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 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. :) 

Spiced Pecans - Low Carb, Gluten & Sugar Free Recipe

We had a group of friends over and while I didn't have time to throw together a meal, I knew we'd do well to have some finger food for them. So I present for you a culinary arts display of colorful veggies...  an assortment of cheese... and spiced pecans to boot! Feast your eyes! ;)

In this spread you see:

- Cucumbers
- Grape Tomatoes
- Green, Red and Yellow Peppers
- Baby Carrots
- Celery

(Literal) Side note here:

I. LOVE. CELERY, TOMATOES & CUCUMBERS!

In dips, salads, etc. 

The dip consists of: 

- 2 Cups Mayonnaise

- 2 Cups Sour Cream

- 2 Tablespoons of my own spice mix goodness that will remind people of ranch. Yes. Will share later! 

The Cheeses:

- Mild Sharp Cheddar

- Pepper Jack Cheese

- Monterrey Jack Cheese

I cut the vegetables into sticks for easy dipping and the cheeses I cut into cubes. What you're really here for though is the pecans... I know.. I see it in your eyes. Here's the recipe for the spiced pecans already ;) ...

Spiced Pecans:

What you'll need: 

- 1 1/2 cups pecan halves

- 2 Tablespoons melted butter

- 1 Tablespoon Tamari Sauce

- 1/8 Teaspoon Cayenne

- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Sea Salt

- 1 Tablespoon Chili Powder

What to do: 

1) Preheat your oven to 300 degrees

2) In a medium bowl, add the melted butter, Tamari, Cayenne and Garlic Salt. 

3) Add pecans to mix and coat. 

4) From the Tablespoon shake Chili Powder over pecans and stir to coat.

5) Spread pecans on a baking sheet (parchment paper would work wonders here, you know - for clean up sake ;)).

6) Bake nuts for about 30 minutes, stirring about every 10 minutes. 

7) Let cool a bit before serving.

In closing... if you miss Chex mix... these spiced pecans will satisfy that craving. 

These are salty, crunchy, slightly spicy and fun to eat! But don't take my word for it ;)

Finger Food for the win! Enjoy!