PRODUCT REVIEW-LC-GLUTEN FREE WHITE BREAD

I'm busy getting ready for our Resurrection Day meal tomorrow. I love this time of year. Spring is in the air (finally), even though there's still some snow that needs to go away.  It's warming up! And this holiday is a special one for our family, celebrating what our Savior has done for us.  So I like to have special food to celebrate a special day.  Bread is always special, and will add to a few other dishes I'm making tomorrow.  I was privileged to be asked to review some products recently from LC Foods. I've browsed their store before and noted that they have some great looking gluten free products that are also low carb.  So it was great to be able to try some of them out.  Today I made the white bread.

I was considering doing buns, but decided just to make a loaf since I have not worked with this mix before. I decided just to make it according to instructions.  I added a few ingredients according to the directions.

Some eggs and egg whites, some carbonated water, sour cream, melted butter, and coconut oil.It just came out of the oven a couple hours ago.

Not bad!

I just cut into it and tried a bite with nothing on it.  It was pretty good.  No it does not taste like wheat bread.  But it has a good flavor and a soft texture.  I ate it with some butter.  I like the flavor.  This will make a good sandwich bread.  I haven't tried toasting it yet, but I'm thinking toast in the morning.
A couple pieces of it are going to be part of a Broccoli Parmesan Augraten casserole I'm making tomorrow. 

I'm planning on trying out the Marshmallow Fluff before the days over, and also the Brownie Mix and hopefully come up with a "Mallow Brownie cup" or something.  Remember Mallow Cups? When I was a kid they were my weakness.  I've wanted to try making them, but was not sure how to do the marshmallow part.  Now I have the marshmallow part! Not sure how I'll do this yet.  We'll see. Stay tuned. I have a few more goodies in the box to try as well. 

BREAKFAST OR BRUNCH PIZZA

Just a quick one I'm doing here today. This was what I had for my quick lunch after work today.  Quick and easy idea for a breakfast or a lunch.  You can use whatever toppings you like.  I think I'll try ham or sausage next time maybe.

This is not a crust you can pick up with your hands and eat, more like a cross between an omelet and a pizza.  Not quite a fritatta.  Just quick, easy and yummy. 

BREAKFAST OR BRUNCH PIZZA                      

2 large  eggs

1 tablespoon  almond flour

1 teaspoon  nutritional yeast flakes, NOW -- (OR Parmesan cheese)

1/4 teaspoon  salt -- OR to taste

TOPPINGS

2 tablespoons  green taco Sauce, Ortega-mild

1/3 cup  Fiesta blend shredded cheese -- OR your favorite shredded cheese

1 tablespoon  Real Bacon Bits

10 pepperoni slices, Armour

Beat eggs until frothy.  Add almond flour, nutritional yeast OR Parmesan cheese, and salt.  whisk together well.

In large cast iron skillet, melt butter OR bacon grease (nutrition information does not include), OR spray with non-stick cooking spray, and pour egg mixture into pan.  Cook on medium heat until almost dry on top.  Meanwhile preheat broiler oven.  

Flip over and immediately spread on the green taco sauce, shredded cheese, bacon bits, and pepperoni slices.  Remove from burner and place pan under the broiler until the cheese is melted and bubbly.

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1 Serving: 421 Calories; 33g Fat (69.3% calories from fat); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber

SHAMROCK PUDDING

I have a confession to make.  I went to McDonald's yesterday with my husband while we were out and about and I had a Shamrock Shake.  No they don't have a low carb version.  I had the real thing.  Whew! Got that off my chest.  It was a spur of the moment decision, but it was a decision, not a slip beyond my control.  I chose to have it, contemplating the blood sugar rise it would give me, and what I was going to do about that, and reasoned I don't normally do this, and in fact I've hardly been eating any carbs at all some days, mostly pretty ketogenic lately.  It wasn't a craving either.  It was simply a choice because I had a sour stomach, and neither coffee or soda pop appealed to me.  I wasn't there to eat.  Already had lunch.  I was just there to sit and visit with my hubby and relax a bit.  I used to get those Shamrock shakes every year when they came out and loved them!  It's been over 7 years since the last one.  So I decided to have one.  Just one! I'm not going back.  It sounded soothing to the sour stomach.  And it was.  My stomach was better the whole rest of the day.  But today I decided I have to have a low carb Shamrock something for this time of year.  I've done it with kefir shakes in the past which was pretty good.  But I'm going to a fellowship gathering at our church tonight for family time, and we're having lots of food there.  I wanted something I could bring with for myself as I know I won't be partaking in the dessert there.  So I whipped up this Shamrock pudding.  I made the mistake of a little too much mint.  I used 1/4 tsp. and that was pretty strong.  So I would advise 1/8 tsp. which is what I put in the recipe.  A little mint goes a long way!

                     
SHAMROCK PUDDING

8 ounces  Philadelphia 1/3 less fat cream cheese -- softened, (You can use full fat, but this is lower cal, and less than 1 g carb)
1 cup  Thai Kitchen coconut milk -- Refrigerated at least a couple hours, better longer, and then just scoop out the hard cream portion at the top of the can. Save liquid at the bottom for other use)
1/2 cup  heavy cream
2 teaspoons  vanilla extract
1/8 teaspoon  peppermint extract -- (or mint--more if you want a stronger mint flavor, but be careful not to get too much as it can be overpowering!)
 Liquid sucralose to equal 3/4 cup sweetening power -- (or sweetener of your choice)
20 drops  green food coloring -- (optional)

In medium size mixing bowl, combine softened cream cheese, coconut milk, and heavy cream.  Mix with electric mixer until creamy.  Add vanilla and peppermint extract, liquid sucralose, and green food coloring (if using).  Maria Emmerich has some great ideas for natural food coloring on her blog, http://mariahealth.blogspot.com/2012/05/pistachio-gelato-and-matcha-benefits.html

With electric mixer with wire whisks, whip for a couple minutes or until thick and creamy.  Refrigerate until completely chilled.  Serve with whipped cream if desired.

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4 servings/Per Serving: 356 Calories; 34g Fat (89.3% calories from fat); 5g Protein; 4g Carbohydrate; 0g Dietary Fiber

Nutr. Assoc. : 0 0 0 0 0 0 0

NEW ENGLAND HOT DOG BUNS

A while back, I found this pan on Amazon. It's a New England Hot Dog Pan.

I thought it would be great for making some low carb hot dog buns.  But at the time I didn't have a good recipe for the buns.  I've been making my Cheese and Wine Bread in the GT Xpress normally for a bun, which is great but not the right shape.  Today I finally got it out and multiplied my recipe for the Cheese and Wine Bread 5X and spread it in my pan, and baked it at 350F for 25 minutes.  They came out great!  They are light and airy, not heavy like many low carbs breads would be.  They are thin, and if you want you could try to multiply the recipe 8X rather than 5, which is what my Cheesy Loaf of Bread is and just pour that in there.  Probably have to bake it longer if you do that.  I think I'll stick with this one though, as I liked it just the way it was once I cut into it and put my hot dog in there.

Make sure to use gluten free low carb hotdogs!  We like the Hebrew National brand.  I'm thinking some sweet type of goodies to make in this pan also.  I'll have to see what else I can come up with.  I'm going to stick my remaining buns in the freezer so I have them on hot dog nights, all ready prepared for me.

NEW ENGLAND HOT DOG BUNS


1/2 cup + 2 tbsp  Parmesan cheese
1/4 cup + 1 tbsp almond flour -- (blanched, such as Honeyville, for best results)
1 tbsp + 2 tsp  psyllium seed husk powder
1 tbsp + 2 tsp nutritional yeast flakes, NOW
1 1/4 teaspoons  baking powder
1 1/4 teaspoons  Splenda -- Or equivalent, (does not make it sweet, just brings out flavor)
5 large  eggs
1 tbsp + 2 tsp extra virgin olive oil -- (any oil you like, this is my preference)
1/4 cup + 1 tbsp  Marsala wine OR buttermilk

Preheat oven to 350F.  In medium bowl, combine Parmesan cheese, almond flour, psyllium powder, nutritional yeast, baking powder, and Splenda granular.  Sift together with a wire whisk.

Add eggs, oil, and wine OR buttermilk.

Mix well until blended smooth. An electric mixer helps.  Pour batter into pan, covering the entire pan.  Bake 25 to 30 minutes or until golden brown.  Turn out onto a wire rack and let cool.  Slice into buns and slice each bun in half but not all the way through.

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10 Buns/1 Bun per serving:  118 Calories; 8g Fat (63.1% calories from fat); 7g Protein; 4g Carbohydrate; 3g Dietary Fiber  (edited from original post)

Added 3/15/2013--VARIATION: Hamburger Buns: Reduce wine OR buttermilk to 1/4 cup, let dough stand for 5 minutes to thicken after mixing, line baking sheet with parchment paper, and plop 10 rounds onto it.  Smooth each one evenly to a flat round circle with the back of a spoon.  Bake in preheated 350F oven about 12 minutes or until it tests done.  Yield: 5 hamburger buns; 2 circles=1 bun.

