Friday, March 27, 2015

Cauliflower Fried Rice

Cauliflower fried rice is magical!

Think of it the way they do in other countries, a catch all for leftovers. Plus, it's so easy it boarders on ridiculous.

You can throw it together in just a few minutes in the morning and put it into a container to take for lunch. Yes, it holds up that well.



Grate half head, or a head of fresh cauliflower (I've tried it with frozen and it just doesn't work as well). Put a little oil in the bottom of a saute pan, add some strips of leftover protein of choice until hot.
Saute some onion (I use onion powder) or any vegetables you might have on hand.
Throw in your cauliflower and cook till it gets a little crisp around the edges.
Make a well in the middle of the pan and crack an egg into it and whisk it around till done then mix into the cauliflower.
Add a pinch of pepper flakes,
Add Low Sodium Soy Sauce...

Never order Fried Rice again!
You're welcome.

Now I'm wondering about trying to make Lo Mein with Zucchini noodles or Spaghetti Squash!

*I borrowed the above picture from the internet. You can tell because I would never put peas in fried rice.

Monday, March 23, 2015

Carrot Cake Donuts

Here's the deal. This weekend we had burgers at Friendly's on Friday night and Red Robin on Saturday night. Sunday we had buffalo chicken wings, mozzarella (cauliflower) bread sticks and I ate two or three of these Carrot Cake Donuts... and when I weighed in this morning I had lost a pound since Friday morning... Go Low Carb!!!

Feeling like Carrot cake without the guilt? This is what you've been waiting for! Eat a couple and lose a pound anyway!!
















ALMOND FLOUR CARROT CAKE DONUTS

Ingredients:
1-1/2 cups Blanched Almond Flour 
1/4 cup Coconut Flour
3/4 cup Swerve Granulated Sweetener 
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
2 tsp Ground Cinnamon
Dash Nutmeg
1/4 cup Buttermilk
3 large Eggs
1 tsp Apple Cider Vinegar
1/2 cup unsweetened Applesauce
2 Tbsp melted Butter
1 tsp pure Vanilla extract
1 tsp Orange Juice 
1-1/2 cups grated Carrots (about 3 medium carrots)
1/2 cup finely chopped Walnuts, divided

For the Cream Cheese Frosting:
4 ounces softened brick style Cream Cheese (half of an 8-ounce brick)
4 Tbsp softened Butter
4 Tbsp Heavy Cream
1 tsp pure Vanilla extract
1/4 cup Swerve sweetener or  to taste.

Directions:
Preheat oven to 350 degrees F. Grease or spray a nonstick Donut Pan and set aside.

In a large bowl, whisk together almond flour, coconut flour, powdered sweetener, baking powder, baking soda, salt, cinnamon, and dash of nutmeg.

In a separate bowl, whisk together buttermilk, eggs, vinegar, applesauce, coconut oil, vanilla extract, orange juice, and Swerve. Add wet mixture to dry mixture and combine until a soft dough is formed. Stir in carrots and 1/4 cup walnuts (reserve remaining 1/4 cup for frosting).

Spoon batter into prepared donut pan and fill about 3/4 way to the top and smooth batter with back of spoon. Bake for approximately 18 to 20 minutes or until done and springy when lightly pressed. Let cool in pan for 5 minutes. Flip onto wire rack and cool completely.

To make frosting, beat cream cheese, butter and cream with a hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Add vanilla and sweetener, to taste. Beat for about 30 seconds until blended and fluffy. If a softer frosting is desired, add additional cream a little at a time.


Frost donuts and top with remaining 1/4 cup walnuts. Recipe yields approximately 12 donuts. Store frosted donuts in refrigerator and refrigerate any leftover frosting.


















Nutrition Information:   For 12 donuts, each donut contains approximately: 4.2 net carbs (total carbohydrates minus fiber); 2.2 grams sugar; 4.3 grams protein

I've changed it up some because I used what I had on hand and I'm too cheap to buy the liquid sweeteners that have that horrible taste.
But the original recipe can be found at http://honeyvillefarms.blogspot.com/2014/09/almond-flour-carrot-cake-donuts-recipe.html

Friday, March 20, 2015

Low Carb Sesame Seed Buns!

