This one is so easy, you don’t need a recipe! Pound a chicken breast until flattened and even; season with salt and pepper. Lay a thin slice of ham over the chicken, then lay a thin slice of swiss cheese over top of the ham. Carefully roll up from the long end; secure with a toothpick or two if necessary. Wrap bacon around the chicken and then bake for 30 minutes in a 375 F oven. It looks company-fancy, but is so simple to make any night.
I know you know how to grill chicken, but this summertime salsa takes things to a whole new level!
You’ll need: 1 lb fresh strawberries, washed, hulled and diced; 1 jalopeno pepper, seeded and minced (leave a few seeds in if you want more heat); 2 green onions, chopped; 1 lime, juiced; 1/2 orange, juiced; 1/4 cup fresh cilantro; drizzle of honey OR artificial sweetener of your choice.
Toss ingredients together and serve over grilled chicken (or pork or fish). You can make this ahead of time as well.
My go-to recipe for so many purposes, but mostly just because I’m craving toast with peanut butter! Yum! If I didn’t make it myself, I’d have never believed it!
In a microwave-safe cereal bowl, mix together 3 tbsp almond flour, 1/2 tsp baking powder, 1 egg and 1 1/2 tbsp melted butter. Stir well, then microwave for 90 seconds. Remove from bowl (careful… it’s hot!) Let cool for 1 minute. Cut in half then toast.
This dessert is too cool for school! In a bowl, beat together: 1 cup heavy whipping cream, 3 tbsp unsweetened cocoa powder, 2 tbsp powdered sweetener, 1/2 tsp vanilla. Fold in your favorite sugar-free chocolate candy (peanut butter cups, toffee squares, pecan bites, etc.). Spoon into muffin tins lines with silicone cups for easy removal. Top with any leftover candy pieces. Freeze for 1-2 hours.
I ran out of cream cheese (horrors!) but found that goat cheese works perfectly fine in cloud bread. You’ll need:
3 eggs, separated
3 tbsp goat cheese (or cream cheese)
1/4 tsp cream of tartar
1 packet artificial sweetener
Preheat oven to 350F. Separate eggs with whites in one bowl and yolks in another. Mix together the yolks, goat cheese and sweetener. Blend until smooth. In the other bowl, add cream of tartar to whites and beat until fluffy and form nice glossy peaks. Carefully fold the yolk mixture into the whites. Mix well without breaking down the fluffy factor!
On a cookie sheet lined with parchment paper, scoop mixture into circles (about the size of a hamburger bun). Bake for 20 minutes or until golden.
Cut cauliflower into florets. Toss in 2 tbsp olive oil and salt & pepper. Roast for 25-30 minutes in 400F oven or until browned. Meanwhile, mix 2 tbsp sesame oil, 3 tbsp reduced sodium soy sauce, 1 tbsp rice wine vinegar, 2 cloves minced garlic, 1/2 tsp grated ginger and 1 small packet of sweetener. Optional: add a squeeze of fresh lime juice, red pepper flakes and/or green onions (I did all three!). Pour over hot roasted cauliflower and toss to coat.
1/2 cup coconut flour
2 tbsp whey protein powder
1 tsp baking powder
2 tbsp artificial sweetener
1 tbsp pumpkin pie spice (or combine ginger, cloves, cinnamon and nutmeg)
1/2 cup almond milk (unsweetened)
1/3 cup pumpkin puree
2 tbsp melted butter
4 oz cream cheese, softened
Preheat oven to 350F. Mix dry ingredients and whisk wet ingredients separately, then combine. Add more almond milk if too thick. Spread on a greased cookie sheet and bake for 20 minutes until firm enough to cut into serving portions.