Merry Christmas

MERRY CHRISTMAS FROM MY FAMILY TO YOURS!!! 

MAY GRACE, LOVE, AND LAUGHTER OVERWHELM YOU THIS HOLIDAY SEASON!!!

THANK YOU FOR ALL OF YOUR LOVE AND SUPPORT!!!

Pot Roast & Mock Potatoes (Husbands Favorite)

My Husbands favorite!! 

Filled with flavor, gluten free, and low carb... couldn't ask for more!!!!!!

Pot Roast
4 lbs chuck roast
1 (16oz) bag of baby carrots
1 white onion, chopped
1 celery stalk, chopped
1 package dry onion soup mix (GF)
1 cup water
salt

Mock Potatoes:
1 head cauliflower
4 oz cream cheese
1 frozen peas, thawed
salt & pepper


** I couldn't find a 4lb chuck roast so I bought 2 - 2lb


Pot Roast
~ Season meat on both sides with salt and pepper.
~ Brown meat on both sides in a large skillet over high heat, about 3- 4 min per side.
~ Place in slow cooker and add dry onion
soup mix, water, carrots, celery, and onion
~ Cook on low setting for 8-10 hours
~ When finished add salt to taste

Mock Potatoes:
~ Steam cauliflower (slightly overcook)
~  Place in mixing bowl and add cream cheese, mix until smooth (3-4 minutes). Add salt and pepper to taste
~ Add peas and mix for a few seconds longer. Done!

Broccoli Beef Frittata

Ingredients

1 TBS coconut oil

1 cup ground beef (OR choice of meat)

1 cup frozen broccoli, thawed

5 eggs

2 TBS coconut milk

1 tsp salt

fresh ground pepper

 

Pre-heat 350 / servings 4

~ Heat coconut oil on medium in an 8 inch cast iron skillet (I did not have one handy so I used regular skillet... either will work)

~ Stir-fry ground beef until heated through

~ While beef is heating, chop broccoli florets. Add broccoli to beef and cook thoroughly

~ In seperate bowl mix eggs, coconut milk, salt & pepper

~ Poor egg mixture into skillet and heat 3-5 minutes until the bottom of frittata is set

~ Place skillet in oven and cook for 10-15 minutes. turn heat up to broil for another 2-3 minutes until fritata puffs

~ Transfer fritata to a plate, slice and serve. Enjoy!!!

**Tip** You can add any choice of veggies or protein in this frittata... add whatever you like!! Also, feel free to add cheese into the egg mixture... It's very good!!

Inspired by nomnompaleo.com



 

Mock Potato Soup... it's Cauliflower

Craving Baked Potato Soup but don't want all those carbs and gluten (flour)?Try this mock potato soup and you will be shocked at its goodness!! I love rich, thick, creamy soups but I don't love the flour that they use to thicken it... or all those carbs. So here is a great great great alternative that your family with truly enjoy!! Gluten free and low carb but with all the great flavors!!! Now that's a win win!! I made this on a cold rainy day in Seattle... warm fire, beautiful view, and this!! PERFECTION!! I promise your family (including kids) will go crazy over this soup!! Keep it easy, keep it clean, keep it healthy, and keep it gluten free!! Enjoy!

Ingredients:
1 lb cauliflower florets
1 TBS fat of choice (bacon fat, melted ghee, or olive oil)
4 cups chicken broth
2 TBS dehydrated onions
8oz cream cheese
1/8 tsp cayenne pepper
salt & pepper, to taste

Toppings:
Sharp cheddar cheese, grated
bacon, crisp
green onions, chopped


** For the "fat of choice" I just used bacon fat since I was in the middle of making bacon for the toppings. Just scooped a TBS of grease out while I was cooking it. Adds lots of flavor


~ Over medium-high heat cook cauliflower in chicken broth until soft (slightly over cooked)
~ Lower temp. Add dehydrated onions, fat of choice, cayenne pepper, and cream cheese. Break down the cream cheese with wooded spoon until melted.
~ Puree until desired consistency. You can use a stick blender OR transfer to blender OR mash with potato masher.
~ Serve with toppings and enjoy!!!

Tamari Salmon

I Love Tamari!! I even got caught carrying it in my purse... guilty!! I like salmon but I've never LOVED salmon, until this recipe that is!!! Now I'm an official salmon lover!! This is actually my mom's recipe (TheLCKitchen) that she's been making for years... I just made a few changes to make it gluten free and then added the ginger and onions!! YUM!!! The marinade adds so much flavor and its super easy to whip up for dinner... yet it'll look like you slaved away in the kitchen for hours!!

