Almond Meal Pancakes

Almond Crust Pancakes

It’s Saturday morning and I was craving pancakes.  I wanted to make some that would be wheat and gluten free, low carb and tasty.  Almond meal was the answer.  These pancakes are fluffy and nutty, just be careful not to overcook them.

Almond Crust Pancakes

Makes 2 servings

Preheat large skillet.

INGREDIENTS:

  • 1 Cup Almond Meal
  • 1 Egg
  • 1 Egg White Whipped
  • 1/3 Cup Water (sparkling water will make them even fluffier)
  • Dash of Vanilla Extract
  • Pinch of Sea Salt
  • Pinch of Baking Powder (optional)
  • Grapeseed or Coconut Oil (for cooking pancakes in pan)

 

DIRECTIONS:

  • Mix Almond Meal with water, 1 egg, vanilla, salt 1/3 cup of water & baking powder until well combined (don’t over mix)
  • Beat egg white until fluffy
  • Gently fold egg white into the pancake mixture until it is incorporated, don’t over mix it.
  • Add oil to pan and evenly coat it.
  • Spoon (or pour) batter into pan, 3 pancakes at a time (it should make 5 – 6 pancakes)
  • Gently spread the batter out if necessary to help them cook evenly
  • These pancakes will not bubble like normal flour pancakes so watch them to see when one side is golden and genly flip them.
  • Don’t overcook the pancakes.
  • Serve with fresh fruit.  You can also use Agave nectar with a bit of Real Maple Extract if you want to add a healthy maple syrup (It depends if you are watching your sugar content).

Gluten Free, Sugar Free, Cocoa – Almond Butter “Truffles”

Cocoa Almond Butter Truffles

Here is a super simple recipe to quench those sweet candy cravings while making you feel like you are eating a rich decadent chocolate truffle.

Cocoa Almond Butter Truffles

 

INGREDEINTS:

  • 2 Tbs of Raw Almond Butter
  • 2 tsp of cacao powder (unsweetened cocoa powder)
  • 1 – 2 packets of Stevia
  • 1 packet of Xylitol (optional, but I like it with 1 packet of Stevia)
  • Small amount of Almond Meal to roll the “Truffles” in
  • 1 Tbs chopped, raw walnuts
  • 1 tsp of unsweetened shredded coconut (Optional)

DIRECTIONS:

  • Mix all of the ingredients, except the almond meal together in a small container.
  • Form, and roll mixture into 3 equal balls
  • Roll each ball in the almond meal
  • Refrigerate until firmed up a bit
  • Enjoy

You can also use the shredded coconut to roll the balls in instead of the almond meal.  So simple, so good!

Skinny Chips (Almond Crust Meal) & Salsa

Almond Crust "Tortilla" Chips & Salsa

Almond Crust "Tortilla" Chips & SalsaWe have all had that moment when we are on a healthy eating lifestyle and chips and dips are just out of the question…but we are craving that good crunch of a tortilla chip.  I have come up with a recipe that is sure to satisfy that longing for a good crunch.  This recipe is simple with only 4 easy, clean, ingredients.

 

 

Makes 3 servings

Preheat oven to 350 degrees F.

INGREDIENTS:

  • 1 Cup Almond Meal
  • 1 Egg
  • 1 1/2 Tsp Olive Oil
  • Pinch of Sea Salt

Almond Crust "Tortilla" Chips

 

 

 

 

 

 

DIRECTIONS:

  • Mix all of the ingredients together to form a dough.  You may need to add a bit more almond meal if the mixture is too wet.  You can also use the almond meal as “flour”.
  • Line a baking sheet with parchment paper.
  • Roll out the dough as thin as possible.
  • Use a pizza cutter or dough cutter to score/cut the dough into triangles.
  • Don’t try to move them.  Leave the dough intact until baked.
  • Bake in oven at 350 degrees for about 10 – 12 minutes or until crispy and golden.
  • Break apart into triangles.  Serve with fresh Salsa or your favorite dip.

