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I'm Hungry...: Cream Cheese Pancakes

I'm Hungry...: Cream Cheese Pancakes
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

Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. I added ingredients that I love, like cilantro and avocado slices… So refreshing and delicious. Boil one chicken breast (boneless and skinless) until fully cooked. Shred the chicken using two forks. Add chopped cilantro leaves (1 TBS). Add cheese (2 TBS) to the chicken mixture.

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...

Caramel Potatoes » Crispy Smashed Potatoes 213K+Save Here is a really fun and different way to serve potatoes. These smashed potatoes are so good because you get a soft creamy center like mashed potatoes, but a crunchy crisp outside like roasted potatoes – delicious! We love serving food in different ways {and of course we love potatoes} this is a yummy change from baked or mashed potatoes – it’s one of our favorites! The smashed potatoes are so simple, but they do take about 1 1/2 hours (mostly cooking time) – so plan accordingly. Crispy Smashed Potatoes Ingredients: 2 pounds small red potatoes (1 1/2 – 2″ diameter) 6 tablespoons extra virgin olive oil (more if needed) 1 teaspoon thyme leaves fresh ground salt and pepper to taste Directions: Preheat oven to 500 degrees. Scrub the red potatoes and lay on a baking sheet. When the potatoes are done, removed foil, drain, and let cool for 10 minutes. Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper. Source: America’s Test Kitchen.

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!

Cake Batter Blondies with Marshmallow Buttercream - Cookies and Cups Are you guys on Pinterest? It’s such a fun site where you can consolidate fun things you see on the internet. You “Pin” the pictures to boards you make and you can share them with people. Anyway, while it is fun and great and you can find all sorts of cool things it makes me a little crazy because there are so many talented people out there coming up with tons of things I wish I thought of! BUT I learned at an early age not to be envious of what others have. It was a hard lesson. It involved sausage. Would you like to hear? Thought so. Ok, the year was 1985. I had a friend named Michelle. Well, we sat next to each other everyday at lunch. Her lunches were always awesome…everything was in its own reusable container…no plastic baggies for her. I asked my mom one day why she didn’t give me a napkin in my lunch box… I will never forget her response…”That’s why we pay taxes, so you can use napkins at school”. I sat and stared. I looked down at my lunch…a tuna sandwich, Capri Sun, and applesauce.

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

Cuban Flank Steak Recipe (Updated and added to Recipe Favorites August 2010) In one of my previous lives, before I became a food blogger and a South Beach Dieter, I used to be president of my local teacher's association, aka the teacher's union. This was a demanding high-pressure job that I sometimes loved, sometimes hated, but one thing I did enjoy about the job was the chance to travel. I went all over the U.S., and it was in Miami Beach that I had my first experience with Cuban food. I loved the way beef and pork were marinated in lime juice in the Cuban cuisine, so a few years ago I tried to re-create that flavor in this flank steak. Recently I made this again and thought I'd update this post with better photos (even though I cut the steak a little thicker than I wanted, they 're still an improvement on the previous photos!) You can't read the price, but this lean flank steak I got at my local market was a bargain. When meat is done, let it rest for 5-minutes before you slice it. Instructions:

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).

From the Archives: Sweet & Tangy Balls » Table for Two With only 3 ingredients these sweet & tangy balls make a quick and easy party appetizer. Your guests will love them! I asked everyone on Twitter & Facebook last night what I should post today. I was torn between posting a savory or a sweet and needed some votes. I’m bringing a post back from the past today. Whenever I throw a party, this is my NUMBER ONE go to dish, and for extremely good reason. One of the BEST parts of this appetizer is: it’s three ingredients, you don’t do anything except throw everything in the crockpot, stir every few hours, and serve. I guarantee you that if you make these for your next party, everyone will go ape-sh! Man, now I’m craving some (meat)balls. Oh, bee-tee-dubs, officially 8 months today ’til the big day…who’s counting? Julie Wampler Yields 64 Sweet & Tangy Balls 5 minPrep Time 4 hrCook Time 4 hr, 5 Total Time Save Recipe Print Recipe Ingredients Instructions Recipe Type: Appetizer, Slow Cooker

Pumpkin Pie Bites I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! And I’ll say it again… easy! Enjoy!

Pumpkin Cream Cheese Bars Leaves paint the ground. Vivid orange, red, and yellow swirl through the sky, stirred by a cool Fall breeze. Monet’s paintbrush. (Hope you liked my little poem!) Fall is by far my favorite time of year. Everything about it just seems so cozy: oversized sweaters, steamy mugs of hot cider, scarecrows and falling leaves. Topped with my favorite Healthy Cream Cheese Frosting. If you could sum up “Fall” in a bar, this would be it. Oh they were delicious! (These can be gluten-free!) 1/2 cup spelt flour (or white flour, oat flour, etc.)1 tsp cinnamon1/4 tsp pumpkin pie spice1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. Preheat oven to 350 F. View Nutritional Info Let the pan cool for at least ten minutes before cutting or frosting the squares. You can frost with the aforementioned Healthy Cream Cheese Frosting. Do you like reading or writing poetry?

Peanut Butter Cookie Dough Brownies Does it surprise you that I neurotically plan out what I'm going to bake each week... sometimes months in advance? I'm guessing not. This week I was supposed to be making dessert pizza. Two words that should always be together. I've actually been planning to make it since last July, but it keeps getting pushed back by recipes that demand to be made immediately. Like this one. Essentially, these brownies combine everything that is good. Plus, we all know that the primary reason for baking is to use as many utensils as possible and shamelessly lick the residual batter off of each and every one. Peanut Butter Cookie Dough Brownies Adapted from Confessions of a Cookbook Queen 9x13 pan of brownies, baked and cooled 1/4 cup salted butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1 cup brown sugar 1/4 cup + 2 tablespoons milk 1 tablespoon vanilla extract 2 cups all purpose flour 1 & 1/4 cups pretzel m&m's Directions: 1. 2.

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