Grilling already means LOW CARBS... So it already fits perfectly with my families new lifestyle! Good News, no need to open a new blog!

Here's our first entry into the world of Low Carb Deliciousness!
Retrieved from the talented Gourmet Girl at http://www.gourmetgirlcooks.com

I'm also stealing her picture because I just cant do it justice...



Sesame Seed Sandwich Buns

Ingredients:

3 tablespoons coconut flour, sifted
3/4 cup blanched almond flour
3/4 cup golden ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
3 tablespoons granular Swerve Sweetener
3 large eggs
1/2 cup buttermilk
3 tablespoons olive oil 
1 to 2 tablespoons sesame seeds, optional (or substitute poppy seeds, etc.)

Directions:

Preheat oven to 350 degrees F.  


In a medium sized bowl, mix first 7 ingredients together with a whisk to help break up any lumps.


In a small bowl, beat eggs, buttermilk and olive oil together. Mix wet ingredients into dry ingredients until combined and a dough is formed. Dough will be thick and slightly sticky. 


Lightly spray a nonstick muffin top pan with olive oil or coconut oil spray. Using a 4-tablespoon size retractable scoop, divide dough into the 6 muffin top cavities. Using slightly moistened finger tips, gently pat down to form patty-sized dough circles that fill the muffin cup. Top with sesame seeds. Let sit for 5 to 10 minutes for dough to rise slightly. Bake for 20-22 minutes or until light golden brown and done. Cool completely before slicing with a sharp serrated knife.



Tuesday, February 24, 2015

Low Carb Parmesan Chicken

Super low carbs (just 3 total carbs) and super quick on this one. 
Mixed reviews from my expert testing panel...



Ingredients:

2 Lbs Chicken Tenders
1 Cup Grated Parmesan Cheese
2 Tablespoons Dried Parsley
1 Tablespoon Dried Oregano
1 Tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 Cup Butter

Directions:

Preheat oven to 350 degrees
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece of chicken in butter then roll in seasoning mixture and place in pan.
Bake for 20 to 30 minutes or until done.

Let me know how you like it.


Sunday, February 8, 2015

Vanilla Waffle Sauce


A rich, sweet vanilla sauce perfect for drizzling over everything from waffles to French toast to a cobbler.

Ingredients:
1/4 Cup All propose Flour
3/4 Cup Sugar
2 Cups Milk
2 Tbls Butter
1/2 Vanilla Bean or 1 tsp Vanilla Extract (don't skimp. Get the good stuff)
Nutmeg (optional)

Directions:

Melt butter in small sauce pan on low heat.
Sprinkle in flour while stirring constantly. When the flour has absorbed the butter keep cooking for a minute or two.
Slowly add the milk, again, stir constantly to avoid lumps.
Turn heat up to medium and stir till thickened. About 2 minutes.
Add sugar, vanilla and nutmeg if using.


There! You're done! That was easy!

Now pour it over whatever your heart desires.

Monday, November 10, 2014



Salsa Chicken & Rice Casserole


One of the great things about Fall and Winter are that you can put together a nice casserole whenever you have time. Double the recipe and make two meals. One for dinner and the other for the freezer.

Salsa Chicken and Rice is a great one! Feel free to Double it!

Ingredients
  • 4 tsp Olive Oil
  • 6 Tbl Sour Cream
  • 4 oz Shredded Cheddar Cheese
  • 2 Cups Fresh Sliced Mushrooms
  • 1 - 16 oz Jar of Salsa - Your preference of brand and heat.
  • 2 cups COOKED White Rice
  • 8 oz Cooked Boneless Chicken Breast - Diced
Directions

  1. Saute Mushrooms in Olive Oil in a skillet over medium heat.
  2. Remove Mushrooms to a medium bowl and mix with remainder of ingredients.
  3. Place in a greased casserole dish.
  4. Bake in a preheated 350 degree oven for 25 to 35 minutes. 
Options: Crumble Tortilla chips on top half way through baking.

Serving Suggestions: With Additional Sour cream, Tortilla Chips, chopped green Onions, Hot Sauce and diced jalapenos.