Thursday, December 24, 2009

Gluten Free Low Carb Chocolate Mousse Pie

I forgot to put chocolate curls on this pie 

I love Chocolate Mousse Pie. It's so easy and tasty. And VERY easy to make low carb. Here's a version with stevia and a little honey. Make sure to use good tasting stevia powder and carefully measure. Scoop into the measuring spoon and use a knife to make it perfectly even on top, because just a little too much is too much. If you'd rather use all stevia, you can. It tastes better though to mix it. You should definitely use high quality eggs for this since it calls for raw eggs.

So, make the crust and melt the chocolate first and let them cool together before making the rest. Read the whole recipe before starting! And, Happy Holidays!!!

I brought this pie to my brother's house on Christmas Day, and it was gone in seconds. No one even noticed it was low carb and gluten free!! Even the kids came back for seconds and thirds! I was proud of myself! The whipped cream topping held its shape nicely for quite a few hours, I was impressed.

GFCF peops: you could try subbing virgin coconut oil for butter (if you put your oil melted in a glass bowl, put in freezer for a few minutes so that it just starts to harden, then take it out and whip it up, you can get some extra volume) and adding .. maybe a 1/4 cup of coconut cream at the end of mixing the ingredients... then topping with a little flaked coconut?? Let me know if that works ;) Then it will be sort of a chocolate coconut cream pie.

2011 UPDATE: I made this with a stevia that had a measurement of 1/4 teaspoon = 1/2 cup sugar.  So if you use NuNaturals brand, you want to up the stevia- NuNaturals' measurement is 1/2 teaspoon = 1/2 cup sugar.

Chocolate Silk Pie, gluten free and low carb
2 Tablespoons unsweetened natural cocoa powder
¼ tsp stevia powder - exact measure
2 Tablespoons  honey
1 c. nut flour (does not need to be blanched)- I used hazelnut
¼ c. organic butter, cut into slices, and slightly softened
½ teaspoon vanilla extract (why not?)

Grease pie pan with butter and set aside. Put all ingredients in food processor and process on low until well mixed. Press into bottom of a pie pan. This is messy. You will probably have to use your hands. But make sure it’s not too thick.

You want your crust to be thin, so take some out if you have to. Poke a few small holes with a toothpick or fork around the bottom. Bake at 350 degrees for 12 minutes, and cool completely on wire rack.

3.5 bar 85% chocolate like Lindt or Green & Black's organic (preferred)
3/4 cup (12 TBLS/1.5 sticks) organic butter, like Kerrigold, softened
1/2 teaspoon stevia - exactly measured
1 teaspoon vanilla extract
3 organic pastured eggs

Break off a few squares of chocolate to save until later, about a .5 ounce worth (this will be for grated chocolate on top of pie). Melt the rest in a double boiler over barely simmering water and the burner off. Remove and cool.

In a clean bowl, mix butter until fluffy, add stevia and mix well. Blend in cooled chocolate and vanilla. Add eggs, one at a time, beating on HIGH for at least a minute after each addition. Beat until fluffy. Pour into cooled pie shell. Refrigerate 2 hours.

Topping - do before serving, or as close as possible
1/2 cup whipping cream
1/2 teaspoon vanilla extract
a little stevia or honey, to taste
reserved chocolate (see above)

Whip cream on high with a mixer. Add stevia and vanilla when almost fully whipped. When whip cream until soft peaks form. You can do it a little longer, as long as you are careful - too much whipping will turn it to butter. Now, you can do a few things here. You can artfully put this cream in a pastry bag with a star tip and make little dollops all around the pie, and then top with chocolate curls. Or, you can make a thin layer of whipped cream on top of your pie (or thicker, just double topping recipe) and top with chocolate curls or shavings. OR you can use a Tablespoon and dollop little whip cream rounds in a pattern on top and then shave chocolate in any fashion on top.

Shave chocolate: It will melt in your hands, do it quickly. You can put chocolate in freezer or refrigerator before shaving to make it easier and put a paper towel between your hand and the chocolate. Use a knife to shave against the side to make short shavings, or use a cheese grater to make grated chocolate. Or get fancy (not my style! too much to do!) and go here.

Keep this pie in the fridge!

Friday, December 18, 2009

Tropical Traditions Virgin Coconut Oil

As you all know, I am a huge fan of Virgin Coconut Oil. It is the only source besides human breast milk of such a high concentration of medium chain fatty acids (MCFA). What does that mean? MCFA's are processed directly in the liver and converted to energy. Of course, most of you who read this blog know all about the benefits of saturated fat, as I've bombarded you with book recommendations and links. All the bad rap you have heard about tropical oils actually is all about partially hydrogenated oils.. which of course we should avoid like the plague. Studies say that consuming VCO can increase your metabolism and is very helpful for hypothyroidism. It is, of course, free of trans fats, and a fantastic oil to cook with as well.

Well, the important rule when buying Virgin Coconut Oil is that it is made very naturally. The only brand I use is Tropical Traditions Gold Label. It's very naturally made, using old fashioned methods. It is raw, and it is pure white, creamy, and tastes delicious. There are many coconut oils on the market that just take dessicated coconut and make an oil from it and you can tell which ones these are because the oil will be slightly off white, or even yellow. To make sure you are getting the best benefits from the healthiest coconut oil, you should really research the brand. Tropical Traditions sells coconut oil made by many different healthy methods. I also buy their expeller-pressed coconut oil for frying because it is naturally expeller pressed.

Since coconut is anti-viral, anti-fungal, and anti-bacterial (go here for more), I also use it for all other kinds of things- I put it in my netti pot saline solution when I'm sick, I use it on my skin religiously... I eat it when I am worried I am getting a little sick... this is no end to good uses of a good quality coconut oil.

Lucky for me, Tropical Traditions provided me with a free sample for reviewing their product, although I was going to mention it anyway.. it really is good stuff. If you don't know about Virgin Coconut Oil, or you still have reservations, please do some Google searches and inform yourself. Or read one of Bruce Fife's books which are impartial (he doesn't own stock in any coconut oil companies) and incredible. It's amazing what he talks about in this book, and it really talks about the dangers of poly-unsaturated oils. I never use any poly-unsaturated oils. After reading this book, I use only EV olive oil, virgin or high quality expeller pressed (Tropical Traditions is the only company I trust for that) coconut oil, organic lard or butter in my cooking (TT's Palm Oil is good too).

And, oh look, they provided me with a little deal for you. If you place a first time order with them and use the referral instructions HERE, you can receive a free book about how Virgin Coconut Oil has changed people's lives.

OK this is totally sounding like a commercial! Seriously, I am telling you the truth, I love this oil. And I am more than happy to make more people aware of this oil and to get a free sample (because it is a little expensive!). So go here for the nuts and bolts of the referral. And THROW AWAY YOUR CANOLA OIL! xo

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review in return for the free product.

