Avocado and Cucumber Cooler

I actually came across this recipe while doing research on West Indies cuisines and thought it was quite interesting and different. It is a Jamaican recipe, that is no only refreshing in the tropical summer heat but just as satisfying as part of a quick, light meal. The unique combination of creamy avocado paired with the delicate flavor of cucumber is then accented with lemon for a dash of tartness and lots of fresh mint for that fresh sweetness. If you have a blender, you can make this drink within ten minutes. A great grab and go smoothie type drink or a light lunch, I would add a little bit of a protein like an ounce of almonds or walnuts along with it to round it out and complete it. I hope you enjoy.

Avocado and Cucumber Cooler

Ingredients:

1 large avocado, about 7 ounces after skin and pit removed, rough chopped

2 cups seedless cucumber, about 1 average hothouse cucumber, roughly chopped

1/2 cup mint leaves, firmly packed and additional for garnish if desired

2 lemons, juiced and additional lemon slices for garnish if desired

2 cups ice

Place all ingredients into blender and pulse to puree. This is a very thick drink so you will need to stop and stir with a spatula a few times before reaching desired consistency.

Nutrition Facts

4 - One Cup Servings

Amount Per Serving
Calories 96.1
Total Fat 7.8 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.9 g
Cholesterol 0.0 mg
Sodium 5.3 mg
Potassium 357.5 mg
Total Carbohydrate 7.8 g
Dietary Fiber 3.9 g
Sugars 0.7 g
Protein 1.4 g

Very Coconut Mini-Muffins

I have been working on a recipe for coconut muffins on and off for quite some time now. This is the first one that has completely satisfied my standards for the final product. It has a lovely coconut flavor and a wonderful, moist texture almost akin to a macaroon. I only call this little gem a muffin because to me without frosting it isn't a cupcake. Trust me, this is so delicious it doesn't need the frosting but it is as good as any cake or cupcake in taste and texture that I have created. If you are a lover of coconut you are going to want to make these right away. I hope you enjoy.

Very Coconut Mini-Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup + 1 Tbsp. unsweetened shredded coconut

1/4 tsp. ground cardamom (optional)

Wet:

3 eggs

1 cup sour cream

4 Tbsp. unsalted butter, melted

1/2 cup heavy cream

1 1/2 tsp. vanilla extract

1 cup + 1 Tbsp. Splenda

butter spray

Preheat oven to 375'

Whisk the dry ingredients, not including the 1 tablespoon of coconut, together in a large bowl until evenly distributed. Blend the wet ingredients, not including the 1 tablespoon of Splenda, together in another bowl until well combined. Add the wet ingredients to the dry ingredients and blend thoroughly.  Spoon by heaping tablespoons into the compartments of a mini-muffin pan that has been lightly coated with butter spray. Sprinkle the extra tablespoon of coconut and Splenda on the top of each muffin. Bake for 15 to 18 minutes or until they are lightly golden and an inserted toothpick comes out clean. Cool in pan on a rack for about 10 minutes then remove muffins to rack to finish cooling.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 122.3
Total Fat 10.5 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 39.4 mg
Sodium 106.4 mg
Potassium 24.5 mg
Total Carbohydrate 6.1 g
Dietary Fiber 2.3 g
Sugars 0.4 g
Protein 2.8 g

Lavender-Rosemary Muffins

This recipe evolved from a brainstorming session when my daughter was visiting. She had brought me the most exquisite gift, hand crafted herbs that she had dried and packaged for me. The herbs were fragrant and lovely and it was such a meaningful gift. I explained that I had been working on new and different flavor profiles for baked goods and that I had an idea to use dried lavender. I reminded her of a bread that I used to bake, a lavender-honey bread, back in the old days that was absolutely delicious and liked that idea. I knew that using honey was out of the question though but wanted to build around it. After some great back and forth with ideas my daughter suggested using the lavender with some of the rosemary she had brought. The idea sounded fabulous and into the kitchen I went. After working out just the right balance between the two herbs and a few other ingredients to add an even greater depth of flavor I came up with a recipe that she absolutely loved. The muffins have a subtle, delicate flavor from the combination of lavender and rosemary but you know they are there and are woven together by a dash of lemon zest. We sent some out for a quick taste test by her peers and there was an overwhelming positive response that I had to share this with you all now. You can find dried lavender in specialty or health food stores but make sure you do not substitute lavender oil. I hope you enjoy. 

