A quick and great tasting way to have your hot dog and bun cooked together in 10 to 12 minutes. This is simply my CHEESE AND WINE BREAD recipe with a couple hot dogs cut in half and added. I used the GT Express again for this. (I'm really not trying to sell these, and I have no financial gain in them at all!). I just am learning to use the thing more and loving it for easy low carb lunches etc. But I think you can probably do this in the microwave as well. I just haven't tried it so you're on your own with that experiment. Or bake them in the oven perhaps in small bowls? If you try it please report back and let us know how it works.
Hot Dogs In a Bun
I simply preheated my GT Express 101, mixed up the batter for 1 recipe of the bread, cut 2 gluten free, natural hot dogs in two, and in both sides of the GT Express 101, I placed a small amount of the batter, one hot dog half, and covered with the rest of the batter. Close the lid and cook 10 to 12 minutes. I think I cooked it for a full 12 this time. Nutrition info will depend on the hot dogs you use.
I usually just eat my hot dog wrapped in Bongard sliced cheese that has been nuked for 40 seconds and immediately wrapped around the hot dog before it hardens. That's a great idea too, when you're in a hurry and don't really want a bun. Most of the time I don't. But this was great, and just right for me and hit the spot for something a bit more substantial. Great with a tossed salad!
I would call this bread a definite breakthrough! I've been doing bread experiments lately. This is a take-off from the Caraway Rye I did a couple days ago. Instead of coffee, to render a rye flavor, I used Marsala wine as the liquid, and added something else, a secret ingredient to this bread that gave it a heavenly aroma along with a taste that made me keep going "mmmm-mmmm-mmmm" all the way through eating it. The texture was the closest I've come to yet in a low carb, gluten free bread, to an actual real bread.
Another microwave 1 serving sandwich bread. This is a variation of some of the others I've made, this time using a combination of almond flour and psyllium seed husk powder. I've been wanting to try the psyllium seed and see how it affects me. I really like the way it affects this recipe! This bread is soft and the texture is much like wheat bread and I like the way it toasts. Last night I made this in my GT Express and really liked the way it came out! It takes 10 minutes in there versus 2 in the microwave, but I loved it! I toasted it for an egg sandwich this morning and it was wonderful! You can do it in Caraway Rye as I did in this recipe or just use another liquid such as almond milk or water for plain bread and leave out the Caraway seeds. I made a really nice ham and cheese on rye for lunch yesterday with this toasted. My next project will be to see if I can make a larger loaf version that is baked in the oven. Would be nice to have a whole loaf of it on hand.
CARAWAY RYE SANDWICH BREAD OR BUN
1 large egg
2 tablespoons coffee
1 teaspoon oil
2 tablespoons Parmesan cheese
1 tablespoon almond flour -- blanched - such as Honeyville
1 teaspoon psyllium seed husk powder
1/4 teaspoon baking powder
1/4 teaspoon caraway seeds
1/4 teaspoon Splenda (optional)
In small, microwaveable container, the size of a slice of bread, OR a bowl to make a bun, add egg, coffee, and oil (melted if using coconut oil or butter). Whisk with wire whisk until well mixed and frothy.
To liquid mixture, add Parmesan cheese, almond flour, psyllium seed husk powder, baking powder, caraway seeds and Splenda, if using. (The Splenda does not make it sweet, but I think brings out a little more flavor).
Mix together well with a fork and microwave on high for approximately 2 minutes, or until all the way done in the middle. Time will vary according to your microwave oven. Mine is 1000 watts and takes 2 minutes.
Plop out onto paper towel to absorb moisture and let cool for 5 minutes. Slice in two and toast for best flavor. (You can also make half the batter at a time for each slice if you prefer for half the time on each one.)
Variation: If you have a GT Express, place all the batter in one side of preheated well and close lid. Bake 9 to 10 minutes. Remove and let cool, then slice.
