Garlic Rosemary Foccacia KETO

Servings: 8
Carbs:  2
Source:  Diet Dr

Ingredients

• 1½ cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 teaspoon white wine vinegar
• 1 egg
• ¾ cup almond flour
• ½ teaspoon salt
• ½ teaspoon garlic powder
• Garlic and rosemary butter
• 2 oz. butter at room temperature
• 3 garlic cloves, finely chopped
• ½ teaspoon sea salt
• ½ teaspoon fresh rosemary, chopped

Instructions

• Preheat the oven to 400°F (200°C).
• Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
• Add the other ingredients and stir thoroughly.
• Flatten the dough into a round crust, about 8 inches (20 cm) in diameter, on parchment paper.
• Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Remove from the oven and let cool a little.
• Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
• Bake for another 10 minutes. Divide into 8–10 pieces and serve lukewarm.

Tip!
This is a pizza crust that we have turned into the world’s best low-carb garlic bread!

Tortillas KETO

Servings: 6
Carbs: 2
Source:  Diet Doctor

Ingredients

• 2 eggs
• 2 egg whites
• 6 oz. cream cheese
• 1½ teaspoons ground psyllium husk powder
• 1 tablespoon coconut flour
• ½ teaspoon salt

Instructions

• Preheat the oven to 400°F (200°C).
• Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
• Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.
• Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
• Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.
• Serve with a filling of your choice, for example tex-mex ground beef and salsa.

Tip!
If you have plenty of egg whites, you can use egg whites only, for this recipe 5 egg whites would be appropriate.

Tortilla bread also works very well as a thin pizza bottom. Add unsweetened spaghetti sauce, red tomato pesto or tomato paste, sprinkle shredded mozzarella cheese, a little oregano and add what you like, for example salami and olives. 

Holiday Bread KETO

Servings: 22
Carbs: 2
Source:  Diet Doctor

Ingredients

• 2 cups almond flour
• 8 tablespoons coconut flour
• 51⁄3 tablespoons sesame seeds
• 51⁄3 tablespoons flaxseed
• 4 tablespoons ground psyllium husk powder
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons holiday bread seasoning, recipe below
• 6 eggs
• 1 cup sour cream
• 3 oz. cream cheese

Holiday bread seasoning

• 2 tablespoons ground cloves
• 1½ tablespoons ground bitter orange peel
• 1 tablespoon fennel seeds
• 2 teaspoons anise seeds
• 2 teaspoons ground cardamom (green)

Instructions

• Preheat your oven to 400 degrees F (200 C). Mix all dry ingredients in a medium bowl.
• Mix eggs, sour cream and cream cheese in a separate large bowl.
• Add the dry mixture to the wet, and stir until smooth.
• Pour the mixture in a well-greased and paper-lined loaf pan. Bake in the lower part of the oven for about 60 minutes.
• A skewer poked in the middle of the bread should come out clean when it’s done. Take the bread out of the oven, and remove it from the pan and place on a rack to cool completely. (If you leave the bread in the loaf pan, it might soften.)
• Serve it with butter and your favorite festive toppings.

Tip!
This bread tastes its best fresh or toasted. Slice the bread you don’t finish the same day as baking it, and keep in the fridge for 2-3 days or in the freezer where it keeps for about a month. It’s also incredibly delicious with a smear of cream cheese!

Sesame Crackers KETO

30 servings
1g Carbs
Source: Diet Doctor

INGREDIENTS:

• 1¼ cups sesame seeds
• 62⁄3 tablespoons sunflower seeds
• 2 oz. shredded cheese
• 1 tablespoon ground psyllium husk powder
• 62⁄3 tablespoons water
• 2 eggs
• ¼ - 1 teaspoon salt

INSTRUCTIONS

• Mix together all ingredients (grate the cheese coarsely), and spread out on parchment paper on a baking sheet.
• Sprinkle sea salt on top.
• Set the oven to 350°F (175°C) for 20 minutes.
• Carefully cut the crackers into the desired form.
• Lower the heat to 280°F (140°C) and let sit for another 40 minutes.
• Remove the crispbread and make sure it's dry all all the way through. I usually let it stay in the oven with the door slightly open until the oven is cool.

