tag:blogger.com,1999:blog-50625378179627340952024-03-13T03:17:31.200-05:00Until The Thin Lady SingsA foodie Opera Singer's GLUTEN-FREE, low-carb, chemical-free recipes for a healthy life. Emphasis on pastured meat, raw natural dairy, natural fats, organic foods and EASY recipes.
Also check me out on Woowoomommy.comRachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-5062537817962734095.post-29985462377280261292017-09-05T10:54:00.000-05:002017-12-08T13:51:22.787-06:00Low-Carb Ricotta Cheesecake, gluten freeFirst I want to say this cheesecake is a total addiction, be warned. I make this with erythritol, which works very well with this recipe. This is a crustless cheesecake, but though it calls for a springform pan, I just used a buttered casserole dish. I adopted this from <a href="http://www.foodnetwork.com/recipes/low-carb-new-york-ricotta-cheesecake-recipe-1953197" target="_blank">Food Network</a>, but made some yummy changes for a more ricotta Italian flavor. This is very sweet, you can reduce the sweetener or use stevia. The erythritol makes an amazing crust on top of the cheesecake.<br />
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As with all cheesecakes, this has a long cooking and cooling time, be sure you read the directions through once before starting.<br />
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Low-Carb Ricotta Cheesecake</h3>
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<span style="font-weight: normal;">https://untilthethinladysings.blogspot.com/2017/09/lchf-ricotta-cake.html</span></h4>
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16 ounce organic cream cheese, softened<br />
15 ounces whole milk ricotta cheese, <b>processed in food processor, 1 minute</b><br />
1/2 cup sour cream<br />
1 - 1 1/2 cup erythritol, depending on sweetness<br />
1/3 cup heavy cream<br />
1 Tablespoon vanilla extract<br />
1/4 teaspoon lemon extract<br />
2 eggs<br />
3 egg yolk, in addition<br />
pinch celtic sea salt<br />
butter for greasing springform pan or casserole dish, 8-9 inches<br />
roasting pan, shallow but big enough to fit cheesecake pan in.<br />
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Preheat oven to 400˚F. Butter dish and set aside. Pour water up to one inch in roasting pan and set in a middle rack to preheat with oven. Make sure there is not another rack above it so you can easily set in cheesecake pan.<br />
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In a large bowl, add cream cheese (softened), ricotta (processed finely as written above), sour cream, and erythritol. Using a mixer, blend together on low speed for about one minute until well blended.<br />
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In a separate bowl, mix heavy cream, vanilla, lemon extract, eggs, and egg yolks, and salt with a fork or wire whisk until blended.<br />
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Slowly pour egg mixture into cheese mixture while beating with a mixer medium speed until just blended, don't over-mix.<br />
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Pour batter into greased pan. Place the cheesecake pan into heated roasting pan and bake for 15 minutes. The, lower the oven to 275˚F and continue baking for 1 hour and a half or longer (My oven took 1 hour 45 minutes additional) until top is light golden brown and the edges start pulling away from sides. Turn off oven when finished cooking and leave it in oven to cool for 3 more hours so it does not crack or fall. Then remove cake and refrigerate until chilled before serving. Keep in refrigerator.<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-768812413057625952017-04-06T13:12:00.003-05:002017-04-06T13:13:05.538-05:00Instant Pot Chorizo Custards <div class="separator" style="clear: both; text-align: center;">
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So easy and yummy in the Instant Pot! Recipe on my other blog ... <a href="https://woowoomommy.com/2017/01/30/keto-chorizo-custards-in-the-instant-pot/" target="_blank">click here!</a> Thank you!<br />
Apparently, Google doesn't like bloggers to double post.Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-70478227213861067372017-03-22T18:23:00.000-05:002017-03-22T18:23:29.852-05:00Spinach & Cheese Quiche<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Spinach & Cheese Quiche</td></tr>
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This is my favorite quiche. The crust is amazing... I pulled a twist on <a href="http://www.elanaspantry.com/" target="_blank">Elana</a>'s wonderful savory crust recipe from her <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/158761345X" target="_blank">first cookbook</a>... using bacon grease... mmm.<br />
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Alternate version: I have also made this quiche with leftovers from a whole chicken baked with vegetables (ex: onions, garlic, green beans, and mushrooms). Since it was about 3/4 cup, I just added 1/2 cup cream, 6 eggs, s&p, and topped with monterrey jack or swiss cheese. Picture at bottom.<br />
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<b><span style="font-size: large;">Almond Flour Savory Crust</span></b><br />
<span style="font-weight: bold;">adapted</span> from the <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/158761345X" target="_blank">Gluten-Free Almond Flour Cookbook by Elana Amsterdam</a> (buy it!!)<br />
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1 1/2 cups blanched almond flour (any kind)<br />
1/2 teaspoon sea salt<br />
1/2 teaspoon baking soda<br />
1 tablespoon minced onions, shallots, or scallions<br />
4 Tablespoons bacon grease (from organic pastured animals), butter, or coconut oil<br />
+ a little extra for greasing a 9 inch tart pan.<br />
1 tablespoon water<br />
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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.<br />
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 or 10-inch tart pan.<br />
Bake for 7 - 10 minutes until golden brown. Remove and let cool.<br />
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<span style="font-size: large;"><b>Spinach Filling:</b></span><br />
<span style="font-size: large;"><b><br /></b></span>1-2 Tablespoons organic grass fed butter<br />
small onion, chopped<br />
2-3 large garlic cloves, minced or diced<br />
1/2 bag of frozen organic spinach, cooked to instructions OR fresh, cooked equalling about 5-6 oz.<br />
7 eggs<br />
1/2 cup cream<br />
s&p<br />
about 6 ounces sliced or shredded swiss cheese<br />
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Saute the onions and garlic into the butter until translucent. Add to a bowl with eggs, spinach, and cream and mix well. Add salt and pepper, to taste. Pour into baked crust and top with cheese. Bake at 350˚F until browned slightly and just set in the middle, around 25 - 35 minutes. Be careful not to over-cook it and dry it out. Let sit 5 minutes, then serve or refrigerate until later and heat up to serve. Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.<br />
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<tr><td class="tr-caption" style="text-align: center;">Leftover Quiche (alternate version in notes)</td></tr>
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-49369696872485983052016-11-24T21:01:00.000-06:002016-11-25T08:55:48.732-06:00Cheddar Crackers and Thanksgiving Turkey Leftovers<div class="separator" style="clear: both; text-align: center;">
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We had a very low key Thanksgiving. We ordered a smoked turkey and some smoked kielbasa and picked up some creamed spinach for my hubby. I wanted to make <a href="http://untilthethinladysings.blogspot.com/2010/12/gf-low-carb-spicy-bacon-shrimp-spinach.html" target="_blank">my own recipe of spinach madeline</a>, but the grocery store was <i>actually out of frozen spinach</i>. So, I happily bought him some.<br />
And, I made this <a href="https://woowoomommy.com/2016/11/24/easy-gluten-free-3-ingredient-peanut-butter-fudge/" target="_blank">3 Ingredient Peanut Butter Fudge</a> for my 5 year old. Actually, he helped! The only sweetener is in the chocolate.<br />
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For some reason, I really never enjoy turkey as much as I enjoy it leftover, on a cracker, with mayo <i>after</i> Thanksgiving. So this year, we made these awesome cheddar cheese crackers for leftovers and they were amazing with sour cream mixed with hot sauce (try garlic if you don't like hot sauce) and leftover turkey.<br />
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I don't eat mayonnaise because of the rancid poly-unsaturated man-made oils in them. No way. And please don't tell me you make it with "light olive oil.". I hate to tell you there is no such thing as light olive oil, it's cut with canola oil and sold as 100% olive. It happens all the time, google it. Most olive oils are not pure, even though they are sold that way. And, I have not had much fun with trying to make paleo mayos. But full fat sour cream? Bring it on. Mmmmm.<br />
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I make these all the time, and I highly recommend you use mild cheddar for it. I have the deli slice it for me. Watch these in oven, if your cheese is thinner than mine, they may cook faster. You can make these big or small. For small, I use kitchen scissors to cut the slices in fourths. My 5 year old loves these crackers.<br />
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Low Carb Cheddar Crackers</h3>
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thinly sliced mild cheddar cheese<br />
parchment paper<br />
