Banana Muffins

3 large or 4 small ripe, mashed bananas

1/4 c butter, melted
1 Tbsp coconut oil

4 x-large eggs

 

1 Tbsp vanilla

1 Tbsp cider vinegar 

1/2 c coconut flour
1/4 c. xylitol or 1/3 c. erythritol

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar gum (optional)

pinch of salt

 

Directions

Combine bananas, butter and oil. Mix well. Add eggs, honey, vanilla and cider vinegar. Whisk or blend until smooth. 

 

Add dry ingredients one at a time and whisk after each addition.

Transfer batter to parchment-cup lined, or well-greased muffin pan and bake at 325 for 25 minutes or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

 

Chocolate Coconut Butter (BONUS Recipe for sugar free, low carb coconut clusters)

2 c toasted coconut flakes (unsweetened)
2 c unsweetened coconut flakes
1/3 c coconut oil
3 droppers English toffee stevia
2 Tbsp vanilla extract
1/4 tsp sea salt
1/3 c raw cacao powder (or cocoa)
1/2 tsp stevia glycerite

In a powerful blender or food processor, process the coconut oil and coconut flakes until they are liquefied. Depending on your blending method this will take awhile.  Add remaining ingredients and process.

To make EASY Coconut Clusters - 
Mix equal parts of the chocolate coconut butter and unsweetened flakes coconut. Drop by rounded spoonfuls on a piece of parchment and freeze until set. Will keep in the fridge for a few weeks. May un-solidify if left out above 74 degrees.

Protein Blueberry Bread (nut free, low carb, sugar free)

Alright my friends...I have found something crazy. Pork rinds, ground up, create a pretty amazing flour substitute. (Be careful that your pork rinds don't have a lot of crap in them...you want them to have 2 ingredients...pork skin and salt. Nothing else. Nothing would ruin a blueberry bread like a BBQ flavored flour. Gross.)

I have been having a  blast playing with the ZERO carb flour...seriously, it's like a match made in heaven. It's tricky though...to much pork rind without another flour makes for a chewy (not in a good way), rubbery texture that is nothing to write home about. However, used in addition to other ingredients, it's pretty awesome. We really enjoyed this bread/cake. The batter can also be used to make "muffin tops", on a cookie sheet without a muffin top pan. Double score, right?


(Notes - if you use sugar and not a sugar substitute, this will no longer be low carb...)

Double Protein (Pork Rind) Blueberry Bread

1/2 c butter, softened

3/4 c erythritol (or 1/2 c. birch xylitol or white sugar)

1/2 tsp powdered stevia (or 1/2 c. brown sugar)

2 eggs

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)

1 cup pork rind flour (simply food process or use a high speed blender until it's finely ground)

1/2 c. unflavored whey or egg white protein powder (I use NOW Whey - off Amazon) 

1/2 c. coconut flour

3/4 c. milk of choice (almond, coconut, dairy)

1 Tbsp unflavored gelatin

2.5 c. frozen blueberries (Wild Maine work best, because they are small)

Beat butter, sweeteners and eggs until well combined. Add milk, baking powder and gelatin & beat well.  Add flours and mix until just combined. Fold in frozen blueberries and pour into a parchment lined loaf pan (8x4)

Bake at 350 for approximately 35-40 minutes, or until toothpick comes out clean.

Allow to cool, store in the fridge. For an extra special breakfast, toast in a frying pan that has been coated in melted butter...yum!

(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Pumpkin Bread Balls (low carb, no gluten, grains, or nuts)

These are so freakin good...and since it's fall and that means it's pumpkin season...GAME ON!

I love pumpkin...pumpkin bread, pumpkin cookies, pumpkin muffins...you name it, I love it...sooo, since my old recipe had almond flour as a main ingredient, I needed to make some modifications. I'm so glad I did. These trump anything pumpkin-y that I've ever made. They are kind of like a cross between an old fashioned doughnut, pumpkin bread and a snickerdoodle cookie. They are delicious, and have only about 2 net carbs per "ball". They're pretty too, with the cinnamon/erythritol coating...


1 1/4 c coconut flour
1/4 c vanilla whey protein (Jay Robb)
1/4 c chia seeds
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp coarse kosher salt
2 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 c erythritol

2/3 c coconut milk
2/3 c + 3 Tbsp virgin coconut oil - melted
1 tsp stevia glycerite
6 eggs
1 can (15 oz) pumpkin puree

Coating -
6 Tbsp erythritol
2 Tbsp cinnamon

Whisk all dry ingredients in a large bowl. Ensure that everything is well mixed before you begin adding the wet ingredients.

