Ahhh, that's more like it. The steak day did the trick. *breathes sigh of relief*
I have my MRI tomorrow night. Looking forward to having some answers. I have no idea just how bad this disc is, but will soon find out. I will resist any type of fusion surgery with every fiber of my being.
Here is a recipe for a simple, but absolutely fabulous salmon dinner. My family likes salmon on its own, but when I added this composed butter they went gaga. The measurements are very forgiving. I think I might have used more fresh dill than I listed. I used lemon juice when I made this, but I am thinking it would only be improved by using lemon zest next time. When I didn't refrigerate the mixed butter right away, the lemon juice started to come back out of the composition. Zest wouldn't do that. I will try it next time. You will want to refrigerate the butter composition so that it is nice and firm when placing on top of your elegant salmon. You can even use some spoons to make it into a nice oval shape or a melon baller to make it into balls. This may not be important if you are just serving your hungry family, but think how impressive it would be if you were serving company....
Salmon with Lemon Dill Butter
1 to 1.5 lbs of your favorite Salmon (mine is Chinook)
oil (I used grapeseed, but olive would be fine, even coconut oil, melted)
salt and pepper, to taste
1/4 C butter, softened (not melted)
1 Tbs lemon juice (or 1 tsp fresh, finely zested lemon rind)
1 Tbs snipped, fresh dill (or 1.5 tsp dried)
Preheat oven to 350 degrees. Prepare salmon by rinsing and patting dry the fillet or steaks. Lightly oil the salmon on all sides and season with salt and pepper. Bake salmon for 20 min/inch thickness. You want it to be cooked, but baking it until it flakes is too cooked. It will be dry. But, hey, cook it how you like it.
While the salmon bakes, prepare the butter. Put all ingredients in a food processor and pulse until thoroughly combined. You will want to scrape it down and pulse several times. Remove the butter from the processor and refrigerate until the salmon is finished. Top the salmon with about a tablespoon of the composed butter and enjoy.
The butter is also fabulous on vegetables. My broccoli was very appreciative of this addition as I gobbled it up with abandon. Yum!
Enjoy the day,
Amy
Showing posts with label P3 recipe. Show all posts
Showing posts with label P3 recipe. Show all posts
Wednesday, November 10, 2010
Thursday, November 4, 2010
R2P3D22 or P4D1 (+1.0 LIW)
I am really struggling with the pain that my disc is causing. Will have to keep this short, but had to share this wonderful breakfast muffin. It is great reheated for on the go. I found them a little salty when I made them with bacon and 1 tsp salt. So I reduced the amount of salt for you below. You may want to increase it if you use breakfast sausage though. I am working on a coconut flour recipe that will be tasty and make my tummy happier, but, boy, these were tasty.
Egg, Bacon, and Cheese Muffins Recipe
makes 12 muffins
1 1/4 C almond flour or other nut meal
4 eggs, beaten
1 C cottage cheese
1 C grated Cheddar (or pick your favorite cheese)
1/4-3/4 C bacon, cooked crispy and chopped into small pieces (or ham, diced or sausage, crumbled)
1/4 C milk
1 tsp baking powder (starch free for P3 or sub baking soda)
1/2 tsp sea salt
Okay, this is tricky, you ready?
Preheat oven to 350 degrees. Mix all ingredients together. Fill buttered, greased or lined muffin tins with batter to the top. Bake for 25 min or until toothpick inserted in center comes out clean. If you greased or buttered your muffin tins be sure to cool them for quite awhile before attempting to remove them from pan. Using a butter knife, gently loosen the muffins from the pan around the edges. If you line them with muffin cups you have it easy.
Enjoy warm. These store well in the fridge for a week and freeze nicely too. Reheat for about 20 seconds on high if refrigerated and about 40-45 seconds if frozen.
Okay, off to ice my neck, shoulder and arm. MRI has been ordered by doc. Sigh.
Enjoy the day,
Amy
Egg, Bacon, and Cheese Muffins Recipe
makes 12 muffins
1 1/4 C almond flour or other nut meal
4 eggs, beaten
1 C cottage cheese
1 C grated Cheddar (or pick your favorite cheese)
1/4-3/4 C bacon, cooked crispy and chopped into small pieces (or ham, diced or sausage, crumbled)
1/4 C milk
1 tsp baking powder (starch free for P3 or sub baking soda)
1/2 tsp sea salt
Okay, this is tricky, you ready?
Preheat oven to 350 degrees. Mix all ingredients together. Fill buttered, greased or lined muffin tins with batter to the top. Bake for 25 min or until toothpick inserted in center comes out clean. If you greased or buttered your muffin tins be sure to cool them for quite awhile before attempting to remove them from pan. Using a butter knife, gently loosen the muffins from the pan around the edges. If you line them with muffin cups you have it easy.
Enjoy warm. These store well in the fridge for a week and freeze nicely too. Reheat for about 20 seconds on high if refrigerated and about 40-45 seconds if frozen.
Okay, off to ice my neck, shoulder and arm. MRI has been ordered by doc. Sigh.
Enjoy the day,
Amy
Monday, November 1, 2010
R2P3D19 (+1.2 LIW)
Geez, the swings in my weight this week are crazy. I am happy to see that I am still in the safety zone, but for how long?
I was able to resist all candy/sugar temptations last night. It was surprisingly easy. Perhaps this round broke my sweet tooth? Gosh, I hope so. Makes me nervous to introduce sugar back into my diet. I did enjoy my P3 okay sugar-substitute goodies, more than I usually allow myself in a day. I think the most likely culprit to my slow and steady gain is the P3 "safe" sugar subs I have been using. I have been told (and read) that they can cause inflammation and other sugar-like body responses. I will avoid them as much as I can today, drinks lots of tea and water and see what the scale says tomorrow.
