Tag Archives: Chocolate
Another Milestone – Chocolate Covered!
Although Autumn is still on the ketogenic diet, tonight (well actually, last night because I am writing this after midnight 😉 ) was the first meal in over 2 years that Autumn ate the same thing for dinner that we did – no weighing – no measuring.
I should have taken a picture before we ate – I thought for sure we would have leftovers, but it was too good for that.
Here is a picture from the recipe I used:
Shortly after we were done eating, I took her blood ketone level:
Down to 1.4…and so far, no seizures. See ketone post here.
Tonight, I purposely made a low carb dinner that I felt would be in her ratio range (with cream cheese, cheese, bacon, cauliflower and chicken!) because I really wanted to see if we could do it – without a seizure.
And, yes we could.
Wow, I still can’t get over how all this works. Will this really work…will it keep working?
Yes, to be honest, I am still nervously….optimistic.
Then for dessert, we turned a few of these…
Chocolate Dipped Strawberries!
They are so easy to make. Click here for the recipe for “Skinny Chocolate” – It is basically a 1:.5 ratio of coconut oil, to cocoa and ground “powdered” truvia. Remember that if you are looking for a higher fat ratio -use the Ghirardelli. We think it tastes better as well. I always mix in a little dark chocolate for a deeper flavor, but that is optional.
It only takes a couple of minutes to mix up the ingredients, and then dip in the strawberries. NOTE: The best way to dip – actually the only way to we dip – is to make sure the berries have been in the refrigerator for at least 1/2 an hour or so, so that they are COLD. When they are cold and you dip them, the chocolate hardens right away. It is best to use a smaller container so that it is very full of the chocolate when you dip. Also, stir your mixture in between dipping.
You can also add “toppings” if you would like such as shredded coconut or nuts. Just make sure you do it RIGHT after you dip in the chocolate so the toppings “stick” before the chocolate gets hard:
Even if you are on a higher ratio – just cut the strawberries up in smaller pieces and dip – one strawberry can yield lots of bites!
Although Autumn enjoyed her allotted amount…I must say it was pretty easy for her mom to eat about a 1/2 dozen… 😉
Cereal – A Family Favorite!
Everyone of Autumn’s brothers and sisters love cereal, and it’s also her dad’s favorite nighttime snack 😉 . Because most cereals are not all that nutritious, we try to limit cereal to once a week. Almost always the number one requested item for a birthday breakfast is Cinnamon Toast Crunch…not exactly a health food! 🙂
Autumn, however, can have have cereal on any day of the week – due to this yummy chocolate cereal from The Charlie Foundation/Keto Cook created by – once again, the infamous Dawn Martenz.
You will find the recipe for a 3:1 ratio here: http://ketocook.files.wordpress.com/2012/09/chocolate-breakfast-cereal-handout.jpg
You can raise the ratio by using cream instead of almond milk. We also use cream so that Autumn can add in some fruit. I have, at times, modified this recipe to make a “cinnamon toast crunch” cereal as well.
Here are the items we use in making it:
Mix ingredients as directed in recipe. We make a “10 times” batch so we have quite a bit of dough that we separate onto 3 parchment lined cookie sheets:
You need to be watchful of the taste testers:
Then place another piece of parchment paper over the dough and roll out thin :
It actually works better to roll it out on the table/counter than on the cookie sheet:
Then “score” each pan of dough into bite-size pieces:
After they are all done baking, we break the pieces up and measure all the cereal:
Then we divide that number by however number batches we made. Although we make a “10 times batch” we often divide by nine due to people taking “snitches” of the batter and losing a bit in making it. We then store each amount into its own separate plastic baggie:
We store all the bags in one container and keep it in the refrigerator….so we can just pop out a bag for breakfast…not just for birthdays…but any day!
Love those Mounds Bars!
Growing up, I remember one of my mom’s favorite candy bars was a Mounds Bar, and thus it became one of mine, and thus some of my kids’ favorite…funny how that works. 🙂
There is just something about dark chocolate and coconut….yum. Well thankfully “Keto” Mounds Bars are really easy to make. There are not quite as soft and moist, but they are still yummy!
Ingredients needed: (Click “recipes” for exact measurements)
Remember you can use either stevia or truvia – whatever is your preference. The Ghiradelli chocolate has a higher fat ratio, so that may be helpful in some recipes – although this recipe is almost ALL FAT!
Put the coconut, coconut oil and vanilla in a food processor until well mixed/ground:
Then press into a small pan/container – the one shown is about a 6 x 4 :
Next, mix up the dark chocolate topping using cocoa, truvia/stevia, coconut oil and a pinch of salt:
And pour it on and over…
Cover and place in the fridge until they harden, then take them out, pile in a mound….
Mounds of Keto Joy! 😉
Got Cake? How about Chocolate Chiffon?!
Autumn loves to get online and look for yummy recipes. One of her favorite sites to look at is: “What is Clara Eating Today?” She found Clara’s blog as she was browsing through Ketocook.com (The blog of Dawn Martenz, author of The Keto Cookbook).
She has tried several of Clara’s recipe and recently made the “Celebrating with Chocolate Chiffon Cake.” Who could resist trying a cake that looks this good!
So, off Autumn went to the kitchen:
I wish my photo had turned out better, but this is how ours turned out – and yes Autumn loved it!
She actually thought it tasted even better the next day, after it had sat in the fridge overnight. I have found that my kids generally find that stevia/truvia baked goods taste the best after they have been in the fridge overnite – they taste sweeter. Not sure why this is, but just something I thought I would pass along for others to consider.
Here is the link for the recipe: bloghttp://clarasmenu.com/2012/09/14/celebrating-with-chocolate-chiffon-cake/
We did not use the orange flavoring in the frosting, subbing instead with vanilla.
Again – you may need to change the ratios to bring it to where you need to be – add a little more oil or cream to get the fat content up.
One note: The recipe calls for 6-inch pans. I used 2 pyrex glass 5 1/2 inches round storage containers and they worked just great -as you can tell from the smile! 🙂
Whoa Samoa! Drink up Deliciousness!
You know those amazingly delicious coconut, caramel, and chocolate Samoa Girl Scout cookies that you can only get once a year? Well now you can “drink” one any time you would like!
I have wanted to write this post for over a month but just have not had time. But my girls and I have had time to drink one of these probably at least 5 out of 7 days a week!