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Serving Ideas : This is a very soft bread, and especially tastes good toasted for a ham on rye melt, or a Rueben sandwich.
As one serving: 218 Calories; 16g Fat (65.4% calories from fat); 12g Protein; 7g Carbohydrate; 5g Dietary Fiber
After several attempts at getting this just the way I want it, and 3 attempts at making a video, I finally have my ice cream dibs and video too. I'm thinking of a variety of flavors that this could be made into. Next time will make the peanut butter ones. Just fold some peanut butter into the mix, or maybe I'll add some cocoa for chocolate, or maybe some of my Capella drops for another flavor. Hmmm... raspberry would be good with a chocolate coating too. Just use raspberry flavored sugar-free syrup in place of the vanilla. Oh my... all kinds of ideas popping into my head! Maybe you'll come up with more! If you do, please share them! These go fast in my house. We were loving having to eat all the experiments! I'll probably do some more today. I am going to have to get some more ingredients! I hope you love these as much as we do. A nice small ice cream treat after a meal, when you don't need to fill up on dessert.
ICE CREAM DIBS
Ice Cream:
1/2 cup heavy cream
2 tablespoons sugar-free syrup -- (such as DaVinci or Torani)
1 tablespoon sugar-free vanilla pudding and pie filling
Chocolate Coating:*
10 squares Lindt 85% Cocoa bar* -- (1 full bar), chopped to small pieces
2 tablespoons coconut oil -- (OR Palm oil shortening, such as Spectrum Organic, OR unsalted butter)
6 Packets Truvia, powdered in coffee grinder -- OR 1/4 cup equivalent (Part of it should be erythritol based, or xylitol. Sucralose alone will not sweeten chocolate, neither will stevia alone, but combined with either of the above it should work)
Ice cream: In small metal mixing bowl, combine heavy cream, sugar-free syrup, and sugar-free pudding mix. Mix on low until blended and then whip on high speed until it is stiff.
Line baking sheet with non-stick aluminum foil, OR waxed paper, OR parchment paper. With a scoop, dipping into hot water before each scoop, scoop onto lined baking sheet. I use a 2 tbsp cookie dough scoop, but you can use a spoon, or place into plastic bag and cut one corner and squeeze onto pan. Nutrition info will depend on how many scoops you come up with. I came out with 10. Place a popsicle stick in the center of each scoop. Place baking sheet with dibs in freezer for at least 1 hour.
Chocolate Coating: In small microwaveable container, place chocolate pieces, oil, OR shorening, OR butter, and Truvia. Microwave on high 30 seconds, stir, then 15 seconds at a time until melted and smooth.
Dip each icecream dib into chocolate mixture and place back onto lined baking sheet. It will instantly harden like a "magic shell". Place in freezer to store or eat right away.
*Lindt 85% cocoa bar does not use wheat in their ingredients, and takes utmost precautions to clean their equipment, however they do use the same equipment that products with wheat are processed on. If you are highly sensitive to this, you can substitute 1 oz. square of regular unsweetened chocolate.
*The above nutrition info and in the video is figured with the whole chocolate coating, however I only used half of it actually in the recipe. So for 10 servings, with an actual half of the use of the coating here is the nutrition info:
Such an easy, quick ice cream recipe that you don't have to wait long for at all! It comes right out of the ice cream freezer as a soft serve consistency, which I like. If you want it harder, stick it in the freezer to ripen for another hour or so, until it is as you like it. The above picture was 1 hour in the freezer after it came out of the ice cream maker. I have a scoop on top of a brownie cookie, which I made in my whoopie pie pan. I was intending on making ice cream sandwiches, which I could have done, but I think next time I'll spread the brownie mix thinner in the whoopie pie pan to make thinner cookies, which would be less calories and carbs to make into a sandwich with the ice cream. But one brownie bottom with a scoop of ice cream topped with Walden Farm's Caramel sauce which is zero carbs or calories suited me just fine. It was exactly what satisfied my desire for a sweet, cool sensation on this very hot humid day. It seems all of this summer has been that way. You'd have thought I'd be living on ice cream all summer long. I can't say why I haven't! Maybe man cannot live on bread alone, but I do think I could live on ice cream alone for the entire hot summer just fine.
1 cup sweeteners -- (12 packets Truvia, 1/4 cup xylitol, 8 drops liquid sucralose)
2 eggs
1/2 tsp. vanilla
1/2 cup almond meal
1/4 cup flaxseed meal, golden
1/2 tsp. baking powder
1/4 tsp. salt
In medium saucepan, over medium low heat, melt chocolate and oil. Remove from heat and add sweeteners, eggs, and vanilla. Mix well, and add the remaining ingredients. Stir well and pour whoopie pie pan to fill 9 cups in the pan. Or spread evenly into 12 cups to make thinner to use for ice cream sandwiches or whoopie pies. Bake in pre-heated 350 degrees F oven for 10 to 12 minutes. Do not over bake! The longer you bake, the more cake-like, the less, the more fudgy, and brownie-like.
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9 Servings/Per Serving: 169 Calories, 15 g fat, 6 g protein, 5 g carbs, 2 g fiber
12 Servings/Per Serving: 127 Calories, 11 g fat, 4 g protien, 4 g carbs, 2 g fiber
Entire Recipe: 1519 Calories, 138 g fat, 50 g protein, 48 g carbs, 18 g fiber
Heat advisory today! Heat index is 103 and dew point is 70. Too hot to cook at all. Without turning on the stove, our air conditioner is over working and not keeping up with it. The temperature keeps climbing in our house. I get sick from heat, so I'm not liking this at all! So I bought a rotisserie chicken today and a coleslaw mix and decided to see what I could come up with. This recipe just evolved as I was putting it together. Once I got my ingredients together I thought curry would taste so good with it all. I love the flavor of curry, but never have I heard of or tried a curry dressing before, but why not? So I started with my usual coleslaw dressing and added curry powder and a bit more sweetener to it, and it turned out to be quite a taste sensation with all the blends of flavor together. I hope you'll enjoy it if you try it. It's a main meal dish all by itself, and very substantial.
CHICKEN CURRY COLESLAW
1 pound Marketside coleslaw mix, (any coleslaw mix, but this is the brand I get)
3 pounds chicken, cooked and chopped (I used rotisserie chicken, already cooked)
15 ounces no sugar added peaches, packed in water (1 can, drained and chopped)
1 cup walnuts, chopped roughly
4 strips bacon, cooked and crumbled (more if you like more bacon)
2 tablespoons sunflower seeds, salted Curry Dressing:
1 cup light mayonnaise (Hellman's), OR regular mayonnaise (Hellman's is gluten free and only 1 g carb)
6 drops liquid sucralose, OR sweetener equal to 3 tbsp. sugar
2 tablespoons apple cider vinegar
1 tablespoon curry powder
In large salad bowl, combine coleslaw mix, chicken, peaches, walnuts, bacon, and sunflower seeds. Toss together.
In small bowl mix together mayonnaise, sweetener, apple cider vinegar, and curry powder.
Pour dressing over coleslaw mix and toss together well, until dressing is evenly mixed in.
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I estimate about 10 servings, but did not really measure out each serving, so I have nutrition info for 10 servings, and for the entire recipe, so however many servings you have, you can figure it out for yourself. It will also depend on the brands you use.
It's been hot hot hot here and everywhere in the country this summer it seems! So it's been cold meals, microwave meals, crock-pot meals, although I found even having my crock-pot on raises our thermostat a couple degrees. Our air conditioner doesn't keep up with this heat and the least bit of heat in the house raises it. So as much as I really don't like cooking in my microwave, I'm using it a lot lately. Hey! We're in survival mode here!
This is a quick easy meal for one, lunch or supper. I made it up really quick for lunch today with some left over chicken that I needed to finish up.
