COOKING,FOOD & WINE

    Bring your snacking game to a whole new level with these melt-in-your-mouth Keto Chocolate Chip Cookie Dough Fat Bombs. Tools Large bowl Baking sheet Aluminum foil Ingredients 8 T coconut oil, solid 1/3 cup monk fruit powder sweetener ½ T vanilla extract ¼ t kosher salt 2 cups blanched almond flour 2/3 cup unsweetened dark chocolate chips Instructions In a bowl, beat the coconut oil with a whisk until it is light and fluffy, about one minute. Add the monk fruit powder, vanilla extract, and salt, and then continue beating until combined for about another 30 seconds. Sift in the almond flour and mix with a wooden spoon for about one minute to make a thick, homogeneous dough. Fold in the chocolate chips. Line a baking sheet with aluminum foil, and then shape the dough into a 1-inch thick rectangle. Let it chill in the refrigerator for 30 minutes. Once firm, cut the cookie dough into 12 rectangles and enjoy! Place the cookie dough fat bom

      Sweet pears, apples, and pomegranate seeds are baked to crisp perfection using this guilt-free recipe. Tools Large mixing bowl Medium mixing bowl Large casserole dish Ingredients 3 cups sliced Granny Smith apples 3 cups sliced Bosc pears 1½ cup pomegranate seeds, divided 1 T fresh lemon juice 4 T melted ghee 1/3 cup coconut sugar 1 T honey 1 t ground cinnamon, plus more for topping ¼ t ground nutmeg 1/3 cup chopped walnuts Instructions Preheat the oven to 300°F. In a large mixing bowl, toss the sliced apples, pears, and half of the pomegranate seeds together with the lemon juice. In a medium bowl, combine the melted ghee, coconut sugar, honey, ground cinnamon, and ground nutmeg together. Add the ghee mixture in with the fruits and mix well until evenly coated. Transfer the fruit into a casserole dish and sprinkle the chopped walnuts on top, then place in the oven and bake for 1 hour, covering with aluminum foil after the fi

        These almond butter and jelly chocolate treats are the grown-up, Paleo-friendly version of creamy peanut butter and jelly. Tools Heart Shaped Candy molds Double boiler Ingredients 1 cup grape juice 3 T gelatin 1/2 cup almond butter 1/2 cup tempered dark chocolate 2 cups chopped dark chocolate, or more as needed Instructions To Make The Grape Jelly : Bring the grape juice to a boil and remove from heat. Sprinkle gelatin over the hot juice and whisk thoroughly until absorbed. Pour the grape juice into molds halfway up. Place in the refrigerator to set. To form the almond layer, carefully melt the almond butter and tempered chocolate together over a double boiler until completely homogenous. Allow to cool slightly. Pour on top of the set grape molds and refrigerate to set the almond layer. When AB&J’s are totally set, pop them out of the molds and place on parchment paper. Using a fork, dip them into tempered chocolate (recipe below),

          Top your favorite baked goods with a dreamy cream cheese frosting made with zero dairy! Tools Food processor Ingredients 2 cups raw unsalted cashews, soaked in 2 cups water for 4 hours 2 T honey 2 T lemon juice 1/8 t vanilla bean paste 1/4 cup warm water Instructions Drain the cashews and add to a food processor with honey, lemon juice, and vanilla bean paste. Blend for about 15 seconds, or until mixture is crumbly. Slowly drizzle in the water and continue blending for about 2 minutes or until smooth. (If mixture is still thick, add in an additional 1/4 cup of warm water). Scoop into an airtight jar or add to a frosting piper for immediate use.

