Saturday, July 8, 2017

Keto Strawberry "Pretzel" Salad

Keto Strawberry “Pretzel” Salad

This is by far the best recipe I have made. I took a recipe for regular strawberry pretzel salad and “ketofied” it. It may look gross in my picture but it tastes PHENOMENAL.
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Ingredients:
CRUST:
1 & 1/2 Cup crushed/chopped pecans
8 Tbsp melted butter (1/2 C)
1/4 C almond flour/almond meal
3 Tbsp sugar sub – (if you use truvia, use 1 Tbsp, if you use xylitol or erythritol you can use 3)
1 Tsp salt – you can use less if you want. I really wanted the sweet & salty.
FILLING:
1 Cup Heavy Whipping Cream
1/2 tsp Vanilla Extract
8 oz (one block) of Cream Cheese
Sugar Substitute
  • If Truvia, use 1/3 C
  • If splenda, use 1 C
  • If Xylitol or Erythritol use 1 cup OR ¼ C & 1 tsp liquid stevia drops

TOPPING:
16oz Frozen Unsweetened Sliced Strawberries (do not thaw)
2 Cups of Boiling Water
0.6 oz box of sugar free strawberry jello (bigger box)

Directions:
  1. Preheat oven to 350.
    2. Combine all crust ingredients together and press into a 9×13″ pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
    3. As the crust cools, make whipped cream by whipping the 1 cup of HWC and vanilla together until there are soft peaks. It helps to put the mixer blades/whisk and the bowl in the freezer for 10 minutes. Once whipped cream is formed, place in fridge to keep it cold while you move on to the next part.
    4.  Cream the sugar substitute (measurements under filling section) and cream cheese together. It is easier to powder your sugar by using a blender or coffee grinder otherwise you may have some sugar granules.
    5. Once the cream cheese and sugar are fully creamed, fold in the whipped cream and spread mixture over a fully cooled crust.
    6. Boil 2 cups of water and once boiling, pour in and dissolve the sugar free jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes.
    7. Once the strawberry jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.
Makes 16 slices
Calories: 302.1g
Fat: 29.3g
Net Carbs: 3.5g (Yes, I counted the 7.5g in the HWC)
Protein: 4.1g

Thursday, June 29, 2017

Chicken Pesto Bake


Pesto:
Ingredients:
  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.

INGREDIENTS:

  • 2 (16 oz total) boneless, skinless chicken breasts
  • kosher salt and fresh pepper to taste
  • 4 teaspoons Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded mozzarella cheese
  • 2 teaspoons grated parmesan cheese

DIRECTIONS:

  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Read more at http://www.skinnytaste.com/skinny-chicken-pesto-bake/#V3YtgweJEWvBu3Uw.99

Sunday, June 25, 2017

Avacado Z'paghetti Girlfredo

Ingredients
28 oz. (about 4 medium) zucchini
3 cups roughly chopped cauliflower
2 oz. (about 1/4 cup) mashed avocado
1/4 cup grated Parmesan cheese
2 tsp. chopped garlic
1/4 tsp. each salt and black pepper
1/2 cup seeded and chopped tomato
Optional seasoning: additional salt
Optional topping: chopped fresh basil or cilantro

Directions

Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.

In a blender or food processor, combine cooked cauliflower, avocado, Parm, garlic, salt, and pepper. Add 1/4 cup warm water. Blend on high speed until smooth and uniform.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.

Transfer noodles to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat, re-spray, and bring to medium-low heat.

Add noodles, sauce, and tomato. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 2 SERVINGS

Tuesday, June 13, 2017

PW's Texas Sheet Cake

  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • FOR FROSTING:
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. 
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Sunday, May 21, 2017

Impossible Coconut Pie


Directions

Add a notePrint 
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  2. Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  3. Bake for 40 minutes. Serve warm.

Tuesday, January 31, 2017

Sugar Free/Dairy Free Chocolate

  • Date sweetened chocolate:
  • 100g very soft pitted dates
  • 85g cocoa butter
  • 50g raw cocoa powder
  • seeds scraped from ½ a vanilla bean (optional)
  • pinch of sea salt (optional)
  • Honey sweetened chocolate:
  • 100g cocoa butter
  • 100g raw cocoa powder
  • 80g local organic honey, optionally raw
  • seeds scraped from ½ a vanilla bean (optional)
  • ½ tsp chipotle powder (optional)
  • fleur de sel and chilli flakes for sprinkling (optional)
instructions
  1. Line a loaf pan (narrow, if possible) with parchment paper and set aside.
  2. In the bowl of a food processor, pulse the dates a few times and then run the food processor until they are very pureed - my dates always form a ball at this stage.
  3. Melt the cocoa butter over a double boiler, or a heat-proof bowl over boiling water (or, real talk, I've melted my cocoa butter in the microwave and it works just fine).
  4. Add the melted cocoa butter, cocoa powder, vanilla, and sea salt to the dates, and run the food processor until everything is well combined and very smooth.
  5. Pour the chocolate mixture into the prepared loaf pan.
  6. Sprinkle with any toppings you like, and set in the fridge to chill.
  7. Once the chocolate is set you can let it sit at room temperature, and use a sharp knife to slice it into little bars. Store at room temperature or in the fridge.
  8. For the Honey Sweetened Chocolate:
  9. Line a loaf pan (narrow, if possible) with parchment paper and set aside.
  10. Melt the cocoa butter and honey together over a double boiler, or a heat-proof bowl over boiling water (or, real talk, I've melted my cocoa butter in the microwave and it works just fine).
  11. Whisk in the cocoa powder, vanilla, and any mix-ins like chipotle powder.
  12. Pour the chocolate mixture into the prepared loaf pan.
  13. Sprinkle with any toppings you like, and set in the fridge to chill.
  14. Once the chocolate is set you can let it sit at room temperature, and use a sharp knife to slice it into little bars.
  15. Store at room temperature or in the fridge.

Sunday, January 8, 2017

Jane's Choc Chip Cookies

Chocolate Chip Cookies
⅔ C shortening
⅔ C butter
1 C sugar
1 C brown sugar packed
2 eggs
2 t vanilla
3 C flour  almost 4 C almost crumbly dough, not quite
1 t soda
1 t salt
Milk chocolate chips 12 oz
375 degrees for 10-12 min