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Cream Cheese Pancakes (Low Carb and Gluten Free) - I Breathe... I'm Hungry...

Cream Cheese Pancakes (Low Carb and Gluten Free) - I Breathe... I'm Hungry...
After months of overindulging, January typically arrives with a slew of guilt and a waistband that is screaming for mercy. Since many people turn to a low carb lifestyle to get their sugar cravings under control and lose those extra pounds, I thought I’d devote this week to some of my favorite low carb recipes – starting with these delicious low carb cream cheese pancakes. Whenever I resort to low carb diets like keto or Atkins to lose weight, the toughest meal for me is always breakfast. I usually whip up a batch of these low carb cream cheese pancakes in my trusty magic bullet, and it takes less than a minute to make the batter. Cream Cheese Pancakes (Low Carb and Gluten Free) These delicious low carb pancakes taste like skinny fried cheesecakes! Author: Mellissa Sevigny Recipe type: Low Carb Breakfast Recipe Cuisine: American Serves: 4 pancakes Ingredients 2 oz cream cheese 2 eggs 1 tsp granulated sugar substitute (IBIH recommends) ½ tsp cinnamon Instructions Notes Nutrition Information

Chicken Karaage – LCHF Style | fatmandoo Here’s a super simple and delicious dish perfect as a snack with drinks or even for dinner. Chicken Karaage… well my version anyway Take 500gm of organic, grass fed chicken thigh fillets and cut into bit sized pieces. In a large bowl mix together 2 tablespoons of coconut flour, 1/2 teaspoon each of ground ginger, smoked paprika, cracked black pepper, salt and garlic powder. Next toss the chicken in the coconut flour mix and you’re almost done. Deep fry chicken in batches in your healthy fat of choice. I served my Chicken Karaage with a Lime Hollandaise Yes, I am Hollandaise mad ATM. Garnish Hollandaise with lime zest and serve with a lime wedge to squeeze over the top. Om Nom Nom Like this: Like Loading...

Cheesy Garlic Cauliflower Bread Sticks 332K+A few days back I made pizza from Cauliflower and it turned out awesome. So I started thinking... what about garlic cheese bread? Oh yeah... it turned out even more awesome. This recipe is going to make you happy if you are grain free or Celiac. I wish I would have known about this recipe back in the days I was trying the Atkins diet! Super Yummy! Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks 1 cup cooked, riced cauliflower 1/2 cup shredded mozzarella cheese 1/2 cup Parmesan cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt olive oil For Topping: 2 tablespoons softened salted butter 2 cloves garlic, finely minced 1/4 cup grated parmesan cheese 1/4 cup grated mozzarella cheese *Optional Marinara sauce for dipping Preheat oven to 450 degrees. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. One large head should produce approximately 3 cups of riced cauliflower. Slice and Serve!

Low-carb cauliflower pizza I am officially a cauliflower convert! If you’d asked me a week ago which vegetables I don’t like, I would have said cauliflower and peas. Well, peas are now in a list of one (and to be honest I can now even manage a few of them if they’re mixed in with plenty of other stuff…). Cauliflower – possibly my new favourite vegetable. I knew roasting did wonders for vegetables, but who knew it could transform my least favourite veg into my newest obsession (there may or may not have been three cauliflower recipes created in my kitchen in the last two days…)? No more watery, tasteless, mushy boiled cauliflower – roasted cauliflower is like an entirely different species. This recipe is not actually my own, it’s 100% inspired by a lovely lady who is a member of my Facebook group (if you’re not yet a member, come and join us! Now, the low-carb thing. If you’re still not convinced by replacing bread with cauliflower: just try it! Low-carb cauliflower pizza Author: Becca @ Amuse Your Bouche Yield: 2

Braised Lamb Shoulder Chops with Tomatoes and Rosemary Generously season the chops on both sides with salt and pepper. Place a large, heavy fry pan over medium-high heat and warm 1 Tbs. of the olive oil. When the oil begins to shimmer, add the chops without crowding them in the pan, and sear for 2 to 2 1/2 minutes. Turn the chops over and sear for 2 to 2 1/2 minutes more. Pour off the fat from the pan and reduce the heat to medium-low; wait for about 1 minute for the pan to cool down. Stir in the tomatoes and their juices and the olives. Increase the heat to high and simmer briskly until the braising juices are slightly thickened, 3 to 4 minutes. A note from the butcher: Braises like this can also be prepared with lamb shanks, which make a beautiful presentation, especially when the bone is frenched. Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, Inc., 2011).

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