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Monday, September 19, 2016

BREADS: MY FAVORITE ZUCCHINI BREAD RECIPE(click here to print)











I love this bread.  It turns out very moist and delicious.  I did not have any lemon zest, so I used lemon flavoring and it was still very good.  I used the Honey Tree artificial honey.  I eat a slice every morning and top it with my homemade blueberry jam.




Ingredients:
  • 2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons of poppy seeds
  • 1 1/2 cups of grated zucchini {about half of a large zucchini, see below for instructions on how to properly prepare}
  • 2 tablespoons fresh lemon zest
  • 1/4 cup local honey (Honey tree artificial honey from Walmart)
  • 1/4 cup Waldon Farms apple butter
  • 3 large eggs
Preheat the oven to 350 degrees.
Grate the zucchini just as you would a block of cheese by using a coarse grater. After you’re done grating and in order for the bread to bake to the right consistency, you”ll want to squeeze the excess moisture out of the zucchini. In my experience, the most effective way to do this is to take a small handful at a time and squeeze the zucchini over the sink. After you’ve squeezed all the water out, lay that zucchini out on a tea towel. Allow to air-dry for about 10 minutes, then use the towel to pat the remaining water out of the zucchini.
In a small mixing bowl with a hand-mixer blend together the eggs, honey and applebutter. Then gently whisk in the lemon zest and zucchini. In a separate bowl sift or combine well together the blanched almond flour, sea salt, baking soda and poppy seeds. Now pour in the wet ingredients and mix well.
This recipe will fit a 1 pound bread loaf pan. Line your pan with parchment paper or grease it well with coconut oil. Pour the batter in the pan and bake for about 45 minutes. The loaf will be ready to eat when you insert a toothpick in the center and it comes out clean.  It might be a little soft when you remove it from the oven, so it is best to let it cool completely before cutting.


12 slices; 5 carbs




withfoodandlove.com

Saturday, September 17, 2016

MAIN DISH: LOW CARB ZUCCHINI RECIPES









source:asweetlife.org

Tuesday, September 13, 2016

MAIN DISH: CHICKEN CORDON BLEU CASSEROLE (click here to print)

Chicken Cordon Bleu Casserole - Quick & Easy
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 171g
  • Calories: 376
  • Fat: 23.8g
  • Saturated fat: 11.7g
  • Carbohydrates: 5.3g
  • Sugar: 0.8g
  • Sodium: 872mg
  • Fiber: 0.6g
  • Protein: 34.8g
  • Cholesterol: 128mg
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1/4 cup mayonnaise (primal kitchen with Olive oil)
  • 1/4 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon garlic powder
  • dash fresh ground pepper
  • 8 ounces Swiss cheese, chopped
  • 1 (16 oz) package ham, chopped(no honey or sugar or corn syrup) recommend Boar's Head)
  • 1 (20 oz) bag Tyson® Grilled & Ready® Chicken frozen pulled chicken(check for non compliant ingredients or shred your own chicken)
  • 1/2 cup chicken broth
  • 1/2 cup crushed pork rinds (optional)
Instructions
  1. Mix mayonnaise, heavy cream and cream cheese until well combined.
  2. Stir in the Parmesan cheese, garlic powder, garlic powder, and pepper.
  3. Add in the Swiss cheese , ham, chicken, and chicken broth.
  4. Spread mixture out into a 9x13-inch casserole dish. Top with crushed pork rinds if desired.
  5. Bake at 350°F for 20-25 minutes or until top begins to brown.
Source: www.lowcarbyum.com

ARTICLE: BEFORE YOU SPEND $26,000 ON WEIGHT LOSS SURGERY, TRY A LOW CARB DIET

Tuesday, September 6, 2016

BREADS: BRIANA'S BAKING MIX AND BREAD RECIPE (click here to print)

I have been making baking mix to use when I make white bread. I put it in a jar and keep in my refrigerator.
Briana's Baking Mix.................                                                            
1 cup whey protein powder (use the one with 0 carbs and sugars)
3 cups coconut flour...
2 cups oat fiber
1 1/2 cups golden flaxmeal
1 1/2 tsp. xanthan gum

Combine all ingredients and mix together thoroughly. Put in container with tight lid and store in fridge. Makes 7 1/2 cups.
Briana's Basic bread.................
3/4 cup Briana's baking Mix
1/2 cup oat fiber
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. stevia or granular sweetener (optional)
1/4 tsp. salt
6 T. luke warm water
1 1/2 tsp. instant yeast(one of those small packets)
1 tsp. artificial honey (Honey tree from walmart)
2 cups egg whites(carton type or 16 ounces)
1/2 tsp. cream of tartar
Preheat oven to 350 degrees. Spray bread pan with olive oil cooking spray. Whisk the dry ingredients together. Whisk the yeast and honey into the warm water and set aside for 5 minutes. It should foam and rise. Beat the egg whites and the cream of tartar on high with a hand mixer. The whites should be nice and foamy. Immediately add the dry ingredients and yeast mexture to the egg whites and fold them in by hand. Mix as little as possible. Immediately pour the bread dough into the bread pan, smooth top and place in oven. Bake at 350 F for 45 minutes. Take pan out of oven and take bread out. Cool for several hours, then slice. Store in fridge or freeze for longer storage. You can get up to 14 slices with tis loaf. 1.4 carbs per slice.
NOTE: this bread is better the next day and I love it warmed up a few seconds in the microwave. It makes a great breakfast bread with butter and/or 1 tsp of sugar free jelly

Nutritional values for this recipe:    https://www.verywell.com/recipe-nutrition-analyzer-4129594


I make my own sugar free blueberry jam and put it on a slice of this bread (toasted) for my breakfast in the morning.
source:
http://www.briana-thomas.com
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