Recepies

Recipe: preheat to 300⁰

  • 1 cup grated mozzarella cheese
  • 1 cup steamed, mashed cauliflower, cooled
  • 2 eggs
  • Season to taste
  • Mix all ingredients.
  • Line a cookie sheet with parchment paper.
  • Spread mixture evenly on the cookie sheet.
  • Bake until golden brown. 30 to 40 minutes.
  • Cool and slice for bread substitute
  • For pizza add pizza toppings as desired and bake until toppings are done.

Note: for watery toppings it is best to precook

Recipe: Flour-less, Gluten-Free Pizza

Author: Shirley Braden

This flour-less pizza is loved by MANY! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again!

Ingredients

  • 4 ounces cream cheese, softened
  • 2 eggs • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded Topping Ingredients
  • ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
  • 4 ounces (1 cup) mozzarella cheese, shredded
  • Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Instructions

  • Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
  • For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
  • Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
  • Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
    Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Recipe: preheat to 325⁰

  • 1 7 ½ to 8 inch plantain – yellow-greenish
  • 2 whole eggs
  • Pinch of salt
  • Blend all ingredients well
  • Cover a cookie sheet with parchment paper
  • Spread the mixture evenly over the parchment paper
  • Bake for 25 to 30 minutes or until lightly browned
  • Cool and slice

Recipe: 8c zucchini grated(spun or wrung out or drained)

  • 1c shredded cheese
  • 2 eggs
  • 1T oregano
  • 1t paprika or other herbs/spices
  • Put the oven as high as it will go (500+) Bake 10min or less until it starts to brown.
  • Pull it out and top it, if making pizza.
  • Turn the oven down (350-400) and then bake it until brown or the toppings are done. Yum!

Recipe: Banana Pancakes ♥︎

  • 2 eggs
  • 1 banana
  • 1/4 tsp vanilla extract (optional)
  • This is such an easy and delicious recipe! To prepare this is a snap―just mix the two/three ingredients in a bowl, pour in hot, buttered pan and fry them up to golden brown! Then add maple syrup or honey or even a preserve and enjoy!
  • The recipe is a two to one ratio. To make a larger amount of these pancakes, just use that formula.

Recipe: I just made Banana Pancake MUFFINS this morning! They are so good and remind me of banana bread.

Here is what you do:

  • To make 8 muffins use 4 eggs, 2 large bananas and 1 Tablespoon of vanilla- beat till thick and smooth.
  • Place cupcake papers in the muffin tray and fill each one to the top. (they don’t raise like cake) Pre-heat the oven 350 degrees and bake for 25 minutes.
  • Next time I am going to make enough batter to fill a small sheet cake pan and bake it, cool it, and add a cream cheese topping and blue berries and raspberries just like a cake!

Recipe: Grain-free WAFFLES!!!!

  • 3 free range eggs
  • 3 oz. Cream cheese
  • 1/8 teaspoon cream of tartar
  • 4 teaspoons of colostrum
  • A bit of butter for the waffle iron
  • Separate yolks & whites into 2 bowls. In one bowl put egg whites & cream of tartar.
  • Mix with mixer until you get to the firm peak stage.
  • In the other bowl cream egg yolks with cream cheese until blended. Stir in the colostrum.
  • Fold the egg yolk mix into the egg whites carefully, so that they don’t deflate too much, until combined.
  • Spoon mixture onto preheated, very lightly greased (experiment with this part to get it right for your machine) waffle iron.
  • Makes about 3 belgian waffle size waffles.
  • I also suggest, unless your butter is super soft already, to melt the butter ahead of time.
  • The waffles don’t retain the heat as well as grain ones do. Enjoy!

Recipe: 

Ingredients

  • 1 medium head of cauliflower, separated into small florets
  • ¼ cup extra melted butter (substitution)
  • ¼ cup Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 4 cloves of garlic, minced
  • 1 sprig of rosemary, leaves only, minced


Instructions

  • Preheat the oven to 450.
  • Add cauliflower florets, melted butter, salt and pepper, and pepper flakes to a large bowl and toss well to combine. Every floret should have a light coating of olive oil – add a little more if needed.
  • Pour cauliflower onto a sheet pan in a single layer, and roast in the middle of the oven for 15-20 minutes, or until beginning to brown. Stir, and cook an additional 10 minutes.
  • Continue to stir/flip the cauliflower until browned all over, then add the garlic, rosemary, and Parmesan.
  • Cook for 3-5 minutes more, until cheese is melted and garlic is fragrant, then serve!

Thanks to Princeton Nutrients

coliflowerfried.png

Recipe: 

  • 1 onion, chopped
  • 5 stalks of chopped celery
  • 1 medium sized rutabaga, peeled and diced
  • 1 head of cauliflower, cut up
  • 1 bundle of leeks
  • 10 cups chicken broth
  • I pint ½ & ½ or cream
  • Salt, celery salt, cayenne pepper to taste
  • Pinch of Cajun seasoning
  • 1 lb. bacon, cooked and crumbled Parmesan Cheese
  • After you clean the leeks, separate the green part from the white part. Chunk the white part of the leeks. Finely chop the green part of the leeks and set aside.
  • Saute’ celery and onion until soft. (I used bacon drippings)
  • Add broth, rutabaga and white part of leeks. Bring to boil then simmer until rutabaga is soft.
  • Add cauliflower and simmer until soft.
  • Blend in blender until smooth. Return to pot and add the ½ & ½ or cream, green leeks, crumbled bacon and seasonings to taste. Simmer for a few minutes.
  • Serve topped with fresh grated parmesan cheese.

Recipe: 

  • 3 zucchinis sliced lengthwise and scooped out with a spoon
  • 1/2 C onions diced
  • 1/2 cup bell peppers chopped
  • 3 cloves garlic chopped
  • zucchini pulp
  • 1 TS cumin
  • 1/2 TS oregano
  • 1/2 ts salt
  • 1 TB chili powder
  • dash of hot chili powder
  • 2 small chicken breasts (8 oz) cooked and shredded
  • 4-5 TB tomato sauce or 3 TB enchilada sauce
  • 1/2 C shredded Monterrey Jack
  • Combine all of the above in a pan and cook on low heat, stirring occasionally til done
  • Line up zucchini boats in a covered oven dish
  • spoon remaining sauce on each boat
  • sprinkle shredded cheese on top
  • Bake at 400 for 20-25 minutes

(Original recipe called for enchilada sauce and chicken broth I substituted tomato sauce and it was so good will keep it that way).
(Also original recipe said bake for 30-35 minutes and it was overcooked so I decreased cook time).

