Since moving to the South and spending so much time working in the garden, some afternoons nothing hits the spot like a glass of sweet tea. I used to be an unsweetened girl but now, well hard work and sweet tea just go together. But, I still want to stay on track with my health goals so I have discovered the secret to perfect sweet tea without the insulin spike and inflammation sugar can cause. Allulose. It is found found naturally in fruits like figs and raisins. The mix I use also has erythritol (sugar alcohol) stevia and monk fruit extracts that are plant based sweeteners. So you don’t get that after taste that you get with certain natural sweeteners. Just a refreshing glass of ice tea perfect for a summer day. Enjoy.
8 cups of water
Pitcher of ice
5 black tea bags
2 Tbs Allulose Baking Blend (I used Whole Earth)
Fresh lemon (optional)
Steep tea bags in 8 cups of hot water.
Fill pitcher with ice. Sprinkle 2 Tbs sweetner mix over ice.
Take tea bags out of water after desired strength (about 5 min) and pour tea over the ice.
Fill glasses with ice, pour tea and serve with fresh lemon. Fresh mint and other herbs in your garden would also be delicious. Enjoy
Today I made a simple and easy lunch to help celebrate the beloved avocado but keep it low carb. Over the weekend I attended the Rockin Taco Festival and had my share of tacos, tortilla chips and margaritas. Which means its time to get back on the wagon with some healthier meals.
Here are the ingredients I used.
Cook Cauliflower rice with your favorite taco seasoning and then add the Jackfruit (I used the microwave. “Rice” for 3 minutes, added the Jackfruit and cooked 2 more minutes) per directions on each package.
Top with lettuce, tomato, jalapenos and of course….your favorite guacamole.
This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.
1/2 cup of soaked cashews
1 TBS Lemon Juice
1 1/2 TBS Nutritional Yeast
1 TBS Coconut Oil
1 1/2 TSP Chili Powder (or more to taste)
1 TSP Italian Herb Blend (dried)
UnSweetened Non-Dairy Milk (I used Almond)
Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.
Asparagus Tomato Sandwich
Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.
My house we love all things tacos. When a recipe for ice cream tacos came up on my newsfeed I knew there was a way to make a healthier version. This ice cream has a deep rich flavor from the coconut cream and the cacao. The waffles are fluffy and the cinnamon/coconut sugar blend gives a great pop that really compliments the ice cream.
Coconut Mexican Hot Chocolate Ice Cream
1 Can Coconut Cream, chilled
1 Frozen Banana
2 TBS Cacao Powder
1/4 Cup Cacao Nibs
1/4 Cup Raw Honey
1/4 Cup Coconut Sugar
1 Tsp Cinnamon
1/2 Tsp Cayenne Pepper
Pinch of Salt
Take the hard coconut cream from the can and add to a food processor or blender. (Leave the liquid in the can). Add the rest of the ingredients and blend on medium speed. (stopping to scrap down the sides a couple times.) Place in a glass dish, cover with plastic wrap and freeze.
1/2 Cup Almond Flour
1/2 Cup Tapioca Flour
1 Tsp Baking Powder
Pinch of salt
Mix all the dry ingredients together
2 eggs (or flax eggs to make vegan)
1/4 Cup Unsweetened Apple Sauce
2 Tsp Pure Maple Syrup (or Raw Honey)
1 Tsp Vanilla
2 Tsp Cinnamon
Add to the dry ingredients and mix together. Heat waffle iron, spray with oil and cook according to the directions of your waffle maker.
Mix together Cinnamon and Coconut Sugar on a plate. Place warm waffle in the mixture and coat on both sides.
Ice Cream Taco
Scoop frozen ice cream into waffle and fold in half. Optional topping: melted chocolate chips (like Enjoy Life or Lily’s) fresh whipped cream or coconut cream, pomegranate seeds, cinnamon/coconut sugar mixture.
Put all ingredients in a blender or food processor (I use the Ninja Master Prep)
and blend until smooth, add milk or half n half if needed if mixture is too thick. Chill in the refrigerator for 30 min or longer. Serve Cold