CHICKEN IN GARLIC WINE CHEESE SAUCE WITH "PASTA"
1/2 medium zucchini , made into spaghetti in a spiral slicer (if you don't have one you can make the noodles with a vegetable peeler). (About 1 cup of noodles).
3 to 4 oz. of left over cooked chicken
Garlic Wine Cheese Sauce:
1 slice Bongard cheese slices
1 tbsp cream cheese
1 tbsp almond milk OR cream or coconut milk (I used almond milk)
1 tsp dry wine (I used Marsala)
1/2 tsp minced garlic
Garlic Wine Cheese Sauce: In small bowl, combine cheese slice, cream cheese, almond milk, dry wine, and minced garlic. Microwave for 20 to 30 seconds. Stir together. If it needs more put it in 10 to 20 sec. longer or until melted, thick, and heated through. Stir well.
On dinner plate place zucchini pasta, top with chicken, and heat in microwave 20 to 30 seconds, just until chicken is warm. Pour cheese sauce over all.
1 Serving per recipe: 337 Calories; 20g Fat (52.9% calories from fat); 34g Protein; 5g Carbohydrate; 2g Dietary Fiber
It is waaaaaaaaaaaaaaaaaay to hot to have the oven on lately. We're having a heat wave and there is no end in sight. So it's the crock-pot or the microwave for meals. My sweet hubby even offered to take me out to eat tonight, but when I was trying to find a place with a good enough meal that was both low carb and gluten free and worth the money, tasty and satisfying also, I gave up and said I can eat better at home. So why not lasagna in the microwave.
This was so simple to put together, and so tasty too! My son said it was the best lasagna he's had. I have had a lot of lasagna so I don't know if I can say that, but I will say it was the simplest lasagna I've ever had.
No noodles, and you don't miss them. Layers of meat sauce, a spinach/ricotta mixture, mozzarella, and topped with low carb bread crumbs and parmesan cheese.
I actually cooked a pound of ground beef and a pound of turkey sausage and a whole jar of the marinara sauce, but only used half of that, and saved the other half for cannelloni for tomorrow. Two Italian meals in a row? We do NOT mind! Love Italian!
Good tasting, filling, easy, and low carb as well!
13 1/2 ounces spinach, canned -- (1 can, water squeezed out completely-or 1 10 oz. box of frozen spinach, thawed and drained.
1 cup ricotta cheese
1 large egg
1/4 cup low carb bread crumbs -- divided (OR 1/4 cup Parmesan cheese divided)
1/4 teaspoon red pepper flakes
1 cup mozzarella cheese
2 tablespoons Parmesan cheese
In frying pan, brown ground beef and turkey sausage. Drain. Stir in Marinara sauce and let simmer.
While meat is simmering, in medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.
Spray 9 x 9-inch baking dish with non-stick cooking spray. Layer 1/2 of the meat sauce. Top with the Spinach-Ricotta mixture. Sprinkle Mozzerella cheese on top. Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.
Place in microwave and cook on high for 3 minutes, then cook 12 to 15 min. power level "50". Let sit for about 3 minutes after removing.
Ok, these look like graham crackers, and they really do taste like graham crackers, but they do not have the crunch of graham crackers. I attempted to convert this recipe I found to low carb. I wanted to also try out my new Capella Graham Cracker Flavor drops. These turned out tasting wonderful and far from calling them a flop, because they didn't have the crunch, I just call them a new creation. They make a good flatbread. They are softer than crackers but chewier than bread. It also depends on how long you want to bake them as to how hard they get. You can experiment. I baked the first batch around 25 to 30 minutes trying to get them crunchy, but when I saw I was going to burn them and not get them any crunchier I removed them and let them cool.
the second batch I tried a spoonful of in the microwave to see if it would crisp up there, but it didn't work. So I rolled out the rest as I did the first batch and baked them for about 25 min. I made the most wonderful sandwich for lunch out of it, that reminded me of my childhood. I spread peanut butter on top, added some thin deli sliced ham, and a slice of Bongard cheese on top. Excellent to my child-like taste buds. Just one of my strange sandwich combos but hey, give it a try! You'll be hooked. I had to have a second one.
I'm thinking these would also make a great graham cracker crust, or a base to a candy bar, if you top it with a filling of some sort, such as peanut butter and coat in chocolate. Oh yeah! Or any other number of combinations I can think of to tickle my taste buds. I was unsure of how much Capella drops to use because I'm new to them and still experimenting. I found 16 drops to be perfect. You can even smell the graham cracker smell when they come out of the oven. Can you tell I have a thing for graham crackers? I am still planning on working on the "cracker" part of this, and getting the crisp just right. Hopefully I'll have the perfect graham cracker for you soon. Back to the kitchen!
I also have to mention, the first time I mixed the blackstrap molasses in with the dry ingredients first, and didn't like the way it mixed in. So I suggest in the recipe below adding it to the liquid ingredients. Or you don't have to use blackstrap molasses if you don't want. You could use a brown sugar substitute in place of part of the sweetener instead. This is the way I made it and what I used.
GRAHAM CRACKER FLATBREAD
1 cup almond flour
1 cup flaxseed meal, golden
1/2 cup parmesan cheese
1/2 cup sweetener -- (12 packets truvia)
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons butter -- cold, cut into pieces
9 tablespoons egg whites -- (equal to 3 eggs)
1/2 teaspoon blackstrap molasses
6 drops liquid sucralose -- (or stevia)
16 drops graham cracker flavoring -- (Capella drops) (optional but recommended, this is what gives it that graham flavor)
In medium bowl, mix together almond flour, flaxseed meal, parmesan cheese, sweetener, cinnamon, baking powder, xanthan gum, baking soda, and salt. Whisk all together well.
Using your fingertips, add in the butter and mix until it makes coarse crumbs. Use pastry blender if necessary to get it mixed in well. In small bowl whisk egg whites together with blackstrap molasses, liquid sucralose, and graham cracker flavor drops. Slowly mix into dry mix and stir, until it comes together into a ball, making a stiff dough. Cover and refrigerate dough for 1 hr.
Preheat oven to 325 degrees F. On large piece of parchment paper, (fitted to the size of 1 large cookie sheet), place dough. Spray plastic wrap equal in size. Place on top of dough and roll out to a thin rectangle, shaping dough with hands as you go to make a rectangle. Peel off plastic wrap and cut into squares with pizza cutter. Pierce all over with a fork and place parchment paper with rolled dough onto cookie sheet.
Bake 15 to 25 minutes or until lightly golden brown. After 15 min. check for doneness and put back in if necessary and bake until lightly browned and to the doneness you desire. Check often so as not to burn. A graham cracker taste but not a crisp cracker. Will be more like a flatbread.
Sorry my photography is not so good with these, but I was in a hurry to eat it! Ha! I decided at the last minute to shoot a quick picture and blog it. No careful prepping or anything. But you get the idea anyway. I hate putting up a recipe without a picture.
I'm really getting to like Nopalitos, even if they don't lower my blood sugar yet. I'm still waiting to see if they do that. I guess it can take a few times of eating them, which will be ok with me, cuz I like eating them. I really liked them last night in my Beef Tamale Pie and I really liked them today in this omelet, which I had for lunch. You can find Nopalitos in the Mexican section of the grocery store. The ones I bought were in a 30 oz. jar. I used left over taco meat. You can use your favorite seasonings for tacos.
NOPALITO TACO OMELET
2 large eggs
1/4 cup fiesta blend shredded cheese
1 teaspoon coconut flour
Salt and pepper -- to taste Filling:
1/4 cup taco meat
1/4 cup Nopalitos (Mexican section of grocery)
2 tablespoons chopped tomatoes
1/4 cup lettuce -- (Optional)
1/4 cup fiesta blend shredded cheese
2 tablespoons green taco Sauce, Ortega-mild
In small bowl, whisk eggs until frothy. Stir in cheese and coconut flour until well blended. Salt and pepper to taste.
