Archive | August, 2013

Grain Free Pasta with Italian Sausage

27 Aug

Grain Free Flax Pasta

INGREDIENTS

Sauce

1 28 oz can tomato sauce

1 28 oz can diced tomatoes

1 tbsp fresh basil

1 tbsp lemon juice

2 tbsp brown sugar

1 tsp red pepper flakes

1 tsp crushed garlic

1 tbsp olive oil

salt & pepper to taste

1 1/2 lb Italian sausage

1/4 cup grated parmigiano (yes. it goes INTO the sauce)

Pasta

2 cups almond flour

1 cup arrowroot starch

1 cup ground golden flax

1/4 tsp xanthan gum (optional)

4 eggs

extra arrowroot for rolling

DIRECTIONS

Sauce: Heat oil and brown sausage (you can remove casings or simply cut into meatball size pieces like I did. Add remaining ingredients. Simmer for several hours. I like to start mine cooking before lunch.

Pasta: 

In a large bowl, combine dry ingredients. Make a well in centre and add eggs. Beat eggs with a fork and gradually add in the dry ingredients. You will eventually want to use your hands to form a soft dough. Gently knead until smooth.

Dough can be rolled out, on a liberally dusted surface, to approximately 1/12th of an inch and cut into strips as for spaghetti, linguini, fettucine, ravioli or lasagne. The dough is a little more fragile than regular pasta dough. You will want to avoid rolling it out twice

Drop into boiling water and boil for barely one minute. Strain.

Serve: Top with the Sausage sauce and freshly grated parmigiano cheese

Serves 4-6 as an entree, 8 as a side dish

For more great Grain Free Italian recipes, try my eBook.

Grain Free Pasta Cookbook

Avocado Mayonnaise

26 Aug

Avocado Mayonnaise

 

INGREDIENTS

 

1 whole egg

2 egg yolks

1 tsp dry mustard

11/2 tsp fresh lemon juice

1 1/2 tsp vinegar

1/2 teaspoon sea salt or celtic salt

1/4 teaspoon white pepper

1/2 cup avocado oil

1/2 cup extra virgin olive oil

 

DIRECTIONS

1. Put the eggs, Dijon mustard, lemon juice, vinegar, salt, and pepper into a food processor or blender. (or you can use an emersion blender)

2. Then with the processor or blender on low speed, add your oils very slowly. Start out with a few drops of oil and then work up to a very thin stream. It should take about two minutes to add the oil.

3. Continue blending until blended well and there is no free standing oil.

Makes 24 servings. 1 TBSP each

NUTRITIONAL INFO

Calories 87

Fat 9.6 g

Carbs 0g

Protein .5 g

 

Chocolate Bars

20 Aug

IMG_2693

INGREDIENTS

 

1 cup nut butter
1/4 cup coconut nectar (or honey)
2 tbsp steviva blend (OR use 1/4 cup sweetener equivalant to 1/4 cup OR dash of stevia)
1/2 cup coconut oil
150 grams dark chocolate (I used Pralus 100% cacao)
1 cup shredded coconut
2 cups chopped walnuts

 

DIRECTIONS

 

Melt nut butter, coconut oil, chocolate, coconut nectar and steviva blend. Add in nuts and coconut. I added some dehydrated mini marshmallows just for fun.
Pour into square pan. Chill untilfirm (about 2 hours) cut into bars.

 

Nutritional Info (not including mini marshmallows)
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 365.4
  • Total Fat: 31.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.8 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.8 g

 

Pesto and Mozza Stuffed Pork Loin

20 Aug

Stuffed Pork Loin

 

INGREDIENTS

3 pound tenderloin
1 cup pesto
1/3 pound fresh mozzarella
1 tbsp Mrs. Dash
2 tsp ground garlic
salt
pepper

 

DIRECTIONS

Preheat oven to 425 degrees.
For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens up flat. You can pound with a meat mallet to flatten.
Spread pesto on meat. Top with fresh mozzarella.

butterfly pork loin
Roll up jelly roll style. Tie with butchers twine.
Place in shallow baking pan.
Sprinkle with herbs, spices, salt and pepper. I used Mrs. Dash, powdered garlic, a little sea salt and some fresh cracked black pepper.
Bake for approx 1/2 hour until internal temperature reaches 165 degrees.
Allow to rest for 10 minutes before slicing and serving.

Stuffed Pork Loin

 

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 540.8
  • Total Fat: 33.0 g
  • Cholesterol: 150.4 mg
  • Sodium: 295.6 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 56.4 g

Low Carb Flax Bread

5 Aug
Low Carb Seed Bread

Low Carb Flax Bread

 

INGREDIENTS

2 cups ground golden flax seed
1/2 cup hulled sunflower seeds
2 eggs
5 egg whites
1 tbsp baking powder
1 tsp sea salt
1/3 cup grapeseed oil

 

DIRECTIONS

Preheat oven to 350 degrees.
Line a medium sized loaf pan with parchment.
In medium sized bowl, beat egg whites with hand mixer until stiff peaks form.
Combine rest of ingredients together in a seperate bowl.
Fold in egg whites and pour into loaf pan.
Bake for 30 minutes.

1 loaf = 15 slices

 

Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 176.0
  • Total Fat: 14.0 g
  • Cholesterol: 86.8 mg
  • Sodium: 130.8 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.0 g

Strawberry Rhubarb Crisp, Low Carb, Gluten & Sugar Free

2 Aug
Low Carb, Grain & Sugar Free Strawberry Rhubarb Crisp

Low Carb, Gluten & Sugar Free Strawberry Rhubarb Crisp

INGREDIENTS

6 cups strawberries, sliced
4 cups rhubarb, diced
1/3  cup steviva blend
1 tsp Thick It Up (or 2 tbsp cornstarch)
1 tbsp lemon juice

CREAM CHEESE FILLING

8 oz cream cheese, softened
1/4 cup powdered steviva (run through a nut/seed grinder)

TOPPING

1/4 cup steviva blend
1 1/2 cups almond meal
1 tsp cinnamon
1/2 cup cold butter
1 cup pecans, chopped

DIRECTIONS

Preheat oven to 375 degrees.
Slice berries and dice rhubarb. Toss with rhubarb, 1/4 cup steviva blend and thickener of choice. Place in greased 9×13″ baking dish.

Cream together the cream cheese and steviva blend. Dollup over the filling.

In a medium size bowl mix steviva, cinnamon and almond meal mix and combine. Cut in cold butter until mixture is crumbly. Sprinkle evenly over fruit. Top with chopped pecans

Bake for approx 40 minutes until bubbly and topping is golden brown.
Serve with greek yogurt on top for a special breakfast or homemade ice-cream for a nice dessert,
YUM!

Serving Size: makes 18 servings

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 18.2 g
  • Cholesterol: 29.3 mg
  • Sodium: 85.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.0 g

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