Category Archives: Induction Friendly

Induction Friendly Recipes

Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

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This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.

Sunday breakfast

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This morning I made a tasty open faced breakfast sandwich and if I would have thought it out better (my tummy was grumbly) I would have made some hollandaise and this would be a perfect eggs Benedict mock up.
I took a piece of my Italian cheese bread and sliced it in half, buttered both sides and grilled it in a pan until browned. Then I topped it with some deli meat and sliced cheese and broiled it until melted and bubbly. While it was broiling I fried up egg and threw that on top after it was done in the oven. Pretty darn good and very filling.

SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!

Succulent Sausage Bacon Brussels Muffins

Ingredients

Directions

  1. Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
  2. Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
  3. Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.

Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.

Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
  2. While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
  3. After casserole is done baking, top evenly with the bacon and onions.

Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.

Cheesy Cauliflower Risotto

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 Cheesy Cauliflower Risotto

Ingredients

Directions

  1. Place cauliflower in a pan, add water just until 1/2 way up the veggies, cover and boil until very tender, drain.
  2. In mixer bowl of a stand mixer (or large bowl for use with hand mixer) put the butter, cream cheese and heavy cream then add the drained cauliflower and mix very well, leaving it chunky. Add the cheeses and spices and continue to mix until cheese is melted and creamy. This won’t be super smooth and it shouldn’t be. It’s not a mash, you want chunks.

This recipe makes 6 good sized servings with 5.71 net carbs per serving, 4 of those are veggie net carbs.

Italian Cheese Bread

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This is a flax bread that can be toasted and eaten with any meal or used for a sandwich or burger.

Italian Cheese Bread

Ingredients

Directions

  1. Combine dry ingredients, then stir in cheese and set aside. Mix eggs and water really well until completely mixed with no chunky egg whites left then pour wet ingredients into dry and mix thoroughly. Allow to sit for 2-3 minutes to thicken a bit but not too long or spreading the batter could be difficult.
  2. Preheat oven to 350. Prepare a 9×13″ casserole dish by lining it with parchment paper that has been sprayed with non-stick cooking spray. Spread the batter evenly in the dish and bake for 30 minutes or until a toothpick comes out clean.
  3. Allow to cool, then cut into 8 even sized pieces that can be sliced in half to make a sandwich bun or be toasted for breakfast or any other meal. Freezes well, but if stacking the slices on top of one another, place pieces of parchment between each piece to prevent sticking. This bread grills really well too, simply butter and place buttered side down in a hot pan until browned and crispy.

Makes 8 servings with only 1.42 Net Carbs per serving

Coconut Chocolate Candies

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Coconut Chocolate Candies

Ingredients

Directions

  1. melt coconut oil and soften cream cheese. Combine all ingredients in a large bowl or container. I used an immersion blender to whip everything until smooth and fluffy, you can use a stand mixer or hand mixer also. Spoon or pipe into candy molds or onto parchment paper and chill until set and firm.
  2. Makes 36 candies. I calculated this for 2 candies per serving.
  3. I used Coconut Extract in this recipe but you can substitute any other flavor that you prefer such as Mint, Cherry, Orange, etc. Any of them would be fantastic with chocolate. I think I will try Hazelnut next time!

18 servings of 2 candies per servings. 1.56 Net Carbs per serving.

These are very reminiscent of traditional dark chocolate truffles. If you like things on the sweeter side, you will need to add more sweetener to these to approach more of a milk chocolate flavor.