KETO FRIENDLY PANCAKES

I’ve been hearing a lot about a Keto Diet and thought “Well why not give it a try”. Before I embark on a full-fledged diet change I always experiment with recipes and if they pass the fussy husband test I add them to the list of select meals that make up the menu I choose from.

These passed the fussy husband test and its easy to make in the blender.

KETO FRIENDLY PANCAKES

KETO FRIENDLY PANCAKES

INGREDIENTS:

4 oz. full fat organic cream cheese

4 large organic eggs

½ cup plus 1 Tbsp. coconut flour

1 ¼ cups organic milk kefir or buttermilk or coconut milk kefir

½ tsp. cinnamon

DIRECTIONS:

Put all ingredients into the blender and blend until smooth.

Heat griddle and coat surface with coconut oil. Pour batter onto griddle surface. Each pancake should be about 2-3 tablespoons of batter for optimal cooking. Cook 3-4 minutes on one side and gently flip and cook 3 minutes more. Serve with real organic butter and real pure maple syrup.

Enjoy! Here is one of my favorite quotes to start your day!!

“Peace is not the absence of turmoil but the presence of God”

 

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Move Over Potatoes – Zucchini Is Taking Over

Anyone who has ever grown zucchini squash knows how prolific it can be. After you’ve had your fill, and your pantry and freezer are well stocked and you have given your friends and neighbors all they could eat you’ll find you still have an abundance of left over zucchini. Short of using them for skeet shooting, what to do?

Well, it’s time we think outside the traditional zucchini box. When they ‘re young we sauté them and fry them, turn them into pickles, breads, muffins etc. but once they get too large the centers are stringy, the rinds are tough, what now? Compost?

Fall is the time for savory flavors so I vote we make some healthy zucchini fries.

 

HEALTHY ZUCCHINI FRIES
HEALTHY ZUCCHINI FRIES

 

INGREDIENTS:

1 large zucchini

Salt

Seasoning of your choice (I use Lawrys)

Cooking spray or olive oil to brush on fries.

 

DREDGE INGREDIENTS:

Buttermilk or kefir or egg

Organic flour (I’m sure gluten free flour would work if gluten is an issue)

Bread crumbs (panko or Italian or homemade, your choice)

 

Healthy Zucchini Fry Ingredients
Healthy Zucchini Fry Ingredients

 

DIRECTIONS:

Wash and slice the fleshy part of the zucchini into ¼ inch sticks 2-3 inches long. Compost the pithy center. Line the zucchini sticks on paper towels and sprinkle lightly with salt to draw out moisture. Leave set for about an hour. Pat zucchini sticks dry with another paper towel. Dredge the zucchini sticks in the flour, then the buttermilk, then roll in the bread crumbs and place them on a baking rack on a baking sheet. Bake at 375 or 15 minutes, then remove them from oven, spray lightly with cooking spray, turn the fries and lightly spray the other side. Return to oven for an additional 15 minutes, remove from oven and season with your preferred seasoning. Serve with your favorite dipping sauce. I love these paired with my kefir ranch dressing. YUM!! Tasty and healthy and kid tested and approved.

375 degrees, 30 minutes.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious, Is your worth catching?”

 

 

Just in Time for Christmas – Light and Flaky Butter Crescents

I’ve been on a mission for years to make Crescent Rolls like my mother made. She has long since passed and I wished I had paid more attention to her technique. I’ve tried dozens of recipes but none were quite right. Then I started taking the best features from multiple recipes and I think I finally have accomplished a very close approximation. Maybe even a bit better if that’s possible. Crescent Rolls are always a bit of work unless they come from a can but there are worth the effort. This crowd pleaser will make your Christmas dinner “Merry and Bright”

 

Light and Flaky Butter Crescents

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

Dry Ingredients:

3 cups organic unbleached flour

2 tablespoons granulated sugar

1 tablespoon rapid rise yeast

1 teaspoon sea salt

1 teaspoon aluminum free baking powder

 

Remaining Ingredients:

2 1/2 sticks cold butter cut into pieces ( I used an olive oil/butter blend )

1 1/4 cups organic buttermilk or milk kefir (I used kefir because I make my own and always have it on hand)

 

Preparation:

Mix dry ingredients in large bowl with a whisk.

 

light-and-flaky-butter-crescent-ingredients
light-and-flaky-butter-crescent-ingredients

 

Cut cold butter pieces into flour mixture with a pastry cutter or fork until crumbly.

cutting-in-butter
cutting-in-butter
pea-sized-cut-in-butter-pieces
pea-sized-cut-in-butter-pieces

 

Add liquid and mix (it will look un-cohesive at this point). Turn out onto floured surface and knead until dough comes together but don’t overwork it or you will lose the flakiness.

