BREAKFAST: CHERRY DANISH (click here to print)FOR PALEO

.

Cherry Danish LC   PALEO, NOT FOR KETO
Char's
*Use Parchment inside muffin top pans
Dry ingredients:
1 cup almond flour
1 tablespoon plus 1 teaspoon vital wheat gluten
1/2 cup oat fiber
2/3 cup Designer Whey plain or vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon Xanthan gum
1 tsp. Xanthan powder
1/4 tsp. NuNaturals NuStevia 0 Carb stevia powder (stevia powder of your choice)
1/4-cup Diabetisweet brown sugar substitute (splenda brown sugar blend)
1 cup shredded mozzarella

Wet Ingredients:
4 eggs
1/4 cup plus 2 tablespoons light oil
1/4 cup sugar free vanilla syrup
1 teaspoon vanilla extract
1/4 cup water

Topping:
1 can no sugar added cherry pie filling (I get walmart's sugar free pie filling)

Icing:
4 oz. softened cream cheese
Sweetener to taste
1/2 teaspoon vanilla extract
 Heavy cream to thin for spreading

Directions:
Preheat oven to 350*. Spray or grease 12 muffin top pan wells. Place parchment inside pans.

Stir all dry ingredients except cheese together in a medium bowl; once well combined, stir in the cheese.

Mix all wet ingredients together in a 2-cup glass measure till well blended. Mix dry and wet ingredients together thoroughly. Let sit for 5 minutes. Divide evenly into 12 *muffin top pan wells. Top each with about 3-4 cherries, leaving starchy stuff behind.

Bake at 350* 15 minutes, or until golden brown.
Let cool in the pan 10 minutes, then carefully remove to a rack to finish cooling.
To ice - beat together the softened cream cheese, sweetener, vanilla, and enough cream to make an icing consistency. You don't want it too runny but not so thick that you can't pipe it out either. Spoon into a sandwich baggie, snip off a TINY corner, twist the icing down into the bottom of the baggie and pipe onto the Danish.

barbo'slowcarbkitchen
makes 12;  6.9 carbs

MUFFINS: BANANA WALNUT (click here to print)

                                                                             

Low carb

 Banana Walnut Muffins

1/2 cup of Almond Flour

 1/2 cup of Splenda or equivalent 

 1 packed cup of fresco cheese crumbles 

 Pinch of salt

 Nutmeg

 Cinnamon 

 Cap full of banana extract

 1/2 cap of vanilla 

 Few drops of lemon juice

 2 jumbo egg whites

 1 tsp baking soda

 1/2 cup of Walnut pieces

Blend everything g together except the baking soda. When we'll blended add the baking soda and blend further. Hand fold in the walnut pieces. Pour out into molds and bake at 350 for approximately 25 minutes or until a fork comes out clean when inserted. I made the molds I baked them in only because I didn't have any muffin tins. Made 4 giant muffins and had none left for breakfast.

www.t2dcoaching.com

Martin Shannon

3 carbs

DESSERTS: LOW CARB PEANUT BUTTER PIE (click here to print)

Low Carb Peanut Butter Pie

Crust:

• 1 c. natural peanut butter, (I use creamy for the pie crust)
• 3/4 c. xylitol (this is a low carb natural sweetener)
• 1 egg
• 1 tsp vanilla
• 1/2 c. almond flour
• 1/4 tsp salt
• 1 tsp baking soda

Preheat the oven to 375 degrees.  Mix the peanut butter, xylitol, egg & vanilla.  Add almond flour, salt and baking soda and stir until throughly mixed.

Press half the cookie dough into a greased pie plate.  Bake for 12 minutes or until lightly browned.  Let crust cool and transfer to refrigerator to speed up process.

For the Filling:

• 3/4 c. low fat cream cheese, at room temperature
• 3/4 c. erythirtol, powdered (pulse in your blender or food processor to make a powder)
• 1 c. creamy natural peanut butter
• 1 Tbsp vanilla
• 1/4 tsp salt
• 3/4 c. whipping cream, whipped and sweetened
• 1/2 c. sugar free chocolate chips
• 1 tsp coconut oil, for drizzling

Once crust is thoroughly cooled, mix the cream cheese and powdered erythirtol well until thoroughly blended.  Stir in the peanut butter, vanilla, salt, & whipped whipping cream.  Mix until well blended and same consistency.  Pour into cooled cookie crust and freeze for at least 2 hours.
It is best to cut this pie directly out of the freezer and store in the refrigerator.

4 net carbs

thenewlighterlife.com

BREADS: CAULIFLOWER BISCUITS (click here to print)

The Recipe:

1 cauliflower head, leaves removed
3 garlic cloves, minced
1/3 cup nonfat Greek yogurt
1/2 cup cheddar cheese, shredded
2 eggs
2 egg whites
1 teaspoon kosher salt
1/2 teaspoon black pepper
Step 1: Make Mashed Cauliflower
Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.

Step 2: Mix
Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.

In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

Step 3: Bake
Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

Remove from the pan, and set on a cooling rack.

