Healthy Peanut Butter That Delivers

Hi everyone, today I’d like to share with you a new find since I can enjoy peanut butter once again. This is healthy peanut butter that delivers on taste, as well as nutrients.

It’s called Smart Balance Creamy Peanut Butter and Oil Blend. It delivers a whopping 320mg of Omega3 ALA per serving! Of course, a serving is 2Tbs. and I never eat that much at one sitting.

This also means that I’m getting more like 4carbs per serving, not 8. If I were to eat a real serving, it would be 7g of protein, 190 calories, and 3g of sugar. So if I only eat around 1Tbs, that is cut in half for me.

My favorite way to consume this peanut butter is on a square of super dark chocolate. What a great snack!!! Of course, I could make some delicious fat bombs with it, which will likely be my next project-since I’m currently out of fat bombs. 🙁

Use it as a celery filler, make a tasty dip for keto crackers, or lick it right off the spoon, I promise, it tastes delicious all by itself!

When I was following a Paleo diet, peanut butter was off limits due to the phytic acid. I have never experienced any stomach upset from peanut butter however, so I am free to enjoy it on a Keto diet.

There is no trans fat, no hydrogenated oils, and the ingredients are simple. Peanuts, cane sugar, salt, molasses, palm oil, and flaxseed oils-a very healthy oil to have. Flax provides fiber and omega3 fatty acids, and may reduce inflammation.

If you would like to try this peanut butter, click on the link above and purchase from Amazon for under $3! You won’t regret it. Get the most from your peanut butter and try Smart Balance today!

What Do You Know About Keto?

What do you know about ketones and/or ketosis? I want to hear what your take is on the keto lifestyle, diet itself, and/or your questions regarding ketones and ketosis.

Why do you like the Keto lifestyle? Is it because it’s so easy to follow? Maybe not. Are you tired of counting macros? I am!

Is it that you have endless recipes and meal plans to follow? Um, no. If you’re like me, you are always on the hunt for something creative to eat besides the same old eggs, bacon, or salad options.

Do you know how to get into ketosis? Maybe, maybe not. It’s harder for some than others. Are you strict? Do you have good willpower to overcome your cravings? Some days, yes, somedays, not so much. Tell me your experiences.

Do you love bulletproof coffee as much as I do? What if I told you there’s a way to drink it and save your butter for your veggies, stop buying coconut oil by the gallon, and still have all the benefits of both?

Delicious coffee creamer with everything you need

Then there are the ketones drinks you simply blend with ice and water that taste super yummy, put you in instant ketosis, give you all-day energy, focus, and fat-burning mode. They are called Keto/Nat and come in several different flavors, one is surely going to please you!

Let me tell you again, if you haven’t seen my earlier posts, about these fabulous products I’m using (Actually I made the mistake of running out but they are coming soon)!! There is one you add to your coffee called Keto Crème that tastes delish, adds the necessary fats, calories, is low carb, and provides focus and energy.

Therapeutic ketones in a delicious drink form

Ask me for a 5 or 10 day sample here and let’s start you on your journey for better health! I want you to reach your goals, whether it’s that bikini body, more energy to work out, better focus throughout your day, or just developing lean muscles.

My team and I can answer any or all of your questions regarding what the products can do for you, which groups to join and get great tasting recipes, what to do if you too want to become a promoter or just a customer.

Just so you know though, promoters can earn 22% off future products, so if you love your samples as much as I did, you don’t ever want to run out (like I did, lol)!! Let’s get you fired up about Keto again, find your passion, give you energy to move and more!

Watch the Experience Keto video right here and tell me what you think. You don’t even have to be religious about the keto diet, the products just enhance it if you do!

Message me here or privately, give me a call, find me on Facebook or Instagram and let’s get you going so you can live your best life! I am lucky enough to have found these products and I want to Pruvit to you they work!

How to Prep Berries Before Freezing For Smoothies

Hoang Van for Unsplash (fresh strawberries)

How and why should you prep fruit before freezing to make smoothies and/or desserts? Because fruit and berries from the grocery store may not have been properly washed, plus who knows how long it might have been on the shelf.

Prep is easy and takes only minutes to do, it prevents your berries from spoiling and freezing maintains them for weeks.

The first step is to get a bowl of cold water and add about a 1/4 cup of white vinegar. This will kill any mold spores and other germs that may be on the fruit. Let the fruit sit in the solution for 20 minutes and then strain and rinse.

Next, line a cookie sheet with wax or freezer paper and arrange your berries in a single layer for freezing. Remove tops from strawberries and stems from blueberries. Freeze for an hour or so and transfer to quart sized freezer bag.

This step keeps your berries separated so the don’t freeze in clumps and makes them easier to work with. Now your berries are ready for recipes!

Great smoothie recipes are everywhere, from Pinterest to personal websites. I like simplicity and speed, so I opt for the easy-to-toss-together varieties!

Just this morning I made myself a quick strawberry smoothie because I am feeling under the weather and have not much of an appetite.

All I needed was a handful of frozen strawberries, a 1/3 cup of heavy whipping cream, a 1/2 cup of almond milk, and 1T of MCT or coconut oil.

Imagine smoothie with no banana, Pineapple, or oranges next to it. 🙂

A few ice cubes, some sweetener, and a dash of cinnamon later and I had whipped up a delicious, nutricious, low-carb, keto smoothie!!

Of course, you could add anything you like into your smoothie, as long as it won’t add to the carb count and/or ups the fat content. I added about a tsp of chia seeds thinking they would give me energy, but I just feel so rotten, nothing really helped.

I’m sure it’s allergies or an upper respiratory infection, strawberries will help add some vitamin C!! I got my recipe from the KetoDietApp, a great place for all kinds of keto recipes.

It was actually from NXT Modern website which compiled several smoothie recipes from other websites together in one post. Check it out here.

Alternatively, you could make a smoothie bowl like I did back in April. Start with a basic chia pudding, add frozen fruit, nuts, and coconut flakes and BOOM! Easy, delicious breakfast bowl that is low carb, keto, and high fiber.

Coconut berry smoothie bowl

Check out these recipes after prepping your fruit and let me know how you liked them!

Why You Should Taste Test Your Recipes

Do you always taste your cooking? Of course you do, and you should! Especially, if you are sharing said recipes for the public to try! Always taste test your recipes!!

This morning I tried a recipe for “Best Low Carb Chocolate Cookies” that were anything but! Now, in all fairness, we could have used different products, I slightly altered the recipe, and maybe she didn’t taste the end product to make sure they were palatable.

My results-looked better than they tasted

I did taste them however, and they were horrible! Even frosted, or iced, I don’t think these cookies were salvageable. I felt like it was an expensive waste of precious ingredients and I have to wonder if she even bothered to taste them herself.

Another admission is that this was my first time to try Swerve sweetener, I always use Pyure brand stevia for my baking. The internet is full of great recipes using Swerve, so I thought it must be all the rage. Maybe the amount called for just was too little.

The result was like eating chocolate flavored sand.

I found the recipe on Pinterest by Ditch the Carbs and from the get go, I thought 2 cups of almond flour would be excessive, so I only used one cup. I had read the reviews and many people were complaining they were too dry.

The results were skewed because the recommended time for cooking was too long, and the first 7 cookies burned, I tasted them anyway and they tasted like a dry popcorn fart.

The dough was plentiful, so I added 1/2 cup of coconut flour, mixed it in very well and cooked 7 more. (I also added a few Lilies chocolate chips to add some sweetness because they were so bitter.) The result? Like eating chocolate flavored sand!

So, at this point, I had dough with 1C almond flour and 1/2C coconut flour, still not the recommended 2C almond flour!

To the last bit of dough left I added 1 T more butter and there was no improvement at all. Dry, bitter, tasteless. I was so bummed. I kept them thinking that maybe I could use them as a crumbly topping for Keto pudding or ice cream. Ten it wouldn’t be a total loss.

Please, people, taste your recipes!! All I’m saying is, had I made them with the originally called for 2 Cups of almond flour, they would have been even drier!! I will go back to the drawing board with these, once I get over wasting so many expensive ingredients.

Check out the recipe for yourself, and let me know how they worked out for you. One other note here: I used Hershey’s unsweetened cocoa, Kerrygold butter, and Swerve granulated sweetener.

Next time I might try with the 2 cups of almond flour but add an extra egg, or some nut butter (or both), and definitely more sweetener! I’ll keep you posted! For the original recipe, click on the link here.

Finally, A Porridge I Can Love!

Baby, it’s cold outside and that calls for a nice, hot bowl of tasty, low-carb porridge to warm you from the inside out! Finally, I have stumbled on one that I can love, made from almond flour, flax, egg, butter, and cream, with the texture I’ve been missing from cream of wheat.

Photo credit: Deryn Macey for Unsplash

I was searching through my Pinterest board, looking for a warm bowl of something tasty to make for breakfast, since it’s 29 degrees here in Texas this morning, when I saw it. A post from The Low Carb Maven about a porridge that’s simple, quick, and tastes just like the cream of wheat I used to eat back in the pre-Paleo, pre-Keto days.

She calls it just what it is, Almond Flour Porridge Breakfast Cereal (Low Carb, Keto, Paleo) and I was in such a rush to eat it, I totally forgot to take a picture of it! I’m a terrible blogger! (Just click the link for a photo.)

Since I can no longer eat oatmeal (and never was a fan anyway), I love the thought of a warm, buttery bowl of goodness like this here porridge provides. It is also important that it has the same mouth feel as cream of wheat, or malt-o-meal like I used to eat as a kid.

The recipe comes together quick, I opted for a mix it-microwave it til it’s ready version, but you can make it on the stove as well. I was in a rush. It still turned out perfect! It looked a little different in the bowl, yet tasted perfectly fine on my tongue.

Photo credit: Pixabay

My sweeteners were the only change to her recipe, as I don’t have any of the kind she mentioned. I always use Pyure brand Stevia and/or coconut sugar, in this case I used a little of both. She didn’t say, but I use Kerrygold grass-fed butter also. (Always!)

The link above will take you to the recipe, or my Pinterest board would, but if you’re in a rush and want it now, here it is:

Almond Flour Porridge

Ingredients:

3 T Sukrin Defatted Almond Flour

1T ground golden flax

pinch salt

3/4 C water

1 lg beaten egg

1T Sukrin Gold (or your favorite sweetener to taste)

1T heavy cream

(She added berries but I did not, totally up to you, just figure in the added carbs)

She also gives on the stove instructions, but I mixed everything into the beaten egg except the cream which I added later as the cereal started to thicken in the microwave. I cooked it in 45 second bursts until it was thick and hot.

Let me know your thoughts if you try it, oh, and one more thing of note; I used the almond flour I had on hand, and the flax too, which was brown…it turned out just as good. 😉