I tried a new recipe from Lauren at Healthy Indulgences. She came up with a recipe for grain free English Muffins using coconut flour. They were really simple to make and tasted pretty good. There was a slight coconut flavor, more like a hint of slightly sweet nuttiness, but I didn't find it off-putting. I did find them a tad dry this morning, despite the generous amount of fats they contain. Perhaps they need some water to counter the very high fiber coconut flour? I also found that the 1/2 tsp garlic powder was a tad too much for me and I like garlic. They tasted quite strongly of the garlic powder so I will use 1/4 tsp next time. The recipe below reflects the changes I made this time or will do next time.
English Muffins
4 large eggs
2 Tbs water
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 C butter, melted
1/3 C coconut flour (Bob's Red Mill preferred)
1/4 tsp starch-free baking powder (2 parts cream of tartar + 1 part baking soda)
1/2-3/4 C sharp cheddar cheese, grated
Preheat oven to 400 degrees Fahrenheit.
Beat together eggs, water, salt, pepper, and garlic powder. While whisking egg mixture, slowly pour in the melted butter. This will keep the eggs from scrambling as you add the warm/hot butter. Add the coconut flour, whisking into the batter until there are no lumps. Let this sit for 5-10 minutes. This should allow the coconut flour fibers to soak up the water and soften them to a nice texture. Whisk in the baking powder and make sure you have no lumps in your batter. Stir in the cheese. Spoon batter into 5 well-buttered ramekins. Bake for 15 minutes or until starting to brown on top. Mine still felt slightly "soft" but were beginning to brown when I pulled them out at 15 minutes. They were completely cooked so don't wait for total firmness. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.
I enjoyed mine with a nice "happy" pork breakfast sausage from Beeler's this morning.
Enjoy the day,
Amy
I was able to resist all candy/sugar temptations last night. It was surprisingly easy. Perhaps this round broke my sweet tooth? Gosh, I hope so. Makes me nervous to introduce sugar back into my diet. I did enjoy my P3 okay sugar-substitute goodies, more than I usually allow myself in a day. I think the most likely culprit to my slow and steady gain is the P3 "safe" sugar subs I have been using. I have been told (and read) that they can cause inflammation and other sugar-like body responses. I will avoid them as much as I can today, drinks lots of tea and water and see what the scale says tomorrow.
I tried a new recipe from Lauren at Healthy Indulgences. She came up with a recipe for grain free English Muffins using coconut flour. They were really simple to make and tasted pretty good. There was a slight coconut flavor, more like a hint of slightly sweet nuttiness, but I didn't find it off-putting. I did find them a tad dry this morning, despite the generous amount of fats they contain. Perhaps they need some water to counter the very high fiber coconut flour? I also found that the 1/2 tsp garlic powder was a tad too much for me and I like garlic. They tasted quite strongly of the garlic powder so I will use 1/4 tsp next time. The recipe below reflects the changes I made this time or will do next time.
English Muffins
4 large eggs
2 Tbs water
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 C butter, melted
1/3 C coconut flour (Bob's Red Mill preferred)
1/4 tsp starch-free baking powder (2 parts cream of tartar + 1 part baking soda)
1/2-3/4 C sharp cheddar cheese, grated
Preheat oven to 400 degrees Fahrenheit.
Beat together eggs, water, salt, pepper, and garlic powder. While whisking egg mixture, slowly pour in the melted butter. This will keep the eggs from scrambling as you add the warm/hot butter. Add the coconut flour, whisking into the batter until there are no lumps. Let this sit for 5-10 minutes. This should allow the coconut flour fibers to soak up the water and soften them to a nice texture. Whisk in the baking powder and make sure you have no lumps in your batter. Stir in the cheese. Spoon batter into 5 well-buttered ramekins. Bake for 15 minutes or until starting to brown on top. Mine still felt slightly "soft" but were beginning to brown when I pulled them out at 15 minutes. They were completely cooked so don't wait for total firmness. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.
I enjoyed mine with a nice "happy" pork breakfast sausage from Beeler's this morning.
Enjoy the day,
Amy
Wednesday, October 27, 2010
R2P3D15 (+1.8lbs LIW)
Back in the safety zone! Steak day averted for now. Whew!
I just ate nice and clean yesterday and had no almonds. I only had one fruit and that was in my green smoothie in the morning. I am hoping to get a little more off so I have some wiggle room. More clean and almond free for me today, but I will have this pear that is perfectly ripe and staring at me.
Okay, a couple recipes. I like to enjoy these things together. The crackers are made with almond flour so I have had to set these aside. I will work on an alternative nut flour or coconut flour recipe. I think I can do almonds, but I will have to keep it to one serving a day. Darn it. I will wait to test that theory until the GI issues and the weight is back down to more comfortable levels.
Almond Flour Saltines
2 C blanched almond flour (this doesn't work as well if not blanched, but still good)
1/2 tsp salt (I like fine grind sea salt myself)
1 egg, slightly beaten
1 Tbs oil of choice (I use grape seed a lot, but could do olive, coconut or even butter)
large grain salt to sprinkle on top (again, sea salt, but course grind this time)
Preheat oven to 350 degrees. Combine the flour and salt in a bowl and whisk to combine. This breaks up any lumps in your almond flour and mixes the 2 ingredients well. Add egg and oil and blend until combined. Your dough will easily form a ball at this point. Place dough ball on silpat mat or a parchment paper (I have used plastic wrap or waxed paper in a pinch, but don't bake with these!). Using a sheet of parchment (or whatever) to cover the dough ball and roll it out nice and thin. Go for as thin as you can but still be able to fit on a cookie sheet. I fine I have to do a little dough remodeling if I go off the edges. That's okay, this is a very forgiving dough. I like to score the dough with a knife or pizza cutter before I bake; makes it super easy to break the crackers apart after they are done baking. Sprinkle the coarse salt over the top of the crackers just before you put them in the oven. Bake for about 15 min. Check them to be certain they are lightly browned. You want them crunchy, but not burnt. The longer you can bake them without burning them, the crunchier they will be. Allow the crackers to cool and then break them apart. Store in a tightly sealed container to keep them from getting stale.
