessert that you make with fruits and vegetables is considered a summer salad, right?

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These babies are ready for baking!

Not quite. A girl could dream though, and dream about these, I will!

Flourless Chocolate Zucchini Muffins

Yields 8 muffins

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Ingredients
  • 1/2 cup nut butter**
  • 1 ripe medium-sized banana
  • 1 egg
  • 1/4 cup sweetener (swerve, honey, agave or sugar)**
  • 1/2 cup unsweetened cocoa powder
  • 2 Tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup zucchini, shredded and squeezed of excess liquid
  • 1/4 cup of dark chocolate chips

**I used this brand of peanut butter (amazing! but rather thick) and swerve sweetener (to make lower carb) but it didn’t allow recipe to have enough liquid so I added 1/8 cup of coconut oil, melted and 1/4 cup of water to recipe. If using honey or agave, you shouldn’t have that issue. It depends on the nut butter you use too, so if feeling that the batter is too thick- add 1/4 of water! (It won’t dull the taste, I promise)

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I used the chocolate coconut peanut butter and it’s yummy!
Directions

Preheat oven to 375 degrees.

Place nut butter, banana, egg, sweetener of choice, cocoa powder, ground flaxseed, vanilla extract and baking soda into a blender. Blend until smooth.

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Fold in shredded zucchini and chocolate chips.

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Spray a muffin pan with nonstick spray. Pour about 1/4 cup of batter into each muffin cavity.

Place a few chocolate chips on top if desired.

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Bake for 20-22 minutes until tops of your muffins are set and a inserted toothpick comes out clean.

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Remove from oven and allow to cool for 10 minutes before removing from pan. Then enjoy!

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These muffins may be little, but they are fierce! Have fun trying to stop at just one!

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Happy eating!