I do use it on my kids. I’m comfortable with these oils for kids, but of course feel free to do research if that’s something you’re concerned about.
- 1 cup almonds chopped
- 1/2 c almond meal/flour
- 3/4 c butter, melted
- 1 tsp salt
- 3 Tbsp Swerve (confectioners)
Cream Cheese Filling
- 2-8 oz bricks cream cheese, room temp
- 1 cup heavy whipping cream (unsweetened)
- 1/2 c Swerve (confectioners)
- 2 c boiling water
- 2 small packages sugar-free raspberry Jell-o
- 1 16 oz package frozen raspberries
- 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.
Recipe inspired by My Low Carb Recipes.
This cheese sauce is just as creamy as Velveeta but far healthier! No “cheese product” here. I have added garlic powder for a kick, but feel free to leave it out if you like.
- 1/4 c. butter
- 3/4 c. cheddar cheese, shredded
- 1/4 c. Parmesan cheese
- 1/8 c. heavy cream
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 1/2 tsp. garlic powder
- In a small sauce pan, melt butter over medium heat.
- Add cheese and whisk constantly. When it starts to melt, add heavy cream and continue to whisk constantly.
- When the cheese sauce comes together, add salt, pepper, and garlic, and whisk a few times.
- Remove from heat.
- Pour over steamed cauliflower, broccoli, or cabbage.
The last few of the cucumbers are these cute little round guys. They make me laugh.
The Dragon carrots (the dark red ones) are very orangey on the inside and taste sweet. They’re my favorite.
These tasty little gummies are a big hit with the kids! Okay, fine. The adults love ’em too!
- 2 c. Grape Juice (or any juice)
- 6 Tablespoons Great Lakes Grass-fed Gelatin
- 3/4 teaspoon Sweet Leaf Stevia drops
- In a small bowl, whisk 1 cup of grape juice with the gelatin.
- While that’s gelling, heat the other cup of grape juice in a small saucepan. Let it get really hot, but don’t let it boil.
- When the grape juice is hot, remove it from the heat. Add the stevia. Then pour into the gelatin mixture. Whisk until smooth. I had to take a spatula to really break up some gelatinous pieces.
- Pour into silicone molds. I used these and these and put my molds on a cooling rack for stability.
- Refrigerate for about 1 hour or until solid. Pop the gummies out of the molds by turning the molds “inside out.”
- Store in the refrigerator.
This recipe made a batch from each mold, plus I usually have about 1/2 c. leftover which I use to make a little dish of “Jell-O” for the kids.
- 2 qts. raw milk
- 8 T. plain yogurt, either from a previous batch or store-bought unflavored/plain with live cultures, like this
- Fill the crock with warm water, approximately one third full.
- Test the amount of water by placing the mixing bowl in the water and make sure it does not overflow from the crock pot, then remove it.
- Place the lid on crock pot and turn on to the “keep warm” setting.
- Now, place the mixing bowl on top of a pot of water over medium heat (double boiler method). Fill the bowl with 2 quarts raw milk. Heat gently, stirring occasionally.
- While the milk is heating, place 4 tablespoons of yogurt in a glass container. I like to use a glass Pyrex measuring cup.
- When the milk reaches 110F degrees, remove from heat, add approximately 1 cup of warm milk to the yogurt in the Pyrex measuring cup, and stir until combined. (It doesn’t matter how much milk you add, just so long as it is enough to mix the yogurt in thoroughly; this step helps ensure that the yogurt blends into the milk properly.)
- Add this mixture back into the large Pyrex bowl of heated milk and stir.
- Turn off the slow cooker and remove the lid. Then place the bowl gently into the slow cooker, taking care not to get water into the yogurt. Replace the lid and wrap the slow cooker in a towel or blanket.
- Allow yogurt to culture for 8 hours or more. The longer it cultures, the more tart it will be.
- Optional: Raw milk yogurt tends to be runnier than regular yogurt; for thicker yogurt, place cheese cloth in a large mesh strainer or colander and pour the yogurt in. Place this over a bowl and place in the refrigerator. Allow whey to drain until desired consistency is reached. The whey can be kept in the refrigerator for up to 6 months.
- You can then flavor with maple syrup or honey, pureed fruit, or whatever you like.
These grain-free, gluten-free “Cheetos” are a great healthy alternative to Cheetos. They remind me of Cheese-Its!