Lavender-Rosemary Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. whole lavender buds

2 tsp. lemon zest, grated

1 Tbsp. lavender and 1 tsp. rosemary, pulsed in spice grinder until fine powder

Wet:

3 eggs

1 cup sour cream

1 1/2 tsp. vanilla extract

2 Tbsp. light agave nectar

3/4 cup Splenda

4 Tbsp. unsalted butter, melted

about 1 ounce sliced almonds, optional

butter spray or vegetable spray

Preheat oven to 375'

Whisk the dry ingredients together in a large bowl until they are well combined. Blend the wet ingredients together in another bowl until thoroughly mixed. Add the wet ingredients to the dry and mix well until completely combined. Place about a tablespoon or so into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each with a few pieces of sliced almonds. Bake for 16 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool muffins in the pan on a rack for about 10 minutes and then carefully remove to a cooling rack to finish.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 92.9
Total Fat 7.2 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 36.0 mg
Sodium 104.3 mg
Potassium 23.1 mg
Total Carbohydrate 6.1 g
Dietary Fiber 1.9 g
Sugars 0.2 g
Protein 2.6 g

Zucchini Mini Muffins

Everyone who gardens must have an abundance of fresh vegetables in their garden by now and I have been working on creative ways for you to enjoy them. I happen to love zucchini and love to make zucchini muffins but I wanted something just a little bit different; some kind of little twist. Well, I think I came up with a great one and it both compliments the fresh, nature taste of the zucchini and gives it some personality. I have added just a touch of lemon and cinnamon to them and they are out of this world and the aroma is amazing when they are baking. I hope you enjoy.

Zucchini Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

1 tsp. cinnamon

1 Tbsp. lemon zest, grated

Wet:

2 eggs

1 cup sour cream

2 Tbsp. unsalted butter, melted

1 tsp. vanilla

1 lemon, juiced

1 cup Splenda

1 1/2 cups zucchini, grated

1 Tbsp. unsalted sunflower seeds, optional

butter spray or vegetable spray

Preheat oven to 350'

Whisk together the dry ingredients in a large bowl until they are well combined. Blend the wet ingredients together until well combined in another bowl. Using a clean cotton dish towel wring the zucchini out well until dry. There is a lot of water naturally in zucchini and if you do not do this step well your muffins may come out gummy.

Blend the wet ingredients into the dry until well combined. Fold in the dried zucchini. Place about 2 tablespoons of the muffin batter into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each muffin with a few of the unsalted sunflower seeds. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean and have a little resistance and are golden brown. Cool the muffins in the pan on a rack and then remove muffins to the rack to finish cooling.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 72.0
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 102.0 mg
Potassium 51.3 mg
Total Carbohydrate 5.5 g
Dietary Fiber 2.0 g
Sugars 0.4 g
Protein 2.1 g

Orange Sunburst Mini Muffins

Well, this might just become a tradition with me to post a sweet treat on a Monday and start the week with a smile. These mini muffins are absolutely delicious with a bright and sunny sweetness and citrus flavor as the name implies. They are not overly sweet so they make a perfect breakfast muffin and are great with morning coffee but they are sweet enough to satisfy you as a dessert or snack. Of course, they are simple to prepare and are very low in carbohydrates being both gluten and sugar free. I hope you enjoy.

Orange Sunburst Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. lemon zest, grated

Wet:

2 eggs

2 Tbsp. unsalted butter, melted

1 cup sour cream

1 tsp. vanilla extract

2 tsp. orange extract

1 cup Splenda

vegetable spray

1/4 cup walnuts, chopped (optional)

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl. Whisk the wet ingredients in another bowl until thoroughly combined. Mix the wet into the dry and stir to blend. Lightly coat a 24 compartment mini muffin pan with vegetable spray and divide the batter evenly into each compartment. Sprinkle a few pieces of the chopped walnuts on top to garnish if desired. Bake for 14 to 16 minutes, until an inserted toothpick comes out clean.

