Chocolate, Dairy-Free, Egg-Free, Fast n' Easy, Fruit, Grain-Free, Ice Cream, Low Carbohydrate, Nut-Free, Paleo/Primal, Syrups, Sauces, and Dressings, Vegan
UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!
Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and
will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
These peanut butter cookies are just like grandma’s, but changed up just a little to boost the protein and reduce the sugar. Oh, and they’re gluten-free. Make this one your new classic peanut butter cookie recipe!
You’re still holding on to that old recipe card, aren’t you? Hmm, well, did I tell you that the dough is made in a food processor, so preparation is a breeze? Yup, it’s true.
Making fresh PB in my Kitchenaid food processor, a Christmas gift I’ve finally gotten around to using. Much more powerful than my smaller food processor, it makes nut butter in minutes. Love!
Did I mention you can grab all of the ingredients for these healthier cookies during your next trip to the grocery store? Also true.
Sorry, grandma. I love ya, but that cup of sugar and white flour have gotto go!
Made with real butter, freshly ground peanut butter, oat flour, and a mere 1/2 cup of sugar, these cookies have half the carbohydrates of your old favorite recipe…
…and ALL of the addictive, salty n’ sweet peanut butter cookie taste.