Not paying bills
Creme Brulee Bulletproof Coffee
hold up. CreME BRULEE BULLETPROOF COFFEE. WHA. IT’S AMAZING. IT’S THE BEST. 4REL.
2 cups of coffee (darker the better. it gives it a deeper caramel-y flavor)
French Vanilla Torani Syrup (to taste)
1 tsp of vanilla extract (use the nicer stuff if you can)
2 tbsp Coconut Oil
2 tbsp salted butter (the salt adds to the caramel flavor)
2 tbsp Heavy Cream
Put the butter, coconut oil, heavy cream, syrup, extract and enough coffee to cover the head of the immersion blender head. Blend. Add the rest of the coffee and serve (Some whipped cream would be amazing actually. do that too.)
Ohh! Delicious sounding :)
So, your landlord/parent/home inspector/favorite movie star is dropping by, and your place is a disaster. You don’t have much time to clean it up. You’re in emergency mode. Let’s get started.
- Don’t panic. Panic leads to fear, fear leads to procrastination, procrastination leads to the dark…
Low Carb Vanilla Cupcakes with Buttercream Frosting
It was 11:30 at night, and I got bored, so I decided to use up some of my foodstuffs and make some cupcakes. These came out very tasty!
- 1 cup Coconut Flour
- 6 Large Eggs, lightly beaten
- 1/2 cup Butter, melted
- 1 tsp Ez-Sweetz (or sweetener equiv. 1 cup sugar)
- 1/2 tsp Pure Vanilla Extract
- 1 cup Unsweetened Vanilla Almond Milk
- 2 tbsp Vanilla Whey Isolate Protein Powder
- 1/2 tbsp Baking Soda
- 1/2 tbsp Baking Powder
- Pinch salt
- 1/2 cup Butter, softened
- 6 tbsp Heavy Cream
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp xanthan gum (optional)
- 2 tsp EZ-Sweets (or sweetener equiv. 2 cups of sugar)
Preheat oven to 325F. Line a muffin tin with 14 cupcake liners. In a medium bowl, beat together eggs, then mix in EZ-Sweetz, vanilla extract, melted butter, and almond milk. Set aside.
In a large bowl, mix together coconut flour, whey protein powder (I suggest Six Star Pro Nutrition’s French Vanilla Cream flavor), baking soda, baking powder, and pinch of salt. Use a fork to break up any climbs. Slowly add the wet ingredients into the bowl with the dry ingredients, using an electric mixer to thoroughly mix the ingredients until the batter is smooth.
Fill 14 lined cupcakes with the batter, then use the back of a buttered/greased spoon to smooth out the tops of each cupcake. Bake at 325F For 20-30 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Allow to cool.
For the frosting, beat the butter until smooth and creamy. Add the sweetener, vanilla extract, and the heavy cream, and beat until smooth. Lastly, add in the xanthan gum and beat until smooth. You may not actually need the xanthan gum, but it helps to make the frosting more coherent and easier to pipe.
How to pipe frosting the easy way: Take a sandwich bag and fill it with the frosting you’ve just made. Now, seal the baggie and cut off one of the bottom corners to make a hole. Squeeze the bag so that the frosting comes out of the hole you’ve cut. Instant piping bag! When you’re done, just throw the bag out!
Makes 14 cupcakes.
Per Serving: 216kcal, 5g carbs, 3g fiber, 5g protein, 19g fat, 1g sugar. 2g net carbs.
Edit: I am bad at transcribing numbers and wrote the wrong amount of fiber. The cupcakes actually have 4.9g carbs and 2.8g of fiber, which makes them about 2.1g of carbs (but I like to round, so let’s just call it 2g net carbs!)
Spinach Ricotta Casserole
(Recipe from George Stella’s Still Livin’ Low Carb Cookbook)
Nutritional information: Calories:105 | Fat:6g |Protein:9.5g |Fiber: 1g |Net Carbs: 2.5g
Cooking oil spray
16 ounces frozen chopped spinach, thawed and well drained
1 1⁄2 cups ricotta cheese
1⁄2 cup shredded mozzarella cheese
1⁄4 cup grated Parmesan cheese
6 large eggs, beaten until frothy
1 teaspoon Dijon mustard
1⁄2 teaspoon Italian seasoning
1⁄4 teaspoon garlic powder
1⁄4 teaspoon kosher salt
1⁄8 teaspoon black pepper
1. Preheat the oven to 350°F. Spray a 1 1⁄2 quart casserole dish with cooking oil and layer the bottom evenly with the drained spinach.
2. In a bowl, mix the remaining ingredients until combined. Pour mixture into the spinach lined dish.
3. Bake for 35 to 40 minutes, until slightly browned around the edges and center is firm to touch. Serve warm, garnished with fresh basil and diced tomatoes, if desired. HINTS Try adding 1⁄4 cup diced bell peppers to the casserole before baking for extra color and flavour!
Over at Lowcarbfriends.com I was surprised to hear that many people following the revised Atkins diet plan do not experience the miraculous melting of pounds that those of us who know the 1972 diet experienced. When I looked at the Atkins products and the “net carbs” computation that version…
So I’m at home with a cold and I wanted a fruity treat. So I whipped up a batch of these super buttery and sweet muffins. FOR ONLY 3 net CARBS EACH
Melt. In. Your. Mouth. Amazing.
Low Carb Strawberry Blueberry Muffins
-recipe makes 8 muffins-
1 cup Almond Meal
These were decadent! They are slightlly higher in carbs than what I normally make so save these as a treat (but still not cheat!) meal.
Low Carb Peanut Butter Banana Pancakes
-makes about 6 small pancakes, double the recipe when cooking for a crowd-
2 T PB2 powdered…