PS TT's blog is announcing.. they are selling a pint of this Gold Label VCO for only $1, if you order before Sunday night, 12/20. That's a really great deal!!

UPDATE**: This is old but you can order a quart and help my website by going to THIS referral link!

Sunday, December 6, 2009

Gluten Free Chocolate Cherry Thumbprints or Cherry-Vanilla Sandwich Cookies

These cookies are perfect for a holiday party .. if you are like me, you want to bring something gluten free and not bad for you... but... not everyone enjoys a cookie that's really low on sweetness. Here is a compromise. These two cookies are gluten free, of course.. and they contain agave nectar which is low G.I., with some fruit juice sweetened preserves and low carb chocolate they are sweet enough to pass with the usual high sugar-carb-gluten goodies at a party and you'll have something to snack on with minimal guilt. That will keep you from cheating on high sugar treats (or wanting to anyway)! So these are the kind of cookies that are almost a cheat- not that low carb, so go easy!

This recipe is adapted from
Elana Pantry's Butter Cookies. I just made it a little easier.. and sweeter. You can, of course, substitute a different kind of preserves (like raspberry), I just happen to love cherries!

If you are making the sandwich cookies, warning that they will get soft with the preserves... so you can cook these cookies longer to get them a little harder and assemble them right before leaving for the party, or before serving. They are still good when soft, very good! So, however you want the

Gluten Free Chocolate Cherry Thumbprints / Cherry-Vanilla Sandwich Cookies

2 ½ cups blanched almond flour

½ teaspoon sea salt

½ cup organic high quality butter, cut into pieces

¼ cup agave nectar

1 tablespoon vanilla extract

Organic cherry preserves sweetened only with fruit juice

a few squares of chocolate - about 1.5 ounces worth

parchment paper

In a food processor, place almond flour and salt and pulse briefly. Add butter, agave nectar, and vanilla and pulse until ingredients are well blended. Separate dough in 2 balls. Place each ball on a sheet of parchment paper and roll into a log. Wrap the parchment paper around each one and refrigerate for 30 minutes.

Preheat the oven to 350°F. Cut a sheet of parchment paper to fit on your cookie sheet. Take one log of dough out to work with at a time, as it will get to room temperature quickly. Make a thin slice of cookie dough, roll into a ball and then flatten into a circle with the palm of your hand (for sandwich cookies) or press your thumb into the ball to make an indention (for thumbprint) onto parchment paper/cookie sheet.

Use your own judgement, but you will want these cookies on the small side.. and try to make the sandwich cookies all roughly about the same size. For soft cookies, bake for 5-7 minutes until edges turn golden brown (just a little, or just in spots is okay too). Or bake a little longer until golden brown all over to make them a little harder.

When done, you can lift the edges of the parchment paper carefully and place paper and cookies directly on a cooling rack, or onto a surface away from warm oven to cool.

For Chocolate Cherry Thumbprint Cookies:

Melt chocolate in a double boiler (read here if you don't have one) or in microwave. Mix with equal amount of cherry preserves in a small bowl. With a small spoon, scoop mixture into the hollow part of the thumbprint cookies.

For Cherry-Vanilla Sandwich Cookies

Spread cherry preserves on the flat bottom part of one cookie and place the flat bottom part of another on top to make a sandwich cookie. Yes, it's that easy. Just wait until they are cooled. If you are now realizing you make them too big, you can do what I did. Just slice them in half with a sharp knife. These tend to get soft so assemble last minute.

Make both and enjoy your holiday! Happy Holidays!!!

Monday, November 30, 2009

Gluten Free Low Carb Coconut Fudge Brownies

These coconut brownies came out very fudgy. They are almost more like fudge than brownies! They are pretty sweet, and this is a recipe that your whole family will be fooled by.. the brownies don't taste like they are missing anything! These do not contain any dairy either, for those of you following the GFCF diet.

Because I used virgin coconut oil, it has a very nice coconut taste that even my husband loved even though he really does not like coconut. So, I sprinkled coconut on just half the brownies and he ate the other half.

SUB INFO: You could replace the erythritol with agave nectar or stevia, and if you do, please post and tell me how they came out. 1/2 cup erythritol = 1/4 teaspoon stevia powder or 1/4 cup + 2 Tablespoons of agave (or you could just try a scant 1/2 cup). Also, you could probably use any nut flour or even unblanched almond flour for this recipe because it is not going to rise. I used blanched almond flour because it is smoother.

I think these brownies are actually on the verge of being good for you. They won't raise your insulin, they contain healthy medium chain fatty acids (coconut oil), and with walnuts, healthy omegas! And don't forget all the antioxidants and stress reducing health benefits of chocolate!!!

Gluten Free Low Carb Coconut Fudge Brownies

10 Tablespoons High Quality Virgin Coconut Oil like Tropical Traditions
1/4 teaspoon + 1/8 teaspoon of good tasting stevia powder
1/2 cup erythritol
1/4 cup agave nectar
1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
2 ounces of 72% or 85% chocolate bar like Green & Black's or Lindt (I just guesstimated the amount out of a 3.5 ounce bar, don't worry)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
2 cold eggs
3/4 cup blanched almond flour
2/3 cup walnuts or pecans
1/4 - 1/2 cup shredded unsweetened coconut (optional)

parchment paper
8" square or round baking pan
wooden spoon

Line the bottom and sides of baking pan with parchment paper, letting it hang over on two sides.

Combine VCO, stevia powder, erythritol, agave nectar, cocoa, chocolate, and salt in a medium heatproof bowl and set it in a wide skillet of barely simmering water. Stir occasionally until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. You may have to turn the simmer higher after it is smooth to get it that hot. Remove bowl and set aside until the mixture is only warm. Preheat oven to 325˚F.

Stir in vanilla with the wooden spoon. Add eggs, one at a time, stirring vigorously after each one until well blended. Add the almond flour and beat until well mixed. Then, beat vigorously for 40 strokes. Add in nuts. Spread evenly in pan. Sprinkle with shredded coconut, as much as desired.

Bake until a toothpick inserted into the middle of the brownies comes out slightly moist, about 30 minutes. Lift up edges of liner, and let cool on a rack, then transfer the same way onto a wooden cutting board to cut brownies when cool.

Tuesday, November 17, 2009

gluten free low carb ICE CREAM!!!