These are easily adaptable. You can add herbs and spices to the mix and on top. Experiment and enjoy.
Or have them with this awesome dip I adapted from Joyful Abode.
A-Freaking-Mazing Artichoke Dip
8 oz cream cheese, softened (either at room temp or in the microwave)
1/3 C sour cream
1/4 C mayonnaise
1 C chopped spinach (fresh or 3/4 C frozen, thawed and drained is fine)
2 small cans or jars of artichoke hearts, chopped (you want the plain old, non-marinated kind)
1/2 tsp garlic salt (or more depending upon your taste)
1/2-1 tsp chili powder (or if you want it spicy hot, add 1/8-1/4 tsp cayenne)
1/2 C shredded mozzarella cheese (cheddar is good too), plus more to sprinkle on top
Mix all ingredients in a baking dish, sprinkle some cheese on top. Broil until cheese is brown and dip is bubbly on the sides. Try to control yourself. This is good.
Enjoy the day!
Amy
I just ate nice and clean yesterday and had no almonds. I only had one fruit and that was in my green smoothie in the morning. I am hoping to get a little more off so I have some wiggle room. More clean and almond free for me today, but I will have this pear that is perfectly ripe and staring at me.
Okay, a couple recipes. I like to enjoy these things together. The crackers are made with almond flour so I have had to set these aside. I will work on an alternative nut flour or coconut flour recipe. I think I can do almonds, but I will have to keep it to one serving a day. Darn it. I will wait to test that theory until the GI issues and the weight is back down to more comfortable levels.
Almond Flour Saltines
2 C blanched almond flour (this doesn't work as well if not blanched, but still good)
1/2 tsp salt (I like fine grind sea salt myself)
1 egg, slightly beaten
1 Tbs oil of choice (I use grape seed a lot, but could do olive, coconut or even butter)
large grain salt to sprinkle on top (again, sea salt, but course grind this time)
Preheat oven to 350 degrees. Combine the flour and salt in a bowl and whisk to combine. This breaks up any lumps in your almond flour and mixes the 2 ingredients well. Add egg and oil and blend until combined. Your dough will easily form a ball at this point. Place dough ball on silpat mat or a parchment paper (I have used plastic wrap or waxed paper in a pinch, but don't bake with these!). Using a sheet of parchment (or whatever) to cover the dough ball and roll it out nice and thin. Go for as thin as you can but still be able to fit on a cookie sheet. I fine I have to do a little dough remodeling if I go off the edges. That's okay, this is a very forgiving dough. I like to score the dough with a knife or pizza cutter before I bake; makes it super easy to break the crackers apart after they are done baking. Sprinkle the coarse salt over the top of the crackers just before you put them in the oven. Bake for about 15 min. Check them to be certain they are lightly browned. You want them crunchy, but not burnt. The longer you can bake them without burning them, the crunchier they will be. Allow the crackers to cool and then break them apart. Store in a tightly sealed container to keep them from getting stale.
These are easily adaptable. You can add herbs and spices to the mix and on top. Experiment and enjoy.
Or have them with this awesome dip I adapted from Joyful Abode.
A-Freaking-Mazing Artichoke Dip
8 oz cream cheese, softened (either at room temp or in the microwave)
1/3 C sour cream
1/4 C mayonnaise
1 C chopped spinach (fresh or 3/4 C frozen, thawed and drained is fine)
2 small cans or jars of artichoke hearts, chopped (you want the plain old, non-marinated kind)
1/2 tsp garlic salt (or more depending upon your taste)
1/2-1 tsp chili powder (or if you want it spicy hot, add 1/8-1/4 tsp cayenne)
1/2 C shredded mozzarella cheese (cheddar is good too), plus more to sprinkle on top
Mix all ingredients in a baking dish, sprinkle some cheese on top. Broil until cheese is brown and dip is bubbly on the sides. Try to control yourself. This is good.
Enjoy the day!
Amy
Tuesday, October 26, 2010
R2P3D14 (+3.0 LIW)
Grrrr! Not sure what happened this weekend, but I went from almost 2 lbs under LIW on Friday to 3 lbs over LIW today. I should do a steak day today, but I am not prepared. I will do a lot of clean eating and drink a lot of fluids and see if that takes care of it. If not, a steak day is in my future.
There may be a couple of things contributing to this gain. At the end of last week I started weaning myself off of the synthetic thyroid that I use to supplement my regular NatureThroid prescription when I am doing Phase 2. I am not feeling my usual cold hands/feet symptoms of low thryoid, but have noticed more hair in the drain and then there is this gain....
I am also thinking that I have developed an intolerance to almonds. My tummy and intestines have not been happy lately. Not good for a gluten free, low-carb girl. I use almonds or almond flour in so many things. I had a rough gut transition from P2 to P3 and wondered if it was the almonds. I went for 3 days without an almond product and felt better. But then I read about others having a hard time with the P2 to P3 transition and thought I had wrongly accused the poor nut. But now I am having lots of GI issues and can't help but blame that little nut. That could be causing some inflammation, but probably not 3 lbs worth. Sigh.
So, how about a recipe? This one may not be new for most of you, but I am going to post it. Since I am staying off of almonds, this is a life saver for me. It is the glorious and time proven Oopsie Roll! I love these things in the morning with a sausage on top. Delish! They also work well as a bread or roll substitute (you want to make sure you set them out to dry out though). So, without further ado...
