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No Sugar (& STILL Yummy) Peanut Butter Cups

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Most people who know me know that the two things I love most in life (aside from my kids) are peanut butter cups and wine. Not together. But sometimes. Occasionally. Okay, a lot. Most times.

Sigh…go ahead and judge, I don’t mind.

But, there are times when I find myself cruising at mock speed on the sugar train and decide to cut added sugar for a bit to put the breaks on my sugar addiction and get back on track. That means I need to say “no!” to Reese peanut butter cups and “hi!” to these beauties.

Okay, okay…listen…I’ll be honest…they ain’t no Reese. No one, and I mean no one, can compare. However, when you’re not on sugar but you still love a sweet treat, these do the trick.

But listen up…you get ONE a day. ONE. O.N.E. Capiche?

One.

You need to keep these in your freezer, too. The fridge works too, but I like mine in the freezer.

Give ’em a whirl. You’re gonna love ’em.

No Added Sugar Peanut Butter Cups

Delicious no sugar peanut butter cups will help you curb your sweet tooth without loads of sugar and WITH good fat.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 tbsp coconut oil melted
  • 1/4 cup smooth natural peanut butter
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp stevia optional
  • 2 Tbsp coconut oil melted
  • 1/4 cup smooth natural peanut butter
  • 1/2 tsp pure vanilla extract
  • 1 tsp stevia optional

Instructions
 

  • Line 12 mini muffin tins with liners.

Bottom Layer

  • Melt coconut oil in a small pot on the stove.
  • Stir in next 4 ingredients (peanut butter, vanilla, cocoa powder, optional stevia.
  • Pour melted and mixed ingredients into 12 mini muffin liners.
  • Place into freezer for 5 minutes.

Top Layer

  • Melt coconut oil.
  • Stir in remaining ingredients.
  • Pour melted ingredients onto a somewhat set bottom layer.
  • Place the peanut butter cups into the freezer for at least one hour.
  • Place in an airtight container and keep in your freezer.
Keyword no sugar, peanut butter cup

Healthy Chili Recipe! Turkey, Sweet Potato & Butternut Squash Chili

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If you’re tired of the same ‘ol, same ‘ol chili, you’ve GOT to give this veggie and protein-packed healthy chili recipe a try! It’s delicious and super good for you. I just throw everything into my slow cooker and walk away for the day, but if you have an hour, you can absolutely cook this on your stovetop as well!

Enjoy! Let me know how you like it! It’s hearty, it’s delicious and it’s seriously packed with nutritious goodness. What more could you ask for in a chili? Hmmmm? 

Oh! And something cool that I’ve found?! In the recipe, it calls for hot sauce, and you can use any hot sauce you love. BUT, there is this super cool company called Fuego Box and they do monthly or quarterly hot sauce subscriptions! Each box comes with three totally different hot sauces to try and it can totally change the flavor of your recipes (in a good way!)! So, if you’re a hot sauce connoisseur, or even just want to try something new, I’d totally recommend checking them out! The sauces are delicious AND it’s fun to try all the different flavors! Also…keep these in mind as a gift for those hard-to-buy-for people in your life! 

The recipe:

Turkey, Sweet Potato & Butternut Squash Chili
Serves 8
Try this delicious and different chili to warm up on a dreary day! Packed with delicious nutrients and for my Hot Mamas...this is a IGNITE and Body Smarts-friendly recipe!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
422 calories
50 g
60 g
13 g
29 g
3 g
258 g
384 g
9 g
0 g
8 g
Nutrition Facts
Serving Size
258g
Servings
8
Amount Per Serving
Calories 422
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 60mg
20%
Sodium 384mg
16%
Total Carbohydrates 50g
17%
Dietary Fiber 14g
54%
Sugars 9g
Protein 29g
Vitamin A
108%
Vitamin C
43%
Calcium
14%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb. ground turkey
  2. 1 medium or large sweet potato, peeled, cubed
  3. 1 cup butternut squash, cubed or diced
  4. 1 15 oz can chickpeas (drained and rinsed)
  5. 1 15 oz can bean medley (drained and rinsed)
  6. 1 large can diced tomatoes
  7. 2 tbsp tomato paste
  8. 1/2 cup chopped onion
  9. 1/2 cup chopped red pepper
  10. 1/4 cup chopped green bell pepper
  11. 1 tsp minced garlic
  12. 1 cup vegetable stock
  13. 1 Tbsp Worcestershire sauce
  14. 1 tsp red pepper flakes (less or more, depending on how spicy you like your chili!)
  15. 1 Tbsp cumin
  16. 2 Tbsp chili powder
  17. Salt & Pepper to taste
  18. Hot sauce to taste
Instructions
  1. In a pot, saute the onions, garlic, and peppers for a few minutes.
  2. Add the sweet potato (it will take awhile to cook) and cook for another 5 minutes.
  3. Add the ground turkey and cook until the meat is browned.
  4. Add the butternut squash, tomatoes, and rest of the ingredients, including the broth. Cook for 15 minutes.
  5. Add the spices and cook for a final 10 minutes.
  6. OR...
  7. Saute garlic, onions, sweet potato and squat for 5 minutes.
  8. Throw the above and all of the other ingredients into a crockpot.
  9. Cook on low for 7 hours.
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calories
422
fat
13g
protein
29g
carbs
50g
more
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Ginger Mint Lemon Water – Just trust me