I scream, you scream, we all scream for ice cream!!! Ice cream is my weakness. I love it! Of course it's usually gluten free.. but low-carb? Hardly! I got an ice cream maker- one of those kind where you freeze the bowl, fill it up and then just turn it on for 20 minutes. I HIGHLY RECOMMEND! Especially since I am now going to give you a great recipe!!
Of course to make this healthy, you'll want to use raw milk and cream. Definitely use fresh organic eggs- pastured if you can find them... they will be used raw in this recipe. If right now, you are eyeing your store bought organic eggs and wondering if they are fresh enough- here is a link on How to Tell If Your Eggs are Fresh. But really, once you can get your hands on fresh pastured eggs, you will never want to go back to anything else.
For GFCF people, try this with coconut milk- it has about the same consistency of 2/3 cream, 1/3 milk, so I think it could work. Let me know...
My Deni ice cream maker has this little removable plastic top in the cover, so I used that to pour in the chocolate to make a ribbon. If you don't have that, for instance if you are making ice cream in an ice cream ball (want mine?), then you can instead make chocolate chips, and add them in the end.
TIP: Do not substitute erythritol for xylitol in this recipe. It is DISGUSTING. Believe me, I had to toss a lot of expensive raw organic ingredients when I tried it. Horrible. You can sub agave nectar, or honey (use 1/3 less) although it will add a lot of carbs to this recipe.  You can sub more stevia (1/4 level teaspoon good tasting stevia  or 1/2 teaspoon NuNaturals Powdered Stevia) but it may harden strangely in the freezer, use the vodka trick (haven't tried it with all stevia ice cream yet).

2011 TIPS: you can add vodka to this recipe to keep it from hardening too much in the freezer.  About 1.5 teaspoons will do it.
Uh, if you are pregnant, sub for xylitol. My baby kicked me a LOT so I had to swear off the xylitol! I wonder if it is too strong for him, I feel bad. :( oops!

VARIATIONS: Sweet Cream Ice cream: reduce vanilla to one teaspoon and omit the chocolate.
Mint Chocolate Chip: reduce vanilla to one teaspoon and add a few drops of peppermint oil to taste.  I used Young Living Oils brand- 3 drops.

Chocolate Chip Ice Cream
makes one quart

2 large pastured organic eggs
1/4 level teaspoon good tasting stevia (1/2 teaspoon NuNaturals Powdered Stevia)
1/2 cup of xylitol (or sub)
2 cups raw organic cream
1 cup raw organic milk
1 Tablespoon vanilla extract
1/2 to 2/3rds of a 3.5 ounce 85% chocolate bar. I like Green & Black- it's organic & low-carb

If you are using an ice cream maker like mine, make sure it's been in the freezer for over 24 hours, longer if possible. You want to make sure it is really really frozen.

In a large metal bowl, whisk the eggs 1 - 2 minutes, until frothy. Add stevia and xylitol and whisk until blended. Add cream, milk and vanillaand mix well.  Cover and cool in fridge for 2 hours (important).  A metal bowl (preferred) or glass bowl helps cool faster. You'll need this to be very cold to come out creamy in your ice cream maker.

Prepare the ribbon (or chop your chips if you can't make a ribbon): Put water in the bottom of your double boiler (read this post if you don't have one), making sure the inside of the top pot is absolutely dry. Boil the water on low, then either turn your stove top off, or on very very low. Break the pieces of chocolate into the bowl and stir with a rubber spatula to melt. As soon as fully melted, take the top off the water and heat and put aside to cool down.

Assemble ice cream maker and pour in vanilla ice cream mix. Turn on, and set your timer for 15 minutes. After 15-20 minutes, when the ice cream is frozen in a soft serve consistency, add or chips and mix in or add a chocolate ribbon. Ribbon: While the ice cream is turning inside, pour the melted chocolate in a small tiny stream slowly into the ice cream, sopping and starting often. Go slowly. It's probably still pretty warm... and you don't want to make large chunks which could stop your ice cream from churning (this happened to me- I had to remove the ice cream, reposition the inside churner and pour it back in). Best method is dribbling it in. Make sure you don't overfill the ice cream maker. Let it keep churning for 10 more minutes or so (you have just heated the ice cream a little), then transfer into freezer to harden. VOILA!

Remember, portion control! If you are not used to xylitol, eating too much can have a laxative effect. (ack!) So go easy. I believe you will be safe with 1-2 scoops. :)
Now, see this post to win a free giveaway of Green & Black Organic 85% chocolate bar!!

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Saturday, November 14, 2009

Great Chocolate Article and A Free Giveaway!

I just loved this article on the Examiner about chocolate's goodness: Eat Dark Chocolate, Reduce Stress. It talks about how dark chocolate can have a negative effect on cortisol- you know, that nasty stress hormone that makes you gain weight around your middle... like eating too many carbs will, as well.

Of course, it says dark chocolate is good for you, not loads of sugar. I love these 85% chocolate Green & Black Organic chocolate bars.. they are great for baking and all things chocolate. They have very little sugar in them. Net Carbs are 9g a serving, which is 12 squares (there are 2.5 servings in the whole bar, or 22.5g net carbs). I also like Valrhona 85% chocolate bars, which I buy at Trader Joe's. But Green & Black is organic and environmentally conscious, too. Check out my link (above) to look at their gorgeous website!

I am giving away 2 bars of Green & Black's Organic 85% Chocolate Bars! To enter, you must do one (or more) of the following between now and Friday November 20th. I will announce it on Tuesday the 24th (to give Amazon some time to put the reviews up) so check back then and you can send me your contact info then if you win.:

1) Post a review for my blog on my Amazon Page for Kindle (you don't have to have a Kindle to review)
2) Post a comment on my Facebook Fan Page
3) Posts a comment on this blog, on any post (I will be notified, no matter where you post)

I will choose one person from the Amazon reviews and one person from the Facebook and Blog comments. If you do all three, I will enter you twice in the Facebook/Blog entry and once in the Amazon entry... but you can only win once.
Thank you! I appreciate you all! Tell me what you think!!

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Tuesday, November 10, 2009

Gluten Free Oatmeal Lace Cookies

I have been craving oatmeal lace cookies. My first attempt to making a GF recipe turned out to be more like oatmeal cookies than oatmeal lace. Oatmeal lace cookies are really delicate and more about the carmelized sugar than the oatmeal. My second attempt to make these, I used erythritol and they were really weird. Erythritol sometimes makes a minty cool flavor on the tongue, and it completely ruined these cookies. So this time I used stevia, and coconut palm sugar, with a little darker colored agave. You could use all agave, or all honey if you don’t mind the carbs. It should equal to 3/4 cup of sugar.  They are really delicious! And they are low G.I. if you make them like I did.

Really there is no way to make this dairy-free. So sorry for all followers who are following a GFCF diet. But I really believe the butter gives these cookies their flavor. Well, for dairy eaters… Be sure to use pastured organic butter to get plenty of CLA in your diet! I used Kerrygold.

These are not very sweet, and I like them that way. I am still not sure about this palm sugar.. though it is lower G.I. (almost half the G.I. of honey), it is still sugar. I made just half the batch to be safe.

You may melt a little dark chocolate in the top of a double boiler on low heat and then dribble onto the cookies if you like. These cookies are so fragile that it's hard to dip them like you sometimes see at the bakery.. so I dribbled.

