Chocolate Hearts, Raspberry Pie and Parfaits – Valentine’s Day is on its Way!

(Thought I would re-post this from last year as Valentine’s Day is once again upon us – Yum!)

Valentine’s Day is coming up! We wanted to give you some “mmm mmm good” ideas so you would have plenty of time to plan ahead. ♥

Simply click on the title to get the recipe:

Super Simple Chocolate Hearts

Or footballs, trucks or legos  – whatever works for you 🙂

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 Raspberry Chocolate-Bar Parfait:

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Oh My  – Scrumptious Raspberry Pie!

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Pretty-in-Pink Creations:

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Use coupon code “valentine2015” to receive 20% of your scarf order at

the girls’ etsy site: Morning Has Broken

If there are chocolates and treats – then there must be Keto Joy!

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Zip it up!

Upon digging through one of our freezers the other day, I noticed we had lots of frozen strawberries.  It was actually warm outside on that day – well, above 40 – so I felt like drinking something icy. I guess after you have had ice outside for 6 months, you miss it! 😉   So, I took a couple handfuls of those frozen vine-ripened berries from last summer and threw them in a blender with a little lemon juice, a bit of water and a few drops of liquid stevia  – yum!  


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Of course, then everyone else wanted some. 🙂 

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Autumn then pulled out some of our Zipzicles packages and said, “Hey mom, may I make a batch of that strawberry stuff for some zipzicles?”

And so we did:

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In one batch, we added some yogurt  for a little extra protein 🙂

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This is not so much a keto-treat as it is a great low-carb alternative to the store-bought  frozen pops. However, when Autumn was on the diet, she would make frozen Zipzicles using water and a few drops of flavored stevia – she loved them!  You can purchase liquid stevia drops in LOTS of different flavors:

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They were a great treat she could enjoy while everyone else might be having traditional “Mr. Freeze/Ice Pops.”  Even now, being off her diet, she still loves to make them in the summer!

KETO JOY CONTINUES! 🙂

31 Flavors of Yum!

…yummy amazing ice cream!

This is the one we made last night – Jamocha Almond Fudge:

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There is a website called, “All day I dream about Food” and I must say, her pictures make me dream about making the food she posts!

 Although it is not a ketogenic diet blog – it is low carb – and I thought it might be a good link to share to give some ideas for different flavors for ice cream. For higher ratios, just use more cream.  I don’t use all the ingredients she lists, but it gives a good base for ideas. I personally do not like using “Swerve” for a sweetener because it leaves a “cooling effect”  on the tongue, but others might like it.  Click here and here to see previous ketoJoy yummifiable ice cream/shake posts.

Here are a few more pics from her blog:

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 Check them all out here.

I do use the Cuisinart ice cream maker. It works really well for making one batch at a time. It can make up to 2 quarts at a time) at a time. I have tried running batches back to back, but the second batch never really gets thick enough.

 Autumn didn’t feel like waiting for the ice cream to harden for 2 hours….so she just jumped right in after swimming!

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 Keto Ice Cream Joy!

Another Milestone – Chocolate Covered!

Although Autumn is still on the ketogenic diet, tonight (well actually, last night because I am writing this after midnight 😉 ) was the first meal in over 2 years that Autumn ate the same thing for dinner that we did – no weighing – no measuring.

I should have taken a picture before we ate – I thought for sure we would have leftovers, but it was too good for that.

Here is a picture from the recipe I used:

2e3ead83a621fd5ca925c7f4bbd8c051 Shortly after we were done eating,  I took her blood ketone level:

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Down to 1.4…and so far, no seizures. See ketone post here.

  Tonight, I purposely made a low carb dinner that I felt would be in her ratio range (with cream cheese, cheese, bacon, cauliflower and chicken!) because I really wanted to see if we could do it – without a seizure.  

And, yes we could.

 Wow, I still can’t get over how all this works.  Will this really work…will it keep working?  

Yes, to be honest,  I am still nervously….optimistic.

Then  for dessert, we turned a few of these…

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  Into these:  

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 Chocolate Dipped Strawberries!  

They are so easy to make.  Click here for the recipe for “Skinny Chocolate” – It is basically a 1:.5 ratio of coconut oil, to cocoa and ground “powdered” truvia. Remember that if you are looking for a higher fat ratio -use the Ghirardelli.  We think it tastes better as well. I always mix in a little dark chocolate for a deeper flavor, but that is optional.

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 It only takes a couple of minutes to mix up the ingredients, and then dip in the strawberries. NOTE: The best way to dip – actually the only way to we dip – is to make sure the berries have been in the refrigerator for at least 1/2 an hour or so, so that they are COLD.  When they are cold and you dip them, the chocolate hardens right away. It is best to use a smaller container so that it is very full of the chocolate when you dip. Also, stir your mixture in between dipping.

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 You can also add “toppings” if you would like such as shredded coconut or nuts. Just make sure you do it RIGHT after you dip in the chocolate so the toppings “stick” before the chocolate gets hard:

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Even if you are on a higher ratio – just cut the strawberries up in smaller pieces and dip – one strawberry can yield lots of bites!