Oopsie Rolls
3 large eggs, separated
pinch of cream of tartar
3 oz cream cheese or cottage cheese
Preheat oven to 300 degrees.
Using a mixer (I use my Kitchenaid stand mixer), whip the egg whites with the cream of tartar until stiff peaks form. Carefully transfer the now fluffy whites to a large bowl. In the dirty mixer bowl combine the yolks and your cheese product of choice. I use cream cheese. Some people say it should be firm, but I have used it firm and softened and things turned out virtually the same.
Add the yolk mixture to the fluffy whites. Using a spatula, gently fold the yolk mixture into the whites until there are no streaks. Careful here, don't deflate your whites too much, hence the folding.
Spray a cookie sheet or line with a silpat mat or parchment paper (I think either liner works best). Spoon the mixture onto the cookie sheet, forming 6 mounds. Slightly flatten each mound; not too much though, the oven evens things out pretty well. Bake for 25 minutes, until just slightly browned on top. Maybe golden is a better description. Let cool on cookie sheet for a few minutes then transfer to a bakers rack to cool further. I will usually leave mine on the rack to cool/dry for a few hours. Some people leave them out overnight.
Storing: I usually store mine in either a large zip bag with parchment between each roll or in a large tupperware-style container (again, use the parchment between each roll) in the refrigerator. They can also be frozen. I do recommend that before you use them you get them out and allow them to warm up/defrost and dry out a little. Otherwise, they can be sticky. I find that if I pop them in my toaster on the lightest setting and stay close, this heat them up and dries the outside quickly and I can use them right away.
Options: while plain works for most things, you may want to alter these, depending upon their intended use. Add a little herbs and spices to the yolk mixture for savory rolls. Dry mustard and dill are great additions, but pepper (use white if you don't want little flecks, but I don't really care and use black) and onion powder is also a good choice. If you want to use these for sweet treats (as mini tart bases....) add a small amount of stevia or other P3 sweetener to the yolk mixture.
If you make these please share how you use them and how you alter them. They have so many uses it would be nice to share your brilliant ideas with everyone else.
Enjoy the day,
Amy
There may be a couple of things contributing to this gain. At the end of last week I started weaning myself off of the synthetic thyroid that I use to supplement my regular NatureThroid prescription when I am doing Phase 2. I am not feeling my usual cold hands/feet symptoms of low thryoid, but have noticed more hair in the drain and then there is this gain....
I am also thinking that I have developed an intolerance to almonds. My tummy and intestines have not been happy lately. Not good for a gluten free, low-carb girl. I use almonds or almond flour in so many things. I had a rough gut transition from P2 to P3 and wondered if it was the almonds. I went for 3 days without an almond product and felt better. But then I read about others having a hard time with the P2 to P3 transition and thought I had wrongly accused the poor nut. But now I am having lots of GI issues and can't help but blame that little nut. That could be causing some inflammation, but probably not 3 lbs worth. Sigh.
So, how about a recipe? This one may not be new for most of you, but I am going to post it. Since I am staying off of almonds, this is a life saver for me. It is the glorious and time proven Oopsie Roll! I love these things in the morning with a sausage on top. Delish! They also work well as a bread or roll substitute (you want to make sure you set them out to dry out though). So, without further ado...
Oopsie Rolls
3 large eggs, separated
pinch of cream of tartar
3 oz cream cheese or cottage cheese
Preheat oven to 300 degrees.
Using a mixer (I use my Kitchenaid stand mixer), whip the egg whites with the cream of tartar until stiff peaks form. Carefully transfer the now fluffy whites to a large bowl. In the dirty mixer bowl combine the yolks and your cheese product of choice. I use cream cheese. Some people say it should be firm, but I have used it firm and softened and things turned out virtually the same.
Add the yolk mixture to the fluffy whites. Using a spatula, gently fold the yolk mixture into the whites until there are no streaks. Careful here, don't deflate your whites too much, hence the folding.
Spray a cookie sheet or line with a silpat mat or parchment paper (I think either liner works best). Spoon the mixture onto the cookie sheet, forming 6 mounds. Slightly flatten each mound; not too much though, the oven evens things out pretty well. Bake for 25 minutes, until just slightly browned on top. Maybe golden is a better description. Let cool on cookie sheet for a few minutes then transfer to a bakers rack to cool further. I will usually leave mine on the rack to cool/dry for a few hours. Some people leave them out overnight.
Storing: I usually store mine in either a large zip bag with parchment between each roll or in a large tupperware-style container (again, use the parchment between each roll) in the refrigerator. They can also be frozen. I do recommend that before you use them you get them out and allow them to warm up/defrost and dry out a little. Otherwise, they can be sticky. I find that if I pop them in my toaster on the lightest setting and stay close, this heat them up and dries the outside quickly and I can use them right away.
Options: while plain works for most things, you may want to alter these, depending upon their intended use. Add a little herbs and spices to the yolk mixture for savory rolls. Dry mustard and dill are great additions, but pepper (use white if you don't want little flecks, but I don't really care and use black) and onion powder is also a good choice. If you want to use these for sweet treats (as mini tart bases....) add a small amount of stevia or other P3 sweetener to the yolk mixture.
If you make these please share how you use them and how you alter them. They have so many uses it would be nice to share your brilliant ideas with everyone else.
Enjoy the day,
Amy
Friday, October 22, 2010
R2P3D10 (-1.6 LIW)
WAAAHHHHHH?!? Don't know why I was so low this morning. Not complaining, just wondering... and enjoying!
Okay, survived all the chaos of yesterday and this morning. I am still busy, just not feeling as stressed as yesterday. Will only be able to post one recipe today as work projects are screaming at me.
