Health News
- Flappers
Swerve Deal for FebruaryYou may or may not know that Swerve is a company based in New Orleans. This month they have a fun promo going on where you get a pair of Mardi Gras beads with each 3 pack of sweetener (confectioners or granular). Just...
- Whatchamacallit Candy Bar
At my baby shower, we played the "poopie" diaper game...where you melt different candy bars in diapers and you pass them around to guess what candy bar it is. One of them was a WHATCHAMACALLIT. That game gave me a great idea! I could make these with...
- Caramel "popcorn"
Many of my clients often grab popcorn as a bed-night snack. 5 cups of air popped popcorn is very low in calories, but it is ALL SUGAR! 38 grams of carbohydrates = 9.5 teaspoons of sugar in our blood, which is way too much (and this is just plain AIR POPPED...
- Snicker's Candybar!
Yikes! Now these are addicting! And MUCH healthier than a traditional Snickers! Trans-fat is SO bad for our cells! Ingredients in Snickers = Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin, Artificial Flavor)Peanuts,...
- Caramel Cream Puffs
These are a fun dessert to serve when you are in a pinch! I made the puffs a week ahead of time and kept in the freezer. I also made the caramel a few days ahead. All I had to do was whip some fresh cream fill the puffs and top with caramel. 3 eggs,...
Health News
Caramel Apple Crisp Ice Cream and Caramel VIDEO
I just got notice that there are a couple deals going on for Swerve right now. You might want to stock up. :)
2 Canisters for $10 (when they put two canisters in their cart it changes the price to $10)
6 Canisters for $30
Buy 2 Confectioners Swerve, Get 1 Free
They are good thru 9/30. You can get them on my astore. When you checkout through the Amazon cart the deals will show up there. Happy Baking!
You can get Canister Here
You can get Confectioners Here
APPLE ICE CREAM:
5 egg yolks
1 cup Swerve or Just Like Sugar (*keeps ice cream soft)
1 cup heavy whipping cream
1 cup unsweetnened almond milk
1 tsp Celtic sea salt (*keeps ice cream soft)
1/2 tsp apple flavoring
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight...it was hard to wait!). Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 minutes or according to your ice cream maker's directions. Freeze until set for ice cream or stir in pieces of "crisp topping" and caramel.
CRISP TOPPING:
1/3 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
1/3 cup crushed almonds/pecans/walnuts
1/4 cup almond flour
1/4 cup Jay Robb vanilla whey protein (or egg white protein)
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened
Preheat oven to 325 degrees F. Combine 1/3 cup erythritol and stevia glycerite, 1/3 cup crushed nuts, almond flour, whey and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Place mixture on a cookie sheet and bake until topping is golden brown, about 15 minutes. Cool and use to swirl into ice cream.
CARAMEL SWIRL:
6 tbsp butter
1 cup Swerve OR Just Like Sugar OR xylitol
1/2 cup heavy whipping cream
Using Swerve OR Just Like Sugar: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Just Like Sugar® and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Apple Crisp Ice Cream = 295 calories, 19g fat, 3g protein, 59.7g carbs, 2g fiber (57.7 effective carbs)
"Healthified" Apple Crisp Ice Cream = 202 calories, 19g fat, 4.4g protein, 2.4g carbs, 0.8g fiber (1.6 effective carbs)
2 Canisters for $10 (when they put two canisters in their cart it changes the price to $10)
6 Canisters for $30
Buy 2 Confectioners Swerve, Get 1 Free
They are good thru 9/30. You can get them on my astore. When you checkout through the Amazon cart the deals will show up there. Happy Baking!
You can get Canister Here
You can get Confectioners Here
I just received this awesome email from a client: "Going to gluten-free/sugar-free was very daunting at first. If someone told me, "You need to go gluten and sugar free" and sent me on my way, I would be completely lost. Your cookbook has made it so so easy to do! I won't lie, I've had days where I ate a piece of pizza or had birthday cake. But they are far and few between and I've found that I feel like crap after that. I've noticed that the days my son eats a protein dinner and a protein breakfast, our morning routine is easier and there are fewer meltdowns. I've also noticed a difference in his daily "report" from daycare. It's been great for our family and my husband's enjoyed most of what I've made. I find that I spend a ton of time in the kitchen, but I feel really good knowing I'm making healthy food for myself and my family."
APPLE ICE CREAM:
5 egg yolks
1 cup Swerve or Just Like Sugar (*keeps ice cream soft)
1 cup heavy whipping cream
1 cup unsweetnened almond milk
1 tsp Celtic sea salt (*keeps ice cream soft)
1/2 tsp apple flavoring
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight...it was hard to wait!). Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 minutes or according to your ice cream maker's directions. Freeze until set for ice cream or stir in pieces of "crisp topping" and caramel.CRISP TOPPING:
1/3 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
1/3 cup crushed almonds/pecans/walnuts
1/4 cup almond flour
1/4 cup Jay Robb vanilla whey protein (or egg white protein)
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened
Preheat oven to 325 degrees F. Combine 1/3 cup erythritol and stevia glycerite, 1/3 cup crushed nuts, almond flour, whey and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Place mixture on a cookie sheet and bake until topping is golden brown, about 15 minutes. Cool and use to swirl into ice cream.
6 tbsp butter
1 cup Swerve OR Just Like Sugar OR xylitol
1/2 cup heavy whipping cream
Using Swerve OR Just Like Sugar: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Just Like Sugar® and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Fun Fact! Did you know that one granny smith apple has 29 net carbs with 26g of sugar. A kitkat has 26g net carbs with 20g sugar!
Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Apple Crisp Ice Cream = 295 calories, 19g fat, 3g protein, 59.7g carbs, 2g fiber (57.7 effective carbs)
"Healthified" Apple Crisp Ice Cream = 202 calories, 19g fat, 4.4g protein, 2.4g carbs, 0.8g fiber (1.6 effective carbs)
Here is a video showing how to make the caramel sauce!
- Flappers
Swerve Deal for FebruaryYou may or may not know that Swerve is a company based in New Orleans. This month they have a fun promo going on where you get a pair of Mardi Gras beads with each 3 pack of sweetener (confectioners or granular). Just...
- Whatchamacallit Candy Bar
At my baby shower, we played the "poopie" diaper game...where you melt different candy bars in diapers and you pass them around to guess what candy bar it is. One of them was a WHATCHAMACALLIT. That game gave me a great idea! I could make these with...
- Caramel "popcorn"
Many of my clients often grab popcorn as a bed-night snack. 5 cups of air popped popcorn is very low in calories, but it is ALL SUGAR! 38 grams of carbohydrates = 9.5 teaspoons of sugar in our blood, which is way too much (and this is just plain AIR POPPED...
- Snicker's Candybar!
Yikes! Now these are addicting! And MUCH healthier than a traditional Snickers! Trans-fat is SO bad for our cells! Ingredients in Snickers = Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin, Artificial Flavor)Peanuts,...
- Caramel Cream Puffs
These are a fun dessert to serve when you are in a pinch! I made the puffs a week ahead of time and kept in the freezer. I also made the caramel a few days ahead. All I had to do was whip some fresh cream fill the puffs and top with caramel. 3 eggs,...