Low Carb Your Life

This recipe was just how I like it, quick and easy to make and tastes delicious. I had a flight home to catch from Minnesota to Boston and didn't have much time for this weeks recipe. This low carb eggplant pizza took less than an hour to make and totally hit the spot. I am a huge fan of fresh mozzarella and pizza that is low carb is just what I need. I give this recipe two thumbs up for sure! Definitely, recommend giving it a try! INGREDIENTS 6 servings 1 large (or 2 medium) eggplants ⅓ cup olive oil Salt and freshly ground black pepper 1¼ cups marinara sauce (store-bought or homemade) 1½ cups shredded mozzarella cheese 2 cups cherry tomatoes, halved ½ cup torn basil leaves DIRECTIONS Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut the ends off the eggplant(s) and then cut into ¾-inch-thick slices. Arrange the slices on the prepared baking sheets and brush both sides of each slice with olive oil. Season with salt and

Angela's favorite cookie in the world is a peanut butter blossom so when we found this recipe online over at All Day I Dream About Food , she was ecstatic! We both agreed that this recipe was absolutely delicious, two thumbs up from the both of us. Definitely whip this recipe out on your next holiday!  Ingredients Cookies : 1 ½ cups  peanut flour 1 cup  almond flour 3 tbsp  coconut flour 1 tsp baking powder 1/2 tsp salt 1 cup creamy peanut butter 3/4 cup butter softened 1 cup  Swerve Sweetener 2 eggs 1 tsp vanilla 1/4 cup Swerve or granulated erythritol or xylitol for sprinkling optional. Chocolate: 6 oz  sugar-free dark chocolate 2 tbsp butter Instructions Preheat oven to 325F and line several large baking sheets with parchment paper. In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt. In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then