Keto Pizza

Keto Pizza

These directions are mainly for the crust, cause I figure you can figure out the rest of making a pizza.  Just make sure to pay CLOSE attention to the pizza sauce cause they like to put sugar in the sauce.

Ingredients:

• 1/2 cup Mozzarella Cheese - Shredded
• 2 Tablespoons Cream Cheese - Cut into cubes
• 3 large Eggs
• 1/3 cup Coconut Flour

Directions:

1.  Preheat the oven to 425F.  Line a baking sheet or pizza pan with parchment paper.

2.  Combine the shredded mozzarella cheese and cubed cream cheese in a large bowl.  Microwave for 90 seconds, stirring halfway through.  Stir again at the end until well mixed.

3.  Put the eggs into a small bowl or cup and beat.  Slowly add the coconut flour, stirring well to combine.

4.  Add eggs and coconut flour mixture to the cheese mixture.

5.  Knead with your hands until a dough forms.  (Can microwave for 10-15 seconds if dough becomes hard.)

6.  Once fully mixed, and yes it will look like pizza dough, put into microwave for 20 seconds to soften.

7.  Spread the dough onto the lined pan, spreading evenly.  

8.  Add pizza sauce, cheese, and any toppings you wish.

9.  Bake for 20 minutes or until golden brown around the edges.  

Yields: 8 pizza slices or 4 servings, each with 3 grams of carbohydrates, 2 grams of fiber, and 7 grams of protein BEFORE the toppings.  (These are estimates of the crust only and it might depend on the type of ingredients used.)

Low Carb Sausage, Mushroom, & Chicken Casserole

Low Carb Sausage, Mushroom, & Chicken Casserole

Ingredients:

•  3-4 cups Chicken - Cooked, Diced or Shredded
• 1 lb Pork Sausage
• 2 stalks Celery - Chopped Fine
• 1 Tablespoon Dried Onion - Chopped
• 1 lb Mushrooms - Sliced
• 8 oz Cream Cheese - Softened
• 16 oz Cauliflower - Cooked and Drained
• 8 oz Cheddar, Monterey Jack Shredded Cheese - OR a combination of the two
• Salt - To Taste
• Pepper - To Taste
• Optional - Paprika for top

Instructions:

1.  Preheat the oven to 350F.

2.  Brown the sausage.

3.  Add the celery, onion, & mushrooms.  Allow to cook together for a few minutes until the mushrooms look cooked.

4.  Stir in the softened cream cheese until well blended.

5.  Cook and coarsely chop the cauliflower.

6.  Mix together sausage mixture, cauliflower, shredded chicken, & cheeses.

7.  Spread into a greased 9X13 baking dish.

8.  Top with salt, pepper, & paprika (if desired).

9.  Bake, covered with foil for about 30 minutes.

10.  Uncover and back until hot and bubbly and top is lightly browned, about 10-15 minutes.

Serves 6-8

Yield: 6-8 servings, each with 9 grams of carbohydrates, 2.5 grams of fiber, and 42 grams of protein.  (Of course all of this depends on what brand of ingredients you use.  This will give you a rough estimate.)

From: https://mariasmixingbowl.com/low-carb-sausage-mushroom-and-chicken-casserole/

Cauliflower Parmesan

Cauliflower Parmesan

Everyone who has tried it LOVES IT!!  Everyone has requested the recipe.  These taste like cheesy mashed potatoes.

Ingredients:

 Two pictures are shown because I have made it multiple ways depending on where I am and what cooking utensils I have.

1 head of Cauliflower OR 2 bags of Cauliflower Rice OR 3 cups of Riced Cauliflower
1/2 cup Heavy Cream
1/2 cup grated Parmesan Cheese
Salt
Pepper

Directions:

(Directions labeled with an A are if you are cutting up a head of cauliflower.
 Directions labeled with a B are if you are using frozen already riced cauliflower.)

1A.  Run the Cauliflower through the slicing disk or grating disk on your food processor.  Put in a microwaveable casserole dish with a small amount of water and microwave on high for about 5 minutes.  Drain and put into a large, heavy skillet.

1B.  Microwave the frozen Riced Cauliflower per the bags directions.  Put into a large, heavy skillet.  (We like the Savory Herb Riced Cauliflower by Birds Eye, but we have used others depending on what we can find at the store.)

