Simple Snickerdoodles (gluten and grain free)

My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!

Ingredients:

  • 2 cups almond flour
  • 1 1/4 cup granulated sugar/swerve
  • 1 tsp cream of tartar
  • 1/4 tsp baking soda
  • 2 eggs
  • 1/2 cup softened salted butter or unsalted + 1 tsp salt
  • 1 tsp vanilla

For the Cinnamon Sugar Mixture:

  • Note: granulated swerve or other alternative sweetener works fine, but you’ll have to dust your cookies in the cinnamon mix afterwards instead of before cooking. I’ve noticed erythritol just dissolves into the cookie if it’s coated on beforehand.
  • 1/8 cup granulated sugar/sweetener
  • 1 tbsp cinnamon

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
  3. Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
  4. Add in almond flour, cream of tartar, and baking soda and mix until well combined.
  5. optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
  6. In a smaller bowl combine sugar and cinnamon and mix. If you’re using regular sugar, you can roll into 1 inch balls and coat the cookies well in the mixture. If not, wait and coat after baking.
  7. Place balls on parchment paper on 2 large baking sheets and bake for 14-17 minutes or until the edges are just starting to brown.
  8. Remove from oven and allow to cool.
  9. Enjoy!

Quick and Simple Strudel Topping

This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!

Ingredients:

  • 1/4 cup brown swerve/sugar
  • 1/2 cup almonds
  • 1 cup pecans
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Directions:

Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!

Polarizing Scrambled Egg Breakfast (gluten and grain free)

Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.

These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.

Ingredients:

  • 2-4 eggs
  • 1/4 lb sausage
  • 1/2-1 onion, diced (I prefer red)
  • Sliced mushroom (optional)
  • 1 tbsp red pepper flakes
  • 2-4 tbsp cooking fat
  • Salt to taste

Directions:

  1. Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
  2. Reduce heat to medium. Add red pepper flakes and eggs. Mix.
  3. Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.

Low Carb Cloud Bread (paleo and dairy free version)

I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating delicious cheese and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during exclusion.

So once again here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.

Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my stomach (and kids) says yum. Bacon, eggs, and turkey stacked into something simple and magical.

Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.

Ingredients:

  • 3 eggs, eggs and yolks separated
  • Dash of cream of tartar
  • 1/4 cup almond flour
  • 1 tbsp almond milk
  • 1/2 tbsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 325°. Separate egg yolks and whites into different bowls.
  2. Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.
  3. Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.
  4. Fold the egg yolks into the egg whites.
  5. Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.
  6.  Bake for 15-20 minutes.

These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.

Low Carb Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

Directions:

  1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.
  2. Put ice in bottom of blender/bullet cup.
  3. Pour cream over ice.
  4. Add remaining ingredients to cup.
  5. Blend until smooth. Garnish with chocolate crumbles.

Sausage and Cheese Pizza Stuff (gluten free)

I love pizza. But you know, gluten and carbs and stuff. Fathead pizza is a great substitute and it’s not like it’s super time consuming, but sometimes I want the comfort food with minimal work.

Queue the Crockpot! What a wonderful invention.

Ingredients:

  • 1 onion
  • 2 orange bell peppers
  • 1 poblano pepper
  • 2 cans diced tomatoes
  • 1 can tomato paste
  • Garlic
  • Basil
  • Oregano
  • 3 chopped yellow squash
  • 1 pound Italian sausage
  • Mozzarella
  • Parsley
  • Red pepper flakes

Directions:

  1. Cook sausage and set aside. Chop and dice all the vegetables and combine onion, peppers, tomatoes and tomato paste, and squash in crockpot. Cook on high for about 2 hours.
  2. Add garlic, oregano, basil and parsley. Stir in cooked sausage. Sprinkle with mozzarella and stir in. Top with more mozzarella. Crack the lid to vent steam and cook 1-2 more hours.
  3. Serve with red pepper flakes and parmesan.

Easy Low Carb Avocado Dip

If you’re looking for snack ideas for a low carb diet sometimes it can feel like quick and easy options are limited. One of the go-to snacks in our house is pork rinds, but let’s be honest, that gets so incredibly boring. I always get burnt out on pork skins pretty quickly.

That’s where the dip comes in: having a wonderful, creamy dip really ups the ante. This flavorful concoction contains both avocado and sour cream, packing quite the punch in terms of fat content. This amount is for 2-4 people, but can easily be multiplied for larger groups.

Ingredients:

  • 1 avocado
  • 1 tbsp lime juice
  • 1/2 cup sour cream
  • Spices: I used 1 tbsp onion powder, 1 tsp garlic powder, 1/4 tsp chili powder or cayenne , 1/4 tsp oregano, a pinch of salt, a dash of black pepper, and a dash of cumin.

Directions:

  1. In a small bowl mash avocado and lime juice with a fork.

2. Add spices and mix.

3. Add sour cream and mix until well combined.

See? Quick and easy!

“Prehistoric” Grain Free Peanut Butter Cookies (4 ingredients!)

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Ingredients:

  • 1/2 Cup chocolate chips
  • 1/2 cup erythritol
  • 1 cup peanut butter
  • 1 egg

Directions:

  1. Preheat oven to 350.
  2. In a mixing bowl, combine ingredients until smooth.
  3. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide.
  4. Place balls on parchment paper and mash flat with a fork. Bake for 20-30 minutes until desired consistency.
  5. Allow to cool and enjoy!

Low Carb Gummies (keto, grain free, gluten free, paleo)

One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

Low Carb Gummies

Author Kristy

Ingredients

  • 1/2 cup gelatin I like Great Lakes orange label
  • 1/4 tsp Himalayan salt
  • pinch cream of tartar
  • 20 drops liquid stevia
  • Flavoring I used Tazo passion tea and some lemon juice
  • 1 cup hot water
  • 1/2 cup cold water

Instructions

  1. Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass. 

  2. Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

  3. Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

  4. Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks. 

I originally posted this on Instructables:

https://www.instructables.com/id/Low-Carb-Gummies/

Ham Omelette Breakfast Cups (dairy free)

Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.

Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.

You can certainly add cheese or sour cream to these, but they are amazing without!

Note: don’t use honey ham, it gives it a weird flavor.

 

Ham Omelette Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristy

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced peppers I use poblano and bell
  • 1/4 cup diced tomato
  • 1/4 cup diced mushroom
  • 1/2 cup chopped spinach
  • 6 eggs
  • 12 slices ham for lining muffin tin
  • extra chopped ham

Instructions

  1. Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray. 

  2. Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color. 

  3. Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves. 

  4. In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.

  5. Spoon or pour mixture into your ham cups.

  6. Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.