Add all wet ingredients and use a hand mixer to get everything all mixed. Blend for 2-3 minutes or until well combined.

Preheat oven to 350 and allow dough to sit for 10 minutes or so to thicken up, while your oven heats up.

Mix erythritol and cinnamon in a small bowl.

Roll dough into balls, approximately 1 1/2 inches. Roll dough in cinnamon/erythritol mixture and place on parchment lined baking sheet. (They don't spread, so you can put them pretty close together). This amount of dough should make approximately 45-50 balls.

Bake at 350 for 20 minutes or until a knife inserted in the middle comes out clean.


Update - I ran out of Jay Robb protein powder and couldn't justify it's cost. I now use an unflavored whey and/or egg white protein powder that I order via Subscribe and Save on Amazon. To compensate for the additional sweetness, I add about 1/4 tsp of liquid stevia (2 droppers) and a tsp of vanilla, while using the same amount of protein powder.


(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Gluten Free | Low Carb Pizza 2.0 (nut free, grain free)

Well, I didn't think my previous pizza crust could be improved on...but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo...back to the drawing board and so glad that I did.  Today's concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust...size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza...at least 4 servings, maybe 6 if you aren't that hungry.  I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn't have added starches to keep the strands separate. But, you don't have to...if you have shredded mozzarella, be my guest!

Without further ado - a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust -

1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread...optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
4 eggs
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil

Heat oven to 400 degrees.

Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn't clump.  Add cheese and turn on motor. Add eggs one at a time while processor is running.  Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.

Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it's about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.

Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.

Crust has approximately 15 net carbs...don't load it down with sugary sauce and you have an excellent, extremely low carb pizza!

Low Carb (gluten and grain free) Pancakes

An oopsie roll variation...refrigerates and reheats beautifully for breakfast on the go all week! Recipe makes about 24 pancakes, approximately 1 carb per pancake when made with Philadelphia cream cheese.

8 oz cream cheese, slightly softened
7 eggs, separated
1/4 c. almond or peanut butter
1 Tbsp cinnamon
4 droppers of NuNaturals stevia (I use 2 droppers of vanilla crème and 2 droppers of English toffee)
1 tsp baking powder
1/2 c. blueberries (optional)

Separate eggs and beat egg whites until pretty stiff (usually about 3-4 minutes)

In another bowl combine remaining ingredients and (using same beaters) blend everything together but the egg whites. Make sure the cream cheese is well incorporated!

Add egg whites and blend on low until fully incorporated.

Fry over medium/low heat in coconut oil or butter, flipping when bubbles start to appear on first side and then cooking for an additional 2-3 minutes on 2nd side.

Notes: Add blueberries after you put on the skillet, 4-5 per pancake (if you are using them). Make them about 5-6 inches in diameter...if they break when you flip them, turn the heat down.

Serve with sugar free syrup (if you roll that way) or heavy whipped cream.

Kale Bread / Rolls / Pizza Dough / Tortillas

Yes, this comes out green...no you CANNOT taste the kale. It works nicely to eliminate the sweetness that so often comes about with coconut flour.

1/3 c + 1 Tbsp ground psyllium husks (I get mine from Now Foods on Amazon)
1 cup coconut flour
1 Tbsp baking powder
1 tsp coarse, kosher salt
6 eggs
4 egg whites
1/4 c apple cider vinegar
1.5 cups kale water (2.5 cups packed kale+1.5 cups water...food processed or well blended in high powered blender - I use a vitamix)

Mix all wet ingredients with a hand blender. Add psyllium and blend. Add coconut flour and blend.  Give dough a few minutes and you should be able to handle it like a ball of dough.

With this dough you can do a few things...
1. Make a loaf of bread - parchment line a large bread pan. Spread dough evenly. Bake at 375 for 90 minutes. Allow to cool before slicing. Freezes and toasts beautifully.

2. Make rolls - parchment line a baking sheet. Form rolls. bake at 375 for 1 hour 15 minutes. Allow to cool before using.

3. Make pizza dough - parchment line a baking sheet or pizza pan. Spread out dough. The easiest way to do this is to use another piece of parchment and basically massage it out to approximately 1/4-1/2 inch thick. The thinner the better. Bake at 375 for 45 minutes before adding toppings and cooking for another 20.