Ingredients
2 fillet salmon
3 cups tamari sauce (gluten free soy sauce)
1/3 cup sesame oil
1 TBS crushed garlic
1 tsp fresh ginger, grated
1 yellow onion


**Tip** Also Amazing with 3 TBS of Just Like Brown Sugar (OR regular brown sugar) mixed in the marinade!!

Pre-heat oven to 325
~ In a large flat baking sheet (with tall edges OR roasting pan) combine tamari, sesame oil, garlic, ginger
~ Place salmon face down (skin up) in marinade for 30 min
~ Place salmon on foil and top with onion. loosely wrap foil around salmon
~ Bake for 30-35 minutes or until cooked through

Marinade for 30 minutes

Glazed Yams

These Glazed Yams are unbelievable!! When i came home from the hospital after having my daughter, some friends of ours came over and made us an amazing dinner... these beauties were on the menu and I've been making them ever since!!! AMAZINGLY GOOD with a lemon-sweet flavor... I promise your taste buds will go wild!! We had loads of leftover turkey from thanksgiving so I just whipped these up with some leftovers and called it a night!! Which reminds me, I hope everyone had an amazing Thanksgiving!!!

2 large yams or sweet potatoes, peeled & chopped
2 TBS fresh lemon juice
4 TBS maple syrup
salt & pepper (to taste)


Preheat oven 400 / Servings 2
~ Combine lemon, maple syrup, salt & pepper in a bowl 
~ Place yams in baking dish and pour half the mixture over yams. toss to coat
~ Bake covered for 15 min.
~ Uncover, stir and cook. stir every 15 minutes until potatoes are soft and slight browned edges.
 (about 45-55 minutes)... if yams get too dry, drizzle small amounts of mixture and finish baking
~ When finished, drizzle remaining mixture over yams and coat. Finished

Easy Taco Chili

SUPER EASY recipe with great taste!!

1 lb of beef
1 package taco seasoning (GF)
1/2 onion, chopped
2 (14oz) cans diced tomatoes, drained
1 (only use 8oz) can tomatoe sauce
1 (16oz) can kidney beans, drained & rinsed
1 (16oz) can black beans, drained and rinsed
1 (only use 10oz) package frozen corn, thawed
1 (4oz) can green chili, mild
1/2 - 1 TBS of chili powder (depending on how you like it)


Toppings:
onions, chopped
cheese
sour cream


Servings 4
~ Cook ground beef in pot over medium-high until cooked and no longer pink
~ Add taco seasoning to meat
~ Add all other ingredients, cook on medium-high for 20-25 minutes.


** I usually double this recipe and then have it for the next week for a snack or lunch

Classic Chunky Chicken Soup

This recipe is one that I've been making for years and definitely a winter favorite OR home sick on the couch and need some Feel Better Soup!! Although I can not take credit for this... This is a family recipe from my husbands mom Jana Thurner!! She is a fantastic healthy cook and shared this recipe with me early-on in our marriage... it was a marriage saver!! JK... but it did help when I was learning to cook for Jedidiah... the poor guy had to taste all my experiments, good or bad, but this one always came out perfect and loaded with flavor!!

1 whole chicken OR 4 breasts
1 white onion
5 large carrots
5 celery stalks
5 potatoes (red or yukon gold)
2 TBS garlic, minced
5 bouillon cubes, chicken flavor
1 TBS poultry seasoning

Servings 6
~ Place whole chicken in a pot and fill with water until chicken is covered
~ Put bouillon cubes, garlic, salt, pepper & poultry seasoning in water.
~ Simmer for 45-60 minutes or until chicken is cooked
~ While chicken is simmering, cut up all veggies
~ Remove chicken, keep broth. Cut/shred chicken and set aside
~ Add vegetables and shredded chicken back into broth, cook until done (veggies are soft)
~ If needed add salt, pepper, garlic, or poultry seasoning to taste

Just Like Sugar

  This is another great sugar substitute used in some of my desserts.

 http://www.justlikesugarinc.com/

Just Like Sugar comprises a perfect blend of:

• Chicory Root
• Dietary Fiber
• Vitamin C
• Calcium
• And all Natural Flavors from the peel of the Orange

 Just Like Sugar, Inc. is proud to introduce their newest FDA GRAS taste sensation Just Like Sugar, a totally unique natural sweetener that is available for sale, through our website, and is now found in many manufactured food products, retail stores such as Whole Foods Market, Wild Oats Markets, Sun Harvest, Henry's Farmers Market, and many other fine retailers in Canada and worldwide.

 Just Like Sugar is a wonderful natural alternative for those health conscious people, who choose a calorie restricted diet, with a great pure sweet flavor that tastes just like sugar.

Just Like Sugar is a great natural option for people suffering from diabetes and may be useful in restricted diet programs where standard sugars are not allowed.

Just Like Sugar is a 100% natural FDA GRAS approved sweetener make from only the purest of ingredients.

Just Like Sugar mimics the attributes of regular cane sugar in every way without any of the negative side effect.

