Thursday, August 25, 2016

GLUTEN FREE, LOW CARB & KETO FISH AND CHIPS

GLUTEN FREE, LOW CARB, KETO FISH AND CHIPS | #Keto3weekmealplan #Tempehgyros #Vegangyrorecipe #3weekketogenicdiet #Ketodietrecipes #Ketorecipeseasy #Ketofishandchips #Ketojicamafries #Jicamafriesketo #Glutenfreefishandchips #Jicamarecipes #Ketofishrecipes

 


Ingredients

  • FOR THE GLUTEN FREE & KETO FISH TACOS
  • 250 g firm white-flesh fish preferably cod
  • 1/3 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 4 cloves garlic ran through a press
  • kosher salt to taste
  • 1/2 cup whey protein isolate
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoonkosher salt to taste
  • 1 egg
  • 1 tablespoon sour cream or coconut cream
  • 2 teaspoons apple cider vinegar
  • coconut oil or cooking oil of choice
  • SERVING SUGGESTIONS
  • 1 batch jicama fries 8 tortillas
  • 1 batch our keto mayonnaise
  • lemon
  • vinegar


Instructions

  1. Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roundly 2 inches wide, and add them to the cream marinade. Cover and refrigerate for two hours, preferably overnight.
  2. Make a batch of our keto jicama fries.
  3. Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
  4. Mix the whey protein, baking powder, garlic powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar.
  5. Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes.
  6. Serve right away over a bed of jicama fries, plenty of lemon, mayonnaise and a drizzle of vinegar.

recipe adapted  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Thursday, August 18, 2016

Flourless Chocolate Cake

Flourless Chocolate Cake | #Easychocolatedesserts #Glutenfreedessertseasy #Veganchocolatecupcakes #Easychocolatecake #Glutenfreeveganrecipes #Flourlesschocolatecakeeasy #Flourlesschocolatetorte #Flourlesschocolatecakeeasy #Bestflourlesschocolatecake #3ingredientchocolatecake #Tacopastasalad #Flourlessdesserts

Ingredients

  • For the cake:
  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs slightly beaten
  • 1/2 cup Dutch process cocoa powder
  • For the chocolate ganache:
  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
  2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
  3. Add the sugar, salt, and vanilla extract and stir to combine.
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
  5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

RECIPE ADAPTED  >>>>>  here

Saturday, August 13, 2016

Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes | #Goodhumorstrawberryshortcaketrifle #Roundsteakandgravy #Dinnerideasfamilymaindishes #Strawberryshortcakeoreotrifle #Dessertrecipes #Dinnerrecipesforfamilymaindishes #Shrimprecipes #Sweetpotatorecipes #Tofustirfry #Shrimptacos #Blackbeanenchiladas #Seafooddinner

Ingredients

  • 1/2 teaspoon smoked paprika
  • Sea salt to taste
  • 1/4 cup chopped red onion
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup cooked quinoa
  • 1 cup canned black beans drained & rinsed
  • 2 large sweet potatoes
  • 1/4 cup chopped bell pepper
  • 1/2 cup frozen corn
  • 1 tablespoon olive oil
  • to garnish:
  • Chopped cilantro
  • 1 avocado mashed
  • Hot sauce
  • Tahini

Instructions

  1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
  2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
  3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
  4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Recipe has been adapted from >>>>>  here

Saturday, August 6, 2016

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

Ingredients

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4" matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles
  • Peanut Ginger Sauce
  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

Instructions

  1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
  2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
  3. Chop all vegetables and set aside.
  4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
  5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
  6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
  7. Fold the rice paper closest to the ingredients overtop.
  8. Then fold the two opposite sides over the center (like a burrito).
  9. Finally tightly roll down the remainder of the paper until it is fully sealed.
  10. Put your sauce into small serving dishes and serve altogether.

recipe adapted  >>>>>  here

Friday, August 5, 2016

Crispy Cheese and Bacon Potatoes

Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy food #Vegetable recipes #Cooking recipes #Food dishes #Dinner recipes #Potato dishes #Vegetable recipes #Easy meals



Ingredients

  • 1/2 pound bacon
  • 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3 green onions sliced thin


Instructions

  1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

recipe adapted >>>>>  here



Rated 4.9/5 based on 758 customer reviews

Tuesday, August 2, 2016

Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

  • 1/2 cup Coconut Flour
  • 3 tablespoons Cream cheese softened
  • 1 Egg
  • 1/2 cup Butter softened
  • 1/2 cup Erythritol or other sugar substitute
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  2. Add the vanilla extra and egg. Beat until smooth.
  3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
  4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends
  5. Place in the fridge to firm up for at least an hour.
  6. Preheat the oven to 180C/350F degrees.
  7. Line a baking tray with parchment paper.
  8. Remove the dough from the fridge and cut into 1 cm slices.
  9. Place the slices on the baking tray.
  10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here