4. Make tortillas - roll out tortillas in between two sheets of parchment and then fry in a hot non-stick skillet with no oil for a couple minutes per side.

Easy, peasy lemon squeezey...get your green on.

Cauliflower Pizza Crust (Grain & Gluten Free, Nut Free)

Got hubby's seal of approval and he HATES cauliflower. Also makes a nice calzone. Also really good as cold, leftover pizza.

2 Cups of riced, microwaved for 5 minutes with salt and squeezed until it almost died cauliflower
1 8 oz block of cheese of your choice, shredded - Mozzarella and Pepperjack both work nicely
2 oz cream cheese
3 Tbsp pizza seasoning

Mix everything, either in a food processor in with a hand blender (if you have already riced your cauliflower and your food processor is dirty, that's what I recommend) until well blended.

Spread on a parchment lined cookie sheet, approximately 1/4 inch thick (you can go thicker, but adjust your cooking times accordingly.)

Bake at 405 for 10 minutes, take it out and flip it (gently) and put it back in for another 5-10 minutes before you add toppings.

Coconut Flour Buttery Nipple Cake (gluten & grain free)

Warning...this is NOT low carb, not by any means of the word. It is however delicious and shipped quite nicely all the way to Afghanistan without drying out (almost 2 weeks...)

Cake
1 c butter, softened
12 eggs
1.5 cups dark brown sugar
1 tsp salt
1 Tbsp vanilla
1 cup + 3 Tbsp coconut flour
1 tsp baking powder
1/4 cup butter schnapps
1/4 cup Bailey's Irish cream

Glaze
1.5-2 cups powdered sugar
1/4 cup butter schnapps
1/4 cup Bailey's Irish cream

Beat butter and brown sugar until creamy. Add eggs, vanilla, liquors, salt and baking powder. Blend well. Add coconut flour in two additions, beating well in between.

Bake in 8x8 square, parchment lined dish at 350 degrees for 40-50 minutes or until a knife inserted in the middle comes out clean. While it's baking, make the glaze...stir all the ingredients together.

Once the cake is done, poke numerous holes all over the top while it is still hot. I use my meat thermometer for this, as it makes nice big holes.  Pour glaze over and allow to finish cooling in the pan.

Eat, but not too much if you have to drive...the alcohol does not cook out. Don't serve to small children- be warned, it's boozy!

Pepperoni Cheese Stuffed Mushrooms

1 lbs of mushrooms, cleaned and de-stemmed.
6 oz. full fat cream cheese
25-30 pieces of pepperoni
1 cup shredded pepperjack cheese
2 heaping Tbsp pizza seasoning
1/2 Tbsp salt
1 tsp pepper

(Keep the stems, or chunk them...your call. No need for them in this recipe.)

Clean and de-stem the mushrooms. Place mushroom caps, open side down on a paper towel for at least an hour (the longer the better, unless you want to dry them).

Add remaining ingredients to a food processor, scraping down the sides until the pepperoni is finely chopped up and evenly distributed.

Fill mushrooms. It's easiest to do this with your fingers, the mixture is too thick for a piping bag, and really even a spoon. I usually roll a log-ish type roll in my hands and then break off pieces and push them down into the caps.

Bake at 375 for 40 minutes, or 350 for an hour to an hour and fifteen minutes (I prefer the longer cooking time, but the shorter one works in a pinch.)

Bring to any event and watch your plate get licked clean...or make them for dinner and prepare to Eat. Them. All.

Enjoy!

Balsamic, Tomato & Garlic Chicken Marinade

6 Tbsp olive oil
4 Tbsp sundried tomato pesto (get it beside the sun dried tomatoes)
3 Tbsp balsamic vinegar
2 Tbsp minced garlic ((I use the jarred stuff)
1 Tbsp salt
1 Tbsp pepper
1/2 Tbsp rosemary

Mix in your large freezer bag. Add 4-5 lbs of chicken (boneless, skinless breasts are usually what we use in this). Allow to marinade overnight, or for a couple of days in the fridge. Roast or grill chicken.

(If it doesn't weird you out...add remaining marinade to a small saucepan and bring to a simmer. Simmer for 20 minutes or so and serve on top...it's delicious - and it has cooked as long as your chicken, so you shouldn't be weirded out, but my hubby still is, so to each their own!)

