Friday, March 8, 2013
Coconut Icecream
Toasted Coconut Snow Ice Cream (dairy free)
Author: Seasonal and Savory
Recipe type: Dessert
Prep time: 10 mins Total time: 10 mins
Serves: 4
Ingredients
⅓ cup unsweetened, flaked coconut
1 can of full-fat coconut milk, well shaken (14 ounces)
¼ cup maple syrup
about 20 drops of liquid stevia
2 teaspoons vanilla extract
pinch of salt
about 10 cups of clean, fluffy snow
Instructions
In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.
In a medium mixing bowl, stir together the coconut milk, maple syrup, stevia, vanilla, and salt.
Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix.
Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.
Creamy Vanilla frosting/filling 4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening) 2 tablespoons of honey (adjust sweetness to your liking) 1/2 teaspoon of vanilla splash of dairy-free milk (about 1 tablespoon) Blend all the ingredients together with a whisk, or use a mixer. Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks. Marshmallow frosting/filling 1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use) 2 egg whites 1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy) 1/4 teaspoon of vanilla (optional) Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water. Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk. Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.
Creamy Vanilla frosting/filling
4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
2 tablespoons of honey (adjust sweetness to your liking)
1/2 teaspoon of vanilla
splash of dairy-free milk (about 1 tablespoon)
Blend all the ingredients together with a whisk, or use a mixer.
Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
Marshmallow frosting/filling
1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
2 egg whites
1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
1/4 teaspoon of vanilla (optional)
Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.
Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.
4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
2 tablespoons of honey (adjust sweetness to your liking)
1/2 teaspoon of vanilla
splash of dairy-free milk (about 1 tablespoon)
Blend all the ingredients together with a whisk, or use a mixer.
Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
Marshmallow frosting/filling
1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
2 egg whites
1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
1/4 teaspoon of vanilla (optional)
Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.
Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.
Cornbread (using almond & coconut flour) I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch). Ingredients 1/2 cup of almond flour 1/4 cup of coconut flour 1/4 teaspoon of salt 1/4 teaspoon of baking soda 3 eggs 1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet) 2 tablespoons of honey 1/2 cup of almond milk (or other milk; yogurt will work too) Method Preheat your oven to 325° F/165° C. Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well. Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well. I use a mixer. Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool and slice. Store in the refrigerator for a week or so, or seal and freeze for a few months. Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.
Cornbread (using almond & coconut flour)
I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch).
Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
3 eggs
1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet)
2 tablespoons of honey
1/2 cup of almond milk (or other milk; yogurt will work too)
Method
Preheat your oven to 325° F/165° C.
Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well.
Blend all the dry ingredients in a bowl.
Add all the wet ingredients to the dry ingredients and blend well. I use a mixer.
Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice.
Store in the refrigerator for a week or so, or seal and freeze for a few months.
Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.
I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch).
Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
3 eggs
1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet)
2 tablespoons of honey
1/2 cup of almond milk (or other milk; yogurt will work too)
Method
Preheat your oven to 325° F/165° C.
Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well.
Blend all the dry ingredients in a bowl.
Add all the wet ingredients to the dry ingredients and blend well. I use a mixer.
Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice.
Store in the refrigerator for a week or so, or seal and freeze for a few months.
Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.
Matzo Ball Soup
printer friendly
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6
printer friendly
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6
BULKOGI (Korean Barbecue) 2 pounds top sirloin steak 5 tablespoons soy sauce 1/4 cup granulated Splenda or equivalent liquid Splenda 1/4 teaspoon black pepper 1/4 cup green onion, chopped 1 tablespoon garlic, minced 1 tablespoon sesame oil 5 tablespoon water Leaf lettuce, optional Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally. Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired. Makes 6-8 servings Can be frozen With granular Splenda: Per 1/6 Recipe: 223 Calories; 9g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs Per 1/8 Recipe: 167 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs With liquid Splenda: Per 1/6 Recipe: 219 Calories; 9g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs Per 1/8 Recipe: 164 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
BULKOGI (Korean Barbecue)
2 pounds top sirloin steak
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoon water
Leaf lettuce, optional
Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.
Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.
Makes 6-8 servings
Can be frozen
With granular Splenda:
Per 1/6 Recipe: 223 Calories; 9g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 167 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 219 Calories; 9g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/8 Recipe: 164 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Almond Flour Muffinsprinter friendly 4 ounces blanched almond flour (about 1 cup) 4 ounces eggs (about 2 large eggs) 1 ounce agave nectar or honey (around 1 tablespoon) ¼ teaspoon baking soda ½ teaspoon apple cider vinegar In a medium bowl, combine almond flour and baking soda In a large bowl combine eggs, agave and vinegar Stir dry ingredients into wet, mixing until combined Scoop about ¼ cup of batter at a time into a paper lined muffin pan Bake at 350° for 15 minutes, until slightly browned around the edges Cool in the pan for ½ hour Serve with butter and raspberry jam Makes 4 muffins
Almond Flour Muffinsprinter friendly
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce agave nectar or honey (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Serve with butter and raspberry jam
Makes 4 muffins
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce agave nectar or honey (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Serve with butter and raspberry jam
Makes 4 muffins
4 eggs 2 teaspoons celtic sea salt ¼ teaspoon pepper 2 cups blanched almond flour, sifted 6 cups chicken stock In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes Stir in the almond flour Refrigerate the mixture 2-4 hours Remove from refrigerator Heat a large pot of water (with 1 teaspoon salt) and bring to a boil Roll the batter into 1-inch balls then drop into the pot of boiling water Reduce heat, cover and simmer for 20 minutes Heat 6 cups chicken stock in a separate pot When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock Ladle stock, plus 2-3 matzo balls into individual bowls and serve Serves 6
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6
Chocolate Pudding Ingredients (3 servings) 2 cups avocado (about 2 medium avocados) 1 cup of unsweetened cocoa powder 1/2 cup + 2 tablespoons maple syrup 1 teaspoon of vanilla organic raspberries and raw cacao nibs for garnish
Chocolate Pudding
Ingredients (3 servings)
2 cups avocado (about 2 medium avocados)
1 cup of unsweetened cocoa powder
1/2 cup + 2 tablespoons maple syrup
1 teaspoon of vanilla
organic raspberries and raw cacao nibs for garnish
Ingredients (3 servings)
2 cups avocado (about 2 medium avocados)
1 cup of unsweetened cocoa powder
1/2 cup + 2 tablespoons maple syrup
1 teaspoon of vanilla
organic raspberries and raw cacao nibs for garnish
Biscuitsprinter friendly 2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!) ½ teaspoon celtic sea salt ½ teaspoon baking soda ¼ cup earth balance natural buttery spread (soy free) 2 eggs 1 tablespoon agave nectar or honey In a medium bowl, combine almond flour, salt and baking soda In a large bowl, blend together buttery spread, eggs and agave Stir the dry ingredients into the wet until a nice dough forms Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick Dust dough with extra almond flour if it is sticky and/or misbehaving Cut the dough into biscuits using a mason jar with a 3-inch wide mouth Using a spatula, transfer biscuits to a parchment lined baking sheet Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges Serve with gravy, jelly or whatever else your heart desires Makes about 10 biscuits
Biscuitsprinter friendly
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey
In a medium bowl, combine almond flour, salt and baking soda
In a large bowl, blend together buttery spread, eggs and agave
Stir the dry ingredients into the wet until a nice dough forms
Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving
Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
Using a spatula, transfer biscuits to a parchment lined baking sheet
Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
Serve with gravy, jelly or whatever else your heart desires
Makes about 10 biscuits
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey
In a medium bowl, combine almond flour, salt and baking soda
In a large bowl, blend together buttery spread, eggs and agave
Stir the dry ingredients into the wet until a nice dough forms
Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving
Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
Using a spatula, transfer biscuits to a parchment lined baking sheet
Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
Serve with gravy, jelly or whatever else your heart desires
Makes about 10 biscuits
Paleo Pinwheel Cookies 2 Packed Cups of Blanched Almond Flour 1/4 Tsp. Baking Powder (I use double acting) 3 Tbs of Sugar Free Maple, Regular Maple, Honey, Coconut Nectar or Agave. 1 Tbs Extract (Flavor of choice) 1/4 Tsp Salt 1/8-1/4 Tsp. Nunaturals Liquid Stevia. (optional and to taste). Natural Food Coloring. Preheat oven to 300 degrees. Line 1 baking sheet with parchment paper. In a bowl combine the flour, baking powder, Syrup, Extract and Salt. Stir for a moment and then use your hands to kneed the dough together. (It will not seem like its going to come together at first). Give the dough a taste test- want it sweeter? Add the stevia to taste. If after kneading the dough for a minute and it still feels crumbly (and its still this way after adding stevia) you may add 1/8 tsp of water. (Be careful as a little bit goes a long way, if you add to much your dough will quickly become a sticky mess!). This dough should be firm, hold together and be super easy to roll out. Divide the dough and place half in a second bowl. Use food coloring of choice and mix into the dough. It may take a moment of kneading to get the color all mixed in evenly. One at a time (keeping them separate) roll out both halves of the dough between two sheets of parchment into 10 inch tall by 6 inch wide rectangles. (You want them to be as close in size as possible.). Once both pieces are evenly rolled out- gently place the colored rectangle on top of the natural colored dough. Using a knife trim the edges so that layers are the same exact size. Using parchment paper as your guide carefully roll up the rectangle of dough. While doing this keep the roll as tight as possible. Once rolled up- use a sharp knife and slice into circular cookies! (Slice 1/4 inch thick or even thinner if you want). Place the cookies on the lined sheet of parchment. Bake 10-15 minutes for a soft cookie or longer for a crisp cookie (If you want a crisp cookie- just remove them from the oven as soon as they start to get golden brown on the edges.) (Note: If using honey, or agave your baking time will be closer to ten minutes, if using the sugar free maple syrup you’ll need closer to 15 minutes). Yields 1 tray of silver dollar sized cookies. If you would like larger cookies, this can be done by simply double the recipe and increasing the baking time by a few minutes. Substitution & Recipe Notes: For the cookies to be 100% “Paleo” make them using real maple syrup, honey or coconut nectar. To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup! The maple flavor is not dominant enough that it will affect at all any of the various flavors you might select. I tried it with Peppermint, Banana, Orange and Cherry.. I could not taste the maple at all- only the flavor I was going after. Can’t have almonds? Make your own nut or seed flour using any other nut/seed of choice. I suspect that Hazelnut, Macadamias, Cashews or Sunflower seeds turned into flour would all taste great! To do this simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) PLEASE NOTE: coconut flour WILL NOT work. (It never ever works as a replacement for Almond Flour!) And any of the grain based flours will NOT work. Stick to the nuts and seeds. Want to avoid unnatural food coloring? Try using the food coloring from India Tree or order some from THIS company.
