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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Vegan Zoodles Alfredo Recipe - That's "Nuts!"

Last night, I took a bit of a risk. I'd been hearing about nut cheeses and nut cream sauces for a long time, but was afraid of trying them - for a lot of reasons, taste being at the top of the list. I just couldn't imagine that smashed up nuts could possibly taste as good as a rich, creamy Alfredo sauce.

Was I ever wrong!!

My girlfriend commented about how much she loved cream sauces, and Italian meals like Fettucini Alfredo. Well, by now she knows I won't make pasta - there's just nothing healthy in that stuff. But that's ok, because she's fallen in love with zoodles (zucchini noodles) and is more than happy to forego the white pasta, for a plate full of sauteed zucchini noodles.

So I decided to risk it, found a recipe that looked simple enough, and went for it.

And it was a win! So much of a win that she said she'd like it if I made it once a month! And I have to say, I agree! it was flippin delicious!

So what's in it?

Ingredients:

• 1 cup RAW cashews, soaked overnight, drained and rinsed
• 3/4 cup water
• 2 - 4 garlic cloves, peeled (more or less depending on how much you like garlic)
• 1/2 TBSP lemon juice
• 1/2 cup diced onions (I used Vidalia)
• 2 TBSP nutritional yeast (this is what makes it cheesy - you can add more or less to taste)
• 1 tsp sea salt or Himalayan pink salt
• 1/4 tsp dried rosemary
• 1/4 black pepper (I added a little more)

What should you do with it?

Instructions:

1. After the cashews have soaked overnight for at least 6 hours, drain and rinse them.
2. Add the cashews and all other ingredients to a high-powered blender and blend until smooth.

Yup, it was just that simple!

Meanwhile, my partner in crime spiralized 4 medium-large zucchini, and I cooked a pound and a half of plain boneless skinless chicken breast on my Foreman Grill.

In a large wok or skillet, sautee the zoodles until they cook down a bit, and while cooking down, cube the cooked chicken breast into 1" cubes.

Once the zoodles are cooked down, toss in the chicken, and pour the cashew Alfredo sauce on top. Mix well and ENJOY!



It was even better the 2nd night, after it thickened a little bit.

We will DEFINITELY be making it again!

If you like recipes like this, and want to see more, check out my Pinterest recipes board.

If you're looking for other information about living a healthier lifestyle, find me on Facebook and message me, or email me. I'd love to connect!

And if you decide to make this, let me know what you thought!!! I'd love to hear your feedback and see your pics!

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!

Want more great Shakeology recipes? Follow me on Pinterest, visit my website, or follow me on Facebook.

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

Loaded Cheesy Cauliflower Crust Pizza

Cauliflower Crust Pizza topped with Eggplant, Red Bell Peppers, Ground Turkey and Low Fat Italian Cheese Blend

OK, I know there are about a billion "Cauliflower Crust" pizza recipes out there on the web - and I've been looking at them and reading them for YEARS! What prompted me to finally try one?

Boredom! A need for something different on my weekly meal plan.

What makes mine different than the rest? Simple: I forgot to read someone else's directions, screwed up, and found out my mistake worked! And was easier than the original directions!

Ingredients:

1 head cauliflower - raw, washed, dried, and "riced" in your food processor

2 cups shredded mozzarella cheese or Italian cheese blend, divided

1 egg

1/2 cup shredded Parmesan cheese

1 cup marinara sauce

1 medium eggplant

1 red bell pepper

1 lb ground turkey

2-4 cloves garlic

garlic powder

1 tsp olive oil

Italian seasonings

Himalayan pink salt

black pepper

Directions:

Preheat oven to 425 degrees.

Crush garlic and sautee in olive oil. 

Add in ground turkey, salt and pepper to taste, and brown.

Set aside.

In large bowl combine 2 cups of riced raw cauliflower, one cup of shredded mozz or Italian cheese and egg. The mixture will NOT be wet.

