Monday, February 10, 2014

These 2 Will Change the Industry!!!

What are you reading?
Among other things I am continually referring to these two books during this season. I can't tell you how thankful I am that they have both come out recently. I truly believe both will change mainstream nutrition and dietary guidelines with in the next 5 years. If you have not picked them up I highly recommend you do. Get ahead of the wave. The information you will learn has ALWAYS been true. It is simply finally being published by credible authors with the scientific data that the common consumer can understand and implement.
I wish we had this information years ago before my mother was overcome by dementia. I believe we could have had many more amazing years of the love and wisdom that we miss as she is living out the rest of her days in a care facility.

Thursday, February 6, 2014

Bagels with Crab Salad

Well hello, where have you all been?  Oh, that's right.... you weren't  gone, I was gone.  Well it has been a whirlwind this last year but hoping to get back to healthy eating & great recipes.
The age old quest... the best bread to make a sandwich out of is a never ending hunt for the gluten free low carber.  I was browsing some of the archives over at Maria's blog to get back in the swing of things and decided to try her bagel.  What a great find. I even ordered this nifty little bagel pan from Amazon.
I have now made these bagels several times using them for breakfast sandwiches and lunches regularly.  So great to have something so easy to make a quick meal from.  I find that is 3/4 of the battle when eating gluten free, low carb.... just plain healthy.
These are so simple seriously between 5 to 10 minutes prep.

whisk together to sift
1/4 cup coconut flour
1/4 cup unflavored whey protein
1 tsp aluminum free baking powder
1 tsp guar gum or xanthan gum (I use xanthan, both gives chewy texture)
add desired herbs: I use 1/2 tsp dried parsley & onion powder, 1/4 tsp garlic powder, 2 TBS parmesan cheese
½ tsp Celtic sea salt
in a separate bowl whisk together
1/4 cup coconut oil or butter, melted
5 eggs

Preheat the oven to 375 degrees F.
After whisking each combine wet with dry ingredients, whisk to blend.  Grease a donut pan with coconut oil spray.  Add batter to pan.  Bake for 15 minutes. Makes 6 bagels.
Maria has some other options and combinations on her site go check it out...

Here's a great crab salad that was perfect with my new bagel.

8 ounces crab meat
1/4 mayo-(or more to taste)
1TBS lemon juice
½ leek-sliced thin
1 large celery rib-sliced thin
2 tsp dill
1 tsp fennel seed
Pinch red pepper flakes
Salt and pepper to taste

Mix all ingredients together. Refrigerate for a bit. Spread on your bagel. Add any other condiments: Lettuce, tomato, onion, mustard etc...
                                  You can use this same recipe for chicken salad as well.
                              omit lemon juice and add a few toasted slivered almonds...yum

Tuesday, October 29, 2013

Swerve Sale

Swerve is having a great Sale... Gotta stock up now!!

Tuesday, May 21, 2013

Ham, Smoked Gouda, Cucumber Panini's

 Any of us on a low carb, gluten free lifestyle have struggled to find a bread recipe that will not taste like ground cardboard. I recently tried one that I thought was a great find. Most of you are familiar with Carolyn from All Day I Dream About Food. I find many of her recipes an inspiration to me and of course as most of us will tweak and twist. This one is one of those I can see using in so many different ways.
I will post this recipe as is and in the future as I tweak and twist I will add updates.
My family loves to go to high tea through the years at the Impress Hotel in Victoria, BC. We love those little tea sandwiches with the cucumbers. I had been lamenting not having them for sometime. Sooooo....cucumber found it's way into this Panini and it is a winner. The cucumber gave it just the refreshing touch I was looking for.



3 1/4 cps almond flour
6 Tbs coconut flour
1/3 cp unflavored whey protein powder
2 tsp baking powder
1/2 tsp salt
4 lg eggs
1/4 cup oil (grape seed or olive)
1/4 cup water


  1. Preheat oven to 325F.
  2. Whisk together all dry ingredients. Add and whisk in wet ingredients until well combined. Dough should be quite sticky.
  3. Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
  4. Roll out into a large, rough rectangle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment.
  5. Bake 20 minutes or until firm to the touch.
  6. Remove from oven and let cool completely before cutting.
  7. Use a pizza cutter or bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves.
  8. Fill with your favorite sandwich fillings.
  9. Brush both sides with butter or olive oil
  10. Toast in Panini press or grill on stove

Black Forrest Ham

Smokey Gouda Cheese
Sliced Cucumber
Mayo/Mustard mixed together

Wednesday, January 2, 2013

Crab Cocktail

Living in the desert most of the time motivates me to run not walk to get my hands on the fresh crab when I get back to the northwest. Fresh crab is all but non existant in the desert.

Of course there are no fishing boats cruising past the pool.
The first thing I do when I land in Seattle is grab my cloth bags and head to Pike Place Market. It is literally 1 block from our condo. My favorite things I trek back up that hill home with are fresh crab, brie and other wonderful cheeses from DeLaunrenti's, wonderful meats from their deli, and an array of seasonal vegetables from the huge selection of organic growers that line the streets.
Our dinner that night will always begin with an amazing "Crab Cocktail". This is where the heavens open and the angels sing.....

I know many people use other greens ect... in their cocktails but we love just very thin sliced celery. Feel free to use whatever greens you like for this.
I simply used clear coffee mugs that work great for us however if you have guests just use your fancy stemwear.
Easy and elegant.
Crab Cocktail
3 large celery ribs-sliced very thin
1/4 lb fresh bulk crab

Cocktail Sauce
1/2 cp ketchup SF-GF
1 Tbs Horseradish-or to taste
2 tsp lemon juice
1/2 tsp worcestershire-SF 
salt & pepper to taste

Start with a bit of cocktail sauce in the bottom then layer the celery, crab and cocktail sauce.
Make ahead and refridgerate until time for appitizers.

Look up, the angels are singing!!!!