Just Like Sugar contains no sugar alcohols and does not cause laxative effects like other artificial sweetners on the market today.

Just Like Sugar enhances composition is a source of natural dietary fiber from Chicory Root and vitamin C, chich should be essential ingredients in everyone's daily diet.

Chicken Enchilada Casserole

3 chicken breasts, boiled & shredded
1 cup quinoa, uncooked
1 can black beans, rinsed
1 yellow onion, chopped
1 red or green pepper, chopped
2 cups chicken stock
1-1/2 cups of grated cheese
enchilada sauce (GF)
olive oil or coconut oil


Toppings (optional):
fresh tomatoes, chopped
black olives, sliced
green onion, chopped
sour cream


Preheat Oven 350 / Servings 4
~ Cook quinoa as directed but instead of water, use 2 cups chicken stock
~ In oiled pan over medium-high saute onion and pepper until soft
~ add chicken, quinoa, black beans and enchilada sauce (desired amount). stir until everything is coated
~ Pour into a baking dish and top with cheese, place in oven until cheese is melted
~ Dish out and add your favorite toppings

Flax Zucchini Fries

WOW!! These zucchini fries came out ten times better than I was expecting! Don't get me wrong, I thought they would be good but these were fantastic!! This was a total experiment that my sister-in-law Karelia, and I did and they were so yummy!! We went to the store looking for Almond Meal but they were out so we decided to try Flax Meal... So glad we did and so glad the store was out of Almond Meal!! After baking we realized the Flax Meal gave it the perfect crunch coating and such a great flavor!! We kept saying we could have eaten a whole tray by ourselves... but we had to share! Boooo!!! I will be making these all the time! Great for lunch or dinner... healthy snack for kids!! 

Benefits of Flax Seeds:

• Omega-3 essential fatty acids- good fat that has heart healthy effects. 1 TBS contains 1.8 grams of plant omega-3's.
• High in Fiber
• Lignans - contains plant estrogen and antioxidant qualities... helps balance female hormones and supports fertility.
• High in B Vitamins and  magnesium

4 zucchini
2 eggs
3/4 cup flax meal
1 tsp garlic salt
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp oregano

Preheat oven 425 / Servings 4
~ Slice zucchini into fries
~ In a bowl stir together flax meal, garlic salt, sea salt, cayenne pepper, and oregano
~ In separate bowl beat eggs
~ Dip zucchini in egg and then in flax meal mixture.
~ Grease baking sheet and then place fries on baking sheet evenly spread apart so they are not touching.
~ Bake on 425 for 12-15 minutes

Mediterranean Potatoes

 

Thanks to Karelia Grafmyre (my amazing sister-in-law) for this incredible new recipes!! My husband and I travel a lot and I love visiting friends and family because I get to learn some of their favorite recipes and the different techniques they use to cook!! Everyone has their own recipes that are family favorites and I'm always intrigued to know what, why and how! Karelia originally made these with fingerling potatoes which were phenomenal and so I put in a request for more!! She mentioned they were also great with yams/sweet potatoes, so we went with the yams!! Great choice... Savory & Sweet!! 

3 TBS coconut oil
4 yams or sweet potatoes (OR fingerling potatoes), diced
1 large sweet onion, chopped
1 TBS Italian herbs (dried oregano, parsley, basil)
1/4 tsp Cayenne pepper
2 cups fresh spinach 
sea salt

Topping:
feta cheese, crumbled
green onion, chopped


Servings 4 ~ Heat skillet and add 1 TBS of coconut oil along with yams. cook on med-high for 15 minutes
~ Add onion and cook for another 15-20 minutes. continue adding coconut oil throughout cooking if skillet gets too dry (prevent burning potatoes)
~ Add Italian herbs & Cayenne pepper. continue to cook until potatoes are soft & even slightly browned 
~ Add spinach and cook until wilt. Add a good amount of sea salt (to taste)
~ Place potatoes on plates and sprinkle feta cheese and green onions. Finished!!

Easy Tortilla Soup

This is one of my GO-TO recipes that I have been cooking for years! It's super easy, loaded with chicken and has an amazing flavor!!! My husband loves it, kids love it, and really who doesn't love tortilla soup!! I made this last week while visiting my husbands side of the family and we made a huge pot of it to feed 6 adults and 5 kids... it was the easiest dinner we did all week! Then we set up all the toppings in separate bowls so everyone could build their own soup the way they like... it was a unanimous liking!! When I cook this at home for just the 3 of us, I make a large pot as well, that way there are lots of leftovers!!

