RSS

Tag Archives: cheese

Pretty in Purple! {Grain Free Bacony Breakfast}

Vegetables are so beautiful… Purple cabbage is quite stunning even when whole, but when sliced open, it looks like a party! Rich in vitamin C and vitamin A, cabbage is also low in carbs, with about 2g per shredded cup.

In my last post, I outlined my plan for breaking my weight loss plateau. Number 4 is to increase my fat intake (while reducing fruit intake) to be sure I am in ketosis. While some people on the Wheat Belly plan eat bacon, and some do not, I have joyously decided to be in the camp of bacon-eaters πŸ˜‰ It’s a great source of saturated animal fat, it’s tasty and filling! Sure it has nitrates, but we get a lot more nitrates from veggies than bacon. So this morning I knew I wanted to make some bacon, but instead of pairing it with eggs and fresh tomato as I did yesterday, I decided to get a little PURPLE! This is my breakfast, but it would be great for lunch or a side dish for dinner as well.

I cook my bacon in the oven and have been doing it that way for years. I like that it’s less messy, and the pieces also lay flat (if that happens to be a concern for your recipe.) Plus, it frees up the top of my stove for other pans and prep area as well. I didn’t take pictures of the bacon process, but I basically just use a baking sheet with sides of course, and lay the bacon out, leaving a little space between each piece. I find that with thin bacon I can get about half the package on one sheet (8-9 slices.) I set the temp at 400, and probably cook it between 10-15 minutes, though to be honest, I just keep an eye on it and pull it when it’s done.

The cabbage was easy as well. I heated a few tablespoons of bacon grease in a heavy pan, and slowly cooked the cabbage over medium/low heat for 20-30 minutes. I did add some gomasio (sesame salt) and a little kosher salt and fresh pepper to enhance the flavor.

Served it up with bacon pieces, feta cheese, tomato quarters and gomasio!

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , , , ,

“Candy Onion” French Onion Soup and {Grain Free} Flaxseed Meal Croutons

One of the things that we’ve always done, but that we enjoy even more now that we are low carb, is our Saturday morning trip to the Farmer’s Market in our small rural Michigan town. There are always such wonderful choices and sometimes there will be unexpected things to try among the fresh red tomatoes, green cukes, purple cabbages and farm fresh eggs. This week I bought a giant “Candy” onion. These things are just HUGE!! Seriously, it was *bigger* than a softball (unfortunately I forgot to take a pic first, but I did find one online at Jungseed.com just to show you the size. You can order seeds if you would like to grow your own!) It was so beautiful that paying $1.50 for one didn’t seem outrageous. From the second I hefted it into a bag, I knew that it was destined to become French onion soup, mmmm!

Since you all know that we are grain free, you may be wondering how I’ll pull off a REAL and indulgent French onion soup without including toasted French bread or croutons to hold up all that gooey cheese. Well, I wondered too! So, I decided to make a bread from ground flax seeds. It’s sort of foccacia style, more flat than a regular loaf of bread. After baking it up, I cubed some of it, spread it out onto a baking sheet with a little olive oil and garlic salt and toasted it up some into faux-croutons. I knew that it would make a bowl of soup even more filling than usual, but the flax meal (and coconut oil) in the bread are such healthy alternatives that I was excited to give it a try.

I am including the recipe for the soup I made as well as the flax bread. There are so many varieties of onion soup out there, and I have tried a lot of them… that I now just go with what I have on hand to determine the types of onion and whether I use red wine (I used Chuck’s Hard Cider instead today.) I usually include at least one variety of sweet onion, such as a Vidalia, and also sometimes use red onions or even jarred cocktail onions to mix things up a bit. This time I used just the Candy onion along with a hefty dose of garlic for flavor and all the wonderful health benefits. I hope that you are able to find a Candy Onion so you can try this version, but I think that most of the French Onion Soup recipes out there are naturally grain-free except for a few that might include some flour, which can easily be omitted. The choice of cheese is up to you, but we have used provolone as well as Swiss…. however, this time it was yogurt cheese that we purchase at the local bulk food store, which was very mild.

“Candy Onion” French Onion Soup

  • 4 Tb butter
  • 1 giant candy onion sliced into 1/4″ rings (or 4 medium onions)
  • 6 cloves garlic, sliced
  • 1 tsp salt (or to taste)
  • 32 oz beef broth
  • 32 oz chicken broth
  • 1 Tb Worchestershire sauce
  • 1 Tb Balsamic vinegar
  • 1/2 C Chuck’s Hard Cider (or red wine)
  • 1 Tb dried parsley
  • 3-4 sprigs of thyme, tied
  • 2 bay leaves
  • Croutons and cheese if desired

In a stock pan over medium/low heat, melt the butter and slowly cook the onions, garlic and salt until tender and almost gooey. This is best done slowly, stirring frequently, for 30-40 minutes.