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Pre-heat oven to 350˚F. Either cut the cheese in fourths with kitchen scissors or make big crackers (I like them big for turkey leftovers!). Cover baking pan with parchment paper, then lay cheese with a little space between each one. Bake for 15 minutes. More for thicker, less for thinner. It will get darker in color and have lots of holes when it's ready. Cool on pan, then lift up. Keep in sealed bag or glass tupperware on counter. I'm not sure how long it lasts this way because it always gets eaten up so fast here! But maybe 3 days.<br />
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<br />Turkey Leftover Crackers</h3>
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one big cracker<br />
full fat sour cream mixed with either garlic or hot sauce<br />
leftover turkey<br />
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Assemble open faced crackers and enjoy!<br />
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Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-6525033485938009322016-09-18T21:29:00.001-05:002016-11-29T09:16:05.160-06:00Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing So easy. It is better to use a higher heat hot sauce like Frank's but we have used lower heat sauce like Crystal. Made this with no vegetable oils, no mayo. That makes me, and my skin, happy. And my organs.<br />This was so dang delicious.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncErz_OF8VmNxLsE0fWB3cfHMFZwc031qLgR1DQmNAHLQtOgIM5u7MftTeTLR6QPaKgSA1OIUAbURimrIkOBRshL5_Z8G2lmrpM18g5GbXt7b5DcEswXuchVYSj0kK0d7ZLk1vSGhETI/s1600/IMG_3160.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncErz_OF8VmNxLsE0fWB3cfHMFZwc031qLgR1DQmNAHLQtOgIM5u7MftTeTLR6QPaKgSA1OIUAbURimrIkOBRshL5_Z8G2lmrpM18g5GbXt7b5DcEswXuchVYSj0kK0d7ZLk1vSGhETI/s400/IMG_3160.JPG" width="300" /></a><br /><br /><br /><br /><h2>Easy Low Carb Chicken Wings with Buttered Hot Sauce and No Mayo Blue Cheese Dressing </h2><h2><span style="font-size: x-small;"> serves 2</span></h2><h3>Wings</h3>3 lbs chicken wings<br />bacon grease or other natural fat<br /><br />Preheat oven to 400˚F. Coat wings in fat and place in a single layer on a cookie sheet. Bake until done, approximately 40 minutes.<br /><h3><br />Buttered Hot Sauce</h3>1/2 cup hot sauce (<a href="http://direct.franksredhot.com/recipes/franks-redhot-buffalo-chicken-wings-RE1303-1" target="_blank">Original Frank's recipe which I recommend</a>)<br />1/3 cup Butter (5 +1/3 Tablespoons if you want to eyeball it on the package & measure)<br />mix<br /><h3><br />No Mayo Blue Cheese Dressing</h3>4 Tablespoons blue cheese<br />1/4 cup full fat sour cream<br />3 Tablespoons yogurt<br />1 Tablespoon milk<br />1 Tablespoon of white wine vinegar or lemon juice<br />3 drops balsamic vinegar<br />sea salt and fresh ground pepper<br /><br />Smash blue cheese crumbles with a fork. Add sour cream and smash some more. Add yogurt, milk, white wine vinegar, balsamic vinegar. Mix together then add salt and pepper to taste.<br /><br />Assemble! Mix cooked wings in buttered hot sauce, then serve with blue cheese on side.<br /><br /><br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-88295363966057993362016-07-17T10:32:00.002-05:002017-04-06T13:03:54.901-05:00MEATZA Pizza, made with beef!<div class="separator" style="clear: both; text-align: center;">
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An entire Pizza made of meat? YES please! Go <a href="https://woowoomommy.com/2016/07/17/meatza-pizza-low-carb-pizza/" target="_blank">here to my other blog</a> for recipe! :)<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-60111146370990262482016-02-18T11:39:00.000-06:002016-02-18T11:40:26.474-06:00Zero Carb Pork Chops - nut free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pMVZkMEVBqDmi3W0ytchbJ33yIRZopzbUgBtqActk7T6gSkvrbCcHA9AoNbAlUzj5ayTEnfpHSxyTUFEqETxyDuhTUpafzg8_0F5oLW3oM4Evw3Ufw12T9hqtRlxYVptGy_AK2B7THI/s1600/IMG_3119.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pMVZkMEVBqDmi3W0ytchbJ33yIRZopzbUgBtqActk7T6gSkvrbCcHA9AoNbAlUzj5ayTEnfpHSxyTUFEqETxyDuhTUpafzg8_0F5oLW3oM4Evw3Ufw12T9hqtRlxYVptGy_AK2B7THI/s640/IMG_3119.JPG" width="640" /></a><br />
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This recipe can be used for any kind of pan-fried meat such as lamb chops, or pounded thin chicken. I used pork rinds for the coating. My favorite kind of pork rind is Chicharrones, which is mostly skin, and they are easier to grind to make a more consistent coating. You can use any kind, but if you have the choice, grab the bag of Chicharrones. It takes almost a whole bag to make about a half cup.<br />
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When I refer to "Zero Carb", I don't mean this has No Carbs (there will be a tiny bit in the egg and cream). I am referring to the <a href="http://zerocarbzen.com/" target="_blank">Zero Carb Diet</a>, which I now follow. Scroll back a few posts, if you want to know more about that. The name is a misnomer, I still eat some carbs, but only if they are animal products like eggs, cream, or milk.<br />
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This is a good recipe if you are trying to avoid nut flour. I really love the taste of the pork rinds made into "bread crumbs".<br />
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TIP: READ this through before starting! You will need to plan accordingly to size of pork chops.<br />
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<b>Zero Carb Pork Chops</b><br />
<span style="font-size: x-small;"><i>*I made two pork chops with one bag of pork rinds, plan accordingly. </i></span><br />
<span style="font-size: x-small;"><i>makes 2</i></span><br />
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2 pork chops<br />
1 bag of Pork Rinds (see note above on style)<br />
1 egg<br />
1 Tablespoon of cream<br />
bacon grease or oil for pan<br />
food processor or Vitamix style blender<br />
2 bowls, a plate<br />
Pan big enough to fit both chops in<br />
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Pour the bag of pork rinds into Vitamix and grind up to a powder. Don't go too long, or you will get a butter. Pour in one bowl (leftovers can go in a ziplock or a tightly sealed container). In the other bowl, mix egg and cream with a fork or whisk until well mix. Position a plate next to the two bowls. Dip your pork chops, one at a time, into the egg-cream mixture, making sure to get it on all sides. Then, put them into the rind crumbs bowl and make sure you get an even coat on both sides. Place them onto the plate.<br />
Heat up the grease in the pan on medium high heat for just about a minute, until hot, not smoking. Place the chops in there, side by side, and cook until underside is brown, then flip and cook until done. It really depends how thick your chops are for how long. I buy them thin, around 3/4 inch, so I can cook them in the pan. I like mine cooked medium, so they are still very juicy. Hope you like them!<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-68028523094232763232016-02-07T09:38:00.000-06:002016-02-07T09:38:46.705-06:00Twice Baked Parmesan Crackers<br />
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I love to make these crackers. It took me forever to post it because sometimes they just wouldn't crisp right and I just couldn't figure out the cause. The humidity, maybe? Then I discovered if you bake them twice, they are even better. We tried the ones Whole Foods makes and they are delicious but cost $22 a pound! So I made my own, and I like them better. These are so easy to make and my toddler looooves them (no goldfish for him!!). I hope you enjoy this recipe. Please post if you do!</div>
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Use real cheese, not the kind of parmesan that comes in a shaker ;)</div>
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<b><span style="font-size: large;">Twice Baked Parmesan Crackers</span></b></div>
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shredded parmesan</div>
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grated parmesan</div>
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parchment paper</div>
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baking sheet</div>
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Preheat oven to 300˚F. On a baking sheet lined with parchment paper, spread out enough shredded parmesan to cover the sheet but in a lacey pattern. You want "holes" (like the pattern of lace), so that it is not too thick. Then, fill in the "holes" with grated parmesan, and sprinkle a little all over. Bake for 20- 40 minutes (depending on how thick you made it) or until it is golden brown all over the top. Take out and let cool to room temperature, on the baking sheet. When cool, test to see if you can break off a piece, near the middle: does it come off crisp, or is it bendable? If you are lucky, sometimes one time baking is enough. Otherwise, if it is a little bendy, bake again, at 300˚F for about 20 minutes until crispy. Let cool, break off in pieces, and store in an airtight container. If they get soft, re-toast to crisp them up again.</div>
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com6tag:blogger.com,1999:blog-5062537817962734095.post-23838653415269756912016-02-02T10:31:00.000-06:002016-02-02T10:31:34.613-06:00Bacon Wrapped Stuffed Shrimp<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9tnBMZhLcMwtOE01M54mL-isgnm3GvLWjLxSZSSqvrFIbdOLMItTOEk6vOCXeqvto-if-PX2CSz0Gve2EtwwGzQjkkPycjsJ5-CQL81DhgxDysxt2UGcMlR6qZ_6PP3vSHohSAR96fU/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9tnBMZhLcMwtOE01M54mL-isgnm3GvLWjLxSZSSqvrFIbdOLMItTOEk6vOCXeqvto-if-PX2CSz0Gve2EtwwGzQjkkPycjsJ5-CQL81DhgxDysxt2UGcMlR6qZ_6PP3vSHohSAR96fU/s640/IMG_1484.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 seconds before getting in my belly.</td></tr>
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My favorite dinner, my husband makes this for me for my birthday. Originally we used pepper-jack cheese. This year, I have found that nightshade vegetables have been causing arthritis in my joints. I stopped eating them and it has completely gone away (I also don't eat very many carbs at all, so it could be a combination). This year, we used smoked mozzarella, and holy moly, they were even better!!! These are very easy.<br />
