Almond Joy candy bars were among my least favorite to get on Halloween as a kid.
Growing up, I was really picky with what I ate. Coconut wasn’t a flavor that enticed me, and I wasn’t particularly fond of the texture either.
Years later with a more refined, sophisticated palate, and it was time to update the classic combination of almond and coconut in fat bomb form without all the added sugar.
Before I dove in full-force to the low-carb lifestyle, I’d eat crappy food often but still make carb-conscious decisions.
One of the first sacrifices I made towards better health was reducing empty carbs from fast food meals.
My preferred go-to spot is Wendy’s, and I’d often get a burger with a side of chili and unsweetened iced tea. I’d reduce the carb count even further by throwing out half a bun, eating the sandwich open-faced.
Baby steps, my friend, baby steps.
Read More→The name is a mouthful, but the flavors mix together so well into a truffle-like fat bomb experience.
This recipe is the epitome of easy.
It takes minutes to mix the ingredients together. The patience comes when you have to wait for them to harden in the fridge or freezer.
Hot cereals were a regular breakfast of my childhood.
Oatmeal, Cream of Wheat, Maypo and many other varieties fueled my days before school. My mom always made sure we ate something before leaving the house.
As you can imagine, they were also served with a spoonful of sugar, honey or other sweetness.
Mug cakes are becoming a weekly thing for me, and it’s fun substituting ingredients to come up with something new when it’s an individual portion.
There is nothing worse than wrecking a large recipe and throwing it out!
