Tangerine Scones

 

With my family’s citrus trees blooming this season and having an abundance of tangerines, I wanted to try baking with them. Turns out, tangerine juice is just as delicious in baked goods as it is drinking it alone. This recipe can also be used with any citrus juice you prefer.

Tangerine Scones

Recipe:

  • ½ Cup Sugar Substitute (I used Granulated Stevia)
  • 2 ½ Cups Almond Flour
  • ½ Cup Coconut Flour
  • 1 tsp. Cream of Tarter
  • ½ tsp. Salt
  • ½ Cup Butter
  • 1 Egg
  • 1 Cup Fresh Squeezed Tangerine Juice
  • Optional Ingredients – Nuts, dried fruit, chocolate chips, etc.

Instructions:

  • Preheat Oven to 425 Degrees (F).
  • In a medium size bowl, sift the sugar substitute, Almond Flour, Coconut Flour, Cream of Tarter and Salt. Using a knife, cut the butter into the dry mixture. You can also use a pastry cutter.
  • Once butter is cut in, make a well in the middle of the flour/butter mixture. Set aside.
  • In separate small bowl, slightly mix the egg and then add in the tangerine juice.
  • Pour the egg and juice mixture into the well of the flour/butter mixture. If adding any optional ingredients, do so now. The lightly stir the mixture, do not over stir or whip.
  • Using parchment paper over your cookie sheet, place the dough in the middle and shape in to a rectangle. Once shaped, cut in to 8 triangles.
  • Bake at 425 degrees for 10-15 minutes, edges will be slightly golden when done.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

PLEASE NOTE- Nutrition information is based on the basic recipe and does not include any ‘Optional Ingredients’.

NUTRITION: 16 Servings = 7g Net Carbs, 13g Fat and 6g Protein

Eggplant Lasagna

Here is a delicious recipe for a Vegetarian Lasagna (and its low-carb). I used eggplant as the ‘noodles’ and omitted meat from this recipe by subbing in the added mushrooms and onions. I feel eggplant is an under rated fruit, it tastes great whether you grill, bake, steam it or even eat it raw. I cubed the leftover eggplant after this recipe and threw it in with my salad.

Eggplant Lasagna

Recipe:

  • 1 Eggplant
  • 1 Cup Sliced Onion
  • 1 Cup Sliced Mushrooms
  • 2 Cups Marinara Sauce
  • 8 oz. Ricotta
  • 1 Cup Shredded Mozzarella
  • ¾ Cup Shredded Parmesan
  • 1 egg
  • 1 tsp. Pepper
  • 1-2 tsp. Dried Parley OR 1/8 Cup of Chopped Fresh Parsley
  • 1 Casserole Dish – I used an oval one, about 9” Wide x 5” Long x 4” Deep.

Instructions:

  • Preheat Oven to 400 Degrees (F).
  • Slicing the Eggplant – Cut the ends of the eggplant, then slicing longways, thinly slice the eggplant about ¼:” thick. Allow the eggplant to air dry for about 20 minutes, then using a paper towel pat the excess water off the eggplant. Set aside.
  • For the marinara sauce, you can use a pre-made one from the store, or make your own. For this specific recipe, I used a ‘no added sugar’ jar I picked up at the store. I added some garlic powder, parsley, bail and black pepper to the pre-made jar.
  • In a medium bowl, combine the ricotta, mozzarella, ½ Cup parmesan, egg, pepper and parsley. I used a hand mixer to make sure it was well combined. Set aside.
  • In a casserole dish, spread a thin layer of marinara sauce in the bottom, then put a single layer of eggplant over the marinara, then spread some onion and mushroom over the eggplant. Next, layer with the ricotta mixture and repeat layers until you reach the top of your casserole dish. Sprinkle the remaining ¼ cup of parmesan on top of your lasagna.
  • Cover lasagna with foil and back for 35 minutes.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

NUTRITION: 6 Servings = 5g Net Carbs, 14g Fat and 16g Protein

Coconut Milk Ice Cream

I have made this recipe a few times because it is easy to convert to low-carb, paleo and/or keto. This version I made for my dad, who follows a keto diet. It is quite delicious, and you can also add any topping or ingredients to the ice cream. It can also be made with a blender or an ice cream maker.

