Egg Bake

To be honest, I use whatever veggies ar in the fridge and I think might taste nice, I’m kinda under the belief that no veggie is bad if it grows above ground. Below ground is when you start to get your starchy veggies like potatoes and stuff that have a lot of empty carbs and cals.

I buy these https://www.bodyenfitshop.nl/vloeibaar-ei-eiwit/ from BodynNFit, I like cooking with eggwhites to save calories but hated having to throw away half an egg. These make it easy.

Ingredients:

• 1 green or red bell pepper chopped
• 1/2 a zucchini diced
• 5 cherry tomatoes chopped
• a couple large handfuls of spinach
• a packet of these (they are already cooked so I just toss them in): https://www.ah.nl/producten/product/wi442202/zandvliet-magere-spek-reepjes-van-kalkoen
• paprika, chipotle, and garlic powder
• sea salt
• 4 mushrooms dice
• 1 bottle of EggWhites
• 3 whole eggs

Method:

 

1. Set oven to 220c, while the oven is preheating…
2. Grease a baking dish with coconut oil (I use this:  https://www.bodyenfitshop.nl/pam-coconut-oil-cooking-spray/ but any coconut oil is fine)
3. Then prepare the veggies and throw everything except the eggs into a baking dish in whatever order and ferocity you see fit.
4. In a small bowl whisk 3 whole eggs together.
5. Pour the bottle of eggwhites over the veggie mixture, then pour the small bowl of full eggs. Take a knife and stir gently just so everything is coated.
6. Bake for about 20 minutes or until you can shake the dish and it doesn’t look like wobbly eggs, a knife can be inserted to see if it comes out clean.
7. If you accidentally take it out too soon and realize its stillneeds more time, pop it back in!

Store in a Tupperware in the fridge, can be eaten cold or warmed in the microwave.

Chocolate Zucchini muffins/ Bundt

First made this as a bundt for one of my brunches but then adjusted the recipe for muffins. Full ingredient list of bundt can be found below the recipe.

 

Ingredients for half of a bundt

Yields 4 muffins & 1 small bread loaf

• 6tbs + 1 cup almond flour
• _1/4 cups powdered Erythritol or Swerve
• ¹/4 cup cacao powder
• 1 tsp gluten-free baking powder
• ¹/4 tsp sea salt or pink Himalayan salt
• 3 large eggs
• 2Tbs cup melted butter or coconut oil
• 2tbs full fat kwark
• 1 medium zucchini, pureed

Method

1. Preheat the oven to 165 °C/ 325 °F and prepare muffin tins or bundt pan.
2. In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.
3. Pour the batter into the prepared pan. Cake will not rise so what you pour is what you get.
4. Smooth out the top, transfer to the oven and bake for 15minutes for muffins and 30-40 minutes for cake or until a toothpick inserted into the middle comes out clean.
5.  When the cake is done allow to cool completely before inverting onto a cake stand.
6.  Store covered at room temperature for up to 4 days.

 

For a large bundt:

• 2 ³/₄ cups almond flour (275 g/ 9.7 oz)
• 1 ¹/₃ cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
• ¹/₂ cup cacao powder (43 g/ 1.5 oz)
• 2 tsp gluten-free baking powder
• ¹/₂ tsp sea salt or pink Himalayan salt
• 6 large eggs
• ¹/₄ cup coconut oil
• 1/4 cup full fat kwark
• 2 medium zucchini, pureed (240 g/ 8.5 oz)
• 2 tsp sugar-free vanilla extract

BEST RIBS EVER

INGREDIENTS

• 4 pounds pork baby back ribs

SPICE RUB:

(Gonna be honest, I didn’t measure out any of these so I just went by smell and feel. In my opinion, you can never have enough garlic or paprika.)

• 1 1/2 Tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons red chili powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoons onion powder
• 1/2 teaspoon dried Italian seasoning
• a shake of dried rosemary

INSTRUCTIONS

• Preheat oven to 205C or 400 F, line a baking sheet with sides with parchment paper, aluminum or silicone baking sheet. Set aside.
• Rinse and dry ribs then cut into 6 pieces.
• In a medium bowl, whisk together spice rub ingredients. Rub both sides of the ribs with the spice rub then place ribs on prepared baking sheet. Bake ribs for 30 minutes, flipping halfway through to sear meat.
• Add ribs to the slow cooker, followed by ribs. Sprinkle more spices (which ever you fancy) and pour juice from the oven tray over the ribs.
• For softer juicier ribs- Cover and cook on HIGH for 4-5 hours or until ribs are fall off the bone tender. Rotate ribs once during cooking so they cook evenly.
• For softer with a crisp ribs (our fave)- Cover and cook on HIGH for 3.5 hours until ribs tender. Remove ribs from slow cooker and place back on original baking sheet. Place back in the oven for 15minutes to crisp up the top layer

Before baking

After final oven crisp

Three Wise Gingerbread Men

Ingredients

• 125 g (4.5 oz) Protein powder
• 3 Egg whites
• 6 tsp Ground ginger
• 6 tsp Ground cinnamon
• 0.25 tsp Ground cloves
• 50 g Dark chocolate (80%) or even better no sugar Chokoy
• 250 g (9 oz) Almond flour
• 1/4 c no sugar sugar

 

Instructions

1. Preheat the oven to 345 F (Gas Mark 3, 170 C).

2. Beat the egg whites with a whisk until they stiffen.

3. Gently fold all the dry ingredients, except the chocolate, into the egg whites until they are well combined.

4. The mixture should now feel like a slightly wet dough.

5. Divide the dough into seven balls and then shape each to look like a gingerbread man (for best results use a gingerbread man cookie cutter).

