Asian Sesame Cucumbers

I am saving this for next summer when cucumbers are plentiful! My good friend Linda gave me the last few cumbers in her garden this year and this is what I came up with... SO YUMMY!!!

3/4 cup rice wine vinegar

1/4 cup water plus 2 tbsp

1/4-1/3 cup sugar- depending on how sweet you like them

3 cloves minced garlic

2 tbsp soy sauce

1 tsp sesame oil

1/4 tsp salt 

1/8 tsp black pepper

1 tsp Siracha hot sauce- more if you like SPICY

pinch red pepper flakes

2 tbsp minced fresh cilantro

2 tsp sesame seeds

2 english cucumbers or 3 regular cucumber, peeled & sliced

Combine all ingredients in a medium bowl- Peel & slice cucumbers and add to marinade. Chill for 1-2 hours. I like them even better the next day. So fresh & fabulous!! 

Chocolate Satin Pie

You will think you've died and gone to silky satin chocolate heaven when you bite into this luscious pie. It is one of my family's favorite desserts of all time!!! 

3 squares unsweetened chocolate, melted

1 tbsp cocoa powder

1/2 cup butter-softened

3/4 cup sugar

1 tsp vanilla

2 eggs

1 pie shell- baked (chocolate graham cracker crust is delish too!)

1 cup whipped heavy cream lightly sweetened with vanilla & sugar

Extra whipped cream for topping

chocolate shavings

Cream butter & sugar till smooth & fluffy

Over a double broiler melt baking chocolate, whisk in cocoa powder. Add eggs, one at a time and beat with mixer 2 minutes after adding each egg.

Pour chocolate mix into butter & sugar mixture and beat on high for about 5 minutes. 

Fold in 1 cup sweetened whip cream & pour pie filling into prepared pie crust.

Cover with plastic wrap and chill at least 3 hours. Top with fresh whipped cream and chocolate shavings.

OH MY SILKY CHOCOLATE HEAVEN!!!!  

Raspberry Protein Muffins

These beauties are low carb, gluten free, sugar free, loaded with fiber, protein, AND deliciousness... it's everything I LOVE in a muffin. ENJOY!! 

1 cup almond flour 

1 tbsp coconut flour

1/2 cup vanilla protein powder (make sure it's low carb)

1 1/2 tsp baking powder

3 tbsp truvia (use whatever sugar substitute you prefer)

3 tbsp coconut oil (vegetable oil is fine too)

4 tbsp heavy cream

1 tsp vanilla

2 eggs

3/4 cup frozen raspberries

Preheat oven to 325 degrees

Combine almond flour, coconut flour, protein powder, baking powder & truvia. In a small bowl combine wet ingredients then slowly add the wet to the dry; mix until combined. Gently fold in raspberries. Line muffin tin with liners and fill about 2/3 full. Bake for 12-15 minutes or until lightly golden on top. Remove from oven and cool for 10 minutes. YUMMY!!!

Cinnamon Roll Bread

This cinnamon roll bread reminds me of my cinnamon roll cake recipe. Its texture is spongy sweet & filled with cinnamon  sugar goodness. You are going to want to keep this recipe handy for many years to come. 

Bread-

1/2 cup sugar

1 egg

1 cup milk

1/3 cup sour cream

2 tsp good vanilla extract 

1/2 tsp salt

2 cups all purpose flour

1 tbsp baking powder

Cinnamon Mixture-

1/3 cup sugar

2 tsp ground cinnamon

2 tbsp water 

Glaze-

1 cup confectioners sugar

2 tbsp milk to thin

1/4 tsp vanilla extract

Preheat oven to 350 degrees and grease a large bread pan. Combine all the dry bread ingredients in a large mixing bowl; in a medium bowl combine wet ingredients. Combine the wet with the dry and mix until you have a smooth batter. Pour into prepared bread pan. Set aside & combine the cinnamon mixture in a small bowl; drop tablespoons over bread and swirl with a knife. Bake for about 45 minutes OR when a toothpick comes out clean. Remove bread & cool for 20 minutes before removing from pan. Carefully remove from pan and drizzle with icing. YUMM-O!!!

Chocolate Banana Walnut Protein Cookies- Grain, dairy, & sugar free!

A cookie that is GOOD for you & DELISH!! Grain, dairy, & sugar free... YES PLEASE!! According to these specific ingredients, each cookie has about 5 grams of protein. Happy & healthy eating! 

Ingredients-

3 ripe bananas

1/4 cup coconut oil

2 tbsp of any nut butter you like (I used "Naturally More" peanut butter, it's my fave!)

2 large eggs

1 tsp vanilla extract

pinch of salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum

1 tbsp chia seeds

3 tbsp hemp heart seeds

1 tbsp flax seeds

1/4 cup coconut flour

1/4 cup almond flour

1 1/2 tbsp cocoa powder

1 tbsp granulated stevia or truvia- use your preference sweetener (use more or less depending on sweetness of bananas)

2 scoops or 1/2 cup soy protein powder- if you don't mind a small amount of dairy you can use a whey protein & make it chocolate! 

1/3 cup chopped walnuts- optional, if you don't like walnuts leave them out, or use another nut 

Directions-

Preheat oven to 350 degrees. 

In a mixing bowl beat coconut oil and peanut butter until creamy. Add bananas and mix well to mash them. Beat in eggs & vanilla.  Slowly  mix in all other ingredients except walnuts. Beat until smooth. Fold in walnuts.

Drop tablespoon size of cookie dough onto greased cookie sheet and bake for 15-18 minutes. 

* I like the texture of the combination of seeds in my cookies but they are not all necessary. This is a recipe that you can play with and adjust to your health needs. Happy & Healthy Baking!!

Apple Pie "Tacos"

Apple Pie filling nestled in a crispy, cinnamon sugar flour tortilla, topped with fresh whipped cream and warm caramel sauce... this two bite dessert will knock your socks off! Holy deliciousness!!!

3 tart apples diced

2 tbsp. butter; melted

1 tbsp sour cream
1 tbsp fresh lemon juice
1/3 cup brown sugar
1-2  tbsp flour
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Flour tortillas- use the biggest ones you can find; you'll get more "tacos" per tortilla

1/2 cup sugar + 2 tsp cinnamon

Vegetable or Canola oil for frying

Caramel

Whipped cream

In a medium skillet melt butter over medium heat add diced apples and saute until slightly tender; about 2 minutes. Add all other ingredients to the skillet; stir to combine and cook until thickened. Set aside.

With a round cookie cutter (I used a 3 inch round cutter) cut out tortilla rounds and set aside.

Heat oil in a shallow skillet over medium heat. Drop tortilla in oil and using a fork quickly fold the tortilla in half securing it with your fork. Fry about 1 minute per side. Sprinkle each "taco" with cinnamon sugar mixture immediately after frying. Fill each taco with apple pie filling and drizzle with your favorite caramel sauce and fresh whipped cream OR serve with vanilla ice cream. DELISH!!

Low Carb Crepes/Wraps

I found this recipe on Carb Wars food blog, this is the original recipe but I didn't have all these ingredients so I substituted some of the ingredients. Wonderful for low carb diets and can be used as a breakfast crepe or a sandwich wrap! LOVE!!

4 eggs
4 tbsp coconut milk or other low-carb milk (I used almond milk)
2 tbsp water or additional milk, more if needed
1 tsp melted butter, tallow, or coconut oil
3 tbsp almond flour (I used vital wheat gluten instead)
1 tbsp coconut flour
1 tsp psyllium husk powder (I used 1/2 tsp xanthum gum)
1/2 tsp xylitol or other sugar substitute equal to 1/2 tsp sugar, optional (I used about 1 tsp agave nectar)
1/4 tsp salt
I also sprinkled a few flax seeds on each crepe

In a medium mixing bowl, whisk eggs until blended. Add low-carb milk, water, and melted butter, tallow, or oil.
In a second bowl, whisk together almond flour, coconut flour, psyllium powder or, xylitol, and salt, pressing out any lumps.
Add dry ingredients to egg mixture and stir until blended. Let mixture sit for a few minutes to moisten the psyllium. (Thin batter with a little more water if necessary so it will spread evenly in pan.)
Grease a 6- or 7-inch crepe pan or small skillet. (Two pans that you can alternate will speed things up since you have to let them cool between wraps.) Pour 1/4 cup of batter in cool pan. Turn and tilt the pan to spread the batter. (I had to spread mine out with the back of a spoon, batter is a bit thicker than regular crepe batter)Set pan on a flat surface for a minute or so until the batter covers the bottom in an even layer. Place pan over medium-low heat and cook until top of wrap losses its sheen and just starts to brown around the edges. (If the batter gets bubbles that burst and leave holes, your pan is too hot. Patch holes with a drop of batter and lower the heat.) With a spatula, gently loosen around the outside edges and work the spatula under the wrap from the perimeter to the center until it is completely loose. Don't force the spatula if there is any resistance or it will tear. It will release easily when it is done. Turn and cook other side until lightly browned. Remove to a plate.