Paleo Pinwheel Cookies
2 Packed Cups of Blanched Almond Flour
1/4 Tsp. Baking Powder (I use double acting)
3 Tbs of Sugar Free Maple, Regular Maple, Honey, Coconut Nectar or Agave.
1 Tbs Extract (Flavor of choice)
1/4 Tsp Salt
1/8-1/4 Tsp. Nunaturals Liquid Stevia. (optional and to taste).
Natural Food Coloring.
Preheat oven to 300 degrees. Line 1 baking sheet with parchment paper.
In a bowl combine the flour, baking powder, Syrup, Extract and Salt. Stir for a moment and then use your hands to kneed the dough together. (It will not seem like its going to come together at first). Give the dough a taste test- want it sweeter? Add the stevia to taste. If after kneading the dough for a minute and it still feels crumbly (and its still this way after adding stevia) you may add 1/8 tsp of water. (Be careful as a little bit goes a long way, if you add to much your dough will quickly become a sticky mess!). This dough should be firm, hold together and be super easy to roll out.
Divide the dough and place half in a second bowl. Use food coloring of choice and mix into the dough. It may take a moment of kneading to get the color all mixed in evenly.
One at a time (keeping them separate) roll out both halves of the dough between two sheets of parchment into 10 inch tall by 6 inch wide rectangles. (You want them to be as close in size as possible.). Once both pieces are evenly rolled out- gently place the colored rectangle on top of the natural colored dough. Using a knife trim the edges so that layers are the same exact size.
Using parchment paper as your guide carefully roll up the rectangle of dough. While doing this keep the roll as tight as possible.
Once rolled up- use a sharp knife and slice into circular cookies! (Slice 1/4 inch thick or even thinner if you want).
Place the cookies on the lined sheet of parchment. Bake 10-15 minutes for a soft cookie or longer for a crisp cookie (If you want a crisp cookie- just remove them from the oven as soon as they start to get golden brown on the edges.) (Note: If using honey, or agave your baking time will be closer to ten minutes, if using the sugar free maple syrup you’ll need closer to 15 minutes).
Yields 1 tray of silver dollar sized cookies. If you would like larger cookies, this can be done by simply double the recipe and increasing the baking time by a few minutes.
Substitution & Recipe Notes:
For the cookies to be 100% “Paleo” make them using real maple syrup, honey or coconut nectar.
To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup! The maple flavor is not dominant enough that it will affect at all any of the various flavors you might select. I tried it with Peppermint, Banana, Orange and Cherry.. I could not taste the maple at all- only the flavor I was going after.
Can’t have almonds? Make your own nut or seed flour using any other nut/seed of choice. I suspect that Hazelnut, Macadamias, Cashews or Sunflower seeds turned into flour would all taste great! To do this simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
PLEASE NOTE: coconut flour WILL NOT work. (It never ever works as a replacement for Almond Flour!) And any of the grain based flours will NOT work. Stick to the nuts and seeds.
Want to avoid unnatural food coloring? Try using the food coloring from India Tree or order some from THIS company.
2 Packed Cups of Blanched Almond Flour
1/4 Tsp. Baking Powder (I use double acting)
3 Tbs of Sugar Free Maple, Regular Maple, Honey, Coconut Nectar or Agave.
1 Tbs Extract (Flavor of choice)
1/4 Tsp Salt
1/8-1/4 Tsp. Nunaturals Liquid Stevia. (optional and to taste).
Natural Food Coloring.
Preheat oven to 300 degrees. Line 1 baking sheet with parchment paper.
In a bowl combine the flour, baking powder, Syrup, Extract and Salt. Stir for a moment and then use your hands to kneed the dough together. (It will not seem like its going to come together at first). Give the dough a taste test- want it sweeter? Add the stevia to taste. If after kneading the dough for a minute and it still feels crumbly (and its still this way after adding stevia) you may add 1/8 tsp of water. (Be careful as a little bit goes a long way, if you add to much your dough will quickly become a sticky mess!). This dough should be firm, hold together and be super easy to roll out.
Divide the dough and place half in a second bowl. Use food coloring of choice and mix into the dough. It may take a moment of kneading to get the color all mixed in evenly.
One at a time (keeping them separate) roll out both halves of the dough between two sheets of parchment into 10 inch tall by 6 inch wide rectangles. (You want them to be as close in size as possible.). Once both pieces are evenly rolled out- gently place the colored rectangle on top of the natural colored dough. Using a knife trim the edges so that layers are the same exact size.
Using parchment paper as your guide carefully roll up the rectangle of dough. While doing this keep the roll as tight as possible.
Once rolled up- use a sharp knife and slice into circular cookies! (Slice 1/4 inch thick or even thinner if you want).
Place the cookies on the lined sheet of parchment. Bake 10-15 minutes for a soft cookie or longer for a crisp cookie (If you want a crisp cookie- just remove them from the oven as soon as they start to get golden brown on the edges.) (Note: If using honey, or agave your baking time will be closer to ten minutes, if using the sugar free maple syrup you’ll need closer to 15 minutes).
Yields 1 tray of silver dollar sized cookies. If you would like larger cookies, this can be done by simply double the recipe and increasing the baking time by a few minutes.
Substitution & Recipe Notes:
For the cookies to be 100% “Paleo” make them using real maple syrup, honey or coconut nectar.
To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup! The maple flavor is not dominant enough that it will affect at all any of the various flavors you might select. I tried it with Peppermint, Banana, Orange and Cherry.. I could not taste the maple at all- only the flavor I was going after.
Can’t have almonds? Make your own nut or seed flour using any other nut/seed of choice. I suspect that Hazelnut, Macadamias, Cashews or Sunflower seeds turned into flour would all taste great! To do this simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
PLEASE NOTE: coconut flour WILL NOT work. (It never ever works as a replacement for Almond Flour!) And any of the grain based flours will NOT work. Stick to the nuts and seeds.
Want to avoid unnatural food coloring? Try using the food coloring from India Tree or order some from THIS company.
Flax Tortillas 1/4 Cup Flax Meal + 6 TBS Hot water 1 Cup Flax Meal 2 TBS Coconut Flour (My favorite brand is NutsOnline.com) * I suggest adding at least 1 tsp of sea salt to the dough* Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc. In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”. Add the “flax eggs” to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use. Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands. Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.* Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. *Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided* Serve warm! Makes 8 – 6 inch Tortillas.
Flax Tortillas
1/4 Cup Flax Meal + 6 TBS Hot water
1 Cup Flax Meal
2 TBS Coconut Flour (My favorite brand is NutsOnline.com)
* I suggest adding at least 1 tsp of sea salt to the dough*
Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc.
In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”.
Add the “flax eggs” to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use.
Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands.
Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.*
Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. *Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided*
Serve warm!
Makes 8 – 6 inch Tortillas.
1/4 Cup Flax Meal + 6 TBS Hot water
1 Cup Flax Meal
2 TBS Coconut Flour (My favorite brand is NutsOnline.com)
* I suggest adding at least 1 tsp of sea salt to the dough*
Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc.
In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”.
Add the “flax eggs” to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use.
Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands.
Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.*
Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. *Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided*
Serve warm!
Makes 8 – 6 inch Tortillas.
3 packed cups of blanched almond flour (see substitution notes below) 7 Tbsp of Starch (Potato, Tapioca or Arrowroot) 2 Tsp. Baking Powder (I use double acting) 1/4 Tsp. Salt 2/3 Cup of Flax Meal (I used golden flax seeds to make my meal) 1 cup of warm water 1 Tbs of Oil or Melted Butter. (dairy or nondairy) Preheat oven to 375 degrees. In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens. Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!) Divide the dough in half and line two large cookie sheets with parchment paper. Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza). Repeat with second crust in the other lined cookie tray. Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.) Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as Daiya DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.) Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing. Try this crust with my Pesto Pizza Topping or Buffalo Chicken Topping. Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives. Substitutions Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour. To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours. To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust. PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk. -Brittany-
3 packed cups of blanched almond flour (see substitution notes below)
7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
2 Tsp. Baking Powder (I use double acting)
1/4 Tsp. Salt
2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
1 cup of warm water
1 Tbs of Oil or Melted Butter. (dairy or nondairy)
Preheat oven to 375 degrees.
In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens.
Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!)
Divide the dough in half and line two large cookie sheets with parchment paper.
Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza).
Repeat with second crust in the other lined cookie tray.
Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.)
Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as Daiya DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.)
Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing.
Try this crust with my Pesto Pizza Topping or Buffalo Chicken Topping.
Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives.
Substitutions
Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust.
PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.
-Brittany-
7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
2 Tsp. Baking Powder (I use double acting)
1/4 Tsp. Salt
2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
1 cup of warm water
1 Tbs of Oil or Melted Butter. (dairy or nondairy)
Preheat oven to 375 degrees.
In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens.
Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!)
Divide the dough in half and line two large cookie sheets with parchment paper.
Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza).
Repeat with second crust in the other lined cookie tray.
Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.)
Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as Daiya DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.)
Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing.
Try this crust with my Pesto Pizza Topping or Buffalo Chicken Topping.
Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives.
Substitutions
Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust.
PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.
-Brittany-
Flavor #1: Maple (Pancake & Syrup Cookies) 2 packed Cups Blanched Almond Flour 1 Tsp. Baking Powder 1/4 Tsp. Salt 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee. 1 Tsp. Vanilla Extract 3 Tbs Maple Syrup (see substitution notes below) 1/4 Cup Granulated Sugar (see substitution notes below) *Recipe Notes: These cookies will take roughly 15-17 minutes to bake. Baking times will vary depending on the sugar you select. Remove from oven when the edges are lightly golden brown Flavor #2: Maple + Bacon 2 packed Cups Blanched Almond Flour 1 Tsp. Baking Powder 1/4 Tsp. Salt 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) 1 Tsp. Vanilla Extract 3 Tbs Maple Syrup (see substitution notes below) 1/3 Cup Granulated Sugar (see substitution notes below) (Note: up t0 1/2 cup of sugar can be used for an extra sweet cookie.) 3 slices of bacon cooked until crisp and chopped. * Recipe Notes: The cookie dough for this version might be slightly sticky (it will for sure be sticky if you opt to use the full 1/2 cup of sugar). If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 18-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown. Flavor # 3: Maple + Bacon + Chocolate 2 packed Cups Blanched Almond Flour 1 Tsp. Baking Powder 1/4 Tsp. Salt 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) 1 Tsp. Vanilla Extract 3 Tbs Maple Syrup (see substitution notes below) 1/2 Cup Granulated Sugar (see substitution notes below) 3 slices of bacon cooked until crisp and chopped. 1/2 Bar (50 grams) of Chocolate Chopped into chunks (see substitution notes below) * Recipe Notes: The cookie dough for this version will probably be a little sticky. If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 19-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown. Directions (for all 3 version) preheat oven to 350 degrees. (unless making the Maple + Bacon + Chocolate flavor as that dough will need time to chill in the freezer.) Line a large baking sheet with parchment paper or a baking mat. In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar. If using the bacon and or chocolate stir them in. Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. Place on cookie sheet leaving space between each cookie. Bake 15-22 minutes (see cooking times above). until the edges are golden. Remove from oven and allow to cool before eating. Store in a sealed bag in the fridge or the freezer.(If you left out the bacon they can be stored at room temp.) ** Substitution Notes: Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour. To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good. Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours. The granulated sugar can be ANY of the following varieties: Organic Cane Sugar (with the larger crystal size) Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes. (Note: Regular cane sugar will probably work too- but may make the cookies potentially too moist. Since it tends to be sweeter you may also need a little less, so I recommend starting with less and then taste your cookie dough for sweetness to decide how much you want to use. The cookies will lose some of their sweetness when baked.) To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch. For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joe’s or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life. Be careful not to use more chocolate than I have called for- as it can dominate the flavor quickly and you will lose the bacon flavor.
Flavor #1: Maple (Pancake & Syrup Cookies)
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee.
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/4 Cup Granulated Sugar (see substitution notes below)
*Recipe Notes: These cookies will take roughly 15-17 minutes to bake. Baking times will vary depending on the sugar you select. Remove from oven when the edges are lightly golden brown
Flavor #2: Maple + Bacon
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/3 Cup Granulated Sugar (see substitution notes below) (Note: up t0 1/2 cup of sugar can be used for an extra sweet cookie.)
3 slices of bacon cooked until crisp and chopped.
* Recipe Notes: The cookie dough for this version might be slightly sticky (it will for sure be sticky if you opt to use the full 1/2 cup of sugar). If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 18-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.
Flavor # 3: Maple + Bacon + Chocolate
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/2 Cup Granulated Sugar (see substitution notes below)
3 slices of bacon cooked until crisp and chopped.
1/2 Bar (50 grams) of Chocolate Chopped into chunks (see substitution notes below)
* Recipe Notes: The cookie dough for this version will probably be a little sticky. If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 19-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.
Directions (for all 3 version)
preheat oven to 350 degrees. (unless making the Maple + Bacon + Chocolate flavor as that dough will need time to chill in the freezer.) Line a large baking sheet with parchment paper or a baking mat.
In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar.
If using the bacon and or chocolate stir them in.
Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. Place on cookie sheet leaving space between each cookie.
Bake 15-22 minutes (see cooking times above). until the edges are golden.
Remove from oven and allow to cool before eating. Store in a sealed bag in the fridge or the freezer.(If you left out the bacon they can be stored at room temp.)
**
Substitution Notes:
Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good.
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
The granulated sugar can be ANY of the following varieties: Organic Cane Sugar (with the larger crystal size) Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes. (Note: Regular cane sugar will probably work too- but may make the cookies potentially too moist. Since it tends to be sweeter you may also need a little less, so I recommend starting with less and then taste your cookie dough for sweetness to decide how much you want to use. The cookies will lose some of their sweetness when baked.)
To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch.
For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joe’s or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life. Be careful not to use more chocolate than I have called for- as it can dominate the flavor quickly and you will lose the bacon flavor.
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee.
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/4 Cup Granulated Sugar (see substitution notes below)
*Recipe Notes: These cookies will take roughly 15-17 minutes to bake. Baking times will vary depending on the sugar you select. Remove from oven when the edges are lightly golden brown
Flavor #2: Maple + Bacon
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/3 Cup Granulated Sugar (see substitution notes below) (Note: up t0 1/2 cup of sugar can be used for an extra sweet cookie.)
3 slices of bacon cooked until crisp and chopped.
* Recipe Notes: The cookie dough for this version might be slightly sticky (it will for sure be sticky if you opt to use the full 1/2 cup of sugar). If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 18-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.
Flavor # 3: Maple + Bacon + Chocolate
2 packed Cups Blanched Almond Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.)
1 Tsp. Vanilla Extract
3 Tbs Maple Syrup (see substitution notes below)
1/2 Cup Granulated Sugar (see substitution notes below)
3 slices of bacon cooked until crisp and chopped.
1/2 Bar (50 grams) of Chocolate Chopped into chunks (see substitution notes below)
* Recipe Notes: The cookie dough for this version will probably be a little sticky. If its too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly 19-21 minutes to bake. Baking times will vary depending on the sugar that you select. Remove from oven when the edges are lightly golden brown.
Directions (for all 3 version)
preheat oven to 350 degrees. (unless making the Maple + Bacon + Chocolate flavor as that dough will need time to chill in the freezer.) Line a large baking sheet with parchment paper or a baking mat.
In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar.
If using the bacon and or chocolate stir them in.
Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. Place on cookie sheet leaving space between each cookie.
Bake 15-22 minutes (see cooking times above). until the edges are golden.
Remove from oven and allow to cool before eating. Store in a sealed bag in the fridge or the freezer.(If you left out the bacon they can be stored at room temp.)
**
Substitution Notes:
Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good.
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
The granulated sugar can be ANY of the following varieties: Organic Cane Sugar (with the larger crystal size) Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes. (Note: Regular cane sugar will probably work too- but may make the cookies potentially too moist. Since it tends to be sweeter you may also need a little less, so I recommend starting with less and then taste your cookie dough for sweetness to decide how much you want to use. The cookies will lose some of their sweetness when baked.)
To make these cookies 100% sugar free use Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch.
For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joe’s or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life. Be careful not to use more chocolate than I have called for- as it can dominate the flavor quickly and you will lose the bacon flavor.
Home-Style Chicken Masala Serves 6-8 people Ingredients: 6-8 chicken thighs (I used boneless/skinless) 2 tbsp. olive oil 1/2 tsp. cumin seeds 1 large red onion- diced 1 tbsp. garlic paste 1 tbsp. ginger paste 1 tsp. ground turmeric 3 tsp. ground garam masala 2 tsp. ground corriander 2 tsp. ground cumin 1/4 tsp. ground chili powder (more or less, depending on how spicy it is. Mine is quite spicy.) 2 large roma tomatoes- diced 2 tsp. plain yogurt- whisked 1 bay leaf 2 tsp. salt–or to taste about 2 c. vegetables- whatever you have on hand chicken stock, vegetable stock, or water- as needed to thin the curry Directions: Using one large pot with a tight fitting lid, heat oil over medium-high heat and add 1/2 tsp. cumin seeds. Once they begin to pop, add the diced onions and fry until the pieces become translucent. Add the ginger and garlic pastes. Keep stirring. Add all the quantities of ground spices, and the bay leaf. Keep frying. The mixture should be quite dry and begin to stick to the bottom of the pan. About three minutes. Add the chicken to the pan and cook on high-heat for about 5 minutes, until the chicken has fully browned. Add any vegetables you are using at this point. Turn the heat back to medium-high and add the tomatoes to the pot. Add about 1 cup of chicken stock (or water) and simmer until the tomatoes have cooked down. Add the whisked yogurt. Stir it all together and then bring the mixture to a fierce boil. Put the lid on the pot, turn the heat to medium and simmer for about 1 to 1 1/2 hours–checking and stirring every 30 minutes. Taste and adjust the salt-level. Add additional chicken stock if the curry has become to thick. Garnish with freshly chopped cilantro and serve with rice. printer friendly version
Home-Style Chicken Masala
Serves 6-8 people
Ingredients:
6-8 chicken thighs (I used boneless/skinless)
2 tbsp. olive oil
1/2 tsp. cumin seeds
1 large red onion- diced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. ground turmeric
3 tsp. ground garam masala
2 tsp. ground corriander
2 tsp. ground cumin
1/4 tsp. ground chili powder (more or less, depending on how spicy it is. Mine is quite spicy.)
2 large roma tomatoes- diced
2 tsp. plain yogurt- whisked
1 bay leaf
2 tsp. salt–or to taste
about 2 c. vegetables- whatever you have on hand
chicken stock, vegetable stock, or water- as needed to thin the curry
Directions:
Using one large pot with a tight fitting lid, heat oil over medium-high heat and add 1/2 tsp. cumin seeds. Once they begin to pop, add the diced onions and fry until the pieces become translucent.
Add the ginger and garlic pastes. Keep stirring.
Add all the quantities of ground spices, and the bay leaf. Keep frying. The mixture should be quite dry and begin to stick to the bottom of the pan. About three minutes.
Add the chicken to the pan and cook on high-heat for about 5 minutes, until the chicken has fully browned. Add any vegetables you are using at this point.
Turn the heat back to medium-high and add the tomatoes to the pot. Add about 1 cup of chicken stock (or water) and simmer until the tomatoes have cooked down. Add the whisked yogurt. Stir it all together and then bring the mixture to a fierce boil.
Put the lid on the pot, turn the heat to medium and simmer for about 1 to 1 1/2 hours–checking and stirring every 30 minutes.
Taste and adjust the salt-level. Add additional chicken stock if the curry has become to thick.
Garnish with freshly chopped cilantro and serve with rice.
printer friendly version
Serves 6-8 people
Ingredients:
6-8 chicken thighs (I used boneless/skinless)
2 tbsp. olive oil
1/2 tsp. cumin seeds
1 large red onion- diced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. ground turmeric
3 tsp. ground garam masala
2 tsp. ground corriander
2 tsp. ground cumin
1/4 tsp. ground chili powder (more or less, depending on how spicy it is. Mine is quite spicy.)
2 large roma tomatoes- diced
2 tsp. plain yogurt- whisked
1 bay leaf
2 tsp. salt–or to taste
about 2 c. vegetables- whatever you have on hand
chicken stock, vegetable stock, or water- as needed to thin the curry
Directions:
Using one large pot with a tight fitting lid, heat oil over medium-high heat and add 1/2 tsp. cumin seeds. Once they begin to pop, add the diced onions and fry until the pieces become translucent.
Add the ginger and garlic pastes. Keep stirring.
Add all the quantities of ground spices, and the bay leaf. Keep frying. The mixture should be quite dry and begin to stick to the bottom of the pan. About three minutes.
Add the chicken to the pan and cook on high-heat for about 5 minutes, until the chicken has fully browned. Add any vegetables you are using at this point.