6. Place the gingerbread men in the oven on a baking tray and cook for 15 minutes.

7. Remove them from the oven, turn them over and cook for a further 10 minutes.

8. Remove from oven and allow to cool.

9. Meanwhile, slowly melt the chocolate in a small bowl over a pot of hot water. Once melted, transfer the chocolate to a piping bag.

10. Once cool, decorate the gingerbread men with the melted chocolate.

Curried Cauliflower Steaks

Cauli-Steaks:

• 4 cauliflower steaks cut from the centre of a large cauliflower (400 g/ 14.1 oz)
• 2 tsp medium curry powder blend
• 4 tbsp extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
• 1 tbsp grated ginger (6 g/ 0.2 oz)
• ¹/₄ tsp paprika

  

•  
• ¹/₂ tsp sea salt, or to taste
• ¹/₄ tsp cracked black pepper
• 2 heaped tbsp chopped hazelnuts (20 g/ 0.7 oz)
• 2 heaped tbsp chopped macadamia nuts (20 g/ 0.7 oz)

To serve:

• 4 tbsp sour cream (48 g/ 1.7 oz)
• 1 tbsp chopped parsley
• Optional: fresh leafy greens of choice (arugula, spinach, watercress, lamb lettuce, etc.)

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted.) Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle and slice into 3 steaks. Be careful when cutting as the florets are fragile.
2. Transfer to a baking tray lined with greaseproof paper.
3. Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
4. Cover the cauliflower steaks with the marinade using a silicone brush or spoon.
5. Bake in the oven for about 40 minutes, or until golden and slightly crisp.
6. After about 30 minutes, place the nuts on a baking tray and roast in the oven for 4-6 minutes until golden. Remove from the oven and allow to cool.
7. Place the curried cauliflower steaks on a plate and serve with sour cream, toasted nuts and fresh parsley.Tastes best when served fresh but can be stored in the fridge for 3 days.

PUMPKIN ALMOND FLOUR BUNDT CAKE

I made this for this months Fall Girls Brunch, without the glaze and WOW was it good. Went so quick, and was so moist. HOORAY FOR MY SILICONE BUNDT MOLD

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/3 cup No Sugar Sugar of your choice
• 1/3 cup vanilla whey protein powder
• 1 tbsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp ginger
• 1/4 tsp cloves
• 1 can pumpkin puree
• 4 large eggs
• 1 egg yolk
• 1/4 cup coconut oil
• 1/2 to 2/3 cup water
• 1 tsp vanilla extract
• 3 drops swerve caramel drops

Instructions

Cake:

1. Preheat oven to 325f/ 165c and grease a 9-inch bundt pan very well.
2. In a large bowl, whisk together the almond flour, coconut flour,  protein powder, baking powder, cinnamon, salt, ginger, and cloves.

3. In a separate bowl whisk eggs and sweetener. Stir in pumpkin puree, oil, flavor drops and, 1/2 cup water, and vanilla extract. If your puree is very thin, you probably won’t have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pourable).

4. Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.

Serve after it’s cooled, I like it with some greek yogurt and cinnamon but a lot of ladies put Nutella or whip cream on top.

Green Chili Soup

oh my god this was soo good- I dont have a picture but trust me its good.

INGREDIENTS

• 2 Chicken bouillion cubes + 3 cups of water
• 24 oz boneless chicken breasts or (ground chicken or turkey)
• 2 cans of green enchilada sauce
• 1 bottle 16.7ozLa Costeña Green Mexican Salsa
• 3 jalapeno peppers
• 5 Pardon peppers
• 1 large green pepper or 1 large anaheim pepper
• 1 can of sliced poblano chili
• 1/2 small onion
• 2 tbsp of ground cumin
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 2 Tbs cream cheese (cut up into a few pieces)
• salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
• optional garnish: cilantro, tortilla chips, chopped tomatoes, shredded cheese, avocado, sour cream or greek yogurt
• optional: pinto beans

Slow Cooker (raw chicken breast) Instructions:

1. In your slow cooker, mix together the broth + water, can of poblano chili, bottle of salsa, water, chili powder, garlic powder, onion powder and cumin.
2. Dice onion and brown, add to crockpot.
3. Fry the padron and jalepeno peppers whole in light oil. Dice the green pepper and throw into the same pan.
4. As the pardron peppers turn soft take out and dice lengthwise- add to crockpot.
5. Add diced green pepper to crock pot once it gets a little bit soft in the fryin pan.
6. Dice the fried jalepenos to whatever size you want and add to crockpot.
7. Once cooked place on paper towel to remove any excess water or oils. Add to the crock pot.
8. Add the chicken breasts to the crock pot and cook on low for 7 hours.
9. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.
10. Add the cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
11. Top with your favorite garnishes and serve.

