Low Carb Chocolate Frosted Chocolate Donuts

When I was a kid I would stay at my dad’s house every Friday night and on Saturday mornings he would get my Dunkin Donuts for breakfast. I would vary my order just slightly every week. It would vary between chocolate glazed, chocolate frosted and apple n spice. Just talking about them makes my mouth water.

I decided it was time to try my hand at making donuts at home. So I did just that. I made low-carb chocolate donuts with chocolate frosting. I used a recipe that I found over at Running to the Kitchen. They turned out so good that even my non low carb family enjoyed them.

chocolatedonuts

Low-Carb Chocolate Frosted Chocolate Donuts {With Sprinkles}

Ingredients:

{For the Donut}

3/4 C Almond Flour

1/4 C Cocoa Powder

1/4 tsp baking soda

pinch of salt

3 eggs, separated

3 tablespoons butter, softened

1/2 teaspoon vanilla

3 tablespoons granulated stevia

{for the frosting aka ganache}

4 oz semi-sweet chocolate chips

1/4 C heavy cream

1/4 teaspoon vanilla

2 drops liquid stevia

Method:

1. Pre-heat your oven to 350 degrees. Grease your donut pan. I made these in my toaster oven since I had a different recipe in the oven at the time.

2. Get two clean mixing bowls ready as well as your hand held mixer. Separate your eggs, yolks in the larger bowl and whites in the smaller. Whip your egg whites first, until they are thick and glossy and hold a semi-stiff peak. In your other bowl, combine your sugar, vanilla and butter with your egg yolks. Mix until the egg yolks are pale in color.

3. Add your dry ingredients {almond flour, baking soda and cocoa powder} to your wet ingredients. Mix until well combined.

4. Carefully fold in your egg whites 1/3 at a time, taking care not to deflate all your hard work. Once your batter is all combined, fill your donut mold evenly.

5. Bake at 350 degrees for 12-13 minutes or until a toothpick inserted in the doughnut comes out clean.

6. Remove from oven and let your donuts cool on a cooling rack. Meanwhile, start your ganache.

7. In a small sauce pan, heat your heavy cream, vanilla and stevia until just under a boil. I recommend keeping the temperature at medium. Get your chocolate chips ready in a bowl large enough to fit your donuts.

8. Once your cream is at temperature, pour it into the bowl with your chocolate chips. Now just let it sit there. DO NOT touch it for at least 2 minutes. Magic is happening. After 2 minutes, whisk your cream/chocolate and watch it turn to pure decadence. Your ganache is ready. Take your cooled donuts and dunk them carefully into the ganache, placing them on a cooling rack over a baking sheet. Add sprinkles if you desire. Place these in the fridge to set for at least 30 minutes.

9. Enjoy your donuts with a glass of almond milk, or just eat them plain jane like me!

Happy Baking!

Green Eggs Minus Ham

“I do not like green eggs and ham. I do not like them Sam I Am”. Who doesn’t like the book Green Eggs and Ham by Dr. Seuss? I always wondered about those green eggs though. Why were they green? Were they rotten? Why would Sam I Am want to feed rotten eggs to someone? Were they special? I always had a curious mind.

Twenty some odd years later and I am still trying to solve the mystery. I decided to make my own green eggs and call it a day. So here you are my green eggs minus the ham. I used a combination of avocado and mayo, inspired by my guacamole chicken salad {which is delicious and you should totally try}.

greeneggsminusham

 

Green Eggs Minus Ham

Ingredients:

1/2 small avocado

1 tbsp mayo

2 hard boiled eggs, chopped

salt and pepper to taste

cucumber {Optional}

tomato {Optional}

low carb bread {Optional}

Method:

1. Hard boil your eggs. You’ll want to fill our pot with enough water to cover your eggs completely. Salt your water generously and bring to a boil. Add in your eggs once your water is a rolling boil. Cook for 1 minute. Turn off and cover. Cook for another 10 minutes.

2. Let your eggs cool either by sitting or by running them under cold water until they have cooled down enough to handle. Using an egg slicer {or a knife} slice your eggs to your desired chunkiness. Place in a bowl. Cut your avocado in half and add seedless half to the bowl without the skin. Mash. Add your mayo and mix thoroughly. Add salt and pepper and mix thoroughly to distribute. Serve over low carb bread with cucumber and tomato or eat with melba toast.

Happy Cooking!

Flourless Chocolate Chip Cookies

I love cookies. They are delicious and amazing and just all around wonderful. However, cookies are also full of sugar and not-so-good for you things – especially when purchased from the store. I’ve mastered the original chocolate chip cookie. It’s perfect with it’s soft center and melty chips. If you are not low-carb be sure to check those out.

For over a year though, I’ve been searching for a low-carb chocolate chip cookie recipe that would meet all of my diabetic needs and still taste oh so good.

I finally found that recipe! I started out to make Sally’s Baking Addiction flourless cookies, but messed up and ended up with something a little different but still amazing {kind of like post-it notes!}. Just for the record, these turned out so good that my husband, who usually does not like my non-traditional treats, ate 6 of them for dessert.

flourlesschocchipcookie

Flour less Chocolate Chip Cookies

Ingredients:

1/4 lb almond butter {I got mine from my local health food store and that’s how they measure it out}

2 eggs

1/3 C turbinado sugar

1/3 C Granulated Stevia

1 tsp vanilla

1 tsp baking powder

1 C semi-sweet mini chocolate chips {I like to use the minis because you get more throughout the cookie for the same amount of carbs as the big ones}

flourlesschocchipcookie2

Method:

1. Pre-heat your oven to 350 degrees. Prepare your baking sheet with a silpat or line with parchment paper.

2. In a large bowl, combine your room temperature almond butter, eggs, sugar, vanilla, baking soda and using your handheld electric mixer, mix until combined.

3. Stir in your chocolate chips.

4. Spoon medium size balls of batter onto your silpat. I used a medium size ice cream scoop to get even sized balls and therefore even sized cookies. I got 13 rather large cookies.

5. If your cookies are as large as mine, you’ll need to bake them for 15 minutes at 350. If they are smaller you can bake anywhere from 8-12 minutes. Keep an eye on them. They’ll be only slightly golden brown and semi-set. If they still jiggle they are not ready. They will still seem a little undercooked, but that’s okay because they’ll set as they cool.

6. Let cool for 10-15 minutes on the cookie sheet and then transfer to a cooling rack. The cookies should keep in an airtight container for up to three days, but I wouldn’t know because all of mine were gone within 12 hours. They were that good.

Chicken Parmesan with Zoodles

Italian food hasn’t always been at the top of my list. My favorite dish was always just buttered noodles with garlic and grilled chicken. I am plain Jane when it comes to food, so Italian food always seemed just a bit too complicated for me.

Then last week, the hubby wanted to go out for dinner and chose an Italian place in town that received good reviews. I just had a salad and soup that night, but was inspired by their menu to try the chicken parm at home.

I by no means say that this is an authentic recipe. It’s what I cam up with for us. You can also use a short cut and just buy pre-made pasta sauce, but check the carbohydrates on the label to make sure that it fits within your allowances.

chickenparm

Ingredients:

1 lb of chicken thighs

1 can of diced tomatos

1 can of reduced sodium V8

1 chicken buillon

1/4 onion

2-3 cloves of garlic

italian seasonings

2 large zucchini

1/2 C shredded Parmesan cheese

6-8 slices of swiss cheese

salt and pepper

Method:

1. Prepare your pan by heating some olive oil over medium heat. Salt and pepper your chicken and add to your pan {or you can cook it in your George Foreman grill and skip to step 2}. Cook on each side about 5-6 minutes until your chicken is cooked through and there is no more pink on the inside. While your chicken is cooking, chop your garlic, and onion and get your buillon  and cans ready.

2. Set your chicken aside in an oven safe dish and turn on your oven to 400 degree Fahrenheit. In the same pan that you cooked your chicken, sautee your onion and garlic for just a minute or so until fragrant. Add in your canned diced tomatoes and your V8 and your chicken buillon and your italian seasonings. You can also add in your salt and pepper. Let your sauce cook over medium heat for about 10-15 minutes, until the sauce starts to reduce.

3. Once your sauce is almost at your desired thickness, add in your grated Parmesan cheese and let melt. Let sauce reduce just a bit further then turn off heat and add to your chicken in your oven safe bowl. Place your swiss cheese over top making sure to cover the entire surface.

4. While your chicken and sauce are in the oven, you can slice your zucchini into zoodles. I used my mandolin but you can use a sprialer or just a peeler if it’s all you have. I like to make my pieces of zucchini quite thick since they tend to shrink when warmed.

5. When your cheese is almost browned on your chicken and sauce, place your zoodles in the pan where your cooked everything else. Place the pan on the lowest heat setting. You want to just heat up your zoodles, not cook them. They will cook when you place the sauce on top of them.

6. When your cheese is brown and bubbly, remove your dish from the oven and serve over your zoodles. You are ready to eat!

Happy Cooking!

Tuna Lettuce Wraps

For as long as I can remember, lunch has always been the neglected meal. Breakfast has its eggs and toast, dinner is usually full of options, but lunch has always been just the meal to get you through the day. Lunch doesn’t have to be boring though. It can be creative and healthy and delicious.

I love to eat healthy at lunch. I do not like the feeling of going back to work feeling groggy and sleepy after eating too heavy of a meal. One of my favorite staples for lunch is tuna. I love all things from the sea and tuna is easy, inexpensive, delicious and good for you!

Pre-diabetes I would eat tuna on crackers or as a sandwich. Afterwards I had to get creative – eat it with carrots and celery or red peppers.

Then I made my chicken lettuce wraps and decided that it would be a good idea to try it with tuna for lunch.

It was a great idea! It was so good and delicious and refreshing – I may just eat my tuna like that every time. Plus it’s like ridiculously easy.

tunalettucewrap

Ingredients:

1 can of tuna of your choice

1.5 tablespoons of mayo

1 large leaf of iceberg lettuce

cucumber {optional but so good}

tomato {optional but so good}

olives {optional}

salt and pepper to taste

Method:

1. Mix your tuna with may and salt and pepper.

2. Cut your veggies and wash your lettuce.

3. Place your veggies in your lettuce and then place your tuna in there as well.

4. Enjoy!

Happy Cooking!

Martha Steweart’s Flourless Chocolate Cake

flourlesschoccake1

I love sweets. They are amazing and delicious and used to be a part of my every day diet until I found out I was diabetic. Since then, I’ve been trying to find ways to have “healthy” or non-sugary desserts added into my diet. I’ve had some success – take my lemon blueberry muffins for instance, but those don’t replace the desire for doughnuts and cake and cookies.

Then my husband was talking about flour less chocolate cake and the idea hit me. What if I made a flour less chocolate cake with stevia instead of sugar? I just had to find a recipe that was already set up to be flourless and viola!

Though I used most of Martha’s original recipe, I did make some changes to make my cake a little more to my liking.

Martha Stewart’s Flour less Chocolate Cake: Remixed

Ingredients:

{for the cake}

6 eggs, separated

1/2 cup of Stevia sugar {I use Meijer brand – I know it’s not the best, but it’s what I can afford}

6 ounces of at least 60% cacao {I used some Ghiradelli chocolate chips that I had}

3 tablespoons butter

3 tablespoons instant espresso powder

1 tablespoon vanilla extract

{for the frosting}

1 small package instant sugar free chocolate pudding

2 cups heavy whipping cream

strawberries for garnish

flourlesschoccake2

Method:

1. Preheat your oven to 350 degrees and grease the bottom of a 9 inch spring form pan {you can use cooking spray or butter}.

2. Separate your eggs – whites in the bowl of your standing mixer and yolks in another large bowl. I used both my standing mixer and my hand held mixer for this recipe – it was just easier this way.

3. Set up a double boiler over low heat to start melting your chocolate and butter together. Keep an eye on this as it can burn very easily and there is no coming back from burnt chocolate.

4. Beat your egg whites in your standing mixer until stiff peaks form. Half way through add half your sugar and continue beating.

5. Meanwhile, in your bowl, use your hand mixer to beat your egg yolks with half your sugar until the yolks are thick and pale in color.

6. Add your vanilla, espresso powder to your egg mixture.

7. Next, take 1 tablespoon of your melted chocolate and add it to your egg mixture. This is done to temper the eggs so they don’t scramble. Add in the rest of your chocolate little by little and mix well.

