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!!

 

 

BAGEL INGREDIENTS

 

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)

 

EVERYTHING SEASONING

 

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

 

 

DIRECTIONS

 

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

ENJOY!!

 

 

 

 

 

 

 

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!

 

 

INGREDIENTS

 

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

 

Directions

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

 

 

*****NOTE*****

Here are the chocolate chips I use

 

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!

 

INGREDIENTS

 

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

 

DIRECTIONS

 

Add all ingredients except cilantro to a bowl and gently toss to coat

Add to romaine leaf and sprinkle with cilantro

 

 

Carrot Cake Muffins Paleo & Gluten free

I am always Gluten Free but when I am trying to be Paleo on top of it I am always looking for something to satisfy my sweet tooth!....And although there is only honey in these to sweeten them they did the trick!...And Carrot cake is one of my favorites so I particularly like these....I also added some Flax meal to make them fiber rich, you can omit it if you like and if you are not a fan of raisins you can leave them out....If you are not restricted you could always add some cream cheese frosting to them!...These are very simple to make..Here is what I did.....Enjoy!

 

INGREDIENTS

 

2 eggs

1/3 Cup Coconut oil (melted)

1/3 Cup Honey

2 teaspoons Vanilla

 

1 1/4 Cup Almond Flour

2 Tablespoons Coconut Flour

2 Tablespoons Flax meal (optional)

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon xanthan gum

1 1/2 teaspoon Cinnamon

1 teaspoon Allspice

2 Carrots (grated)

1/2 Cup Chopped Walnuts

1/2 Cup Raisins

 

DIRECTIONS

Preheat oven to 350

 

In a bowl add the eggs, oil honey and vanilla and beat with a whisk

 

Add the rest of the ingredients and mix well

 

Add batter to cupcake pan with liners

 

 

I filled with my large scoop and got 12 muffins out of this recipe

 

 

Bake for 15-17 minutes

Baklava Bars (paleo)

One of my all time favorites is the Greek dessert Baklava!.......While being paleo, phyllo dough is a no no......but this bar at least gives you the nutty, honey flavor of it.......And this is very easy to put together and make....No baking involved you just have to toast the nuts and add the almond flour and then honey to your skillet!....Easy peasy.....Here is what I did....Enjoy!!

 

INGREDIENTS

 

1/2 Cup Chopped Walnuts

1/2 Cup Chopped Macadamia Nuts

2 Tablespoons Coconut oil

1/2 Cup Almond Meal

1/4 Cup Honey

1/4 Cup Almond Butter

1/8 teaspoon salt

2 Tablespoons Coconut Flour

1 teaspoon vanilla

sprinkle of cinnamon

 

DIRECTIONS

 

Add the nuts to a skillet with the coconut oil

toast a few minutes and then add the almond meal and salt until mixed in

 

 

Mix in the honey until its bubbly

remove and let cool a few minutes

Place mixture in a bowl and add the almond butter

vanilla and coconut flour

 

Pour in a 8x8 dish and flatten

 

Put dish in fridge for 30 minutes before cutting into bars

You can wrap each bar in plastic wrap and keep in fridge if you like

They are best if kept in fridge due to the coconut oil

 

 

 

 

 

Blueberry Scones (Paleo and Gluten free)

My goal in converting regular recipes to be gluten free or paleo is to have them taste as close to the original as possible.....I think this scone recipe really does!....I added blueberries to them because that is what I had on hand, but this can be your basic scone recipe and you can add to it whatever you like!...You could add cinnamon or nuts or lemon and poppy seed or even chocolate chips would be really good!... You could even add ham and cheese for a breakfast scone.......Here is what I did....Enjoy!

 

 

INGREDIENTS

 

2 cups Almond flour

1/4 cup Arrowroot flour

1/2 cup Coconut flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

 

2 Eggs

1/2 cup Honey

2 Tablespoons Ghee, soft butter or coconut oil (your choice)

1 teaspoon Vanilla

1 Cup Blueberries

 

DIRECTIONS

preheat oven to 350

 

In a mixing bowl add all of the dry ingredients and give it a stir to mix

In another bowl add all wet ingredients and whisk together

Add the wet to the dry and mix together with a spoon then add blueberries and gently fold in with your hands

 

......once dough is formed place the dough on a parchment lined baking sheet and press to form into a circle, making sure it is even

 

Cut circle into half and then half the other way and then slice those pieces in half to get 8 slices

 

Spread the pieces apart a little and then bake at 350 for about 18-20 minutes or until golden

Cool and Enjoy!

