Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. πŸ˜‰ As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. πŸ˜’ Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

Holy Cow, LC/GF Brownies!

No joke, this is a great recipe and one that I was skeptical of! Y’all know I’m not a chocolate fan but there is that occasion when I do like a little something chocolaty, especially if it has peanut butter. These are perfect and turned out beautifully!

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Fudgy Brownies–LC, GF, SF

Yields: 24
Prep Time: 10 minutes
Bake Time: 25-30 minutes

1 cup butter, melted
2 cups semi-sweet chocolate
2 cups almond flour/meal
6 Tblsp unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
6 eggs
2 cups Stevia in the Raw
1 tsp real vanilla extract(optional)

Preheat oven to 350*F. Line 9×13 baking dish with release foil, set aside. In a large bowl melt butter and chocolate chips together in the microwave for 2 minutes. Whisk together to melt remaining chips, set aside.
In a medium bowl combine almond flour, cocoa powder, baking powder, and salt(I just used a pinch since I used salted butter). Set aside.
In another medium bowl add eggs, stevia and vanilla extract. Use hand or stand mixer and combine till mixture is a creamy lemon color. Pour egg mixture into the melted chocolate mixture. Use hand or stand mixture to mix completely. With a silicon spatula, fold in the dry ingredients. DO NOT STIR. You don’t want to kill the air you’ve incorporated already, be gentle and just fold the dry in slowly. Once everything is completely mixed together, pour into your foil lined pan and smooth out evenly. Bake for 25-30 minutes, or until the edges begin to pull away from the sides. You can insert a small sharp knife or cake tester into the center. If there’s a little batter on the knife that’s ok, these are supposed to be fudgy. Enjoy!!

These are to die for! The texture is lighter than the regular brownies I make(from the recipe on the Baker’s Unsweetened chocolate box), but that’s mostly because of the almond flour. Almond flour is so fine and light, even when there are tiny bits of almonds in the flour, the texture is still so light. Now, these are strictly a treat these are great with your morning coffee, for dessert, or even a snack! Pair it with your favorite low carb ice cream(if you are allowed to have any), enjoy with some strawberries on the side, or a tall glass of milk(unsweetened almond milk works too)!

Enough hype, what’s the nutritional info?! Get ready!

Calories: 148
Fat: 14g
Carbohydrates: 4g
Fiber: 2g
Net Carbs: 2g

HA! 2g net carbs per square! If you want to get technical it’s 2.2g but hey who ever counts the number after the decimal?! Yep, these are a keeper going into my tried and true folder πŸ˜€

Let me know if you make these and what you think about them! Hope you all have blessed day!!!


UPDATE::

Tonight I made these brownies again, only this time I used King Arthur Flour Bensdorp Dutch-Process Cocoa. It is the best cocoa I have ever used! 1 net carb for 1 tablespoon of cocoa powder. Which is the same as Hershey’s unsweetened cocoa powder. Thankfully there was nothing to recalculate and the results were absolutely amazing!

  

These are not eggy at all, they are a bit dense, and definitely fudgy! The perfect guilt free treat ☺️ Hope you all enjoy!

Triple Berry Bake

Good morning everyone! I’m so happy to report that after one week of eating right and upping my level of activity I have lost 1 1/2 pounds!! The first of so many but I’m very pleased with it πŸ™‚ People always commend me for being so open and honest about myself, even online, and I can’t help it that’s who I am. What I’m about to share I’ve only told my family and very close friend. Why post it here on the blog for the world to read? Because for me it’s a major accomplishment in my life!

It’s no lie that I’m a big woman, I’ve been upfront about that with you all. As a big woman daily activities are difficult to do, even just standing at the bathroom sink to brush my teeth or brush my hair. I’m ashamed I let it get that bad, to where I couldn’t even stand for five minutes to brush, floss, and rinse. The pain in my lower legs was too much at times, the only way I could get through the process was to bring a folding chair in and sit down. Yesterday I was getting myself ready for morning church and when I got out of bed I noticed that there wasn’t any pain in my calves and my thighs weren’t aching. Even my lower back pain was barely there! At first I thought about dragging in my chair but then I decided you know what, I’m feeling good let’s see how this goes!

Know what?! For the first time in 2 years I stood at the sink and brushed my teeth along with my other routine and didn’t feel the first ache! Got to church stood and talked with a sweet friend for 5 minutes or so and didn’t feel like I needed to sit down. I moved around for for the fellowship time with ease but by there time the invitation came I could feel the muscles in the backs of thighs quivering. Not wanting to overdo it I remained in my seat and took it easy for the rest of the day. I know most folks who will read this will go, so what? However, for anyone else out there who knows and understands the struggle this is a major deal! Mobility is a big deal in everyone’s life, the lack of mobility can spell numerous health issues, one major one being the heart. Living a sedentary life can put so much strain on the heart leading to coronary heart disease. Not to mention high blood pressure, which that tends to run in my family.

I’ve only just begun, last week I don’t feel like I did enough in the way of exercise to warrant 1.5 pound loss but apparently I did. I am so thankful to the private fitness and health group I’ve joined with the mini challenges that I figured I wouldn’t be able to do. Such as walking for 10 minutes…I even gave myself one of walking up and down the stairs for 10 minutes. As I said in the group, my legs were like jello afterwards. Even the day after it felt like I was a snail that was trying to crawl through peanut butter. Every step was brutal, painful, my back screamed in agony but it wasn’t nearly as bad as it was not being able to move around period.

trying to think of a proper segue into the recipe and my mind is going blank! I did suffer from a sweet tooth this past week though. I was craving something major but didn’t want to blow my progress. That’s when I came up with the following dessert, just something I put together Saturday that really hit the spot!

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Triple Berry Bake

Serves: 6-8
Prep Time: 2-3 minutes
Bake Time: 20-30 minutes

3 cups frozen triple berry mix(or you can use fresh if it’s in season)
1/4-1/2 cup granulated Stevia in the raw(I used less for a more tart flavor)
1 cup almond flour
2 Tblsp granulated Stevia in the raw
2 Tblsp raw organic coconut oil

Preheat oven to 350*F. Add your frozen berries to an 8×8 baking dish. I didn’t prep my glass pan but if you feel led to do so then by all means use whatever you like. But quite honestly nothing is needed.
Sprinkle the granulated Stevia over the berries and set aside. In a small bowl combing the almond flour, granulated Stevia and coconut oil. You could add sliced almonds or chopped walnuts to the topping for more of a crunch. Disperse the topping evenly over the berries. Bake for 20-30 minutes until lightly browned on top. Serve warm or cold(I prefer cold, the topping hardens up because of the coconut oil and makes for a scrumptious breakfast alternative).

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Now some folks may wish to add homemade whipped cream on top. This is delicious either way. I know for a strict candida diet I’m not technically supposed to have dairy, but I couldn’t resist. This was the only dairy I had had all day and didn’t suffer from it, as in I didn’t itch afterwards.

The nutritional counts for this are as follows for one serving(minus whipped cream) :

Calories: 192
Fat: 14g
Carbs: 15g
Dietary Fiber: 5g
Net Carbs: 5g
Protein: 5g

The more you add to this recipe then the nutritional value changes, just be mindful of that. I personally loved this concoction, my Dad wasn’t too thrilled with the topping but he loved the tart berries. He’s used to brown sugar, nuts, cinnamon and granola for toppings which tend to crisp up. While this topping didn’t get crispy, when eaten with the homemade whipped cream it was a nice layer of flavor. But like I said I like eating it when it’s cold and without whipped cream.

Hope you all enjoy and have a blessed day!!