High fat blueberry smoothie/ ice cream

Ok.... take yah some frozen blueberries 1/2 the smaller package.  You don't wanna be a greedy cow. Then a few spoons of splenda. 🎶pour some sugar inn meh!🎶 then a whole avocado. Because yum.  And we're creamy loving bitches here is why the whole avocado. a pint ish we have these little boxes here of hwc.
Blend that bish until it's creamy af. Pour into freezer mugs and freeze until desired consistency.  Top with a few fresh berries to be fancy af.
There you have "Blueberry huckleberry ice cream" the #rebelafway

If I can find Greek yogurt next time I'll do havesies with it and that HWC to not be so extra

Almond maple chia pudding

1 cup almond milk unsweetened for thicker for thinner just add a splash more
1/4 cup chia seeds 
1/4 cup ground flax
1/2 tsp almond extract
1/2 tsp instant maple extract
1-2 tsp sweetener of your choice ( I didn't think it needed it)

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy I like chopped nuts or berries.

Pumpkin Chia Pie Muffin Cups

1 8oz block of cream cheese
1 small can of pumpkin puree (not pie filling)
2 heaping tablespoons chia seeds
1 1/2 teaspoon baking powder
4 large eggs
2 teaspoon of pumpkin pie spice extract
6 to 8 teaspoons of stevia or sweetener of choice like splenda
Blend together in a bowl with a hand mixer
Let rest so the chia seeds can puff up and absorb the moisture

Spray and fill your muffin cups

Bake 375 for 25 to 30 minutes depending on your oven

Recipe makes 12 muffins

Dark chocolate coconut chia pudding

1 cup almond milk unsweetened
¼ cup chia seeds
3 tablespoons cocoa powder
1 teaspoon coconut extract
1 to 1/2 tsp instant espresso
1-2 tsp sweetener of your choice

Top with pecans and raspberries

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy.

Note: because I use splenda and my kids don't need sugar free I leave the sweetener out until I serve and mix in then this way they can have a different one even though let's face it when I make it they eat mine too.

Low Carb Breakfast Bake

Low Carb Breakfast Bake

9x9 pan bake 350 40 min

6 to 8 eggs
1/2 block cream cheese
Spaghetti squash small
Bacon for garnish
Sage bulk sausage 1/2 package I like Jimmy Dean
Heavy whipping cream
Salt
Pepper
Butter/ Olive oil
**I happened to have some left over poached chicken so I chipped that up and tossed it in too.

Preheat oven 425 if you roast your squash
Either microwave or roast your spaghetti squash (my small one cut in half with a little salt pepper olive oil took 40 min) you can do this the day before easy.

Lower oven 350.
Oil or butter your dish.  Layer the squash on the bottom in a thin layer.
Next layer your cooked sausage on top.
I like tiny little pockets for the cream cheese so dollop that about as you like.
Whisk your eggs and a few splashes of heaven whipping cream with some salt and pepper. Pour over dish top with your garnish of about 4 crispy bacon strips.
Bake until eggs are set about 40 to 45 min