Keto Rolls

INGREDIENTS

4oz cream cheese

1.5 C shredded mozzarella

2/3 C almond flour

2 eggs

4 tsp baking powder

1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 425*F.  Line a baking sheet with parchment paper. Lay a piece of plastic wrap flat on counter and dust with almond flour. 

2. In a small bowl, combine cream cheese and mozzarella.  Microwave in 30 second increments until melted, stirring in between each time. (This takes three, 30-second cycles in my microwave.)

3. In a medium bowl, beat eggs and stir in all other ingredients. 

4. Add melted cheeses to batter, and stir together.  

5. Form a single ball out of the dough and turn out onto flour-dusted plastic wrap.  Fold wrap around dough and refrigerate for 30 minutes.  

6. Divide dough into eight pieces, and bake for 12 minutes, until golden and set up.  

Yield 8 rolls.

VARIATIONS

Cheddar Rolls -- add 1 C of shredded cheddar cheese to the dough after completing step four.  Continue as before. 

Sweet Rolls -- reduce salt to 1/4 tsp., and add 2 TBSP of erythritol to dry ingredients.  Add 1/2 C of berries of your choice (fresh cranberry relish is delish!) after completing step four.  Continue as before.  

Fresh Cranberry-Almond Relish

INGREDIENTS

12oz fresh cranberries

2-3 TBSP granulated erythritol, to taste

1/2 C sliced almonds

2 tsp almond extract

INSTRUCTIONS

1. In a food processor, pulse cranberries, erythritol, and almond extract together once or twice. 

2. Add almonds and pulse a few more times.  The mixture will be diced, but not muddled.  

3.  Refrigerate and enjoy. 

Keto Almond Scones

INGREDIENTS

Scones:

2 C almond flour

1/4 C granulated erythritol

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C sliced almonds

1 egg, beaten

1/4 C butter, melted

2 tbsp heavy whipping cream

1 tsp almond extract

Glaze:

6 TBSP powdered erythritol 

2 TBSP heavy whipping cream

1 tsp almond extract

INSTRUCTIONS

1. Preheat oven to 375*F.  Line a baking sheet with parchment paper.  

2. Melt butter in medium bowl, and whisk together with wet ingredients. 

3. In a large bowl, thoroughly stir together dry ingredients. Add almonds and stir again.

4. Pour wet ingredients into dry ingredients, and stir to combine.  

5. Turn dough out onto lined baking sheet, and form a circle 7-8" in diameter.  Slice into eight even wedges, and distribute wedges evenly across baking sheet.  

6. Bake scones for 20 minutes, or until they are firm and lightly browned.  

7. Make glaze by stirring together all three ingredients.  

8. Once scones are completely cool, spread prepared glaze over the top and allow to set about 30 minutes.  

Enjoy!

Yield 8 scones. 

Keto High Fiber Muffins

INGREDIENTS 

1 C ground flax meal
1 C oat fiber
1/4 C chia seeds (optional, but delicious)
4 TBSP erythritol
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp vanilla extract
4 eggs, beaten
4 TBSP butter, melted
10 TBSP heavy whipping cream

INSTRUCTIONS

1. Preheat oven to 350*F; grease muffin tin or place cupcake papers in tin.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a large bowl.
4. Add dry ingredients to wet ingredients, and mix to combine well.  Dough will be sticky and wet.
5. Using a portion scoop, distribute the dough into each muffin cup.
6. Bake for 15 minutes, using a toothpick to test once done.
7. Serve warm with butter, and enjoy!

Yield 12 muffins.

Parmesan Garam Masala Roasted Chickpeas

INGREDIENTS

4 C. Chickpeas (either canned and rinsed, or soaked, cooked dried)
1 TBSP Melted Coconut Oil
1.5 tsp Garam Masala
1 tsp salt
Freshly Ground Pepper
1 C. Freshly Grated Parmesan Cheese

INSTRUCTIONS

• Preheat oven to 400*. 
• Combine all ingredients into a bowl and stir to coat.  
• Lay in single layer on cookie sheet.
• Bake for 20 minutes, stir. Continue baking for another 20-40 minutes until crisp. 

Gooey Almond Cookies (Gluten Free, almost Paleo)

INGREDIENTS

1.5 C almond flour (or meal)
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon (optional)
1 TBSP flax meal
1 TBSP chia seeds
1 TBSP hempseed hearts 
2 TBSP melted coconut oil
1 egg, beaten
1.25 tsp vanilla extract
1/2 tsp almond extract
1/4 C honey
Sliced almonds, for garnish

INSTRUCTIONS

• Preheat oven to 350*F.  Line a baking sheet with parchment paper. 
• In a medium bowl, combine all dry ingredients. 
• In a small bowl, combine all wet ingredients. 
• Add wet ingredients to dry ingredients and stir to combine.  
• Drop by small spoonfulls onto prepared baking sheet. 
• Place two or three almond slices on top, pressing lightly to flatten the dough. 
• Place in oven and immediately reduce temperature to 325*F. 
• Bake 15-17 minutes, or until light golden brown.  
• Allow to cool on baking sheet for a bit before transferring to cooling rack.
• Store in an airtight container, separated by wax paper.  May be frozen. 

Gluten Free Flax Flatbread

INGREDIENTS
2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated

INSTRUCTIONS

• Preheat oven to 375*, spray two half-sheet pans with cooking spray.
• Mix all dry ingredients in a large bowl, and make a well in the center. 
• Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
• Let sit 2-3 minutes. 
• Pour batter into pan and spread evenly into the corners. 
• Bake for 15 minutes, or until the top springs back up.
• Cut into slices, flip over, and bake another 3-4 minutes. 
• Remove from pan and cool on racks. 
• Wrap each cooled slice in wax paper, and freeze until ready to consume.  

