Say "YES" and try these recipes!
To kick off a series of Fat Free, Sugar Free, Low Carb recipes, I present to you:
Baked Kale Chips = 50 calories per cup1 bunch (about 6 ounces) kale
1 tablespoon olive oil or coconut oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
I sprinkle this on my sons rice (sort of like seaweed) on salads or accompanied with eggs. Of course you could simply chow down on these alone. 1 cup is less than 50 calories so there is little guilt associated with these. Enjoy!
Quinoa Egg Stuffed Pepper
Makes 1 serving = 260 calories
- 1/2 cup quinoa
- 1/2 cups water or chicken broth
- 1 large green peppers
- 1/4 can chicken or vegetable broth
- Pam spray
- 1 medium sweet onion, diced
- green pepper tops, finely chopped
- 1 oz fresh mushrooms, chopped
- 1 oz chopped asparagus
- 1 oz chopped zucchini
- Clove of garlic, minced
- Tsp of salsa (no sugar added)
- 1/2 cup of egg whites
Preheat oven to 325 degrees. Get out a deep pan or casserole dish.
Bring quinoa and water to a boil in medium saucepan, turn down to low, put the lid on and let simmer for 8 to 10 minutes; then lightly fluff with a fork. The quinoa should be a bit under-cooked, it will finish cooking in the peppers.
Meanwhile, clean peppers, cutting off tops and chopping tops into fine pieces. Arrange the green peppers in deep casserole dish and pour the vegetable broth into the bottom of the casserole. Cover and put in oven to steam peppers slightly before filling, about 5-10 minutes. Do this while preparing the filling.
In large skillet over medium-high heat, spray skillet with pam, saute onion, chopped green pepper tops, asparagus, zucchini and mushrooms and cook until green peppers are soft and onions are transparent. Add garlic and stir. Heat through, then add salsa and turn heat down to simmer, and let cook, uncovered, for a few minutes.
Remove from heat and fold the quinoa into the veggie mixture in skillet. Be careful not to stir too much; that will break the quinoa down.
Remove peppers from oven and stuff with the filling. Top each pepper with egg whites and return to the oven, uncovered, and bake for 20 to 30 minutes or until peppers are soft, and the egg whites have set and starting to brown.
Let peppers sit for 3 to 5 minutes before serving. Lift gently out of casserole and serve whole.
Easy Quinoa PancakesIngredients: Quinoa flakes or flour, 2 eggs
Optional: Coconut oil, cinnamon, stevia or Xylitol
Cooking Directions: Mix 1/3 cup of quinoa flakes or flour with 2 organic eggs in a bowl, add 1 tsp of coconut oil. Add more quinoa flakes or flour if runny or until desired consistency is achieved. Stir until everything is completely blended then add to a pan set at medium heat. Sprinkle cinnamon, stevia or Xylitol if desired.
Dry Ingredients:
- 2 cups Quinoa Flour
- 2/3 cup Coconut Flour
- 2-3 Tbsp ground flaxseed
- 1 teaspoon Stevia or Xylitol
- 2 Tbsp baking powder
- 1 tsp sea salt
- 2.5 cups rice or almond milk
- 2 large eggs
- 2 Tbsp coconut oil
- 1/2 tsp vanilla
- In a medium bowl whisk together the dry ingredients.
- In a separate bowl, mix together the liquid ingredients. (A shaker cup intended for protein shakes works great).
- Add the wet ingredients to the dry ingredients and mix well.
- Drop batter by 1/4 cup onto a lightly oiled non-stick pan warmed over medium-high heat.
- When bubbles form on the pancake, flip and continue cooking and 30sec - 1 minute.
- Enjoy the deliciousness!
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