Makes: 24 small Biscuits. Serving size: 2 Biscuits CALORIES 51; FAT 2.5g (sat 1.3g, mono 0.8g, poly 0.2g); PROTEIN 4.4g; CARB 3.2g; FIBER 1.0g; CHOL 36mg; IRON 0.4mg; SODIUM 227.5mg; CALC 56mg

- See more at: cookinglight.com

MAIN DISH: EASY OVEN ROASTED CHICKEN SHAWARMA (click here to print)

EASY OVEN ROASTED CHICKEN SHAWARMA
.
Chicken Shawarma:
3 chicken breasts, boneless and skinless
2 tsp smoked paprika...
½ tsp turmeric
2 tsp each cumin and pepper
½ tsp cinnamon
juice from 2 lemons
½ cup olive oil
1 tsp red pepper flakes
1 large onion, sliced
fresh parsley for garnish
4 cloves garlic, minced
.
Garlic Sauce:
1 cup oil (olive)
⅓ cup lemon juice
6 cloves garlic, peeled
1 egg white*
1 tsp salt
.
Chicken Shawarma: In a large bowl add the lemon juice, olive oil, 1 tsp salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinades the more flavour you'll have. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Let the chicken rest for about 5 minutes, then slice it into bits.
Garlic Sauce: Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
For nutritional values click here

healthyfitnessrecipes.com

SAUCES: COCONUT OIL & KALE PESTO (click here to print)

Ingredients

• 3 C packed roughly chopped curly green kale (stems removed)
• 1 C loosely packed cilantro leaves ( or chopped parsley)
• 2 medium cloves garlic, peeled and roughly chopped
• 2 T roughly chopped hot pepper (e.g., jalapeño pepper); seeds, stems, and membranes removed
• 2 T lime juice
• ½ C pumpkin seeds (toasted if desired--see notes)
• 1 T roughly chopped fresh ginger, peeled
• Sriracha or other hot sauce (optional)
• Kosher or sea salt
• Fresh ground black pepper
• ½ C coconut oil, barely melted in the microwave or on the stove (not piping hot)

Make It

1. You can make the pesto ahead of time, but allow an hour or two for it to come to room temperature after refrigerating and before you use it. Coconut oil solidifies much more readily than olive or other oils--it will act more like butter in the fridge. Because raw garlic is used, never leave pesto at room temperature for long periods of time. It poses a risk of food poisoning (botulism).
2. Combine kale, cilantro, garlic, hot pepper, lime juice, pumpkin seeds, ginger, 2 quick squirts of hot sauce, ½ teaspoon salt, and a pinch of black pepper in a food processor. Run a couple minutes, until everything is very finely chopped. Stop to scrape down sides a couple times. With processor running, slowly drizzle in oil until incorporated. Stop to taste and adjust seasoning with salt, pepper, and sriracha. Use immediately or store in an airtight container in the refrigerator for a few days.

Notes

To toast your own pumpkin seeds, heat in a dry skillet over medium heat until mostly golden brown, about 5 to 10 minutes. It's normal for a few seeds to puff up and pop loudly.

naturalcomfortkitchen.com


nutritional values for this recipe click here

ARTICLES: EFFECTS OF DIABETES DRUGS...DUBIOUS

EFFECTS OF DIABETES DRUGS ARE DUBIOUS


http://www.jsonline.com/watchdog/watchdogreports/effects-of-diabetes-drugs-dubious-b99398554z1-286482971.html

APPETIZERS: FRIED CHEESE BITES (click here to print)

• I cut cheese sticks into thirds, and beat an egg in a bowl. I crushed a bunch of pork rinds in a zip lock and mixed them in a bowl with grated parm. I coated the cheese in egg, then the mixture, then the egg again, then the mixture again. I put the coated cheese bites in the freezer for over 30 minutes, then heated coconut oil deep enough to cover about half of them for about 10 minutes on low-med heat. Then I fried these babies up. So so good and crispy.

recipe submitted by Andrea Damsten

nutritional values for this recipe, click here

10 VEGGIE NOODLE RECIPES

10 veggie noodle recipes (spiralized)


http://www.purewow.com/food/10-Veggie-Noodle-Recipes-to-Finally-Try-at-Home?utm_campaign=huffingtonpost.com&utm_source=pubexchange&utm_medium=syndication&utm_content=pubexchange_facebook

                                             PLEASE CLICK ON PICTURE TO ENLARGE

MAIN DISH: CAULIFLOWER CALZONES (click here to print)

Makes three medium size calzones (feeds 3)

Crust

1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper

Filling

6 tablespoons thick tomato sauce (sugar free)
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Serve hot!