8. Once your whites have formed stiff peaks, fold them into your other bowl with your chocolate 1/3 at a time. Be patient with this step as you do not want to deflate your egg whites.

9. Pour your mixture into your spring form pan and bake for 37-45 minutes or until a toothpick inserted in the middle comes out clean.

10. Let your cake cool completely before frosting. Once you’re ready to frost, whip your 2 cups of heavy cream with your one package of chocolate pudding until it is your desired consistency {frosting consistency – you’ll know when it gets there}

11. Frost your cake with as much or as little frosting as you would like and then decorate with strawberries {if you want}.

Happy Baking!

 

Asian Chicken Lettuce Wraps

When my hubby and I were on our honeymoon we had a low key night and ate dinner at PF Chang’s restaurant. I’d been there once before when I was a kid, and my hubby had never been. We ordered their chicken lettuce wraps as an appetizer and they were delicious – though I’m sure the sauce had more carbs than I care to know about. I thought to myself “I can make these at home and make them not only diabetic friendly and healthy, but tasty too!

So that I did. I set out to find ground chicken (which was not as easy of a feat as I thought it would be). When I finally did find the chicken I was so excited that I made them the very next day. They turned out really well and even my hubby (who is a very tough critic) liked them.

chickenlettucewrap

What You’ll Need:

Makes 7 well stuffed Wraps

1 lb ground chicken

2 tablespoons hoisen sauce

2 tablespoons teriyake sauce {plus more for later}

a splash of soy sauce

2-3 cloves of garlic

1 can of water chestnuts, roughly chopped

1/2 can bean sprouts {optional}

1-2 stalks of green onion {to taste, optional}

1 head of iceberg lettuce

salt and pepper

Method:

1. In a large skillet, brown your ground chicken in a little bit of olive oil. Add in your garlic and salt and pepper {be generous with your salt and pepper}.

2. While your chicken is browning, get your water chestnuts and bean sprouts drained and rinsed and chop your water chestnuts roughly.

3. Add your water chestnuts and bean sprouts to your ground chicken once it has browned. Give it all a good stir and let cook for about 1 minute.

4. Add in your sauces and stir. Let cook for about 1-2 minutes.

5. Serve in your lettuce and enjoy!

Tip: You can also serve this over cauli-rice in your lettuce wraps!

Happy Cooking!

 

 

Pizzadilla

pizzadillawhole

I’ve always been a fan of pizza. When I was a kid my mom used to have so much work on Thursdays she didn’t have time to make home cooked meals that day. It was always designated our pizza night and that was a-okay with me. Then I developed a dairy allergy, which limited me on how much dairy I could take in. This meant that pizza night had turned into chicken wing night for me. I stayed away for a long time and eventually started eating my pizza without cheese and with lots of toppings. This worked great for me until I became diabetic. Then the cheese was no longer my biggest issue, it was the bread – the glorious pizza crust that was always so alluring to me.

I decided that since I couldn’t have bread anymore, I”d allow myself small doses of dairy, paired with the discovery of low carb tortillas, the pizzadilla was born.

I didn’t know what to expect at first. I certainly didn’t expect it to be so delicious – but it was. It was fantastical and amazing and made all my pizza dreams come true.

Here’s what I used:

1 low carb Extreme tortilla

1 tablespoon of organic pizza sauce

About 1/8 cup of Kraft shredded cheese

Pepperoni

mushrooms

black olives

green peppers

pizzadillaopen

Method:

1. Preheat your George Foreman grill or your large skillet. Spread some butter on your surface.

2. Prep your tortilla: Spread your pizza sauce all over your whole tortilla. Add half your cheese to one half as well as your toppings to the one half with the cheese. You do not have to use the toppings that I mentioned above, those are just the ones that I used. Go wild, put whatever you want on there. Spread the other half of your cheese over the toppings that you just put on there. Fold in half.

3. Carefully place your folded tortilla on your pan or George Foreman (I strongly suggest the George Foreman as you will not have to flip your pizzadilla). If you are using the GF let your pizzadilla cook for about 4-5 minutes, if using a pan on the stove top, cook for about 2-3 minutes on each side.

4. Remove from heat, let cool for 1-2 minutes and enjoy!

Happy Cooking!