Pour batter into frying pan sprayed with non-stick cooking spray or greased. Cook on one side, carefully turn and cook on the other side until done. Slide out onto plate.
In microwavable bowl, add taco meat, nopalitos, and chopped tomatoes. Microwave for 1 minute. Pour out onto omelet. Top with lettuce and sprinkle with shredded cheese. Pour Taco sauce on top and fold over.
Here's how a recipe evolves in my kitchen. I started out to make a Shepherd's Pie today and as I was in the process of browning the beef, I started thinking, hmmm... what about a Mexican Shepherd's Pie? Then I thought, what about a corn bread sort of topping. Then I remembered a side dish I made for Low-Carbing Among Friends Vol. 2 that would probably make a good corny sort of topping. So I ended up with a Tamale Pie, sort of. I also have been wanting to try Nopalitos, because I've been reading that they have been found to lower blood sugar when added to a meal. I don't know how much of them it takes to do that, but I did not have that experience with them, unfortunately.
This is a slightly higher than Bernstein friendly carb meal. It has 14 total g. of carbs and 3 g. of fiber. I didn't really figure out the carb count until I was finished eating it, or perhaps I could figure out a way to lower them a bit more. But if you can handle the carbs, this is really good. It turned out to be just what my taste buds imagined. Even if the Nopalitos did not lower my blood sugar as I hoped, I found out I like them. I never had them before. Add more heat if you like it spicier. I think I will next time I make it.
BEEF TAMALE PIE
2 pounds lean ground beef
8 ounces mushrooms -- chopped
1 cup nopalitos -- drained (Mexican section of grocery store)
14 1/2 ounces diced tomatoes -- canned
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon cumin powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper -- to taste Topping:
1 pound frozen cauliflower -- thawed (or fresh)
15 ounces baby corn -- drained
8 drops liquid sucralose -- (OR 1/4 cup Splenda Granular)
15 ounces GiA RUSSA Alfredo Sauce
2 large eggs -- beaten
1 cup Fiesta blend shredded cheese -- (or cheddar)
1/4 cup Real Bacon Bits
1/2 cup Parmesan cheese
In large skillet, brown beef and drain. Add mushrooms and nopalitos. Stir and fry until mushrooms are browned. Add diced tomatoes, garlic, chili powder, cumin powder, garlic powder, and salt and pepper to taste. Stir and let simmer while you prepare the topping.
Preheat oven to 375 degrees F. In food processor pulse thawed OR fresh cauliflower until it resembles rice. Pour into medium size mixing bowl.
Add baby corn to food processor and process. While it is processing add liquid sucralose. Process for about 30 seconds. Pour into bowl with cauliflower.
Add alfredo sauce, eggs, shredded cheese, and bacon bits. Stir together well and spread evenly on top of beef mixture. Sprinkle Parmesan cheese over all. Bake 45 minutes. Let rest 10 min. before cutting.
Several years ago, when I spent most of my days in bed, exhausted just from getting up and going to the bathroom, I found something that was life-changing to me. I read of Dr. Johanna Budwig's work with flax oil and "quark" or cottage cheese.
She claimed to have healed many with cancer using her protocol, which is not just the flax oil and cottage cheese or "quark" mixture, but much more. I did not go on her protocol but decided to give the flax oil and quark a try. At that time I mixed it with yogurt. The reason for mixing the two is because one triggers the proprieties of the other to be released. You do not get the benefits of flax oil if you take it alone without mixing it with some milk product such as quark, cottage cheese, yogurt, or kefir. There are many claims to the health benefits of flax oil, and I'm neither a medical expert or a nutritionist. I'm only sharing my own experience with it. I only know how it affected me. I had my fastest and most notable recovery when I began using flax oil mixed with yogurt or cottage cheese. I also dropped sugar from my diet, and fought candida with natural anti-fungals and diet. I recovered. I actually got back on my feet and was even able to go to work again. I was suffering from chronic fatigue syndrome, as well as adrenal fatigue.
