Keto Chocolate Chip Cookies

Let me start off by saying these are husband approved!
Not only approved by my husband, but three others who had the marvelous occasion to try these out as well, soooooo you’re welcome!

Now onto how I came across this recipe.
I’ve had a chocolate chip cookie recipe in my binder for years that I continue to tweak and they always turn out uh-mazing.
The other night I was CRAVING chocolate chip cookies but since I’m giving this Keto thing a try (seriously watch “The Magic Pill” on Netflix and you’ll see what I’m talking about) I knew I needed to switch things up a bit. Thankfully I had already made a grocery store run so I had literally every single thing in stock to make them and they only took like 20 minutes max! I was super nervous with how they would turn out and when Eddie and I both bit into them our eyes turned to saucers and we immediately gobbled up the ENTIRE 11 batch cookies! Eddies exact words were: “You could sell these”. So instead I’m giving you the opportunity to itch that sweet tooth craving if you’re trying keto and your friends/family won’t even notice the difference!


1/2 Cup Butter
1/2 Cup Keto Approved Sugar*
5 Drops Liquid Stevia
1 Egg
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
1 Teaspoon Lucuma**
2 Tablespoons Cinnamon
1 Teaspoon Salt
2 Cups Almond Meal***
1 Tablespoon Heavy Whipping Cream
Sugar Free Chocolate Chips To Taste – I used Lily’s Sweets Chocolate Chips

* This article has a great list of KETO friendly sugars like: Erythritol, Monk Fruit, etc – You can also skip the sugar part and up your liquid stevia. If you’re NOT doing KETO or doing dirty KETO you can use coconut sugar.
**This isn’t a must, I just love adding it to my recipes and smoothies! (PS use this link to get 20% off your purchase!)
*** Sometimes you may ned to add a little bit more to thicken the mixture.


Preheat Oven to 350 degrees.
Mix butter & sugar & stevia.
Add egg & vanilla.
Mix in almond meal, baking soda, salt, lucuma, and cinnamon.
Add heavy whipping cream.
Add chocolate chips.
Bake 12-15 minutes depending on your oven.
Make anywhere from 11 – 20 cookies depending on the size of your cookies, we like large cookies so we get about 11 cookies.

*If the consistency of the batter is too mushy for your taste throw it in the fridge for about an hour and it should thicken up! 🙂 OR if it’s too thick add a little almond milk!
**These cookies will have a softer center so let them cool so they won’t fully crumble. They will still have a give to them even after cooling in my experience. Store in an air-tight container.

Homemade Granola

Ok, now that I’ve gotten the excitement out of the way, let’s chat about being functional.
I’m a huge fan of pre-buying healthy items to help save some steps but I’ve bene noticing that when I reach for some store-bought granola the sugars are super high and it may not have all the flavors I want. I decided to buy a few things to start making it myself at home because not only is it healthier and I can make smaller batches to change up flavors, but it’s also way cheaper in the long run and it helps me to be more aware of what I’m eating. Another huge bonus – your house will smell amazing after cooking this!!

How I’ve been using granola lately:
+ Strawberries + Granola + A Little Honey
+ Yogurt + Granola
+ Apple + Peanut/almond butter + Granola
+ Add Granola To Oatmeal


Rolled Oats (I did 2 cups)
Nuts (any kind, I used macadamia nuts & sliced almonds)
Seeds (I used chia & flax – you could also add pumpkin and sunflower!)
Coconut Oil
Cinnamon – lots! (5+ tablespoons)
Salt (literally 1 teaspoon, it’s just to add a little flavor)
Coconut Flakes**
*You don’t have to add honey because it is added sugar, but it helps with the flavor to be a smidge sweeter!
**Do NOT add the coconut flakes to the granola until after it’s cooked and cooled off otherwise it will burn (same with chocolate/dried fruit/etc)!

