Low Carb Cauliflower ‘Bread’!

Have you tried the Cauliflower Pizza Crust lately?? OH YUM! ~ So this recipe makes sense… Trying to cut out the bread ALL the time is not easy (I don’t cut it out completely, but getting a veg or two in my meal is just a good idea!) 🙂



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~~ Cauliflower Bread Lo Carb ~~

Ingredients:
1 head of Cauliflower
1 packet of Good Seasons Italian Dressing (dry)
2 eggs
1/4 cup fresh Grated Parmesan Cheese

Directions:
Pre heat oven to 325°
Grate or process the flower parts of the Cauliflower (no stems) until they are the resemble rice or smaller. I used a mini chopper and it worked great!
Next in a medium bowl ..combine cauliflower, dressing packet .eggs and cheese.
Mix well and place on parchment lined cookie sheet and form a square about an inch or so of thickness.
Bake for 40 minutes and remove from oven and while using another lined cookie sheet over top of the bread flip it over and bake for an additional 15-20 minutes.
Allow to cool and slice into squares for bread!!! Yum!!
This recipe makes 6 squares enough for three sandwiches.
Refrigerate leftovers or freeze for future use!

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Streusel Layered Coffee Cake ~ oh yum!

Do you have that special request  – like from your son … and he gives you that ‘look’ that makes you melt???  Yeah, he did THAT look ~ and so I had to come up with a recipe that was gonna be EASY, quick  and use the ingredients I had on hand… I found one I had made before and modified it to come up with one REALLY good coffee cake recipe!   It is a HIT !  Mix in 2 bowls… (easy, right??)  bake and have a delicious breakfast, snack, dessert in absolutely no time!



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Streusel Layered Coffee Cake

Yield: 9 generous pieces

1 egg

¾ cup sugar

1 tsp vanilla

1/3 c butter (melted)

½ c milk

1 ½ c AP flour

2 ½ tsp baking powder

½ tsp salt

Streusel topping:

½ c light brown sugar, packed

2 Tbsp soft butter, not melted

2 Tbsp AP flour

1 tsp cinnamon

1/3 cup chopped nuts (your favorite)

 

Mix topping in a small bowl and set aside.  Heat oven to 375°F, spray an 8X8 dish with cooking spray and set aside.  In a large bowl, whisk together egg, sugar, vanilla and melted butter until smooth.  Add flour, baking powder and salt.  Whisk JUST until blended.  Place ½ of the batter in the prepared dish and spread over bottom.  Layer ½ of the streusel topping. Add rest of batter (HINT: dollop over the streusel topping and spread evenly, this way is MUCH easier to not disturb the streusel layer) and add the rest of the topping.  Bake 25-30 minutes or until done.  Cool completely, can top with powdered sugar, make a sugar drizzle or eat just like it is … delicious! ~Enjoy!

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

 

Whole Wheat Dinner Rolls

Whole Wheat Dinner Rolls

I am so excited to have found this recipe and info from Mel’s Kitchen Cafe!! They are AWESOME and easy!! Check them out for your Easter dinner! ♥

Fluffy Whole Wheat Dinner Rolls
YIELD: MAKES 12 ROLLS

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.

Vital wheat gluten is basically wheat flour that has the wheat bran and starch removed – it’s low in carbs and super pumped up with protein. When added to yeast breads, particularly whole wheat breads, it helps develop the natural gluten in the wheat flour and provides a light fluffiness sometimes hard to achieve with whole wheat bread. It is very fine in texture and light brownish/yellowish in color and is easily found in the baking aisle of most grocery stores near the flour (I get mine from an organic mill near where I live so you may check your local availability for a source like that).

Finally, if you are new to using whole wheat, here is a series on the different types of wheat and another on grinding wheat. I almost always use hard white wheat berries for grinding because I like the texture and lightness of hard white wheat vs. hard red wheat.

INGREDIENTS

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola or vegetable oil
1 teaspoon salt
1/4 cup vital wheat gluten (see note)
3-4 cups whole wheat flour, give or take a little (see note)
DIRECTIONS

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, gluten, and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, gluten and flour.
While mixing, gradually add the rest of the flour until the dough has pulled away from the sides of the bowl. Judge the dough by how it feels, not necessarily by the exact flour amount called for in the recipe (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 7 minutes in a stand mixer or 10-12 minutes by hand. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so take care not to overflour at first as the texture will change as it kneads – and you can always add a bit of flour partway through if it seems overly sticky.
If kneading by hand, try using a bit of oil or cooking spray on the counter to help prevent stickiness instead of flour – that way the dough doesn’t get overfloured. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled, 1-2 hours.
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls (a video tip on shaping the dough into rolls here).
Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

http://www.melskitchencafe.com/2014/03/fluffy-whole-wheat-dinner-rolls.html

Strawberry Cream Cheese Pull-A-Part Bread

…as I’ve stated before, I DO NOT keep any foods as ‘off limits’ ~ I DO keep in mind my portion sizes and balance the meal with other lower fat/calorie option foods…



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STRAWBERRY CREAM CHEESE PULL-A-PART BREAD

2 tubes (10 ea) small canned biscuits
2 oz Neufchatel cream cheese
2 Tbsp Strawberry Jam (or your favorite preserves!)
1/3 c sugar
1 Tbsp cinnamon

Glaze
½ c powdered sugar
1 Tbsp 1/2 and 1/2 milk
1 tsp butter, softened NOT melted

Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm! ~Enjoy!

