Fruit Tart With Almond Meal Crust - Gluten free - Grain Free - Sugar Free

While 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.
• 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)

Here 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

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

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.

Here 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.

Pesto Salmon With Basil Zucchini

My local market had some fresh, wild caught, sockeye salmon. It looked really good, so tonight, I created a delicious, healthy, gluten-free dinner that is easy to prepare. You can either make your pesto fresh or just buy some at your local market. I like to know exactly what is in my food, so I chose to make my own. My daughter is a very fussy eater and when she smelled this cooking, she came running to the kitchen asking what I was making for dinner. She said it smelled amazing! Woo, hoo! Salmon is rich in protein but is also high in omega-3 essential fatty acids. Sockeye Salmon is very red in color and remains that way even after it is cooked. If you are using Sockeye salmon be sure not to over cook it. The pesto recipe below is intended to make just a small amount that will be enough to cover the top of each fillet. INGREDIENTS:

• 4 Salmon Fillets (Fresh is better)
• 2 large garlic cloves
• 1/2 cup of fresh basil leaves (plus 5 extra leaves chopped for zucchini mixture)
• 1 Tbs Pine Nuts
• Olive Oil (about 1/8th cup, plus 2 extra Tbs to saute the zucchini squash)
• Salt & Pepper to taste
• 3 zucchini squash
• 1 Tsp dried Oregano
• Brown Rice (prepared as directed on package)

INSTRUCTIONS: Fish

• Preheat oven to 350 degrees F
• Line a baking sheet with parchment paper (or foil)
• Lay Salmon Fillets on Parchment and sprinkle lightly with salt
• In a food processor, add basil leaves and pulse until chopped.
• Use a garlic press to mince garlic and squeeze directly into the food processor.
• Add Pine Nuts and run food processor until they all is blended.
• Add salt & pepper to taste (this is just a topping for the fish, it doesn't have to be perfect. Give it a taste and see if it is to your liking.)

INSTRUCTIONS: Zucchini

• Wash & slice zucchini squash and slice it into thin slices.
• Preheat olive oil in a large skillet
• Add the squash and stir to coat evenly
• Season with salt and pepper and add in the dried oregano
• Saute until the squash softens and becomes tender'
• Use a garlic press to mince the garlic and add it to the pan.
• Continue to cook for a couple of more minutes and remove from heat
• Add in the chopped basil you set aside and stir to incorporate

My daughter really liked this, Success!

Vegetarian Asian Lettuce Wraps

I recently posted a recipe for Asian Chicken lettuce Wraps.  My son is a vegetarian so I always try to come up with meatless alternatives for him to enjoy.  I try to eat a gluten free diet when possible.  The vegetables are gluten free, but the problem arises when we add sauces to the dish, and let's face it, the sauce and seasonings give the wraps their distinct flavor, but the soy sauce adds gluten.  If you are looking to keep the sugar content lower, then you can substitute Xylitol as a sweetener.  I chose to use Agave nectar. You can also use sugar. We won't be using too much in this recipe since it makes a lot of servings.
I would suggest chopping all of your ingredients ahead of time or before trying to start cooking. It may appear like a lot of work, but once all of the vegetables are cut up, this recipe cooks super quickly.

This recipe makes about 14 - 16 very generous servings

INGREDIENTS:

FILLING/WRAPS:

• 8 - 10 Shitake mushrooms (you can substitute white or brown mushrooms)
• 2 , 8 oz pkgs of fresh brown or white mushrooms
• 2 Tbs of cooking sherry (you can substitute cider vinegar but sherry really is the best)
• 2 Tbs sesame oil (this adds a nice flavor to the filling, try not to substitute)
• 2 tsp fresh grated ginger
• 3 - 4 green onions, finely sliced
• 2 - 3 cloves minced or pressed garlic)
• 1 8oz can water chestnuts (sliced or whole is fine)
• 2 Tbs Tamari sauce (gluten free soy sauce)
• Salt & pepper to taste
• 1 1/2 large carrots, grated
• Fresh chopped Cilantro
• Butter lettuce (or romaine or iceberg if you can't find butter lettuce)
• Coconut oil (or oil of choice to cook the chicken filling in)

