Spinach Artichoke Pie

I love Spinach Artichoke Dip.....and I found this recipe on Maria Emmerich Site and had to share thought you may enjoy too! www.mariamindbodyhealth.com

Spinach Artichoke Pier (Keto)

CRUST:
1 1/2 cups almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 clove garlic (optional)
1 egg
FILLING:
1 (10 oz) package frozen chopped organic spinach, thawed and drained
1 ½ cups artichoke hearts, drained and chopped
1/8 tsp Celtic sea salt
1 clove garlic, minced
3/4 cup Parmesan Cheese
8 oz mascarpone or cream cheese softened
2 eggs

Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese, salt and garlic and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

Meanwhile, combine spinach, artichokes, salt, garlic, Parmesan Cheese, mascarpone and eggs. Pour mixture into prebaked tart shell. Sprinkle with extra Parmesan. Bake at 350 degrees F for 30 minutes. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Tart = 475 calories, 30g fat, 20g protein, 30g carbs, 2g fiber
“Healthified” Tart = 504 calories, 36g fat, 28g protein, 12g carbs, 4.4g fiber (68% fat, 22% protein, 9% carbs)

By Maria Emmerich

Is Salt bad for Me?

Is Salt Bad for Me?

I’m talIking about REAL salt – 100 percent natural salt that is extracted from a legitimate natural source and is not bleached or processed.

Think Celtic sea salt, black lava salt or the mother of all salts, Himalayan salt (or ‘white gold’ as it has come to be known – although, yes, it is actually light pink – consisting of sodium chloride plus 82 further minerals in its natural crystalline form).

So why all the confusion?

Because, as usual, when mankind got in the way of nature, things got a little funky, and now no one knows their good salt from their bad. And as a critical component of our well being, it’s time we did.

by Hungry for a Change

Dairy Free Coffee Creamer

Dairy Free Coffee Creamer

1 Can of Full Fat Coconut Cream (I used Trader Joes)
1 Cup of Coconut Milk or Almond Milk (Trader Joes)
1 scoop of Stevia if powder or 5 to 10 drops of liquid Stevia
You can use Flavoring of your choice like Caramel, Vanilla, Coconut, Extracts I left mine plan because I have Hazelnut flavored coffee beans.

Just pour whole can of Coconut Cream with water in the can in bowl add your 1 cup of Coconut Milk or Almond Milk, your sweetener and flavoring of your choice and blend well.  Put in a tightly concealed container and store in refrigerator and use in your coffee or teas.

Zucchini Squash Fries

Zucchini Squash Fries Slice Zucchini in french fry style. Spray with Coconut oil or Pam. Sprinkle with sea salt, onion powder, slap ya mama and black pepper. Spray baking sheet place in pan and bake at 375 Degrees for about 15 to 20 minutes serve with a bunless burger or chicken lettuce wrap.  Very yummy

Low Carb Healthified Vanilla Cinnamon Pancakes

Low Carb Healthified Vanilla Cinnamon Pancakes

3 whole eggs
1 tablespoon of Chia seeds
1/2 scoop of Jay Robb Vanilla Protein Shake
3 ozs of Cream Cheese
1 packet of Stevia (Kal) Brand is my Favorite
1/8 teasp of Sea Salt
1 teaspoon of Cinnamon
1 teaspoon of Vanilla extract
1 teaspoon of Aluminum Free baking powder

I use a Ninja food blender put all ingredients in blender and process until thoroughly mixed with no lumps in batter.

In skillet spray pan with spray oil get nice and hot usually med heat for my stove.....once pan is hot pour about 4 to 5" round of batter.  cook until bubbly on upside of batter then quickly flip and cook until brown on both sides.

I serve mine with home made syrups made from berries or I use Nature Hollow maple syrup.

Very tasty high protein low carb pancakes.

Mock Pay Day Bars

Low Carb Peanut Roll  (Keto)

1 stick of butter
1/2 teasp of Glycerite Stevia

1/2 cup of Truvia

1/4 cup heavy cream

1 scoop vanilla protein powder

1 1/2 cups salted cocktail peanuts
3/4 cup of Natural Peanut butter

Melt butter in a small pot over medium-low heat. Add erythritlol (Truvia), Stevia Glycerite, cream, and protein powder. Combine with a whisk. Allow mixture to reach a simmer to dissolve the sweetener. Remove from heat, add peanuts and peanut butter and stir until peanuts and peanut butter are thoroughly coated. Set aside and allow to cool.

CARAMEL Sauce:
6 tbsp butter
1 cup Truvia or Xlitol

1/2 cup heavy whipping cream..

In clean sauce pan, med high add butter stir until brown spots start forming like freckles, and butter starts to sizzle have your cream and sweetener ready to pour immediately once butter is nice and brown turn off fire...  wearing gloves start adding sweetener and whipping cream quickly sift together and stir until thickens Now pour caramel sauce in the peanut mixture. Mix well let cool 3 or 4 minutes. I shaped mine into 3 long bars because I wanted them to look like a Pay Day. And Place on Parchment paper.  Allow mixture to set in refrigerator for about 2-3 hours, or overnight. Cut each bar into 4 pieces.

Serves 12: only 2 NET carbs in each piece

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:
1-15 oz. can unseasoned black
beans, drained and rinsed
5 large eggs
1 T pure vanilla extract
1/2 t sea salt
6 T extra virgin coconut oil
3/4 c Sweet-n-Natural or (Truvia) To order Sweet-n-Natural go to www.physicianspreference.com
1/3 c honey (optional) or 1/2 teasp of Stevia Glycerite
6 T unsweetened cocoa powder
1 t aluminum-free baking powder
1/2 t baking soda


Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch cake pan with
coconut oil. Dust cocoa all
over the inside of the pan,
tapping to evenly distribute.
Cut a round of parchment
paper, line the bottom of the
pan, and coat the parchment
paper lightly with coconut oil.
3. Place beans, 3 eggs, vanilla
and salt into blender. Blend
on high until beans are
completely liquefied.
No lumps!
4. Whisk together cocoa powder,
baking soda, and baking
powder.
5. Beat coconut oil with Sweet-n-
Natural until light and fluffy.
Add Honey(optional) or Stevia Glycerite (Optional to keep low Carb)
6. Add remaining two eggs,
beating for a minute after
each addition.
7. Pour bean batter into egg
mixture and mix.
8. Stir in cocoa powder and beat
the batter on high for one
minute, until smooth. Scrape
batter into pan and smooth
the top. Grip pan firmly by
the edges and tap it on the
counter a few times to pop
any air bubbles.
9. Bake for 40-45 minutes.
Cake is done when the top is
rounded and firm to the touch.
10. After 10 minutes, turn out
cake from pan, and flip over
again on to a cooling rack. Let
cool until cake reaches room
temperature, and then cover.
11. To make sure cake does not
taste like beans, allow cake sit
overnight or at least 8 hours.
12. Top with healthy chocolate
buttercream frosting. Sprinkle with Pecans or Walnuts on tope of Frosting.

Buttercream Frosting
1/2 c unsalted butter, softened
1/4 c plus 1 T Sweet-n-Natural (or Truvia)
5 T unsweetened cocoa powder
2 T half and half
1 t pure vanilla extract
1/2 t sea salt
Pure stevia extract, to taste
Few dashes of cinnamon, to taste
Optional addition for a glossy finish:
1 egg yolk
Instructions:
1. Cream the butter in a small bowl until fluffy.
2. Powder Sweet-n-Natural in a coffee grinder or Magic Bullet
1-2 minutes, until extremely fine in texture (reminiscent of
powdered sugar).
3. Let sweetener settle in grinder before opening the top.
4. Stir powdered sweetener into butter with a spatula, then
beat until smooth.
5. Slowly blend in the cocoa powder, vanilla, and sea salt.
6. Beat in the half and half and egg yolk, if using.
7. Add stevia, starting with 1/16 teaspoon. You’ll probably use
less than 1/4 teaspoon. Adjust sweetness to your liking.
Include a few dashes of cinnamon for taste.
8. Frost your beautiful healthy chocolate cake. Serve & enjoy!

LOW CARB Southern Biscuits

Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

1/2 teasp of baking soda

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1 teasp of Braggs Apple Cidar Vinegar

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit

No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

No Bake Chocolate Covered Mock Reeses Peanut Butter Cups

1-16 oz. jar of smooth or chunky Natural peanut butter (I prefer Smooth) (oil at top)

1 cup of confectioner Swerve Sweetner

1 scoops of Jay Robb Vanilla Protein Powder (½ cup)

1 1/4 cup of Lilly's Stevia Chocolate chips
1 1/4 cup of Heavy Whipping Cream (HWC)
2 tablespoons of Grass Fed Butter

Mini cup cake tins/papers I use a baking pan that has 24 mini muffin holes.

Place mini cupcake paper in mini muffin cake pan.  

In a large bowl, I pour some of the oil off then mix/stir together the peanut butter, 3/4 cup of Swerve confectioner sugar, 1 scoop (in the bag) approx 1/3 cup of Jay Robb Vanilla protein powder until the mixture is smooth and slightly dry. Place bowl in refrigerator for about 15 to 20 minutes.  Peanut butter is easier to roll when cold.

 While the Peanut Butter mixture is chilling. Pour Lilly's chocolate chips in a bowl.  Bring Heavy Whipping Cream and butter to a Boil and immediately pour over chocolate chips and let set for a few minutes then stir into a creamy liquid chocolate.  If chocolate appears to be too thick add little at a time of more hot HWC until it is creamy liquid.

Spoon about 1 tablespoon of melted chocolate into cupcake paper/tins, press peanut butter mixture on top about a quarter size flattened. Then spoon another tablespoon of melted chocolate on top of peanut butter.  Once completed put into freezer to set up and freeze chocolate around peanut butter mixture.  I store them in a tupperware bowl or zip lock bags.  **Warning** These little candies are very addictive” Makes about 32 to 40 small ones or 20 to 26 large Mock Reeses Peanut butter cups.

Bacon Wrapped Jalapeno Poppers Low Carb

Bacon Wrapped Jalapeno Poppers Low Carb

5 Large Fresh Jalapenos
5 Mozarella Cheese Sticks
10 Slices of Bacon (Nitrate Free) Applegate Brand is my usual pick of clean bacon
1 whole egg
3 to 4 Tablespoons of Heavy Cream or Coconut milk
Sea Salt & Pepper about 1/2 teasp of each
1 cup of Organic Virgin Coconut Oil
1 cup of Almond Flour or crushed Pork Rinds

I would wear kitchen gloves to cut and scrap jalapeno seeds out.  Take 5 Jalapenos cut in half, scape out seeds and discard properly.  In a bowl mix egg, cream together set aside. Take your 5 Mozarella cheese sticks and cut in half.  Place 1 half of cheese stick into jalapeno set aside.

Open up bacon pack and place 10 slices of bacon on large skillet and fry on med heat until bacon starts to curl and still bendable not crispy fried hard.  You want to be able to wrap bacon around the jalapeno. Set aside and drain on paper towel.  Now take drained bacon and wrap around jalapeno with cheese in it. Wrap partially cooked bacon around and secure with a toothpick. Dip into egg batter. And in a Medium to large Zip lock bag put your Almond Flour, salt and pepper or finely crushed pork rinds (crush in a food processor) You may want to reduce salt if using pork


rinds since they have some salt on them.  After dipping bacon wrapped jalapeno in milk/egg batter put into zip lock bag and shake around until well coated with Almond Flour.

Now place in hot coconut oil and fry for a couple minutes on all sides until lightly brown and crispy looking take out and place on paper towel to drain.  Let cool for about 5 minutes and serve.  Very good with a meal or as a snack.  If you have any leftover you can freeze and warm up at a later time by thawing them out and placing on baking sheet and place in a 300 degree oven for about 10 to 12 minutes. Enjoy Happy Low Carb eating!

Cauliflower Mock Stuffed Potato Casserole

Low Carb Cauliflower Mock Stuffed Potato Casserole

1 Head of Cauliflower
2 Small Red New Potatoes (optional)
6 Slices of Nitrate Free Bacon (Applegate)
1/2 cup of diced Green Onions
3/4 cup of Shredded yellow cheese
4 tablespoons of Real Butter
1/4 cup of Real Heavy Whipping Cream
Salt and Pepper
Heat oven to 325 degrees.

Cut and dice Cauliflower in pieces place in a Sauce Pan and Cover with water. Peel potatoes and place in water with Cauliflower (Optional) The potatoes help to give it more of a potato flavor and helps you to start weening your family off of potatoes. Cook for about 20 minutes. Sprinkle 1/2 teasp of Salt cover with a lid and cook until tender (where you can place a fork right thru the florets.  While cauliflower is cooking go ahead and fry up your bacon crispy.  Put on a paper towel and drain off grease.  Chop up green onions set aside. Once cauliflower is tender drain in a colander put back into the sauce pan or bowl.  Now add butter salt, pepper and heavy whipping cream.  With a electric mixer mix until creamy and has the mashed potato consistency.

With a small casserole dish about 5" x 8" spray with Pam and place half of creamed cauliflower in bottom of casserole now sprinkle 1/2 of bacon, cheese and green onions on top put second layer of creamed cauliflower on top of that mixture and repeat with rest of bacon, cheese and green onions. Place in oven for about 10 to 15 minutes until cheese is melted.

Mock Corn Bread

Mock Almond Flour Corn Bread

Mock Almond Flour Corn Bread

3 T of Real Butter or Coconut Oil
3 Large Eggs
1/4 Teasp of Amoretti Sweet Corn Extract
1/4 Teasp of Amoretti Popcorn(Optional)
1 cup of Almond Flour
1/4 cup of Coconut Flour
1/4 t of Himalyean Sea Salt
1 t of Aluminum free Baking Powder
1/2 t of baking soda
and if you like sweet cornbread add a packet of Stevia
1 Tablespoon of Apple Cidar Vinegar
1 Tablespoon of Sour Cream
3/ 4 cup of Coconut or Almond Milk


Heat oven to 350 degrees.  Melt Butter or Oil in your mixing bowl.  Beat eggs into oil, Corn Extract, Apple Cidar Vinegar, Sour Cream once mixed well add 1 cup of Almond Flour and all other dry ingredients.  (Add Stevia if you like sweet cornbread) now mix into egg mixture really well add your milk and if batter still a little dry add 1 tablespoon of water at a time until you get cornbread batter consistency.

Spray a small iron skillet (6in round) or put into 6 count muffin tin pan.  Pour batter into skillet or muffin tins. Cook approximately 20 to 25 minutes should be light brown and firm when done.  Serve with soup, gumbos or just enjoy all by itself.

Alternate Spicy Corn Bread

Before placing in oven add shredded cheese and jalapenos for a little spice with your bread.

Low Carb Shrimp Etoufee'

Healthified Shrimp Etoufee'

Low Carb Shrimp Etoufee'  
2 lbs of Shrimp peeled/deveined
1 med sized yellow onion
1 green bell pepper
1 yellow bell pepper
1/2 bag of Brocolli Slaw
1 cup of sliced okra
4 ozs of Cream Cheese
4 tablespoons of butter
1 can of Rotel tomatoes drained
1/4 cup of Real Cream
1/4 cup of coconut milk
3/4 teasp of sea salt
1/2 teasp of Slap ya Mama
1/2 teasp of Garlic Powder
1/2 teasp of Black pepper or Cayenne

Chop onion, bell peppers, Brocolli Slaw very fine in a food processor or I used my Ninja.
Add butter to your pot melt once melted add your chopped vegatables,  and okra saute until tender on medium heat, now add your shrimp until half done about 5 minutes on medium heat.  Add Rotel Tomatoes, seasons simmer for about 3 minutes, cut cream cheese into blocks place in your shrimp into your vegetable mixture add your real cream and coconut milk stir  until nice and creamy if a little to thick add some water to your mixture until you get the desired thickness.

Simmer on a very low heat for about 5 to 10 minutes.  You can serve with my Mock Almond Flour Cornbread.