It’s hard to believe that it’s been a year since I started eating better, and basically applying a lot of Keto-type eating to my diet. I stopped weighing myself long ago because of the debilitating roller-coaster it put me on. I do know that I’ve lost weight, but more importantly I feel so much better! Much of the inflammation I struggled with is gone, and I have more energy.
My husband has also been doing better. He isn’t as strict as I am, but I’ve been amazed that he has enjoyed many of the recipes I’ve tried. I no longer bake with flour or sugar, and I try to stay away from those two items as much as possible.
The community of people that apply this way of eating has been such a tremendous help in my journey. Without the recipes, and the encouragement from others, I don’t think I would have stayed the course. There is so much support out there! Because of this phenomenal support, there are so many sites and groups you can hook-up with.
This post is about the yummy lemon cookies I made on Saturday. I love anything lemon, and I especially love it during the summer months. So my only regret with these cookies is I found them in August and not April!
I’ve printed off several recipes from this group. Another one I’m anxious to try is the Red Velvet Cake. I’ll be ready for the winter months with that one! I was always disappointed that a Red Velvet Cake did not taste more like chocolate, because I always thought that was part of it. It was very interesting to learn of the reason why it doesn’t taste more like chocolate. But I’ll save that for another post…after I’ve tried the Red Velvet Cake recipe. 😉
For now, here is the link for these lovely lemon cookies: https://www.fittoservegroup.com/low-carb-nut-free-tangy-lemon-cookies
At one time I made boxed-cake mix cookies. These lemon cookies, after being refrigerated, had the same softness, and tasted very much like the lemon cake mix. But so much better! These cookies have a freshness that is lacking in anything boxed. The drizzle you put on top really does harden, and it is so good! I’ve kept these cookies in the fridge because of the heavy whipping cream in the drizzle. That coolness just makes these taste better in my humble opinion. For those that are not a fan of almond flour, these cookies use only coconut flour. I was also concerned that the recipe would not make much. After baking/cooking for large families, I always double everything. I did not do that for this first-time-through. The recipe says it will make 24 of these little gems, but I had about 30, and they were nice-sized cookies. I will double it next time though! I want these around for awhile. My husband and I did quite a bit of damage to my supply this morning with coffee.
Another group I follow is: https://www.facebook.com/JoyFilledEats
I have shared a recipe or two on here, and I have made most of my recipes from Joy Filled Eats. I make the Chocolate Chip Cookie Bars weekly, and I always double the recipe. These were my husband’s go-to snack with coffee or tea while he was still working. They travel nicely and I store these on my kitchen counter for a week at a time. I love the collagen in them, and I attribute that to the amazing finger nails I’ve been growing over the past year. Although those nails are not so good for my writing career! Here is the recipe for the Chocolate Chip Cookie Bars: https://joyfilledeats.com/chocolate-chip-cookie-bars
I know this keto way of life is a really big thing right now. For me, it is very much the way I was eating before I was married…before it was cool. And I didn’t even know I was doing anything special. I just ate as pure as I could, stayed away from anything fried, and didn’t eat flour or refined sugar. I limited fruits to treats, and generally ate some form of protein with them. Any of our children will tell you that their snacks were generally a banana with peanut butter…and the peanut butter was just peanuts. I don’t think any of them enjoy a banana to this day! lol That way of eating worked for me when I was nineteen, and it’s working now.
The absolute best thing about eating this way now, and I say lifestyle most of the time when I refer to it…is the recipes available. A big shout-out to those that take the time to figure out the recipes, take pictures, post about them, and answer questions. You all are loved!