Low Carb Broccoli & Beef

Low Carb Broccoli & Beef

SOOOO happy with how this recipe turned out. It was juicy and garlicky. Tangy and slightly sweet. Just perfect. If you need a quick recipe to throw together for dinner, this one is a great time saver without skipping on the flavor.

Ingredients:

Beef Sirloin Tip (thin cuts)
1 Tbl crushed garlic
1/4 cup soy sauce
1 cup mushrooms
Bag of microwavable broccoli
1/2 cup teriyaki sauce
pepper to taste

Directions:

Thinly slice the beef into 2 inch long strips. In a large sauce pan on medium heat, place 2 tablespoons of extra virgin olive oil and crushed garlic. Cook for 1 minute. Place meat in and cook for 3 minutes. Then add low sodium soy sauce, mushrooms and ground pepper. Cook for 3 more minutes, take off heat, and let rest. Pop the bag of broccoli into the microwave to steam (see bag directions for appropriate cooking time). Once broccoli is steamed, add it into the pan. Add the teriyaki sauce and toss all ingredients.

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Low Carb Hummus & Flax Seed Crackers

Low Carb Hummus & Flax Seed Crackers

I know what you’re thinking…how can you make hummus low carb? Well this recipe isn’t made from garbanzo beans. It’s not made from soy. IT’S MADE WITH ZUCCHINI!!! And it really does tastes like hummus! It’s rich and creamy and the garlic and lemon taste great in it. I also made some awesomely crispy flax seed crackers so I wouldn’t feel guilty about eating pita chips. Finally a hummus I can eat!

Hummus Ingredients: 

4 cups peeled & thinly sliced raw zucchini
1 cups tahini (sesame paste, I found it in the asian section of Stater Brothers)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves of garlic peeled and chopped
2 teaspoons kosher salt
1 Tbs ground cumin
2 Tbs almond flour
1Tbs guar gum

Combine all ingredients into a blender (I used a magic bullet so I did my blending in batches).  Once blended taste and add seasoning as needed. Also if you want a thicker consistency add more almond flour.

Flax Seed Ingredients: 
1 cup ground flax seeds
2 eggs
1/2 cup grated parmesan
Sea Salt

Preheat oven to 350 degrees. Combine the flax seeds, 2 eggs, and parmesan in a bowl. Take a cookie sheet and line it with parchment paper. Spray with olive oil. Place the dough onto the paper lined cookie sheet. Take a second piece of parchment paper and place it on top of the dough. Gently press the dough thin across the cookie sheet using the parchment paper to push against the pan. You want a pretty thin cracker so spread the dough out well. Sprinkle sea salt on top. Place it in the oven for 12-15 minutes or until crispy.

Low Carb Cheddar Jalapeno Muffins

Low Carb Cheddar Jalapeno Muffins

Man I haven’t done a Monday recipe in a while! I made these super soft cheesy muffins last weekend and I seriously ate three of them once they popped out of the oven. There is just something so comforting about crispy cheese and spicy jalapenos. It’s like a morning nacho!

Low Carb Cheddar Jalapeno Muffins

Ingredients
2 cups almond flour
1/2 cup flax seed meal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp guar gum
1 tsp salt
2 cup shredded cheddar cheese, divided
1/3 cup pickled jalapenos, chopped fine
4 large eggs
1/4 cup olive oil
1/4 cup almond milk

The How To:
Preheat oven to 350F.

In a large bowl, mix the almond flour, flax seed, baking powder, baking soda, guar gum and salt. Stir in 1 1/2 cup shredded cheddar and chopped jalapenos. Add the eggs, olive oil and almond milk until well combined.

Line a muffin tray with muffin cups and spray with not stick cooking oil. Pour the batter into muffin cups. Sprinkle the tops with remaining shredded cheddar.

Bake for 20-24 minutes. The cheese should by crispy and slightly browned. Let it cool for 10 minutes before noming.

Low Carb Fruit Cheesecake

low carb fruit cheesecake

I’m big on chocolate cakes and anything with peanut butter. That being said I don’t make many fruit cakes. This cake was a request from my boyfriend because he is the complete opposite of me when it comes to desserts. He only likes ice cream or cakes with massive amounts of fruit toppings. So if you like fruit, cheesecake, or just need a sweet fix in your life, this recipe is for you.

Ingredients:

Crust:
2 Cups Almond Flour
1/2 Cup Stevia (Stevia that measures like sugar)
2 Tbl Butter

Filling:
8oz Plain Greek Yogurt
1/2 Cup Stevia
2 8oz Cream Cheese (room temp)
3/4 Cup EggBeaters (egg whites)
1 Tbl Vanilla Extract

Topping:
1/2 Cup Cherries (Pitted)
1/2 Cup Peaches
2 Apples (You want a sweet apple so avoid green apples)

Directions:
Preheat the oven to 350 degrees. In a large bowl mix the almond flour and stevia. Melt the butter in a microwave safe bowl. Then mix butter into almond flour and stevia. Spray a spring form pan with Pam or rub with a nub of butter to ensure that nothing sticks. Put the almond flour mixture into the bottom of the pan patting it down and smoothing it out to get a flat crust. Put the crust into the oven for 10 minutes. While that is in the oven, in a large bowl combine all of the filling ingredients (cream cheese, greek yogurt, egg, stevia, and vanilla). Mix until well incorporated and there are no lumps. Take your pan out of the oven and set oven to 325 degrees. Pour the filling on top of the crust. Place back into the oven for 45-50 minutes. While the cake is in the oven again, peel the apple skin off and chop the apples into 1 inch slices. Then take your cherries and cut them in half and pit them if they have seeds. Cut the peaches into big slices. Place all fruit in a small pan and simmer on low heat. Let them cook for 10-15 minutes or until the apples are softer but not mushy. Once the cheesecake is cooked, take it out of the oven and top with the fruit mixture. Let the cake refrigerate for 6-8 hours or over night before serving.

Low Carb Oatmeal

 

When I first started going low carb I was sort of at a loss for what to eat for breakfast. No more cereal, toast bread, and the biggest love of my life, oatmeal. There is just something nice about having a hot bowl of porridge in the morning with a cup of coffee to get your day started. Well I now can have my oatmeal thanks to this recipe! It’s rich in fiber and protein but still is sweet and creamy.

Ingredients:

1/4 cup ricotta cheese
1 large egg or 1/4 cup egg whites
1 tbl chia seeds
1 tbl flax seed
1 packet of Stevia
sprinkle of cinnamon
splash of sugar free vanilla creamer

Directions:

In a bowl mix the ricotta cheese, large egg, chia seeds, flax, and stevia. Place in microwave for 1 1/2 minutes. Once out of the microwave the mixture will be more like a quiche. You will want to break this up with your spoon into small chunks. Mix in the creamer and sprinkle cinnamon on top. Enjoy!

Low Carb Chocolate Blueberry Cookies

I eat around 7 meals a day…well more like 7 snacks. I try to keep every meal around 200-300 calories so packing my lunch is a pretty big ordeal in the morning. And knowing my sweet tooth, I always like to have some chocolate close by to keep me away from a vending machine. These super gooey chocolate cookies really hit the spot when I’m having a mid afternoon craving. Also the blueberries keep the cookies moist even after a couple of days in the fridge.
Ingredients:
2 cups blueberries
1/2 cup almond butter
1 1/2 cup almond flour
1/3 cup dark chocolate chips (I used 60% Ghirardelli chocolate chips)
3 tablespoon sugar free maple syrup
1 egg
1 tbl cinnamon
1 tsp vanilla extract
1/4 tsp baking soda
dash of salt
Directions:
Preheat the oven to 350 degrees. In a sauce pan, put the two cups of blueberries. Stir frequently. After 10 minutes, with the back of a spoon, smash the blueberry into a jam like substance.
Put the blueberries into a large mixing bowl. Add the almond butter and mix until well incorporated. Then add the rest of your remaining ingredients . Line a baking sheet with parchment paper and scoop out 2 tbl of batter for each cookie. Bake for 13-15 minutes. The almond flour cooks quickly so make sure to watch them carefully. Let them cool for 10 minutes.