  Ingredients Crust layer: 100g ground almonds (1 cup) 50g desiccated coconut (1/2 cup) ½tsp cinnamon pinch sea salt 4tbsp coconut oil, melted few drops of stevia to taste or 1tbsp maple syrup 1tbsp water as needed Golden milk layer: 120g macadamia nuts, soaked overnight (1 cup) few drops of stevia to taste or 60ml maple syrup (1/4 cup) 120ml or more as needed water (1/2 cup) 200g coconut butter (1 cup) 2tsp golden paste ½tsp cinnamon ½tsp cardamom ¼tsp ginger 1tsp vanilla Instructions Prepare 6" round cake tin with removable base, no need to grease it. In a large bowl whisk ground almonds, desiccated coconut, cinnamon and sea salt. Add melted coconut oil, few drops of stevia and up to 1tbsp of water to help the mixture to stick together. If you're using maple syrup you most probably don't need the water and you could also use less coconut oil. Spoon the mix into the tin, spread evenly onto the base and

      Slow Cooker Chipotle Chicken Soup Recipe   This 3-step smoky chipotle slow cooker soup is hearty and protein-packed. Ingredients 1 lb. boneless chicken breasts 4 cups chicken stock 1 15 oz. can full-fat coconut milk 2 cups ripe tomatoes, diced 1 cup white onion, chopped 3 T chipotle peppers in adobo sauce (sauce only) 2 T ground cumin 1 t smoked paprika 2 t sea salt Optional Toppings: chopped cilantro, diced avocado, lime wedges Instructions Turn slow cooker to low heat setting and add chicken breasts, tomatoes, onion, chicken stock, chipotle sauce, cumin, smoked paprika and sea salt. Cover and cook 5-6 hours. Remove chicken breasts and shred with 2 forks. Add chicken back to slow cooker and stir in coconut milk. Cook an additional 20 minutes, uncovered, to reduce slightly. Ladle soup into bowls and serve with chopped cilantro, avocado and lime wedge.  

  8 flaky, crispy pie to so tasty, I’m willing to bet  your loved ones will practically beg for your  “secret”                  

  7 Velvetey Custards and restaurant-quality creme brûlées for quick, satisfying midnight Snacks

    What about your favorite candies? I’ve got you covered there, with 14 delicious, “on-the-go” versions of your favorites     Remember: each Keto Sweet is low-carb, comes with the macros and nutritional breakdown, and is healthy for you…        

    7 Creamy, Tasty Popsicle Recipes

  Maybe you want some cookies… so dip 10  of these into whatever you’d like and feel  like a kid all over again      

  There’s only one thing better than a warm, crispy brownie… and that’s 6 of them!        

    Or maybe you prefer cheesecake… which is why  I’ve thrown in 10 different cheesecake recipes to  satisfy every craving         Now, tell me: is your mouth watering as much as mine is right now? And you can forget having to go to different grocery stores every week… Each ingredient can be found at your local grocery story. So these recipes aren’t just delicious and good for you, they’re convenient too! Goodbye grueling grocery store visits… hello delicious crowd-pleasers.        

    Want to be the hit of any party you  attend? Give these 8 decadent cakes a go, they’re  guaranteed to light up any room!       Birthday parties… office get-togethers… or just a regular friday after work… the occasion doesn’t matter. What does is the fact these are so simple-to-make, you’ll whip them up in just X minutes… Even if you’re not a whiz in the kitchen. Just use my simple-to-follow instructions, they couldn’t be easier. And your trim tummy and boundless energy will be all the proof you’ll need.  

  First, you’ll discover 8 mouth-watering, frosted ice cream recipes like…       What’s really cool is most of these can be made within minutes… and without any expensive equipment. Meaning using exactly what you have laying around your kitchen right now, you can dig into a creamy bowl after work… guilt free!    

  Cool off with a nourishing strawberry lemonade made with gut-healing fennel seeds. Tools Small pot Fine mesh strainer Blender Ingredients 2 cups filtered water, divided 3 T fennel seeds 2 T honey 1 cup hulled strawberries 1 cup lemon juice ¼ cup mint leaves, for garnishing Instructions In a small pot, bring 1 cup of water to a boil. Remove from the heat and add in the fennel seeds with the honey. Stir to combine, then allow it to steep for 10 minutes. Pour the mixture through a fine mesh sieve and into a pitcher. Discard the fennel seeds and transfer them to the refrigerator to chill for 30 minutes. In a blender, combine the strawberries with the remaining cup of water and purée until completely smooth. Strain the mixture through a fine mesh sieve into the pitcher. Discard the pulp and add the lemon juice. Stir well to combine. Pour into glasses filled with ice, and garnish with fresh mint!