Tag: low carb recipes

Protein Lemon Squares

Check out this new dessert recipe that tastes absolutely delicious!

Ingredients

  • 1 Cup fat-free vanilla Greek yogurt
  • 1/2 Cup lemon juice
  • 1/2 Cup egg whites
  • 1 Teaspoon vanilla extract
  • The zest of one lemon see note below
  • 1 package sugar-free lemon pudding, Jell-O brand
  • 1/2 Cup Splenda, the kind for baking, or use Stevia, which I would recommend.
  • 1 Cup flour of your choice regular, a low carb mix etc I recommend an almond/coconut blend
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup vanilla Pro-3 protein
  • 1/2 Cup no-sugar added blackberry jam

Directions

  1. Preheat the oven to 350 degrees Fahrenheit and take your jam out of the fridge so that it sits at room temperature. This makes it a lot easier to drizzle.
  2. Get your lemon zest ready. Set a bowl down to collect the zest. Then use the lemon zester to scrape off the yellow part of the peel. If you’re using a cheese grater, rub the lemon in one direction, against the sharp edges of the holes. You only want to collect the yellow part, so turn the lemon as you go, letting the zest fall into the bowl.
  3. In a medium mixing bowl, combine yogurt, lemon juice, vanilla extract, lemon zest, and egg whites. Set aside.
  4. In a separate mixing bowl, combine flour, baking soda, Splenda or Stevia, protein powder, and sugar-free lemon pudding.
  5. Mix both bowls together thoroughly. Pour into your baking dish. With a spoon, drizzle several lines across the top of your batter. Using a knife, make whatever pattern you’d like on top but be sure to push the jam into the batter a bit.
  6. Pop the pan into the oven for 30 minutes or until you poke it with a toothpick, and it comes out clean. Everyone’s oven is different so keep an eye on it. Allow a couple minutes to cool before eating, that jam gets pretty hot. Cut into 9 pieces and enjoy!
Lemon Squares

Low Carb Cashew Turmeric Chicken Salad

Being I am a huge fan of chicken salad I needed to find a good low carb recipe for this to help fill in the void. This one definitely hit the spot on flavor. Check this out!

Low Carb

Chicken Salad Ingredients

  • 3 cups chopped, cooked chicken, approx. 1lb
  • 6 tablespoons cashew cream
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons coconut aminos
  • 3/4 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 1 inch piece of turmeric root, peeled and grated
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon salt
  • 2 ribs celery, finely chopped
  • 1 shallot, finely chopped
  • Cracked black pepper

Cashew Cream Ingredients

  • 1 cup whole, raw, unsalted cashews
  • 1/2 cup water

Directions

First soak cashews at least 4 hours or overnight in cold water. Drain and rinse.

Put the cashews and 1/2 cup water in a high-powered blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until the consistency is similar to whipped cream. The texture should be very creamy with no bits of nut left at all.

Next, in a small bowl, whisk together 6 tablespoons of cashew cream, plus the lemon juice, apple cider vinegar, coconut aminos, Dijon, olive oil, turmeric root, parsley and salt.

In a large bowl, mix together the chicken, dressing, celery and shallot, and add all the other ingredients in together. Once mixed evenly you can add black pepper if you like to taste. That’s it! Enjoy! Really the hardest part with this recipe is prepping the cashews ahead of time for later use. Other than that this is a breeze to make, and it tastes amazing. Give it a shot.

Jalapenos Stuffed With Buffalo Chicken and Bacon

Here is a great recipe I stumbled upon that is low carb and absolutely delicious! Check it out.

Ingredients

  • 3 cups cauliflower florets
  • 3 tablespoons avocado oil
  • Sea salt to taste
  • Black pepper to taste
  • 8-12 peppers of your choice (We used jalapenos and sweet peppers.)
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 cup Primal Kitchen Ranch Dressing, plus more for drizzling
  • 1/2 cup sliced green onions, plus more for garnish
  • 4 slices bacon, cooked crispy and diced
  • 3 cups shredded chicken, cooked

Instructions

  1. Ensure you have your shredded chicken and bacon prepared.
    Preheat oven to 450º F.
  2. In a mixing bowl, toss cauliflower florets with avocado oil, and season with salt and pepper liberally
  3. Spread evenly on a parchment lined baking sheet, and bake until tender and lightly brown, 20-25 minutes.
  4. While roasting your cauliflower, cut your peppers in half, and remove all the seeds.
  5. Reduce your oven temperature to 350º F.
  6. In that same mixing bowl, stir together hot sauce, ranch, green onions, and bacon until combined.
  7. Toss shredded chicken and roasted cauliflower in hot sauce and ranch mixture until incorporated.
  8. Spoon your buffalo ranch chicken inside of every pepper, and place stuffed peppers on a parchment-lined baking sheet.
  9. Place in oven and bake for 25 minutes, and then remove.
  10. Let cool for 10 minutes, then drizzle with ranch and garnish with more green onions and any leftover bacon crumbles.

Done!

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