Tag: snack

1972 Recipes, Appetizers, Level 1, Lunch, Recipe, Snacks

Dr. Atkins' Cheese Crackers

brendanolen


These were easy to make (really easy) and tasted good! I wouldn’t cut them into 20 pieces, like the recipe says, unless you want crackers the size of Cheez-Its. The crispy edges had a great flavor, so I think if we partially cooked these (until they were set enough to cut), then spread them out on a parchment-lined baking sheet to finish cooking, they would be even better!

Cheese Crackers

4 Tablespoons Parmesan or Romano cheese, finely grated
2 eggs (or 2 large egg whites = 1/4 cup egg substitute)
2 Tablespoons butter
1/4 cup sesame seeds (crushed in a blender)
1 Tablespoon heavy cream (or half and half/whole milk)
Pinch of salt

Nutrition as written (20 crackers): Per Serving: 32 Cal (80% from Fat, 12% from Protein, 8% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Nutrition, with egg whites and half and half (20 crackers): Per Serving: 28 Cal (77% from Fat, 14% from Protein, 9% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Dessert, Pumpkin, Recipe

Old-Fashioned Pumpkin Nut Loaf Bread

brendanolen

I know this is a bit late (should have posted this around Thanksgiving when all the canned pumpkin was on sale) but this looks like the best Pumpkin Bread recipe out there (like on my mom’s friend used to make).

http://www.food.com/recipe/old-fashioned-pumpkin-nut-loaf-bread-184460

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup fat-free evaporated milk
  • 1 large egg 1 large egg white
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped nuts
  • Now, if you don’t have evaporated milk, here’s a substitute: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half. And: Mix 2/3 cup non-fat dry milk with 3/4 cup water.
Appetizers, Journal, Level 1, Levels 2 And Above, Recipe, Salads

Smoked Kippered Herring Salad

brendanolen

And Kippered Snacks used to be my favorite … so thrilled I can eat them again!
http://www.barharborfoods.com/recipe-detail.php?Smoked-Herring-Sardine-Salad-28

Try this delicious, healthy fish substitute for traditional tuna salad. Not only is herring and sardines more healthy for you, it’s mild smoked flavor really enhances the salad!

Serves: 2-4

Active time: 15 minutes

Total time: 15 minutes

(1) 6.7 oz can Bar Harbor Foods Smoked Kippers, Smoked Herring in Cracked Pepper or Smoked Sardine Fillets

1/4 cup Chopped Celery

1/8 cup Chopped Sweet Onion

1 – 2 Tbsp Mayonnaise, to desired consistency

Salt & Pepper to taste

Drain liquid from canned fish (juice is great healthy addition to your pet’s food!)
With fork break up fish in bowl

Mix chopped Celery and Onion and Mayo to blend completely with fish.

Salt & Pepper to taste, if needed.Serve or cover and chill before serving.

Hint: put canned fish in fridge prior to making salad to chill.

Serve as a sandwich spread, with crackers or on cucumber slices, or in a whole, split tomato.

Desserts, Levels 2 And Above, Recipe, Snacks

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

brendanolen

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

brendanolen

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

brendanolen

#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