Gluten Free Oatmeal Lace Cookies

½ c. almond flour
¼ teaspoon baking powder
1/8 teaspoon high quality stevia extract
1/4 c. coconut palm sugar
½ c. gluten free oats (make sure it actually says that or it’s not)
2 TBSP agave nectar or honey
1/3 c. melted organic pastured butter
2 TBSP organic cream
1 TBSP + 2 teasp vanilla extract
a few squares of 85% dark chocolate (optional) or 72% if you can handle extra carbs

Heat oven to 375˚F. Mix together flour, baking powder, and sugar sub (palm sugar/stevia, etc). Mix. Then add oats, agave/honey, butter, cream, and vanilla. Blend.

Put parchment paper on a baking sheet. Scoop out batter in very small lumps- about a ½ teaspoon or lesss each- and keep each cookie about 2 inches away from the next. The smaller these cookies are, the easier they will stay together.

Bake for about 5 minutes but keep an eye on them. The cookies will brown on the edges and make bubbles (lacy holes). When edges are dark brown or even black and they look lacy enough, remove from oven. Pick up parchment and place on a cookie sheet to cool completely. Remove carefully from parchment paper with a spatula. Mine came out black on the edges but did not taste burned. You can take them out before that happens, but they will be less lacy. If you did not use Stevia, but instead more of another sweetener, you might have a different outcome (if so, please post!). Store in an airtight container (if they last that long).

Optional: After cookies are cooled. If you don't have a double boiler, you can take a small pot and a small bowl that fits together- you want the small bowl to fit inside the pot with the bottom not coming more than 2/3rds the way down the inside of the pot. Now you have a makeshift double boiler. You want it to be snug- water that is boiling cannot splash into the bowl or you will ruin the chocolate. Now, we are not going to temper the chocolate, that is very difficult. We are going to ry and melt it very very softly so that we can hopefully retain some of the temper that is already in the chocolate so that it will harden. Fill just 1/3rd of your bottom pot with water and put the bowl/top boiler on top, making sure there is not a drop of water inside the bowl/top pot. Turn the heat on simmer or very very low and place a few squares of chocolate in the top- break them up so they will melt faster. Then wait until they start to melt, help them along by using a rubber spatula to stir them. Lay your cookies back out on parchment paper. When chocolate is melted, take a spoon and drizzle chocolate on the cookies and then let dry.

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Friday, November 6, 2009

Coconut Palm Sugar

This looks very interesting. Coconut Palm Sugar is made from the sap and nectar of coconut palm trees. It's a very sustainable sweetener, as palm trees use one-fifth of the water and nutrients that cane sugar does and can grow in dry climates. It has a G.I. of 35, which is pretty low, though not really stunning- around (or a few points more) the same as agave nectar. I bought it from Emerald Forest, where I buy my erythritol and xylitol. I thought I'd try it out and tell you what it's like. It is advertised to be the same as brown sugar, as it has a caramelized flavor and it tastes nothing like coconuts. I'm hoping if it's too much G.I. for me, I can at least convince my husband to use it in place of brown sugar in his baking. I'll let you know...
Has anyone else ever tried this? And if so, please comment, I'd love to know what you think! I think I might try it in a cookie recipe that I'm unable to use erythritol in (my test cookies tasted too cold-minty, when I used erythritol).

Here are the G.I. counts again:

Sugar 60 - 65

Pure Maple syrup 54

Honey 58

Coconut Palm Sugar 35

Agave Nectar 27- 46 or higher, depending on the brand!

Erythritol 0

Stevia 0

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Thursday, October 29, 2009

Low Carb Banana Bread, Gluten Free with Coconut Flour

** This recipe has been updated to exclude agave** (if you can't do corn, I have still included the agave measurements).
This is a simple recipe for banana bread.  If you like less sweet banana breads, you can reduce the erythritol to 2 Tablespoons.  Yes bananas have carbs, maybe about 60 carbs in two large bananas. But this bread made about 12 - 16 servings so it only contains 4 - 7 effective carbs a slice. Also, coconut flour has a lot of great fiber, which helps to lower that count.
TIP - when cooking with stevia, always make sure you are using exact amounts and a good tasting stevia. Check out my post about it.
ECC= effective carb count (carbs minus fiber)

Banana Bread
carbs for bread with walnuts:  for 1/12th slice= 6.5 ECC, for 1/16th slice =4.8 ECC
2 mashed very ripe bananas
1/4 cup melted butter, or coconut oil
6 organic fresh eggs
2 TBLS raw organic milk or coconut milk
1/4 cup erythritol or 2 Tablespoons agave or honey
1/2 cup coconut flour, sifted
1/2 tsp of NuNaturals Stevia or 1/4 tsp perfectly even measurement Sweetleaf Stevia
1 tsp baking powder
1/2 tsp sea salt
1/2 cup walnuts or pecans, chopped
1 tsp vanilla
1/8 tsp or small pinch of nutmeg

Combine eggs, butter/oil, banana, milk, and agave nectar. Sift coconut flour, stevia and baking powder and salt into mixture, blending until the flour is well mixed (banana will be lumpy). Add vanilla & nutmeg. Mix in nuts. Pour into a greased loaf pan (use your judgment- mine is approx. 9 x 5). Bake at 350 degrees for about 45 minutes or until the middle does not jiggle when shaken and a toothpick inserted comes out clean. Mine came out a lovely golden light brown.
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Tuesday, October 27, 2009

Gluten- Free Low Carb Orange Chicken Legs

This is a very simple recipe, and is really delicious. I don't have a picture, my camera is sort of working on and off lately.  I prefer dark meat, but you could also do this with chicken breasts if you prefer, just cook them less and watch that they don't dry out. I hope you'll enjoy it!!

Orange Chicken Legs
4- 6 organic chicken legs
salt and pepper

4 Tablespoons of honey
2 Tablespoons Tamari, gluten free soy sauce
1 Tablespoon Butter, or virgin coconut or palm oil
Grated rind of one orange
Juice of one orange
1 Tablespoon of red pepper flakes

Combine sauce ingredients in a small pot and cook over medium- low heat until reduced by one-third.
Salt and pepper legs. Brown on both sides in a pan with heated oil*. Place legs in a dish and pour sauce over the legs. Cook 350 degrees for about 45 min- an hour, basting every 20 minutes. You will know that the legs are done if you pierce the largest leg close to the bone and the liquid (jus) is clear, and not tinged with pink or red.

* meaning: turn heat medium-high to high and place legs in pan. Don't move them but watch carefully- in 2-3 minutes, the bottom will be "browned". You can then turn them over, using spatula or tongs and brown the other side. If your legs are thick, you might want to try and get the other parts evenly browned too by holding the legs one by one in various positions with tongs. The rest of the chicken is still raw, but you will have a nice brown coat on the outside to seal in juices while baking.

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Wednesday, October 21, 2009


I am so excited to find this on the web. I thought I was going to have to make it myself! Now I don't have to.. and neither do you!
I am already thinking of allllll the things I can make with it!!

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Thursday, October 1, 2009

Gluten Free Low G.I. Quiche!