Add the broth, worchestershire, cider and herbs and simmer another 20 minutes or so. Add the vinegar and remove thyme and bay leaves. Serve in bowls with croutons and top with sliced cheese, melted under the broiler.

Candy Onion Soup

Flax Seed Bread (For Croutons)

  • 2 C ground flax seed
  • 1 Tb baking powder
  • 1 tsp salt
  • 1 Tb erythritol (or sweetener of choice)
  • 5 eggs, well-beaten
  • 1/2 C water
  • 1/3 C coconut oil
  • 1 Tb dried thyme
  • 1 tsp garlic powder
  • ground pepper to taste

Heat oven to 350. Combine dry ingredients in a large bowl and combine well using a whisk. Add eggs, water and oil, combining completely. Stir in seasonings. Let sit for a couple minutes to thicken slightly. Grease a baking pan with butter (I used a 9″ by 9″ stone baking dish.) Spread batter evenly and bake for about 20 minutes.

To make croutons: Cut bread into 1/2″ cubes and spread on a baking sheet. Spray with olive oil spray and add seasoning if desired (I used garlic salt.) Bake at 275 for another 20 minutes, stirring the pan occasionally to dry them more evenly. Because the egg content is so high, these will not be the dried out and hard croutons that you might be used to, but they will work well for holding up the cheese on the French Onion soup.

 

Tags: , , , , , , , , , , , , , , , , , , ,

A New Gadget and Grain Free, Low Carb Zucchini Au Gratin

I am sure you know what time it is… ZUCCHINI TIME!

Whether you have a garden, have a friend with a garden, or merely have your eyes open at the Farmer’s Market, there is no avoiding zucchini! And to be fair, who would want to?! It’s plentiful, healthy, tasty and pairs very well with many other foods. Heck, it even mimics other foods at times, as anyone who has had a Mock Apple Pie can attest. This recipe though, is just zucchini being, well, zucchini! I wanted a different way to prepare one of our favorite summertime veggies, and I also wanted to try out my new kitchen gadget.

Gefu Spirelli Slicer

As my fellow WB’ers have been ranting about the Gefu Spirelli, I figured it was time to cave in and give it a whirl. I am not as easily converted to gadgetry as many home chefs I know, but I will acknowledge that some are useful or simply fun. This one is a bit of both. At $29.99 (with free shipping) it wasn’t overly cheap, but it also didn’t break the bank. The purpose of the Spirelli is to transform your vegetables into ribbony strands suitable for replacing pasta, making salads, or just garnishing platters of yummy foods. My main objective was to turn zucchini into a replacement for spaghetti squash, which in itself was a replacement of a carb-frantic staple (ahem, pasta) that I no longer keep in my kitchen! Overall, I am pleased with my new purchase, though I do wish there was a way to feed that last couple inches of remaining veggie into the gizmo, as I didn’t like having to set it aside or finish it by hand with a knife. I do like it though, and look forward to more concoctions that make use of it.

After I had turned a few of my garden gems into a pile of stringed zucchini, I realized I had better figure out what to make of it πŸ˜‰ I already had baked chicken in the works, so I didn’t have a need for faux pasta. Since I always have an abundance of cheese on hand, I figured that an au gratin would be a good side dish. I will admit, I didn’t tweak this recipe, make it 5 times, or do anything else so lofty, I just threw some ingredients together and it came out delicious. In fact, with a pan that was big enough that we should have had leftovers… we didn’t.

The hard part is recalling exactly what I did… ooops! Well, this is the recipe as closely as I can recall. But please don’t shoot me if you try it and it’s imperfect, though I suspect there is reasonable room for error. The coconut flour I added with the thought that zucchini usually releases quite a bit of liquid… and most of us know that coconut flour is the most liquid-absorbing ingredient in our grain-free pantries! It worked very well.

Zucchini Au Gratin- Grain Free, Low Carb

  • 3-4 C shredded or julienned zucchini
  • 1 C milk (or almond milk)
  • 1/4 C Heavy Whipping Cream
  • 1 1/2 C shredded cheese (I used colby jack)
  • 1/4 C shredded cheese (for top)
  • 2 eggs, beaten
  • 2 cloves garlic, minced (optional)
  • 1 Tb coconut flour
  • salt and pepper to taste

My oven was already heated to 400 degrees from roasting chicken, so that is what I used.
Spray a casserole dish with cooking spray. In a large bowl, combine eggs, milk and cream. Stir in garlic and cheese (saving the 1/4 C for the top.) Stir in the coconut flour, being sure it breaks up completely. Stir in the zucchini, season with salt and pepper, and pour into the prepared casserole dish. Top with remaining cheese and bake uncovered for about 30 minutes or until the cheese begins to brown and it appears to be done.