So, this recipe is for some AMAZING P3 candy bars. I call them candy bars 'cause they are just that good. In fact, they are so good they are dangerous, so consider yourself warned. He he. It will take a lot of control to eat one bar. I got the original recipe from the lovely Lauren at Healthy Indulgences. She has some fantastic low-carb and grain free recipes. She isn't posting much these days because school takes up most of her time, but she has archives of great recipes you might enjoy. I did end up using the 1/2 tsp honey cause it seemed like a negligible amount carb-wise (about 3 carbs to the whole recipe). You could always sub for more P3 sweetener of your choice.
Anyway, I present to you:
THE Awesome Bars
1/2 cup cashews, toasted
1/2 cup plus two tablespoons pepitas, toasted
1/4 cup sesame seeds (could also use golden flax seeds)
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seed butter (could also use any other nut butter)
1/4 cup coconut oil
1/2 teaspoon raw honey
1/8-1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon pure stevia extract (I use NuNaturals Clear Stevia drops)
Easy Chocolate Ganache Topping
4 squares of 100% cacao chocolate
2 tablespoons unsalted butter (could also use coconut oil or non-hydrogenated palm oil shortening)
1 tablespoon erythritol
1/4-1/2 teaspoon pure stevia extract
1 teaspoon organic heavy cream (or full fat coconut milk)
Preparation:
For Snack Bars:Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned. I started out doing each kind of nut and seed separately, but saw that this was going to take more time than I had. I ended up tossing all the nuts, seed and coconut flakes into the pan at once. I kept a constant vigil and stirred constantly cause nuts go from toasted to burnt in a flash.
Pulse nut and seed mixture in a food processor just until nuts are chopped. I had quite a few chunks remaining and that is okay, you aren't trying to make nut butter here. Melt coconut oil and nut butter in the microwave for 30 seconds or until just melted. Stir until smooth. Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until all is dissolved and incorporated. Fold into nut mixture. Press into an 8 by 4 pan with a spatula. I used a loaf pan. Quick set in the freezer for 15-20 minutes.
During last 5 min of firming process, mix up ganache. Melt butter (or whatever you decided to use) and chocolate in microwave for 30 seconds or so. Stir until chocolate is completely melted and smooth. Stir in cream, erythritol, and stevia, until mixture is completely dissolved and blended. Check for sweetness and add more Stevia, if necessary. Spread over cooled bars immediately and put back into freezer until chocolate layer is solid. Cut into 6 bars. Store in the refrigerator, covered with a paper towel and plastic wrap.
Try not to eat more than 2 in on setting. I dare you.
Seriously: enjoy,
Amy
Okay, survived all the chaos of yesterday and this morning. I am still busy, just not feeling as stressed as yesterday. Will only be able to post one recipe today as work projects are screaming at me.
So, this recipe is for some AMAZING P3 candy bars. I call them candy bars 'cause they are just that good. In fact, they are so good they are dangerous, so consider yourself warned. He he. It will take a lot of control to eat one bar. I got the original recipe from the lovely Lauren at Healthy Indulgences. She has some fantastic low-carb and grain free recipes. She isn't posting much these days because school takes up most of her time, but she has archives of great recipes you might enjoy. I did end up using the 1/2 tsp honey cause it seemed like a negligible amount carb-wise (about 3 carbs to the whole recipe). You could always sub for more P3 sweetener of your choice.
Anyway, I present to you:
THE Awesome Bars
1/2 cup cashews, toasted
1/2 cup plus two tablespoons pepitas, toasted
1/4 cup sesame seeds (could also use golden flax seeds)
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seed butter (could also use any other nut butter)
1/4 cup coconut oil
1/2 teaspoon raw honey
1/8-1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon pure stevia extract (I use NuNaturals Clear Stevia drops)
Easy Chocolate Ganache Topping
4 squares of 100% cacao chocolate
2 tablespoons unsalted butter (could also use coconut oil or non-hydrogenated palm oil shortening)
1 tablespoon erythritol
1/4-1/2 teaspoon pure stevia extract
1 teaspoon organic heavy cream (or full fat coconut milk)
Preparation:
For Snack Bars:Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned. I started out doing each kind of nut and seed separately, but saw that this was going to take more time than I had. I ended up tossing all the nuts, seed and coconut flakes into the pan at once. I kept a constant vigil and stirred constantly cause nuts go from toasted to burnt in a flash.
Pulse nut and seed mixture in a food processor just until nuts are chopped. I had quite a few chunks remaining and that is okay, you aren't trying to make nut butter here. Melt coconut oil and nut butter in the microwave for 30 seconds or until just melted. Stir until smooth. Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until all is dissolved and incorporated. Fold into nut mixture. Press into an 8 by 4 pan with a spatula. I used a loaf pan. Quick set in the freezer for 15-20 minutes.
During last 5 min of firming process, mix up ganache. Melt butter (or whatever you decided to use) and chocolate in microwave for 30 seconds or so. Stir until chocolate is completely melted and smooth. Stir in cream, erythritol, and stevia, until mixture is completely dissolved and blended. Check for sweetness and add more Stevia, if necessary. Spread over cooled bars immediately and put back into freezer until chocolate layer is solid. Cut into 6 bars. Store in the refrigerator, covered with a paper towel and plastic wrap.
Try not to eat more than 2 in on setting. I dare you.
Seriously: enjoy,
Amy
Monday, October 18, 2010
R2P3D6 (+1.0 LIW)
Not bad, not bad. 1 lb over last injection weight. I am happy with that.
Sorry about the no post on Friday. I was out of town having a crafty day with a girlfriend. I brought P3 snacks, ate out and kept my weight in range. Wahoo!