Turn the heat back to medium-high and add the tomatoes to the pot. Add about 1 cup of chicken stock (or water) and simmer until the tomatoes have cooked down. Add the whisked yogurt. Stir it all together and then bring the mixture to a fierce boil.
Put the lid on the pot, turn the heat to medium and simmer for about 1 to 1 1/2 hours–checking and stirring every 30 minutes.
Taste and adjust the salt-level. Add additional chicken stock if the curry has become to thick.
Garnish with freshly chopped cilantro and serve with rice.
printer friendly version
Chocolate Coconut Mousse / Ice Cream Ingredients 1 14-oz can coconut cream 1/4 c maple syrup (grade B is fine) 1/4 c + 2T cocoa 1/3 c water 2 t powdered gelatin (vegan option: agar-agar powder) 1 t vanilla Cooking Directions Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves. Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy. Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve. Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.
Chocolate Coconut Mousse / Ice Cream
Ingredients
1 14-oz can coconut cream
1/4 c maple syrup (grade B is fine)
1/4 c + 2T cocoa
1/3 c water
2 t powdered gelatin (vegan option: agar-agar powder)
1 t vanilla
Cooking Directions
Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves.
Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy.
Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve.
Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.
Ingredients
1 14-oz can coconut cream
1/4 c maple syrup (grade B is fine)
1/4 c + 2T cocoa
1/3 c water
2 t powdered gelatin (vegan option: agar-agar powder)
1 t vanilla
Cooking Directions
Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves.
Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy.
Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve.
Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.
Ice Cream 1 can coconut milk ½ cup heavy cream ¼ cup of the condense milk from chocolate fudge recipe (below) 1 tbs vanilla extract pinch of salt Chocolate fudge 1 can coconut milk 2 tbs raw honey 2 tbs raw cacao powder 1 tsp vanilla extract 1 tbs unsalted butter Instructions Chocolate fudge mix the coconut milk and honey in a sauce pan and let it simmer for 2 hours, stirring occasionally. This will cause the mixture to thicken and turn into condensed milk. set aside ¼ cup of the finished condensed milk for the ice cream (recipe below) add the cacao powder, vanilla and butter and stir in the same sauce pan heat the mixture on medium for 5 minutes. set aside and let it cool. Ice Cream mix together the coconut milk, heavy cream, ¼ cup of the condensed milk, vanilla and salt in a blender. pour the mixture on your ice cream machine after ice cream is done stir in the chocolate fudge and refrigerate for 2 hours before serving Serve it with chopped pecans and enjoy Makes about 4 quart
Ice Cream
1 can coconut milk
½ cup heavy cream
¼ cup of the condense milk from chocolate fudge recipe (below)
1 tbs vanilla extract
pinch of salt
Chocolate fudge
1 can coconut milk
2 tbs raw honey
2 tbs raw cacao powder
1 tsp vanilla extract
1 tbs unsalted butter
Instructions
Chocolate fudge
mix the coconut milk and honey in a sauce pan and let it simmer for 2 hours, stirring occasionally. This will cause the mixture to thicken and turn into condensed milk.
set aside ¼ cup of the finished condensed milk for the ice cream (recipe below)
add the cacao powder, vanilla and butter and stir
in the same sauce pan heat the mixture on medium for 5 minutes.
set aside and let it cool.
Ice Cream
mix together the coconut milk, heavy cream, ¼ cup of the condensed milk, vanilla and salt in a blender.
pour the mixture on your ice cream machine
after ice cream is done stir in the chocolate fudge and refrigerate for 2 hours before serving
Serve it with chopped pecans and enjoy
Makes about 4 quart
1 can coconut milk
½ cup heavy cream
¼ cup of the condense milk from chocolate fudge recipe (below)
1 tbs vanilla extract
pinch of salt
Chocolate fudge
1 can coconut milk
2 tbs raw honey
2 tbs raw cacao powder
1 tsp vanilla extract
1 tbs unsalted butter
Instructions
Chocolate fudge
mix the coconut milk and honey in a sauce pan and let it simmer for 2 hours, stirring occasionally. This will cause the mixture to thicken and turn into condensed milk.
set aside ¼ cup of the finished condensed milk for the ice cream (recipe below)
add the cacao powder, vanilla and butter and stir
in the same sauce pan heat the mixture on medium for 5 minutes.
set aside and let it cool.
Ice Cream
mix together the coconut milk, heavy cream, ¼ cup of the condensed milk, vanilla and salt in a blender.
pour the mixture on your ice cream machine
after ice cream is done stir in the chocolate fudge and refrigerate for 2 hours before serving
Serve it with chopped pecans and enjoy
Makes about 4 quart
Recipe: Spaghetti Squash with Creamy Pumpkin Sauce Serves 4-6. Ingredients: 1 spaghetti squash 1 can coconut milk 1 can pumpkin puree 1/2 teaspoon dried rosemary (substitute fresh if you can!) 3 cloves garlic, minced 2 tablespoons olive oil Salt and black pepper to taste Procedure: Cook the spaghetti squash. This can be done in the microwave oven (cut it in half, poke some holes in the skin, lay one half face-down in a microwave-safe dish and nuke it for 9-11 minutes or so) or the conventional method (which I prefer). Poke holes in the spaghetti squash with a fork or knife. Bake at 375 degrees for an hour on a shallow pan, rotating once or twice. Allow squash to cool and cut in half, lengthwise. Remove seeds and pulp (seeds can be roasted just like pumpkin seeds!). Using a fork, remove the flesh of the squash, which will separate into spaghetti-like strands. Set aside. In a medium saucepan, heat olive oil over low heat and add rosemary and garlic, stirring until fragrant. Pour in the can of coconut milk and the can of pumpkin and stir it real good. Turn the heat up to medium and cook until the sauce is warm all the way through. I’d say you only need to cook this for 5-8 minutes or so, and then combine it with the spaghetti squash! Salt and pepper to taste, and you’ll be golden (quite literally, look at that photo!). Variations: Protein! I know from experience that this pairs well with chicken, and it would be delicious with some Italian sausage. Orange enough for ya? Ummm, yeah. I wish there were a bit of green in there, so I’d happily toss in some broccoli, peas, green beans, whatever. It makes me feel better. Different spices. If I ever had sage, I’d use it here. It also might be interesting to experiment with a hint of nutmeg and/or cinnamon.
Recipe: Spaghetti Squash with Creamy Pumpkin Sauce
Serves 4-6.
Ingredients:
1 spaghetti squash
1 can coconut milk
1 can pumpkin puree
1/2 teaspoon dried rosemary (substitute fresh if you can!)
3 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Procedure:
Cook the spaghetti squash. This can be done in the microwave oven (cut it in half, poke some holes in the skin, lay one half face-down in a microwave-safe dish and nuke it for 9-11 minutes or so) or the conventional method (which I prefer). Poke holes in the spaghetti squash with a fork or knife. Bake at 375 degrees for an hour on a shallow pan, rotating once or twice.
Allow squash to cool and cut in half, lengthwise. Remove seeds and pulp (seeds can be roasted just like pumpkin seeds!).
Using a fork, remove the flesh of the squash, which will separate into spaghetti-like strands. Set aside.
In a medium saucepan, heat olive oil over low heat and add rosemary and garlic, stirring until fragrant. Pour in the can of coconut milk and the can of pumpkin and stir it real good.
Turn the heat up to medium and cook until the sauce is warm all the way through. I’d say you only need to cook this for 5-8 minutes or so, and then combine it with the spaghetti squash! Salt and pepper to taste, and you’ll be golden (quite literally, look at that photo!).
Variations:
Protein! I know from experience that this pairs well with chicken, and it would be delicious with some Italian sausage.
Orange enough for ya? Ummm, yeah. I wish there were a bit of green in there, so I’d happily toss in some broccoli, peas, green beans, whatever. It makes me feel better.
Different spices. If I ever had sage, I’d use it here. It also might be interesting to experiment with a hint of nutmeg and/or cinnamon.
Serves 4-6.
Ingredients:
1 spaghetti squash
1 can coconut milk
1 can pumpkin puree
1/2 teaspoon dried rosemary (substitute fresh if you can!)
3 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Procedure:
Cook the spaghetti squash. This can be done in the microwave oven (cut it in half, poke some holes in the skin, lay one half face-down in a microwave-safe dish and nuke it for 9-11 minutes or so) or the conventional method (which I prefer). Poke holes in the spaghetti squash with a fork or knife. Bake at 375 degrees for an hour on a shallow pan, rotating once or twice.
Allow squash to cool and cut in half, lengthwise. Remove seeds and pulp (seeds can be roasted just like pumpkin seeds!).
Using a fork, remove the flesh of the squash, which will separate into spaghetti-like strands. Set aside.
In a medium saucepan, heat olive oil over low heat and add rosemary and garlic, stirring until fragrant. Pour in the can of coconut milk and the can of pumpkin and stir it real good.
Turn the heat up to medium and cook until the sauce is warm all the way through. I’d say you only need to cook this for 5-8 minutes or so, and then combine it with the spaghetti squash! Salt and pepper to taste, and you’ll be golden (quite literally, look at that photo!).
Variations:
Protein! I know from experience that this pairs well with chicken, and it would be delicious with some Italian sausage.
Orange enough for ya? Ummm, yeah. I wish there were a bit of green in there, so I’d happily toss in some broccoli, peas, green beans, whatever. It makes me feel better.
Different spices. If I ever had sage, I’d use it here. It also might be interesting to experiment with a hint of nutmeg and/or cinnamon.
Recipe: Spanish Cauliflower Rice Serves 4-6 Ingredients: 1 medium onion, diced 2 small habaneros, minced 1 large bell pepper (I used red) 1 head cauliflower, “riced” 1 14oz can fire-roasted diced tomatoes 6oz mushrooms, roughly chopped 3 cloves garlic, minced 1T cumin 1/2t paprika (smoked would be good) 1/4t turmeric pinch of cayenne 1/2T chili powder 1/2 cup chicken stock or water (optional) Cilantro as a garnish (optional) Process: How to make cauliflower rice: Chop cauliflower into florets, toss the florets (work in batches) into a food processor, and pulse a few times. Do it too much and you’ll have puree, so use a light touch. That’s it! Over medium heat, melt a tablespoon or two of fat in a large skillet (I used cast iron). Add diced onion and bell peppers and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add garlic, mushrooms, and habaneros and cook for another minute or two. Add all spices (cumin, paprika, turmeric, cayenne, chili powder) and stir everything around, then pour in the canned tomatoes and the cauliflower rice. If there isn’t enough liquid, pour in the chicken stock/water. Simmer for a few minutes until some liquid is evaporated and the cauliflower has softened somewhat. Keep checking and when it’s as crunchy or soft as you like it, you’re done! Serve with some sort of meat/eggs, plantain chips, fresh salsa, avocado, salad, or guacamole. OR all of those things! Variations: This is a very variation-friendly recipe. Don’t like mushrooms? Don’t add mushrooms. Don’t have roasted tomatoes? Use plain diced tomatoes. Really, it’ll be okay. Add what you like and omit what you don’t and make it your own! I probably will never follow this recipe exactly again, but I will use the basic ideas of it to make delicious and new meals in the future!