 

 

 

Carrot Cake Waffles (gluten free)

Carrot Cake has to be one of my favorites!.....I have made banana bread waffles and even zucchini fritters in my waffle iron so why not carrot cake.....This would be great for breakfast or brunch but I have to admit I made them for our dessert and they were so satisfying.....You could add some cream cheese frosting from the can if you like or make your own.....Or you could just add maple syrup. Another option would be to make some whipped cream from a can of full fat coconut milk that has been refrigerated, just add some maple syrup and cinnamon to it and whip it up!....You can also make these with the flour of your choice...Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1 Cup gluten free flour ( I used Bob's Red Mill 1 for 1 baking flour)

1/4 Cup Almond flour

(or 1 1/4 cups of flour of your choice)

2 teaspoons Baking powder

1 teaspoon Cinnamon

3/4 teaspoon Allspice

1/4 teaspoon Salt

3 Tablespoons Maple Syrup

1 Cup Almond milk (or milk of your choice)

2 Tablespoons olive oil

2 teaspoons vanilla

1 Cup Shredded Carrot (about 2 large carrots)

1/4 Cup chopped pecans

1/3 Cup raisins

 

 

DIRECTIONS

 

Heat waffle iron

Add all of the Ingredients to a bowl and mix well

 

Spray waffle iron if needed

Drop 1/3 cup of mixture into center of iron and let cook until indicator light comes on

 

Or cook until browned enough so it doesn't stick to the iron

 

These 3 ingredients can be used for a whipped topping, the coconut milk after it has been refrigerated and only using the hardened cream

1 Can Coconut milk

                                                                                  2 T maple syrup

                                                                                             1/2 teaspoon cinnamon

 

 

 

Banana Bread Pancakes (Gluten free and Paleo)

These Banana Bread pancakes are like making yourself a guilt free little treat for Breakfast!....There is nothing bad for you in these and they are so easy to make....and you probably have everything on hand to make them!.....I used coconut flour when I made them but I am sure Almond flour would be fine too....This recipe makes about 4 nice size cakes so you can double or triple the recipe easily if needed.....Just remember it would be one egg per banana and conform the rest of the ingredients for making recipe larger! And go ahead and add some nuts if you really want them to taste like banana bread and you can top with some Maple syrup also!....Here is what I did....Enjoy!

 

INGREDIENTS

(for 4 pancakes)

 

1 Banana (mashed)

1 Egg

1 Tablespoon Honey

1/3 teaspoon Cinnamon

1 Tablespoon Coconut flour

1/2 teaspoon Baking Soda

Nuts (optional)

 

DIRECTIONS

 

Add the banana to a bowl and mash it.....add beaten egg and then the Honey, and Cinnamon

add the flour and then the Baking soda

 

Once you have your batter (if it seems a little runny you can add a sprinkle more of coconut flour), heat a skillet up until  hot add a little butter then add the batter by large spoonful

 

Let the pancakes cook on one side until firm enough to flip (it can be a little tricky!) then let cook the rest of the way, serve with butter and Maple syrup if you like!

 

 

 

 

 

Smoked Salmon Salad in Avocado Boat

Well I had bought some of the wild smoked salmon at Costco......and you get 2 half pound packages!.....So I wanted to try something different with 1 of the packages so I searched out some things to do with it and decided on making a salad with mayo out of it!....You can pretty much add what you like to it, I added shallot , but you could add scallion or green onion and you don't need to add any salt to this because the salmon tends to be a little salty. And a little lemon is just the perfect addition....Here is what I did....Enjoy!

 

 

INGREDENTS

 

Avocado (halved and peeled)

1/2 pound smoked salmon (chopped)

3 Tablespoons Mayo

1-2 Tablespoons finely diced shallot

1/2 lemon (juice)

 

DIRECTIONS

Chop salmon and add to a bowl

Add Mayo, shallot and squeeze the half lemon on it

Mix and Chill

You can add to avocado or serve with crackers or over lettuce!

 

Egg in the Middle

Now this is a very old recipe that is a tradition in our family!....My Mom used to make this for me when I was little and I used to make it for my kids, it is still one of their favorites!..... And I would make it for their friends when they spent the night!......Well I still make it today and everyone loves them.....It is getting your eggs and toast all in one. I know there are other names for this like Egg in the hole or Hen in the basket.....But we have always called them Egg in the middle!....I used a flower cookie cutter, but you could use a heart or a round shape..Here is what I do ...Enjoy!

 

INGREDIENTS

 

Eggs

Bread of your choice

Butter

 

 

 

DIRECTIONS

 

1. Using cookie cutter of your choice, cut out center of bread

 

2. Butter both sides and add to a heated and buttered skillet

3. Add egg to center and let cook for 4-5 minutes

4. Butter both sides the cutout piece of bread and add to pan, flip  when golden

5. Flip bread with egg over and cook for 1 -3 minutes, (you can lift corner with spatula and check for doneness)

6. Add to plate and use the bread around the egg and your extra piece to dunk!

 

Carrot-Cherry Muffins (gluten free)

I am a big fan of Carrot cake!....So these muffins are right up my alley and with the spices that are in here they scream FALL!..If you wanted to, you could even add cream cheese frosting to these to make them really special...but the best part of them are the cherries, I just love the sweetness they add, being that the only sugar in them is honey!...Well here is what I did.....Enjoy!

 

 

 

INGREDIENTS

 

Dry

 

1 1/2 Cups Almond flour

3 Tablespoons Coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 cup grated carrot (I used 1 large carrot)

1/2 cup dried cherries

add dry ingredients to bowl and set aside

 

Wet

 

2 eggs

1 teaspoon vanilla

1/3 cup honey

1/3 cup coconut oil (melted)

whisk together

 

DIRECTIONS

Preheat oven to 350

 

Add wet ingredients to dry and mix well.

Add cupcake liners to muffin tin and fill 3/4 full with batter

(if not using liners spray muffin tin well with non stick spray)

Bake for 20- 25 minutes.. mine took about 23 minutes

 

 

 

 

 

 

Power Fiber Cookies

Well if you are in need of some fiber in your diet then these power cookies are for you!....They are also gluten free and the only sweetener added is a little honey......So overall these are pretty healthy for you.....And I just love the addition of the dry cherries in here but you could also add what you like...sliced almonds, raisins or chocolate chips would be great also!....Here is what I did...Enjoy!

 

 

INGREDIENTS

 

1 Egg (beaten)

1 Tablespoon Honey

1/2 Cup Peanut Butter

1/2 Cup canned Pure Pumpkin

1/2 Cup Applesauce

 

1/2 Cup +2 Tablespoons Arrowroot Powder

1/2 teaspoon Baking Powder

1/2 Cup Flax meal

2 Tablespoons Chia Seeds

2 teaspoons Cinnamon

1 teaspoon Nutmeg or Allspice

1/4 teaspoon Salt

3/4 Cup Dry Cherries

 

 

DIRECTIONS

Preheat oven to 350

 

In a bowl add the egg and beat with a whisk.....then add the honey, peanut butter, pumpkin and applesauce whisking together until creamy

Fold in the rest of the ingredients and mix well

Drop onto silpat or parchment lined cookie sheet and bake for 12 minutes

Avocado Egg Salad Lettuce Wraps

I just love egg salad!...I also love avocado, so why not put them together!....This has such a great flavor...I made a lettuce wrap with mine but you could make a sandwich or a pita wrap with it......I also think avocado would be a great addition for deviled eggs, I am definitely going to try it next time I make them!....I also added a tablespoon of organic mayo to this, you could use regular or it can be omitted if you mix the avocado creamy enough...How healthy is that!....Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

4 hard boiled eggs

1 ripe avocado

1 T mayo

1 green onion (chopped finely)

a squeeze of lemon or lime

salt and pepper to taste

 

DIRECTIONS

 

In a bowl add ripe avocado and mash with a fork, mix until creamy add mayo, onion and salt and pepper... add the eggs and continue to mash until incorporated

 

 

Pumpkin Spice Muffins (gluten free)

Nothing says fall like Pumpkin!!.....I just came up with this recipe on a whim and boy are they delicious!....These would be a nice companion with a pumpkin spice latte! I just added mini chocolate chips , but I think chopped walnuts would be a great addition also, or even shelled pumpkin seeds! Add what you like, I made these gluten free, but you can also make them to be regular....Here is what I did....Enjoy!!