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Alright, alright. I fell off the bandwagon. HARD. Travelling, summertime, camping…as hard as I try, I still choose crap foods, too much booze and not enough exercise. I do get workouts in. I do drink water. And every now and then I’ll have a carrot and an apple. But, for the most part, when I’m camping or traveling, I give a bit of grace to myself and just enjoy.

Until the enjoyment starts to feel sluggish and gross. That’s when I reign myself in. 

So, I’m back from traveling and we’re not camping for another few weeks, so I have a few weeks to workout the way I like to workout and eat the way I typically like to eat. But, I felt I needed a little kickstart on the healthy train to start my morning as I have been relying too  heavily on coffee to fuel my days. Enter my Ginger Mint Lemon Water.

I make a big jug of this water and it lasts me 3 days. It’s not a water to drink all day, just one to have a couple glasses of between all the rest of the water you’re drinking. Because…you’re drinking lots of water, right? It’s summer, so water is important!

Ginger Mint Lemon Water:

2 cups water
5 mint leaves
1-2 Tbsp freshly grated ginger
1 lemon
Additional water to fill pitcher

Combine 2 cups water, mint leaves and ginger in a pot. Bring to a boil and let simmer for 5-7 minutes.
Meanwhile, squeeze the juice from one lemon into you pitcher. Then, just chuck those lemons right into the pitcher for added flavor.
Once the ginger and mint are finished boiling pour them (including the boiled water) into your pitcher.
Top off the pitcher with fresh water.
Refrigerate overnight and enjoy for the next 3 days!

If you’re really feeling fancy, add soda water for a little zip (I would just add this to my glass as I drank it). 

YUM-MO! Get it in ya! And hey…let me know what you think, won’t you?! 

Iced Cocoa Bulletproof Coffee

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I’m a huge fan of Bulletproof coffee. If you don’t know that already, you need only to read more posts from my blog to see the multitude of articles I’ve already written about their coffee, their Brain Octane Oil and more recently their Collagen Bites (yum, yum, yummy yum!)! 

My true love is their Brain Octane Oil and that’s because it absolutely, 100% helps me focus, it clears my thoughts and it gives me the energy I need to get through my incredibly hectic days!

Mayvember is leaving us and we seem to have skipped spring and slammed right into summer. So today after I finished an incredible hike with a good friend, I needed to buckle down and get to work. I knew that I needed my Bulletproof coffee because on a day like today when the sun is shining, the flowers are blooming and my schedule says I need stay inside to write, program and podcast, I desperately needed help in the “focus” area.

HOWEVER…who the heck wants a hot coffee after you’ve sweated your buns off in the hot, hot sun (don’t worry, they’re actually still there)? So, I decided to create an iced coffee version of my beloved Bulletproof Coffee. Aaaaaaand my oh my…it did NOT disappoint!

Iced Cocoa Bulletproof Coffee
Serves 1
A refreshing, cool and delicious way to enjoy your Bulletproof Coffee this summer! Mental focus and energy found in an iced coffee? Yup! Right here! Try it today!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
149 calories
3 g
33 g
16 g
2 g
9 g
376 g
8 g
0 g
0 g
7 g
Nutrition Facts
Serving Size
376g
Servings
1
Amount Per Serving
Calories 149
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 33mg
11%
Sodium 8mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
7%
Sugars 0g
Protein 2g
Vitamin A
8%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1.5 cups Bulletproof Coffee (Freshly brewed, hot)
  2. 1 Tbsp Bulletproof Ghee
  3. 1/2 tsp - 1Tbsp Brain Octane Oil
  4. 1 Tbsp Cocoa powder
Instructions
  1. Brew your coffee, as per usual.
  2. Add ghee, brain octane oil and cocoa powder to your blender.
  3. Pour hot coffee into blender.
  4. Blend for at least 1 minute.
  5. Pour over a glass filled with ice.
  6. Stir & enjoy!
Optional
  1. You may replace the Tbsp of ghee with a 1 Tbsp of nut butter to give it a nutty coffee taste. So good. Honestly. So. Good.
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calories
149
fat
16g
protein
2g
carbs
3g
more
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Give this delicious iced coffee a try this summer and let me know what you think. Also, you should absolutely try it with natural peanut butter (or any nut butter) to replace the ghee. It is so freakin’ yummy!