Nutrition facts

One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

theironyou.com

ARTICLE: THE LIE THAT'S KILLING US...PRE-DIABETES

A Must Read.........http://www.huffingtonpost.com/riva-greenberg/prediabetes_b_3023146.html

APPETIZERS...PIZZA DIP

                      PIZZA DIP VIDEO.....Use heavy whipping cream instead of milk  and use pork rinds for dipping instead of chips, crackers or bread   These substitutions make it totally low carb

MAIN DISH: GREEK MOUSSAKA

Ingredients Nutrition

Servings 4 Units US

• 2 medium eggplants
• olive oil (as needed)
• 1 lb lean ground beef (or can use ground lamb)
• 2 medium onions, peeled and chopped
• 2 tablespoons fresh minced garlic (or to taste, I use lots!)
• 1 (8 ounce) can tomato sauce (sugar free)
  
• 1 teaspoon dried oregano (or to taste)
• 1 teaspoon salt, divided (or to taste, I use seasoned salt)
• ¹⁄₂ teaspoon fresh ground black pepper (or to taste)

• CHEESE SAUCE

• 3 tablespoons butter
• ¹⁄₂ teaspoon salt (I use seasoned salt)
• ¹⁄₂ teaspoon fresh ground black pepper (or to taste)
• 1 tsp. xanthum gum
• 1 cup heavy whipping cream
• 1 egg
• ¹⁄₂ cup grated parmesan cheese (can use more)

Directions

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in xanthum gum, 1/2 tsp salt and pepper to taste; gradually stir in whipping cream, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one

9 net carbs

food.com

DESSERTS: ZUCCHINI BUNDT CAKE

Serves: 16

Ingredients

• CAKE:
• 3 cup almond flour
• ¾ cup unsweetened cocoa powder
• ½ tsp Celtic sea salt
• 1 tsp baking soda
• 1 tsp cinnamon (I use 2 tsp. because I love cinnamon)
• 6 eggs 
• 1 cup swerve or stevia
• 3 TBS coconut oil or butter, melted
• 3 TBS unsweetened almond milk 
• 1½ cups grated raw zucchini
• 1 tsp vanilla extract (I prefer using almond extract)
• OPTIONAL: ½ cup chopped walnuts or pecans
• GLAZE:
• ½ cup coconut oil (melted)
• ¼ cup Swerve Confectioners (or equivalent)
• 1 tsp vanilla extract  ( I prefer using almond extract)

Instructions

1. Preheat oven to 350F.
2. Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
3. Beat eggs and natural sweetener for about 2-3 minutes.
4. Add in melted coconut oil, almond milk and extract to the egg mixture.
5. Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
6. If desired add ½ cup chopped walnuts or pecans.
7. Stir the wet and dry ingredients together, only stirring enough to combine. Spray bundt pan with coconut oil spray.
8. Bake about 50-60 minutes, or toothpick inserted into the center comes out clean.
9. 7.7 carbs

/mariamindbodyhealth.com

DESSERTS: LOW CARB CHEESECAKE (click here to print)

Low Carb New York Ricotta Cheesecake

---

Ingredients

• 24 ounces cream cheese, softened
• 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
• 1/2 cup sour cream
• 1 1/2 cups sugar substitute (recommended: Splenda)
• 1/3 cup heavy cream
• 1 tablespoon no sugar added vanilla extract
• 1 tablespoon fresh lemon juice
• 2 eggs
• 3 egg yolks
• Special Equipment: 1 (8-inch) springform cake pan

Directions

Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Recipe courtesy of George Stella

serves 12; 7 g. carbs

VEGETABLE SIDE DISH: EGGPLANT PASTA (click here to print)

EGGPLANT PASTA

Ingredients

1. 1 large eggplant, about 1 pound
2. Kosher salt
3. 1 tablespoon olive oil
4. 1/4 teaspoon garlic, minced
5. 1/4 teaspoon red pepper flakes
6. 1 small tomato, seeded and chopped
7. 3 tablespoons heavy cream
8. 1 tablespoon basil, chiffonade (roll up the basil, and cut across it)
9. 2 tablespoons Parmesan cheese, grated
10. 1 tablespoon breadcrumbs (crushed pork rinds for lower carbs)

Instructions

1. Peel the eggplant, leaving 1-inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices. (I would use a mandolin for this.)
2. Place the eggplant slices on a cooling rack set over the sink and generously sprinkle with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
3. Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the bail and Parmesan. Transfer to a serving dish,  serve immediately.

Alton Brown.com

nutritional values for this recipe, click here

DESSERTS: CHOCOLATE CUPCAKES (click here to print)

• Recipe: 6 large eggs separated and whites beaten stiff and set aside. To food processor add the 6 egg yolks, 4oz cream cheese, 1/2 cup Mexican queso fresco cheese crumbled, 1 cup of Splenda, 2 Tbsp butter, pinch of salt, 1tsp baking soda, 1/2 cup cocoa, and 1 cup of almond flour, I also added about 4 Tbsp almond milk to thin my batter a little after processing. Then fold all ingredients into the whipped egg whites. Bake at 350 for 15 minutes........... My icing was: 4 tbsp butter melted with 2 Tbsp dark cocoa powder, 3 tbsp peanut butter and about 3 Tbsp of powdered sugar (made from adding Splenda or any type of sugar substitute in processor or magic bullet) and 4 tbsp cream. You can also make a simple cream cheese icing with sugar substitute or pudding or even use plain whipped cream.......These are very fudgy tasting and taste even better stored in refrigerator to keep icing firm. You cannot taste any cheese in these. It is what makes them have a good texture.

Recipe submitted by Rhonda L. Richardson Strange

nutritional values for this recipe, click here