Fresh & Healthy
Recipes: Low Carb & Low Calorie Brownies (with Walnuts)
Low Carb & Low Calorie Brownie goodness
I am super excited to share this delicious and healthy Brownie Recipe with you. It is both low carb and low calorie if you are trying to eat healthier, but occasionally want chocolate. Sometimes even while you are trying to eat healthier you just want something sweet and chocolate. This recipe includes walnuts, but they can be omitted.
A friend shared this recipe with me a couple months ago. I have made these brownies several times. They are delicious especially if you have been cutting back on sugar already! I especially like to pull them out of the freezer for a cool tasty treat during those hot days, but really they good any time.
This recipe makes 32 individual brownies. I like to make a full batch which is a 9 x 13 baking dish and store the individual brownies in the freezer for the chocolate cravings or sweet snack. Yes, these take longer than the box brownies, but they are healthier for you too. They are rich and filled with chocolate goodness that hit the spot, but it won’t set you back if you are keeping track of your calories and carbs. Once this recipe is baked and cool it has a similar texture of a real brownie, but without the extra calories and carbs in each bite. If you are looking for a healthy brown alternative try this recipe!
Low Carb & Low Calorie Brownie Recipe (with Walnuts):
- 1 stick Butter or Margarine (room temperature)
- 2 cups Erythritol (powdered is best, but works with granulated too)
- 1 tablespoon Vanilla
- 4 Eggs (room temperature)
- 1/2 cup Cocoa Powder
- 1 teaspoon salt
- 4 oz Unsweetened Chocolate (melted)
- 2 cups Flax Seed Meal
- 1 tablespoon Baking Powder
- 1/3 cup Heavy Whipping Cream
- 2/3 cup Water
- 1 cup Artificial Sweetner
- 1 cup Walnuts (optional)
1. Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
2. Cream butter or margarine until fluffy. Add the Erythritol and cream until fluffy (want a fluffy texture). If you use the Erythritol granulated it will not turn out as fluffy, but the brownies will still taste good (I have done it both ways).
3. Add the vanilla to the butter mixture. Beat the eggs into the mixture one at a time. Add salt and cocoa powder; beat well.
4. Add the melted unsweetened Chocolate and beat until fluffy.
5. Add the remaining ingredients and mix well. This recipes has the walnuts added, but they are optional.
6. Pour brownie batter into 9 x 13 baking dish. Bake for 35 minutes. Cool and cut into 32 squares.
These taste delicious fresh, cooled, or even frozen!
Total Calories: 113 Total Net Carbs: 1.19 Per Brownie (including walnuts)
Net Carbs is calculated by taking the Carbs minus the Fiber.
If you omit the walnuts the Total Calories: 88 Total Net Carbs: 0.94
The total calories and net carbs are based of the ingredients we used while cooking this recipe. It is good idea to calculate based of the specific brand and ingredients you are using in your recipe because it may vary slightly, but this will give you a good base guideline. As long as you use the ingredients listed above it should be fairly close.
Cutting the brownies into individual pieces to enjoy
Tried some for a few days then decided to see how they tasted from the freezer. They are awesome! These brownies contain walnuts, but you don’t have to add them!
Bagged and ready to go into the freezer!
2 fresh ones were eaten now the remaining 30 are bagged to be frozen!
What’s for Dinner: Our Weekly Menu Plan
It will be a busy week with the girls last week of school, special events, work, and other fun activities. I recently cleaned out the Food Pantry so I am basis my menu off some of items that need to be used up. Hoping to make simple and easy meals so we can attend the events on the calendar this week. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pork Entree): Beef & Veggie Stew, Corn Bread
- Tuesday (Kid’s Night to Cook): Homemade Pizza, Garlic & Herb Vegetables
- Wednesday (Chicken or Vegetarian Entree): Lemon & Herb Chicken, Homemade Bread
- Thursday (Pasta or Seafood Entree): Steamed Vegetables, Brown Rice Casserole
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
Organized Chaos: Cleaning Out the Refrigerator
Time to be cleaned
Have you ever reached into the refrigerator for something specific and couldn’t find it because everything is a mess? I have. Every once in awhile our refrigerators need a good cleaning and scrub down. It is best if you do it on a regular basis. I try to do a quick clean and organizational update every week or two, but it still need a thorough cleaning about once a month.
