Desserts, "Breads" and Appetizers (Stage 2)
- 4 eggs, lightly beaten
- 2 tbsp heavy whipping cream
- Dash salt and pepper
- 1 small tart apple, peeled and finely chopped
- 1/2 teaspoon lemon juice
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped celery
- 1 tablespoon olive oil
- 1/3 cup shredded 2% mozzarella cheese
In a small bowl, whisk the eggs, cream, salt and pepper; set aside. In another bowl, toss apple with lemon juice; set aside. In a 7-in. ovenproof skillet, sauté onion and celery in oil until tender. Reduce heat. Add egg mixture to skillet; sprinkle with apple and cheese. Cover and cook for 4-6 minutes or until eggs are nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.
PEACHES IN BASIL “SYRUP”
- 1 C water
- 1/4 C stevia
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 2 small peaches, pitted and halved
- 1/4 C basil, chopped
Directions: Combine water, stevia, lemon zest and lemon juice into a sauce pan and bring to a simmer, stirring often until stevia is dissolved. Add peach halfs and allow to simmer until tender. Remove peaches and set aside. Return liquid to a boil for about 10-12 minutes to reduce. Stir in basil, remove from heat and allow to cool for 40 minutes (this makes the “syrup”). Drizzle the “syrup” over peaches and chill for 4 hours.
Makes 4 fruit servings. Consider pairing with a side of cottage cheese to add protein!
STUFFED ZUCCHINI BOATS WITH SPICY RANCH
(Makes 8 boats)
- 4 medium zucchinis (about 6 oz each), halved lengthwise
- 1 tablespoon unsalted butter
- 1/4 C chopped mushrooms
- 8 ounces 80/20 ground sirloin
- 1/4 C crumbled blue cheese (about 1 ounce)
- 1/4 C fresh cilantro
- 1 teaspoon dried ground oregano
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 slices thick-cut bacon
Ingredients for the spicy ranch:
- 1/4 C ranch dressing
- 2 teaspoons Sriracha sauce
Directions: Preheat the oven to 400℉ and set a cooling rack in a sheet pan. Scoop out the cores of the zucchinis to create boats; set the cores aside. Place the boats in a colander, liberally salt, and allow to sit for 5 to 10 minutes to remove the excess moisture. Rinse and pat dry. Place the hollowed-out zucchinis cut side up on the cooling rack in the sheet pan and par-bake for 10 minutes.
While the zucchinis are par-baking, make the filling: Roughly chop the cores and place them in a mixing bowl. Preheat a sauté pan over medium-high heat. Add the butter, allow to come to temperature for 1 to 2 minutes, then add the chopped zucchini cores and mushrooms and sauté for 2 to 3 minutes. Remove from the pan and place in a medium-sized mixing bowl.
To the bowl with the chopped zucchini cores, add the ground sirloin, blue cheese, cilantro, oregano, cumin, cayenne pepper, and salt. Using your hands, mix the ingredients together thoroughly, then place the filling in the refrigerator until needed.
Remove the zucchini boats from the oven. Fill the boats with the sirloin mixture and place back in the oven for 15 to 18 minutes. While the zucchini boats are baking, cook the bacon in a sauté pan over medium heat until crisp, then chop it into small pieces. Mix together the ranch and Sriracha until smooth.
When the zucchini boats are done, remove them from the oven and sprinkle the bacon over them; serve immediately with the spicy ranch sauce.
STUFFED MUSHROOM CAPS
(Makes 10 caps or 5 per serving)
- 10 white mushrooms, about 1 1/2 inches in diameter
- 1 tablespoon olive oil
- 1/4 C chopped yellow onions
- 1 green bell pepper, roughly chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 C freshly grated Parmesan cheese (about 1 ounce)
Directions: Preheat the oven to 400℉ and set a cooling rack inside a sheet pan. Remove the stems from the mushrooms, then roughly chop the stems and set aside. Place the mushroom caps on the rack in the sheet pan, stem side up.
Heat the olive oil in a sauté pan over medium-high heat, then add the chopped mushroom stems, onions, bell pepper, and garlic and sauté for 4 to 5 minutes, stirring frequently. Season the mushroom mixture with the salt and pepper , then divide the stuffing evenly among the caps.
Bake the stuffed mushrooms for 10 minutes. Remove from the oven, top with the Parmesan, then place back in the oven for an additional 5 minutes, until the cheese is slightly browned. Serve immediately.
JALAPEÑO POPPERS WITH CARAMELIZED ONION CHUTNEY
(Makes 30 poppers or 5 per serving)
Ingredients for the Poppers:
- 6 ounces 85/15 ground bison
- 3/4 cup crumbled blue cheese (about 3 ounces)
- 1/4 cup chopped red onions
- 1/2 bunch fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 15 large jalapeño peppers, halved lengthwise and seeded
- 15 slices thick-cut bacon, halved crosswise
Ingredients for the Chutney:
- 2 tablespoons coconut oil
- 1/2 medium red onion, chopped
- 1/2 small white onion, chopped
- 3 radishes, chopped
- 4 cloves garlic, chopped
- 2 tablespoons heavy cream
- 1/2 teaspoon kosher salt
Set a cooling rack inside a sheet pan. Place the ground bison, blue cheese, onions, cilantro, cumin, salt, and red pepper flakes in a large bowl. Using your hands, mix the ingredients together thoroughly.
