For many of my clients, moving towards a diet that focuses more on quality fat and proteins, while simultaneously reducing carbohydrate consumption is the key to their wellness goals.

As you’ve heard me explain on numerous occasions before, eating too many carbs causes blood sugar issues, which can lead to a number of health concerns such as mood and energy fluctuations, weight imbalances, inflammation, hormonal problems, and then of course the more serious chronic considerations like diabetes, cancer, heart disease, cognitive dysfunction and memory loss, anxiety, depression…the list goes on. Even many digestive issues are spawned from an over consumption of carbohydrates, whereby the sugars in these foods linger and ferment in the gut, causing dysbiosis (imbalance of but bacteria), and even candida overgrowth (a type of yeast that wreaks havoc in your intestines).

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Once again, I’m certainly not demonizing carbs. For some people having too little carbohydrates in their diet can be extremely harmful. Furthermore, not all carbs are created equal. Starchy vegetables and moderate amounts of fruit can be wonderfully healthful, and properly prepared whole grains can be fine for many, granted there aren’t any digestive concerns. However, with all that said, it’s far more common than not for someone to walk into my clinic doors with blood sugar imbalances. As a result, taking some drastic measures is often necessary for them to achieve their wellness goals. The problem here though, is that often, my clients with blood sugar imbalances have relied heavily on carbs as their primary energy source for a long time, and transitioning to a fat-burning body can be challenging and down-right exhausting. While constant snacking isn’t always advisable, and definitely not usually the right move for someone with insulin issues (often the result of heavy carb diets), I like to provide my clients with some healthier snack alternates during those preliminary stages when their body is working so hard to rebalance.

Foods high in healthy fats provide long-lasting energy and ample amounts of satiation for those needing a pick-me-up. Hard-boiled eggs, grain-free fish cakes, sausages…all good options. For a bit lighter fair, I also recommend my Nutty Fudgy Protein Bars, Mocha Maca Truffles, or Pumpkin Pie Powerballs. I’ve also recently created another recipe to add to the artisanal of blood sugar stabilizing superheroes – Snickdoodle Fat Bombs. The only sweetener in these dessert-like delights is a tablespoon of raw creamed honey, and while this is still a pretty sugary food, you’re at least getting the positive benefits of raw honey, plus there’s only a teensy tiny amount in each bomb. Not to mention the fact that all the fat from the coconut oil and almond and cashew butter helps slow the absorption of the glucose in the honey into your bloodstream, AND the whopping serving of Ceylon cinnamon acts as a blood sugar stabilizer, too!

So make up a batch of these and store them in your fridge or freezer for an easy blood-sugar balancing bite. They’re so good you could even pass them off as dessert and do your guests a service by giving them a post-dinner treat that won’t send their blood sugar levels to the moon.

Snickerdoodle Fat Bomb "Fudge"

Prep time: 10 minutes

Setting time: 30 minutes

Ingredients:

½ cup cashew butter
¼ cup almond butter
1 tblsp creamed honey
½ cup coconut oil
1 tsp pure vanilla extract
1 cup almond flour
1 coconut flour
¼ cup collagen powder (I like the ones from Vital Proteins personally)
1 tblsp Ceylon cinnamon (plus a little extra for topping)
¼ tsp nutmeg
¼ tsp clove
¼ tsp sea salt (plus a little extra for topping)

Directions:

In a food processor, combine cashew butter, almond butter, honey, coconut oil, and vanilla extract until smooth.
In a medium sized bowl, mix together almond flour, coconut flour, collagen, cinnamon, nutmeg, clove, and sea salt.
In the food processor, pulse in dry ingredients to wet, until thoroughly combined.
Evenly spread out mixture into an 8x8 baking dish or pan and sprinkle with some extra cinnamon, and a pinch of sea salt.
Place pan in fridge for about 30 minutes until firm.
Cut into bite-sized squares and enjoy, or store in fridge or freezer for later.