Helpful (?) tip: Be sure to use LOTS of ice because iced coffee should be super, super cold, not “kinda” cold.

If you’ve yet to try Bulletproof CLICK HERE to check out their products. I don’t endorse many products, but this stuff has my full endorsement because it has quite literally changed my life (YOW!). 

Finally, just a quick note on the nutrition facts: Don’t worry about the fat content. Yes, that’s a lot of fat, but this type of fat goes to your brain to be metabolized and is the quick source of brain food you need for the mental focus and energy that Bulletproof gives you. One iced coffee per day, babycakes. Just the one! Enjoy!

Nutritious & Delicious Recipe for Cauliflower Chowder

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It was a cold and rainy day a few days ago and I decided it was time to try a new soup recipe! I’m currently on two Hot Mama programs: Body Smarts (that’s our 12-week nutrition and fitness program) and IGNITE (our at-home metabolic workouts…BAM!). I needed a hearty soup that made me feel cozy and warm, but also filled me up. Now, I’ve heard a lot about cauliflower as a replacement for rice and potatoes, but I gotta tell you, I hadn’t been sold on the idea. Until now.

I found a recipe online and modified it to fit the guidelines of the programs I’m in…and to be honest, add a little flavor! Now, I’m no chef and a lot of the recipes I try to alter fail miserably and my poor husband chokes the food down. But this recipe? I got the “don’t change a thing…this is awesome”. Oh yeah I did! BAM! Go me! The anti-chef has become the chef. Well…maybe for this recipe. :p

If you’re looking for a heart, nutritious and delicious soup…this is it, Mamas! The ingredients are easy to find and it took me 20 minutes to get it on the stove simmering away. I hope you give it a whirl!

Hearty & Delicious Cauliflower Chowder
Serves 6
Packed with tons of vegetables and no heavy cream, this soup will warm your bones in the winter and fill you up! It is super quick to make and so yummy to eat!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
156 calories
18 g
13 g
6 g
10 g
3 g
367 g
306 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
367g
Servings
6
Amount Per Serving
Calories 156
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 13mg
4%
Sodium 306mg
13%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
14%
Sugars 6g
Protein 10g
Vitamin A
74%
Vitamin C
85%
Calcium
10%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 - 6 slices bacon, diced
  2. 1 Tbsp unsalted butter
  3. 2 cloves garlic, minced
  4. 1 onion, diced
  5. 2 carrots, peeled and diced
  6. 2 stalk celery, diced
  7. 1/4 cup all-purpose flour
  8. 4 cups low-sodium chicken broth
  9. 1 cup skim milk
  10. 1 head cauliflower, roughly chopped
  11. 1 bay leaf
  12. 1/4 - 1/2 tsp cayenne pepper
  13. 1/2 - 1 tsp oregano
  14. 1/2 tsp parsley
  15. Kosher salt, to taste
  16. Black pepper, to taste
Instructions
  1. Heat a large stockpot over medium heat. Add bacon and cook until crispy. Transfer to a paper towel-lined plate, set aside.
  2. Drain most of the bacon fat. Add and melt unsalted butter to the stockpot.
  3. Add garlic, onion, carrots and celery. Cook 3-4 minutes, stirring occasionally, until tender.
  4. Stir in cauliflower and bay leaf. Stir occasionally. Cook until somewhat tender (3-4 minutes).
  5. Add flour to the veggies. Stir and cook until flour starts to brown (about 1 minute).
  6. Gradually pour in chicken broth and milk. Add all seasoning. Cook, whisking constantly, until slightly thickened (about 3-4 minutes).
  7. Bring to a boil.
  8. Reduce heat and simmer until cauliflower are tender (about 12-15 minutes).
  9. If your chowder is too thick, add more milk as needed.
  10. Serve immediately. Garnish with crispy bacon.
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calories
156
fat
6g
protein
10g
carbs
18g
more
LINDSAYGEE.CA https://www.lindsaygee.ca/
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