This is real food for a change, not my usual miniatures.
Long story short: I was diagnosed with type 2 diabetes this past year. My blood glucose levels are not that high as yet – kind of straddling the higher end of normal. My doctor was thinking it was time to put me on Metformin and that was when I started taking things very seriously. I don’t want to have diabetes for the rest of my life. I don’t want to rely on medications when I, in all honestly, have not tried my best to reverse this disease.
I’ve been reading a lot lately about the high fat/low carb diet that many are saying is a game changer for their health. I know people who swear by it, who are now enjoying much healthier and lighter bodies.
So, I’m on board. I will still make lots of cakes, cookies, pastries….but they will be made from clay! And whenever I come up with a great treat that is low carb, I will share it on here. Maybe I should make some of these fat bombs in miniature form as well…what do you think?
I’m learning sugar free doesn’t have to be terrible. And that fat does step in and satiate when you throw out the sugar and high load carbs. I shook my head when I first heard of fat bombs – they seemed disgusting to me. Who would put a big chunk of cold butter or cream cheese in their mouth? How can that be ok for their health?…yuck!!
But it works for me. Like magic. It helps remove cravings and the need to snack. Usually just half of one is all it takes to keep me going longer between meals. I added a touch of flax seed flour and coconut flour just so the bombs would be a bit more stable and hold together. More importantly, it has chocolate, peanut butter and toasted coconut!
Here is an excellent Ted talk on the subject. While this may not work for everyone, I believe it works for me – someone who is overweight and mainly sedentary. Someone like me doesn’t really need a lot of energy through my food. I’ve spent years storing mine!
This recipe fills one of these ice cube trays I got from Ikea (the green square one). It makes 9. I also have the heart tray and I’m planning a raspberry cheesecake fat bomb in the near future.
I don’t eat one everyday – usually just on days that I didn’t eat much and feel a bit zapped of energy – which is a sign that I did not get enough fat in my last meal to sustain me.
1/8 cup coconut oil
1/4 cup peanut butter (unsweetened)
1 tbsp heavy cream
1 tsp vanilla extract
1.5 tbsp Truvia sweetener
2 tbsp coconut flour
1/4 cup unsweetened cocoa
1 tbsp flax flour
2 tbsp toasted desiccated coconut (unsweetened)
Method: Mix all until smooth and well incorporated (except the toasted coconut). Lightly grease ice cube tray with coconut oil. Fill each square in the mold until nearly full. Give a few taps on the counter top to remove air pockets. Sprinkle with toasted coconut. Cover with plastic wrap. Chill until solid about an hour or so. Pop out each fat bomb and store in zip lock bag or container in fridge. This amount should last you the week.