Awaken: 30+ Egg-Free and Grain Free Breakfasts

I am happy to introduce a new ebook by Karen Sorenson from Low Carbing One Day At A Time.  If you're tired of eggs for breakfast, or allergic to eggs, or for whatever reason don't want eggs, Karen has put together a great selection of ideas for you.  I was very impressed with the work Karen did in this book and how professional it is.  I loved the pictures along with the recipes, as well as nutritional information.  She has some great tips, and ideas for stocking your kitchen and how to's as well.  All I can say is I don't think you'll miss eggs with all the variety of recipes!  As much as I love my eggs, and I don't have an allergy to them, it's nice to have some options other than eggs, such as Cinnamon Nut Cereal, Blueberry Porridge, Pumpkin Porridge, Smoothies, Breakfast Cookies, Breakfast Sausage, Hashbrowns, and much more. And of course it is all low carb as well.  It looks to me like this book was a labor of love.  I think you'll like it.  You can purchase the book Here: http://lowcarboneday.com/awaken-egg-free-breakfast and there is a coupon code to get 40% off until March 11.
From Karen...

Why is this eBook Helpful?

• Brings a new look to breakfast for those with egg allergies or want something different
• Perfect for low carb, paleo, primal, gluten free, and grain free diets
• Provides step by step instructions for handling certain recipe ingredients
• Takes the guess work out of stocking your grain free pantry
• PDF format for viewing on your computer, iPad, or tablet
• A printer friendly copy of the eBook is also provided

What’s included in this eBook:

• 30+ egg free and grain free recipes with full page color photos
• Recipes for Morning Meats, Savory Beginnings, and Sweet Starts
• Several quick and easy recipes as well as recipes that can be made ahead of time
• Comprehensive guide for stocking your grain free pantry
• Egg Substitution Chart
• Sweetener Substitution Chart
• “How To” pages with step by step instructions and photos

VIDEO FOR CHEESE AND WINE BREAD

So many have asked me questions about the ingredients of this bread that I decided to do a video and demonstrate how I make it in my GT Xpress.  Others have done this in the microwave or oven as well.  I hope the video is helpful for those of you who have asked about some of the ingredients and what it looks like, size, etc.  I will also add links to my other recipes that have come from this recipe.

Cheese and Wine Bread

CHEESY BREAD-DOUBLE RECIPE-FOR GT XPRESS                    
     
1/4 cup  Parmesan cheese
2 tablespoons  almond flour
2 teaspoons  nutritional yeast flakes, NOW
2 teaspoons  psyllium seed husk powder
1/2 teaspoon  baking powder
1/2 teaspoon  Splenda Granular
Dash  salt
2 large  eggs
2 tablespoons  buttermilk
2 teaspoons  extra virgin olive oil

Preheat your GT Xpress. In medium bowl, combine parmesan cheese, almond flour, nutritional yeast, psyllium powder, baking powder, Splenda Granular, and salt.

Sift with wire whisk until all the lumps are out.

Add eggs, buttermilk, and oil.  Whisk together for about a minute until it is a pancake batter consistency.

Pour evenly into two wells of GT Xpress, filling each about 3/4 full.  Close lid and let bake for 12 minutes.

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Serving-1 bun/Per Serving: 232 Calories; 16g Fat (62.1% calories from fat); 14g Protein; 8g Carbohydrate; 5g Dietary Fiber


If you are dairy free, check out this one

click on picture

Or if you want a whole loaf try this one:

click on picture

FLOURLESS CHOCOLATE CAKE, LC, GF

This was my Valentine's day treat for my family tonight.  I wish I could have gotten it posted yesterday, but it's been a busy crazy work week, and I didn't get it made until this afternoon for tonight.

The original recipe for this is on Allrecipes.com along with a video demonstrating  how to do it.  The only change I made is that I used powdered Swerve in place of sugar.  Otherwise I followed it exactly as they did it.  So, this is not my original creation, and very little had to be done to make it low carb.  If you want to make it completely dairy free (I used butter so I guess I can't call it dairy free), you could use coconut oil in place of butter. I haven't tested that but I don't know why it wouldn't work.

This is a very dense, very rich, very chocolaty flourless cake.  It tastes better the longer it sits.  It should be thoroughly chilled but as is usual in my case, being the impatient and last minute type of person I am, I made it and let it cool in my garage and stuck it in the freezer for about an hour and it was just fine.  I held my breath as I worked to get it out of the pan and voila, it came out in one piece! Yay!  It is a semi-sweet, so if you want a sweeter chocolate add more sweetener and taste the batter before baking.  I used 3/4 cup Swerve.  Next time I probably would add 1/4 cup xylitol.  I rarely use Swerve.  It's just way too out of my price range but I got a good deal on some so had some on hand.  I saved it for a special treat, but I sure couldn't afford to have any sweets if I used it all the time.  So the next time I make this I will probably use a different combination of sweeteners, but I'm sure I will make it again!  Very decadent! Very romantic, special, wonderful! Very much a Valentine treat.

The nutrition info for making this with Swerve is here, this is for just the cake, without the topping:
This is for 12 servings: 394 Calories; 41g Fat (82.4% calories from fat); 8g Protein; 12g Carbohydrate; 7g Dietary Fiber;



                      WHIPPED COCONUT CREAM FROSTING

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

1 cup  coconut cream -- (The thick cream at the top of the can of Thai Coconut Milk)
10 drops  liquid sucralose -- (or sweetener equal to 1/3 cup)
1/2 teaspoon  vanilla
1 teaspoon  rum extract
   red food coloring -- (optional)
12 strawberries -- sliced in half

In medium bowl, combine coconut cream, sucralose, vanilla, rum extract, and red food coloring (if using).  Which electric beater with wire whisk, whip for a couple minutes until fluffy.

keep can of coconut milk in refrigerator at least a couple hours before scooping out the cream on top. Use just the cream portion and save the liquid at the bottom for other use.

