Tasty Peanut Butter Bon Bons - Calorie Dense Viking Treats

1 cup almond flour

3/4 cup splenda

1 tsp vanilla extract

2 omega 3 enhanced eggs

1/4 cup smart balance 50/50 omega 3 butter

1/4 cup almond slivers

1 cup vanilla protein powder

2 tbsp PB2 powdered peanut butter concentrate

Mix it all together using a hand mixer than roll into small balls (wet your hands so the dough doesn’t stick to them).

Nutrition:Fat = 123 gramsProtein = 75 gramsCarbs = 37 grams (17 of which are fiber) Calories/batch = 1487 calories.

As you can see they’re high calorie but very good fat profile, high protein, good amounts of fiber. You could cut the fat down some by switching 1/2 cup of almond flour for 1/2 cup of flax meal and maybe cut down on the butter some. One match made 9 but you could make them smaller or bigger depending on your calorie needs.

One of the major issues with dieting and those that simply can’t handle a lot of carbs due to poor insulin sensitivity, is what to do about bread.  Most people love it, most people crave it when they start to diet down or remove it from their diet.  There’s just something about the warm tasty goodness of a loaf of bread fresh out of the oven.  So without further adieu here is my next recipe in “Vikings Gotta Eat”.  A low carb bread that is highly adaptable.  This is the sweet bread version - great for low carb dieters and for those who may want to help pack on some muscle (can be beefed up with more healthy fats for more quality calories).  So versatile, so tasty.

Ingredients

2 cups golden flax meal

1 cup splenda (or more if you like really sweet stuff)

1 tbsp pumpkin spice

1 tbsp baking powder (preferably aluminum free)

5 omega 3 eggs

2 tbsps coconut oil (great for getting MCT’s - also this can be boosted to as high as 5 tbsps for more quality calories for those looking to add size)

1/2 cup warm water

Directions

Mix the dry stuff.

Mix the wet stuff.

Mix it all together and shake it all about (while singing the hokie pokie)

Bake at 350 for about 35 minutes (varies with how bad your oven sucks – mine is terrible and I have to go up to about 55 minutes).

Take it out, do the toothpick or fork test to see if it’s done.  Let cool and enjoy.

Alterations:

• Take out the splenda to make it good sandwich bread.
• Add more coconut oil for quality fats and higher calories.
• Add cinnamon, a bit of applesauce (sugar free) for a tasty apple-cinnamon bread (this raises carbs by whatever the amount is in the applesauce you use).
• Add pure pumpkin (half can – again raises carbs).

So there we go.  Nice and easy, tasty and delicious.  Feel free to follow me here as I’ll be posting more healthy recipes, more training and nutrition advice, and more health related tid bits.

5 cans hot chili beans (I just use kroger brand)
1 can tomato soup (again I use kroger brand, keeps it cheap)
1 large can whole tomatos
1 regular can whole tomatos or chili pepper tomatos
1.5 - 2 lbs beef
Chili Pepper
Red Pepper
Black Pepper
Salt
1 tbsp coco
1 tsp salt
Half white onion
3 tbsp minced garlic

Directions:
Get out a dutch oven and put it on the stove on medium heat. Pour a little bit of extra virgin olive oil in the pot to coat the bottom. Chop up the onion and throw that and the garlic into the pot and brown it. Once brown, add in the meat (tear off bits and pieces and throw it it to the pot, don’t just throw the whole block in. Flip the meat over and see that it’s mostly brown on all sides. Turn down the stove to low.

Start opening the cans of beans and putting them. While doing this, get a blender out and put the whole tomatos/chili tomatos in and puree them. Once in liquid form pour the mixture into the pot. Stir everything up.

Add in chili pepper:black pepper:red pepper in a ratio of 4:2:1. Add the salt in and the coco in. Mix it up. Cook for an hour on low (top off), stirring every 20 minutes or so. Let it sit overnight and congeal more. Eat every day. Makes bout 10 lbs. It’s glorious.