It’s been a minute. But, I’m here. Life gets in the way sometimes, for all of us. No one is immune to struggles and time restraints. If there is one thing I’ve taken from this fitness journey, it’s that I thrive off a challenge. So, what’s a mom to do? Sign up for Run the Edge 2021 and log off Netflix.
A friend on Instagram convinced me to sign up for the Run the Edge challenge. It’s 2021 miles in a year – not a lot of creativity with the name or goal, but it’s a challenge all in the same.
I’m going to update here – for my benefit and maybe yours – weekly. I love a challenge because even if we aren’t in the same boat, we can still help each other stay afloat. You like that? Probably came from Pinterest.
My point here is – push yourself. At any age, any fitness level, any walk of life – goals and motivation make life more fun. They just do. Let’s get it.
1 tbsp Swerve confectioner’s sugar (or sweetener of choice)
Dropper of One on One Flavors – Marshallow
Sugar Free Candy Canes
Make Keto Queen Kreations chocolate cake mix according to the directions. I baked mine in mini muffin pan. I pulled the pan out halfway through cooking and used a spoon to make an indention in the middle. Place pan back in the oven for the remaining time. (350 degrees for 10-12 minutes)
While the cupcakes were baking, I made the Simply Delish chocolate pudding. I only used 1 cup of unsweetened almond milk in the mix. I wanted the pudding a little thicker. I then added 1/3 cup melted Lily’s Milk Chocolate chips, stir until completely blended. Set aside.
The topping is heavy whipping cream, about 1 cup and 1/2. I mixed this, along with 1 tbsp Swerve confectioner’s sugar and a dropper full of Marshmallow flavoring. I used OOOF drops (http://www.amazon.com/shop/strickley.keto.
Once the cupcakes cool, add in the pudding and top with the whipped cream. I broke apart a few small sugar free candy canes and used them as decoration. Enjoy!
Brussel, Brie and Bacon Bites with a Peach Bacon Jam. Say that three times fast.
Roast Sprouts in the oven (coat in olive oil, salt and pepper) for 20 minutes at 375. Remove from the oven and let them cool.
Slice sprouts in half and layer with small slice of Brie cheese and a piece of cooked bacon. I used a toothpick to hold the bites together.
Brush bites with a glaze made of 1 tbsp Smucker’s Sugar Free Peach preserves, 1 tbsp Sweet Baby Ray’s No sugar sauce, 1 tbsp Choc Zero (www.amazon.com/shop/strickley.keto) maple pecan syrup, a tsp of bacon grease, garlic powder and red pepper flakes.
Put sprouts back in the oven – I used a mini muffin pan and it worked perfectly – at 425 for 5- minutes.
One package of Keto Queen Kreations (http://www.amazon.com/shop/strickley.keto) Sugar Cookie Mix. Make according to directions – I did add 1/8 tsp cream of tartar to give the dough a little hold. Refrigerate dough for an hour. Remove and roll dough to desired thickness. Use cookie cutters to make your shapes, removing a smaller shape on the inside of the cookie for the jolly rancher. I did crush the sugar free jolly ranchers to add to the center, but I’m not sure that step is necessary.
Bake cookies according to directions on the bag. I pulled the cookies out of the oven halfway through the baking time and used a straw to make the hole at the top (for the ribbon). If you don’t plan on hanging your cookies from the tree, you can skip that step!
Blend all the cheesecake ingredients and refrigerate until needed.
1/2 cup of chopped pecans
2 tbsp almond flour
1 tbsp Swerve brown sugar
3 tbsp melted butter
1 tsp cinnamon.
Mix all the ingredients for your crust in the food processor. Layer the crust mixture in the bottom of two mason jars (I used wide mouth pint jars). Remove cheesecake mixture from the fridge and add on top of the crust. Place the jars (without the lids) in your crock pot. Make sure the jars don’t touch. Fill the crock pot with water until it’s 2/3 up the side of the jars. Cook on high for 2 hours, shut the crock pot off and let them sit in the water for another 30-40 minutes. Remove the jars from the pot and let them cool completely. Add lids and refrigerate overnight. Top with whipped cream and enjoy!
I made this dessert for the first time last year and it was such a huge holiday hit, that it’s on the menu for every holiday party. Because it technically involves 3 different desserts, we jokingly call it Dessert Turducken. Enjoy!
Make the cookies as directed, add in the brown sugar and cinnamon (to taste). Bake in a mini muffin pan for 6 minutes. Pull pan out of the oven and use a spoon to push down the center for the filling. Bake for another 4-6 minutes.
4 oz cream cheese
1 tbsp sour cream
1 tbsp Swerve confectioners sugar
1 tsp vanilla
1/2 cup Heavy Whipping Cream
Blend all the above ingredients and cool until needed.
One of my favorite salads pre-keto, this salad is usually packed with a sugar laden dressing and dry ramen noodles. I knew I wanted to create a healthier version, and with the help of my favorite kitchen aide (my dad)…I did.
One head of shredded cabbage
1 cup of chopped green onions
2 cups of rotisserie chicken
1 cup of radishes (julienne style)
1/2 cup of chopped peanuts
1 cup of purple cabbage
1 tsp of garlic powder
1/2 cup cilantro
Salt and pepper to taste
I used 1/2 cup of Annie’s Shiitake Sesame Vinaigrette dressing and 1 tsp of lemon juice to finish the salad.
The topping – to add some texture, I microwaved one spaghetti squash for 5 minutes. Split the squash and lay the “noodles” on a paper towel. I then fried the squash noodles in coconut oil until slightly brown. These add the perfect crunch and sweetness to the salad.
Presentation is everything to some bloggers. And I get it, I do. But, what’s more important to me is convenience – I want simple, whole foods that I can eat in between washing dishes or chasing dogs. Because that’s my life. And maybe it’s your life too.
Chili Lime Buffalo Bites
1 can of drained (white) chicken breast
2 tbsp of sour cream
Frank’s Hot Sauce, Tajin seasoning and some lime juice. All of this is to taste. Mix all of your ingredients. Top with chives. Enjoy!