Archive | September, 2013

Coconut Pancakes

28 Sep

Coconut Pancakes

 

INGREDIENTS

3 eggs, separated
1 tbsp coconut oil (or butter or ghee), melted
2 tbsp cream cheese
pinch of stevia
1/4 tsp baking soda
2 tbsp coconut flour
1/2 tsp ground cinnamon

DIRECTIONS

In a bowl with egg yolks, add remaining ingredients.
Using a hand mixer, whip the egg whites until soft peaks form.
Mix egg yolk mixture combines and no lumps.
Fold in egg whites.
Warm oiled skillet on medium low heat.
Pour battre into pan. I made 2 large pancakes. You could also make 4 smaller ones if desired.
Top with your favourite toppings.
*I like Greek yogurt and peaches. ūüôā

 

Makes 2 large pancakes

 

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 237.4
  • Total Fat:¬†18.9 g
  • Cholesterol:¬†296.5 mg
  • Sodium:¬†335.2 mg
  • Total Carbs:¬†8.9 g
  • Dietary Fiber:¬†5.5 g
  • Protein:¬†10.6 g
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Low Carb Buckeyes

24 Sep

Low Carb Buckeyes

 

INGREDIENTS

1 cup almond butter
1/2 cup butter, softened
1/2 tsp vanilla extract
*2/3 cup Steviva blend (powdered in a nut or coffee grinder)
2 cups whey protein (I used Kaizen unflavored)
1 cup dark chocolate chips (for dipping)

*measure the Steviva Blend before powdering it

 

DIRECTIONS

In a large bowl, mix together the almond butter, butter, vanilla, protein powder powdered Steviva Blend. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a small glass bowl or measuring cup. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Makes 48

 

Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat:¬†6.7 g
  • Cholesterol:¬†6.8 mg
  • Sodium:¬†21.0 mg
  • Total Carbs:¬†3.7 g
  • Dietary Fiber:¬†1.0 g
  • Protein:¬†5.4 g

Chicken Bacon Skewers

9 Sep

Chicken Bacon Skewers

 

INGREDIENTS

850 grams chicken breast (boneless, skinless) Approximately 5 breasts cut into 1″ cubes
1 cup Tomato Balsamic Dressing
12 slices of bacon

DIRECTIONS
Marinate the chicken in the dressing in the refrigerator for a couple of hours or overnight.
Preheat oven to 375 degrees.
Skewer the chicken and bacon on 6 skewers. You can also serves as appetizers and put one piece of chicken and a small piece of bacon each on a toothpick.

Place on a parchment lines baking sheet and bake for 30 minutes. Turn broiler on and broil for 5 minutes until browned and crisp.
Serve with Ranch dip.
*You could also grill these on the barbeque.

Makes 6 large skewers (entree)

 

Broccoli,Cheddar, Bacon Casserole

4 Sep

Broccoli, Cheddar Bacon Casserole

 

INGREDIENTS

1 large head of broccoli, cut into small florets
2 cups grated sharp cheddar
2 tbsp butter
1/2 cup cream cheese
1 cup heavy cream
2 cloves crushed garlic
1/4 cup crumbled bacon
1/2 tsp white pepper
salt to taste
1/4 cup grated parmigiano cheese (for on top)

 

DIRECTIONS

Preheat oven to 375 degrees.
Grease a medium size casserole dish, or square baking pan.
Steam broccoli (approx 4 minutes). Put into dish. Sprinkle crumbled bacon over top.
Make cheese sauce:
Melt butter and cream cheese in a saucepan over medium heat. Whisk in the cream, garlic, salt and pepper.
Add grated cheddar. Stir until melted.
Pour over broccoli. Sprinkle with parmigiano.
Bake for 30 minutes until cheese is bubbly.

 

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.8
  • Total Fat:¬†33.6 g
  • Cholesterol:¬†115.7 mg
  • Sodium:¬†589.6 mg
  • Total Carbs:¬†6.2 g
  • Dietary Fiber:¬†2.3 g
  • Protein:¬†17.1 g

 

Low Carb, No Grain, Glazed Raspberry Coffee Cake

2 Sep

Low Carb, Grain Free, Raspberry Coffee Cake

INGREDIENTS

Cake
1/4 cup Coconut Oil, (or butter) melted
1/4 cup Greek yogurt
6 eggs
6 tbsp coconut flour
1/4 cup almond flour
1 cup raspberries (fresh or frozen)
1/3 cup steviva blend (or 2/3 cup sugar, xylitol, etc)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon

Crumb Topping
1/4 cup cold butter
3/4 cup almond flour
2/3 cup chopped walnuts
1 tsp cinnamon
1/4 cup steviva blend (or 1/2 cup sugar, xylitol, etc)

Glaze
*2 tbsp steviva blend (powdered) (or 1/4 cup confectioner’s sugar)
1/4 cup cream cheese
2 tbsp milk

*measure the steviva BEFORE powdering it.

 

DIRECTIONS

Preheat oven to 350 degrees. Grease a square baking dish.
Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.
For the crumb topping. Put almond flour, cinnamon and steviva into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.
Bake for 45 minutes. Remove from oven and make the glaze.
In a small bowl add cream cheese and the powdered steviva blend (use a nut or spice grinder to make it powdery). Use a hand mixer to blend. Add milk and combine. Drizzle over the warm cake and serve.

Serves 16

Low Carb,  Grain Free Glazed Raspberry Coffee Cake

 

 

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat:¬†13.4 g
  • Cholesterol:¬†74.3 mg
  • Sodium:¬†45.3 mg
  • Total Carbs:¬†5.6 g
  • Dietary Fiber:¬†2.4 g
  • Protein:¬†5.0 g
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