Try It Tuesday

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Doing this whole low carb/Keto thing can be tough sometimes, especially when you’re looking for fast snacks. Thankfully, I searched around and actually found some snacks that are LC/K-friendly!


First up are these awesome little packets of protein-packed nut butter from Wildfriends!


These would be great with celery sticks, but honestly, they’re tasty by themselves and are a great post-workout snack! The vanilla almond butter has 10 grams of protein in a serving and the chocolate peanut butter packs 12 grams of protein! Great for hitting your macros and they’re tasty, too!


Next up are these crunchy little snacks from Cello! They’re literally made from one thing: cheese!


Each serving of these crunchy crisps has 10 grams of protein and only 1 carb! I’ve added them to salads, poured them on top of my chili, and eaten them with Laughing Cow cheese! Soooo good! Bonus–they’re gluten free!


Have you tried these before? What did you think? Share in the comments below!


Try It Tuesday

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I’ve been doing the low-carb/Keto thing for a few weeks now and seeing good results so I’m keeping this train going! I found an AMAZINGLY delicious dessert that is LC/K and I just gotta share it!

Here’s what you need:



~4 oz.  cream cheese, softened (seriously, it needs to be super soft, but not melted)

~8 oz. Milk Chocolate Delight Atkins Shake (I used a Svelte Organic shake because that’s what I had on hand)

~1 box sugar-free chocolate pudding mix

~4 tbs. peanut butter

First, mix the cream cheese and shake in a large mixing bowl until it is well mixed and there are no chunks.


Then, add the packet of sugar-free pudding and peanut butter.  Blend well!


Line a plate with wax paper (I didn’t have any so I used foil; worked just as well!). Roll the mixture into little balls and put them on the foil or wax paper and place them in the freezer to set. (Note: My mixture wasn’t as “doughy” as the original recipes’, so I did spoonfuls of the mixture. They ended up looking like little piles of dog poo…Whoops!)



After about an hour or so, pop the balls into a container and store in the freezer! You can enjoy these frozen or let them thaw for about a minute or two! They are sooooooo good!



Each ball has about 35 calories, 2 carbs, and 1 gram of protein! Have you ever tried these before? What did you think? Share in the comments below!


Try It Tuesday

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Since I gave y’all a resolution-busting Try It last week, I thought I’d give y’all a healthy option this week! One of my goals this year is to get down to pre-Huff the Tot weight. I’ve been following a low-carb/semi-Keto “diet” (I don’t like the “D” word) Mondays through Saturdays and eating whatever I want on Sundays. Since January 2nd, I’ve lost two pounds! Yay!

One thing I’ve been missing in the mornings is waffles. I used to eat eggs and whole wheat Eggos in the mornings but, since waffles=carbs, I haven’t had one in a while. I’ve tried a high-protein/low-carb waffle before but it just wasn’t that great. I thought I’d try a new recipe and see if the waffles tasted any better! (Bonus! These are also gluten free!)

Here’s what you need:


1 cup almond flour, sifted

1/2 tablespoon baking powder

1/4 teaspoon salt

1 cup heavy cream or heavy cream and a little water

2 tablespoons oil

3 eggs


In large bowl, whisk together almond flour, baking powder and salt.



Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.


After that, pour the batter into your waffle maker to cook.



Wait for the waffle to finish cooking and serve!



GUYS. These waffles were DELICIOUS! They also only had THREE carbs per waffle! This recipe yielded about 4 waffles, so I was able to freeze a few and reheat them throughout the week (like when my family had pizza for dinner and I had to resist the temptation)! You don’t even have to add syrup–top with raspberries (a naturally low-carb berry) and some Reddi Whip and you’re golden! Its filling, its Keto-friendly, and its DELISH!

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Here lately, I’ve been trying to follow low-carb/Keto diet during the week and pretty much do whatever on the weekend. Since its the holiday season, I know I’m going to pack on a few pounds with parties and such, so I’m trying to offset any BIG gains by doing this moderation-type diet. (It sounds weird but I definitely think its helping!)

Anywhoo, I’ve been getting a little tired of eating cheese, meat, and almonds 24/7 and a friend of mine (who is also doing the Keto diet) gave me one of her favorite recipes for low-carb biscuits and I was super excited to try them out!

Here’s what you need:


~2 cups almond flour

~2 tsp baking powder

~1/2 tsp sea salt

~2 eggs (beaten)

~1/3 cup butter (measure it, then melt it)

First, mix all dry ingredients together. Then, stir in the eggs and melted butter and mix well.