 

 

Almond Crust Fruit Tart – Gluten Free – Grain Free – Sugar Free

Fruit Tart With Almond Crust

Fruit Tart With Almond CrustWhile I was making my Chicken Sopes the other night, I had some left over sope shells and had this brilliant idea to make fruit tarts.  I made a small tweak to the dough recipe and came up with a winner.  This dessert is perfect for Summer entertaining.  You can make the crust a day or 2 ahead of time and putting this dessert together is a snap.  If you eat a clean diet then you will most likely have all of these ingredients in your pantry or fridge.

INGREDIENTS:

  • 12 fresh strawberries (medium size) sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1 cup Fage Greek Yogurt (you can use fat-free or 2%)
  • 5 Packets of Xylitol (or 1 1/4 Tablespoons of Agave Nectar or Honey if sugar isn’t a problem) 2 of the packets will be added to the dough recipe, 2 will be added to the yogurt and 1 will be added to the fruit mixture
  • Salt to Taste
  • 2 cups of Almond Flour
  • 2 large eggs
  • 1 Tbs Olive Oil

INSTRUCTIONS (Fruit Filling):

    • Add sliced strawberries, raspberries & blueberries in a bowl
    • Add 1 packet of Xylitol
    • Toss well to coat and let sit

INSTRUCTIONS (Yogurt Filling):

    • Mix yogurt and Xylitol together.  If you are not worried about having sugar, then use Agave nectar or Honey to sweeten.  Chill in refrigerator until ready to assemble.

INSTRUCTIONS (Tart Shell):

  • Preheat Oven to 350 degrees F
  • In a medium bowl add the 2 cups of almond flour, 2 eggs, 1 Tbs of Olive Oil & 1/2 teaspoon of salt & 1 – 2 packets of Xylitol.  This is a matter of taste.  It depends on how sweet you like your crust.  Even without the sweetener this crust is good, I happen to like it not so sweet.
  • Mix well to incorporate.  You will need to form a “dough” ball with your hands.
  • If the mixture is too wet add a bit more almond flour
  • Form the dough into a 2 1/2″ roll
  • Form each slice by gently flattening the middle of the tart and pinching the edges up to form a little wall.  Each tart should end up being about 3 1/2″
  • Lay them on a cookie sheet lined with parchment paper or foil
  • Bake in the oven at 350 degrees F for about 10 – 12 minutes (don’t overbake them they will get dry)

Almond Meal Chicken Sopes ShellHere you can see the prep of the dough.  Notice the little raised edge on the tart shell.  It is really helpful to use a dough cutter (pictured) to slice and move the tarts around.  The almond dough can get very sticky.  I also like to work on waxed paper and then transfer them to parchment paper to bake.  When you bake the tart shells, they may not actually get golden so don’t overbake them.  They should be crisp outside and tender inside.

ASSEMBLY is Easy:

  • Take a large spoonful of the yogurt mixture and spread it on the tart shell.
  • Carefully add a few scoops of the fruit mixture.  You can add berries where needed to make them look pretty.
  • Top each mound of fruit with a small dollop of yogurt mixture and top with a blueberry

That’s it!  Enjoy this simple, refreshing dessert without the guilt!

Chicken Sopes – Gluten Free – Grain free- Sugar Free

Almond Crust Chicken Sopes - Gluten Free

If you’ve never had a Sope, you are in for a treat. These delicious little gems originated from Mexico.

Almond Crust Chicken Sopes - Gluten Free

From Wikipedia:

A sope  is a traditional Mexican dish originating in the city of Culiacán, where it was first known asgordita or pelliscadas in Culiacán. It  at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Sopes are roughly the size of a fist.

Don’t panic.  My version of Sopes are Grain free, Gluten Free & Sugar Free.  This recipe is simple and quick to make.  While nothing can make up for the thick, fried, corn tortilla I think you will find this a satisfying and healthy alternative.  Don’t be afraid to experiment with flavors and add your favorite spices and “heat”!

