Tag Archives: Carbs

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Advertisements

Low-Carb Double Chocolate Bundt Cake

I made this cake the other night and ate the whole thing in one sitting. Dangerous doesn’t even begin to describe the flavor of this!!!
Low-Carb Double Chocolate Bundt Cake
Low-Carb Double Chocolate Bundt Cake Ingredients
1/4 cup coconut flour
1/4 cup organic cocoa powder
½ tablespoon instant coffee
1/4 teaspoon baking soda
Pinch of sea salt
5 free range organic large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/4 cup coconut oil or grass fed butter
1/3 cup equivalence of stevia or sweetener
1 teaspoon lemon juice

Chocolate Frosting Ingredients
1/2 cup organic cocoa powder
2/3 cup equivalence sweetener for low carb or honey for Paleo (sweeten to taste)
2 tablespoons melted grass fed butter
¼ teaspoon vanilla

Bundt Cake Topping
½ cup sugar-free chocolate chips

Low-Carb Double Chocolate Bundt Cake Directions
Preheat oven to 350 degrees F.

Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.

In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia and lemon juice.

Add the dry ingredients in 3 separate batches to the wet and whisk together.

Butter the small Bundt pan and cover with cocoa powder, pour the mixture in and bang the bottom to get all the air bubbles out.

Bake for 40-45 minutes or until a toothpick comes out clean.

Allow it to cool for 5 minutes before removing it from the pan.

Chocolate Frosting Directions
Combine the ingredients together and pour over the top of the cake.

Top with the sugar-free chocolate chips.

Homemade Baking Powder

Did you know that baking powder has carbohydrates in it? Yuppers, it does. These hidden carbs tend to add up quite quickly so I like to make my own baking powder and other items that I can’t live without. It is pretty easy and you can premake it and store it for later.

Homemade Baking Powder

Yields a bit more than 1/3 cup.

Ingredients
1/4 cup cream of tartar
2.5 tablespoons baking soda

Directions
Sift together the ingredients several times, I like to do it 4 times to make sure it is well incorporated.
Store in an airtight container in a dry,dark spot.

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!

 

Roasting Red Bell Peppers

Red bell peppers are inherently sweet and delicious. They are my favorite thing to add toRoasted Red Bell Pepper any dish! Here is a way to kick it up another notch (in the words of the famous chef, Emeril Lagasse)by just roasting it on the oven.

This simple method adds so much flavor to the peppers, you will taste a hint of smokiness, the pepper gets sweeter and the flesh becomes so soft. I absolutely adore this. I also love canning them once they have been roasted. You can choose to either can them in vinegar or oil but always add some spices to the mix. Once they marinate in there, you can use the oil to cook with for added flavor. Genius, right??

Directions

Turn your oven broiler on low. Wash and dry the red bell peppers and place in a single row on a baking sheet. I like to cover the bottom in aluminum foil to make clean up that much easier.

Place the baking sheet with the peppers under the broiler. You have to keep a close eye because you will notice small brown bubbles will appear. You want the skin to darken but not to become completely black. This process will only take a few minutes (2-4 minutes.)

Remove the baking sheet and turn the peppers over to expose the other side. You want the entire pepper to have brown blisters throughout.

Remove from the oven and place the peppers in a plastic sealable bag and allow the steam that is contained to separate the skin from the pepper. After 15-20 minutes, remove the peppers and the skin should come off quite easily.

Chop them up ad add them to salads, soups, serve as appetizers with a cheese plate or can then for later.

Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

Chicken Saltimbocca

Chicken SaltimboccaThis classic Italian dish has been elevated with Parmesan cheese (cheese makes everything better) and the wine adds an amazing touch!

Ingredients
2 chicken breasts, cut into half and pounded with a meat mallet until they are very thin
1/4 teaspoon salt
12 teaspoon black pepper
8-12  slices of prosciutto (I like to use 12 for great flavor)
1/4 cup grated Parmesan (feel free to leave out if you want)
1 teaspoon dried sage or 2 teaspoons fresh sage
1 tablespoon oil (I like to use coconut but use what you like)
2 tablespoons butter
1 (14-ounce) can low-sodium chicken broth
4 tablespoons fresh lemon juice
4 tablespoons dry white wine (low-carbers, leave this out and just add additional chicken broth)

Directions
Sprinkle each piece of chicken with salt and pepper. Place 2-3 pieces of prosciutto on one side and sprinkle the Parmesan and sage in the center and fold in half. You can use toothpicks to keep the chicken from opening up.

Heat the oil in the pan to medium, add the chicken and allow it to cook until golden brown on both sides (2-3 minutes per side.)

Add the butter, chicken broth, lemon juice and white wine and allow it to cook on medium-low until the chicken is fully cooked through.  This should take 8-10 minutes.

Serve the chicken with the condensed sauce drizzled over.