Pancakes

The last time I had real pancakes was when I was going to college and drinking a little more than I probably should have been. Pancakes (and bagels) were the perfect hangover cure back then. That was also during a time when I wasn't taking the best care of myself and unfortunately my diabetes took a little back seat. I have decided that just because I can't eat carbs does not mean I need to sacrifice some of my favorite foods. HELLO pancakes and mashed potatoes. These might just change your life...okay maybe not but they have definitely made my Saturday mornings just a little bit more exciting. I used this recipe as a guideline and made a few tiny tweaks along the way. The magic ingredient in these pancakes that makes them virtually carb free is almond meal/flour. What you will need: 1 and 1/2 cups of almond meal 2 eggs 1/4 cup of water 2 tbs of cooking oil. I use walnut oil 1 tsp of stevia or sweetener 1 tsp of cinnamon (optional but I think it makes them taste delicious) * you could also add a dash of vanilla for a little extra sweetness. Directions: Mix all the ingredients together. Measure out 1/4 cup of batter and pour onto a a hot pan will a little butter or oil. Cook them as you would normally cook pancakes. Flip them when you see a few bubbles on the top and the underside is light brown. If you are a carb counter here is a little break down of how "skinny" these really are...Pancake mix or regular flour has about 24 grams of carbs for every 1/4 cup, almond flour has only 3 grams of carbs for every 1/4 cup. That is a HUGE difference. These definitely have the taste of almonds, which I love. They are not as sweet as regular pancakes but you can add blueberries or bananas into the mix to spruce them up a bit! I also recommend topping each pancake with a little butter. I noticed this helps to soften them up and make them taste even more like the real deal. Not only are these delicious but they will not make a dent on your scale!

Chewy Gooey Flourless Chocolate Cookies

Yield: 24 cookies Prep Time: 25 min Cook Time: 14 min Nicknamed "Black Friday Cookies," these treats can be mixed up and baked rather quickly to enjoy after a long day of shopping on Black Friday... the day after the American Thanksgiving. Ingredients: 3 cups powdered sugar 2/3 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 2 to 4 large egg whites, at room temperature 1 Tablespoon pure vanilla extract 1 1/2 cups bittersweet chocolate chips Directions: 1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray. 2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips. 3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days. Tips: *If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free. *Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best

Gluten Free Hot Cocoa Crispy Treats

Also seen on Hezzi-D's Books and Cooks Ingredients 2 1/2 cups miniature marshmallows ( Kraft brand ) 4 tablespoons butter 2 package(s) cocoa mix ( Swiss Miss milk chocolate ) 1/2 cup chocolate chips 3 cups crispy rice cereal ( Erewhon's Gluten Free Cocoa Crispy Cereal ) Directions 1. Spray an 11 x 7 pan with cooking spray and set aside. 2. Melt the butter in a large saucepan over medium heat. Once it is melted add the hot cocoa mix and stir well. 3. Add in 2 cups of the marshmallows and mix until they have melted. 4. Remove from heat and stir in the cocoa crispy cereal. Mix well. Just before pouring the crispy treats into the pan mix in the remaining marshmallows. 5. Pour into the prepared pan and use a greased spatula to pat it into the pan. Allow to cool for at least an hour. 6. Before serving heat the chocolate chips in the microwave for 60 seconds. Once melted spoon into a zip top baggie, snip off the end, and drizzle the treats with chocolate. 7. Cut into 15 pieces and serve. Servings 15 From Hezzi-D's Books and Cooks Adapted from Hezzi-D Original Recipe

Banana Pudding just like grandmas!

Banana Pudding just like grandmas! The main ingredients are eggs, almond flour, coconut milk, cream, vanilla and the categories it belongs to are comfort food, autumn, southern, dairy-free (option), oven, entertaining, low carb, any, thanksgiving, gluten free, pudding, kid-friendly, dessert, stove top, weekend. Get the recipe details at: satisfyingeats.wordpress.com Main Ingredients: eggs, almond flour, coconut milk, cream, vanilla Categories: comfort food, autumn, southern, dairy-free (option), oven, entertaining, low carb, any, thanksgiving, gluten free, pudding, kid-friendly, dessert, stove top, weekend Prep Time: 20 Mins Cook Time: 30 Mins

Kellogs makes G F Rice Krispies

!! Yeay!! So I made them the way you make regular rice krispies 5 1/2 cups marshmallow 3 tsp butter 6 cups gluten free kellogs rice krispies Mix the butter and marshmallows microwave for a minute and a half stopping it about every 30 sec to stir. Once its an awesome gooey mess mix in the krispies until well incorporated.Grease a glass dish pour in and let them stiffened up or eat it out of the bowl:)

make your own menus

make your own menus: fill half your plate with fruit and nonstarchy veggies, fill a quarter with lean protein and quarter with minimally processed gluten free starch such as beans or brown rice or sweet potato. honey kix is gluten free

CHICKEN BACON BAKE

4 skinless chicken breast 1-2 cans of cream of chicken soup Celery salt parsley 4 slices of bacon or more 16 oz. sour cream Onion salt Rice Cook bacon for about 15 min drain fat. Put on the bottom of a 13x9 pan then add the chicken. In a mixing bowl mix soup, sour cream and pour over the chicken and season with the celery salt, onion salt and parsley. Cover and bake for 1 hour on 375 Makes great gravy for rice. Note: you can double the sauce just use 2 cans of the soup. Also you do not need to cook the bacon but if you do not the recipe will be more fat. Also please note that the chicken will appear pink and do not worry it is done. The color comes from being against the bacon. For gluten free make the cream of chicken soup. 1 c. milk, 3 tbsp. gluten free flour or 2 tbsp corn starch 1 tbsp butter or olive oil, 1 stp chicken bouillion or granules (gluten free), 1/2 tsp salt. whisk together flour or corn starch with milk 2. add rest of ingred. heat to a boil whisking until fully disolved, reduce heat simmer for a few min. until thickens. 3. use in recipies to replace 1 can of creamed soup you can also add celerly or mushrooms to make the other flavors.