On the advent of Easter, it’s the perfect time for a new beginning. I’ve been baking on and off since January, sharing my Chocolate Cake with a Secret with friends at the local hospital and doctor’s offices. In the midst of pursuing a career in the health professions, I’ve encountered many diabetic patients who are looking to manage their blood sugar while still enjoying tasty treats. These personal encounters, in additional to emails from readers, have been the best inspiration for me to get back to making sugar-free treats!
Wanna know what I’ve learned from making the the beloved black bean chocolate cake hundreds of times over the course of five years? Here are some tips and tricks to make it even more scrumptious!
Before I wax poetic about Thanksgiving, let’s all take a moment to watch the greatest Thanksgiving commercial of all time, starring the two salt shakers pictured above. My life as a Florida resident was enriched every holiday season by the sentimental holiday ads from Publix grocery store.
What’s the secret to making a silky smooth Pumpkin Spice Latte at home?
It starts with making your own flavoredcoffee creamer in your crock pot. Coffee creamers make it so easy to prepare fancy flavored coffee as you’re running (or in my case, doing that awkward fast walk to avoid spilling) out the door. Just pour n’ go!
The best part about making your lattes at home is that you can control the sugar. The recipe below is low carb and sugar-free! It can even be made vegan and paleo if you use dairy free milk in place of the heavy cream and half and half.
So, how can we make a coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
The fiery hues of fall have painted the trees of Atlanta, transforming ordinary backyards into magical landscapes!
Why are color changing leaves so enchanting to a 25 year old? They’re a novelty for someone who spent the better part of her youth surrounded by the monochromatic tropical evergreens of Southwest Florida.
I went trick-or-treating right up until the age at which it was no longer socially acceptable. The last time I donned a Halloween costume and collected copious amounts of candy was with the neighborhood gang, back when we were freshmen and sophomores in high school.
Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.
Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.
This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.
UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!
Do you remember eating peanut butter n’ banana sandwiches as a kid?
My name is Lauren, and I’m a Reese’s peanut butter egg-a-holic.
Earlier this month, I received a request from a reader, Deb, to create a healthier version of the highly addictive, seasonal candy that is the Reese’s egg. Knowing there are many low carb eaters out there who face the temptation to hoard these candies every Easter, I was determined to create a healthier alternative. It would be dairy-free, soy-free, and paleo for my primal peeps and allergen-averse readers.
Boy oh boy, it’s good to be back in the kitchen! Back with a little something special for the holidays, of course. It’s sugar-free, dairy-free chocolate candy bark! Isn’t it purdy, lounging on a gold doily?
Doilies are works of art, aren’t they? I see them as small, papery miracles. They make any food visually appealing. They make you feel like you have some sort of “eye” for decorating. They come in classic white, or SHINY!!! I’m a firm believer in their ability to make everything better.
This festive candy is made with a smooth and sweet chocolate base that contains no milk, but all of the richness of traditional milk chocolate bark. This candy bark is one for your Christmas cookbook.
If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.
Healthier Pop Tarts! Say what?!
It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.
Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!