low carb sugar free pumpkin pie

1 can pure pumpkin ( 15 oz)                                                                                                                     1/2 cup heavy whipping cream                                                                                                                 3 eggs                                                                                                                                                         1 teaspoon vanilla                                                                                                                                       Tablespoon pumpkin pie spice                                                                                                                   1/4 cup sweetener                                                                                                                                             CRUST                                                                                                                                                 1 1/2   almond flour                                                                                                                                   1/2 cup butter melted                                                                                                                                 (sweetener optional )

Stuffed Pepper Soup Recipe

• 2 pounds ground beef
• 2 quarts water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups cooked cauliflower rice
• 2 cups chopped green peppers
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper  

  Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

LOADED CAULIFLOWER

rt emoticonIngredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Baked Cheese & Broccoli Patties

Ingredients:
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup almond flour
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper
instructions:
preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the almond flour , the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Amish Broccoli Salad...

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise
1 cup sour cream
2 packs sweetener
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese  

Mock Apple Crisp from Zucchini

• 6 cups peeled and sliced zucchini
• 3 Tablespoons lemon juice
• 2/3 cup sweetener, 
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup chopped pecans
• 1/2 cup almond flour
• 1/4 cup  low carb baking mix
• 1 teaspoon cinnamon
• 1/4 cup butter                      

Low Carb Eggplant chicken Chili

2 cups chicken
2  diced green onion,
1/2 Tbsp chili powder
1/2 TBsp paprika
1/2 Tbsp ground cumin
1 Tbsp oregano
1 tsp salt
1 tsp black pepper
2 cups eggplant diced
1 can (14.5 oz) of diced tomatoes
1.5 cups chicken broth (reduced sodium)
2 garlic cloves, minced or goya seasoning (no carbs in it)

Brown the green onion and egg plant  over medium-high heat in a large skillet until tender., add the cooked chicken  and  Add all of the spices and stir to combine.  Pour the diced tomatoes,, chicken broth, set on LOW.  cook 20 minutes and serve with cheese /avocado and sour cream and enjoy  

“Cornbread” Muffins:

“Cornbread” Muffins:
1 cup almond flour
2 large eggs
1 tsp baking powder
1/4 cup sour cream
2 Tbsp butter, melted
1 tsp sugar substitute

1 tsp garlic (or onion) powder         

Spiced mug cake

1 1/2 Tablespoons coconut flour                                                                                                               1 Tablespoons coconut oil                                                                                                                         1 egg                                                                                                                                                           1 teaspoon baking powder                                                                                                                         1 1/2 teaspoon pumpkin spice or all spice                                                                                               1/2 teaspoon vanilla                                                                                                                                   2 teaspoons water                                                                                                                                                                                                                                                                                                          Place all the ingredients in mug or ceramic bowl and mix very well place in microwave for one minute let cool and enjoy plain or with your favorite low carb frosting    

Basic Cheese and Onion Quiche

                    Basic Cheese and Onion Quiche

Makes 2 quiches.

• 5-6 cups shredded muenster and/or colby jack cheese, divided in half
• 2 tablespoons butter plus more for greasing pans
• 1 large white onion, finely chopped
• 12 large eggs, preferably organic or free range eggs
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp dried thyme

Directions:

1. Preheat oven to 350 degrees.
2. In a separate skillet, add the butter and melt over medium-low heat. Add the vegetables and saute until onions are translucent and soft. Remove from heat and cool.
3. Butter two 10 inch  quiche pans or deep pie pans. Put 2 cups of shredded cheese in bottom of each buttered pan. Add 1/2 of cooled vegetable mixture to each pan in an even layer over cheese.
4. Crack 12 eggs and pour into a large mixing bowl. Add the cream and spices, and whisk together until well mixed and frothy. Pour 1/2 mixture over each pan of cheese and veggies, then use a fork to gently and evenly distribute cheese and vegetables into egg and cream mixture.
5. Slide quiche pans into oven, leaving an inch of space between pans. Bake for about 20-25 minutes or until set and puffy and slightly golden in the center. You can also use a knife to insert into middle of one of the quiches, and if it comes out clean, they are done.
6. Cut each quiche into 6 equal sized servings for a total of 12 servings. Serve immediately, or cool  and refrigerate or freeze. These will keep in the freezer for a two weeks, or the refrigerator for a week.