 

 

 

 

INGREDIENTS

 

1- 15 ounce can 100% pure pumpkin

2 Cups Pamela's gluten free baking mix

1 Cup oatmeal (I used Bob's Red Mill gluten free)

1 egg (beaten)

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon xanthum gum

pinch salt

1 teaspoon cinnamon

 1 teaspoon allspice

 1/2 cup sugar

2 Tablespoons olive oil

1/2 cup mini chocolate chips

 

 

DIRECTIONS

Preheat oven to 350

 

In a bowl mix all ingredients together

Spray a muffin tin and fill 2/3 full with batter

Bake for 25 minutes
This recipe makes about 16 muffins

NOTE: I made these gluten free but I am sure you could make these regular by replacing baking mix with regular flour and use regular oatmeal...just omit the xanthum gum everything else would remain the same

 

 

 



Spinach, Feta Crustless Quiche

I have always loved Quiche!....This is very close to the frittata I make, the only difference is I start the frittata out in a frying pan on the stove and then finish it off in the oven. The quiche is baked in the oven only. And you don't have to worry about a crust!... In this quiche I used spinach, mushrooms and feta  cheese, but you could use just about any vegetable you like, broccoli or zucchini would be good also, you could add whatever you choose!,,,Here is what I did....Enjoy!!

INGREDIENTS

 

 

8 ounces mushrooms (sliced)

1 small shallot (sliced)

1 clove garlic (minced)

 

1 12 ounce bag frozen cut leaf spinach thawed and squeezed)

2 ounces feta cheese

5 eggs

1 cup milk

1/4 cup parmesan cheese

1/2 cup shredded mozzarella cheese

salt and pepper

 

 

DIRECTIONS

Preheat oven to 350

 

saute mushrooms with shallot until golden add minced garlic at the end stir set aside add

salt and pepper

Spray a pie dish with cooking spray add spinach and then mushrooms and feta

beat eggs add milk and parmesan cheese whisk together

Pour over spinach and mushrooms

top with mozzarella cheese, place pie plate on a cookie sheet and bake for about 60 minutes until center looks cooked

let cool a bit before slicing

 

 



Overnight Blueberry French Toast

Here is a great recipe for your next Brunch or Breakfast!,,,What is nice about this is you prepare this the day before, so you just have to pop it in the oven the next day....While it was baking I made the Blueberry sauce that you pour over when done!.....My friend Sheri made this last week and I had to have the recipe after I tried it!,,,,I changed it up just a little but it turned out great!!,,,,Here is what I did,,,,,Enjoy!!

 

INGREDIENTS

 

About 12 slices bread (I used soft crust loaves that I cut slices 1 inch and then cubed)

(I have also made this with King's Hawaiian Rolls  and it was great!! 1 pkg. of the large)

1- 8 ounce package cream cheese (cubed)

1 pint fresh blueberries

12 eggs (beaten)

2 cups milk

1 teaspoon vanilla

 

 

BLUEBERRY SAUCE

 

1 cup water

1 pint fresh blueberries

1/2 cup sugar

2 Tablespoons corn starch

1 Tablespoon butter

 

 

DIRECTIONS

 

1. Lightly spray a 9 x 13 baking dish ( I used a lasagna pan)

arrange half the bread cubes in dish, add cream cheese cubes and then the blueberries

add the rest of the bread

 

2. In a bowl add  eggs,  milk and vanilla and whisk together until mixed, pour over bread, cover

then refrigerate overnight (press bread down into egg mixture to ensure it is all covered if needed)

 

3. When ready to bake preheat oven to 350 bake covered for 30 minutes and then uncover

and bake 30 more minutes until done (center should be firm and top lightly brown)

 

4. In a sauce pan mix the sugar cornstarch and water, bring to boil stirring constantly

cook 3-4 minutes and then add fresh blueberries, reduce heat and simmer 10 minutes, then stir in butter

Use some of the sauce to pour over French toast bake when done....save some to pour over individual servings also!