Recipe: Spanish Cauliflower Rice
Serves 4-6
Ingredients:
1 medium onion, diced
2 small habaneros, minced
1 large bell pepper (I used red)
1 head cauliflower, “riced”
1 14oz can fire-roasted diced tomatoes
6oz mushrooms, roughly chopped
3 cloves garlic, minced
1T cumin
1/2t paprika (smoked would be good)
1/4t turmeric
pinch of cayenne
1/2T chili powder
1/2 cup chicken stock or water (optional)
Cilantro as a garnish (optional)
Process:
How to make cauliflower rice: Chop cauliflower into florets, toss the florets (work in batches) into a food processor, and pulse a few times. Do it too much and you’ll have puree, so use a light touch. That’s it!
Over medium heat, melt a tablespoon or two of fat in a large skillet (I used cast iron).
Add diced onion and bell peppers and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add garlic, mushrooms, and habaneros and cook for another minute or two.
Add all spices (cumin, paprika, turmeric, cayenne, chili powder) and stir everything around, then pour in the canned tomatoes and the cauliflower rice. If there isn’t enough liquid, pour in the chicken stock/water.
Simmer for a few minutes until some liquid is evaporated and the cauliflower has softened somewhat. Keep checking and when it’s as crunchy or soft as you like it, you’re done!
Serve with some sort of meat/eggs, plantain chips, fresh salsa, avocado, salad, or guacamole. OR all of those things!
Variations:
This is a very variation-friendly recipe. Don’t like mushrooms? Don’t add mushrooms. Don’t have roasted tomatoes? Use plain diced tomatoes. Really, it’ll be okay. Add what you like and omit what you don’t and make it your own! I probably will never follow this recipe exactly again, but I will use the basic ideas of it to make delicious and new meals in the future!
Serves 4-6
Ingredients:
1 medium onion, diced
2 small habaneros, minced
1 large bell pepper (I used red)
1 head cauliflower, “riced”
1 14oz can fire-roasted diced tomatoes
6oz mushrooms, roughly chopped
3 cloves garlic, minced
1T cumin
1/2t paprika (smoked would be good)
1/4t turmeric
pinch of cayenne
1/2T chili powder
1/2 cup chicken stock or water (optional)
Cilantro as a garnish (optional)
Process:
How to make cauliflower rice: Chop cauliflower into florets, toss the florets (work in batches) into a food processor, and pulse a few times. Do it too much and you’ll have puree, so use a light touch. That’s it!
Over medium heat, melt a tablespoon or two of fat in a large skillet (I used cast iron).
Add diced onion and bell peppers and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add garlic, mushrooms, and habaneros and cook for another minute or two.
Add all spices (cumin, paprika, turmeric, cayenne, chili powder) and stir everything around, then pour in the canned tomatoes and the cauliflower rice. If there isn’t enough liquid, pour in the chicken stock/water.
Simmer for a few minutes until some liquid is evaporated and the cauliflower has softened somewhat. Keep checking and when it’s as crunchy or soft as you like it, you’re done!
Serve with some sort of meat/eggs, plantain chips, fresh salsa, avocado, salad, or guacamole. OR all of those things!
Variations:
This is a very variation-friendly recipe. Don’t like mushrooms? Don’t add mushrooms. Don’t have roasted tomatoes? Use plain diced tomatoes. Really, it’ll be okay. Add what you like and omit what you don’t and make it your own! I probably will never follow this recipe exactly again, but I will use the basic ideas of it to make delicious and new meals in the future!
Thursday, March 7, 2013
Very Vanilla Cupcakes (using coconut flour) Cupcake Ingredients (makes 8 cupcakes) 1/2 cup of coconut flour 1/4 teaspoon of baking soda 1/4 teaspoon of sea salt 4 eggs 1/3 cup of oil or butter (coconut oil, ghee, or cooking oil) 1/2 cup of honey (or maple syrup) 1 tablespoon of vanilla extract seeds from a vanilla bean (optional) Method Preheat your oven to 350°F/175°C. For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well. Fill cupcake liners about 3/4 of the way with batter. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool and then frost. Store covered for a few days at room temperature, or the refrigerator for at least a week or so.
Very Vanilla Cupcakes (using coconut flour)
Cupcake Ingredients (makes 8 cupcakes)
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of oil or butter (coconut oil, ghee, or cooking oil)
1/2 cup of honey (or maple syrup)
1 tablespoon of vanilla extract
seeds from a vanilla bean (optional)
Method
Preheat your oven to 350°F/175°C.
For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well.
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.
Cupcake Ingredients (makes 8 cupcakes)
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of oil or butter (coconut oil, ghee, or cooking oil)
1/2 cup of honey (or maple syrup)
1 tablespoon of vanilla extract
seeds from a vanilla bean (optional)
Method
Preheat your oven to 350°F/175°C.
For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well.
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.
Chinese Cabbage Salad By Kozmic Blues on June 06, 2004 Photo by Kozmic Blues 10 Reviews Prep Time: 20 minsTotal Time: 22 minsServings: 6 About This Recipe "Although I do NOT condone the consumption of ramen noodles, when I saw this recipe on Paula Deen's show, I simply had to try it!! I thought this dish was a lot of fun, and had great flavor. Best 8 cents I ever spent!! I use mushroom flavored ramen because there's no "meat" or meat products in the seasoning packets" Ingredients 1 head cabbage or 1 (16 ounce) bags coleslaw mix 3 green onions, sliced diagonally 1 (3 ounce) packages ramen noodles, with seasoning packet 6 ounces slivered almonds 1 tablespoon sesame seeds 1/2 cup vegetable oil 1/4 cup sugar 3 tablespoons white vinegar 1/4 teaspoon salt 6 -8 fresh basil leaves, shredded (optional) Directions Preheat broiler. Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions. Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes. Careful not to let sesame seeds burn. In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet. Pour dressing over salad, and toss well. Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving. Page 2 of 2Chinese Cabbage Salad (cont.) Nutrition Facts Serving Size: 1 (237 g) Servings Per Recipe: 6 Amount Per Serving% Daily ValueCalories 468.0 Calories from Fat 31767%Amount Per Serving% Daily ValueTotal Fat 35.3g54%Saturated Fat 4.6g23%Cholesterol 0.0mg0%Sugars 14.6 gSodium 414.8mg17%Total Carbohydrate 33.2g11%Dietary Fiber 7.9g31%Sugars 14.6 g58%Protein 9.8g19%
Chinese Cabbage Salad
By Kozmic Blues on June 06, 2004
Photo by Kozmic Blues
10 Reviews
Prep Time: 20 minsTotal Time: 22 minsServings: 6
About This Recipe
"Although I do NOT condone the consumption of ramen noodles, when I saw this recipe on Paula Deen's show, I simply had to try it!! I thought this dish was a lot of fun, and had great flavor. Best 8 cents I ever spent!! I use mushroom flavored ramen because there's no "meat" or meat products in the seasoning packets"
Ingredients
1 head cabbage or 1 (16 ounce) bags coleslaw mix
3 green onions, sliced diagonally
1 (3 ounce) packages ramen noodles, with seasoning packet
6 ounces slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
6 -8 fresh basil leaves, shredded (optional)
Directions
Preheat broiler.
Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
Careful not to let sesame seeds burn.
In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
Pour dressing over salad, and toss well.
Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.
Page 2 of 2Chinese Cabbage Salad (cont.)
Nutrition Facts
Serving Size: 1 (237 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 468.0 Calories from Fat 31767%Amount Per Serving% Daily ValueTotal Fat 35.3g54%Saturated Fat 4.6g23%Cholesterol 0.0mg0%Sugars 14.6 gSodium 414.8mg17%Total Carbohydrate 33.2g11%Dietary Fiber 7.9g31%Sugars 14.6 g58%Protein 9.8g19%
" Meal in a Bowl " Guacamole Salad By Lorraine of AZ on October 10, 2005 Photo by *Parsley* 2 Reviews Prep Time: 25 minsTotal Time: 25 minsServings: 4 About This Recipe "This is a great alternative to the traditional taco salad. It truly is a whole meal salad; just add hot, crusty rolls and maybe some white wine and a light desssert for a great luncheon or supper. It goes together quickly, just be sure to have the ingredients chilled. This recipe was given to me by a Hispanic teacher at our school so I tend to think of it as "authentic"." Ingredients Salad 1/2 head lettuce 2 tomatoes, cut in wedges 1/2 cup pitted ripe olives, sliced and drained 1/4 cup chopped green onions 1 cup corn chips ( or more, to taste) 1 (12 ounce) cans tuna, drained 1/2 cup shredded cheddar cheese Avocado Dressing 1/2 cup mashed avocados 1 tablespoon lemon juice 1/2 cup sour cream 1/3 cup salad oil 1 garlic cloves, peeled 1/2 teaspoon sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon Tabasco sauce or 1/4 teaspoon chopped green chili peppers, to taste Directions To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese. To make the Avocado Dressing: Put all ingredients in the blender and blend well. Page 2 of 2" Meal in a Bowl " Guacamole Salad (cont.) Nutrition Facts Serving Size: 1 (300 g) Servings Per Recipe: 4 Amount Per Serving% Daily ValueCalories 474.1 Calories from Fat 33871%Amount Per Serving% Daily ValueTotal Fat 37.6g57%Saturated Fat 10.9g54%Cholesterol 59.7mg19%Sugars 3.0 gSodium 451.6mg18%Total Carbohydrate 9.4g3%Dietary Fiber 3.4g13%Sugars 3.0 g12%Protein 26.1g52%
" Meal in a Bowl " Guacamole Salad
By Lorraine of AZ on October 10, 2005
Photo by *Parsley*
2 Reviews
Prep Time: 25 minsTotal Time: 25 minsServings: 4
About This Recipe
"This is a great alternative to the traditional taco salad. It truly is a whole meal salad; just add hot, crusty rolls and maybe some white wine and a light desssert for a great luncheon or supper. It goes together quickly, just be sure to have the ingredients chilled. This recipe was given to me by a Hispanic teacher at our school so I tend to think of it as "authentic"."