Recipe: 

Made stir fried cauliflower…..for all you non-grain/no gluten/low carb eaters…..big hit with the family. Mandy even says she likes it better than fried rice!!

  • Put it in the food processor until it looks like rice.
  • Sauté onions and garlic, added a few eggs til they were scrambled, added in riced cauliflower, cooked cubed chicken and carrots and soy sauce. (I would have added more veggies, but we had stir fried veggies on the side).
  • I used about 1 small head of cauliflower, 1 med onion, 2 smaller chicken breasts, about 1/3 cup soy, 4 eggs and veggies of your choice
  • For those of us without a food processor, mince the cauliflower until the size of rice grains.

Cauliflower stri fry.png

Recipe: Makes 9 small burgers

Ingredients:

  • 1 large yellow onion, sliced into thin rounds
  • 2 TBS butter or saved bacon fat
  • 1 pound ground meat
  • 4 strips of precooked bacon
  • 1 tsp Earth Borne Sal del la Luz moist sea salt (from El Salvador)
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1 tsp cumin powder
  • 1 TBS butter or saved bacon fat for cooking burgers
  • 1 avocado
  • lime juice
  • unrefined sea salt (see above)
  • OPTIONAL: a few dashes of your favorite hot sauce

lettuce for garnish

Directions:

  • TO MAKE CARAMELIZED ONIONS: Melt the ghee, butter, or coconut oil on medium heat. Add onion rounds and saute slowly until golden brown. Push the onions around a bit to make sure they cook evenly. You can add a tablespoon of water if they begin to stick to pan. Mine usually take 20-25 minutes.
  • Mash together avocado, lime, and salt in a small bowl. Add optional hot sauce for some heat. Set aside.
  • Combine ground meat, chopped bacon, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties.
  • Heat 1 TBS of fat of choice in skillet on medium to medium high heat. Cook patties 4-5 minutes on each side, or until cooked the way you like it.
  • Serve over a bed of fresh lettuce. Top with caramelized onions and avocado.

Recipe: 

  • 2 dozen whole chicken wings
  • Earthborne Sea Salt and freshly ground pepper
  • 3/4 c. honey
  • 1/4 c. whiskey
  • 1/4 c. plus 2 T. Dijon mustard
  • 2 T. Sucanat or unrefined sugar
  • 2 T. finely grated lime zest (about 2 limes)
  • 1 1/2 T. Chile powder
  • Preheat oven to 450 degrees. Place wings in single layer on baking sheet or stone. Season with salt and pepper. Roast for 40 minutes or until golden and cooked.
  • In a small saucepan, whack honey with whiskey and simmer till sauce thickens slightly. Take off heat and whisk in mustard.
  • In a bowl, mix sugar with nest and chile powder and 1 1/2 t. salt
  • Transfer wing to a large bowl. Pour sauce on top of wings and toss. Transfer to platter and sprinkle with sugar mixture to taste.


Jonathan McDonald @ Pub & Kitchen, Philadelphia

Recipe: 

  • 1 Qt canned salmon
  • 3 eggs
  • 1 chopped onion
  • 5 chopped hard boiled eggs
  • 3 chopped celery stalks
  • 1 tsp dill
  • Salt and pepper to taste
  • ¾ c mayonnaise
  • Blend all ingredients, breaking salmon chunks with a fork. Form into cone shaped croquettes and place on baking sheet. Bake at 375 until browned. Serve warm. Garnish with celery sauce.

Celery Sauce

  • 3 c diced celery
  • ¼ c chopped chives or onion
  • 1 stick butter
  • Heavy cream
  • ½ c chopped or grated Monterey cheese
  • Salt and pepper to taste
  • Put celery, chives, salt, pepper, and butter in a saucepan on low heat until veggies are very tender. Add ½ c cream and simmer an hour. Add cream as needed to make a thick sauce. When ready to serve add cheese to thicken. Add cream and/or cheese to desired consistency.

Recipe: 

  • ¼ cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • ¹/³ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
  • Preheat the oven to 400 degrees.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


Recipe from Barefootcontessa.com

Recipe: Taco Tuesday!

(See separate recipe for Grain-free shells)

  • 1 lb. ground beef or venison
  • 2 T. chili powder1 t. garlic powder
  • 1 t. onion powder
  • 1 t. dried oregano
  • 1 t. paprika
  • dash or two crushed red pepper (I sometimes use a dash or two of cayenne instead)
  • 2 t. cumin
  • 1/2 t. natural sweetener (honey or sucanat)
  • salt and pepper to taste
  • 1/2 teaspoon arrowroot powder

Most of the ingredients are to taste! Work with it and see how you like the taste¦spicier, sweeter, saltier¦, all very individual.

However, here’s the basic how-to:

  • Cook ground beef/venison in a greased skillet (I use a small amount of bacon fat or unsalted butter) until meat is browned.
  • Add seasonings and enough water to create a sauce. Thicken sauce with about a 1/2 teaspoon arrowroot powder

Recipe: Preheat oven to 325 degrees

  • Melt in double boiler, stir
  • 2 oz unsweetened chocolate
  • 1 cup sugar
  • 1/2 stick butter
  • Whip until thickened
  • 6 large eggs
  • 1/2 cup sugar
  • Fold mixtures together after chocolate has cooled slightly
  • Bake in greased 9 inch springform pan 1 hour 25 minutes
  • Can bake in a regular greased baking pan, but it may stick
  • Chill, loosen sides and remove collar of pan

Recipe: 

Ingredients:

  • 1 avocado
  • 3 Tbs honey
  • 3 Tbs dark choc Cocoa powder
  • 1/3 – 3/4 c whipping cream
  • Pinch of salt
  • Dark chocolate bar

Instructions

  • Melt chocolate bar in sauce pan ~ save a piece to make chocolate shavings Blend avocado, add honey, cocoa powder, salt and cream (add cream to preferred consistency and honey to taste)
  • Divide into 4 bowls, top with fresh raspberries and whipped cream and chocolate shavings

Recipe:

  • 1 package organic cream cheese softened
  • Raw honey
  • Whip cream cheese with a fork
  • Add honey and blend until dipping consistency – amount for honey will vary according to the thickness of the honey
  • Chill
  • Serve with cut up fruit for dipping

Recipe: Easy Peasy Cheesy Crackers

If you are looking for a little crunch, try this easy peasy cheese cracker recipe.

You won’t be disappointed!

  • Preheat oven to 400 degrees F.
  • Line baking sheet with unbleached parchment paper.
  • Add cheese slices leaving about 1/2 inch between.
  • Bake for 10-12 minutes or until browned.
  • Using a paper towel, dab each cheese slice to absorb the oil.
  • Leaving cheese on parchment paper, transfer to wire rack to cool.
  • Will crisp once completely cool.
  • Enjoy!

