Archives for category: Recipes

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1/2 cup coconut flour
4 eggs
1 cup almond milk
2 teaspoons vanilla extract
1 tsp of stevia extract
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons expelled coconut oil
Organic cacao nibs
Sliced almonds
Walden Farms Syrup optional*

In a medium bow mix together coconut flour, baking soda, salt and cacao nibs. Add in eggs, almond milk, vanilla, stevia and with a hand-mixer,  blend extremely well. Let sit for 5 minutes.

Heat frying pan or griddle with coconut oil (heats VERY quickly, do not burn or it will ruin your pancakes!)

Spoon 2 tablespoons of batter and spread SLIGHTLY with spoon. Since there is no flour, these will not rise all that much, so don’t spread to thin!!!

Cook until golden on each side, add coconut oil to pan as necessary.
Stack and top with sliced almonds, cacao nibs and walden farms syrup!

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8 small organic mushrooms, chopped, 3 ounces
1 stalk organic celery, chopped
2 tablespoons organic onion, chopped, about 1 ounce
2 tablespoons grass-fed butter
1/2 cup organic mushroom or chicken broth
3/4 cup organic heavy cream (you can use half and half for less calories)
Salt and pepper, to taste

Sauté the mushrooms, celery and onion in butter until veggies are tender.
Mix together broth and cream, then add. Bring to a boil, then simmer until thickened, stirring often.

Makes about 2 servings.

Per serving: 437 Calories; 45g Fat; 4g Protein; 5.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs

3 tbs of almond flour
2 tbsp of chocolate protein powder
1 tbsp of stevia
2 tbsp of beaten egg
1/2 tsp of baking powder
1 tbsp of almond milk
1 tbsp of melted butter.

Mix all the dry ingredients first then add your wet ingredients, let stand for 1 minute so that the baking powder can activate. Microwave for 1 minute!

Topping: 1 tbsp of almond milk, 2 drops of liquid stevia and 5g of good quality unsweetened dark chocolate! Just heat the chocolate in the mw with the chocolate then mix until well incorporated then add the stevia. Pour the sauce all over and top with low carb ice cream!

Cauliflower Pizza Crust!

Parchment paper works best but a greased pan is ok!

Cauliflower, frozen, cooked, riced, 1 cup
Egg, fresh, 1 large
Mozzarella Cheese, 1 cup, shredded
Oregano, ground, 1 tsp
Parsley, dried, 2 tsp

Preheat over to 450

Rice (cheese grate) or finely chop the cauliflower. Beat egg and add the cauliflower, than add shredded cheese. Mix, spread out into a personal pizza size circle, place on parchment paper or greased pan then sprinkle with the spices.

Bake at 450 for 12 to 15 minutes or until the crust is golden brown. Make sure the middle is cooked otherwise you crust will crumbled!!

Add your own toppings to make it unique! (Tomato sauce, mushrooms, green pepper, onions, cheese, etc.)

Broil until brown and cheese is bubbly.

 

 

Brussel Sprouts and Bacon!

I knew Easter would be a tough holiday to get through with the Italian easter pies, pasta, and of course, desserts! So I offered to bring something of my own ..

1/2 tablespoon olive oil

2 teaspoons crushed garlic

5 strips of bacon, fried
(save the bacon fat!!!)

1 (16 ounce) package trimmed Brussels sprouts

salt and ground black pepper to taste

garlic powder to taste

Heat a small pan and cook bacon strips until crispy.
Remove strips from here and place aside to cool
Slowly add olive oil to pan with bacon fat over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown
Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes.
Stir sprouts over, and cook other sides until golden brown, 2 to 4 minutes.
Cut bacon into bits or desired size and add to sprouts and cook for 1 to 2 more minutes
Season with salt, black pepper, and garlic powder.

ENJOY!!!!

This dish goes great with an aioli dip =)
http://www.foodnetwork.com/recipes/ciao-america-with-mario-batali/aioli-recipe/index.html

TOTALLY GREEN

Kale
Celery
Spinach
Parsley
Cucumber
Ginger for a kick!!

No Bake Keto Cheese Cake!

Almond crust
1 and 1/2 cups almond flour
3 tablespoons melted butter
Artificial sweetener equal to 3 tablespoons sugar

Heat oven to 350 F. Melt the butter and mix the ingredients up in a bowl and pat into pie pan with your fingertips.

Bake for 8 to10 min
Be sure to watch it because almond flour burns fast!

Cheese Cake Filling
10 oz. cream cheese, room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
sugar substitute equiv to 1/2 cup of sugar
1 cup heavy cream for whipping

1. Bake the almond pie crust and let cool
2. mix cream cheese, vanilla, lemon juice, and sugar substitute realllyy good!
3. Grab 2 bowls one that could fit in another..fill the larger bowl with ice water..place the smaller bowl ontop and pour heavy cream with a whisk whip the cream to soft peaks – you actually want it slightly less fluffy than whipped cream..just thick.
4. Mix about a third of the whipped cream into the cream cheese mixture. Then another third in, and then the rest.
5. Spread cream cheese mixture into cooled crust. Smooth off and chill for at least 2-3 hours.

Top with sugar free jams or this raspberry sauce!

1 1/2 cup of fresh raspberries
1/2 cup of water
1 package of sugar free gelatin

Puree the raspberries in a blender with 1/c of water
Bring to a boil
Add gelatin mix

Cool and serve with cheese cake!!