Keto Spiced Butter Pecans

I love pecans, which are a great source of manganese, copper, and other essential vitamins and minerals. A handful of these rich and flavorful roasted pecans is a perfect holiday fat bomb! Delicious as-is, or make a tasty topper for healthy pie, squash soup, sugar-free ice cream, or my n’oatmeal, or chia pudding recipes (search on blog). Enjoy! 

Keto Spiced Butter Pecans

For recipe, go HERE

Keto Rainbow Cupcakes

I had the idea for these rainbow colored treats for a while, and the dream finally manifest into these tasty little cakes. I was pretty loose with the frosting ingredient amounts, so feel free to play around with the recipe and let me know what works for you. Enjoy! :)

Keto Rainbow Cupcakes
Makes about 12 cupcakes

For cupcakes:
¾ cup coconut flour
½ teaspoon baking soda
9 large eggs
½ cup salted butter, melted
½ cup xylitol (non-GMO)
1 tablespoon vanilla extract
1 tsp sea salt

For frosting:
½ cup salted butter
¼ cup xylitol (or more to sweeten)
½ cup coconut oil
½ tsp sea salt
1 tbs vanilla extract
Coconut flour to thicken as needed

Rainbow food colorings:
For green: add 30 Energybits spirulina algae tablets smashed into powder with a mortar and pestle
For yellow: add 1-2 tsps of turmeric powder
For pink: add 1-2 tbs of beet root powder

1. Combine coconut flour and baking soda in high speed blender
2. Add remaining ingredients and blend until smooth.
3. Pour mixture into 12 non-bleached cupcake liners in trays
4. Bake at 350° for 30-35 minutes
5. Remove from oven and frost.
6. Enjoy!

Cauliflower Berry Blast Smoothie

I've been looking for ways to incorporate more veggies into my diet, and this tasty smoothie is a sneaky way to up your fiber intake. You'll never taste the cauli, and the coconut yogurt adds a creamy, probiotic boost. Cheers!

Cauliflower Berry Blast Smoothie
Serves 2

For recipe, go HERE

Creamy Vanilla Grapefruit Pops

It has been a HOT summer in the 'burgh, and thus my freezer is always offering up a tasty frozen treat. My friend randomly gave me a grapefruit, and these creamy, dreamy pops were borne one steamy summer eve...

Creamy Vanilla Grapefruit Pops
1 can full-fat coconut milk
1 whole grapefruit, peel removed
1 lemon, juiced
1-2 tsp stevia powder or raw honey to taste
1-2 tbs collagen powder
1 tsp vanilla extract
1 tbs MCT oil
1 tsp beet root powder
1/2 tsp sea salt
1 tbs d-ribose (optional)

1. Blend all ingredients at high speed till incorporated.
2. Pour into popscicle molds.
3. Freeze for 2 hours.
4. Enjoy!

Melon Mint Salad

The perfect salty and sweet summer fruit salad! Beautiful and delicious. Make sure melons are extra ripe for best results :)

Melon Mint Salad
Serves 4-6

For recipe, go HERE

Cocoa Collagen Bars

Dessert-like snack or mini-meal loaded with healthy fat and protein. Boom!

Cocoa Collagen Bars
makes about 6 small bars

½ cup Nutiva coconut butter, soften
1/3 cup Great Lakes Grassfed collagen protein
2 tbs Designs for Health xylitol (or 1 Tbs. raw honey)
1 Tbs. raw Skinny coconut oil
½ tsp. vanilla extract
1 tbs unsweetened cocoa powder (or carob powder)
¼ tsp sea salt

1. Line a plate or baking sheet with unbleached parchment paper.
2. Place all ingredients in bowl and combine thoroughly with a spoon. May take a few minutes!
3. Roll mixture into a “dough ball” and place on parchment paper.
4. Mold mixture into a square and slice into bars.
5. Place in fridge to firm (or freezer for faster firming).
6. Enjoy! Keep bars stored in fridge.

