Spiced Turkey & Sweet Potato Bowl

 Ingredients:

• 1 large sweet potato, peeled & cubed
• 1 small yellow onion, sliced
• 2 small radishes, sliced
• 2 tbsp. coconut oil, divided
• 1/2 tsp. sea salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1/4 tsp. paprika
• 1 lb. lean ground turkey
• 1 tsp. minced garlic
• 1/2 tsp. onion powder
• 1 cup packed chopped kale
• 1 small zucchini, diced

For the Dressing:

• 1 medium avocado, pitted and peeled
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp. extra-virgin olive oil
• 1 1 /2 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 2 tbsp. chopped fresh cilantro

Makes 4 Servings

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper. 
2. Spread out the sweet potato, onion, and radishes in a single layer on the prepared baking sheet. Melt 1 tablespoon of the coconut oil and drizzle it over the vegetables. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and the paprika.
3. Roast for 25 minutes, turning the potatoes over once half-way through the roasting. 
4. While the potatoes are cooking, heat the remaining  coconut oil in a large skillet over medium heat. Add the ground turkey, remaining salt and pepper, garlic, and onion powder. Cook, stirring occasionally, until the turkey is no longer pink, about 7 minutes. Stir in the kale and cook until wilted, about 2 minutes. 
5. Divide up the turkey evenly among 4 bowls. Top with equal amounts of roasted sweet potatoes and onions, zucchini, and kale. 
6. To make the dressing, combine all the dressing ingredients in a food processor and process until smooth, about 1 minute. Drizzle the dressing over the bowl ingredients and serve. 

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in The New Keto-Friendly South Beach Diet book. If you are craving a filling bowl, eat this and you will be satisfied. Don't worry if it looks like a mess. This bowl is quite flavorful and tasty. The combination of ground turkey and vegetables is quite delicious. The dressing is quite zesty and tasty on top. This bowl makes a filling lunch or dinner any night of the week. 

Cinnamon Rolls

 Ingredients:

Rolls:

• ½ cup almond flour
• 1 packet South Beach Diet Simply Fit Vanilla Shake Mix
• 1 tsp. baking powder
• 1 Tbsp. cinnamon
• ½ cup peanut butter
• ½ cup pumpkin puree
• ½ cup coconut oil melted (measured solid)

Glaze:

• ¼ cream cheese, softened
• ¼ cup whole milk
• 3 Tbsp. Swerve granulated sweetener
• 2 tsp. lemon juice

Makes 12 Servings (1 roll per serving)

1. Preheat the oven to 350 F and spray a 12 muffin tin with cooking spray or line with baking cups. Set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated.
3. Distribute the cinnamon roll batter evenly amongst the muffin tin. Bake for about 15 minutes. Cinnamon Rolls are done when a toothpick comes out clean. Allow to cool in the muffin tin for about 5 minutes, before transferring to a wire rack to cool completely.
4. Once cooled, prepare your glaze by combining all ingredients and mixing until combined. Drizzle over the Cinnamon Rolls.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeahdiet.com/recipes. These cinnamon rolls were just fair. They were not the traditional cinnamon rolls you normally eat. They had a nice flavor to them but the texture wasn't there. Also, the cream cheese icing was to watery and it wasn't think and gooey. 

4-Ingredient Sugar-Free Chocolate Sauce

 Ingredients:

• ½ cup cocoa powder
• 2 Tbsp. coconut oil, melted
• 2 Tbsp. erythritol-based sweetener (confectioners’)
• 2 Tbsp. water

Makes 4 Servings 

1. 1. Whisk cocoa powder, coconut oil and erythritol in a medium-sized bowl until combined.
2. 2. Add water, whisking until the sauce reaches a thick, creamy consistency.
3. 3. Serve immediately or store in the fridge for up to 2 weeks.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeachdiet.com/recipes. This homemade chocolate sauce is quick, easy and delicious. This sauce is perfect for a low-carb diet and it goes great in or on everything. It can go in a yogurt bowl with fruit, homemade oatmeal, with fruit, in a coffee to make a mocha latte or on top of pancakes for a decadent breakfast. 

