8 ounces frozen cranberries, cut in half down the width not the
length which has a beautiful effec
Preheat oven to 350 F. Grease 9×9 baking dish.
Chop almonds in food processor or by hand. Blend with almond flour, salt, and Swerve. Add melted butter and mix well.
Press into the baking dish and bake for about 20 minutes or until it starts to turn slightly brown around the edges and dry enough in the middle so it doesn’t slide around when the pan is tipped a bit. Allow to cool totally.
In a large bowl, blend the cream cheese until fluffy. In a separate, chilled bowl, whip the heavy cream until it forms peaks. Fold into the cream cheese. Spread into the baking dish over the cooled crust. Refrigerate until set, about an hour.
(For the gelatin layer, keep in mind that you are not following the instructions on the box.) In a large bowl, blend boiling water with the raspberry gelatin packets until dissolved. Add the frozen chopped cranberries and the frozen raspberries, and stir until thawed. Pour over the cream cheese layer and refrigerate until set.
Optionally, serve with extra whipped cream and almond slivers.
I love a good cheesecake! This cheesecake is fluffy and creamy with a delicious hazelnut crust. Sometimes, I use almond flour instead of hazelnut. You can also just use coconut flour (increase to 1 cup total) or have no crust at all!
3 bricks cream cheese, room temp
1/2 c. sour cream
1/3 c. heavy whipping cream
3 eggs, beaten
1 tbsp. vanilla extract
1/2 c. Confectioner’s Swerve (powdered erythritol)
1/2 c ground hazelnuts (or other nuts)
1/2 c. Coconut flour
3/4 stick melted butter
Blend hazelnuts and coconut flour. Add melted butter and incorporate. Press into a greased cheesecake pan or pie plate. Bake at 300 for about 10 minutes.
While the crust is baking, blend cream cheese, sour cream, and heavy cream. Add eggs, then vanilla and blend until incorporated. Add sweetener and blend.
When the crust is done, fill with the cream cheese mixture.
Bake at 300 for 45-60 minutes or until center is set. It usually cracks but if you’d like to use a hot water bath, that will help prevent it.
This is a family favorite, although a bit on the spicy side for the kids. It makes fantastic leftovers, too.
8 slices of boneless pork loin, preferably from pastured pork
1 organic red pepper, finely diced
2 T. coconut oil for pan, divided
? ground chorizo (I haven’t tried it yet, but I’d like to make this) (make sure it’s gluten-free, if you need to be GF)
1 c. cream, half-and-half or whole milk
1 c. Monterrey-Jack Cheese, finely shredded
1 c. cilantro, chopped
1 head cauliflower (or rice)
Melt 1 tablespoon of coconut oil in a large skillet over high heat. Then, reduce heat to medium. Carefully, so as to not splatter hot oil on yourself, lay pork loin slices in the pan and cook until browned. Remove loin from the pan.
Melt 1 tablespoon coconut oil in pan over high heat. Then, reduce to medium. Add red pepper and cook, stirring frequently, until tender. Remove from the pan.
Over medium-high heat, add the Chorizo. Break it up with a spatula and stir until cooked.
Add red pepper back top the pan and stir to blend.
Add cream and whisk.
Once the cream is heated, add back in the pork loin pieces and reduce heat to medium-low.
Meanwhile, steam cauliflower florets about 15 minutes or until tender. Then, “rice” the cauliflower. I like to use a potato masher for this.
Serve 1-2 slices of pork per person topped with queso flameado sauce and cilantro on a bed of riced cauli or regular rice.
Toppings like pepperoni, olives, mushrooms, spinach – just don’t overload it
Another good combo is pesto for the sauce with mozzarella, chicken and Toma tomatoes
1. Line a mixing bowl with a tea towel.
2. Place the cauliflower on top of the tea towel in the bowl. Rice it finely with a potato masher or a fork.
3. Twist up the tea towel and squeeze the excess water out of the cauliflower.
4. Dump the cauliflower into the bowl. Add eggs, almond meal or coconut flour, spices, salt, and Parmesan to the bowl and blend well.
5. Evenly spread a thin layer of oil on a baking sheet. I use a perforated Demarle baking sheet (12″x17″) lined with a Silpat.
6. Press the cauliflower mixture onto the baking sheet in an even layer. Do not put toppings on yet.
7. Bake at 425 degrees F for about 15 minutes or until brown on the edges. This crust is best taken out just before it starts to get burned.
8. Top with sauce, cheese, toppings – don’t overload it! Bake until the cheese is golden brown, about 8 minutes.
9. Cool, cut, and enjoy!
When I made this Cauliflower Fried Rice with Sausage, my husband said it was his favorite “replacement” meal to date. My husband is a huge fan of authentic Asian cuisine, so that makes this dish a hit in our book!
ground pork sausage (plain)
1 large head cauliflower
1-10 oz package organic mixed veggies – including peas, carrots, green beans, corn (eliminate corn for grain-free option)
3 eggs, preferably from pastured hens (leave out for egg-free option)
sesame oil or coconut oil
rice wine vinegar, to taste
salt, to taste
1/2 tsp. garlic powder
1/2 tsp. ginger
1 Tbsp. + 3 Tbsp. Tamari sauce or coconut aminos, or more, to taste
two pinches red pepper flake
In a large skillet, brown pork sausage with 1 tablespoon Tamari or coconut aminos, plus garlic powder, ginger, and one pinch red pepper flake. Set aside.
Dice red pepper and set aside.
In a food processor or with a box grater, “rice” cauliflower.
In a large bowl, blend cauliflower with Tamari or coconut aminos, rice wine vinegar, and a pinch of red pepper flake.
Heat a large wok or skillet with oil. When nice and hot, cook cauliflower in batches until tender. When done, set aside in a serving dish.
Next, make sure the wok or skillet is hot again and add oil. Then, cook red pepper until tender but firm, then add to bowl with the cauliflower.
Next, make sure the wok or skillet is hot again and add oil. Then, add frozen mixed veggies and cook until tender.
Return cauliflower, red pepper, and sausage to the wok or skillet to re-heat. Add egg and stir until cooked.
Serve hot with extra Tamari or coconut aminos, if desired.
Update: this dish makes great leftovers! The next morning, I put some coconut oil in a skillet, heated the “rice,” and stirred in a scrambled egg. It made a delicious veggie-and-protein-packed breakfast!
This is a fantastic low carb option for an old favorite: lasagna. You’ll never miss the high starch noodles!
4 tbsp. coconut oil for pan
1 lb. ground pork sausage, preferably from pastured pigs
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. garlic powder OR 3 garlic cloves, minced
1 – 24 oz jar organic pasta sauce
15 oz Ricotta or cottage cheese (whole fat)
1 egg, preferably from pastured hens
2 c. shredded mozzarella
1. Slice zucchini in 1/4 inch slices lengthwise. Salt the slices and let sit for about 10 minutes, which will draw moisture from the zucchini.
2. Meanwhile, brown ground pork sausage in a pan with oregano, basil, and garlic powder or minced garlic cloves. Once brown, add pasta sauce and simmer on medium-low.
3. For the zucchini, heat a large skillet on high to melt coconut oil. Add zucchini slices and cook on medium-high heat on both sides until brown.
4. In a large mixing bowl, blend ricotta, egg, and Parmesan cheese.
5. In a large baking dish (13×9″), layer sauce, zucchini “Noodles,” ricotta mixture, and mozzarella twice each. When layering the zucchini, don’t be afraid to use plenty for each layer and let them overlap.
6. Bake at 350 degrees (F) for 20-30 minutes until cheese is golden and bubbly.