Fast Fat Burning Meals

fbm_03I’m a bit late to the party but I am super excited to share this awesome video and cookbook with you! Yuri and I set out to prove that not only is it healthier to make your meals at home, but it is also faster, and WAY more delicious!

This video comes at a time when we are ready to share our Fast Fat Burning Meals cookbook and cookbook club with the world.  No longer will you have to ask yourself “what should I make for dinner?” Because, the answer to your nightly dinnertime nightmare is here.  The healthiest, quickest, and most delicious meals you can make for your family!

I wish I could share the burger in the video with everyone because it is melt in your mouth better than any other burger you’ve ever tasted – and it’s super easy to make! Seriously, make these burgers for dinner tonight.  You will LOVE them.

So, is fast food really faster?  Watch the video:

We’ve gotten some backlash for “wasting” that food, but in all honesty, McDonald’s is not food in my opinion. I would rather put it in the garbage any day than put that stuff in my body. If you are bothered by us throwing it away, you may want to ask yourself why it bothers you so much. If I had eaten it, the outcome would be the same.  No one else would have gotten to eat it!

File 2015-05-13, 11 22 16 AMBest Burger Ever 

  • 1/3 lb ground sirloin
  • tomato
  • pickle
  • red onion
  • ketchup
  • mustard
  • greens as a base (not pictured)

To prepare the burger, simply turn on your frying pan to medium, salt and pepper both sides of your patty, and throw it in the pan!  Cook just like a pancake, flipping when the burger is half way done, after just 2-3 minutes.  Cook until your desired level of doneness is reached, and top that puppy with anything you wish!

Avocado/Tomato Salad

  • 2 tomatoes
  • 1 avocado
  • olive oil
  • lemon juice
  • sea salt and pepper

Place chopped tomatoes and avocado in a medium bowl, and season with olive oil, a dash of lemon juice, sea salt and pepper.  Done!

 

German Chocolate Cupcakes

Photo 2015-02-01, 12 58 27 PM

These babies have been a long time in the making.  I’ve been working on the recipe on and off forever, making them now and then but never really getting excited about them – until now!

I’m really glad I didn’t post them earlier because I’m on a low carbohydrate mission in all of my recipes these days.  There is so much unnecessary sugar in modern day food – it drives me crazy.  I had a muffin last week in a moment of weakness and I went into a sugar coma immediately after.  No wonder I was a walking zombie every day in high school, having delicious sugar-rich cookies every. single. day.  I literally lived off of sugar!  I do not want my kids suffering the same fate, but I also don’t want to deprive them of treats.

I made so many cupcakes testing this recipe that we had them for breakfast the next day along with 2 pints of blueberries.  No sugar crash.  No mommy guilt.  And very happy kids.

Photo 2015-02-01, 12 56 12 PM

German Chocolate Cupcakes

  • 2 cups almond flour
  • ¼ cup cocoa
  • 1 ripe banana, mashed
  • 2 eggs
  • ½ tsp baking soda
  • ½ cup almond milk
  • 16 drops stevia (I use Now’s French Vanilla)
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract
  • ½ tsp sea salt

Preheat oven to 350 degrees. Line a muffin pan with 12 silicone cups individually greased with coconut oil.

Mash up the banana very well, then add the eggs, almond milk, maple syrup, vanilla, and stevia.

Combine almond flour, cocoa, sea salt, and baking soda, and add the dry ingredients to the wet.  Stir well.

Divide the batter between the 12 muffin cups.

Bake 30 minutes or until a toothpick comes out clean (dry).

Let cool in the pan at least 20 minutes.  Hollow out the middle with a tsp.  Ice liberally with the chocolate ganache (careful not to fill the hole) and fill with the coconut filling!

Filling:

  • 1 cup pecans, finely chopped
  • 1 ½ cups shredded coconut
  • 3 egg yolks
  • ½ cup coconut cream (solid mass in a can of full fat coconut milk)
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 16 drops liquid stevia

Place egg yolks and 1 tbsp water in a large bowl.  Place the bowl over an inch of  barely simmering water, and whisk until the eggs thicken, about 5 minutes. Add coconut cream and stir until melted. Remove the bowl from the heat and mix in pecans, shredded coconut, vanilla extract, maple syrup, and stevia. Set aside.

Ganache:

  • 8 oz good quality 70% cacao chocolate
  • 2 tbsp coconut cream
  • 1 tbsp maple syrup

Melt the chocolate in a double boiler. Once the chocolate has melted, remove from the heat source and add the coconut cream. Stir to melt the cream. The coconut cream brings down the heat of the chocolate. The mixture will thicken and you can immediately ice the cupcakes (after they have cooled a little).

Photo 2015-02-01, 12 57 28 PM

Guilt Free Hot Chocolate

When I started this journey into healthy eating it became apparent straight away that I was addicted to sugar.  While my eating habits have changed completely over the past 10 years, the sugar monster remains at some level.  My sugar of choice has always been chocolate, and although I eat the healthiest form of it, I am still guilty of eating too much of it sometimes.

Taming the monster.

The best defense is a good offense, so traditional candy doesn’t make it into the house.  But I do have a healthy stock of organic, fair trade, 70% or more cocoa chocolate bars, chocolate chips, and chocolate chunks.  Under normal conditions, I don’t reach for them.  But as soon as you add the stress of parenting 3 young boys, I can eat an entire 100g chocolate bar in just a few minutes!

Wanting to dive into the chocolate this morning in a fit of stress, I decided that I would only have a little piece.  And this time, I knew that’s all I would have.  Usually a little bit turns into a lot of little bits, but this time was different because I had a plan.

This hot chocolate is the best defense I’ve had in awhile.  I didn’t add any sweetener at all – just whatever is in the 70% chocolate itself, but you may add a little stevia, erythritol, or honey if you wish.  Though, I challenge you to drink it as written – without any added sweetener.  I liked it immediately and didn’t need any sugar, but of course, I am motivated to limit my sugar intake in the name of health.  This just may be the sword that slays my inner sugar monster for good.

hotchoc

Guilt Free Hot Chocolate

  • 1 cup unsweetened almond milk
  • 0.5 oz 70% cocoa chocolate (amount pictured above)
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon

Place all ingredients in a sauce pan over low heat and whisk until both combined and desired temperature is reached.