CUCUMBER SANDWICHES

CUCUMBER SANDWICHES

4 SERVINGS | 5 MINUTES

MACROS

carbs - 5g | fiber - 1g | fat - 7g | protein - 8g

INGREDIENTS

2 large cucumbers

8 teaspoons mayonnaise, divided

2 roma tomatoes, sliced

4 leaves lettuce

4 ounces turkey slices

INSTRUCTIONS

CUT both ends off each cucumber. Cut each in half lengthwise and use a spoon to scoop out the seeds. Then, cut in half to make them half the length.

SPREAD a teaspoon of mayonnaise inside each cucumber cavity (8 total).

TOP one cucumber boat with lettuce, tomato slices, and 2 turkey slices. Roll a 3rd turkey slice and place into a second empty cucumber boat, so that it fits in there. Close the second half over the first.

ENJOY!

Tip: Change it up with other deli meat or sliced fish.

Kid-Friendly Tip: children love these! Instead of slicing the cucumber lengthwise, cut into rounds and make mini sandwiches—they become small-finger friendly!

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RASPBERRY LEMON FAT BOMBS

RASPBERRY LEMON FAT BOMBS

6 SERVINGS | 10 MINUTES ACTIVE + FREEZE 1 HOUR

MACROS

carbs - 10g | fiber - 6g | fat - 19g | protein - 2g

INGREDIENTS

Raspberry Layer:

½ cup coconut butter

1 cup freeze-dried raspberries (can use fresh or frozen if necessary) 

1 tablespoon confectioners Swerve or powdered erythritol 

1 tablespoon melted coconut oil

¼ cup + 1 tablespoon coconut milk 

1 teaspoon vanilla extract

Lemon Layer:

½ cup coconut butter 

2 tablespoons fresh lemon juice

1 tablespoon confectioners Swerve or powdered erythritol

1 teaspoon fresh lemon zest

Instructions: 

COMBINE the raspberry layer ingredients in a food processor and blend until smooth.

STIR together the lemon layer ingredients in a small bowl.

DIVIDE the lemon mixture between 6 muffin cups. Top with raspberry mixture, pressing down to combine the two. 

FREEZE for 1 hour.

ENJOY!

Fun Tip: Freeze in cute molds like hearts, stars, and other shapes

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