My recovery was slow, but progressive, and the one thing I always go back to when I have a relapse is flax oil. So I've begun to incorporate it in my diet again. I'm not following the Budwig protocol, which is quite a bit more, but I'm using the flax oil and flax seed more often again. I've read of health benefits of several types of oils, and tried them, but I have to say flax oil is the one that I've always noticed an immediate improvement from, and a noticeable improvement, and sense of well-being. So it's what I go back to from time to time.
Yes, I seem to be having a slight relapse in the adrenal fatigue. I am not bedridden again, but I do need more rest lately and know the signs. Emotional shocks, physical shocks, anything stressful, tends to wipe me out and I know the signals. It's time to take it easy. Fortunately for me, I have the summer off to do that. I've had some emotional shocks lately, the kind that leave you feeling like someone came up to you out of nowhere, punched you in the gut, and knocked the wind right out of you. You don't even have time to process what happened. I won't bore you with the details of that, but suffice it to say, it's time to get out my arsenal to keep from being incapacitated once again. I have two things in my arsenal that have kept me from going under, physically that is. Besides my reliance on the Lord, His Word, and prayer, to keep the body working through the stress and able to deal with it, the flax oil and another help, inositol, has helped my body to be able to function and heal.
Sorry about the blurry picture. I am revealing things about myself you all didn't know! I have struggled with panic attacks in my life and inositol has stopped them. When my son, Ben died, I began having panic attacks again. I took inositol and did not have anymore. The two things together give a sense of well-being, and strength, and enable me to physically endure this crazy life and stay on my feet and be useful in it, instead of laying in bed feeling like an invalid. So I'm passing on to you today some new things you didn't know about me, some private battles, and some things that have helped in the battle. If they help someone else I'll be blessed. So without anymore rattling on about myself and my fight, here is a video that shows you how to make quark if you should be interested in trying it, whether or not you want to mix it with the flax oil, it's really good! Many uses. Cheesecake, mousse, cream desserts topped with berries, dips, spreads, etc. I hope you'll give it a try. Another probiotic food that is great for you!
I hope you'll give it a try. To the recipe below you can add more cocoa powder and/or sweetener to your taste. This is how I made it:
QUARK AND FLAX OIL CHOCOLATE MOUSSE
1/3 cup quark cheese
1 tablespoon flax oil
1 teaspoon cocoa powder
2 packets Truvia -- or equal to 1 tbsp.
4 drops liquid sucralose -- or equal to 2 tbsp.
Other liquid -- (whey from the quark, or cream, or almond milk, etc.) enough for consistency
In small bowl combine quark cheese, flax oil, cocoa powder, Truvia, and liquid sucralose. With hand held blender or electric mixer, mix until smooth and creamy, adding liquid of your choice until thickness and consistency is as you desire. Eat right away. For the flax oil to be of benefit, it should be eaten immediately after mixing. Only make the amount you can eat right away.
Threw this together this morning to take to our fellowship meal at church. Everyone ate it up and my poor hubby didn't even get any by the time he got up to it. So since it's so hot here and we didn't want to cook a meal, I made it again tonight adding ham to it for supper.
The blend of vegetables, nuts, seeds, peach, and ham all was so very good together! It was a huge hit with everyone. I tossed it in a raspberry dressing, which just really made it over the top, I thought.
I also had to bring my own dessert, because nobody else bakes low carb and gluten free at church. I made a Chocolate Fudge Tart very quickly this morning. I really should have made it last night, but last night I forgot we were having a meal today.