Place muffin pan on cooling rack and cool completely before removing from pan.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 69.4
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 101.6 mg
Potassium 19.9 mg
Total Carbohydrate 4.8 g
Dietary Fiber 1.7 g
Sugars 0.2 g
Protein 2.0 g

Mini Cinnamon Streusel Coffee Cakes

There is no way you will be able to tell that these delicious little cakes are gluten free and sugar free. Great as a tasty little dessert, snack or with your morning coffee you'll want to make them often. The entire family will love them and you can make them for your next book club meeting or get together and serve them proudly to your friends. No one will be able to tell the difference. I hope you enjoy.

Mini Cinnamon Streusel Coffee Cakes

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

1/4 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/4 cup blanched almonds, chopped (optional)

Wet:

3 Tbsp. unsalted butter, melted

2 eggs

2/3 cup sour cream

1/3 cup Splenda

1 tsp. vanilla extract

Streusel Topping:

1 Tbsp. unsalted butter, room temperature

1/4 cup Splenda

1/4 cup almond flour

1/2 tsp. cinnamon

Vegetable spray

Preheat oven to 375'

Combine the dry ingredients together in a large bowl with a whisk. Blend the wet ingredients together until smooth. Mix the wet into the dry and stir until well mixed. In a separate small bowl combine the ingredients for the streusel topping with a fork until well mixed and crumbly or sandy in appearance. Coat a mini muffin pan with vegetable spray and divide the cake mixture evenly into the compartments. Top each with about 1/2 tsp. of the streusel mixture. Bake for about 15 minutes. Cool cakes in pan on wire rack before removing. Store in an airtight container for up to 5 days.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 78.3

Total Fat 6.4 g

Saturated Fat 2.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 25.7 mg
Sodium 100.0 mg
Potassium 24.8 mg
Total Carbohydrate 4.6 g
Dietary Fiber 2.0 g
Sugars 0.2 g
Protein 2.2 g

Peanut Butter and Chocolate Chunk Mini Muffins

I enjoy my low carbohydrate muffins every single morning as part of my breakfast. They are also a great "go to" snack in the afternoon or evening. These are not a low calorie food but I have found that I can easily include them as part of my daily meal plan and continue to stay on track. These particular muffins are more of a sweet, dessert type snack but are great with that morning coffee. I hope you enjoy.

Peanut Butter and Chocolate Chunk Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

4 squares Lindt Extra Dark Chocolate (87% cocoa) chopped into small bits

Wet:

3/4 cup sour cream

2 eggs

1 Tbsp. unsalted butter

1/2 cup all natural low-sodium peanut butter

3/4 cup Splenda

Vegetable spray

Preheat oven to 375'

Liberally coat mini muffin pan with vegetable spray and set aside. Combine the dry ingredients together in a large bowl with a whisk. Melt the butter and peanut butter in the microwave for about 1 minute and whisk together. Combine the wet ingredients in a small bowl, whisking thoroughly with the butter mixture. Add the wet ingredients to the dry and blend well. Fill each cup in the mini muffin pan and bake for 12 to 14 minutes.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 97.0
Total Fat 7.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 22.2 mg
Sodium 122.7 mg
Potassium 16.0 mg
Total Carbohydrate 5.9 g
Dietary Fiber 2.5 g
Sugars 0.7 g
Protein 3.8 g

Applesauce Muffins

Thanks for your patience while I had some work taken care of in the kitchen. All appears to me in great order now and my first creation was this muffin. It is a very tender muffin with great flavor. The applesauce not only adds a delicious flavor but it also adds terrific moisture in the muffin. I hope you enjoy!

Applesauce Muffins

Ingredients:

Wet:

2 eggs
1/2 cup sour cream
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 tsp. molasses
1 cup Splenda

Dry:
3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup pecans, chopped (optional)

1 cup unsweetened apple sauce
vegetable spray

Preheat oven to 375'

Whisk dry ingredients in large bowl and add chopped nuts if desired.

Blend wet ingredients in small bowl.