Scoop out with a cookie scoop (made this process soooooo much easier!).



Flatten the dough balls a wee bit and bake at 350 for about 15 minutes. And bam! they’re done!



Guys, these were GREAT! Granted, they were small, but that’s totally okay with me! They gave me that “carb” texture I needed AND they didn’t wreck my total carb count for the day! Bonus–they’re gluten free! So my GF peeps out there, y’all need to make these!



Have you ever tried these? What were your thoughts? Share in the comments below!

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Huff the Hubs has been doing this program called The Ketogenic Diet, so I’ve been trying to find ways to help him have low-carb dinners (homeboy is on his own at lunch) without putting more work on myself. One of our menu staples is spaghetti–its easy, its cheap, there are easy ways to make it healthy, and–BONUS–my kids will eat it (translation: I only have to cook ONE meal). But I needed to be able to make it low-carb for the hubs. I’ve used a spaghetti squash before but with two kids, its too much work. Thankfully, Target had my back! The kids and I were doing our weekly Target run and I spied this:



A veggie that’s already spiralized, organic, and it only takes 3-4 minutes to cook? YES, PLEASE!

All I did was toss the entire container into a skillet with a teensy bit of EVOO and a dash of salt and pepper and stirred every now and then for 3-4 minutes. BAM. Done.



I added a little to my whole wheat noodles because I was nervous about how it would taste…



It was really good! I actually liked it a bit better than the whole wheat noodles! And check out the nutrition facts:


You could eat the entire box of zucchini spirals and still eat three times FEWER calories than ONE serving of whole wheat noodles! Plus, you get all the health benefits from the zucchini!


Have you ever tried these? What did you think? Share in the comments below!

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Y’all, I’ve got some AWESOME finds today for Try It Tuesday! A sweet treat and a new take on Lunchables! 

Trying to eat healthy and stay away from desserts is so difficult. Thankfully, I found something low calorie the other day while grocery shopping:


These are AMAZING, you guys! They’re crunchy but super tasty and oh-so-chocolatey! Four squares is only 120 calories! Woo!

I blogged about “adult Lunchables” a few weeks ago. Lots of folks tried them and liked them, but my sister said, “Ew. Salami is gross.” That made me think, “Why isn’t there a turkey version of this for grown ups that isn’t loaded with sugar and garbage. Enter, these bad boys:


This was sooo good! And super filling! Plus, with no added hormones, no nitrites/nitrates, and no artificial colors or preservatives, it’s guilt free! 

Have you tried either of these? What were your thoughts? Share in the comments below! 

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With my kids’ picky pallets, its hard to get them to eat fruits and veggies (unless they come in a pouch!) so I have to get creative. I usually drink a spinach smoothie every morning so I thought I’d try to see what else I could sneak the leafy greens into to help my kids have more nutritionally sound meals. Thankfully, Pinterest has my back! I found an awesome spinach pancake recipe and decided to try it out on the kiddos!

Here’s what I used:


  • 2 Cups Baby Spinach
  • 1 egg
  • 1 tbsp. melted butter
  • 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1/8 tsp. nutmeg
  • 1/2 cup flour
  • 1/2 cup milk


First, I mixed up the spinach and milk in a blender:



Then, I added the spinach/milk mixture and the rest of the ingredients into a bowl and mixed well:



After that, I poured the batter onto a pre-heated skillet and cooked as normal. Next came the hard part, getting the kids to eat them!


I don’t think Huff the Babe actually ate any. Pretty sure he just picked up the bits I gave him and threw them on the floor until I gave him his banana. Sigh. 



Huff the Tot refused to eat green pancakes because, and I quote: “Mommy, its not Saint Patrick’s Day. I only eat pink pancakes.” Double sigh. I had to add pink food coloring to get her to eat them (sidebar: because pink and green don’t mix well, the pancakes ended up looking like off-brand bologna, lol.)




But, whatever. it got her to eat them! She ate three pancakes! Mommy had two–ha! I even had some batter left over so I can reheat them in the morning. I honestly couldn’t tell that the pancakes had spinach in them. To be quite honest, I think you could probably just mix spinach and milk together and then add your normal pancake mix and it’d be okay, too.

Have you ever tried this? Have you snuck veggies into another dish? What were your results? Share in the comments below!