Healthy Foods Tips

OMGoodness!!! My 0 point dessert!
1 box sugar free orange jello
1 cup boiling water
1 cup non fat greek yogurt (I use Fage 0)
Desolve jello with boiling water, let cool down a bit then whisk in yogurt. I let mine chill overnight. Topped with Almond Reddi Whip. Taste like a creamsicle

🍋🖤 Blackberry Lemon Bundt Cake 🖤🍋

📝 Ingredients:

1 cup unsalted butter, softened
1 ¾ cups sugar
4 eggs
2 tbsp lemon zest
1/3 cup lemon juice
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup sour cream
1 ½ cups fresh blackberries, tossed in 1 tbsp flour
🍰 Instructions:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
Cream butter and sugar until fluffy.
Beat in eggs one at a time. Stir in lemon zest and lemon juice.
In a bowl, whisk flour, baking powder, and salt.
Add dry ingredients alternately with sour cream to the butter mixture.
Toss blackberries in 1 tbsp flour, then fold into the batter.
Pour into the pan and smooth the top.
Bake 55–65 minutes or until a toothpick comes out clean.

Cool completely before slicing. Optional: drizzle with lemon glaze.

Keto Red and Blue Cheesecake Tart

Ingredients

For the Crust:

1 ½ cups almond flour
¼ cup coconut flour
¼ cup granulated erythritol (or preferred keto sweetener)
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 large egg
For the Filling:
16 ounces cream cheese, softened
½ cup sour cream
½ cup granulated erythritol (or preferred keto sweetener)
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream
For the Topping:
½ cup fresh raspberries
½ cup fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated erythritol (or preferred keto sweetener)
Instructions
Preheat Oven:Preheat your oven to 350°F (175°C).
Prepare the Crust:In a medium bowl, combine almond flour, coconut flour, erythritol, and salt.
Stir in the melted butter and egg until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of a tart pan (about 9 inches in diameter) to form the crust.
Bake for 10 minutes, then remove from the oven and let it cool slightly.
Prepare the Filling:In a large bowl, beat the softened cream cheese until smooth.
Add the sour cream, erythritol, eggs, vanilla extract, and heavy cream. Mix until well combined and smooth.
Pour the cream cheese filling over the partially baked crust.
Bake the Tart:Bake the tart for 35-40 minutes, or until the center is set and the edges are lightly golden.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.
Prepare the Topping:In a small bowl, toss the raspberries and blueberries with lemon juice and erythritol. Let them sit for about 10 minutes to release their juices and become slightly sweetened.
Assemble the Tart:Once the tart is fully chilled, arrange the raspberry and blueberry mixture on top of the cheesecake filling.
For an extra touch, you can garnish with a few fresh mint leaves or a dusting of powdered erythritol if desired.
Serve:Slice and serve chilled. Enjoy your keto-friendly, red and blue cheesecake tart!
This tart is not only low in carbs but also a beautiful and tasty way to celebrate any occasion.

Keto Naan is soft, fluffy, and perfect for any meal!

Ingredients:

- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup Greek yogurt
- 2 tablespoons melted butter
- Optional: garlic powder, herbs for flavor
Directions:
1. Start by grabbing a large mixing bowl. Toss in the almond flour, coconut flour, baking powder, and salt. Give it a good mix!
2. In a separate bowl, beat the eggs, then stir in the Greek yogurt and melted butter until everything is nicely combined.
3. Now, pour the wet mixture into the dry ingredients and mix it all together until a dough forms.
4. Divide the dough into small balls and roll each one out flat – you want them to be about the size of a small plate.
5. Heat a skillet over medium heat and cook each naan for 2-3 minutes on each side until it's golden brown and mouthwateringly delicious.
6. Finally, serve these warm and feel free to sprinkle on some garlic powder or fresh herbs for an extra kick of flavor.
Enjoy this delightful Keto Naan alongside your favorite dishes!!

Cottage Cheese Cinnamon Roll Mug Cake 🍰✨

Warm, Fluffy, and Sweetly Spiced – A Cinnamon Roll Fix in Just Minutes!

Ingredients:

For the Mug Cake:

1/4 cup cottage cheese
1 egg
2 tbsp almond flour (or oat flour)
1 tbsp maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp baking powder
Pinch of salt
For the Cinnamon Swirl (Optional but delicious):
1 tsp maple syrup + 1/4 tsp cinnamon
Optional Topping:
1 tbsp Greek yogurt or cream cheese + a little sweetener for a quick “frosting”

Oatmeal, apple and carrots! I don't eat any sugar at all! No flour

Ingredients:

2 cups (200 g) rolled oats, chopped in a blender
1 teaspoon baking powder
1 cup (240 ml) milk of your choice
1 carrot, grated
9 dried apricots, rinsed with hot water and chopped
4 tablespoons raisins, rinsed with hot water
1 apple, grated

No Sugar, No Flour – Just Pure Goodness!

🍯 Ingredients:

✅ 1 cup pitted dates
✅ 1 cup roasted peanuts
✅ 1 tbsp cocoa powder (optional)
✅ ½ tsp cinnamon (optional)
✅ 1 tbsp coconut oil or peanut butter

Easy Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing

Ingredients:

1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)
1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)
2 large carrots, shredded (about 1.5 cups / 180g)
4-5 scallions, thinly sliced (green and white parts)
1/2 cup (30g) fresh cilantro, chopped (optional)
1/4 cup (35g) toasted sliced almonds or cashews
2 tablespoons (20g) toasted sesame seeds
Optional: 1/2 cup (30g) crunchy chow mein noodles
Sesame Vinaigrette:
1/4 cup (60ml) rice vinegar
2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) light vegetable oil
2 tablespoons (30ml) tamari or soy sauce
1 tablespoon maple syrup or honey
1 teaspoon freshly grated ginger
1 clove garlic, minced

Directions:
1. Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.
2. In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).
3. Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.
4. Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mein noodles (if using). Toss gently one last time.
5. Serve immediately to keep it crunchy.

Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: Approx. 200 | Number of Servings: 6 (as a side)

Here is an awesome peanut butter and chocolate fat bomb recipe! 1 carb per! So easy and delicious! I use two rubber bottomed ice cube trays to pop they out of! Makes 30 bombs! I throw in a few peanuts or an almond, walnut or pecan! Set and store in the freezer! Warning: HIDE THEM FROM YOUR DANG HUSBAND BECAUSE HE WILL EAT THEM ALL.
1/2 cup just peanuts peanut butter
1/4 cocoa powder
1/4 cup of coconut oil
4 Splenda packets (or sweetener of choice)
Dash of salt
Melt all together in a bowl in the microwave and pour into 30 portions! Can use mini cupcake wrappers! Store and set in the freezer

🍌 Classic Banana Pudding Recipe

Ingredients:

1 box (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 can (14 oz) sweetened condensed milk

1½ cups heavy whipping cream

1 box vanilla wafer cookies (Nilla Wafers)

4-5 ripe bananas, sliced

1 tsp vanilla extract (optional)

Instructions:

1. Prepare the pudding:
In a large bowl, whisk the pudding mix with cold milk. Let it sit for about 5 minutes to thicken.

2. Mix with condensed milk:
Stir in the sweetened condensed milk and vanilla extract until smooth.

3. Whip the cream:
In another bowl, beat the heavy whipping cream until stiff peaks form. Fold it into the pudding mixture.

4. Layer the dessert:
In a large dish, layer vanilla wafers, banana slices, and pudding. Repeat the layers, ending with pudding on top.

5. Chill and serve:
Cover and refrigerate for at least 4 hours or overnight. Garnish with crushed cookies or extra bananas before serving.