I saw a recipe for Avocado chips on the internet that looked really good. They mixed avocado and cheese, then baked them flat on a cookie sheet. I then wondered what would happen if I added an egg, and cooked it like a pancake. It took a while and was hard to flip, so out comes my trusty waffle iron, that I use constantly for my low carb/keto waffles. The next time I made the avocado batter, I was also making a keto waffle, and decided to cook the avocado batter by waffle iron and I loved the change. I went thru several iterations of the recipe, adding water to thin the batter, which made it stick to the iron! I do not recommend this revision! Finally came up with a repeatable recipe yielding the same results!
100 grams ripe avocado
1 oz cheese
Mix ingredients, Spray waffle iron with non stick, or your favorite healthy oil in a spray bottle. Cook in waffle iron until golden brown and enjoy. I have make this the night before and eaten it for lunch at work the next day. Feel free to adjust the recipe to get the macros you need for your meal.
I always saw the stuffed peppers and thought how pretty they looked, but they were always stuffed with high carb rice, and so I never thought about them again. Then after I started eating yellow peppers, they are the mildest, sweetest of these peppers, I had a revelation! The first time I made these stuffed peppers, I used cauliflower that had been “riced” in the food processor, I added a bit of Ed’s deer sausage, along with some cheese and they were quite a hit. I seem to never make them the same again, but for Ed’s, I will add sausage or meat and cheese, for mine I go for lower calorie, skip the sausage, but add cheese. Each pepper is stuffed with about 1cup of riced cauliflower mixture. I use my favorite spice Tony Cacheres Cajun, along with 1oz of cheese per pepper, then mix cheese and cauliflower together , along with some Cajun. I stuff the peppers, packing down the cauliflower filling to get as much of the veggie mixture in the pepper. Bake for 1-1.5 hours at 350 degrees. Use your imagination and what you have on hand to make a fabulous stuffed healthy peppers, different cheese will deftly change the flavor. Feel free to increase the recipe to fill all the peppers you have ann to serve all those coming to dinner! Serves 2 – 1 pepper per person.
Got some broccoli that’s not so pretty any more? Too much cauliflower in the drawer? Want something that tastes bad for you but isn’t? It takes a bit of time, but the results are worth it. My husband calls these “Greater Tots”, because grated up veggies turn into a healthy “tater” tot!
I have used several different veggies – broccoli, cauliflower and broccoli slaw. One time I used green beans but will not do that again as the flavor was too strong!
With the food processor, grate the veggie of your choice. Don’t be bashful – make a bunch. Mix 2½ cups of the grated veggies, with a bit of Cajun Spice (Tony Chachere), and 1-2 oz of shredded cheese – cheddar, mozzarella, pepper jack or whatever you have on hand. Mix well. Spray a mini-muffin pan with non-stick spray. Divide the veggie mixture up into all the 24 cups and press the mixture into each cup. Bake at 400 degrees for 45-60 minutes until they are good and crispy. This makes one large serving for yourself or 2 small servings if you feel like sharing. Use a narrow spatula to pop them out of the cups, and enjoy guilt-free crispy veggies. You can’t make too many of them! Change up the cheese for different flavors. Let me know how yours turn out!
1/2 c peanut butter 1 egg 1 T coconut flour Nutiva is my favorite 2T oat fiber
Hardest part was stirring the peanut butter! I used the peanut butter with one ingredient, peanuts! I added 1 T coconut flour, 2 T oat fiber and 1 egg. Shaped into 1” balls, flattened with a fork and baked at 350 for 15 minutes. They were super good and kept me from eating non Keto goodies!
Chop up a large head of cauliflower (about 9 cups or so)
Cook until soft, either in the microwave or steam on the stove.
Cool on a clean towel to soak up any water and to spread out for faster cooling.
Depending on how much Cauliflower you have, add, mayonnaise, mustard and Tony Chachere Cajun spice. Sometimes I also add garlic
Then add chopped eggs, lately I have been using 3 eggs, and chopped dill pickles or prepared relish.
Mix together, add additional mayonnaise or mustard or spices until you are happy with the taste and consistency.
Take to your next picnic or barbeque and watch it disappear. I took it to a party last week and everyone loved it. People who thought it was potato salad and did not try it were super anxious to try it after I told them it was cauliflower. You will never make the carb excessive, labor intensive potato salad again. The cauliflower wins hands down!
I have found it is better if I make it the night before needed, the flavors seem to sync, and just before serving, if you would like some extra flavor, add some crumbled bacon. If you add the night before serving, the bacon will get soggy, instead of being the wonderfully crispy addition.
Mix the almond flour and butter, along with the liquid sweenter. I use FiberFit, which is 8x sweeter than sugar.
Press the crust into a 9” springform pan, and bake at 350 degrees for about 15 minutes.
While the crust is baking, mix 2 – 8oz packages of cream cheese (room temperature works best). Add 2 cups of chopped strawberries, 4 eggs and 3T liquid sweeter (1-1/2 cup equivalent). I only used 3T of FiberFit. Mix together well, then pour into springform pan on top of the crust that has been cooked for 15 minutes. Bake the cheesecake at 325° for 1 hour, or until a toothpick comes out clean and it is firm. Let cool. Cut into 12 pieces and enjoy!
Ed loves the cheesecake, even though it is “diet”. It makes you feel like your cheating!