About 20 oz of pepperchini’s and 1 diced onion
Salt and pepper
Try our delicious Hot Cocoa today!🔥🔥🔥
Try our delicious Hot Cocoa today!🔥🔥🔥
Enjoy Healthy Recipes…. Keto Recipe Cookbook: Keto Recipes…
Both can be healthy and nutritious, if made with the proper ingredients!
STrAWBErry BANANA BrEAd
• 1 ½ cup oat flour • 6 scoops BioTrust Low Carb Strawberry Banana • 3 teaspoons cinnamon • ¼ cup granular stevia • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • 3 teaspoons vanilla extract • 2 egg whites • ½ cup plain Greek yogurt • 3 small- to medium-sized bananas • ½ cup strawberries, sliced • ¼ cup vanilla almond milk (unsweetened) • ¼ cup mixed nuts and coconut sugar for topping (optional)
dIrectIons: Page 18
servings: 10 Macros (per serving): Calories 136 / Fat 1.7g / Carbs 20.3g / Protein 11.1g
CArrOT CAkE CuPCAkES WITh CrEAm ChEESE FrOSTING
• 3 scoops BioTrust Low Carb Vanilla Cream • ¼ cup coconut flour • ½ cup unsweetened applesauce • ½ cup plain Greek yogurt • ½ cup egg whites • 1 teaspoon cinnamon • ½ teaspoon ground nutmeg • 1 teaspoon baking powder • 1 teaspoon vanilla extract • 1 tablespoon honey • 1 cup carrots, shredded (Directions on page 33)
To order or learn more about BioTrust® Low Carb, including our special money-savings packages and free bonus gifts, CLICK HERE.
With the right ingredients, you can turn “sinful” treats like brownies, cupcakes, cheesecake, apple crisp, and even moist carrot cake into a delicious fat-burning dessert. Even better, my good friend Tim Skwiat shows you exactly how to do it, with exact recipes, in his brand new fat-burning cookbook that you can download for free for the rest of the day today. Get yours in just a few seconds here:
To your success!
KJensifyme Healthy | Katharine
With Christmas and Holiday season coming, you don’t have to go off your diet or healthy habits with delicious low carb goodies like these Keto Chocolate and Peanut Butter balls! Courtesy – iSaveA2Z.com
And remember your Valentus beverages as well!
checkout my KJensifyme.Valentus group on Facebook… www.facebook.com/groups/kjensifyme.valentus
1 cup peanut butter or almond butter
1 1/4 cup almond flour
1/4 cup erythritol
4 oz Sugar Free Chocolate Baking Bar or chips
Keto Buckeyes Chocolate and Peanut Butter Balls Recipe Instructions….
Visit for more info on KJENSIFYME. MyValentus products!
And Order your Valentus Choices here!
For more Healthy Recipes… Keto RECIPE COOKBOOK!
I remember my Mom making a delicious bread pudding that tasted so heavenly. I tried finding a recipe but always failed by comparison, until now. I found this delicious Bread Pudding with Nutmeg on Taste of Home website and glad I did. This will be my all time favourite. Hope it will be yours! Enjoy!
View full recipe at Taste of Home – Bread Pudding with Nutmeg
Adult grilled cheese!!
Yield: 1 sandwich
Prep Time: 10 min Cook Time: 5 min
Here’s a recipe for grilled cheese that the adults will appreciate…
2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French
tomato (combo of red & yellow are fun)
prosciutto slices (or thin sliced ham)
havarti cheese (can sub another type, if desired)
1. Spread butter on bread slices. Turn over and spread the other side of one slice with goat cheese.
2. Heat skillet and place goat cheese slice butter-side-down in pan. Layer tomato, arugula, prosciutto and havarti on top of the goat cheese. Top with 2nd slice of bread, butter-side-up).
3. Cover, and heat sandwich on low until lightly browned. Carefully flip and toast the other side.
Try some of these Paleo Recipes from the Paleo Team Cookbook!
A light, crisp on the edges, snickerdoodle with a nice pumpkin spice surprise, making them perfect for the cool weather
Prep Time – 20 min
Cook Time – 12 min
Total Time – 3 hr
3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter, softened
1 egg yolk
3/4 cup canned pumpkin puree
2 tsp vanilla
1/4 cup sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1.In a large mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt & pumpkin pie spice until well combined, set aside
2.In the bowl of a stand mixer, with a paddle attachment, cream together sugar, brown sugar and butter until just combined, making sure to not let it get too fluffy, you want to mix until just combined
3.Mix in pumpkin, yolk and vanilla until just mixed in
4.With the mixer on low slowly add in flour mixture until just combined
5.Cover mixing bowl with saran wrap, or foil, and place in refrigerator for at least a hour, or overnight
1.Preheat oven to 350
2.Remove cookie dough from refirgertaor
3.Line cookie sheets with parchment paper
4.In a bowl combine sugar, pumpkin pie spice and cinnamon until well mixed
5.Using a small cookie scoop, scoop dough out and roll in hands to create a ball
6.Roll ball in sugar mixture and place on cookie sheet 2 inches apart
7.Using the bottom of a glass gently press down each cookie to flatten a little
8.Bake for 11-13 minutes, I baked mine for 12 minutes
9.Remove from oven and let cool on pan for 5 minutes, to finish cooking, and then remove to a cooling rack
10.Store in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 5 days
Each cookie is 3 WW+ points
Calories 112 Calories from Fat 44 Total Fat 4.9g Saturated Fat 3.0g Trans Fat 0.0g Cholesterol 18mg Sodium 98mg Potassium 46mg Total Carbohydrates 16.2g Sugars 7.9g Protein 1.2g
Vitamin A 17% – Vitamin C 0% – Calcium 1% – Iron 3%
Nutrition Grade D
Peanut Butter Cups
Recipe Courtesy of WarriorWife.com
Treat your family to a delicious but healthy snack… make them some Peanut Butter Cups!
Prep Time: 25-30 minutes | Serves: 6-8 ￼
For the peanut butter:
½ cup GMO-free peanut butter, smooth or crunchy (or nut butter of choice
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
For the chocolate:
½ cup coconut oil, melted
½ cup unsweetened cocoa powder
½ teaspoon vanilla
2 tablespoons maple syrup
1.) Line a standard muffin or mini muffin tin. The paper liners can be used alone if you don’t have a pan. For the chocolate, mix the coconut oil with the cocoa powder, vanilla and maple syrup and stir until combined. Pour about a tablespoon of the mixture into the liners and carefully swirl each one to line the sides with chocolate. Place in the freezer for 10 minutes to harden.
2.) For the peanut butter, combine the melted coconut oil with the peanut butter and maple syrup until smooth. Place a spoonful of the peanut butter mixture into the center of each chocolate lined cup. Carefully flatten out the top, then pour more melted chocolate over to seal and cover the peanut butter.
3.) Place in the freezer until firm, then serve.
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