Just a little Update

I haven't taken any pic's this week but I made a new dessert. Cheesecake dibs. They were very good. I even took some to work to share with the ladies. How can anyone not like cheesecake covered in dark chocolate! Since the kids are spending a few weeks with their Dad me and the Hubby have been eating salads, burgers and steaks. I think I try new recipes more with the kids so they don't get bored.  I am coming up on some more vacation time here soon so I am sure I will be trying out a lot of new recipes and posting them. I plan on buying that ice cream maker too!

Here are the cheesecake Dibs , I didn't go with her coating.. I went with dark chocolate and just dipped them. She used a special silicone pan. I used my mini cupcake pan , cooled them and then put them in the freezer then cut them into bite sized pieces and dipped and put them back in the freezer to store them.

Photo from http://247lowcarbdiner.blogspot.com

Cheesecake Dibs - http://247lowcarbdiner.blogspot.com

16 ounces cream cheese
2 eggs
1/2 cup sour cream - Sure you could use greek yogurt
3/4 cup powdered erythritol - I used Stevia

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1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)

Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in sour cream and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.

Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.

Why didn't I think of this 5 months ago!?

The Hubby wanted broccoli again to go with the steaks tonight. I Seriously love broccoli , but this is what came out of my mouth. ARGGH Broccoli again !  I started browsing online for side dishes to try to save my self from the steamed broccoli side dish.  I found ''loaded'' Broccoli. It seems so simple and so obvious I thought to myself why didn't I think of that 5 months ago!  I can't wait for the kids to try this out.  I tried to make us dessert but it was a flop. I attempted Oppsie pies. I should have known based on the cookie ingredients they would be nasty.  Oopsie is right.  I tried making two batches thinking the reason they wouldn't come out of the pan the first time was my lack of not greasing the non stick pan before hand. So I cleaned it and tried again. Second batch out - same problem.  So in the sink the second try sits stuck to the pan and now I don't feel like washing it again. They tasted pretty gross too.

Loaded Broccoli 

Steam the broccoli and top with chives, sour cream, cheddar cheese and crumbled bacon

You can't possibly mess this up

FANTASTIC

German Apple Pancakes, some toads and Dragonflies

Before the girls woke up I got to work making the German apple pancakes I promised them I would make on my other day off this week. The were yummalicious!  The kids used syrup but I didn't think it was needed. It was sweet enough all on its own. The girls took a picture of a big dragonfly the other day.  They also found a toad and right after this picture the toad pee'd all over her !

DRAGONFLY

The little toad

German Apple Pancakes

I cooked my pancakes in a whoopie pie pan for 20 mins at 425 , mine made 12 servings

here is the recipie from http://civilizedcavemancooking.com/grain-free-goodies/german-apple-pancake/

Servings: 8

Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp Pure Maple Syrup
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans

Process:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Maple Syrup
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey  
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy

No work ! Time to Cook !

Today I was off work so I cooked up a storm. To start the day I made the kiddo's blueberry and chocolate chip muffins. Then I made an Almond Joy freezer pie The crust on this pie is amazing! I added a couple teaspoons of coconut crystals to it. Snack time I  made the Kale Chips.  I made some Parmesan popcorn chicken with broccoli for dinner. The kids LOVED the kale chips and the pie. The muffins were okay and the popcorn chicken was a little dry. I think I may have cooked it too long waiting for a golden brown color I never achieved. We will definitely be making all of these recipes again ! The weight loss has slowed down dramatically now that I am down to the last 20 pounds I want to lose. According to Marks Daily apple my Body will just stop losing when I am where I am supposed to be ... I am hoping this is not it lol.  I ate too much cheese and chocolate last week so I am trying to stick to meats and veggies right now. My middle daughter who is not primal except for when shes at my house has been doing really well !  She is always up to try new things .

 I am very proud of her !

 Blueberry Muffin

Chocolate Chip Muffin

Recipe  from  :  http://glutenfreefix.com/gluten-free-blueberry-muffins/838

KALE CRISPS 

Parmesan Kale Crisps
From Glutenfreefix.com

• 1 large bunch of curly kale
• olive oil, for coating- about 1/4 cup
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea  salt
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground pepper

1. Preheat oven to 375.
2. Wash and dry kale, remove leaves from tough core.
3. In a food processor, pulse together cheese, garlic powder, salt, paprika and pepper. 
4. Massage olive oil into kale leaves. 
5. Toss in parmesan mixture, coating the kale evenly.
6. Spread into a single layer onto baking sheets.
7. Bake for 9-11 minutes, until crisp.

 Kids LOVE them !

I saved the best for last

Almond Joy Freezer Pie 

For the crust:

3/4 cup almond flour

3/4 cup unsweetened shredded coconut, lightly toasted

1/4 tsp. celtic sea salt

1/4 cup coconut oil, melted over low heat

1 Tbsp. coconut palm sugar (optional for a slightly sweeter crust)

2 tsp. organic vanilla

In a large bowl combine almond flour, toasted coconut and salt.  Whisk together coconut oil, palm sugar (if using) and vanilla.  Add wet ingredients to the dry ingredients and thoroughly combine.  Press mixture into desired dessert dish (9″ pie plate, mini cheesecake pans, springform pan or square 9×9 dish).  Bake at 350 F for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

For the filling:

5 small ripe bananas, peeled and broken into small pieces (about 14-16 ounces peeled)

1 cup organic coconut milk, canned

1/4 cup unsweetened cacao powder (or your favorite unsweetened cocoa powder)

1 tsp vanilla extract

1/2 tsp almond extract

Combine all ingredients in blender or food processor and blend until very smooth, about 3 minutes on high-speed.  Check to make sure all the banana is pureed before filling the crust.  Pour filling into your cooled crust and sprinkle toppings (listed below) across the top of the filling.  Wrap tightly with plastic wrap and freeze for at least 4 hours, or overnight.

For the topping:

1/2 cup sliced almonds, lightly toasted

1/4 cup unsweetened coconut flakes

1-2 oz. finely chopped or shaved dark chocolate (I use 70% or higher)

Set the dessert at room temperature about 20 minutes before serving, cut with a sharp knife, ENJOY!

From http://simplylivinghealthy.org