Banana Beauty Pops

I love me some tasty popsicles. These pops have a pretty yellow hue from the turmeric and contain healthy fats, clean protein, and beauty boosting ingredients. I purchased my BPA-free popsicle mold on Amazon. Enjoy! xo

Banana Beauty Pops
(makes 6 popsicles)

1-2 frozen bananas
1 can full-fat coconut milk
1 tsp vanilla extract
1 tsp stevia or 1 tbs xylitol or raw honey
2 tbs grass-fed collagen powder
1 tsp turmeric powder
1/2 tsp sea salt

1. Blend all ingredients until well combined. Adjust flavor if desired.
2. Pour mixture into popsicle molds.
3. Freeze pops for at least 2 hours.
4. Enjoy!

Chocolate Raspberry Pudding

Simple treat perfect for a sweets craving--cocoa and raspberries are always a nice duo :)

Chocolate Raspberry Pudding

1 can full-fat coconut milk
1 12-oz bag frozen raspberries
1/2 c organic cocoa powder
3-4 tbs grass-fed gelatin powder (Great Lakes brand)
1/4 c xylitol (Designs for Health)
2 tsp vanilla extract
1 tsp sea salt
Garnish: raw cacao nibs or fresh raspberries

1. Put all ingredients in high-speed blender and combine until smooth. May need to tamper.
2. Refrigerate for 1-2 hours to set up.
3. Enjoy!

Keto Lemon Cheesecake Bars with Blueberry Sauce

My mom requested "something lemony and creamy" for her birthday dessert, and this recipe was borne. Very satisfying, but not over the top rich or sweet. Keep it simple and make the filling minus the crust to serve in ramekins with fresh berries as a simple treat. 

Keto Lemon Cheesecake Bars with Blueberry Sauce
(Makes 24 small bars)

Crust:
2 Large eggs
1 1/2 cups almond flour
1/2 tablespoon cinnamon
¼ cup xylitol
1/3 cup butter, melted
1/2 teaspoon sea salt
1/2 tsp baking powder

Cheesecake filling:
3 packages full-fat organic cream cheese
3 large eggs
½ cup xylitol
1 tsp vanilla
1/2 teaspoon sea salt
4 tablespoon fresh lemon juice
8-10 drops doTerra lemon essential oil
Garnish: organic lemon zest

Blueberry topping (optional):
One 10oz bag frozen blueberries
2 tbs xylitol
2 tbs arrowroot

For crust:
1. Preheat oven to 325 degrees.
2. Mix all crust ingredients together. Add more coconut oil or butter if too dry.
3. Evenly distribute crust mixture in 9” x 13” pan.
4. Bake crust for 18-20 minutes at 325 degrees.

For cheesecake, topping and assembly:
1. While crust is baking, place all filling ingredients in large mixing bowl and combine with hand mixer until fully incorporated.
2. Once crust is lightly browned, remove from oven (leave oven on).
3. Spread cheesecake mixture evenly over crust.
4. Garnish with lemon zest.
5. Bake cheesecake at 325 degrees for 45 minutes.
6. Make topping: put blueberries, xylitol and arrowroot in saucepan and heat over medium, stir intermittently till warm and gooey.
7. Once done, allow to cool and then set in fridge for 1-2 hours or until firm.
8. Slice into bars. Top with blueberry sauce and a sprinkle of sea salt.
9. Enjoy!

Variation without crust:
Make filling and pour into ramekins.
Bake at 325 degrees for 45 minutes.
Top with blueberry sauce and enjoy.

Keto Cocoa Cookies

Pittsburgh weddings often have a "cookie table" to pay homage to Eastern European tradition. My keto-loving friends recently wed, and I made a batch of these simple low-carb treats to celebrate :)

Keto Cocoa Cookies 

Cookies:
1 ¼ cup almond butter
2 large eggs
2/3 cup cocoa powder
2-3 tsps stevia
½ tsp sea salt
¼ tsp cinnamon
¼ cup raw cacao nibs (optional)

Frosting:
½ cup almond butter
¼ cup coconut cream
2 tsps stevia

1. Blend all ingredients in blender until thick paste forms.
2. Scoop out paste and hand roll into balls.
3. Place balls on baking sheet and flatten with fork, criss cross style.
4. Bake at 300 degrees F for 10-12 minutes.
5. While cookies bake, make frosting: combine all ingredients in bowl and mix with hang mixer until combined.
6. Once cookies have baked and cooled, garnish with frosting. Add a sprinkle of sea salt if desired.
7. Enjoy!

