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Recipes I've Shared:

Coconut Gooseberry Panna Cotta

A yummy low carb cool weather dessert.

Panna Cotta with Blueberries and Stevia

Can be made with more half and half, instead of the buttermilk to make this dessert even lower in carbs. A great cool summertime treat.

Grain Free Coconut Flour Biscuits

Grain Free, gluten free biscuits. Great accompaniment for a savory dish or dessert such as a Strawberry Shortcake. Net carbs 2.5g for recipe as written. Can sub 1 tbsp of agave or honey for the stevia, just adjust the carb count accordingly.

Coconut Flour Bread with stevia

Low carb, gluten free bread. Not exactly suitable for sandwiches, this bread can easily be modified by adding more sweetener of choice to make it similar to a pound cake. Topped with fresh berries and real whipped's a great low carb dessert. Likewise, add green chiles and cheddar and you have something very similar to a cornbread. Lot's of possibilities!

Grandma's Buttermilk Jalapeno Cornbread, lightened up

A reduced fat and reduced calorie version of Grandma's cornbread. Moist and flavorful. The original recipe called for butter, all purpose flour and twice the sugar. We substituted a light margarine spread, whole wheat pastry flour and reduced the sugar which still produced a moist, flavorful corn muffin.

Vegetable and White bean soup

A light, healthy vegetable and bean soup. Great as a starter to a heavier entree or on it's own as a light meal with some crusty bread and a salad.

Sweet Potatoe Cornbread

Not only does this cornbread recipe taste great, it sneaks in nutritionally packed sweet potatoe and whole grains, with noone the wiser. It also uses "healthy fats" and sweetener that doesn't cause a blood sugar spike. If you are wanting a lower fat version, replace half the fat with applesauce or more sweet potatoe. We've also added some finely diced jalepeno, just for kicks, and it was great!

Low Fat Vegetarian Chili

Packed with veggies and loaded with fiber and flavor, you'll hardly miss the meat or the fat of traditional chili. Cocoa powder adds a deep rich color and depth of flavor, not to mention an extra antioxidant punch! My family has a preference for black and pinto beans, but any other types will work just as well. Keep in mind it will slightly change the fiber content. I used what veggies I happened to have on hand, but many others would work well here also. We've added or substituted diced zucchini, bell peppers, mushrooms for the carrots...all with great success. A very filling and satisfying dish that even my kids and husband love! Goes great with a dollop of lowfat sourcream and a sprinkling of chopped scallions. Serve with cornbread and a salad for a complete meal. Enjoy!