Bullet Proof Coffee Flourless Mocha Torte

I was getting ready for Easter dinner, I had a brain storm. Volla! I turned my loved Bullet Proof Coffee into a flourless torte! It's filled with wonderful fats, very tasty and filling! Enjoy =)

1/4 cup coconut oil
1/4 cup grass fed butter
1  Lilly's 3 oz dark chocolate bar (or any other you prefer)
1/4 cup strong brewed coffee
1 cup sweetner (I used swerve)
1 tsp Stevia (you can taste test if you think this is too much. The sugar filled torte has a whopping 3 cups of sugar.)
pinch of sea salt
1 tbs vanilla extract
6 large eggs

Preheat oven to 350. Greese a 8 inch pan with cocnut oil.
In a sauce pan, place the butter in until browned (the taste is amazing!) watch carefully. Once it's brown add the coconut oil until melted. Add chocolate bar until melted, sweeteners, and add the pinch of sea salt. Take off heat add strong brewed coffee and vanilla extract. Stir...
Let it cool to room temp.
Once cool add eggs one at a time and mix until fluffy.
Bake for 35-40 mins.

I made a mocha frosting to go on top.

Mocha Frosting
1 stick grass fed butter (softened)
2 tbs Stevia
2 tsp strong brewed chilled coffee
1/2 bar of Lilly's milk chocolate (melted and cooled)

Beat butter, and Stevia. Slowly add the chocolate, then coffee. Cool in the fridge, and hand whip before frosting your cake.

Chocolate Clouds

When you make them the night before, they are chewier the next day, which is just how we like them. Hope you enjoy!!!

Ingredients: 
 

1/2 cup egg whites (room temperature)

1/2 cup confectioners sweetener (I used Swerve)

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1 dark chocolate bar broke up into tiny chunks

Directions:

Heat oven to 300°F. Cover cookie sheet with parchment paper or nonstick silicone mat.

Using a mixer, beat the egg whites in large bowl at high speed until soft peaks form. Gradually add sweetener a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sweetener is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Coconut Milk Ranch Dressing

 
1/3 cup coconut milk (canned)
1 teaspoon apple cider vinegar 
1 cup mayonaise 
2 cloves garlic (pressed or finely minced) 
2 Tablespoons chopped Italian parsley 
 3 Tablespoons minced green onions 
1 teaspoon white wine vinegar (or white vinegar) 
freshly ground pepper to taste

Canolli Loaf Cake

2 sticks of unsalted butter, SOFTENED
3/4  cups sugar substitute  (I used Swerve)
20 drops of stevia
3/4 teaspoon salt
2 teaspoons vanilla
2/3 cup cocoa powder
4 large eggs
1/3 cup coconut flour
3/4 cup coconut milk (canned) well stirred


Beat butter and sweetener. Add salt, vanilla. Add 4 eggs. Add dry ingredients and coconut milk just to combine. Pour into greased 9×5 and bake at 350 for 70 mins. Cool, turn out and cool completely. I froze to speed this up.

Filling 


2 cups ricotta cheese

1/3 cup confectioners’ Swerve

1 tsp. vanilla

3/4 cup Dark chocolate bar broke up in tiny pieces.

Mix cheese, sweetener and vanilla till fluffy, fold in chocolate bar.

Slice your loaf cake in 3 sections, and frost with the filling. Oh YUM!!!! 

 

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

8 tablespoons butter, SOFTENED

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon baking powder

2/3 cup cocoa powder

3 large eggs

1 1/4 cups flour

3/4 cup milk

- See more at: http://hugsandcookiesxoxo.com/2012/08/chocolate-loaf-cake-stuffed-with.html#sthash.H29yFsSU.dpuf

Crock Pot Pork Green Chile Stew

Dinner tonight! I serve this over cauliflower 'rice'. I love coming home from work to the aroma of dinner already cooked. Enjoy!

Crock Pot Pork Green Chile Stew

Ingredients:

• 2 lbs boneless pork loin roast
• salt and pepper to taste
• ghee
• 3/4 cup diced onion
• 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds (or fresh)
• 2 tbsp chopped jalapeno, or more to taste
• 10 oz can diced tomatoes and green chilies (check for sugar)
• 1/2 cup chicken bone broth
• 1 tbsp cumin
• 1/2 tsp garlic powder
• salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot coat the pan with ghee and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Stir to cook 60 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 6 cups.

Serving Size: 3/4 cup (This does not include the cauliflower rice)
Calories: 253 • Fat: 9 g • Carbs: 4.5 g • Fiber: 0.5 g • Protein: 33 g

Shrimp Salad on Cucumber Slices

Ingredients:
3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
3 tbsp mayonnaise
salt and fresh ground pepper
30 thin slices cucumber (about 1 large)
chopped chives for garnish

Directions:
Combine shrimp, celery, onion, mayonnaise, and season to taste with salt and pepper. Arrange cucumbers on a platter, top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Naked Bruschetta Burger

This week I am dairy free! I'm supporting a friend, and seeing how it affects me. Last night was cheese fest dinner. I made this, and it was delicious!!!!

Ingredients:
1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (sugar free option if you can find)
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz mozzarella full fat, diced

For the zucchini burgers:
1.25 lbs grass fed ground beef
1 small zucchini, grated (1 cup, or 5 oz)
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
coconut oil

For serving:
2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground beef, shredded zucchini, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, add a bit of coconut oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.