Spread onto cake and top with strawberries.

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For Frosting with Strawberries--12 servings/Per Serving: 71 Calories; 7g Fat (83.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

ROAST BEEF, BACON, AND AVOCADO SANDWICH ON GF, DF, BREAD

Well, once again I'm experimenting to see if I have another food allergy/sensitivity.  I've had recurring colds and/or sinus infections since Fall this year.  As soon as I get rid of one, a week later I have another.  It hasn't been fun!  I have my favorite natural remedies when I have a cold that do pretty well in knocking it out in a day to 3 days, and lessens the symptoms quite a bit.  So I get through them fairly easily, but then they come back.  I've been so run down and weak from fighting off infections all year!  It gets old and tiresome.  So I'm experimenting with dairy.  I'm giving it a couple weeks without, then will eat some one day, and go two days without again and observe.  I'm really hoping it proves to me that dairy is not the culprit.  I really love my dairy!  Giving up wheat was easy.  Not too much adjustment once you are already low-carbing.  But dairy?  I found out how much I use it. I think I have dairy at every meal and snacks besides.  Cheese is one of my favorite foods and I use it a lot as a filler or binder in low-carb recipes. Oh I know... the food you crave the most is usually the one you're allergic to, right?  Well, I'm still hoping it's not the case here.  I can hope!  I'm tired of giving up food, changing my diet yet again, and having to adjust recipes again.

My Cheese and Wine bread recipe was one of my favorites.  So this bread is a spin-off of that one, without the cheese or wine. I've actually made it two ways.  You can do it with flaxmeal as I have below, or you can replace the flaxmeal with 2 tsp of psyllium seed husk powder.  I prefer the latter but today I did it with flaxmeal, so that is what is in the recipe and that is what the picture is of.

Avocado has become my new cheese replacement in some things.  Not because it resembles cheese in flavor at all, or can be used in all dishes as cheese, but it satisfies the way cheese does in a sandwich or added to a salad or many things. I don't think I ever make a sandwich without cheese!  But I didn't miss the cheese in this sandwich.  This was really good.  And how can you go wrong with bacon, and grilling the inside of the buns in bacon grease!  Fabulous!

I made my bread in my GT Xpress.  Loving that gadget more every day! How did I live without it?  But you can bake it in the oven, or the microwave.  I suggest the oven.  I know--faster in the microwave, but it's worth waiting for in the oven.

                   


 Roast Beef, Avocado, and Bacon Sandwich, (Dairy Free, Gluten Free Bread)


Dairy Free, Gluten Free Bread
1 tablespoon  almond flour
1 tablespoon  flax seed, golden -- ground into flaxmeal (should be 2 tbsp. flaxmeal)
2 teaspoons  nutritional yeast flakes, NOW
1/4 teaspoon  salt
1/4 teaspoon  Granulated Splenda
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  water -- or almond milk, or other liquid.
1 teaspoon  extra virgin olive oil
Sandwich Filling
2 ounces  shredded cooked roast beef (or whatever left-over meat you have on hand)
1/4 avocado -- sliced, sprinkled with salt, pepper, and onion powder
2 slices  bacon

Bread: In small bowl, combine almond flour, flaxmeal, nutritional yeast flakes, salt, Splenda, and baking powder. Whisk with wire whisk until sifted together and there is no lumps.  Add egg, water, and oil.  Mix until well combined.  Let sit for a minute to thicken slightly.  If using oven, place in small oven proof dish and bake at 350 F for about 12 to 14 minutes or until golden brown on top and done through.  If using GT Xpress, preheat and place batter in one well, close, and let bake 12 mintues.  I have not tried it in the microwave, but I think you could microwave it also just like you would any of the quick microwave breads, probably about 1 1/2 to 2 minutes.  Each microwave is different.

In frying pan, fry bacon slices.  Remove and place on paper towel.  Slice bread bun in half, place each half sliced side down in the pan with the bacon grease and fry about 1 to 2 min. on each side or until toasted.

Place shredded beef, (mine was cold, left over from supper the night before, but you can heat it up or use whatever left over meat you have), avocado, and bacon slices on one half of bun and cover with the other half.

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Entire sandwich: 544 Calories; 40g Fat (65.4% calories from fat); 34g Protein; 13g Carbohydrate; 9g Dietary Fiber;

For just the bread alone: 152 Calories; 10g Fat (57.5% calories from fat); 7g Protein; 9g Carbohydrate; 8g Dietary Fiber;

CHICKEN CORDON BLEU-WICH CASSEROLE

Can't take much credit for this one.  It was inspired by two great cooks.  One is Maria Emmerich, whose bread I used. You can find her recipe for the bread here. The other is Chef John, from foodwishes.com.  And this is my adaptation of his recipe for Chicken Cordon bleu-wiches, which looked just too, too yummy to not be made low carb and gluten free for those of us who must or choose to be so.  As rich as this was it was surprisingly low in calories and only 6 grams of useable carbs per serving!  

The hard part was coming up with a roux that I could use that was wheat free and would not lend too many carbs to the mix.  I used arrowroot starch/flour which worked wonderfully.  1 tbsp. has 6 g. carbs, and I used half the amount of how much the recipe called for in flour and it worked well.  Overall in the entire recipe it does not add that many extra carbs.  The taste was phenomenal!  My hubby even liked it! Very picky guy, and not a low carber.  He likes all the wheat and all the sugar in his stuff.  