Alternate wet and apple sauce into dry ingredients, stirring after each addition. Coat mini-muffin pan with vegetable spray. Spoon batter into each compartment. Bake 15 to 18 minutes. Cool pan on rack for about 20 minutes before removing muffins. Allow muffins to completely cool on rack.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 74.1
Total Fat 5.4 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.2 g
Cholesterol 22.4 mg
Sodium 99.5 mg
Potassium 34.2 mg
Total Carbohydrate 6.4 g
Dietary Fiber 2.0 g
Sugars 1.5 g
Protein 2.0 g

Blueberry Muffins

I love those fresh, sweet blueberries that are so plentiful in the summer season. With summer getting closer and closer I decided to post this wonderful recipe now for my Blueberry Muffins. I had tested this recipe a variety of ways and this one is by far the best. They are moist, tender and so packed full of blueberries in each mini-muffin. If the fresh berries are not available to you yet you can use frozen ones instead without changing a thing in the recipe. Just defrost them and pat them dry so they are not too soft or add too much extra liquid to the recipe. I hope you enjoy.

Blueberry Muffins

Ingredients:

Wet:

2 eggs

1/2 cup sour cream

1/2 cup whole milk

1/2 stick unsalted butter, melted

1 tsp. vanilla extract

3/4 to 1 cup Splenda, depending on sweetness of berries

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups blueberries

vegetable spray

Preheat oven to 375'

Blend the wet ingredients. Whisk the dry ingredients together in a large bowl. Blend the wet into the dry. Fold in the blueberries. Divide into 24 cup mini-muffin pan that has been coated with vegetable spray. Bake about 15 to 18 minutes. Cool pan on rack for at least 20 minutes. Remove muffins and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.0

Total Fat 5.6 g

Saturated Fat 2.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 25.5 mg
Sodium 101.7 mg
Potassium 28.2 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 2.1 g

Luscious Lemon-Poppy Mini-Muffins

I have been experimenting over the past few months with the various nut flours that are available. If you are not familiar with the common nut flours available in your local specialty or health food stores, please find them and check them out. They are also available on the Internet. I have been using a combination of almond flour and coconut flour in most of my baked products. I find that just the right combination produces a light and moist muffin or cake and is very close to one made with glutenous flour like all purpose or cake flour. Because it is a gluten-free flour it also has an added benefit of not producing a tough texture if you should over-mix a bit. The biggest drawback I found is that if the baked goods are not going to be consumed within about the first three or four days they should be stored in the refrigerator to prevent spoilage. They also freeze very well. This recipe was among the top five favorite muffin recipes that I tested. It delivers a wonderful lemony flavor with just enough of the classic poppy seed taste. These muffins are light, tender and moist. If you cannot eat the seeds then just omit them and enjoy it as is. I hoe you enjoy.

Luscious Lemon-Poppy Mini-Muffins

Ingredients:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt (optional)

2 Tbsp. fresh lemon zest

2 large eggs

4 Tbsp. unsalted butter, melted and slightly cooled

1/2 cup sour cream

1/2 cup whole milk

1/4 cup lemon juice

1/2 tsp. vanilla extract

1 cup Splenda

1 Tbsp. poppy seeds

vegetable spray

Preheat oven to 375'

Combine the dry ingredients along with the lemon zest in a large bowl. Whisk together well to evenly distribute the ingredients. In another bowl beat the eggs lightly and add the rest of the wet ingredients including the Splenda but not the poppy seeds. Whisk until well combined.

Add the wet ingredients to the dry and blend well. Fold in the poppy seeds. Fill each compartment of a 24 count mini-muffin pan that has been coated with vegetable spray. Each compartment will hold about 2 tablespoons or so. Bake for 16 to 20 minutes depending on oven, though at 18 minutes they should be done, lighty golden and puffy. Remove muffin pan to a rack and let muffins cool in the pan for at least 20 minutes before removing. Run a butter knife or small spatula around the edges of each muffin to loosen and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 73.1

Total Fat 5.8 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.1 g

Cholesterol 25.5 mg

Sodium 101.3 mg

Potassium 26.6 mg

Total Carbohydrate 5.2 g

Dietary Fiber 1.8 g

Sugars 0.5 g

Protein 2.1 g

Cajun Style Andouille Omelet

A great idea for breakfast, lunch, a light supper or brunch this Cajun Style Andouille Omelet is spicy, satisfying and oh, so good. Andouille sausage is a wonderful pecan wood smoked pork sausage filled with spices and garlic. It was brought to Louisiana by the French or German settlers and is most associated with Cajun style cuisine. This recipe takes advantage of the vibrant flavors of andouille, pairs them with the Holy Trinity and adds complimentary elements right into the beaten eggs. A zesty way to start your day on Fat Tuesday with a nice Cafe Au Lait. I hope you enjoy.

