You can add this Low Carb, High Protein, Bounty Bites recipe to your own private DesktopCookbook. Tina A: Can you make a large batch of these and freeze them?i»?sheypiglet: do you eat these for breakfast too?
This chicken kebab recipe is a high protein, low carb recipe that’s quick to prepare and easy to make. The ingredients are probably already in your cupboards and it can also be eaten cold if you want to make some extra and take the rest for lunch. The ingredients in this chicken kebab recipe serve one person, if you’re cooking for a larger group simply multiply the amounts below. Every chicken kebab recipe will require skewers of some kind so its worth buying some, metal are best but be careful handling them when hot!
A cheaper option is to buy a pack of wooden skewers, if you decide to do this you’ll need to soak them in water for at least 20 minutes prior to using. Once you’ve sorted that get your chopping boards and knifes at the ready and you’re good to go. Step 7 – If using an oven preheat the oven to 200c (Gas mark 6), once hot place the oven tray into the oven and leave for 20 minutes.
This Healthy Peanut Butter Fudge is dense and thick and packed with that cuddly cozy peanut butter richness. Another good thing about this fudge is that it doesn’t have that annoying stick-to-the-roof-of-your-mouth kind of texture.
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice.

I was provided with a KitchenAid Hand Blender to complete this review, however ALL opinions expressed are honest and my own!
There isn’t a good substitute for the psyllium because it thickens the mixture and makes it firm enough to slice. Can I substitute the homemade Metamucil with an equal amount of powdered psyllium husk…AND…can I substitute the cottage cheese with thick (goat, because I cannot have cow) yogurt? Since my Homemade Metamucil is a mixture of psyllium and stevia, I would try using 2 tbs + 1 tsp of psyllium powder instead of 3 tbs.
It’s hard to compare hand blenders to stand mixers because they do really different things. I use an all-natural, gluten-free, sugar-free, dairy-free and vegan Butter Extract, which I buy from Amazon because buying it in stores is usually more expensive. I’m so grateful to have found your website ?? I have a lot of food allergies but since finding your site I have found some hope thanks for making me happy ?? can’t wait to try your recipes ! Thank you so much for what I’m sure was lots of research (and licking the bowl) to come up with this recipe. Yeah, it took a few trial and errors to get the texture just right, but it was well worth it! The sucanat and coconut sugar might make the fudge a really dark brown, so if that’s okay with you go ahead and use those.
Macros (with MY ingredients): 109 calories, 12 g protein, 2g fat, 6g net carbs (5g fiber). I don’t want you to waste any of your ingredients on a failed batch (I’ve had WAY too many of those)!

I’m so excited to find your website since I am super sensitive to sugar but still have a sweet tooth, and I always appreciate recipes that take good nutrition into consideration. Keep up the low carb videos please!i»?Bass05 _The Fish_: I made this today but I used canned buffalo chicken instead it just makes it more spicy. This recipe is already out of my way as far as cooking goes… I was planning on bringing the chocolate dipped version of this to a potluck.
Could I just ask if the Erythritol you use weighs like sugar or is it really fine powder like Splenda or canderel?
I was really excited to try this recipe but broke the first rule of recipe-blog following — don’t make substitutions! And the beauty of it is that even if it doesn’t turn out, it will still be worth it just to lick the bowl! But I bought some psyllium husks yesterday and I’m looking forward to trying the recipe again.
Just wondering how you can keep cooked chicken taste great throughout the whole week if you cook them up in a single batch.

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