Chocolate Fat Bombs

Enjoy healthy treats in the form of delicious keto-friendly raw chocolate fat bombs!

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You will need:

  1. For one recipe, choose at least 3 different healthy fats.  You will need 3 equal portions of each one to make your recipe, make as many or as little fat bombs as you want.

Recommended fats include: Raw nuts butters (almond, macadamia, walnut, pecan, etc) – Cold-pressed coconut oil

Grass-fed, unsalted butter – Ghee – MCT oil – Cream cheese

(My recipe is 1/3 raw almond butter, 1/3 grass-fed butter, 1/3 cold-pressed coconut oil.)

2. Chocolate powder

(I use the Bulletproof chocolate powder)

3. Sweeten with any ketogenic-friendly sweetener – (stevia, monk fruit, Erythritol, small amounts of raw honey, a mixture of 2 or more of these)

(I use Swerve which is erythritol)

Optional – organic vanilla, nuts, coconut flakes, raw buckwheat groats, chia seeds, raw cacao nibs, etc.

Instructions:

Over very low heat, gently melt the fats in a pot, stir until smooth.

Add enough chocolate powder and Swerve until it tastes like you want.

Add vanilla and/or other ingredients for texture and added bulk.

Do not over-heat, it should only need to be lukewarm to be workable.

Divide into mini-muffin cups, freeze.  Should be ready-to-eat in about 15 minutes!

Enjoy several each day for delicious clean-burning energy!

Kale/nut/apple salad with balsamic vinegar/maple syrup dressing

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You can make a large back of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too!  It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale from the produce area at most grocery stores

several handfuls of various raw nuts (pecans, sunflower seeds, sesame seeds, cashews, black seed, etc.)

1-3 diced apples, depending on how large your entire recipe is

handful of raisins and/or dried cranberries

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredient sin a bowl until thoroughly mixed and pour over the kale salad.  Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.  

Refrigerator any un-eaten portion for up to 2 days.

 

 

Leafy green salad with vegetables tossed in balsamic dressing

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You will need:

Romaine, bok choy, spinach and kale leaves (or your favorite combo of leafy greens) chopped into bite-size pieces

Yellow squash, red onion, green bell pepper, radish, tomato etc. chopped into bite-size pieces

For the dressing:

Olive oil

Balsamic vinegar

Apple cider vinegar

Lemon juice

Dijon mustard (optional)

Garlic powder

Basil, cilantro, dill, oregano, or your favorite combo of herbs

Sea salt and fresh-ground black pepper

(Black sesame seeds, white sesame seeds, sunflower seeds, raw pumpkin seeds, etc can be used as extra toppings)

1.  Combine the oil and vinegar at a 3-to-1 ratio, (for example, 6 tbsp oil to 3 tbsp vinegar).  I like to use the balsamic and the apple cider vinegar together, half one and half the other, for my total vinegar ratio.  The balsamic vinegar gives it the taste I like, the apple cider vinegar gives me some extra health benefits.

2.  Once you have your oil/vinegar mixture the way you like it, squeeze some lemon into it, add about 1-2 tsp of the dijon mustard (optional), and then add some garlic powder and herbs in the amounts that you like.  Don’t be stingy, this is how you will flavor the salad and make it delicious!  Finally, top it off with some sea salt and black pepper and mix well.

3.  Toss the chopped vegetables with the oil and vinegar mixture, then add to the leafy greens for a salad that fills you up and tastes great!

Vegan Panini Sandwich

Want a new way to use that George Foreman Lean Mean Grilling Machine?

Who doesn’t love a warm panini sandwich?

Try this vegan version, and then let your mind get creative and come up with your own versions!

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What you will need:

Sprouted grain bread (or authentic sourdough bread)

ToFurky vegan deli slices (available near the tofu products in most grocery stores)

Tomatoes, slices thinly

Kale (holds up better to the heat)

Onions (sliced and lightly cooked in coconut oil until barely softened)

Mustard (I prefer dijon or stone ground)

You can sprinkle or add many things on the sandwich to add to the taste and nutritional value, such as:

Nutritional yeast powder

Celtic sea salt

Fresh ground pepper

Dried herbs

Hemp or sesame seeds

Goat cheese (this would make the sandwich vegetarian, instead of vegan)

Vegan cheese slices

Avocado

Assemble sandwich.  Using a panini sandwich maker, or a George Foreman “Lean, Mean, Fat Grilling Machine,” cook the sandwich for 2-3 minutes, while pressing lightly down on the lid.

 Turn the sandwich over and rotate the sandwich, in order to heat it evenly.

Enjoy!!

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Lemon/Berry Spritzer


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(freeze glasses first)

carbonated mineral water

fresh squeezed lemon

stevia

1.  Squeeze lemon juice out of lemon, use 1/2 to whole lemon, depending on how strong you want your drink.

2.  Add a small amount of stevia, fill frozen glass half full of carbonated water.

3.  Stir drink well using a fork, stirring it hard enough to create a foam top.  Add ice, then fill the rest of the glass up with fresh carbonated water.

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Add berry flavor!

Select a few handfuls of your favorite berry/s.

Using a pestle and mortar, smash the berries into pulp and juice.

Push the pulp through a small-grade strainer and add to the lemon and stevia in step 1 above.

Lemongrass chia topping on fresh fruit

You will need:

1 large or 2 small lemongrass stalks, outer leaves removed and the inner stalk chopped into 2-inch pieces

2 cups water

raw honey

1/2 tsp 100% pure vanilla (not made from corn syrup)

chia seeds

cinnamon (optional)

assorted fruit of your choice, chopped up into bite-size pieces

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1.  Place water and chopped up lemongrass into blender, blend until the grass is pulverized.

2.  Strain water into a bowl, making sure to get all the lemongrass pieces out.

3.  Add vanilla and small increments of raw honey, stir and taste and add more until it is sweet enough for you.

4.  Add about 1/3 cup chia seeds, stir until thoroughly mixed, then cover and put into refrigerator for about 20 minutes.  Add more water if it gets too thick.

5.  Pour chilled lemongrass/chia seeds sauce over a bowl of fruit and enjoy!

Options: Black sesame seeds, white sesame seeds, sunflower seeds, raw pumpkin seeds, raisins, dried cranberries, figs, etc.

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