 

Tags: , , , , , , , , , , , , , , , , , , ,

Pizza: Cheese-Crusted, Gluten-free, Grain-free!

Now, if you are not a low-carber, you may want to avert your eyes…

No really, do it now. I’ll wait.

If you are still reading, I am going to assume that a pizza crust made with 3 kinds of cheese, eggs, and no flour is RIGHT up your alley! I will admit that while I am 99% grain free (other than an occasional delectable sushi roll, oops) even I was feeling a little guilty with this cheesy indulgence, but it sure was good!

Many of you have either found me through my posts on the Wheat Belly blog or Facebook page, and even if you found me through the wonderful world of food and health blogging, you likely know how enthusiastic I am about the wheat free lifestyle! One of the cool things about being part of a thriving Wheat Belly (WB) community online is that everyone is more than happy to share their experiences, advice and recipe tips! In a recent post, after I suggested the Socca Pizza crust with Garbanzo flour, a fellow WB’er shared her favorite gluten-free pizza crust recipe (which is veryyyy low carb), and I gave it a whirl… YUMMO!

So, since one good turn deserves another, I am sharing the link to the original page HERE, at Gluten Free Easily, with pictures of a very classic-looking pepperoni pizza. I will definitely have to make this version when I have pepperoni on hand, but since I didn’t, I improvised with what I did have.

Here you see the crust ingredients spread into a parchment-lined pan.

Cooked up and ready to be decked out!

Sauteed crimini mushrooms

Wilted spinach and garlic.

Our Pizza toppings included: spinach sauteed with minced garlic, sauteed crimini mushrooms, left-over pork chop, thinly diced and crisped in a pan, and some crumbled feta cheese, along with the Organicville spaghetti sauce and some shredded mozzarella cheese mixed with chopped fresh basil.

Our first cheese crust pizza! Mushrooms on one half only πŸ˜‰

 

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Italian Stuffed Mushrooms {Grain free, Gluten free, Low Carb}

Pizza Stuffed Mushrooms

An appetizer that we enjoy making at home in a wide variety of flavors, is stuffed mushrooms. Traditional recipes usually call for bread crumbs or some sort, and being gluten free, we no longer use the crumbs, but have no problem finding delicious fillings. This variety was intended to be sort of a pizza-inspired treat. You can use any mixture of ingredients that sounds good to you including cheeses, meats, seafood, veggies, seasonings. This is just one option out of endless possibilities! I honestly did not measure any of the ingredients, just threw them together., so just use your own judgment for amounts, and of course, feel free to change anything that suits you!

*** Another variation would be to use shrimp and seafood as a stuffing with celery, onion, garlic, and make an easy cheese cream sauce instead of using a tomato-based sauce. To think outside the box, consider a cheeseburger filling, a Mexican inspired filling or certainly vegetarian would be great too!

Stuffed MushroomsPizza Stuffed Mushrooms:

  • 10-12 large mushrooms, cleaned and stems removed
    (keep stems for another use or dice some for stuffing)
  • Healthy oil
  • diced celery
  • chopped garlic
  • diced ham
  • chopped greens (such as spinach or mustard greens)
  • chopped walnuts
  • fresh chopped basil
  • Italian cheese blend
  • low carb spaghetti sauce (I used Organicville)
  • salt, pepper and seasonings to taste
  1. Heat oven to 400. Clean large button-style mushrooms and remove the stems. Save the stems for another use, or finely dice and include in the stuffing (which I did.)
  2. Place mushrooms rounded side up in a lightly oiled baking sheet and bake for 10-15 minutes just to get a jump on the cooking process.
  3. While caps are cooking, saute filling ingredients except cheese and sauce, and cook to desired done-ness.
  4. Mix filling with enough sauce to coat well, but not runny, mix in chopped basil (or any other herbs and spices as well.)
  5. Remove mushroom caps from oven and turn over (drain mushroom liquid from the pan if needed.) Place a tsp or so of cheese in each cap, then top with about 1Tb of filling and a little more cheese.
  6. Bake for 15-20 minutes or until cheese is melted and mushrooms are cooked through.
 