Tip!
The sesame crispbread may also be made without cheese and you can replace the sunflower seeds with things like pumpkin seeds.

Thai Style Noodles With Chicken

You will feel like you are dining at a Thai restaurant with these Thai inspired metabolism noodles.

Phase 3 | Serves 1
Prep time: 30 minutes | Cook time: 20 minutes
Source:  Hayley Pomroy

INGREDIENTS:

• 4 ounces boneless, skinless chicken breast
• 1 teaspoon sesame oil
• 1 pack Metabolism Noodles, rinsed and drained
• 1 teaspoon toasted sesame oil
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 egg white, lightly beaten
• 1 tablespoons raw cashews, roughly chopped
• ½ cup fresh chopped cilantro

INGREDIENTS FOR THE SAUCE:

• 1 tablespoon raw almond butter
• 1 tablespoon coconut milk
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon Braggs liquid aminos
• 1 teaspoon coconut aminos
• 1 tablespoon lime juice
• 3-5 drops stevia (to taste)

DIRECTIONS
To prepare the chicken, season with sea salt, pepper and garlic powder. Heat up a non-stick pan. Add one teaspoon sesame oil. Sear the chicken 2-3 minutes per side. Reduce temperature to medium heat and continue cooking for 15 minutes or until cooked all the way through (time will vary depending on the thickness). Add water, one tablespoon at a time if necessary, to prevent the chicken from burning. Set aside.

To prepare the sauce, whisk together almond butter, coconut milk, sesame oil, ginger, Braggs and coconut aminos until well combined. Add lime juice and stevia, and continue whisking until smooth and set aside.

In a large skillet, heat one teaspoon sesame oil. Add the drained noodles and sauté over medium heat for about 2 minutes, stirring frequently. Add shredded carrots and continue cooking for another 3 minutes. Add bean sprouts, toss well and add beaten egg, stirring constantly. Cook for another minute or until the egg is done.

Add the sauce and toss until all the noodles are well coated. Cook for 1 to 2 minutes, remove from heat and transfer to a plate.

Heat up a small non-stick skillet. Add chopped cashews and cook over medium heat, stirring constantly, until they start to brown lightly (this will happen quickly).

Add diced chicken, cilantro and cashews to the noodles.

Oatmeal Pancakes with Blueberry Compote *

These pancakes are so good!  Top them with this yummy blueberry compote or replace the blueberries with apples, strawberries or peaches!

Phase 1 | Serves 4

Makes 8 medium-sized pancakes.

Source:  Hayley Pomroy and Compote - Me

INGREDIENTS:

1 cup buckwheat flour

2 tsp. baking powder

1/4 tsp. stevia extract

1 tsp. cinnamon

1 egg white, beaten

1 cup rice milk

1 tsp. pure vanilla extract

DIRECTIONS:

• Combine the dry ingredients in a big bowl. 
• In a separate bowl, combine the egg, milk, and vanilla. Add to the dry ingredients and mix well. 
• In a nonstick skillet or griddle, use 1/4 cup batter for each pancake. Cook about 2 minutes or until little bubbles start to pop on the top. Flip and cook for another minute or two or until brown.
• Makes 8 medium-sized pancakes. Double the recipe for a crowd.

Blueberry Compote:

• 2 cups fresh or frozen blueberries
• 3 packets Truvia or 3T sugar
• 2 tsp lemon zest
• 1 tsp vanilla
• 2 T water
• 1 T Arrowroot for thickening

Place all ingredients (except arrowroot) in a saucepan and cook over medium heat for about 15 minutes until the blueberries soften.  Add the arrowroot and cook another 5 minutes.