~ Sunshine Chia Waffles

Sunshine Chia Waffles (makes 1 hearty waffle)

By Kathryn

Dry mix.....

1 Tbsp. Almond flour

1 Tbsp. Coconut Flour

1 Tbsp. Ground flax

1 Tbsp. Chopped pecans

1 Tbsp. Dried shredded coconut, unsweetened

1/4 tsp. Xanthum Gum

1/4 tsp. Himalayan Pink Salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp yeast

Wet ingredients...

2 eggs

1 Tbsp. Cream cheese

2 Tbsp. Heavy cream

2 Tbsp. Water

1/2 tsp. maple extract

1 Tbsp. Coconut oil

6-8 drops liquid stevia

1 tsp. Chia Seeds, mix in to the final mix...stir often

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cool until dark brown to insure inside is done.... About 5 minutes.

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 58 fat, 21 protein, 11 fiber, 

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!.... Or mix up a big batch, divide into portions and cook off and freeze, ready to warm up for a hearty breakfast!

............................

8X Recipe.... Makes 8 waffles

Dry mix.....

1/2 cup Almond flour

1/2 cup Coconut Flour

1/2 cup Ground flax

1/2 cup Chopped pecans

1/2 cup Dried shredded coconut, unsweetened

2 tsp. Xanthum Gum

2 tsp. Himalayan Pink Salt

2 tsp. cinnamon

4 tsp. baking powder

1 Tbsp. Yeast

Wet ingredients...

16 eggs

1/2 cup Cream cheese

1 cup Heavy cream

1 cup Water

4 tsp. maple extract

1/2 cup Coconut oil

1- 1 1/4 tsp. Liquid stevia

1/4 cup Chia Seeds, mix in to the final mix...stir often

Mix dry ingredients in a large mixing bowl.... Mix all the wet ingredients into a large blender or another large mixing bowl....mix well...then pour wet into the dry, blend well with a large whisk.... Add chia seeds and mix well...set for a minute and mix again...mix every minute or so until mixture thickens up from the chia seeds expanding.... Then divide into equal sizes bowls or containers....and cook each one....cool and freeze flat...then place in baggies, for future breakfasts!.... Enjoy!

Makes 8 waffles...

Each Waffle = 5 net carbs, 58 fat, 21 protein, 11 fiber, 

~ Garden Omelet

Garden Omelet

By Kathryn

In a small bowl, add...and mix together

2 eggs, slightly beaten
1/2 Tbsp. Full fat sour cream
1 sweet mini pepper, cut up
3 little cherry tomatoes, cut up
1 Tbsp. Cilantro, chopped small
1/2 oz. grated cheese, (1/2 in bowl) reserve 1/2 for top
Salt
Pepper

In a small skillet, on medium heat, add

1/2 tsp. Bacon grease

Then, add mixed up omelet ingredients, cover with lid....cook for a few minutes, then turn over with spatula... Cook more until inside is almost done...turn back over and add remaining grated cheese, top with lid until melted...slide onto small plate...enjoy!...makes 1 serving.

Variation: add bacon, sausage, avocado, ...

258 Cal... 3 Net carbs... 18 Fat... 16 Protein...

~ Kat's Cheesecake (no crust)

Kat's Cheesecake (no crust)

          By Kathryn

Preheat oven to 350 degrees.

In a large mixing bowl, add...

3 (8 oz) blocks of cream cheese, room temperature

Mix very well with an electric hand mixer, then add...

2 tsp. Vanilla extract

1-2 drops Almond extract

1 tsp. Liquid Stevia

1/2 cup finely powdered Erythritol

1/2 cup full fat sour cream

Mix very well..... Then, add one egg at a time...

4 farm fresh eggs

Mixing well after each one... Continue to mix for a couple more minutes.....

Lightly grease a 9 inch spring form pan.... Line with parchment..... Then Spray parchment lightly .... Pour mixture into the pan.... Place on a cookie sheet...then into the hot oven.  Bake for 45-50 or until slightly golden... Let cool 1 hour on a wire rack and then refrigerate for several hours....slice and enjoy!

Makes 12 servings...each serving is...

Cal 242... Carbs 2... Fiber 0... Protein 7... Fat 23

~ Hot Buttered Rum ~ Bullet Proof Style

 

Recipe from Kathryn

Hot Buttered Rum ~ Bullet Proof Style

Take 12 oz. boiling water

1-2 tea bags Vanilla Chai Tea (Bigalow)

Steep to desired strength.

Pour into Nutri Bullet cup...

Add...

2 Tbsp Butter

1 Tbsp MCT oil

Pinch of cinnamon

Pinch of fresh ground nutmeg

Liquid Stevia to taste...maybe a couple drops

1 shot of Spiced Rum

Blend very well, to make it nice and frothy...

Pour into a nice and hot mug, sprinkle on a bit of nutmeg to look pretty....Enjoy your evening!! ;)

1 serving... Calories 379... Carbs 0... Fat 37

~ Low Carb Mock Cornbread Muffins

Recipe from Kathryn
Low Carb Mock Cornbread Muffins

In a sauce pan...add and bring to low simmer....
1 cup water
1 tsp. Salt
1/4 c. Butter
3 Tbsp powdered Erythritol

Mix together flours and baking powder and add it at the same time to the liquid mixture....
1 1/2 cup fine almond flour
1/4 cup coconut flour
1 tsp, baking powder

... vigorously mix with a wooden spoon to bring it all together and remove any lumps ....keep it moving...don't let it burn...keep it cooking a bit to color a little bit.....

Remove the pan from the heat ...let the dough cool just a tiny bit...so the eggs don't scramble as you add them...

6 eggs
...add one egg at a time....mix it very well...add another egg....mix well....repeat until all eggs are incorporated....

Pour into 12 paper lined muffin tins..... Bake 350 for 18-20 minutes..... Cool slightly....serve with lots of butter

Variations: you could add chopped peppers, bacon, cheese....to vary the flavors...

Note.... I believe these would make a yummy sandwich when cut in half.... Like an egg mcmuffin...
The taste is a cross between cornbread and a biscuit, holds together well ...very tasty!

Makes about 12 muffins (w/o anything added)....
Each muffin equals...
166 Cal.... 5 Carb.... 3 Fiber.... 2 Net Carbs.... 14 Fat... 8 Protein..

....Took one of my muffins above cut it in half, and buttered it generously....then sprinkled them garlic powder, Himalayan Sea Salt and some dried chives...then pan grilled them.....oh my yum.... Garlic Toast!.

..Took one of my muffins above....cut it in half.... Buttered generously...and sprinkled them with cinnamon Erythritol mixture....Then, I baked them until the top was bubbly..... Broiled a minute near the end of the baking.....I did this in my toaster oven.....I needed to be more generous with the cinnamon sweetener....but it was still delicious..... Cinnamon Toast!!

~ Dill Creamy Havarti Crackers

 

Recipe from Kathryn
Dill Creamy Havarti Crackers

Place squares of creamy Havarti cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with dried dill and seasoning salt (I used a homemade).

Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Rosemary Garlic Aged Cheddar Crackers

Recipe from Kathryn
Rosemary Garlic Aged Cheddar Crackers

Place squares of Aged cheddar cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet. (I found cheddar spreads the most)

Sprinkle with powdered Rosemary and garlic powder.
Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein