As a graduate of different nutrition mindsets like Whole30, portion-controlled eating, balanced intuitive eating (my mind ALWAYS thought I needed to eat ♥), and the age-old standby of strict calorie-counting, I have been down quite a few rabbit holes when it came to actually LOSING weight and KEEPING it off.
Over the course of the past (almost) five years, I have dropped close to 120 pounds total, gained some back, and am well on my way to moving back down the scale.
Now, for many, the scale can be an enemy, and I used to fight the same good fight, but NOW I see it as a tool to understand and WAKE up to when I haven’t been feeding my body the fuel and energy it actually needs.
Enter in the other age-old myth that FAT is a demon.
Who has learned this? (raising both hands HIGH over here)
We, as a collective society, were taught to believe we REQUIRED a diet rich in grains, cereals, and rices…but my INSANE rheumatoid arthritis inflammation proves otherwise. The American diet relies heavily on carbohydrates as a form of fuel, but that does not always (or ever) make for an easy/simple/comfortable time in the department of weight loss. When I hear the word carbs–I immediately think SUGAR, which triggers some sort of happy kid joy in my brain and makes me want candy. Having to overcome my own sugar addiction has been nothing less than miraculous, but I noticed in 2017 that I was REALLY struggling to keep it under wraps. I cared less, and gained more, but I wasn’t just eating late night binges of sprinkles and frosting, I was eating fruit, and occasional starches like sweet potatoes, and admittedly TOO much of them, but it didn’t make sense. These little leaks allowed me to think it was cool to start adding a bunch of sweetener, raw honey, to my daily coffee…which led me to drinking close to 64 ounces of coffee per day. Repeat this cycle and it is NO wonder the weight packed back on.
As I continued to feel like a failure, embarrassed of where I had let my body go, I also started to research and read, and sneak peeks into different nutrition plans. I had already traveled down various nutrition paths, so this seemed like a natural way to go.
Awhile ago, I had dismissed high fat, low carb nutrition as something that seemed RIDICULOUSLY too good to be true, that, and I DID NOT want to give up my sugar addiction all that easily. Like a true nag, though, the thought would not leave my mind. After some careful consideration, and finding a trusting source to follow and still incorporate my daily anti-inflammatory smoothie (immunity in a cup!), I dug into the MADE diet. Did you know that your body can burn fat as fuel when it gets into the proper ratios within your diet? (remember, everybody needs to take this as an information piece, I am NO expert, just an expert in my own journey!)
Almost 6 days and close to 8 pounds later, I am convinced that this is just what I needed!
But, as any sugar addict will tell you, I MISS my sweets, the idea of sweets, and my free-for-all with the fruit bowl…so, enter in the discussion of low carb treats, like what I have shared with you here. Spiced Cocoa Cookie Dough Bites were very truly born out of an experiment to SEE if I could in fact make “fat bombs” out of random ingredients we happened to have in our pantry. My Thrive Market order will not be delivered until next week, so I made do with what I had…and thus, the invention ensued…(I have included links to products so you can see what I used)
Spiced Cocoa Cookie Dough Bites
5-10 minute prep time
1 cup almond meal or flour
1/2 cup coconut flour
1 Tbsp cacao powder
2 packets stevia
1/2 tsp vanilla bean powder
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp nutmeg (or rounded 1/2 tsp baking spice blend)
1/4 tsp sea salt
1/2 cup FIRM (separated from liquid) unsweetened coconut milk (full fat)
1/4 cup coconut butter
2 Tbsp whole flax seeds
- Combine all dry ingredients (except flax) and place in mixer bowl with paddle attachment (I used my trusty pink Kitchen Aid mixer for everything, you could mix by hand if needed), add in coconut milk solids and coconut butter. Mix until incorporated on low.
- Add in flax seeds last. Mix until combined.
- Using a Tablespoon measure, scoop and roll out into balls. Makes 12-14.
- Serve immediately, chill covered in refrigerator. I do not anticipate mine lasting very long ♥
I would love to hear what you think of these!! Please feel free to reach out to me at firstname.lastname@example.org or leave me a comment below!!
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