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TIP: read recipe through before starting.<br />
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<tr><td class="tr-caption" style="text-align: center;">How it looks before baking, from my birthday perspective<br />
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<b><span style="font-size: large;">Bacon Wrapped Stuffed Shrimp</span></b></h4>
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30-40 large peeled and deveined medium to large shrimp with tails on</div>
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bacon, thicker sliced works best - about 2 lbs or 15 slices</div>
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smoked mozzarella, we usually buy 2 blocks to make sure we have enough</div>
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baking pan</div>
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toothpicks</div>
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Cut your bacon in half or more.. depending on the size of your shrimp. You want the bacon to wrap around it as shown above but be a little longer since it will shrink a bit when we pre-cook it. Place bacon on baking pan and put into a cold oven. Turn oven on 425˚F and bake the bacon halfway through. You want it to be browned a little but not yet crispy. Remove from oven and let cool until you can touch it. Don't let it cool so much that it hardens. Place pan on the side, you will re-use it with the grease on it.</div>
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While bacon is in oven, cut cheese into small squares. When bacon is cooled enough to touch, wrap each piece around the shrimp and place cheese square on top, securing with a toothpick all the way through. Turn oven back on and heat back up to 400˚F. Place shrimp back on cookie sheet, with the grease from baking the bacon <i>still on the sheet</i>. This will prevent it from sticking. Bake until shrimp is cooked through, bacon is crisp and cheese is melted. Eat when still hot!</div>
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Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-65805043344415015902016-01-24T16:39:00.001-06:002016-01-25T14:15:19.955-06:00Grain-free Meatballs and my Zero Carb Diet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cd8XE6kJ9gNc0UKSzb4_V-PWlhT6JAl0ctIm3os1tQGARkiiyCu5c9oc0x9qwzgVASLGqqAxPuPg9IftcQKwtPFNJUPTSxQRVHKw5zjqJbdHAoy17tJre66_QSBsgvMyhXiictC0ikc/s1600/IMG_3112.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cd8XE6kJ9gNc0UKSzb4_V-PWlhT6JAl0ctIm3os1tQGARkiiyCu5c9oc0x9qwzgVASLGqqAxPuPg9IftcQKwtPFNJUPTSxQRVHKw5zjqJbdHAoy17tJre66_QSBsgvMyhXiictC0ikc/s640/IMG_3112.JPG" width="640" /></a><br />
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Ok, so I guess I will come clean. I have gone to a Zero Carb lifestyle. That's a diet that includes animal products only, no plants (the name is a weird one, there are carbs in animal products). I eat mostly beef, bacon, eggs, dairy. I also eat pork, lamb, duck, chicken, fish of all kinds, etc. I do drink coffee with raw cream and now that my weight is stable, I drink wine. I have lost 55 pounds, from a size 14-16 to a size 6. Yes, I will stay on this diet forever. It is the most freeing, easy diet ever, almost completely free of cravings (I have an occasional craving), and I have never felt healthier in my life. You can read all about the details here (then, peruse this amazing site if you wish! LOTS of info there): <a href="http://zerocarbzen.com/2016/01/08/zero-carb-testimonial-rachel-chamness/" target="_blank">Zero Carb Zen Website Interview Link</a>.<br />
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So, I don't eat sweet things anymore. I will still post some little-sweet recipes that you can add stevia or your favorite sub to, though. I have some to upload actually, just very little time around here lately.<br />
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Here are my favorite Zero Carb Meatballs (No Plant Meatballs), I hope you enjoy them. I am LOVING THEM! Next time I make them, I may add a cream sauce. If it comes out, I will post it.<br />
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ZERO CARB is a strange name for a NO PLANT diet. I do eat carbs in the form of cream, eggs, and raw milk.<br />
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<b>Zero Carb No Plant Meatballs</b><br />
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1 lb ground pork<br />
1 lb ground beef<br />
1 egg<br />
1/2 cup ground up pork rinds - <span style="font-size: x-small;">I prefer the drier ones but any will work (check the ingredients for MSG!)</span><br />
1/2 cup grated parmesan cheese<br />
salt and pepper, to taste<br />
onion and garlic powder, to taste (optional, I did just a little)<br />
chili pepper flakes or sichuan pepper flakes (I use the latter because of a nightshade allergy)<br />
(any other seasons you like but I did it just as described above)<br />
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Mix all ingredients well. I used my hands to smash them all together in a bowl. When totally mixed, roll into small 1"-2" balls and place on a baking pan. Cook at 375˚F until browned and cooked through. The time will depend on the size of your meatballs so try to keep them uniformed.<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-33358340719100759302015-12-01T12:29:00.000-06:002015-12-01T12:34:29.389-06:00Homemade Vanilla Extract, GMO & Grain FreeRE-POST! Time to make your own vanilla!<br />
I go through a lot of vanilla extract over here. So, I got a great deal on vanilla beans online (do a search and you will, too!) and made my own. It is so easy! Most people use vodka, but I do not. This is why. First, I do not believe that Celiacs can drink vodka and grain based alcohols. Why? Because I never have been able to. They have always made me sick. The two alcohols that do not bother me are rum and tequila. And guess what? Neither of those are grain based. Vodka is almost always wheat based. Sure, you can buy potato vodka if you want. But, potatoes are still considered grain-like (reactions in body). My second reason is that I am trying to completely cut out GMOs. So I want to stay away from anything that is made from GMO (wheat, potatoes, grains) even if it is denatured and not problem causing for gluten intolerants (which I do not believe). Of course, it is up to you. There is very little vanilla extract in any recipe. I used rum made in Louisiana from Louisiana cane sugar. Louisiana cane sugar is GMO free. So I made more than 1 1/2 pints of vanilla extract for less than $17. Next time, I am going to buy organic vanilla beans! (I wish I had thought of that the first time).<br />
In my picture you can see I forgot to cut the beans to make them less tall. I'll have to do it later. I'll post a picture later to show you the color change!<br />
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<b>UPDATE: </b>It worked! Took 3 months! I have done this twice so I am re-posting this post. <br />
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<tr><td class="tr-caption" style="text-align: center;">Just made: not ready yet!</td></tr>
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Made and bottled to sell for a friend's adoption fundraiser! (Left is the rum)</div>
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<span style="font-size: large;"><b>Homemade Vanilla Extract</b></span><br />
<i><span style="font-size: x-small;">makes one 750 ML bottle</span></i><br />
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1 bottle of cane-sugar rum made in US or Cuba<br />
9 organic vanilla beans, mine were on the small side<br />
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Open rum bottle. Slice the vanilla bean pods length-wise and use the knife to scrape out the inside seeds. Scrape the seeds on the knife inside the lip of your rum bottle. Cut vanilla beans in half to make them half as tall. Drop them into the bottle, and try to push the seeds into the bottle as you are doing it. Re-cork the bottle and shake well. Store in a cool dark place for 3 months, SHAKING DAILY if possible. Don't let the liquid go below the vanilla pods. Refill as necessary. The vanilla beans will last longer than one bottle's worth of rum.Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com1tag:blogger.com,1999:blog-5062537817962734095.post-60994901450745548262015-10-26T14:07:00.003-05:002015-10-26T14:07:37.849-05:00Pepperoni Goat Cheese "Sandwich" Snacks<div class="separator" style="clear: both; text-align: center;">
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These are quick and easy, and are great to bring along in a lunch box!<br />
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<h3>
Pepperoni Goat Cheese "Sandwich" Snacks</h3>
<br />
Large pepperoni slices<br />
Goat cheese<br />
<br />
Spread out single slices of pepperoni on a cookie sheet for oven, or a pie pan for toaster oven and bake at 350˚F until crispy- about ten minutes. You can also broil it faster but you'll have to watch it so it won't burn.<br />
Cool enough to handle. Make sandwiches with goat cheese between two layers of pepperoni. So easy!<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-84223015071397071552015-09-05T12:32:00.002-05:002015-09-05T19:43:48.014-05:00Savory Bacon Cheesecake with goat cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iaEHXERPSYAsRMRoknwqb-nYb9HO_jAsBiHY22WwHbH6yg-5ovN2g2ZQlxS7HNnccrkFhRXi6tamFQ7YTAdKF3Re4BN1Es-OfuUJ1hL9GcAR3YkEn4Ec77Gue9jppps4TTbKSaNEn-w/s1600/IMG_3084_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iaEHXERPSYAsRMRoknwqb-nYb9HO_jAsBiHY22WwHbH6yg-5ovN2g2ZQlxS7HNnccrkFhRXi6tamFQ7YTAdKF3Re4BN1Es-OfuUJ1hL9GcAR3YkEn4Ec77Gue9jppps4TTbKSaNEn-w/s640/IMG_3084_2.JPG" width="640" /></a></div>
