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.

Easy Butternut Squash Soup

Super easy soup that is rich and satisfying--perfect meal anytime of day! :)

Easy Butternut Squash Soup

1 med butternut squash, cooked, peeled and cubed
1 can full-fat coconut milk
2 tablespoons minced fresh ginger (or 1 tbs ginger powder)
4-5 cloves garlic, minced (or 3 tsp garlic powder)
1 tsp sea salt (or to taste)
Filtered water or vegetable broth (to thin)
Toasted coconut chips or kale for garnish (optional)

1. Put all ingredients except squash in blender and combine.
2. Slowly add squash to blender until all ingredients are combined.
3. Transfer pureed soup to pot and heat, adding broth or water to thin if desired.
4. Pour into bowls, garnish, and enjoy!

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.

Guacamole Stuffed Eggs

I looove avocados and add them to recipes when I can for added creaminess and good fat :) Try my twist on the classic deviled eggs, perfect party app, snack, or meal on the go.


Guacamole Stuffed Eggs

6 eggs
2 small ripe avocados
Juice of 3-4 limes
1 tsp Garlic powder
½ tsp Onion powder (optional)
Minced fresh cilantro to taste (optional) and as garnish
Sea salt to taste

1. Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs cook for 10 minutes.
2. Immerse the eggs in cold water to stop cooking.
3. Peel the eggs once cooled.
4. Cut the peeled eggs in half lengthwise. Remove yolks and place on a plate.
5. In a bowl, mash avocado and all seasonings together until smooth and creamy
6. Fill each egg white with mixture.
7. Garnish with cilantro leaves.
8. Serve and enjoy!

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!

Sweet and Sour Ginger Caroodles

Great summery Asian-style side dish. I allow it to marinate overnight for extra flavor and serve chilled.

Sweet and Sour Ginger Caroodles

6-8 large colorful heirloom carrots
1-2 tsp organic ginger powder or 3 drops ginger essential oil
¼ cup umeboshi vinegar or apple cider vinegar
½-1 tsp Stevita stevia
½ tsp sea salt
½ cup avocado oil or olive oil

1. Using a vegetable peeler, peel various colored carrot slices into bowl.
2. In a mason jar put ginger, vinegar, stevia, salt and oil. Place lid on jar and shake until combined. Adjust seasoning if desired.
3. Pour dressing over caroodles and mix to coat all slices.
4. Place in fridge and allow to marinate for at least 2 hours, but longer is better (overnight is great).
5. Enjoy!