Now you can do this Chef John's way and make individual open face sandwiches, and I think Maria's bread is excellent for this!  I've been wanting to try her bread and this was the perfect time to do so. It worked really well in this.  I made one long loaf and sliced it to about 1-inch slices to fit the bottom of my pan.  But you can butter each slice and spread it on each one as Chef John did if you please.  I wanted to make the whole thing together into a casserole.  But I am going to for sure make some more of this for sandwiches!  And I'm thinking Cordon Bleu pizza?  Just make your favorite low carb pizza crust, or use Maria's bread recipe and spread out into a pizza pan and spread this over the top.  I think it would be great how ever you choose to do it! 

So here is my adaptation of Chef John's recipe for us gluten free low carbers.

CHICKEN CORDON BLEU-WICH CASSEROLE, LC, GF                      

1 loaf Maria's Healthified Sub Bread: http://mariahealth.blogspot.com/2012/07/toasted-sub-sandwich-and-panini.html

                        Chicken Cordon-Bleu Mixture

4 tablespoons  butter

1 cup  ham -- diced

1/2 cup  onion -- diced (or 1 cup)

1/4 teaspoon  dried thyme

2 tablespoons  arrowroot powder

1 cup  almond milk, unsweetened, OR other low carb milk

6 ounces  shredded Swiss cheese -- (or gruyere, or Italian blend)

1 1/2 teaspoons  dijon mustard

1/8 teaspoon  nutmeg

2 cups  cooked chicken -- diced

   dash  cayenne pepper

   black pepper -- to taste

2 tablespoons  crumbs from Maria's sub bread

Earlier in the day, prepare the bread, following Maria's instructions.  http://mariahealth.blogspot.com/2012/07/toasted-sub-sandwich-and-panini.html 

Preheat oven to 425F.  In medium saute pan, add butter and melt.  Add ham and onions (I sauteed my onions seperately and sprinkled them on half of the dish at the end, since I have a son who does not like onions).  Cook on medium heat about 5 minutes.  Sprinkle in dried thyme.  Add arrowroot powder and stir and cook on med. low heat for about 3 min.  Turn off heat.  Slowly add the milk a little at a time and stir.  Turn heat back on to medium and cook and stir for about 1 to 2 minutes or until nicely thickened.  Add cheese, reserving about 1/4 cup to sprinkle on top.  Stir together until cheese melts, and add mustard, nutmeg, cayenne pepper, and diced chicken.  

In bottom of a 9 x 13-inch, or 7 x 11-inch baking pan spread with butter or extra virgin olive oil.  Slice bread into slices to fit the bottom of pan.  Spread chicken cordon-bleu mixture on top of slices.  Sprinkle with black pepper and remaining cheese.  Sprinkle bread crumbs on top.  Bake 25 to 30 minutes or until slightly browned on top and bubbly.  Let sit outside oven for 10 minutes before serving.  

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8 Servings/Per Serving: 373 Calories; 24g Fat (56.9% calories from fat); 25g Protein; 16g Carbohydrate; 10g Dietary Fiber; 6 g net carbs

SAVORY MEATLOAF WITH MUSHROOM GRAVY

My posts have been few lately, but when I come up with something this good, I have to share it!  This was one of those spur of the moment creations that turned into a gourmet meal.  This is a very rich, savory meatloaf and gravy/sauce.  It's very filling as well served with a side of broccoli with lemon garlic butter and/or a side of mashed cauliflower.  Very low in carbs and high in nutrition as well.

I'm trying to incorporate as much gelatin in my diet as I can lately so that is the reason for the gelatin added to the sauce.  Since reading Dana Carpender's article on Hold The Toast about gelatin, it's blowing my mind too.  I'm finding since I've been adding it to whatever I can add it to, I'm having more energy and feeling just a wee bit better than usual.  And since pork rinds is a good source of gelatin, I used pork rinds in my meatloaf as a binder as well as the mushrooms.  To be honest, I hate pork rinds.  But this way they are hidden, and as long as I don't have to see or smell them, I can eat them this way.

As to an update on my nerve problem (Pudendal Nerve Neuralgia), I'm living with it, taking supplements to build up the nerve and help it work right, being careful not to do more damage to it, etc.  Most of the time my pain level since going back on the supplements I had quit, is almost nothing or tolerable anyway.  Every once in a while it acts up if I have sit too long (sitting compresses the nerve), or just did something to aggravate it.  Reading about all the people who are suffering so terribly, unspeakably, with this condition, I'm thankful I am not worse.  I count myself blessed.  Some people call it the suicide condition, because it's a unique kind of pain that is unrelenting, that is misunderstood, misdiagnosed and for many, it seems no help.  It's unbearable at it's worst.  Mine hasn't come to that place and I believe as I ask the Lord for wisdom He has given it to me.  I'm thankful for my low-carb diet, because if I were eating lots of sugar or carbs that only brings more destruction to the nerves.  So far I'm treating this without any pain meds.  At the worst I've taken an herbal muscle relaxer and upped my inositol and that has done it for me.

So enough of that! Here's the recipe!

