Im just going to place the link here because its too much to type out and I really want to try this!
I can’t wait to try this! #lekker
Calories 285 kcal
Author Lisa | Low Carb Yum
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
1.Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
2. Beat in yolks and egg until well combined.
3. Gradually stir in heavy cream.
4. Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
5. Cool on wire rack.
Store in refrigerator.
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust
- 1 1/2 cups grated cauliflower (approximately 1/2 large cauliflower head)
- 1 tsp. minced garlic, 2 cloves
- 1 cup shredded mozzarella
- 1/4 tsp. dried oregano
- 3 large egg whites
- Salt & pepper, to taste (I used approximately 1/4 tsp each)
- 1/4 tsp. dried rosemary
- 6 basil leaves, chopped fine
- 1/2 tsp. smoked paprika
- 1/4 cup panko breadcrumbs
- Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper and place baking racks on top. Spray the racks with non-stick spray.
Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together.
Scoop the cauliflower into a cheesecloth or cloth napkin
Place the cauliflower into the center of the cheesecloth, pulled the edges up, twisted to close and squeezed as much liquid as I could out of the processed cauliflower.
It should have the look of rice/mashed potatoes. Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
Once cooked, add the remaining ingredients and stir well.
- Using a tablespoon and a half tablespoon, scoop the bites into 1 1/2 tablespoons in size, and roll into balls. Place evenly apart on the prepared racks and bake for 20-23 minutes. At 20 minutes in, remove from the oven & rotate the bites. Place back into the oven for remaining 2-3 minutes.
- 1 1/2 Lbs Boneless Skinless Chicken Breasts, thinly sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
- Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
- Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
- Add the chicken back to the pan and serve over zucchini pasta if desired.
I have never heard of this but super excited to try it! Think of all the options! Garlic bread, eggs Benedict, french toast! Mmm talk about #lekker
Ingredients (makes 12 pieces)
Position two racks in the middle of the oven. Heat to 350.
Prepare two baking sheets with parchment paper and cooking spray or Silpat liners.
Separate the egg whites and yolks into two mixing bowls.
Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.
Whisk the cream cheese, salt and Splenda if using into the yolks until smooth.
Gently fold the yolk mixture into the whites. The batter should be fluffy.
Use a regular-sized ice cream scoop or 1/2 cup measure to spoon the batter onto the baking sheets. Place 6 mounds of batter on each sheet so they have room to spread.
Bake 20-22 minutes, switching racks halfway through.
Let the bread cool completely before removing from the baking sheets.
File this under, I should really do this… but probably wont remember.
- 2 pound chuck roast trimmed of fat
- 1 tablespoon salt
- What ever veggies- carrots, celery, onion
- 2 teaspoons pepper
- 1/2 cup prepared horseradish not horseradish sauce!!
- 2 cups beef stock
Place veggies with roast on top in crock pot. Sprinkle with salt and pepper. Spread the horseradish evenly over the roast. Pour the beef broth around the meat (not over it, as that would wash away the horseradish).
Cook on low 10-12 hours or high 5-6 hours.
10k Trail Plan: http://3v718laqyo244ii5v20dg6ff.wpengine.netdna-cdn.com/wp-content/uploads/2017/05/UA_TRAILRUN_10K_TRAINING_PLAN_NT_V4.pdf
- 2 pounds boneless skinless chicken breast (3-4 breasts)
- 1 tablespoon butter
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 12 ounce jar roasted red peppers, finely diced
- 1 1/4 cup chicken broth
- 4 ounces low fat cream cheese
- 1/4 – 1/2 teaspoon crushed red pepper
- 1/4 cup chopped basil leaves
- Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
- Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.