Cinnamon Swirl Pancakes

Following a low carb diet doesn’t have to be hard or depriving. There are many alternatives to the standard diet that are delicious. 

We found this one, made a couple minor changes and really enjoyed it. 

Cinnamon has many health benefits for you as well as adding a delicious flare to various foods. It is an antioxidant. It is known to lower blood sugars. It increases the circulation of the blood. It is an anti-inflammatory and anti-microbial. It is good for the teeth. The list goes on and on. So add it to your foods and drinks when you can and start reaping the wonderful benefits. You can start with the delicious pancake recipe below. 

If you try these, be sure to let me know how you like them.


Pancakes-
6 oz cream cheese, softened 

6 eggs

2 tbsp vanilla extract

9 tbsp almond milk

2 tbsp sugar substitute (we used Swerve)

1 tsp cinnamon

9 tbsp coconut flour

3 tsp baking powder
Cinnamon swirl-

12 tbsp butter, melted

6 tbsp sugar substitute

2-1/2 tbsp cinnamon

For pancakes-Place wet pancake ingredients into blender and blend. Add dry ingredients and blend again. Set aside. 

For cinnamon swirl-Place items in sauce pan over medium heat until ingredients are well combined. 

Preheat griddle to 325F. Lightly grease. Pour batter into circles 4″ in diameter. When top begins to bubble, drizzle cinnamon mixture over pancakes. Flip pancakes when bottoms are golden brown and cook remaining side of pancake. 

Drizzle with toppings of your choice. 

Servings-18 pancakes

Per pancake-calories 131, fat 12, carbs 4, fiber 2, protein 3

*recipe adapted from tryketowith.me

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Maple Almond Flour Waffles

When eating low carb, eggs can get tiring for breakfast.  Skipping breakfast is actually a great option, as 16 hour fasts are great for our bodies… but for those who prefer not to skip breakfast….these waffles are tried and true delicious!  My husband and teens love them. We make a batch up once or twice a week. We freeze them and pull them out and toast them up as desired. It takes some time to prepare but makes for a quick, easy meal when prepped ahead of time. They are good without adding anything to them, but some butter and jam, honey, peanut butter, syrup, SF syrup are all great options to top them off as well. Your kids and your health will thank you and you won’t feel full and bloated after you eat them! Enjoy!

Maple Almond Flour  Waffles

4 cups of almond flour

2 cups protein powder

1 tsp sea salt

2 tbsp baking powder

2 tbsp cinnamon

3 cups unsweetened almond milk

4 eggs

4 tablespoons butter

4 tablespoons coconut oil (can replace this with additional butter if you choose)

2 tsp maple extract (vanilla or flavor of your choice also works)

Blend ingredients and cook in waffle iron. 

Makes 8 full size waffles. 

Per serving- calories 419, fat 30, carbs 8, fiber 4, protein 33
*recipe adapted from mariamindbodyhealth.com

Lemon-Strawberry Cakelets

You know I like my treats…..But I also like to have my food work to bettering my body too!  I always use clean, non-GMO, usually organic ingredients.  I also work to incorporate foods that will help my body to heal and function at its best. 


I add collagen to my green smoothies. I make my own healthy jello to incorporate gelatin into my day. I add sauerkraut to my eggs to include some fermented foods into my daily intake. Small things add up. 

Today I used Young Living lemon essential oil in my weekly treat. 75 lemons go into one 15-ml bottle. That is one full lemon in every five drops of oil. I drink 1/2 lemon worth in my warm ACV water each morning.  So much easier than juicing a lemon, especially when you’re still half asleep!  Lemons are high in vitamin C and many other vitamins and minerals. They contain flavonoids making them powerful antioxidants.  They are a great liver detoxifier as well. 


So, here is another low carb treat, using food as medicine, to help improve our health. 

Lemon-Strawberry Cakelets 

cakelet-

1 cup butter, softened

1 cup cream cheese, softened

1 cup sweetener

10 eggs

2 tsps vanilla extract

25 drops Young Living lemon or jade lemon essential oil

2-1/4 cup almond flour

1/2 cup coconut flour

2 tsps baking powder

2 cups strawberries,diced

1-1/2 droppers of liquid stevia

glaze-

3/4 cup Sukrin Melis (confectioned sweetener)

5 tbsps lemon juice

Instructions:

Heat oven to 325F. Cream together butter, cream cheese and sweetener (I used Swerve). Blend in eggs, extract and essential oil (you could replace this with lemon extract). Add in liquid stevia (I use Sweet Leaf).  Slowly stir in flours and baking powder. Toss in berries (I put mine in my Pampered Chef manual food processor). Spoon batter into individual brownie wells (I love the Pampered Chef brownie pan). Bake at 325F for 18 minutes. Cool. For glaze, mix lemon juice and powdered sweetener and drizzle over cooled cakelets.  

Servings 32.

Per serving – calories 155, fat 14, carbs 5, fiber 2, protein 4.5

*recipe adapted from lowcarbyum

 

 

J-E-L-L-O

Sometimes I just want a little something sweet….  just a little touch of something. I bought some sugar-free jellos and had one or two but couldn’t stand the artificial crappy ingredients they consisted of. I knew there had to be a way to make it healthier. I mean, gelatin, is actually a very healthy product. It is making a huge hit as it is a component of bone broth which is becoming increasingly popular. 

Gelatin helps promote a good nights sleep, helps with joint pain, is known for making your skin and hair healthy, improves your digestion system (so important as many ailments truly begin in the gut), lowers inflammation and oh so much more. 

I boiled a cup of water, then submerged three tea bags in it for five minutes. (I used blueberry green tea for the green tea and blueberry benefits, and because I had it on hand, but you can use any flavor you wish.) While I was waiting, I mixed four teaspoons of gelatin into a cup of water. I then mixed the two together. I added some collagen  (which is really not needed as collagen is quite similar to gelatin….will do another post on why collagen is so awesome soon) and stevia to taste. When I tasted this before the gelatin set to jello, it was sweet. I thought maybe I had too much stevia. But after tasting it once it set, it actually lost a fair amount of flavor. Despite losing some flavor and sweetness, it was a great bit of sweetness after a meal and oh so benficial to my health as well. 

So ditch the store bought jello, premade or powdered that you make at home, and purchase some gelatin and make your own far healthier version today. So easy and so much better for your body. 

I would love to hear from you if you try this and hear what wonderful flavors you came up with! ☺️

(I had this brand of gelatin at home already, once I use it though, I will be purchasing the Great Lakes brand gelatin. I use this brand of collagen and LOVE it and love that is is made from grass fed beef!). 

Did you say CHOCOLATE?

Dessert is divine!  I love me some chocolate!  But I also don’t want to increase the size of my waist….SO I find alternatives.

Recently, I have been researching a nutritional ketogenic diet.  I have been following low carb for about six months now (except for my major holiday screw up!).  I don’t believe there is necessarily a perfect way to eat for every body; I do feel everybody is different and different things will help some people while other things, other people.  I do, however, believe corn, wheat and soy, as well as sugar and processed foods, are bad for everyone. Dairy is not the best for us either, but cheese is HARD to give up when you have eliminated so many other foods, so I work to keep it to a minimum.

With all that in mind, I still want me some weekend dessert!  Keep in mind, I am not creative and I do not enjoy cooking!  I scoured the internet and found a few dessert recipes. Some were disgusting, some okay, but the following is tried and true delicious with myself, my husband and my teenaged son.

Chocolate mini cakes to the weekend dessert rescue!  ENJOY!

Chocolate mini cakes with chocolate buttercream frosting

mini cakes-

8 eggs

1 cup erythritol, swerve or sukrin

1 cup unsweetened coconut or almond milk

3 cups almond flour

4 tsps baking powder

1 tsp baking soda

7 tbsp unsweetened cocoa powder

8 tbsp butter, ghee or coconut oil

2 tsp vanilla

For the cake-

Preheat oven to 350F.

Grease individual muffin or brownie pan.

In a large bowl, beat eggs.  Add erythritol and milk, combine.  Add all additional ingredients and combine well.

Divide evenly into muffin tins.

Bake about 10-12 minutes, do not overcook. (oven temps and times may vary)

Remove and let cool before frosting.

frosting-

1 cup softened butter

1 cup erythritol, swerve or sukrin (powdered)

2/3 cup unsweetened cocoa powder

1/4 cup unsweetened coconut or almond milk (may need to adjust a little)

2 tsp vanilla

1 tsp stevia *if desired

For the frosting-

Cream butter.

Add powdered sweetener and cocoa powder, combine well.

Slowly add unsweetened milk until mixed.

Blend in vanilla and stevia (and additional milk if desired) until desired consistency reached.

Frost cooled mini cakes.

Servings 30.

Per serving- calories 171, fat 19.4, carbs 10.3, fiber 1.9, sugar 0.6, protein 4.7

*frosting recipe adapted from lowcarbyum

*minicake recipe adapted from preheatto350

#lowcarb #glutenfree #dairyfree #soyfree #chocolate #dessert