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Cheese Steak Hoagies
Delicious recipe! Saw this on a friend’s fb time line and had to try and share! Looks yummy! Enjoy!
2 pound Beef pot roast (ours was frozen)
About 20 oz of pepperchini’s and 1 diced onion
Salt and pepper
Put in 1 1/2 cups of the juice from pepperchinis in the instant pot, put rack in, then put roast on rack, put pepperchinis on top of and around roast, same with onions.  Pressure cook for 1.5 hours Remove pot roast and shred.  Toast Hoagie buns with provolone cheese.   Have extra pepperchinis to put on sandwich.
Cream cheese chive sauce-mix cream cheese, some milk garlic salt and chives together with a whisk and put on top of sandwich.
Amazing and super easy! ❤️❤️❤️

 

Get your copy of The Wicked Good Ketogenic Cookbook here…

Try our delicious Hot Cocoa today!🔥🔥🔥

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Health-Fitness and Nutrition
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Root Beer Float Cake

For those who still can’t say no to desserts, you still can have your Cake and Eat it Too!  Here is an awesome recipe I good from a friend! With some modifications, you can make desserts not only delicious but healthy too!   Enjoy!

Ingredients:

1 package of white cake mix
1 3/4 cup of root beer divided
1/4 cup of canola oil
2 eggs
1 envelope of powdered whipped topping mix
(Sugarfree- Low Cal .. Dream Whip)

Directions:

In a large bowl or mixer combine cake mix, 1 1/4 cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
Pour into a greased 13×9 baking pan. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean. Cool completely before icing.
For your icing combine the remaining 1/2 cups of root beer with the whipped topping mix. Beat on high until soft peaks form. Ice cake and store in fridge.
And yes you can definitely taste the root beer in this-it’s so yummy!!
Root Beer Float Cake
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Join my Valentus Functional and Get Healthy Tips and more!   Facebook.com/groups/kjensifyme.valentus
#KJensifymeHealthy  #healthy recipes
Check out my blogs for more healthy tips!   @kjensifymehealthy @kjensify37mkm

Enjoy Healthy Recipes….   Keto Recipe Cookbook:    Keto Recipes…

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 Health-Fitness and Nutrition
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Banana Bread or Carrot Cake?   

Both can be healthy and nutritious, if made with the proper ingredients!

formhdr-cvr-23-baked-goodsSTrAWBErry BANANA BrEAd
IngredIents:
• 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
IngredIents (cupcakes):
• 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.

 

Dear Friends,

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:

 

==> 23 Fat-Burning Baked Goods & Desserts!

formhdr-cvr-23-baked-goods

To your success!

Katharine
KJensifyme Healthy | Katharine
#HealthandWellness

 

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 Health-Fitness and Nutrition
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Keto Buckeyes Chocolate and Peanut Butter Balls

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

Recipe Ingredients

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….

https://www.isavea2z.com/keto-buckeyes-chocolate-peanut-butter-balls-recipe/

Visit  for more info on KJENSIFYME. MyValentus products!

And Order your Valentus Choices here!

For more Healthy Recipes… Keto RECIPE COOKBOOK!

Copyright © 2017 KJensifyme Healthy | Katharine, All rights reserved.
 Health-Fitness and Nutrition
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Bread Pudding with NutmegBREAD PUDDING WITH NUTMEG RECIPE

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

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Butter Pecan Cake Brownies
As the days grow closer to the Holiday Season, we are thinking more and more about the Holiday Baking!   Holiday treats, desserts, candies  and Holiday Baking!   In our house growing up was no different!    Each Saturday, I would love to help my mom with her baking!    Making all kinds of Holiday treats!   Brownies, Christmas cakes, and more!
I came across this delightful treat – Butter Pecan Cake Brownies, that reminded me so much of those days with Holiday Baking with my mom!    She would bake similar treats, enough to last for months!   But always loved the smell of these delights baking, and filling the house with the delicious smell of fresh baking!
Here is a yummy recipe that you too can fill the house with delicious aroma of fresh baking!    Enjoy!
Butter pecan Cake Brownies
Bottom Layer
1 (18 ounce) box butter pecan cake mix
1/2 cup butter, melted…
1 large egg
Topping
1 (1 lb) box confectioners’ sugar (3 1/2 cups)
1/2 cup butter, melted
2 large eggs
1 (8 ounce) package cream cheese, softened
1 cup pecans
Directions:
Preheat oven to 300°.
Mix first three ingredients and press into a 9 x 13″ pan.
Mix confectioners’ sugar, melted butter eggs and cream cheese together, pour on bottom layer.
Sprinkle with pecan chips.
Bake for 55 minutes or until cake tests done.
Cut into bars when cool.
Source: www.food.com
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Katharine
KJensifyme Healthy | Health and Wellness
Enjoy baking but are more healthier conscious?    Try these delights from the Paleo cookbooks!
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Are you having trouble sleeping?   Check out our Primal Sleep System and change your way of sleep habits today!
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Trying to think of something for dinner tonight! Hmmm…this sounds promising 🙂

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…

Ingredients:
2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French
spreadable butter
goat cheese
tomato (combo of red & yellow are fun)
arugula leaves
prosciutto slices (or thin sliced ham)
havarti cheese (can sub another type, if desired)

Directions:
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.

4. Remove to cutting board. Let sit for a couple of minutes, then cut with a serrated knife and serve immediately.
Katharine
KJensifyme Healthy | Health and Wellness

Try some of these Paleo Recipes from the Paleo Team Cookbook!

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Pumpkin Spice Snickerdoodle

Serves 40

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

Ingredients
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
To roll
1/4 cup sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon

Instructions
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

To bake
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

Pumpkin Spice SnickerdoodlesEach cookie is 3 WW+ points
Nutritional Info
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
By MJ

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Carrot Cake Bread
Courtesy Everyday Diabetic Recipes

Remember growing up, helping my mom with baking on a Saturday afternoon. The smell of fresh baking whether the favourite chocolate chip cookies or fresh baked cakes, breads etc.
But now a days, the baking we did back then wold not always be concidered healthy. With more awareness about food allergies, health conditions, we all tend to look more to the healthier side of baking.
Today I’ll be sharing a Gluten Free Carrot Cake Bread. This is a recipe your whole family will enjoy!
Ingredients:
1 1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 cup light brown sugar
3/4 cup raisins
4 medium carrots, peeled and finely grated
2 eggs
1 tablespoon canola oil
1/2 cup confectioners’ sugar
3 teaspoons fat-free milk
Directions:
Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well.
Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper.
Let cool completely.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Pour over cake and slice when ready to serve.
Nutritional Information

Servings Per Recipe: 12

  • Amount Per Serving% Daily Value *
  • Calories150
  • Calories from Fat20
  • Total Fat2.3g3 %
  • Saturated Fat0.4g2 %
  • Trans Fat0.0g0 %
  • Protein3.1g6 %
  • Amount Per Serving% Daily Value *
  • Cholesterol27mg9 %
  • Sodium152mg6 %
  • Total Carbohydrates32g11 %
  • Dietary Fiber2.4g9 %
  • Sugars19g0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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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 

Ingredients:

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

Directions:

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.