Here are my promised measurements from round 2:
Arm, 2" above elbow: lost .75 inches
Waist, 2" above navel: lost 3.0 inches
Hips, 2" below navel: lost 6.25 inches!!!
That last one was really hard to measure this time and may be a bit off. Now that my waist is smaller, I am curvier and the darned tape wouldn't stay in place. LOL. Now I know why I need new clothes.
Here is another yummy recipe. I am sure you have heard of making mock-mashed potatoes with cauliflower. I actually made a batch a few years back, but I didn't like it. I decided I had to conquer this one. I think I did. My husband liked the results, but my kids did not. In my defense, the 8 year old doesn't like any potato products so no surprise she didn't like Fauxtatoes. And my 3 year old liked the first few bites (he kept calling it hummus), but didn't want much more. Well, he is 3 and he is fickle. LOL.
I wanted these to be creamy and a little tangy. I really didn't want to taste the cauliflower. I didn't measure exactly, but I approximated my amounts below. Keep in mind that heads of cauliflower vary greatly in their sizes, so you may need more or less of the ingredients listed below.
Deluxe Fauxtatoes
1 head cauliflower, cut into chunks and steamed until fork tender
3-4 oz cream cheese
1 Tbs butter
2 oz cheese (I used cream Havarti, but it would be good with cheddar too)
3 Tbs chopped scallions
salt and pepper to taste
Place steamed cauliflower and next 4 ingredients in food processor and process until smooth and creamy. Taste and add salt and pepper to your liking. Makes 4-6 servings.
These were done long before our chicken, but they reheated well in the microwave.
Enjoy!
Amy
Sorry about the no post on Friday. I was out of town having a crafty day with a girlfriend. I brought P3 snacks, ate out and kept my weight in range. Wahoo!
Here are my promised measurements from round 2:
Arm, 2" above elbow: lost .75 inches
Waist, 2" above navel: lost 3.0 inches
Hips, 2" below navel: lost 6.25 inches!!!
That last one was really hard to measure this time and may be a bit off. Now that my waist is smaller, I am curvier and the darned tape wouldn't stay in place. LOL. Now I know why I need new clothes.
Here is another yummy recipe. I am sure you have heard of making mock-mashed potatoes with cauliflower. I actually made a batch a few years back, but I didn't like it. I decided I had to conquer this one. I think I did. My husband liked the results, but my kids did not. In my defense, the 8 year old doesn't like any potato products so no surprise she didn't like Fauxtatoes. And my 3 year old liked the first few bites (he kept calling it hummus), but didn't want much more. Well, he is 3 and he is fickle. LOL.
I wanted these to be creamy and a little tangy. I really didn't want to taste the cauliflower. I didn't measure exactly, but I approximated my amounts below. Keep in mind that heads of cauliflower vary greatly in their sizes, so you may need more or less of the ingredients listed below.
Deluxe Fauxtatoes
1 head cauliflower, cut into chunks and steamed until fork tender
3-4 oz cream cheese
1 Tbs butter
2 oz cheese (I used cream Havarti, but it would be good with cheddar too)
3 Tbs chopped scallions
salt and pepper to taste
Place steamed cauliflower and next 4 ingredients in food processor and process until smooth and creamy. Taste and add salt and pepper to your liking. Makes 4-6 servings.
These were done long before our chicken, but they reheated well in the microwave.
Enjoy!
Amy
Thursday, October 14, 2010
R2P3D2 (+1.6 LIW)
Ahhh! Wow, that shot up fast. But it is still within the limits...barely. I think I know what's up (or I am making lots of excuses...)
-TOM, if it is coming, is due on Sunday. I never know if I will have one 'cause I use the Mirena IUD and almost never have one. About the only time I have one is on HCG. I could have one since I am only barely off the HCG.
- I volunteered at an event last night that had me on my feet in a very hot room for 4 hours straight. Fool that I was, I had a sweater on that I couldn't take off. I drank a lot of water, but never needed to pee. Bad sign. I drank more when I got home, but could never satisfy my thirst.
- I ate when I got home and it was quite a bit too late to be eating. And I ate a full-on meal despite the fact that I had dinner before my volunteer shift and snacks during. All of it was P3 okay foods. Then I went to bed with all that food in my gullet. Not good.
Okay, so this could be some timing issues and some bad choices. I am trying good choices today. I am eating when I am hungry and stopping when I am satisfied. I can save any leftovers for a snack, if needed.
Let's hope I see a stabilization tomorrow or I am going to have to do a steak day already.
My neck is a bit better today and the pain in manageable. I do see a chiropractor for my neck and ironically I had just seen him Tues afternoon. Then I went home and wrestled with my kids on the floor. I think I reversed anything my Chiro had done.
And now for a recipe; Onion Cheddar Biscuits. I got this one from Comfy Belly. I modified it ever so slightly out of necessity. Her original called for a tablespoon of honey which I removed and 1/4 C of fresh onion, chopped, which I didn't have. I used dried, mince onion flakes as a sub. I also added 1 Tbs of water to help accommodate the dry onions. She also recommended oiling the tops, but I found that a bit excessive considering how much fat (good fat) is already in these babies. And next time I don't think I will put the baking dish of water in the oven with the biscuits. I think the nature of the ingredients will give these bad boys a nice crunchy crust anyway.
These remind me of those evil cheddar garlic biscuits that are served at Red Lobster. I LOVED those things until I found out they were killing me. I made these on Tuesday night in anticipation of P3. I served them with my kids' dinner. My 3 year old said, "no thank you" but my 8 year old loved them. She could only do half though. No wonder, they are pretty rich. When my hubby came home later that evening he heated on up in the toaster oven and gave them an enthusiastic thumbs up.