Thank you www.healthylivinghowto.com !

Recipe: Here is the recipe, although it exists with a pack of stevia and splenda in other forms.

  • 3 Eggs
  • A pinch of Cream of Tartar
  • 3 oz. Cream Cheese
  • Pre-heat the oven to 300 degrees.
  • Separate the egg whites from the egg yolks.
  • In a stand up mixer (not a hand mixer!) blend together the egg whites and cream of tartar for 5 minutes on high until “stiff” – aka super frothy and can stand up like the peak of a mountain.
  • Meanwhile, blend together the cream cheese and egg yolks with a hand blender until the lumps are gone (about a minute).
    Add the egg white mixture into the cream cheese mixture gently with a spoon or spatula and try not to bust up all your froth.
  • Use a large spoon to scoop out your mixture onto a greased baking pan. You should be able to make approximately six.
    Cook on 300 degrees for 20-25 minutes.

Recipe: Preheat oven to 375 F.

Ingredients

  • 12 round slices provolone cheese (organic and grassfed)
  • Garlic Powder, to taste
  • Chili Powder, to taste

Instructions

  • Place two slices of cheese flat, but overlap slightly on a baking sheet lined with parchment paper. Repeat with the remaining slices of cheese (I use two cookie sheets, with each “shell” on it’s own small piece of parchment paper–just make sure the parchment paper isn’t over top of the cheese)
  • Sprinkle, lightly and evenly with garlic powder and chili powder.
  • Bake for 9-11 minutes or until golden brown.
  • Immediately pick up each piece of parchment paper and place over the edge of a parchment paper (or foil lined) loaf pan to cool (see image below–this must be done quickly before the cheese hardens. This step is done AFTER the cheese has baked.)

Recipe: Low Carb Breakfast!

Ingredients

  • 4 ounces cream cheese
  • 4 eggs
  • Optional: vanilla or cinnamon

Directions

  • Put the eggs and cream cheese into the blender.
  • If you want any additional flavors, add them now.
  • Blend until smooth. (This took just a few moments.)
  • Let the batter rest a moment while the griddle heats.
  • Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface.
  • Remember that it will spread out a lot; these are very thin pancakes.
  • Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other.
  • Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice.

    Submitted by BarefeetintheKitchen – more here!

 

creemcheesepancakes.png

Recipe: Low Carb (Grain free) Pancakes!

  • 4 ounces cream cheese
  • 4 eggs
  • Optional: vanilla or cinnamon


Directions

  • Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now.
  • Blend until smooth. (This took just a few moments.)
  • Let the batter rest a moment while the griddle heats.
  • Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface.
  • Remember that it will spread out a lot; these are very thin pancakes.
  • Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other.
  • Once you have a feel for the way these cook, proceed to make them as big or small as you like.
  • Plate them and then sprinkle, drizzle or dust with the topping of your choice.


Read more at http://myfridgefood.com/recipes/breakfast/low-carb-cream-cheese-pancakes#s2Zcm3VahYQdO0bv.99

Recipe: 

  • 1/2 c ricotta cheese
  • 4eggs
  • 2Tbs butter melted
  • 2Tbs honey
  • Whip it up, cook it up….yummy!

Recipe: An easy gluten free cheese recipe with a little bit of a kick!

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

Ingredients

  • 1 cup shredded Cabot extra sharp cheddar
  • 1 cup shredded Parmesan
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder

Instructions

  • Preheat oven to 375 degrees
  • Line a cookie sheet with parchment paper or a silicone mat and spray with non stick spray
  • Combine all ingredients in a small bowl and mix well
  • Place small piles of the cheese mixture on the lined cookie sheet. You want about 1 to 2 TBSP in each pile, flatting them down slightly and leaving about 1 inch or so between them.
  • Bake approximately 10 minutes. They should be thin, bubbly, and lightly brown.
  • Remove cookie sheet from oven and let cool 1 to 2 minutes
  • Using a wooden spoon handle, gently fold/wrap the cheese crisp into a tube shape
  • Place on a paper towel to drain and cool
  • Serve with a side of salsa

(Note: the longer you leave them in the oven, the crispier they get when cool!)

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Recipe: 

  • 4 cups cooked beets
  • 4 cups vinegar
  • 1/2 cup sugar
  • 1 1/2 TSP celery seed
  • 1 tsp salt
  • 1 TSP allspice
  • 1 TBLSP mustard seed
  • 1 TSP whole cloves
  • 1 TBLSP cinnamon
  • 1 TBSP horseradish
  • Combine spices and horse radish in cheese cloth bag add vinegar, sugar, salt, and slow boil for aprox. 20 minutes in a stainless steel or glass pot.
  • Page 2 contains Bernardi Instructions for safe canning if one has all of the canning bells and whistles. Personally I put freshly washed jars in a roasting pan in the oven at 180 F for 20 minutes prior and ten minutes after filling and sealing the jars.
  • Also have everything ready prior to boiling your spice bag as it does evaporate and you will be short liquids (I speak from experience)


Canning

  • Scrub beets, leaving root and 2 inches (5 cm) of stem intact to prevent bleeding. Place beets in a large saucepan; cover with water; bring to a boil; cover and simmer 20 to 40 minutes until beets test tender with fork.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids sealing discs hot until ready to use.
  • Tie chosen spice blend in a square of cheesecloth, creating a spice bag. Combine with vinegar, water and sugar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes. Discard spice bag.
  • Drain beets; rinse with cold water to cool; slip off the skins removing tap root and stems.
  • If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot pickling liquid to cover beets to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

Recipe: Preheat oven to 350 F

Ingredients

  • 1/2 bell pepper diced
  • 1/4 cup mushrooms diced
  • 1 small onion diced or chives
  • 1/3 cup cooked sausage or bacon
  • 3 tbsp Italian seasoning or 2 tbsp each of dried oregano and basil
  • Garlic powder to taste
  • 1 dozen farm fresh eggs
  • Whisk eggs and add the rest into same bowl, stirring well
  • Pour into oiled brownie or bread pan, cover in foil and bake for 30 minutes
  • Uncover and top with sliced tomato and cheese and bake til cheese is melted (8-10 mins)


NOTE: DO NOT ADD MILK – This will make it too moist

You are welcome to mix it up with different veggies and meats but please consider moisture content as it may alter cook time

Chef Jeremy Schaefer – Isle, MN

Recipe: Easy Keto Lasagna Stuffed Portobello Mushrooms will be a new family favorite! All the flavors of your favorite classic comfort food in a low carb and fun to eat package!
Author: Mellissa Sevigny
Yield: 4 servings
Category: Low Carb Dinner Recipe
Cuisine: Italian
Ingredients

  • 4 large portobello mushrooms
  • 4 links of Italian sausage (or about 12 oz other ground meat)
  • 1 cup whole milk ricotta cheese
  • 1 cup sugar free marinara sauce
  • 1 cup whole milk mozzarella cheese, shredded
  • chopped parsley to garnish if desired

Instructions

  • Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
  • Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
  • Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
  • Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
  • Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
  • Bake in a preheated 375 degree (F) oven for 40 minutes.
  • Garnish with parsley and serve hot.

