Well we blinked and it is now its Easter!
Surving Easter can be easy with XLR8, here are some tips to help.
Preparation is the key and to start to think about how you will manage XLR8 over this holiday period.
XLR8 is all about living and not deleting events and special occasions from your calender but just making a few changes to make your ride a success all the time.
Food tip for Easter
Did you know?
The large easter bunny has 109 grams of carbs and the small has 14.5 grams of carbs!
Here some Low Carb Recipes
Hot Cross Buns
60g / 1/2 cup coconut flour
30g / 1/3cup psyllium husks
1 tsp baking powder
2 tbsp granulated sweetener of choice
1/2 tsp salt
1/2 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp ground cloves
250ml / 1cup boiling water
raisins/chocolate chips/ cacao nibs Icing powdered sweetener
Low Carb Hot Cross Buns
1. Mix all the dry ingredients in a mixing bowl.
2. Add the eggs and mix.
3. Add the boiling water and mix until evenly combined.
4. Roll into 8 equal balls and place on a baking tray.
5. Bake in a fan assisted oven at 180C/350F for 2030 minutes until golden on the outside and cooked in the centre. Icing 1.
Mark each hot cross bun with a cross using the powdered sweetener confectioners/icing mix and water paste.
Don't Miss out - make your own Easter Eggs
- 1 recipe Low Carb Sweetened Condensed Milk
- 6 tbsp powdered Swerve Sweetener
- 1 tbsp coconut flour
- 2 drops yellow gel food coloring, optional
- Set a metal or ceramic bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Combine cocoa butter, butter and unsweetened chocolate in bowl and stir until melted and smooth.
- Stir in sweetener, cocoa powder and vanilla until smooth.
- Use a spoon to cover bottom and sides of molds with a good coating of chocolate. Place mold on a baking sheet and freeze until set, about 20 minutes.
- Combine Low Carb Sweetened Condensed Milk with sweetener and coconut flour to thicken. Remove about 2 tablespoons of this mixture to another small bowl and add yellow food coloring, if desired. Stir to combine.
- Add a tablespoon or so of white condensed milk mixture to each chocolate shell, then dab a small amount of yellow condensed milk mixture in the center of each. Top with more white condensed milk.
- Top each with more melted chocolate (if it has firmed up, you can gently warm it again over simmering water until melted).
- Freeze until set, at least half an hour.
Serves 14. Each serving has 4 g of carbs
- 3/4 cup (6 ounces) all natural, no sugar added Peanut Butter
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon Chocolate liquid stevia
- 3/4 cup (3.6 ounces) sugar free chocolate chips ( I used Lilys Sweets)
- 1 tablespoon coconut oil
- In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
- Stir in vanilla extract and stevia.
- Taste and adjust if needed.
- Pour mixture into egg molds and freeze for 1 hour.
- Remove from molds and set aside on parchment paper.
- Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
- Stir until smooth.
- Pour melted chocolate into the molds, half way up the molds.
- Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
- Spread chocolate with a spoon to completely cover if needed.
- Store in the refrigerator.
2 tbsp dessicated coconut
1 tsp vanilla extract
1 tsp stevia
3 tbsp coconut oil
1 Atkins Crispy Milk Chocolate bar
1 tbsp unsweetened cocoa powder
In a bowl, combine coconut, coconut oil, vanilla and stevia. Using your hands, kneed together ingredients until combined.
Using your hands, squeeze a teaspoon amount of mixture in your palm a few times until you can mould it into an egg like shape. Continue with the rest of the mixture, making approximately 8 mini eggs.
Place the coconut eggs in the refrigerator for 20 minutes, or until firm.
To melt the Atkins Endulge Crispy Milk Chocolate. break it into small, evenly sized pieces and place in a heat proof bowl over boiling water (choose one that can sit on top of your saucepan ensuring the bowl does not touch the boiling water). Stir chocolate until completely melted and smooth. Remove from heat.
Using two forks, roll each coconut egg in the chocolate until covered. Let additional chocolate drip from each egg back into the bowl. Place the eggs onto a tray with baking paper and chill in the fridge until chocolate has hardened. Roll in unsweetened cocoa powder then place in fridge for at least an hour.
Makes 8 eggs
3 gram of carbs
Paleo Easter Eggs
Mix all the ingredients together in a small bowl.
Refrigerate until solid enough to roll into egg shapes.
Roll small amounts into egg shapes and place in the fridge again to set completely.
Mix all the ingredients together in a small bowl.
Place 1 Paleo Easter Egg in the chocolate coating at a time. Using a spoon, turn the egg until completely covered.
Place the chocolate coated eggs on a plate.
Refrigerate until chocolate coating is set.
For dark chocolate eggs – made from scratch:
- 180g of 100% cacao sugar-free chocolate – or sugar-free cocoa powder
- 4 tbsp Truvia (or any other sugar substitute to taste)
- 2 tbsp sugar-free vanilla extract
- 90g cacao butter
- 90g coconut oil
- (or substitute cacao butter and coconut oil with 120g of heavy cream)
For milk chocolate eggs (lighter brown colour)
For white chocolate eggs (creamy colour)
- Break your chocolate, coconut oil and cacao butter (both solid at room temperature) into small chunks
- Place them into a bowl over a pan with boiling water (Bain-Marie)
- Keep boiling the water until the chocolate melts into a smooth mass
- If using a granulated sweetener, dissolve it in a small amount of hot milk or boiling water
- Add sweetener mix to the chocolate
- Take the chocolate off the heat and allow it to cool for 15-20 minutes
- If using sweetener drops, add them now
- Pour chocolate into moulds or build up a chocolate shell layer by layer
- Stick your moulds into the fridge and allow to cool completely
- Gently pop your chocolate eggs out of the moulds
- Use the remaining chocolate to “glue” the egg halves together