2 1/2 c. Almond Meal
2 Tbsp Coconut Flour
1 tsp. Baking Powder
2 Tbsp Granulated Splenda
1/2 tsp. Salt
4 large Eggs
1/2 c. Heavy Whipping Cream
4 Tbsp Butter, melted
What to Do:
Pre-heat oven to 350*
Mix dry ingredients together, add melted butter and mix well.
Whisk eggs with heavy cream and combine all ingredients very well.
Spread batter into a glass baking dish (I used a 11″ by 7″ casserole dish) that has been sprayed with cooking spray.
Bake for 25-30 minutes until top is slightly golden brown.
Makes 8 servings.
Sodium: 262 mg Fat: 30.99 g Total Carbs: 9.71 g Fiber: 4.4 g NetCarbs: 5.31 g Protein: 10.96 g Calories: 345
If you like a sweet cornbread you can increase the amount of Splenda.
I am not including any nutritional info for this because there are so many different options for topping a pizza, not to mention, the different sizes of the mushrooms available.
What I did for this picture is cut off the stem of the portobello mushroom, scrape the dark gills out of the inside.
Top with a little pizza sauce.
I added crumbled sausage right on top of the sauce, then covered with mozzarella cheese and topped with pepperoni.
Bake at 400 degree oven for anywhere from 15-25 minutes depending on the size of the mushroom and the amount of toppings.
I also like to broil the top for just a minute to get that slightly browned cheese.
14 oz. Zucchini, shredded (2 medium)
2 Eggs, large, whisked very well
2 Tbsp. Coconut Flour
1/2 tsp. Baking Soda
1/4 tsp. White Pepper
1/2 tsp. Salt
4 Tbsp. Butter for frying
What To Do:
Combine all ingredients, except butter, set batter aside.
Melt butter in non stick saute pan over medium to med-high heat, drop batter by spoonful into hot pan and cook for about 3-4 minutes per side.
Makes 4 servings/8 patties, 2 per serving.
Nutritional Information: Sodium: 435 mg Fat: 14.668 g Total Carbs: 5.79 g Fiber: 2.4 g Net Carbs: 3.39 g Veggie Net Carbs: 2.23 g Protein: 4.98 g Calories: 170
Ratios: Carbs: 13% Fat: 78% Protein: 9%
5 oz. Spinach Leaves, roughly chopped
5 oz. Water Chestnuts, chopped (8 oz can, drained)
3 oz. Leeks, sliced and cleaned, approx 1 medium leek
7 oz. Celery, chopped, approx 2 large stalks
2 oz. Onions, finely chopped
3 Tbsp. Apple Cider Vinegar
16 oz. Mayonnaise
16 oz. Sour Cream
1 tsp. Paprika
1 tsp. Garlic Powder
1 Tbsp Parsley flakes
1 tsp. Onion Powder
1 tsp. Celery Salt
1/2 tsp. Celery Seed
1 Tbsp. Chives, freeze-dried
5-6 drops EZ Sweets
What To Do:
Mix all the chopped veggies together with the mayo, sour cream and spices. Viola! Yummy dip for parties, and for utilizing other recipes. Great over a piece of chicken or fish as well.
Makes approx 10 – 6 oz. servings.
Sodium: 523 mg Fat: 40.2 g Total Carbs: 8.36 g Fiber: 1.4 g Net Carbs: 6.96 g Veggie Net Carbs: 4.66 g Protein: 2.67g Cals: 414
Ratios: Carbs: 8% Fats: 87% Protein: 5%
Fake Fudge Recipe from Sandra:
2 Tbsp Cream Cheese
1/2 Tbsp Heavy Cream
1 Packet Splenda
1/2 Tbsp Unsweetened Cocoa Powder
Mix all ingredients well and microwave for about a minute (I doubled recipe for the one minute microwave time)
Dip fried and cooled bacon in fudge and allow to set up on counter or in fridge and put the rest of fudge in fridge to harden for a nice sweet snack later.
It sounds weird, I know, but it is actually quite good!
Simple simple recipe…
Cut top off jalapeno, slice in half and remove seeds and light colored membrane parts.
Fill each half with 1 Tbsp cream cheese and wrap each filled half with a piece of bacon.
Bake at 400 on a foil lined baking sheet for about 30-35 minutes until bacon is crisp.
It’s only 1.5 net carbs for 2 poppers! They are soooo good!
Notes: I tried these with maple flavored bacon and they were fantastic!!! Also, the bottoms of the poppers can get very greasy during baking and if that bothers you, you can place a drying rack in the pan and cook the poppers on that to eliminate the extra greasiness.
2 lbs. Frozen Chicken Party Wings (1st & 2nd sections)
4 Tbsp. Salted Butter
6 Tbsp. Frank’s Red Hot Buffalo Wing Sauce
What to Do:
Deep fry chicken wings in 2 batches at 360 degrees for 15-20 minutes each batch and set aside in a large mixing bowl.
Melt butter over med heat until smooth, add Frank’s sauce and stir well.
Pour sauce over wings and toss or stir well to coat wings evenly.
Excellent served with celery and Bleu Cheese Dressing on the side.
Makes 2-4 servings
Nutrition facts for 4 servings:
Sodium: 843mg Fat: 27.17g Fiber: 0g Net Carbs: 0.01g Protein: 18.08g Calories: 319
Ratios: Carbohydrate: 0% Fat: 77% Protein: 23%