Chocolate Fat Bomb and Links to Other Fatty Goodness!

MMMMMMMMmmmmm Fat...

Seriously eat it. It's good for you! 

Don't believe me? 

Read this...

 7 Reasons to Eat More Saturated Fat and this...Ten Amazing Benefits of Eating Fat

And if you're still not convinced there is something to be said for doing your own research ;). 

As a quick sidebar to this recipe, when I was little I used to eat butter by the stick. It's true. I once mentioned this to a manager I worked with and he said that makes sense why I'm so smart. You *need* fat for a healthy brain! You're only about 20 minutes from experiencing how good it tastes too! (as if I really needed to tell you that ;))

Chocolate Fat Bomb

Serves a generous portion for 1
*Can also be poured into an ice cube tray for bite size options!*
Pin it for later here.

What you Need:
- 1 Tablespoon Butter (the softer the better!)
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Swerve (or Truvia)
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 Tablespoon Peanut Butter (or nut butter of your choice, I use Almond Butter sometimes as well!)

Here I made two servings! One for me, one for my sister! :)

What one Serving looks like before mixing.

What you'll do:
1) Mix all ingredients in a small bowl until smooth.
2) Place bowl in microwave for 20 seconds until oil or butter are mostly melted.
3) Grab bowl from microwave, note: it may be hot. 
4) Place bowl in freezer until solid, about 30 minutes should suffice.
5) Pop out the chocolate brick by scoring the edge with a spoon or knife, pushing along the sides with a spoon.

6) Enjoy like you would a candy bar without the sugar crash side effect ;).

The nut butter and the swerve provide a bit of grittiness and substance to this, so its tasty and fun to eat! I normally grab a napkin and hold onto the side of the chocolate as I eat it, it melts slightly at my fingertips as I near the last few bites. Fat melts people! ^-^ Be prepared! :D

Here are a few other fat bombs if you want to give them a try that aren't made with chocolate. ;) Options are gooooooooooood. :)

Lemon Fat Bombs by SugarfreeLee

Blueberry Frozen Fat Bombs by Buttoni

Vanilla Candy by DJ Foodie

Lemon Cream Cheese Fat Bombs by Photosaurusrex04

Strawberry Peep Fat Bomb by UplateAnyway

Which one will you try first?! Enquiring minds (like me! :)) want to know!

Chocolate Flaxseed Bread - Low Carb

Can I just say I love that cocoa is low carb? Per Tablespoon, this chocolate unsweetened powder has 3 g of carbs, and 2 grams of fiber = net carb per Tablespoon of 1. This recipe calls for 6 Tablespoons for the whole kitten caboodle.

And flaxseed meal!? Well, that powerhouse food is 49 grams of carbs and 46 grams of fiber = net carb of 3grams per cup! True story... :)

I find the experience of eating a slice of this bread versus a mini donut of it far more satisfying.
 I hope you like it too!

My husband has been giving me other ideas, to take this recipe to yet another level :). I think it's a recipe for Christmas but if I get antsy I'll get into it to perfect it before then hopefully. LOL Can you wait till Christmas to find out? Maybe I'll move the deadline up to Thanksgiving ;). Maybe...

Chocolate Flaxseed Bread
Pin it for later HERE.

1 cup flax seed meal
1/2 cup unflavored whey protein
1/4 cup Swerve (or 1/4 c Erythritol and 1 tsp stevia glycerite)
6 TBS unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 c unsweetened vanilla almond milk
2 tsp vanilla extract
4 tbsp butter
2 large eggs, lightly beaten

Options: 
- Add 2 Tablespoons chopped pecans
- Add 2 Tablespoons chopped dark chocolate

What You Do:

1) Mix all dry ingredients.

2) Melt butter in microwave.

3) Add almond milk and vanilla, stir till mixed. 

4) Add melted butter and lightly beaten eggs. Mix well.

5) Let sit for 10 minutes. Preheat oven to 350 degrees.

6) Spray bread pan liberally with coconut oil.

7) After you've let the batter sit for 10 minutes, pour into bread pan.

8) Bake at 350 degrees for 35 - 40 minutes. Once the top of your loaf if firm, it's done.  