Coconut Milk Ice Cream

Ingredients:

  • 2 Cups Whole Fat Coconut Milk
  • 1/4 Cup Sweetener (Paleo Option = Honey)
  • 1/8 Cup Sugar Free Syrup (Paleo Option = Pure Maple Sugar)
  • 2 tsp. Vanilla

Instructions for Ice Cream Maker:

  1. In a medium size bowl, whisk the coconut milk until smooth, add in the sweetener and syrup. Once combined stir in the vanilla. Feel free to add any nuts of extra flavors if you desire.
  2. Pour mixture in to ice cream machine and allow to churn. The ice cream maker I used took about 20 minutes to make soft serve.
  3. Once ice cream is made, I like to transfer the ice cream to a Tupperware. If you freeze the ice cream in a metal container, it will be hard the next time you take it out.

Instructions for a blender:

  1. In your blender, add in all the ingredients and blend until smooth.
  2. If you want to add nuts or other chunky ingredients, you will want to hand mix them in after you are done blending the main ingredients. You can also add them in to the Tupperware, alternating between ice cream mixture and nuts (etc.).
  3. Pour the mixture in to an airtight Tupperware and place in the freezer overnight.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

NUTRITION: DOES NOT INCLUDE ANY ADDED INGREDIENTS, JUST THE BASIC COCONUT MILK ICE CREAM.

Coconut Milk Ice Cream = 4 Servings = 2g Net Carbs, 24g Fat and 0g Protein.

Spinach and Artichoke Dip with a Kick

Hi everyone, happy New Year!

Spinach and Artichoke dip is a great appetizer for any party. I specifically made this one to take to a friend’s place for a football party, hence the name ‘with a Kick’. It’s a pretty standard recipe that has a little spice at the end of your bite. Feel free to add or remove the cayenne pepper to please your love or lack of love for spicy food. I personally enjoy spicy food, so a little extra is great. I hope you enjoy!

Ingredients:

  • 10oz. Frozen Chopped Spinach – Thawed
  • 12oz. Jar of Artichokes – Quartered
  • ½ Cup Chopped Onion
  • ½ Cup Chopped Jicama
  • 8oz. Light Cream Cheese – Room Temp
  • 1 Cup Fat Free Cream Cheese – Room Temp
  • 1 Cup Shredded Parmesan Cheese
  • 2 Cloves of Garlic
  • 1 Tbsp. Cayenne Pepper
  • Salt/Black Pepper to Taste

For the Dip Prep:

Using a small towel, lay it out on the counter and place the thawed spinach in the middle of the towel. Wrap the spinach in the towel and over your sink, twist the towel to get rid of all the water in the spinach. Once the spinach is as dry as possible, set aside.

Prep the artichokes, onion and jicama by having them chopped. The Artichokes should only be cut in to quarters or just slightly smaller.

For the Dip:

In a large mixing bowl, mix together the Cream Cheese and the Sour Cream, until smooth. I used a hand mixer for a couple minutes. Once mixed, add in the seasonings (Garlic, Cayenne Pepper and Salt/ Black Pepper).

In the same bowl, add in the spinach, artichokes, onion and jicama. Lastly, add in your cheese and mix. Once everything is mix together, let chill for desired temperature and serve.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 10 Servings = 5.6g Net Carbs, 6g Fat and 9g Protein

Low Carb Pizza Crust – Two Ways

Who doesn’t love pizza? I mean, really, I don’t know anyone that doesn’t like pizza? Bread, cheese, sauce and any topping you desire!

When it comes to football and family gatherings, pizza is a pretty high priority considering it pleases everyone, for the most part. Unless you  are like my mom and myself and want to have a healthier option. The recipes below are two different variations we decided to give a try, turns out they are both equally delicious! One uses cauliflower and the other uses zucchini, and they are both low carb and gluten-free.