Mango Jam

INGREDIENTS
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

INGREDIENTS
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
• Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

INGREDIENTS
6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

White Sangria Spritzer

INGREDIENTS
2 bottles Riesling (or other sweet white wine)
2 fresh apricots, pitted, halved, and sliced into 1/2" sections
1 cup fresh blueberries, rinsed
1 cup quartered fresh strawberries
1 lime, sliced
Ginger ale

INSTRUCTIONS
~1-2 days before serving, combine wine and apricots, blueberries, and strawberries in a large pitcher. Refrigerate.
~On the day of serving, add the lime slices to the wine mixture, stirring very gently.
~Serve over ice, adding some of the fruit to each glass.  Top with a splash of ginger ale.
~Enjoy! 

Quinoa Summer Salad

INGREDIENTS
1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt
Pepper

INSTRUCTIONS
~In a medium bowl, add cooked quinoa and olive oil.  Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice.  Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese.  If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.

Julia Child's Chilled Asparagus Soup

INGREDIENTS
1/2 cup sliced onions
2 tbsp butter
1 pound fresh asparagus, washed and trimmed
1 quart lightly salted boiling water
Salt
Freshly ground pepper
1 tbsp flour (use gluten free flour if desired)
1/4 cup heavy cream

INSTRUCTIONS
~Cook the butter and onions slowly in a saucepan until tender and translucent. 
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve.
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper.  Cover and cook for 5 minutes. 
~Stir in the flour and cook, stirring, for three minutes more.  Remove from heat, and when the bubbling stops, blend in the hot asparagus water.
~Simmer uncovered for 25-30 minutes, or until tender enough to puree.
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration.
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor.  If stringy, strain through a fine mesh sieve.
~Correct seasoning, chill uncovered, and stir in chilled cream.  Decorate with reserved asparagus tips.


Yield:  1 quart


Note:  This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.

Apricot Preserves

INGREDIENTS
8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter

INSTRUCTIONS
~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store. 

Yield:  7 cups

Adapted from recipezaar.com.  

Tuscan Kale Salad (droolworthy)

INGREDIENTS

• 4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
• Juice of 1 Lemon
• 3-4 T Extra-Virgin Olive Oil
• 2 cloves Garlic, mashed
• Salt & Pepper, to taste
• Hot Red Pepper Flakes, to taste
• 2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
• 1 tsp ground flax seeds

DIRECTIONS:
Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Toss again and top with remaining cheese.

Recipe adapted from True Foods Kitchen.

Cilantro Lime Rice

INGREDIENTS
1 TBSP oil
2 cloves garlic, minced
1 cup basmati rice, uncooked
1-1/2 cup chicken stock
1 TBSP salt
2 whole likes, juiced
1 whole lime, zested
1/2 cup fresh cilantro, chopped

INSTRUCTIONS
~Add oil to a sauce pan and heat on medium.  Add the garlic and rice to the oil and saute for two minutes on medium heat, stirring frequently.
~Add the chicken broth, salt, lime juice and bring to a boil.  Cover and cook on low for 15 minutes or according to the rice package directions.
~When the rice is done, add the lime zest and chopped cilantro.  Stir to mix in.  Serve immediately.
~Pairs well with Black Beans.

Recipe from The Pioneer Woman.

Black Beans

INGREDIENTS
2 cans (15-16oz each) black beans
4 TBSP finely chopped onions
4 cloves garlic, finely chopped
1 tsp ground cumin
1 cup tomato sauce
1/3 cup chopped cilantro
2 TBSP olive oil


INSTRUCTIONS
~Chop onions and garlic.  Heat the oil on medium high heat and cook onions and garlic with cumin until soft.
~Add all other ingredients and simmer at least 10 minutes.
~Serve with Lime Cilantro Rice.

Recipe from The Pioneer Woman.

Gluten Free Coconut Cornbread

INGREDIENTS
1 cup milk (you may use soy, almond, or whatever you like)
1 egg
1/4 cup oil
1/4 cup pure maple syrup
1 cup cornmeal
1/2 cup coconut flour
1/2 cup white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

INSTRUCTIONS
1. Preheat oven to 400*, and oil an 8"x8" square pan.
2. Blend the wet ingredients together in a blender or food processor (I used a mini food processor)
3. Whisk together all of the dry ingredients.
4. Stir the wet ingredients into the dry ingredients until homogeneous.
5. Pour the batter into prepared pan and bake for 25 minutes.
6. Cool, slice, and serve with honey butter.  Enjoy!

Chickpea Snack

INGREDIENTS
1 can chickpeas, drained and rinsed
Olive oil
Salt
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)


INSTRUCTIONS
Sautee the chickpeas in olive oil until golden and the skins have "popped."  Drain on paper towels and season with salt and spices.

Enjoy!


Note:  This recipe is compliments of one of my friends.  Unfortunately, I cannot, for the life of me remember which one.  If it happens to be you, please email me and let me know so I can acknowledge you.  Thanks!  =)

Crustless Quiche

INGREDIENTS
1-10oz package frozen broccoli
3 oz ham, chopped
3 eggs
5oz evaporated milk
4oz cheese (processed)
1/4 cup all purpose flour
1 tsp dry mustard
1/4 tsp ground pepper

INSTRUCTIONS
~Generously grease the bottom and sides of a 9" pie pan.
~Rinse broccoli in a collander with cool water until thawed.
~Layer broccoli and ham in pan.
~In a blender, combine eggs, milk, cheese, flour and pepper.  Cover and process for 15 seconds or until combined.
~Pour mixture over broccoli and ham.
~Bake at 350* for 35-45 minutes, or until a knife inserted near the center comes out clean.
~Let stand for 5 minutes before serving.

Note:  I served this with ham steak and sliced fruit.