I'm moving...

My blog that is!


For some reason, Blogger fritzes out Every. Single. Time I try to upload a photo. This is problematic because I have very little time to post regardless, and if I can't add a picture, it's just sad. So, I'm moving...over to wordpress.


If you have been following me here, please check out and register at the new site...Mom, Colby, Betty, and other 2 followers that don't know me personally :)


http://cookwelleatbetterlivehappily.wordpress.com/


Thanks yall!


Lindsey

3 Minute Protein Bread (low carb, sugar free, dairy free*, paleo)

Just "baked" in the microwave

Made in a 6 inch corningware...perfect for a kid's (or grown-ups)
peanut butter and jelly!

Miss bread and biscuits? Like real, chewy bread that doesn't come out crumbly and doesn't require tons of starches that will up your blood sugar faster than you can say tapioca? I know I did...until I devised this versatile recipe that started out being cooked in the oven, but has since been relegated to the microwave and/or waffle iron to ensure good rise and perfect, bready density...not hockey puck-ish texture disguised as bread!

Please try this and let me know what you think. It is far superior to ANY gluten free (especially low carb) bread that I have tried, and we have tried a lot!


Coming soon...modifications to make restaurant quality butter-garlic rolls & cinnamon buns!

Need ingredients? Check Amazon...it will suck buying them the first time, but you will make this stuff again and again and you won't think twice when it's time to re-order - cross my heart! Another note, I use subscribe and save for almost all of my baking ingredients that I order online. This saves me 20%...which is huge. You can sign up for subscribe and save and cancel before you get your second order, if you decide you don't need anymore!

**If you use the links below and make a purchase, I will receive a small commission from Amazon through their affiliate program. It costs you nothing additional and I don't EVER recommend products that I don't purchase through Amazon myself...**



3 MINUTE BREAD!

1/3 c coconut flour
1/3 c whey OR egg white protein powder (use egg white only for dairy free)
1/3 c psyllium husks (powdered)


See...a real biscuit (note the biscuit balls that
are pre-made in the container, ready for the
fridge and fresh bread...in 3 MINUTES!

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)1 tsp salt
1/2 c milk of choice (I usually use canned coconut milk, but have also used whole and goats)
1/4 c + 2 Tbsp water
2 Tbsp Apple Cider Vinegar
4 extra large eggs
Butter/Coconut oil for greasing cooking dish


Mix all of the wet ingredients in a large bowl w/ a hand mixer, or use a high powered blender. Add the salt and baking powder and mix well. Add the protein, then the psyllium husks and finally the coconut flour, mixing well after each addition.


Once you have a dough like substance, let it hang out and thicken up for 3-5 minutes. Melt about 1/3 Tbsp butter in your microwave safe dish (I use small corningware or my glass pyrex) and then swirl it around to coat the bottom and about 1/2 inch up the sides. Divide your dough into approximately 7 1/4 c. balls. You are going to cook one at a time...you can save some in the fridge to have hot, fresh rolls in 3 minutes! 


When you are ready to make your bread, flatten your dough ball slightly into the prepared microwave container and then flip it over so their is butter/oil all over it. "Bake" it in your microwave, starting at about 1.5 minutes and adding 20 second increments until it is slightly firm in the middle. This make take a few attempts, but err on the side of under-done, as you can always re-nuke it. Once it's overcooked, it gets rubbery and hard around the edges.  For 1/4 c. dough in a 1 cup pyrex, in my 1200 watt microwave, it takes 2 minutes and 20 seconds to perfect bready, biscuit goodness. 1/3 cup (when I make larger rolls) takes 3 minutes. It's an art, this microwave baking...

Chocolate protein waffles

Cranberry pot roast and cheesy cauliflower mash

Cranberry Thyme Pot Roast w/ Easy, Cheesy Cauliflower Mash...the utmost in comfort food!

So, with a little pre-planning, this can be assembled in about 3 minutes in the slowcooker and 5 minutes of hands on time with the microwave. It doesn't get any easier...or more yummy, especially when it's 14 degrees outside (seriously, that's what it is...no exaggeration here, unfortunately...)