Nutrition
Serving Size: 1 portobello
Calories: 482
Fat: 36g
Carbohydrates: 6.5g net
Protein: 28g
Credit to ibreatheimhungry.com

Recipe: Pasta is one of those foods that those on a raw foods diet often miss. Fortunately, this recipe is able to make a pasta like dish that some would argue even tastes better than the original!

This is also a beautiful meal to serve to guests interested in trying out raw foods for the first time. To make cutting the noodles as easy as possible, it is best to invest in a vegetable slicer made especially for such purposes.

Ingredients:

  • 6 to 8 firm zucchini
  • 1 cup sun-dried tomatoes
  • 1 1/2 cups blended fresh tomatoes
  • 2 TBS chopped onion
  • 2 cloves garlic, peeled and diced
  • 2 TBS melted butter
  • 1/2 cup fresh lemon juice
  • Sea salt, to taste
  • Optional: Black olive slices, celery slices, or arugula, to garnish


Instructions:

  • Make the zucchini pasta. Using the vegetable slicer or a sharp knife, make thin, long noodles out of zucchini. If you have the time, prepare the zucchini noodles up to six hours ahead of time and let them sit at room temperature – this sitting period makes them even more pasta like.
  • Make the sauce. With the exception of the garnishes, blend the remaining ingredients together to the desired consistancy.
  • Serve! Put the zucchini noodles on a plate, then top with sauce and the optional garnishes if using. Enjoy

 

zuccini.png

Recipe: 

  • 1 bag coleslaw mix
  • 1 lb pork sausage
  • 2 cloves garlic minced (or garlic powder)
  • 1 tsp ground ginger
  • 1/4 c onion diced
  • Salt to taste
  • Brown the sausage in a large skillet and add the other ingredients.
  • Cover and cook on the stove top about 5 min on medium.
  • Remove lid, stir/toss and taste.
  • Finish to your taste/texture preference.

Recipe: 

  • Cut large zucchini lengthwise. Scoop out the meat as much as possible without breaking the outer skin.
  • Chop the meat and mix with a variety of veggies; broccoli, cauliflower, celery, onion, grated carrot, etc
  • Add grated cheese, salt and pepper. Optional; add a meat; chopped cooked bacon, browned burger or loose sausage, chopped ham, etc.
  • Mix in 1 raw egg per medium zucchini used. Stuff zucchini shells with the mixture. Pile it high, at least twice the height of the zucchini. Optional; top with additional cheese. Bake at 350 degrees until lightly browned and the zucchini shells are soft.
  • Optional; serve with salsa or tomato sauce

Recipe: 

  • 3 cups cherries
  • 1 cup green plantain puréed – I use bananas
  • 3 eggs
  • 1/2 c butter
  • 3 T honey
  • 2 T lemon juice
  • 1 T vanilla
  • 1/8 t salt
  • Oven 375
  • Grease 10″ pie pan w butter
  • Cover bottom of pan with cherries
  • Purée plantain with remaining ingredients. Pour over cherries and bake 35 minutes. Until toothpick comes out clean. Serve warm.

Recipe: By Homespun Seasonal Living

  • 1/2 c grated ginger root
  • 1/2 c chopped horseradish root
  • 1 large onion sliced
  • 10 cloves minced garlic
  • Zest of 2 oranges
  • 1 quart apple cider vinegar
  • 1/4 Honey or sweeten to taste
  • Put all ingredients except honey in a half gallon jar, pouring the apple cider last. Seal and gently shake. Place in a dark cupboard for one month, shake occasionally. Strain and add honey. Store in an air tight glass bottle.


Optional ingredients:

  • hot peppers, turmeric, citrus zest, rosemary, ginsing, other herbs.
  • Take a tablespoon a day for inflammation and congestion.
  • Use to prevent or lessen a cold. Take a tablespoon throughout the day.

Recipe: 

  • 1 pound fresh ginger
  • 1½ cups honey
  • 1½ cups filtered water

Instructions

  • Wash your ginger and peel if desired. I personally don’t peel it. I just scrub it really well. Slice it very thin or chop into small chunks. Place in a small saucepan and cover with the honey and water. Bring to a simmer and reduce to low heat. Cover and let simmer for 30 minutes.
  • Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half. Remove from heat and let cool. Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
  • Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you if you have one. Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time. Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!

Recipe from www.deliciousobsessions.com/2015/01/how-to-make-honey-candied-ginger/ © Delicious Obsessions

Recipe: 

  • 1 c. fresh picked strawberries
  • 3 egg yolks
  • 1/2 c. maple syrup
  • 1 T. vanilla extract
  • 1 T. arrowroot
  • 3 c. heavy cream – preferably raw
  • Beat egg yolks and process strawberries in a food processor by just pulsing a couple of times. You can also simply mash strawberries up a bit if you enjoy chunks of strawberries in your ice cream. Blend in remaining ingredients. Pour into an ice cream maker and follow its instructions!
  • This can be eaten right away. Add a teaspoon of vodka if you choose to store it in your freezer. This will keep the ice cream from becoming a frozen block, which is very hard to serve.
  • Enjoy!!

Recipe: makes 1 pint

  • 1 egg
  • 1 T dijon mustard
  • dash cayenne pepper
  • 1 t salt
  • 1/2 c plus 1/4 c olive oil
  • 1/2 c duck fat or olive oil (the duck fat will yield a more mild-tasting mayo)
  • 2.5 T lemon juice
  • 1 T whey (from fermented dairy like yogurt or kefir)
  • Place egg, mustard, cayenne, salt, and 1/4 c olive in work bowl of your food processor. Process about a minute, until thoroughly mixed.
  • Add 1/2 c of oil through the food pusher.
  • When the oil is incorporated (approx. 1 minute), add the lemon juice and whey (again, through the food pusher).
  • Add the rest of the oil through the food pusher and process until thickened and smooth.
  • Let sit on the counter for 7 hours. If you have a hard time remembering your ferments (like me!), set an alarm in your cell phone. You’ll be glad you did.