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This turned out slightly towards a quiche, but still a bit like cheesecake. It was sooo good! The crust is totally optional. You can also do an almond flour quiche crust. I used a hand mixer with this.<br />
I found some bacon ends on sale at Whole Foods, very inexpensive. I used them for this recipe.<br />
A 7-inch pan will give you a taller cheesecake. A 9-inch pan will be a shorter cheesecake, but just as delicious.<br />
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<h3>
<b>Savory Bacon Cheesecake</b></h3>
<br />
<u>Crust:</u><br />
1/2 cup grated parmesan cheese<br />
1/2 cup pork rinds, crumbed in food processor as fine as possible<br />
2 Tablespoons butter, melted<br />
<br />
Combine crust ingredients in a bowl and use a fork to incorporate the melted butter. Press into the bottom of a 7 to 9 inch springform pan or tart pan. I just used a tart pan. Set aside.<br />
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<u>Filling:</u><br />
9 ounces cream cheese, softened<br />
1/4 cup (4 oz) soft goat cheese<br />
1/4 cup (4 Tablespoons) sour cream<br />
3 eggs, organic and free range is always best (more good fats)<br />
1/2 cup thick bacon or bacon ends, cooked already and cut into small pieces<br />
1/2 teaspoon or more of sea salt<br />
fresh ground pepper<br />
<br />
Preheat oven to 350˚ F. Beat cheeses together until fluffy. Add the eggs, one at a time while mixing in between. Add sour cream and and mix just until blended. Add bacon and stir in with a spoon.<br />
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Pour filling into crust. Bake for 40-50 minutes or until center is set but still a little jiggly. Remove to cool. If using a springform pan, you will want to cool it all the way (at least an hour) before removing the sides. We ate ours warm like a quiche, but cold might work well too. Cover leftovers and refrigerate.<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-12583025942519435262014-12-11T11:03:00.000-06:002014-12-11T11:03:21.217-06:00Chocolate Cashew Cream Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyhQELnbHX5npQuxCFyQmGqoS6riVnlBwmA1UB-AbPTTTERjEXESU0xjrAKjQl6LKnHFbm7DgOWwjeMei6PjYKAzBHglBEsxErwmem1R6elSTQA7xbN49tBNu6NFod7RlT86RoOgBSJo/s1600/IMG_3019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyhQELnbHX5npQuxCFyQmGqoS6riVnlBwmA1UB-AbPTTTERjEXESU0xjrAKjQl6LKnHFbm7DgOWwjeMei6PjYKAzBHglBEsxErwmem1R6elSTQA7xbN49tBNu6NFod7RlT86RoOgBSJo/s1600/IMG_3019.JPG" height="480" width="640" /></a></div>
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These are little low carb sweets that I love. I don't live my life by carb counts, so you'll have to do that on your own if you are counting (please post) but I think you will enjoy these!<br />
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They are pretty quick to make, too. This makes enough for a pie (you'd have to make a different crust, <a href="http://untilthethinladysings.blogspot.com/2012/02/gluten-free-low-carb-peanut-butter-pie.html" target="_blank">like this very similar pie</a>) so I suggest using small and large cupcake papers for this or you could half the recipe.<br />
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I use NuNaturals because it's the only one I can stand. It is less sweet than other stevias so if you are using a sub... well it's up to you, but I'd start with half as much and work up to a flavor you like. I only guarantee this is delicious with NuNaturals.<br />
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<b>Chocolate Cashew Cream Bites</b><br />
<br />
1 <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00E0N6OYO" target="_blank">3.5 ounce 80% Chocolate bar</a>, broken into squares- I like Equal Exchange brand (linked)<br />
1 Tablespoon expeller pressed coconut oil<br />
<a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B0098PMMTK" target="_blank">small cupcake liners</a> (or bigger, I used both)<br />
cupcake tins in whichever size you have liners<br />
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6 oz. cream cheese, softened<o:p></o:p></div>
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¼ cup organic whole milk<o:p></o:p></div>
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1 cup <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B001RPT6O8" target="_blank">cashew butter</a><o:p></o:p></div>
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1 cup heavy cream<o:p></o:p></div>
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1 teaspoon <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B005P0JRH2" target="_blank">NuNaturals powdered stevia</a> (or 1/2 as much of another brand or 1 cup sugar sub)<o:p></o:p></div>
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1 teaspoon honey (optional)<o:p></o:p><br />
1/2 teaspoon vanilla extract</div>
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Heat chocolate and coconut oil in a small heavy saucepan over low heat, using a rubber spatula or wooden spoon to stir the whole time, and turn off the heat when it is almost all melted, since it will continue to melt. Don't leave the stove! Fill the cupcake tins with appropriate liners. When chocolate is melted, spoon a little chocolate in the bottom of every liner. Then refrigerate until it hardens (you can probably start the filling right away, below).</div>
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Whip cream and set it aside. Cream together cream cheese, stevia, and honey if using. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream. Fill cups on top of hard chocolate. Then drizzle a little more chocolate on top. Put back in refrigerator for a few hours, then transfer the paper cups into a lidded container and keep in fridge. These are also good frozen.<br />
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*Affiliate links inserted for ease of shopping and support of this blog, at no cost to you. Thank you.</div>
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-74991217502730894372014-11-28T11:00:00.000-06:002014-11-28T11:00:02.048-06:00Best Bun-less Beef Burgers Ever! Best Grass-fed Burgers! BEST BURGERS!<div class="separator" style="clear: both; text-align: center;">
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This is my husband's recipe for bun-less burgers. They are so delicious that I have stopped craving buns for my burgers. Seriously, this is the bomb; the best tasting burger ever. Served with a fried egg on top and sometimes avocado... it makes my mouth drool. Sometimes, if we have them, he uses duck eggs. When you break the yolk on top, it is like a delicious sauce. I don't even use mayo or mustard on these.<br />
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<i>*variations: Mushroom-swiss. Omit egg and throw in 8 ounces sliced mushrooms with the onions and use swiss cheese.</i><br />
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<b><span style="font-size: large;">Eric's Incredible Bun-less Burgers</span></b><br />
<i>serves 2</i><br />
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1 medium yellow or sweet onion<br />
4 Tablespoons bacon grease<br />
around 1 lb grass fed beef, divided into two 1 inch thick patties<br />
2 chicken or duck eggs<br />
slices of cheddar cheese, or whatever kind you like<br />
avocado, sliced (optional)<br />
sea salt and pepper<br />
<i>cast iron skillet</i><br />
<i>metal spatula</i><br />
<i>oven mitt (seriously)</i><br />
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<br />
Slice onion into rings. Melt all the bacon grease in the skillet and add the onion rings. Sauté over medium heat, stirring occasionally, until soft and caramelized. This takes about a half hour. Scoot caramelized onions to the side of the pan and add the patties. Salt and pepper the top to your liking. Cook until blackened on bottom and flip. Do NOT press down the burger with your spatula, this makes it less juicy. Salt and pepper this side. Cook until desired temperature, we like them medium rare. Turn off heat. Top burgers with cheese and put skillet under broiler for just a few minutes until melted. USE AN OVEN MITT to take our your pan. Remove burgers onto plates and top with onions. <i><b>Still using the oven mitt</b></i>, fry 2 eggs in the skillet, careful not to break the yolk. Top burgers with fried egg and avocado if you wish. Serve immediately.<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com2tag:blogger.com,1999:blog-5062537817962734095.post-75378039656337107012014-11-26T21:06:00.002-06:002014-11-26T21:06:37.705-06:00Savory Winter Squash Tart with Kabocha Squash<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqTGLLIuQZIm99LDk1a5TzjppndREtcFbW5irvtwzhj37FWEnlrIQe17YYVSFY6dRypI_Yfp3S3E82FSuJw-BMyRKdobKSnYk4NKw5o3hOCukbo3L8bMhZ5CudMPzK-q_orouWWK3_Ng/s1600/kabocha-squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqTGLLIuQZIm99LDk1a5TzjppndREtcFbW5irvtwzhj37FWEnlrIQe17YYVSFY6dRypI_Yfp3S3E82FSuJw-BMyRKdobKSnYk4NKw5o3hOCukbo3L8bMhZ5CudMPzK-q_orouWWK3_Ng/s1600/kabocha-squash.jpg" height="250" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kabocha Squash</td></tr>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">This is my Thanksgiving side dish. I absolutely love the taste of Kabocha squash. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"> </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">If you don't have one, you could use acorn squash, butternut squash or another similar </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">native squash with a sweet dark flesh</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">. You could even use canned pumpkin with a little pumpkin pie spice. But I love this tart exactly the way it is.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">**I roasted two medium sized Kabocha squash for this recipe, which made about 4 1/2 cups. I may use the rest of the puree with butter, salt and pepper as a side dish, similar to mashed sweet potatoes.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br /></span>