Line a large cookie sheet with parchment paper and spread cauliflower mixture into an oval.

Bake at 425 for approx 15 mins or until golden brown.

Top with Marinara and sprinkle with Italian seasoning and garlic to taste.

Thinly slice eggplant and cut red pepper into strips. Layer on top of marinara.

Add leftover riced cauliflower to ground turkey and mix well. 

Layer ground turkey/cauliflower mixture over veggies.

Top with remaining cup of mozz cheese, and Parm. cheese.

Bake 15-20 mins or until cheese melts and turns golden brown.

Enjoy!!

Oh, what was my mistake? I'll never tell ;-)

Want more clean eating recipes? Follow me on Pinterest, Facebook or Instagram!

Following the 21 Day Fix meal plan? 8 servings - 1 blue, 1/2 red, 1 green

Interested in starting a clean eating meal plan but don't know where or how to begin? Looking to lose weight and get whole body healthy? Email me for more details about my one on one health and fitness coaching and online private accountability groups!

Crock Pot Cajun Sausage Soup Recipe - 21 Day Fix Approved!

I love crock pot cooking - especially in the winter - set it, walk away, and return to a delicious smelling home and a hot, hearty meal with plenty of leftovers. And this recipe didn't disappoint!

It's gluten free, dairy free, grain free, and with a few little tweaks you could make it Paleo too.

Ingredients:

2 Packages of spicy Chicken Sausage

2 Medium sweet potatoes cubed

1 Lg yellow or sweet onion

1 large package of sliced mushrooms

1 red pepper, cut into bite size pieces

1 green pepper, cut into bite size pieces

3-5 cloves of garlic (depending on how much you like garlic)

1 can black beans, washed and drained

1 can green chilis

32 oz organic chicken broth

1 6 oz can tomato paste (organic if possible)

1 tbsp crushed red pepper

black pepper to taste

Directions:

Add chicken broth and tomato paste to crock pot and stir. 

Cut sausage, potatoes, onions and peppers into bite size cubes.

Crush garlic, and add all to crock pot.

Add beans, mushrooms, green chilis and seasonings.

Cook on high 4 hours, or low 6 hours. 

Enjoy!!

Serving size: approx 1 1/2 cups

Following the Portion Fix meal plan with the 21 Day Fix, Country Heat, Hammer & Chisel, Core de Force, 22 Minute Hard Corps, or any other Beachbody fitness program?

1 red, 1/2 green, 1/2 yellow

If you're interested in more healthy recipes or are interested in learning about clean eating, or the 21 Day Fix, email me or find me on Facebook.

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.

Sweet Potato Chicken Stew Recipe

I love stew. And I love my crock pot. But I'm not a big beef eater, and I try to stay away from white potatoes. So this variation on a popular fall favorite, was a MUST.

So what's in it?

4 Boneless Skinless Chicken Breasts, raw, cut into 1" - 2" cubes

3 large Sweet Potatoes, cut into 1" cubes

1 large Vidalia Onion, cubed

1/2 bag baby carrots

1 container sliced baby bella mushrooms (any kind will do)

1/2C beef broth

1/2C red wine

1 teaspoon salt free seasoning blend

Honest, that's it - I like to keep it as simple as possible!!

Partially cook the sweet potatoes in the microwave so they're easier to cut into 1" cubes.

Turn on your crock pot (I did 3 hours on high, and then 2 on low)

Throw everything in.

Mix it up.

Mix a couple times during cooking so the chicken doesn't all stick together as it cooks.

Cool and serve!!

Makes approx 8 servings!

Following the 21 Day Fix/Country Heat/Hammer & Chisel meal plans?

1 serving = 1 red, 1 yellow, 1/2 green

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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!

For more healthy recipes like this, follow me on facebook  or pinterest

21 Day Fix Approved Baked Stuffed Sweet Potatoes

It's been a while since I shared a recipe here - I'll just chalk it up to it being a super busy summer! But tonight I made something newish (a slant on an old favorite) and it came out so tasty, you need to know about it!