We are usually pretty good about eating up leftovers and not letting them go to waste, but every once in awhile something gets tucked in behind another object or in the back until it starts growing extra crunchies on it. You pull it out thinking what’s this? When you open the lid and take a whiff you are instantly gagging. Yup, been there too many times. The good news is if you clean out your refrigerator regularly you will minimize these fun science experiments with growing mold, mush, and who knows what else. It really doesn’t take long to fully clean out the refrigerator if you take the time to maintain throughout the month.
When I do a thorough cleaning here are some steps I take to make sure it looks good and is organized:
- Start from the top of the refrigerator and work your way down that way any crumbs that fall down you can get on the next level.
- Do one shelf or drawer at a time.
- Take everything off the shelf or out of the drawer. Wipe down the shelf. Check all the items for expiration dates. If they have expired throw them away, if they have not expired wipe them off and put them back on the shelf only if it belongs on that specific shelf. If it doesn’t belong on that shelf wait until you come to the shelf where it belongs to put it away.
- Continue making your way through the refrigerator shelf by shelf until you are at the bottom and have cleaned and organized each shelf and drawer in the refrigerator.
- Do not forget to wipe down the top, sides, and bottom inside the refrigerator as well. These areas can get splattered with food, drinks, or contain finger prints.
- Your refrigerator should now look shining and organized. I LOVE looking into a sparkling clean refrigerator! 🙂 If only I could figure out a way to keep it that way for a longer period of time!
- If your refrigerator is clean, but seems to still have a smell to it (especially if there are no items that are causing it to smell) it may be time to change your air filter in the refrigerator. Also, putting an open box of baking soda inside the fridge will help absorb some of the extra odors.
Condiments need checked for expiration dates
Items facing every which way with some shelves or drawers over loaded while others are empty
Needs some cleaning and organization
All done and so much better! Everything facing the correct way and on the right shelves or drawers so we can easily find items. You need to organize your refrigerator in a way that best suites your family and your needs. Make sure the items you want most accessible are in front or easy to reach. Also, every refrigerator will be slightly different so do your best to make it look good, smell fresh, and organized. Enjoy your sparkly clean fridge!
Nice, shiny, and organized! Now I am ready to start cooking!
Recipes: Bacon Wrapped Asparagus Bundles
Bacon Wrapped Asparagus
Our family enjoys fruits and vegetables. We like our produce with breakfast, take it in our lunches, and have it at dinner too. Asparagus is one we really like and we love finding new ways to cook it. Whether it is baked or grilled these Bacon Wrapped Asparagus Bundles come out very tasty. It is easy to assemble and the kids love eating this delicious vegetable.
Bacon Wrapped Asparagus Bundles Recipe:
- 1 Bundle of Fresh Asparagus
- 12 oz package Bacon (we like the center cut with more meat)
- Dash of Salt
- Dash of Pepper
- 1/4 cup Brown Sugar
- 1 tablespoon Butter or Margarine, melted
- Sesame Seeds, optional
1. Preheat the oven to 400 degrees.
2. Rinse and trim the ends of the asparagus. Remove any hard stems on the asparagus stalks too. Generally, the smaller the asparagus stalk the better because it is more tender.
3. Divide your asparagus up into equal piles (3 to 8 stalks). In these pictures we divided our asparagus up into 4 bundles (one for each family member). We have done smaller bundles too. Pick the number of bundles you want to do and divide it up as equal as possible.
