Last week I posted the Keto Friendly Lemon Fat Bombs and was really surprised about the reaction I’ve gotten! It has been by far my highest trafficked post over the last week or so and my Facebook page has been blowing up with people talking about how much hey loved them. In fact, the people in my 28 Day Weight Loss Challenge have been making them and losing weight because of it!
So as promised, here is the recipe for the Chocolate version of the fat bombs. Essentially the same recipe as the lemon version but with cocoa powder instead of lemon. Don’t forget to taste them before you put the mix in the cupcakes and adjust the cocoa and sugar substitute to serve your tastes. We discovered that Dian likes them sweeter and I like them with a stronger chocolate taste.
Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant. Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is. Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle. But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.
So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.
I fired up the grill yesterday for some hamburgers and wanted to try something a little different for the veggies. I had run across a video on YouTube for BBQ Eggplant that I thought was interesting but I had yellow squash instead of eggplant. I was a bit worried about that but it turned out awesome. It was simple to make and full of flavor. Here’s what you do.
Dice a half a onion and 2 cloves of garlic and place in bowl with 1 tsp of cumin, 1 tsp of chili powder and a half a cup of soy sauce. Stir it up and that will be your sauce
Then get 2 yellow squash and cut in half lengthwise. Then score the meat of the squash in a checkerboard pattern being careful not to cut all the way through to the skin on the backside. I did 3 long cuts along the length of the squash and smaller perpendicular cuts about a half an inch apart.
Then put in on the grill over direct eat, skin side down and let it cook for about 5 minutes with the lid down. Then use a brush to brush on the liquid from the BBQ sauce and let it roast for another 5 minutes. Then spoon on all the chunky bits from the sauce and let it roast again until it us soft, about 5-7 more minutes. Then serve it up! It was vary tasty and certainly gave us a different way to serve squash than our usual way of steaming it.
Just a note, if you have an aversion to soy for any reason, I bet you can get pretty close to the same taste with olive oil and kosher salt. I haven’t done that yet but I’m sure it would be fine.
As promised last week, I’m sharing my Stuffed Jalapeno Poppers recipe with you all this week. I wasn’t happy with the pictures I took last week so I decided to remake a batch and of course, I burnt the tops a bit. Oh well, they still tasted good. I got distracted because I was cooking these at the same time I cooked dinner, I really need to remember that I’m not the best multi-tasker in the world.
The first step is the most important because it will determine how hot the final product will be. Cut the tops off the peppers and cut in half lengthwise to make boats. Then remove seeds and de-vein the peppers. All the heat for the peppers is in those seeds so be sure to remove them if you don’t want them to be spicy. Of course if you DO want them spicy, just put a few seeds into the cream cheese mixture in the next step. The capsaicin in the seeds is supposed to have benefits for joint health and weight loss but I am in no way an expert. All I know is more seeds equals more heat. Now preheat your oven to 350°.
Next fry up 3 pieces of bacon to extra crispy and chop into small pieces. Then mix up an 8oz box of cream cheese with the bacon and a tsp of garlic salt until uniform. Then take a butter knife of spoon and spread the mix into the pepper boats. I sprinkle a little almond meal on top to give it something a little crunchy but my son said it made it taste like I mixed peanut butter into the cream cheese so your mileage may vary.
Put those tasty peppers in the oven on 350° for 20 minutes then turn the broiler on for about 3 minutes to brown the top a bit. DO NOT turn the broiler on and get distracted by playing with the most beautiful grand-daughter in the entire world or you will end up burning the tops. They still taste great but not the most aesthetically pleasing look in the world.
I hope you enjoy this recipe. If you decide to make it, take @MySugarFreeJrny on Instagram so I can see!
I hope everyone had a wonderful Mother’s Day! We had all the kids and grandkids over yesterday for a little cookout and I made 2 delicious recipe that I want to share with you. The Stuffed Jalapenos I made will go up next week but you can see a picture of them here. For now, I want to show you my favorite way to make fresh green beans. Keep in mind that if you don’t have a grill or a vegetable wok, that you can do this in a skillet just as well. However, if you have a grill, you should absolutely buy a vegetable wok. They are usually less than $20 and make it easy to grill up veggies while you are cooking your meat.
First, get your beans and cut off the tips, then put them in a Ziploc bag or the equivalent. I divided my beans among 2 bags only because I didn’t have anything bigger than a quart size but you don’t have to do this if they will fit. Then add enough Olive Oil to coat the beans, in my case it was about a quarter cup per bag. Then season with Garlic Salt (make sure it contains no added sugar, spice blends are sneaky) or garlic powder and salt. Then shake the bags to evenly coat all the beans and throw throw them in the fridge for a couple hours to marinate.
Then throw the beans into your vegetable wok over an open flame and stir occasionally to cook evenly. Again, you can cook them in a skillet but everything tastes better on the grill.
