Orange Cream Cookies

These originally came from Dr. William Davis' recipe.  I used to love Dreamsicles as a kid, especially the orange ones.  That flavor combo of orange and vanilla cream was just so yummy!  So this had an immediate appeal to me.  Check Dr. Davis' blogs, both the Heart Scan Blog and His Wheat Belly Blog about Herbicide-Resistant Wheat and what it has done to America's health.  For myself, all of my health problems certainly did not clear up when eliminating wheat, but my nose did. I found I'm allergic to it, even to the smell of it. In fact if I smell wheat bread, or even the playdough I play with with the preschoolers I work with, it has an immediate effect on me. I get sinus inflammation.  It may be affecting me in other ways I have no knowledge of, but that is one way that I've seen a definite improvement.  I didn't lose weight after getting off it, and I didn't have an energy surge, and I didn't get rid of my IBS, but at least I got rid of the life-long constant sinus inflammation that robbed me of sleep every night!  Yay for that!  I'm totally enjoying my wheat free way of life, and not feeling deprived, and recipes like this help tremendously in making life feel more "normal"--whatever that is.  

You can click the link to Dr. Davis' original recipe for his.  Mine has a few improvisations, (as always--I never seem to follow anyone's recipe exactly), mainly because I didn't want to run to the store so used what I had on hand.  I didn't make that many changes though, and these turned out great.  Mine needed less baking time (15 min.).  The first batch I over-baked.  I tend to like an almost under-done cookie.  I came out with 24 cookies.

The hardest part making these was not eating all the cookie dough!!  I actually think I liked the cookie dough the best, but then I always do.  I may make this some time just to eat the cookie dough.  Who knows?  I didn't have orange zest so I used orange extract.  I didn't have pecans so I used walnuts.  I also did not use the raisins, because I needed to lower the carb count.  What I wish I had done was to add some chocolate bits, that I just made yesterday, with it.  That would have been great!

So here's my version of Dr. Davis' Orange Cream Cookies...

ORANGE DREAM COOKIES                    

2 cups  almond flour
2 tablespoons  coconut flour
1 teaspoon  baking soda
1/2 teaspoon  sea salt
1/2 cup  chopped walnuts
Sweetener equivalent to 1 cup sugar (I used 12 packets Truvia, and liquid sucralose to equal 1/2 cup)
1 large  egg
1 teaspoon  orange extract
2 tablespoons  coconut oil -- melted
1/2 cup  heavy cream -- or coconut milk
1 tablespoon  vanilla extract

Preheat oven to 350º F.

Combine almond meal, coconut flour, baking soda, salt, walnuts, and sweetener  in bowl and mix.

In separate bowl, whisk egg, then add orange extract, coconut oil, whipping cream OR coconut milk, vanilla extract and mix together. Pour wet mix into dry and blend by hand thoroughly.

Spoon onto parchment paper-lined baking pan (or oiled pan) and flatten with spoon to 1/2 to 3/4-inch thickness. Bake for 20-25 minutes (mine took 15) or until toothpick withdraws dry.

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24 Cookies/Per Cookie: 103 Calories; 9g Fat (77.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber

My recipe--2 g net carbs per cookie

Avocado Zucchini Lime Salad

PIN: http://www.pinterest.com/pin/774124910781682/

I was just looking through recipes that I had made and came across this one.  I think I only made it once but I remember how good it was.  I don't know why I didn't post it back then, but here it is for now.  I think I have all the ingredients on hand too, so this will maybe be my lunch tomorrow along with  some meat.


