Gluten Free Stevia Chocolate Chip Oatmeal Cookies


1 egg & 1cup oat flour
1/2’cup old fashn. oats
1/2’cup syrup Walden’s
1/2 tbls. coconut oil
1/2 tsp. sea salt
1/4 cup Lily’s dark Chocolate stevia chips


Mix all dry ingredients together. In a separate bowl mix all wet ingredients. Next while stiring dry Ingredients slowly stir in wet ingredients. Last fold in the chocolate chips.

Use a ice cream scooper to put 8 balls on a cookie sheet. Preheat the oven to 350. Once the oven is preheated put the cookies in the oven for 10 minutes. Remove and allow them to cool for 2 minutes. Then eat them all!! Nom nom

macros for each cookie

2.6 fat
13g carbs
2.5 protein

Low Carb Grilled Chicken with Almond Alfredo


  • ½ cup raw almonds
  • 2 cloves fresh garlic
  • 2 cups water
  • ¼ cup finely grated parmesan cheese (optional: It’s more of a garlic sauce without, but still creamy and delicious)
  • 1 medium spaghetti squash
  • 1 medium eggplant
  • 4 mini colorful sweet peppers (1 large red, orange or yellow sweet pepper)
  • 8 ounces (227 grams) boneless, skinless chicken breast
  • Salt and pepper to taste
  • 1 teaspoon coconut or olive oil

Low Carb Pasta Substitute
Spaghetti squash is my favorite low carb pasta substitute as it doesn’t get anymore natural than this and is excellent with creamy pasta sauces.

  1. Cut the spaghetti squash in half and place in a baking dish cut side down with a small amount of water lining the dish.
  2. Bake in a 375º F (190°C) oven for about 45 minutes or until a fork can easily pierce the skin of the squash.

While this is baking I complete the other steps to the recipe.

Remove the squash from the oven and using a fork gently pull out the pasta-like strands of squash.
The Almond Alfredo Sauce
Using a high speed blender or food processor (I use a Ninja) process the raw almonds with 1 cup of the water until a thick paste is formed.

  1. Add the garlic cloves and remaining water and blend until smooth.
  2. Pour this into a sauce pan (it will be runny), add parmesan cheese and salt & pepper to taste. Hint: should be a tad on the salty side.
  3. Cook over medium heat, stirring about every 30 seconds until the sauce begins to thicken.
  4. Set aside and keep warm.

The Eggplant, Colorful Peppers, and Chicken
Dice the eggplant, peppers, and chicken.

  1. Using a large skillet or wok, sauté the eggplant and peppers in 1 teaspoon of coconut oil or olive oil. Sauté until the eggplant becomes almost tender and almost translucent.
  2. Add the diced chicken and continue to cook until chicken is cooked through.

This all takes about 20-25 minutes depending on the size of the eggplant cubes.

Hint: Cooking the chicken last keeps it from drying out. Just make sure the chicken and veggies are cooked to 165 F


  1. Add the spaghetti squash pasta to the chicken and veggies and stir in gently.
  2. Pour the almond Alfredo sauce in and stir until sauce is mixed throughout.
  3. Serve the Almond Alfredo Pasta with Eggplant, Peppers, and Chicken in a pasta bowl garnished with a little more parmesan cheese if desired.

Power Eggs



  • 4 jumbo or extra large organic eggs
  • ½ a red onion chopped
  • 1 cup cubed yellow squash
  • 4 mini sweet peppers
  • 2 cups chopped lacinato kale
  • ½ cup frozen wild blueberries (or fresh in season)
  • 1 medium ripe avocado
  • 1 tablespoon coconut oil
  • Garlic salt and black pepper to taste


1. Rinse and chop all the vegetables

2. Heat the coconut oil in a large non-stick skillet and Add chopped veggies

3. Sauté until soft

4. One minute before you add the eggs, add the blueberries, garlic salt, and black pepper.

5. Add eggs and  scramble with veggies

6. Cook until the eggs are firm

6. Plate with sliced avocado.



Sweet Potato Protein Brownies



  1. Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside
  2. In a small microwave-safe bowl or stovetop, melt your nut butter with your pure maple syrup. In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup and cocoa powder and mix very well
  3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces

Nutrition Calories: 85.9 Fat: 5.5g Carbs: 4.5 g Protein: 2 (12 brownies)

Looking for more low calorie dessert recipes? Checkout Sweet Potato Protein Desserts

No Bake Pumpking and Raising Protein Balls

Serving Size: 1 ball


  • Quick oats 1/10 cup
  • Raisins 3 grams
  • Pumpkin pie spice Spices 1/10 tsp
  • Vanilla extract 1/10 tsp
  • Pumpkin Canned, without salt 0.028 cup
  • Honey
  • 1/4 tbsp


  1.  Have a serving plate ready near your work area. In medium bowl, combine oats, raisins and pumpkin spice. Add pumpkin, vanilla and honey. With clean hands, mix ingredients until well blended. Scoop 2 tsp of dough into your palm and roll into a ball (you may need to add a few drops of water to get the perfect consistency). Repeat until you have used all the dough.
  2. Serve right away or refrigerate in a covered container up to 1 week.

Avocado Lettuce Wrap

lettuce wrapServing size: 2 wraps

Tomatoes 3/4 medium whole
Jalapeno 1/8 pepper
Onions 1/2 tbsp chopped
Garlic 3/4 clove
Fresh cilantro 1/10 cup
Lettuce Romaine 2 leaf outer
Avocados 1/2
Lime juice 1/2 tsp


  1. Mince garlic, dice tomatoes and jalapeno, chop cilantro.
  2. In a medium sized bowl, mash the avocados. Stir in all the ingredients other than the lettuce.
  3. Spread 2 to 3 tablespoons of this mixture onto lettuce leaves and wrap.