No Bake Almond Butter Cups

Super simple to make, these tasty treats are pretty enough for a dinner party dessert. Best eaten straight from the freezer :)

No Bake Almond Butter Cups
Makes 24 cups

Base:
2 ½ cups almond meal
4 tbs almond butter
3 tbs coconut oil or grass-fed butter, melted
2-3 tbs pure maple syrup
1 tsp cinnamon
1 tsp pure vanilla extract
½ tsp sea salt

Chocolate topping:
3 tbs coconut oil or grass-fed butter, melted
3 tbs pure maple syrup
2 tbs unsweetened cocoa powder
¼ tsp sea salt
Garnish ideas: slivered almonds, unsweetened coconut flakes, sea salt, dried berries

1. In a mixing bowl combine almond meal, almond butter, coconut oil, maple syrup, cinnamon, vanilla, and sea salt. Mix thoroughly.
2. Line muffin tin with paper liners or coat with coconut oil. Roll dough into bite-size balls and press gently into muffin tins as base of the butter cups. Set aside.
3. In a small bowl, combine coconut oil, maple syrup, cocoa powder and salt.
4. Spoon chocolate topping over each of the butter cups evenly.
5. Add garnish to cups.
6. Place the tin on a flat space in the freezer for 40 minutes or until firm.
7. Pop out of tin and enjoy! Note: best eaten straight from freezer.

Balsamic Citrus Salad

I recently served this sweet and sour salad with 
paleo eggs benedict: sweet potato "toast" topped with spiced pulled pork and poached eggs (and green chile hollandaise). Made a perfect pairing-a light and refreshing balance to the meal. Enjoy!

Balsamic Citrus Salad

1 grapefruit, segmented
2 blood oranges, segmented
½ cup fresh blueberries
1 handful fresh basil, chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Sea salt, to taste

1. Combine fruit and basil in bowl.
2. Drizzle with olive oil and vinegar, sprinkle salt to taste. Stir gently to coat.
3. Transfer to serving vessel.
4. Enjoy!

Keto Mocha Fat Bombs

I usually make these treats with carob powder instead of cocoa so I can enjoy them in the evening without the caffeine :)

1 cup organic, cold pressed coconut oil
1/3 cup unsweetened cocoa powder (or carob powder for no caffeine)
1 tsp Stevita stevia
2 tbs organic coffee powder
½ tsp organic cinnamon powder
½ tsp sea salt
1-2 tsp vanilla extract
Optional: ¼ to ½ cup grass-fed butter and chopped macadamia nuts

1. Put all ingredients in small saucepan and heat until combined. Taste and adjust seasonings accordingly.
2. Optional: after heating, mix in blender for smooth consistency.
3. Pour mixture into silicone molds or glass dish.
4. Refrigerate for 15 minutes or until firm.
5. Garnish with sea salt and enjoy!
6. Note: Keep in fridge to avoid melting.

Keto fudge

Is it possible to make healthy--and tasty--fudge? I'm boldly stating yes! This treat is loaded with good fat, and satisfies a sweet tooth with zero sugar...what's not to like?

Keto Fudge
(make about 24 squares)

2 cups raw, organic, cold pressed coconut oil, soft but still solid
¾ cup raw cocoa powder
3-4 tsp Stevita stevia powder
4 tsp vanilla extract
¾ tsp sea salt
1 tsp cinnamon
1 cup raw macadamia nuts (or your favorite nuts) plus more for garnish
The cream scooped from 1 can of refrigerated coconut milk (cream will rise to top once chilled)

1. Add coconut oil and cream to blender and combine.
2. Add remaining ingredients and blend until smooth.
3. Taste and adjust seasonings if desired.
4. Add remaining nuts into blender and stir (or save for garnish).
5. Line dish with parchment paper and pour mixture into dish. Garnish with nuts if desired.
6. Put in freezer to set or 15 minutes.
7. Slice, serve and enjoy!
8. Keep in fridge to avoid melting.

Pumpkin Coconut Energy Bites

These festive, simple and tasty bites are sugar free and perfect for on the go energy and carbs. Yummo.