Blanched Almond Flour! I finally ordered some and this is my first recipe with it. It has a MUCH lower glycemic index than regular flour (71), AND rice flour (98).... what is the glycemic index? LESS THAN ONE. Whoohoo! And guess what? So easy... no mixing a million different flours to make a GF flour. Ahhh, simplicity. Plus all those other flours have tons of carbs. Almond flour has 19.44 g carbs for 100g BUT has 10.4 g fiber. It's filled with protein, fiber, antioxidants, and almost no one is allergic. Yeehaw!

I made this beautiful quiche today, inspired by the lovely "Savory Pie Crust" on page 81 of Elana's new fantastic Almond Flour GF cookbook!! Of course, being the southern (and pro-pastured saturated animal fat person) that I am, I substituted (organic and pastured) bacon grease for the oil (if this freaks you out and/or you are my Mother, click this LINK - or here is good too). And I also just used regular onions, since I was out of scallions. Wow, is this crust amazing.

This quiche has 25 ECC for the whole pie, so figure it out how you slice it... 3.17 ECC for each slice if you cut it in 8ths.

Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced onions, shallots, or scallions
4 Tablespoons bacon grease (from organic & pastured animals), butter, or coconut oil
+ a little extra for greasing a 9 inch tart pan.
1 tablespoon water

Preheat the oven to 350 degrees. Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the grease and water and mix together. Press the dough into a greased 9-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.

Now, for the filling!! As always, I cook with a bit of this and a bit of that. I don't want to have to go out for all kinds of ingredients... I want to use what I have. So for this recipe, you can use what you've got on hand. I used some ingredients I had in my freezer from my summer vegetable CSA, and from my fridge: eggplant, swiss chard, tomatoes, and sliced organic ham. You can use anything you like. Just take a minute and ask yourself if all these ingredients will go together first. :) (experiment, you can do it!)

2 Tablespoons of butter, lard, or coconut oil (possibly will need more)
6 eggs (organic! fresh pastured if you can!)
2 cloves garlic, pressed or minced
a small onion or 1/2 of a medium onion, diced
1/4 of a green pepper
1/2 cup each of three different veggies. Tomatoes highly recommended. Suggestions: broccoli, spinach, swiss chard, eggplant, zucchini, squash, anything you like!
1/2 cup of diced cooked meat (ham/chicken/bacon/turkey/anything)
2 ounces of goat cheese (or feta, or parmesan, or anything that sounds good)
2 Tablespoons chopped parsley
1/4 cup milk. I used some cultured organic milk (great use for it) but you can sub cream, or for dairy free, coconut milk.
1/2 - 3/4 cup grated cheese. I used some raw pastured NZ cheddar cheese from TJ's
1/2 teaspoon sea salt
1/2 - 1 teaspoon black pepper, freshly ground

Sauté the onions and garlic in the lard/oil/butter in a skillet over medium heat until translucent. Add green peppers, and rest of vegetables. Cook until tender. You may need to add a little more grease/oil to sauté if mixture seems too dry.
Preheat oven to 350 degrees. (I put this in the middle to save energy- will take a while to sauté.)
In a medium sized bowl, beat eggs with a whisk. Add goat cheese and break into chunks with whisk or fork. Add milk, meat, parsley, salt, & pepper. Mix well, then add sauteed veggies. Stir to blend, then add to crust. Sprinkle grated cheese on top and bake for 25 - 35 minutes until cooked. You don't want to cook it too much... be careful not to dry it out.
Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.

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Monday, September 28, 2009

Gluten Free Casein Free Diet for Austism Sufferers

Hi everyone. Just wanted you to know that I have edited as many recipes as possible to include dairy alternatives for those who cannot eat dairy, especially those who need to follow a Gluten Free Casein Free diet. And from now on, I will put the substitutes in as much as possible.
I do have some experiences with this as I once followed a vegan raw food diet for about a year. However, this diet did not agree with me- my cholesterol rose (due to poly-unsaturated fats), and my insulin was wonky, due to all the sugar in all the fruits I ate, especially dates. I wasn't able to lose any weight until I got my insulin under control with a low-carb diet combined with the exclusion of gluten (which really causes me to swell up like a blueberry when I eat it).
So anyway... enjoy. I hope this helps! Also I don't use much soy but I won't label any dish GFCF with soy in it. (Sometimes I use Tamari but that is it).
Some easy substitutions of course are coconut! Coconut milk is a very good substitute for milk or cream (and cheaper too, if you compare it to raw organic milk and cream prices!). And High Quality Coconut Oil is a great substitute for butter, since it is also a good-for-you saturated fat. If all this talk about saturated/unsaturated fat is new to you, please check out my links!!!
And, hey guys, throw me a comment and let me know that someone reads this blog!!! :D

Tuesday, September 22, 2009

Why Saturated Fat is Good For you

I just wanted to link to this great article! Yes, saturated fat is good for you! Especially saturated fat from grass fed healthy pastured animals. Unlike unsaturated fats, saturated fat does not go rancid on a dime. It is stable. If you cannot bring yourself to eat any animal fat, then extra virgin coconut oil is a great fat for you- very very good for your body and energy levels!

Mercola has referenced two books in this article which speak about this:
click here: 7 Reasons To Eat More Saturated Fat

:) Bookmark and Share

Wednesday, September 16, 2009

Baba Ghannouj, gluten-free of course

Ok so it's not that big of a deal to make gluten free baba ghannouj, but I thought I'd post this recipe anyway! It's delicious!! And if you have a lot of eggplants from the garden, it will help you get rid of some. Then, you can make some crackers (like these delicious Sesame Crackers from Elana's Pantry) and viola! :)

Baba Ghannouj

1 large eggplant
1/4 cup fresh lemon juice (about one lemon)
1/4 cup extra virgin olive oil, plus a little extra for garlic
4 - 5 Tablespoons tahini
3- 4 cloves garlic, not peeled
1 1/2 teaspoons salt

Slice the tip off of the garlic cloves and drizzle a little olive oil on them. Remove the green around the stem of the eggplant, but leave the stem. Place in a baking pan or sheet in a hot 350 degree oven with the garlic for about 20 minutes, or until soft. (Eggplant may get soft before garlic). Cool.

: you can roast a whole head of garlic and make a separate roasted garlic dip with the rest of the garlic, a little olive oil, s & p.

While holding the eggplant by its stem, straight up, hold with your other hand a small paring knife and hold the tip against the skin right under the stem, the edge of the knife toward the bottom of the eggplant. Cut right under the skin and turn the edge up to cut an incision right under the skin so you may peel it off. you may have to do this further down as well if it doesn't peel all the way to the bottom. You just want to take the skin off without loosing much of the flesh of the eggplant. Cut off stem and place in food processor. (You could actually do this in a bowl with a fork instead if you like). Add the olive oil in a small stream while the food processor is running. Then add alternately the tahini and lemon juice. Smash the garlic with salt with the back of a spoon and add it to dip. Add salt if desired.

