Chocolate Coconut Muffin in a Mug with Peanut Butter Cream Cheese Icing (THM)

Muffin

1 Egg, beaten
2 Tbsp Almond Flour
1 Tbsp Desiccated Coconut
1 Tbsp Cocoa
1 Tbsp Xylitol
1 tsp Coconut Oil
1/2 tsp Baking Powder
1 Tbsp Water

Mix together in microwave safe mug or bowl. Microwave for 1 minute. (Alternately, bake at 350 for 10-15 minutes.)

Frosting

1 Tbsp Cream Cheese
1 Tbsp Sugar Free Peanut Butter
2 sachets Candarel Stevia (or sweetener of choice)

Mix together and slather on top of cooked muffin. Enjoy!!

**Next time I will thin the icing a little with some almond milk. It was a little thick!

Butternut Soup (Stove Top or Instant Pot)

Rating:	★★★★★
Category:	Other

3 C cubed butternut
1 1/2 C water
2 cubes chicken bouillon
1/4 tsp marjarom
1/8 tsp pepper
1/16 tsp ground cayenne pepper
8 oz. cream cheese

Stove - Cook butternut with water, bouillon, marjarom and spices. Bring to boil and cook 20 minutes more.
Add cream cheese and puree/blend. Heat through, but do not boil again!

Instant pot - add all ingredients except cream cheese to Instant Pot. Set to pressure cook for 4 minutes. Quick release steam, add cream cheese and puree. Serve warm.

Baked Scrambled Eggs

Rating:	★★★★
Category:	Other

EASY to make - perfect for Sunday mornings! :)

1/4 C butter, melted
5 eggs, beaten
1/2 C milk or water
1/2 tsp salt

Preheat oven to 350 F. Add melted butter to square baking dish. Mix eggs, milk (for a Trim Healthy Mama version, use water) and salt. Pour into pan with butter. Bake 10 minutes. Stir. Bake 10 to 15 minutes longer, until eggs are cooked.

You can add anything to it that you like cooked in scrambled eggs!

This serves 5. To make for more people, just increase recipe and use a bigger pan. 1 egg per person.

*Note* Use a glass pan if you don't want green eggs. ;)