Divine gluten free chocolate cookies

image & recipe @yummly.com / Food 52

Serves a crowd

• 2.5cups powdered sugar
• 1/2cup unsweetened cocoa powder
• 1/2teaspoon ground cinnamon
• 1/4teaspoon kosher salt
• 3egg whites
• 1teaspoon vanilla extract
• 2.5cups semisweet chocolate chips

1. Preheat the oven to 180'C (350'F) and line baking sheet(s)with parchment paper
2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
4. Bake until the cookies are cracking on the surface, about 15 minutes.
5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
6. These will keep in covered container for three days but you'll never keep them that long.

Real Spanish omelette, Vegetarian

image & recipe @bbcgoodfood.com

                                Nutrition: 

Ingredients:

• 500g new potatoes
• 1 onion, preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley

Method:

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Low Carb Cheesecake

Prep time: 5mins

Cook time: 45mins

Ingredients:

• 2 (8 ounce) packages Philadelphia Cream Cheese, room temperature (Not fat free)
• 1/2 cup splenda sugar substitute (Xylitol also works)
• 1/2 teaspoon vanilla extract
• 2 eggs

Method:

1. Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
2. Then add 2 eggs and beat again.
3. Cook in a pyrex dish about 6 x 6 glass dish at 180'C [350'F] for 40 to 45 minutes until centre is firm.

Note:

• Do the "hot water bath" baking method for it to turn out even creamier.
• Try recipe with additional extracts, lemon w/some zest, almond, orange w/some zest, etc
  

Flourless Egg and Cottage Cheese Savory Breakfast Muffin Recipe, Low Carb, Gluten Free

image & recipe @yummly.com

(Makes 12 small muffins; recipe created by Kalyn)


Dry Ingredients:

• 1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
• 1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)
• 1/2 cup finely-grated Parmesan cheese 
• 1/4 cup flax seed meal
• 1/4 cup nutritional yeast flakes
• 1/2 tsp. baking powder
• 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
• 1/4 tsp. salt

Wet Ingredients: 

• 6 eggs, beaten
• 1/2 cup reduced-fat cottage cheese
• 1/3 cup thinly sliced green onion

Instructions:

1. Preheat oven to 375F/190C.  Spray baking cups or muffin pan with non-stick spray or olive oil.  (I've only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans.  The muffin cups I used are just over 2 inches inches across, so if you use a larger size you'll get less muffins and may need to cook them slightly longer.)
2. In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.  In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.  Mix the wet ingredients into the dry ingredients.
3. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.  Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.  

Low Carb Mexi Baked Chicken

Serves 2

image & recipe @food.com

Ingredients:

• 2 (4 ounce) boneless skinless chicken breasts
• 2 teaspoons taco seasoning. 
• 1/2 cup salsa, any degree (go for one with low sugar)
• 1/2 cup shredded low-fat cheddar cheese 

Method:

1. Preheat oven to 190'C [375'F].
2. Spray a shallow, small baking dish with non-stick spray.
3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
4. Bake, uncovered, about 45 minutes.
5. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

Black-Eyed Pea Vegan Burgers

Total time:  45mins

Makes: 4 burgers

image & recipe @yummly.com

"A veggie burger shouldn’t taste like a science experiment gone wrong. Mushrooms and black-eyed peas give these vegan burgers the right moisture and density, plus bold natural flavours. Top your burger with ketchup, vegan mayonnaise, caramelised onions, sliced tomatoes, or dill pickles." 

What to buy: Tamari is wheat-free soy sauce; it can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can use slightly saltier soy sauce instead.

Ingredients:

• 3 tablespoons vegetable oil
• 6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 1 medium shallot, finely chopped (about 2 tablespoons)
• 1 medium garlic clove, minced
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 medium scallion, thinly sliced (white and light green parts only)
• 2 tablespoons finely chopped fresh cilantro leaves and stems
• 1/2 teaspoon tamari, plus more as needed
• 1/4 teaspoon Tabasco Sauce, plus more as needed
• 4 toasted vegan ciabatta or burger rolls, for serving

Method:

1. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.
2. Place the peas in a large bowl and mash with the back of a spoon or a potato masher, leaving a few of the peas intact. Add the mushroom mixture, scallion, cilantro, tamari, and Tabasco and mix until combined. Taste and season with more salt, pepper, tamari, and Tabasco as needed. Using your hands, form the mixture into 4 (3-inch-wide) patties (about 1/3 cup each).
3. Heat the remaining 2 tablespoons oil in the reserved frying pan over medium-high heat until shimmering. Add the patties and fry until the outsides are browned, about 5 to 6 minutes per side. Serve on toasted ciabatta or burger rolls with your favorite toppings.

Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.