5 boneless skinless chicken breasts
3 (32oz) cartons chicken stock
1-1/2 cups brown rice
2 (16oz) packages of frozen corn, thawed
16oz jar salsa (I use mild Picante)
salt

Optional Toppings:
shredded cheese
sour cream
tortilla chips, crumbled (gluten free)
fresh avocado, sliced

Servings 8
~ Boil chicken in water until done. Then shred chicken
~ Cook rice in water (as package directs) until done
~ In separate pot combine chicken stock, corn, cooked rice, and shredded chicken. heat over med-high for 15-20 minutes.
~ Add salsa and salt (to taste) cook for another 3-5 min.
~ Finished! Top each serving with desired toppings...

Apple Granola Crisp

While visiting family in beautiful Malibu, CA I wanted to make a big dessert for everyone that was something amazing and yet healthy. My husbands side of the family has a major sweet tooth (including my husband) so everyone was craving sweets but didn't want the sugar. Soooo... we thought long and hard, and came up with this amazing dessert!! I love apple crisp and its also my Dad's favorite dessert so when I get home I know he will be begging me for this!! I did the filling and then actually used my granola recipe for the topping and it came out great!! The combination of protein powder, flax meal, and almond meal when baked with coconut oil, actually gave it this crumbly brown sugar taste and texture... I was surprised how perfect was!!

Match this with some homemade ice cream OR in a bowl topped with cream OR or even with yogurt in the AM and you got yourself one amazing yet guilt free dessert!! Enjoy!

Filling:
6 mcintosh or granny smith apples, pealed & sliced
grated zest of 1 orange
grated zest of 1 lemon
2 TBS freshly squeezed orange juice
2 TBS freshly squeezed lemon juice
1/2 cup swerve (OR your choices of sweetener)
2 tsp cinnamon
1 tsp ground nutmeg

Topping:
1 cup peacons, chopped
1 cup walnuts, chopped
1 cup almonds
1 cup cashews, chopped
1/2 cup flax meal
1/2 cup almond meal
3/4 cup protein powder
1/2 tsp sea salt
1-1/2 tsp cinnamon
1/2 cup swerve (OR your choice of sweetener)
1-1/2 cup coconut oil
1/2 cup almond butter


Preheat 350 / Servings 10
~ Peal and slice all apples. Place apples in large bowl and add all filling ingredients. stir together so all apples are coated
~ In separate bowl combine pecans, walnuts, almonds, cashews, flax meal, almond meal, protein powder, salt and cinnamon.
~ In sauce pan over medium-low heat combine coconut oil, swerve and almond butter until melted and smooth.
~ Pour coconut oil sauce over nuts and stir together until completely saturated
~ Spray large baking dish. Place apples on bottom and top with nut topping... spread out so all apples are covered.
~ bake for 50-60 minutes or until done.

Granola Crisp Cereal

I'm always looking for snacks that I can take with me on the road that are healthy and easy to travel with!! This is a winner!! Also, you can make this in big batches and keep in the fridge... It's a handy snack or great breakfast!! I love the fact that its filled with coconut oil... always looking for ways to get coconut oil in my body! So filling, so good, perfect snack, perfect breakfast... what else can I say besides IT TASTES GREAT AND GREAT FOR YOU!!

2 cup raw pecans, halves
1 cup raw walnuts, halves & pieces
1 1/2 cup raw almonds, sliced
1 cup raw cashews, pieces
3/4 cup flax meal
1/2 cup vanilla protein powder
1 tsp cinnamon
1 tsp vanilla extract
1 cup coconut oil
1/2 cup swerve (OR your choice of sweetener)
1/2 tsp sea salt
1/4 cup almond butter (No added Sugar)


Preheat oven 300 / Servings 6-8
~ In a large bowl add pecans, walnuts, almonds, cashews, flaxmeal, protein powder, cinnamon, and vanilla extract. stir together
~ In a small sauce pan over medium-low heat, melt coconut oil, swerve, salt, and almond butter, until all is smooth.
~ Poor sauce over nuts and stir with spatula until all is mixed evenly
~ Spray large baking sheet (with rims) and spread mixture out evenly.
~ Bake for 20 minutes
~ When finished let sit in fridge for 20 minutes before crumbling.

 **(Optional, before making granola) Soak nuts for 7-24 hrs & dry in oven.
Benefits:

• Clean
• remove or reduce phytic acid
• Increase the amount of vitamins, especially B vitamines
  
• prevent many health conditions
• Proteins are partially broken down for better absorption in the body 
• Many other benefits...

Read more 

Gingerbread Scones

 This was a mother and daughter creation... my mom and I had a fun day of baking together!! She also has a food blog called the LC Kitchen... Full of low carb goodness!! We went through a couple batches making these scones, trying to change and alter to perfection. My husband and dad loved being our taste testers!! These scones are absolutly delicious and perfect for heading into the fall/holiday season!! No one would ever know that they are mostly made of almond meal and protein powder. they taste like the real thing and yet they're HEALTHY!! These could easily be made into cookies as well and would be a great recipe for kids to decorate gingerbread men!! We decorate them every year... you're never too old!! I will definitely be using this recipe a lot!