<span style="background-color: white;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b>Savory Kabocha Squash Tart</b></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 savory crust recipe (see below)</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 & 1/2 cups roasted** and pureed Kabocha squash/substitute (written above)</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">5 organic or farm eggs </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 cup cream</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 teaspoons sea salt</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/8 teaspoon or dash ground white pepper (optional)</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">** roasting squash** Preheat oven to 375˚F. </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Cut your squash in half horizontally with a large knife. Scoop out seeds and strings and discard (or save seeds for another recipe). Place face down in a cookie sheet that has a lip. Spear the rind/outside with a fork a few times, to let steam escape. Put into oven, and then when it is already on the rack, pour enough water so that the bottom of the whole sheet has 1/8 - 1/4 inch water in it. Bake about 30 - 50 minutes, until flesh is soft. It may also lose its round outer shape, which is great. Pull out of oven- careful not to spill the water on your hands (make sure no kids around you). Cool, then puree.</span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Preheat oven to 375˚F.</span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"> Place the squash in bowl and blend, adding eggs one at a time. (TIP: Always crack your eggs in a separate bowl first so you don't get eggshells in mixture). Add cream, salt & pepper (if using). Bake around 35- 50 minutes, until set or almost set... it is okay if a very small center is not quite set because you don't want to dry it out... remember it's an egg dish.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><b><br /></b></span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><b>Almond Flour Savory Crust</b></span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam </span><a href="http://www.elanaspantry.com/the-gluten-free-almond-flour-cookbook/#purchase" style="background-color: white; color: #28e15f; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">(buy it!!)</a><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 1/2 cups blanched almond flour (any kind)</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 teaspoon sea salt</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1/2 teaspoon baking soda</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">2 tablespoons minced onions, shallots, or scallions</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">4 Tablespoons butter, or coconut oil</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">1 tablespoon water</span><br />
<span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 13px; line-height: 18.2000007629395px;">9 or 10" pie or tart pan</span></span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Preheat the oven to 350 degrees. Line your cupcake tins with liners.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Melt in a small saucepan on very low heat your butter, or coconut oil (if needed), until just melted, then remove from stove top.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the butter and water and mix together. Press into tart or pie pan, and keep pressing it up the sides until it is uniformly thick all over.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">Bake for 5 - 10 minutes until golden brown. Remove and let cool.</span>Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-31302968468638358732014-11-23T17:27:00.000-06:002014-11-24T10:38:23.681-06:00Low Carb Vanilla Cupcakes with Pumpkin Spice Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9NXMw-c43KmBPxxqTB-movedQnyrPoTbCYtSJ8XNcBG0zwvD_ii_nQwcrScSxzjR4X_pszUJ2ROeSe-BLW6BT9ofidA2NtmGd5m3gUjkCZBdoW3wCgsbBJhMlbcpNaIAlB4Z-nwdtBw/s1600/IMG_3003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9NXMw-c43KmBPxxqTB-movedQnyrPoTbCYtSJ8XNcBG0zwvD_ii_nQwcrScSxzjR4X_pszUJ2ROeSe-BLW6BT9ofidA2NtmGd5m3gUjkCZBdoW3wCgsbBJhMlbcpNaIAlB4Z-nwdtBw/s1600/IMG_3003.JPG" height="480" width="640" /></a></div>
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I made these for the lovely Fall season... and they are yummy! I am back to low carb erythritol and stevia mix (although I ran out of erythritol right before I made the icing so I just used stevia). This is an older vanilla cupcake recipe so I happen to have the carb counts on the cupcake itself, although I am sure you have seen that I don't do them anymore. I'm just too busy, and this is only my hobby. I hope you enjoy these!<br />
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The cupcakes have 3.15 ECC each. The only ingredient I worried about in the icing was the canned pumpkin but it only had 3 ECC's (effective carb counts) in the entire 1/4 cup. I personally don't count carbs, I look at the ingredients instead and only use good ingredients.</div>
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<span style="font-size: large;"><b>Vanilla Cupcake</b></span></div>
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6 TBLS butter, room temperature or High
Quality Expeller Pressed Coconut Oil, semi melted or soft</div>
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6 eggs, separated</div>
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2 TBLS whole milk or half and half</div>
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½ cup erythritol or 1/2 cup coconut
palm sugar or mix of two</div>
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½ teaspoon NuNaturals stevia or ¼
teaspoon of another brand</div>
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½ teaspoon vanilla extract</div>
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½ teaspoon sea salt</div>
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½ cup coconut flour</div>
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½ teaspoon baking powder</div>
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sifter</div>
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parchment paper or silicone muffin pan</div>
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Use a silicone muffin maker or line your muffin tin with cut out
parchment paper pieces, oiled or buttered on both sides. You can use
a pen to mark where it touches the sides of each indention then cut
them out to make it fit perfectly (do one, then use it as a guide).
Pre-heat oven to 400 degrees F (205 C).</div>
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Whip egg whites in a clean and dry bowl
until soft peaks form, set aside. In a separate bowl, whip butter or
oil. Then add the egg yolks, milk, erythritol or coco sugar, stevia,
salt, and vanilla and blend.
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In a [gf] flour sifter, combine coconut
flour and baking powder and sift into ingredients. Mix well to ensure
no lumps. Beat in a 1/3rd of egg whites to soften the batter, then
fold in rest.
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Pour batter into a well greased muffin
pan or well greased paper liners and bake at 400 degrees F (205 C)
for 15 minutes. Cool.</div>
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<b style="font-size: x-large;">Pumpkin Spice Icing</b></div>
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2/3 cup heavy cream</div>
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4 ounces organic cream cheese, soft</div>
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4 Tablespoons pureed organic pumpkin</div>
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3/4 teaspoon NuNaturals Stevia or 3/4 cup sugar sub
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1/2 teaspoon of pumpkin pie spice (<a href="http://allrecipes.com/recipe/pumpkin-pie-spice-i/" target="_blank">make your own here</a>)</div>
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Whip cream, then set aside. In another bowl, whip cream cheese, stevia, and spice. Add pumpkin, mix well. Fold in whip cream, or mix lightly with a rubber spatula. Taste and adjust sweetness and spice. Spread on cooled cupcakes. Store these cupcakes in the fridge if they last the day. But, EAT THEM at room temperature because all that coconut gets hard in the cold fridge.</div>
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Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-76854842979160005002014-11-10T15:17:00.002-06:002014-11-10T15:17:50.651-06:00Product Review: Arctic Chill silicone ice ball makers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2Dl4OtfAxwXgGYzwWEGNf75-L8RqDjTYSC6B9DS2m2Nyr3mBkX1TPnIQVjR85DJicrKz1-YjmWYlTyLpWU4OY2_iFuaepF4iSYIxOylvQEo_8DJNUl7blzHrmkMiY4658Y76k-RgCWM/s1600/IMG_2996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2Dl4OtfAxwXgGYzwWEGNf75-L8RqDjTYSC6B9DS2m2Nyr3mBkX1TPnIQVjR85DJicrKz1-YjmWYlTyLpWU4OY2_iFuaepF4iSYIxOylvQEo_8DJNUl7blzHrmkMiY4658Y76k-RgCWM/s1600/IMG_2996.JPG" height="480" width="640" /></a></div>
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Arctic Chill offered to send me a box of their ice ball makers and I said yes. I am under no obligation to write anything but an honest review. But, I love them! They are easy to use, are made of silicone (no plastic! yay!) and pretty easy to peel off and put them in your drink. They would be awesome for cocktails. I have been using them for tea or ice water and my 3 year old loves them too. I use them to make drinking water more exciting, ha! They do last way longer than regular ice cubes, and I just have to say, they are fun. You can buy them at Amazon for <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00COM0AX4" target="_blank">$10.20 for four*</a> or <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00GLPSNQQ" target="_blank">$4.99 for two</a>*, which is a pretty good price.<br />
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Just follow the directions on the outside of the box... pretty simple. I run a little water on the ball to open it, then on the ice ball to loosen it before I plunk it into my glass. This glass pictured are my favorite new <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B001CFQUGA" target="_blank">Anchor Hocking lead-free glasses</a>* I use for everything, including coffee. (Don't make the mistake of thinking all glass is lead free! <a href="https://www.facebook.com/MisleadMovie/photos/a.452063581578718.1073741828.195674253884320/675536519231422/" target="_blank">These new Riedel glasses tested for 30% lead here</a>.)<br />
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* Affiliate Links help me pay for ingredients at no cost to you. Thank you.Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com1tag:blogger.com,1999:blog-5062537817962734095.post-36532808791249677872014-08-24T11:51:00.000-05:002014-08-24T11:51:49.134-05:00Gluten-free Crème Brûlée with Stevia & Coconut Palm Sugar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSL6y0FOwCCjXVjG4V3D-0X_QTXk0VoPcOFOhSU9SytpoOiaPrTBli8JOmMmv2a6zrPIM_52YHMp90lMmF-bt8J04BuB36V9HCBNVNIvfYo1J7nnEmFgll640GPFyTRMioa_cV9yZvcLY/s1600-h/IMG_0228.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSL6y0FOwCCjXVjG4V3D-0X_QTXk0VoPcOFOhSU9SytpoOiaPrTBli8JOmMmv2a6zrPIM_52YHMp90lMmF-bt8J04BuB36V9HCBNVNIvfYo1J7nnEmFgll640GPFyTRMioa_cV9yZvcLY/s400/IMG_0228.JPG" id="BLOGGER_PHOTO_ID_5449261729279757554" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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I made this easy easy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">brûlée</span> and even <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bruléed</span> it with coconut palm sugar- came out great!! I use stevia but you could use honey if you wanted. Sometimes I put a touch of honey to round out the stevia flavor.<br />
Those of you who also use raw milk and cream (I highly recommend!), this is not a recipe you can used slightly soured milk for. Use it fresh. And, save these egg whites, we can put them to use in something!!<br />
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<span style="font-weight: bold;">ALTERNATIVE:</span> You could use a thin layer of melted <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Lindt</span> 85% chocolate (which is low <span class="blsp-spelling-error" id="SPELLING_ERROR_7">carb</span>) on top and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">refrigerate</span>. It will crack like a crust if you make it thin enough. . if you don't want to use coconut palm sugar.<br />
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I adapted this recipe from Martha Stewart's website.<br />
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<span style="font-size: 130%;"> <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Gfree</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Brûlée</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Stevia</span> & Coconut Palm Sugar</span></span><br />
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<span style="font-size: 100%;">serves 4<br />
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1 1/4 cups organic heavy cream<br />
1 1/4 cups organic milk<br />
2 Tablespoons <a href="http://www.amazon.com/s/?ie=UTF8&tag=unti08-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=vanilla%20extract" target="_blank">vanilla extract</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=unti08-20&l=btl&camp=213689&creative=392969&o=1&a=" height="1" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
6 large egg yolks<br />
1/4 teaspoon <a href="http://www.amazon.com/White-Stevia-12-Oz-Pwdr/dp/B00068PCTU?ie=UTF8&tag=unti08-20&link_code=btl&camp=213689&creative=392969" target="_blank">high quality stevia extract powder</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=unti08-20&l=btl&camp=213689&creative=392969&o=1&a=B00068PCTU" height="1" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
2 Tablespoons honey or stevia to taste<br />
~2 teaspoons <a href="http://www.amazon.com/Live-Superfoods-Organic-Coconut-Sugar/dp/B001VEFHYI?ie=UTF8&tag=unti08-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut palm sugar</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=unti08-20&l=btl&camp=213689&creative=392969&o=1&a=B001VEFHYI" height="1" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
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Preheat oven to 300˚F. Make sure there is a rack 1/3rd the way up from the bottom. Choose a roasting pan big enough to hold 4 six-ounce </span><span style="font-size: 100%;">dessert cups and fill with enough water to go halfway up the cups. Place the pan in the oven, without the cups.<br />
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Combine cream and milk in a medium sized saucepan and bring to a boil. Remove from heat as soon as it boils.<br />
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Whisk together well the egg yolks, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">stevia</span>, and honey, if using. Slowly whisk in the hot milk mixture. Add vanilla and combine well. Pour mixture into cups and place them into the pan of water. Bake 30 - 40 minutes until custard is set and is no longer liquid when lightly touched in the center. It may crack under your finger but as long as your finger is not breaking through to liquid, it should be cooked. Remove from oven, and place cups on a wire rack to cool if you are serving warm, or cool off then place in fridge to serve later. These are great cold, but are delicious warm as well if you are short on time.<br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVBkyGhvGgi6jewmYA2Bb3ATrCK-ii7821vXOd6IS5qhZXhxn5dJTCK69HNsF7Jw6cz8g1E9DVGf1yqcSkqpFqAJYtwz52Q0vT0lUFYNk5XyQb03HW6GRnx6o_77uPns9ZtKPC9_Qgwk/s1600-h/IMG_0230.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVBkyGhvGgi6jewmYA2Bb3ATrCK-ii7821vXOd6IS5qhZXhxn5dJTCK69HNsF7Jw6cz8g1E9DVGf1yqcSkqpFqAJYtwz52Q0vT0lUFYNk5XyQb03HW6GRnx6o_77uPns9ZtKPC9_Qgwk/s320/IMG_0230.JPG" id="BLOGGER_PHOTO_ID_5449251256516510594" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><span style="font-size: 100%;">When ready to serve, make sure there is a oven rack near the top and turn the oven on High Broil and let it heat up. Sprinkle a little (1/2 tsp each cup) coconut palm sugar on top of each dessert cup. Place under broiler for one minute or until it looks wet, boiling, and about to burn. Take out, let cool a few minutes, then serve.<br />
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</span>Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com1tag:blogger.com,1999:blog-5062537817962734095.post-13342430476308968822014-07-25T21:06:00.001-05:002014-07-26T10:49:03.590-05:00Sugar Free Thai Iced TeaI love Thai iced tea, though I could do without the orange food coloring and the sugar. I thought I'd try my own version of low carb Thai iced tea with liquid vanilla stevia and it worked! I definitely recommend this NuNaturals brand I used only. Otherwise, I can NOT vouch for it's Thai Ice Tea flavor! They do not pay me to say that, I just like it... (although NuNaturals, feel free to sponsor my blog!).<br />
Thai Iced Tea is regularly made with coconut milk, so use that if you are dairy free! I used straight up grass fed organic cream from my farmer, but you aren't surprised, Dear Reader! ;)<br />
Thai Iced tea usually looks layered. If there is a trick to that, let me know what it is! I couldn't figure it out.<br />
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PS These little Star Wars glasses were the perfect size for my tea!<br />
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<span style="font-size: large;"><b>Sugar-Free Thai Iced Tea</b></span></div>
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Brewed organic black tea, chilled. I used 365 brand but <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B003SO4JBG" target="_blank">this one looks good</a> too</div>
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Coconut milk or organic cream or half and half</div>
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<a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00C0TE2MQ" target="_blank">NuNaturals vanilla stevia</a> (<a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B0019LTH3U" target="_blank">or alcohol-free version</a>)</div>
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Ice</div>
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Add ice to your glass. Fill the glass 3/4 full with tea. Fill the remaining 1/4th with cream. Add stevia to taste. I started with 7 or 8 drops. Stir and mmmm.</div>
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com2tag:blogger.com,1999:blog-5062537817962734095.post-230738984540530552014-07-07T21:09:00.000-05:002014-07-07T21:09:00.486-05:00Gluten-Free Dairy-Free Oatmeal Kitchen Sink Cookies with Coconut Sugar<div class="separator" style="clear: both; text-align: center;">
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I love oatmeal cookies. These came out A-M-A-Z-I-N-G. Also, you all know your oats MUST be labelled "gluten-free" (and cost more than you would like to spend) or they will make your stomach hurt (if you are gluten-intolerant)! There is some refrigerator time so better start early if you have a craving.<br />
SUBS: I have made these with steel cut and with regular GF oats, they both come out great. The steel cut oats make them crunchier. You may sub a cup of sugar or sugar substitute for the stevia and coconut sugar, or use one cup of coconut sugar and omit the stevia. <br />
To make with sugar free chocolate chips, you can use an 85% chocolate bar and chop it up like <a href="http://untilthethinladysings.blogspot.com/2009/05/low-carb-chocolate-chip-cheesecake.html">this (yes that is a link to my very first post)</a>.<br />