SAUCE: (Reserve half of the sauce for dipping)

• 1/2 cup Tamari Sauce (gluten free soy sauce)
• 1/4 cup of chunky peanut butter or almond butter
• 2 Tbs Agave Nectar (substitute 4 Tbs Xylitol sweetener for sugar free version)
• 1/4 tsp of granulated garlic (you can used fresh minced garlic as well, but use less)
• 1 Tbs sesame oil
• 1 tsp of Sriracha Hot sauce or 1 Tbs of chili paste

PREPARATION:

SAUCE:

Whisk all ingredients for the sauce together and set aside. Be sure to save half of the sauce for dipping, the other half will be poured over the chicken mixture after it is cooked. You can add more or less of the Sriracha or chili paste to suit your heat level.

FILLING:
Chop the mushrooms into a small dice. Be sure to dice them and do not put into the food processor as they will get mushy and pasty when they cook.
Drain & Chop the water chestnuts into a small dice
Coarsely Grate the large carrot and set aside
Chop the cilantro
Finely slice the green onions.

Now you are set to go!

DIRECTIONS:

• In a large bowl add the Shitake mushrooms, white or brown mushrooms, green onions, water chestnuts, about 1/2 of the grated carrots, grated ginger, cooking sherry, sesame oil, garlic, Tamari sauce, salt & pepper.
• Mix well to incorporate all of the ingredients. 
• Heat about 1 heaping Tbs coconut oil in a large skillet. I personally love the coconut oil with this recipe. It complements all of the fresh ingredients and gives a nice richness to the dish. You can use any oil you like. Some people like to use sesame oil to cook with. I find it a bit too strong for my taste since it is already in the filling and sauce.
• To start, just cook 1/2 of the vegetable mixture in the pan. This is to keep it from being overcrowded and steaming. Let it saute in the oil for a few minutes before turning. This will help it to brown a bit.  Continue to saute until cooked through. Remove to a bowl.
• Heat another heaping Tbs of coconut oil and add the remaining vegetable mixture.
• Cook as before.
• Return the previous vegetable mixture to the pan.
• Add 1/2 of the sauce you made earlier
• Stir to incorporate and heat through

ASSEMBLY:

• Place a few big spoonfuls of the filling on a lettuce leaf.
• Garnish with a bit of the remaining grated carrot & freshly chopped cilantro.
• Pour a tiny bit of the reserved sauce on top or serve the sauce on the side in a dipping bowl!

Mmm, so good! I also have a Chicken version of this recipe here: Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps - Gluten free

Just recently my friend Michelle asked if I had a recipe for Asian Chicken Lettuce Wraps.  She has been changing her eating habits and wanted the wraps to be gluten free and lower in sugar.  As we know the chicken and vegetables are gluten free.  The problem arises when we add sauces to the dish, and let's face it, the sauce and seasonings give the wraps their distinct flavor.  I played around with this recipe and I think I came up with a real winner here.  You can substitute Xylitol as a sweetener if you want it to be sugar free but I chose to use Agave nectar. You can also use sugar.  We won't be using too much in this recipe since it makes a lot of servings.
I would suggest chopping all of your ingredients ahead of time or before trying to start cooking.  It may appear like a lot of work, but once all of the vegetables & chicken are cut up, this recipe cooks super quickly.

This recipe makes about 14 - 16 very generous servings

INGREDIENTS:

FILLING/WRAPS:

• 2 large boneless, skinless chicken breasts (about 1 1/4 lbs)
• 8 - 10 Shitake mushrooms (you can substitute white or brown mushrooms)
• 2 Tbs of cooking sherry (you can substitute cider vinegar but sherry really is the best)
• 2 Tbs sesame oil (this adds a nice flavor to the filling, try not to substitute)
• 2 tsp fresh grated ginger
• 3 - 4 green onions, finely sliced
• 2 - 3 cloves minced or pressed garlic)
• 1 8oz can water chestnuts (sliced or whole is fine)
• 2 Tbs Tamari sauce (gluten free soy sauce)
• Salt & pepper to taste
• 1 large grated carrot
• Fresh chopped Cilantro
• Butter lettuce (or romaine or iceberg if you can't find butter lettuce)
• Coconut oil (or oil of choice to cook the chicken filling in)

SAUCE: (Reserve half of the sauce for dipping)

• 1/2 cup Tamari Sauce (gluten free soy sauce)
• 1/4 cup of chunky peanut butter or almond butter
• 2 Tbs Agave Nectar (substitute 4 Tbs Xylitol sweetener for sugar free version)
• 1/4 tsp of granulated garlic (you can used fresh minced garlic as well, but use less)
• 1 Tbs sesame oil
• 1 tsp of Sriracha Hot sauce or 1 Tbs of chili paste

PREPARATION:

SAUCE:

Whisk all ingredients for the sauce together and set aside.  Be sure to save half of the sauce for dipping, the other half will be poured over the chicken mixture after it is cooked.  You can add more or less of the Sriracha or chili paste to suit your heat level.

FILLING:

I like the chicken to be finely chopped like many of the restaurants I have Asian wraps at.  You can either take the time to finely chop/dice the chicken breast or, if you are like me, just cut them into large chunks and toss them into your food processor.  Use the pulse button until the chicken is coarsely ground.  We don't want it ground too finely.

Chop the mushrooms into a small dice.
Drain & Chop the water chestnuts into a small dice
Coarsely Grate the large carrot and set aside
Finely slice the green onions.

Now you are set to go!

DIRECTIONS:

• In a large bowl add ground chicken, mushrooms, green onions, water chestnuts, grated ginger, cooking sherry, sesame oil, garlic, Tamari sauce, salt & pepper.
• mix well to incorporate all of the ingredients.  If it seems a bit dry you can add a tiny bit of water, but use sparingly.
• Heat about 1 heaping Tbs coconut oil in a large skillet.  I personally love the coconut oil with this recipe.  It complements all of the fresh ingredients and gives a nice richness to the dish.  You can use any oil you like.  Some people like to use sesame oil to cook with.  I find it a bit too strong for my taste since it is already in the filling and sauce.
• To start, just cook 1/2 of the chicken mixture in the pan.  This is to keep it from being overcrowded and steaming.  Let it saute in the oil for a few minutes before turning.  This will help it to brown a bit.  It cooks very quickly.   Continue to saute until cooked through.  Remove to a bowl.
• Heat another heaping Tbs of coconut oil and add the remaining chicken mixture.
• Cook as before.
• Return the previous chicken mixture to the pan.
• Add 1/2 of the sauce you made earlier
• Stir to incorporate and heat through

ASSEMBLY:

• Place a few big spoonfuls of the filling on a lettuce leaf.
• Garnish with grated carrot & freshly chopped cilantro.
• Pour a tiny bit of the reserved sauce on top or serve the sauce on the side in a dipping bowl!

Mmm, so good!  I also have a Vegetarian version of this recipe here:

Gluten Free Hawaiian Chicken

Hawaiian Chicken with peppers, onions & pineapples served over brown rice.
Gluten Free & Low Sugar

This is a quick and easy rendition of a Hawaiian style chicken without any added sugar.  If you are not concerned about your sugar intake then by all means, please feel free to add 2 - 3 tbs of brown sugar to the recipe and omit the natural sweeteners.

I also thought it was nice to cut the chicken into strips and toss it together with the rice & vegetables.  It gave it that extra sweetness I like and the saltiness melded into the rice and made a perfectly balanced dish.
INGREDIENTS:

• 4 - 6 Chicken Thighs (washed and patted dry)
• 1/2 cup Tamari gluten free Soy Sauce (Reduced Sodium)
• 1/2 - 3/4 cup of water (if you prefer a less salty taste use a bit more water)
• 1/2 cup Unsweetened Pineapple Juice
• 2 - 4 packets Xylitol Sweetener  (substitute 2 - 3 Tbs sugar, omit the sweeteners)
• 2 - 4 packets of Stevia Sweetener
• 1 Tbs Sriracha Sauce (more if you like it spicy, less if you don't like the heat)
• 1 - 2 Cloves of fresh Garlic pressed or minced
• 1 Tbs Fresh Grated Ginger
• 1 Large Red Bell Pepper - sliced
• 1 Large Green Bell Pepper - sliced
• 1 Large Onion - sliced
• 1/2 can Pineapple Chunks or Rings broken into pieces
• Coconut Oil (to cook with)
• Salt & Pepper

MARINADE:

• Mix Tamari Sauce, Water, Pineapple Juice, Sweeteners, Garlic & Sriracha Sauce  in a large ziploc bag.
• Add Chicken thighs.
• Seal the bag and toss them inside to coat.
• Let them marinate for at least 1 hour.  The longer they marinate, the better as they absorb the flavor

VEGETABLES:

• Add a bit of coconut oil to a large, heated skillet.
• Add sliced bell peppers & onions and stir fry them until the onions become translucent and the bell peppers start to soften
• Add  about 1/2 of a can of either pineapple chunks or the rings that have been broken into pieces.
• Continue cooking until the pineapples start to get a slight color on them and the vegetables are cooked.
• Season with salt & pepper

RICE:

• Follow the directions for making your rice.  I used a brown Basmati Rice so it takes a bit longer to cook.  You can start the rice just before you start the vegetables or make it the night before so everything will be ready together.

CHICKEN:

• Use an outdoor (or indoor) Grill or a Grill Pan to cook the chicken
• Heat the Grill/Pan.
• Gently shake off excess marinade from chicken pieces.
• Do not crowd them on the grill
• Leave them alone on a med to med high heat to cook.

Enjoy!  Be sure to adjust the marinade to your taste.  More sweetener if you like it sweeter and less Tamari if you don't like too much salt.

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 -

Cauliflower Crust Pizza - Perfect for Jorge Cruise Diet

Finally, a wonderful, healthy alternative to a beloved, fattening, American pastime!  Pizza!  I love it but since I am not eating grains or "white stuff" it can be difficult to come up with tasty ways to enjoy our favorite foods.  I posted a recipe for a terrific flax meal pizza crust.  It is also a delicious recipe but for those who have to watch their flax seed intake or want to eat more vegetables then swapping out the flax seed for cauliflower is the way to go!  Cauliflower is one of my favorite vegetables that one can use in so many unique, flavorful and healthy ways.  More recipes to come soon.

My Version Was Topped with Mushrooms and Golden Peppers!



Photo by Beth from Eat, Drink, Smile

Cauliflower Crust Pizza

Ingredients:

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt (I use Granulated Garlic)
• Olive oil (optional)
• Pizza sauce
• Shredded cheese
• Favorite toppings*

Directions:

To "Rice" the Cauliflower:

1. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
2. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
3. Bake at 450 degrees for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, toppings and cheese.
6. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

Source: Eat. Drink. Smile.
Adapted from Your Lighter Side.

Dandelion Tea - Alleviates Bloating

Are you feeling bloated?  Backed up?  Miserably "blubby"?  I know when I am experiencing water retention I feel like everyone around me is looking at me and noticing my extra flab.  I know it is all in my head but there is something you can do to alleviate some of the symptoms and get back to loving yourself and feeling good.

Dandelion Tea!  (Yes, from those weeds you see around the yard, lol)

The dandelion plant contains bitter compounds in the root that stimulate digestion and help with constipation.  It also has a diuretic effect that can alleviate bloat and water retention.

Just drink 1 cup of dandelion tea with each meal to benefit from it's effects.  It has a nice nutty flavor.  If you are not a tea drinker you can take a supplement (500 - 550 mg) 3 times a day.

Skinny Brownie - Chocoholic Bliss & Gluten Free

Yes, I am back with another recipe in a mug.  Well, not a mug exactly but a cute ramican.
I am always on the quest for something good and chocolate.  I recently saw a recipe for a 1 minute brownie on happyhealthymama.com.  It sounded great and she had tweaked it from a more fattening recipe to a decent lower calorie and fat dessert. 

I loved the idea but I wanted something that would be a grain free, gluten free chocolate wonder that cooks in only 30 - 40 seconds.
Here is my rendition:

This is pretty darn good.  I had to play around with it a bit, but the end result is super satisfying.