Ingredients
Salad
1/2 head lettuce
2 tomatoes, cut in wedges
1/2 cup pitted ripe olives, sliced and drained
1/4 cup chopped green onions
1 (12 ounce) cans tuna, drained
1/2 cup shredded cheddar cheese
Avocado Dressing
1/2 cup mashed avocados
1 tablespoon lemon juice
1/2 cup sour cream
1/3 cup salad oil
1 garlic cloves, peeled
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce or 1/4 teaspoon chopped green chili peppers, to taste
Directions
To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese.
To make the Avocado Dressing: Put all ingredients in the blender and blend well.
Page 2 of 2" Meal in a Bowl " Guacamole Salad (cont.)
Nutrition Facts
Serving Size: 1 (300 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 474.1 Calories from Fat 33871%Amount Per Serving% Daily ValueTotal Fat 37.6g57%Saturated Fat 10.9g54%Cholesterol 59.7mg19%Sugars 3.0 gSodium 451.6mg18%Total Carbohydrate 9.4g3%Dietary Fiber 3.4g13%Sugars 3.0 g12%Protein 26.1g52%
The Best Chicken Tortilla Soup By Jill4man on November 15, 2004 Photo by Sandi (From CA) 225 Reviews Prep Time: 15 minsTotal Time: 6 hrs 15 minsServings: 6 About This Recipe "I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you..." Ingredients 1 (46 ounce) cans chicken broth 1 (15 ounce) cans tomato sauce 1 (15 ounce) cans diced tomatoes 3 cups cooked chicken, shredded ( I use rotisserie from the deli) 2 anaheim chilies, diced 1 jalapeno peppers, diced 1/2 cup diced onions 3 -4 large tomatoes, diced 2 garlic cloves, minced 2 tablespoons minced cilantro 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons pepper 1 teaspoon salt 2 teaspoons Tabasco sauce ( I use the chipotle flavor) 1/2 teaspoon chipotle peppers (optional) Garnish 1 cup shredded cheddar cheese 1 avocados, chopped 1/4 cup cilantro, pulled from stem Page 2 of 2The Best Chicken Tortilla Soup (cont.) Ingredients 1 limes, cut into wedges 2 cups crushed tortilla chips Directions Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go! Enjoy! If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavors mix together. Nutrition Facts Serving Size: 1 (647 g) Servings Per Recipe: 6 Amount Per Serving% Daily ValueCalories 398.0 Calories from Fat 18045%Amount Per Serving% Daily ValueTotal Fat 20.0g30%Saturated Fat 6.7g33%Cholesterol 72.2mg24%Sugars 10.1 gSodium 1729.4mg72%Total Carbohydrate 25.6g8%Dietary Fiber 7.3g29%Sugars 10.1 g40%Protein 31.6g63%
The Best Chicken Tortilla Soup
By Jill4man on November 15, 2004
Photo by Sandi (From CA)
225 Reviews
Prep Time: 15 minsTotal Time: 6 hrs 15 minsServings: 6
About This Recipe
"I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you..."
Ingredients
1 (46 ounce) cans chicken broth
1 (15 ounce) cans tomato sauce
1 (15 ounce) cans diced tomatoes
3 cups cooked chicken, shredded ( I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno peppers, diced
1/2 cup diced onions
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce ( I use the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnish
1 cup shredded cheddar cheese
1 avocados, chopped
1/4 cup cilantro, pulled from stem
Page 2 of 2The Best Chicken Tortilla Soup (cont.)
Ingredients
1 limes, cut into wedges
2 cups crushed tortilla chips
Directions
Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
Enjoy!
If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.
Nutrition Facts
Serving Size: 1 (647 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 398.0 Calories from Fat 18045%Amount Per Serving% Daily ValueTotal Fat 20.0g30%Saturated Fat 6.7g33%Cholesterol 72.2mg24%Sugars 10.1 gSodium 1729.4mg72%Total Carbohydrate 25.6g8%Dietary Fiber 7.3g29%Sugars 10.1 g40%Protein 31.6g63%
Copycat Applebee's Hot Artichoke and Spinach Dip By Vitameatavegamin Girl on February 23, 2005 113 Reviews Prep Time: 5 minsTotal Time: 35 minsServings: 10-12 Ingredients 1 (10 ounce) boxes frozen chopped spinach, thawed 1 (14 ounce) cans artichoke hearts, drained and roughly chopped 1 cup shredded parmesan-romano cheese mix 1/2 cup shredded mozzarella cheese 10 ounces prepared alfredo sauce 1 teaspoon minced garlic 4 ounces softened cream cheese pepper (optional) Directions Preheat oven to 350 degrees. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish). Bake for 25-30 minutes or until cheeses are bubbling and melted. Serve with chips or bread and enjoy. Page 2 of 2Copycat Applebee's Hot Artichoke and Spinach Dip (cont.) Nutrition Facts Serving Size: 1 (77 g) Servings Per Recipe: 10 Amount Per Serving% Daily ValueCalories 118.5 Calories from Fat 6857%Amount Per Serving% Daily ValueTotal Fat 7.6g11%Saturated Fat 4.3g21%Cholesterol 22.6mg7%Sugars 1.0 gSodium 252.1mg10%Total Carbohydrate 6.8g2%Dietary Fiber 4.2g16%Sugars 1.0 g4%Protein 7.1g14%
Copycat Applebee's Hot Artichoke and Spinach Dip
By Vitameatavegamin Girl on February 23, 2005
113 Reviews
Prep Time: 5 minsTotal Time: 35 minsServings: 10-12
Ingredients
1 (10 ounce) boxes frozen chopped spinach, thawed
1 (14 ounce) cans artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Directions
Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
Bake for 25-30 minutes or until cheeses are bubbling and melted.
Serve with chips or bread and enjoy.
Page 2 of 2Copycat Applebee's Hot Artichoke and Spinach Dip (cont.)
Nutrition Facts
Serving Size: 1 (77 g)
Servings Per Recipe: 10
Amount Per Serving% Daily ValueCalories 118.5 Calories from Fat 6857%Amount Per Serving% Daily ValueTotal Fat 7.6g11%Saturated Fat 4.3g21%Cholesterol 22.6mg7%Sugars 1.0 gSodium 252.1mg10%Total Carbohydrate 6.8g2%Dietary Fiber 4.2g16%Sugars 1.0 g4%Protein 7.1g14%
Olive Garden Copycat Zuppa Toscana By Cycle Michael on August 26, 2002 Photo by yogiclarebear 408 Reviews Prep Time: 20 minsTotal Time: 1 hrs 20 minsServings: 4-6 About This Recipe "This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs." Ingredients 1 lb Italian sausage ( I like mild sausage) 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices 1 large onions, chopped 1/4 cup bacon bits (optional) 2 garlic cloves, minced 2 cups kale or 2 cups swiss chard, chopped 2 (8 ounce) cans chicken broth 1 quart water 1 cup heavy whipping cream Directions Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. Page 2 of 2Olive Garden Copycat Zuppa Toscana (cont.) Nutrition Facts Serving Size: 1 (529 g) Servings Per Recipe: 4 Amount Per Serving% Daily ValueCalories 791.2 Calories from Fat 48761%Amount Per Serving% Daily ValueTotal Fat 54.1g83%Saturated Fat 24.9g124%Cholesterol 146.2mg48%Sugars 4.4 gSodium 1800.2mg75%Total Carbohydrate 46.5g15%Dietary Fiber 5.5g22%Sugars 4.4 g17%Protein 30.7g61%
Olive Garden Copycat Zuppa Toscana
By Cycle Michael on August 26, 2002
Photo by yogiclarebear
408 Reviews
Prep Time: 20 minsTotal Time: 1 hrs 20 minsServings: 4-6
About This Recipe
"This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs."
Ingredients
1 lb Italian sausage ( I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onions, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in a separate pot.
Cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Page 2 of 2Olive Garden Copycat Zuppa Toscana (cont.)
Nutrition Facts
Serving Size: 1 (529 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 791.2 Calories from Fat 48761%Amount Per Serving% Daily ValueTotal Fat 54.1g83%Saturated Fat 24.9g124%Cholesterol 146.2mg48%Sugars 4.4 gSodium 1800.2mg75%Total Carbohydrate 46.5g15%Dietary Fiber 5.5g22%Sugars 4.4 g17%Protein 30.7g61%
Wednesday, March 6, 2013
Taco Bell Quesadillas By 89240 on December 07, 2003 Photo by Charmie777 205 Reviews Prep Time: 20 minsTotal Time: 25 minsServings: 4 About This Recipe "I used to love these when I was younger, I could eat two in one sitting! I haven't had fast food in a year or two, but these taste like I remember Taco Bell's quesadillas tasting. I hope you enjoy it as much as I do." Ingredients SAUCE 1/4 cup mayonnaise 2 teaspoons minced jalapenos, slices 2 teaspoons jalapeno juice, from minced jalepenos 3/4 teaspoon sugar 1/2 teaspoon cumin 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1 dash salt QUESADILLAS 4 flour tortillas 4 chicken tenderloins 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 slices process American cheese Directions Combine sauce ingredients and stir until smooth. Grill chicken in vegetable oil and cut into thin slices. Preheat skillet over medium heat. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese. On the empty side, spread about one tablespoon of sauce. Fold over, and press gently with spatula. Page 2 of 2Taco Bell Quesadillas (cont.) Directions Cook until cheese is melted and slice each into 4 pieces. Nutrition Facts Serving Size: 1 (117 g) Servings Per Recipe: 4 Amount Per Serving% Daily ValueCalories 422.2 Calories from Fat 25861%Amount Per Serving% Daily ValueTotal Fat 28.7g44%Saturated Fat 14.8g74%Cholesterol 67.7mg22%Sugars 3.7 gSodium 888.2mg37%Total Carbohydrate 21.7g7%Dietary Fiber 1.1g4%Sugars 3.7 g14%Protein 19.4g38%
Taco Bell Quesadillas
By 89240 on December 07, 2003
Photo by Charmie777
205 Reviews
Prep Time: 20 minsTotal Time: 25 minsServings: 4
About This Recipe
"I used to love these when I was younger, I could eat two in one sitting! I haven't had fast food in a year or two, but these taste like I remember Taco Bell's quesadillas tasting. I hope you enjoy it as much as I do."
Ingredients
SAUCE
1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons jalapeno juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt
QUESADILLAS
4 flour tortillas
4 chicken tenderloins
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 slices process American cheese
Directions
Combine sauce ingredients and stir until smooth.
Grill chicken in vegetable oil and cut into thin slices.
Preheat skillet over medium heat.
One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
On the empty side, spread about one tablespoon of sauce.
Fold over, and press gently with spatula.
Page 2 of 2Taco Bell Quesadillas (cont.)
Directions
Cook until cheese is melted and slice each into 4 pieces.
Nutrition Facts
Serving Size: 1 (117 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 422.2 Calories from Fat 25861%Amount Per Serving% Daily ValueTotal Fat 28.7g44%Saturated Fat 14.8g74%Cholesterol 67.7mg22%Sugars 3.7 gSodium 888.2mg37%Total Carbohydrate 21.7g7%Dietary Fiber 1.1g4%Sugars 3.7 g14%Protein 19.4g38%
Low carb Icecream
Sugar Free Pudding "ice cream"
By 89240 on October 22, 2003
4 Reviews
Prep Time: 10 minsTotal Time: 1 hrs 10 minsServings: 4
About This Recipe
"When you're counting your calories, this is a good substitute for real icecream, it's sugar free as well. I don't make it too often because of all the additives in the pudding mix, but its good to have around for a sweet tooth. I use different flavor combos, but my favorite is chocolate fudge pudding with cherry jello."
Ingredients
1 box sugar-free instant pudding mix
1 1/2-2 cups skim milk, use less if you want it thicker
1 pinch or to taste sugar-free jello (optional)
Directions
Mix pudding mix with milk.
pour into ice cube tray and freeze.
add ice cubes to blender and puree, adding extra milk for texture.
add some dry jello to make flavor variations (a little goes a very long way).
Return to freezer for a firmer texture.
Nutrition Facts
Serving Size: 1 (92 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 37.8 Calories from Fat 247%Amount Per Serving% Daily ValueTotal Fat 0.2g0%Saturated Fat 0.1g0%Cholesterol 1.8mg0%Sugars 0.0 gSodium 54.4mg2%Total Carbohydrate 5.1g1%Dietary Fiber 0.0g0%Sugars 0.0 g0%Protein 3.6g7%
Low carb cake
Low Carb Chocolate Angel Food Cake
By 89240 on December 07, 2003
1 Reviews
Prep Time: 15 minsTotal Time: 35 minsServes: 8, Yield: 1 cake
About This Recipe
"I have not made this recipe."
Ingredients
8 eggs, separated
6 (1 g) packets Splenda sugar substitute ( up to 10 packets)
1/4 teaspoon cream of tartar
1 (8 ounce) envelopes sugar-free hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon chocolate protein powder
1/4 cup soy flour
Directions
Preheat oven to 350°F.
Beat egg whites with cream of tartar until soft peaks form.
Add 3 packets of splenda and beat until stiff but not dry.
In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
Add 1/2 Tbsp cocoa and mix well.
Blend a spoonfool of the white mixture into the yolk mixture.
Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
Fold all of this together lightly.
spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
Bake at 350° for 20 minutes or until firm, careful not to overbake.
Page 2 of 2Low Carb Chocolate Angel Food Cake (cont.)
Nutrition Facts
Serving Size: 1 (82 g)
Servings Per Recipe: 8
Amount Per Serving% Daily ValueCalories 191.2 Calories from Fat 5830%Amount Per Serving% Daily ValueTotal Fat 6.4g9%Saturated Fat 2.1g10%Cholesterol 214.3mg71%Sugars 16.3 gSodium 255.6mg10%Total Carbohydrate 18.7g6%Dietary Fiber 0.5g2%Sugars 16.3 g65%Protein 14.5g29%
Sugar-free jam
Sugar Free Strawberry Jam
By 89240 on March 27, 2004
8 Reviews
Prep Time: 15 minsTotal Time: 20 minsServings: 18
About This Recipe
"After spending too much money on store bought sugar free jams, I was given this recipe by a friend. It tastes better than most you find in the store, and is much cheaper. I use granular splenda, and don't measure it, I just add until it tastes sweet enough."
Ingredients
16 ounces frozen strawberries
1 1/2 teaspoons plain gelatin
2 tablespoons cold water
6 -10 packets Splenda sugar substitute ( or equivalent in granular form)
1 -2 tablespoon water, if needed
Directions
Thaw strawberries.
In a bowl, soften gelatin in 2 tablespoons cold water.
If your strawberries are whole, crush them, or chop into small pieces.
Place strawberries into a heavy sauce pan, along with any any juices.
If they don't have much juice from thawing, add 1-2 tablespoons water.
Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
Stir in softened gelatin until completely dissoved.
Remove from heat and stir in Splenda.
Chill well before serving.
Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.
Low carb ketchup
Yummy Sugar Free Ketchup
By 89240 on September 29, 2004
0 Reviews
Prep Time: 5 minsTotal Time: 10 minsYield: 14 oz
About This Recipe
"I love ketchup on everything. Unfortunately, store-bought tends to be carb heavy with sugar and corn syrup. I tried the new Heinz 1 carb ketchup but it's too expensive for me, so this is what I use now! You may want to check the ingredients in your tomato sauce, some add corn syrup."
Ingredients
1 (8 ounce) cans tomato sauce
1 (6 ounce) cans tomato paste
1 1/2 teaspoons white vinegar
1/2 teaspoon onion powder
3/4 teaspoon garlic powder
2 packets Splenda sugar substitute
1 dash cloves
Directions
Combine all ingredients in a small or medium saucepan.
Heat over medium heat about 5 minutes; cool and transfer into container.
Store in refrigerator; I have no idea how long it will keep.
Nutrition Facts
Serving Size: 1 (412 g)
Servings Per Recipe: 1
Amount Per Serving% Daily ValueCalories 16.6 Calories from Fat 039%Amount Per Serving% Daily ValueTotal Fat 0.1g0%Saturated Fat 0.0g0%Cholesterol 0.0mg0%Sugars 2.3 gSodium 182.4mg7%Total Carbohydrate 3.8g1%Dietary Fiber 0.8g3%Sugars 2.3 g9%Protein 0.7g1%
Tuesday, March 5, 2013
No Noodle Lasagna Low Carb Recipe This no noodle lasagna is just as satisfying as lasagna with the noodles but much healthier! Recipe Ingredients 2 pounds lean ground beef, browned in olive oil 1/2 small onion, diced 1/2 red or green bell pepper, diced 16 ounces ricotta cheese 2 eggs, beaten slightly 8 ounces tomato sauce 1/2 small can tomato paste 1/2 cup dry red wine Ingredients continued... 2 tablespoons Italian seasoning 1/2 teaspoon fennel seed Fresh chopped parsley 5 large mushrooms, sliced thin 2 medium zucchini, sliced lengthwise 1 pound spinach, steamed Salt and black pepper to taste 2 cloves garlic, crushed 8 ounces mozzarella cheese, shredded 1/2 cup Parmesan cheese, shredded Recipe Directions Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick. Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper. Preheat oven to 325-degrees. Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.) Nutrition information: Recipe makes 8 servings 6g carbohydrates per serving.
No Noodle Lasagna
Low Carb Recipe
This no noodle lasagna is just as satisfying as lasagna with the noodles but much healthier!
Recipe Ingredients
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
16 ounces ricotta cheese
2 eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
Ingredients continued...
2 tablespoons Italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and black pepper to taste
2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Recipe Directions
Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
Nutrition information:
Recipe makes 8 servings
6g carbohydrates per serving.
Low Carb Recipe
This no noodle lasagna is just as satisfying as lasagna with the noodles but much healthier!
Recipe Ingredients
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
16 ounces ricotta cheese
2 eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
Ingredients continued...
2 tablespoons Italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and black pepper to taste
2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Recipe Directions
Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
Nutrition information:
Recipe makes 8 servings
6g carbohydrates per serving.
Bacon And Double Cheese Quiche Low Carb Recipe By Fitness and Freebies Crispy bacon, eggs and heavy cream seasoned with thyme and ground white pepper. The two cheeses are Gruyere and white Cheddar. Rich and delicious. Recipe Ingredients 10 strips bacon 4 large eggs 1 cup heavy cream 1/2 cup water 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground white pepper 1/2 cup shredded Gruyere cheese 1/2 cup shredded white Cheddar cheese Recipe Directions Preheat oven to 375 degrees. In medium skillet, cook bacon over medium heat until crisp (approximately 8 to 10 minutes). Transfer to paper towel to drain. In a small bowl, whisk together the eggs, cream, water, thyme and pepper. Pour into greased pie dish. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese and Cheddar. Bake until golden and custard is set, (about 30 minutes). Allow to cool 10 minutes before slicing. Enjoy! Nutrition information per serving: This recipe yields 6 servings 2 carbs each.
Bacon And Double Cheese Quiche
Low Carb Recipe
By Fitness and Freebies
Crispy bacon, eggs and heavy cream seasoned with thyme and ground white pepper. The two cheeses are Gruyere and white Cheddar. Rich and delicious.
Recipe Ingredients
10 strips bacon
4 large eggs
1 cup heavy cream
1/2 cup water
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground white pepper
1/2 cup shredded Gruyere cheese
1/2 cup shredded white Cheddar cheese
Recipe Directions
Preheat oven to 375 degrees.
In medium skillet, cook bacon over medium heat until crisp (approximately 8 to 10 minutes). Transfer to paper towel to drain.
In a small bowl, whisk together the eggs, cream, water, thyme and pepper. Pour into greased pie dish. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese and Cheddar.
Bake until golden and custard is set, (about 30 minutes). Allow to cool 10 minutes before slicing. Enjoy!
Nutrition information per serving:
This recipe yields 6 servings
2 carbs each.
Low Carb Recipe
By Fitness and Freebies
Crispy bacon, eggs and heavy cream seasoned with thyme and ground white pepper. The two cheeses are Gruyere and white Cheddar. Rich and delicious.
Recipe Ingredients
10 strips bacon
4 large eggs
1 cup heavy cream
1/2 cup water
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground white pepper
1/2 cup shredded Gruyere cheese
1/2 cup shredded white Cheddar cheese
Recipe Directions
Preheat oven to 375 degrees.
In medium skillet, cook bacon over medium heat until crisp (approximately 8 to 10 minutes). Transfer to paper towel to drain.
In a small bowl, whisk together the eggs, cream, water, thyme and pepper. Pour into greased pie dish. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese and Cheddar.
Bake until golden and custard is set, (about 30 minutes). Allow to cool 10 minutes before slicing. Enjoy!
Nutrition information per serving:
This recipe yields 6 servings
2 carbs each.
Flourless Crepes Low Carb Recipe Flourless Crepes are made with an egg, cream, oil, sugar substitute and vanilla - ingredients most low carbers have on hand. Ricotta filling included. Recipe Ingredients 1 large egg 1 tablespoon cream 1 teaspoon oil 1/4 teaspoon sugar substitute (adjust to taste) 1/8 teaspoon vanilla Recipe Directions Mix all ingredients together well; put in a well buttered nonstick frying pan and swirl to coat pan. Cook at medium-heat until top looks dry; flip over and cook for a few more seconds. Place on a plate, add your favorite filling and roll up. Ricotta Filling: 1/3 cup ricotta cheese One packet sugar substitute Mix well. This will fill both crepes. Total carbs: 5.5g per crepe.
Flourless Crepes
Low Carb Recipe
Flourless Crepes are made with an egg, cream, oil, sugar substitute and vanilla - ingredients most low carbers have on hand. Ricotta filling included.
Recipe Ingredients
1 large egg
1 tablespoon cream
1 teaspoon oil
1/4 teaspoon sugar substitute (adjust to taste)
1/8 teaspoon vanilla
Recipe Directions
Mix all ingredients together well; put in a well buttered nonstick frying pan and swirl to coat pan.
Cook at medium-heat until top looks dry; flip over and cook for a few more seconds.
Place on a plate, add your favorite filling and roll up.
Ricotta Filling:
1/3 cup ricotta cheese
One packet sugar substitute
Mix well. This will fill both crepes.
Total carbs: 5.5g per crepe.
Low Carb Recipe
Flourless Crepes are made with an egg, cream, oil, sugar substitute and vanilla - ingredients most low carbers have on hand. Ricotta filling included.
Recipe Ingredients
1 large egg
1 tablespoon cream
1 teaspoon oil
1/4 teaspoon sugar substitute (adjust to taste)
1/8 teaspoon vanilla
Recipe Directions
Mix all ingredients together well; put in a well buttered nonstick frying pan and swirl to coat pan.
Cook at medium-heat until top looks dry; flip over and cook for a few more seconds.
Place on a plate, add your favorite filling and roll up.
Ricotta Filling:
1/3 cup ricotta cheese
One packet sugar substitute
Mix well. This will fill both crepes.
Total carbs: 5.5g per crepe.
Breakfast Meatballs Low Carb Recipe By Fitness and Freebies Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness. Recipe Ingredients These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did! 2 pounds breakfast sausage 1 pound ground beef 3 eggs 2 tablespoons instant minced onion 1/2 pound sharp Cheddar cheese, shredded Recipe Directions Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs. If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months. To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.) Nutrition information per serving: Recipe makes 16 servings Calories: 269 Carbohydrates: Less than 1g Protein: 18g Fiber: Less than 1g Fat: 21g
Breakfast Meatballs
Low Carb Recipe
By Fitness and Freebies
Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness.
Recipe Ingredients
These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did!
2 pounds breakfast sausage
1 pound ground beef
3 eggs
2 tablespoons instant minced onion
1/2 pound sharp Cheddar cheese, shredded
Recipe Directions
Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs.
If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months.
To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.)
Nutrition information per serving:
Recipe makes 16 servings
Calories: 269
Carbohydrates: Less than 1g
Protein: 18g
Fiber: Less than 1g
Fat: 21g
Low Carb Recipe
By Fitness and Freebies
Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness.
Recipe Ingredients
These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did!
2 pounds breakfast sausage
1 pound ground beef
3 eggs
2 tablespoons instant minced onion
1/2 pound sharp Cheddar cheese, shredded
Recipe Directions
Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs.
If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months.
To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.)
Nutrition information per serving:
Recipe makes 16 servings
Calories: 269
Carbohydrates: Less than 1g
Protein: 18g
Fiber: Less than 1g
Fat: 21g
Coffee Jelly Low Carb Recipe Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two. Recipe Ingredients 2 tablespoons water 2-1/2 teaspoons gelatin 1-1/2 cups water 1-1/2 teaspoons liquid sweetener 1 tablespoon Splenda 1/2 cup brewed espresso 1/2 cup whipping cream Optional Garnish: Whipped cream/Coffee beans Recipe Directions Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours. Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two. Nutrition information per serving (excluding unknown items): This recipe yields 4 servings 105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Coffee Jelly
Low Carb Recipe
Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two.
Recipe Ingredients
2 tablespoons water
2-1/2 teaspoons gelatin
1-1/2 cups water
1-1/2 teaspoons liquid sweetener
1 tablespoon Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional Garnish: Whipped cream/Coffee beans
Recipe Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium.
Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Low Carb Recipe
Flavor plain gelatin with liquid sweetener, espresso and whipping cream. Garnish with more whipped cream if you like and a coffee bean or two.
Recipe Ingredients
2 tablespoons water
2-1/2 teaspoons gelatin
1-1/2 cups water
1-1/2 teaspoons liquid sweetener
1 tablespoon Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional Garnish: Whipped cream/Coffee beans
Recipe Directions
Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.
Heat 1/2 cup of the 1-1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
Nutrition information per serving (excluding unknown items):
This recipe yields 4 servings
105 Calories; 11g Fat (92.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 16mg Sodium.
Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Chocolate Nut Cluster Low Carb Recipe By Fitness and Freebies Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner. Recipe Ingredients 1/2 ounce unsweetened baking chocolate 1/4 cup walnuts (or pecans or almonds) 1 tablespoon butter 2 packages sugar substitute 2 cupcake papers Recipe Directions Melt chocolate in microwave until melted. Add butter and stir until melted and smooth. Stir in Equal. Mix in the nuts and coat all of the nuts. Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Chocolate Nut Cluster
Low Carb Recipe
By Fitness and Freebies
Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner.
Recipe Ingredients
1/2 ounce unsweetened baking chocolate
1/4 cup walnuts (or pecans or almonds)
1 tablespoon butter
2 packages sugar substitute
2 cupcake papers
Recipe Directions
Melt chocolate in microwave until melted.
Add butter and stir until melted and smooth. Stir in Equal.
Mix in the nuts and coat all of the nuts.
Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Low Carb Recipe
By Fitness and Freebies
Unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner.
Recipe Ingredients
1/2 ounce unsweetened baking chocolate
1/4 cup walnuts (or pecans or almonds)
1 tablespoon butter
2 packages sugar substitute
2 cupcake papers
Recipe Directions
Melt chocolate in microwave until melted.
Add butter and stir until melted and smooth. Stir in Equal.
Mix in the nuts and coat all of the nuts.
Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.
Low Carb Frozen Chocolate Kisses By Fitness and Freebies A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape. Recipe Ingredients 1 cup heavy cream, whipped 6 ounces soft cream cheese 2 tablespoons sour cream 1/8 cup cream and 1/8 cup water 1 package sugar-free, fat-free instant chocolate pudding Recipe Directions Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer. Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses 48 Carbohydrates (0.3 carbs per piece) See also: Low Carb Reese's Cups Low Carb Chocolate Meringue Kisses Low Carb Chocolate Treats Low Carb Chocolate Heaven Low Carb Chocolate Mousse Low Carb Chocolate Crunch Bar Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses By Fitness and Freebies A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape. Recipe Ingredients 1 cup heavy cream, whipped 6 ounces soft cream cheese 2 tablespoons sour cream 1/8 cup cream and 1/8 cup water 1 package sugar-free, fat-free instant chocolate pudding Recipe Directions Whip 1 cup cream, set aside. In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well. Stir in pudding powder and blend well. Fold into the whipped cream. Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer. Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses 48 Carbohydrates (0.3 carbs per piece) See also: Low Carb Reese's Cups Low Carb Chocolate Meringue Kisses Low Carb Chocolate Treats Low Carb Chocolate Heaven Low Carb Chocolate Mousse Low Carb Chocolate Crunch Bar Low Carb Chocolate Nut Cluster
Low Carb Frozen Chocolate Kisses
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
By Fitness and Freebies
A nice low carb summertime treat! Heavy whipped cream tastes a lot like ice cream when frozen. Add some cream cheese, sour cream and sugar free chocolate pudding, pipe into Kisses shape.
Recipe Ingredients
1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding
Recipe Directions
Whip 1 cup cream, set aside.
In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.
Stir in pudding powder and blend well. Fold into the whipped cream.
Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.
Recipe makes makes 150 Low Carb Frozen Chocolate Kisses. Nutrition information for total recipe: Yield: 150 Kisses
48 Carbohydrates (0.3 carbs per piece)
See also:
Low Carb Reese's Cups
Low Carb Chocolate Meringue Kisses
Low Carb Chocolate Treats
Low Carb Chocolate Heaven
Low Carb Chocolate Mousse
Low Carb Chocolate Crunch Bar
Low Carb Chocolate Nut Cluster
Chocolate Meringue Kisses Low Carb Recipe By Fitness and Freebies Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor. Recipe Ingredients 4 egg whites 1 teaspoon vanilla extract 1/8 teaspoon cream of tartar 1 cup Splenda 3 tablespoons unsweetened cocoa Yield: Number of Chocolate Meringue Kisses varies depending on size. Recipe Directions Preheat oven to 225-degrees. Put baking parchment on a cookie sheet. Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time. Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool. Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle." Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
Chocolate Meringue Kisses
Low Carb Recipe
By Fitness and Freebies
Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor.
Recipe Ingredients
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Yield: Number of Chocolate Meringue Kisses varies depending on size.
Recipe Directions
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
Low Carb Recipe
By Fitness and Freebies
Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor.
Recipe Ingredients
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Yield: Number of Chocolate Meringue Kisses varies depending on size.
Recipe Directions
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.
Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Variation: You could also do these with daVinci flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
Note: If you make smaller meringues, don't bake them quite as long, or they will be overdry and fracture easily.
lowcarbindulgence
Sugar-Free Chocolate
Low Carb Recipe
By Fitness and Freebies
This is actually more than just chocolate and there are many different ways you can use this chocolate recipe - check it out to see!
You're only limited in what you can do with this chocolate by your imagination!
Recipe Ingredients
2-3 tablespoons cocoa powder
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Recipe Directions
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
Variations: Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnuts or pecans or peanuts.
Make chocolate chips: Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Yield: 1 batch; quantity dependent upon how recipe is used
Share this Recipe
Sugar-Free Chocolate
Low Carb Recipe
By Fitness and Freebies
This is actually more than just chocolate and there are many different ways you can use this chocolate recipe - check it out to see!
You're only limited in what you can do with this chocolate by your imagination!
Recipe Ingredients
2-3 tablespoons cocoa powder
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Recipe Directions
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
Variations: Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnuts or pecans or peanuts.
Make chocolate chips: Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Yield: 1 batch; quantity dependent upon how recipe is used
Share this Recipe
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