So I am calling these Kitchen Sink Cookies because they have everything in them except for the kitchen sink. Substitute all you want but I have to tell you it's FANTASTIC with macadamia nuts and cherries (I had some left over from the <a href="http://untilthethinladysings.blogspot.com/2011/08/gf-low-carb-mini-chocolate-cherry.html">chocolate cookies</a>). I often replace the cherries and macadamia nuts with pecans and sugar-free dried cranberries, as well.<br />
<b><i>Make these small!!!</i></b><br />
<b><i>2014 update: I used steel-cut oats, soaking the 3/4 cup in about 5 teaspoons apple cider vinegar (or scant 2 Tablespoons) and water covering the oats by 2 inches for 48 hours... therefore making them more digestible. I rinsed them in a colander, then let them air dry there for 20 minutes or so. I had to increase cooking time by about 5 minutes... but YUMMY! So glad I did it. I feel better about those pesky oat carbs!</i></b><br />
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<b><span style="font-size: large;">GFCF Oatmeal Kitchen Sink Cookies</span></b><br />
<span style="font-size: x-small;"><i>makes about 2 dozen small cookies. </i></span><br />
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1 1/2 cups high quality almond flour, like <a href="http://www.amazon.com/Blanched-Almond-Meal-Flour-lb/dp/B0006ZN538?ie=UTF8&tag=lowcarbsoprano-20&link_code=btl&camp=213689&creative=392969" target="_blank">Honeyville</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B0006ZN538" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (not Bob's RM)<br />
3/4 cup GLUTEN-FREE oats (For steel cut version, I used <a href="http://www.amazon.com/Arrowhead-Mills-Steel-Gluten-6x24oz/dp/B005764KQW?ie=UTF8&tag=lowcarbsoprano-20&link_code=btl&camp=213689&creative=392969" target="_blank">Arrowhead Mills</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B005764KQW" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B001ELL4E0" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> )<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon sea salt<br />
1/4 teaspoon ground cinnamon<br />
1/4 cup dried cherries, or other dried fruit<br />
1/4 cup macadamia nuts, or other nuts<br />
1/4 cup <a href="http://www.amazon.com/Chocolate-Chips-Semi-Sweet-Dairy-Gluten/dp/B0000SZ7RS?ie=UTF8&tag=lowcarbsoprano-20&link_code=btl&camp=213689&creative=392969" target="_blank">dairy-free chocolate chips</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B0000SZ7RS" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> or <a href="http://untilthethinladysings.blogspot.com/2009/05/low-carb-chocolate-chip-cheesecake.html">chopped</a> 85% chocolate bar<br />
2 Tablespoons sugar-free <a href="http://www.amazon.com/Tropical-Traditions-Certified-Sulfite-free-Sugar-free/dp/B000UUZP4Q?ie=UTF8&tag=lowcarbsoprano-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut flakes </a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B000UUZP4Q" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />(optional) <br />
5 Tablespoons high quality EV <a href="http://www.tropicaltraditions.com/virgin_coconut_oil.htm?CFID=10599676&CFTOKEN=3f4896b334f5ec48-BF2F078E-1E0B-90B3-0EDF29203483B4BA">Coconut Oil</a><br />
1/2 cup <a href="http://www.amazon.com/Big-Tree-Farms-SweetTree-16-Ounce/dp/B002UGMH9Y?ie=UTF8&tag=lowcarbsoprano-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut palm sugar</a><img alt="" border="0" src="http://www.assoc-amazon.com/e/ir?t=lowcarbsoprano-20&l=btl&camp=213689&creative=392969&o=1&a=B002UGMH9Y" height="1" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> - I like SweetTree<br />
1/2 teaspoon NuNatural Stevia or <span style="font-size: x-small;">1/4 teaspoon - to taste of different brand (I don't like any other brand, personally)</span><br />
1 pastured egg<br />
1 teaspoon vanilla extract<br />
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In a medium sized bowl, blend coconut oil and sugar together until blended. Add egg and vanilla and mix again. In a separate bowl, mix well almond flour, oats, baking powder and baking soda, cinnamon, and salt and mix well. Add the dry ingredients a little at a time, mixing well after each addition. Add, nuts, fruit, coconut, and chocolate chips and mix. Cover and refrigerate at least an hour. <br />
Preheat the oven to 375˚F. Place <b style="text-decoration: underline;">teaspoons of dough</b> (small!) on an ungreased cookie sheet (no parchment paper needed) and bake 8 - 10 minutes until edges are brown. Cool on cookie sheet. Enjoy!!!Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com5tag:blogger.com,1999:blog-5062537817962734095.post-77857868152775336342014-07-01T15:01:00.000-05:002014-07-01T15:07:40.848-05:00Peach CrumbleMy brother gave me a whole lot of peaches from his peach tree, and I made them into this crumble. This is my basic crumble/cobbler recipe, of course, with with ginger added in (I started with <a href="http://everydaypaleo.com/blackberry-cobbler/" target="_blank">this recipe</a> and added to it). What a difference it makes to use ripe peaches in this. The frozen ones I often use may not be sliced at the peak of their ripeness, and have very little taste. But this was delicious. I hope you have a peach tree, as well!!<br />
I don't say how much cinnamon and ginger to use. Mainly because my ginger is <i>clearly</i> stronger than most bloggers' ginger (I buy it from Penzey's), as I have found through many failed ginger recipes... :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxHxHMSewPjpZczjslYlCEgMZKnZiT8mQZdv6v4Rfp0Jm5y2r1xFsRrYe_IUzBel6SeB6JIAAQNfsbdJvA_2RoBfECX10N2ykqxaVRF0CUuM-k08EsB_akjx6xB4rMd2eSmTqLkbmslQ/s1600/peach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxHxHMSewPjpZczjslYlCEgMZKnZiT8mQZdv6v4Rfp0Jm5y2r1xFsRrYe_IUzBel6SeB6JIAAQNfsbdJvA_2RoBfECX10N2ykqxaVRF0CUuM-k08EsB_akjx6xB4rMd2eSmTqLkbmslQ/s1600/peach.JPG" height="400" width="300" /></a></div>
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<b><span style="font-size: medium;">Peach Crumble</span></b></div>
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A bowl full of peaches</div>
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1 Tablespoon honey, or <i>to taste, optional (can sub coconut sugar or stevia and a little water)</i></div>
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1 1/2 cups <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B0006ZN538" style="color: #28e15f; text-decoration: none;" target="_blank">almond flour</a></div>
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2 Tablespoons organic grass-fed butter or expeller pressed coconut oil, melted</div>
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1 farm or pastured egg- <i>any size egg will work. I usually use a small one.</i></div>
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1/2 cup chopped nuts, I used pecans</div>
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1/3 cup coconut sugar, or sub 1/3 cup sugar sub (maybe 1/2 teaspoon <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00068PCTU" style="color: #28e15f; text-decoration: none;" target="_blank">NuNaturals Stevia</a>)</div>
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1/3 cup <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B004KUV136" style="color: #28e15f; text-decoration: none;" target="_blank">gluten free oats</a>, <i>optional- You can sub more nuts</i></div>
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1/2 teaspoon gluten free vanilla extract<br />
cinnamon and ginger, to taste</div>
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1/4 teaspoon <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B000SWTKV0" style="color: #28e15f; text-decoration: none;" target="_blank">sea salt</a></div>
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Peel and slice peaches, then pour them into a baking dish. Drizzle with honey (or stevia), ginger and cinnamon (more cinnamon than ginger) to taste, and stir together. If your honey is more solid than liquid, you can melt it in a small saucepan. </div>
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In a medium sized bowl, mix almond flour, melted butter or coconut oil, egg, nuts, coconut sugar, oats, sea salt, and vanilla. Add cinnamon & ginger to taste. Mix well, then use your hands to combine it all together in a dough. Now, if using a small deep dish, you can cover it with the dough as if it were a big cookie. If it is a wider dish, crumble the topping with your fingers over the berries so it will stretch. It is okay if there is a little space between crumbles. Bake in pre-heated 350˚F oven for about 35 minutes or until peaches are bubbly and soft and topping is browned on edges. </div>
Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-81118514677209007302014-05-29T19:18:00.002-05:002014-05-29T19:22:25.263-05:00Smoothie Pops!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMWqnMcjJsTCnqPg3-tvM19oWVUqwqApaGWmAblAeQBvpz2uTMYraoHX4RMRZIkfE0mBMMJbG8U9mG0cvqaA7jRQA8a7gSw29j52FuNQdph-hh-Nk5QVgqIZjz-9eSrrD17oEDtSthUI/s1600/IMG_2935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMWqnMcjJsTCnqPg3-tvM19oWVUqwqApaGWmAblAeQBvpz2uTMYraoHX4RMRZIkfE0mBMMJbG8U9mG0cvqaA7jRQA8a7gSw29j52FuNQdph-hh-Nk5QVgqIZjz-9eSrrD17oEDtSthUI/s1600/IMG_2935.JPG" height="480" width="640" /></a></div>
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I have been making lots of smoothie pops for quick, easy, healthy snacks for my 3 year old and myself.<br />
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I figured out a long time ago my son will eat anything frozen, and I was making these with just fruit and cream (or yogurt) when I thought, hey- I could be sneaking anything into these! So I made a few of these concoctions and .. they are really good. You canNOT taste the raw egg (shudder). These are great for pregnant ladies too.<br />
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All those half uneaten bananas my child leaves around? They go into a freezer bag and I use them here.<br />