SKINNY BROWNIE

INGREDIENTS:

• 1 Tbs. Egg Whites or Egg Substitute
• 1 - 2 tsp. Coconut or Olive Oil (I find a bit more oil makes it more moist)
• 1/2 tsp. Baking Powder (add less if you want a gooier texture)
• 1 Tbs. Cocoa Powder (unsweetened)
• 2 packet of Stevia sweetener (Xylitol can be substituted but will ad 4 more carbs per packet)
• 1 splash of Pure Vanilla Extract
• 1 Tbs. of Almond meal (Flax meal can also be used)

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 cocoa powder
• Add Stevia & a splash of the Vanilla extract
• Stir in 1/4 cup of Almond Meal
• Microwave for 30 - 40 seconds DON'T OVER COOK!

Some pointers about making the muffin:

• Be sure your baking powder is really fresh (use less, just a pinch if you want a gooey brownie)
• You can use either coconut oil or olive oil
• Add nuts if desired
• If you cut out the Xylitol and just use Stevia you can save a whopping 8 carbs.

CARB & SUGAR INFO: 14 Carbs, 1g Sugar
Almond Meal - 1 carbs, 1 sugar per 1 Tbs. serving
Xylitol - 4 carbs, 0 sugars per serving
Cocoa Powder - 3 carbs, 0 sugars
Egg Whites - 0 carbs, 0 sugars
Baking Powder - 1 carb, 0 sugars
Vanilla Extract - 1 carb, 0.5 sugar
Coconut Oil - 0 carbs

Zucchini Hash Browns - Stay on Track with Jorge Cruise

Whether it's Atkins or Jorge Cruise or just plain simple and clean eating, these little mounds of zucchini goodness will be a welcome treat. If you have cravings for potatoes or starchy things then these "hash browns" made from shredded zucchini will help to conquer those cravings and keep your carb intake down as well!

Zucchini Hash Browns

(From a recipe by Tina T.)

INGREDIENTS

• 2 medium eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 1  1/2 cups shredded zucchini

DIRECTIONS

1. Heat oil in skillet.
2. Mix together zucchini, slightly beaten eggs, salt, pepper, garlic powder and onion powder.
3. Drop by spoonfuls into the hot skillet.
4. After browning on one side flip and brown the other side.
5. Note: you can substitute egg whites to lower calorie, cholesterol, and fat counts. (1 egg white is about 3 Tbs)
6. You can also add a bit of shredded onion to the mix if you want them to be more like a potato latke

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.

Banana Ice "No" Cream Treat!

This absolutely amazes me!  My son, Jaymie, makes the most incredible banana ice cream...except it is not ice cream.  This gorgeous dessert is simple and just clean eating at it's best!  Can you believe that the only 2 ingredients in this dessert are 1). Bananas & 2) Nutella? 

Start believing and start enjoying this quick to make and easy to eat dessert!

If you are watching your sugar you can omit the Nutella and eat just 1/2 of this recipe to keep the sugar lower.  The only sugar is coming from the natural sugar in the banana itself.

INGREDIENTS:

• 2 Very Ripe Bananas
• 1 Tsp. of Nutella

DIRECTIONS:

• Peel and slice the bananas into 1/4" slices
• Place banana slices on a plate in the freezer and keep there until frozen
• Place banana slices in either a food processor or blender
• Blend bananas until smooth.  This will take some time and patience as they will first crumble and not stay together.  Once they start to blend, they will be a thinner consistency like ice cream that has started to melt.
• Remove from food processor into a plastic container that can be frozen.
• Stir in the Nutella, but don't stir it completely in, I love the marbled look.
• At this point you can add anything you desire, like nuts, etc.
• Place back into the freezer and allow to set up again
• Grab your spoon and dig in, this is definitely FABULICIOUS!

Tuscan Kale Salad with Pecorino Romano

I made this salad to go with my Salmon with White Wine & Shallots.  I was having lunch one day and had this amazing salad.  Whenever I go out to eat I always try to figure out what is in the recipe I am eating.  My friend Michele can attest to that, I have been doing it ever since she has known me.



This salad features the health benefits of Kale, raw sunflower seed kernels, golden raisins, tiny slivers of onion and the nutty rich flavor of Pecorino Romano cut into tiny cubes.  The flavors explode in your mouth and compliment each other nicely.  A wonderful experience awaits your taste buds!  This is sure to become a family or party favorite.