                   
SAVORY MEATLOAF AND MUSHROOM GRAVY

1 pound  lean ground beef
1 pound  Jennie-O turkey sausage (breakfast) -- (Or pork sausage)
4 ounces  fresh mushrooms -- (8 oz container, chopped fine in food processor, divided)
1/2 cup  pork rinds -- crushed into crumbs
1/4 cup  beef stock -- (with gelatin if possible)
2 large  eggs
1 teaspoon  Season-All Seasoned Salt -- (Or your favorite seasoned salt)
1/2 teaspoon  sea salt -- (Or No-Salt)
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
 Mushroom Gravy
1/4 cup  butter
1 tablespoon  extra virgin olive oil
4 ounces  fresh mushrooms
1 tablespoon  dry red wine
1 teaspoon  minced garlic
1 teaspoon  beef bouillon -- (gluten free, msg free)
1/2 teaspoon  rosemary
1/2 cup  heavy cream
1 packet  Knox Gelatin -- softened in 2 tbsp cold water (optional) added only for nutrition, no other reason.

In large mixing bowl, mix together beef, turkey sausage OR pork sausage, 1/2 (4 oz.) of the finely chopped mushrooms, pork rinds crumbs, beef stock, eggs, seasoned salt, sea salt OR No-Salt, onion powder, and garlic powder.

Preheat oven to 400F.  Grease loaf pan, and spread meat loaf mixture into pan.  Bake 1 hr. or until it tests done with a meat thermometer.

While the meatloaf is baking, in large frying pan, melt butter and olive oil together.  Add the other half (4 oz.) of the finely chopped mushrooms, dry red wine and mince garlic.  Stir and cook about 5 minutes.  Add beef bouillon, rosemary, and heavy cream.  Stir together and simmer about 20 to 30 minutes on lowest heat. Stir in softened knox gelatin, if using, until dissolved.

Slice meatloaf into 8 slices, serving each slice covered with mushroom gravy.
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8 Servings/Per Serving: 445 Calories; 37g Fat (76.4% calories from fat); 23g Protein; 3g Carbohydrate; trace Dietary Fiber

MOM'S WHITE CUTOUT COOKIES, LC, GF

Christmas just isn't Christmas without my Mom's white cutout cookies.  They were one of the first things I learned to bake together with my mom when I was a kid.  As much as I try to find something new for cookies each year, I just can't do it.  I have to have these.  It was really hard, I must say, giving them up when I began low carbing.  But then I found I didn't have to!!  First I remade them here, but they were not gluten free although very very good!  Tasted like the real thing.  If you are not dropping the wheat, these are great! But I do have to drop the wheat as I found I was allergic to it, or sensitive to it or something.  I can't have it!  And I find it takes me 3 days to get over a reaction once I get it.  So just not worth it!  So I decided today, after searching Christmas cookie ideas, that I came back to these and had to make them gluten free.  They turned out wonderful!!  Not exactly what Mom used to make but pretty close and pretty dern good.

I sprayed my parchment paper with non-stick cooking spray and sprinkled lightly with cornstarch , topped with another piece of sprayed parchment paper and rolled out.

The trick to getting them off easily is a little cornstarch and to run the spatula all the way under the cutout before lifting off carefully 

Fresh out of the oven

I did sprinkle a little bit of real sugar sprinkles on top.  Oh come on! It's Christmas! ;) Ok, you don't have to but I did.

WHITE CUTOUT CHRISTMAS COOKIES, LC, GF                      

1/2  cup  sweeteners of your choice -- (I used 1/4 cup Swerve and 6 packets Truvia)

1/2  cup  Spectrum Organic Shortening, or butter

1  large  egg

1  teaspoon  baking powder

1  teaspoon  vanilla

1/2  teaspoon  salt

2 cups  almond flour

1 teaspoon  xanthan gum

In large mixing bowl, combine sweeteners, shortening, egg, baking powder, vanilla, and salt.  With electric mixer beat on low speed until smooth and creamy and light*.

In separate bowl, combine almond flour and xanthan gum.  Sift together and pour into creamed mixture.  Beat on low speed until well combined and easily forms into a ball. Chill several hours for an easier dough to work with or make cookies right away.  I made them right away. 

Place a piece of parchment paper on counter and spray with non-stick cooking spray.  Sprinkle with small amount of cornstarch or resistant starch.  Place dough onto parchment paper, push down and shape into a square with hands. 

Cover with another piece of parchment paper, sprayed with non-stick cooking spray and roll out to about 1/4-inch.  Cut shapes with cookie cutters*. Roll up remaining dough and roll out again until all dough is used up. Bake in preheated 350F oven about 10 to 12 minutes or until lightly browned around the edges.  let cool completely on pan before removing or they will fall apart. 

*Helpful hint: You can also combine this all in a food processor.

*Helpful hint:  I dusted the top of the dough before cutting out cookies as well as spraying the cookie cutters with non-stick spray.  To remove I sprayed a 13-inch spatula with non-stick cooking spray and very carefully ran it under each cookie thoroughly before lifting it off the parchment paper.  

Frost with your favorite low carb frosting. Decorate as desired. 

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Based on 21 cookies/1 Cookie Per Serving: 108 Calories; 10g Fat (81.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber (Frosting not included)

Will vary according to how many cookies you cut out.  I got 21.  

BUTTERNUT SQUASH PIE

I made this right after Thanksgiving.  It's taken me a while to post it I'm afraid.  Between almost losing my father a couple times, and concern about him, and a recurrence of an old problem for myself which is causing me severe pain again today, it's been a bit hard to think about posting food.  But here I am, standing as I make this post, as it's too painful to sit.  Does anyone out there know anything about Pudendal Nerve Neuralgia?  It's no fun. I thought I was over it, but it surprised me and came back after 5 years.  The funny (funny as in strange, not "haha") thing about it is that the day I was scheduled to have a nerve block because the pain was unbearable, my son died and as soon as I received the news that my son died, my pain was gone.  God's grace? Shock causing another pain to override this pain?  It's a mystery.  Here it is just days after the anniversary of our son's death and the pain has returned.  It is worsened by sitting or certain exercises.  I won't bore you with it all, but suffice it to say I may not be posting as often until I get this under control once again, if possible.  Hopefully that doesn't mean having to make a trip to the specialist I saw before and go through the terrible embarrassing tests and treatment.  Hopefully I can use the same natural and self-care remedies that worked for me before.  But again, since sitting is the main thing I cannot do, sitting in front of the computer and posting won't happen very often right now.  But, I can stand up with my computer on the counter top :) which is probably better for me. I won't spend as much time on it.

