J-E-L-L-O

Sometimes I just want a little something sweet….  just a little touch of something. I bought some sugar-free jellos and had one or two but couldn’t stand the artificial crappy ingredients they consisted of. I knew there had to be a way to make it healthier. I mean, gelatin, is actually a very healthy product. It is making a huge hit as it is a component of bone broth which is becoming increasingly popular. 

Gelatin helps promote a good nights sleep, helps with joint pain, is known for making your skin and hair healthy, improves your digestion system (so important as many ailments truly begin in the gut), lowers inflammation and oh so much more. 

I boiled a cup of water, then submerged three tea bags in it for five minutes. (I used blueberry green tea for the green tea and blueberry benefits, and because I had it on hand, but you can use any flavor you wish.) While I was waiting, I mixed four teaspoons of gelatin into a cup of water. I then mixed the two together. I added some collagen  (which is really not needed as collagen is quite similar to gelatin….will do another post on why collagen is so awesome soon) and stevia to taste. When I tasted this before the gelatin set to jello, it was sweet. I thought maybe I had too much stevia. But after tasting it once it set, it actually lost a fair amount of flavor. Despite losing some flavor and sweetness, it was a great bit of sweetness after a meal and oh so benficial to my health as well. 

So ditch the store bought jello, premade or powdered that you make at home, and purchase some gelatin and make your own far healthier version today. So easy and so much better for your body. 

I would love to hear from you if you try this and hear what wonderful flavors you came up with! ☺️

(I had this brand of gelatin at home already, once I use it though, I will be purchasing the Great Lakes brand gelatin. I use this brand of collagen and LOVE it and love that is is made from grass fed beef!). 

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Did you say CHOCOLATE?

Dessert is divine!  I love me some chocolate!  But I also don’t want to increase the size of my waist….SO I find alternatives.

Recently, I have been researching a nutritional ketogenic diet.  I have been following low carb for about six months now (except for my major holiday screw up!).  I don’t believe there is necessarily a perfect way to eat for every body; I do feel everybody is different and different things will help some people while other things, other people.  I do, however, believe corn, wheat and soy, as well as sugar and processed foods, are bad for everyone. Dairy is not the best for us either, but cheese is HARD to give up when you have eliminated so many other foods, so I work to keep it to a minimum.

With all that in mind, I still want me some weekend dessert!  Keep in mind, I am not creative and I do not enjoy cooking!  I scoured the internet and found a few dessert recipes. Some were disgusting, some okay, but the following is tried and true delicious with myself, my husband and my teenaged son.

Chocolate mini cakes to the weekend dessert rescue!  ENJOY!

Chocolate mini cakes with chocolate buttercream frosting

mini cakes-

8 eggs

1 cup erythritol, swerve or sukrin

1 cup unsweetened coconut or almond milk

3 cups almond flour

4 tsps baking powder

1 tsp baking soda

7 tbsp unsweetened cocoa powder

8 tbsp butter, ghee or coconut oil

2 tsp vanilla

For the cake-

Preheat oven to 350F.

Grease individual muffin or brownie pan.

In a large bowl, beat eggs.  Add erythritol and milk, combine.  Add all additional ingredients and combine well.

Divide evenly into muffin tins.

Bake about 10-12 minutes, do not overcook. (oven temps and times may vary)

Remove and let cool before frosting.

frosting-

1 cup softened butter

1 cup erythritol, swerve or sukrin (powdered)

2/3 cup unsweetened cocoa powder

1/4 cup unsweetened coconut or almond milk (may need to adjust a little)

2 tsp vanilla

1 tsp stevia *if desired

For the frosting-

Cream butter.

Add powdered sweetener and cocoa powder, combine well.

Slowly add unsweetened milk until mixed.

Blend in vanilla and stevia (and additional milk if desired) until desired consistency reached.

Frost cooled mini cakes.

Servings 30.

Per serving- calories 171, fat 19.4, carbs 10.3, fiber 1.9, sugar 0.6, protein 4.7

*frosting recipe adapted from lowcarbyum

*minicake recipe adapted from preheatto350

#lowcarb #glutenfree #dairyfree #soyfree #chocolate #dessert