Monthly Archives: February 2017

Low Carb Brownie Bites

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I have developed a love for almond flour, after a failed attempt at some muffins (which I’m still determined to perfect), I tried again and this time it was a home run! Moist chocolate goodness in a convenient two bite brownie! Just 3 grams of net carbs per piece make this a delicious low carb breakfast, dessert or snack!

Why yes that is powdered sugar! I didn’t say these were no carb, they are LOW carb. As in much, much lower than your traditional brownie recipe. The powdered sugar is obviously optional, but trust me, it makes these brownie bites much more decadent!

Low Carb Brownie Bites 

What you need;

  • 4 TBLS Kerry Gold unsalted butter
  • 3 TBLS semi sweet chocolate chips
  • 1 1/2 C finely sifted almond flour
  • 2 large eggs
  • 2 tsp pure vanilla extract 
  • 1 TBLS coconut oil
  • 1 tsp baking powder
  • 1 1/2 TBLS white granulated sugar (you could use a sugar sub. to make this even lower carb, but I’m not a big fan so real sugar in moderation is what I do) 
  • 2 scoops of chocolate protein shake powder (I used Isagenix Dutch Chocolate, use the scoop that comes with the powder)
  • 1/4 C water
  • 1 tsp powdered sugar

How to make;

Preheat oven to 375. Melt butter and coconut oil together in a bowl in the microwave for 20-30 seconds. Remove from microwave and stir in chocolate chips until melted, set aside. In another bowl whisk 2 eggs until frothy. Add vanilla extract to eggs and whisk until incorporated. Add almond flour, 2 scoops of chocolate protein shake powder and baking powder to eggs. Mix well. Mixture will get very thick. Add melted oil, butter and chocolate mixture to the bowl, stir together. Add granulated sugar. Mix until incorporated. Add water to thin out the mixture. Spray a 24 count mini muffin tin with non stick cooking spray. Use a tablespoon to divide mixture evenly into each section of the pan. Bake at 375 for 12 minutes. Cool completely. Using a fine mesh sifter, sift 1 tsp of powdered sugar on top of muffins. Store in an air tight container. Enjoy! 

*The nutritional facts below were calculated using My Fitness Pal. Using a different brand of chocolate protein powder may change the nutritional info. The calculations are for a serving size of 1 brownie bite. Net carbs are calculated by taking carbs – dietary fiber*

Egg Roll In A Bowl

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Hi Guys! Have you missed me? I don’t think I published 1 blog post in 2016…..not because I didn’t want to, but because life was busy and I couldn’t find the time. Now that life is just a tad less busy (not really, but I really miss blogging), I hope to post more frequently! I’ll start with recipes, and add in some DIY adventures along the way. Parenting tips based on real life experience and whatever else I think up.

I hope you enjoy my first recipe post in over a year. This yummy dish resembles the inside of a pork egg roll with a slight nod also to fried rice. Tons of flavor, but a lot less carbs make this a healthy alternative to a traditional fried egg roll. Not to mention it’s a one pot wonder and easy on your pocket book too!

Give it a try and post your thoughts below! I love feedback from my followers! 

Egg Roll In A Bowl – Serves 4

What you need;

  • 1 pound ground pork sausage
  • 1/2 C diced yellow onion
  • 10 oz package of shredded cabbage (I used a blend called “Mann’s Power Super Food Blend – Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots & Kale”)
  • 1/2 TSP ground ginger
  • 3 TBLS soy sauce
  • 1 TBLS minced garlic
  • 2 eggs
  • OPTIONAL -Sliced green onions and sesame seeds for garnish

How to make;

Brown ground pork sausage in a large pan over medium heat. When it’s almost done cooking, add the diced yellow onion and minced garlic. Saute for 3-4 minutes with the pork sausage while it finishes cooking. Next add the package of shredded cabbage, ground ginger and soy sauce. Mix all the ingredients in the pan and saute for 5 minutes letting the veggies soften. Make an opening in the middle of the pan, moving the pork and veggie mixture to the sides. Add 2 eggs and scramble in the pan. Incorporate the egg with the pork and veggie mixture. Serve warm with green onions and sesame seeds for garnish. Enjoy!