Cornbread Casserole

Ingredients

1 cup Almond Flour
1/3 cup of Coconut Flour

1 teasp. Aluminum free Baking Powder

½ teasp. Baking Soda

4 Eggs
1 lb of ground beef (seasoned)

¼ cup Butter

2 Tablespoon Sour Cream

1 Tablespoon Apple Cider Vinegar

 ½ Teaspoon Salt

¼ cup Whipping cream

¾ Teaspoon of Sweet Corn Extract

Instruction

1.       Mix wet ingredients first, then add dry ingredients.

2.       Spray Pan.

3.       Put Meat Mixture in bottom of pan.

4.       Pour batter over the meat.

5.       Bake at 350F for 15 to 20 minutes.

6.       Add Jalapenos if desired.

7.       Add Shredded cheese on top- ½ to 1 cup.

*Add side salad, or broccoli or vegetable of your choice for complete meal.

Cauliflower tater tots anyone?

Ingredients

½ large head cauliflower, coarsely d-Lite

1/3 cup sharp cheddar

¼ cup parmesan cheese grated ginger coarsely

2 Tablespoon flour

½ teaspoon salt

½ teaspoon pepper

1 egg

Instructions

Coarsely cut up ½ head of cauliflower into like ½ each floret

Place cut up cauliflower in a bowl, cover the bowl with plastic-Wrap, and microwave, on high for about 2 minutes

Process the cauliflower with the steel blade in the food processor until it finely d-Lite (But be careful not to over process so it’s starting to get pureed.) It should still be slightly bigger than rice.

Stir in the remaining ingredients and mix until it’s well-combined.

Then add one egg and mix until the mixture it mostly all with the egg.

Preheat the oven to 400F. Spray a mini muffin pan with non-Sticky Spray and use a spoon to scoop out rounded scoops of the mixture and put it in the muffin pan. Bake for 15 minutes at 400F.

Turn each tot over and put back into the oven and bake about 15 minutes on the other side

(Makes 23 small tots)

Carmel Coconut Macaroons

Makes 4 servings

Ingredients

¾ cup Almond Flour                                                                                                                          

1 ½ cup dried, shredder unsweetened coconut                                                                          

¼ cup Coconut Oil                                                                                                                             

3 tablespoon Butter                                                                                                                          

2 tablespoon Heavy Whipping Cream                                                                                          

2 tablespoon Erythritol (Swerve)

1 ½ teaspoon Vanilla Extract

1 teaspoon Maple Extract

10 drops Liquid Stevia

Pinch of salt.

*Tip: Broiling for an additional few minutes can help add a browned color to the top of the macaroons

Preparation

1.       Heat butter in a small pan under low heat. Stir this until it becomes completely browned.

2.       Stir in the heavy whipping cream, erythritol (Swerve), and maple extract and stir until fully combined.

3.       Set aside and let cool

4.       Preheat oven to 200F.

Instructions

1.       Add all other ingredients to a bowl, mix well, and then add caramel sauce on top of ingredients

2.       Mix everything together until a dough is formed

3.       To form each macaroon, gently pack dough into a rounder “measured” tablespoon and tap against hand to dislodge.

4.       Lay all macaroons on a silpat and sprinkle a small amount of shredded coconut on top.

5.       Bake for 50 minutes, or until slightly golden brown on top. 

Quick Cheesy Bread

Quick Cheesy Bread

1 1/2 Cup of Mozzarella Cheese
2 Tablespoons of Coconut Flour
1 whole egg

Melt Cheese in a Microwaveable Bowl until nice and creamy about 1.5 to 2 minutes.  Pull out and mix well....add coconut flour and whole egg mix well. Knead it into a ball onto parchment paper sprayed with oil Put dough on sprayed oil parchment paper. Add sprayed 2nd parchment paper on top of dough.....using rolling pin roll out to about 1/4 inch thick all over.

Cut into bread stick lengths place on cookie sheet with sprayed parchment paper... I just use the top paper I used to roll out dough....

Cook at 350 degrees for about 10 to 12 minutes ends will start to turn brown.  Turn off oven let set in oven for about 3 to 5 minutes......take out and brush melted butter, then sprinkle garlic, sea salt...Then serve and enjoy....

This same recipe can be used for multiple uses....you can make stuffed meatballs, pizza, sandwich bread, cinnamon rolls etc....

stuffed cheesy bread meatballs...

Pumpkin Cheesecake

Pumpkin Cheesecake

A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!

Author: Wellness Mama

Recipe type: Dessert

Serves: 6-8

Ingredients

• Crust
• About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
• 2 Tablespoons of coconut oil or butter
• 1 egg
• cinnamon to taste
• honey or stevia to taste
• Filling
• 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
• 2 Tablespoons of coconut oil
• 2 (8 ounce) packages of cream cheese at room temperature
• 3 eggs
• 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
• 1 tsp vanilla (optional)
• stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
• [Note: The above recipe can be doubled to fit in a 9x13 baking dish]

Instructions

1. Preheat oven to 375 degrees.
2. Finely powder the almonds or pecans in food processor or blender.
3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
6. When crust has started to toast, remove from oven and pour filling into pan.
7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
8. Remove and let cool.
9. Chill at least 2 hours or overnight before serving.

Pumpkin Pie

Pumpkin Pie

The holidays are fast approaching. I want to provide lots of healthy options so we all can avoid the typical 15 pound weight gain that occurs with most Americans from Halloween through New Years.

I really liked the flavor of this pie. The coconut milk gives it an awesome flavor. What is in the evaporated milk anyway…yikes!

“HEALTHIFIED” PUMPKIN PIE
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or Swerve)
1 tsp stevia glycerite
1/4 tsp Celtic sea salt
1 egg

FILLING:
1 (15 ounce) can pumpkin
1 cup Coconut Milk (OR 1 cup cream cheese)
1 tsp pure vanilla or maple extract
1/2 tsp ground cinnamon
1/2 tsp Celtic sea salt
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup Swerve (or  Just Like Brown Sugar)
2 tsp gelatin
1/4 cup hot water

CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING: In large mixing bowl, dissolve gelatin in 1/4 cup boiling water. Combine pumpkin, coconut milk, cinnamon, maple flavoring, ginger, nutmeg, Swerve and salt; mix into the gelatin. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.

Top with whipped cream or coconut cream and enjoy! Store covered in refrigerator.

NUTRITIONAL COMPARISON (per slice, serves 8):
Using traditional Evaporated Milk: 398 calories, 18g fat, 2g protein, 39.5 carbs, 3 fiber (36.5 effective carbs)
“Healthified” Pie with Coconut Milk = 291 calories, 26.9g fat, 4.7g protein, 10g carbs, 4.6g fiber (5.4 effective carbs)
“Healthified” with Cream Cheese = 322 calories, 29g fat, 6.2g protein, 9.4g carbs, 3.9g fiber (5.5 effective carbs)

by Maria Emmerich

Easy Peasy Breadsticks (keto approved)

Breadsticks

• 1 1/4 cups shredded mozzarella (140 grams)
• 1 egg
• 2 tbsp's coconut flour
• 1 tbsp heavy cream

Garlic Parmesan Butter

• (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
• 2 tbsp butter
• 1-2 tbsp parmesan cheese
• Garlic powder or minced garlic to preference

Instructions

• 1
  Preheat oven to 350 degrees
• 2
  Melt cheese in microwave making sure to not overheat.
• 3
  Add egg, cream, and coconut flour.
• 4
  You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
• 5
  Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
• 6
  With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
• 7
  Melt butter and mix with parmesan cheese and garlic.
• 8
  Top with garlic butter and parmesan cheese.

Notes

• No sugar added pasta or pizza sauce goes great with this for dipping!
• Serves 1
• 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
• Share (serves 2)
• 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs
• by Up Late Anyway