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Recipes I've Shared:
low-carb deliciousness inspired by a DietDoctor recipe for mushroom quiche
basically pumpkin pie without the crust - makes a delicious dessert or breakfast
another low carb meatloaf - the flax seed disappears!
A lower-carb/higher-fat Italian take on stuffed peppers, substituting cauliflower rice for the usual white rice
A tasty low-carb meal or snack - silicone muffin cups make this SO much easier! Serve with a dab of Dijon mustard on the side.
A variation of a recipe from "Elana's Pantry". A delicious low-carb meal!
Meatloaf with no breadcrumbs, flours, or other binder, kept super moist with chopped mushrooms
A quick, easy, colorful make-ahead salad - great for hot summers and reliable for picnics, potlucks, and bag lunches. May be served at room temperature or chilled.
Eggnog isn't just for Christmas - it's delicious year 'round! Made with raw dairy and pastured eggs and sweetened with maple syrup, it is loaded with healthy fats, fat-soluble vitamins, minerals, and a good dose of protein. Makes a smashing smoothie base as well!
Do NOT use "store eggs" (even those labeled "organic" or "free-range") for this recipe. If you cannot get true-free-range/pastured eggs from a known and trusted source, I suggest making a cooked eggnog for safety's sake.
A delish water-bath-canned, lower-sugar jam using Pomona pectin. Sweet and tart with some chunky bits in a smooth base. Really, it's a lot easier than it looks; it's a bit time-consuming, but if you get into a "groove" and have a few products going through the water-bath processing in succession, it's a great way to spend an afternoon.
Detailed instructions for water-bath canning can be found at:
along with loads of FAQs, recipes, tips, and "oh, so THAT'S how you do that!" information. So, I won't give really detailed instructions for canning the jam. The following methods for preserving jams are no longer considered safe: "open kettle", paraffin wax, inverting jars of hot jam, or processing in an oven, microwave, dishwasher, or steam canner (different gadget from pressure canner) - if you decide to go that route because your mama or grandmama did it that way for 70 years and she's just fine, on your own head be it. :)
Delicious hot, at room temperature, or cold! Make these in Pyrex ramekins with lids and they make excellent packed lunches (in an insulated bag with a cold pack). Serve with a salad, perhaps a small crusty whole-grain roll - rye or pumpernickel would be perfect - and seasonal fruit for a light but filling meal. These are perfect for summer because the quiches can be made up ahead of time, kept in the refrigerator up to 24 hours (covered) and baked in the early morning while it's still cool, to serve cold for supper. Individual quiches are great when you have picky eaters or different special diets, because you can customize each one to suit a diner. If you have different "fillings", use parchment to line your pan and write the name of the diner on the parchment next to their quiche.
These cakes were created to be "gastroparesis-friendly", thus the lack of any of the usual carrot-cake "pieces" that are hard to digest. It is quite low in fat because most "GP-ers" cannot tolerate fat, but it is very high in sugar (and I really don't like using artificial sweeteners) so it should be reserved for a special treat.
Inspired by an original recipe by One Degree Organics
Shown: 3x6" mini loaves
You have Labradoodles and Cockadoodles, why not Blondiedoodles? No poodles involved, but a tasty, easy cross between blondies and snickerdoodle cookies. Lots of crunchy cinnamony topping to put streusel lovers right into heaven!