Citrus Roasted Chicken Thighs

4-5 lbs bone-in, skin on chicken
1.5 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp black pepper
1 Tbsp dried onion flakes
Zest and Juice of one lemon, lime OR orange

Mix all spices, zest and juice in a small bowl. Pull chicken skin back from meat, without completely detaching it. Distribute spice mixture evenly among chicken thighs, usually about a spoonful per thigh is what I get. Fold skin back over and rub any remaining spice mixture on your hands over the skin (More for looks than anything else :)

Roast in the oven for any of the following intervals/temperatures.

350 degrees for 1 hour and 45 minutes
400 degrees for 1 hour and 20 minutes
425 degrees for 1 hour and 5 minutes

Once they are done, if you aren't ready to eat, you can simply turn the oven off and leave them in for up to about an hour and then serve without drying them out (LOVE chicken thighs for this reason).

Pepperoni bread (dairy free, gluten free, coconut flour)

Microwave Pepperoni Bread

 

3 Tbsp olive oil

3 Tbsp pasta sauce

3 Tbsp water

2 eggs

 

½ tsp baking powder

¼ tsp guar gum

¼ tsp salt

1 Tbsp pizza or Italian seasoning

¼ cup coconut flour

 

12-15 slices of pepperoni-diced

 

Mix all wet ingrediants in glass dish that you are going to cook in (5 c pyrex measuring cup works well). Add eggs and whisk. Stir in all dry ingredients except flour. Mix well.  Add flour & whisk well…mixture will thicken quickly.  Add pepperoni and stir to combine. Smooth top with a spatula.

 

Microwave in Pyrex for 4-6 minutes or until set in the middle.

Onion pork chops (gluten free, low carb, dairy free)

Onion pork chops (gluten free, low carb, dairy free)

3 thick (1 inch, minimum) cut boneless pork chops
3/4 c chicken stock
2 Tbsp butter
Olive oil
Salt
Pepper
Onion powder
Garlic and black pepper grinder
Dried minced onion

Salt, pepper, onion powder and garlic,pepper grinder the chops.

Olive oil in skillet, brown chops on both sides, approx 3 minutes.

Add 2 Tbsp butter and 3/4 c chicken stock. Sprinkle 1-2 Tbsp minced dried onion over chops and sauce.

Cover and cook over medium for 12-15 minutes or until chops are cooked through (slight pink in middle).

(Optional step) Remove chops and crank heat to reduce sauce by half. Return chops to pan once sauce is thickened a bit and heat is off.

Serve chops doused in sauce.


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Coconut flour Tortillas

Coconut flour Tortillas

1/4 cup + 2 Tbsp water
2 eggs
2 Tbsp olive oil
1 tsp apple cider vinegar
2 T coconut flour
1/4 tsp baking powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp salt
Pinch of pepper


Start preheating your pan over medium heat.

Whisk wet ingredients.

Add spices and whisk. Add coconut flour and whisk. Add baking powder and whisk.

Use a non stick pan. Pour batter (a couple of tbsps) into pan and circle it to spread it out.

Cook 1 minute. Cover 1 minute. Flip and cook for 2 more minutes.


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No bean crock pot chili

No bean crock pot chili

Layer in crock-pot:
2.5 cups chopped baby carrots
2.5 cups diced daikon (1/2 in cubes)
2 lbs. lean beef 93/7 cooked
1 lb fattier beef 80/20 cooked
1 lb sweet Italian sausage, out of casing and cooked
2 onions coursely chopped
2 bags frz assorted peppers
3 14oz. Cans petite diced tomatoes w/ liquid
4 heaping Tbsp minced garlic
1/3 cup chili powder
1 Tbsp black pepper
1 Tbsp cumin
2 Tbsp salt
1.5 cans tomato paste

Cook 5-6 hours on high. (Or more) Add tomato paste and stir. Cook another 1-2 hours or more. (The longer the better

Notes: slice the carrots pretty small...I use the slicing blade on my food processor, otherwise they take FOREVER to cook.


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Ribs...rubbed and rutebega-ed (sugar free, dairy free, gluten free & low carb!)

Ribs...rubbed and rutebega-ed (sugar free, dairy free, gluten free & low carb!)

1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons sea salt
1 tablespoon oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon black pepper
1 rack baby back ribs (membrane removed)

Mix rub ingredients

Spread generously on ribs. You might have extra...save it for something else.

