KETOSHYT

No bake peanut butter cookie that is SO delicious.

1/4 C almond flour

1 TBSP swerve confectioners sugar

1 1/2 TBSP peanut butter

Pinch of salt

3/4 TBSP unsweetened almond milk

I’m going keto again!

My goal in 2020 is to lose 50 lbs. and while last year I was able to do this without a “drastic diet,” this quarantine thing has me eating, getting delivery, and snacking like crazy. Not to mention I can’t go to the gym.

So before I gain back too much weight and erase my progress, I’m hopping back on the keto train! I’m so excited. My boyfriend is totally on board and I have more time to cook at home which will make this a little easier. I also have more money to spend on quality foods than I’d ever had before while doing keto, so that’ll allow me to try different things.

I’m back up close to my highest weight, coming in around 250-ish. I’ve been battling deep depression all spring and summer long (who can relate??), resorting to convenience foods and delivery, skimping hard on any type of exercise.

I’ve been just recently trying to be more active and portion-conscious, but it’s time to get serious. I’m moving this weekend and giving myself a week to settle in, then it’s keto time. Starting in September (2020 for historical purposes- I like to look back on these things).

My plan is pretty simple and I have pretty much everything working in my favor. Time, money, support, etc. It’s me against me and I’m winning this time!

Preparation time: 10 minutes Cooking Time: 20 minutes Makes/Serves: 6

Ingredients

2 tbsp olive oil

500g sausage

2 large capsicums

½ large onion

½ cup celery

4 cloves garlic

500g chicken, diced

1 whole cauliflower, riced

400g diced tomatoes

¼ cup chicken stock

2 tbsp cajun seasoning

salt to taste

Green onion & parsley to serve

This recipe is the most delicious thing in the universe!!!! Give it a try and let me know what you think⤵️ CHEESECAKE KETO BOMBS💖 Ingredients🍎: 6 ounces cream cheese 2 - 2.5 ounces fresh or frozen strawberries (or raspberries) 2 ounces salted butter (4 tablespoons) 1 ounce granular swerve sweetener (roughly 2 tablespoons) 1 teaspoon vanilla extract Prep👩🏻‍🍳: 1. Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe. 2. Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth. 3. In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed. 4. In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients. 5. Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining. 6. Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.