Cajun Style Andouille Omelet

Ingredients:

1/4 cup andouille sausage, diced (about 1/2 link)

1/4 cup onion, diced

1/4 cup green bell pepper, diced

1/4 cup celery, diced

2 eggs (egg substitute or egg whites are fine)

1 Tbsp. water

1/4 tsp. cayenne (or to taste)

1/4 tsp. Tabasco (or to taste)

1/4 tsp. Worcestershire sauce

1/4 tsp. white pepper

1/4 tsp. black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. thyme

1/4 cup fresh tomato, diced

vegetable spray

Coat a small saute pan with the vegetable spray and slowly saute the andouille, onions, green peppers and celery over medium low heat until nice and caramelized and tender, about 5 to 8 minutes. Remove to dish and set aside. Wipe out pan with paper towel.

In a small bowl beat the eggs with the rest of the ingredients until well combined and there are no clumps of spice. Coat the saute pan again with vegetable spray and pour in the egg mixture. Cook over medium low heat for about 2 minutes or until the egg begins to set up. Using a silicone spatula, gently pull the egg away from the edge while tilting the pan slightly so that the runny egg fills the space. Do this several times around the edge of the omelet. When the egg has just about finished setting up sprinkle the andouille mixture and fresh tomato across one half of the egg. When done to taste gently fold the egg side over the andouille mixture and slide the egg out onto your serving dish.

Nutrition Facts

1 Serving

Amount Per Serving

Calories 282.4

Total Fat 16.5 g

Saturated Fat 5.4 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 3.9 g

Cholesterol 450.0 mg

Sodium 492.2 mg

Potassium 464.6 mg

Total Carbohydrate 12.6 g

Dietary Fiber 3.2 g

Sugars 2.3 g

Protein 21.7 g

Pumpkin Pancakes

I am posting this recipe by special request. It is something that I developed a few months ago but really wanted to test again. I have been so busy that I haven't had the time yet. Since I have been asked to post this recipe I do so with the caveat that you keep in mind it may not be fully developed. Normally, I am completely against doing that but I thought that maybe I could recruit some home cooks to prepare this recipe to help test it for me. When you give this a try please let me know the results and if you made any changes. I do recommend that you do at least one batch according to the recipe first. I know that things like chopped pecans or walnuts would make a wonderful addition to this recipe, too. These Pumpkin Pancakes were delicious and were being eaten as fast as I could take them off the griddle, just so you know, but I felt there was room for a little more improvement. So give these a try and let me know what you think. At 3.3 grams net carbs in each I'm sure you'll be eating your fair share. I hope you enjoy.

Pumpkin Pancakes

Ingredients:

Dry:

1 cup almond flour

1 cup flax meal

1/3 cup Splenda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

pinch nutmeg

pinch salt (optional)

1 tsp. baking powder

Wet:

1 cup milk (2% is fine)

1 tsp. lemon juice

2 eggs (egg beaters fine also)

1/2 cup pumpkin puree (not pie filling)

1 Tbsp. unsalted butter, melted

vegetable spray

Whisk the dry ingredients together in a large bowl to combine. Whisk the wet ingredients together in another large bowl and combine well. Pour the wet ingredients into the dry and stir to combine. Don't over mix batter.

Drop by 1/3 cup to make 3" rounds into large skillet or on griddle coated with vegetable spray on medium heat. Cook for about 2 to 3 minutes per side. Serve with sugar free maple syrup if desired.

