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