Serve with low carb crackers, or rice crackers (if not watching carbs). Bookmark and Share

Wednesday, September 9, 2009

Agave Nectar - Good or Bad?

UPDATE: I was totally wrong about this brand. Go Here. Thanks.

Is Agave Nectar good for you - not affecting insulin? Or just like High Fructose Corn Syrup? There was an article that circulated on the web last November that really condemned it. But then I came across this link on Deb Schiff's Altered Plates blog where Madhava's Craig Gerbore talks about their brand of agave nectar. As a result, I am only using the Madhava brand and I am completely assured it will not raise my insulin. I have linked to it in the past but thought everyone should read it.
It's from another blog, and I found it through Elana's Pantry Blog - which totally rocks, you must check it out!! She just released a FABULOUS Almond Flour Gluten Free Low G.I. cookbook that is gorgeous and amazing!!!

The Original Article, telling the dangers
The response from Madhava's Craig Gerbore

Wednesday, September 2, 2009

Tips for Folding in Egg Whites in Gluten Free Cooking

When baking with coconut flour, and many gluten free desserts, it's best to separate the eggs and whip the egg whites. This will give you a fluffier product when you fold the egg whites back in the recipe at the end. Now, you may have a really sticky, thick batter on your hands when you are ready to do your folding. So, the trick to adding the egg whites is to first add only 1/4th of them and stir in almost completely. This makes the batter a little lighter. At this point, you can now fold on the egg whites.. be careful, you are folding - not stirring- them in. Bring the rubber spatula (best to use one) completely under the batter and on top, then fold the left to the right. (Does that make sense? I should post a video!) You want to keep the air in the egg whites in your recipe. It's okay if you can see egg whites not completely mixed in, it is supposed to look that way.
I wasn't trained as a chef- I am sure you can do better than me! But here's my after photo:

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Wednesday, August 26, 2009

Cucumber Salsa

Mmmmmm cucumber salsa! We made this with fresh organic produce, and served it over Scarlet Snapper filets with avocado on the side... it was delicious! So refreshing for a summer day. This makes quite a LOT of salsa, so you can half it if you like. But it's also good with chips...

Cucumber Salsa

1/2 medium sized onion, diced
2 large cucumbers, peeled, seeded, and chopped
3 medium sized tomatoes, chopped
1/2 medium sized bell pepper, chopped
1 - 2 small jalapeno pepper(s), chopped (and seeded, if desired)
2 limes, juiced
2 Tablespoons cilantro, chopped
1 teaspoon fresh or dried dill
salt & pepper

Place chopped tomatoes and cucumbers in a strainer while chopping the other veggies to drain excess juice. Mix all ingredients and marinate in the refrigerator for an hour or so.

I poured the excess tomato/cucumber juice over my fish fillets, sprinkled some s&p and baked it at 350 degrees until it was fork flakey (new word!). It was amazing.

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Wednesday, August 19, 2009

Sweet Southern Green Beans, sugar-free & gluten-free

These green beans are so easy to make. With so much produce from my local CSA, I have been spending a lot of time in my kitchen! I know I should just get a 1/2 share of veggies since we are only two people. But I am freezing half of what I've got so that in the winter, I can still enjoy local organic vegetables. It saves me money and dramatically reduces my carbon footprint.
These only take time to bake and are very easy. They are sweet from the onions, which will caramelize in the oven, no sugar required. I use bacon grease, an old southern staple. The bacon grease I use I save from my organically fed, pasture raised pork from a great farm in PA. The difference in the bacon lard compared to what I used to collect from regular bacon, and even "naturally raised" bacon is unbelievable. It even looks so much purer, is almost white in color instead of dark grey. I'm not sure what that means but I am sure it means something! These pigs aren't stressed or fed garbage. They are treated well, live happily, and fed organic and healthy-for-pigs food only. If you don't eat pork, use organic butter. If you are freaked out by using lard, read one of the books I recommend on the bottom right of this blog... or one of these articles (I'm talking to you, Mom! xoxo) here, here, here, or here.

Sweet Southern Green Beans

a few Tablespoons of bacon grease
2 cups of fresh organic green beans, ends trimmed, rinsed, and dried
one medium yellow or sweet onion
2 med cloves of garlic
a few shakes of Tamari wheat-free soy sauce
1 teaspoon sesame oil (opt)
sea salt
freshly ground black pepper
cayenne pepper
Chili pepper flakes

Slice the onion in 1/2" - 1" rings. Slice the garlic vertically in medium-thin slices. Place in the bottom of a casserole dish with garlic and bacon grease. Add green beans, Tamari, sesame oil, and spices. Bake in oven at 425 degrees for 40 - 60 minutes, shaking the pan a few times in between to stir beans around in the oils and soy sauce.

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Wednesday, August 5, 2009

Fried Squash Blossoms, gluten free as always

Hi everyone! Mmmmm squash blossoms! I was so excited to get some from my local farmer... so I made these! This is a really simple recipe. I just used what I had on hand, and mostly everything "to taste". You can too... don't be afraid, go ahead and experiment! If you are headed to the store, go ahead and buy marscarpone instead of the goat and cream cheese if you want... use any kind of soft creamy cheese you like. They were really fun to make and so delicious!!!
I guess I was so excited about eating these I don't have a picture of them already made. Instead, enjoy this lovely picture of some zucchini, squash, and the squash blossoms before I stuffed, fried, and thoroughly enjoyed them!! By the way, these are actually zucchini blossoms...

Fried Squash Blossoms

4 squash or zucchini blossoms, stamen removed
2.5 - 3 ounces herbed goat cheese, softened
2 ounces cream cheese, softened
red pepper flakes
dried oregano
salt & pepper
your choice of gluten free flour, nut flour will be best for low carb
1 egg
splash of whole milk
organic coconut or palm oil for frying

Gently wash the squash blossoms in cold water to clean. Turn them upside down remove most of the water, then set aside to drain on paper towels. Mix together cheese and spices to taste. Stuff blossoms with cheese stuffing and twist the tops closed. It should stay that way because it will stick to the cheese mixture.

Set up two bowls side by side. In one bowl, scramble the egg with the splash of milk. In the other, place the flour. Dredge the stuffed blossoms carefully in the egg/milk and then in the flour and set on a plate.

Heat up your oil in a pan and fry the blossoms on each side, place on a plate with a paper towel to soak up excess grease and serve immediately.

Wednesday, July 22, 2009

Gluten Free Healthy Zucchini Bread

What do you do with all those zucchinis you must be getting about now from your garden or CSA? I'm not a huge fan of zucchini... I shred it with a mandoline sometimes, then saute it and use it as a low carb pasta... but how much of that can you eat?? So, here's a zucchini bread. This recipe is just slightly adapted from Bruce Fife's book Cooking With Coconut Flour, which as always, I highly recommend.