Slow Cooker (ground meat) Instructions:

1. In your slow cooker, mix together the broth + water, can of poblano chili, bottle of salsa, water, chili powder, garlic powder, onion powder and cumin.
2. Dice onion and brown, add to crockpot.
3. Cook the ground meat, season with a little cumin, garlic powder, and onion powder.
4. While cooking the meat fry the padron and jalepeno peppers whole in light oil. Dice the green pepper and throw into the same pan.
5. As the pardron peppers turn soft take out and dice lengthwise- add to crockpot.
6. Add diced green pepper to crock pot once it gets a little bit soft in the fryin pan.
7. Dice the fried jalepenos to whatever size you want and add to crockpot.
8. Once cooked place on paper towel to remove any excess water or oils. Add to the crock pot.
9. Cook for 3hrs on low.
10. Add the cream cheese to the soup mixture, stir and replace the lid. Cook for another 15 minutes and stir the soup, making sure to get the cream cheese mixed in.
11. Top with your favorite garnishes and serve.

Healthy-ish Coleslaw

This is so simple I feel stupid even writing it down but meh. Will be nice to serve with wings on Friday.

Ingredients

• 4 pieces of thick bacon (optional)
• 1/3 cup plain yogurt/ kwark/ greek yogurt
• 2 Tbs mayonnaise
• 1 tbsp dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper to taste
• Chipotle & paprika to taste
• 1/2 cup cheddar cheese
• 16 oz coleslaw mix
• 3 heaped tablespoons green onions (chopped)

 

Instructions

• Add bacon to a pan and cook until browned and crispy. Remove from pan and let cool.
• Add mayo, mustard, salt, pepper, and apple cider vinegar to a small bowl- mix well until smooth.
• Add cabbage slaw mix, cheddar cheese, and green onion. Toss until well coated. Sprinkle with extra cheddar cheese, bacon, and green onion if desired.

Not Pablo’s “Oatmeal” Cookies

Every once in a while I’m hit with a wave of nostalgia missing my dad’s famous chocolate chip oatmeal cookies. He used to send them to me in college and I would hide the bag and eat as many as I could before class. No wonder I was always bloated. I can usually find a stomach/ diet friendly version of anything online but Pablo’s cookies are an original. I have the real recipe written down somewhere and I need to find and frame it for my kids one day. In the meantime here is a version that Im going to try soon.

      

Ingredients

Servings: 24 Cookies

• 1/2 cup flaked coconut
• 3/4 cup sliced almonds
• 1/4 cup hemp seeds (or a mixture of hemp, chia, flax)
• 1 cup almond flour
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup butter softened
• 1/4 to 1/2 cup Sweetener of choice
• 1 large egg room temperature
• 1/2 tsp vanilla extract 
• 1/2 cup sugar-free chocolate chips 

Instructions

1. Preheat oven to 325F/ 162C and line a large baking sheet with parchment or a silicone liner.
2. In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add hemp seeds, almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
3. In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
4. Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about 1/2 inch thickness.
5. Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.

Brunch Breakfast Muffins

 Servings 12

Ingredients

BREAKFAST EGG MUFFINS – START WITH THIS BASE FOR ALL FLAVORS FIRST:

• 10 large eggs
• 1 – 1 1/2 teaspoons sea salt or to taste
• 1/4 – 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese plus more for topping

Ham and Cheddar Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tsp dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Jalapeño Popper

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3-4 Jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
• 1/3 cup softened cream cheese
• 1/2 cup grated cheddar cheese
• 1/3 cup cooked crumbled bacon

Mushroom, Green Pepper and Spinach

• 1/2 tsp smoked paprika
• 1/4 tsp chili powder optional or to taste
• 1 cup chopped mushrooms white button or cremini
• 1/2 cup diced green bell peppers
• 1 cup chopped spinach

Spinach and Feta

• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach\
• 1/2 cups feta

Spinach, basil, and Parmesan

• 1/2 tso garlic powder
• 3/4 tsp Italian seasoning
• 1/4 cup loosely packed chopped fresh basil
• 1 cup chopped spinach
• 3/4 cup grated Parmesan cheese plus more for topping

Instructions

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Broccoli and Cheddar

1. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
2. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Ham and Cheddar

1. Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

1. 15 minutes, or until set.

Jalapeño Popper

1. Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
2. Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.

Mushroom, Green Pepper and Spinach

1. Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
2. Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Feta

1. Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

 Spinach, Basil & Parmesan

1. Whisk in garlic powder and Italian seasonings until combined. Stir in basil, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.