2 -1/8 cups almond flour (OR almond meal)
1/4 cup swerve (OR your choice of sweetener)
2 tsp baking powder
1/2 tsp baking soda
1tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
1/4 cup vanilla protein powder
1 large egg
1/4 cup butter, melted
3 TBS heavy cream
1tbs Just Like Brown Sugar (OR 2 tsp molasses)
1/2 tsp vanilla extract

*if dough is too wet then add 2 or 3 more TBS of almond meal

Frosting:
2 TBS butter, soften
1/4 cup powdered swerve (OR your choice of sweetener)
1/4 tsp vanilla
4 oz cream cheese


Preheat 325 / Servings 8
~ Whisk together almond flour, swerve, baking powder, baking soda, cinnamon, ginger, salt, and cloves in a large bowl.
~ Add eggs, butter, cream, brown sugar, vanilla, and stir until dough comes together
~ Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle (7-8 inch diameter).
~ Using a very sharp knife, slice 8 even wedges and seperate carefully, then space evenly around the baking sheet.
~ Bake 18-20 minutes, or until scones are firm and lightly browned. (keep eye on the bottoms to make sure they don't burn)
~ Remove from oven, transfer to a wire rack and let cool.

Frosting:
~ For the frosting, beat butter, powder swerve, vanilla, and cream cheese

Spread over COOLED scone.

Enjoy!!

Southwest Black Bean Salad

This dish is so so so tasty and one of my favorite things to make!! I actually originally saw something similar on Pinterest (gotta love pinning) but it was a little more work then I wanted to do, so I researched some more bean salads and came across this recipe by Gina's Skinny Recipes... it was perfect!! Its incredibly easy and great for guests, parties, or just home with the family!! My daughter loves this dish and lets out a little happy scream every time I make it!! My husband tells me I should make this every time we have guests over... the flavor is so good! super refreshing and light!!! I usually make this with my Tuscany Lemon Chicken... compliments it well!!!

1 (15.5 oz) can black beans, rinsed & drained
9 oz frozen corn, thawed
1 tomato, chopped
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice
3 tbs extra virgin olive oil
1 TBS cilantro (optional)
salt & fresh pepper
1 avocado, diced

 
Servings 4
~ Combine beans, corn, tomato, onion, scallion, lime juice, olive oil, cilantro, salt & pepper
~ let marinade for 30 minutes in refrigerator
~ Add avocado just before serving

Zucchini Lasagna

Family favorite!! I got this recipe from a Clean Eating magazine back in 2009 and have been making it ever since... however, I did change a few of the ingredients along the way!! Tastes like lasagna with all the same great flavors without the pasta!! The zucchini is such a great alternative to this noodless dish! My family loves this and I make plenty so there's leftovers for lunch the next day... Tastes just as good if not better!! This is a great dish to make and freeze... I'm always so happy when all I have to do is throw it in the oven!! Its refreshing sometimes to have easy choices when its been a long day!! Try and enjoy... Let me know what you think!! :)

1 large onion, chopped

2 cloves garlic, minced

1 (24 oz) jar Spaghetti sauce (sugar free)

1 lb ground beef, ground turkey or ground chicken

sea salt & ground pepper

1 egg

2 cups low-fat cottage cheese

1 cup mozzarella

4 zucchini (sliced length-wise) OR 2 eggplants

**Sweating the Zucchini - slice all zucchini and sprinkle both sides with salt. Let sit for 30 minutes then  pat dry with paper towel to get all access moisture off. (This prevents dish from getting soupy... zucchinis are full of moisture and will be released during baking if they are not sweated beforehand)

**Eggplant - if you decide to use eggplant for this recipe you will need to bake them first before layering them on your lasagna. make 1/2" slices, sprinkle with salt and pepper, spray both sides with olive oil spray, place on baking sheet and bake until soft (10-15 minutes). Turn slices half way through.

Preheat 350 / 6 Serving

~ In a large frying pan, saute garlic and onion over medium heat until tender

~ Add ground beef and tomato sauce, bring to a consistent heat for 10 minutes (until browned)

~ Season with salt and pepper to taste. remove from heat and set aside.

~ In a small bowl, slightly beat egg. stir in cottage cheese, and 1/2 cup mozzarella cheese.

~ Pour 1/2 meat mixture into a 3quart baking dish. Top with zucchini slices and then cottage cheese mixture. cover with remaining meat mixture and last layer of zucchini slices.

~ Bake uncovered for 30 minutes

~ sprinkle remaining mozzarella and bake another 10min

~ Let stand for 10 min before serving

Rao's Homemade Vodka Sauce is great for this dish!! 

Gluten free, sugar free, and very low carb!!
You can find it at Whole Foods, Amazon, and probably other health food stores. 