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Sweet Potato Egg Cups

 Ingredients:

For the Crust:

• 1 medium sweet potato, peeled and shredded
• 1/4 tsp. sea salt
• 2 tsp. coconut oil, melted
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. garlic powder

For the Egg Cups:

• 12 large eggs
• 1/2 cup heavy cream
• 1/4 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup feta cheese
• 1/4 cup shredded cheddar cheese

Makes 12 egg cups (3 egg cups per serving)

1. Preheat the oven to 400 F. Line a 12-cup muffin tin with silicone cups or paper cupcake liners and set aside. 
2. Combine the sweet potato and sea salt in a strainer and toss to coat. Let the mixture sit for 20 minutes to release any excess water. Transfer the sweet potato to a piece of cheesecloth and squeeze out the water. 
3. Put the sweet potatoes in a bowl and add the coconut oil, black pepper, and garlic powder. Toss to combine. 
4. Divide the sweet potato mixture evenly between the 12 muffin cups with the tip of a spoon. 
5. Bake for 15 minutes. Remove the muffin tin from the oven.
6. While the sweet potatoes are cooking, prepare the egg cups by adding the eggs, heavy cream, salt pepper, spinach, and tomatoes to a bowl and whisk to combine. 
7. Pour equal amounts of the egg mixture into the baked sweet potato cups. Top with the feta and cheddar. 
8. Bake for 15-20 minutes, or until the eggs are set. 
9. Remove from the oven and allow the egg cups to cool slightly before serving. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Egg cups are great for breakfast or as a snack. These cups are an easy portable source of protein; they are freezer friendly and can be made in advance. These particular egg cups are flavorful and savory and they will quickly fill you up. The combination of eggs, cheese and vegetables is quite delicious when they are done right. 

Salted Tahini Dark Chocolate Fudge Cups

Ingredients:

• 1/2 cup tahini
• 2 bars sugar-free dark chocolate bars
• 1/4 cup coconut oil
• 1/2 tsp. vanilla extract
• coarse sea salt for topping

Makes 12 Cups (1 cup per serving)

1. Line a 12-cup muffin tin with silicone cups or paper cupcake liners.
2. Microwave the tahini, dark chocolate, and coconut oil together in 30-second increments, until the chocolate is melted. 
3. Stir in the vanilla extract and pour the mixture into the prepared muffin tin. Sprinkle with salt and freeze for at least 2 hours. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Tahini is a thick, rich paste that is made from sesame seeds and is most commonly used to flavor Middle Eastern dishes like hummus and baba ghanoush. Tahini can be used in desserts and the end result is decadent and delicious. The creamy tahini is combine with the dark chocolate to make these decadent fudge cups. These sweet treats are so delicious you'll forget they are good for you and you won't buy store-made fudge again. 

Chocolate Chip Cookie Dough Bites

Ingredients:

• 1/2 cup cashew butter 
• 2 tbsp. coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/2 tsp. vanilla extract
• 1/4 cup coconut flour
• 1/4 tsp. salt
• 2 tbsp. sugar-free chocolate chips

Makes 12 Balls (1 ball bite per serving)

1.  Stir together the cashew butter, coconut oil, granular sugar, and vanilla extract in a small bowl. Add all the remaining ingredients and stir well to combine. 
2. Transfer the bowl to the refrigerator to chill for 15-20 minutes, or until firm. 
3. Using a heaping tablespoon, portion the cookie dough into 12 balls.
4. Place the balls in a container with a lid and store them in the refrigerator for up to a week. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Chocolate chip cookie dough is a guilty pleasure for a lot of people but this keto-friendly version is good for you and it tastes just as delicious as regular cookie dough. These cookie dough bites are packed with flavor and they are delicious when they are eaten cold. This recipe calls for cashew butter but you can use almond or peanut butter and the cookie dough bites will be just as delectable. You can also use almond extract in this recipe in place of the vanilla extract. 

No-Bake Strawberry Cheesecake Bliss Balls

Ingredients:

• 1 cup raw cashews
• 2 Tbsp. coconut oil
• 1 tsp. vanilla extract
• 2 Tbsp. erythritol-based sweetener (granulated)
• 1/8 tsp. salt
• 1/4 cup freeze-dried strawberries

Makes 8 Servings (1 bliss ball per serving)

1. Pulse cashews, coconut oil, vanilla extract, erythritol and salt in a food processor until a dough forms.
2. Add berries and pulse again until just combined.
3. Divide dough into 8 pieces, then roll between the palms of your hands to form balls. 
4. Store in the refrigerator for up to 1 week. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Who knew vegan cheesecake balls could be tasty? These little bliss balls are not cheesecake but they taste like cheesecake and they're packed with flavor. The combination of nuts and dried fruit is always delicious. You can also taste the coconut and the vanilla in these treats as well. You can use any kind of nut, dried fruit, almond extract or coconut extract in this recipe and the vegan cheesecake balls will still be delicious. 

Warm Raspberry Crisp

Ingredients:

• 3 cups fresh raspberries 
• 1/3 cup granular sugar substitute
• 1 tsp. vanilla extract

Topping:

• 2/3 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup shredded unsweetened coconut
• 2 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 tbsp. melted butter or coconut oil

Makes 8 Servings (1 square per serving)

1. Preheat the oven to 350 F.
2. Mix the raspberries, granular sugar, and vanilla in an 8-inch square baking dish. Spread evenly in the dish.
3. To make the topping, stir together all remaining ingredients in a bowl and then use your hands to crumble it over the berries. 
4. Bake for 20-25 minutes, or until golden and bubbling. Allow the crisp to cool in the pan for 15 minutes. Cut into 8 squares and serve. 

WW POINTS VALUE: 13 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Cooked fruit for dessert is quite delicious and flavorful. The original recipe calls for 1/3 cup of granular sugar substitute but you can cut the sugar in half or substitute honey in place of the sugar with the raspberries and the filling will be just as good. I also cut the sugar substitute in half for the topping and added a touch of ground nutmeg with the ground cinnamon for a healthier and more flavorful topping. This dessert is gluten-free and make a wonderful, filling dessert. 

Keto-Friendly Blueberry Muffins

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup granular sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt 
• 1/3 cup coconut oil, measured solid and then melted
• 1/3 cup unsweetened vanilla almond milk
• 3 large eggs
• 1/2 tsp. vanilla extract
• 3/4 cup frozen blueberries

Makes 6 Servings (2 muffins per serving)

1. Preheat the oven to 350 degrees F. Spray a 12 count muffin pan cooking spray or line with baking cups.
2. In a large bowl, mix together the dry ingredients - almond flour, Stevia, baking powder and salt.
3. Mix in the wet ingredient - coconut oil, almond milk, eggs and vanilla extract until well combined.
4. Gently fold in the frozen blueberries.
5. Evenly distribute the batter into the muffin cups. Bake for 25 minutes, until golden brown.
6. Remove muffins from tray and place on cooling rack.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com in the Recipes section. According to the people at South Beach Diet, you can have muffins for breakfast and be satisfied. These muffins swap the regular and whole wheat flour for almond flour and uses coconut oil and almond milk in place of milk or buttermilk. The recipe calls for 1/2 cup of granular sugar but you can use 2 tablespoons of sugar and the muffins will be tasty. 

Chocolate Freezer Fudge

Ingredients:

• 1 cup almond butter
• 5 tbsp. coconut oil, melted
• 3 tbsp. unsweetened cocoa powder
• 3 tbsp. granular sugar substitute
• 1 tsp. vanilla extract
• 1/8 tsp. salt (optional)

Makes 16 Squares (1 square per serving)

1. Line a loaf pan with parchment paper and set it aside. 
2. Whisk together all the ingredients and pour in the mixture into the prepared pan. Place the pan in the freezer for at least 30 minutes, or until set. 
3. Use the parchment paper to lift the fudge out of the pan. Cut into 16 squares. Store the fudge in a freezer for a firm texture, or the refrigerator for a softer texture. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto Friendly South Beach Diet book. Chocolate fudge is a decadent guilty pleasure but it's got so much sugar in it and it can be expensive. You can make your fudge and eat it too. This fudge is super creamy, chocolatey and can be made with 6 basic ingredients. You can use any kind of nut butter and/or another extract (such as almond or maple instead of vanilla) for different kind of varieties of fudge and the sweet treat will still be decadent. 