Guacamole Chicken Salad

I was thinking of ways to alter recipes to not only make them more healthy, but to make them more tasty and interesting. I was looking through Pinterest and was inspired. We had some leftover chicken thighs from a delicious Cobb Salad that I made for us. I pondered on what to make with the left over chicken and after many, many ideas I settled on chicken salad for my hubby.

We had a ripe avocado on hand that I really needed to use and thus was born the guacamole chicken salad. I basically traded one not-so-good for you fat {mayo} for a very heart healthy fat {avocado}. The outcome was amazing! It was so tasty and flavorful and unexpected.

chicken salad 2

Here’s What You Need:

{this will make enough for two servings, though I made one big serving for my hubby}

Two boneless, skinless chicken thighs

1/2 medium ripe tomato, cubed

pinch of guacamole seasoning

1/2 ripe avocado

2 slices of bacon

low carb tortillas

For the Chicken:

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 cloves of garlic

Method: 

1. I used the the same method of cooking my chicken as I did in the Buffalo Chicken Salad post, except I didn’t smother it in buffalo sauce. Pre-heat your George Foreman grill or your grill pan {Mine doesn’t have settings, just on and off, but if your does it should be medium-high heat}. Get your chicken marinating in your olive oil/vinegar/garlic mixture. Once your grill is to temperature, lay out your chicken and cook for about 5 minutes on each side {if you are using a George Foreman grill, then you just need a total of 5-6 minutes}

2. Cut your avocado in half and mash one half in a bowl until smooth. Add in your pinch of guacamole seasoning.

3. Once your chicken is done, let it rest for a while. This works best if the chicken has cooled down to at least room temperature. Cut your chicken in small cubes. At this point you can also cook your bacon in the microwave or the stove top – whichever you prefer. Once your bacon is done and cooled enough to handle, crumble it up into small pieces.

4. Combine your chicken with your guacamole and your tomatoes. Divide your mixture into however many tortillas you are using {in my case, I just piled it all into one tortilla}.

5. Crumble your bacon bits evenly over your mixture. Serve with a side of fruit or yogurt.

I really hope that you make this. It was so delicious and a fantastic healthy meal for your family!

Happy Cooking!

 

What is: Gluten

In the last five years the prevalence of gluten intolerance has sky rocketed. It seems like more and more people are becoming educated on Celiac Disease and what it means to be gluten intolerant. Then there are people who have taken on the gluten-free diet without having the intolerance.

There are certain things that everyone knows about gluten – the diet is expensive for one, and people cannot eat simple things like pasta, bread or sweets. But what is gluten? Why are people sensitive to it?

Gluten is a general name for proteins found in wheat products. It is the “glue” that helps food keep their shape. It is found in wheat, barley, rye and triticale. In people with Celiac Disease, the proteins that are gluten make symptoms such as inflammation in the intestines. Typically eating gluten free will alleviate those problems in Celiac patients.

Some people think that gluten free diets are similar to low-carb diets. They can be, but gluten free food is not sugar-free and often not carbohydrate free either, so beware when something is labeled “gluten free” that it is NOT carb free.

For example, people on gluten free diets can indulge in fruit until their heart’s content. Diabetics can not do this.

If you are participating in a gluten free diet, brown or wild rice, millet, buckwheat (kasha), and quinoa are nutritious, high-fiber whole grains that you can still enjoy. They are nutritious and are not full of empty calories and high glycemic carbohydrates. Fruit and vegetables are essential to a gluten free diet to ensure that you are receiving the proper vitamins and nutrients.

A little tip for all of you reading this that are NOT on a gluten free diet. When baking, do not ever overmix your flour because you WILL activate the gluten in it and since gluten gives food shape, it will make your pastry tough. 

For a comprehensive list of what foods to eat and not eat on a gluten free diet, check out this article from the Mayo Clinic website.

Here are some of Quarter Past Normal’s Recipes that are gluten free and delightfully delicious!

Chicken with Yellow Cauli-Rice

Cuban Hamburger and Portabella Mushroom

Pulled Pork and Slaw Tacos (Just omit the shells)

Low Carb Meringue Cookies

Deconstructed Eggroll

Bacon Roasted Brussel Sprouts

Turkey Sausage and Peppers

Cauliflower Fried Rice

Cauliflower Mashed