Keto Friendly Gluten Free Peanut Butter Cookies!!

Last night, the kids were decorating cookies.
Full on, sugar cookies, with all the refined white carbs, sugar, flour, and candy toppings you can possibly imagine!
And I didn't have a bite.
But OMG did I want one.
Or twelve!
They looked so good.
And left me C!R!A!V!I!N!G!
So I pulled out my favorite tried and true Peanut Butter Cookie recipe - which just happens to be sugar free, gluten free, and totally 100% Keto Friendly!
Damn good thing since I started on my Keto diet this past Monday.
Oh, and I'd guess these qualify as keto "fat bombs" too, tho being somewhat new to keto, the concept disturbs the hell out of me.

So here's the skinny (or fat) on it:

1 Cup Peanut Butter or the nut butter of your choice (all natural is better, look for the one with the lowest net carbs)
1 Cup Baking Stevia
1 tsp vanilla
1 tsp baking soda
1 egg
a pinch of salt

Blend with hand mixer till smooth.

Roll into 1" balls

Use a fork to make the criss cross pattern on top or you can just thumbprint them if you prefer.

*TIP* To make the fork slide off more easily, spray it with a little bit of olive oil spray.

Bake at 350 degrees for 8-10 minutes on a parchment paper lined cookie sheet.

Cool and enjoy!

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Thin Mint Cookie Protein Balls

It's Girl Scout Cookie season, and you know what that means - everywhere you turn, there are boxes upon boxes of Thin Mint cookies. If you're like me, you love them, but your hips and thighs are begging you to find a healthier option!

How about Chocolate Shakeology Thin Mint Protein Balls?

Ingredients:

8 dates (pitted)

1 cup cashew nuts

1 tablespoon chia seeds

1/4 cups cocoa powder

1/2 teaspoons peppermint extract (pure)

2 scoops chocolate or vegan chocolate Shakeology

2 tablespoons almond milk

Directions:

Combine all ingredients in a food processor. Blend until well combined and then form into balls. Store what ever you don't eat in the fridge. Enjoy!

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Interested in trying Shakeology? Contact me for more info, or if you're the independent type... check it out here.

Chocolate Shakeology Truffles Recipe

Chocolate Shakeology Truffles of course!

I've been planning on making these for at least a week, and finally bit the bullet today because otherwise, I was going to eat all of some of the ingredients one piece... one spoonful... at a time!

So without further ado... the recipe - and the review from my one and only taste tester (so far).

8-10 pitted dates
1/2C smooth peanut butter
1 tbsp chia seeds
1/2C rolled oats OR oat bran
1 1/2 scoops chocolate shakeology
unsweetened almond or cashew milk
unsweetened shredded coconut (optional)

Place all ingredients EXCEPT almond/cashew milk, and coconut, in food processor.

Blend on high till well mixed.

Add just enough cashew milk so that the mixture sticks together and you can form into balls.

Line a cookie sheet with wax or parchment paper.

Roll dough into balls (it helps if you coat your hands lightly in coconut oil) and then roll balls in shredded coconut to coat. Place on cookie sheet and freeze for about an hour.

Store chilled in air tight container.

I brought two of these with me to the farm today, and let my boss there try them. He couldn't believe it when I told him they were healthy! He LOVED them!! and asked for more.

Interested in getting Shakeology at a great discount? Email me for more info.

Chocolate Shakeology Truffles Recipe

Chocolate Shakeology Truffles of course!

I've been planning on making these for at least a week, and finally bit the bullet today because otherwise, I was going to eat all of some of the ingredients one piece... one spoonful... at a time!

So without further ado... the recipe - and the review from my one and only taste tester (so far).

8-10 pitted dates
1/2C smooth peanut butter
1 tbsp chia seeds
1/2C rolled oats OR oat bran
1 1/2 scoops chocolate shakeology
unsweetened almond or cashew milk
unsweetened shredded coconut (optional)

Place all ingredients EXCEPT almond/cashew milk, and coconut, in food processor.

Blend on high till well mixed.

Add just enough cashew milk so that the mixture sticks together and you can form into balls.

Line a cookie sheet with wax or parchment paper.

Roll dough into balls (it helps if you coat your hands lightly in coconut oil) and then roll balls in shredded coconut to coat. Place on cookie sheet and freeze for about an hour.

Store chilled in air tight container.

I brought two of these with me to the farm today, and let my boss there try them. He couldn't believe it when I told him they were healthy! He LOVED them!! and asked for more.

Interested in getting Shakeology at a great discount? Email me for more info.

Spiralized Sweet Potato Apple Bake

Last night I was craving a sweet side dish - but it had to be healthy. So I pulled out my spiralizer, and made this!

Preheat oven to approx 350 degrees

Spray glass 9x9 baking dish

Spiralize one large sweet potato

Spiralize one medium apple

Drizzle with a little bit of coconut oil

and sprinkle generously with cinnamon, nutmeg, allspice, clove, mace, anything you'd consider putting in an apple pie, plus a little stevia to bring out the sweetness (optional!)

Bake for about a half hour and enjoy!

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It's National Sugar Cookie Day, and what better way to celebrate, than with a healthier Sugar Cookie recipe? This recipe is grain free, gluten free, Paleo and EASY!

INGREDIENTS

1 cup of raw cashews

½ cup of coconut flour

1 tablespoon of tapioca flour

¼ teaspoon of sea salt

½ teaspoon of baking soda

¼ cup of ghee (clarified butter)

½ teaspoon of vanilla extract

1 egg

¼ cup of honey

INSTRUCTIONS

Do not preheat your oven. Timing is based on putting into a cold oven.

Grind the cashews into a flour in your food processor.

Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.

Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.

Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 - 20 minutes.

Enjoy!