BRUSSELS SPROUTS

I must try this tomorrow.

FOCACCIA BEAD

LOOKS GOOD

ALMOND CHOCOLATE FAT BOMB

My versions of fat bombs are based on the recipes I found in the Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss by Dana Cerpender,Amy Duggan and Rebecca Latham.

Almond Chocolate Bombs with Optional Peppermint Flavour

200 gm butter
200 gm coconut oil
3 Whitakers mini dark chocolate bars or 45 gm of darkest chocolate possible.
70 gm whole almonds
2 teaspoons of peppermint essence (optional)

36 sweet cases

Gently melt butter and coconut oil
Check that this is not too hot. Remove from heat, and add chocolate. Stir until chocolate has melted and blended in. Stir in the almonds and peppermint essence if using

Prepare sweet cases by laying out on a board and placing a whole almond in each one.

Place spoonfuls in each case until mixture used up. I usually start with a teaspoon and go around two or three times keeping the same amount in each sweet case as much as I can.

Allow to set then place in fridge or freezer to harden.

I store them in zip lock bags in the freezer. The coconut oil tends to separate ate so you have a chocolate and a white layer. The coconut oil melts in a warm room so I eat them straight from the freezer.

One Bomb is 138 cal; 1.3gm carb; 0.8gm protein; 15 gm fat


Another version with peanut butter

200 gm melted coconut oil
200 g butter
30 gm dark chocolate
1 tablespoon cocoa, (5.5 gm)
Liquid Stevia 0ptional to taste preference
30 sweet cases/paper cups

Use the same method as above to make the bombs. Chill to set then keep in the freezer. 

Each Peanut bomb has 125 calories for 0 gm carb; 1 gm protein; 13 gm fat

And another idea. Yummo!

POACHED PORK TENDERRLOIN

PECAN CINNAMON CAKE I NEED TO MAKE THIS

But I think we will like it without any sweetening. It's worth a try.

http://swisspaleo.ch/pecan-cinnamon-coffee-cake/

LINK TO FISH AND CUCUMBER

FISH AND CUCUMBER