TUSCAN KALE SALAD

INGREDIENTS:

• 4 Cups of Kale washed and finely chopped
• 4 Tbs sunflower seed kernels
• 4 Tbs golden raisins
• 4 Tbs finely cubed (diced) Pecorino Romano Cheese
• 2 Tbs of thinly slivered (very fine) onion
• 2 Tbs Olive Oil
• Lemon Juice (1/2 small lemon)
• Rice Vinegar (just a few splashes)
• Salt & pepper to taste

DIRECTIONS:

• In a large bowl add Kale, sunflower seeds, raisins, onion, & Pecorino Romano cubes
• Squeeze lemon juice into salad and add Olive oil, vingar, salt & pepper
• Use your hands to gently toss the salad.  It is better to use your hands here as it seems to help coat and soften the kale a bit.
• That's it!  So easy and so good!  FABULICIOUS!

Fresh Atlantic Salmon With White Wine & Shallots & Tuscan Kale Salad

Yum, what a good dinner! 

I was passing by the fish counter at Sprouts Market and they had the most beautiful fresh Altlantic Salmon.  I bought a nice 1 1/2 lb fillet.  I wanted to do something special with it that would stay within my H.E.L.P. (Healthy Eating Lifestyle Plan), so I came up with a nice Baked salmon with white wine.  I happen to love the combination of wine & shallots so that was easy.  I added a bit of butter and instead of using flour as a thickening agent I used Arrowroot.  I will admit that my sauce came out a bit thicker than I wanted but the flavor is out of this world.

My daughter, Sarah, who hates fish gave it a taste and loved it, especially the sauce!  "Winner, winner, Vegan Chicken Dinner" (as my son Jaymie would say, lol!

The family was hovering waiting for this meal to be ready.  No one was disappointed. 
Here is the simple recipe:

INGREDIENTS:

• 1 - 2 lbs Salmon Fillets
• 1 - 2 garlic cloves
• Coarse Salt
• Olive Oil
• 1 Cup White Wine (dry is better)
• 2 Tbs Butter
• 2 Tbs finely chopped shallots
• 1 - 2 tsp Arrow Root (or 2 tbs flour)
• Pepper

DIRECTIONS:

• Preheat oven to 425 degrees F
• Lightly coat salmon with olive oil
• Sprinkle with coarse salt
• Mince garlic or use garlic press and rub the garlic on top of the salmon fillet
• Bake for 15 - 20 minutes (do not overcook)
• When salmon is about halfway done, prepare the white wine sauce:
• Add 1 cup of wine, 2 Tbs Butter, 2 Tbs Shallots, & salt & pepper to taste in a saucepan
• Bring to a light simmer and reduce over low heat for about 10 minutes.
• To make the sauce thicker add a tiny bit of Arrowroot at a time until sauce is of desired consistency
• Move salmon fillet to a platter and spoon the sauce over it
• Watch it disappear ☺

This meal is terrific served with my Tuscan Kale salad Recipe:
http://bodyquestadventure.blogspot.com/2012/03/tuscan-kale-salad-with-pecorino-romano.html

Enjoy!

Cilantro Pesto Grilled Shrimp - Perfect for Jorge Cruise's Belly Fat Cure

Since I had left over grilled Pasilla Chile Peppers and a nice big bunch of fresh cilantro I decided to make a flavorful low calorie, low carb, low sugar entree.  The result was fabulicious.  Just a few easy steps and some basic ingredients from your pantry and dinner is ready in no time.  With simple clean food like this it is easy to stay on the Fast Track and enjoy what you are eating.

