HEALTH WITH JESSICA

Peanut Butter Cup Fat Bombs

We have been thoroughly enjoying eating a high fat, lower protein, low carb diet. I have very little cravings, feel leaner, healthier and have dropped some stubborn pounds! These treats are just some of the amazing things you get to enjoy living this lifestyle!

INGREDIENTS 

  • 1/4 cup peanut butter (or almond)
  • 2 oz DARK chocolate (72% or higher)
  • 1 cup butter 
  • 1/4 cup heavy cream
  • 4 packets stevia

DIRECTIONS

Melt chocolate and butter together in microwave or on the stove. Be sure not to over cook. Once completely melted and mixed well, add stevia and heavy cream. Mix well.

Using a mini cupcake pan, line with mini cupcake liners: cover the bottom of each liner with the chocolate mixture (abt a tsp). Follow with a dollop of peanut butter. Then go back and add one more layer of chocolate. Cupcake liners should be full.

Place the entire tin in the freezer for about 30 minutes to set.

That’s it! Enjoy! Keep the remaining Peanut Butter Cups in the fridge.

Coconut Cinnamon Fat Bombs


We had been following a PALEO diet for quite a while and recently, do to hormone issues, I decided to take it up a notch and go high fat, low carb to test it out. Feeling amazing! I’ve dropped 4 pounds and my husband has dropped several as well. We even just got back from a 5 day vacation and LOST weight! Who does that?! 

We love trying new recipes to keep things interesting! This one is SO tasty! I guarantee we’ll be making these a lot ❤️ It’s really easy and you can modify for your own tastes.

INGREDIENTS 

  • 1/2 cup nut butter of choice
  • 8 oz block of cream cheese
  • 1 tsp vanilla
  • 1/2 tsp Cinnamon
  • 1.5 tsp stevia (add more if you would like this sweeter. I don’t like too much stevia as the taste is a little overwhelming for me)
  • Unsweetened, shredded coconut: enough to roll each ball in

Mix all ingredients (aside from coconut). Be sure to mix well! Scoop spoonfuls of dough and roll into balls. Roll each ball in the coconut then freeze 30 minutes to firm up a little. Store in airtight container in fridge or freezer. ENJOY! 

Cranberry Vanilla Energy Bites

I am passionate about snacks (in case you don’t already know this about me). I can blame it on blood sugar issues, but really, I love food. I also love creating new snacks that I can take with me, that taste good and are still good for me! Here’s the latest and I have to say, my new favorite flavor!


INGREDIENTS

  • 6-7 pitted dates 
  • 1/2 cup dried cranberries (go for the no sugar added)
  • 1/2 cup cashews
  • 1/4 cup almonds
  • 1/4 cup pumpkin seeds (minus the shell)
  • 1/2 tsp vanilla
  • Pinch of sea salt

Blend all ingredients in a food processor until it is a sticky dough consistency. I use my little cookie dough scoop and for individual balls with it. You could also press the dough into a small pan and cut them into squares. 

Wa-la! That’s it! My new fav!

ENJOY!

xoxo Jess

Coconut/Almond Flour Pumpkin Muffins


It’s that PUMPKIN time of year!! I LOVE it! I’ve been trying and tweaking lots of PALEO recipes since I’ve embarked upon my own PALEO journey. This is one I will for sure use again! I’ll tell you what…when my son loves it and it’s healthy…it’s a keeper!

INGREDIENTS:

  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 6 eggs, beaten
  • 2.5 cups pumpkin purée
  • 6 Tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup honey
  • slivered almonds, sunflower seeds. coconut flakes as an option for topping

DIRECTIONS:

Preheat oven to 350F and line muffin tin with muffin liners.

Combine all dry ingredients (aside from topping) in medium sized bowl. 

In large bowl combine all wet ingredients.  Gradually add dry ingredients to the bowl with wet ingredients and mix well until all ingredients are combined. 

Spoon muffin batter into individual muffin cups…each cup should be 3/4 full. I like to use a cookie dough scoop for this! Less messy and easier to evenly distribute batter. If desired: sprinkle your TOPPING of choice on top of batter.

Bake 20-25 minutes or until set. 

I set aside several muffins and, once they’ve cooled completely, I put the rest in the freezer for later in the week! They are delicious by themselves, with your coffee in the morning or with a little almond butter! 

Mmmm…Enjoy!!

Flourless Clean Eating Carrot Cake Muffins (that are truly delicious!)

If you know me even a little bit it is likely that you know that I can’t stand carrots *gag*. Cooked or raw…no. If they sneak in my salad by being in teeny tiny shredded pieces that are masked by all the other flavors of the salad…I’ll allow it. The other way I’ll allow it…CARROT CAKE! Heck yes! It’s my favorite! Some people thing that’s funny, but seriously, carrot cake does not taste like carrots! Right? Not one bit. There’s nothing like made-from-scratch (the from the box stuff just does NOT do it for me!), just made carrot cake with homemade cream cheese frosting ❤️ Mmmm!

Naturally, I needed to find a healthier version of my fav. We decided muffins would be a good idea (I’m all about breakfast you can take with you). Good thing, because muffins help keep you from eating wayyyyyy more than you should. Know what I mean? It’s one thing to say, ” I had one slice of cake” but everyone saw that that “piece” was 1/3 of the entire cake! But one muffin is one muffin (unless of course they are jumbo…but I digress…).

I don’t like putting a bunch of “substitute ingredients” in my recipes. I’d rather have what I want with minor adjustments and just eat less of it, instead of putting all sorts of things in something and choking it down but being able to say it’s “healthy”. So, in the name of staying close to the real thing, I just tweaked a recipe a bit without changing too much about it (remember when everyone used applesauce in recipes instead of butter?? Gag me. I did it too! It just never was the same. I’m happy that people are less afraid of healthy fats and that has, for the most part, gone by the wayside!).


INGREDIENTS: Cake

  • 2 cups shredded carrots
  • 1 egg
  • 1/3 cup honey
  • 2 tsp vanilla
  • 1 tbsp coconut oil or butter
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk (whatever kind you prefer)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1.5 cups oat flour (I just blended old fashioned oats in the food processor until fine)

INGREDIENTS: Topping

  • 8oz cottage cheese
  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp honey
  • 1 tsp vanilla

Preheat oven to 350F & prepare muffin tins with liners or oil/butter (makes approx. 1 dozen).

Whisk together dry ingredients in medium mixing bowl. In separate, smaller bowl, whisk remaining ingredients. Combine mixture from small bowl with mixture in medium bowl and stir until ingredients are thoroughly mixed.

Divide mixture evenly between muffin liners and bake for 30 minutes or until set. Cool completely before adding topping.

For topping, blend cottage cheese alone in food processor until creamy. It is SO yummy like this. If it is grainy, keep blending! Should just take a minute or two. Once cream cheese is ready, add remaining ingredients and mix well.

We leave the topping in a separate, sealed container in the fridge and just add to our muffins as we eat them.

 


*WARNING: these are so tasty!! You might need to hide them 🤓

Enjoy!!

XOXO, Jess

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