Recipe: preheat to 300⁰

  • 1 cup grated mozzarella cheese
  • 1 cup steamed, mashed cauliflower, cooled
  • 2 eggs
  • Season to taste
  • Mix all ingredients.
  • Line a cookie sheet with parchment paper.
  • Spread mixture evenly on the cookie sheet.
  • Bake until golden brown. 30 to 40 minutes.
  • Cool and slice for bread substitute
  • For pizza add pizza toppings as desired and bake until toppings are done.

Note: for watery toppings it is best to precook

Recipe: Flour-less, Gluten-Free Pizza

Author: Shirley Braden

This flour-less pizza is loved by MANY! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again!

Ingredients

  • 4 ounces cream cheese, softened
  • 2 eggs • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded Topping Ingredients
  • ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
  • 4 ounces (1 cup) mozzarella cheese, shredded
  • Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Instructions

  • Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
  • For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
  • Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
  • Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
    Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Recipe: preheat to 325⁰

  • 1 7 ½ to 8 inch plantain – yellow-greenish
  • 2 whole eggs
  • Pinch of salt
  • Blend all ingredients well
  • Cover a cookie sheet with parchment paper
  • Spread the mixture evenly over the parchment paper
  • Bake for 25 to 30 minutes or until lightly browned
  • Cool and slice

Recipe: 8c zucchini grated(spun or wrung out or drained)

  • 1c shredded cheese
  • 2 eggs
  • 1T oregano
  • 1t paprika or other herbs/spices
  • Put the oven as high as it will go (500+) Bake 10min or less until it starts to brown.
  • Pull it out and top it, if making pizza.
  • Turn the oven down (350-400) and then bake it until brown or the toppings are done. Yum!

Recipe: Easy Peasy Cheesy Crackers

If you are looking for a little crunch, try this easy peasy cheese cracker recipe.

You won’t be disappointed!

  • Preheat oven to 400 degrees F.
  • Line baking sheet with unbleached parchment paper.
  • Add cheese slices leaving about 1/2 inch between.
  • Bake for 10-12 minutes or until browned.
  • Using a paper towel, dab each cheese slice to absorb the oil.
  • Leaving cheese on parchment paper, transfer to wire rack to cool.
  • Will crisp once completely cool.
  • Enjoy!

Thank you www.healthylivinghowto.com !

Recipe: Here is the recipe, although it exists with a pack of stevia and splenda in other forms.

  • 3 Eggs
  • A pinch of Cream of Tartar
  • 3 oz. Cream Cheese
  • Pre-heat the oven to 300 degrees.
  • Separate the egg whites from the egg yolks.
  • In a stand up mixer (not a hand mixer!) blend together the egg whites and cream of tartar for 5 minutes on high until “stiff” – aka super frothy and can stand up like the peak of a mountain.
  • Meanwhile, blend together the cream cheese and egg yolks with a hand blender until the lumps are gone (about a minute).
    Add the egg white mixture into the cream cheese mixture gently with a spoon or spatula and try not to bust up all your froth.
  • Use a large spoon to scoop out your mixture onto a greased baking pan. You should be able to make approximately six.
    Cook on 300 degrees for 20-25 minutes.

Recipe: Preheat oven to 375 F.

Ingredients

  • 12 round slices provolone cheese (organic and grassfed)
  • Garlic Powder, to taste
  • Chili Powder, to taste

Instructions

  • Place two slices of cheese flat, but overlap slightly on a baking sheet lined with parchment paper. Repeat with the remaining slices of cheese (I use two cookie sheets, with each “shell” on it’s own small piece of parchment paper–just make sure the parchment paper isn’t over top of the cheese)
  • Sprinkle, lightly and evenly with garlic powder and chili powder.
  • Bake for 9-11 minutes or until golden brown.
  • Immediately pick up each piece of parchment paper and place over the edge of a parchment paper (or foil lined) loaf pan to cool (see image below–this must be done quickly before the cheese hardens. This step is done AFTER the cheese has baked.)

Recipe: Banana Pancakes ♥︎

  • 2 eggs
  • 1 banana
  • 1/4 tsp vanilla extract (optional)
  • This is such an easy and delicious recipe! To prepare this is a snap―just mix the two/three ingredients in a bowl, pour in hot, buttered pan and fry them up to golden brown! Then add maple syrup or honey or even a preserve and enjoy!
  • The recipe is a two to one ratio. To make a larger amount of these pancakes, just use that formula.

Recipe: I just made Banana Pancake MUFFINS this morning! They are so good and remind me of banana bread.

Here is what you do:

  • To make 8 muffins use 4 eggs, 2 large bananas and 1 Tablespoon of vanilla- beat till thick and smooth.
  • Place cupcake papers in the muffin tray and fill each one to the top. (they don’t raise like cake) Pre-heat the oven 350 degrees and bake for 25 minutes.
  • Next time I am going to make enough batter to fill a small sheet cake pan and bake it, cool it, and add a cream cheese topping and blue berries and raspberries just like a cake!

Recipe: Grain-free WAFFLES!!!!

  • 3 free range eggs
  • 3 oz. Cream cheese
  • 1/8 teaspoon cream of tartar
  • 4 teaspoons of colostrum
  • A bit of butter for the waffle iron
  • Separate yolks & whites into 2 bowls. In one bowl put egg whites & cream of tartar.
  • Mix with mixer until you get to the firm peak stage.
  • In the other bowl cream egg yolks with cream cheese until blended. Stir in the colostrum.
  • Fold the egg yolk mix into the egg whites carefully, so that they don’t deflate too much, until combined.
  • Spoon mixture onto preheated, very lightly greased (experiment with this part to get it right for your machine) waffle iron.
  • Makes about 3 belgian waffle size waffles.
  • I also suggest, unless your butter is super soft already, to melt the butter ahead of time.
  • The waffles don’t retain the heat as well as grain ones do. Enjoy!

Recipe: Low Carb Breakfast!

Ingredients

  • 4 ounces cream cheese
  • 4 eggs
  • Optional: vanilla or cinnamon

Directions

  • Put the eggs and cream cheese into the blender.
  • If you want any additional flavors, add them now.
  • Blend until smooth. (This took just a few moments.)
  • Let the batter rest a moment while the griddle heats.
  • Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface.
  • Remember that it will spread out a lot; these are very thin pancakes.
  • Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other.
  • Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them and then sprinkle, drizzle or dust with the topping of your choice.

    Submitted by BarefeetintheKitchen – more here!

 

creemcheesepancakes.png

Recipe: Low Carb (Grain free) Pancakes!