Warm Flax Cereal

Warm Flax Cereal

They do say, "breakfast is the most important meal of the day!" If so, then shouldn't it be treated as just that... important!! It's what starts off our whole day and gives us the energy we need to get through!

Some times I just want a bowl of warm cereal... minus all the carbs! This breakfast is perfect... low in carbs, full of protein, full of energy!! Its so important to have protein in the AM and above all else its delish!!

1/3 cup flax seed meal

1/4 cup vanilla protein powder

1/4 cup almond meal

1/2 tsp cinnimon

1 1/2 cup of water

toppings: I love Organic milk/Almond milk & large medley raisins... OR fresh berries

Serving 1

~ combine all ingredients in pan 

~ cook on med heat for about 3-5 min

~ Top with favorite toppings

Done!!

Almond Meal Pizza

Oh Pizza how I love you!! Pizza is one of my favorite things to eat but I thought I had to give it up when I went gluten free... Think again!! Unlike the regular carb overload then crash, stuff your face then feel disgusting, sit on my thighs for a month, pizza... this recipe is made with almond meal, guilt free, still feeling amazing, full of energy, no slowing down, and taste fantastic!! No need to give this goodness up!!

2 cups almond meal

2 eggs

3 TBS olive oil

1/4 tsp baking soda

1/2 tsp oregano

1/2 tsp fresh rosemary chopped

toppings - whatever your heart desires

My favorite was organic marinara sauce, mozzarella, Italian sausage, and olives.

preheat 350 / 12 inch pizza

~ mix all crust ingredients together until it becomes thick

~ grease cookie sheet or pizza pan with olive oil 

~ with your hands form a ball with dough. place in the middle of pizza pan and then begin to push the dough down into a 12 inch circle. (as this as possible).

~ bake only crust for 15-25 minutes... depending on how crispy or soft you like it. 

~ while crust is baking, prepare all of your toppings.. precook any meat before topping on pizza.

~ remove from oven., add pizza sauce and all toppings

~ bake again for 15 min

Adapted by level11fitblog

Crispy Sweet Potatoes

This Crispy Sweet Potato dish is unbelievable!! I promise you will not be disappointed!! I learned how to make these on a recent trip to Hawaii... My brother-in-law Dylan Grafmyre made these every morning and they are to die for!! A completely different way of making sweet potatoes, due to their yummy crispness!!! Please try these!!! These are great for breakfast, dinner, whatever!!!

coconut oil
4 sweet potatoes , sliced
1/2 onion (chopped)
1 red pepper (chopped)






Servings 4
~ Heat skillet med-high heat with 5-6 large spoonfuls of coconut oil 
~ add potatoes and cook until slightly crisp (20-30 min)... potatoes start off hard and then will soften and then start crisping. ** add more coconut oil while cooking so that pan never gets dry (if pan gets dry then they will burn).
~ add peppers and cook another 5 min 
~ add onion and cook for another 5 min or until done

Banana Bread (Gluten Free, Low Carb)

This Healthy Banana Bread is too good to be true!! Well believe it... Its truly healthy and delicious!! I love love love banana bread and have made it many times... although it was LOADED with sugar and calories!! This healthy version makes me so happy to know I will NEVER AGAIN have to sacrifice my love for banana bread!! I will be eating this often... and its GUILT FREE!!!!!!

Healthy Banana Bread + Coffee = PERFECTION

3 bananas mashed
3 eggs
1 TBS of vanilla extract
1/4 cup of honey OR 1/2 cup Swerve
(OR your choice sweetener)
1/4 cup coconut oil
2 cups almond meal or almond flour
1/2 tsp sea salt
1 teaspoon baking soda


Preheat oven to 350/ Servings 1 loaf
 ~  In a large bowl mix bananas, eggs, vanilla, coconut oil, and swerve.
~ With a spatula stir in almond flour, salt and baking soda
~ Scoop batter into a greased loaf pan
~ Bake for 40-50 minutes ***Test with with toothpick to make sure its finished. (poke toothpick in the middle and it will come out clean if finished.... if not then cook longer)
~ Allow loaf to cool before removing from pan


** I bake this one rack down from middle to prevent dark edges... for about 50 minutes

Yakisoba

This dish is spicy-hot goodness!! My husband can NOT handle any type of spiciness and he was not a fan of it the first few bites... he said it was burning his lips! HA... But by the end he was begging for more! On the other hand, I LOVE a little kick to my food and enjoyed every bite!! It's not an overwhelming HOT its just perfect! This dish is so healthy and clean... You truly don't even realize you're eating cabbage! Great flavor by Maria!

