Tag: healthy

Mini Apple Pies

Mini Apple Pies

I never liked apple pie as a kid. Any time I tried it something about the texture of the apples was never quite right to me. They would be partially crunchy still and half gooey

Ingredients:

This apple filling 

4 oz cream cheese

1 cup mozzarella cheese

1 egg

1/4 cup granular swerve

4 tbsp coconut flour

1 1/4 cup almond flour

1 tbsp cinnamon

Dash of salt

Directions:

1. Preheat oven to 400°. Make apple filling.

2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.

3. Remove from microwave and vigorously stir with fork.

4. Add egg and stir.

5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.

6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.

7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.

8. Repeat steps 6 and 7 until dough is used up.

9. Bake for 20 minutes.

10. Enjoy.

Easy Whipped Cream

Easy Whipped Cream

Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.

So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.

Ingredients:

1/2 cup heavy whipping cream

A sprinkle of cream of tartar

1/4 tsp vanilla

15-20 drops of stevia

Directions:

1. Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.

2. Enjoy your whipped cream!

Low Carb Gummies

Low Carb Gummies

One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

 

Low Carb Gummies

Author Kristy

Ingredients

  • 1/2 cup gelatin I like Great Lakes orange label
  • 1/4 tsp Himalayan salt
  • pinch cream of tartar
  • 20 drops liquid stevia
  • Flavoring I used Tazo passion tea and some lemon juice
  • 1 cup hot water
  • 1/2 cup cold water

Instructions

  1. Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass. 

  2. Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

  3. Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

  4. Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks. 

I originally posted this on Instructables:

https://www.instructables.com/id/Low-Carb-Gummies/

Sugar Free Peanut Butter Cups

Sugar Free Peanut Butter Cups

When you cut down on sugar, it can be hard to give up the classic candies and snacks. Suddenly the convenience of grabbing a Snickers or bag of chips just isn’t appealing.

Luckily, making your own peanut butter cups is simple and fun!

Find it here

Sugar Free Peanut Butter Cups

Author Kristy

Ingredients

Chocolate

  • 1/2 cup butter You can sub butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter.
  • 1/4 cup coconut oil https://amzn.to/2JCDZCR
  • 2-4 tbsp heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp sea salt or Himalayan salt
  • 20-30 drops liquid stevia
  • 1/4 cup cocoa powder
  • pinch cream of tartar

Peanut Butter Filling

  • 1/4 cup peanut butter no sugar added
  • 1/4 cup heavy whipping cream
  • 10-15 drops liquid stevia

Instructions

  1. In a microwave safe bowl combine butter and coconut oil. Microwave until melted. 

    Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid. 

    Chocolate taste test time! If you don’t like it, tweak it to your liking.

  2. Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.

  3. While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.

    In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.

    Do a peanut butter taste test. Adjust it to your tastes if you need to.

  4. Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.

    Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.

  5. Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.

Originally written as an Instructable: https://www.instructables.com/id/Sugar-Free-Peanut-Butter-Cups

Chocolate Almond Squares

Chocolate Almond Squares

Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

Chocolate Almond Squares

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.