Month: August 2016

22
Aug
2016

Low Carb Whipped Cream

categories: Desserts, Low Carb, Miscellaneous, Quick Meal, Recipes, Snacks, Uncategorized

whipped cream

I’m a sweet junkie.  I’ll never be able to give up sweets no matter what.  I’ve tried and it’s never worked.  So, in order for me to maintain a carb/sugar level that doesn’t make my Fitness Pal scream I have to come up with alternatives.

When I was pregnant with my second son I had gestational diabetes.  It was awful considering I was also on bed rest due to pre-term labor and blood clots.  Every night before bed I had to eat a snack to maintain my blood sugar levels through the night.  Every night my husband/nurse would bring me strawberries and sugar-free Cool Whip.  We figured out it was the perfect carb/sweet amount I needed to maintain my blood sugar and give me the sugar fix my pregnant body was craving.

If you have ever read the ingredient list on a tub of Cool Whip you know that most of the words are extremely hard to pronounce, a.k.a a chemical storm of ‘ingredients’.  Although I was able to keep my sugar levels down with the sugar substitutes I was trading one evil for another.

Fast forward to now.  I have zero time to put together low-fat/low sugar desserts that will quench my insatiable sweet tooth.  Then it dawned on me, if I cut up a ton of strawberries on Sunday and come up with a low sugar, whole ingredient alternative for the whip cream I used to enjoy I would be set.  Then another light bulb precariously teetered above my chemistry and anatomy swollen brain, I have an Isi whip cream dispenser.  That would aid in the instant gratification need.  So, long story short this super simple quick recipe was born.  Yes, you do need a whip cream dispenser, but trust me it’s worth every penny.

Click the whip cream canister image to be directly taken to amazon to purchase!

5.0 from 1 reviews
Low Carb Whipped Cream
 
Author: 
Nutrition Information
  • Serves: 10 servings
  • Serving size: ¼ cup
  • Calories: 76
  • Fat: 7.2
  • Saturated fat: 4.8
  • Carbohydrates: 2.5
  • Sugar: 2.5
  • Sodium: 8
  • Protein: 0
  • Cholesterol: 32
Recipe type: Dessert
Prep time: 
Total time: 
Print
Low Carb Whipped Cream
Ingredients
  • 1 tablespoon honey
  • 14 oz. whipping cream
  • 2 teaspoons vanilla
Instructions
  1. Melt the honey in a microwave safe dish on your melt function or on 10% power for 1 minute or until melted.
  2. Stir in the cream until combined with the honey, add in the vanilla.
  3. Transfer mixture to an Isi whip cream dispense, only filling till max fill line. Screw the lid on tightly then add nitrous canister, screw in tightly.
  4. Refrigerate for 4 hours or until cold.
  5. Shake before dispensing whip cream.

 

Click the whip cream canister image to be directly taken to amazon to purchase!

15
Aug
2016

Crockpot Roast Chicken

categories: Crock Pot Recipe, Crock Pot Recipes, Gluten-Free, Main Dishes, Miscellaneous, Quick Meal, Recipes

FullSizeRender

Hellooooooo!  Yes, it’s been a long time since my last post and I hope you can forgive me.   Priorities changed and I had to shift focus for a little while.  Actually, my focus has shifted profusely!  I went back to school in March.  I will be a bachelor degree toting nurse by 2020, God willing.  Why the shift in my passion?  It hasn’t really.  I’ve always had a desire to help people, that is why this blog was started in the first place.  Being a nurse I will be able to help people on an entirely different level.  God gives us all desires and passions, and I believe the desire to become a nurse came directly from him.  So with the strength instilled in me by him I have maintained straight A’s so far and my family hasn’t taken too big of a hit.

I actually LOVE school.  I am a much better student at this point in my life than I ever was.  I am getting much more out of it this time, even the classes I am not so into, like Philosophy.  Ugh, that class was interesting to say the least.

As of today I start my chemistry and Anatomy classes.  I am not a math person so chemistry is going to challenge me, but I’ve taken Anatomy before and am so looking forward to dissecting everything!  I promise not to post pics on the blog of dissections, although I can’t say the same about my instagram.  You have been warned!

So, needless to say life is busy in our household.  But, eating and being healthy is still a priority to all of us.  I do NOT want to put on the freshmen 15, and want to continue to feed my brood in a healthy manner, no excuses.  So instead of the recipes you are used to on Decadently Fit, the recipes will now be super easy and quick, lots of crock pot ideas.

The recipe below is tonight’s dinner, crock pot roast chicken. It took me a matter of 10 minutes to prepare this dish.  For those with limited culinary knowledge you don’t have to be afraid of this dish, it’s beginner friendly.  I will be serving it will frozen organic broccoli and frozen organic brown rice.  Quick, easy, healthy, minimal clean up.

Cheers to new adventures, creating new goals and maintaining a healthy family!

5.0 from 3 reviews
Crockpot Roast Chicken
 
Author: 
Recipe type: Crockpot Recipe
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Print
Easy weeknight crockpot meal.
Ingredients
  • 1 5 lb. roasting whole chicken
  • 2 tsp. coarse sea salt
  • 2 teaspoons adobo seasoning
  • ½ teaspoon smoked paprika
  • 1 large onion, chopped
Instructions
  1. Combine the spices in a small bowl
  2. Remove the giblets from the chicken, rinse and pat dry with paper towels.
  3. Place chopped onion in the bottom of a 6 qt. crockpot
  4. Rub the chicken with the spices and set on top of the onion.
  5. Place the lid on the crockpot and cook on low for 4 - 8 hours or until a thermometer shows 165 degrees in the thigh.
  6. If you would like the skin crispier remove the chicken from the crockpot place on foil covered cookie sheet and broil the chicken for 2 to 5 minutes.
  7. Let rest for 10 minutes, then carve and serve.