If you love chocolate, you have to try this recipe I had for breakfast this morning! Cocoa is a very powerful antioxidant. It can help lower blood pressure and even raise HDL (good) cholesterol. Of course, this is with out all the addends sugars. 
I hope you enjoy this one as much as I did!
I hope you enjoy this one as much as I did!8 oz of Unsweetened Original Simply Almond Milk (no gums)
2 TBSP chia seeds
1 TBSP raw cocoa powder
1 TBSP cacao nibs
5-10 drops of organic liquid stevia
1/4 cup Chocolate Hazelnut Livlo Granolo
Mix all ingredients in a mason jar, except the granola, shake well and place in the fridge over night.
Top with the granola and enjoy!
*This recipe did not come as thick as my other recipes, but the flavor is still there. I will update next time I try a different variation.
400 calories: 5 grams of net carbs, 15 grams of protein, 32 grams of fat
Ingredients
8 oz unsweetened (plain or vanilla) almond milk
2 TBSP chia seeds
1 scoop vanilla protein powder
1 TBSP pumpkin pie spice ( I add a little more...)
Stevia or monk fruit if you like more sweetness
Low sugar granola (optional)
Combine in a mason jar, shake well and put in the fridge over night.
Top with your favorite granola... I use the cinnamon Keto Nut Granola or the cinnamon Livlo Granola......so good!
Ingredients
- 2 butternut squash cubed
- 6 slices of bacon chopped into pieces
- 1 onion chopped
- 3 cloves of garlic minced
- 3 tbsp butter
- 2 ½ cups chicken stock
- 2 cups of reduced fat milk
- Salt/pepper to taste
- Optional: thyme and sour cream for garnish
Instructions
- In a large pot, cook the bacon on medium heat. When done, remove the bacon from the pot and save for later.
- In the same pot, add butter and cook until slightly brown. Add onions and garlic and cook until fragrant. Add butternut squash and 2 and ½ cups water. Stir, cover, and reduce heat to low. Let cook for about 30 minutes or until butternut squash is completely cooked and soft.
- If you have an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, let soup cool for about 30 minutes and then add it to a blender and blend until smooth.
- Bring pot back to low heat, and stir in 2 cups of milk. Soup should be creamy and smooth. Season with salt and pepper to taste.
- Serve with crumbled bacon on top, and with a dollop of sour cream and thyme if desired.
(serves 8)
1/2 cup canned pumpkin
Optional: 1 small banana (adds creaminess)
1 serving vanilla protein powder
1 tbsp tahini or almond butter
1 cup coconut or almond milk
1 tsp pumpkin pie spice or more ..... 
