Quick Lunch Pizza

When I come home from work around 12:30 p.m. I'm usually worn out from chasing toddlers around a classroom, and really hungry and want my lunch right now!  Unfortunately there are days when I don't prepare ahead for something quick to grab out of the fridge when I get home.  But on those days, this is a pretty quick fix for a lunch pizza, for one serving.  I made this today.  Mine was a Mexican pizza.  You can choose your favorite toppings.  The crust is the part that makes it a snap.  This is a take-off from the easy Cracker/Cereal Mix.

Take 1/4 cup Almond flour (or Almond meal, blanched is best but you don't have to use blanched), 2 TBS. grated Parmesan Cheese, 2 TBS. liquid (I used kefir, but you can use cream, buttermilk, water, or any liquid), add seasonings such as a sprinkle of salt, some onion powder, garlic powder, Italian seasoning (optional).  This is so versatile!  Mix into a stiff ball.  Cover it with saran wrap sprayed with non-stick spray, and spread or roll out with a small rolling pin, or like me, use your can of spray to roll it out.  Peel off the saran wrap and microwave on the parchment paper for 1 min. 40 sec. depending on your microwave.  They are all different so your timing may be different so watch it and test to see if it is done.

Remove from the microwave and spread your toppings.  I spread mine with cream cheese...

And then I topped the cream cheese with some Salsa Verde...

I added to that some Fiesta Blend shredded cheese...

Some left over taco meat...

And some sliced black olives...

Baked it on a piece of aluminum foil sprayed with non-stick spray, in a preheated 400 degree F. oven, for 10 minutes and cut it in 4 pieces.  Very yummy!

I hope you try it and enjoy it!  Have a great day!

Chocolate Peanut Butter Cups

These taste very much like Reese's Peanut Butter cups, in my opinion.  Peanut Butter Cups have always been one of my weaknesses.  Well... anything with chocolate and peanut butter!  I hope you like them.  This will be my Resurrection Day treat, while the norms will have their candy from the store.  I can't help but think I'm the better off.  While I'm enjoying my treat, I'll also be thinking much on what a wonderful love, a deep love beyond what I can fathom, the Father had for me, in giving His Son to take my sin upon Himself and die for me, and then He rose again, with promise!

I hope you all have a very blessed celebration, and enjoy some chocolate!




                    
* Exported from MasterCook *

                       Chocolate Peanut Butter Cups

Recipe By     :Ginny Larsen
Serving Size  : 12
Categories    : desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Peanut Butter Filling
  1/4       cup  unsweetened peanut butter
  4          packets  Truvia
  2          tablespoons  whey protein, Jarrow Formulas -- (unflavored, or vanilla)

                        Chocolate coating
  1        ounce  unsweetened chocolate -- chopped fine
  2        tablespoons  coconut oil
  3        packets  Truvia
  2        tablespoons  erythritol

Mix all the peanut butter filling ingredients together in a small bowl.  Knead with hands until it forms a smooth ball.  Roll into a log and cut into 12 pieces.  Roll each piece into a ball and set aside.

Mix the 3 packets of Truvia and the Erythritol in a coffee grinder or bullet blender and blend for 10 sec. intervals, shake inbetween, blend again for about 3 times or until it is like powdered sugar.  (This just makes  it smoother when added into the chocolate mixture.

Over low heat, in a small saucepan, melt the chocolate and the coconut oil, stirring until smooth.  Remove from heat and stir in the sweeteners until smooth.  With a spoon, drop just enough chocolate to fill the bottom of 12 mini muffin tins lined with paper liners.  Spray the liners with non-stick spray if desired, (makes them come out easier).  Add the peanut butter balls to each muffin liner, and press down flattening the tops.  Cover with remaining chocolate.

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Per Serving: 68 Calories; 6g Fat (72.2% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber;

NOTES : 1 g. useable carbs per serving

Almond-Flax Low Carb Gluten Free Quick Bread

This is a take-off of this almond bread recipe.  I added another egg, separated the eggs and whipped the egg whites until stiff, and also I used buttermilk, or kefir, whichever you have on hand.  Buttermilk seems to actually work best but Kefir works also.  Together this seems to give it a nicer rise. I also used 1/2 cup of flaxmeal in this recipe and all together I thought it came out with a nice texture. It's very moist inside and crispy on the outside.  If you don't want it as moist, you could try using less oil with it, or using coconut flour instead of the flaxmeal.  I use this for my sandwich bread.  It makes good grilled cheese sandwiches!  I also toast it and have it with my egg in the morning.  It's not wheat bread but it's pretty good bread and has only 2 usable grams of carbs per slice.

                      

* Exported from MasterCook *

                         Almond-Flax Quick Bread

Serving Size  : 16    

Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1/4       cup  coconut oil -- melted

  1          cup  buttermilk -- (or kefir)

  4          large  eggs -- separated

  1          packet  Truvia

  1          teaspoon  baking soda

  1/4       teaspoon  salt

  2          cups  almond flour, Honeyville -- (or almond meal, I used almond flour from Honeyville

  1/2       cup  flax meal, Golden -- (1/4 cup seeds ground makes 1/2 cup meal)

Preheat oven to 350 degrees F. (180 C.)

Beat egg whites until stiff and they form a peak. Set aside

Mix all remaining ingredients in a mixing bowl and mix with electric mixer until well incorporated.

Gently fold in the egg whites without breaking them down. Pour into a small loaf pan, (I use a 4" by 8" pan)  that has been generously sprayed with non-stick cooking spray.

Bake at 350 degrees F. for 1 hr. and 30 min. approximately or when a toothpick inserted comes out clean.  It is very moist in the center, and crusty on the outside.  I find the best results at this temperature and time.  Folding in the egg whites, adding an extra egg, and also using buttermilk or kefir gave me a better rise with this bread and a better texture I think.  

Description:

  "this is a take-off from the Lois Lang Almond bread recipe."

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Per Serving (excluding unknown items): 152 Calories; 13g Fat (73.2% calories from fat); 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 148mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : 2 g. usable carbs per slice