Chocolate Almond Keto Fat Bomb - Trina Krug

Indulge in a delicious and satisfying keto-friendly snack with these chocolate almond fat bombs. Packed with healthy fats and rich chocolate flavor, they're perfect for satisfying cravings while staying on track with your ketogenic diet.

Ingredients:

• 1 cup almond butter
• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds

Instructions:

Melted coconut oil, cocoa powder, powdered erythritol, and vanilla extract should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Mix in the chopped almonds

Put the mix into ice cube trays or silicone molds

You can freeze it for 30 minutes or until it gets firm

When it's firm, take it out of the molds and put it in a container that won't let air in

You can eat it as a tasty and filling keto treats!

Vegan Salted Caramel Snickerdoodles

Indulge in these vegan snickerdoodles filled with rich salted caramel. The classic cinnamon-sugar coating combined with gooey caramel and a hint of sea salt creates a decadent treat for any occasion.

Ingredients:

• 1 cup vegan butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 cup granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling
• 1/2 cup vegan caramel sauce
• Flaky sea salt, for topping

Instructions:

Preheat oven to 350F 175C

Line baking sheets with parchment paper

In a small saucepan, melt the vegan butter over medium heat

Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 3-5 minutes

Remove from heat and let cool slightly

In a large mixing bowl, cream together the browned vegan butter, granulated sugar, and brown sugar until light and fluffy

Add applesauce and vanilla extract to the butter mixture and mix until well combined

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms

In a shallow bowl, mix together the remaining granulated sugar and ground cinnamon

Scoop out tablespoon-sized portions of dough and roll into balls

Roll each ball in the cinnamon-sugar mixture until coated

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart

Use your thumb or the back of a spoon to make an indentation in the center of each dough ball

Fill each indentation with about 1/2 teaspoon of vegan caramel sauce

Sprinkle a pinch of flaky sea salt over the top of each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely

Kid-Friendly Snacks for Summer Sports

These kid-friendly snacks are perfect for summer sports activities, providing a mix of carbohydrates, protein, and healthy fats to fuel active kids. From fresh fruit to cheese sticks and hard-boiled eggs, these snacks are easy to pack and will keep kids energized and satisfied during their outdoor adventures.

Ingredients:

• Fresh fruit such as grapes, berries, watermelon
• Cheese sticks or cheese cubes
• Hard-boiled eggs
• Vegetable sticks such as carrots, celery, bell peppers
• Nuts or seeds such as almonds, pumpkin seeds
• Sugar-free yogurt cups
• Beef or turkey jerky

Instructions:

Wash and prepare the fresh fruit by rinsing grapes and berries, cutting watermelon into bite-sized chunks, and slicing any other fruits as desired

Cut cheese sticks into smaller pieces or cube cheese for easy snacking

Peel and slice hard-boiled eggs into halves or quarters

Wash and cut vegetable sticks into bite-sized pieces for dipping

Portion out nuts or seeds into small bags or containers for individual servings

Divide sugar-free yogurt into small cups for easy snacking

Package beef or turkey jerky into individual portions for on-the-go protein

Lavender Chamomile Latte

Indulge in the soothing blend of chamomile and lavender with a shot of espresso or strong coffee in this Lavender Chamomile Latte. It's a delightful and aromatic coffee drink that's perfect for relaxation.

Ingredients:

• 1 cup milk
• 1 chamomile tea bag
• 1/2 teaspoon dried lavender buds
• 2 shots of espresso or 1/2 cup strong brewed coffee
• 1 tablespoon honey
• Whipped cream optional
• Lavender sprigs for garnish optional

Instructions:

Heat the milk in a saucepan over medium heat until it starts to steam

Do not let it boil

Remove the milk from heat and add the chamomile tea bag and dried lavender buds

Let steep for 5-7 minutes to infuse the flavors

While the milk is steeping, prepare 2 shots of espresso or brew 1/2 cup of strong coffee

Remove the tea bag and lavender buds from the milk and discard them

Stir in the honey until it's fully dissolved into the milk

In a serving glass, pour the espresso or strong coffee

Slowly pour the lavender chamomile-infused milk over the coffee, using a spoon to hold back the foam

Optionally, top with whipped cream and garnish with a lavender sprig

Serve hot and enjoy your Lavender Chamomile Latte!

Rudolph Cookies

With these adorable Rudolph Cookies, you can get into the holiday spirit! These buttery and chocolatey cookies, adorned with pretzel antlers, candy eyes, and a red M&M nose, are ideal for baking and gifting during the holidays.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 48 mini pretzels
• 24 red M&M candies
• 48 candy eyes

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the flour, baking powder, and salt together in a bowl with a whisk

Cream the butter and sugar together in a different, bigger bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones and mix them in until they are just combined

Toss in the little chocolate chips

Take dough balls about the size of a tablespoon and roll them into balls

Cover the baking sheet with foil and put them on it

Press down gently on each dough ball to make them a little flatter

After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden

After taking the cookies out of the oven, put two small pretzels on top of each one right away to make antlers

For Rudolph's nose, put a red M&M candy in the middle of each cookie

Each cookie needs two candy eyes pressed on top of the nose

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Grilled Steak with Chimichurri Sauce

Enjoy the strong flavors of grilled steak with the lively notes of Pascual Toso Malbec 2017. The flavor of the rich, juicy steak is just right, and the tangy chimichurri sauce goes well with it, making a delicious meal that pleases the taste buds.

Ingredients:

• 4 beef steaks such as ribeye or sirloin
• Salt and pepper to taste
• 2 cups fresh parsley leaves, chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes
• Pascual Toso Malbec 2017 88 pts for pairing

Instructions:

Warm the grill up to a medium-high level

On both sides, sprinkle steaks with a lot of salt and pepper

To make chimichurri sauce, put a small bowl and mix together the garlic, olive oil, vinegar, oregano, and red pepper flakes

Put away

Grill steaks for four to five minutes on each side, or until they're done the way you like them

Take the steaks off the grill and give them a minute or two to rest

Serve steaks with chimichurri sauce and a glass of Pascual Toso Malbec 2017