Grilled Cilantro Pesto Shrimp

INGREDIENTS:

•  1 - 1/2 cups of fresh cilantro
• 1/4 - 1/3 cup olive oil
•  Fresh garlic clove to taste (1 or 2)
• Salt
• Pepper
• Juice from a small Lemon & Lime
• Juice from a small Mandarin Orange
• 1/2 chopped jalapeno or Serrano Chile
• 1/2 of a cooked Pasilla Chile chopped
• 30 Med/Lg Raw Shrimp, cleaned and peeled

DIRECTIONS:

•  Add cilantro and garlic to a small food processor and chop finely
• Gradually add in olive oil and watch it emulsify
• Add squeezes of Lemon, Lime & Orange Juices.  A couple of TBS of each should do it.
• Go easy on the orange juice , you don't want it too sweet
• Add in the jalapeno , pasilla , salt & pepper
• Continue processing until it gets thicker.
• Set aside about 1/4 of the marinade as a topping for your shrimp.
• Marinade the shrimp in the remaining marinade for at least 15 minutes or longer
• Grill in a grill pan or skillet until done.
• Remove to a serving dish
• Drizzle remaining Cilantro Pesto sauce over the shrimp.
• Add a squeeze of lime if desired.
• Enjoy!

Beef with Roasted Chiles & Golden Peppers - Fabulicious

I am on Week 3, Day 3 of Jorge Cruise's "The Belly Fat Cure - Fast Track".  I have been having fun coming up with new recipes to satisfy my taste buds and keep my carb & sugar intake lower.  No Problem!  For lunch how about a nice serving of Beef with Roasted Chiles & Golden Peppers?

I roasted these Pasilla Chiles on my indoor grill. They were popping and crackling and they smelled so good!

Some Like It Hot! Jorge's Skinny Muffin Gets Some Flava'

OK, So by now I am sure you have figured out that I tend to obsess over certain things.  Food is one of them.  I am constantly trying to find new ways to make over great recipes.  I love chocolate and on the opposite end, I also love foods that are spicy & sassy!

One of my favorite things to eat is Jalapeno Cheese "Anything".  So why not?  With a few minor adjustments this simple skinny muffin can be any flavor you want.

FABULICIOUS!

Ooh La La, Spice Up My Life!

This muffin cooked up super light and fluffy!  It was also very, very moist!  I used almond meal instead of the flax meal and it had a very nice "corn meal" texture which was perfect for this savory muffin.  I substituted egg whites for the whole egg.

Jalapeno Cheddar Skinny Muffin:

INGREDIENTS:

• 3 Tbs. Egg Whites or 1 Whole Egg
• 1 tsp. Olive Oil
• 1 tsp. Baking Powder
• 2 Tbs Shredded Cheddar Cheese
• 1 Tbs Sliced Jalapenos, or more (the nacho slices in a can or jar)
• 1/4 cup of Almond meal (Flax meal can also be used)

DIRECTIONS:

• Add egg whites to mug
• Stir in baking powder with a fork making sure it is fully incorporated
• Add the olive oil
• Stir in 1/4 cup of Almond Meal
• Stir in the Cheddar Cheese
• Fold in the Sliced Jalapenos
• Sprinkle a bit of shredded cheddar on the top
• Microwave for 50 - 55 seconds

CARB & SUGAR INFO: 8g Carbs, 0g Sugar
Almond Meal - 6 carbs, 1 sugar per 1/4 cup serving
Cheddar Cheese -  0 carbs, 0 sugars
Jalapenos - 1 carb, 0.5 sugar
Egg Whites - 0 carbs, 0 sugars
Baking Powder - 1 carb, 0 sugars
Olive Oil - 0 carbs, 0 sugars

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. 

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
• 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.

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

Belly Good Almond & Flax Veggie Pizza

Who would have thought we could make pizza without flour? Since I started Jorge Cruise's "The Belly Fat Cure - Fast Track", I have had to find creative ways to eat all of those "carby things I love so much! So, last night I had to make Pizza for my family. I wanted pizza too, but since I am not eating grains or gluten I had to come up with something. I used 1/2 flax meal & 1/2 almond meal to make a decent crust. I think next time I would just use the almond meal but it tends to have a bit more fat in it and more calories. So...Here it is:

INGREDIENTS:

• 1 Cup Almond Meal
• 1 cup Flax Meal
• 1 Large egg
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 Tbs Olive Oil
• Water - small amount as needed. (Dough should be firm and a bit crumbly).
• 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

Belly Good Pizza

DIRECTIONS:

• Press this dough into a lightly oiled cookie sheet
• Bake at 350 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 350 degrees until cheese is golden and bubbly!

Mmm Good! Makes 4 servings -