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Ps; down 13lbs in 15 days, 17 more till I reach my goal weight of 120lbs.”
Diabetes Testimony: “I had to go to the Dr today as I have bronchitis. The Nurse asked what was I doing as I had lost 12 pounds and my BP was down. She asked about my Diabetes meds and I told her I had stopped them. My A1C was 5 and when I was on meds it was 7. I told her I found Maria Mind Body Health and have been following her. My Dr was Really impressed.” – Stephanie
Photo Testimony: For most of my life I was a healthy weight, until I got in my 40’s something happened, I swelled up like Veruca Salt from Willie Wonka (the girl who eat the gum & turned into a round purple ball). For close to 10 yrs I was having digestive problems, nausea, bloating, swelling/inflammation all over my body, rashes that dermatologist could not cure. At the end of 2012 I started to read the book Wheat Belly – Lose the Wheat, Lose the Weight. Kicking & screaming I did something I never thought I would do & changed my diet. Gone would be my 3-4 x a week of pasta, burgers, sandwiches, rice & sweets & switched it up for food items most Puerto Ricans don’t eat. I never eat a cauliflower in my life before the fall of 2012. Although I knew I needed to lose the weight, the weight loss was the furthest from my mind. I just wanted to feel better. I lost 25 lbs & a ton of inches – I didn’t think to measure myself. I lost the majority of the weight in the first 2 months. All that to say …dump the wheat. My next goal is to strengthen & tone. Body World @ the Museum got me worked up today. There are still plenty of people & things in this life that I want to enjoy. Gotta do this!” – Ivette
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NUTTER BUTTERS
1/2 c. vanilla whey/egg white protein
3/4 c. peanut flour (or almond flour)
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 c. peanut butter (or almond)
1/4 c. Swerve (or erythritol)
1 tsp Stevia Glycerite
2 TBS water (to hold dough together)
FILLING:
1/2 c. peanut butter
1/2 c. cream cheese
1/4 c. Swerve
1/2 tsp Stevia Glycerite
Preheat the oven to 400 degrees F. In a medium bowl, stir together the whey, peanut/almond flour, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. Roll into 1/4 inch balls. On a cookie sheet, place 1/4 inch balls 2 inches apart. Flatten balls into circles (I used a measuring cup). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up. FILLING: Mix together and use to hold cookies together. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Nutter Butter = 160 calories, 8g fat, 2g protein, 20 carbs, 1g fiber
“Healthified” Nutter Butter = 160 calories, 11g fat, 10.5g protein, 5 carbs, 2g fiber
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Many of the photos are new and updated too!
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Thank you so much for your love and support!
Oh. My. These are absolutely delicious, and very easy to make!
Can you tell us how many sandwich cookies you get out of a batch? I “tasted” so much before they ever made it to the oven, I am sure I didn’t get the proper amount actually cooked.
Thank you so much …. this is a definite winner!
Oh my. I’ll have to try these for sure. Yummy!
Do you think these would work with coconut flour instead of almond? It’s what I have on hand…
You could try.
Do you have almonds that you could grind? Or peanuts you could grind?
You get 32 cookies or 16 sandwiches.
Great recipe even though I love Nutter Butters 😉
These didn’t come out well; they didn’t hold together well and tended to break apart. Possibly from 400 degrees being too high. And they seemed to lack peanuttiness. I’ll be playing around with the recipe to see if I can improve it.
Yummmm. Just made these tonight.
Your directions say:
“On parchment paper, roll the dough out to 1/8 inch in thickness. On a cookie sheet, place 1/4 inch balls 2 inches apart. Flatten balls into circles (I used a measuring cup)”
If you are rolling into 1/4 inch balls and then flattening, why would it be necessary to roll out the dough to 1/8 thickness beforehand?
Sorry, that was an error in the directions. I fixed it above. Thanks!
*dancing with joy* I just made these!!! They are great! They taste so naughty… I had to use a wee bit more water for my dough to hold together (another Tbsp) but used Xylitol and not JLS/Stevia. I also do not have the patience to roll 1/4 inch balls, mine were about 1/2 inch and I had about enough for 12 servings (couldn’t resist and like other posters, had to eat a bit of the dough!). I had my oven on 350°F/180°C and the edges were browned by 10 minutes. Not criticising your recipe, just adding my experience (one lady said her cookies fell apart). I also could not afford to leave them to cool in the oven (had to put dinner in there) so I left them on the cookie sheet for a few minutes (5-15?) and then I put them on a wire rack to cool. They are PERFECT! What a treat!!!
Again: Thanks!!! 🙂
Thank you! 🙂
Hey Maria! i found your lovely recipes because i was searching how to make healthy snicker ice cream 😉 i love baking
but want to cut back on sugar, and now finally thanks to your recipes i can continue baking but without all that sugar 😉 just a question about: Just Like Sugar (or erythritol) can i replace this with stevia? and how much should i use? and what about: Jay Robb vanilla whey/egg white protein. is this necessary for the batter? or can i do without of replace it with a natural product? keep it up with all the lovelyness 🙂 greetings from Brussels!
Thank you! A powdered stevia might work, but the liquid won’t. You need the bulk of the sweetener. You can’t omit the protein powder in this recipe. It helps hold together the cookie. I have a almond flour cookie recipe in my Nutritious and Delicious cookbook that you could just sub the butter for peanut butter. 🙂 http://astore.amazon.com/marisnutran05-20/detail/1456593595
Just a note, all the products I use are completely natural. Whey protein and Swerve are just as natural as flour and cane sugar. 🙂
What can I use to replace Stevie gycerite?
Any natural sweetener. 🙂
http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13
I noticed in this recipe and several other low carb recipes from other authors that it does not call for peanut butter made without sugar. Do you use regular name brand peanut butter in your recipes? The carb count is only 2 carbs less per serving on the “healthier” version of peanut butter, but the tastes suffers considerably. Still, I am reluctant to choose a product whose second ingredient is sugar. What is your opinion?
The smuckers Natural only have peanuts and salt for ingredients. 😉
Hi Maria~ Not sure how you feel about Walmart, but I was in there this evening and I noticed they now carry that wonderful Kerry Gold Butter from Ireland. It’s only 2.98 for 8 0unces. At least they are selling it in the dairy dept. of my town of Buffalo, MN. Some people boycott Walmart, but I just wanted to share this info.
As always, thanks for everything you do. Lyn
Awesome! Thanks for the tip! 🙂
These look amazing!
Unfortunately I’m not big on artificial sweeteners, any idea what amount of sugar I’d need to use for this recipe? And do any of the 4 artificial sweeteners serve a purpose outside of sweetening?
I don’t use artificial sweeteners. They are natural made from plants.
Hi Maria,
Found your recipe via IBIH “30 best low carb cookies” article and I’m drooling at the pic I used to LOVE these cookies as a kid I can’t wait to make these at home. My Jay Robb whey vanilla protein powder is super sweet (has stevia). Not sure if you use the sweetened Jay Robb in this recipe or if I should skip the Swerve? Just wanted to check before I bake, I don’t want to make it too sweet. Thank you!!!
Yep. I used the sweetened jay Robb. You could omit the swerve and taste the dough before baking. But know that some of the sweetness bakes off;)