Tag Archives: Recipe

Desserts, Levels 2 And Above, Recipe, Snacks

Double Chocolate Avocado Ice Cream (dairy-free) – Updated

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And this one I’m going to get going in a minute. I’ve been seeing just about everywhere how people are using avocados like this. Well, I happen to have one left that’s almost past it’s prime, so I’ll test this out. I’ll just update this post once I’ve actually tried it. Again, substituting my sweetener of choice (Splenda) for the honey/molasses.

All I can say is “WOW!” Despite the slight hint of avocado, it tastes like chocolate pudding! It’s now in the freezer and I can’t wait! Oh, and I used heavy cream instead of coconut milk because it’s there. This is definitely a keeper recipe and perfect for those “just too soft” avocados!

https://www.hummusapien.com/chocolate-avocado-ice-cream/

Ingredients
1 large ripe avocado, peeled and chopped
½ cup canned lite coconut milk
¼ cup honey or pure maple syrup
3 tbsp cocoa powder
½ tsp vanilla
dash of salt
3 tbsp mini chocolate chips

Desserts, Levels 2 And Above, Recipe, Snacks

Berry Crumble with Coconut and Almond Flour

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This one is more paleo but just substitute the honey for your sweetener of choice and you are good. If you have Diabetes, watch your blood sugars with this one. The natural sugars in the fruit can spike them.

http://divaliciousrecipesinthecity.com/2012/12/30/berry-crumble-with-coconut-and-almond-flour/
I

As with most fruit crumbles, this is just devine served with a side of cream or vanilla ice cream.  Yum!

INGREDIENTS

4 cups frozen berries (your selection, your choice.  I like to use the mixed pack)

1 T lemon juice

1/3 cup honey

1 cup ground almonds

2 T coconut flour

1/4 t ground cinnamon

1/8 t baking soda

2 T butter, cut into pieces

METHOD

  • Place the fruit filling in a saucepan and gently defrost.  Add the lemon juice and honey.   Cook for about 15 minutes until the mixture is thick in density.
  • Preheat the oven to 170C/325F degrees.
  • Mix the almonds, coconut flour, cinnamon, baking soda and butter with your hands until the mixture looks like fine breadcrumbs.
  • Place the filling in a baking dish.  Top with the breadcrumb mixture and cook for 20 minutes, until the topping starts to become golden.
  • Eat and enjoy!
Desserts, Levels 2 And Above, Recipe, Snacks

Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free

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#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it.

http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html
Ingredients
1 ¼ cups almond flour
3/4 cups finely shredded, unsweetened coconut
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup Kelapo coconut oil
1/2 cup Swerve Sweetener
2 tsp molasses (optional)
1 large egg
1/2 tsp vanilla extract
3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate

Dinner, Journal, Levels 2 And Above, Lunch, Recipe

Spicy Beef and Cabbage Soup

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And I stumbled onto this from the same website. It basically looks like chili with cabbage. Leave out the beans (and baking soda) to lower the carbs. It’s intriguing (and I’d probably use more beef).


http://www.nola.com/food/index.ssf/2014/02/todays_random_recipe_from_our_2.html


Makes 10 to 12 servings
2 pounds lean ground beef
4 onions, chopped
A few green onions, chopped
3/4 cup chopped celery
1 (1-pound) can tomatoes
1 (1-pound) can Ro-tel tomatoes with hot peppers
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
4 cups water
3/4 of a medium-sized head of green cabbage, shredded
1 tablespoon chili powder
Few drops hot pepper sauce
1 or 2 (15-ounce) cans red kidney beans
1 teaspoon baking soda

Appetizers, Breakfast, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Low Carb Spinach-Cheese "bread"

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This looks similar to that cheese pizza crust we make.  I bet this would be awesome, especially since I love spinach.  I was one of those kids (please don’t gag) that could eat cold spinach right out of the can! From 2 Atkins friends: “To my taste, this was not terribly breadlike or pizza-dough-like, but yummy. I ate some plain and some cut into strips and dipped in tomato basil sauce. I still have 3/4 of it to play with. I’ll think of something” and “That looks great! I just googled how much fresh spinach to use for 10 oz of frozen and found this, in case anyone else is interested:” When a recipe calls for cooked fresh spinach, 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.” (from taste of home)”


http://www.food.com/recipe/low-carb-spinach-cheese-bread-361510
 
1 (10 ounce) package frozen chopped spinach
1/2 cup grated parmesan cheese (in the can)
1 cup shredded mozzarella cheese
4 large eggs
salt and pepper (optional)
1/4 teaspoon garlic powder (optional)
1 dash cayenne pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)

Appetizers, Breakfast, Level 1, Levels 2 And Above, Lunch, Recipe

Portuguese Grilled Cheese Sandwich

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I say Portuguese because a friend shared this recipe (which was translated via Google). I do not have the original URL for this.
Here’s the translated version:
The wonderful afternoon snack! !
2 eggs
2 tbsp grated cheese
Salt to taste
1cc yeast
1 tbsp olive oil
Beat with a fork and take the micro for 3 minutes.
Open the bread in half and fill with ham and mozzarella and take the sandwich until golden brown and enjoy!
Untranslated for those who read Portuguese:
Lanchinho da tarde maravilhoso! !!
2 ovos
2 cs queijo ralado
Sal a gosto
1cc de fermento
1 cs azeite
Bater com um garfo e levar ao micro por 3 minutos.
Abrir o pão ao meio e rechear com presunto e mussarela e levar para a sanduicheira até dourar e bom apetite!
Anyway, I figured the 1 cc of yeast was 1 teaspoon, since it translated “cs” into tablespoons.
So, I made this. I did 2. One to do like a grilled cheese on my stove and a second to cook in a sandwich maker. I did everything per the instructions, except added a little garlic powder to one batch.
I microwaved this in one of these Ziploc containers, since it more closely resembles the size and shape of a piece of white bread:

This is what it looked like after coming out of the microwave (just about thought it was going to spill over the top but it deflated quickly).

I just put cheese in the middle, after slice in half lengthwise.  Then commenced cooking.  Here is the one on the stove top griddle:
And here’s the second one after I removed it from the sandwich maker:
The consensus between my husband and myself?  It’s a greasy dense omelet.  I’m not sure what (if anything) the yeast did in the recipe.  If I had to choose a cooking method, I prefer the stove top griddle.  I initially was going to say I wouldn’t make these again but now that they have cooled off a bit, the griddle one, if doctored up with vanilla and cinnamon, could probably fool my brain into thinking it was french toast.  I might have to try that!  Anyway, if you try this, tweak it, and love it, let me know how you did it!  🙂

Dinner, Journal, Levels 2 And Above, Recipe

Chicken Cacciatore over Cabbage Noodles

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Wow! As much as I love cabbage, I never thought of eating them as a noodle substitute. I saw one suggestion of doing just that … with some sort of spaghetti sauce! That would be fantastic, especially since I’ve never drowned my noodles with sauce!
http://wellnessmama.com/8090/chicken-cacciatore/
2 Onions
16 ounce jar of BPA-free Diced Tomatoes
4 Boneless Chicken Breasts
¼ cup Coconut Oil
1 package of button Mushrooms
1 large head of Cabbage
1 jar of Tomato Paste-6 oz
1 teaspoon (or more to taste) of: Basil, Thyme, Garlic, Rosemary, Oregano, Salt and Pepper.