Nutrition Facts

13 Servings of 1 Pancake

Amount Per Serving

Calories 119.0

Total Fat 9.1 g

Saturated Fat 1.4 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.7 g

Cholesterol 36.6 mg

Sodium 55.5 mg

Potassium 31.0 mg

Total Carbohydrate 7.1 g

Dietary Fiber 3.8 g

Sugars 1.6 g

Protein 5.4 g

Southwestern Baked Egg Gratin

This is such a fabulous brunch recipe and I hope you give it a try for New Years Day. You can make the Roasted Red Pepper Coulis and the Sweet Chili Bacon a day ahead. Just crisp up the bacon again while baking these gratins. This is my version of a very popular baked egg dish that is usually prepared with fresh herbs and a dash of heavy cream. I wanted different flavors and I wanted them to be distinctively different than the original recipe so southwestern was the answer for my twist. It is very easy to prepare and if you don't have individual gratin dishes you can certainly use large ramekins or maybe even try it family style in one large baking dish. I hope you enjoy.

Southwestern Baked Egg Gratin

Ingredients:

1/2 cup Roasted Red Pepper Coulis (recipe posted below)

4 tsp. unsalted butter

1 tsp. dried cilantro or 1 Tbsp. fresh, chopped

1 Tbsp. fresh parsley, chopped

1 tsp. garlic, minced

1 Tbsp. scallion, chopped

8 eggs

1/4 cup cheddar cheese, shredded

salt and pepper

Preheat broiler

Place 2 tablespoons of the roasted red pepper coulis in the bottom of each of four gratin dishes along with with 1 teaspoon of butter. Place gratins on baking sheet, or other oven proof tray that fits under broiler. Set aside.

In the meantime combine the herbs, garlic and scallion in a small bowl and season with salt and pepper if desired. Place the gratins under the broiler for 2 to 3 minutes to melt the butter and heat the coulis. Remove and set aside. Break eggs carefully, two at a time into a measuring cup or bowl. Gently pour them into each hot gratin dish on top of the bubbly coulis. Divide the herb mixture and cheddar cheese between the four gratins, sprinkling across the tops. Return to broiler and cook for 5 to 7 minutes or until egg whites are set. The yolks will still be runny. If you prefer a more cooked yolk just continue to broil for another minute or two. Serve with a side of Sweet Chili Bacon if desired (recipe below) to complete the meal.

Nutrition Facts (without bacon side dish)

4 - 2 Egg Servings

Amount Per Serving

Calories 314.7

Total Fat 26.0 g

Saturated Fat 12.6 g

Polyunsaturated Fat 2.1 g

Monounsaturated Fat 8.8 g

Cholesterol 475.4 mg

Sodium 181.6 mg

Potassium 229.3 mg

Total Carbohydrate 5.0 g

Dietary Fiber 0.8 g

Sugars 1.2 g

Protein 15.3 g

Sweet Chili Bacon

This one is so easy it's silly! But, what I really want to share with you all in this recipe is the technique for cooking the bacon. I do what is commonly done in restaurants that makes every slice so perfectly flat and it's so simple. This recipe is the second component in my special New Year's Day brunch recipe that I'll share tomorrow but is delicious on its own. Try using this bacon with jack cheese for a real different kind of BLT, on low carb bread of course, or crumbled on top of a salad. It has as many uses as you can imagine. I hope you enjoy.

Sweet Chili Bacon

Ingredients:

1 Tbsp. chili powder (ancho works great)

1 tsp. cumin

1/2 tsp. coriander

1 lb. sliced bacon (your favorite brand)

1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)

black pepper

Preheat oven to 400'

In a small bowl blend the chili, cumin and coriander. Reserve.

Place a cooling rack inside of a large sheet pan. If you prefer, you can line the sheet pan with aluminum foil first but I never bother. Arrange the bacon slices on the cooling rack, trying not to have them touch each other. If they do touch a little don't worry. Lightly brush each slice with the maple syrup and sprinkle generously with the chili mixture. Season with black pepper if desired. Bake for 10 to 12 minutes or until the bacon is done to your desired crispness.

Remove bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.

Nutrition Facts

16 Servings

Amount Per Serving

Calories 39.1

Total Fat 3.2 g

Saturated Fat 1.1 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.5 g

Cholesterol 5.4 mg

Sodium 113.6 mg

Potassium 42.9 mg

Total Carbohydrate 0.6 g

Dietary Fiber 0.2 g

Sugars 0.0 g

Protein 2.0 g

Note ~ If you would really enjoy the bacon extra spicy you can add cayenne pepper to the chili mixture.

Roasted Red Pepper Coulis

This is a recipe for the first component of a great recipe that I will present for your New Year's Day breakfast or brunch. So, what exactly is a coulis? A coulis (pronounced kool-ee) is nothing more than a fancy French name for a thick sauce made from pureed vegetables or fruit that has been strained. This is the base sauce for the brunch dish but is an excellent and a very versatile sauce on its own. It is great as a condiment for most proteins, like beef, chicken or pork, or as a sauce for vegetables. It is a very simple sauce to make and can be made ahead of time for the upcoming special dish. I hope you enjoy.

Roasted Red Pepper Coulis

Ingredients:

2 cups red pepper, roasted

2 tsp. olive oil, reserve 1 tsp.

1/2 cup onion, diced

1 Tbsp. garlic, minced

1 tsp. dried oregano

1 Tbsp. fresh cilantro or 1 tsp. dried cilantro

1 cup heavy cream

salt and pepper

Preheat oven to 400'

Seed the red peppers and cut into strips. Place on a sheet pan and toss with 1 teaspoon of olive oil. Roast for about 15 to 20 minutes, or until they have blackened slightly. Remove and set aside.

Preheat a medium sauce pan and add the remaining olive oil. Cook the onions and garlic on medium high until translucent. Add the roasted red peppers and herbs. Stir to combine. Add the heavy cream and bring to a simmer. Reduce heat to medium low and simmer for about 10 minutes or until the sauce has been reduced by about one third and has thickened.

Carefully pour the sauce into a blender. Remove the small cap from the cover so that the steam can escape and cover with a clean kitchen towel. Puree until smooth. Season with salt and pepper if desired and pulse to combine. Pour sauce through a strainer and into a container and store in refrigerator for up to four days.

Nutrition Facts

10 - 2 Tablespoon Servings

Amount Per Serving

Calories 101.1

Total Fat 9.8 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.2 g

Cholesterol 32.6 mg

Sodium 10.0 mg

Potassium 87.96 mg

Total Carbohydrate 3.2 g

Dietary Fiber 0.7 g

Sugars 1.1 g

Protein 0.9 g

Note ~ A reduced fat version of this sauce can be made by using vegetable spray in place of the olive oil and substituting fat free half and half for the heavy cream. This will greatly reduce the calories, fat and cholesterol for the same portion size and slightly increase the carbs as follows:

Calories 25.3

Total Fat 0.4 g

Cholesterol 1.2 mg

Net Carbohydrate 4.0 g

Ham Hash and Eggs

A play on corned beef hash this Ham Hash and Eggs makes a great breakfast or brunch dish and uses some of that leftover ham you may have. Instead of potatoes my hash uses a tiny dice of turnips along with the more familiar ingredients in hash. A little time and patience will allow the ingredients to crisp up and caramelize just like the real thing. Personally, I prefer a nice poached egg on top because of the soft, runny yolk just gives this a luxurious mouth feel but feel free to top this hash with your favorite style egg. I hope you enjoy.

Ham Hash and Eggs

Ingredients:

1 Tbsp. unsalted butter

1 tsp. olive oil

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

1 cup turnip, finely diced

1 garlic clove, minced

1 1/3 cups ham, diced

1 tsp. fresh thyme

1 tsp. paprika

1 Tbsp. fresh parsley, chopped

salt and pepper

4 eggs, poached or other style cooked

1 tsp. white vinegar for poaching

Melt the butter with the olive oil in a large saute pan over medium high heat. Add the onion, red bell pepper and turnip. Saute for about 3 to 5 minutes, stirring occasionally. Reduce heat and add the garlic, ham, thyme and paprika. Season with salt and pepper if desired but remember the ham is salty. Stir to blend. Cook slowly over low heat in a flat layer and stir after about 5 minutes. Repeat this process of stirring and then flattening layer to cook until the hash is crispy and caramelized. Add the parsley at the last minute.

To prepare poached eggs fill a large saute pan about halfway with water. Add the vinegar to the water. This keeps the egg white from spreading. Bring to a simmer and reduce heat to very low. Break eggs, one at a time, into a small bowl and gently slide into the barely simmering water. Cook until desired doneness of eggs. Carefully remove with a slotted spoon and dry on a clean kitchen towel. Serve over Ham Hash.

