Sugar Free Low Carb Peanut Butter Cookies

Don't forget the milk!
Don’t forget the milk!

This is a wonderful recipe for a healthy “treat” that my children absolutely love!  Most of the time I hide some so that I can get some too (just don’t tell the kids!).


3/4 c. Unsalted Butter, Softened

1 c. Unsweetened Peanut Butter

3 Tb. Powdered Stevia

2 Eggs

2 tsp. Vanilla Extract

2 1/2 c. Almond Meal

1/4 tsp. Salt

1 tsp. Baking Soda


Preheat oven to 375 degrees Fahrenheit.

In a small bowl, mix Almond Meal, Baking Soda, and Salt.

In a large mixing bowl, mix Butter and Peanut Butter until smooth.

Add Powdered Stevia and mix just until combined.

Add Eggs one at a time while mixing.

Add Vanilla and continue to mix.

Last add the Almond Flour mixture, and mix until combined.

Scoop approximately 1 Tb. of dough at a time and roll into balls.

Lightly press each ball down on cookie sheet with a fork.

Bake for 10-12 minutes, until golden.

Yields 3 1/2 dozen cookies

Kale Chips

Kale Chips

I’ve been meaning to make these for quite some time.  I enjoy Kale every once in awhile, but I find it too chewy to eat raw, and I’m too lazy to saute it.  This is the perfect solution.  It is so simple and fast, and good for you as well (which, of course, means Leo does not like it)!  


Bunch of Kale leaves


Olive Oil


Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Rinse and dry the Kale leaves.

Cut out the fibrous stem, and tear or cut the leaves into bite size pieces.

Drizzle Olive Oil over the leaves, and toss to coat evenly.

Add desired amount of salt and toss again.

Evenly spread Kale leaves on parchment paper.

Bake for 10-15 minutes, until leaves turn slightly brown and are crisp.  After 10 minutes, check every minute or so to make sure they are not overdone.

Let cool.  Eat.  Make more.

Make sure they are fully cooled before storing.  

Chicken Salad

Chicken Salad

I always have some chicken left over from my roast, and being a fan of chicken salad, I searched far and wide for a recipe that I liked.  I don’t like an overload of flavors, and I like only a small amount of mayonnaise on the salad. I made a few modifications to this recipe to create a simple and fresh chicken salad that can be eaten any time.


3 c. Diced Chicken

1 stalk Celery, minced

1/2 c. Sweet Onion, minced

1/2 tsp. dried Dill

1/4 tsp. dried Tarragon

2 Tb. chopped fresh Parsley

3/4 c. Mayonnaise

2 tsp. fresh Lemon juice

1 tsp. Dijon Mustard

1 1/2 tsp. Salt



Mix the Chicken, Celery, Onion, dried herbs, Parsley, Salt, and Pepper in a large bowl.

In a separate bowl, mix the Mayonnaise, Lemon juice, and Dijon Mustard.  Add to Chicken 1/4 c. at a time, until it is just coated (may have some leftover…or you can use it all and add more!).

Refrigerate until ready to serve.

No Sugar Added Apple Crisp

Apple Crisp

I found this amazing recipe at a stevia website.  I made just a few modifications…the recipe had the stevia amounts spot on.  It has the perfect amount of sweetness, and can be served hot or cold as a dessert, breakfast, or anytime snack.  It works with almost any kind of apple too.  I would love to always have some on hand for snacking, but I tend to eat the entire thing as soon as it’s cooled off!



7 to 8 c. Peeled, chopped Apples

3 Tb. Lemon Juice

1 tsp. Vanilla

1/2 tsp. Powdered Stevia

2 Tb. Whole Wheat Flour

3 Tb. Almond Butter

1 tsp. Cinnamon

1/4 tsp. Salt

2/3 c. Half and Half


1 c. Rolled Oats

2/3 c. Chopped Pecans

1/4 tsp. Powdered Stevia

3/4 tsp. Liquid Stevia

2 Tb. Melted Butter or Oil

*You may substitute 1 1/2 c. Granola for the topping.


Preheat oven to 350 degrees.

Butter a 9 x 13 inch baking dish.