2.  Turn heat to low.

3.  Add the Heavy Cream and Parmesan Cheese.  (Personally, I add it until I like the looks of it, most of the time it is more than 1/2 a cup.)

4.  Let it simmer for about 5 minutes or until cheese is melted.

5.  Add Salt and Pepper to taste.  Serve as a wonderful side instead of potatoes!

 Yield: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein.
(Of course all of this depends on what cauliflower, cheese, and cream you use.  This will give you a rough estimate.)

 Taken from:  Carpender, Dana (2011-04-01). 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back (p. 243). Fair Winds Press. Kindle Edition.

Banana Pancakes - Healthy & Good

Banana Pancakes

These pancakes are healthy and packed with protein.  They are great for breakfast, a handy to-go snack, or easy on the stomach when sick.  (I got through a week of nursing school with the stomach flu on just these pancakes alone.)  

  Ingredients: 

 

2 large, very ripe Bananas.  (Can also do 2 1/2 if you want more banana flavor)

4 large Eggs

1 teaspoon Vanilla Extract

1 teaspoon Baking Soda

4 tablespoons Ground Flax Seed

4 tablespoons Coconut Flour

1 scoop Vanilla Flavored Protein Powder

 Directions:

 1.  In a blender, combine eggs and bananas.  Blend these until smooth.

2.   Add vanilla extract, baking soda, protein powder and flax seed in blender.  Blend until smooth.

3.   Add Coconut flour with blender turned on, one tablespoon at a time.  Blend until smooth.  Batter should thicken as you add coconut flour.  If you desire batter to be thicker, add more coconut flour, 1/2 tablespoon at a time.

4.  Pour onto hot, greased griddle.

5.  Cook until able to flip over with spatula, approximately 6-9 minutes.

We have used, as noticed in these photos a regular blender.  Recently, we have invested in a better blender that allows us to make a double batch of pancakes at once.  We recently purchased the Ninja Professional Blender 1000 (BL610) and it works so much better.  Basically, the blender helps evenly combine all the ingredients.


My grandmother has found that these are able to be put into the freezer and still taste great.  We haven't tried this yet because we eat them so fast that there is no possibility of the going bad before being eaten. 
 

Grain-Free Chocolate Chip Pumpkin Cookies

Grain-Free Chocolate Chip Pumpkin Cookies

These are SO good!!  I could eat the whole batch at one time!


Ingredients:











1 cup blanched Almond Flour
1 Tbsp Coconut Flour
1 Egg
1 Tbsp Coconut Oil
1/4 cup Pumpkin Puree
3 Tbsp raw organic Honey
1 tsp Vanilla Extract
1/8 tsp Himalayan Sea Salt
1/4 tsp Baking Soda
1/4 tsp Pumpkin Pie Spice (More to taste)
1/4 cup (or more) Chocolate Chips


Directions:

1) Preheat oven to 350 degrees

2) In a medium bowl, sift together Almond Flour, Coconut Flour, Baking Soda, and Salt.  Stir until mixed.










3)  Add Pumpkin Pie Spice and Chocolate Chips.  Stir until mixed.

4)  Add in Pumpkin Puree, Egg, Honey, Coconut Oil and Vanilla.  Mix well.

5) Drop tablespoons of dough on lined baking sheet.  Flatten slightly.

6)  Bake for about 15 minutes.

7) Sprinkle Pumpkin Pie Spice on top of cookies when putting on the cooling rack as an option for more pumpkin flavor.

8)  Let cool and serve!

Taken from: http://lexiscleankitchen.com/2013/08/29/chocolate-chip-pumpkin-cookies/

Ranch Roasted Pumpkin Seeds

Ranch Roasted Pumpkin Seeds

Oh So Yummy!!

Ingredients:


2 cups Raw Pumpkin Seeds, Washed and Dried
(I cheated and used the prepackaged ones)
1 Tbsp Powdered Ranch Dressing Mix
2 Tbsp Olive Oil
1/2 tsp Sea Salt







Directions:

1) Preheat oven to 375 degrees

2) Line a baking sheet with aluminum foil

3)  Mix together ranch mix, oil and salt.

4) Toss in pumpkin seeds and mix well.

5) Spread on lined cookie sheet and roast for 35-45 minutes.  (If using the prepacked seeds, only roast for about 10 minutes).

 
6) Allow to cool and enjoy!

Taken from: http://www.familyfreshmeals.com/2012/10/ranch-roasted-pumpkin-seeds.html