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Back-to-School Lunch Made Fun

back to school lunch

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.

Cucumber Roll-ups

cucumber_rollup_Brooke Kennedy-645


  • 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
  • Toothpicks


  • 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

Dark Chocolate Macadamia Nut LC GF_Brooke_Kennedy-645

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.)
  • Enjoy!

Photo credit: Brooke Kennedy