Bacon & Fig Quinoa Crust Pizza

Bacon & Fig Quinoa Crust Pizza
A very tasty gluten-free pizza that is so delicious you will probably eat the whole pizza all by yourself in one sitting
Source:
Recipe type: pizza
Serves: 2
Ingredients
  • Quinoa pizza crust
  • ⅓ cup quinoa
  • ¼ teaspoon baking powder
  • Dash of salt
  • 2 ½ tablespoons water
  • Topping
  • 20 grams of bacon bits crisp
  • ⅓ cup low fat cheddar cheese shredded
  • 2 dried Figs chopped about
  • 3 tablespoons tomato sauce
  • ¼ teaspoon red Chile flakes
  • ¼ teaspoon oregano
Directions
  1. Preheat the oven to 425°F
  2. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 2 ½ tablespoons water, ¼ teaspoon baking powder, and salt in the jar or bowl of a smoothie food processor. Process until a smooth batter forms, about 2 minutes, scraping down the sides of the processor as necessary. Will resemble a thick pancake batter.
  3. Line an 8 round cake pan coming up the sides with parchment paper (to prevent the batter from running under the paper (it may help to spray the pan with cooking spray first so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula.
  4. Bake the crust for 15 minutes at 425°F.
  5. Remove the parchment paper from under the crust.
  6. Flip the crust over and return to the oven for 5-8 more minutes, or until golden and the edges are crispy.
  7. Remove from the oven spread the tomato sauce over the crust sprinkle with oregano and chili peppers; add the figs, bacon and cheese. Return to the oven and bake for another 7-8 minutes, or until the cheese has melted.
  8. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
Nutrition Information
Serving size: ½ of pizza Calories: 244 Fat: 7.4 g Saturated fat: 2.4 g Carbohydrates: 32.4 Sugar: 10.2 g Sodium: 548 mg Fiber: 4.2 Protein: 13.2 Cholesterol: 15 mg

quinoa pizza

Banana Oatmeal Raisin Cookie

Banana Oatmeal Raisin Cookie
No flour!! No sugar!! No oil!! No egg!! Quilt free munching!
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 mashed bananas (ripe)
  • ⅓ cup apple sauce
  • 2 cups minute oats
  • ¼ cup almond milk
  • ½ cup raisins or chocolate chips
  • 1 tsp vanilla
  • 1 tsp cinnamon.
Directions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mash the bananas. Stir in oats, and other ingredients and vanilla. Mix well, and allow to sit for 15 minutes.
  3. Drop by teaspoonful onto an ungreased cookie sheet.
  4. Bake for 15 - 20 minutes in the preheated oven, or until lightly brown.
Notes
If you need the cookies to be a little bit sweeter, add 1 tbsp. of artificial brown sugar sweetener. But I find they are sweet enough without.
You can also add other types of dried fruit or even nuts to these cookies for variety.
Nutrition Information
Serving size: 1 cookie Calories: 52 Fat: .5 g Carbohydrates: 11.5 g Sodium: 3 Fiber: 1.3 g Protein: 1.2 g Cholesterol: 0

 

Peach-Basil Chicken Breasts

Peach-Basil Chicken Breasts
Sweet peaches, basil and shallots are a great flavor combination in this light, savory-sweet chicken dish
Serves: 2
Ingredients
  • 3 boneless chicken breasts (.)
  • kosher salt and fresh ground pepper
  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 1 tsp fresh grated ginger
  • 2 garlic cloves, finely chopped
  • 12 basil leaves, finely chopped plus more for garnish
  • 1 cup low-sodium chicken broth
  • 4 large peaches, peeled, pitted and sliced thick (about 2 cups)
Directions
  1. Preheat oven to .
  2. Pat the chicken dry with paper towels, and season with salt and pepper to taste. Heat the oil in a large oven-proof skillet over medium-high heat until shimmering. Add the chicken and cook until browned, about 2 minutes per side. Remove to a plate and set aside.'
  3. Decrease the heat. Add the shallot and cook until translucent, about 3 minutes. Add the ginger and garlic to the pan and cook until fragrant stirring constantly, 45 to 60 seconds. Add the chopped basil, chicken stock and peaches. Return the chicken to the pan and turn to coat. Transfer to the oven and bake until the juices run clear when the chicken is pierced with a knife, about 15 minutes.
Notes
Great tip for easily peeling the peaches: Bring a small pot of water to a boil and have an ice bath ready in the sink. Using a pairing knife cut an "X" in the blossom end of the peach. Gently place the peach in the water for 15 to 30 seconds, then transfer to the ice bath with a slotted spoon. The "X" will open slightly and the skin can be removed by gently pulling with a pairing knife.