Gluten-Free Healthy Zucchini Bread

3/4 cup loosely packed shredded zucchini
8 eggs
1/2 cup high quality coconut oil or butter, melted
1/4 cup Erythritol
1/4 cup (4 Tablespoons) Agave Nectar or honey (or 5 Tablespoons erythritol, or 1/8 tsp powdered stevia)
1 teaspoon vanilla
1 + 1/2 teaspoons ground cinnamon
1/8 tsp nutmeg
1/2 teaspoon sea salt
3/4 cup sifted coconut flour
1 teaspoon baking powder
1/2 cup pecans or walnuts, chopped

Separate 4 eggs into two medium sized bowls. Whip the egg whites, then refrigerate until ready for use. In the other bowl, blend together the 4 egg yolks, zucchini, oil/butter, erythritol, agave (or substitute), vanilla, cinnamon, nutmeg, and salt. Then add the other 4 eggs, one at a time, beating well after each addition. Combine coconut flour and baking powder and sift into batter. Blend until there are no flour lumps. Fold in nuts. By hand, mix in 1/4 of the egg whites to lighten the batter. Then fold in the rest of the egg whites. Pour into a greased 9x5x3-inch loaf pan (or similar size) and bake at 350 degrees F (175 C) for 60 minute or until an inserted toothpick comes out clean. Cool on rack.

Serve sliced. Here's a ringing endorsement from my nephew, Tyler. He loved it!

Wednesday, July 15, 2009

Low Carb Creamed Swiss Chard

Wow, this recipe is so amazing, I had to print it although it's not really mine! My only real change is that it says to serve immediately, and I think it tastes better if you wait about 5 - 10 minutes before eating. I put the leftovers in the fridge and warmed them up in the morning with my eggs..... so unbelievable! It is my new favorite recipe, wish it was mine!!
This is another great use of too much swiss chard in the house... and I used my soured raw cream, which was amazing in this dish! So nutritious and low carb!

Creamed Swiss Chard
From Earthbound Farm Organics Recipes online
4 - 6 servings

2 tablespoons butter
3 tablespoons finely minced shallots or onions
1 pound Swiss chard, stems removed, leaves cut crosswise
into 1-inch ribbons
1/2 cup raw soured heavy cream or regular heavy cream
1/2 cup grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste

Heat the butter in a large skillet, preferably nonstick, over medium heat and add the shallots. Cook, stirring frequently, until the shallots soften, 3 to 5 minutes.

Add the chard to the skillet and cook, stirring occasionally, until the chard wilts, 2 to 4 minutes.

Add the cream and raise the heat to medium-high; cook, stirring frequently, until the cream reduces and thickens. Stir in the parmesan and season to taste with salt and pepper. Wait a few minutes for tastes to meld before serving.

Wednesday, July 8, 2009

Spicy Roasted Beet Soup

I have so many gorgeous organic beets from the farm... I looked them up on the carb count and it wasn't as bad as I thought! So I made this lovely soup. It is quite spicy if you use the full amount of cayenne and ginger. I used mainly golden beets so mine came out a pretty light pink.

1 ½ cups of beets are about 14 grams of carbs after subtracting the fiber… so a small bowl of this soup will not be a large amount of carbs at all. After all, the carbs are mixed with healthy fats… and you should know that beets are very very good for you! So no worries.

Also this was a great way for me to use my soured raw cream. I bought this lovely fresh raw milk and cream from a local farmer but was not able to consume it all before it went sour. Unlike pasteurized milk, when fresh milk sours, it is very good for you! It is full of beneficial bacteria, like yogurt. You can cook with it just the same as any milk or cream.

Spicy Roasted Beet Soup

olive oil, or coconut oil
6 or 7 small beets, or 3 large ones (I used gold and red beets)
1 small onion, diced
½ teaspoon white pepper
1/8 - 1/4 teaspoon ginger
dash - 1/8 teaspoon cayenne pepper, opt.
3 cups organic chicken stock
bay leaf
½ teaspoon dried or a sprig of fresh thyme, or lemon thyme
sea salt
soured raw cream, or sour cream

Wash beets, then wrap each one in foil and bake in oven at 375 degrees for one hour or until fork tender. Cool completely, then peel and chop into ½ inch or less size cubes. Mine came out to 1 ½ cups, but more is ok too.

Heat some olive or coconut oil in the bottom of a sturdy pot for a minute, then add onions and saute until translucent. Add the beets, white pepper, cayenne, and ginger and stir for about 10 more minutes until beets look slightly browned.

Add chicken stock, bay leaf and thyme leaves or dried. Bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. Remove bay leaf and cool enough so that it won’t burn you if splashes. Working in batches, puree soup in blender. Please hold the top on the blender when doing this just in case. I don't want you to dye your kitchen walls pink or burn yourself!

Heat pureed soup up again when time to eat and salt to taste. Serve with a dollop of soured cream in each bowl.

Wednesday, June 24, 2009

Low Carb Black and Green Chili

Hi Ya'll! It's been a while since I posted!! Moving was a real challenge. Some recipes I wrote right before I moved were just finally unearthed today as we put the last things away...
I have been getting creative with all the gorgeous CSA organic produce I am getting from my local farm. I was able to use a lot of my overabundance of swiss chard in this recipe, which came out so delicious. Now, this recipe has a LOT more ingredients than normal. That is because making a chili from scratch just takes more if you aren't using pre-packaged chili spice (ew). If you don't have all these, or it's not all exact, don't worry. Improvise! It will come out great, I have faith in you! Then comment and tell me all about it! I want to hear!!
So here we go... I'll be posting a lot more frequently now.. thanks for hanging in there and please drop me a note!!

FYI- even with the cayenne pepper and hot sauce, mine still came out only medium spicy so try just a dash even if you like it mild!

Low Carb Black and Green Chili

1 medium onion, chopped
1 Tablespoon organic lard, bacon grease, coconut or olive oil
3 – 4 large cloves of garlic, pressed or minced
1 ½ cups clean and dry chopped greens – swiss chard, beet greens, kale, etc
1 lb grass fed beef
¼ - ½ medium green bell pepper, chopped
1 – 2 Tablespoons chopped chives, optional
2 cans (~15 oz) organic black beans, rinsed and drained
14 oz can organic diced tomatoes (fire roasted is even better)
¼ cup salsa, red or green (I used tomatillo green salsa)
¼ teaspoon cayenne
2 teaspoon cumin
2 Tablespoons sea salt
1 teaspoon paprika
2 Tablespoons of chili powder
½ teaspoon thyme
3 teaspoons chopped cilantro
1 teaspoon Worcestershire sauce (gluten free)
1 teaspoon blackstrap molasses
2-3 shakes hot sauce, or to taste
fresh ground pepper, to taste (I used 12 turns on the grinder)
shredded cheddar cheese, optional
sour cream, optional

In a large saucepan on medium heat, cook down your onions and garlic in whatever fat you are using, stirring frequently, until onions are translucent. Add your greens and cook it until completely limp. Add green peppers, chives, and 1 Tablespoon of olive oil, if desired. Stir for a few minutes, then add ground meat and make sure you break it up with a spoon or spatula. Cook until meat is cooked through. Add bean and tomatoes. Fill empty tomato can with water and add to pot. Add the rest of the ingredients. Cover and cook on simmer for about an hour, stirring every once in a while so nothing sticks to bottom of pot.
Serve garnished with cheddar cheese or sour cream and chives, if desired.