Cauliflower Pizza Crust Recipe:

Ingredients:

  • 1 Medium Sized Head of Cauliflower – should be about 3 cups of riced cauliflower.
  • ¼ Cup Shredded Parmesan Cheese
  • ¼ Cup Mozzarella Cheese
  • 1 Egg
  • ¼ tsp. Salt
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Oregano

Instructions:

  1. Preheat oven to 500 degrees Fahrenheit.
  2. Remove the stem from the cauliflower, then cut in to chunks and place in to a food processor. Pulse the cauliflower until it has a rice texture.
    1. NOTE- if you do not have a food processor, after you cut off the stem, use a cheese grater and grate the cauliflower to look like rice.
  3. Once cauliflower has a rice like texture, place into a microwave safe bowl and microwave for 5 minutes; then cool for 5 minutes.
  4. Using paper towels or a clean kitchen towel, place cooled cauliflower in the towel and ring out all the excess water. You will want to get out as much liquid as possible, the drier the better.
  5. In a mixing bowl, mix together the drained cauliflower, parmesan cheese, mozzarella cheese, egg, salt and spices. Then spread out on a greased pizza pan, or parchment paper into your desired pizza shape.
  6. Place crust into oven and back for about 10-15 minutes. The crust should be golden and crispy. I like pizza to be more of a flat bread, so I recommend closer to the 15 minutes unless you have a hot oven, you don’t want to burn it.
  7. Remove from the oven and place your sauce and toppings on the cooked crust.
  8. Place the prepped pizza back in to the oven and cook until your cheese is bubbling and starting to brown, about 4-5 minutes.

Zucchini Pizza Crust Recipe:

Ingredients:

  • 1 Medium Zucchini – Shredded
  • 1 Egg
  • ½ Cup Shredded Parmesan Cheese
  • 1 Pinch of Salt
  • 1 Clove Garlic

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Using a fine cheese grater, grate the zucchini. Then place in a bowl and add salt. Let sit for about 15-20 minutes. After zucchini has sat, rinse it.
  3. Using paper towels or a clean kitchen towel, place cooled zucchini in the towel and ring out all the excess water. You will want to get out as much liquid as possible, the drier the better.
  4. In a mixing bowl, mix together the drained zucchini, egg, parmesan cheese, garlic and salt. Then spread out on a greased pizza pan, or parchment paper into your desired pizza shape.
  5. Place crust into oven and bake for about 15 minutes. The crust should be golden and crispy.
  6. Remove from the oven and place your sauce and toppings on the cooked crust.
  7. Place the prepped pizza back in to the oven and cook until your cheese is bubbling and starting to brown, about 5 minutes.

I added a basic red sauce, parmesan cheese, mozzarella cheese, shallots and turkey pepperoni to the two pizza’s shown in the pictures, please add any toppings you prefer.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

 

NUTRITION: DOES NOT INCLUDE PIZZA TOPPINGS, CRUST ONLY

Cauliflower Pizza Crust = 4 Servings = 4.25 Net Carbs, 4.5g Fat and 8.5g Protein

Zucchini Pizza Crust = 2 Servings = 2 Net Carbs, 10g Fat and 14g Protein

 

 

 

 

Easy Sugar Free Cake Mix Cookies

Hi everyone, I hope your holiday season is filled with so much joy, love and laughter. As wonderful as the holidays are, it can get crazy and busy so fast. With all the family around, holiday parties and all the shopping that has to get done, I start to forget things. So I thought I would share an incredibly easy cookie recipe that takes no time to whip up. I originally got this recipe from my Aunt, she would make these for me every Christmas as a sugar cookie with regular cake mix. I looked forward to these every year, not realizing how easy her recipe is.

I always keep a spare box of sugar free cake mix in the house for these types of situations. It has come in handy many times and everyone really enjoys eating them.

Here is the recipe:

Ingredients:

  • Sugar Free Cake Mix (Or regular cake mix)
  • 2 Large Eggs
  • 1/3 Cup – 1/2 Cup of Coconut Oil (Or oil of your choice)
  • 1 tsp. vanilla (optional)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, or an electric mixer, mix all ingredients together. The dough should be pretty thick and stick together.
  3. Drop cookies on to parchment paper on a baking sheet.
  4. Bake for 10 minutes.

The cookies will be soft and should be lightly browned on the bottom.

Another great option about these cookies is the many different options you have to create different types of cookies. The cookies I specifically created in this blog were snickerdoodles. I feel you can’t go wrong with a standard sugar cookie and add some spice. Here are a few ideas:

Snickerdoodle:

  • Add 1 tsp. cinnamon
  • Add 1 tsp. all spice
  • Roll dough in Swerve and Cinnamon mixture

Sugar Cookie Chocolate Chip:

  • Add 2 cups of chocolate chips

Ginger Snaps:

  • Add 1 tsp. cinnamon
  • Add 1 tsp. ginger
  • Add 1/2 tsp. cloves

Lemon Cookies:

  • Add 1 tsp. lemon extract
  • Add 2 Tbsp. lemon zest
  • Add 2 Tbsp. lemon juice

You can also frost the tops of the cookies, roll them in sprinkles, make them with any flavor cake mix or just enjoy them the way they are.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

NUTRITION FACTS: 40 Cookies = 4.25 Net Carbs, 3.55g Fat and 1.6g Protein

 

 

 

 

 

Maple Crème Brûlée

Hi everyone, I hope you all had a very thankful Thanksgiving with all your friends and family, I know I did!

