Super Healthy Pumpkin Bread (that will fool every sugar-free skeptic you know!)

Prep: 15 mins

Cook: 1 hour

Rest Time: 2 hours

Servings: 8-10 slices

 

Ingredients:

Olive or coconut oil spray

3 large eggs

1 (15 oz) can pure pumpkin puree, organic preferred but not necessary

1/4 cup honey or 1/2 cup erythrotol sweetener 

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

2 cups almond flour

1/4 teaspoon coarse salt or sea salt

1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line a standard-sized loaf pan with parchment paper; lightly spray with oil.

2. In a medium bowl, whisk together eggs, pumpkin puree, honey or sweetener, vanilla, and cinnamon. 

3. Add almond flour, salt, and baking soda. Whisk until smooth.

4. Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter. 

5. Bake the bread until browned and set, or until a toothpick inserted into its center comes out clean, approximately 50-60 minutes. 

6. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer to a wire rack for cooling. Carefully remove the parchment paper. 

7. Cool completely before slicing, approximately 2 hours. 

8. Enjoy every mouth-watering bite!

 

Notes:

1. Use honey for a paleo-specific option. 

2. Many low-sugar bakers like to use Stevia, but I prefer erythrotol hands-down when baking. If using Stevia, adjust measurements to your taste.  

3. This makes a wonderful gift for the holiday season! After cooling, wrap in fresh parchment or brown baker's paper and tie with ribbon or string.

Oven Baked Garlic Parmesan Shrimp

Prep: 30 mins

Cook: 12 mins

Servings: 4

 

Ingredients:

1 pound bag frozen shrimp, pre-cooked and defrosted before cooking

2 tablespoons olive or coconut oil

2 cloves garlic, peeled and minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

6 tablespoons almond flour

1/2 cup Parmesan cheese

2 tablespoons butter, melted

2 teaspoons fresh parsley for garnish

Directions:

1. Combine oil, garlic, sea salt, and pepper in large mixing bowl. Stir until combined. Add shrimp and mix well.

2. Cover with plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 475 degrees and line a baking sheet with foil or parchment paper.

4. In a large mixing bowl, combine almond flour and Parmesan cheese. Stir until combined. 

5. Remove shrimp from refrigerator, coat shrimp with almond flour mixture, and place shrimp on lined baking sheet without touching each other. 

6. Drizzle melted butter over the top of shrimp and bake at 475 degrees for 10-12 minutes or until coating is crisp. 

7. Remove from oven and serve. Garnish with parsley, if desired. 

Notes:

1. I like to cheat and use a gallon sized baggie instead of a mixing bowl. Add all ingredients according to directions, shake to mix, throw bag away when done! 

2. All-purpose flour can be used instead of almond flour, but the almond gives the shrimp a really nice flavor. Another option would be to use all-purpose flour and add a 1/4 cup of finely chopped almonds (or even pecans).

Cream Cheese Snowflake Pancakes

Prep: 5 mins

Cook: 5 mins

Servings: 4

 

Ingredients:

8 ounces cream cheese, room temperature

8 large eggs

2 teaspoons pure vanilla extract

4 tablespoons butter, unsalted

 

Directions:

1. Soften cream cheese in microwave for 10 seconds.

2. In a medium bowl, whisk or beat eggs. Add cream cheese and vanilla. Whisk until well-incorporated and smooth. Batter will NOT be thick.

3. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour a small portion (about a 1/4 of the total amount) of batter into the heated pan - be cautious as batter will spread quickly. 

4. Cook until golden brown and set on the bottom, about 2 minutes (or less).

5. Flip and cook 1 more minute; transfer to a place and cover with foil.

6. Repeat with the remaining batter. 

7. Eat plain or garnish with maple syrup, chopped nuts, coconut, berries, etc. 

 

Notes:

1. Because the consistency of the batter is thin, the pancakes tend to be tricky and messy to flip while cooking. I've mastered the process over time and practice, but they taste just as good if they don't turn out pretty the first time! 

2. If you like coconut, these are wonderful cooked in coconut oil instead of butter.

3. When cooked just right, they look like beautiful snowflake crepes!

Swiss Chicken Bake

Prep: 7 mins

Cook: 1 hr

Servings: 4

 

Ingredients:

4 boneless skinless chicken breasts

4 slices Swiss cheese

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 tsp garlic powder

 

Directions:

1. Preheat oven to 375 degrees.

2. Pat chicken dry and place in greased 9x13 inch baking dish.

3. Add sliced cheese on top of chicken breasts.

4. In a bowl, mix mayonnaise, sour cream, 1/2 cup Parmasan cheese, salt, pepper, and garlic powder. Spread over chicken and sprinkle with remaining Parmesan cheese.

5. Bake for 1 hour.

Creamy Skillet Chicken in White Wine Sauce

Prep: 10 mins

Cook: 25 mins

Servings: 4

 

Ingredients:

For the chicken:

1 tablespoon olive oil

4 boneless skinless chicken breasts

1 teaspoon garlic powder

Salt and pepper to taste

For the wine sauce:

1 tablespoon butter, unsalted

1 large yellow onion, diced

3 cloves garlic, minced

1 cup dry white wine

1 teaspoon dried thyme

1/2 cup half-and-half (or heavy cream)

Salt and pepper to taste

Fresh parsley, chopped

 

Directions:

1. Heat olive oil in a large skillet until the oil shimmers, about 2-3 minutes.

2. Season chicken with salt, pepper, and garlic powder. 

3. Add chicken to the skillet and cook until golden brown, about 6 minutes. Do NOT move it around while cooking.

4. Using tongs, flip the chicken over and continue to cook for 6 more minutes (or until cooked through).

5. Remove chicken from skillet to a plate; cover and set aside. Do NOT wipe the skillet.

6. Add butter to skillet and melt over medium-high heat.

7. Add onions and cook for 3 minutes, or until softened.

8. Stir in garlic, salt, and pepper; cook for 30 seconds.

9. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4-5 more minutes or until half the wine has reduced.

10. Stir in thyme and half-and-half (or heavy cream).

11. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Remove from heat.

12. Garnish with fresh chopped parsley.