The beans are done when they darken and soften. They also shrink a bit when you cook them so always make more than you think you need. Serve them warm and enjoy!
Tater tots are awesome. Something about that little cylinder of chopped potatoes, deep fried to a golden brown has always made me happy. Whether they were on that grade school lunch tray or in my Sonic order, they were always my go to side dish for my hamburger. Sure, every once in a while I had an onion ring or two but those delicious tots were always my first love.
Now that I’m getting rid of the carbs and sugar from my life, I had pretty much resigned myself to never having tots again. I was sad but with how quickly the weight is coming off I figured I could deal with it. But then I started experimenting with cauliflower and figured out there is a way to get that tasty tot flavor without any of the carbs! It took a few batches to get the recipe down but now I have an awesome alternative that has none of those pesky carbs that have filled my life with fat and pain. This recipe is also good for Paleo, vegan, vegetarian and whole food diets so dig in!
I make my tots a half a head of cauliflower at a time and it makes more than enough for 3 people. You can use a full head if you have more to feed but I am always surprised at how far the cauliflower goes.
Throw the shredded cauliflower in a steamer pot and steam it for about 5 minutes. You don’t want it real soft but definitely cooked. If you steam it a little longer, you’ve got a great cauliflower rice dish you can use as a side.
In a bowl, add an egg, 1/2 a finely diced onion, 1/2 cup of almond meal and about 1/2 tsp each of salt and pepper. If you like your tots spicy, you can throw in a little finely diced jalapenos if you want. Mix it all up until uniform. No need to throw it in a mixer, a few stirs with a wooden spoon will be plenty.
To make the tots a uniform size, I used a teaspoon to scoop out the mixture, then scoop the mix out of the spoon with your fingers and shape it into the shape of a tater tot as best you can.
Put them in a greased pan and cook on 350° for about 30 minutes until firm. Use a spatula to scoop them off and serve with some sugar free ketchup. It’s so good!
I am always on the lookout for new ways to eat veggies. Sometimes the selection at my local farmer’s market or Walmart produce aisle can get a bit narrow and I want to do something different with what’s available. I remembered in the back of my mind that a couple years ago I saw someone somewhere making chips with beets and thought that sounded a bit interesting so I wanted to give it a try. (Upon further research, I’m pretty sure it was The Minimalist Baker’s post I saw but I can’t be sure.)
It took me a few tries to figure out exactly how to do it. I found the key is to cut the beet just absolutely paper thin. In fact, I had to order a Mandoline Slicer from Amazon because my knife skills weren’t up to the task. Once I got that, it all came together pretty quickly, although occasionally I had to turn the broiler on the last few minutes of the cook time to get the edges crispy like I like.
I was happy to find out that beets are high in Vitamin C, Potassium, Manganese and the B vitamin folate. They also turn your urine pink which is no big deal if you are expecting it but it can come as a bit of a shock if you are still wiping the sleep out of your eyes and when you look down, it looks like your toilet bowl is fighting breast cancer.
There are certain things about the low-carb, sugar-free lifestyle that I miss more than others and mashed potatoes are certainly near the top of that list. We used to make them about 4 times a week with butter, sour cream, cheese and sometimes bacon and we never had any leftovers to put away. Of course that didn’t help our runaway weight problems!
When we went sugar free, we just assumed that mashed potatoes, like candy bars and regular Coke, were forever off our list of foods we could have so I was pleasantly surprised when I was skimming through my Instagram feed one day and saw someone eating what looked mashed potatoes but she said it was actually mashed cauliflower. I was ready to figure out how to do that! So I went that day and grabbed a head of cauliflower, steamed it up, through it in a food processor and served it up to the family and we all loved it!
My recipe has evolved since that day, I used to put milk in to make it a bit smoother but now I just stick with butter. I still will sometimes go with a few pieces of bacon crumbled up or just stick with the cheese and garlic. The point is, you can do whatever you want including just eat it plain. It’s actually pretty good with just a little bit of salt.
If you decide to make the recipe for your family, please send me a photo and tell me how they liked it, I always like to hear from my readers. Also, don’t forget to subscribe to the YouTube channel or our daily email to never miss a video. Enjoy!
Butternut Squash was something that was never really on the menu growing up and because of that, it was never on the menu for my family once I was in charge of the cooking. In fact it was a bit intimidating at the grocery store because it looked like something a bit exotic and difficult to cook. That all changed a few years ago when I decided to pick one up and just see what I could do with it. It took a few tries to find something I could do with it that my kids would like but eventually we settled on a cinnamon-nutmeg mixture that was easy to make and tasted wonderful. I hope you like it as well!
I always looking for ways to fresh veggies on my family’s plates in new and tasty ways. This Cucumber Dill Salad is incredibly flavorful and doesn’t use any mayo (which normally has sugar in it) or any kind of sugar or other sweeteners. Just simple ingredients that can be prepared in about 10 minutes to make a wonderful side dish for any meal.