Raspberry Lemon Coffee Cake

3 cups Almond Meal
1-1/4 cup swerve, Just Like Sugar OR your choice sweetener
3 eggs
1 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
5 TBS butter, chilled and cut into pieces
1/2 cup sour cream
6 oz cream cheese
1/8 cup Jay Robb vanilla protein powder (optional)
1 fresh lemon, juice
2 tsp vanilla extract
2 TBS coconut oil, melted
1 cup frozen (not thawed) raspberries

Pre-heat oven 350/ Servings 8
This is a layered cake so use 3 different mixing bowls for Streusel topping, cream cheese layer, and cake layer.

Streusel Topping: 
~ Mix 1 cup almond meal, 1 tsp cinnamon, 1/2 cup sweetener, pinch of salt, protein powder, and 5 TBS of butter (if you don't use protein powder then only use 4 TBS of butter). Mix to create a crumble. Use pastry blender, knife, or fork... whatever works for you. Don't worry if its not perfect, just crumble with hands over the top when needed.

Cream Cheese Layer:
~ Mix cream cheese, 1 egg, lemon juice, and 1/4 cup sweetener.

Cake Layer:
~ Mix 2 cups almond meal, baking powder, baking soda, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/2 cup sweetener.
~ Add sour cream, oil, vanilla extract, 2 eggs, and mix well

The Layers:
~ Grease 9x9 baking dish and layer... cake mix first, then cream cheese, then sprinkle raspberries, and finish with streusel on top.
~ Bake for 40-45 minutes
~ Let cool and set before slicing.

Pesto Chicken Sandwich

Here's a great sandwich recipe to go along with the Gluten Free/Low Carb bread recipe!! It's fantastic!!!

Gluten Free/Low Carb Bread Recipe click here
1 TBS mayonnaise
1 tsp pesto
1 chicken breast (I shredded into large chunks)
Mozzarella, grated
1/2 cup fresh spinach
onion, couple slices
1 tomato

** This is a great sandwich to use up your leftovers... I cooked chicken the night before and just shredded the leftovers and put on this delicious sandwich!! 

~ Mix mayo and pesto together and spread on bread
~ Stuff bread with chicken, mazzarella, spinach, onion and tomato
~ Heat pan over medium. Add cooking spray and carefully lay sandwith in pan.
~ Lower heat and cook on both sides until toasted and cheese is melted. (helps to cover with lid while cooking to melt cheese)

Use Panini maker if you have one!

Brussel Sprouts & Bacon

All I have to say is, my husband will not eat brussel sprouts unless I cook them like this!!

5 slices of bacon, cut
1/2 tsp minced garlic
16oz brussel sprouts 
salt & pepper

~ Over medium-high heat, add bacon to skillet and cook until some of the fat is released.
~ Add garlic, salt/pepper, and brussel sprouts. Cook for 2 minutes
~ Turn heat to low and cover. Cook for 15-20 minutes, until tender and browning (stir once or twice)
~ If you want brussel sprouts and bacon a little browner... turn up heat to high and saute for a minute or two

Bread/Rolls... Gluten Free & Low Carb

Gluten Free + Low Carb + Healthy  BREAD... IS THIS EVEN POSSIBLE?!....... Yes!!! 

So I've had a lot of people asking for a bread recipe... I've tried a few different ones but coming up with a gluten free and low carb bread that actually taste great, is a little out of my league as of now. I'll get there but until then, I found this amazing recipe from Maria's Delicious and Nutritious Journal... She makes an unbelievable, GUILT FREE bread!!! The flavor is incredible! I don't eat bread so to make this and actually be able to eat bread and butter without feeling guilty, it was a feeling like non other!!! Oooooh bread-n-butter how I've missed you!!! I will be making these a lot!!!!!

1-1/4 cup blanched almond flour
5 TBS psyllium husk powder (no other substitution will work) - I use Now brand
2 tsp baking powder
1/2 tsp celtic sea salt
3 egg whites
1 cup BOILING chicken broth

**Psyllium Husk is a POWERFUL FIBER with lots of health benefits and can be used in place of white flour in many baking goods!! (51 grams fiber per 1 cup)... For more on Psyllium Husk click here

Preheat Oven 350 /Servings 4
~ In a medium size bowl, combine almond flour, psyllium powder, baking powder, and salt.
~ Add in the egg whites and combine until a thick dough.
~ Boil chicken broth
~ Add Boiling broth into the bowl and mix until well combined
~ Divide the dough into 4 balls or shape it into 2 - 1 inch loafs (will rise 2-3x bigger). place on greased baking sheet and bake for 50-55 minutes. (for loafs cook 50-60min)...
(Poke with toothpick to make sure it's cooked fully... if toothpick comes out clean then its done!)
~ Done... Let them COMPLETELY cool and set before cutting into
*Tip: Spray your hands with non-stick spray before handling dough... makes a big difference and not so sticky.