1/2 tsp sesame oil

1 TBS coconut oil 

2 TBS chili paste

2 cloves chopped garlic

4 skinless, boneless chicken breast halves (cut 1 inch cubes)

1/2 cup gluten free tamari sauce

1 onion cut lengthwise

1 med head cabbage sliced into noodles

1 TBS gluten free tamari

peanuts for garnish

Servings 4

~ In a large skillet combine sesame oil, coconut oil, chili paste. stir fry 30 sec. Add garlic and stir fry 1 min.

~ Add chicken and cook until no longer pink. Then add tamari sauce

~ Remove chicken mixture from pan and keep warm.

~ In same emptied pan add cabbage and onion. Stir fry until it starts to wilt. Add the 1 TBS of tamari. mix

~ Add chicken mixture back to cabbage and mix together to blend.

Protein Burger

Classic!!! 

This is a GO TO meal for my family when on the run!! We eat this probably once or twice a week for lunch or dinner! All the credit for this recipe goes to my MAMA (Linda Carpenter The LC Kitchen ... she is a fantastic cook!! Its so simple and I usually always have these ingredients on hand!! The flavor is so HUGE... doesn't even need ketchup! This is another one that i can save for lunch the next day!!

See it doesn't have to take a ton of effort to eat clean... just a few simple choices!

1 lb ground beef
1/4 cup Braggs Liquid Aminos
2 TBS dehydrated onions
1/2 tsp garlic powder
seasoning OR salt & pepper
Head of Lettuce

(Serving 5/6 patties)
~ In large bowl, add ground beef, braggs, onion, garlic powder, seasoning.
~ Combine together with hands
~ Mold patties & Cook however desired (I use George Forman)

Done! Now start building your burger!!

Swerve

     

Swerve is fantastic!! 

This is a main ingredient in many of my desserts!

www.SwerveSweetener.com

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Coconut Creamed Berries

Berrylicious

SIMPLE & HEALTHY! I eat this all the time and it tastes like berries & whip cream, which who doesn't love that!!! Nothing much to say about this except its amazing and so refreshing!!

Berries of choice
1 can coconut milk (Coconut Cream... see below)
3 drops vanilla sweet leaf Stevia

OR

Berries of choice
1 can coconut milk (Coconut Cream... see below)
pinch of cinnimon
1/2 tsp vanilla extract

Servings 4
~ Place coconut cream in fridge for a few hours or overnight before mixing
~ Scoop the coconut cream from top of can and place in mixing bowl.
~ Mix coconut cream & stevia until fluffy
~ Layer berries and cream. Done!!!

Coconut Milk - place a can of coconut milk in fridge for a few hours or overnight. milk will separate and the top half will be the cream. Only use the cream portion for this recipe by scooping it out into a bowl.

*Tip - when mixing coconut cream, place mixing bowl and beaters in freezer for a while before adding coconut cream and whipping. (the cooler it is the better it whips)

Enjoy!! 

    Coconut Oil

Known as the "Healthiest Oil on Earth"!

I'm a coconut oil fanatic!! I truly use it for everything in my life from the kitchen to the bathroom!

A Few Benefits:    

~ Moisturizer - Full Body
~  Eye Cream - reduce puffiness, bags, and wrinkles 

~ Deep Treatment Hair Conditioner - 1tbs to scalp or 1tsp to ends (Leave in overnight... use shower cap)

~ Stretch Mark Cream - Great for per-venting stretch marks and great for already damaged skin!

~ Diaper Rash - soothing with no chemicals!

~ Body Scrub- Just mix with sugar and your set!

~ Healing - apply to scrapes, cuts, Rashes, Bug Bites... forms a protection layer from dust & bacteria. Also speeds up healing process!

~ Massage Oil

~ Lubricant - All Natural (Don't use with Latex)

~ Nipple Cream - Works great for dry, cracked, sore nipples (apply between feedings). All natural!

~ Ear Infection - Mix coconut oil with garlic and put a few drops in ear and leave for 10 minutes! 2-3 times a day and should be good in 2 days!!

~ PreShave & Aftershave - Protects from damage of shaving and also helps heal skin after shaving... without clogging pours!!

~ Defrizzer & Hair Gel - little on palm and work through hair

~ Chapstick - softens and has SPF4 ... little protection!

~ Make Up Remover -Works wonders!

~ Skin Issues - helps heal skin!

Stuffed Peppers

These peppers are so easy to make but look like they took hours! Don't you just Love that!!!!! There are so so so many different flavors going on in this dish but put them all together and its mouth watering!! Even though there are only 3 of us in the house... I cook all 6peppers and then there's our lunch for the next day!! Easy Peasy!! Tastes just as good the next day... all flavors have soaked together! Yum!!

6 Peppers
1 TBS coconut or olive oil
2 cloves garlic
1 lb ground beef
2 TBS dehydrated onions
Salt & Pepper
1 cup uncooked Quinoa
1 1/4 cups salsa


Cooking Quinoa:
Combine 2 cups of Organic Chicken Stock and 1 cup of Quinoa to a pot. Bring to Boil. Cover and simmer for 10-15 minutes. Done!!