This was a delightfully good pie.  I guess it just tastes very much like pumpkin pie.  So if you like pumpkin pie, (and who doesn't?) then you will like this pie.  A wonderful lady who brings her toddler grandson to one of my classes gave me a big beautiful butternut squash and this is one of the things I made with it.  The recipe is simply my adaptation of the recipe on the back of Libby's Pumpkin.  I like the creaminess that the Nestle Table Creme gives to this.  It is much the same consistency of evaporated milk.  I give the sweeteners I used but you can use whatever you have available and like to use.  All Swerve if you have it, or all Truvia, or Splenda Granular, or liquid sucralose, or a combo of all.  I like using a combo of sweeteners.  It seems to give a better taste.  I finally tried the Swerve which seems to be all the rave right now, and it is good, and easier to bake with, but it is way too expensive for me to use regularly.  I bought some when there was a sale, and then it was still too pricey for me.  Truvia is cheaper and easier to get for me, so that's why I use it a lot.  I combine it many times with liquid sucralose because I got a nice size bottle of that pretty cheap on ebay.  Whatever works for you and you like, should work in this.


BUTTERNUT SQUASH PIE                    

3/4 cup  low carb sweeteners -- (I used 1/4 cup Swerve, 6 packets Truvia, 8 drops liquid sucralose)
1/2 teaspoon  salt
1 teaspoon  ground cinnamon
1/2 teaspoon  ginger
1/4 teaspoon  cloves
2 large  eggs
2 cups  butternut squash -- pureed
7.6 ounce can Nestle Media Crema table cream -- (1 can)
1/4 cup  almond milk, unsweetened
                        Pie Crust:
1 cup  almond flour
1/2 cup  flaxseed meal, golden
1/2 cup  whey isolate, Body Fortress super advanced, vanilla creme -- (or any brand whey protein or whey isolate)
4 packets  Truvia
1/4 cup  coconut oil -- melted

Crust: In 9 or 10-inch pie plate, add almond flour, flaxseed meal, whey isolate, and Truvia, and stir together. Pour in melted coconut oil and stir together until mixture is crumbly.  Press into pie plate on bottom and up sides.

Filling:  In large mixing bowl, combine sweetener of your choice, salt, cinnamon, ginger, cloves, eggs, butternut squash, table cream, and almond milk.  Beat with electric beater until smooth and creamy.  Pour into pie crust.

Preheat oven to 425F.  Bake 15 minutes and then turn oven down to 350F and bake for 40 to 50 minutes longer.  Cool on wire rack and then refrigerate.  Top with whipped cream if desired.

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12 Servings/Per Serving: 208 Calories; 17g Fat (71.1% calories from fat); 8g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : 4 g. net carbs

MY VERY BEST BURGER, and SMOKEY-CHEESE CAULI-MASH

Twas the night before Thanksgiving, and all through the house... the smell of good food cooking, but before the feast, some simple food.  Last night we had hamburgers, and tonight it's hot dogs.

This burger turned out so good that I figured I should share it with you.  I only had 1 lb. of hamburger and needed to make it stretch, so I added some fillers and flavors and it turned out phenomenal.  I didn't say a thing to my family, but waited to see if they would say anything, which they normally aren't going to comment on my great cooking for just a hamburger!  But they both took a couple bites and began saying, "Boy this is good!" And the side of Smokey-Cheese Cauli-Mash was also wonderful.  How many recipes of mashed cauliflower can one have?  I have several, but I think this is my favorite now.  Will do this one again tomorrow for our Thanksgiving meal.  The salad is one I've shared before.  You can find the recipe here.


MY VERY BEST BURGER

1  pound  lean ground beef
1/2 cup  almond flour
1/2 cup  parmesan cheese
2 large  eggs
1/4 cup  hot water
1 teaspoon  beef bouillon -- (or soup base, gluten free)
1 teaspoon  worcestershire sauce
1 teaspoon  liquid smoke flavoring
1/2 teaspoon  instant coffee granules
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder

Preheat your grill.  In medium bowl, place ground beef, almond flour, Parmesan cheese, and eggs.  Mix together well.

In Measuring cup, combine water, beef bouillon, worcestersire sauce, liquid smoke flavoring, coffee granules, onion powder, and garlic powder.  Mix well.

Pour liquid into meat mixture and mix together well.  Cover and let sit on counter for 20 minutes.

Shape into 7 patties, 1/2 cup each, and grill.

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7 Servings/Per Serving: 266 Calories; 21g Fat (69.9% calories from fat); 17g Protein; 3g Carbohydrate; 1g Dietary Fiber

SMOKEY-CHEESE CAULI-MASH

1 pound  frozen cauliflower -- (I use frozen but you can use fresh as well)
2 tablespoons  sour cream
2 tablespoons  butter
1 large  egg
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
1 cup  smokey sharp cheddar, Hoffman's -- shredded
1 tablespoon  Real Bacon Bits
1/4 cup  Parmesan cheese

In microwavable bowl, place cauliflower and cover.  Microwave on high for about 10 minutes or until cooked soft.  (If you're using fresh cauliflower you need to add a little water.  You can also steam it if you prefer).