Editing this to say, if the batter is not thick enough reduce the oil to 1 tbsp. and the wine or buttermilk to 2 tbsp. It turns out different each time I make it so you may have to adjust the liquid ingredients.  I think the reason is just how you measure. Weight measurements are more accurate that cup and spoon measurements, so perhaps sometimes I'll do this weighing the ingredients.

"OATMEAL" AND PEANUT BUTTER COOKIES, LC, GF

My dear hubby has been wanting oatmeal cookies... like his mom used to make, which were most likely the recipe on the side of the Quaker Oatmeal box.  He loved them.  She used to send them to him when he was overseas in the Navy, and even though they arrived weeks later as hard as a rock, he ate them.  Unfortunately for him, I cannot make him the oatmeal cookies anymore that his mother used to make because they have wheat flour in them, and I cannot even handle it or have it in my kitchen without a reaction.  So I decided to try making him something similar at any rate, to oatmeal cookies but much healthier and better for him than what his mother used to make.

So I found an old recipe that I used to use to make oatmeal peanut butter cookies for my family, and decided to see what I could do to revise it and convert it to low carb, gluten free.  I was going to add chocolate bits to it, and some chopped nuts, which is what I used to do, but they do add more carbs.  This is a tad higher in carbs for a cookie than I like but it was something that I hoped my hubby could enjoy that would be healthier for him, and still something I could enjoy with him.
I may yet experiment more to make a lower carb version.  This recipe uses some things not all low carbers may have. I've been experimenting with arrowroot flour lately and love the texture that it gives things, so it does have a very small amount of that in it. You can probably just leave it out if you don't have it but the small amount used does not add much at all to the carb count per cookie.  I tbsp has 6 g carbs in it.  I use whey isolate in it, but you can use whatever protein powder you choose.  The oat bran I use is certified gluten free, so if you have a problem with wheat gluten make sure to find oat bran that is such.  Mine was Bob's Red Mill, which I can get here locally.
  


                     
These are a soft cookie, with a slight peanut butter flavor.  If you want it more peanut buttery tasting, you can do 1/2 cup peanut butter and 1/4 cup shortening, or butter if you do not have the Spectrum shortening. I think they are a whole new thing all on their own actually.  You'll have to try them to see what I mean.  And my hubby, the ultimate taste tester, says they are good.

 "OATMEAL" AND PEANUT BUTTER COOKIES

1/2  cup  shortening, Spectrum organic, non-hydrogenated
1/4  cup  natural peanut butter -- (no sugar added)
12  packets  Truvia -- OR sweetener to equal 1/2 cup
1/3 cup  xylitol -- (you can use another sweetener of your choice here, such as Swerve, erythritol, Splenda, etc. to measure 1/3 cup)
2  eggs
12 drops  liquid sucralose
1 teaspoon  blackstrap molasses
1 teaspoon  vanilla
1 1/2 cups  almond flour
1 tablespoon  arrowroot powder
1 teaspoon  xanthan gum
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  oat bran -- (certified gluten free)
1 scoop  whey isolate, vanilla flavored
1/2 cup  flaxseed meal, golden

Beat together shortening, peanut butter, Truvia, and xylitol (OR other sweetener);  combine eggs, liquid sucralose, blackstrap molasses, and vanilla and blend in, beating until light and fluffy.   Add combined almond flour, arrowroot powder, xanthan gum, baking soda, and salt.  Mix well.

Stir in oat bran, whey isolate, flaxseed meal, and mix together well.  Drop onto cookie sheet spread with parchment paper or silicone mat, and press down gently with fingers, or a fork, or the back of a spoon (it helps to wet your fingers slightly), and bake in preheated 350 degree F. oven, for 12 to 15 minutes or until lightly browned.

I got 28 cookies using a 2 tbsp cookie scoop.

Let cool and serve.

Options: If you like, add 1 Lindt 85% chocolate bar or other chocolate bar, chopped into pieces, and/or chopped nuts.  This will raise the carb and calorie count.  Another option, if you are ok with more carbs is to add 1/2 cup raisins snipped into halves.  I did not figure out the carb count with these things added, so you're on your own with that.

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28 Cookies/1 Cookie Per Serving: 118 Calories; 9g Fat (63.0% calories from fat); 4g Protein; 8g Carbohydrate; 4g Dietary Fiber

4g. net carbs per cookie

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