So, pre-planning...as a busy Mom of two little ones, I don't have time to spend hours in the kitchen. I know, travesty, but that's life these days. Like many of you, we're busy people, work and play and kids and life all get in the way of the time that we have to prepare good, quality food for our families. Enter...pre-planning.  I'm going to be posting more recipes like this in the very near future, as they have become the crutch that I depend on to ensure there is always food in the fridge for lunches and on the table for dinner...yes, I could  order out, but we can't afford it and honestly, end up disappointed by the quality for the cost when we do succumb to the ease of restaurant take-out. Not to toot my own horn, but my food just tastes better, and I know exactly what I put in it...and it's not junk. Sooo...back to pre-planning.  For this to be SUPER easy, you have to have made some cranberry sauce before, and have doubled the recipe, and put about 2 cups in your freezer...remember that next Thanksgiving! (I usually make about 4 times the amount we need...that covers us for a few months!) That's all...not so tough, right? So, what about if you don't have cranberry sauce in the freezer? Well, my friend, this is your lucky day. It will take you approximately 30 minutes longer, but only about 3 of that is hands on...and next time you will have pre-planned and you'll have some there, won't you?

Ok, so assuming you have no cranberry sauce in your freezer...you need to make some. Rinse your 2 bags of cranberries (we're pre-planning for next time...remember?!?!) and put them in a saucepan. Add a cup of water (or cider beer if you are feeling adventurous), a couple squirts of citrus (your choice, I usually mix lemon and orange, about 1/3 cup), 1 chopped up apple or pear, a little cinnamon, 1 tsp of stevia glycerite (or 1 cup of sugar) and simmer it all until the cranberries pop and it thickens up a bit. Taste it...if it's still bitter, add a little more sweetener. It should take about 30 minutes...

Now, cool it a bit and portion it into 1 cup portions (this makes 4 portions-ish) and freeze all but 1 cup, for today's pot roast, of course...

Now, onto the Pot Roast...

2-3 lb chuck shoulder roast, boneless, thawed or frozen**

1 cup cranberry sauce, fresh or frozen**

1 1/2 cups brewed coffee, hot or cold

1 onion, sliced thinly

3-4 carrots, daikon, parsnip (peeled and cut into 2 inch sections)

Layer the veggies (if using) and onion into the bottom of your slow-cooker. Add the meat. Sprinkle liberally with salt, pepper, ground mustard and onion powder. Turn meat over and pour coffee and cranberry sauce over the meat. Season on bottom side with salt, pepper, mustard and onion powder.

Cook on high for approximately 8 hours or until the meat can be pulled apart with a fork.

**If you are using a frozen chunk of meat, add a couple additional hours. If you are using cranberry sauce from the freezer, add it to the top of the meat after you season it, instead of before. It can be like a cranberry ice cube...it will melt! :)

Cheesy Cauliflower Mash (one bowl and 24 minutes...)

1 head of cauliflower

3-4 Tbsp of butter, depending on the size of your cauliflower.

1/3 c. heavy whipping cream

4 ounces (approximately 1/3 block) Mediterranean Herb Cheese (I use Cracker Barrel)

Wash your cauliflower and take off all the green leaves. Cut out any brown spots. Chunk it up into smallish pieces, so that it will all fit in your microwave safe container (preferably glass) with a lid. I use Pyrex. DON'T ADD WATER!!! Cut your butter into 4-5 pats and lay it on top of the florets. Pour the cream over the top. Put on the lid and microwave that bad boy for 22 minutes. This is NOT a typo...it takes awhile.

If you think your microwave is super fast, feel free to check it at 15, 18, 20 and then finally 22, but make sure it is done...you want it super tender and even beginning to get little brown marks on some of the top florets.

Once you get at least a couple brown edges, remove from the microwave and top with the cheese (which you chopped into small chunks while the cauliflower was cooking) and put the lid on it for 1 minute to allow the cheese to melt. Use an immersion blender, regular blender or food processor to puree your cauliflower into the most beautiful, cheesy mash you've ever had.

On the off chance that you had a very small head of cauliflower and your mash seems too mushy or watery, simply put it back in the microwave for 4-5 minutes with the lid off. It should thicken right up.

Notes -

1. You can shred your cheese, I just hate grating cheese.

2. The meat it also really good with a healthy helping of thyme.

3.  For a sweeter meat, you can double the cranberry sauce.

4. This would probably work without the coffee, using a dry red wine or even beef stock instead, but it probably won't be as good.

5. Double down by making a double roast and use the leftovers the next night to make an easy Roasted Veggie Beef stew (recipe coming soon).

Instant bacon garlic roll

Low Carb Vanilla CheeseCake (w/ a nut free crust!)

Make this...just do it. I've perfected it by making it at least 10 times and it never lasts long. With my ingredients, I calculate 50 net grams of carbs for the whole cheese cake...that's less than than one piece at the cheesecake factory, and we typically get 12 GENEROUS slices out of this recipe. For an extra special treat, serve topped with a raspberry puree or a small portion of melted dark chocolate. (No one will know this is low carb...promise!)