For my families thanksgivings this year, I was asked to bring a dessert. The obvious thing to make would have been pumpkin pie, but it is pretty safe to assume pumpkin pie was most likely already in attendance. I wanted something slightly challenging yet something everyone (for the most part) likes. So why not Crème Brûlée and why not a less sugary filled one? So I went for it.

Crème Brûlée is a sweet custard with burnt sugar on top that caramelizes, also known as Burnt Crème. Researching various recipes and looking for something that stood out to me, I found one that utilized maple flavoring instead of vanilla. Being that maple is one of my favorite flavors and Crème Brûlée is one of my dad’s favorite desserts; I thought it sounded like a win for a family thanksgiving. The recipe is from one of my favorite Keto Authors, her website is here: www.AllDayIDreamAboutFood.com. I highly recommend checking out her website and cookbook, she is awesome!

I also found this recipe was great for prepping ahead of time. I made the crème brûlée the day before thanksgiving, then made the candied walnuts thanksgiving morning and assembled it at my mom’s place before serving.

Ingredients:

Crème Brûlée:

  • 2 cups Heavy Cream
  • 4 Large Egg Yolks
  • 6 Tbsp Erythritol sweetener
  • 1 ½ tsp Maple Extract
  • Extra Erythritol for caramelizing the top (Save for the end).

Candied Walnuts:

  • ¼ cup Erythritol Sweetener
  • 1 Tbsp Water
  • ½ Tbsp Butter
  • ¾ cups Nuts of choice, lightly toasted. (I used Walnuts)

For the Crème Brûlée:

Preheat the oven to 300 degrees.

Without getting too hot, in a medium saucepan, heat the heavy cream. You do not want to allow the cream to simmer. Just warming it up and remove from heat.

In a separate bowl, beat the egg yolks and 6 Tbsp. of Eryithritol until nice and thick. I used my kitchen aid mixer with the whisk attachment. Once the mixture is thick, slowly add in the warmed hot cream. Do not add in too quickly, you do not want your egg yolks to turn in to scrambled eggs. Stir continuously, and then add in maple extract.

Pour the crème brûlée mixture into desired baking dish. I used 6 small ramekins about ½” deep, although I think the recipe would have been better in a deeper dish. Place the dish in a larger pan (I used a roasting pan) and pour water in to the outer dish. You’ll want to fill the water about ¾ of the way up the crème brûlée dish.

Place in the oven and bake for about 40 minutes. The crème brûlée will have a slightly rigid wobble to them when they are done.

When they are done, allow them to cool down, then place plastic wrap and refrigerate for about 2 hours.

For the Candied Walnuts:

In a small saucepan over medium heat, mix together the sweetener, water and butter. Once the mixture comes to a low boil, cook for about 7 minutes.

After the 7 minutes, remove from heat and mix in walnuts. And spread out on parchment paper. Allow the walnuts to cool completely.

To assemble the Crème Brûlée:

Using the same eryithritol sweetener spread a thin layer over the top of the Crème Brûlée. Using a kitchen Torch, start to burn the sugar on top. Once the sweetener begins to brown, it will harden when cooled. Place some of the candied walnuts on the top of the Crème Brûlée and serve.

Here is the Kitchen Torch I used: https://www.amazon.com/gp/product/B074WNDZV2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

If you do not want to buy a Kitchen Torch, here is how to create the same caramelized sugar on top of the Crème Brûlée:

Set oven to broil, blot the tops of the Crème Brûlée with a paper towel to rid the dessert of excess moisture. Spread the sweetener is evenly on the Crème Brûlée and then place the ramekins back inside the baking dish. Put the dish in the over and broil for 3-5 minutes.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 6 Servings

Crème Brûlée = 6g Carbs, 30g Fat and 2g Protein

Candied Walnuts = 1g Carbs, 6g Fat and 1g Protein