Serve warm or cool. 

I've found after slicing the bread, putting butter or peanut butter on top makes them taste pretty awesome! As always, tailor to your diet needs. I do not add nutrition facts to my recipes because looking at the ingredients, etc. is always up to the consumer. :) 

Peanut Butter Cookies - For Low Carbers

Does this happen to you? You're in the kitchen, you decide it's time to make something, one things leads to another and you get this snowball affect of making one recipe after another after another?

That was me, that was me last night. In the end, totally worth it of course! :D I'm finding with the Texas summer heat, during the day is not a good time to bake. Everyone will be feeling the ill affects of a 350 - 400 degree oven and add insult to injury of the heat! But that's okay, where there's a will there's a way... and if you're in the flow you might as well keep on keeping on until you've decided you're done. Amiright?

I made a total of 4 recipes last night. All of which needed to be baked so it was a good thing I started at 8pm. I was done with dishes cleaned and put away well before 11pm. The line up was as follows (and yes, they are linked recipes!! ^-^ You're welcome! :D ;))

Bacon Wrapped Chicken with Parmesan

Low Carb Sausage Pinwheels

Chocolate Flaxseed Mini Donuts

I then decided to play around with a peanut butter cookie recipe. This time I think I struck the right balance (before I wasn't so sure about the salt, I couldn't taste it, I think this was due in part because of the peanut butter I used).

My husband said he thinks these are even better the next day, which is great! :D I will say I'm seeing a trend with him... he tends to like the recipes I make with swerve better when they are cooled off. Food for thought.  ;)

Peanut Butter Cookies

For Low Carbers

Yields about 20 - 24 cookies

What You'll Need:
1 Cup Swerve ( or 1 cup erythritol and 1 tsp stevia)
1 Cup Peanut Butter
1 Cup Peanut Flour
2 Large Eggs
1 Tablespoon Butter
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

Optional: 1/2 Cup Sugar Free Chocolate Chips

What You'll Do:

1) Preheat oven to 350 degrees.
2) In a medium bowl beat together the swerve and peanut butter, mix well. Add the remaining ingredients one at a time mixing after each addition.
3) Roll dough into 1 1/2 inch balls. Place balls on a baking sheet lined with parchment paper. With a fork make criss-cross marks on top of each ball to flatten to about 1/2 inch thickness.
4) Bake 8-10 minutes. Pull cookies out of the oven and let them sit on the pan for a few minutes before moving. They will continue to cook and harden up a bit.

Serve warm or cold. These make a good dessert but could also pass for breakfast - I'm serious! :)

Any and all feed back is welcome! I hope you like these! :D

I couldn't wait to get these out of the oven! 

Taking a photo of them as they cooked felt like the right thing to do. ;)

And as they cooled off... 

Worth noting: Peanut butter flour has 32 grams of carbs per cup, these cookies go down easier than the standard low carb cookies out there that have 1 cup peanut butter,
1 cup substituted sweetener, a few eggs and vanilla. However, the cookies in this recipe, if you ate them all in one sitting, (don't do it! XD) the cup of peanut flour packs 32 grams of carbs - so be careful if you have a strict carb count you are trying to keep :). Granted 32 grams of carbohydrates versus
127 grams that regular flour has, this recipe makes a nice treat in comparison. 

Chocolate Flaxseed Mini Donuts - Low Carb Recipe

No really, you make this with the right ingredients and you're money. 

The cocoa and the flax seed and the whey and the butter.. you're set. It's all low carb. That's right :). 

 My father in law has Type II diabetes and  is staying with us now, so I'm trying to make some "regular" food for him and the family to have low carb options. The first week he's been with us he said his blood sugar has come down since staying with us... and he said he thinks it's because of these muffins. ;0)

 This recipe was adapted from MariaMindBody's recipe. 

Chocolate Flax Seed Mini Donuts

What You'll Need:

1 cup flax seed meal
1/2 cup unflavored whey protein
1/4 cup Swerve (or 1/4 c Erythritol and 1 tsp stevia glycerite)
6 TBS unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 c unsweetened vanilla almond milk
2 tsp vanilla extract
4 tbsp butter
2 large eggs, lightly beaten

Options: 
- Add 2 Tablespoons chopped pecans
- Add 2 Tablespoons chopped dark chocolate

What You Do:

1) Mix all dry ingredients.

2) Melt butter in microwave

3) Add almond milk and vanilla, stir till mixed. 

4) Add melted butter and lightly beaten eggs. Mix well

5) Let sit for 5 minutes. 

6) Spray each donut mold with coconut oil.

7) Spoon batter carefully into mini donut tin, bake 20 - 23 minutes at 350 degrees. 

Serve warm or cool. 

I've found topping these with peanut butter makes them taste pretty awesome! I also found unsalted butter is tasty as a topping as well. Just throwing those options out there. :) As always, tailor to your diet needs. I do not add nutrition facts to my recipes because looking at the ingredients, etc. is always up to the consumer. :) 

Cinnamon Crisp Cookies - Gluten Free & Low Carb

It occurred to me as I shared my first post on Honest to Goodness Eats that I have seriously been lacking in the desserts area. So in an effort to add to the list of desserts that are gluten, sugar and flour free I present to you, for your eating pleasure...

Cinnamon Crisp Cookies
Pin it for later HERE.

What you'll need:
- 2 1/2 cups blanched almond flour
- 1/3 cup Swerve (or 1/3 cup Erythitol & 1/4 tsp liquid stevia glycerite)
- 1/4 teaspoon celtic salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup melted butter (or coconut oil)
- 1 tablespoon vanilla extract

What to do:

1) In a medium bowl add all dry ingredients - almond flour, swerve, salt, baking soda and cinnamon. Whisk all ingredients together.

2) In a small bowl mix together melted butter (or coconut oil) and vanilla.

3) Mix wet and dry ingredients, then chill in fridge for about 30 minutes.

4) Preheat oven to 350 degrees.

5) Roll dough out to 1/4 inch thick, cut out cookies with a cookie cutter about  an inch and half width.

6) Using a metal spatula, transfer cut out cookie to cookie sheet.

7) Bake at 350 for 10 - 15 minutes, until the edges are golden brown.

I recommend serving these once they are completely cooles to get a truely crispy cookie! 

My apologies to Santa, he'll have to wait till next year to have these on Christmas! ;) 

I hope you and yours enjoy these!

Welcome to Honest to Goodness Eats!

Welcome to Honest to Goodness Eats!

 Here I will be sharing recipes with you that I've tried at home and have been received well by my critics.;) My husband is a very picky eater, his taste buds do not appreciate many vegetables. He's a good sport though and knows I'm feeding him for his health because I want him around for a very... long... time... :). I want him to enjoy his time too the older he gets so I feel it's super important to feed my family what their bodies need to age with grace :). 

To start here is a list of recipes I've concocted in the past and shared on my crafty blog Lostsentiments.

Recipes with CP after the title stands for - Crock Pot. 

Breakfast:

Spanish Eggs - With Jalapeno, Cilantro & Sausage!

Fiesta Egg Bake

Side Dishes:

Tabasco Broccoli Recipe - Paleo, Low Carb & Healthified Friendly

Cheesy Breadsticks

Main Dishes: 

Chicken and Broccoli Cheesy Casserole - Low Carb

Spicy Goulash - Low Carb

Low Carb Green Bean Casserole with Chicken

Spicy Chicken Breasts - CP

Cauliflower Mac and Cheese with Ham Casserole - Low Carb

Low Carb Chicken Alfredo

Homemade Salsa Chicken - CP

Chicken Stir Fry

Garlic Chicken with Option of Crust

SOUPS:

Cheesy Broccoli Soup - Low Carb - CP

Spaghetti Squash Chicken Noodle Soup - Paleo - CP

Zesty Chicken Soup - CP

Burgers:

Chipotle Chicken or Turkey Burgers

Chicken and Cheese Ham Burgers

DESSERT:

Nutter Butter Sammiches

Rest assured there is more where all this came from ;).
I look forward to sharing more with you in the posts to come!
Best, Dawn