Breakfast, Desserts, Levels 2 And Above, Recipe

Cream Cheese Pancakes – hmmmm

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Quick question first. Do you prefer me trying out the recipes before I post them? I’m so A.D.D., it takes me a while to remember to buy ingredients for many of these recipes. So, please let me know which you prefer: me trying the recipes before posting or posting the recipes, then trying them out later. I have quite a few that I want to post and I’m curious which you prefer.
UPDATE: Well, I ate one with a Tablespoon of peanut butter (we buy Kirkland Natural Peanut Butter) and no jitters. So, it was all in my head last night. I WILL be making these again if/when I want something akin to a sandwich wrap (just without the cinnamon).
Well, I made this recipe last night. As I think I’ve said before, I typically make a recipe the first time just as it’s written (then, if I like it, I play with it later). After the first one was made (and these cook just like pancakes. Wait for the bubbles, then flip over), I tasted it. The texture wasn’t bad, they are very thin, and they were just “there”. I slathered butter on the top and tasted again. O.k. A little better. Then, I added vanilla extract into the rest of the batter. Much, MUCH better! Oh, by the way, I quadrupled the recipe because I didn’t want to use only part of the cream cheese package.
So, I piled a stack of these onto my plate, fried an egg and put that on top and had a few slices of bacon on the side. Now, here’s the strange part. I’ve never been a big syrup person. I always just put a little for taste but never drowned my plate with the stuff. By the time I got done eating, I was literally shaking because I wanted maple syrup so bad! I’m not sure if it’s because of the way I served these or what but I haven’t had a craving that strong in quite a while!
I will try one more this morning (with peanut butter or something) to see if I get that huge craving again. If I do, I won’t be making these again. If I don’t, I’ll try to re-think how I serve these (Hmmm … I wonder if it’s the cinnamon). Anyway, these were close enough to pancakes that if you must have some, make these (but add vanilla extract)!
http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html
2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon

Dinner, Levels 2 And Above, Lunch, Recipe

MAKJ – Chicken Enchilada Casserole

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This was the best tasting “remix” I’ve done.

  • One whole chicken (or whatever cuts you want. Amount doesn’t really matter, since you can adjust this up or down via your ingredients)
  • Green Enchilada Sauce (homemade or we bought Las Palmas Hot Green Enchilada Sauce
  • Cheese (we use a mix of shredded cheddar and Monterey Jack)
  • A few corn tortillas (for the family member who eat these … completely optional)

We started with a rotisserie chicken from Costco (we have a large freezer and always have a number of these stored in there). Remove the meat and shred it. Toss in some taco seasoning (if you want).
If you are including the tortillas, lightly fry them in oil, then layer them on the bottom of your baking dish.
Mix the chicken with the enchilada sauce, then pour that in a 9×13-inch baking dish.
Top with cheese and bake at 350 degrees F until cheese is melted and getting crispy (not burned).
That’s it! I didn’t miss the corn tortillas at all! That was dinner last night (about a cup filled me up) and lunch today with one low carb tortilla (Sol Del Oro). It’s early in the day but with that lunch I’ve already hit 15 total carbs (and my half and half in my coffee) but net carbs are sitting at 7.
This recipe has been added to “My Fitness Pal”. The recipe’s name is: “MAKJ Chicken Enchilada Casserole”
Serves 12
Stats: Calories: 320, Carbohydrates: 4, Fats: 19, Protein: 33, Fiber: 1 (Net Carbs: 3)

Desserts, Journal, Levels 2 And Above, Recipe

"Raspberry" Thumbprint Cookies

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Well, these just came out of the oven and, so far, the consensus is, “Yum”! Now, I don’t have any no-sugar, low-carb jelly or jam (doesn’t that sound gross?) so I put a dark chocolate chip in the top. I also only substituted 1 tablespoon of honey with 1 tablespoon of Splenda. They don’t crumble as bad as the last time I made sugar/gluten free cookies (they were peanut and crumbled if you looked at them funny). I also only got 18 cookies out of it (not sure if it’s due to my homemade almond flour or my inconsistent “tablespoons”). I will definitely make these again!


http://www.elanaspantry.com/raspberry-thumbprint-cookies/

2 cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 tablespoons coconut oil
2 tablespoons honey
¼ cup raspberry jam