Cutting Sugar For the Holidays

The clocks turn back, and I'm overcome by the holiday spirit.

I've always treasured this season, mostly for the food.

Okay, okay. It's for the baked goodies.

It's a tough pill to swallow. Either I am eating the way I planned to, or I've been derailed.

The past few weeks, I've felt amazing eating low carbohydrate, high fat, and moderate protein.

So why throw away my energy, and clear skin when I could get used to my (relatively) bloat-free life?!

Whipped up in the blender using just a few leftover ingredients you probably have on hand this time of year.

Turn down those sugar-bombs from the coffee shop in favor of these moist, keto-friendly treats.

• 2 cups roasted winter squash (hubbard is low carb)
• 4 eggs
• 1 inch ginger root
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• 4 droppers English toffee stevia
• pinch of salt
• 3 cups nutmilk pulp, or 2 cups almond meal
• Toppings of choice: chopped nuts, dark chocolate chips (I use Lily's stevia sweetened), fresh cranberries, pomegranate seeds

1. Preheat oven to 350 degrees.
2. Blend first three ingredients until light and frothy.
3.  Mix in remaining ingredients except for almond meal.
4. Add almond meal in parts, blending until no lumps are visible. Batter will be stiff and fragrant.
5. Fill 12 silicone muffin cups with batter, smoothing tops.
6. Decorate with desired toppings.
7. Bake for about 30 minutes, or until knife inserted in center of muffin comes out clean.
8. Let cool, pop out of cups. 
9. Serve with smear of ghee, nut butter, or coconut cream.

That annoying nut pulp leftover from your homemade nutmilks? Gone in a single batch.

Leftover winter squash? Perfect.

Need a pre-workout snack? Boom.

Dessert without sugar?! Possible.

Get creative!

Try swapping out some almond meal for cacao powder to turn these into a chocolate bomb.

Use different veggies, spices, and toppings.

When treats are this filling and nourishing, you will keep them in your rotation for good.