Tags: , , , , , , , , , , , , , , , , ,

Socca Saga! Or Chickenpea Flat Bread Pizza Crust (tried and tried again…)

Socca pizza is new to me, but I think I may be on the tail-end of this trend, as I found numerous recipes and blog entries about this flatbread style pizza made from chickpea flour. The quest for socca actually started out as a quest for a good grain free pizza crust recipe using garbanzo bean flour, as I scored a nice bag of organic at a local bulk store, and was interested in using it in recipes. Chickpea flour is one of the healthier alternatives on my flour chart, because it is low in net carbs and has a decent amount of fiber and protein.

This is the “flopped” version. Still delicious!

The concept of this crust is pretty simple, but it took me a couple tries to get a pan that cooperated with my intentions πŸ˜‰ The recipes that I found all called for a cast iron skillet, but the only cast iron one I have is enameled, and unfortunately it didn’t work the way I had hoped. The flatbread wouldn’t come loose from the bottom to be flipped, so I ended up broiling it for a couple minutes to get the top set before adding toppings and baking it. It turned out more like a pizza casserole, but my son was totally thrilled with it, and thought it tasted like lasagna!

 

 

The next attempt was MUCH better (at least in terms of making a flippable crust), as I used a stainless steel Cuisinart skillet that I have had for ages (it is really heavy and beautiful); it was a garage sale score for just a few dollars! I have been very lucky to combine retail purchases with amazing finds at thrift stores, garage sales, and flea markets to help outfit my kitchen with the essentials (and NON essentials as well!)

 

Basil fresh from the garden

Basil and Mozzarella

For toppings, use whatever you wish that fits into your dietary plan. I love tomato sauce, but am careful to choose those that are low in carbs. Organicville Gluten Free tomato basil sauce has only 6g ofΒ  carbs per serving, while many others are well into the teens… so be sure to read labels! I love garden fresh basil on pizza, so I combined chopped basil with the mozzarella cheese to be sure the flavor was infused into every bite!

 

Tomatoes on my half!

Socca Pizza Crust (Chickpea)

  • 2/3 C chickpea flour
  • 1/2 tsp salt
  • 1 C cold water
  • 1 Tb olive or coconut oil
  • optional: add seasonings such as garlic powder, cracked pepper and dried herbs
  1. Mix all ingredients together and let sit for 30 minutes, then whisk in the oil. The batter will be relatively thin.
  2. Batter

    Heat skillet over medium/high and grease well with oil (I used coconut oil.)

  3. While skillet is heating, also preheat oven to 400 degrees.
  4. Gently pour the batter into the pan in a round shape, smoothing out if needed. It’s best to do this quickly, as the batter will begin to cook as soon as it hits the heated surface.
  5. As the edges start to get set, I worked a sharp spatula underneath to keep it from becoming too stuck. When the edges are browned and it seems set (a few minutes), carefully flip. I used two spatulas to make this easier.
  6. You can bake on the same pan if it is oven proof, or transfer to another baking sheet. Add whatever toppings you desire and bake until the cheese is melted and starting to brown.

Delicious with crispy edges!

 

Tags: , , , , , , , , , , , , , , , , , , , , , ,

Warm Veggie Salad with Grilled Chicken

If you are like me, you eat plenty of salads, right? I know we love our greens and the health benefits that come with them, but I also get in salad “ruts” sometimes where I know I should eat them, but I also know just how they will taste, and get a little bored with the concept.

This morning I didn’t feel like eggs or a smoothie for breakfast, and decided to have a salad instead, so I started looking through the fridge to see what I had on hand. I knew there was leftover orange ginger grilled chicken breast that I wanted to use, and of course greens. I also had fresh crimini mushrooms, which i love, but the problem is that I only like cooked mushrooms, not raw ones. Cooking the mushrooms led to this delicious and light warm salad… for a vegetarian version, simply omit the chicken and cheese and use coconut oil to saute veggies. Having a late breakfast in the backyard listening to the birds singing up a storm was a refreshing start to my day, but I don’t think I will be hungry at lunch time!

Warm Veggie Salad with Grilled Chicken

  • 1/2 grilled chicken breast, cut up
  • 1 large leaf of napa cabbage
  • handful of fresh spinach leaves
  • 1 carrot, thinly sliced
  • 1/2 stalk celery, thinly sliced
  • handful of crimini musrooms, diced
  • butter or coconut oil to saute veggies
  • sprinkling of shredded cheddar cheese
  • 1/2 lime, juiced

Saute carrot, celery and mushrooms in butter for a few minutes, cooking lightly and maintaining crispness. Add grilled chicken and warm through, remove from heat. Lay the napa down as a base for the salad, either whole for a wrap, or chopped. Add spinach over napa. Top with veggies and then cheese. Squeeze lime over the top and serve immediately.

 

Tags: , , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: