Low Fat Almond Cake (It was supposed to be)

Hi everyone:

I'm still in the low carb frame of mind but this recipe as good as it looked to me as soon as I saw artificial sweetener it made me not want to make it so I decided since I was so looking forward to something in the dessert area I adapted it to my liking.  That is with no artificial sweetener in mine and yes  I used real granulated sugar.

Below is exactly how the recipe was worded.  I will make notes on my changes.

This is the low fat, low carb recipe below:

Ingredients

• 5 eggs, separated
• 2 cups almond meal
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• Zest and juice of one lemon
• Artificial sweetener equal to 1 and 1/4 cups sugar (zero carb preferred, such asliquid sucralose)

Preparation

Grease a springform pan or 10" round cake pan. Lining the bottom with parchment also helpful. Heat oven to 325 F.

1. Whisk egg yolks until light in color.

2. Beat the rest of the ingredients except egg white, ending with the almond meal. It will be very stiff at this point.

3. Beat egg whites until at a soft peak.

4. Combine one third of the egg whites with the rest of the mixture to loosen it up.

5. Fold the rest of the egg whites in, and put in greased pan.

6. Bake for about 30 minutes until toothpick comes out clean. Let cool completely in pan before removing.

If you wish, sprinkle powdered erythritol and chopped almonds onto the top of the cake.

***Note: The recipe called for 1 1/4 cups equivalent of artificial sweetener such as sucralose (sorry) no way but those of you who are diabetic you must do as the recipe calls for or like me cut back on the sugar.  I used one cup but feel 3/4 cup of regular sugar would be fine and if you aren't into real sweet try 1/2 cup I think it would be fine. 

You could also sprinkle some chopped almonds and powdered sugar for a light sugar topping.

***Note:  I used 5 egg yolks and 7 egg whites.  Also I used 1 cup regular sugar instead of artificial sweetener . My baking time at 325 degrees was 40 minutes or until toothpick inserted came out clean. Also the reason I added two more egg whites I was attempting to make it higher and a bit fluffier in texture.  

adapted from /torta-del-re-kings-cake-6/22/16

Easy Stove top Honey Garlic chicken

Hi everyone:

I'm on this "spring will be here in no time" and "I better start concentrating on losing a few pounds" frame of mind. 

You know me and I truly love to bake and cook.  I do love what I make and cook just about every day.. Plain and simple!

 I don't care for deli meat so sandwiches are not an option often unless it's healthy turkey.  I have a sensitive tummy so salads are made only on occasion. Yes I do make a lot of pasta!! and that does add the pounds I'm sorry to say.

I'm always making some sort of soup which doesn't always fill me up so I came up with this chicken chunk idea years ago.

The below recipe I do two ways using chicken.  These two recipes allow me to have protein on hand and store covered for a few days refrigerated.  I eat them cold for lunch with either some yogurt or fruit. You get protein which satisfies me and the taste is fabulous.  When I make these for dinner I serve with rice and a vegetable. Enjoy!

First recipe:

1 lb. boneless chicken breasts cut up in chunks
1 or 2 cloves minced garlic
Onion powder, salt, pepper and paprika to taste
1 cup chicken broth
1 tsp. honey
1/2 tsp. soy sauce

In a medium size deep skillet sauté garlic on low heat until fragrant  in a small amount of olive or vegetable oil.  Add chicken and cook until browned on both sides.  After the chicken is browned add chicken broth and seasonings and cook until it is no long pink inside. Add honey and soy sauce and cook slowly until liquid reduces to a sauce.  Remove from heat and serve immediately.

Broccoli or rice is delicious served along with it.

Second recipe:

l lb. or more chicken breasts cut up in chunks
olive oil
fresh minced or powdered garlic
salt, pepper and any other herbs you like to your taste(you can use a little dried Italian seasonings if you like.
chicken broth or water (watch amount)

In a skillet place olive oil.  When warm add fresh garlic.  As garlic starts to simmer add chicken and seasonings and cook on low heat until browned slightly.  Add slight amount of chicken broth or water and cook for a few minutes more or until no longer pink inside and has absorbed liquid. Do  not overcook chicken.

