Healthy Life

     The perfect keto birthday cake that everybody will love — even the carbivores. Amazingly moist chocolate cake with creamy peanut buttercream frosting. Let the party begin! Ingredients Chocolate cake 1 cup   almond flour ¾ cup  granulated erythritol ½ cup  unsweetened cocoa powder 1½ tbsp  ground psyllium husk powder 1 tbsp  baking powder ¼ tsp  salt 4   eggs 8 oz.  cream cheese 4 oz.  salted butter, melted Peanut buttercream frosting 8 oz.  salted butter, room temperature 8 oz.  cream cheese ½ cup  unsalted and sugar free peanut butter ¼ cup  powdered erythritol 2 tsp  vanilla extract Decorations 10   cherries  (optional) ½ cup  heavy whipping cream 1 tbsp  chopped salted peanuts Instructions Position rack in middle of oven and preheat to 350°F (180°C). Combine almond flour, sweetener, cocoa powder (sift to eliminate lumps), ground psyllium husk powder, bakin...

              Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next cocktail party just got easier! Brie works beautifully as a dessert course, too. Ingredients 9 oz.  Brie cheese or Camembert cheese 1   garlic clove, minced 1 tbsp  fresh rosemary, coarsely chopped 2 oz.  pecans or walnuts, coarsely chopped 1 tbsp  olive oil salt and pepper Instructions Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish. In a small bowl, mix the garlic, herb and nuts together with the olive oil. Add salt and pepper to taste. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm. Try This Odd “Carb Trick” To Burn Up To 1 Pound Per Day. ”All this by Flavor-Pairing?” I asked. I met an o...

                Cheddar cheese, red pimiento peppers, and the secret ingredient of mayonnaise creates a zesty yet creamy and moist keto meatball. It's perfect not only for a weeknight dinner but also as low-carb snack or taken in a lunchbox for work or school. Ingredients Pimiento cheese 1 ⁄ 3  cup  mayonnaise ¼ cup  pimientos or pickled jalapeños 1 tsp  paprika powder or chili powder 1 tbsp  Dijon mustard 1 pinch  cayenne pepper 4 oz.  cheddar cheese, grated Meatballs 1½ lbs  ground beef 1   egg salt and pepper 2 tbsp  butter, for frying Instructions Start by mixing all ingredients for the pimiento cheese in a large bowl. Add ground beef and the egg to the cheese mixture. Use a wooden spoon or clean hands to combine. Salt and pepper to taste. Form large meatballs and fry them in butter or oil in a skillet on medium heat until they are thoroughly cooked. Serve with a side dish...

My name is Sharon Munroe. And I’m 43 years young!   I’d like to share a personal story that I know will resonate with you… I was always one of the cool girls in school. I was captain of the cheerleading squad and was homecoming queen my senior year. What’s more, I was one of those ‘skinny’ girls you love to hate. I was able to eat anything I wanted and still kept to a size 2. Heck, I didn’t even have to workout to keep my firm and toned body shape. I used to chalk up my slimming figure to genetics. After college, I married my high school sweetheart, Tyler. We backpacked through Europe for a year and then settled in St Louis with full-time jobs. About 3 years into our marriage, I gave birth to our first born child – a wonderful boy named Aiden. And that’s when everything went downhill. I was no longer skinny. I had gained 60 pounds while pregnant with Aiden. And no matter what I did after giving birth, I had not been able to get back to my pre-pregnancy weight. As time went on, the ...