This bread combines two of my favorite things: pumpkin seeds and almond butter! If you prefer any different nut butters, seeds, or nuts, feel free to swap them in for the ones listed. These are simply the most low-carb ones that I could find, and the bread came out delicious!

Ingredients:
1 cup flaxseed meal
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp oat fiber
3 tsp baking soda
1/4 tsp salt
3 eggs
3/4 cup almond butter
1 tbsp apple cider vinegar
1/4 cup coconut oil
4 tsp Swerve confectioners sugar (optional, but helps bring out the nut butter taste a bit)
1/2 cup + 2 tbsp pumpkin seeds
1/2 cup chopped pecans
3/4 - 1 cup warm water

Directions:
Preheat oven to 375 F. Sift together the flaxseed meal, almond flour, coconut flour, oat fiber, baking soda, and salt. Set aside. Beat together the eggs, almond butter, coconut oil, and Swerve. Add to the dry ingredients and mix until smoother. Add the pumpkin seeds and pecans and mix. Slowly add water until you get the right consistency. Pour into oiled loaf pan and bake for 30-40 minutes. I doubled the recipe and baked one large loaf and several smaller ones.  The loaf can be eaten right after baking or put in the fridge to last you the week! I enjoyed grilling a slice and adding some butter on top :)

The recipe makes about 16 servings with the following nutritional information:
168 calories
14.7 g fat
5.8 g carbs
4.1 g fiber
1.7 g net carbs
​5.7 g protein

 I'm moving across the country this week, and just so happened to have an excess of chicken breast. I made several servings and froze some of them for future use :) This recipe is almost too easy to believe. If you don't include seasoning on the list, there are only 3 ingredients involved! 

Ingredients:
26 oz. chicken breast
3 cups artichoke hearts, chopped (I used an entire package of Trader Joe's frozen artichoke hearts)
6 tbsp mayonnaise 
Seasoning of choice

Directions:
Preheat oven to 350 F. Mix the chopped up artichoke, mayonnaise, and seasoning in a bowl. Place the chicken in an oiled pan and cover with the artichoke mixture. Bake for 30-40 minutes. Enjoy!

This recipe makes about 6.5 servings with the following nutrition:
218 calories
11.2 g fat
3.3 g carbs
2.5 g fiber
0.8 g net carbs
26.2 g protein

I found a recipe for Cream Cheese scrambled eggs in my mom's old school The Joy of Cooking book, but decided to adapt it to make the recipe slightly lower in carbs! This isn't the lowest carb count of my recipes, but it's still under 3 g per serving and is a great source of fat and protein for those of you doing the keto diet or anyother low-carb/high fat diet!

I don't have a double boiler, so I just used a saucepan and a metal strainer with a heat-resistant bowl inside!

Ingredients:
6 eggs
3 oz cream cheese
3 oz any other cheese of your choice - I used Trader Joe's Bacon Cheddar Cheese
2 tbsp heavy whipping cream
1 tbsp butter, unsalted
Seasoning of choice (I'm a fan of Trader Joe's Garlic Salt)
Chives for garnish (optional)

Directions:
In a double boiler, combine the cream cheese, 2nd cheese, and butter until the mixture is completely softened. Add the heavy cream and whip until smooth. 

It happens every year. The collective weight of the entire earth's human population increases by about 5 billion lbs: it's GIRL SCOUT COOKIE SEASON!!!

This recipe is a healthy alternative to those addictive little delicious thin mints! 

Ingredients for cookie portion:
3/4 cup flaxseed meal
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp oat fiber
1/2 tsp xanthan gum
3 tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 cup erythritol
1/4 cup unsalted butter, room temperature
2.75 tbsp unsweetened almond milk
1/4 tsp vanilla extract
1.5 tsp peppermint extract

Ingredients for coating:
4 oz unsweetened baking chocolate
1/4 cup butter, room temperature
5 tbsp powdered erythritol
1.5 tsp peppermint extract
1 tbsp almond milk

Directions for the cookies:
Combine, flaxseed meal, almond flour, coconut flour, oat fiber, xanthan gum, cocoa powder, and salt. In a separate bowl, cream together the 1/2 cup erythritol and 1/4 cup butter. Once smooth, add the almond milk, vanilla, and peppermint extract. Gradually add the flour mixture. Shape the dough into a cylinder with a 1.25 in diameter. Freeze for 2-3 hours. 

Preheat oven to 375 F. Cut cookies into 1/4 in slices (I made mine a little thicker due to fear of burning, but am definitely planning on thinning them out for my next batch!). Bake for 10-12 minutes. Let cookies cool and refrigerate or freeze for 35-45 minutes. 

Coating: 
Combine the chocolate and the butter in a microwaveable bowl. Microwave 15 seconds at a time, stirring after each time, until completely melted. Add 5 tbsp powdered erythritol and beat until smooth. Add peppermint extract and almond milk. Place in double boiler over medium heat to keep the mixture soft. Using a fork, dip the cooled cookies into the coating then onto a cookie sheet. Let cool. Freeze for 45 mn - 1 hour (trust me on this!!!). Enjoy!!

I recommend storing these in the freezer when not eating. 

Recipe makes approximately 40 cookies with the following nutritional information:
55 calories
4.7 g fat
2.4 g carbs
1.8 g fiber
0.6 g net carbs
​1.1 g protein