  • 4 ounces cream cheese
  • 4 eggs
  • Optional: vanilla or cinnamon


Directions

  • Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now.
  • Blend until smooth. (This took just a few moments.)
  • Let the batter rest a moment while the griddle heats.
  • Butter the hot skillet or griddle and start by pouring just an 1/8 cup (or two tablespoons) of the mixture onto the hot surface.
  • Remember that it will spread out a lot; these are very thin pancakes.
  • Cook them for just a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other.
  • Once you have a feel for the way these cook, proceed to make them as big or small as you like.
  • Plate them and then sprinkle, drizzle or dust with the topping of your choice.


Read more at http://myfridgefood.com/recipes/breakfast/low-carb-cream-cheese-pancakes#s2Zcm3VahYQdO0bv.99

Recipe: 

  • 1/2 c ricotta cheese
  • 4eggs
  • 2Tbs butter melted
  • 2Tbs honey
  • Whip it up, cook it up….yummy!

Recipe: 

Ingredients

  • 1 medium head of cauliflower, separated into small florets
  • ¼ cup extra melted butter (substitution)
  • ¼ cup Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 4 cloves of garlic, minced
  • 1 sprig of rosemary, leaves only, minced


Instructions

  • Preheat the oven to 450.
  • Add cauliflower florets, melted butter, salt and pepper, and pepper flakes to a large bowl and toss well to combine. Every floret should have a light coating of olive oil – add a little more if needed.
  • Pour cauliflower onto a sheet pan in a single layer, and roast in the middle of the oven for 15-20 minutes, or until beginning to brown. Stir, and cook an additional 10 minutes.
  • Continue to stir/flip the cauliflower until browned all over, then add the garlic, rosemary, and Parmesan.
  • Cook for 3-5 minutes more, until cheese is melted and garlic is fragrant, then serve!

Thanks to Princeton Nutrients

coliflowerfried.png

Recipe: 

  • 1 onion, chopped
  • 5 stalks of chopped celery
  • 1 medium sized rutabaga, peeled and diced
  • 1 head of cauliflower, cut up
  • 1 bundle of leeks
  • 10 cups chicken broth
  • I pint ½ & ½ or cream
  • Salt, celery salt, cayenne pepper to taste
  • Pinch of Cajun seasoning
  • 1 lb. bacon, cooked and crumbled Parmesan Cheese
  • After you clean the leeks, separate the green part from the white part. Chunk the white part of the leeks. Finely chop the green part of the leeks and set aside.
  • Saute’ celery and onion until soft. (I used bacon drippings)
  • Add broth, rutabaga and white part of leeks. Bring to boil then simmer until rutabaga is soft.
  • Add cauliflower and simmer until soft.
  • Blend in blender until smooth. Return to pot and add the ½ & ½ or cream, green leeks, crumbled bacon and seasonings to taste. Simmer for a few minutes.
  • Serve topped with fresh grated parmesan cheese.

Recipe: 

  • 3 zucchinis sliced lengthwise and scooped out with a spoon
  • 1/2 C onions diced
  • 1/2 cup bell peppers chopped
  • 3 cloves garlic chopped
  • zucchini pulp
  • 1 TS cumin
  • 1/2 TS oregano
  • 1/2 ts salt
  • 1 TB chili powder
  • dash of hot chili powder
  • 2 small chicken breasts (8 oz) cooked and shredded
  • 4-5 TB tomato sauce or 3 TB enchilada sauce
  • 1/2 C shredded Monterrey Jack
  • Combine all of the above in a pan and cook on low heat, stirring occasionally til done
  • Line up zucchini boats in a covered oven dish
  • spoon remaining sauce on each boat
  • sprinkle shredded cheese on top
  • Bake at 400 for 20-25 minutes

(Original recipe called for enchilada sauce and chicken broth I substituted tomato sauce and it was so good will keep it that way).
(Also original recipe said bake for 30-35 minutes and it was overcooked so I decreased cook time).

Recipe: An easy gluten free cheese recipe with a little bit of a kick!

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

Ingredients

  • 1 cup shredded Cabot extra sharp cheddar
  • 1 cup shredded Parmesan
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder

Instructions

  • Preheat oven to 375 degrees
  • Line a cookie sheet with parchment paper or a silicone mat and spray with non stick spray
  • Combine all ingredients in a small bowl and mix well
  • Place small piles of the cheese mixture on the lined cookie sheet. You want about 1 to 2 TBSP in each pile, flatting them down slightly and leaving about 1 inch or so between them.
  • Bake approximately 10 minutes. They should be thin, bubbly, and lightly brown.
  • Remove cookie sheet from oven and let cool 1 to 2 minutes
  • Using a wooden spoon handle, gently fold/wrap the cheese crisp into a tube shape
  • Place on a paper towel to drain and cool
  • Serve with a side of salsa

(Note: the longer you leave them in the oven, the crispier they get when cool!)

gluten free cheese.png

Recipe: 

  • 4 cups cooked beets
  • 4 cups vinegar
  • 1/2 cup sugar
  • 1 1/2 TSP celery seed
  • 1 tsp salt
  • 1 TSP allspice
  • 1 TBLSP mustard seed
  • 1 TSP whole cloves
  • 1 TBLSP cinnamon
  • 1 TBSP horseradish
  • Combine spices and horse radish in cheese cloth bag add vinegar, sugar, salt, and slow boil for aprox. 20 minutes in a stainless steel or glass pot.
  • Page 2 contains Bernardi Instructions for safe canning if one has all of the canning bells and whistles. Personally I put freshly washed jars in a roasting pan in the oven at 180 F for 20 minutes prior and ten minutes after filling and sealing the jars.
  • Also have everything ready prior to boiling your spice bag as it does evaporate and you will be short liquids (I speak from experience)


Canning

  • Scrub beets, leaving root and 2 inches (5 cm) of stem intact to prevent bleeding. Place beets in a large saucepan; cover with water; bring to a boil; cover and simmer 20 to 40 minutes until beets test tender with fork.
  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids sealing discs hot until ready to use.
  • Tie chosen spice blend in a square of cheesecloth, creating a spice bag. Combine with vinegar, water and sugar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes. Discard spice bag.
  • Drain beets; rinse with cold water to cool; slip off the skins removing tap root and stems.
  • If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot pickling liquid to cover beets to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

Recipe: 

Made stir fried cauliflower…..for all you non-grain/no gluten/low carb eaters…..big hit with the family. Mandy even says she likes it better than fried rice!!

  • Put it in the food processor until it looks like rice.
  • Sauté onions and garlic, added a few eggs til they were scrambled, added in riced cauliflower, cooked cubed chicken and carrots and soy sauce. (I would have added more veggies, but we had stir fried veggies on the side).
  • I used about 1 small head of cauliflower, 1 med onion, 2 smaller chicken breasts, about 1/3 cup soy, 4 eggs and veggies of your choice
  • For those of us without a food processor, mince the cauliflower until the size of rice grains.

