I don’t want to diet. Dieting is a short term goal but a lifestyle change has distance and future with long term benefit.
I’m good for the most part but I do have a few struggles. I am not only not a morning person but I’m not a breakfast person. I never have been. I know it’s healthy and kick starts my metabolism for the day but early eating has always upset my stomach. For me, the keto diet is ideal because I can achieve breaking the fast with a Bulletproof coffee.
For those of you who don’t know what that is, you’re going to freak out but hang with me for a moment. It can’t be all that bad if you can get one a Starbucks right?
Bulletproof coffee: hot black coffee, 1 Tbsp Butter, 1 Tbsp Coconut oil, sweetener, splash of Vanilla, blend in a blender.
I know, I know! You’re thinking, Butter and Oil? But wait! You’ll pour back into your cup, a frothy, creamy coffee that’ll taste like the creamiest Latte ever! It’s truly delightful plus the body will register it as food, thus kickstarting your metabolism.
Tip: If you have a small child that you are struggling to get to eat and maintain a healthy weight, try reducing the amount of milk they’re drinking. They may not be interested in eating meals as the body believes it’s eaten when it recieved milk. Milk is not a “drink”. It’s actually classified as a food! Who knew, right?
I generally will have something to eat mid morning, bacon and eggs or a Keto Cinnamon Roll.
Keto Cinnamon Rolls
1.5 Cups Mozzarella Cheese
2 Tbsp Cream Cheese
3/4 Cups Almond Flour or Coconut Flour
1 tsp baking powder
1 Tbsp Sweetener
2 Tbsp Cream Cheese
2 Tbsp Heavy Cream
1 Tbsp Sweetener
1 tsp Cinnamon
Mix the cheese together into a microwave safe bowl, and heat on high in 30 second increments until the mixture is melted just enough to be able to bind completely. (this should be about 1.5 mins)
Mix in the stevia, egg, almond flour. Put in between two sheets of parchment paper and roll out into a rectangle.
Place the dough in the oven flat out for around 5 mins at 350° F (180° C). Remove from oven and let it cool slightly.
Mix the stevia, cinnamon. Spread butter over the dough and sprinkle with cinnamon mixture.
Begin from one side and roll into one long roll. Cut into 2 finger lengths and place onto a baking tray. Put in the oven for another 7 mins.
Mix the cream cheese, cream and stevia and cinnamon together and but it into a plastic bag. Cut the corner off and pipe over the cinnamon scrolls or simply spread.
Most of my meals consist of a protein like chicken breast, steak, pork loin and carb free vegetables like green beans, spinach, broccoli but there are times that you just want pizza. I’m exploring ways to enjoy some of the things I love without destroying my progress and discovering that it’s completely possible.
1 1/2 cup Mozzarella cheese(shredded)
2 tbsp Cream cheese (cut into cubes)
2 large Egg (beaten)
1/3 cup Coconut flour
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated.
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using a rolling pin over a piece of parchment. Use a fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
I used a scant amount of the lowest carb pizza sauce from the market, pepperoni, red pepper flakes, garlic and mozzarella. Serve with a salad.
What’s life without Dessert?
No Bake Keto Cookies
2 tablespoons real butter
2/3 cup all natural peanut butter (or your choice of nut butter)
1 cup unsweetened all natural shredded coconut ( I used unsweetened toasted coconut chips)
4 drops of vanilla stevia (or sweetener of your choice)
Note* if using a granulated sweetener add it to the butter when microwaving to melt.
1 tablespoon cocoa powder (optional)
In a microwave safe dish, melt butter.
Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
Add stevia and coconut. Mix well.
Scoop 2″ spoonfuls onto a sheet pan.
Freeze for 5-10 minutes.
Store in a sealed bag, refrigerated. If you do not store refrigerated they will be sticky.
Always With Love – Laura 💕