| ||||||||||||||||||||||||||||||||||||||||||
Recent Posts
- 3 Surprising Reasons to Give Up Soft Drinks, and How to Cure Your Soda Addiction
- Sugar as Dangerous as Alcohol?
- Encouraging Others
- Beginning Again
- Guilt-Free Holidays
- Paleo Cereal
- Caffeine: Good for you, or not?
- What do you want to know?
- Healthy Tips for Surviving the Tricks of Halloween Treats
- Common Mistakes and Misunderstandings
Tags
Archive
1
Comments
Crustless Quich Lorraine -
10 slices turkey bacon, crisp cooked and crumbled,
1 c. grated cheese,
1/4 c. minced onion (I used 1 T. dried onion flakes0,
6 eggs,
1 (13 oz.) can evaporated milk (which has lower carb count than regular milk),
1/2 tsp. salt,
Dash of Tabasco.
Preheat oven to 350 degrees. Sprinkle cheese, bacon and onion in 10-inch pie pan. Beat remaining ingredients until well blended. Pour over cheese and bacon mixture. Bake for 25 minutes. Let stand about 10 minutes before cutting. Serves 6.
Ingredients
• 1 cup butter, softened
• 1 cup Splenda
• 3 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon low sugar OJ
• 2 cups almond flour
• 2/3 cup ground golden flaxseed
• 1 cup corn flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup sweetened dried cranberries
• (optional) ½ cup whole oats
Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and Splenda until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flours, baking powder, cinnamon, nutmeg, ginger and cloves (dry ingredients); stir into the sugar mixture. Fold in the dried cranberries (and oats if desired). Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
**I used a fork to gently push the cookies a little bit flat. Otherwise they will bake into rounded, not flat, cookies.
COOK TIME: 1 Hr
READY IN: ~ 1 Hr 20 Mins
SERVINGS: Four 7×3 inch loaves
INGREDIENTS
• 3/4 cup butter
* 3 cups Splenda
* 1/2 teaspoon salt
* 3 eggs
* 16 ounce sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 3 teaspoons baking soda
* 3 cups almond flour
• * 1 cup oat flour
• * ½ cup golden flaxseed
* 6 very ripe bananas, mashed
* 1/2 cup of chopped almonds
* 2 cups of blueberries
DIRECTIONS
1. Prepare 4 regular loaf sized pans and grease them.
2. Add and mix butter and sugar followed by salt, baking soda and flour in a big bowl.
3. Mix eggs, mashed bananas, sour cream, vanilla and cinnamon in a separate bowl.
4. Combine the 2 and add in blueberries.
5. Transfer the mixture to the 4 pans and sprinkle almond nuts (and cinnamon if desired) on top. **Can also make muffins in cupcake pan, but bake only for 40-45 mins.
5. Bake at 300 for approximately 1 hour.
6. Check if the loaf is ready by inserting a toothpick. If it comes out clean, it’s ready to be taken out of the oven.
*1 teaspoon extra-virgin olive oil
*1 garlic clove, diced
*1 package (6 ounces) portobello mushroom caps, cleaned
*Pinch of salt
*Pinch of freshly ground black pepper
*12 ounces reduced-fat mozzarella cheese, sliced or shredded
*10 fresh basil leaves
*2 fresh tomatoes, sliced, roasted, or grilled
*Oregano leaves (optional)
*Instructions: Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450°F until the cheese melts, about 3 minutes. 549 calories (a little high), 36g protein, 3g fiber, 40g fat, only 14g carbs