Wednesday, June 17, 2009

Beautiful pastured organic eggs!

I haven't posted in so long! Been busy packing up, now moving... a few recipes I have been working on aren't quite perfect yet, but stay tuned, they will be showing up shortly!!

Until then, I wanted to brag a little, ahem, I mean tempt you to buy some of your own local organic eggs from a farm nearby that pastures their animals. When the animals live a healthy life eating what they are supposed to eat, and moving around how they were meant to, they make wonderful meat and eggs. And, they do not suffer needlessly. If you buy food locally, you also help save the environment in a HUGE way by cutting down on enormous amounts of fossil fuels. If we all bought our meat and produce from local farms, what a HUGE difference it would make in fossil fuels burned and pollution. Also, it TASTES better and it's very good to know WHERE your food comes from!! Great sites: and

Here are the gorgeous orange eggs I get locally - the pastured chickens eat bugs from the pasture, plus their organic feed. That is what chickens are supposed to eat! And look how beautiful... you can't believe how tasty they are!! Mmmm... in the pan with some fresh local organic swiss chard! A healthy low carb, high protein breakfast to get the brain working in the morning!!

Side note: My coffee is Intelligensia, the most delicious coffee that has higher standards than certified "fair trade" for coffee, and only purchase from farmers who are committed to sustainable social practices... read about it on their website. This is as good as it gets for drinking coffee... at least the farmers are getting their fair share and I am not drinking chemicals...

cupcakes and banana cream pie coming soon.... :)

Wednesday, June 10, 2009

Lemon Thyme

It's been a little while since I posted... been very busy but wanted to tell you how DELICIOUS lemon thyme is!! I have never had it before this week but I saw that sweet little plant at Trader Joe's (only $3) and so I bought it. For salads, it's unbelievably delicious. I use my fresh local organic romaine and beet greens (in season!), a few other salad ingredients, put some extra virgin olive oil on top, a dash of balsamic vinegar, s&p, and a few leaves of lemon thyme... PERFECT!
Try it out folks!

Banana cream pie recipe coming soon... also experimenting with a key lime pie as well...

Wednesday, June 3, 2009

Yummy Low Carb Romaine Roll-ups

One thing that's always been a little difficult for me in this low carb lifestyle is a quick lunch. Today, I wanted to make an interesting lettuce turkey roll up. I hate to use mayonnaise, since it is filled with poly-unsaturated (unstable) oils.. so I decided to get fancy with some ingredients on hand to make a little spread. This is enough for one.. so you might need to double or quadruple recipe. It's quick and easy. It's just slightly sweet and slightly spicy so you can increase or decrease those two elements to your liking. Also it gets rid of that extra cream cheese from another recipe... LOL.

You can sub any fruit for cherries... strawberries, dried cranberries (just chop them up before adding), whatever you have on hand.

Low Carb Roll Up
about 3 - 4 carbs if you use about half the cream cheese spread

5-6 slices Turkey, or Ham
1/2 Avocado, sliced and salted
2 large Romaine Lettuce leaves
Spicy Cherry Lunch Spread (see below)

Use a rubber spatula to spread the lunch spread on the inside of the lettuce leaves, place meat slices on top and slices of avocado, roll up and eat.
You could probably add more ingredients, like tomatoes, but I wanted to make sure I could taste the spread.

Spicy Cherry Lunch Spread
Makes enough for one, can increase recipe..

2 oz cream cheese
3 - 4 pitted cherries (I just cut around pits)
1 Tablespoon chopped walnuts
tiny dash of something sweet- stevia, agave, whatever you like (I used a stevia/erythritol blend)
½ teaspoon cayenne pepper (more if you like spicy)
dash salt
dash of fresh ground pepper (3-4 turns of my pepper grinder)

Add all ingredients (start small with sweetener, you only want a hint of sweet to this spread) to a mini chopper, or you can blend by hand if your cream cheese is soft.

I used some beautiful romaine lettuce from our local organic farm that we get as part of our CSA program, and organic ingredients, of course.

Tuesday, May 26, 2009

Peanut Butter Cookies!

Ahhhhhh... Cookies and milk!!! In this case, a delicious, nutritious glass of organic raw milk from a pastured cow... plenty of CLA goodness. And Peanut Butter cookies!! I know, I know.. you gave up peanut butter, right? The cancer causing mold? The hideous use of pesticides? The hydrogenated ickiness? No worries! I used organic natural peanut butter made from Valencia peanuts, which are grown in arid climate where there isn't any of that nasty aflatoxin mold. (Don't know what I am talking about? Click here.)
I made these cookies, then decided they just weren't good enough. Then I tasted them again later when they were cool (when I could pry them from my husband's hands - he, an avid gluten and sugar lover, devoured them with gusto) and promptly changed my mind.
So here they are! Gluten and sugar free, of course. I used one tablespoon of honey- just for the taste.. but you could change that to agave nectar, or a sugar alcohol like xylitol if you like. I think it's worth it if you can handle a little honey.
For the record, I of course used organic ingredients, and I used salted butter, and salted peanut butter.. but still felt they needed that extra salt.
Make them ahead of time... they aren't really good until they sit for a few hours. If you bite into one and the inside still looks really wet... they aren't ready yet.

Gluten-free Peanut Butter Cookies

¾ cup organic natural peanut butter
3 TBLS Agave nectar
1 TBLS organic raw honey
¼ teaspoon stevia
2 TBLS butter, soft
2 eggs
½ tsp vanilla
½ tsp sea salt

1. Grease cookie sheet (I like to use butter), or they will be impossible to remove.
2. Combine all ingredients and beat well with a mixer to ensure the even distribution of stevia. Preheat oven to 375 degrees F.
3. Spoon dough by heaping teaspoons onto a cookie sheet. Place cookie sheet in the freezer for 10 minutes.
4. As soon as you take cookie sheet out of the freezer, place in oven and bake for 8 to 12 minutes. Watch carefully- the edges will start to brown first but if you watch for a minute or two and wait until the cookies turn a little darker in color, they will taste even better. As soon as you see the color change, remove from oven and take them off the cookie sheet to cool on a wire rack or cool plate for several hours, or overnight. (note: these cookies aren't the golden colored ones- they were the first batch but the only ones left for a picture when I decided these cookies were good enough to post! LOL).
Enjoy!! Sign up to follow my blog on the right there ---> if you are enjoying my new blog!! Thanks!!

The whole dough is 82 net carbs, so if you make about 20 cookies, each cookie is 4 grams of carbs. Be careful of how many you eat if you are watching your carbs! These are pretty good!