A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for Mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey. You can make this up to one day ahead and reheat when you are ready to serve . Ingredients 12 servings …
These cupcakes were a huge hit with my family. I have to admit the frosting was my favourite part. I used little bit of it to dip my raspberries in. Ingredients: 1 Cup Coconut Flour 1 Cup Almond Milk (Unsweetened) 7 Large Eggs 1/2 Cup grass fed Butter 1 Tbsp Baking Powder 3 Tsp Pure Vanilla Extract 1/2 Tsp …
Creamy, melt-in-your-mouth, bite-sized pieces of pure yum. Fudge that’s deeply, darkly chocolaty with just an intriguing little hint of coconut flavor. So, so lavishly decadent! Ingredients 3 cups semi-sweet chocolate chips 2/3 cup fat free evaporated milk 1 teaspoon coconut oil 1/2 cup coconut flakes Directions Place chocolate chips, evaporated milk and coconut oil in a …
4-Ingredient (No Butter!) Chocolate Fudge with Coconut Read More »
Top crispy sweet potato skins with guacamole for a healthy take on classic potato skins in this easy crowd-pleasing recipe. Ingredients 8 servings Guacamole & Toppings 1 ripe avocado 1 tablespoon lime juice 1 clove garlic, 1/8 Himalayan salt ¼ cup chopped tomato 2 tablespoons minced red onion Chopped cilantro for garnish Potato Skins 4 …
Sweet Potato Skins with Guacamole. Ready for the game! Read More »
These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread. Try topping them with smashed avocado , or use them to create a yummy breakfast sandwich. 4 servings gluten free, low carb 5 cups cauliflower florets (about …