Easy Chocolate Pudding


Serves: 6 jars of pudding
½ cup chocolate chunks
1 (13.5 ounce) can coconut milk
¼ cup xylitol
1 tablespoon coconut oil

Place chocolate chips in a food processor and pulse until coarsely chopped
In a medium pot, heat coconut milk, xylitol and coconut oil to a simmer
Pour coconut milk mixture into food processor
Process until smooth
Pour into 4 ounce mason jars and refrigerate overnight


Spaghetti Squash Lasagna with Broccolini


In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

Yield: 4 servings


1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 450°F.Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.Tips & Notes

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

NutritionNutrition Per Servingcalories194fat11 g (5 g sat, 5 g mono)cholesterol20 mgcarbohydrates13 gprotein12 gfiber2 gsodium587 mgpotassium334 mg

Nutrition Bonus Vitamin C (79% daily value), Calcium (33% dv), Vitamin A (23% dv)

Carbohydrate Serving 1

Exchanges 1/2 starch, 1/2 vegetable, 1/2 lean meat, 1 medium-fat meat, 1 fat

From EatingWell November/December 2014

Chocolate Pots De Creme

1 (13.5 ounce) can coconut milk
2 egg yolks
¼ teaspoon vanilla stevia
pinch celtic sea salt
4 ounces chocolate chunks
Place coconut milk in a medium saucepan
Stir in egg yolks, stevia, and salt
Heat over medium-heat 5-10 minutes, stirring constantly
Remove saucepan from heat
Transfer mixture to vitamix, and add chocolate
Blend on high for 30 seconds
Transfer scant ½ cup of mixture into 4 ramekins
Refrigerate overnight or for 8 hours

French Onion Soup


2 tablespoons butter
3 medium yellow onions, diced
2 teaspoons flour
4 cups beef broth
1/4 cup red wine
6 slices Alessi Toasts
3/4 cups grated Gruyere cheese

Melt butter in a heavy bottomed pot over medium heat. Add onions and sauté until soft and translucent, being careful not to brown.  Sprinkle in flour and stir. Add broth and red wine and bring to a boil, then reduce heat to a simmer and cook for 30 minutes stirring occasionally.

When soup is almost done, line a baking sheet with foil and place toasts on it. Evenly sprinkle cheese over  toast and put in oven on broil until cheese is melted and slightly browned. Ladle soup into 6 small bowls and top with  toast.

*This recipe can be found on the back of the Alessi Whole Wheart Toasts package.

Homemade Eggnog Recipe

Author: The Prairie Homestead
Prep time:  5 mins Total time:  5 mins
Serves: 3-4 servings

2 cups milk (raw is best, if you can find it!)
2 cups cream (raw is best, if you can find it!)
6 egg yolks (from a reputable source)
½ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of sea salt
2 tablespoons egg white (optional: for extra creamy version only)
**Quick Version:
Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
**Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining ½ cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass.

Eggnog No-Bake Cookies

½ cup plain, unsweetened vanilla almond milk (or milk of choice)
½ cup coconut oil
1 cup peanut butter (or nut butter of choice)
3 cups old-fashioned rolled oats
4 scoops Eggnog IsaLean® Shake
Large pinch kosher salt
Lightly dusted with powdered sugar (optional)


Line a baking sheet with wax paper or parchment.

In a large bowl, mix all ingredients (except for oats) until smooth. Add the oats and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened (about 30 minutes). Refrigerate in an airtight container for up to three days.

Makes about 60 cookies.

Per cookie: 80 calories, 7 grams carbs, 4 grams fat, 3 grams protein, 1 gram fiber.

– See more at: http://isafyi.com/eggnog-bake-cookie-recipe/#sthash.7c0FW20B.dpuf

Dr Axe’s Gluten-Free Sweet Potato Casserole Recipe

Total Time: 2 hours, 15 minutesServes: 8–10

4 pounds sweet potatoes
1–1/4 cup coconut sugar, divided
3/4 cup butter, divided and softened
1/4 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon sea salt
1/3 cup gluten-free flour
1/2 cup chopped pecans

Heat the oven to 400 F.
Prick the sweet potatoes multiple times with a fork and place them in a baking dish. Bake the potatoes in the oven for 60-90 minutes or until cooked through and tender.
Reduce the oven temperature to 350 F.
Peel the sweet potatoes, place them in a large mixing bowl, and mash them with a fork or potato masher. Add 3/4 cup coconut sugar, 1/2 cup butter, and the coconut milk, eggs, vanilla and salt. Mix until well blended.
Spread the mixture evenly in a 9 x 13-inch glass baking dish.
In a small mixing bowl, mix 1/2 cup coconut sugar and the flour. Add 1/4 cup butter and combine the ingredients with your hands until it resembles a crumble. Stir in the pecans.
Spread the crumble mixture over the sweet potatoes and bake for 30 minutes. Serve warm.