Feel free to add extra things to spice it up: like other nuts, dried fruits, etc


Preheat Oven to 350 degrees
Mix everything together (*minus coconut flakes / dried fruit)
Spread out on a pan and throw into the oven
Cook for 15 minutes – If everything looks good (aka no burn) cook for another 5 minutes!
Let cool
Add in extras that didn’t go into the oven (coconut flakes, dried fruit, chocolate chips, etc)
Store in Air-Tight Container (I often re-use old glass pickle/peanut butter jars before buying new jars)

Peanut Butter Chocolate Chip Banana Bread

Wednesday morning I opened the fridge and my eyes landed on the two browning bananas I placed in there a few days prior. I often use these bananas for making protein pancakes but that day I was feeling some banana bread.
I’ve always been a lover of banana bread; ok let’s be real, I’m a lover of any bread.
I’ve tried many recipes and I’ve got to say that this is by far my favorite! Adding the powdered peanut butter really makes this bread pop and I’ve gotten nothing but compliments every time someone tastes this! Eddie actually came home last night and gobbled down two pieces – so winner winner chicken dinner! I’ve been practicing finding ways to add more protein to my meals and being able to add more to a dessert is even better; maybe I’ll try adding some collagen soon and see how that works!

. . .

I’ve been listening to some audio books and podcasts recently to help fill in those “down time” moments. I love fiction books while I’m driving (you can see what I’ve been reading on my good reads account if you want!), podcasts while I’m cooking, and devotionals while I’m stretching. Having something playing in the background helps me feel a little grounded. It’s weird because I actually also really enjoy serious quiet time where I can reflect, or simply be still; I’m always contradicting myself.

All of that being said, I’m in desperate need of some new podcasts to listen to.
I love hearing people stories, funny things, crime, faith, and business – so if you have a handful of favorites I would love to add them to my list.


1 3/4 Cup Flour
3/4 Teaspoon Baking Soda
3/4 Cup Powdered Peanut Butter
1/2 Teaspoon Salt
1/3 Cup Butter (softened)
2/3 Cup Brown Sugar
1 Teaspoon Cinnamon
2 Large Eggs
1 Cup Mashed Bananas ripe (2-3 medium bananas)
1 Cup Chocolate Chips
Splash of Almond Milk If Needed


// Heat the oven to 350.
// Mix flour & baking soda together in a small bowl and set aside.
// In a large bowl using either a Kitchen Aid mixer or handheld mixer to combine the butter, powdered peanut butter, sugar, and eggs. (I actually fully melt my butter but it’s a personal preference.)
// Add flour slowly to the mixture and add milk if needed.
// Mix in salt & cinnamon then fold in chocolate chip.
// Spray bread pan with coking spray and add the mixture to the pan.
// Bake for 50-60 minutes
// Allow to cool for at least five minutes then enjoy!

Kitchenmaid Mixer
(^on sale for $199.99 right now!)
Hearth & Home Gold Rimmed Plate
Baking Rack
Table Runner
Gold Pie Slicer

recipe | protein + banana pancakes!

yes to all the pancakes.
let me see a raise of hands of all the people out there love a good ol’ warm flapjack to start their day?
even though i’m a morning person – breakfast during the week can be a bit of a challenge.
normally my struggle is i don’t eat enough protein and i find myself ravenous an hour later.
i’ve found that a protein packed breakfast keeps me fuller longer and i’m not tempted to grab one of the carb and sugar loaded sweets in the breakroom at work.

i saw the original version of this recipe a while back with just the eggs and banana to make the pancakes – i tried it and loved it, but knew i needed to add more to it. so after a bit of tweaking i found a recipe that works for me, is easy to do, and you can throw it on while getting ready for work.
oh, and did i mention it’s delicious (and gluten free!)? it is, you’re welcome in advance!

p.s. some people who have a gluten intolerance can have issues with bananas – so make sure you know what works for your body.


– 1 banana
– 1 egg
– coconut oil
– cacao powder
– protein powder (1 scoop) / i use vegaone
– cinnamon (i just dash some in without measuring)
– flax seed (how ever much you want)
– 1 heaping tablespoon almond butter – you can put it in with the mix, or drizzle on top
– honey (optional)
– psssst…sometimes i add a splash of almond milk too!


1 | mash your banana in a bowl and add a full egg, mix together.

