FAT BOMBS! And, a confession

OK, I have a confession!  I have been completely off my low-carb diet since I was six months pregnant.  And, I really have no excuse since my little boy is now almost a year old. I have stayed true to no gluten, but have been eating a lot of brown rice tortillas (they are my nemesis), gluten-free bread, and high sugar milk chocolate.  So, as you can imagine, the weight gain has been noticeable.  Well, not anymore.  For the past week, I have been back on the low-carb train.

What’s the secret to staying true to your low-carb diet plan?  I’d like to know what your little tricks are, please post! I’ll tell you mine.  One is to be prepared!!!  Especially if you are busy-busy, like I am.  I’m juggling a few careers- singing opera, teaching singing, church cantor, cookbook writer, blogger, Mommy!  So, there’s often not a lot of time for me to make something to eat.  One thing I do is cook extra dinner.  Then I throw my leftover meats and veggies in a pie tin and into the oven to heat up (I hate microwaves) for lunch.  Also, I make sure there are plenty of high protein and fat snacks to satisfy me when I don’t have time for a meal and am hungry! This is essential.  That is where the cheat can begin… and often snowball after you eat potato chips or chocolate and then your insulin begins to dance up and down, causing you to gain belly fat and feel disgusting.  So, I pack my fridge with nut butters, pre-made snacks like celery & peanut butter, cheeses, olives, full fat yogurt, and in the cabinet there are more nuts.  And, I try to bake myself a low carb treat as often as possible.  I make nut butter bread. 

And, now, I make fat bombs.  Ohhhh yes.  It’s as good as it sounds.  Little chocolate truffles full of good for you fats to keep the munchies away!  It's important to eat lots of fat and protein on a low-carb diet.  Don't be afraid of good fats, your brain needs them! Your brain is 65% FAT!  Now, I didn’t make up the concept… the original concept came from Wifezilla's Way.  But I was inspired, and made a stab at some dairy free ones for you dear dairy free followers, and they were delicious!  They taste like truffles.  They are a perfect snack!  And, you can make up your own, and do any number of substitutions.  Please post your versions! I am interested!

I’ll keep you posted on my weight loss… so far it’s been a half a week and my sugar-bloat is down quite a bit.  Thank you, fat bombs!

My other secret to staying on my low-carb diet, which I did with much success for over 3 years before pregnancy, is self-forgiveness.  Love yourself the way you are, right this minute.  So you aren’t rail thin.. who cares? There’s more of you to love.  Learn to accept yourself the way you are and then when you make a mistake, you say… oops, I made a mistake, oh well. I’ll start over right this minute.  Don’t let self judgement snowball into feeling bad about yourself and consuming too many foods that are not good for you!!!  If anyone ever gives you flack for your weight, tell them how that makes you feel and if they cannot stop, cut them out of your life or if that is not possible, learn to say to yourself, that is their problem, not yours!!!  You will be amazed how this technique works to help you have a better, healthier life!!!

***NOTE: If you use liquid stevia, it can make the chocolate mixture curdle if added after mixed.  So if you are not using the same kind I used- NuNaturals brand vanilla stevia (probably regular stevia would work), then I would suggest that you use either half as much and then add powdered if you have to adjust the taste later, or just used powdered.

***Also, it's possible your mixture won't stay a beautiful smooth consistency.  If that happens, so what. They still taste good when they are done! They just may separate, making a white band around the edges from the coconut oil.

CAVEAT: Don't eat these before bed, they give you a lot of energy!
UPDATE: I lost that pudge that was bothering me.  :) yay, fat bombs!

Fat Bombs

¼ cup cocoa powder

6 Tablespoons canned coconut milk – Native Forest brand has no BPA in the lining, FYI
2 Tablespoons Virgin Coconut Oil

3 - 6 Tablespoons nut butter:  I like to use 3 Tbls coconut butter, and the rest almond or peanut butter

1 Tablespoon finely chopped nuts, I used pecans here in Louisiana

Stevia to taste, I used 20 drops of NuNaturals liquid vanilla stevia or 1/4 teaspoon NuNaturals powdered** see note above

½ cup coconut flakes, toasted under a broiler while watching carefully, about 30 seconds

a wire whisk or hand beater

cupcake papers

Combine cocoa powder, coconut milk, and stevia in a small saucepan and stir.  The cocoa will not mix in. Heat over medium-low heat, stirring constantly with a rubber spatula, until smooth. Remove from heat and add the nut butter.  Whisk or beat on low speed together until combined. Whisk in coconut oil.  Stir in nuts, and most of the coconut flakes.  Reserve some for topping. Spoon into 5 cupcake papers evenly and top with remaining coconut. Arrange on a plate and place in freezer until hardened.  Then, transfer to refrigerator.  Eat straight from refrigerator, they will melt at room temperature.  Makes 5; 3g effective carbs each, and 18.8g good-for-you fat if you use peanut butter and pecans, slightly less if you sub walnuts for pecans. If you use cashew butter & pecans/walnuts, 4.25 ECC/4.15 ECC respectively.