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Raspberry Coconut Ice Cream

 

Raspberry Coconut Ice Cream
Print Recipe
Servings Prep Time
6-8 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
6-8 People 10 Minutes
Cook Time
30 Minutes
Raspberry Coconut Ice Cream
Print Recipe
Servings Prep Time
6-8 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
6-8 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Place all ingredi nuts in the blender and process until well mixed.
  2. Place into your ice cream maker and process according to your ice cream maker manufacturer.
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Black Bean Burgers

Are you looking for some make ahead freezer friendly ideas for your weekly meal prep? This recipe freezes well and you have clean healthy ingredients all packed into a burger and ready to go when you need a quick meal or hearty snack. Plus these burgers are full of flavor, vegetarian and could be plugged into your meatless Monday menu. You can use black beans in a can but it is really easy to cook black beans that have been dried and much more economical.  I cook a whole bag in my pressure cooker and then freeze 1 cup portions so I have them ready when I need them.


Black Bean Burgers
Print Recipe
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Black Bean Burgers
Print Recipe
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Burgers
Instructions
  1. Combine all the ingredients in a bowl. Mash and blend together.
  2. Mold into 4 burgers.
  3. Heat frying pan until really hot. Add the oil and the burgers. Cook 2-3 minutes per side.
  4. If I am freezing them I could just until lightly brown as these will brown further when you reheat them.
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Low Carb Blondies

Here is a recipe for a snack or dessert that won’t spike your blood sugar.  If you make the recipe leave me a comment and tell me what you think.

 

Low Carb Blondies
Print Recipe
Servings Prep Time
12 Piecs 10 Minutes
Cook Time Passive Time
15-20 Minutes 30 Minutes
Servings Prep Time
12 Piecs 10 Minutes
Cook Time Passive Time
15-20 Minutes 30 Minutes
Low Carb Blondies
Print Recipe
Servings Prep Time
12 Piecs 10 Minutes
Cook Time Passive Time
15-20 Minutes 30 Minutes
Servings Prep Time
12 Piecs 10 Minutes
Cook Time Passive Time
15-20 Minutes 30 Minutes
Instructions
  1. 2. In a small bowl, blend the almond and coconut flour and set aside.
  2. 3. In a medium bowl, beat the butter, sweetener, molasses, vitafiber and vanilla until creamy. Add the eggs and beat well.
  3. 4. Add the dry ingredients and blend on low speed just until blended. Stir in the walnuts and chocolate chips.
  4. 5. Spread in a greased 8×8 inch pan.
  5. 6. Bake at 350ºF for 2o minutes or until golden brown all over, checking after the minimum time. Cool in the pan on a rack at least 30 minutes before cutting.
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Spaghetti Squash and Bacon Fritters

I really like spaghetti squash.  I am always looking for other ways to eat it.  You may know that I hate eggs but I always wish I could eat them.  Well guess what I found a perfect recipe that I have made a few twists to make it my own that includes eggs!

Here is what the fritters look like after they are all cooked:

So let me tell you how to make these sweet babies.

Spaghetti Squash and Bacon Fritters
Print Recipe
Servings Prep Time
4 30 Minutes
Cook Time
8 Minutes
Servings Prep Time
4 30 Minutes
Cook Time
8 Minutes
Spaghetti Squash and Bacon Fritters
Print Recipe
Servings Prep Time
4 30 Minutes
Cook Time
8 Minutes
Servings Prep Time
4 30 Minutes
Cook Time
8 Minutes
Ingredients
Servings:
Instructions
  1. I cooked the spaghetti squash by entering it whole in the microwave for 5 minutes. I then let it cool, cut the bottom and the top off and cut down the middle. (This process makes it easier to cut the squash.) Scoop out the seeds and place down in a glass pan, add a little water and cover with plastic wrap. Microwave for 5 more minutes. Remove the plastic and let it cool. Then shred the squash.
  2. You will then want to get out as much water from the squash as you can. Place it in the center of a dish towel and twist until no more water comes out. Now the squash is ready to be made into the fritters.
  3. In a bowl add the eggs and beat. Next add the gluten free flour, salt and pepper and mix well. Next add the squash, onions, pepper, back and cheese and mix together.
  4. Make sure everything is well distributed and mixed well.
  5. Get your pan really hot before you add any oil. This is important or you may have problems getting the fritters to stick together. Melt the coconut oil and drop four spoonfuls into the pan and form them into fritters. Cook 2-3 minutes and then carefully flip them over and cook another 2-3 minutes.
  6. I served these with Potato, Corn Chowder Soup.
Recipe Notes

I hope you will try these fritters.  They are really good!

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