2 | add cacao, protein powder, cinnamon, flax seed, and almond butter (optional)

3 | prime skillet with coconut oil – pour mix in and cook like a normal pancake

4 | spread almond butter over pancake and drizzle honey if you would like

5 | eat up and ENJOY!


if you end up making this recipe – let me know if you enjoy it!
what recipes do you add protein powder to?

post signature

recipe | everything bagels + pimento cheese wrapped in bacon

y’all. i love food.
like i really, really, really LOVE food.
especially when that food isn’t the healthiest for me. i’m a big believer in splurging every now and then, it keeps the mind happy. i saw a recipe similar to this not too long ago and decided to take a little spin on it and add pimento cheese.
have you ever had pimento cheese? it is my favorite. i would probably eat it at every meal if i could – and hey, this one is gluten free so….that’s good right 😉
eddie & i have been doing a lot of house projects recently so i knew i wanted to say thanks as well as treat’our’selves with something oh so bad good for you. so we indulged with these heavenly creations (as well as some tomato, pepper, avocado kabobs).
prepare yourselves.
you won’t know what’s hit you until you take a bite!


+ everything bagels
+ pimento cheese (we love palmetto pimento cheese because it is delicious, has a small kick, and is local)
+ bacon
+ olive oil


1 | separate your bagels and use a spoon to scoop out some of the middle on one side; make sure you you open the middle of the bagel a little more to help when you get to the bacon step.

2 | spread pimento cheese (heavily yesssssssss) on the scooped out side of your bagel. put bagel back together.

3 | take the bacon and begin wrapping it through the center and around the bagel. some spaces are ok.

4 | use a brush and put olive oil over the bacon on the top and bottom of the bagel.

5 | we cooked these on the grill (some do it in the oven). man the grill and watch the bagels closely – the bacon can burn quickly.

6 | stuff your face and enjoy!

+ spread out the middle of the bagel a little bit to help with wrapping the bacon.
+ do not close grill (see below)
+ use water soaked tooth picks to help hold bacon in place
+ OR cut the bagels in half and wrap each half in bacon – we thought of that when everything was said and done.

this happened when we left the grill closed for only 3 minutes!
we had another batch to do and just stood outside with the grill to babysit the bacon 😉
and don’t you worry if you burn it – these crispy ones didn’t go to waste! 
we ate every. last. bite!
(also, a few well placed (soaked) tooth picks would be a good idea to hold the bacon on)

have you concocted any recipes?!
i’m not going to lie, this is definitely a HUGE favorite of mine!
& i’m already drooling over the next time we make them!

post signature

recipe | sausage + veggie goodness

one thing i’ve learned while on this weight loss journey – you’ve got to eat right.
you can put in hours in the gym, lift as many weights as you want, and run miles on miles but if your diet consists of you over-eating or even just eating plan ol’ garbage you’re not going to get the healthy body you’re working towards.
over the least year i’ve found some staple meals that keep me full, are cheap, and overall pretty dang healthy.

i’m a high-protein and veggies and LOW CARB eater.
i try to limit my carbs to the occasional whole wheat wrap, brown rice, oats, and a hamburger bun + fries on a lovely weekend.
i’m also a HIGHLY CHEAP individual, so my meals need to be able to stretch, the dollar and the number of times i can eat it. i do admit that i splurge on organic meats and sometimes veggies at the local health store.
so with that being said i want to introduce y’all to a new staple recipe that is cheap, easy, delicious, and full of flavor + protein!


sausage + veggie goodness

turkey sausage (i used butterball)
zucchini (i used 2)
squash (i used 2)
cherry tomatoes
minced garlic

1 | put some oil and minced garlic in the skillet and start cooking (medium heat)
2 | slice up turkey sausage and put in skillet – cook thoroughly (upwards 7 minutes)
3 | while cooking sausage – slice zucchini, squash, tomatoes
4 | add veggies to skillet
5 | put on your favorite spices (i use a few different pre-packaged blends)
6 | mix around / maybe even put a lid over skillet for a little while (this is what i do for my meats/veggies because it keeps them moist)
7 | eat as is – or over rice/noodles
8 | you’re welcome 😉


what is one of your favorite staple meals?
do you have a go-to place to look for new healthy recipes? 

post signature