In food processor, add cooked cauliflower, sour cream, butter, egg, onion powder, and garlic powder.  Process until smooth.  Add cheese and process again until cheese is melted and mixed in thoroughly.

Spray a 1 quart casserole dish with non-stick spray.  Preheat oven to 375F.  Pour mashed cauliflower into prepared dish and sprinkle bacon bits on top, then cover with Parmesan cheese.

Bake 30 minutes.

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4 Servings/Per Serving: 343 Calories; 27g Fat (70.3% calories from fat); 17g Protein; 8g Carbohydrate; 3g Dietary Fiber--5 g usable carbs

CHEESY BREAD PIZZA CRUST

Again, this is from the Cheese and Wine Bread recipe which became a Cheesy Loaf of Bread, and now has become Cheesy Bread Pizza Crust.  It's more of a bread-like pizza crust.  Sometimes I like the traditional more bread-like crust and other times I prefer thin and crispy.  This was very tasty for a low carb crust, and closer to a true bread like crust than anything else I've come across for pizza crust so far.  I've just taken my original recipe, and this time used buttermilk rather than wine in the mix, because I don't always want to use wine and others don't always want to use wine, and I wanted to see how it would turn out with the buttermilk.  I was very pleased!  Still had that wonderful yeasty bread smell to it and the texture and all came out very much the same as with the wine.

Just to give you fair warning.  I'm not finished yet with this recipe and where I'll take it!  I have plans for more ideas rolling around in my head with it.

So basically, I just tripled the Cheese and Wine Bread recipe for the pizza crust.  I've also done it doubled making the same size pizza but a much thinner crust.  I like the thicker one better.


CHEESY BREAD PIZZA CRUST

3 large  eggs
3 tablespoons  buttermilk -- (or dry red wine)
1 tablespoon  extra virgin olive oil
1/3 cup  Parmesan cheese (I used the canned)
3 tablespoons  almond flour
1 tablespoon  psyllium seed husk powder
1 tablespoon  nutritional yeast flakes (see note below)
3/4 teaspoon  baking powder
2 drops  liquid sucralose -- (OR sweetener equal to 1 tbsp.)--optional but I think it adds to the flavor

Preheat oven to 350F.  Place parchment paper onto 12-inch pizza pan or baking sheet.

In small bowl, combine eggs, buttermilk OR wine, olive oil, Parmesan Cheese, almond flour, psyllium powder, nutritional flakes, baking powder, and liquid sucralose.  With electric mixer, beat until smooth.  Let sit a minute to thicken slightly.

Pour out onto pizza pan OR baking sheet, and spread evenly with spatula until it reaches the edges of the pan. Bake about 15 minutes.  Remove from oven and top with your favorite sauce and pizza toppings and bake longer until cheese is melted.

Cut into 8 slices.

NOTE: For more information about Nutritional yeast, how it is made, and the health benefits - http://www.truthnhealth.com/2011/10/nutritional-yeast-and-its-benefits/

Yield:
  "1 pizza"
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8 Slices/Each slice: 85 Calories; 6g Fat (62.2% calories from fat); 5g Protein; 3g Carbohydrate; 2g Dietary Fiber

CHEESY LOAF OF BREAD

 I could not be more pleased with the way this bread turned out!!!  This is a spin-off from my Cheese and Wine Bread recipe that made one nice bread bun you could slice in two and make a nice sandwich with.  I loved it, and wanted to be able to make a whole loaf of bread the same.

This turned out to be just what I wanted in flavor, texture, aroma (yes, aroma is so important!) I simply multiplied the Cheese and Wine Bread recipe 8 times, put it in a loaf pan and this is what came out.  It's hard to let you know just how high it rose in a picture.  So I took a picture of it in the pan so you can see it from that perspective as well.

You can see how it just rises above the top of the pan.  It is more like a banana bread size.

The texture is very close to a real sandwich bread.  If you like bigger slices you can cut it in half, then set the half sliced side down, and slice lengthwise.  I don't think you'll come out with 16 slices then, but you will have larger slices, so it's a matter of your preference.

   

CHEESY LOAF OF BREAD                 

8 eggs
1/2 cup  *marsala wine -- (dry)
3 tablespoons  extra virgin olive oil (edit, 1/4/2017 - I no longer add the oil. I find it does not need it)
1 cup  parmesan cheese
1/2 cup  almond flour -- (honeyville is what I used)
3 tablespoons  psyllium seed husk powder
3 tablespoons  nutritional yeast flakes, NOW brand (see note below)
2 teaspoons  baking powder
2 packets  Truvia -- (or 1 tbsp other sweetener)

Preheat oven to 350F.  Line bottom of 8 x 4-inch loaf pan with parchment paper and spray pan with non-stick cooking spray.

In medium mixing bowl, add wet ingredients: eggs, wine, and oil.  Beat together well.  Add dry ingredients: Parmesan cheese, almond flour, psyllium powder, nutritional yeast, baking powder, and Truvia OR other sweetener.

Mix with electric beaters for 2 minutes or until smooth.  Pour into loaf pan.  Bake 30 minutes, then place an aluminum foil tent over the top and bake another 30 minutes.  Remove from oven and turn out of pan onto a wire rack to completely cool before cutting.  An electric knife helps to cut nice even pieces.  I got 16 good slices out of this.

*Helpful Hints: If you don't have wine, you can use cooking wine, or if you choose not to use wine, you can try buttermilk. The wine does seem to add to the flavor and texture and rise, and I haven't tested it yet with buttermilk, but that would be what I would try first, myself.
*Editing this to say I have made it now with buttermilk and I baked it 15 minutes longer and it came out fine.  It did not rise as high with the buttermilk as with the wine but it wasn't that much of a difference.

NOTE: For more information about Nutritional yeast, how it is made, and the health benefits - http://www.truthnhealth.com/2011/10/nutritional-yeast-and-its-benefits/
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16 Slices/Per Serving: 122 Calories; 8g Fat (63.2% calories from fat); 7g Protein; 4g Carbohydrate; 3g Dietary Fiber

NOTES : 1 useable carb per slice

WHITE CHILI WITH TURKEY SAUSAGE

Funny how different the coloring turned out in my photos.  It's just a matter of lighting in my house. One was taken in my kitchen, and the other at my dining room table.  The top one is truer to the actual color.  The lighting in my house is terrible so I have to keep adjusting the lighting on my camera and play with it.

A very good friend gave me a recipe for white chicken chili that sounded so yummy but it wasn't low carb, so I used her recipe and went from there.  I had to make a substitute for condensed cream of chicken soup.  Her recipe used chicken and mine uses Jennie-O turkey sausage, but I want to make this with chicken next time.  My family loved this.  It made a huge bowl (7 cups), and with 4 of us, there were no leftovers!  My two sons gobbled it right up.  I may do some tweaks yet with it, but it was pretty good as is.  I may add a bit more spice next time?  Maybe add some nopalitos?  Maybe some hot sauce?  I dunno.  I loved it as is.

WHITE CHILI WITH TURKEY SAUSAGE

                   
2 pounds  Jennie-O turkey sausage (breakfast) -- browned and drained
16 ounces  Green taco Sauce, Ortega
16 ounces  Mezzetta Roasted Red Bell Pepper Strips -- drained and chopped
1 cup  water
1 recipe  Condensed Cream of Chicken Substitute -- *see recipe below

In 2 quart heavy saucepan, combine turkey sausage, green taco sauce, roasted red peppers, and water.  Bring to boil, reduce heat and simmer 30 minutes.

Add condensed cream of chicken soup, heat to boil, stirring constantly, add more almond milk or water as desired to bring to the consistency you want.

Options: In place of ground turkey sausage, cook 1 whole chicken, debone and cut into chunks.

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Seven 1-cup servings/Per Serving: 474 Calories; 36g Fat (69.9% calories from fat); 25g Protein; 10g Carbohydrate; 0g Dietary Fiber;

CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE                    

8 ounces  Philadelphia 1/3 less fat Cream Cheese -- (less calories, same amount of carbs as full fat)
1 tablespoon  Better Than Bouillon Chicken base OR other gluten free chicken   base
1 teaspoon  garlic powder
1 teaspoon  onion powder
2 cups  almond milk, unsweetened
1 tablespoon  arrowroot powder -- (or corn starch-2 g carbs per serving, optional, for thickness, or add more cream cheese if you prefer to get thickness desired)
1/4 cup  almond milk, unsweetened

In medium saucepan, combine cream cheese and chicken base.  Add garlic powder and onion powder.  Heat, stirring constantly, over medium high heat, until blended and cream cheese is melted.  Gradually add in almond milk, stirring with a wire whisk.  Continue heating and stirring until mixture comes to a boil.  Reduce heat.  Combine arrowroot powder OR cornstarch with 1/4 cup almond milk, and whisk into hot mixture.  Boil and stir for a minute more.  Remove from heat and let cool.

You can use this in recipes for a white sauce, for cream of chicken substitute, for cheese sauces (just add shredded cheese)


Yield:
  "2 1/4 cups"
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4.5-1/2 cup servings/Per Serving: 184 Calories; 14g Fat (75.3% calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber;

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE

Cheesecake is a wonderful dessert for low-carbers!  And what a delight that is! Rich, creamy, and certainly no feelings of a "diet food" or deprivation when one eats it.

What I would do differently making this again is add more sweetener.  In the recipe below I have the amount I actually put in it, but you can taste the batter and adjust to your liking.  It seems everyone has a difference there in how sweet they like things.  It is sweet enough as a cheesecake goes, but with chocolate I prefer very sweet.  So I'd probably add about 1/4 cup xylitol to this next time.  Top this with a dollup of whipped cream and your good to go!

We're celebrating our 37th wedding anniversary today! This is our anniversary cheesecake.  I wanted something special.  What is more special than chocolate and peanut butter and cheesecake all in one?

I actually weigh about 10 lbs less today than I did on my wedding day!


CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE                    

CRUST
1 cup  flaxseed meal, golden -- (You can use brown flax, but I prefer golden for the milder flavor)
1/3 cup  whey isolate, Body Fortress super advanced, vanilla creme -- (this is what I used but you can use whatever brand you have)
1/4 cup  cocoa powder
6 packets  Truvia -- (or sweetener equal to 1/4 cup)
1/4 cup  melted butter
FILLING
1 1/2 pounds  cream cheese -- softened
3 large  eggs
12 drops  liquid sucralose
12 packets  Truvia -- (or use 1 1/8 cup sweetener in place of both sucralose and Truvia)
2 tablespoons  cocoa powder
1 teaspoon  blackstrap molasses
1 teaspoon  vanilla extract
2/3 cup  heavy cream
10 pieces  Lindt 85% Cocoa bar -- (1 entire bar), chopped in small pieces
1/4 cup  coconut oil
SWIRL TOPPING
1/2 cup  natural peanut butter -- Unsweetened
4 packets  Truvia

Preheat oven to 350F (175C).  Grease 9 to 10-inch Springform pan.

