I no longer use Truvia - so just sub Stevia. I use Sweetleaf Brand now. Anywhere it says butter in a recipe - you can use coconut oil also.
I Never use artificial sweeteners like sucralose or splenda and most (not all) of the recipes are Gluten Free
Baked Goods and Treats:
Breakfast:
Condiments:
Dinner and Veggie dishes:
***************************************
Chia Seed Pudding
 |
| this is chocolate |
(great for extra fiber) S-0/C-1
posted by: Tiffany S. on Facebook
Take 1 cup of Unsweetened Almond Breeze (any flavor-but unsweetened chocolate is the BOMB!)
mix in 2-4 tablespoons of chia seeds (4 gms of fiber per tbsp) I put 4 for 16 gms of fiber.
I used 1 pkt. of stevia
1 tablespoon of unsweetened cocoa powder (you don't need this with chocolate milk)
or - you can use vanilla milk and 1 truvia, and some raspberries and blueberries inside. YUM
or - you can use vanilla milk and 1 truvia, and some raspberries and blueberries inside. YUM
Mix and let set on the counter until the seeds get soft and it will thicken, put in fridge to set and eat w/some RediWhip on top if you like.
************************************************
Grain Free Brownies
Ingredients:
1 can black beans, rinsed very well and drained
1/3 cup unsweetened cocoa powder
3 eggs
2 tablespoons sour cream
2 tablespoon coconut oil or unsalted butter, melted
1/3 cup of Natures Hollow sugar free syrup
1 can black beans, rinsed very well and drained
1/3 cup unsweetened cocoa powder
3 eggs
2 tablespoons sour cream
2 tablespoon coconut oil or unsalted butter, melted
1/3 cup of Natures Hollow sugar free syrup
3-4 tb of Xylitol (to taste)
1 1/2 tb vanilla extract or (maple)
optional:1 1/2 tb vanilla extract or (maple)
*Hershey's sugar free chocolate chips (place 4 on top of each)
*walnuts- crush some walnut inside
Directions
Preheat the oven to 350°F.
Spray an 8×8-inch baking dish with cooking spray or coconut oil.
Combine the beans, cocoa powder, and eggs in the bowl of a food processor.
Combine the beans, cocoa powder, and eggs in the bowl of a food processor.
Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the sour cream, butter or oil, syrup, and vanilla.
Process until all of the ingredients are combined, about 1minute.
Process until all of the ingredients are combined, about 1minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula.
Bake for 28 to 30 minutes, turning the dish halfway through the baking time.
A toothpick inserted in the center will come out with soft batter clinging to it.
**Let the brownies cool completely in the baking dish on a wire rack.**
Then cut into 12 squares and serve. *12 grams of carbs-0 sugar each*
  |
| Here I made them in my silicone muffin cups with 4 hershey's sugar free chocolate chips on top - baked for 20 min. |
********************************************************
OOpsie roll sandwich!
from Dawn's blog: http://dawnsdailychocolate.blogspot.com
This is a gluten free, low carb roll.
For the rolls, you need 3 eggs, 3 ounces cream cheese, and a pinch of cream of tartar.
For the rolls, you need 3 eggs, 3 ounces cream cheese, and a pinch of cream of tartar.
Separate the egg yolks from the egg whites, and beat the egg whites with the cream of tartar until they are stiff peaks. I am told this is *very* important, so I let the kitchen aid run for minutes.
Then you mix the egg yolks with the cream cheese. Here you add any seasoning or sweetener you might want, although you can leave them plain. I added a 1/2 tsp or so of xylitol, because I like my bread sweet.
Once you have your two mixtures, you fold the egg whites into the egg yolks. Gently, and it's OK to have egg white bits. Better, actually.
Then you scoop mounds of the batter onto a greased cookie sheet - I used my Silpat - pat them down gently into the shape you like. My medium scoop made 11 patties. Bake at 300 degrees for around 30 minutes. Let them cool a bit, then remove to a wire cookie rack.
Each roll comes out to 49 calories, 0 carbs, 0 sugar, 0 everything! Nice!
