Walnut coconut bark


I saw this on the web.

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!

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Arctic Zero. A low calorie Dessert.


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I recently got the opportunity to try Arctic Zero. A low calorie dessert. They have a  few different products ranging from pints of dessert to frozen dessert bars. Arctic Zero is naturally sweetened with a proprietary blend of monk fruit concentrate and organic cane sugar.

As I have recently started a low carb diet, I have been DYING for something sweet. I was so shocked to find out a serving of this desert is only 4 carbs. 4 of them! Totally doable! And you can eat the entire pint and only be out 150 calories with 0 grams of fat.

Okay this sounds to good to be true right? I know. That is what I thought. I anxiously awaited for my samples to arrive.

This is what I received.

  •  1 pint of chocolate
  • 1 pint of maple vanilla
  • 1 pint of cookies and cream
  • 1 pint of strawberry
  • 1 pint of mint chocolate
  • 1 pint of chocolate peanut butter
  • 1 pint of coffee
  • 1 box of strawberry and orange chocolate dipped bars
  • 1 box of vanilla and chocolate dipped in chocolate bars

Holy desert! Here are my honest opinions of each flavor.

Chocolate. 9.5/10.Chocolate-350x375

This is a winner. The flavor was right on. I made my husband a chocolate milkshake with this flavor and he was hooked. If you are a chocolate fan this is for you. A tip. Leave Arctic Zero on your counter for about 10 minutes before you start to eat it. It softens up and it gets the best texture. You can eat it straight out of the freezer but it might hurt your teeth! It kind of reminds me of a sorbet. It needs to soften.

Maple Vanilla. 9/10.Vanilla-350x375

I am a true fan of vanilla. I wasn’t sure how the maple part of this desert would play out but I was certainly delighted. Sweet but not overly sweet, and perfect with a handful of chopped macadamia nuts had my mouth singing.

Coffee. 9/10.Coffee-350x375

Another winner! Creamy and great coffee flavor. This is a great palate cleanser.

Strawberry- 8.5/10.Strawberry-350x375

My husband devoured this flavor. He said it was his favorite of the bunch. A nice strawberry flavor that tasted real and not artificial.

Mint Chocolate- 8.5/10.MintChocolate-350x375

I love mint chocolate! It’s my favorite. I could eat this dessert every single day. The mint flavor isn’t overpowering, and the chocolate is nice and light. Will keep this in the freezer for sure.

Cookies and Cream- 7.5/10.CookiesCream-350x375

Good texture, good flavor. This would make a great milkshake as well.

Peanut butter chocolate- 7/10. ChocolatePeanutButter-350x375

This was my least favorite. I was expecting more peanut butter!

The bars. 8/10.bars1 bars2

The fruit flavors are my favorite. Orange arctic zero covered in dark chocolate? Total home run. The other bars were good as well.

You can purchase Arctic Zero at your local grocery store. If they do not carry it, you can always ask the store manager to start!

At 150 calories a pint, 0 fat, low carbs, I would say this product is totally worth your time. It even has PROTEIN in it. It’s a no brainer. A great treat for those trying to watch their weight or live a healthier lifestyle.

You can visit their website here

http://www.arcticzero.com/

Bacon Donuts/fritters. Seriously.


baconI found this recipe and had to try it.

http://www.youtube.com/watch?v=tErB92jXccE

BACON DONUTS?!!?! I know right. This is a low carber’s dream.

Stats – 320 calories, 26 grams of fat, 2.4 carbs, 0.3 fiber, 21.3 protein.

This is not an every single day recipe. Perfect for a special breakfast or if you are just craving a damn donut! No guilt.

So what you need for 2 servings-

  • 4 tbsp of butter
  • 2 or 3 tbsp of coconut oil or olive oil
  • 3-4 slices of bacon
  • 1 egg
  • 1/3rd cup of vanilla or plain whey protein
  • 1 oz sharp cheddar cheese
  • 2 small mini bell peppers

 

  1. Precook bacon in a non stick pan. This is very important. You do not want to use a non stick pan. My first batch stuck right to the bottom in a regular pan!
  2. Melt butter on stovetop or in microwave.
  3.  After bacon is drained and cooled, chop into small pieces.
  4. Chop peppers into mini pieces.
  5. Add chopped bacon, peppers, melted butter, 1 egg, 1/3rd cup of vanilla protein powder (or plain), and sharp cheddar cheese to bowl.
  6. Mix well.
  7. Heat the coconut or olive oil in your pan on medium high heat.
  8. Spoon mixture gently into oil. It should sizzle. If it’s too hot it will pop, be careful and adjust your temperature.
  9. Spoon oil over top of donut while it’s cooking.
  10. Once the bottom starts turning golden brown, GENTLY flip it over with a metal spatula.
  11. Cook for another few minutes until other side is golden brown.
  12. Remove from oil and drain on a paper towel.
  13. Repeat!

That’s it. You can make 6 mini donuts, or 4 large fritter/donuts. To make it sweet you could add a bit of sugar free syrup and a little butter. OR keep it savory and add some sour cream and salsa.

I was really impressed with these little donuts. They have that great fritter taste, bacon bits, sweet, and savory all at once. Try this for sure!!

 

My Thanksgiving Menu. Low Carb with recipes.


My husband and I are very untraditional people when it comes to celebrating the holidays. We like to do things differently. For the first 8 years of our relationship we didn’t even put up a Christmas tree! It’s no surprise that our Thanksgiving every single year is totally different. Since we have been on our low carb journey we decided to keep with that theme for our big meal on Thursday. Here is my menu.

Roasted whole chicken. I do not feel like making a huge turkey this year since it’s only the two of us. I will roast the chicken with just some garlic, ginger, lemon, onions, and extra virgin olive oil, salt, pepper, and sage on the skin. 598780_289500597817808_315182398_n

Cauliflower cheesy rice but this time loaded with ranch, bacon pieces, and cheddar cheese.dsc00628

Here is the original recipe-  https://gracegothealthy.com/2013/07/12/cheesy-cauliflower-rice/

Steamed green beans. I love how simple and sweet they taste.

Deviled eggs. I don’t have a recipe for these. I just wing them.

Jalapeno Poppers. I will be following this recipe-

http://kellythekitchenkop.com/2008/04/stuffed-jalapeno-appetizer-recipe.html

Caprese salad. So simple. Just fresh tomato, mozzarella, and basil all layered and stacked topped with extra virgin olive oil, and balsamic vinegar.

The dessert I chose is to honor my husband. He loves peanut butter cups so we are going to have these-

http://dessert.food.com/recipe/low-carb-peanut-butter-cups-120053

 

That’s it! I am excited because we will be able to eat lots of yummy foods and still stay in ketosis land 🙂

Low carb has been working out really well for us so far! Onward.

What are you serving your family for Thanksgiving? Are you bringing a famous dish to a party? Let me know!

 

Healthy-Ish No Bake Cookie Bars. A guest post from Lindz, Losing it.


Hey guys! I’m Lindsay and I blog about my weight loss journey over at Lindz, Losing It.

When Grace asked me to write a guest post for her while she was away on vacay I was super excited—and immediately knew exactly what I wanted to share with you all.

I have a major sweet tooth sometimes—okay, most of the time. And I just so happen to love No Bake Cookies. However, when you’re dieting and trying to lose weight there’s not much room in the picture for those.

So I came up with a no bake cookie bar recipe that is a much healthier version of these sugary calorie stealers. The best part is they leave you feeling satisfied without the guilt and only require 6 ingredients!

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1. First, gather your ingredients. You’ll need:

1 ½ C Quick Oats

1 ½ Tbsp Cocoa Powder

3 Tbsp Semi-sweet Chocolate Chips

1/3 C Peanut Butter

2 Tbsp Honey

1/3 C Unsweetened Almond Milk

2. Mix all of the dry ingredients together.

3. Add in the remaining ingredients: PB, honey, and almond milk.

4. The mixture will be somewhat dry hard to stir. And probably won’t look too appetizing. Just keep mixing and make sure everything is combined evenly throughout. 🙂

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5. Lightly grease an 8×8 baking dish with coconut oil, then transfer mixture to pan. Even mixture out with your hand.

6. Cut into 8 equal sections, then place in the freezer for 20-25 minutes. Once hardened slightly you’ll be able to get them out of the dish much more easily.

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If you’re counting, yes there is a bar missing in that picture up there. I had to eat one when I was transferring them to the plate. I was starving. 🙂

I store these in a Tupperware container in the fridge. They are best if eaten within 3-4 days, but I’ve stored them for up to a week with decent results.

The best part about these is they’re only 160 calories per bar, so enjoy with abandon. Well, sort of. 🙂

Healthy Guilty Pleasure Recipes. French Fries, Pizza, Mac and Cheese, Nutella oh my!


A guest post by Jen!

Hey guys, I’m back! I’ve put together even more recipes to satisfy your daily cravings except instead these are guilty pleasures turned healthy.  Working at a medical and cosmetic practice is tough! We specialize in breast reconstructive surgery and breast augmentations in Kansas City so we always want to look our best even if I just want to devour an entire cheesecake. Everyone is always wondering how I stay healthy and (somewhat) slim but bring fries and mac and cheese to work! Well here is my secret: tweaking recipes and finding recipes that allow me to have what I want but a better form of it. Then I make a bunch so it’s accessible right at the tip of my fingers and even bring it into work for lunch. So that mac and cheese and delicious French fries can really be yours forever without worrying about chemicals and extra fat that your body just does not need!

fries

FRENCH FRIES! 

–       The healthy way, which is even easier than the non-healthy way!

Ingredients:

  • 5 Large Roasting Potatoes
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to Taste

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Then Peel and Wash the potatoes to prepare for slicing.
  3. Begin slicing, I like to use a mandolin to get perfect sizes for even baking, if you don’t have one just use your knife and be sure to cut the french fries even in size. Your potatoes will cook best when even, thin and long.
  4. (OPTIONAL) Once sliced, place the potatoes in a bowl and cover with salted water and soak for 30 minutes. I like to soak the potatoes to release some of the starch, it also helps crisp up the fries in the oven.
  5. After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial because if the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.
  6. Lay the potatoes on a baking pan, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to have even browning. Bake for about 45 minutes or until golden brown.

mac 

Mac and Cheese

–        Yes, I said mac and cheese! Just a tad healthier, of course.

Ingredients:

  • 1 box of pasta, either bow tie, macaroni, etc. Any small noodle works
  • 2 1/2 cups of fat free or 1% milk (plus extra if needed)
  • 2 tablespoons of butter
  • 1 cup of shredded low-fat smoked mozzarella
  • 1 cup of shredded low-fat cheddar cheese
  • 1/2 cup of parmesan cheese
  • 1/4 cup extra smoked mozzarella cheese for topping, plus about 2 tablespoons of parmesan cheese
  • 2 tablespoons of Italian bread crumbs (or plain bread crumbs with Italian seasoning added)
  • 1 head of broccoli, trimmed, washed, and chopped into bite size pieces
  • 1 tomato, diced
  • 2 chicken breasts, cooked and cut into bite size pieces (left over chicken works great in this recipe)
  • about 1/2 cup of roasted red peppers, diced
  • Salt and pepper

Instructions:

  1. Preheat oven to 350 degrees. In a large soup pot, bring water to a boil over medium high heat. Add pasta and cook for about 10 minutes until the pasta is al dente (soft, but still has texture to it).
  2. While the pasta is boiling, heat another saucepan and heat a frying pan. In the saucepan at low heat, add milk but do not boil! Once the milk is warm, add butter and cheese and stir until smooth. If the sauce is really thick, add extra milk.
  3. In the frying pan, sauté tomatoes, roasted red peppers, and broccoli in a little bit of olive oil. Add the precooked chicken and allow to warm up.
  4. When the pasta is cooked, drain and place back into the large soup pot. Add cheese sauce, and chicken veggies. Stir to combine.
  5. Grease a large baking dish with nonstick spray. Pour noodles and cheese into the baking dish.
  6.  In a small bowl, combine the extra mozzarella and parmesan cheeses with the bread crumbs. Sprinkle evenly on top.
  7. Bake for about 20-30 minutes or until bubbly and golden brown on top.

pizza

Pizza!

–       Mmhmm you can have your mac and cheese and your pizza too!

Ingredients:

  • Cornmeal for sprinkling
  • 1tsp olive oil
  • 2 large red onions, halved and thinly sliced
  • 2 tbsp chopped fresh rosemary
  • 3 cloves garlic  
  • Salt and freshly ground black pepper to taste
  • 1 whole grain pizza dough or gluten-free pizza dough (trader joe’s has a delicious variety)
  • 20 pitted, oil-cured black olives, coarsely chopped
  • 2 oz thinly sliced prosciutto, torn into small pieces
  • 1 ¼ cups reduced-fat sour cream

Instructions:

  1. Heat grill to medium. Alternately, place a pizza stone on middle oven rack, turn oven to 500°F, and heat stone for 20 minutes (or use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If grilling or using a stone, generously sprinkle a wooden pizza peel or baking sheet with cornmeal.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; sauté for 10 minutes. Reduce heat to low, add garlic, and continue cooking, stirring occasionally for about 10 minutes, or until onions are soft and caramelized. Season with salt and pepper.
  3. On a lightly floured clean surface, roll dough (read instructions on dough package first, some suggest letting the dough sit prior to handling)  to form a 14-inch circle. If grilling pizza, transfer to prepared peel or sheet, then gently lift and slide dough onto grill grates (don’t worry, dough won’t slide through the grates). Dough will immediately stiffen and begin to brown; cook 2 minutes. Turnover and cook until bottom side stiffens but doesn’t brown, about 1 to 2 minutes. Transfer crust back to peel or sheet (with the more-cooked side facing up) to add toppings. If baking pizza, slide dough onto heated pizza stone or onto baking sheet and cook 5 minutes. Remove stone or sheet from oven to add toppings.
  4. Scatter onions and olives over pizza. If grilling, slide pizza back onto grill and cook 6 minutes more. If baking, cook pizza 10 minutes more, or until edges are golden.
  5. Next, scatter prosciutto over onions and olives and grill or bake for 2 to 3 minutes more. Transfer grilled pizza to peel or sheet, or remove pizza from oven. Dab small spoonfuls of sour cream all over pizza, spreading them slightly with the back of a spoon. When sour cream begins to melt, cut pizza into 8 slices and serve.

nutella

Nutella!

–       Who doesn’t love Nutella? Well now you can make your own without all that extra stuff your body seriously does not need.

Ingredients:

  • 1 tablespoon Coconut Oil
  •  2 tsp Vanilla Extract
  • 2 cup, whole Hazelnuts or Filberts Nuts
  • 3 tbsp Cocoa Powder (Unsweetened)
  • 2 tbsp Honey
  • 0.3 cup Almond Milk

Instructions:

  1. Preheat your oven to 400 degrees.
  2. Roast your hazelnuts for 10 minutes on a baking sheet in the oven.
  3. Take out and let cool down and rub the nuts together in a towel to remove the skins. Some skins will remain on the hazelnuts, but that’s no problem.
  4. Put the nuts into a food processor and blend until smooth. Add the remaining ingredients and blend again. If your food processor/ high speed blender is very good, you may won’t need any milk (but can add for taste)
  5. Fini! Feel free to add more of any ingredients to get that special taste just for you!

Hello, My name is Jen and I am a twenty-something blogger who loves to write about all things women, health, DIY, crafts, my cats and food! I have my own personal blog Little Furry Musings. 

Oatmeal Banana Cookies! (2 ingredients).


I totally found this recipe by searching for “recipes to make with old bananas”. Perfect!

http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/

Preheat oven to 350.

Mix 2 large ripe bananas + 1 cup of rolled oats together to make a batter.bananaoatmeal1

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That is it!  Shape cookies. Whatever size you like. I made 10 medium sized cookies.

OR you can add in other things. I added 2 tbsp’s of walnuts, and 1 tbsp of cinnamon. Mix well and shape. You could add raisins, chocolate chips, almonds, whatever you want.

bananaoatmeal3All ready for the oven!

Bake at 350 on a GREASED sheet for 15 minutes.

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What a great little way to kill a sweet tooth. Oatmeal cookies in the morning? Why not?

Delish. Must make!

Frozen Yogurt Fruit Drops.


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This is totally not a new concept at all! I just have a combination of yogurt + fruit that is perfect, and I think it would make a really great healthy Valentine’s Day dessert.

All you need is a selection of fruit. I used strawberries, blueberries, and bananas.

1 container of Chobani Bites Raspberry with Dark chocolate chips flavor. http://chobani.com/products/bite-raspberry-with-chocolate-chips/

Lay out a baking sheet topped with wax paper. Dip fruit into yogurt. Lay on top of paper. Continue. Put into freezer. Takes about 30-45 minutes to set.

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The reason it would be perfect for valentines day, is that there are baby dark chocolate chips in the yogurt that end up on the fruit! So it’s like a sweet, protein, frozen, chocolately treat of goodness.

If you wanted to be even fancier, you could sprinkle crushed nuts or coconut on top.

Valentine’s day can still be healthy!! I am so doing this! I will probably use whole strawberries, and raspberries!

Calories vary, but I would say for 1 serving of fruit and yogurt- 150 calories!

PB Banana Pops.


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Wow. All I can really say is wow. Want the best snack or dessert ever? Make this.

1 medium banana
1 tbsp of melted peanut butter
1 tbsp of crushed nuts of choice

Cut banana in half. Melt peanut butter. I simply used my stove on low heat. It only took about 30-60 seconds to start melting in a small little pan. Place skewer sticks or popsicle sticks through the banana. After peanut butter is melted, dip banana halves into it. Coat evenly. Place bananas on a plate. Top with crushed nuts of choice. I used sunflower seeds. After 90 minutes they are ready to go. They are cold enough, but not frozen enough to break teeth. If you want to break teeth, freeze them a bit longer 🙂

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The calories and fat will all vary due to what you use, but trust me this is sinfully delicious and still healthy!