Grain Free Onion Cheddar Biscuits
Preheat the oven to 330 degrees F. Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits. Combine all the dry ingredients and blend well. Whisk all the wet ingredients until frothy (has bubbles), and then combine it with the dry mixture. Blend the dough mixture well and allow to sit for 5 mine (to reconstitute the dry onion flakes). Spoon dough out into 6 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper. Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 15 minutes. Check after 5-10 minutes. Mine were done early.
These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.
Low carb baking powder can be made in small batches by combining 2 parts cream of tartar with 1 part baking soda. Without the cornstarch this will start to cake in a week or so. You can always just use straight baking soda as a low carb sub.
Once I had a chance to try these I loved them. They were delightful as prepared, but I will make a couple of additional changes next time. They were nice and moist, but pretty oily. I am going to try these without the addition of the butter. If they need more moisture I will add more water or maybe an egg. They were a little loose, so I am more likely to try adding an egg next time. I would also like to try them with fresh onion and maybe a little garlic.
Here's to stability!
Enjoy,
Amy
-TOM, if it is coming, is due on Sunday. I never know if I will have one 'cause I use the Mirena IUD and almost never have one. About the only time I have one is on HCG. I could have one since I am only barely off the HCG.
- I volunteered at an event last night that had me on my feet in a very hot room for 4 hours straight. Fool that I was, I had a sweater on that I couldn't take off. I drank a lot of water, but never needed to pee. Bad sign. I drank more when I got home, but could never satisfy my thirst.
- I ate when I got home and it was quite a bit too late to be eating. And I ate a full-on meal despite the fact that I had dinner before my volunteer shift and snacks during. All of it was P3 okay foods. Then I went to bed with all that food in my gullet. Not good.
Okay, so this could be some timing issues and some bad choices. I am trying good choices today. I am eating when I am hungry and stopping when I am satisfied. I can save any leftovers for a snack, if needed.
Let's hope I see a stabilization tomorrow or I am going to have to do a steak day already.
My neck is a bit better today and the pain in manageable. I do see a chiropractor for my neck and ironically I had just seen him Tues afternoon. Then I went home and wrestled with my kids on the floor. I think I reversed anything my Chiro had done.
And now for a recipe; Onion Cheddar Biscuits. I got this one from Comfy Belly. I modified it ever so slightly out of necessity. Her original called for a tablespoon of honey which I removed and 1/4 C of fresh onion, chopped, which I didn't have. I used dried, mince onion flakes as a sub. I also added 1 Tbs of water to help accommodate the dry onions. She also recommended oiling the tops, but I found that a bit excessive considering how much fat (good fat) is already in these babies. And next time I don't think I will put the baking dish of water in the oven with the biscuits. I think the nature of the ingredients will give these bad boys a nice crunchy crust anyway.
These remind me of those evil cheddar garlic biscuits that are served at Red Lobster. I LOVED those things until I found out they were killing me. I made these on Tuesday night in anticipation of P3. I served them with my kids' dinner. My 3 year old said, "no thank you" but my 8 year old loved them. She could only do half though. No wonder, they are pretty rich. When my hubby came home later that evening he heated on up in the toaster oven and gave them an enthusiastic thumbs up.
Grain Free Onion Cheddar Biscuits
- 1 1/2 cups of almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon of low carb baking powder (see below)
- 1 1/2 Tbs dried, minced onion or onion flakes or 1/4 C fresh onion, minced.
- 1/2 cup of cheddar cheese, grated
- 2 tablespoons of softened butter
- 1 egg
Preheat the oven to 330 degrees F. Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits. Combine all the dry ingredients and blend well. Whisk all the wet ingredients until frothy (has bubbles), and then combine it with the dry mixture. Blend the dough mixture well and allow to sit for 5 mine (to reconstitute the dry onion flakes). Spoon dough out into 6 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper. Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 15 minutes. Check after 5-10 minutes. Mine were done early.
These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.
Low carb baking powder can be made in small batches by combining 2 parts cream of tartar with 1 part baking soda. Without the cornstarch this will start to cake in a week or so. You can always just use straight baking soda as a low carb sub.
Once I had a chance to try these I loved them. They were delightful as prepared, but I will make a couple of additional changes next time. They were nice and moist, but pretty oily. I am going to try these without the addition of the butter. If they need more moisture I will add more water or maybe an egg. They were a little loose, so I am more likely to try adding an egg next time. I would also like to try them with fresh onion and maybe a little garlic.
Here's to stability!
Enjoy,
Amy
Wednesday, July 7, 2010
P3 Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes!
Cupcakes:
4 eggs, separated
1/2 tsp cream of tartar
pinch salt
3 Tbs Xylitol
1 tsp Stevia powder
1 C creamy peanut butter (no sugar added)
3 Tbs vegetable oil (I used grapeseed oil)
1 tsp vanilla
1/2 C almond meal
1 tsp baking soda
1/4 C fruit spread (no sugar added)
Berry Cream Cheese Frosting
Preheat oven to 350 degrees. Prepare cupcake pan with paper liners
Whip egg whites, cream of tartar and salt with an electric mixer on high speed until soft peaks appear. While the mixer runs add xylitol and Stevia and continue to beat until stiff peaks form. This actually happens very quickly so don't take too much time added sweeteners. I transferred my beaten egg whites to another bowl and quickly cleaned my mixing bowl for the next step.
In a clean bowl, using the mixer, beat the egg yolks with the peanut butter, oil and vanilla until very smooth. Add the ground almonds and baking soda, mix well. Remove bowl from mixer and fold egg white mixture into peanut butter mixture until combined. Batter should no longer be streaky.
Put about 2 Tbs of batter in the bottom of each prepared muffin cup. Add 1 tsp fruit spread on top of the batter and top this with about 1-2 Tbs remaining batter.