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I love frozen mango or peaches for this, and that will make it like ice cream even before you freeze it. But anything works. I usually mix a few things. The one shown consists of banana, mango, and raspberry. All frozen organic from the store, except the banana half.<br />
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Since we are using RAW eggs, let's please consider the source. <a href="http://www.wikihow.com/Tell-if-an-Egg-is-Bad" target="_blank">How to tell if your egg is bad</a>.<br />
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You may use fresh fruit too, if you are just freezing it all until later. I use frozen fruit because I like to eat some when I make it, too. Using frozen fruit will result in ice cream texture, and fresh will result in smoothie texture.<br />
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<b><span style="font-size: large;">Smoothie Pops</span></b><br />
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frozen or fresh fruit, chopped - <i>example: home frozen banana half + half a bag of frozen organic peaches + a few frozen berries</i><br />
grass-fed cream, full fat yogurt, or <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00AF7XMYY" target="_blank">coconut cream</a><br />
1 pastured/organic egg, or more if you are making a lot<br />
<a href="http://www.amazon.com/gp/product/B003NDRMDO?ie=UTF8&creativeASIN=B003NDRMDO&linkCode=xm2&tag=lowcarbsoprano-20" target="_blank">Great Lakes Gelatin</a> or other grass-fed gelatin- example: one tablespoon<br />
<a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B000VVTTPA" target="_blank">Virgin Coconut Oil</a>, carefully melted on low heat- example: 2 Tablespoons<br />
<a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B0091TH1US" target="_blank">push up pops</a> or <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00CZC1FQY" target="_blank">silicone ice pop molds</a><br />
<a href="http://www.amazon.com/gp/product/B008H4SLV6?ie=UTF8&creativeASIN=B008H4SLV6&linkCode=xm2&tag=lowcarbsoprano-20" target="_blank">Vitamix</a> or strong blender<br />
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<br />
Pour in a good amount of fruit into your Vitamix. Pour in cream (yogurt/coconut cream) until it covers it by about an inch. Crack your egg in. Pour in gelatin. Mix until all mixed well. While it is still running, pour the VCO in the top, so that it mixes well and doesn't glob. Turn off, pour into molds and freeze. (And eat some if you like).Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0tag:blogger.com,1999:blog-5062537817962734095.post-7612723609400534032014-05-27T08:00:00.000-05:002014-05-27T08:00:13.281-05:00Lower Carb Gluten Free Cornbread / Jalapeno Cheddar CornbreadThis is not a grain free recipe but sometimes, you just have to have cornbread. On a rare occasion, I also eat Louisiana Red beans & Rice! I'm a Louisiana girl! So, I made a lower <span class="blsp-spelling-error" id="SPELLING_ERROR_0">carb</span> version and had only one piece. This recipe is adapted from Bruce Fife's book, <a href="http://www.amazon.com/Cooking-Coconut-Flour-Gluten-Free-Alternative/dp/0941599639/ref=sr_1_1?ie=UTF8&s=books&qid=1248475496&sr=8-1">Cooking with Coconut Flour</a>, which is a low <span class="blsp-spelling-error" id="SPELLING_ERROR_1">carb</span> gluten free girl's bible. I did change it slightly. You can replace the honey and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">erythritol</span> with anything that equals 1/2 cup of sweetener but I like this this way because it makes it more moist.<br />
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TIP: separating the egg and beating the egg whites makes the recipe fluffier. In this picture of Jalapeno Cheddar Cornbread, I didn't beat the eggs so it is not as fluffy. But, it was still delicious!<br />
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Level of sweetness of this cornbread is high, you can reduce the sweetener to lessen it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvYlUVA4WvFFHOkWYh5grcUausP1-z9Bi8qMmgtKmFDTICmcjTnFcQT8s8bzmhwqfI4039UdrMkTTNj2DPjOe5HK9SGjehzgnl2ynDDh99m0HxeBo2j3wv0wDfmC0VoSa8WFcpTlvRmk/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvYlUVA4WvFFHOkWYh5grcUausP1-z9Bi8qMmgtKmFDTICmcjTnFcQT8s8bzmhwqfI4039UdrMkTTNj2DPjOe5HK9SGjehzgnl2ynDDh99m0HxeBo2j3wv0wDfmC0VoSa8WFcpTlvRmk/s1600/IMG_2906.JPG" height="414" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno cheddar cornbread with soaked red beans and andouille sausage</td></tr>
</tbody></table>
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<span style="font-size: large; font-weight: bold;">Lower <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Carb</span> Gluten Free Cornbread</span><br />
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6 eggs<br />
1/3 cup butter or coconut oil, melted<br />
3 Tablespoons honey<br />
3 Tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B002LJ5WX8" target="_blank">erythritol</a></span><br />
1/2 teaspoon vanilla<br />
1/2 teaspoon sea salt<br />
1/4 cup sifted <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B000VZR1ZG" target="_blank">coconut flour</a><br />
1/2 teaspoon baking powder<br />
1/3 cup <a href="http://www.amazon.com/gp/product/B004VLVN7S?ie=UTF8&creativeASIN=B004VLVN7S&linkCode=xm2&tag=lowcarbsoprano-20" target="_blank">organic cornmeal</a><br />
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Preheat oven to 400 degrees F (205 C). Grease a 8x8x2 inch baking dish or 8" - 9" pie pan. Separate 4 of the eggs and beat the whites in a clean dry bowl until they form a soft peak. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Refrigerate</span> until ready to add to recipe. Blend together the 4 egg yolks, erythritol, honey, vanilla, and salt. Add butter. Then add the other two eggs, one at a time, blending after each addition. Combine sifted coconut flour, baking powder, and cornmeal and whisk into batter until there are no lumps. Fold in the egg whites. Pour into greased baking dish and bake for 15 - 20 minutes.<br />
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<i>variation (pictured):</i><br />
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<span style="font-size: large;"><b>Jalapeno Cheddar Gluten Free Cornbread</b></span><br />
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Same as above, omitting vanilla. Once poured into pan, lay slices of (jarred) jalapeno all over the top of cornbread, pushing them in slightly with a spoon. Sprinkle shredded cheddar cheese all over the top, then bake.Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com4tag:blogger.com,1999:blog-5062537817962734095.post-85271616129268969562014-05-26T13:33:00.001-05:002014-05-26T13:33:41.808-05:00Easy & Natural Watermelon Pops for Kids & Parties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJtCdRpCP9FpnuUba150ugxeHhN54Y7yJSHE8GgvAhDSc2zWCRhThavWPa4HLyg1TzkZZIDawGmzmt6qyH-ij9QM_zxYg6ERNZuFmI5dtnFrDhVYorS7r0HK9g4ndVet7XCdK46niNRo/s1600/IMG_2925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJtCdRpCP9FpnuUba150ugxeHhN54Y7yJSHE8GgvAhDSc2zWCRhThavWPa4HLyg1TzkZZIDawGmzmt6qyH-ij9QM_zxYg6ERNZuFmI5dtnFrDhVYorS7r0HK9g4ndVet7XCdK46niNRo/s1600/IMG_2925.JPG" height="480" width="640" /></a></div>
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I made these for my little boy's 3 year old birthday party and they were a big hit! So easy, and since it's the whole fruit, not juice or anything added, it's a pretty healthy treat for a kid. Just make sure you have room to stand these all up in the freezer if you make a lot. I made 25 for the party!<br />
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TIP: warm the bottom of the dixie cup with your hand before peeling it off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG204OebdQPkFgfJiRWRYhoW-1f0dMMlHmrcaovmFvb-wbGpC_xINUdPK0YQuuKg8Re_pzP7jsUjCEjLiZDBL0_93blxWlyvibsWxvPNENs8eVa_MleFGnvJRwi71rqPJCcTmVFHwBVo0/s1600/IMG_2929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG204OebdQPkFgfJiRWRYhoW-1f0dMMlHmrcaovmFvb-wbGpC_xINUdPK0YQuuKg8Re_pzP7jsUjCEjLiZDBL0_93blxWlyvibsWxvPNENs8eVa_MleFGnvJRwi71rqPJCcTmVFHwBVo0/s1600/IMG_2929.JPG" height="300" width="400" /></a></div>
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<b><span style="font-size: x-large;">Natural Watermelon Pops</span></b><br />
<i><span style="font-size: x-small;">makes as many as you want</span></i><br />
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organic seedless watermelon, or regular with black seeds removed<br />
3 ounce <a href="http://www.amazon.com/gp/product/B00I8DSFN0?ie=UTF8&creativeASIN=B00I8DSFN0&linkCode=xm2&tag=lowcarbsoprano-20" target="_blank">dixie cups</a> and <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B009EE2VIW" target="_blank">popsicle sticks</a><br />
<i><b>or</b> </i>popsicle molds (two kinds I like, <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B00CZC1FQY" target="_blank">here</a> and <a href="http://astore.amazon.com/lowcarbsoprano-20/detail/B0091TH1US" target="_blank">here</a>)<br />
<a href="http://www.amazon.com/gp/product/B00004S9EM?ie=UTF8&creativeASIN=B00004S9EM&linkCode=xm2&tag=lowcarbsoprano-20" target="_blank">food processor</a><br />
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Put squares of watermelon flesh in food processor, and process on medium speed until it is liquified. It's ok if there are a few black seeds (looks good in the pop) but not too many. White seeds are fine, too. Pour into molds or dixie cups. Add a popsicle stick to dixie cup. It is ok if it falls to the side, as long as it stays in the cup. Or you can try some aluminum foil shenanigans to keep it standing up but I found it wasn't worth the trouble, and worked just as well if it fell to the side. Place in freezer carefully for a few hours until frozen.<br />
To serve, put in a bowl and provide a bowl for the dixie cup, once you peel it off to eat the pop!<br />
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<br />Rachel C - thinladysingshttp://www.blogger.com/profile/15264412304160600673noreply@blogger.com0