Move over traditional lunches. School lunches made the Fat-Burning Machine way can be fun and really delicious.
In addition to being a top student in high school, Brooke Kennedy is very creative in the kitchen too. Her mother, Linda, tells us that Brooke is constantly experimenting and creating delicious Fat-Burning Machine foods for the family.
She is sharing a couple of her favorite recipes with us, Cucumber Roll-Ups and Dark Chocolate Macadamia Nut Low-Carb, Gluten-Free Cookies.
- 1 cucumber
- Hummus (your choice of flavors)
- ½ red bell pepper
- ½ yellow bell pepper
- ½ avocado
- Sliced chicken or turkey lunch meat
- Shredded carrots
- Wash all vegetables.
- Use a mandolin or a vegetable peeler to slice thin long slices of cucumber.
- Cut peppers into approximately 2 inch, thin strips.
- Slide avocado into thin, strips.
- Take a cucumber strip and apply a thin layer of hummus.
- Layer on lunch meat, peppers, carrots, and avocado.
- Tightly roll up and secure with a toothpick to hold.
- Repeat with all cucumber slices.
Dark Chocolate Macadamia Nut Low-Carb, Gluten-Free Cookies
Makes around 20 to 30 cookies
- 1/4 cup unsweetened applesauce or 1 egg*
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 to 1 tbsp of Hershey Special Dark Cocoa powder*
- 1 cup macadamia nut butter*
- 1/2 cup crushed macadamia nuts
- 1/2 cup of semi-sweet or dark chocolate chips
- Cookies with applesauce will be flat and crispy. Cookies with the egg will rise a bit more and be softer. They are also lower in carbs.
- Adjust amount depending on how rich and chocolaty you want your cookies.
- To make macadamia nut butter, grind dry roasted, salted macadamia nuts in a food processor until creamy.
- Preheat oven to 350 F and line a cookie sheet with parchment paper.
- Combine the applesauce (or egg) with the coconut sugar and beat until smooth.
- In a separate bowl, combine the cocoa powder and macadamia nut butter together.
- Combine the dark chocolate macadamia butter to the whisked coconut sugar/ applesauce mix and then add the baking soda.
- Once the baking soda is fully incorporated, add the cherished macadamia nuts and chocolate chips to the mixture.
- Form dough into 1-inch diameter balls and place on cookie sheet.
- Bake for 10 minutes. They will look under cooked but will firm up once they cool.
- Cool for 3 to 6 min before moving onto a wire rack with parchment paper on top. (Cookies made with applesauce should be cooled on the pan longer.)
Photo credit: Brooke Kennedy