Note: on this recipe just enough chicken broth or water to allow chicken to simmer a few minutes.  Do not overcook. 

Allow to cool and refrigerate.  Great for snacking or adding to a salad cold or warm.  If refrigerated and you decide to warm heat only a few seconds.

I found out many years ago that when I make the chicken like this my kids like to snack on it too so I make extra. lol 

Healthy eating and snack friendly. 

2/8/18

Maple Coated Salmon

I don't care for fish of any kind. It can be given to me the day it was caught cleaned and filet but no thanks but to one very nice foodie I was willing to give it another try. This time it's salmon!

I keep trying so to like it. 

I don't have to love it but only to like it on occasion. That's what I keep telling myself. It's healthy, it's healthy, it's healthy and I like maple syrup occasionally on pancakes so it was worth a try.

It's good and hubby liked it but me eh! Thanks Linda. It's a start!


Salmon today for dinner.

1lb. Fresh salmon
1/2 cup maple syrup
1 clove minced garlic
2 T soy sauce
Pinch salt and pepper

In a small bowl place maple syrup, garlic and soy sauce. Also a pinch of salt and pepper. Whisk thoroughly and with a silicone brush make sure you give the salmon a good coat.  If there is any left pour over salmon. 

P.S. I place the salmon on a large piece of foil , tucked it slightly around edges and baked at 400 degrees for 20 to 25 minutes depending on oven temperature. I then unwrapped slightly and broiled another 3 minutes or so.

From my healthy kitchen to yours,

6/8/17
10/12/17

Shrimp and broccoli in a sweet orange coconut sauce

When I cook I prefer savory and my hubby prefers sweet.  From day one we had our likes and dislikes in the food area but after many years of coaxing and being frustrated he and I are on the same path.  We enjoy both.

I like cooking but there are days I want super easy and I go to the pasta, hamburgers,crockpot meals to make my life simpler so I think but meals like the below are even easier to make, it just takes a little thought and prepping for the meal.  There was not a lot of prep for this one.

I knew I wanted to make this recipe(It was originally a Paleo recipe) and I had ingredients to make it my way so before we left for Sunday mass in order to save time I steamed the broccoli so it would be ready to use when we got home.  The shrimp were in refrigerator thawing so right before I left I placed all the dry ingredients on the counter and off I went.  (You can easily thaw frozen shrimp running cold water over the shrimp for a few minutes).

This was a delicious meal. I was able to taste orange and coconut with each bite. Yummy!

1 lb. medium to large cleaned and deveined shrimp(I used frozen thawed large shrimp)approxiately 24 shrimp
Peanut oil
1 cup orange juice
2 cloves minced garlic
2 T honey
1 tsp. Coconut extract
1T cornstarch
2 cups fresh steamed broccoli
2 chopped green onion(scallions) optional
Rice

Marinade/Sauce

 In a small bowl place orange juice, coconut oil, garlic and honey .  Whisk together

Place shrimp in a large bowl or plastic resealable bag.  Add marinade and toss well with shrimp.  Refrigerate until ready to use.

In a large skillet on low heat place 1 to 2 tsp. Peanut oil. Once heated remove shrimp from marinade(reserving liquid) and place in skillet.  Cook until heated through. Note: I used frozen thawed shrimp. If using regular uncooked shrimp sauté until pink.

Remove shrimp and place on a dish while you are thickening sauce.


In that same skillet you sauteed shrimp place remaining marinade and 1 T cornstarch mixed with 2 tsp. water. Add to marinade and whisk until it thickens slightly.

Place shrimp back in sauce , add steamed broccoli and toss until all is covered with sauce.

Serve over steamed rice or riced cauliflower.

Grilled cheese with zucchini

Lots of zucchini this time of year and being of a creative nature I decided to add some grated zucchini to our grilled cheese sandwiches today.

Oh my goodness!  Amazing!  You can also add fresh tomato slices too!  Enjoy!

Easy cooking from my kitchen to yours. Enjoy!

Note:  Add a nice amount of grated pepper too on top of the zucchini for an added peppery taste.