AVOCADO ZUCCHINI LIME SALAD                    

1/2 zucchini -- made into spaghetti "pasta" with spiral slicer (if you don't have a spiral slicer, you can just slice ribbons of zucchini with a vegetable peeler).
1 avocado -- peeled and chopped
1 roma tomato -- chopped
1 teaspoon  minced garlic -- (or more to your liking)
1 tablespoon  cilantro -- (or 2 tbsp fresh)
1 shallot -- chopped
1/2 tablespoon  extra virgin olive oil
1 tablespoon  lime juice

In medium serving bowl, combine zucchini pasta, chopped avocado, chopped tomato, minced garlic, chopped onion, and toss together. Drizzle olive oil over all and then lime juice and toss again.  (I did not really measure for either the oil or the lime.  I'm guessing at these amounts.  If you start with these measurements and add more if you like, you can judge for yourself how much you want.

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3 Servings/Per Serving: 148 Calories; 13g Fat (70.9% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber

PEPERONCINI AND SAUSAGE PIZZA AND CHOCOLATE RASPBERRY ICED TEA

I love rooibos tea, and I love raspberry tea, and I had a chocolate craving, so this drink was put together out of all of them today.  Why decide between one or the other when you can have all of them together in one drink?  So I did.  It went well with my lunch, which was a personal size Peperoncini and Sausage Pizza.

The crust was made out of simple ingredients--Almond flour, egg, and cheese.  That's as simple as it gets.  Quick and easy to make. (That's the only kind of lunch I do after work). 

You can hold it in your hands to eat, just like regular pizza.  I've made a similar crust with coconut flour, which is also on my blog. This time I used almond flour. Both work well, and I like them both.  So it's your choice.

CHOCOLATE RASPBERRY ICED TEA



2 cups  boiling water
2 rooibos tea bags
2 raspberry tea bags
1 teaspoon  cocoa -- (I used Special Dark)
Sweetener -- to your taste. (I used 2 packets Truvia, 4 drops liquid sucralose)
1 tray of ice cubes


In glass 2 cup measuring cup, place tea bags and pour boiling water over.  Cover and steep 5 minutes.  Remove tea bags and stir in cocoa and sweetener.  


In 32 ounce container, or 2-20 oz. glasses, place 1 tray of ice cubes.  Pour hot tea over the ice and stir.  


Yield:
  "32 ounces"
                                 
Per Serving: 2 Calories; trace Fat (29.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber



PEPERONCINI AND SAUSAGE PIZZA

                        

Crust:

2 tablespoons  almond flour

2 tablespoons  fiesta blend shredded cheese -- (or mozzarella)

1 large  egg

1/4 teaspoon  Italian seasoning

Topping:

1 tablespoon  Mezzetta Sandwich Spread--Peperoncini & Feta

1/2 cup  fiesta blend shredded cheese

1 Pork Sausage Patty, precooked and chopped

Crust:  Preheat oven to 400 degrees F.  In small bowl, mix together almond flour, fiesta blend shredded cheese, OR Mozzarella, egg, and Italian seasoning.  Place parchment paper on one serving size pizza pan, or 8 x 8-inch baking pan.  Spray with non-stick cooking spray.  Spread crust evenly to the edges.

Bake 10 to 15 minutes or until lightly browned. 

On top of crust, spread peperoncini sandwich spread.  Top with shredded cheese and pork sausage.  Bake 10 to 15 minutes or until cheese is bubbly and browned to your liking.  

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1 Serving: 595 Calories; 51g Fat (76.6% calories from fat); 28g Protein; 7g Carbohydrate; 2g Dietary Fiber

STRAWBERRY SHORTCAKE, LC, GF

It's late, and I'm about ready to go to bed, but I wanted to post this recipe first.  This was my dessert tonight.  In fact it was most of my meal tonight.  I like that I can do that when I'm low carbing because unlike desserts in the non-lowcarbing world, low carb desserts are full of nutrition, protein, fiber, and other good stuff.  I wasn't hungry for a big meal tonight.  This gave me what I wanted.  I think it will also be breakfast in the morning.

This is a spin-off of my 2 minute coconut bread recipe, which became a donut bun recipe, which now became a shortcake recipe.  The creamy filling is kefir cheese and coconut cream, both very good for you. The topping has Marzetti sugar free strawberry glaze in it, but if you can't find it, you can simply chop up the strawberries and add a little sweetener to put on top.


STRAWBERRY SHORTCAKE, LC, GF            

                        Shortcake
1 teaspoon  coconut oil
1 large  egg
2 tablespoons  hot water
Liquid sucralose -- to equal 1/4 cup
1 teaspoon  vanilla
2 tablespoons  Parmesan cheese
1 tablespoon  coconut flour
1/4 teaspoon  baking powder
Dash  salt
                        Cream Filling
1/4 cup  kefir cheese, plain -- (or yogurt cheese, or cream cheese)
1/4 cup  Thai Kitchen coconut milk -- (The cream part without the liquid)
Liquid sucralose -- to equal 2 tbsp
1 teaspoon  vanilla
                        Strawberry Topping
1/2 cup  fresh strawberries -- chopped
3 tablespoons  Marzetti Sugar Free Glaze for Strawberries
1 packet  Truvia

Shortcake:  In small microwaveable bowl, add coconut oil and microwave on hi for 25 seconds.  Add egg, hot water, liquid sucralose, and vanilla.  Stir with wire whisk until blended.  Add Parmesan cheese, coconut oil, baking powder, and salt.  Stir together until well blended and smooth.  Microwave on high for 1 minute 43 seconds or until done in the middle.  Remove and let cool.  Slice horizontally in two pieces.

Cream Filling:  In small mixing bowl, add kefir cheese, or yogurt cheese, or cream cheese, coconut cream, liquid sucralose, and vanilla.  Beat with electric beater with wire whisk attachment until smooth and creamy.

Strawberry Topping: In medium bowl, mix together strawberries, glaze, and Truvia.

Place each shortcake half on a serving plate.  Top with half of the cream filling on each shortcake.  Top each with half the strawberry topping.

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2 Servings/Per Serving: 238 Calories total calories for the whole thing, 7g Protein
1 g carb for the shortcake
3 g carb for the cream filling
4 g carb, for the strawberry topping

CHEESY TURNIP HASHBROWN BAKE

This is what we had for supper tonight along with some really great curry meatloaf from Jennifer's recipe in "Low Carbing Among Friends".  This is the second time we've had that meatloaf and it's fast become our favorite.

I needed a side dish, and didn't want to make a lot, but wanted something substantial to go along with this, and had just bought some turnips so my mind started working and I threw this together.  It came out really good.  My boys do not eat turnips, but I didn't give them the alternative of potatoes tonight, but just served it.  When asked what it was I just said, "hashbrowns".  They liked it.  I'm sure they could tell it wasn't potatoes, but they liked it.  It was really good, I'll have to say.


CHEESY HASHBROWN TURNIP BAKE                    

1 pound  turnips -- shredded
1/2 cup  fiesta blend shredded cheese
1/2 cup  Parmesan cheese
2 large  eggs -- beaten
1 teaspoon  garlic powder
1 teaspoon  onion powder
Salt and pepper -- to taste
1/4 cup  butter -- melted

Preheat oven to 400 F.  In 9 x9-inch glass baking dish, sprayed with non-stick cooking spray, add shredded turnips, fiesta blend cheese, Parmesan cheese, eggs, garlic powder, onion powder, and salt and pepper.  Mix together.  Pour melted butter over all and mix in.  Bake 30 minutes or until lightly browned.

4 Servings/Per Serving: 254 Calories; 20g Fat (71.8% calories from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber;

Chicken and "Rice" Casserole

I made this last week.  I intended to blog about it then, but didn't have time to, so I finally got it entered into my MasterCook software and am able to share it.  I just love casseroles.  They're quick and easy to prepare, most of the time, and you have your whole meal altogether in one dish.  Cleanup is much easier as well, especially if you've prepared some things ahead of time.  I wanted some more chicken stock, so earlier in the week I cooked a whole chicken, so the meat was already for me in the frig and I just needed a way to use it.  This was sort of a "clean out your kitchen" before shopping day casserole that I threw together and it turned out really good.  I had some low carb bread crumbs in the freezer I wanted to use up too, so that made a great topping for this.  If you don't have any bread crumbs handy, sometimes I just sprinkle Parmesan cheese over the top of a casserole and bake it that way.

I did not add the nutrition info for the bread crumbs because it will be different for you depending on what kind of bread you use, so just add that to it.  To tell you the truth, I don't know what kind of bread I used for my crumbs and so I guess I don't know either!  But I usually don't have more than 2 to 3 g. net carbs to any bread I make so it's not very much.

                 



CHICKEN AND "RICE CASSEROLE"

3 pounds  whole chicken -- roasted, de-boned, and cut up
1 pound  cauliflower -- shredded into "rice"
14 1/2 ounces  French-style green beans -- (drained)
8 ounces  fresh mushrooms -- chopped
1 tablespoon  minced garlic
1/2 cup  celery -- chopped (optional--trace of carbs per serving)
1/2 cup  onion -- chopped (optional--1 g carb per serving)
 Salt and pepper -- to taste
15 ounces  Gia Russa Alfredo Sauce -- (1 jar)
                Topping
1/4 cup  butter
1 cup  low carb bread crumbs -- (carb count not included--will depend on the bread you use)
1/2 cup  Parmesan cheese
1 teaspoon  onion powder
1 teaspoon  garlic powder
1 teaspoon  Italian seasoning

Preheat oven to 375 F.  In 9 x 13-inch baking pan, sprayed with non-stick cooking spray, add chicken, cauliflower rice, green beans, mushrooms, garlic, celery (if using), onion (if using), salt and pepper, and mix together.  Add alfredo sauce and stir in.

Topping:  In large frying pan, melt butter.  Add bread crumbs, Parmesan cheese, onion powder, garlic powder, and Italian seasoning.  Stir and cook over medium high heat just until lightly toasted.  Spread out on top of casserole.

Bake 30 to 40 minutes or until bubbly and top is lightly browned.

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8 Servings/Per Serving: 540 Calories; 42g Fat (70.0% calories from fat); 29g Protein; 12g Carbohydrate; 2g Dietary Fiber

Steak, Salad and Blessings upon Blessings

Soooooooooooo... I guess it's been a while since I blogged.  I guess I better get caught up.  What have I been doing lately?  Just life as usual to tell you the truth, but struggling with a few minor health issues, needing more rest, less stress, and so forth, but yes, I have been eating, and to eat one must cook, so yes I've been cooking.  Well, some days to tell you the truth, I haven't.  Some days last week I sent my husband and son out to get pizza or heat up some left overs, or we all went to Hardees.  I needed to make it an easier week, food-wise.  But yesterday, in spite of a day in my PJ's and mostly on the couch, I did get up to make a great supper.  Got a great cut of a New York Strip Steak, marinated it, and while I was at it, cut up some of my favorite veggies and added the rest of the marinade to them.  It was scrumptious!  We don't have steak often because the good stuff is just too pricey for us.  The last time I had steak at home, I really can't even remember.  My BBQ grill got run over in our garage by accident by my hubby, so I couldn't use that but this turned out great under the broiler in the oven.  I topped my steak with some carmelized onions.  (Shhhhhh, don't tell anyone).  I know they're higher in carbs and especially carmelized but they were a great pick-me-up after not feeling so good.  I felt like we were eating out at a fancy restaurant paying big bucks for a nice steak dinner.  It was tender, it was seasoned just right, it was wonderful.