Place the Apples in a large mixing bowl.  Stir in the Lemon Juice.  Mix the Vanilla, Powdered Stevia, Wheat Flour, Almond Butter, Cinnamon, and Salt into the Apples.

Pour the Half and Half into the bottom of the baking dish.  Spoon in the Apple mixture.

Mix the Oats, Pecans, Powdered Stevia, and Liquid Stevia together in a bowl.  Stir in the melted Butter/Oil.  Spread the topping over the Apples so it is evenly distributed.

Bake for 50 minutes to 1 hour.  If the topping gets done before the Apples, cover dish with foil for the last 15 minutes of baking.

Serve as is, or top with fresh Whipped Cream, Ice Cream, or Whole Fat Greek Yogurt.

Leo’s Buffet

I’m sure anyone who has kids knows just how picky a toddler can be. Leo usually isn’t afraid to try new things, but after having a terrible stomach bug, his appetite just isn’t the same. I’ve started to be creative in getting him to eat healthy foods. Here a few things I’ve come up with…

Snack Tray

20111201-125542.jpgI bought a plastic egg container and I keep it filled with bite-sized snacks that Leo is able to eat. These include the following:

Cut up apples
Cut up pear
Cut up celery
Cut up banana
Steamed broccoli

I also keep dips on hand for the fruits and veggies:

Pimento Cheese

Whole fat Greek yogurt with cinnamon added and sweetened with vanilla stevia

Whole fat Greek yogurt with ranch seasoning added

"Star" Sandwich Bites

He now has his own spot in the refrigerator where I keep foods he can eat.  This keeps him from digging around in the refrigerator for random things, such as hot sauce and martini olives!

Sweet Potato Fries

Sweet Potato Fries

This is a tasty, easy way to make oven-baked sweet potato fries. I find not much seasoning is needed, though, as sweet potatoes are amazing on their own!


Equal parts
Powdered Stevia (optional)

Dash of Cayenne Pepper

High smoke point oil (Avocado, Grapeseed…I usually use Olive Oil, though it does put off a bit of smoke)


Preheat oven to 375 degrees.

Peel and cut sweet potato into equal sized fries.

Mix dry ingredients (I keep a jar of the seasoning mix).

Sprinkle desired amount of seasoning on fries and toss with oil to coat.

Bake for 20 minutes, stirring halfway through.

Basic Granola Cereal


A filling recipe for those with sensitive stomachs (I find it is easily digested).  This is called a “basic” recipe because there are many substitutions (type of nuts, dried fruit, amount of honey, etc.) that you can make to suite your tastes.  


4 c. rolled oats

3/4 c. shredded, unsweetened coconut

1 c. chopped walnuts

1 tsp cinnamon

1/8 tsp salt

1/4 c. almond butter

2 T butter

1/8 c. water

2 tsp vanilla

1/4 c. honey (Use local when possible!)

1/2 c. raisins

You may also add 1 c. raw wheat germ if you are not concerned about gluten.


Preheat oven to 350.

Line a baking sheet with parchment paper.

Mix the almond butter, water, vanilla, honey, and butter over low heat until all ingredients well incorporated.  Mix the dry ingredients (excluding raisins) in a large bowl.  Add the wet ingredients to the dry, and mix.

Spread on the parchment paper and bake for 15-20 minutes, stirring every 3-5 minutes (watch closely, as it burns quickly).

Let cool.  Add raisins.  Enjoy!

I like to enjoy with unsweetened organic coconut milk with a few drops of liquid stevia.  You may also add to yogurt to make your snack more filling!

Pomegranate Yogurt

Pomegranate Yogurt

A fast, healthy snack that satisfies.


Whole fat Greek Yogurt (It’s the fat that satisfies!)

Pomegranate Seeds*

Vanilla Stevia (optional)

*Just crack the pomegranate open and show no mercy (it will look as if you didn’t, anyways).  Empty the seeds in a bowl of cold water to separate the pulp (it will float).  The seeds can be kept refrigerated for 7-10 days in the refrigerator in an airtight container.  I recommend wearing an apron, as it is impossible to avoid the spray of burst berries!


Add the amount of stevia you prefer to the yogurt and mix.  Sprinkle with pomegranate seeds and enjoy!