Bake for 20-25 minutes until the cupcakes have risen, are golden brown and springy to the touch.
Cool completely before frosting.
Berry Cream Cheese Frosting
8 oz cream cheese at room temp
3/4 C (1 and 1/2 stick or 12 Tbs) unsalted butter at room temp
1 tsp vanilla
1/4 C xylitol
3 heaping Tbs fruit preserves from above
In spice/coffee grinder, grind the xylitol until powdered (if your xylitol comes granulated). In the bowl of your mixer blend together the cream cheese, butter and vanilla until creamy. On slow speed add powdered xylitol a small amount at a time until combined. Add the fruit spread and mix until combined.
Generously frost cooled cupcakes.
Or, if you really want to have some fun, use a piping tip and fill the cavity in the cupcake that was created by the fruit spread with the frosting. This makes a more portable treat with a surprise, creamy filling. Think P,B & J ding dongs. :)
Enjoy,
Amy
Tuesday, June 8, 2010
P3D8
Still holding strong. I am loving having all these food options available. I am not even missing or craving any carbs.
Perhaps it is because I have found and or tweaked a bunch of recipes that are P3 friendly. I will be posting a lovely recipe for Caesar salad on my gluten free blog so check that in a day or 2. I am posting a recipe here for crackers that is divine. I found it at one of my favorite gluten free websites: Gluten-Free Goddess. I adapted it a tiny bit and made some fantastic snacks! They are low carb, no starch and sugar free. But, not calorie free, so I wouldn't try eating a whole batch. :)
---------------------------------------------
P3 friendly, No Starch, No Sugar, Cheese Crackers
2 cups fine almond meal
1 teaspoon baking soda
1 teaspoon minced garlic, to taste (I used fresh, but 1/4 tsp powdered should work)
1/2 teaspoon dried minced onion
2 teaspoons dried herbs (I used cumin with divine results)
Pinch or two of paprika for color (optional)
1 teaspoon fine sea salt
1 cup very finely grated aged Parmesan (don't use the kind in a can, get it from the cheese or deli department at your store)
1 beaten egg white
2-3 tablespoons grapeseed or extra virgin olive oil, as needed
4 tablespoons spring water, as needed
Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper. Combine the drier ingredients (almond meal through Parmesan) in a mixing bowl and stir until combined. Add egg white and 1 Tbs each oil and water. Mix well. Repeat adding oil and water until a moist, moderately sticky dough forms. Taste test and adjust seasonings to your taste buds.
Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. You can use a second piece of parchment on top of the dough and roll it flat with a rolling pin. I made mine about 1/8 thick. If you would rather, you can use oiled palms and fingers to press the dough out evenly and as thin as possible. If it cracks, simply press back together with moist fingers. I did sprinkly on some Fleur de Sel at the end, but I think it made them a touch too salty. Next time I will do it without.
Bake in the center of a hot oven for 15 minutes or so, until the dough is set and golden. Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces. I found that my edges (even with an even rolling job) got done first while in the middle the crackers remained pliable, not crunchy. I solved this by allowing the crackers to cool to the touch, I cut them with a pizza cutter, separated each cracker and removed any that I thought had achieved the prefect crunchiness. I put the remaining, softer crackers back into the oven for 3-5 minutes. Keep an eye on them so that they don't get too browned. This made about 16 to 18 crackers for me.
Store in an air tight container. Mine have stayed crunchy and yummy for 4 days in their container.
Enjoy!
Perhaps it is because I have found and or tweaked a bunch of recipes that are P3 friendly. I will be posting a lovely recipe for Caesar salad on my gluten free blog so check that in a day or 2. I am posting a recipe here for crackers that is divine. I found it at one of my favorite gluten free websites: Gluten-Free Goddess. I adapted it a tiny bit and made some fantastic snacks! They are low carb, no starch and sugar free. But, not calorie free, so I wouldn't try eating a whole batch. :)
---------------------------------------------P3 friendly, No Starch, No Sugar, Cheese Crackers
2 cups fine almond meal
1 teaspoon baking soda
1 teaspoon minced garlic, to taste (I used fresh, but 1/4 tsp powdered should work)
1/2 teaspoon dried minced onion
2 teaspoons dried herbs (I used cumin with divine results)
Pinch or two of paprika for color (optional)
1 teaspoon fine sea salt
1 cup very finely grated aged Parmesan (don't use the kind in a can, get it from the cheese or deli department at your store)
1 beaten egg white
2-3 tablespoons grapeseed or extra virgin olive oil, as needed
4 tablespoons spring water, as needed
Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper. Combine the drier ingredients (almond meal through Parmesan) in a mixing bowl and stir until combined. Add egg white and 1 Tbs each oil and water. Mix well. Repeat adding oil and water until a moist, moderately sticky dough forms. Taste test and adjust seasonings to your taste buds.
Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. You can use a second piece of parchment on top of the dough and roll it flat with a rolling pin. I made mine about 1/8 thick. If you would rather, you can use oiled palms and fingers to press the dough out evenly and as thin as possible. If it cracks, simply press back together with moist fingers. I did sprinkly on some Fleur de Sel at the end, but I think it made them a touch too salty. Next time I will do it without.
Bake in the center of a hot oven for 15 minutes or so, until the dough is set and golden. Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces. I found that my edges (even with an even rolling job) got done first while in the middle the crackers remained pliable, not crunchy. I solved this by allowing the crackers to cool to the touch, I cut them with a pizza cutter, separated each cracker and removed any that I thought had achieved the prefect crunchiness. I put the remaining, softer crackers back into the oven for 3-5 minutes. Keep an eye on them so that they don't get too browned. This made about 16 to 18 crackers for me.
Store in an air tight container. Mine have stayed crunchy and yummy for 4 days in their container.
Enjoy!
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