low carb – Coffee Peace N' Homesteadin

Low Carb, Keto Friendly Sweet Tea

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.

Recipe:

8 cups of water

Pitcher of ice

5 black tea bags

2 Tbs Allulose Baking Blend (I used Whole Earth)

Fresh lemon (optional)

Directions:

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

Cauliflower Rice Taco Bowl

Happy National Guacamole Day!!

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.

Directions:

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.

Chocolate Nut Butter Cups

Happy National Peanut Butter Day.

Chocolate and Peanut Butter are a match made in heaven. These cups are easy to make, only 3 ingredients, vegan, gluten-free, low sugar, paleo and all kinds of happiness.

Easy Peasy Directions:

Melt your favorite chocolate chips with coconut oil in the microwave in 20 sec increments, stirring each time until melted.

Spoon into bottom of candy or mini cupcake liners. Freeze until solid. (Approx. 30 min)

Add your favorite unsweetened nut butter (peanut, almond, cashew) and freeze again (Approx. 15 min)

Add melted chocolate to the top, freeze until set.

Then, Enjoy!

Zesty Vegan Cheese Spread

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)

Salt

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.

Coconut Mexican Hot Chocolate Ice Cream Tacos

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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.

Churro Waffles

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.

ice cream taco

Chocolate Almond Tofu Pudding

Here is a little chocolate treat to help you celebrate Valentine’s Day or any day you need a chocolate celebration. Protein packed, low sugar and low carb. A rich, decadent, satisfying treat.

Chocolate Almond Tofu Pudding

1 8oz pkg. cubed firm tofu
2 tbsp. cocoa powder
3 tbsp. almond butter
2 tbsp. Enjoy Life Chocolate Chips (or chocolate chips of choice)
4 tbsp. Maple syrup
2 stevia packets (optional)
1 tbsp. chia seed
1 tsp cinnamon
1 1/2 tbsp. of nut milk or half & half (if needed)

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