Follow my new website and a give-a-way!

Colorfuleatsnutrition.com is now up and running! Please visit my new website and sign up to follow today! Next weekend I am giving a free nutritional consultation away to one of my new followers.  Spread the word!

To follow simply visit Colorful Eats, click on the “stay in touch” tab and enter your email in the box to the left :)

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On Colorful Eats, there is a complete pantry list, healthy eating inspiration, grain-free baking tips, and a section on grass-fed meats and dairy!  Lots more information and recipes coming soon.

The latest recipe in the works is a sweet pineapple upside down cake, grain and refined sugar free of course! But here is a sneak peak at the photos!

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Frozen Chocolate Crunch Bites

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As a little girl, one of my favorite snacks was my mom’s rice krispie treats.  Of course, knowing my mother, she made them without the marshmallows and instead used peanut butter to hold them together.  For a grain-free alternative, the shredded coconut in these rich and creamy treats provides a bit of crunch!

These sweet little bites are packed with protein, quality, and taste!  Quick to make, they are perfect for an afternoon snack on a hot summer day.  Because coconut oil melts at 76 degrees, they will melt quickly in your hands so be sure to keep them cool until ready to enjoy!

Cacao and maca powders are wonderful ancient super foods containing anti-oxidants, minerals, & vitamins and have been shown to enhance moods and focus.  Maca is a root that grows high in the mountains of Peru and as an adaptogen it nourishes the endocrine system and boosts adrenal function.  The combination of cacao and maca will stimulate your energy, boost your stamina, and put a smile on your face.

Enjoy these sweet bites of rich, chocolatey goodness—a perfect grain-free snack for all ages!

Ingredients

*For a sweeter affair, stir in chopped dark chocolate pieces.

Directions

  • Line a baking sheet with parchment/waxed paper.
  • Combine all ingredients and mix together.
  • Using cookie/ice cream scoop, drop chocolate balls onto lined baking sheet.
  • Immediately place in the freezer for 30 minutes before serving.
  • Enjoy and store remaining chocolate bites in the refrigerator (if there are any left!).

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Meet Libby Potter and a yummy ice cold treat!

My husband recently got a puppy for our family! Liberty, or Libby, has been a blessing and bundle of energy and joy for us!  As Stephen is deploying soon, little Libby will keep me company and be a constant reminder of the liberty many Americans fight for each day so that we can enjoy our freedom.

Libby loves shoes, my basil plant on the patio, getting her tummy scratched and of course always keeping us on our feet.  She follows me around all day, wherever I go, and sleeps at my feet in the kitchen.  Libby does not quite understand the purpose of a walk yet, but is more interested in chasing leaves and eating peanut butter treats.  She flops down the stairs and runs into her reflection in the window trying to get outside.  I must say she is the cutest dog and receiving lots of love and attention!

There is no need for an alarm clock anymore as Libby wakes up bright and early with the sun at 5:30 in the morning! Needless to say I have been very sleepy recently and in need of a little extra energy.  Enjoy our new puppy and this sugar-free iced mocha :)

 

Iced Coffee with Sugar Free Chocolate Syrup 

Chocolate Syrup

Directions

  • Slowly melt all ingredients together on low heat.
  • Stir for about 2 minutes until the chocolate mixture becomes a syrup.
  • Serve a tablespoon or desired amount over ice and add coffee and cream.
  • I usually use left over coffee and store it in a glass container in the refrigerator.
  • Store the remaining chocolate syrup in the refrigerator and enjoy as wanted!
  • **I use coconut milk to make the syrup as it will last better in the refrigerator.

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