I threw the marinade together in one of those shaker bottles that comes with dry Italian Dressing mixes.  The one with the V line, the W line and the O line.  So I didn't measure... but just put in Garlic Red Wine Vinegar to the V line, water to the W line, and EVOO up to the O line.  I added several shakes each of italian seasoning, garlic powder (lots), onion powder, dry mustard, salt, and paprika.  Sorry I did not measure.  I never really do, unless I'm trying to create and get exact amounts for all you guys.  This I was not planning on blogging actually, but it was so good I had to.  So add seasonings to your taste.  I poured about half of that bottle into a Gallon size Ziploc bag with the steak, which I tenderized by pounding and with a knife criss-crossing it, and let it marinade in the frig all day.  A half hour before I was going to cook it I took it out and let it sit on the counter.  Shook it up a bit, and then when it was time to cook it, I put it under the broiler, which I preheated, as close to it as I could get it, and broiled it about 8 min. on the first side and 6 on the second.  Time would be dependant on how well done you want it.  We like ours well done.  Even well done this was very tender.  I let it sit for 5 minutes, while I nuked some potatoes for my husband and son, before cutting.  Letting it sit and not cutting too soon keeps the juices inside and keeps it more tender.

For the veggies, I added enough of the marinade dressing to coat, and tossed it all together just before I did the steak.  I used:

1 bunch Asparagus, steamed 3 min. and plunged into an ice bath, then cut up

1 green pepper, chopped

1 red pepper, chopped

1 zucchini, sliced into strips, like "noodles"

4 smoked mozzarella sticks, sliced into small pieces

parmesan cheese (added last after tossing)

Toss veggies together with the dressing, and then mix in parmesan cheese... amount to your liking.  Again, I did not measure, just sprinkled it in.

This morning we were going to celebrate our church's 10 year anniversary.  The dinner was going to be catered following the service.  Of course I cannot eat anything at a catered dinner.  I didn't know what they were having but I had a feeling if I didn't want to go hungry I better bring my own food.  So I prepared some sandwich buns, which is a recipe originally from this one minute bread recipe that was a tweak from Jennifer's "One Minute Bread the Next Minute Toast" recipe, which after I tweaked it, Jolene tweaked yet again to make it a larger batch you could make in the oven.  I made mine in a whoopie pie pan, much like a muffin top pan, so I was able to actually get 12 out of the batter... each being half of a sandwich bun for me, rather than making 6 larger buns and cutting them in half.  Turned out great!

Just right for a nice Smoked turkey and Provolone cheese sandwich to take along, as well as some of the marinated veggies from last night.  I knew there would be cake, and I couldn't have cake, so I made a quickie batch of Carolyn's No Bake Peanut Butter Bars from "Low Carbing Among Friends" Vol. 1, page 199.

 My mistake was that I did not first check to see if I had all the ingredients before starting.  I was in a hurry.  I had about an hour and a half to make this.  I also didn't read to see that it had to be chilled for an hour or so.  Well, I made this and fast-chilled in the freezer, even though I didn't have the peanut flour it calls for. It still turned out fantastic!  I used 1 cup of almond flour instead of 1 1/2 cups of peanut flour.  So just FYI for those who have the book and would like to try that recipe and don't have peanut flour, it works with almond flour too!  Though I bet it is really good with peanut flour.  I also ended up with different ingredients in the ganache topping.  We use what we have, ha!  I made it from 2/3 cup cream, 6 packets Truvia, 4 drops sucralose, 1 oz. unsweetened chocolate, and a tsp. of dark cocoa powder.  It turned out great!  Very rich.  Everyone feeling sorry for me was saying how sorry that I could not have all that great food catered in today, but really, I was totally enjoying my own lunch I brought, which was quite filling and tasty and I felt no feelings of being deprived at all of the broasted chicken, fried potatoes, coleslaw, baked beans, and cake.  I really didn't. (I did take two slices of fried potatoes--JUST 2!!).  I was not tempted or feeling left out.  I was happy, and we had such a wonderful heart-warming celebration of our beginnings as a little church, which began with a handful of people in a house.  We outgrew the house, and though we moved into a building, we still have that small home-church feel among us.  God has blessed us and made us a family unit, that encourages and loves one another.  We've been through deaths, births, marriages, and many ups and downs together as all families have.  So many memories and tears today--way outweighed any of the food to tell you the truth.  We were way too busy just enjoying one another and all the memories.

But good food makes it all the better!!  :)  And good food was had.