***********************************
Savory Muffin Omelet to Go
5 eggs
2 tablespoons heavy whipping cream
1/2 teaspoon cream of tarter
1/2 teaspoon baking powder
2 tablespoons McCormick Salt-free seasoning blend (or create your own)
1/2 cup mushrooms
6 teaspoons chopped scallions or green onions
6 tablespoons Cheddar Cheese (or your favorite) grated
1 one ounce slice of natural Swiss cheese cut into 6 equal squares
Preheat oven to 350 degrees.
Heavily butter six muffin cups.
In a bowl whisk eggs very well, then whisk in heavy whipping cream, seasoning blend, baking powder and cream of tarter and set aside to rest. (Salt and pepper if desired).
Divide the mushrooms evenly between the six muffin cups.
Place one teaspoon of scallions or green onions in each muffin cup.
Place one tablespoon of the grated cheese into each muffin cup.
Whisk the egg mixture once again and divide evenly between the six muffin cups filling near to the top. Swirl the mixture lightly with a fork to mix with the egg mixture.
Float one square of the sliced Swiss cheese on the top of each filled muffin cup.Bake at 350 degrees for 20 to 25 minutes until done. The omelet will rise like a muffin/popover, and form a crispy crust around the edges and bottom, the Swiss cheese will melt and create a 'glaze' on the top. These will be dense and will not go flat when cooled.
5 eggs
2 tablespoons heavy whipping cream
1/2 teaspoon cream of tarter
1/2 teaspoon baking powder
2 tablespoons McCormick Salt-free seasoning blend (or create your own)
1/2 cup mushrooms
6 teaspoons chopped scallions or green onions
6 tablespoons Cheddar Cheese (or your favorite) grated
1 one ounce slice of natural Swiss cheese cut into 6 equal squares
Preheat oven to 350 degrees.
Heavily butter six muffin cups.
In a bowl whisk eggs very well, then whisk in heavy whipping cream, seasoning blend, baking powder and cream of tarter and set aside to rest. (Salt and pepper if desired).
Divide the mushrooms evenly between the six muffin cups.
Place one teaspoon of scallions or green onions in each muffin cup.
Place one tablespoon of the grated cheese into each muffin cup.
Whisk the egg mixture once again and divide evenly between the six muffin cups filling near to the top. Swirl the mixture lightly with a fork to mix with the egg mixture.
Float one square of the sliced Swiss cheese on the top of each filled muffin cup.Bake at 350 degrees for 20 to 25 minutes until done. The omelet will rise like a muffin/popover, and form a crispy crust around the edges and bottom, the Swiss cheese will melt and create a 'glaze' on the top. These will be dense and will not go flat when cooled.
************************************************
Spinach Bread
Butter for greasing baking dish
1 (10 ounce) package frozen chopped spinach - thawed and drained
4 large eggs - beaten
1/4 teaspoon crushed garlic
Salt and freshly ground black pepper
(you can also add other stuff, like: onions, mushrooms, cheese, bacon or ham w/no sugar)
Preheat oven to 400 degrees. Butter an 8x8 glass baking dish.
Mix together spinach, eggs, garlic and season with salt and pepper.
Pour into prepared pan.
Bake for 15 minutes until mixture is set.
Allow to cool slightly. Cut into 4 squares.
Use spatula to remove squares from pan.
Refrigerate or freeze until ready to use.
**Variation: To make a whole loaf of this bread, triple the ingredients and pour into well buttered loaf pan. Place pan on baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need and ; wrap well and freeze extra slices or loaves.
Preheat oven to 400 degrees. Butter an 8x8 glass baking dish.
Mix together spinach, eggs, garlic and season with salt and pepper.
Pour into prepared pan.
Bake for 15 minutes until mixture is set.
Allow to cool slightly. Cut into 4 squares.
Use spatula to remove squares from pan.
Refrigerate or freeze until ready to use.
**Variation: To make a whole loaf of this bread, triple the ingredients and pour into well buttered loaf pan. Place pan on baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need and ; wrap well and freeze extra slices or loaves.