Cauliflower stri fry.png

Recipe: Makes 9 small burgers

Ingredients:

  • 1 large yellow onion, sliced into thin rounds
  • 2 TBS butter or saved bacon fat
  • 1 pound ground meat
  • 4 strips of precooked bacon
  • 1 tsp Earth Borne Sal del la Luz moist sea salt (from El Salvador)
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1 tsp cumin powder
  • 1 TBS butter or saved bacon fat for cooking burgers
  • 1 avocado
  • lime juice
  • unrefined sea salt (see above)
  • OPTIONAL: a few dashes of your favorite hot sauce

lettuce for garnish

Directions:

  • TO MAKE CARAMELIZED ONIONS: Melt the ghee, butter, or coconut oil on medium heat. Add onion rounds and saute slowly until golden brown. Push the onions around a bit to make sure they cook evenly. You can add a tablespoon of water if they begin to stick to pan. Mine usually take 20-25 minutes.
  • Mash together avocado, lime, and salt in a small bowl. Add optional hot sauce for some heat. Set aside.
  • Combine ground meat, chopped bacon, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties.
  • Heat 1 TBS of fat of choice in skillet on medium to medium high heat. Cook patties 4-5 minutes on each side, or until cooked the way you like it.
  • Serve over a bed of fresh lettuce. Top with caramelized onions and avocado.

Recipe: 

  • 2 dozen whole chicken wings
  • Earthborne Sea Salt and freshly ground pepper
  • 3/4 c. honey
  • 1/4 c. whiskey
  • 1/4 c. plus 2 T. Dijon mustard
  • 2 T. Sucanat or unrefined sugar
  • 2 T. finely grated lime zest (about 2 limes)
  • 1 1/2 T. Chile powder
  • Preheat oven to 450 degrees. Place wings in single layer on baking sheet or stone. Season with salt and pepper. Roast for 40 minutes or until golden and cooked.
  • In a small saucepan, whack honey with whiskey and simmer till sauce thickens slightly. Take off heat and whisk in mustard.
  • In a bowl, mix sugar with nest and chile powder and 1 1/2 t. salt
  • Transfer wing to a large bowl. Pour sauce on top of wings and toss. Transfer to platter and sprinkle with sugar mixture to taste.


Jonathan McDonald @ Pub & Kitchen, Philadelphia

Recipe: 

  • 1 Qt canned salmon
  • 3 eggs
  • 1 chopped onion
  • 5 chopped hard boiled eggs
  • 3 chopped celery stalks
  • 1 tsp dill
  • Salt and pepper to taste
  • ¾ c mayonnaise
  • Blend all ingredients, breaking salmon chunks with a fork. Form into cone shaped croquettes and place on baking sheet. Bake at 375 until browned. Serve warm. Garnish with celery sauce.

Celery Sauce

  • 3 c diced celery
  • ¼ c chopped chives or onion
  • 1 stick butter
  • Heavy cream
  • ½ c chopped or grated Monterey cheese
  • Salt and pepper to taste
  • Put celery, chives, salt, pepper, and butter in a saucepan on low heat until veggies are very tender. Add ½ c cream and simmer an hour. Add cream as needed to make a thick sauce. When ready to serve add cheese to thicken. Add cream and/or cheese to desired consistency.

Recipe: 

  • ¼ cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • ¹/³ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
  • Preheat the oven to 400 degrees.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


Recipe from Barefootcontessa.com

Recipe: Taco Tuesday!

(See separate recipe for Grain-free shells)

  • 1 lb. ground beef or venison
  • 2 T. chili powder1 t. garlic powder
  • 1 t. onion powder
  • 1 t. dried oregano
  • 1 t. paprika
  • dash or two crushed red pepper (I sometimes use a dash or two of cayenne instead)
  • 2 t. cumin
  • 1/2 t. natural sweetener (honey or sucanat)
  • salt and pepper to taste
  • 1/2 teaspoon arrowroot powder

Most of the ingredients are to taste! Work with it and see how you like the taste¦spicier, sweeter, saltier¦, all very individual.

However, here’s the basic how-to:

  • Cook ground beef/venison in a greased skillet (I use a small amount of bacon fat or unsalted butter) until meat is browned.
  • Add seasonings and enough water to create a sauce. Thicken sauce with about a 1/2 teaspoon arrowroot powder

Recipe: Preheat oven to 350 F

Ingredients

  • 1/2 bell pepper diced
  • 1/4 cup mushrooms diced
  • 1 small onion diced or chives
  • 1/3 cup cooked sausage or bacon
  • 3 tbsp Italian seasoning or 2 tbsp each of dried oregano and basil
  • Garlic powder to taste
  • 1 dozen farm fresh eggs
  • Whisk eggs and add the rest into same bowl, stirring well
  • Pour into oiled brownie or bread pan, cover in foil and bake for 30 minutes
  • Uncover and top with sliced tomato and cheese and bake til cheese is melted (8-10 mins)


NOTE: DO NOT ADD MILK – This will make it too moist

You are welcome to mix it up with different veggies and meats but please consider moisture content as it may alter cook time

Chef Jeremy Schaefer – Isle, MN

Recipe: Easy Keto Lasagna Stuffed Portobello Mushrooms will be a new family favorite! All the flavors of your favorite classic comfort food in a low carb and fun to eat package!
Author: Mellissa Sevigny
Yield: 4 servings
Category: Low Carb Dinner Recipe
Cuisine: Italian
Ingredients

  • 4 large portobello mushrooms
  • 4 links of Italian sausage (or about 12 oz other ground meat)
  • 1 cup whole milk ricotta cheese
  • 1 cup sugar free marinara sauce
  • 1 cup whole milk mozzarella cheese, shredded
  • chopped parsley to garnish if desired

Instructions

  • Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
  • Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
  • Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
  • Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
  • Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
  • Bake in a preheated 375 degree (F) oven for 40 minutes.
  • Garnish with parsley and serve hot.

Nutrition
Serving Size: 1 portobello
Calories: 482
Fat: 36g
Carbohydrates: 6.5g net
Protein: 28g
Credit to ibreatheimhungry.com

Recipe: Pasta is one of those foods that those on a raw foods diet often miss. Fortunately, this recipe is able to make a pasta like dish that some would argue even tastes better than the original!

This is also a beautiful meal to serve to guests interested in trying out raw foods for the first time. To make cutting the noodles as easy as possible, it is best to invest in a vegetable slicer made especially for such purposes.