 

before-gentle-kneading
before-gentle-kneading

 

Divide the dough in half and form each half into a rectangle. **Roll the rectangle out to approx. 8” x 10”. Fold rectangle in thirds and then in half the opposite way. Roll it out again and fold it again.

 

dough-divided-and-rolled
dough-divided-and-rolled

 

Cut the dough in half and shape into a round disk. Wrap in plastic and put in the fridge for at least 2 hours (overnight is best). Repeat with the remaining dough from **.You should have 4 dough disks when you are finished.

 

dough-disks-wrapped-ready-for-refrigeration
dough-disks-wrapped-ready-for-refrigeration

 

These can be frozen for up to a month if you like. When you are ready to make the rolls remove the dough disk from the fridge or freezer and allow to come to room temp. Put on a lightly floured surface and roll disk into a 10 – 12 inch circle. Cut into 8 equal wedges (I used a pizza wheel to do this).

 

ready-to-roll-up-almost-there
ready-to-roll-up-almost-there

 

Roll each wedge into a crescent and put on a parchment lined or lightly greased baking sheet. Cover and let rest for 3-4 hours depending on the temp of your home.

 

ready-to-raise
ready-to-raise

 

Preheat oven to 375 degrees. Bake for 25 minutes. Brush with melted butter. Serve warm. Mmmmmm Mmmm Good.

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

NOTE: Each rolled disk section of dough makes 8 rolls. Wrap some dough up in plastic wrap and store in the freezer for later use. I pre-freeze mine in plastic wrap then vacuum seal them to store in the freezer for longer periods and to insure freshness.

 

saved-for-later
saved-for-later

 

Wishing you and yours many Christmas blessing

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious…Is yours worth catching?”

 

 

Organic Berry Rhubarb Muffins

One of my favorite things about simple livin’ is seasonal menus. I don’t have to spend a lot of time planning what I will make because when the pears are ripe we will have things made from pears, when the tomatoes are ripe we will have wonderful tomato dishes etc. Well it’s rhubarb season at the moment and after making the traditional rhubarb dishes like rhubarb pie and rhubarb jam, and tucking some away in the freezer for a mid-winter rhubarb fix, I decided to do some experimenting. I started out with a traditional muffin recipe but…well, I just can’t help myself. I tweaked and substituted my way into a completely different recipe and these breakfast muffins are scrumptious as well as healthy.

 

Berry Rhubarb Walnut Muffins

 

Organic Berry Rhubarb Muffins

Dry Ingredients

  • 1 3/4 cups organic unbleached white flour
  • 1/2 cup organic stone ground whole wheat flour
  • 1/4 cup organic ground flaxseed meal
  • 1 1/2 teaspoon baking powder (aluminum free)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 1/4 cups organic brown sugar (or partially substitute some stevia to reduce calories)
  • 1/2 cup organic coconut oil (melted but not hot)
  • 2 organic eggs
  • 1 teaspoon organic vanilla extract
  • 1 1/4 cups organic kefir or buttermilk

Fold in

  • 1 1/2 cups diced fresh organic rhubarb
  • 1 cup diced fresh organic berries
  • 1/2 cup chopped walnuts
  • Directions
  1. Preheat the oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flours, flaxseed meal, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, coconut oil, egg, vanilla and kefir or buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb, berries and walnuts. Spoon the batter into the prepared cups, filling almost to the top. Sprinkle top of each muffin with raw sugar.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25-30 minutes. Cool in the pans before removing.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

Comfort food that doesn’t cause discomfort – Gluten Free Macaroni and Cheese

Gluten Free Macaroni & Cheese
Gluten Free Macaroni & Cheese

I must apologize for my absence. As I near the end of my chemotherapy treatments I will try to come up with delicious ways to help eliminate gluten from our diets. This one is short and to the point. Lets get straight to the YUM!

GLUTEN FREE MACARONI & CHEESE

8 oz. Tinkyada Brown Rice Pasta Elbows

1 ½ Cups buttermilk or milk kefir.

½ Cup organic chicken stock (I use Wild Oats)

2 Tablespoons Sweet Cream Butter

3 Tablespoons corn starch

½ teaspoon onion powder

1 teaspoon sea salt

½ teaspoon ground black pepper

½ Tablespoon mustard

8 oz. shredded sharp cheddar

½ Cup shredded Asiago Parmesan cheese

Cook pasta according to directions on package, drain and set aside. Dissolve corn starch in room temperature chicken stock. Melt butter in large saucepan, whisk in buttermilk and heat. Add chicken stock mixture to buttermilk mixture and stir over medium heat until it starts to thicken. Add cheeses, mustard, onion powder, salt and pepper and stir until melted and thick. Remove from heat and fold in pasta.

Enjoy!  Here is one of my favorite quote to start your day!!

“Peace is not the absence of turmoil but the presence of God”