Cream Cheese Pancakes

Cream Cheese Pancakes                                                       

• Ingredients
  
  • 2 oz cream cheese
  • 2 eggs
  • 1/2 teaspoon cinnamon
  Instructions
  • Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any sf syrup of your choice) and fresh berries.                                                                                                        

The best ever!!!low carb strawberry short cake

The best ever!!!low carb strawberry short cake

• 3/4 cup Almond Flour
• 3/4 cup coconut flour
• 1/2  cup coconut oil 
• 5 large Eggs
• 4 oz cream cheese
• 1 tsp. almond or Vanilla Extract
• 1 tsp. lemon juice
• 3/4 cup sf syrup
• 1 tbsp. Baking Powder
• measure  all dry ingredients put them  in a  bowl  and set aside . add eggs to mixing bowl blend them well  make sure you leave cream cheese out until its softened then add to egg mixture along with all wet ingredients then mix together till its smooth. then add dry ingredients half at a time and mix well till its all smooth remembering to scrape the sides of the bowl.  pour into loaf pan sprayed with cooking spray or oil. preheat oven to 350 f and cook 30 to 40 min depending on oven, and enjoy, for full video watch on my you https://www.youtube.com/watch?v=mMN1pD7Opustube channel BLONDE4FIRE 

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

Ingredients:
1 cup almond flour
⅛ tsp baking soda
pinch of salt
3 tbsp sugar substitute
½ cup heavy cream or 1/2&1/2
2 tbs melted butter or coconut oil
1 egg
¼ cup fresh or frozen blueberries

Chocolate espresso low carb dougnuts

Chocolate espresso low carb dougnuts

1 cup almond flour                                                                                                                   2 tablespoons ground coffee beans                                                                                           2 tablespoons cocoa powder                                                                                                     mix till all dry ingredients are well combined                                                                               use 1/4 cup of your choice oil    (i used coconut)                                                                         2 eggs                                                                                                                                     1/4 cup your choice sweetener  add a little at a time some people like  less sweet  preheat oven to 350 f and bake 10 -15 minutes depending on what type of pan you use  i used a smaller pan so if you're using a muffin pan they will need longer time             

Low carb white castle cheeseburger pie

1 1/2  pounds ground beef or turkey

4 slices crispy bacon
4 eggs                        1 can mushrooms 
1/4 cup onions           1/2 cup unsweetened almond milk
8 oz shredded cheese (your choice)
 black pepper and salt to taste
Brown ground meat and cook bacon...layer both (bacon crumbled) in a baking dish.
Stir remaining ingredients together and pour over meat...bake 40 minutes at 350 degrees...

Pork Rind Tortillas

Pork Rind Tortillas

• 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
• 1 (eight oz.) package cream cheese, softened
• 8 eggs
• 1/3 cup water
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin

1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust.
2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
6. Flip tortilla and continue to cook for about 45 more seconds.
7. Repeat with the rest of the batter.

Homemade low carb Hot Chocolate Recipe

Homemade low carb Hot Chocolate Recipe

Makes one cup

Ingredients

1 cup non-dairy milk or water You can replace with almond ,cashew milk or coconut,
1 tbsp cocoa ,sifted to remove clumps
liquid stevia to taste (I used 4 drops.
¼ tsp vanilla or almond extract, 

.  Place all ingredients in a small saucepan and whisk over low heat until combined and desired temperature has been reached.

.  Pour into a mug and enjoy! : ) 

Garlic Gnocchi

Garlic Gnocchi

• 2 cups shredded Mozzarella (Low-Moisture Part-Skim this is a MUST–otherwise it will fall apart
• 3 egg yolks
• 1 tsp granulated garlic
• butter & olive oil for sauteing

1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
3. Portion dough into 4 balls.
4. Chill in refrigerator for at least 10 minutes.
5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
7. In a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (a few of my friends say that have skipped this step and the gnocchi still turns out great!)
8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown.
10. Season with salt and pepper and serve!

Olive Garden Low Carb Zuppa Toscana Soup

• 1 1⁄2cups onions
• 1⁄2lb bacon (sugar free)
• 1lb sausage(Jimmy Dean spicy works nice)
• 2quarts water
• 3 -4minced garlic cloves
• 2chicken boullion cubes
• 4cups kale
• 3 -4cups cauliflower (cut up in small pieces)
• 1 1⁄2cups heavy cream

DIRECTIONS

1. Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
2. In the same skillet cook the sausage and set aside ( I put it on the back burner).
3. In a large soup/stew pan put cook onions until tender and clear.
4. Add in garlic and cook for a minute.
5. Add water and chicken boullion cubes.
6. Start to tear the bacon into bite size pieces and add to the pot.
7. Add sausage.
8. Add cauliflower.
9. Cook for 15 minutes (until cauliflower is soft).
10. Add heavy cream.
11. Add kale (I tear mine into bite size pieces).
12. Simmer for 5-10 minutes.