While working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.
You can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!
Place blueberries in a food processor and pulse until they are chopped into fine pieces.
Line a 9x5 loaf pan with parchment paper.
Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
Refrigerate uncovered for at least 30 minutes to let the mixture harden.
When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
Cut into to mini squares and sprinkle with cinnamon if you wish.
Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.
Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!
Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.
When I’m not sure what to do with a vegetable, my go-to way to cook it is to roast it with some ghee, salt, and pepper, and it always turns out so good. I followed that same method with the cauliflower, but added pesto to it at the end which kicked the flavor up a notch to another level.
Hope everyone had a wonderful holiday! I really enjoyed mine staycation-ing and traveling to rest and relax in Sonoma County for a few days. It’s been a busy but fun week with my family here to celebrate Christmas, and that usually means I spend a lot of time in the kitchen cooking and baking meals for them. I don’t mind, but it can be a lot of work and time, so I usually turn to easy recipes that require minimal effort. So when they requested a salty snack to go with their adult beverages, I whipped up this addictive recipe in a flash with whatever I had in the kitchen.
I’m not a huge fan of rosemary because it can taste a bit medicine-y if used too much in a dish, but the flavor complemented really well with the maple syrup and cayenne pepper. If you don’t mind the taste, I suggest you use more. Just a sprinkle of the herb was plenty enough for me. You won’t be able to stop on a few bites of this salty, spicy, sweet goodness. We gobbled this up within a few hours.
What’s everyone up to for the New Year? I’m honestly not into big celebrations on New Year’s eve and usually end up partying it up in my sweatpants on my couch (which is like, the best kind of partying). But who knows. Last minute plans can change and maybe I’ll force myself into something sparkly… probably not.
OOO, and I’m getting ready for some big changes in the New Year with the website, so stay tuned for some new and exciting news coming up!
Have a Happy New Year, all, and see in you in 2016!!