4. Lay 1 asparagus bundle in the center of a slice of bacon. Wrap the bacon around the asparagus bundle and place on a broiler pan. Repeat this step until all your asparagus bundles are wrapped. If you have extra bacon you can cook that on the pan beside the asparagus bundles if you want.
5. Sprinkle each bundle with a dash of salt and pepper. Mix the brown sugar and melted butter or margarine together and pour over the asparagus bundles. Top with sesame seeds.
5. Bake for about 20 to 25 minutes or until the bacon is cooked.*
*GRILLING – You can also place these Bacon Wrapped Asparagus Bundles on the grill at your next cookout! Make sure not to put it too close to a really hot spot or open flame on the grill for a long period of time. It will usually take less time on the grill to cook these bundles. Once the asparagus looks like it is started to wilt a little and the bacon is cooked these will be done.
Sometimes we make up a big tray of the Bacon Wrapped Asparagus Bundles because the kids love them re-heated as well.
Ready to bake and eat!
Delicious!
What’s for Dinner: Our Weekly Menu Plan
Thankful for a long weekend with my family over Memorial Weekend. It’s been a busy weekend, but glad to have some time with all of them. It was nice, however, it went by too fast. We did got a lot done and had some fun along the way through the weekend. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pork Entree): Special Event
- Tuesday (Kid’s Night to Cook): Homemade Pizza, Salad
- Wednesday (Chicken or Vegetarian Entree): Special Event
- Thursday (Pasta or Seafood Entree): Tilapia, Steamed Vegetables
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
Recipes: Pickled Green Beans
Making Pickled Green Beans
Our family loves green beans. Fresh garden green beans are so tasty too! We always planted a lot of green beans whenever we had a garden. We typically had several varieties of beans from foot long beans to different types of green beans to purple beans and more.
Whenever we had extra green beans we would look for a variety of ways to store, eat, and enjoy them. I recently came across our Pickled Green Bean recipe. Since it is Spring I thought it would be a good time to share it. These pickled green beans are crunchy and tasty!
Pickled Green Beans Recipe:
- 2 pounds fresh Green Beans (rinsed)
- 2 1/2 cups White Distilled Vinegar
- 2 1/2 cups Water
- 1/4 cup Salt
- 4 Garlic Cloves (peeled)
- 1 large bunch fresh Dill Weed
- 2 teaspoons Mustard Seeds
- 1 teaspoon Red Pepper Flakes
- 6 Jars (1/2 pint each) with Rings and Lids
1. Locate your jars and sterilize them.
2. Trim both ends off the rinsed fresh green beans. Make sure the green beans fit into your jars if not cut them in half.
3. In a large saucepan put the vinegar, water, and salt. Bring the mixture into a rolling boil over high heat.
4. In each jar place 1 garlic clove, 1 sprig of dill, 1/8 teaspoon of Red Pepper Flakes, and 1/4 teaspoon of Mustard Seeds.
5. Pack the green beans into the jars, standing them up vertically.
6. Ladle boiling mixture into the jars until it is 1/4 inch from the top.
7. Put the lids on the jars and allow the jars and contents to cool to room temperature before placing them into the refrigerator. Let the pickles ferment for 2 to 3 weeks before eating the pickled green beans.
Makes 6 pint sized jars of Pickled Green Beans.
Green Beans being pickled
Everything added now need to put on the lids!
Jars ready to be stored for later treats!
What’s for Dinner: Our Weekly Menu Plan
It looks like it is going to be another busy week for us. The kids still have another round of State testing, Jake will be busy at work, and I have a lot that needs to get done and caught up. Going to try to make it a simple menu simple this week so we can stay on top of everything else that is going on with the family. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pork Entree): Spaghetti & Meatballs, Garlic Bread
- Tuesday (Kid’s Night to Cook): Blueberry Pancakes, Bacon
- Wednesday (Chicken or Vegetarian Entree): Mustard Glazed Chicken, Steamed Vegetables
- Thursday (Pasta or Seafood Entree): Cube Pork Steak, Fresh Salad
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
Mother’s Day Celebration
Huge Mother’s Day chalk message on the driveway from Karlie!
