Tag Archives: steve and melody

Choco-nut Peanut Butter Cookies 

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Cookies are awesome!

But when you can have a Cookie, lose weight, get your hormones in balance, feel awesome and be guilt free, they are even better!

So how does one get these magical guilt free cookies?


It’s really simple and we are going to guide you through it step by step.

Let’s set you up for success.

These are not going to be like any of those soft baked sugary cookies.  These bad boys have some nutrient dense ingredients in them. But they taste so good our 14 year old teen boy loves them and asks for more. But they are super filling, so he can’t eat more than two! Let’s face it! Filling up a teenage human is no easy task. And these little guys get the job done. Just don’t expect “cookie”…expect COOKIE. We hope that makes sense.

Both versions make about 18 cookies.

The Paleo Version!

Ingredients:
  • 2 1/2 cups unsweetened shredded coconut
  • 1/2 cup granulated coconut sugar
  • 1/4 tsp pink Himalayan salt
  • 2 free range eggs
  • 1/4 cup natural unsweetened creamy peanut butter
  • 1/4 cup melted extra virgin coconut oil
  • 1 tbsp vanilla extract
  • 4 oz chopped 85% dark chocolate
  • 1/2 cup chopped walnuts or pecans (optional)
How to:

Preheat oven to 350 degrees

  1. Mix the shredded coconut, “sugar”, and salt together in a bowl.
  2. Add the peanut butter, coconut oil, eggs and vanilla extract. Mix together.
  3. Add the chopped chocolate (and nuts if using)
  4. Mix together and then scoop out with a small ice cream scooper onto parchment lined baking sheets.
  5. Flatten the cookies slightly with your hand. They will not spread out much on their own.
  6. Bake for 14 minutes at 350 degrees.

The Keto Version!

Ingredients:
  • 2 1/2 cups unsweetened shredded coconut
  • 1/2 cup granulated Swerve (erythritol)
  • 1 package KETO KREME (optional)
  • 1/4 tsp pink Himalayan salt
  • 2 free range eggs
  • 1/4 cup natural unsweetened creamy peanut butter
  • 1/4 cup melted extra virgin coconut oil
  • 1 tbsp vanilla extract
  • 4 oz chopped 85% dark chocolate
  • 1/2 cup chopped walnuts or pecans (optional)
How to:

Preheat oven to 350 degrees

  1. Mix the shredded coconut, “sugar”, and salt together in a bowl.
  2. Add the peanut butter, coconut oil, eggs and vanilla extract. Mix together.
  3. Add the chopped chocolate (and nuts if using)
  4. Mix together and then scoop out with a small ice cream scooper onto parchment lined baking sheets.
  5. Flatten the cookies slightly with your hand. They will not spread out much on their own.
  6. Bake for **12-14  minutes at 350 degrees.  

**The Keto version seemed to bake a little bit faster. It is the difference in the coconut sugar and the erythritol. Just make sure you watch them.

On a personal note, I enjoyed the coconut sugar, Paleo Version much more than the erythritol,  Keto version. If you are not suffering with blood sugar issues, a little coconut sugar may not be that detrimental. Here is the breakdown of the sugar for each cookie. This does not include the added chocolate. 

Coconut sugar per cookie: 1 teaspoon or 5 grams

To store these COOKIES cool them completely and place them in a freezer safe container and freeze the leftovers. We eat these straight from the freezer!

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Grab some Keto No Sugar wine by clicking the picture above!

Stay Tactically Keto! #TacticalKeto

Steve and Melody

Easy “Mashed” Cauliflower

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Now that we have all discovered that Cauliflower can be turned into everything from Pizza to “Tater Tots”…


It’s time to settle back in to the real reason this otherwise discarded white vegetable has made it’s way into our hearts and onto our plates.

Keto-fied Mashed Potatoes!

That’s right! We can have mashed white stuff on our plate! It makes us have that same warm and fuzzy feeling that creamy mashed potatoes flood our souls with. It feels good to dip a piece of pan fried chicken into this creamy mashed cauliflower! You know what makes it 100 times better. It’s easy and fast! And we all love that!


Now that we can find frozen Riced Cauliflower in almost every store in the country from some very recognizable brands, it’s even better. No more of that chop, steam, squeeze, and then puree with a food processor crap! That takes too much damn time!

What you need:

  • 1 immersion (stick) blender
  • 1 sauce pan with a lid
  • 1 bag frozen riced cauliflower
  • 4 oz cream cheese
  • pink Himalayan salt and pepper

How to:

  1. Pour the frozen riced cauliflower into the sauce pan
  2. Turn the heat to medium high
  3. Cover the pan with the lid
  4. Stir every few minutes until all the cauliflower is no longer frozen
  5. Add the cream cheese and put the lid back on
  6. Turn the heat down to medium low
  7. Continue to stir occasionally until the cream cheese is melted and the cauliflower is hot.
  8. Remove from he stove top and using your immersion blender set to the lowest speed begin to puree the cauliflower and cream cheese together. Increase the speed and continue until you have the desired consistency.

Top with some of your favorites if you desire, like shredded cheddar, chopped bacon, and sour cream…. Loaded Mashed Cauliflower! YUM!

I love topping my mashed cauliflower with a bunless burger. Kind of like getting that old style Salisbury steak and mashed potatoes! Don’t act like you didn’t like those frozen dinners! 

Are you having trouble getting into ketosis? What if you could get there faster? Find out how fast here! 


Check out our How to Make Cauliflower Mash Video!

Keep it Keto!

Steve and Melody

Looking for a no-sugar Keto friendly wine? 

 

FAT Salad Dressing

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It’s the simple things that make life awesome right! Like a salad!


Well, until you go and shop for a healthy, ketogenic, clean and delicious salad dressing. They are like unicorns. They may not exist!

Believe me, I have scoured shelf and shelf at various stores reading labels with high hopes, only to be crushed when I see a promising Avocado or Olive oil based dressing in which somewhere, hidden in its ingredient list, are things like soybean oil, safflower oil or canola oil. Sometimes with the word ORGANIC in front of them! Who cares if it’s organic!

Have you seen how canola oil is made and what it’s made from? YUCK!


Is it that hard to make a clean full fat salad dressing? Well probably not. But it’s cheaper to use those crappy Industrialized Oils to cut the cost a little. I know the drill. The food industry is a hard biz to make a buck in. The overhead and cost of ingredients for the manufacturer to give consumers high quality clean products  is outrageous. But those IO’s (industrialized oils) are cheap! Making it almost impossible to find a good IO free dressing on the market.

So what is a keto salad eating person to do?

Buy some Mayonnaise! …so now let’s look for a mayonnaise! If your goal is a  creamy dressing, you may need mayonnaise as a base. Think of this as a quest to find the Holy Grail! 

Why? 

Check the back of that jar friend. You’ll be hard pressed to find a store bought mayo that doesn’t contain one or more of those nasty, no-good IO’s. In fact, they will say Olive Oil Mayonnaise, until you start reading the back, and that’s where they suck you in…they cut that more expensive stuff with a soy, canola or safflower oil. (Insert adult words and gestures towards the food industry here!)

Hold out a little hope! There are a few quality products on the market. However finding them is again, like finding the unicorns…it’s hard depending on your geographical location and the fact that they may not exist. Ugh!

Once you do find that unicorn of a Mayonnaise you’re also going to need a pot of gold from the end of a rainbow, because they are expensive!

We are not out of luck yet! We are going to make our own mayonnaise! It’s easy!

Go here to get the super simple mayonnaise recipe that will take less time to make than reading all that stuff above! 


That was surprisingly simple! 

Now that you’ve done that, lets make the dressing.

Ingredients:

  • 1 cup Easy Mayonnaise
  • 2 tbsp lemon juice 
  • 2 tbsp water (to thin the mayonnaise, leave it as thick as you like) 
  • 2 tsp dried parsley or 1 tbsp fresh parsley
  • 1/2 tsp black pepper, coarse grind
  • 1/2 tsp Pink Himalayan Salt
  • 2 tsp Trader Joe’s 21 Seasoning Salute (you can sub in any dry spice mix you like, I have even used Weber’s Chicken seasoning blend or a BBQ blend) 

Mix all the ingredients together in a bowl. Taste. Adjust seasoning if necessary. 

Now dress a beautiful salad! 


This salad dressing costs a fraction of what store bought “clean” dressings cost. You can use this as a sauce to top steak, chicken, pork chops, salmon or even eggs. It’s as versatile as it is delicious.
Flavor your mayonnaise based dressing with practically anything you like. Let us know about it on IG or Facebook! 
This post is #LukeTheGoldendoodle approved!

The FAT Adventures of Steve and Melody

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