INGREDIENTS:

  • 2 – 3 boneless chicken breasts (use 4 if they are small)
  • 1 can of chicken broth (less sodium is better)
  • 1 can of diced tomatoes (I used the petite diced)
  • 1 large onion – diced
  • 1 green bell pepper – diced
  • 2 large cloves of garlic, minced or use a garlic press
  • Salt & Pepper to Taste
  • 1/2 – 1 Tsp Dried Cumin (to taste)
  • 1 diced jalapeno (or any hot sauce you like)
  • 2 cups of Almond Flour
  • 2 large eggs
  • 3 Tbs Olive Oil (save 1 Tbs for the Almond Crust)
  • Black beans (mashed up & seasoned) , You can omit this if you are not eating legumes.
  • Cilantro, shredded lettuce, fresh diced tomatoes, cotijo or crumbled cheese, diced onions, sour cream or “crema” or any other toppings you may want to add.

INSTRUCTIONS (Sope Chicken Filling):

  • In a large pot add 2 Tbs of olive oil and the diced onions.  Let them saute a bit until softened.
  • Add the chicken breasts and season with salt & pepper
  • Add the canned tomatoes with their juice
  • Add the diced bell pepper
  • Bring to a light simmer
  • Season the pot with cumin, and any other spices you might like to try such a chipotle, cayenne, red pepper flakes, oregano, etc.  I kept mine simple because my daughter is so fussy.
  • Allow the chicken to simmer in this liquid until it is just cooked through (about 15 – 20 minutes depending on the size of the chicken breasts.)
  • Remove the chicken breasts from the liquid and set aside to cool.
  • Add the fresh garlic to the liquid
  • Continue cooking the liquid until it reduces down quite a bit and the vegetables are softened. Time will vary depending on the heat of your stove.
  • Once chicken is cooled, shred it finely and set it aside
  • Add the shredded chicken back to the liquid mixture in the pot, and remove from heat
  • Stir to incorporate.  Be sure to taste and re-season if necessary.  Now is a good time to add the hot sauce or more spices if you want your sopes to have a little “kick” to them.

INSTRUCTIONS (Sope Shell):

  • Preheat Oven to 350 degrees F
  • In a medium bowl add the 2 cups of almond flour, 2 eggs, 1 Tbs of Olive Oil & 1/2 teaspoon of salt
  • Mix well to incorporate.  You will need to form a “dough” ball with your hands.
  • If the mixture is too wet add a bit more almond flour
  • Form the dough into a 2 1/2″ roll
  • Form each slice by gently flattening the middle of the sope and pinching the edges up to form a little wall.  Each sope should end up being about 3 1/2″
  • Lay them on a cookie sheet lined with parchment paper or foil
  • Bake in the oven at 350 degrees F for about 10 – 12 minutes (don’t overbake them, but you want them crispy since they will absorb the juices from the sope filling.

Almond Meal Chicken Sopes ShellHere you can see the prep of the dough.  Notice the little raised edge on the sope shell.  Itis really helpful to use a dough cutter (pictured) to slice and move the sopes around.  The almond dough can get very sticky. I also like to work on waxed paper and then transfer them to parchment paper to bake.  When you bake the sope shells, they may not actually get golden so don’t overbake them.  They should be crisp outside and tender inside.

Here is a photo of what it the sopes should look like after they come out of the oven and you add the first layer.  I just used mashed up black beans that I seasoned with salt and pepper.  If you are not eating legumes then just omit the beans.  This layer is sort of like the glue that will hold it all together, lol.  After the beans you add the chicken mixture and then top it off with shredded lettuce, diced tomatoes, onion (green onions work here too), sour cream or crema can be used as well as guacamole, cheese, salsa, whatever you like.

Gluten Free Almond & Flax Meal Crust Pizza

Yes, I know, I seem to be obsessed with pizza, right?  The truth of the matter is simply that I love bread and since I am not really eating it anymore (for now), I find myself wanting pizza.  I think it is a great way to feel like you are cheating when you are not.

For those of you following Jorge Cruise’s Belly Fat Cure Fast Track, this is perfect and so Belly Good!