Crust:
1/2 c pork rind flour (food processed until finely ground)
1 c. coconut flakes
2 Tbsp coconut flour
3 Tbsp coconut oil or melted butter
1 dropper full (approximately 20 drops) vanilla stevia


Add coconut flakes to a food processor or high powered blender first. Allow to run until coconut is ground finely, but not until it's coconut butter. Add remaining ingredients and process until well combined.  Press into the bottom of a springform pan (I use a 12 inch) and set aside.


Heat the oven to 425 and put about 1 inch of water in a pan that can hold your springform in the oven to preheat as well. (This is a water bath, for those of you who don't often make cheesecake. You can omit this step, but your cheesecake will crack on the top...it will still taste delicious, but may not look like it came from the Cheesecake Factory. Your call :) Prepare your filling as described below.


If your springform is not waterproof, or you aren't sure, wrap foil around it, going up over the top edge. It might take 2 pieces.


Filling:
1 cup full fat ricotta (read labels...mine has 2 g carb per 1/4 c serving)
24 oz full fat cream cheese (buy name brand...1 g carb per 1 oz serving)
4 large eggs
1/2 c + 2 Tbsp erythritol, or 1/2 c birch xylitol
5 droppers full (100 drops) English Toffee Stevia (NO SUBS...gives it the perfect carmel-ly flavor)
3 Tbsp canned, full fat coconut milk or heavy whipping cream
1/4 c vanilla extract*


Blend all ingredients in a high powered blender or food processor until well combined. Pour into prepared pan and drop a couple inches on the counter a couple times to get all the air bubbles out.


Place your cheesecake in your prepared water bath (or just in the oven) and turn the oven (which should be at 425) down to 325 and bake your cheesecake for 1 hour and 45 minutes. Turn the oven off and allow your cheesecake to remain in the warm oven for an hour or so. Remove and chill.


DON'T TAKE THE EDGE OFF OF YOUR PAN UNTIL IT'S COOL!!! It will collapse. I tell you this from experience. It's not pretty folks...but it sure does taste good! Waiting is hard, I know. If you must...just take a spoonful from the piece that will be yours. Don't ruin the whole cake because of your impatience :)


Second note...when you place this in the fridge make sure it's stable, preferably not balancing on a head of cabbage and a pyrex dish, because (again, from experience) if you accidently hit said head of cabbage and your cheesecake loses it's balance, it will come flying out of the fridge and land top side down on the floor. You will look slightly pathetic scooping it off the floor and then getting up the remainder with a spoon, however, I won't judge you...because I've been there...


Third note...this freezes beautifully, and will also keep in the fridge for about a week.


*I make my own vanilla by purchasing vanilla beans in bulk, cutting them in half lengthwise and sticking them in a cheap bottle of vodka or bourbon. Let them hang out for about a month, or longer and you have super affordable vanilla extract with no fillers :) I also made homemade vanilla as gifts one Christmas by buying airplane liquor bottles and putting one bean in each bottle - HUGE HIT!


(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.)

FLAKY Pie Crust (Low Carb, gluten-free, nut-free, primal)

Soooo good. Flaky, like I remember back in my gluten eating day. As someone who doesn't tolerate nuts very well, I have been trying and trying to create a pie crust that would hold up like it's nutty and/or gluten filled counterparts, or at least as well as the delicious (high carb) ones that I used to make with tapioca starch and rice flour. I had come up empty until this past weekend when I made a Cheeseburger Pie.  It started off as a cheeseburger quiche, but I didn't add enough eggs. Much to my delight, it was better than expected, but the filling still needs some tweaking. However, the pie crust was definitely a home run. I can't wait to try it out in a few different iterations...next up, Chicken pot pie! :)


1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
3 Tbsp butter, melted
2 Tbsp bacon fat, ideally not scalding hot out of a frying pan...


Mix all the dry ingredients in a bowl and add the egg. Mix with your hands, trust me. Add the butter and bacon grease and mix until well combined. It will be a bit more delicate than a standard dough, but it should hold together nicely. Using 2 pieces of parchment paper, roll the dough into a disk large enough for your pie plate, then transfer it to said pie plate. Stick it in the fridge for at least 30-60 minutes so it chills and you get the gorgeous (gluten-y but not) flakes that everyone longs for in a pie crust...


Fill as desired and bake like you would any other crust. For no-bakes...I'm not sure yet, but if you try it, please let me know. I'm thinking 14-16 minutes at 350?


Enjoy!

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.