In a medium bowl, combine almond flour, coconut flour, salt and baking powder, and set aside.
In a large bowl, cream butter and Swerve until well combined, scarping the side of the mixer bowl as necessary. Add eggs and vanilla and beat until light and fluffy. Add dry ingredients and 1 tablespoon of milk and mix until combined.
Make two balls of dough and wrap in plastic wrap. Place in refrigerator for at least two hours to chill.
Roll out on parchment paper or lightly floured counter top to about 1/4 to 1/2 inch thickness, and cut out with cookie cutters.
Place on greased cookie sheets and bake at 325 for 8-10 minutes until cookie edges are a bit golden.
Let cool on cookie sheet, and keep them uncovered for about an hour or two before icing.
For the Icing
Cream butter until light and fluffy. Add Swerve, Confectioners and mix on high for 5 minutes. Add milk and vanilla and mix for another 5 minutes. Add 18-20 drops of natural food coloring to icing, and mix until desired color is reached.
Ice cookies and enjoy!
Makes about 3 dozen servings.
Check out their website here:https://swervesweet.com/
Check out their social here: https://www.instagram.com/swervesweetie/
As I told you guys, I have a sweet-tooth and I’m not lying! I’m going through the same struggles day-to-day that you may be. One of my favorite ways to combat this is with Swerve, the ultimate sugar replacement.
Swerve makes healthy eating delicious on another level! One of my favorite recipes to make for my kids over the weekend when we are all feeling something sweet are the Avocado Brownies. I mean you already know how much I love avocados, just look at the benefits:
-High fat: very satiating if you need a small snack and don’t want to overeat. It even helps to absorb nutrients from plant foods.
-Full of Vitamins such as: Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6, Vitamin E, and even contains small amounts of magnesium (to help with sleep), and iron (beneficial for women)
-They contain more potassium than bananas and your body needs potassium and usually doesn’t get enough!
-They are full of fiber. The soluble fiber is known for feeding the gut bacteria in your intestine which is very important for optimal body function
-They can lower your cholesterol levels
-They are loaded with powerful antioxidants
-They may help relieve symptoms of arthritis, prevent cancer, and even promote weight loss
Now imagine all these benefits, in a brownie! I know, I can’t believe it’s real either! See the recipe below and try it for yourself!
Preheat oven to 350, and line 11x 7 baking dish with parchment paper. Set aside.
In a separate bowl, combine the dry ingredients (Swerve, almond flour, cocoa powder, baking powder, salt) and whisk together. Set aside.
In a microwave or double boiler melt unsweetened chocolate and milk together. Whisk until combined. If you are using a microwave, melt chocolate and milk on 10 second intervals- stirring in between each interval. Set aside or remove from burner.
Cut avocados in half- remove pit, and spoon avocado out of shell. Place in a food processor, and process until smooth.
Add each of the wet ingredients (melted chocolate, sour cream, butter, vanilla) one at a time to the smooth avocado mixture, and process for a few seconds until all of the wet ingredients have been added to the food processor and are combined.
Add dry ingredients to the wet avocado mixture and mix until combined.
Pour or spoon batter into parchment paper lined baking dish.
Place in oven and bake for 35 minutes.
Let cool and slice into serving size of choice – normally makes 12 to 16 brownies.
Note: If your avocados are too ripe, the brownies will taste too earthy. They should still be firm.
One of my secrets to staying young looking now that I’m almost 48, is collagen.
Collagen is a protein made up of amino-acids that all help with our body’s connective tissue, skin, hair,nails as well as gut health.
In other words, it helps promote strong bones, helps to keep skin smooth and wrinkle free, beautifully thick long hair and healthy nails. This is so important!
If you try and get collagen the way you used to years ago, you can buy the bones at a store and and you have to boil it for hours and hours to get to the marrow and to get the collagen from it.
Luckily, Kettle and Fire has done this all for us and made delicious flavors with it too! They simmer their 100% grass-fed bones with organic ingredients for 20+ hours to pull out all the collagen, proteins and amino acids from the bones. So we’re getting collagen directly from the bones that contain it.
They come in two styles, bone broth and soup, and they are both equally delicious! Their flavors range from mushroom chicken, chicken, and beef bone broth to creamy tomato, butternut squash, miso, thai curry soup and grass-fed beef chili. You can find a flavor for everyone in the family!
For a guy like me, always on-the-go, no time to cook, but wants to be healthy, these products are my go to for an easy and delicious lunch or a side for dinner.
My kids even love it which is a win in itself!
Look here for an amazing recipe with the miso soup and head to the links below to purchase and try it yourself!
Ingredients: 1 16 oz box Kettle and Fire Miso Soup 1 in thick x 3 in length fresh ginger (3 tbsp juice) juiced**See notes 1/2 cup coconut milk 1 tsp Minced Garlic 1/4 cup chopped onion 1/4 tsp Pepper 1 tbsp Coconut Aminos 1-2 splashes Red Boat Fish Sauce 1 tsp olive oil 2 medium mushrooms – sliced 1 bundle Somen Japanese Noodles [they come in a pack with 3-4 bundles) salt to taste
Preparation: 1. In a medium saucepan heat up the olive oil on medium/low. Once the pan and oil is hot add in the onion, juice from the ginger, and garlic. Simmer for 3 minutes, making sure to not burn the garlic. If your pan is too hot it will burn. 2.Add in Kettle and Fire’s Miso Soup, pepper, and coconut milk. Bring to a boil. 3.Add in the noodles and mushrooms. Once the noodles are cooked through it’s done. If you’re using the Somen Japanese noodles they soak up the juices really nicely. 4. Top with whatever you like, soft-boiled eggs, chives, radishes, cilantro. Make it your own! RECIPE NOTES **Ginger: Grab fresh ginger from the store that’s around 1 inch in thickness and 3 inches in length. Peel the ginger. Then use a grater, use the “fine grater” side. It’s not the big holes but the smaller ones. Grate the ginger into a bowl, it’s will be like a pulp. Once you’ve grated the ginger squeeze all the juice from the pulp in a smaller bowl for the soup. This is the most work for the meal and it really only takes a couple minutes. It just sounds harder than it is if you’ve never done it before.