CRUST:  In food processor, combine flaxseed meal, whey isolate, cocoa powder, and Truvia.  Pulse until blended together.  Pour in melted butter and pulse until it is well combined and crumbly.  Press into bottom of Springform pan. Set aside

FILLING:  In large mixing bowl, combine cream cheese, eggs, liquid sucralose, Truvia, cocoa powder, blackstrap molasses, and vanilla extract.  Beat until smooth and creamy.  In small saucepan, heat heavy cream to a boil.  Remove from heat and stir in Lindt bar and coconut oil until melted and smooth.  Pour into cream cheese mixture and beat well.  Pour into prepared crust.

SWIRL TOPPING: In small bowl combine peanut butter and Truvia.  Microwave on high for 20 to 30 seconds or until it is warmed and soft.  Place dollups on top of cheesecake and with a knife, cut in and swirl around through each dollup.

Bake 50 minutes.  Turn off oven, crack open oven door and let cool for 10 minutes inside oven. Remove and place on a wire rack and cool completely. Carefully run a knife around edges and remove outside of the pan, before chilling.  Chill completely in refrigerator before serving.  Serve with whipped topping if desired.

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16 Servings/Per Serving: 394 Calories; 36g Fat (79.9% calories from fat); 11g Protein; 9g Carbohydrate; 5g Dietary Fiber

4 g useable carbs per serving

CHEESY NOPALITO CHICKEN AND SPICY PUMPKIN

I had a few bites off this before I decided to make it a blog post.  It turned out to be so good I decided to make it a post.  I'm leaving my house in 15 minutes though, so it's going to be a very short blog post and I have not put this into MasterCook to get the nutritional info but it's pretty simple.  The chicken, really barely any carbs.  Nopalitos actually lower my blood sugar when I eat them, so I don't even count the carbs in them.  The taco sauce has zero carbs.  Most of the carbs would be in the pumpkin.

CHEESY NOPALITO CHICKEN

4 chicken breast halves (skinless and boneless)

Ortega Green Taco Sauce (enough to cover each chicken breast

About 1/2 cup chopped nopalitos

chopped onion

Fiesta Blend shredded cheese (or cheese of your choice)-enough to cover each chicken breast

In bottom of 9 x 13-inch baking pan, place each chicken breast.  Cover each with green taco sauce.  Top this with nopalitos, then onion.  Sprinkle shredded cheese over top of all.  

Bake in preheated 375 degree F oven for 50 to 60 minutes

SPICY PUMPKIN SIDE DISH

I can pumpkin puree

1 tsp blackstrap molasses

1 tsp pumpkin pie spice (I love Trader Joe's!)

8 packets Truvia

8 drops liquid sucralose

1/4 tsp salt

1 tbsp butter

In medium saucepan, place pumpkin puree, molasses, truvia, sucralose, salt, and butter.  Heat, stirring constantly until heated through and butter is melted.  

CREAMY CAULIFLOWER AND BACON SOUP, DAIRY FREE

It's soup weather again!  It went from hot to cold really fast here in MN.  It does that here.  You can have the air conditioner on one day and the furnace the next.  Or you can actually have both going at different times in the same day.  That's Minnesota fer ya.  Gotta love it!  I do.  I love the mixture of weather here in Minnesota.  It's no wonder it's so often the topic of conversation.  And then the next topic is good food, like warm hearty soup on a cold day.  Visit my facebook page and join in on sharing more soup recipes! There's some great ideas already posted.

I made this one dairy free, not because I cannot have dairy, but I just decided to cut down on my dairy today.  I'm having some congestion, so don't want anything that might possibly add to that.  At the bottom of the recipe I have some suggestions for variations also.

                   

 CREAMY CAULIFLOWER AND BACON SOUP

6 slices  bacon -- (I use Hormel natural bacon)
3 stalks  celery -- chopped fine
1 pound  cauliflower
32 ounces  chicken stock -- (homemade is best if you have it, otherwise I use Rachael Ray's)
1 tablespoon  minced garlic
1/2 teaspoon  onion powder
1/2 teaspoon  thyme
1/2 teaspoon  salt -- (or to taste)
1/4 teaspoon  pepper

Cut bacon into small pieces with a scissors.  In 3 or 4 quart saucepan, cook and stir bacon pieces until crispy.  Remove bacon onto paper towel, but keep the grease in the pan.  Add celery and cook, stirring, until tender.  Add cauliflower, chicken stock, garlic, onion powder, thyme, salt, and pepper.  Stir together and cook on low for 15 minutes or until cauliflower is tender.

Place most of the soup into a blender, (I used a Ninja) and pulse until pureed.   I leave a small amount of the vegetables in the bottom of the pan for a few chunks.  Pour pureed soup back into pan.  Add bacon pieces.

Options:  I made this to be dairy free, but if you want it creamier and you can have dairy, add some shredded cheese, or if you don't want dairy, add 2 tbsp of Nutritional yeast flakes for a cheesy taste.  Also you could add some heavy cream if you want a creamier soup.  This is pretty much a base recipe.  Another variation is to add roasted red peppers, or a few carrots.  Variations are endless.  Just be sure to add the nutritional value for whatever you add to the soup.  I think I may try this with a jar of Gia Russa Alfredo sauce next time.  I like this Alfredo because it uses natural ingredients and is wheat free and makes a good substitute for a creamed soup.

This made 5 scant cups. Each serving is about 1 cup.

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5 Servings/Per Serving: 91 Calories; 4g Fat (43.0% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber