Pecan Pralines

Ingredients

2 cups pecan halves and pieces

3 cups firmly packed light brown sugar

1 cup whipping cream

¼ cup butter

2 tablespoons Maple Syrup (see Maple syrup recipe)

1 teaspoon vanilla extract

Wax paper

Instructions

1.       Preheat oven to 350F.

2.       Bake pecan in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

3.       Cool Completely ( about 15 minutes)

4.       Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium high heat, stirring constantly.

5.       Boil, stirring occasionally for 6 to 8 minutes or until a candy thermometer registers 236 degrees (soft ball stage).

6.       Remove sugar mixture from heat.

7.       Let sugar mixture stand until candy thermometer reaches 150 degrees (20 to 25 mixtures).

8.       Stir in vanilla and pecans using wooden spoon; stir constantly for 1 to 2 minutes or just until mixture begins to lose its gloss.

9.       Quickly drop by heaping tablespoonful onto wax paper; let stand until firm (10 to 15 minutes).

Try these twists!

Chocolate-Pecan Pralines: Prepare as directed through step 2. Add 2 (1 oz) unsweetened chocolate baking squares to sugar mixture. (Do not stir) Proceed as directed in step 3.

Café au Lait Pecan Pralines: Add 2 tablespoon instant coffee granules with brown sugar in Step 2.

Pasta

Ingredients

4 large eggs

5 oz Cream Cheese

1/3 cup Psyllium Husk Powder

*Take your time to roll out the dough. Making it as uniform as possible will give you the best end product. You can store this for 4-5 days in the refrigerator.

Instructions

1.       Bring cream cheese and eggs to room temperature

2.       Preheat oven to 300F

3.       Mix together all ingredients until a dough forms.

4.       Between 2 pieces of parchment paper, roll the dough out to the size of a cookie sheet. The dough should be just under 1/8” thick

5.       Bake dough for 10 minutes, with the parchment paper on the top and bottom of it. Once done, remove parchment from the top and let cool.

6.       Once completely cool, roll the dough tightly into a large log and use a sharp knife to cut thin strips

Cauliflower Rice

Author: Libby

Ingredients

½ cauliflowers cut into pieces small enough to fit into your blender chute

1 cup coconut cream

¼ cup desiccated coconut

Dried or fresh coriander/cilantro

Salt to taste

Instructions

1.       Grate all the cauliflower using the blender.

2.       Place in a large saucepan and add the coconut cream, coconut, coriander and salt

3.       Cook on a medium/ high heat until softened, stirring occasionally to stop the coconut cream from burning

4.       Garnish with more coriander and desiccated coconut.

*This makes 6 servings 

Dark Chocolate Chia Pudding

This easy low carb chocolate chia pudding recipe can be made with either regular or dark unsweetened cocoa. It’s a simple dessert that’s super healthy too!

Ingredients

2 ½ cups almond or coconut milk

4 packets (8 teaspoon) sweetener or drops of SweetLeaf stevia to desired sweetness

¼ cups regular or dark unsweetened cocoa (I prefer dark)

½ cup chia seeds

½ teaspoon vanilla extract (optional)

Instructions

1.       Pour almond milk, sweetener, vanilla extract (optional) and cocoa in a small bowl.

2.       Mix with a fork until well combined

3.       Stir in chia seeds, and then stir every 5 minutes for the next 15 minutes.

4.       Cover and refrigerate for at least an hour.

5.       If desired, beat the pudding with an electric mixer.

*Makes 4 servings

*Serving size about 1 cup

Maple Syrup

Ingredients

¾ cup water

¼ cup Erythritol (Powdered)

1 Tablespoon unsalted butter

2 ¼ teaspoon coconut oil

2 teaspoon maple extract

½ teaspoon vanilla extract

¼ teaspoon Xanthan Gum

Instructions

1.       Heat butter in pan on low heat until browned.

2.       Add coconut oil, maple extract, vanilla extract, and powered erythritol to the melted butter.

3.       Mix thoroughly until everything is combined.

4.       Add water to dilute the strong flavors and cook down on low heat for 3-4 minutes, stirring constantly.

5.       Add xanthan gum and vigorously stir in until combined, slightly thickening the mixture

6.       Store in a bottle or container until ready to use.

*This makes 4 servings

Personal Pizza

Ingredients

Dough ingredients

0.75 oz Pork Rinds

1 tablespoon almond flour

1 large egg

1 tablespoon cream

¼ teaspoon oregano

¼  teaspoon Italian seasoning

1 tablespoon parmesan cheese

Topping

2 tablespoon alfredo sauce

3 tablespoon mozzarella cheese

1 oz. prosciutto

Small handful arugula

*Add toppings of your choice to make it your own recipe! Try ham, spinach, and cheddar cheese for a change.

Instructions

1.       Grind pork rinds in food processor until a powder is formed

2.       Combine all other dough ingredients with pork rind flour and then mix together

3.       Pour pizza base dough into a skillet and cook over medium-low heat until it is solid at the bottom. Flip the pizza and cook other side on high heat until crisp.

4.       Add toppings to the pizza, and then broil in oven for 5-7 minutes.

Low Carb Huevos Rancheros

Ingredients

Eggs

Cheese (Shredded)

Sliced Deli Ham

Salsa/Rotel

Instructions

Grease Muffin Tin well.

Place 1/2 slice ham in bottom to form a cup.

Crack 1 egg into the “Ham Cup” top with a pinch of cheese and 1 tablespoon salsa.

Bake at 350F. for about 15 minutes.

Check at about 12 minutes to see if whites are cooked.

Yolks should be soft.