I am blessed. Yesterday I was reminded again of how much God has given me. A family that loves me despite all my imperfections. Jake and the girls showered me with love on Mother’s Day. Even though Jake was on call this Mother’s Day weekend and was a little busier than normal, he made time to celebrate. It was a great day with the family.
They made me breakfast in bed. We went to church. Jake and the girls made an amazing lunch. That afternoon we relaxed, read books together, opened gifts, played games, and had fun. Thankful for my family and a chance to spend the day together. Their thoughtfulness made me feel loved and appreciated.
Breakfast in bed – cheesy scrambled eggs, ham, and sauteed mushrooms! Delicious!
Fresh flowers from the girls (they got them from Children’s Church)
Putting together the pinwheel steaks!
They choose what ingredients to stuff the steak with for lunch
Pinwheel steaks ready to go into the oven!
Stuffed with tomatoes, swiss cheese, goat cheese, bacon, ham, spinach, mushrooms, sunflowers, cranberries, and more goodies!
My steak was AMAZING!
Huge stuffed portobello mushroom! Stuffed with spinach, hummus, and topped with toasted granola – so tasty!
Mother’s Day cards from Jake and the girls. Karlie’s was the kitten and Brina’s the puppy.
Brina picked out a beautiful pink rose bush for me!
Karlie picked out a gorgeous red rose bush for me!
Adorable handmade flowers from my girls! Brina made the bright yellow one and Karlie made the blue and red one!
A place to sit and talk with Jake or read with the kids. Very comfy!
Sweet note from Brina. The top says “I am thankful to have a Mom like you because you are nice to me and play with me.” The bottom has a cute little poem!
Colorful Mother’s Day Butterfly from Brina
Cute card from Brina
Mother’s Day note from Brina wanting to know if I can play or cook with her! Love my girls!
Vibrant Mother’s Day drawing from Karlie
Sweet poem and note from Karlie on the back of her drawing.
Roses are red,
Violets are blue,
But no one a flower,
Just like you!
Happy Mother’s Day! Hope you are having a nice and relaxing day. Do you like the card and rose? The rose is a rare blue rose that only grows on Neptune! May you please read to me on the deck?
Thankful for my family! I treasure these times we have together. I am blessed.
What’s for Dinner: Our Weekly Menu Plan
The kids have another week State testing, thankfully it is shorter this week though. While Jake has been busy with work I have been trying to get some items completed around the house and yard. Everyone pitched in and helped get some stuff done this weekend. Now we have another big week with a lot to do both during the school / work day and afterwards as well. Hoping to keep the menu simple so we can get a lot accomplished. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pork Entree): Special Event
- Tuesday (Kid’s Night to Cook): French Bread Pizza, Fresh Salad
- Wednesday (Chicken or Vegetarian Entree): Bacon Wrapped Chicken, Steamed Vegetables
- Thursday (Pasta or Seafood Entree): Tilapia, Garlic Bread
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
What’s for Dinner: Our Weekly Menu Plan
The kids have State testing almost all week so I am sure they will be tired by the end of their school days. Plus we have several after school activities planned too. Jake has a full work schedule so there may be some later evenings. It will most likely be another busy week, but hopefully we’ll be able to pack in some fun stuff as well. I want to get the menu planned out so we have more time to do the activities that we need or want to accomplish throughout the week. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pork Entree): Crockpot Roast, Mash Potatoes
- Tuesday (Kid’s Night to Cook): Hamburgers, Fresh Salad
- Wednesday (Chicken or Vegetarian Entree): Chicken Stir Fry, Vegetables & Rice
- Thursday (Pasta or Seafood Entree): Pork Chops, Bacon Wrapped Asparagus
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
