If you love ice cream as much as me, but you are both feet in with the high fat/low carb lifestyle: this is for YOU! Such a treat, especially on these sweet summer evenings!
- 1 cup chopped strawberries
- 1 8oz brick full fat cream cheese
- 1/4 cup grass fed butter
- 1-2 tsp stevia (sweeten to taste)
- 2 Tbsp whipping cream (NOT whipped cream!)
- 1 tsp vanilla
Put all ingredients in food processor and blend on pulse. Do not over blend! This is great with little chunks of strawberries!
Pour mixture into small casserole dish. Spread evenly & freeze until set well (should be abt 2 hours).
Remove from freezer & let sit out to slightly thaw just a couple of minutes before you cut into squares.
Whatever you don’t eat right away needs to go straight back into the freezer…it will melt like ice cream!
Ready for something DELICIOUS for dinner?! I happen to LOVE artichoke dip, so I was fairly certain I would love this combo in a casserole. Yup! Be careful, it disappears fast!
- 1 bag chicken tenderloins
- 10oz artichoke hearts
- 3 cloves garlic, minced
- 4 oz full fat cream cheese
- 1 cup mozzarella
- 1 cup parmesan
- 4 oz full fat mayonnaise
- 10oz frozen chopped spinach (thawed & drained)
- Sea salt & pepper
Preheat oven to 400 F
Chop chicken into big chunks, season with sea salt & pepper & bake in casserole dish for 15 minutes.
Mix together spinach, artichokes, garlic, cream cheese, mayo, 1/2 cup Parmesan cheese & 1/2 cup mozzarella. Make sure to mix well & that the cream cheese is evenly distributed.
Remove chicken from oven and top with spinach artichoke mixture.
Lower oven temp to 350F & bake casserole for 20 minutes.
Remove from oven, sprinkle remainder of cheeses on top and return to oven for just a few minutes until cheese is melted.
Serve warm! Serves 6
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!
- 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
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.
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.
- 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!