Sugar Free Cranberry Sauce

Sugar-Free Cranberry Sauce

1 12oz bag of fresh cranberries
3/4 cup water
1/4 cup granulated erythritol (more if you like it sweeter)
30 drops stevia extract

In a medium saucepan, bring cranberries, water and erythritol to a boil over medium-high heat. Reduce heat to medium low and continue to cook, stirring occasionally, until most of the cranberries have popped.

Remove from heat and stir in stevia. Let cool in pan and then transfer to a glass jar. Store in fridge.

Corn Bread Dressing

CORNBREAD

by Maria Emmerich

1/2 cup coconut flour1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs (or 3 eggs and 1/3 cup coconut milk)
1/2 cup coconut oil, melted

Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

STUFFING
1 pound ground sausage or bacon
2 cups celery, chopped
1/2 cup onion, chopped
5 cups crumbled “cornbread” (from above)
2 cups sliced mushrooms
1 1/4 cups chicken broth (or more if you like a mushy stuffing)
1 1/2 tsp poultry seasoning
1 tsp sage

Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthified” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

Jalapeno Bread

Jalapeno Bread

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

1/4 cup of unflavored protein powder (Jay Robb brand)

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  Amoretti Brand

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.

click to see in my 4×12″ x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.

SPECIAL NOTE:  This bread makes an outstanding “cornbread” stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 large slices, each contains: (calculated using 1 c. cheese only)

242 calories

21 g fat

6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS

9.95 g  protein

386 mg sodium

Baked Bree

“HEALTHIFIED” BRIE

PASTRY:
1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz)

Baked Bree (Holidays)

5 TBS psyllium husk powder (no substitutes) (45 grams)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (8 egg whites if using coconut flour)
1 cup BOILING water (7 oz)

FILLING and TOPPING:
1 (8 ounce) wheel Brie cheese
3 TBS Nature’s Hollow Xylitol honey (OR use THIS homemade sauce)
2 TBS pecans

NOTE!  If you are having an issue with a bubble, try weighing your ingredients as listed above.  I use this kitchen scale. 

Preheat the oven to 300 degrees F. In a medium sized bowl, stir together the almond or coconut flour, psyllium husks, baking powder and salt. Add the eggs and vinegar. Stir continuously as you add the hot marinara or water. Combine until very smooth. Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. Place brie in center, and fold pastry around it, sealing seams. Transfer to baking sheet, seam side down. Bake brie until pastry is golden, 23-35 minutes.

Drizzle with Nature’s Hollow Honey. Sprinkle with pecans. Serve with “healthified” cheez it crackers. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Baked Brie = 401 calories, 30g fat, 9g protein, 27g carbs, 1.2g fiber (25.8 effective carbs)
“Healthified” Baked Brie = 239 calories, 18g fat, 11.2g protein, 7.9g carbs, 4.9g fiber (3 effective carbs)

Green Bean Bundles

Green Bean Bundles

by Maria Emmerich

A yummy addition to Thanksgiving dinner!

1 lb fresh green beans, trimmed
8 bacon strips
3 TBS butter or coconut oil
1 TBS chopped onion
1 TBS coconut vinegar
1 TBS Swerve (or a drop of stevia glycerite)
1/4 tsp Celtic sea salt

Blanch the beans for 4-6 minutes or until the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, saute onion in butter until tender. Add vinegar, natural sweetener and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately. Makes 8 servings.

NUTRITIONAL COMPARISON  (per serving)
Traditional Green Beans = 189 calories, 16g fat, 8.1g protein, 9 carbs, 1.9g fiber
“Healthified” Green Beans = 159 calories, 12g fat, 8.1g protein, 4.5 carbs, 1.9g fiber

Mock Sweet Potato Casserole

Mock Sweet Potato Casserole

by Maria Emmerich

3 cups mashed cauliflower
1 cup pumpkin (or more…if you want a deeper color)
1/4 cup Swerve (or erythritol and 1/4 tsp stevia glycerite)
-Or you could use NATURE’S HOLLOW xylitol syrup
2 eggs, beaten
1/2 cup almond milk
1/2 tsp Celtic sea salt
1/3 cup butter, melted
1 tsp vanilla extract

TOPPING:
1/2 cup Swerve (or erythritol and 1/4 tsp stevia glycerite)
1/2 cup almond flour or almond meal
1/3 cup butter, melted
1 cup chopped pecans

Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower in a food processor and blend until very smooth.

In a mixing bowl, combine the cauliflower, pumpkin, Swerve, eggs, almond milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13×9 inch baking dish.

To prepare the topping, combine the Swerve, almond flour, 1/3 cup melted butter and pecans. Mix together and crumble over “sweet potato” mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes. Serves 10

NUTRITIONAL COMPARISON:
1 cup Sweet Potato = 180 calories, 41 carbs, 7 fiber
1 cup Pumpkin = 30 calories, 7 carbs, 1 fiber
1 cup Cauliflower = 28 calories, 5 carbs, 2.8 fiber

Traditional Sweet Potato Casserole = 407 calories, 68.6g carbs, 2g fiber
“Healthified” Casserole = 268 calories, 26.2g fat, 4.4g protein, 6.9g carbs, 2.5 fiber (88% fat, 6% protein, 10% carbs)

Strawberry Chia Jam

Strawberry Chia Jam

2 cups of Strawberries (Fresh or Frozen) Let frozen thaw out

3 Tablespoons of Ground Chia Seeds

3 Tablespoons of Swerve Sweetner

1/2 Teaspoon of Xantham Gum (optional) Thickener

Put Strawberries into a food processor or ninja pulse until liquified.

Add all the other ingredients....pulse again until mixed good...taste for your likeness of sweetness.

Put in an air tight container for a few hours let thicken up.  You now have awesome jam to use on your healthified Low carb Breads and muffins.  So very good

Enjoy

Heres to your health!

Basic Quick Bread

Basic Quick Bread

This Basic quick bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch,or as a dinner appetizer.

Ingredients

1/2 cup butter, melted

3 Tablespoons coconut oil, liquified

6 large eggs

1 teaspoon baking powder

2/3 cup of almond flour

1/3 cup coconut flour

1/2 teaspoon xanthan gum (optional) keeps bread from sinking in middle

1/2 teaspoon salt

1 Tablespoon Apple Cidar Vinegar (Braggs brand)
1/3 Cup of Whey Vanilla Protein ( Jay Robb)
1 teasp of Vanilla flavor
1 teasp of Swerve or Pyure Sweetener 

Instructions

1. Break eggs into a mixing bowl or a food processor then blend until yolks and whites combined.

2. Add remaining ingredients and process until a dough is formed.

3. spread dough into a greased 9x5 inch loaf pan (use a 8x4 pan for taller loaf or muffin top pan for rounds)

4. Bake at 350F about 40 minutes or until top is browned.

Notes

Makes 16 Slices

Nutrition per slice 127 calories, 12.3 g fat, 138.7 g sodium 3 grams, 1.9g fiber. 1/1g net carbs

, 6.9 grams of  proteins