Peanut Butter Cups

Ingredients:

• 1/3 cup cocoa powder, unsweetened
• 1/2 cup coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 6 tbsp. natural peanut butter, unsweetened
• coarse sea salt, for topping (optional)

Makes 6 Servings (1 cup per serving)

1. Line a 6-count muffin tin with paper cupcake liners.
2. Whisk together the cocoa, coconut oil, granular sugar and vanilla extract in a small bowl.
3. Scoop 1 rounded tablespoon of the cocoa mixture into the bottom of each muffin cup.
4. Place the muffin tin in the freezer and leave it for 5 minutes to allow the chocolate to solidify. 
5. Scoop 1 tablespoon of the peanut butter into each muffin cup, spreading it into an even layer.
6. Top the peanut butter with another tablespoon of the cocoa mixture. 
7. Freeze the peanut butter cups for another 5 minutes. 
8. Top each peanut butter cup with a pinch of coarse sea salt if desired.
9. Serve immediately or transfer to a container in the refrigerator to store for up to 1 week. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love the combination of peanut butter and chocolate? You can have your peanut butter cups and eat them too in this recipe. These sweet treats contain natural ingredients and A LOT less sugar than the ones you would buy at the store. I added a touch of almond extract to enhance the nutty flavors. You can also completely eliminate the sugar in these cups and the cups will still taste delicious. If you don't like peanut butter, feel free to substitute any other nut butter of your choice and the cups will still be delicious. 

Chocolate Chip Cookies

Ingredients:

• 1/3 cup coconut oil, melted
• 2 large eggs
• 1/2 cup erythritol-based sweetener (granulated)
• 2 tsp. vanilla extract
• 1 1/2 cups almond flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup erythritol-sweetened chocolate chips

Makes 16 Cookies (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper. Set aside.
2. Whisk together coconut oil, eggs, erythritol and vanilla extract in a mixing bowl. Add the almond flour, baking soda, baking powder, salt and chocolate chips. Stir well to fully combine.
3. Scoop the cookies by the heaping tablespoon onto the prepared pan, leaving at least 1-inch of space between each cookie. 
4. Bake for 8 to 10 minutes, or until cookies are just barely cooked through. Allow to cool for up to 20 minutes on the pan before serving. 

WW POINTS VALUE: ?

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. The people behind South Beach Diet have done it again this time with Keto and with a classic comfort food dessert. You can have your cookie(s) and eat it (them) too. The coconut oil works just as well as butter. These cookies are made with almond flour and they are just as chewy and flavorful as regular chocolate chip cookies. If you can't find sugar-free chocolate chips, bittersweet or dark chocolate chips will work just as well. Don't forget to have a glass of milk on hand. 

Crumble Topping

Ingredients:

• 2 tbsp. brown sugar
• 1/2 cup almonds
• 2 cups oatmeal, old-fashioned style
• 4 tbsp. oat bran
• 1/4 tsp. ground cinnamon
• 1 pinch salt
• 4 tbsp. coconut oil
• parchment paper

Makes 2 1/4 cups, 20 Servings (2 tbsp. per serving)

1. Preheat oven to 325 F.
2. Place brown sugar and almonds in a spice grinder or food processor. Grind to a fine powder. Combine almond mixture, oatmeal, oat bran, cinnamon, and salt. Stir in coconut oil until well distributed. Leave clumps.
3. At this point you can either bake the mixture and use it as topping or leave uncooked and bake on a crumble or fruit. If you bake it now, place mixture in a parchment-lines sheet pan. Bake in a preheated oven for 8 minutes, stirring periodically for evening browning. Cool.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This homemade topping is so yummy it's better than store bought. This crisp bite is so good on any fruit combination from fall & winter fruits such as apples and pears to your favorite summer berries. Grinding the almonds with sugar prevents them from becoming almond butter. This recipe has many variations: replace oat bran with wheat bran, replace coconut oil with canola oil or make it gluten-free if you use gluten-free oats and oat bran. You can use this topping in your yogurt, on your favorite fruit pies, or even in baked fruit muffins.