Archives for posts with tag: low carb

Cinnabun Pancakes with Cream Cheese Frosting!

2 scoops Arbonne vanilla protein (5g per serving or less)
1/2 cup Ogranic Bob Mill’s almond flour
4 eggs
1 tablespoon of natural peanut butter
1 heaping tablespoon of Walden Farms cinnamon peanut spread
1 tsp of cinnamon
2 tsp baking powder
4 tsp organic stevia extract
2 tsp oragnic coconut oil
4 tsp water (add more for or less for desired thickness)

Mix dry ingredients first. Than add eggs and wet ingredients.
Cook in a heated frying pan with butter!

Cream Cheese Frosting

1/2 cup plain cream cheese (not fat-free!)
1/3 cup of organic heavy cream
A few drops of stevia extract
1 tsp of vanilla extract

Mix with a hand stander or food processor.

Spread alllll over your pancakes and enjoy!!!!!!


Ladies & Gentlemen, the blog is back!

Bathing suit weather has arrived which means its CRUNCH time – working on my diet, increasing weights, cardio and all around health and wellness! I Also just joined a boot camp, check it out Yosco’s Badass Boot Camp; I’m looking forward to it!

Progress pictures to follow!

Brussel Sprouts and Bacon!

I knew Easter would be a tough holiday to get through with the Italian easter pies, pasta, and of course, desserts! So I offered to bring something of my own ..

1/2 tablespoon olive oil

2 teaspoons crushed garlic

5 strips of bacon, fried
(save the bacon fat!!!)

1 (16 ounce) package trimmed Brussels sprouts

salt and ground black pepper to taste

garlic powder to taste

Heat a small pan and cook bacon strips until crispy.
Remove strips from here and place aside to cool
Slowly add olive oil to pan with bacon fat over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown
Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes.
Stir sprouts over, and cook other sides until golden brown, 2 to 4 minutes.
Cut bacon into bits or desired size and add to sprouts and cook for 1 to 2 more minutes
Season with salt, black pepper, and garlic powder.


This dish goes great with an aioli dip =)

No Bake Keto Cheese Cake!

Almond crust
1 and 1/2 cups almond flour
3 tablespoons melted butter
Artificial sweetener equal to 3 tablespoons sugar

Heat oven to 350 F. Melt the butter and mix the ingredients up in a bowl and pat into pie pan with your fingertips.

Bake for 8 to10 min
Be sure to watch it because almond flour burns fast!

Cheese Cake Filling
10 oz. cream cheese, room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
sugar substitute equiv to 1/2 cup of sugar
1 cup heavy cream for whipping

1. Bake the almond pie crust and let cool
2. mix cream cheese, vanilla, lemon juice, and sugar substitute realllyy good!
3. Grab 2 bowls one that could fit in another..fill the larger bowl with ice the smaller bowl ontop and pour heavy cream with a whisk whip the cream to soft peaks – you actually want it slightly less fluffy than whipped cream..just thick.
4. Mix about a third of the whipped cream into the cream cheese mixture. Then another third in, and then the rest.
5. Spread cream cheese mixture into cooled crust. Smooth off and chill for at least 2-3 hours.

Top with sugar free jams or this raspberry sauce!

1 1/2 cup of fresh raspberries
1/2 cup of water
1 package of sugar free gelatin

Puree the raspberries in a blender with 1/c of water
Bring to a boil
Add gelatin mix

Cool and serve with cheese cake!!

Almost half way through my 6 weeks! Weighing in tonight so we’ll see what happens since I’ve lowered my calorie intake per day. I did extremely well this weekend considering I worked Friday and Saturday, my fat macros where somewhat elevated since I housed some guacamole at work and had to get fast food on Saturday (bunless cheeseburgers only!) Today I skipped breakfast because I wasn’t hungry at all, had some chicken and broccoli for lunch and a handful of almonds for a snack. Heading to Houlihans for dinner with my cousins tonight, no idea what I am going to order!!!

Running tonight if the weather in Jersey lets me!

Garlic Cauliflower Mash

A great side with steak, chicken or salmon!

1 medium cauliflower or 4 cups cauliflower florets
1/4 cup heavy cream
2 tbsp butter
Minced garlic
Salt and freshly ground black pepper

Cut cauliflower into florets then add to salted boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower. The cauliflower should be translucent. Drain cauliflower and put in a food processor or large bowl if you are using a potato masher.

Add the butter, garlic, heavy cream and grind/mash to preferred consistency.

Add salt and pepper to taste!

Finally! The hardest part of a low carb lifestyle is having all the ingredients you need. I’m not really a sweets person, but sometimes you need a little “sugar” in life. There are tons of low carb desserts I have been dieing to make, or have attempted to make but didn’t have the preferred ingredients.

I just purchased EZ-Sweetz liquid sweetner to perfect my attempt at Low Carb Cinnamon Rolls. The granulated sugar substitutes have more of a bitter taste, especially when baking and you can’t have bitter cinnabons!

I also used mascarpone cheese instead of cream cheese!Image