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1 cup heavy whipping cream
3 tablespoon PB2 powdered peanut butter
2 tablespoons Monk Fruit ( or your choice sweetener )
2 tablespoons Sour cream
4 tablespoon Cream cheese softened
I melted unsweetened Bakers Chocolate but you can melt Lily’s or anyany equivalent low sugar chocolate and spooned small amount into mini muffin tins lined with mini cupcake liner. Place in freezer while you mix the fat bomb mixture
Whip heavy whipping cream until light, fluffy and airy. Add rest of ingredients into whipping cream with a hand mixer.
Spoon (or I used a piping tool) into frozen chocolate cups. Place in freezer over night. Serve frozen of defrost for a fluffy creamy treat.
I popped the balance of the fat bomb mixture into small mounds for plain fat bomb no chocolate.
1 pkg of Bacon
1 Pkg of Shredded Cabbage or a whole head of Cabbage chopped
1 pkg of Smoked Sausage your choice
Salt & Pepper to taste
1/4 onion chopped
Chop bacon into small pieces and fry up in pan. Remove bacon from pan once cooked onto a paper plate with paper towel
Cook down cabbage in a separate pan with a little broth or water. I cooked it with beef broth aprox 1/3 cup added the garlic and salt and pepper while cabbage was cooking down. I only cooked for about 10 min leaving the cabbage still crunchy. Add bacon grease to cooked cabbage and set aside.
Cut sausage and cook in the pan you cooked the bacon in aprox 5 min til cooked, add cooked cabbage and chopped onions into pan with the sausage, cook for approx 5 min until all mixed. Add bacon mix and serve.
2 Cups Almond Flour
1/3 Cup Cocoa Powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup Swerve or Monk fruit ( or equivilant granulated sweetner )
2 tbs melted butter
3 Lrg Eggs
1 tbs Vanilla Extract
1/3 cup unsweetened Almond Milk
Preheat oven to 350 degrees and spray 2 donut pans.
Mix in a medium bowl dry ingredients. Almond Flour, Cocoa Powder, Salt, Baking Soda, and sweetener. Use a whisk to mix thoroughly.
Add melted butter and mix until absorbed.
Add eggs, vanilla extract and milk. Stir or whisk until smooth.
I used a 1/4 cup measuring cup to scoop batter from bowl and place into donut pans.
Bake 10-15 min. Donuts will redone when the top springs back when touched.
Remove from oven and cool for approx. 10 min and then flip onto wire rack to finish cooling completely.
They cam out so good I didn’t make any frosting.
Makes 12 donuts
Nutrition Facts per donut
Calories: 73 Fat: 5.8grams Sodium: 135mg Total Carbohydrates: 2.7grams Dietary Fiber: 1.2grams Total Sugars: 0.3grams Protein: 3.1grams
Total Net Carbs: 1.2 Net Crabs per donut
1 bag pre cooked, vained and peeled meduim shrimp (I used approx. 12 shrimp)
1 bag of Fresh Green Giant Cauliflower Fried Rice Blend
Your choice of maranate ( I used Teryiaki )
Avacado Oil ( for cooking )
I marinated the Shrimp in a bag in the refrigerator for the day. When your ready to cook heat your olive oil in your pan and add what Fried Rice Blend to heated oil. Stir and brown, add eggs and cook. Then add marinated shrimp & marinate to pan. Cook throughly and enjoy.
est cooking time 6-8min
Aprox 12 slices of pepperonis or your choice of meats ( cooked bacon works great too )
1/2 cup of grated block mozzarella cheese
1/4 cup Pico de Gallo or you can use chopped tomatoes and bell peppers
Spray muffin tin with avocado oil
Preheat oven to 350 degrees
Break open and egg into each muffin tin
Sprinkle in meat, cheese and veggies
Bake for approx 20-25 min
Serve right away or use for meal prep by separating into baggies ( I do 2 per baggie and leave 3 in the refrigerator and 3 in the freezer for later.
To reheat from freezer just place on paper plate and microwave about 25-30 seconds
1lb grass fed beef or hamburger of your choice
1lb of pork sausage
1 small can of organic sugar free tomato sauce
10 pork rinds
Your choice of seasonings ( I used garlic, chopped onions, roasted garlic n herb mix )
1cup give or take Grated block of Mozzarella Cheese ( get the block and grate your own )
Preheat oven 350 degrees and spray your muffin tin with olive oil.
Crush pork rinds in a baggie ( just enough like you would a bread crumb or cracker )
Mix beef, sausage, seasonings, egg, pork rinds, and half the can of sauce in a bowl. You can add some of the cheese now if you’d like.
Scoop mixture out of the bowl and fill muffins up, mixture should fill 12 large muffins. Add a little of the remaining sauce on top before cooking. Save the rest of the cheese until after you take meatloaf muffins out of oven. Cook approx 25 min check and make sure they are cooked thoroughly.
Add more cheese when you serve. Turned out soooo yummy.
1/2 cup crushed walnuts ( 1/4c for mix & 1/4c for topping )
1/2 cup Swerve ( I used monk fruit )
1/3 cup Cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup Almond flour
1/2 cup melted butter
1 tsp Vanilla
Mix and bake @ 350 for 25min
Ingredients~ as seen in picture
Mix all ingredients together to make batter
cook in pan with coconut oil or butter, flip when top has bubbles or slightly browned on edges
2 tbsp cocoa powder-unsweetened
1 tbsp Monk Fruit or Trivia Sweetener
1/4 tsp baking Powder
1 pinch of salt
1 tbsp heavy cream
1/2 tsp vanilla extract
In a bowl add dry ingrredients and mix well.
Next add wet ingredients to dry ingredients and mix well.
Pour mixture into a greased mug and microwave for 30-40 seconds.
Add whipped topping and enjoy
1 head of fresh Cauliflower chopped into small florets cooked and drained ( or bag of microwave Cauliflower )
1 cup heavy whipping cream
1/3 cup of Cream Cheese cubed
1 cup Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 teaspoon minced garlic
Salt & Pepper
1/2 cup grated Parmesan Cheese
Pre heat oven to 400 degrees and spay 8inch cooking dish with cooking spray.
In Large such pan place heavy whipping cream on medium heat til it simmering add Cheddar, Cream Cheese, Mozzarella and Garlic. Melt and remove from heat, place Cauliflower in baking dish and make sure florets are bite size, salt and pepper to taste and add melted cheese mixture and mix well covering all the cauliflower. Sprinkle Parmesan cheese over mixture and bake 20 min or until browned.
Serve warm and enjoy
Power packed Lunch-
Quick and easy lunch you can prep a few containers for the week to grab as you go.
1 bag of Romain lettuce mix of mixed greens of your choice
1 can of chopped olives
1 Avocado 1/2ed and cut
Grilled Chicken cubed ( I use Johnsonville precooked Grilled chicken quick and easy )
1/2 cup grated fresh parmesan cheese
1/2 cup pico de Gallo ( you can omit this I like the extra zing it gives )
Toss everything in a bowl and if your prepping for a few lunches divide into smaller containers. And store. I don’t use any salad dressing but if you like Ranch dressing you can use 1tsp to get a little extra fat in for the day.