Keeping it short and simple because really, you want the recipe; not my life story.

Ingredients: 

4 Large Sweet Potatoes

1 Bag Frozen Chopped Spinach

1 lb. ground turkey

Black Pepper to taste

Turmeric to taste

Sea Salt to taste

Cook potatoes thoroughly either in the oven or the microwave.
Cool completely (I left mine for about 4 hours)

Cut potatoes in half and scoop out insides, leaving about 1/4-1/2inch thick so the skin doesn't fall apart. Set aside

In a large saucepan, brown ground turkey.
Add spinach.
Add sweet potato guts.
Season till you like the way it tastes. Place skins in a large pan, skin side down, and stuff 'em.

Simple as that!!!

Following the 21 Day Fix meal plan? 1 skin (as shown above) = 1 yellow (possibly 1 1/2 depending on how full you stuff it, and how big your potatoes are), 1/2 red, 1/2 green

Interested in more healthy recipes and fitness tips?
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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!

Clean Eating Paleo and Gluten Free Crockpot Pork Roast with Apples & Butternut Squash Recipe

2.5 - 3 lb pork roast (trim fat)
2 fuji apples, cored and chopped
1 Bag frozen butternut squash
1 medium onion, chopped in large pieces
3 cloves garlic, crushed
1 cup water
1 tsp sea salt
½ tsp black pepper
½ tsp ground cinnamon
1 tsp dried cilantro
1 tsp dried rosemary
1 tsp dried marjoram

Spray the bottom and sides of a 4.5 quart slow cooker.

Place half of the apple, squash, and onion chunks in the bottom of the slow cooker.  Place the roast on top, followed by the water.

Sprinkle the herbs and spices over the roast, followed by the remaining chunks of apple, squash and onion.  Cover and cook on low for 6-8 hours or high for 3.5 – 4.5 hours.

Once finished, remove and slice the pork roast.  Scoop the apple, squash, and onion chunks into a bowl and mash with a potato masher.

Enjoy!
Want more clean eating recipes? Like my Facebook Page, check out my Free "Clean Eating and Fitness" group or follow me on Pinterest

21 Day Fix Approved Quinoa "Fried Rice" Recipe

Love Fried Rice but don't like the carbs or high glycemic index
of white rice? Try this healthier alternative!

Ingredients:

2 T Olive Oil, Divided

2 Lg. Eggs, beaten

2 Cloves Garlic, Minced

1 Small onion, diced

8 oz mushrooms, sliced (I used baby bellas)

1 head broccoli, cut into florets (or if you can find it, I used a bag of frozen organic)
1 zucchini, chopped

1/2C frozen corn

1/2 C frozen peas

2 carrots, peeled and grated

3C cooked quinoa

1T fresh grated ginger

3 T low sodium soy sauce or coconut aminos

2 green onions, sliced

2 boneless skinless chicken breasts, grilled and cubed

hot sauce to taste

Heat 1 tablespoon olive oil in a medium skillet over low heat. Scramble eggs and let cool.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Add corn, peas, carrots, chicken and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Serve drizzled with hot sauce, if desired.

Following the 21 Day Fix? One yellow, one green, 1/2 red. 

Looking for more healthy recipes? Follow me on Pinterest. Looking for more healthy lifestyle hacks? Find me on Facebook and give me a "like".

Gluten Free Spaghetti Squash Lasagna Recipe

Spaghetti Squash Lasagna

Each week I make one "meal" - either in the crock pot, on the stove, or in the oven - large volume - for dinners for the week. I'm just to busy to be cooking every night, and this way I know there's going to be something healthy and easy to grab either for lunch, or for dinner at night. This week's recipe was a new one - Spaghetti Squash Lasagna. And lemme tell ya - it was G O O D! And easy to make too! So good it needs to be shared. Right here. With you. You know, so you can make it for yourself/your family too. So here ya go:

Ingredients:

2 packages Fit and Trim Spicy Italian Chicken Sausage

1 cup of ricotta cheese (I used fat free)

3/4 cups of homemade or organic tomato sauce

3/4 cups of diced tomatoes (low salt/no added salt)

1 cooked spaghetti squash

2/3 cup of fresh shredded mozzarella cheese (I used part skim, and I never by the pre-shredded stuff - it has a "waxy" coating on it so it doesn't stick to itself, and I don't like coatings so I buy a block and shred it myself)

1. Preheat oven to 375.

2. Slice the chicken sausage thin - about 1/8" - 1/4" thick

3. Discard seeds from the squash and remove your “spaghetti”

4. Spray a casserole dish with a little cooking spray and begin the layering process!

5. First, spoon about half of your sauce and half your diced tomatoes on the bottom of the casserole dish

6. Then add half the spaghetti squash

7. Next comes half the sausage

8. Top that with about half the ricotta

9. Add a thin layer of mozzarella cheese, and then the rest of your diced tomatoes

10. Repeat layers - spaghetti squash, sausage, ricotta cheese

11. Top with the rest of your sauce and cover with the remaining mozzarella cheese

11. Bake until cheese is melty and bubbly – probably about 15 mins. If you want your cheese to brown more, increase time or raise temp to 400. Just keep an eye on it!

And that’s it! Super easy and soooooo good!

4 servings – as written, if you're following the 21 Day Fix, it’s –

1 RED 1/2 BLUE 1 GREEN

Want more recipes like this? Follow my blog, or find me on Facebook - I frequently post great healthy recipes, most of which are 21 Day Fix approved, there. Be sure to give me a "like" while you're there.

For more information on the 21 Day Fix, email me or visit my website.

Greek Yogurt Buffalo Chicken Wraps - A Gluten Free, Clean Eating Crock Pot Recipe

One of my standard Sunday afternoon activities, is prepping my meals for the week ahead. I plan out all my snacks, pre-assemble my salads, wash my fruits, hard boil my eggs (free range organic, of course - and if you don't know why that matters, follow my blog - I'll get into it in a future post, for sure) and make a big pot or pan (or in this case, crock pot) of something I can portion out for my dinners for the week. 

Having healthy options at the ready, makes it a lot easier to stay on track, than it is to cheat, and sets me up mentally for the week as well, with some basic organization, so I don't have to think about what's for lunch (or breakfast, or snack, or dinner) once Monday hits and life gets CRAZY.

So this week, I tried a new recipe - Greek Yogurt Buffalo Chicken Wraps. Not only was it super easy; it was also flippin' yummy!

Greek Yogurt Buffalo Chicken

Ingredients:

• 4 chickens breasts
  
• 1 1/2 cups of plain Greek yogurt (I used fat free)
  
• 2 cups hot sauce, divided (no need to get fancy; I used the store brand)
  
• Blue cheese crumbles (optional - and I used reduced fat)
  
• Sriracha Sauce
  
• Fresh Romaine Lettuce
  

Put the chicken breasts in crockpot with 1 cup of hot sauce. Cook on low for 8 hours or on high for 4 hours. Once chicken is cooked, drain the juice from the pot. Once juice is drained add the second cup of hot sauce to the pot. Then use your fork to shred the chicken, adding in the Greek yogurt. The chicken will shred easily. 

While it doesn't look like much more than a creamy mess, in the crock pot, it does get pretty when you plate it. Select large Romaine leaves, and place about 1/2 cup of chicken mixture inside. Sprinkle with blue cheese crumbles, and drizzle with Sriracha. Fold up the bottom of the lettuce leaf, and fold over the left and right sides, pinning in place with a toothpick. Enjoy!

If you want more clean, healthy recipes like this one, check out my website: BuildingYourBetterBody.com, or my Facebook Page (be sure to like it while you're there) http://www.facebook.com/BuildingYourBetterBody - I'm always posting healthy tips, recipe ideas and hacks, and other fitness and nutrition type advice.