I have posted recipes before for another flax crust pizza and also recently a cauliflower crust pizza.  This recipe is sort of a compilation of what I think worked in each of the recipes.  I substituted about 1/4 of the almond meal with flax meal.  I like the texture and crunch that flax meal lends to the crust.  The almond meal keeps it light!  I know the last time I made this pizza I had thought abut using all almond meal but I find that it doesn’t tend to get as crunchy or hold up as well and it is rich.  I must say the crust was really good this time.  Nice crunch and not dry.  You won’t choke on this like I have heard some have on other recipes, lol.

Here is the recipe:

Heat oven to 375 degrees F

INGREDIENTS:
Crust:

  • 1 1/4 Cups Almond Meal
  • 1/2 cup Flax Meal
  • 2 Large eggs
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 Tbs Coconut Oil
  • 1/4  cup Parmesan cheese

Topping it off:

  • 1/4 cup Low Sugar Tomato sauce (your favorite brand)
  • Granulated Garlic
  • Grated Parmesan
  • Shredded Cheese (your choice of favorites, mix it up)
  • Sliced vegetables: Bell Peppers, Onion, Mushrooms, Jalapenos, Olives, Meats, etc

DIRECTIONS:

  • Mix all of the ingredients together in a bowl
  • Press this dough into a lightly oiled cookie sheet
  • Bake at 375 degrees for 10 – 15 minutes until slightly golden
  • Add your low sugar sauce as needed
  • Sprinkle a bit of Granulated Garlic on top of sauce
  • Sprinkle a bit of Grated Parmesan
  • Add Toppings – Bell Peppers, Mushrooms, Onions, Jalapenos, Onion, Meats (if desired)
  • Add Shredded Cheese of your choice
  • Bake again at 375 degrees until cheese is golden and bubbly! About another 13 minutes

Mmm Good! Makes 4 servings –

Asparagus & Cheddar Cheese Quiche with Almond & Flax Meal Crust

Asparagus & Cheese Quiche with a Flax & Almond meal crust!  Fabulicious!

Yes, folks, I am obsessing again. I am still enjoying making over some of my favorite recipes into gluten free, grain free delicious meals.

On Saturday I made an Almond meal crust for a broccoli & cheddar quiche. It was very good but the crust had the texture of a graham cracker crust and flaked apart much too easily. I originally added just butter and olive oil to the crust so it was no surprise that this happened.

On Sunday I decided to re-work the crust.  I used 1/2 ground flax meal & 1/2 almond meal.  I also added 1 egg.  The result was a more traditional crust that holds together.  So good!  Recipe below.

Broccoli Cheddar Quiche with an Almond Meal crust – Flaky & Good!

RECIPE- Asparagus & Cheese Quiche with a Flax & Almond meal crust

INGREDIENTS:
Crust:

  • 3/4 cup Almond Meal
  • 3/4 cup Flax Meal
  • 2 Tbs softened Butter (Olive oil can also be used)
  • 1 Large Egg
  • pinch of salt

Filling:

  • 3 Large Eggs
  • 1 bunch of Asparagus, washed & cut into 1 inch pieces
  • 1 medium onion diced
  • 2 cloves fresh garlic minced or pressed
  • Olive oil to saute the vegetables in
  • 1/4 cup half & half (or cream)
  • 1/4 cup ricotta cheese (low fat can be used if desired)
  • 1/4 cup shredded cheddar + extra to sprinkle on top
  • 1/4 cup shredded fontina (or any white cheese you have on hand)
  • pinch of ground nutmeg
  • pinch of salt
  • pinch of pepper

DIRECTIONS:

  • Preheat oven to 350 degrees F.
  • In medium bowl, beat 1 egg with softened butter & salt. Mix almond meal & flax meal into the mixture.
  • Knead until well combined and forms a ball.
  • Press the mixture into a 9″ pie pan.  Start by pressing the dough into the bottom and working it up to the sides of the pan.  It will take some time and work, but you will end up with a nice even crust.  You can make a decorative edge on crust if desired.
  • Pre-bake crust in 350 degree oven for about 15 minutes to firm it up.
  • While crust is baking, saute asparagus & diced onion in a small amount of olive oil until softened.  Set aside to cool a bit
  • In a medium bowl beat 3 eggs & cream together.
  • Add remaining cheeses & ingredients to egg mixture, seasoning to taste with salt an pepper
  • Add the sauteed asparagus & onions.
  • Pour this mixture evenly into the pre-baked pie crust
  • Sprinkle the reserved shredded cheddar on top
  • Bake for 30 – 35 minutes (or until firmed up and done)
  • Cool for at least 25 minutes before serving.