Pumpkin Coconut Energy Bites

Dry:
2 cups Coconut, Shredded
2 teaspoons Pumpkin Pie spice
1 tablespoon Coconut Flour
¼  teaspoon Sea Salt
⅛ teaspoon Baking Powder
1 tsp Stevita stevia

Wet:
½ cup Pumpkin, Canned
1 tsps vanilla extract
¼ cups melted Coconut Oil
2 organic eggs

1. In a bowl, combine dry ingredients: coconut, pumpkin pie spice, coconut flour, salt, stevia and baking powder.
2. Stir in wet ingredients: pumpkin puree, vanilla, eggs and melted coconut oil.
3. Form into bite-sized slightly flattened balls.
4. Place on a parchment lined baking sheet (or coconut oil greased) and bake at 350F for 18-20 minutes.
5. Enjoy!

Homemade Pumpkin Spice Latte

I LOVE all things pumpkin, and my creamy and sweet pumpkin spice latte is way more delicious--and, of course, healthier--than the toxic Starbucks version. Cheers to your health and saving money! xx

Watch me make it here: https://www.youtube.com/watch?v=XrDeR26VNXI

Homemade Pumpkin Spice Latte

¼ cup coconut cream (refrigerate can of coconut milk and scoop cream that rises to top)
¼ cup pumpkin puree
2 cups hot black tea or coffee
½ tsp Stevita stevia
1 tsp vanilla extract
1 tsp pumpkin pie spice
1-2 tbs Great Lakes collagen powder
Pinch sea salt

1.      Blend all ingredients.

2.      Enjoy!

Coconut Lime Custard with Blackberries

This custard is rich and super simple, loaded with gut healing gelatin and good fat for your brain. You can top with any fresh berries - these local and organic blackberries I picked were the perfect topper :)


Coconut Lime Custard with Blackberries

1 can full-fat organic coconut milk
6 limes, juiced
1-2 cups fresh organic blackberries
1/4 to 1/3 cup grass-fed gelatin (more for firmer texture)
1 tsp Stevita stevia
½ tsp sea salt

1. Place all ingredients in blender except blackberries and mix gently till combined.
2. Pour into serving vessel(s) and top with fresh blackberries. Sprinkle with sea salt (optional)
3. Refrigerate for at least 1 hour or until firm.
4. Enjoy!

Peaches ‘n Cream Custard

Peaches are ripe and ready now, and this is an easy and gut-healing dessert for your enjoyment ;) 

Peaches ‘n Cream Custard

5 ripe organic peaches (peel if not organic), pitted and chopped into chunks for blending
1 can organic, full-fat coconut milk
1 tbs vanilla powder or 2 tsp vanilla extract
1 tsp sea salt
2 tsp cinnamon
¼-1/3 cup grass-fed gelatin (more will increase firmness)
½-1 tsp Stevita stevia

1. Place all ingredients in blender.
2. Gently mix until incorporated. Avoid over mixing.
3. Pour into individual serving vessels and garnish with peach slices and a sprinkle of sea salt.
4. Refrigerate approx. 2 hours before serving.
5. Enjoy!

Strawberry Mint Smoothie

This smoothie is so tasty and perfect for summer. I had leftover mint from making my Cucumber Mint pops and this creation was manifest :)

Strawberry Mint Smoothie
Serves 2

1 can full fat organic coconut milk
1 twelve ounce bag frozen organic strawberries (or fresh)
1 small bunch organic mint
1-2 cups chilled organic ginger tea (or filtered water to thin)
2 tbs grass-fed collagen powder
½ tsp cinnamon
½ tsp turmeric
1 tsp sea salt

1. Put all ingredient in blender and mix to desired consistency.
2. Enjoy!

Watch me make it here: https://www.youtube.com/watch?v=6YmEgri2Em8

Cucumber Mint Ice Pops

A three ingredient wonder, and the perfect refreshing treat for these hot summer days!

Cucumber Mint Ice Pops

16 oz organic pure coconut water

1 small organic cucumber, thinly sliced into rounds

1 small bunch organic mint, stems removed

1.    Arrange cucumber slices and mint leaves in popsicle molds.
2.    Fill each mold with coconut water.
3.   Freeze and enjoy!