Sparkling Iced Hibiscus Tea

  • 1 packet sweetener
  • 1 passion tea teabag
  • 4 fl oz seltzer water
  • 4 oz water

 

  1. Microwave water plus passion tea teabag for 3 minutes.
  2. Steep for an extra 2 minutes. Remove teabag and let cool.
  3. Pour tea into tall glass.
  4. Add sweetener and seltzer water (use more or less sweetener or seltzer water to taste).
  5. Add a sprig of mint or ice.

Iced Sparkling Hibiscus Tea1

Berry Protein Shake

  • 1/2 cup coconut milk (the kind in cans)
  • 1 scoop low carb protein powder, vanilla or plain
  • 1/3 cup frozen strawberries
  • 2 Tablespoons Flax Seed Meal
  • 1/2 – 1 cup water (less if you want it thicker)
  • Sweetener to taste (I like to use liquid forms of Splenda – no carbs

 

  1. Put everything in the blender and whiz it together.

Berry Protein Shake

Chocolate-Cherry Snack Bars

  • 2 1/2 cups unsweetened puffed wheat cereal
  • 1/2 cup pecan halves, chopped medium-fine
  • 1/3 cup salted roasted pepitas (see Notes)
  • 1/4 cup dried cherries or dried cranberries, coarsely chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon ground flaxseeds (see Notes)
  • 1/2 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup mini semisweet chocolate chips or finely chopped bittersweet chocolate

 

  1. Position a rack in lower third of oven; preheat to 300°F. Line an 8-inch-square pan with parchment paper, letting it overhang on two opposite sides.
  2. Toss cereal, pecans, pepitas, cherries (or cranberries), sesame seeds and ground flaxseeds in a large bowl.
  3. Combine honey, vanilla and salt in a small saucepan. Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved. Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky. Let cool for 5 minutes. Fold in chips (or chopped chocolate) until evenly distributed. Scrape the mixture into the prepared pan and spread evenly with a fork. Using the back of the fork, press the mixture very firmly all over. (Alternatively, cover with parchment paper and press firmly all over.)
  4. Bake until the top is golden brown, about 35 minutes. (If in doubt, take it out so the honey does not burn.) Run a knife along the unlined sides of the pan to detach the bars. Let cool in the pan on a wire rack to room temperature, about 1 hour. Use the ends of the parchment to lift the bars from the pan. Gently peel off the parchment. Use a heavy sharp knife to cut into 16 bars or squares.

Chocolate-Cherry Snack Bars