Power wheels make over

Did you ever have a power wheels toy when you were kid? Mine was blue. Well my mom picked up a used Barbie jeep for my daughter about 1.5 years ago and she is now just getting old enough to play with it... But now it's all nasty, dirty, covered with spiders and leafs.... Ew.

What is a crafty mom to do? :/

I want my daughter to have a new jeep to roll around in and take places...

Do I buy her a new jeep?

No... Who has 250+ dollars to spend on something she will grow out of in a few years...

Not me.

So I drag the jeep out. Pull all the leaves off it.. Give it a good car wash in the drive way..

I battled at least 50 spiders of all shapes, sizes, and colors... My screw driver was a spider slaying victorious weapon.

After the blood bath was over I took the jeep apart and laid it out cleaned the pieces, stripped the old stickers off.

NOTE: http://mendingshed.com/ is an amazing little online site where you can buy replacement stickers for every power wheels model at a reasonable price! 12$ for the Barbie jeep stickers.

I decided to paint it pink and black.

My daughters favorite color is pink and since it was already pink a few coats of paint will do it good and make it shine again.

So I painted all the accessories black and left them out over night to dry.

The next day I put the final coats of paint on... And let it dry for a few hours..

Put the pieces back on and put it in the shed to dry until the weekend... It's raining here now so paint and rain don't make the same effect that I want.

I gave it a good clear coat and let it dry another day or so. And checked for imperfections, and gave it another coat.

Than put the stickers on!!

And made a power wheels brand new and custom for about 35$ for the cost of paint and new stickers.... That's a 215+$ SAVING!!

Plus it's now custom and not a bunch of colors thrown together faded and dirty.

Low carb pumpkin bread

Ingredients:
1cup almond flour
3/4 cup coconut flour
2 1/2 tsp pumpkin spice
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup sweetener (of choice)
3/4 cup pumpkin purée
1/3 cup fat-free milk or any of choice
1/4 cup canola oil
1 tsp vanilla
1/4 cup raisins (optional)

Directions:

Preheat oven to 350F. Grease loaf pan on bottom and 1/2 way up.

Mix all dry ingredients together besides the sugar.

Beat the eggs in a separate bowl... add the sugar and all wet ingredients.    

All st once add the wet ingredients to the dry mixture and mix until blended.

Fold in the raisins.

Bake or 50-55 mins. Or until you can poke it with a toothpick and it comes out clean. Than place on cooling rack for 10 mins.

Low carb chicken veggie soup

I started with a whole chicken. Put it in a deep enough pan that the juices don't overflow... And cover the chicken with tin foil. Bake at 375F for 2.5 hours. Than take out of oven and turn heat down 275F drizzle chicken with EVOO and salt to taste. Bake for another 20 mins.

After done. Get the bowl that sits in the crockpot and drain all juices into it. At this point plate up the chicken for dinner whatever is left over take off the bone and put in the crockpot bowl. I have a family of 4 and we had enough chicken for both meals.

After you ate your meal and have deboned all the meat and placed it into the pot add a whole bag of fresh or fresh frozen green-beans... Cut up a whole stalk of celery even the leafy small parts all the way down to right before the root.

Cut up half a large white/yellow onion and dice into pieces. Add to pot. Once everything is added fill rest of the pot up with water. Add 1tbsp of basil.. And salt and pepper to taste.

Place in fridge overnight and 6 hours before you want to eat place it on low
And cook for 6 hours. Everything will be cooked with a little bit of crunch in the veggies... Very yummy!!! And cheap!

Low carb tortilla ideas? Store bought?

Many of us want to be healthy and get a "wrap" cuz breads not the greatest for you... Well tortillas may not be too much better...

A regular 6" tortilla has 94 cals and 15.4g of carbs with less than 1g of fiber. Still leaves you with a net carb of 14.4g

A low carb 6" tortilla has 50 Cals, 10g of carbs, and 7g of fiber leaving you 3g of net carbs.

A regular 9-10" tortilla has 218 cals, 35.94g of carbs and 2.2 fiber leaving you a net carb of still 33.74g

A low carb large 9-10" tortilla has 80 cals, 18g of carbs, and 12g fiber leaving you with a 6g net of carbs.

So you can still have those wraps, tortilla baked chips, enchiladas, quesadillas, soft tacos, crunchy tacos, burritos, tostadas... and whatever else you desire to use them for.

healthy chocolate cake with a secret

From:

http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/

Healthy Chocolate Cake with a Secret

Cake.

Chocolate cake!
Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free, of course. Cake made out of a surprise ingredient, one that will make you wrinkle you’re nose upon hearing it. This cake is good. So good, in fact, that I had to have a mug of stevia-sweetened pomegranate tea and go to bed, so I’d stop shaving off “test” slices.
You know those feelings that come over you when you play around a bit with a recipe, adding a pinch of this and a tablespoon of that? The nervousness as you put the batter in the oven, the fiddling around with the baking time, the checking and rechecking for doneness? The anticipation as you’re cutting the cake, hoping upon hope that’s it’s not too dry, too mushy, too crumbly?
It’s always a rollercoaster of emotion… this time, with a very sweet ending. Why was this particular culinary journey so nerve-wracking?
The cake is made out of black beans. Beans, seriously!
Even if you’re the fiercest of bean haters (like I am), you’ll fall head over heels for this moist chocolate cake. I haven’t have a flour- and sugar-based chocolate cake in a very long time, so my roommates had to confirm this cake’s rockstar status. Safe to say they agreed with me, and hungrily polished off the slices I provided for them. Served with a cold glass of almond milk, it was all the more refreshing after a day spent soaking up the Carolina sun.
Note: I cut 1 single layer in half, width-wise, and stacked the semicircular halves on top of one another to achieve the 2 layer cake shown here. Just double the recipe to make a whole 2 layer cake.

