Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.

Low Carb Mexi Baked Chicken

Serves 2

image & recipe @food.com

Ingredients:

• 2 (4 ounce) boneless skinless chicken breasts
• 2 teaspoons taco seasoning. 
• 1/2 cup salsa, any degree (go for one with low sugar)
• 1/2 cup shredded low-fat cheddar cheese 
• Spring onion for decoration

Method:

1. Preheat oven to 190'C [375'F].
2. Spray a shallow, small baking dish with non-stick spray.
3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
4. Bake, uncovered, about 45 minutes.
5. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

Egg and Cottage Cheese Savoury Breakfast Muffins (Low Carb, Gluten Free)

image & recipe @yummly.com

(Makes 12 small muffins; recipe created by Kalyn)


Dry Ingredients:

• 1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
• 1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)
• 1/2 cup finely-grated Parmesan cheese 
• 1/4 cup flax seed meal
• 1/4 cup nutritional yeast flakes
• 1/2 tsp. baking powder
• 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
• 1/4 tsp. salt

Wet Ingredients: 

• 6 eggs, beaten
• 1/2 cup reduced-fat cottage cheese
• 1/3 cup thinly sliced green onion

Instructions:

1. Preheat oven to 375F/190C.  Spray baking cups or muffin pan with non-stick spray or olive oil.  (I've only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans.  The muffin cups I used are just over 2 inches inches across, so if you use a larger size you'll get less muffins and may need to cook them slightly longer.)
2. In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.  In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.  Mix the wet ingredients into the dry ingredients.
3. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.  Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.  

Low Carb, Gluten Free Cheesecake

Prep time: 5mins

Cook time: 45mins

Ingredients:

• 2 (8 ounce) packages Philadelphia Cream Cheese, room temperature (Not fat free)
• 1/2 cup splenda sugar substitute (Xylitol also works)
• 1/2 teaspoon vanilla extract
• 2 eggs

Method:

1. Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
2. Then add 2 eggs and beat again.
3. Cook in a pyrex dish about 6 x 6 glass dish at 180'C [350'F] for 40 to 45 minutes until centre is firm.

Note:

• Do the "hot water bath" baking method for it to turn out even creamier.
• Try recipe with additional extracts, lemon w/some zest, almond, orange w/some zest, etc

Low Carb, Gluten Free, Bacon Chocolate Mocha Ice Cream Cake

image & recipe @http://www.ibreatheimhungry.com

Yields 10 slices

This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.

Ingredients

For the Cake
• 1/4 cup heavy whipping cream
• 12 Tbsp butter
• 4 squares Lindt 90% chocolate (about 1.5 oz)
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 cup granulated sugar substitute
• 1/4 tsp salt
• 6 Tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 2 cups sugar free coffee ice cream, softened
• 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
• 3/4 cups heavy whipping cream
• 1 bar (3.5 oz) Lindt 90% chocolate
• 2 Tbsp coconut oil
• 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
• 1/4 cup Ganache Frosting (above)
• 2 Tbsp strong coffee (brewed)
• 3/4 cup heavy whipping cream

Instructions

To make the cake:
• Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
• Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
• In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
• Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.