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Although Autumn enjoyed her allotted amount…I must say it was pretty easy for her mom to eat about a  1/2 dozen… 😉

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 Chocolate Covered

Keto Joy!

Love those Mounds Bars!

Growing up, I remember one of my mom’s favorite candy bars was a Mounds Bar, and thus it became one of mine, and thus some of my kids’ favorite…funny how that works.  🙂

There is just something about dark chocolate and coconut….yum.  Well thankfully “Keto” Mounds Bars are really easy to make. There are not quite as soft and moist, but they are still yummy!

Ingredients needed: (Click “recipes” for exact measurements)

Remember you can use either stevia or truvia – whatever is your preference. The Ghiradelli chocolate has a higher fat ratio, so that may be helpful in some recipes – although this recipe is almost ALL FAT!

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 Put the coconut, coconut oil and vanilla in a food processor until well mixed/ground:

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Then press into a small pan/container – the one shown is about a 6 x 4 :

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Next, mix up the dark chocolate topping using cocoa, truvia/stevia, coconut oil and a pinch of salt:

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 And pour it on and over…

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 Cover and place in the fridge until they harden, then take them out, pile in a mound….

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and…enjoy!

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Mounds of Keto Joy! 😉

 

Got Cake? How about Chocolate Chiffon?!

Clara does!  

Autumn loves to get online and look for yummy recipes.  One of her favorite sites to look at is:  “What is Clara Eating Today?”   She found Clara’s blog as she was browsing through Ketocook.com (The blog of Dawn Martenz, author of The Keto Cookbook).  

She has tried several of Clara’s recipe and recently made the “Celebrating with Chocolate Chiffon Cake.” Who could resist trying a cake that looks this good!

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So, off Autumn went to the kitchen:

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I wish my photo had turned out better, but this is how ours turned out – and yes Autumn loved it!

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She actually thought it tasted even better the next day, after it had sat in the fridge overnight.   I have found that my kids generally find that stevia/truvia baked goods taste the best after they have been in the fridge overnite – they taste sweeter. Not sure why this is, but just something I thought I would pass along for others to consider.

Here is the link for the recipe: bloghttp://clarasmenu.com/2012/09/14/celebrating-with-chocolate-chiffon-cake/

We did not use the orange flavoring in the frosting,  subbing instead with vanilla.

Again – you may need to change the ratios to bring it to where you need to be – add a little more oil or cream to get the fat content up.

One note: The recipe calls for 6-inch pans.  I used 2 pyrex glass 5 1/2 inches round storage containers and they worked just great -as you can tell from the smile! 🙂

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Keto Joy! 

 

Whoa Samoa! Drink up Deliciousness!

Oh My!

You know those amazingly delicious coconut, caramel, and chocolate Samoa Girl Scout cookies that you can only get once a year?  Well now you can “drink” one any time you would like! 

I have wanted to write this post for over a month but just have not had time. But my girls and I have had time to drink one of these probably at least 5 out of 7 days a week!

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This is actually a “Trim Healthy Mama” recipe posted on a blog called Gwen’ s Nest – and it is soooooo good! I just “fattened” it up for Autumn and now we all enjoy it together!

I will post the basic recipe under the “Recipes” tab – but note – there are so many variations you can make with this. We have done Mint Chocolate Chip, Cherry Chocolate Chip, Strawberry, ” Snickers”- the flavors are really limitless – be creative!

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A note on the unsweetened coconut: You could use it plain out of the bag, however I do toast and “sweeten” it to give it a really yummy flavor.  I just make up a big batch at a time and then store it so I have it on hand when I make the shakes. This step only takes just a couple minutes.

First, I place a small amount of stevia in my hands – and again – you only need a small amount – stevia extract is powerfully sweet stuff – you can go from yum to yuck if you use too much! I then rub the coconut through my hands to kind of coat the coconut in “sweetness”.  I then sprinkle a pinch of salt over the coconut and runs it though my hands again. (You will find the key to getting things the perfect sweetness when making keto dessert recipes – and any low-carb recipes as well-  is a balance between a pinch of salt and a pinch of stevia):

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I then place it in the oven around 250-300 degrees and “toast it” – checking it about every 10 minutes or so and turning it with a spoon.  It really does not take too long. Once it is cool, I place it in a storage container so it’s on hand whenever I need it – which is often daily with these shakes!

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Now, back to the shake:

Place cottage cheese ( If you don’t like cottage cheese – don’t worry – you don’t taste it!), cream, sweetener and caramel extract, and a pinch of salt the in blender – blend for just a bit:IMG_0072

If you have read my previous  shake post on making shakes – you might remember that I said – it isn’t going to look like much — but just wait!:IMG_0079Take your frozen coconut milk ice cubes

(In a previous shake post, I mentioned making coconut milk ice cubes):

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Smash them up:

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Pour contents of blender into your favorite “shake glass” and top with toasted coconut, chocolate chips, and…..IMG_0410enjoy one every day!

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Now, it’s time for Autumn and I to get started on a cookie recipe to go with this shake!

Whoa Samoa –  Keto Joy-oa! 🙂