Low Carb Chocolate Fudge Avocado Brownies

Low Carb Chocolate Fudge Avocado Brownies

Hey hey all! Soooooo I have finally found my cooking mojo! I lost it there for a bit, but I’m back in action and loving it. Today I decided to make a recipe for my “Find Your Balance” Community members who are doing an intermittent fasting challenge. Many of them are struggling to eat enough fat in their last meal, so I thought this would be a great healthy dessert option for their last meal. These low carb chocolate avocado brownies are low in sugar and extremely high in fiber. So much bang for your buck in every bite, and soooooo yummy! Ok, Lets get down to business now… Preheat oven to 350 degrees. Gather all ingredients, a food processor or blender, spoon, an 8 x 8in or 9 x 9in baking dish. Add the raw almonds to the food processor/blender and process until a flour like texture. If you have almond flour, skip this step obviously.  Next, add all ingredients in the blender, except the stevia, cocoa powder, and baking soda. Blend well until the avocado mixture is smooth. Then add the remaining ingredients and blend until smooth. After spraying your baking dish with cooking spray, pour in the chocolate avocado brownie batter. Smooth batter to a level amount and then bake on 350 degrees for 18-20 minutes. While the low carb chocolate fudge avocado brownies are baking, make the peanut butter protein icing. Add all ingredients to a mixing bowl and mix well with a spoon. If desired, blend in a blender. Remove brownies from oven after 18 minutes and let cool for at least 10 minutes...
Gluten-Free Zucchini Crust Pizza

Gluten-Free Zucchini Crust Pizza

My parents grew any over-abundance of zucchini this summer, so I had to get creative in using up the huge bag full they sent home with me. I have friends that are gluten-free and I know more and more people are taking the gluten-free path, so I thought, why not make a yummy pizza option for them?! I made this gluten-free zucchini crust pizza 3 times before I got it just right! I am telling you all…you are missing out if you do not give this one a try! Preheat oven to 400 degrees. Gather all ingredients, a baking sheet, parchment paper, grater, large bowl, spoon, small towel, and measuring cups. Rinse the zucchini and cut off both ends. Grate 3 medium zucchinis into a bowl to make 3 cups of grated zucchini. Put the grated zucchini in a small towel and squeeze as much liquid out as possible. I typically squeeze over the sink, but used a bowl here to show you just how much water comes out! You will be left with about 2 cups of packed grated zucchini when you are done. Put all “Zucchini Crust” Ingredients into a bowl and mix well with a spoon. Place a large piece of parchment paper on a baking sheet and pour the “Zucchini Crust” dough onto the parchment paper. Use a spoon to spread out the dough into a large oval shape. You should take up about 3/4 of the sheet. Make sure the dough is a smooth and even as possible. Place the baking sheet on the bottom rack and bake on 400 degrees for 20 minutes. Immediately place the baking sheet on the top...
Peanut Butter Chocolate Chip Protein Cookie Dough Balls

Peanut Butter Chocolate Chip Protein Cookie Dough Balls

Who doesn’t enjoy a little cookie dough from time to time? I used to eat it all the time as a child, despite the fact that it had raw eggs and was super unhealthy for me! I have been wanting to make a healthy cookie dough recipe for some time now…so this is what I came up with. I have to say, this is one I will make on the weekly! Gather all ingredients and a blender. Drain and rinse the chick peas as well as possible. Add all ingredients, except the chocolate chips, into the blender and blend until the mixture is smooth. The peanut butter protein mixture will be very thick, similar to cookie dough, so feel free to use your hands if need be.  After the peanut butter protein mixture is blended, pour in the chocolate chips and mix well with a spoon or hands. Using your hands, roll the peanut butter chocolate chip protein dough into balls. I made larger protein cookie dough balls, but feel free to make smaller ones. Keep in the refrigerator until you are ready to eat. These delicious little puppies have over 8 grams of protein and under 3 grams of sugar per peanut butter chocolate chip protein cookie dough bite! Also, they are safe to eat because they contain NO RAW...
Gluten Free Peanut Butter Cup Cupcakes

Gluten Free Peanut Butter Cup Cupcakes

If you didn’t already know …I LOVE PEANUT BUTTER!!! Anytime I have an excuse to create a new concoction using peanut butter, I’M IN! This peanut butter cup cupcake recipe is not only gluten free, but low sugar and low glycemic as well. I definitely suggest this recipe if you have a sweet tooth, love the combination of peanut butter and chocolate, and are looking for a healthy gluten free dessert. Preheat oven to 350 degrees. Gather all ingredients, a food processor, a medium bowl, cupcake tin, cupcake liners, and a spoon.  If you do not have Oat flour, feel free to process quick oats into oat flour in the food processor.   Add all “Gluten Free Cupcake Ingredients” into the food processor and blend well. Line a cupcake tin with cupcake liners and pour the Gluten Free Peanut Butter Cup Cupcake batter into each liner, filling about 3/4 of the liner. Place the uncooked Gluten Free Peanut Butter Cup Cupcakes into the oven and cook for 22-25 minutes, depending on your oven. Check the center of the cupcake with a toothpick to ensure that the cupcakes are fully cooked. Remove the gluten free cupcakes from the oven and let cool for at least 20 minutes. While the cupcakes are cooling, make the Peanut Butter Icing by adding all “Icing” ingredients (except for the water) to a mixing bowl and mix well with a spoon. Add the water one tbsp. at a time until you have reached desired consistency. Some protein powders may be thicker than others, therefore you may need a little more or less than suggested in my...
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