Fill each jalapeño half with 1 tablespoon of the bison mixture, then wrap each stuffed pepper with a piece of bacon, securing the ends with a toothpick. Place the wrapped peppers, stuffing side up, on the rack in the sheet pan. Place the pan in the refrigerator and preheat the oven to 400℉.
Meanwhile, begin making the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 1 to 2 minutes. Add the onions, radishes, and garlic and cook for about 20 minutes, stirring occasionally, until the onions are very soft and starting to caramelize.
When the onion mixture is about halfway done cooking, remove the stuffed peppers from the refrigerator and place the pan in the oven. Bake for 8 minutes, then flip them over and continue to bake for another 7 to 10 minutes, until the peppers are softened and the temperature of the filling reaches 155℉.
When the onion mixture is done, transfer it to a blender or food processor, add the heavy cream and salt, and puree until smooth. Serve the peppers hot with the onion chutney.
(Makes 8 servings) (1 fruit/serving)
- 1/4 C boiling water
- 1/3 package unflavored gelatin
- 1 C heavy whipping cream
- 4 pkts Truvia
- 2 C berries (of choice), pureed in blender
- 1 package strawberries (no sugar added, if frozen)
Directions: Blend 2 cups berries in a blender and mix until pureed; set aside. Pour boiling water on gelatin in cooking pot and allow to boil until gelatin is dissolved.
Beat heavy whipping cream and Truvia in chilled large bowl on high speed until stiff while adding gelatin. Continue to add berry puree to whipped cream. Refrigerate about 3 hours until served. To serve, dollop 2 tablespoons mousse over 3 large strawberries. Enjoy!
FLAX BREAD- Must be homemade!
May be used in conjunction with other recipes listed
- • 2 cups flax seed meal
- • 1 Tablespoon baking powder
- • 1 teaspoon salt
- • 1-2 Tablespoons Stevia or Truvia
- • 5 beaten eggs
- • 1/2 cup water
- • 1/3 cup oil
*Season with desired herbs and spices (rosemary, garlic, cinnamon, etc)
Directions: Preheat oven to 350 F. Line cookie sheet with parchment paper, set aside. Mix dry ingredients. Add wet to dry and combine. minutes. Pour batter onto cookie sheet and spread evenly. Bake 20 minutes. Cut into 12 slices. Limit 4 slices per week (no more than 2 slices per day).
BACON JALAPENO DEVILED EGGS
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1½ tsp rice vinegar
- ¾ tsp ground mustard
- ½ tsp stevia
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp, and crumbled
Directions: Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork then add the mayonnaise, rice vinegar, ground mustard, and Stevia to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve.
SPARKLING RED AND BLUE JELLO FOR 4TH OF JULY!
- 3 cups cold water
- 3 squirts of Mio Drops (flavor of choice)
- 4 envelopes unflavored gelatin
- 1/3 cup stevia
- 1 cup cold sparkling water (LaCroix)
- 1 cup fresh strawberries, divided
- 1 cup fresh blueberries
Directions: Bring 2 C water to a boil in a small saucepan over high heat. Add Mio drops to enhance flavor. Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add 1 additional C water and stir to completely dissolve the gelatin, 2 to 3 minutes. Add stevia and stir for 1 minute to dissolve. Whisk in sparkling water. Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that. Gently but thoroughly whisk the mixture until it’s uniform. Stir in berries. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello. Refrigerate until very firm, about 3 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done. Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.
To Make Ahead: Refrigerate for up to 3 days; unmold just before serving.
Supplies: wood skewers
- 24 strawberries, rinsed and cut in half
- 1 tbsp coconut oil
- 1 tbsp balsamic vinegar
Directions: Soak the skewers in a pan of warm water 1 hour at room temp. Coat the grill with cooking spray. Preheat on medium. Using 2 skewers per kebab, thread the 12 strawberry halves on each skewer. Heat coconut oil in microwave until liquid then drizzle onto the strawberries. Add the kebabs to the grill and grill for 2-3 minutes each side. Drizzle with balsamic vinegar and grill for 1 minute more. Serve with pork chops and a side salad.
HOMEMADE FLAX BREAD FRENCH TOAST!
This recipe has 2 parts. Making the loaf of bread and making the french toast.
- 2 cups flax seed meal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1-2 Tablespoons Truvia, Stevia or Pruevia
- 1-2 Tbsp cinnamon
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup oil
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper. Mix dry ingredients well — a whisk works well. Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter. Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.) Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula. This makes a entire loaf of bread. Once you are finished making the bread take 1 slice and dip it in a bowl with an egg (beaten with a fork) and 1 T of cinnamon mixed in with the egg. Then transfer to a coated pan and cook on both sides over medium heat. Top with a sprinkle of Truvia and blueberries as desired.
- 1 Sobe Life Water (made with Purevia)
- Lacroix sparking water (flavor of your choice)
- 2 strawberries
Directions: Pour contents of sobe beverage into icecube trays and allow to freeze. Once frozen, pour half the icecubes into a blender and add 1/4 C of lacroix and 2 strawberries to the blender. Blend until smooth and enjoy!