Ingredients:

  • 6 to 8 firm zucchini
  • 1 cup sun-dried tomatoes
  • 1 1/2 cups blended fresh tomatoes
  • 2 TBS chopped onion
  • 2 cloves garlic, peeled and diced
  • 2 TBS melted butter
  • 1/2 cup fresh lemon juice
  • Sea salt, to taste
  • Optional: Black olive slices, celery slices, or arugula, to garnish


Instructions:

  • Make the zucchini pasta. Using the vegetable slicer or a sharp knife, make thin, long noodles out of zucchini. If you have the time, prepare the zucchini noodles up to six hours ahead of time and let them sit at room temperature – this sitting period makes them even more pasta like.
  • Make the sauce. With the exception of the garnishes, blend the remaining ingredients together to the desired consistancy.
  • Serve! Put the zucchini noodles on a plate, then top with sauce and the optional garnishes if using. Enjoy

 

zuccini.png

Recipe: 

  • 1 bag coleslaw mix
  • 1 lb pork sausage
  • 2 cloves garlic minced (or garlic powder)
  • 1 tsp ground ginger
  • 1/4 c onion diced
  • Salt to taste
  • Brown the sausage in a large skillet and add the other ingredients.
  • Cover and cook on the stove top about 5 min on medium.
  • Remove lid, stir/toss and taste.
  • Finish to your taste/texture preference.

Recipe: 

  • Cut large zucchini lengthwise. Scoop out the meat as much as possible without breaking the outer skin.
  • Chop the meat and mix with a variety of veggies; broccoli, cauliflower, celery, onion, grated carrot, etc
  • Add grated cheese, salt and pepper. Optional; add a meat; chopped cooked bacon, browned burger or loose sausage, chopped ham, etc.
  • Mix in 1 raw egg per medium zucchini used. Stuff zucchini shells with the mixture. Pile it high, at least twice the height of the zucchini. Optional; top with additional cheese. Bake at 350 degrees until lightly browned and the zucchini shells are soft.
  • Optional; serve with salsa or tomato sauce

Recipe: Preheat oven to 325 degrees

  • Melt in double boiler, stir
  • 2 oz unsweetened chocolate
  • 1 cup sugar
  • 1/2 stick butter
  • Whip until thickened
  • 6 large eggs
  • 1/2 cup sugar
  • Fold mixtures together after chocolate has cooled slightly
  • Bake in greased 9 inch springform pan 1 hour 25 minutes
  • Can bake in a regular greased baking pan, but it may stick
  • Chill, loosen sides and remove collar of pan

Recipe: 

Ingredients:

  • 1 avocado
  • 3 Tbs honey
  • 3 Tbs dark choc Cocoa powder
  • 1/3 – 3/4 c whipping cream
  • Pinch of salt
  • Dark chocolate bar

Instructions

  • Melt chocolate bar in sauce pan ~ save a piece to make chocolate shavings Blend avocado, add honey, cocoa powder, salt and cream (add cream to preferred consistency and honey to taste)
  • Divide into 4 bowls, top with fresh raspberries and whipped cream and chocolate shavings

Recipe:

  • 1 package organic cream cheese softened
  • Raw honey
  • Whip cream cheese with a fork
  • Add honey and blend until dipping consistency – amount for honey will vary according to the thickness of the honey
  • Chill
  • Serve with cut up fruit for dipping

Recipe: makes 1 pint

  • 1 egg
  • 1 T dijon mustard
  • dash cayenne pepper
  • 1 t salt
  • 1/2 c plus 1/4 c olive oil
  • 1/2 c duck fat or olive oil (the duck fat will yield a more mild-tasting mayo)
  • 2.5 T lemon juice
  • 1 T whey (from fermented dairy like yogurt or kefir)
  • Place egg, mustard, cayenne, salt, and 1/4 c olive in work bowl of your food processor. Process about a minute, until thoroughly mixed.
  • Add 1/2 c of oil through the food pusher.
  • When the oil is incorporated (approx. 1 minute), add the lemon juice and whey (again, through the food pusher).
  • Add the rest of the oil through the food pusher and process until thickened and smooth.
  • Let sit on the counter for 7 hours. If you have a hard time remembering your ferments (like me!), set an alarm in your cell phone. You’ll be glad you did.

Recipe: 

  • 3 cups cherries
  • 1 cup green plantain puréed – I use bananas
  • 3 eggs
  • 1/2 c butter
  • 3 T honey
  • 2 T lemon juice
  • 1 T vanilla
  • 1/8 t salt
  • Oven 375
  • Grease 10″ pie pan w butter
  • Cover bottom of pan with cherries
  • Purée plantain with remaining ingredients. Pour over cherries and bake 35 minutes. Until toothpick comes out clean. Serve warm.

Recipe: By Homespun Seasonal Living

  • 1/2 c grated ginger root
  • 1/2 c chopped horseradish root
  • 1 large onion sliced
  • 10 cloves minced garlic
  • Zest of 2 oranges
  • 1 quart apple cider vinegar
  • 1/4 Honey or sweeten to taste
  • Put all ingredients except honey in a half gallon jar, pouring the apple cider last. Seal and gently shake. Place in a dark cupboard for one month, shake occasionally. Strain and add honey. Store in an air tight glass bottle.


Optional ingredients:

  • hot peppers, turmeric, citrus zest, rosemary, ginsing, other herbs.
  • Take a tablespoon a day for inflammation and congestion.
  • Use to prevent or lessen a cold. Take a tablespoon throughout the day.

Recipe: 

  • 1 pound fresh ginger
  • 1½ cups honey
  • 1½ cups filtered water

Instructions

  • Wash your ginger and peel if desired. I personally don’t peel it. I just scrub it really well. Slice it very thin or chop into small chunks. Place in a small saucepan and cover with the honey and water. Bring to a simmer and reduce to low heat. Cover and let simmer for 30 minutes.
  • Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half. Remove from heat and let cool. Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
  • Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you if you have one. Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time. Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!

Recipe from www.deliciousobsessions.com/2015/01/how-to-make-honey-candied-ginger/ © Delicious Obsessions

Recipe: 

  • 1 c. fresh picked strawberries
  • 3 egg yolks
  • 1/2 c. maple syrup
  • 1 T. vanilla extract
  • 1 T. arrowroot
  • 3 c. heavy cream – preferably raw
  • Beat egg yolks and process strawberries in a food processor by just pulsing a couple of times. You can also simply mash strawberries up a bit if you enjoy chunks of strawberries in your ice cream. Blend in remaining ingredients. Pour into an ice cream maker and follow its instructions!
  • This can be eaten right away. Add a teaspoon of vodka if you choose to store it in your freezer. This will keep the ice cream from becoming a frozen block, which is very hard to serve.
  • Enjoy!!