Yields 6 Servings!

Note:  Based on eating a low carb low sugar meal this quiche is considered a healthy choice.  If you are trying to cut calories or fat then you can substitute lower fat cheese, milk & use an egg substitute to help this fit into your plan.  I love the idea of not using a flour crust which is usually my favorite part of any quiche.

If you wanted to make the broccoli version, just substitute 1 large crown of broccoli chopped in small pieces for the asparagus.  You can add any vegetables you like but be sure to saute them first before adding to the filling.

Sometimes A Girl Just Has to Have Chocolate!

Sometimes A Girl Just Has to Have Chocolate, so yes, here I am again with another Jorge Cruise – Skinny Muffin recipe.  I love chocolate and sometimes I just need it, lol.  My son decided to bake chocolate chip cookies tonight.  Oh goodness, now what?  Well, I made my own chocolate chip muffin.  It is perfectly safe and acceptable for Jorge’s Belly Fat program.

If you are using this muffin for the Fit For Photos Program by Scott Colby, omit the chocolate pieces and add about 16 fresh blueberries instead, mmmm good! I also add 1 packet each of stevia & Xylitol.

SATURDAY NIGHT – GIRL JUST WANTS TO HAVE FUN MUFFIN

This Skinny Muffin recipe incorporates Almond meal instead of Flax meal for a nice fluffy texture.  By using egg whites intead of a whole egg it offsets some of the fat and calories that the Almond meal adds.  Ghiradelli 86% Cacao & unsweetened coca powder bring home that good chocolate flavor!

Double Chocolate Skinny Muffin:

INGREDIENTS:

  • 3 Tbs. Egg Whites or 1 whole egg
  • 1 tsp. Coconut or Olive Oil
  • 1 tsp. Baking Powder
  • 1 tsp Cinnamon (ground)
  • 1 tsp Cocoa Powder (unsweetened)
  • 1 packet of Stevia sweetener (Xylitol can be substituted but will ad 4 more carbs per packet)
  • 1 splash of Pure Vanilla Extract
  • 1/4 cup of Almond meal (Flax meal can also be used)
  • 1/2 of 1 square of Ghiradelli 86% Cacao crumbled into chips. Or you can add 12 – 16 fresh blueberries instead.  Makes a nice moist muffin and is perfect for FFP or FFPX Programs.

DIRECTIONS:

  • Add egg whites to mug
  • Stir in baking powder with a fork making sure it is fully incorporated
  • Add the coconut oil (it will break up and dissolve a bit)
  • Add cinnamon & cocoa powder
  • Add Stevia & a splash of the Vanilla extract
  • Stir in 1/4 cup of Almond Meal
  • Stir in the crumbles chocolate pieces
  • Microwave for 50 – 55 seconds

Some pointers about making the muffin:

  • Be sure your baking powder is really fresh
  • Add the egg whites first, then the baking powder and really mix it good to break up the baking powder and mix it well into the egg.
  • Add the rest of the ingredients
  • Add a dash of Vanilla extract to give it a more homemade taste.
  • You can use either coconut oil or olive oil
  • Fold in the chocolate pieces last

Yummy Good with a cup of coffee!

CARB & SUGAR INFO: 13.8g Carbs, 2g Sugar
Almond Meal – 6 carbs, 1 sugar per 1/4 cup serving
Xylitol – 4 carbs, 0 sugars
Ghiradelli 86% cacao – 4 carbs, 1.5 sugars
Cocoa Powder – 1 carb, 0 sugars
Cinnamon – 1.8 carbs, 0 sugars
Egg Whites – 0 carbs, 0 sugars
Baking Powder – 1 carb, 0 sugars
Vanilla Extract – 1 carb, 0.5 sugar