 

Parisian Chicken & Mushrooms

Parisian Chicken & Mushrooms
Sweet meets savory as orange juice and apricot jam blend with the tartness of creamy Dijon mustard. The luscious flavors pair perfectly with a crisp, cool salad. Enjoy, then smile at just 276 calories per serving..
Serves: 4
Ingredients
  • 1 pound chicken breasts or thighs, boneless, skinless
  • 8 oz package fresh white or brown mushrooms or a mix of the two
  • 2 small onion (white or red), sliced or chopped
  • 1 clove garlic, minced
  • 1 T olive oil
  • ½ cup orange juice
  • 1 T apricot jam
  • 1 T Dijon mustard
Directions
  1. Slice onions and mushrooms. Mince garlic.
  2. Pour the olive oil into a large Dutch Oven placed on a burner set to med high. Sauté onions for a 3-4 minutes to soften. Stir frequently. Add garlic, reduce heat to medium and stir constantly for 1 minute. Add the mushrooms and continue cooking until the mushrooms soften.
  3. Add a little orange juice to deglaze the pan. Stir and continue to cook for 5 minutes.
  4. Move the onions and mushrooms to the side of the pan and place chicken pieces in the middle of the pan.
  5. Sauté until brown, turn and brown the other side. You may need to add more orange juice to prevent sticking.
  6. When the chicken is well browned, stir in the rest of the orange juice, apricot jam, and mustard.
  7. Leave everything to simmer, covered, for about 20 minutes or longer until chicken is cooked through (prick with a fork to make sure juices run clear). Remove from heat and allow the chicken to set, covered, for 10 minutes.
  8. Serve with a cool and colorful salad.
Nutrition Information
Serving size: 1 Calories: 276 Fat: 7.8 Saturated fat: .5 Carbohydrates: 12.5 Sugar: 7.3 Sodium: 181 Fiber: 1.3 Protein: 38.6 Cholesterol: 97

 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp

Zucchini Noodles with Lemon-Garlic Spicy Shrimp
Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice. An Easy, Low Carb, gluten free paleo friendly dish that takes less than 20 minutes to make.
Serves: 1
Cook time: 
Total time: 
Ingredients
  • 1 ½ teaspoons olive oil
  • Pinch crushed red pepper flakes
  • 4 oz. peeled and deveined shrimp
  • 2 cloves garlic, sliced thin and divided
  • 1 medium zucchini, spiraled
  • Pinch salt and fresh black pepper
  • ¼ lemon
  • ¼ cup halved grape tomatoes
Directions
  1. Heat a medium non-stick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
  2. Add the remaining ½ teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1½ minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.
Notes
Weight Watchers Points old points 5 Points + 6
Nutrition Information
Serving size: 1 Calories: 207 Fat: 8.4 Saturated fat: 1.1 g Carbohydrates: 9.6 g Sugar: 3.6 g Sodium: 443 mg Fiber: 2.6 g Protein: 26.1 Cholesterol: 181 mg

 

Keto Bread ( Low Carb, Gluten Free & Paleo friendly)

Keto Bread ( Low Carb, Gluten Free & Paleo friendly)
Craving bread but need to cut your carbohydrates down this bread is for you only 6 g of carbs in half a loaf. Easiest. Bread. Ever
Source:
Serves: 4 bread muffins
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 large eggs
  • ⅓ cup (75 g) ground almonds
  • 1½ tsp baking powder
  • 2 Tbsp. of butter
Directions
  1. , add the ingredients to a bowl and whisk until smooth and aerated. Pour into a greased loaf tin or muffin tin for bread muffins ( makes 4) and bake in the oven for 20 minutes at 400 F
Notes
1 slice (just one slice!) of bread from a leading brand has 18 g of carbohydrates. Half a loaf of keto bread has just 6 g! A lack of carbs and a lot of egg means that this bread will not have that dry, crusty consistency like a regular loaf, in fact it’s more like a savory cake. If you want to crisp it up put slices under the grill to toast.

What is Keto: It’s short for Ketosis which is basically a process that forces your body to switch to burning fat as a primary energy source. It’s how we all used to operate before humans started processing grains and eating a carbohydrate heavy diet, long sciencey gist of it: by cutting out carbs you can turn yourself back into a super-efficient fat-burning caveman!

Want to go Keto?
-You must consume less than 20 g carbohydrate each day.
-You cannot eat grains, legumes, starches, milk, fruit, yogurt… anything starchy or sugary is a no go.
-You mustn't be afraid to eat fat! If you deprive your body of a major energy source like carbs you must replace it with another (nuts, fish, oils, butter, peanut butter, avocado etc.) otherwise you’re just starving your body…
Nutrition Information
Serving size: 1 bread muffin Calories: 152 Fat: 13.5 g Saturated fat: 5.1 g Trans fat: 0 g Carbohydrates: 2.9 g Sugar: .6 g Sodium: 95 mg Fiber: 1 g Protein: 6.5 Cholesterol: 155 mg

 

Cream Cheese Pancakes

Cream Cheese Pancakes
A surprisingly satisfying Low Carb and Gluten Free substitute for the real thing. Even if you aren’t watching your carbs these are a delicious departure from the traditional doughy stack of pancakes
Serves: 4 (6" pancakes)
Ingredients
  • 2 oz. low fat cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • ½ teaspoon cinnamon
Directions
  1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour ¼ of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Notes
whip up a batch of these pancakes in a magic bullet or equivalent processer and it takes less than a minute to make the batter
Nutrition Information
Serving size: 4 pancakes Calories: 183 Fat: 9.5 Saturated fat: 3.2 Trans fat: 0 Carbohydrates: 4.9 g Sugar: .9 g Sodium: 467 mg Fiber: .6 g Protein: 19.3 g Cholesterol: 332 mg

 

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans
(Cuisinart Convection steam oven directions included.) Gluten free. Low Carb, Diabetic Friendly and so simple to make
Source:
Serves: 4 servings
Ingredients
  • ¼ -½ cup olive oil
  • Juice of 2-3 lemons
  • Several cloves of garlic, cut in half (I buy the pre-peeled cloves – they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • Salt or seasoned salt & pepper to taste
  • A bunch of green beans (¾ pounds, ends trimmed)
  • 8-12 red baby potatoes, cut into halves)
  • Chicken 8 thighs or 4 breasts, bone-in, skin-on. (About 3 ¼ lbs)
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good). Potatoes to the outside and green beans on the inside
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the green beans in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for 50 minutes or an internal temp of 180 is reached for the chicken.
Notes
For Cuisinart Convection Steam oven directions
Place the pieces skin up on top of the green beans and the potatoes to the outside on the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to bake steam at 450° F for 35 minutes or an reach an internal temperature of 180° F

Using actual lemon slices can make this dish bitter the lemon juice solves this problem.

 

Chicken Tagine with Raisins and Pistachios – Low Carb and Gluten-Free

Chicken Tagine with Raisins and Pistachios – Low Carb and Gluten-Free
A hearty North African dish, this chicken tagine is flavoured with raisins and pistachios.
Serves: 6
Cook time: 
Total time: 
Ingredients
  • 6 chicken legs or 6 thighs and 6 drumsticks
  • 2 tbsp. coconut oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 tbsp. ground cumin
  • 1 tsp ground cinnamon
  • ¾ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup chicken broth
  • ¼ cup pistachios
  • 2 tbsp. golden raisins (use ¼ cup if not watching carbs)
  • 2 tbsp. dark raisins (use ¼ cup if not watching carbs)
Directions
  1. Heat coconut oil in a large sauté pan or Dutch oven over medium high heat.
  2. Pat chicken legs dry and sprinkle with salt and pepper. When pan is hot, add chicken, skin-side down and cook without moving 5 minutes, until skin is crispy brown. Turn chicken over and cook another 4 minutes.
  3. Transfer chicken to a platter and tent with foil. Add onion, garlic and ginger to pan and cook until onion is translucent, scraping up browned bits, about 5 minutes.
  4. Add cumin, cinnamon, coriander, turmeric, salt and pepper and cook until fragrant, about 30 seconds. Add broth and stir to combine.
  5. Add chicken back into pan and sprinkle with raisins and pistachios. Bring to a boil and then reduce heat and simmer for 15 minutes.
Notes
tagineWhat is a Tagine: A tagine is a unique type of ceramic or clay cookware that's popular in North Africa. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
The word "tagine" also refers to the succulent dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit. Vegetables can also be cooked alone.
Don’t have a Tagine a Dutch oven or clay cooker works just as well.
Nutrition Information
Serving size: 1 chicken leg Calories: 351 Fat: 23 g Saturated fat: 4.3 g Trans fat: 0 Carbohydrates: 17.7 g Sugar: 4.6 g Sodium: 604 mg Fiber: 1.4 g Protein: 25.2 Cholesterol: 79

 

Rice Cakes with Fire Jelly (Diabetic and Gluten Free Friendly)

Rice Cakes with Fire Jelly (Diabetic and Gluten Free Friendly)
The next time you are craving sweet salty indulge in these snacks which are very low in calories, fat and sugar . What could be better?
Source:
Recipe type: diabetic Living
Serves: 4
Ingredients
  • ⅓ cup sugar-free apricot preserves
  • ½ to 1 minced fresh jalapeno chili pepper
  • 12 miniature salt-and-pepper rice cakes
  • ⅓ cup fat-free tub-style cream cheese
  • 1 teaspoon snipped fresh rosemary
Directions
  1. In a small bowl combine preserves and chili pepper. Spread rice cakes with cream cheese; top with preserves mixture. Sprinkle with rosemary.
Nutrition Information
Serving size: 3 rice cakes Calories: 56 Fat: 1 g Carbohydrates: 12 g Sugar: .3 g Sodium: 200 mg Protein: 3 g Cholesterol: 2 mg

 

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