ATKINS BARBECUE SAUCE(click here to print)

• ATKINS BARBECUE SAUCE
• 1 tbs. virgin olive oil
• 4 Tablespoons finely chopped onion
• 2 Tablespoons tomato paste
• 1 Teaspoon chili powder
• 1 Teaspoon ground cumin
• 3/4 Teaspoon garlic powder
• 3/4 Teaspoon ground mustard seed
• 1/4 Teaspoon ground allspice
• 1/8 Teaspoon cayenne pepper
• 1 1/2 Cups no-added-sugar ketchup
• 1 Tablespoon cider vinegar
• 2 Teaspoons Worcestershire sauce
• 2 Teaspoons granular sugar substitute (sucralose)
• 1/4 Teaspoon instant coffee granules

Directions

Most commercial barbecue sauces are full of sugar or high-fructose corn syrup. Feel free to customize the sauce to your preferences or to the recipe you'll use this sauce with. For example, you can use more or less cayenne pepper or more or less vinegar as well as other spice combinations.

1. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until soft,
     about 3 minutes.
2. Add tomato paste, chili powder, cumin, garlic powder, mustard, allspice and cayenne pepper, cook until fragrant, about 1 minute.
3. Stir in ketchup, vinegar, Worcestershire sauce, sugar substitute and coffee; simmer, stirring occasionally, until very thick, about 8 minutes.
4. Serve warm or at room temperature, or refrigerate in an airtight container for up to 3 days.  3.7 carbs

ATKINS BARBECUE CHICKEN PIZZA(click here to print)

• ATKINS BARBECUE CHICKEN PIZZA
• 
  
• 
  
• 2 cups all purpose  low carb baking 
• Mix http://generositiesoftheheart.blogspot.com/2014/11/bisquits-atkins-low-carb-baking-mix.html)
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 2 Teaspoons granular sugar substitute (sucralose)
• 1 1/8 Cups water, cold
• 3 Tablespoons olive oil
• 4 Ounces Barbecue Saucehttp://generositiesoftheheart.blogspot.com/2014/11/atkins-barbecue-sauce.html
• 1 Cup shredded mozzarella cheese
• 8 Ounces cooked chicken breast, cut into 1/2-inch pieces
• 1/2 green bell pepper, thinly sliced
• 1 red onion, thinly sliced

Directions

 

1. Heat oven to 425°F.  
2. Blend together baking mix, baking powder, salt and sugar substitute in a large mixing bowl.  Add water and oil. Using a wooden spoon or a spatula, combine into a dough. Using a spatula, remove the dough from the bowl and place on a clean surface lightly coated with olive oil spray.  Coat rolling pin with oil spray and roll the dough out to fit the pizza pan or stone. Or use your hands to pat the dough into shape.    
3. Bake the crust for 10 minutes and remove from oven.  Spread Barbecue Sauce evenly over the pizza. Sprinkle with mozzarella and top with chicken pieces, bell pepper slices and onions. Sprinkle with salt and pepper, to taste. 
4. Return to the oven and continue baking for 10-15 minutes. Cut into 8 slices.  6.3 carbs

BREADS: BISQUICK MIX(click here to print)

Low Carb Bisquick mix ...makes 2.25 cups
ingredients
2 cups soy isolate powder or soy flour
1/2 tablespoon baking powder...
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon Lard, cut in

directions
Mix well and keep dry.  8 carbs; 4 servings

Recipe submitted by Edith Weil

ATKINS GARLIC TOAST CRISPS(click here to print)

ATKINS GARLIC TOAST CRISPS

• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons chopped garlic
• 2 Cups soy flour
• 2 Cups All Purpose Low-Carb Baking Mix(http://generositiesoftheheart.blogspot.com/2014/11/bisquits-atkins-low-carb-baking-mix.html)
• 1 Tablespoon baking powder
• 1/2 Teaspoon salt
• 1 Cup club soda
• 2 large eggs, lightly beaten

Directions

.  Have these crispy crackers with olive tapenade or guacamole.

1. Heat oven to 350°F. Lightly coat an 8-inch by 4-inch loaf pan with olive oil spray.
2. Place olive oil and garlic in a small microwave-safe cup and microwave on high until garlic turns golden, about 1 minute. (Or cook in a small saucepan over medium-high heat, for 4 to 5 minutes, stirring occasionally.) Set aside.
3. In a large mixing bowl, combine baking mix, baking powder and salt and blend well. Add club soda, eggs and 1 tablespoon of the garlic oil. Mix by hand or with an electric mixer until just combined.
4. Transfer dough to prepared pan, smooth top and bake 45 minutes, until a tester inserted into the center comes out clean.
5. Transfer loaf to a wire rack to cool for 20 minutes. Meanwhile, increase oven temperature to 400°F. 
6. When loaf has cooled, using a serrated knife, cut loaf into 20 thin slices. Place them on an ungreased baking sheet and brush with the remaining garlic oil, turning to coat both sides.
7. Bake until golden and crisp, about 14 minutes.  3 g. carbs

ATKINS MUSHROOM STUFFING(click here to print)

ATKINS MUSHROOM STUFFING

• 3 Tablespoons unsalted butter
• 1/4 Cup sliced shallots
• 9 garlic cloves, minced
• 2 Pounds assorted wild mushrooms, coarsely chopped
• 1 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/2 Cup Madeira wine
• 9 Servings Atkins Cuisine Bread, torn into 1 1/2-inch pieces (or a low carb bread recipe from this blog)
• 
  
• 1/4 Cup chopped fresh parsley
• 2 Teaspoons fresh thyme
• 1 Cup chicken broth
• 1/2 Cup heavy cream
• 1 large egg, lightly beaten

Directions

1. Heat oven to 350°F. Butter an 11x7-inch baking dish.
2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
3. Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl.  Add bread, parsley and thyme; toss gently.
4. In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.     10 servings; 7 carbs

SLOW COOKER: UNSTUFFED CABBAGE ROLLS(click here to print)

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  EASY PLEASY UNSTUFFED CABBAGE ROLLS
  
  In a rush in the mornings? Pre cut everything the night before and have it ready in bags, or containers, so you can just dump everything into your crock pot.
  
  1 pkg ground turkey cooked
  1 small head cabbage chopped
  1 can seasoned diced tomatoes (Rotel or chili tomatoes are best)
  1/2 can tomato paste (optional)
  1 - 8 oz can tomato sauce
  1/2 onion diced
  1/2 cup chicken broth
  1/2 tablespoon Italian seasonings
  
  Dump cabbage in crock pot, add onions, meat and seasonings.
  Now pour in liquids all over; chicken broth, canned tomatoes and tomato sauce.
  Forget about it for 8-10 hours on low setting.
  
  Stir everything together, blending.
  If you prefer it to be thicker, add 1/2 can of tomato paste and cook for another hour but turn your crock pot to high.
  Serves 5 to 6, enjoy!
  
  Optional:
  1/2 can tomato paste
  Diced green pepper, if not already in tomatoes.
  1-2 garlic cloves, if not already in tomatoes.
  Sausage instead of ground turkey is fast to cut up, no pre cooking and really good too.

           Nutritional Values for this Recipe:http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Shelley Andrews                
                                                                   

SALADS: REFRIGERATOR MINI CUKES(click here to print)

REFRIGERATOR MINI CUKES

My local grocery store had a clearance on mini cucumbers.  I got 24 for .99 cents.  So I ended up getting 70 mini cucumbers for $3.00.  We love pickled cucumbers as a side dish for lunch and dinner.  I worked with 24 at time.  First I rinsed them in cold water.  I have a salad shooter so it was easy to slice them up quickly.  Ran them through the salad shooter.  Finely chopped 5 medium sized onions.(used my handy dandy little food chopper for the onions)  Added onions to cukes.  Sprinkled on 2 tablespoons of salt.   With my hands I mixed the salt and onions into the cukes.  Then I let it sit for 30 minutes.  Then I added 1 1/2 cups of vinegar and 1/2 cup of canola oil to the mixture.  Mixed that in by hand so that onions, cukes and dressing are well combined.  Then I tasted it and added 3 packets of Splenda. Took a slotted spoon and spooned the mixture in canning jars.  I used a slotted spoon because I did not want to have a lot of juice in the jars
Cover with jar lids or aluminum foil.  Store in refrigerator for up to a month.  Recipe submitted by Edith Weil

MAIN DISH: CAULIFLOWER TOPPED SHEPHERD'S PIE(click here to print)

g

ATKINS CUISINE BISCUITS(click here to print)

• 
  
• ATKINS CUISINE BISCUITS
• 
  
• 
  
• 2 Cups All Purpose Low-Carb Baking Mix  (http://generositiesoftheheart.blogspot.com/2014/11/bisquits-atkins-low-carb-baking-mix.html)
• 1 1/2 Teaspoons baking powder
• 3/4 Teaspoon salt
• 1 packet granular sugar substitute (sucralose)
• 1/2 Cup salted butter, chilled
• 1 Cup heavy cream

Directions

1. Preheat oven to 425°F degrees.
2. Blend together the low-carb baking mix, baking powder, sugar substitute and salt in a large mixing bowl.
3. Cut butter into small chunks and add to the dry ingredients, using a pastry blender or your fingertips to work until the mixture resembles coarse crumbs. Do not over-mix.
4. Pour in heavy cream and stir lightly. 
5. Coat cutting board with olive oil spray. Using a spatula, transfer the dough to a cutting board. Coat hands with oil spray and lightly knead dough a few times until blended. Do not over knead.
6. Pat out dough into a circle 1/2–3/4-inch thick. Using a biscuit cutter with a 2¼-inch diameter, form biscuits. Make an extra biscuit out of scraps instead of re-rolling the dough.
7. Place biscuits on a baking sheet coated with oil spray. Brush tops with melted butter, if desired.
8. Bake 15–18 minutes or until golden brown.
9. Remove biscuits from oven and place on a wire rack to cool.  2.2 carbs

ATKINS CUISINE BREAD(click here to print)

ATKINS CUISINE BREAD

• 2 Cups All Purpose Low-Carb Baking Mix (http://generositiesoftheheart.blogspot.com/2014/11/bisquits-atkins-low-carb-baking-mix.html )
• 1 1/2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1 packet granular sugar substitute (sucralose)
• 1 1/8 Cups water
• 3 Tablespoons canola oil

Directions

  This recipe makes 18 slices. If you slice it thicker, the carb count will be higher.

1. Heat oven to 350°F. Spray loaf pan with olive oil spray and set aside.
2. Blend together baking mix, baking powder, salt and sugar substitute in a large mixing bowl. Add water and oil gradually, stirring with a spoon or spatula to combine into a dough.
3. With a spatula, take the dough out of the bowl and place on a clean surface lightly coated with olive oil spray. Also coat hands with spray and gently shape the dough into an 8-inch roll.
4. Carefully place the dough into a 4 x 8 x 2.5 inch loaf pan.
5. Bake at 350°F for 60 minutes or until bread sounds hollow when tapped.
6. Place on a wire rack and allow to completely cool before slicing.  Makes 18 servings.

1.8 carbs

ATKINS LOW CARB BAKING MIX(click here to print)

NO SOY BAKING MIX

Atkins Bake Mix - No Soy

-------- ------------ --------------------------------
1 cup almond flour
1 cup vital wheat gluten
1 cup Designer Whey Natural protein powder
4 packets splenda, packet
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix alll together and store in a zip lock bag in the fridge. When a recpie calls for bake mix, just measure according to the recipe.

Yield: "3 cups"

1457 Calories; 66g Fat (39.3% calories from fat); 169g Protein; 60g Carbohydrate; 16g Dietary Fiber; 80mg Cholesterol; 4763mg Sodium.


* Exported from MasterCook *

MAIN DISH: BROCCOLI CAULIFLOWER CASSEROLE(click here to print)

BROCCOLI CAULIFLOWER CASSEROLE

Estimated Prep Time: 1 hr 30 minutes

Ingredient List and Amount used:

1 medium head Cauliflower

2 heads of Broccoli

3 strips of bacon

1-1/2 pounds of hamburger meat

1/2 medium red onion sliced

2 cloves of garlic

1 Poblano Pepper

1/2 Green pepper

4 oz of Cream Cheese

4 oz of Sour Cream

1/2 stick of butter

2-3 cups of mixed cheese shreds

Spices, Salt, Pepper, Cumin

Recipe instructions: Split the cauliflower up and lay in a heavily greased roasting pan. Lay of top the peppers, onions, garlic, bacon and roast at 400 till all is soft. Separate and steam the broccoli till slightly tender, drain and set aside. Brown the hamburger meat, drain and set aside. When the Cauliflower is fork tender safely transfer the cauliflower, opinions, peppers, garlic and bacon to a food processor, add in the sour cream, cream cheese, butter and the spices to taste. Process this until it has a mashed potato consistency. To put this casserole together; Layer the mashed cauliflower on the bottom of the roasting pan. Top with 1/3 of the cheese shreds, then layer of all of the hamburger meat. Add another layer of cheese shreds. Spread on top the  steamed broccoli and a final layer of cheese shreds. Bake at 400 till brown on top.

General Comments : You can add Jalapenos to the cauliflower if you like a spicier type dish.

Estimated Servings: 8

Carbohydrate, grams: 10 g.


Recipe submitted by: Thor Baker
www.t2dcoaching.com

MAIN DISH: ACORN SQUASH WITH GROUND BEEF(click here to print)

ACORN SQUASH WITH GROUND BEEF

1 pound Lean Beef 96% Lean Ground round

6 acorn squash

1 tablespoon olive oil

1 cup onion

1/4 teaspoon each allspice, cloves and cinnamon

1/2 teaspoon orange peel

1 pinch red pepper flakes

1/2 cup currants (optional)

1/4 cup red wine

4 ounces fresh crushed pork rinds

1/4 cup slivered almonds, blanched

2 eggs, beaten

1/4 cup flat leaf parsley, chopped

Salt and pepper, to taste

Instructions

1. Heat oven to 375F. Cut each acorn squash in half (stem to tip). Scoop out the seeds and pulp and discard.
2. While squash cooks, heat oil in non-stick skillet over medium-high heat. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes all over the beef and cook briefly, until fragrant.
3. Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish).
4. Remove squash and turn cut-side up. Divide beef filling evenly among squash.
5. Return to oven for about 15 minutes. Remove, sprinkle with salt, pepper and any remaining parsley and serve immediately

serves 12; 9 net carbs
*www.relish.com*

SANDWICHES: PATTY MELT WITH FRESCO FLAT BREAD(click here to print)

This patty melt contains a bit of stout beer in both the ground beef patties and the sauteed onions,
giving it a rich beefy flavor.

INGREDIENTS

• 2 pounds ground beef, preferably lean
• 1/3 cup stout beer(use low carb beer)
• 1 1/2 tablespoons sea salt
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• 1 teaspoon coarse ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 12 slices of Fresco flat bread(cut into (12) 5 inch by 3 inch slices(click on link for recipe)
• http://generositiesoftheheart.blogspot.com/2014/11/keto-fresco-flat-bread.html#links
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• 12 slices Swiss cheese
• For sauteed onions:
• 3 large Cippolini onion, cut into thin rings
• 1/4 cup stout beer (low carb beer)
• 1 1/3 cups beef broth (low sodium)
• 1 tablespoon olive oil
• 1 1/2 teaspoons coconut aminos
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ancho chili powder

• Prep Time: 25 minutes
• Cook Time: 47 minutes

• Total Time: 72 minutes
• Yield: 7 servings

PREPARATION

To prepare onions: heat olive oil in large skillet.  Add onion slices and saute for 3 minutes.  Once onions become slightly opaque, add beer and cook for 30 seconds.  Add broth, soy sauce, salt, black pepper, and chili powder.  Allow onions to simmer on medium-low for 30-35 minutes until liquid has absorbed and onions are soft.  You can make ahead of time and reheat once patties are cooked.

Preheat grill for medium high heat.  Place ground beef into large bowl.  Add 1/3 cup of stout beer, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper to meat. Combine well, but do not over mix.  Form into 6-7 oblong patties, a little bigger that the length and width of marbled rye slices.  Place patties onto grill and cook for 5-6 minutes per side.  Toward the end of cooking, add 2 Swiss cheese slices to each patty and cook until cheese has melted.  Remove from heat and arrange on fresco flat bread  Top with sauteed onions and remaining bread.  You can make this into a Panini if you have a Panini press or you can also use a George Foreman grill

serves 6; 9 g.  carbs
*www.about.com*

FAT BOMB RECIPES

FAT BOMB RECIPES




http://nobunplease.com/14-fabulous-fat-bomb-recipes/

DESSERTS: CREAM CHEESE PECAN PIE(click here to print)

CREAM CHEESE PECAN PIE

1/2 cup Splenda or to taste

1 (8-ounce) package cream cheese, softened

1 large egg, beaten

1 teaspoon vanilla extract

1/2 teaspoon salt                                                              

1 1/2 cups chopped pecans

Topping:

3 eggs

1 cup vanilla flavored unsweetened coffee syrup (or 1 cup sugar free pancake syrup)

Nutritional Values for this Recipe:http://caloriecount.about.com/cc/recipe_analysis.php

Instructions

1. Preheat oven to 375F.
2. In a large bowl, beat together the cream cheese, egg, sugar, vanilla, and salt. Spread the mixture into the bottom of the pie crust. Sprinkle with pecan pieces.
3. Combine topping ingredients and beat well. Pour over top of pecan pieces.
4. Bake for 35–40 minutes, until topping is golden brown. Serve cold or warm with a scoop of vanilla ice cream, if desired.
5. Comment:  This tasted more like a pecan quiche than a pecan pie. I liked it better cold than warm.  Good for a quick breakfast.  Needs refrigeration

  

1. Note:  After pie has cooled, you can drizzle some Hershey's sugar free chocolate syrup or Smuckers sugar free carmel syrup over it if you like

APPETIZER: SPINACH SAUSAGE STUFFED MUSHROOMS(click here to print)

Spinach and spicy sausage stuffed mushroom recipe

Yields 20-25 stuffed mushrooms

Ingredients:

• 20-25 large stuffing mushrooms
• 4 links spicy Italian sausage, casing removed
• 4 ounces fresh spinach, roughly chopped
• 1 (8 ounce) brick cream cheese
• 2 tablespoons greated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Clean mushrooms and remove stems. Finely chop stems and set aside.
3. In a large skillet, add sausage and saute until crispy and browned. Add in chopped spinach and chopped mushrooms stems. Cook until the spinach is wilted and the stems are soft.
4. Add in brick of cream cheese and stir until the cream cheese is melted and mixture is creamy.
5. Fill mushrooms with 1-2 tablespoons of the sausage mixture. If there is any of the mixture left after filling all the mushrooms, simply add more filling to the already stuffed mushrooms.
6. Add mushrooms to a casserole dish and cook for about 15-20 minutes until the filling is hot and the mushroom caps are soft.
7. Sprinkle the hot mushrooms with Parmesan cheese and serve hot.
8. Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

*www.sheknows.com*

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

EGGPLANT PIZZA

• 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup pasta sauce
• 1/2 cup shredded part-skim mozzarella cheese

Directions

1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice.
5. Top with the shredded cheese.
6. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
7. 8.9 carbs

*www.diabeticconnect.com*

THANKSGIVING: SPICY SAUSAGE STUFFING(click here to print)

SPICY SAUSAGE STUFFING

• 1 recipe Cheesy skillet bread (click on link for recipe)   http://generositiesoftheheart.blogspot.com/2014/11/breads-cheesy-skillet.html#links
• 1 pound spicy Italian sausage
• 1 cup diced celery
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup low sodium chicken broth
• 2 large eggs
• 1/4 cup heavy cream

Instructions

1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
3. Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.
5. Preheat oven to 350F and butter a large 13x9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.

Notes

Serves 16. Each serving has 334 Calories; 30g Fat (79.0% calories from fat); 13g Protein; 5g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 529mg Sodium. Total NET CARBS = 2 g.

*www.alldayIdreamaboutfood.com*

• 
  

BREADS: CHEESY SKILLET BREAD(click here to print)

CHEESY SKILLET BREAD

• 1 tbsp butter for the skillet
• 2 cups almond flour
• 1/2 cup flax seed meal
• 2 tsp baking powder
• 1/2 tsp salt
• 1 & 1/2 cups shredded Cheddar cheese, divided
• 3 large eggs, lightly beaen
• 1/2 cup butter, melted
• 3/4 cup almond milk

Instructions

1. Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
4. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
6. Bake 16 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
7. Remove and let cool 15 minutes.
8. Note: use this to make the spicy sausage stuffing 
9. 
   

Notes

Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g

*www.alldayIdreamaboutfood.com*

BREAKFAST: FAUX OATMEAL(cick here to print)

Faux Oatmeal
Estimated Prep Time: 15 minutes
...

Ingredient List and Amount used:
3/4 cup of Almond Meal
1/4 cup of ground flaxseed
3 tabs of butter
Recipe instructions: Combine the Almond Flour and ground flaxseed together and mix well. Separate into two equal amounts, this represents 2 servings. Boil 1 cup of water with 3 tabs of butter and some salt. Slowly stir in the almond flour flaxseed mix (2 servings) amount and simmer until desired thickness.
General Comments : Add in some pecans, walnuts to the boiling water to add some variety.
Estimated Servings: 4
Nutrients in grams per serving
Calories per Serving: 310
Carbohydrates: 6
Fiber: 4
Carbs-fiber: 2
Protein: 6

Recipe submitted by Thor Baker
*www.t2dcoaching.com