THIRST QUENCHING + DELICIOUS!
Low carb smoothies are a deliciously refreshing way to start the day– no matter the weather!
LOW CARB GREEN SMOOTHIE
BLACKBERRY LOW CARB SMOOTHIE
LOW CARB STRAWBERRY SMOOTHIE
CHOCOLATE LOW CARB SHAKE
In less than 10 minutes these recipes yields 2 servings.
Classic Overnight Oats
Chocolate Peanut Butter Overnight Oats
Carrot Cake Overnight Oats
Banana Chocolate Chip Overnight Oats
Strawberry Cheesecake Overnight Oats
Pumpkin Spice Overnight Oats
For All Flavors
A quick and easy bake (serves 4)
Vegiterian – Gluten free – Vegan – Lactose Free
- Preheat the oven to 450 degrees. Line a baking tray with baking paper.
- In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
- Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.
- Bake for 20 minutes. While the cauliflower is baking, whisk together the buffalo wing sauce, melted butter and honey until smooth.
- Pour the buffalo sauce mixture over the cauliflower and toss to coat. Bake for an additional 10 minutes or until crispy and just starting to brown.
Give yourself a natural energy boost! (Yields 12 balls)1 ball is ½ a carb exchange
Serving makes 6 muffins of 55 Kcal each and 8 grams of carbs
6 tbsp oat bran 2 tbsp cinnamon 1 tsp vanilla flavor 2 large eggs 5 tbsp plain greek yogurt 1 tsp baking powder 1/3 cup Splenda Mix all dry ingredients. Add eggs and yogurt and mix until smooth. Spray 6 cup muffin tin with butter flavored spray. Divide mixture evenly in cups. Bake @ 350 for 15 to 18 minutes.
Mix all dry ingredients. Add eggs and yogurt and mix until smooth. Spray a 6 cup muffin tin with butter flavored spray. Divide mixture evenly in cups. Bake at 350 for 15 to 18 minutes..
Gluten free and low carb (7.9g preserving), super easy to make, no fancy ingredients in the list and tasty on the palate.
Author: Sophie @mydaintysoulcurry
Calories: 97 kcal
Author: Sophie @mydaintysoulcurry
Calories: 99.4 kcal – 7.2 g of carbs
Additional optional ingredients
Make the flax meal:
Prepare the dough:
Add herbs and onion:
Vegan - Gluten Free - Dairy Free
These super easy and quick ice cream will fulfill your sweet cravings with no guilt!
Make it chocolate flavored: add 2 squares of melted lint chocolate and 1tsp of almond butter
Coffee and cream: 1 tsp to 1 tbsp of instant coffee, 1 tbsp almond milk and 2 tbsp coconut cream
Vanilla Flavor: Vanilla extract, 2 tbsp coconut cream
Berry blast: frozen berries, sugar-free strawberry syrup and fresh berries for toppings
Chocolate & Peanut butter: Well, just some Reese’s PB cups and chocolate syrup for topping
Serves 4 for 119 kcal per one serving – 8 grams of fat and 12 grams of carbs
450 grams fresh green beans, trimmed or frozen to save time
2 TBSP butter
2 tsp olive oil
3 cloves garlic, minced
1 TBSP lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges
Bring a large pot of salted water to a boil over high heat: add beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Prep Time 7 min Cook Time 15 min Serves 4
For 1 roll Calories: 167 Total Carbohydrate 17.3g Protein 5.9g
Author: Lexi @lexiscleankitchen
Makes 6 servings for 250 Kcal – 28 g Carbs – 20 g Protein Reference: superhealthykids.com
Super easy and filling
6 servings for 118 Kcal per serving in just 40 minutes
A flavorful light recipe with aphroisiac properties (serves 2)
The whole darn thing Calories: 163 Net Carbs: 5g Protein: 8g
Author: Kelly Morrison founder of Foodie Fiasco
Yield: 1 giant serving
Preheat oven to 350°. Grease a large mug and set aside.
In a large bowl, combine Almondmilk, sweetener, egg white/egg replacer, 1 tablespoon of the coconut flour, vanilla extract, and salt and whisk until completely combined. Alternately you can do this in a blender, but I tend to avoid dirtying my blender at all costs because I absolutely detest cleaning it, so this is nothing a little elbow grease can't solve. Stir in the remaining tablespoon of coconut flour and mix until uniform. Stir in the shredded coconut and pour the batter into the prepared mug.
Bake in the oven at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let cool and devour.
*I give a pretty extensive explanation in the body of this post regarding what sweeteners are best in this recipe, so please look at that. **You can either use an egg, an egg white, or vegan egg alternative. This recipe is really flexible! Note on cooking method: You can try it in the microwave.
All will need is
for 4 servings1 cup raw unsalted cashew, soaked in water for 3 hours (130 g)1 TBSP nutritional yeast1 TBSP virgin olive oil or coconut oil1 tsp salt
Soak cashews in water for 3 hours or over night.Combine all ingredients in food processor and process until fully incorporated and smooth.