Low Carb-in’ It Up

If you know me in the slightest, I am a magnet for sickness. Not that I’m always sick, but when I’m sick, I’m reaaaal sick forever. So of course, since colds and the flu and upper respiratory illnesses are going around in my area, I’m basically dying over here. Being sick, I have no energy to work out, nor can my extremely sore throat handle that pressure. While I’m waiting to go to the doctor and, hopefully, have her fix me up, I’ve been looking to incorporate some low-carb meals into my diet.

Here are a few I’ve found in my searching that look delish.


Chicken Enchilada Stuffed Zucchini Boats by Skinny Taste


Pesto Zucchini Noodles by Perry’s Plate


Bacon Cheddar Cauliflower Chowder by Iowa Girl Eats


Baked Spaghetti Squash and Cheese by Skinny Taste


Chicken in Creamy Green Onion Sauce by Low Carb So Simple


Cauliflower Pizza by Umami Holiday



flourless chocolate cupcakes

DSC_0065so, were going lowercase today. half my keyboard seems to not be working, including the y key, which i have copied and pasted, and all my side keys like tab, shift, etc.


for easter, i made some flourless chocolate cupcakes, since two of the family members are on the whole low carb nonsense.

i found this recipe at seedthetable and didn’t change a thing. half because it was already amazing and half because i’ve never done the whole ‘flourless’ thing, so i was taking strict orders.

the recipe is as follows…

1 1/2 cups (10 1/2 oz) bittersweet chocolate chips- i used the ghirardelli bag, which was 10 oz.
2 sticks butter
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. cocoa powder
1 tsp vanilla extract

melt down the chocolate and butter in a double boiler or the microwave if you’re in the mood for working hard. let cool.

in a separate bowl, cream the sugar and eggs until thick. stir in melted chocolate mixture, powder and vanilla.

after pouring into cupcake tins, bake at 375 for 20 minutes, if you’re looking for a fudgy-er consistency, take out earlier.

chocolate frosting recipe can be found here.

enjoy, and come fix my keyboard!




Low Fat Carrot Cake Cupcakes

Yum, I got this recipe from kittencalskitchen on food.com!
Here’s my variation:)
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup brown sugar
1 egg
3 tablespoons oil
Vanilla to taste
1/2 cup milk
1 1/2 cups grated carrots (I used about 6 baby carrots)
Mix it together. Throw it in the oven at 350 for about 20 minutes.
Then I made a vanilla icing with grated carrots and nutmeg.
2 tablespoons butter
2 teaspoons milk
2 cups powdered sugar
Vanilla to taste
Nutmeg to taste
About 2 grated baby carrots 🙂

Lemon and Strawberry Cookies!

Low fat and delish!

You will need…

3 cups of flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1 cup strawberry yogurt
2 eggs
1/3 cup vegetable oil
lemon juice to taste
a splash of vanilla

Mix all that together and throw on a cookie sheet. They don’t expand all too much, so don’t worry about spacing them much.  Bake at 375 for 10 minutes.

Then, if you’re feeling for a glaze like I was…. 🙂

Mix equal parts lemon juice and powdered sugar. More sugar for those who think lemon is too sour! Brush on the cookies and eaaaaaaat!

Quick and easy iced coffee!

Easy peasy.

Take about one cup old coffeee and throw it in a glass. Add milk almost to the top of the cup. Top off with lite chocolate syrup and fat free flavored coffee creamer to taste.
I have Baileys Irish Cream creamer. Yum!


Pinterest is the best for oogling at food.

Please, join me.

Cinnabunnies Recipe

Cinnabunnies?! SO CUTE<3

Chocolate Salted Caramel Cupcakes! I’ll totally have to make those. I may go for vanilla though; I’m not a big chocolate cupcake fan.


From Ree at TastyKitchen comes this recipe for vanilla icing. I always have a problem making one, easy, great icing. But this looks great!

Cheesy Bread

God, this looks damn delicious. Cheesy bread, yumm.

Spinach-and-Artichoke Dip Recipe

Spinach and Artichoke dip. Hello, tasty. Not too bad for you either!

These both come from Home With Mandy. The first is a jalapeno ranch dip and the second is a copy of On the Border Salsa. Who doesn’t love making crap at home? It comes out way better, and you can add your own zing to it. Yum! Thanks, Mandy!

And I’ll leave on a note of vodka. Strawberry Lemonade Vodka, that is.

Also, if you’re a huge lazy bum like me, you could probably just buy Simply Raspberry Lemonade and throw some vodka in it. It’s not as good, but hey, if you’re looking to get drunk, who cares about working hard at it, right?

Enjoy 🙂

Low Fat Chocolate Chip Cookies

You will need…

One cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cinnamon to taste
2 tablespoon butter
1/2 cup sugar
1/2 cup brown sugar
One egg
1/4 applesauce (I put a bit more in, 1/4 was so little..)
Vanilla to taste
2 cup quick oats
Chocolate chips to taste (the recipe says one cup, though)

Mix it all together, throw it in the oven for 10-15 minutes at 350 degrees! Ta da!

Yum 🙂

Chocolate Chip Cheesecake

This recipe is sooooooo good. I’m a huge cheesecake fan. I got the recipe here, but I’ll post it below with my small additions!

You will need…

Vanilla wafers or graham crackers (graham works way better!)
Melted butter
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
Chocolate chips

For the crust, crush up enough graham cracker crumbs to make a solid crust in the pan you chose. Add enough melted butter (a tablespoon or so) to make it a wet sand consistency so you can pack it in.

For the cheesecake, mix the cream cheese, eggs, vanilla (add to taste, I love vanilla!) and the condensed milk until creamy. It’s hard to get all the cream cheese clumps out, but try as best as possible. You won’t make it perfect.

Add in the chocolate chips; the original recipe calls for like a half cup, but cmon. I used the whole damn bag! Just add to your liking.

Pour into the pan with the crust already packed in.

Bake for 350 degrees for about a half hour. It WONT be totally solid after 35-40 minutes, but take it out anyway. Throw it in the fridge for about an hour or so, until it’s cool.

Enjoy! Yuuuuuum. I’m drooling already.