Thursday, May 18, 2017

Low Carb Keto/Gluten Free Bagel's

I can't even remember the last time I ate a bagel with cream cheese.....It had always been one of my favorite things too.....so when I saw that you could actually make a bagel out of cheese and almond flour I had to give it a try!....I have to say I was kind of skeptical, but when the first batch I made turned out really good, (the next day it was good toasted with cream cheese on it) I made another batch the next day and decided to make them Everything bagels which I also loved...I could pretty much put that seasoning on a piece of cardboard and wouldn't mind eating it!...I also decide to try making some bagel stix out of some of the dough and I love the way those turned out too...so the choice is yours...with this recipe I made 4 of each. after baking you can keep in a container with a lid or a large Ziploc. For the next day you can slice and toast in the toaster or even pop in the microwave to reheat a few second to enjoy it warm again...Or how about even making a pizza bagel out of it....All I know is I think I will be making these a lot now....Other topping options could be whatever you want...like just toasted sesame or kosher salt or dried onion or garlic alone or just poppy seed!...Have fun with it and finally get to enjoy a guilt free bagel.....Here is what I did...Enjoy!!
1 1/2 Cups Almond Flour + extra for kneading
1 Tablespoon Baking Powder
1/2 teaspoon salt
2 Eggs (beaten)
1 Bag(2 cups) Shredded Mozzarella
3 ounces Cream Cheese
(melted butter for topping)
1/2 Tablespoon Dried Minced Onion
1 Tablespoon Poppy Seeds
1 Tablespoon Kosher Salt
1 Tablespoon Dried Minced Garlic
2 Tablespoons Toasted Sesame Seeds
1 teaspoon Crushed Black Pepper
Preheat oven to 425 degrees
In a bowl mix together the almond flour, baking powder and salt and set aside
In a another bowl beat the 2 eggs and set aside
Add the mozzarella and cream cheese to a large glass bowl
  Microwave for a total of 2 minutes...stirring after 1 minute
Stir until combined
Then add the flour mixture and the beaten eggs
Mix with hands until incorporated adding more almond flour if sticky
continue kneading until you have a nice dough ball that bounces back
Roll into a long even log and then divide into six pieces
Take a piece and roll into a log then form into a circle/bagel shape and pinch ends together
If making a bagel stick take a piece and divide into 2 and make a log shape
I made 4 bagels and 4 sticks out of my 6 pieces, your choice
Place bagels on a parchment lined baking sheet and brush with melted butter then press your seasoning/topping on
Bake for 12-14 minutes until golden...mine took 12 minutes
Eat warm or slice, toast and top with cream cheese if you like
Store in a container with a lid or a Ziploc
You can also reheat the next day in the microwave for a few seconds to soften

Tuesday, May 16, 2017

Banana Power Cookies

When you have ripe bananas you have to do something with them, so I decided to try make some cookies, while also making them healthy!....I did add gluten free oats to these but if you wanted to make these Paleo you could omit the oats and replace with more Almond flour and use nut butter of your choice.....These cookies also have coconut, walnuts and I used Enjoy Life brand mini chocolate chips....I also decided at the last minute to add some flax meal to make them more fiber rich.....They turned out really good and would also make a great breakfast on the go snack....Here is the recipe I came up with....Enjoy!

3 ripe bananas (mashed)
2 eggs
3 Tablespoons Honey
1 teaspoon vanilla
3 Tablespoons peanut butter
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Almond flour
1/2 cup oats
2 Tablespoons Flax meal
1/2 cup chocolate chips
1/2 cup walnuts
1/2 cup coconut flakes
Preheat oven to 350
Place bananas in mixing bowl and mash.
Add the eggs, honey, vanilla and peanut butter and mix well
Add the rest of the ingredients and stir
Add by rounded scoops onto baking sheet and bake for 10 minutes
When cool you can place in a tub and refrigerate to last longer
Here are the chocolate chips I use

Tuesday, May 9, 2017

Avocado Tuna Salad

 I have added Avocado to a lot of my recipes, like my egg salad, it is one of my favorite things....So I thought I would try it in my tuna salad, and this may be one of my new favorites!...This was such a light and fresh lunch when I served it in a crunchy romaine leaf and I only used minimal olive oil and fresh squeezed lemon to dress it along with salt and pepper. I also sprinkled some dehydrated cilantro on top, you could also use fresh if you have it on hand......Here is what I did...Enjoy!
1 can Albacore Tuna
1 Avocado (diced)
1 Tablespoon Olive Oil
1/2 Lemon (juice)
1/4 teaspoon salt(I  use pink Himalayan)
pinch of pepper
cilantro (optional to garnish)
Romaine leaves
Add all ingredients except cilantro to a bowl and gently toss to coat
Add to romaine leaf and sprinkle with cilantro