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!

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.

Use Your Leftover Turkey To Make A Great Meal Tonight!

How can you use your leftover turkey to make a great meal tonight?

Do what I did last night, I scoured Pinterest for the best keto recipes for leftover turkey and found this one for Jalapeno Popper Casserole. We ate it with a nice salad and that was a quick, easy dinner that used up my remaining turkey!

While there were lots of recipes to choose from, I was house bound yesterday and had to use what I had on hand. Lucky for me, I always keep and extra brick of Philadelphia Brand Cream Cheese in the fridge and it came in handy for this recipe!

Whipped might have been easier 😊

This meal was so cheesy and delicious, it’s sure to please your entire family. I can’t take all the credit though, the recipe came from An Edible Mosaic blog and sadly, I forgot to take my own picture of the finished product, but she has one on her site if you need a visual.

This meal would be delicious whether you used chicken, or turkey, as it was, I had to chop up a bit of leftover ham to reach two cups of meat and it still turned out fabulous!

I pinned the recipe to my page, or you can click the link above to take you straight to it. It’s gluten-free, low-carb, keto approved!

We had enough for a second meal!

My dad had given me some of his home-grown green onions and they came in handy for the final garnish. Thanks Dad!

How to Make Baked Zucchini With Mozzerella

How To Make Baked Zucchini with Mozzerella

Every once I need a while, it’s nice to have something other than the same old veggie dishes over and over. The other night, I tried this delicious side dish with our meat and salad for dinner.

This recipe is so easy your kids can make it (supervised of course), and it’s the first time my picture of the finished product looked like the Pinterest version!

I pre-sliced my zucchini and when my hubby got home, I took it out, troweled off the extra moisture and placed the sliced zucchini on a baking sheet with some parchment paper on it. Next, I sprinkled seasoning salt on each slice and cooked them for 10-15 minutes.

Then I took them out and sprinkled them with Mozzerella cheese and returned them to the oven for 3-5 minutes until they were bubbly and a bit brown. They were so delicious!

Make these soon and let me know how you liked them!

Baked Zucchini with Mozzerella

Recipe:

  1. Slice zucchini into 1/4-1/2 in pieces.
  2. Place flat onto a large cookie sheet
  3. Sprinkle with seasoned salt
  4. Bake 350 for 10-15 minutes
  5. Remove and sprinkle slices with cheese
  6. Turn oven to broil
  7. Put the cookie sheet back in the oven for 3-5 minutes, watching closely so they don’t burn.

Nutrition Facts

Calories: 123.                 Calories from fat: 72

Total fat 8g.                      Total Carbs 2g

Sugars 2g.                          Protein 9g