Line a baking sheet with parchment paper.
Add a few walnuts to paper.
Melt coconut butter for 30 seconds so it’s melted but still thick. I do it right in the glass it comes in.
Pour over top of walnuts.
Add more walnuts!
I added unsweetened coconut shreds on top along with one tsp of stevia as well.
You can use whatever toppings you like. I saw some people adding crushed up quest bars!!
Put in fridge to harden. About 15-30 mins.
Break apart and store in a container in fridge.
Low carb, healthy fats! Nice little treat! Literally took me 4 minutes to make!
Who doesn’t love a thick New York style bagel smothered in cream cheese, topped with velvety ribbons of perfectly smoked salmon? Add a mimosa and this girl right here is in heaven. I love a good old fashioned lox bagel!
Unfortunately for me, if I look at a bagel I will gain 10 lbs. I am not even kidding. So I had to come up with a simple way to get my lox craving in without killing my 30 carbs a day “diet”. This is so simple it hurts. Yet so GOOD!!
The best thing about recreating this meal was that 2/3 items are basically carb free. Cream cheese can have 1-2 carbs in it which is totally fine. If you want to use cream cheese, use cream cheese. There are no rules here! 🙂 But I took it a step further. I used the following.
Latest obsession. So light and tasty! Steam shrimp. Let cool. Add whatever you want. I use a bit of mayo, horseradish sauce, Dijon mustard, dill, sea salt, old bay and pepper. I served it on a low carb tortilla. New favorite lunch.
I finally got a chance to try my skinny noodles last night. I wish I had tried them earlier. I am super impressed. If you are into asian dishes like stir-fries, soups, pad-thai…this is IT. The noodles were very thin. They really have no taste. Very neutral. They pick up the flavor of the sauce you put them in. So versatile. My next plan is to put them in a some kind of soup.
I made stir-fry with my noodles.
You can use whatever veggies you want for yours. Just chop them all up.
Add a bit of oil to your pan and get the veggies cooking.
While my veggies were cooking I started draining the noodles. I drained them 3 times.
I cooked my chicken on the side as the veggies were cooking. I can’t find my wok so the process took a bit longer!
Add cooked chicken and spices. I used some ginger and some ponzu sauce + a tbsp of peanut butter.
I used a paper towel and got out any extra water from the noodles. I simple popped them into the pan and mixed everything together.
The final product. It was delish. Peanut/soy sauce was amazing and the noodles added a lot of volume with barely any calories! Super excited to try the rest of these guys!
Don’t forget I am running a giveaway for these noodles right over here– 5 packs!
I didn’t have a donut or muffin top pan, so I decided to make little mini loaves instead. Here is how I made them-
4 large eggs or 3 eggs with 1 egg white
4 teaspoons coconut oil
1 tablespoon apple cider vinegar or white vinegar
1/2 cup Parmesan cheese
1/4 cup almond flour
1 tablespoon of psyllium husk powder (this is super important).
1 teaspoon of baking powder
2 packets of truvia or sweetener
grated cheddar cheese
Preheat oven to 350.
Mix all ingredients together except grated cheese.
Put into a mini muffin pan, loaf pan, whatever. Make sure you use non stick and pam to grease the tins.
Bake for 17-20 minutes or until bread seems finished.
Take bread out of oven and sprinkle grated cheese on top.
Broil on low for a few minutes until cheese is melted.
Pull out to cool. Store in fridge.
Should make 6 muffins. If you get 6 muffins it will be-
1.01 carb per serving.
I only made 4 so that meant 1.5 carbs per serving.
This recipe is so incredibly easy. The bread tastes AMAZING. I can’t wait to make more!