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

QUICK and EASY Homemade Pizza Dough

Do you MISS pizza?? Calzones?? That good ‘ole comfort food that calls your name  in the middle of the night??? Well, here is a recipe you can use / tweek to make it your own ~ easy and ABSOLUTELY delicious ~ ***REMEMBER*** Moderation is always key and add a GIANT delicious salad to balance out the whole meal! 🙂

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EASY and QUICK Homemade Pizza Dough
Yield: 1 large pizza

1 cup warm water (around 110°F)
2 ½ tsp instant yeast
1 tsp sugar
2 Tbsp olive oil
½ tsp salt
2 ½ – 3 cups AP flour

Mix water, yeast and sugar in a large bowl. Allow time for this to ‘bloom’ or foam in the bowl, up to 5 minutes. Add 2 ½ cups flour, salt and oil. Mix until combined and begin to knead dough ball on a flat surface with the rest of the flour (add flour as needed, depending on the moisture in the air). Add a small amt of oil in the mixing bowl and place dough into bowl, turning to coat the entire surface. Cover and allow to double (app 30-40 minutes) in a draft free warm place. Preheat oven to 400°F. When dough has risen, remove and place in your cornmeal dusted pizza pan and using fingers flatten to desired thickness. Add pizza sauce and desired toppings. Top with mozzarella / Italian blend cheese and cook until browned. Let sit for about 5 minutes, cut and ~ enjoy! 
***SERIOUSLY good folks! ***

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Flourless Blender Muffins

I’ve made these SEVERAL times and added my own twists to them…  ~ use your imagination and MAKE these today!

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FLOURLESS BLENDER MUFFINS ~ These are a healthy version for muffins!!!!

Ingredients:
2 1/2 cups dry oatmeal
Single serving container of any type or flavor yogurt (your favorite!)
2 organic eggs
1/2 cup coconut sugar or regular sugar (coconut is best for health)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas

Directions:
Use non-stick spray or grease with coconut oil (do not use paper muffin cups, they will stick to the paper).

Blend all the ingredients in blender on your highest setting until smooth. You may need to blend the oatmeal first if you do not have a high powered blender like a VitaMix and then add the remaining ingredients. If you do not have a high powered blender you will need to stir by hand in between blending to make sure all ingredients are mixed thoroughly. ***I use my NutriBullet!! 🙂

Note: You can also add a cup of chocolate or peanut butter chips into the batter (mixed in by hand) the kids would love this!

Pour batter into muffin tins dividing equally
Bake in pre-heated 400°F oven for 20-25 minutes until toothpick inserted into center of muffin comes out clean.
Remove muffins carefully and let cool. Enjoy!
This recipe makes 10 – 12 Yummy muffins.

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Whole Wheat Crackers w/ Rosemary

Snack crackers are SO good with almost anything…these are just scrumptious!  Letting the flour and yogurt sit over night makes it a delicious sour dough flavor and the crackers have a distinct ‘crispness’ this technique gives.  Don’t skip this step! 🙂
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Ingredients
  • • 3 cups whole wheat flour
  • • 1 ¼ cups plain yogurt
  • • 1 ½ teaspoon sea salt
  • • 2 teaspoons baking powder
  • • 8 tablespoons of melted butter, divided
  • • 1 teaspoon dried rosemary, optional

Instructions

  1. Combine flour and yogurt and let soak on counter 12-24 hours
  2. After soaking, in food processor or mixer combine flour mixture with 6 tablespoons melted butter, salt, baking powder, and rosemary
  3. Blend until just combined (you could also use your hands for this)
  4. Using a well floured surface, gently roll out the dough into a 1/8″ thin sheet
  5. Cut the dough into small circles with cookie cutter and place on a lightly buttered baking sheet until all dough has been used
  6. Brush the cut-out crackers with remaining melted butter
  7. Bake 10-15 minutes in preheated 300 degree oven until fragrant and golden
  8. To avoid burning crackers, If needed, remove golden crackers and continue to bake others until done

http://www.theprairiehomestead.com/2013/09/real-food-doesnt-have-to-be-snooty-from-scratch-homemade-whole-wheat-crackers-w-rosemary.html