Recipe courtesy of Alisha Mendez: https://www.puretasterecipes.com/contestants/creamy-ginger-miso-noodles/
If you are ready to try this, head to their website to purchase: https://www.kettleandfire.com/
If you want to stay in the know on all things bone broth, check out their social:https://www.instagram.com/kettleandfire/
This Mediterranean Chicken recipe is a delightful way to tour Europe from the comfort of your own dining table. This smoky, grilled chicken breasts topped with a zesty relish of kalamata olives and sun-dried tomatoes is delicious and takes minutes to prepare!
Serves 4 Cooking time: 15 minutes
Cooking Spray Four 6-ounce skinless chicken breast halves Salt and freshly ground black pepper ½ cup kalamata olives, pitted and quartered lengthwise ½ cup sun-dried tomatoes (not oil-packed), chopped 2 tablespoons capers, rinsed and drained ½ teaspoon grated lemon zest 2 tablespoons chopped flat-leaf parsley 1 tablespoon extra virgin olive oil or flaxseed oil 6 cups baby spinach 6 cups mixed baby greens 2 red bell peppers, sliced 2 cups broccoli florets 1 cup cherry tomatoes, halved ½ cup fat-free vinaigrette ¼ cup crumbled feta cheese
1. Heat a grill or grill pan over medium heat and spray with cooking spray. Season chicken with salt and pepper. Grill chicken for 5 to 6 minutes or until cooked through. 2. While the chicken cooks, store together the olives, tomatoes, capers, lemon zest, parsley, and olive oil in a small bowl. 3. In a large bowl, toss the spinach, green, peppers, broccoli, and tomatoes with the vinaigrette. Divide among four salad plates. 4. Place one chicken breast on each of four plates. Top with one fourth of the olive-tomato mixture and 1 tablespoon feta cheese.
Have you ever tried plant-based spaghetti alternatives? I recently discovered hearts of palm, a vegetable that comes from the edible bud of certain palm trees. Whenever I have a craving for Italian food (which is often!) I like to have a massive serving of Palmini’s spaghetti pasta with marinara sauce. It’s a great way to indulge in comfort food without the guilt afterward. Hearts of palm is more than 90% water so you can skip that uncomfortable bloated feeling you get after eating traditional spaghetti. You know, the kind that makes you want to unbutton your pants in public.
This distinctive vegetable is high in fiber, potassium, iron, zinc, phosphorus, copper, vitamins B2, B6, and C. Not to mention this pasta has the same resemblance, texture, and taste of regular spaghetti without the yucky gluten, sugar, and GMO’s. I decided to whip up my favorite spaghetti marinara recipe below. This recipe is quick, simple, and really tasty. It’s perfect to take to lunch and tastes even better the next day.
1 tablespoon olive oil 1 cube Dorot Gardens chopped cilantro 1 cube Dorot Gardens chopped parsley 2 cubes Dorot Gardens crushed garlic Pinch of basil seasoning ½ teaspoon salt 2 teaspoons dried oregano ¼ teaspoon pepper 24 oz marinara sauce 1 can Palmini linguine Grated parmesan cheese
1. Saute cilantro, parsley, and garlic in olive oil until tender. 2. Add marinara sauce, basil, salt, pepper, oregano, and stir together over and cook under low heat for 6-8 minutes. 3. Follow Palmini pasta instructions. 4. Serve sauce over pasta, then add parmesan cheese over top and enjoy!
If you are interested in learning more about Palmini, then check out their website by clicking here!
Spaghetti just got a whole lot healthier with Palmini. Palmini is a low carb plant based pasta made with 100% all natural Hearts of Palm. Palmini Linguine is sugar-free, gluten-free, and non-GMO. The best part is it’s only 20 calories per serving so you can eat without the guilt and bloat afterward. Palmini is not only made of over 90% water, it also has a high fiber content which is great for digestion. Now you can enjoy the pasta with the same resemblance, texture and incredible taste with little very low carbs.
Ingredients: 1 tablespoon olive oil 1 cube Dorot Gardens chopped cilantro 1 cube Dorot Gardens chopped parsley 2 cubes Dorot Gardens crushed garlic Pinch of basil seasoning ½ teaspoon salt 2 teaspoons dried oregano ¼ teaspoon pepper 24 oz marinara sauce 1 can Palmini linguine Grated parmesan cheese
Directions: 1. Saute cilantro, parsley, and garlic in olive oil until tender. 2. Add marinara sauce, basil, salt, pepper, oregano, and stir together over and cook under low heat for 6-8 minutes. 3. Follow Palmini pasta instructions. 4. Serve sauce over pasta, then add parmesan cheese over top and enjoy!