Category: recipes

Peanut Butter Protein Cookies!

Found this new recipe and wanted to share it to all of you. A solid low carb dessert, and who doesn’t like peanut butter honestly. Check it out below!

Peanut Butter Protein Cookies

Ingredients

1 cup all natural peanut butter

1/3 cup date paste

1/2 cup vanilla Pro-3 Protein

1/4 teaspoon salt

Directions

Mix all ingredients in a food processor. It is generally easiest to start with the peanut butter and date paste. After this is mixed pretty well, start adding in the protein powder and salt until all ingredients are mixed well together. This recipe will serve 12 portions, so once everything is mixed, distribute the batter evenly into 12 pieces, all rolled up into a ball. Then take a fork and you can press the cookies out on a baking pan that is lightly greased in coconut oil. Put them in the oven for 10 minutes at 350 degrees. That’s it. Enjoy!

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Steak and Shirataki Stir Fry

New low carb recipe for you guys to check out. Hope you like it!

Steak and Shirataki Stir Fry

Ingredients

  • 2 packages or approximately 14 ounces shirataki noodles
  • 1 pound top sirloin or skirt steak cut into ¼ inch-thick slices
  • 1/2 cup shredded carrots
  • 3/4 cup thinly sliced red bell pepper
  • 2 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 2-inches ginger root, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons Avocado oil
  • 8 ounces mushrooms, thinly sliced
  • 4 heads baby bok choy, thinly sliced

Directions

Bring a large pot of water to a boil.

Open the packages of shirataki noodles and drain the noodles in a colander. Rinse well under cold water.

Add the noodles to the boiling water. Boil 2 minutes. Drain.

Heat a large skillet or a wok over medium-low heat. Do not add any oil. Add the shirataki noodles to the dry skillet and cook for 8 to 10 minutes, using tongs to frequently turn and move the noodles as they cook. This process dries out the noodles. You’ll know they are dry when they suddenly start to squeak as they are moved around the skillet. Remove the noodles from the skillet and set aside.

Whisk together tamari, rice wine vinegar, sesame oil, coconut aminos, fish sauce, ginger and garlic.

Pour half of the mixture over the beef. Set aside.

Heat a large skillet or a wok over medium-high heat. Wait several minutes for the pan to get really hot, then add the beef. Cook, stirring just a few times, until meat is cooked, 3 minutes. Transfer the meat to a plate.

Let the pan heat up again and add Avocado Oil. Add the shredded carrots and bell pepper. Cook for 10-15 minutes. Add the mushrooms. Cook until mushrooms are soft, 3 to 5 minutes. Add the bok choy. Cook until just tender, 2 minutes.

Add the noodles and the reserved marinade. Toss the noodles well to coat. Add the beef to the pan and cook just until heated. Serve immediately. Enjoy!

Keto Bacon Cheddar Breakfast Muffins

Check out these bacon cheddar breakfast muffins. Here is the approximate nutrition breakdown per muffin.

Per 1 Muffin

Calories 200

Fat 15g

Carbs 4g

Protein 15g

Recipe (Ingredients)

  • 2 ½ cups finely ground almond flour
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup unsalted butter, melted and cooled to room temperature
  • 3/4 cup heavy cream
  • 1 egg
  • 4 pieces cooked bacon, crumbled
  • 3 ounces cheddar cheese, cut into small squares

Instructions

  • Heat your oven to 375 °F/190 ºC and line a muffin pan with 12 liners, or use a silicone muffin pan.
  • In a medium bowl, whisk together almond flour, baking powder, baking soda and salt.
  • In a large bowl, whisk together butter, heavy cream and egg until smooth. Stir in the bacon and cheddar.
  • Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine. The batter will be very thick.
  • Spoon the batter into the muffin tin, filling the cups almost to the top.
  • Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes.
  • Presto!

To keep these bad boys as fresh as possible be sure to store them in the fridge after they are finished and simply re-heat them in the microwave.

 

 

 

 

 

Low Carb/Keto Donuts!

I found this low carb donut recipe the other day and had to pass along the recipe to those of you who may have a bad sweet tooth like me. This allows you that slight pleasure so you stick to your meal plan as much as possible. These will definitely be 100X better than going to your local shop and getting the real deal. Here is the recipe below. Give them a shot. Enjoy!

Keto Donuts!

EQUIPMENT NEEDED

  • Silicone Donut Pan

INGREDIENTS

  • 2 ½ cups finely ground almond flour (280 g)
  • ¼ teaspoon baking powder (1.25 ml)
  • ½ teaspoon baking soda (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • 2 eggs, separated
  • ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
  • 3/4 cup heavy cream (180 ml)
  • ½ teaspoon vanilla extract (2.5 ml)
  • ½ teaspoon liquid stevia (2.5 ml) (or your favorite sweetener)

INSTRUCTIONS

  • Heat oven to 375° F/190 ºC
  • Lightly butter/grease the donut pan.
  • Whisk together almond flour, baking powder, baking soda and salt. Set aside.
  • Using an electric mixer, whisk egg whites until stiff peaks form.
  • In a large bowl, whisk together egg yolks, butter, heavy cream, vanilla extract, and stevia (or other sweetener) until smooth.
  • Gently fold the egg whites into the egg yolk mixture.
  • Gently fold the dry ingredients and the egg yolk mixture together.
  • Spoon the thick batter into the donut pan, using ¼ cup to 1/3 cup of batter for each donut.
  • Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, approximately 15 minutes. Allow donuts cool for approximately 10 minutes in the pan before removing. Continue cooling the donuts on a wire rack.
  • Serve plain, or drizzle with melted dark chocolate for added flavor and nutrition benefits.

keto donuts