♥ Hi And welcome to my Blog. My Name is Lisa K Walker, I am a Mom to 3 adult special needs boys, and I LOVE to cook. :) I share awesome Recipes, life change products that have helped not only my family but thousands of others around the world. I hope you Enjoy my Blog and find something that can help you too. So it back with a good cup of Joe and enjoy :) . Feel free to share and if you have any questions, I am always here to help you. Wishing you a fantastic day ♥ Hugs xo ~Lisa~
4 oz Philadelphia Cream Cheese Regular (softened)
5 Tbsp butter (divided) (softened)
1/4 c + 1 Tbsp coconut oil
1 c frozen dark cherries
juice from 1/2 lemon
3 packets Stevia in the Raw
1 oz unsweetened baking chocolate squares
Using a hand mixer, combine cream cheese, 4 Tbsp butter, 1/4 c coconut oil, lemon juice and 1 pk of Stevia, add more to taste if needed.
Line mini cupcake pan with cupcake holders. Add 1 Tbsp of the mixture to each cup. Place in freezer 3-4 hours until set.
Melt chocolate, 1 Tbsp coconut oil and 1 packet of Stevia or more if needed.
Put a drop of chocolate in each cup and spread it into a thin circle.
63 calories per cup, 2 carbs per cup
This low carb dish is AWESOME to have on the side 🙂 Not only is it low carb its keto approved as well 🙂
Buttery Garlic Spinach With Bacon
5 tablespoons butter
5 cloves garlic minced
1 bag baby spinach
5 strips bacon cooked and crumbled
1 tsp salt
Heat up a skillet and add the butter. Add garlic and saute until aromatic.
Add the spinach into the skillet, follow by cooked, crumbled bacon, stir to combine. Add salt if desired.
As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter.
Eating Healthy and Low carb is not that hard, here is what I had for lunch, not only did it taste AMAZING, it was filling too and it took me only a few minutes to make it
Garlic Shrimp and Brussel Sprouts
What you need:
8 Brussel Sprouts cut in half
8 pre-cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
Preheat a skillet with a little olive oil, add garlic and Brussels sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it’s melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice colour. Once everything has a nice brown colour it’s done
Plate and Enjoy
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