Not a very good picture, but the taste was very rich and good. This is what was left of it when I got home. I got to try my graham cracker Capella Flavor Drops again on the crust to see if I could get that graham cracker crust flavor. It was there, but not strong enough. I used 10 drops. I'm thinking it takes a lot of drops to get it strong enough. 10 drops only gave it a hint of graham flavor. Still learning. And my little bottle may be gone before I get it down just right.
I have not had time to figure all the nutritional info for these yet, and I am guessing at the measurements for the salad. It's been a long day!
BROCCOLI, PEPPER, AND PEACH SALAD
1 large bunch broccoli florets, chopped into very small pieces (save the stem to make vegetable stock or to use in your chicken stock)
1 large red OR green pepper, chopped
1 - 8 1/4 oz. can No Sugar Added peach chunks (Delmonte)
Approx. 1/3 cup shredded carrots
1/4 cup walnuts, roughly chopped
1/4 cup real bacon bits
2 tbsp roasted pepitas
2 tbsp roasted salted sunflower seeds
2 cups chopped ham (optional--to make it a whole meal salad)
In large salad bowl, mix together broccoli florets, red OR green pepper, peach chunks, shredded carrots, walnuts, bacon bits, pepitas, sunflower seeds, ham, and cheese.
Dressing: In small bowl, mix together mayonnaise, vinegar, and Torani Syrup.
Pour dressing over vegetables and toss together.
CHOCOLATE FUDGE TART
Crust: 1/2 cup flaxseed meal, golden 1/2 cup almond flour 1 scoop (1/3 cup) vanilla flavored whey protein OR isolate 1/4 cup butter, melted 10 or more to taste, Capella Graham Cracker flavor drops (optional)
Crust: Preheat oven to 325 degrees F. In tart dish or 10-in. pie plate, combine flaxseed meal, almond flour, whey protein OR isolate, and stir together with a fork. Add flavor drops to melted butter, if using, and mix in with crumb mixture. Pat firmly into bottom of dish. Bake 10 to 15 min. or until done.
Filling: Make chocolate fudge filling according to recipe directions and pour into prepared crust. Let cool on a wire rack and then chill for several hours, or if you're in a hurry like I was this morning, freeze for 2 or 3 hours. Makes 16 very rich servings.
If you still are not convinced whole grain is something you should maybe reconsider, and you still think you have a healthy diet eating whole grain, please take a look at this...
Even if you think you are not sensitive to gluten, take a look at what modern whole grain is and what is done in the processing. Pretty eye opening.
I haven't made a post for a while so I thought I better let you in on what I'm up to. I decided to try some Capella flavor drops. They had a deal of 5 samples for $19, which I guess is no longer up there, but I have seen them mentioned on other blogs so figured I'd give them a try. Besides, I've been dreaming about things with graham crackers lately. I wouldn't say craving... but dreaming about it, waking up in the middle of the night with recipes coming into my head with ways of using that flavor. So those sleepless nights led me to search for a flavor for graham crackers. I really wanted that flavor.
Well, I'm a bit unusual with my food combinations at times, I admit, at least I've been told. I don't think so, I think they're great. So the flavor of graham cracker, peanut butter, and bacon came into my noggin today as I was deciding what to have for lunch.
The bread isn't the color of graham cracker, but the flavor drops did the trick. I would use more drops next time, however. I'm still learning how many drops it takes to get the perfect flavor. The bread is my coconut microwave bread recipe
and I just added 5 drops of graham cracker flavor and 2 packets of Truvia to the mix. I think next time I'll add a couple more drops, and some cinnamon, but I really enjoyed the flavor mix of graham, bacon, and peanut butter. It tasted like graham cracker bread.
Now I'm dreaming of Smore's. I really want to make Smore's! I also have marshmallow flavor drops, and a recipe for low carb marshmallow cream, so that's next on my agenda. I'm thinking Smore's pizza, Smore's pie, Smores cookies... whatever... just Smore's.
So that's what I've been up to, besides just hangin' with my retired husband and dealing with stuff life brings. School's out. I have a summer ahead of me.
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.
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.
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
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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