The best part about this cake is that it’s totally budget-friendly. It’s basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear?
Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends
Makes a 9″ one layer cake
Ingredients:
1   15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6  coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)
Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol ) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving
~58g net carbs for the whole cake using erythritol/stevia.
~6g net carbs per 1/10th

Healthy Chocolate Buttercream Frosting

Makes enough to thickly cover one layer, or fill and frost a halved stacked layer
Ingredients:
1/2 cup (1 stick) unsalted organic butter, softened, OR 7 tablespoons nonhydrogenated shortening
1/4 cup plus 1 tablespoon erythritol, powdered
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half and half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste
Optional addition for a glossy finish:
1 fresh organic egg yolk

Preparation:
Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.
~7g net carbs for the frosting,

low carb buns, bread, pita pockets, hotdog buns, hamburger buns...

Ingredients: 11/4 cup almond flour/meal
1/2 cup grated Parmesan cheese
1/4 cup unflavored protein powder
5tbsp of ground physillium husk
2tsp baking powder
pinch of salt
2 eggs
2/3 cup boiling water

Directions:

Mix the dry ingredients together...Then add your eggs on at a time slowly while beating all your ingredients together. After well mixed add your boiling water and keep beating for about 5 mins.  Until it becomes doughy... The dough will be very sticky so use some olive oil in a small bowl and grease your hands as need be while shaping your dough.

Pre heat oven to 375F

PITA POCKETS:

Yields 20 half pita pockets

Divide the dough in 10 small balls, and get 2 baking sheets with parchment paper laid on both. Divide them in half 5 on one and 5 on the other... lay another parchment paper on top.

Note: so it wont stick on your rolling pin Flatten the dough into desired circle sizes. Bake at 375F for 18-20 mins. When cooled cut in half and slit a hole in the middle of the half pieces to make a pocket. Each pita half has 1.1g carbs.


HOTDOG BUNS:yields 6 buns

Divide your dough in 6 even sections. Shape the dough into hotdog buns as long as the dogs you are going to be consuming. Lay a parchment paper down on a baking sheet. Bake at 375F for 20-25mins. When cooled just cut down the middle and press your hotdog into it so it fits when you are ready to eat. Each bun is 3.6g carbs.

CROSTINI:yields 24 slices

Divide your dough into 2 small loaf pans (not mini) then smooth and tap them out. Bake at 375F for 25-30 mins.

Note: If your bread is a little wet/moist after you cut them just put them back in the warm oven dry it more. Cut them into 12 pieces per loaf so you get 24 pieces. Each crostini has 1g carb each

PIZZA CRUST:

Yields 2 pizza crusts

Add:
1tbsp garlic powder
2tbsp Italian spices
1tbsp onion powder

Than mix the dough again. After mixed divide your dough into 2 equal parts. Get 2 baking sheets with parchment paper laid down on them. Lay your dough on the baking sheet and lay another parchment paper on top of the dough... Then using your rolling pin to roll it out until you have a medium size pizza crust.

Bake at 375F for 18-20 mins... Then take them out and brush them with a light coat of butter than broil for another 5 mins. Take out put sauce and toppings on and broil until cheese is melted and starting to become golden. if you only want to make one pizza you can freeze the other pizza. each whole pizza crust has 11g carbs.

HAMBURGER BUN:

Divide the dough into what size burgers you want to make... top with sesame seeds. bake at 375F for 20-25 mins depending on how big your buns are.

BREAD STICKS:

Yields 10 bread sticks
Divide the dough into 10 equal pieces.. Than roll them like logs and shape to desire. Sprinkle with garlic powder and Parmesan cheese. Bake at 375F for 18-20 mins take them out while still hot brush them with butter and serve immediately

Got these from a girl named ella or on instagram @lowcarbella

low carb gummy snacks

Ingredients:1 large package (8 serving size) sugar-free Jell-O
2 pouches of complementary flavored, unsweetened Kool-Aid powder (example: 1 green apple and 1 watermelon) 3 pouches of unflavored gelatin powder
1 cup boiling hot water

Directions:

Mix all dry ingredients until mixed evenly. Add 1 cup of boiling water and stir until completely dissolved.

Note:If its clumpy and not dissolving just pop it in the microwave until dissolved.

Pour mixture into any candy shape molds you have or you can usually pick some bendable ones at the dollar store or Walmart for pretty cheap... they have a bunch of different ones around the holidays. Let sit in the fridge for 30 mins or so depending on how big the holes in your mold are.

I found this recipe on the Internet a while ago and cant remember where or website I got it from.