Preheat Oven 375 / Makes 6 Servings
~ In large skillet add coconut oil and garlic. cook 30 seconds
~ Add ground beef & dehydrated onions. cook until no longer pink.
~ Add cooked quinoa. Salt & Pepper to taste (generous amount)
~ Lastly add Salsa... stir all together
~ Cut, clean all peppers and stuff them with meet mixture
~ Place in large baking dish (standing up-right)
~ IMPORTANT - pour a little water in bottom of baking dish (water barely covers bottom)... prevents burning.
~ Bake for 35 minutes

Perfection!!

The Craving Killer

This is one of my FAVORITE snacks... If I am craving anything bad or I just need a healthy treat, this is my GO TO! It kills any craving that I have and leaves me fully satisfied! Not to mention... it tastes AMAZING and PERFECT FOR KIDS!

1 brown rice, rice cake

almond butter (no added sugars)

sliced bananas 

Raw Organic honey

this really needs no explaining...

~ Rice cake topped with almond butter, topped with banana, and drizzled honey or agave

Spinach Strawberry Salad

This salad is perfect for summer and has all the sweetness without the Simple Sugars!! My sister-in-law Sandra came up with this recipe and its a huge hit at every party... I have requested for this salad multiple times! Its a fun and colorful salad... the kids even love it!!

2 bunches or bags of spinach

4 cups sliced strawberries

1/2 cup olive oil

1/4 cup apple cider vinegar

1/2 cup swerve  (or your choice sweetener)

2 TBS sesame seeds

1 TBS poppy seeds

2 Tbs minced onion

1/2 cup sliced almonds

~ In large salad bowl toss spinach and strawberries
~ In bowl whisk together oil, vinegar, swerve, sesame seeds, and poppy seeds
~ Toss dressing with salad and top with sliced Almonds

Makes 8 Servings

Spiced Pumpkin Muffins (Gluten Free, Low Carb)

These Pumpkin Muffins are DELICIOUS and the best part is they're GUILT FREE!! I love these for dessert or with a cup of coffee in the AM!! I will definitely be bringing these to holiday parties... they just scream Fall!! Extremely filling and satisfying! Thanks to Maria for introducing these beauties!

1-1/2 cups almond meal OR almond flour

1/4 tsp celtic sea salt

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

2 TBS coconut oil, melted

1/2 cup Swerve (OR your choice sweetener)

3 large eggs

1 cup canned pumpkin

Pre-heat oven 325/ Serving 11 medium or 6 large

~ In mixing bowl combine almond flour, baking soda, salt and spices.

~ In seperate bowl mix coconut oil, sweetener, eggs and pumpkin... until smooth.

~ Stir wet ingredients into dry

~ Grease muffin tins. Spoon batter into pan half way. (for large muffins fill to top of tin)

~ Bake for 30-40 min (for large muffins bake 40-50 minutes)

*I eat these often without any frosting or anything... just a good cup of coffee and they are perfect! Although if you would like a topping, below is a great one!!

FROSTING (Optional)

4 oz cream cheese

2 TBS unsweetened almond milk

3 TBS confectioners swerve a touch of stevia glyserite (to taste)

Mix together and place dollop on top and ENJOY!!

* Optional - you can add Confectioners Swerve OR a touch of stevia glycerite to the frosting if you would like it sweeter!



Taco Cassrole

This is a great recipe that the whole family will love! since there's only 3 of us, this lasts for about 2-3 days! we are so busy during the day so im always eating dinner leftovers for lunch! I love being prepared so I can always have healthy choices! If I'm hungry, not prepared and don't have time to cook... I'm gonna reach for the crap!!

1TBS coconut oil

1 lb ground beef

 *OR 2 skinless chicken breast (cooked and shredded)

1/2 cup chopped onion

1-7 oz can chopped green chile peppers

2 TBS of taco seasoning (GF)

1/2 cup tomato sauce

2 eggs

2 cups low-fat cottage cheese

1 stp sea salt

1/4 tsp freshly ground pepper

3 brown rice tortillas (OR Zucchini)

2 cups shredded monterey jack cheese

 *OR mexican blend

1 - 10z salsa

Pre-heat oven to 350/ Makes 6 Servings

~Saute ground beef (or chicken), onion, and green chiles until browned

~ Add taco seasoning and 1/2 cup of tamato sauce. Simmer for 3 min

~ In a bowl mix cottage cheese, eggs, salt & pepper until well blended

~ (9X13 baking dish) LAYER - 1/2 salsa, meat mixture, tortilla, 1/2 cottage cheese mixture, 1/2 cheese... and REPEAT one more time.

*Tip - This dish is even better the next day when all the flavors have really set in! So don't be afraid to make it the day before or morning of!!