Monday, January 8, 2018

Menu Plan Monday!

Happy, happy Monday!  I hope everyone is finally getting back into the swing of things since the holidays....I know I am slowly getting there.  Here is the menu plan for the week!

Monday, January 1, 2018

Menu Plan Monday

Happy 2018!
I wish you all an amazing new year filled with MUCH love, health, and happiness <3 nbsp="" p="">I got a new toy (hello Sous Vide) after Christmas, so I plan on playing with that....when you eat mostly protein, you gotta keep it interesting, lol!
Here is the meal plan for the week...getting a DELISH start to the year!

Wednesday, November 29, 2017

Pumpkin Spice Muffins with Cinnamon Cream Cheese Drizzle

Have you ever become paralyzed by wanting to do something SO right that you became frozen and unable to move forward?  That is what has been happening to me.  I have been wanting my first recipe back to blow your socks off....then I wanted a fabulous picture that is completely drool worthy....THEN, I wanted to write up a blog post that was funny, witty, and "gee I love this chick" inducing.  Well, I have 1 out of 3 for you, LOL!  This recipe is seriously THE most amazing pumpkin muffin I have ever had.  But guess what??  This one is Keto, sugar-free, and low carb.  It is beyond delicious and not in the "I guess it scratches the itch" type way.   It does call for a couple ingredients that you may not have on hand.  Sorry, but not too sorry because I believe that is why this doesn't taste like an "almost" muffin.  I ordered my Oat Fiber off of Trim Healthy Mama, but have heard Netrition has a few brands as well.  Also, in true Siggy Spice style, I want you to adapt the sweetness level in your Cream Cheese Drizzle to YOUR taste.  I trust you, so you trust you...taste and adapt as desired!

Recipe by:  Siggy Spice
Yield:  12 standard size muffins

1 scant cup pumpkin puree
3 large eggs
1/4 cup Sugar Free maple syrup (I prefer Joseph's brand but have used Walden Farms as well)
1/4 cup melted butter
2 tsp vanilla extract
1 tsp maple extract
1/2 tsp butter extract
1 1/2 cups almond flour
1/2 cup oat fiber (I used THM brand)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup sweetener of choice (I used Pyure which I have found at HEB or Walmart)

Preheat oven to 350 degrees.
Prepare muffin pan with baking spray or liners.  I use a silicone 12-count muffin pan. 
Prepare wet ingredients and dry ingredients separately.  Combine wet and dry ingredients until mixed well.  Divide batter into 12 standard size muffin cups. 
Bake for about 30-37 (ish) minutes. Just keep checking them!
Let cool for about 15 minutes before moving to cooling rack.
Let cool completely before drizzling.

For the Cream Cheese Drizzle: 
Whip 4 oz softened cream cheese until fluffly. Add sweetener, cinnamon, and vanilla to taste, then added a drizzle of heavy cream, about 2 TBSP and whip the living daylights out of it until it is fluffy.  Drizzle over muffins.  Best is they are allowed to chill in fridge overnight!

Wednesday, November 8, 2017

Menu Plan Moday

It's Menu Plan Monday...on a Wednesday....because, you know, life.  LOL!