Place in Dutch oven on top of seasoned (salt, pepper, onion powder) rutebega chunks. I cutting rack into 2 pieces instead of twisting it up

Cover and roast at 325 for 2.5-3 hours. Turn oven off and leave in until ready to serve (ours ended up staying in an extra 2 hours...)

Enjoy...


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Avocado Lime Chicken Salad - gluten free, dairy free, sugar free

Avocado Lime Chicken Salad - gluten free, dairy free, sugar free

3 cups diced chicken (I used grilled)

2 avocados

1 lime - juiced

1/3 cup finely diced red onion

1/2 cup chopped bacon (not bacon bits...)

In a large bowl, juice the lime and add the avocado. Mash well with a fork, mixing the lime juice with the avocado. 

Add remaining ingredients, taste and adjust seasoning with salt and pepper to taste. (I used about a tsp of salt and 1/2 tsp of pepper). 

Serve on a bed of lettuce with some diced tomatoes if you want to be fancy...or just eat it out of the bowl :)

(If you are my mother, you might want to add some fresh cilantro...I think it tastes like soap, so I didn't. )

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Grain free, coconut flour Chocolate Chip Banana Bread

3 large or 4 small ripe, mashed bananas

1/3 c butter, melted

6 eggs

2 tbsp honey

1 tbsp vanilla

1 tbsp cider vinegar 

1/2 c coconut flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar gum (optional)

pinch of salt

1 tbsp cinnamon

1/2 c dark chocolate chips (optional)

1/2 c nuts (optional)

Directions

Combine bananas and butter. Mix well. Add eggs, honey, vanilla and coder vinegar. Whisk until smooth. 

Add dry ingredients one at a time and whisk after each addition. Add chocolate chips and nuts, if using and stir well. 

Transfer batter to greased (or parchment lined) bread pan bake at 350 for 45 minutes or until toothpick inserted in middle comes out clean.

Balsamic coffee pot roast (gluten free, sugar free, low carb, EASY!!!)

Balsamic coffee pot roast (gluten free, sugar free, low carb, EASY!!!)

2.5-3 lb pot roast (beef shoulder)
1 cup strong coffee, brewed
1/4 c balsamic vinegar
Salt
Pepper
Onion powder
Ground mustard
1 onion, thinly sliced

Place onions in the bottom of the slow cooker. Lay meat on top of onions and sprinkle all spices liberally on the top. Turn meat over and sprinkle spices again on bottom side.

Pour balsamic on top of beef and pour coffee on the sides of the beef.

Cook on high for 8-10 hours....turn the meat halfway thru if you are home and/or think about it.

Serve beef, slightly shredded with extra cooking liquid as a gravy. Yummy with roasted veggies!


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Pizza Stuffed mushrooms

Pizza Stuffed mushrooms

4 oz cream cheese (softened)
1 Tbsp tomato paste
1/3 c(packed) shredded cheese (mozzarella or pepper jack)
20 pieces of pepperoni diced
1/3 c cooked sausage
1 tsp salt
1 tsp pepper
1/4 tsp crushed red pepper
1/2 tsp onion powder
1 tsp Italian seasoning.

Blend everything but the mushrooms in a food processor. Taste and add additional seasoning if necessary Stuff mixture into de-stemmed mushrooms and bake at 350 for 35-50 minutes.

Serve hot.


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Onion pork chops (gluten free, low carb, dairy free)

Easy weeknight meal...similar to the Lipton soup mix pork chops and rice that I loved growing up!

Onion pork chops (gluten free, low carb, dairy free)

3 thick (1 inch, minimum) cut boneless pork chops
3/4 c chicken stock
2 Tbsp butter (or ghee)
Olive oil
Salt
Pepper
Onion powder
Garlic and black pepper grinder
Dried minced onion

Salt, pepper, onion powder and garlic,pepper grinder the chops.

Olive oil in skillet, brown chops on both sides, approx 3 minutes.

Add 2 Tbsp butter and 3/4 c chicken stock. Sprinkle 1-2 Tbsp minced dried onion over chops and sauce.

Cover and cook over medium for 12-15 minutes or until chops are cooked through (slight pink in middle).

(Optional step) Remove chops and crank heat to reduce sauce by half. Return chops to pan once sauce is thickened a bit and heat is off.

Serve chops doused in sauce.

We had them with roasted broccoli...which was also delicious doused in the cooking liquid ;) enjoy!!


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Coconut flour microwave bread...

Recipe coming soon!