MY RECIPES

Low Carb Pizza

What you will need:

• 1 1/2 cup of flax seed meal (I like to split it and do 1 cup flax and 1/2 cup almond flour)
• 2 tsp of baking powder
• 1 tsp of oregano
• 1 tsp of salt
• 1/2 tsp of Stevia or natural sweetener
• 3 eggs
• 3 tbs of olive oil
• 1/2 cup of water

Directions:

1. Preheat oven to 425 degrees.
2. Mix dry ingredients together.
3. Add wet ingredients and mix well.
4. Let the dough sit for about 5 minutes to thicken up.
5. Spread dough on a large round pan. If you don't have this you can line a cookie sheet with greased parchment paper (this is what I did).
6. Bake for 15-20 minutes or until cooked through. Check it at the 15 minute mark and take out if it looks done.
7. Add toppings and place back into the oven to melt the cheese.

For the toppings I used good old marinara sauce, grated monterey jack/cheddar cheese, and pepperoni. Also made one with ranch, bacon, and chicken. That was WAY good...

this entire pizza has only 7 grams of carbohydrate! One slice of regular pizza has 25-30 grams. That is insane to me. I see no point in ever making pizza the old way again.

 

Almond Flour Brownies

 

Ingredients

1/2 cup melted butter or coconut oil
1 Tbsp. vanilla extract
3 eggs
1 cup almond flour
1/2 cup cocoa (I used raw cacao)
1/4 tsp. baking soda (this can be omitted)
1/4 tsp. sea salt (omit if using salted butter)

the recipe also calls for 2/3cup honey but I replaced it with about 0.4 cups truvia (take your best guess), 1.5 tbs water, and 1tbs olive oil

Method

Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting

 

Low-carb Pumpkin Pie

  

Ingredients (for filling)

• 1/4cup and 2Tbs truvia baking blend (all natural sweetener made with stevia and erythritol)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 2cups pure pumpkin (I used western family, but apparently the "Libby's" brand is super high fiber and low carb)
• 1cup heavy whipping cream

Directions

MIX truvia, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and truvia-spice mixture.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving (make your own by slowly adding truvia to heavy cream while beating with an egg beater until fluffy)

Almond Flour Pie Crust

makes one 9 inch pie crust

1 1/4 cup of almond flour

1 1/2 tsp truvia

1/4 teaspoon of salt

1/3 cup of melted either butter or coconut oil

2 teaspoons of ice water

Combine almond flour, truvia and salt in a medium sized bowl.

Add in your melted butter/shortening until well combined.

Slowly add in one teaspoon of ice water until a firm ball is formed (the dough might be a bit sticky...do not worry!).

Cover with wax paper and chill in the fridge for about 30 minutes.

After 30 minutes, you can remove the dough from the fridge and roll it on a lightly floured surface (I just plopped mine in the pie pan and pressed it out to cover the bottom using the wax paper I used to cover it while chilling). Then place the dough in a pie pan and firmly press to cover the the pan. Fill with whatever you like and bake according to filling instructions. Warning: the edges burn easily so you may want to cover with tinfoil or make sure there isn't a lot of crust poking out from the filling.

 

Mango Quinoa Sushi Rolls 

Avocado & Mango Quinoa Sushi

Avocado & Mango Quinoa Sushi
makes about 6 – 8 rolls
Loaded with healthy fats, protein and green vegetables, you may never look at your same old vegetarian sushi roll the same way again. Add a little mango to the mix, and you’ve got a super tasty, slightly sweet dinner on your hands. Make sure to make enough for leftovers!
ingredients:

• 1 sushi rolling mat
• 1 1/2 cups quinoa, cooked
• 1 teaspoon organic rice vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 6 – 8 nori (seaweed) sheets
• 1 ripe mango, cut into thin slices
• 1 ripe avocado, cut into thin slices
• 3 green onions, greens removed, thinly sliced lengthwise
• 2 small carrot, julienned
• 6 – 8 romaine leaves, cut in half lengthwise
• Gluten-free soy sauce & wasabi paste for dipping

First prepare your quinoa. Add 3 cups water and 1 1/2 cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 – 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
To assemble the rolls, lay the sushi rolling mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the quinoa onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch band uncovered along the edge farthest from you.
Lay the romaine leaves down first, then top with avocado, mango, carrots, and scallions. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
Slice with a sharp wet knife and serve with gluten-free soy sauce and wasabi paste.

 

Bacon Shrimp Roll recipe

A delicious and surprising sushi roll that will have even non-sushi lovers reaching for seconds, this bacon shrimp roll combines tender shrimp, crispy bacon, savory avocado and crispy green onions into a delectable and simple sushi roll. The crunchy bacon and tempura shrimp are balanced by the sweet- and- savory avocado, and rolled up for maximum taste. Serve with wasabi, ginger and soy sauce for a real treat.

Ingredients:

• 6 sheets nori
• 3 c. quinoa
• 6 c. water
• 12 pieces tempura shrimp
• 1 small avocado
• 1 bunch green onion
• 6 slices bacon

Directions:

1. In large pot combine quinoa and water; bring to a boil, cover, and reduce heat. Simmer 15-20 minutes or until quinoa is fluffy and tender. Remove from heat and let sit 10 minutes, set aside to cool.
2. Bake tempura shrimp as directed on the package.. Cut off tails and slice shrimp in half lengthwise; set aside.
3. Peel and pit avocado. Slice into thin slices and set aside.
4. Prepare green onions by cutting off bottoms and slicing into thin lengths. Set aside.
5. In large frying pan fry bacon until crispy; drain on paper towels and set aside.
6. Prepare sushi as follows: cover a bamboo sushi mat with plastic wrap and lay a sheet of nori, rough side up, on wrap. Firmly pat a thick, even layer of rice over nori. Place 1 long piece green onion, a layer of avocado, two pieces tempura shrimp, and 1 piece of bacon on sushi roll.
7. Pick up edge of nori up , fold the bottom of the nori up , enclosing the filling and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap in the mat and gently squeeze to seal. Cut each roll into 6 pieces and refrigerate 2 hours or until ready to serve. Repeat until all ingredients are used.

Almond Bread 
2 min to make, great for sandwiches

1 large egg
0.4c almond flour
1/2T butter
pinch of salt

Whisk it all together with a fork and microwave on a plate for 2 min. Makes one serving of pita-like bread for 4g net carbs