When the weather finally starts to feel like summer here in STL, we love to fire up the grill!  We tend to make chicken most often, but these ribs make their way into the rotation every once in awhile.  Ribs always seem like a special occasion dinner, but this recipe is so easy, you can make it on a weeknight!

Start with a rack of pork baby back ribs.  I get ours at Trader Joe's.

This part is a little gross, but you gotta do it, or else you and your family will have a tough time chewing your ribs!  Remove the membrane from the bone side.

Rub the rack of ribs with your favorite spice mix.  This one from Trader Joe's is great!

Next, wrap it tightly in a few pieces of foil.  Bake at 350 for 2 hours.

When ribs are about ready to take out of the oven, heat your grill to medium heat.  

Remove ribs from the oven and unwrap.  Resist the temptation to pick, HA!

Grill the ribs for about five minutes on each side, and brush with your favorite BBQ sauce.  If you are keeping it low carb, try a low/no sugar sauce, such as Primal Kitchen.  Since the ribs are already cooked, you just want to get a good char on both sides.  

Remove from the grill, slice between the rib bones and ENJOY!!  You will feel like you're at a summer BBQ, even though it's a Monday night :)  XO

We are trying a new food cycle in the FASTer Way VIP this month, and low carb for us meat-eaters on Fridays during Lent has proven to be a bit of a challenge!  But you know I'm always up for a challenge :) 

Edamame is a great plant-based protein source, and when you toss it in olive oil and season with some sea salt, it is a really delicious snack!

In addition to being a good source of protein, edamame contains all 9 essential amino acids, which help us to build muscle and boost our immune function.  It is also a good source of fiber (always a plus!!), folate (good for our blood vessels), vitamin K (good for heart and bone health), calcium (good for our bones, heart, muscles and nerves) and magnesium (also good for our bones, heart and muscles). 

Those little beans definitely pack a big healthy punch!!  Here's how I make them:

1/2 cup frozen shelled edamame
1 tsp. olive or avocado oil
Sea salt, to taste

Pre-heat air fryer.  Toss edamame in oil and air fry at 400 degrees for about 4-5 minutes, or until a little brown and toasty.  If you don't own an air fryer, you can spread edamame on a sheet pan and roast in the oven at 425.  Season with salt and ENJOY!  XO 

If you carb cycle or follow a keto diet, you know the struggle...sometimes you just need a sweet treat!  Fat bombs are a great way to get some extra fat into your day, while satisfying your sweet tooth! 

And who doesn't love a peppermint patty?  These fat bombs are sure to please every low carb eater in the house.  

The recipe calls for both coconut butter and coconut oil.  Coconut oil is a superfood, which may promote heart and brain health, boost immunity and encourage fat burn.  Coconut butter has similar benefits, but it is made from the meat of the coconut.  Similar to other nut butters, it can be enjoyed with your favorite fruit, blended into smoothies, or just by the spoonful!  

Peppermint Patty Fat Bombs
Makes 24 fat bombs
For the mint layer:
1/2 cup melted coconut butter
1/2 cup melted coconut oil
2 Tbls. collagen peptides
1 tsp. peppermint extract
12 drops liquid stevia
Combine the above ingredients together and use a tablespoon to fill a mini muffin tray, silicone molds or ice cube trays.  Pop into the freezer for a few minutes until solid.  While freezing, make the chocolate layer!
For the chocolate layer:
1/2 cup melted coconut oil
1/2 cup cocoa powder
1 tsp. vanilla extract
20 drops liquid stevia
Mix the above ingredients together.  When the mint layer is frozen, take out of the freezer and use a teaspoon to top each bomb with a layer of chocolate.  Pop back into the freezer for a few minutes until frozen. 
​Remove from your molds and ENJOY!  Store the leftovers in the freezer. XO
Each fat bomb contains 119 calories, 12.2 grams of fat, 0.7 net carbs and 1.4 grams of protein.

Low carb days typically consist of lots of nuts, nut butters, eggs, avocado, fish and other proteins, lots of veggies, and very little fruit.  But my body CRAVES those carbs, and by the end of low carb day #2, I need to figure out a way to satisfy my sweet tooth!

I recently added this low carb PB&J Smoothie to my Monday and Tuesday menu, and it really hits the spot!  It includes lots of fat from peanut butter, loads of fiber from chia seeds, and some sweet but tart frozen raspberries.  Add some collagen peptides for protein and you have a healthy, filling and low-carb friendly snack or dessert!

Here is how I make it, but feel free to tweak the ingredient measurements if you are tracking macros and need to make it work for you!

PB&J Smoothie
1 cup unsweetened almond milk
3-4 tablespoons of your favorite natural peanut butter
1 serving of collagen peptides
2 tablespoons chia seeds
6 fluid ounces frozen raspberries

Blend together and ENJOY!  XO

I have been waiting for the Jicama Wraps to arrive at my at Trader Joe's for months and I finally found them this week!  A perfect excuse to make some shrimp tacos!

Jicama is a root vegetable that is kind of like a cross between an apple and a water chestnut.  It's has a delicious and cool crunch!  It's also packed with antioxidants to prevent cell damage, boost heart health, improve digestion, and more.  

These tacos were quick and easy to throw together.  Here's how I did it:

1 bag Trader Joe's Argentinian Shrimp
Trader Joe's Chili Lime seasoning
Shredded cabbage
Trader Joe's Jicama Wraps
FASTer Way to Fat Loss Chipotle Lime Dressing, optional (could also choose your favorite salsa!) - see below for recipe

Season shrimp with LOTS of chili lime.  I popped in our air fryer for about 10 minutes, but you can saute in a bit of olive oil or avocado oil if you prefer.  Once cooked through, assemble tacos and ENJOY!!

FASTer Way to Fat Loss Chili Lime Dressing

We have been doing an "Epic Salad Challenge" in the FASTer Way to Fat Loss VIP group this month, and the dressings have been amazing.  I had some leftover Chipotle Lime Dressing in the fridge and ​it was perfect for these tacos!  Here is the recipe if you'd like to try it:

1 cup cilantro, stems removed and roughly chopped
1/2 avocado (could sub 1/2 cup plain vegan yogurt)
2 Tbls. fresh lime juice
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Add agave and cumin to taste

Blend together and ENJOY!!  XO