Sugar Free Hot Cocoa Bombs

 

                                                                 https://youtu.be/XZfupGJtTUg

 

 

https://youtu.be/qTtXWC_G5UU

     Isn't the world an interesting place!  Unless you have been living under a rock, you have heard of Hot Cocoa Bombs.  And, I was so intrigued that I had to figure out how to make a healthier version, basically a sugar free version.  So I did my best Nancy Drew impersonation, and went to work!  And, it was work because sugar free Chocolate is not easy to handle...it melts in your hands not in your mouth..., if you are older you will get that joke, just trust me, I'm funny...), but totally worth it!  With a few of my basic tips and tricks, it will be very manageable.  Each of the 3 Bombs are only 273 calories, 56g carbs, 18g fiber, 28.3g sugar alcohol, 10g net carbs, 2.8g protein and 18.6g fat, (macros do not include hot milk).  These are so much fun, a great activity to do with your family, or by yourself, to give as gifts, or savor solo!  Enjoy  :) 

Ingredients for 3 Bombs~

1 silicone (or similar) Hot Cocoa Bomb mold, minimum of 6 wells, approximately 2.5 inch diameter per well, I cut mine into 6 individual pieces, easier to work with

3/4cup +2 Tablespoons Lakanto Monk Fruit Sweetened Chocolate Chips~use code Paige20 at checkout for discount.  If wanting White Chocolate Bombs, sub with Lily's Stevia Sweetened White Chocolate Chips

1/4 cup Lakanto Monk Fruit Sweetened Drinking Chocolate ~use code Paige20 at checkout for discount

30 mini Marshmallows~these do add a small amount of sugar.  Omit if desired.  Each 10 Marshmallows is 16.6 calories, 4.2g carbs and 2.8g sugar

1 Sugar Free Peppermint disc, crushed~use 2 if you want a heavier garnish, you can use red or green or both

6 Muffin Tin, optional...but helpful

     Freeze Muffin Tin for an hour if going to use.  To start out with, I cut my mold into 6 individual pieces.  Next add 1/2 cup Chips to microwave safe bowl, heat for 30 seconds, stir and repeat for increments of 15 seconds, stirring after til smooth.  Using a spoon, dip out a spoonful into the center of each well and spread to cover entirely, paying special attention to coat the edges and any bald spots, then set in the Muffin Tin, repeat 5 more times.  Once all 6 tins are filled, add to freezer for 5-10 minutes or til set.  Meanwhile, add 1/4 cup Chips to microwave safe bowl and repeat heating process, remove shells from freezer, using your spoon, scoop a small amount of melted Chocolate, then spread Chocolate on the edge of each well to thicken the perimeter, make sure to wipe off any excess on the mold, repeat 5 times, return to freezer another 5-10 minutes.  Remove, turn the first mold upside down above your clean working surface, a cutting board works nicely, PULL the edges of each mold til the Chocolate shape starts to fall out on their own, versus pushing Chocolate out, they are delicate, repeat 5 times.  Let rest over night or for several hours.  When ready, Chocolate shells should be hardened and not melt in your hands when touched, flip over and add 1 Tablespoon and 1 teaspoon Cocoa mix, plus 10 Marshmallows, repeat 2 more times.  Meanwhile, heat a skillet or a plate til warm, take a shell and heat it face down on the hot surface til perimeter begins to melt, quickly top the filled shell and glue together, gently wiping away any extra melted Chocolate, this should form a complete seal, repeat 2 more times with the remaining 2 shells.  Lastly, add the remaining Chips to a small baggie, microwave for 15 seconds, smoosh til smooth, repeat if necessary, clip the corner and drizzle on top, quickly garnish with Peppermint dust.  Once more let set several hours for Chocolate drizzle to set up.  When ready, add to your favorite mug, and pour 1 or 2 cups of hot milk (I used 30 cal/cup Almond Milk) over the top and enjoy the show!  Milk not added in macros.  Voila' ...you have just made a Hot Cocoa Bomb, please refer to my tutorial video above for a helpful visual.  Don't be afraid of these, once you get going it will be a fast "easy peasy" process.  Enjoy  :)

     

Decaf Korean Coffee

     Dalgona Coffee is all the rage right now, but since I don't drink caffeine, I decided to make a user friendly version for this girl.  And, what a fun project in the kitchen.  This whips together in a literal minute.  Not to mention, you feel you are creating artwork for consumption.  Ohhhh, andddd, did I mention it is calorie free!!!???  Thought that would get your attention.  The only calories are the milk that holds your Picasso.  I used 30 cal/cup Almond Milk, so talk about a guilt free treat.  Try this one soon, the hype is dead on the money!

Ingredients for two servings~
2 Tablespoons Instant Decaf Crystals
2 Tablespoons Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
2 Tablespoons simmering Water

     Add Decaf and Monk Fruit to mixing bowl, pour simmering Water over top, beat with electric mixer til fluffy, about 30 seconds.  Add to top of milk, as desired.  Enjoy  :)

Keto Pesto Chicken Walnut Spaghetti

     Spaghetti should never be on the don't list, there are many options to keep it on the do list.  You can add any topping to baked Spaghetti Squash and you will never miss those long skinny noodle.  My Keto Pesto Chicken Walnut Spaghetti is the perfect example.  Each of these 4 servings are only 360 calories, 18.6g carbs, 4g fiber, 14.6g net carbs, 32g protein and 18.4g fat.  This is a little high in carbs for the strict Keto"er", so you will have to manage your macros for the day if that is an issue.  Otherwise, go forward and Spaghetti on...think of all the options you can come up with!  The possibilities are only limited by your imagination.  #passionforpasta #barillalove

Ingredients for four servings~
1 small Spaghetti Squash, cut in half horizontally, remove strands and seeds
1 pound diced and cooked Chicken Breast
1/2 cup Barilla Traditional Basil Pesto
1/2 cup grated Parmesan
1/4 cup diced Cherry Tomatoes
1 Tablespoon chopped Walnuts

     Place cut and cleaned Squash face down on foil lined baking dish, bake at 400 for 45 minutes.  Meanwhile, mix warm Chicken Breast, Pesto, Parmesan and Tomatoes til fully incorporated.  Use fork to scrape strands away from sides of baked Squash and fluff.  Add half of Chicken mixture equally to each Squash cavity, and garnish with Nuts.  Enjoy  :)

Coconut Lime La Croix and Ginger Soda

     My friend Jane brought me a delicious new drink this week that I fell in love with !!!  Thank you JANE !!!  If you have not heard about La Croix then give it a try.  I'm not a big soda drinker, but I found this so refreshing, especially with a half a lime squeezed in my Sparkling Coconut water!  The best part I noticed about La Croix ( and no, I am not being paid by La Croix) is that there are no calories, no artificial sweeteners,  and no sodium.  I call that a healthy indulgence !!!  There are only 2 ingredients~ carbonated water and natural flavor.  I also noticed there are other flavors to try as well.  I picked up some Berry and found that equally inviting.  When I was in the water aisle searching for the La Croix, I noticed a Ginger Soda that I thought I would try for fun and it was FANTASTIC as well !!!  I highly encourage you to give diet Vernors Ginger Soda a try the next time you are hankering for a little soda !!!  Drink away ... right after you have had your 8 glasses of water for the day ;)