Nutrition Facts

4 - 1/2 Cup Servings + 1 Egg

Amount Per Serving

Calories 216.5

Total Fat 13.9 g

Saturated Fat 5.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 5.8 g

Cholesterol 245.9 mg

Sodium 678.2 mg

Potassium 358.7 mg

Total Carbohydrate 7.7 g

Dietary Fiber 1.6 g

Sugars 1.3 g

Protein 15.

Ginger Peach Smoothie

Good morning everyone. I hope your weekend was peaceful, relaxing and productive. I've been working hard all weekend planning a new menu for the coming week and hope you enjoy it. To start your morning please give my new smoothie a try.

Ginger Peach Smoothie

Ingredients:

1 cup low fat milk

1 cup frozen sliced peaches

1/4 tsp. ground ginger

1/2 - 6 ounce container of Greek yogurt

2 tsp. honey

Place all ingredients into a blender and pulse to break up fruit. Run on high until thick and smooth.

Yields 1 serving = 211 calories, 3 carbohydrate exchanges, 1 protein exchange

Spinach and Tomato Egg Wrap

How does that old saying go? A day late and a dollar short? Yes, I think that's it and it is applicable to me! Sorry to post Friday's recipes late but it was a difficult day to say the least. But, as I promised here is my recipe for breakfast.

Spinach and Tomato Egg Wrap

Ingredients:

1 tsp. unsalted butter

1 egg or 1/4 cup of egg whites

1 Tbsp. water

1/2 cup fresh baby spinach

1/4 cup tomato, diced

1/4 tsp. dried basil or thyme

salt and pepper to taste

1 whole wheat wrap (not more than 15 grams of carbohydrate per wrap)

Preheat a small saute pan on low heat and melt the butter. In the meantime lightly beat the egg with the water. Add salt and pepper to taste. When the butter has melted and the bubbles subsided pour in the egg. Using a fork, drag the edge of the egg in towards the center until the egg begins to set up. Add the spinach, tomato and herbs. Cover and continue to cook on low for about 2 minutes or until the egg has set and the spinach is wilted.

Slide the egg out of the pan and onto the wrap. Roll to close.

Yields one serving = 210 calories, 1 carbohydrate exchange, 1 protein exchange, 1/2 vegetable exchange, 1 fat exchange.

To round this out to a complete meal add 1 small fruit, like a half of a small banana or a small apple and 1 cup of low fat milk. This will bring the calorie count to 330 and a total of 3 carbohydrate exchanges.

Vanilla French Toast with Strawberry Sauce

Well, I can't believe that half the week is gone already. I'm up early and I am starving for something really good and sweet. Here's a great way to start your day.

A sumptuous and filling breakfast when time is not a luxury consisting of two slices of Vanilla French Toast with Strawberry Sauce that contains a total of 345 calories, 3 carbohydrate exchanges, 1 protein exchange and 1 fat exchange.

Vanilla French Toast

Ingredients:
1 tsp. unsalted butter
1 egg or 1/4 cup egg whites
2 Tbsp. sugar free, non-dairy French Vanilla Coffee Creamer
1/4 tsp. vanilla
few grains salt
2 slices white bread

Beat egg lightly with sugar free French Vanilla coffee creamer, vanilla and a few grains of salt. Dip the bread in mixture on both sides until all of the egg is absorbed by bread. Place a saute pan over medium-low heat and melt the butter. Place both slices of bread in saute pan and cook until golden brown on each side. Serve with Strawberry Sauce.

Yields one serving = 310 calories, 2 carbohydrate exchanges, 1 protein exchange, 1 fat exchange.

Strawberry Sauce

Ingredients:
1 1/4 cup strawberries, hulled and halved
1/4 cup Splenda
1/4 cup water
2 Tbsp. sugar free strawberry preserves
1/2 tsp. lemon juice

Place the strawberries, Splenda and water in a small sauce pan on medium heat and bring to a simmer. Reduce heat to low and add the sugar free strawberry preserves. Stir to blend. Continue to cook, stirring frequently, for about five minutes or until some of the strawberries have broken down and the mixture has reduced and thickened a little. Stir in the lemon juice and serve warm.

Store unused sauce refrigerated, in an airtight container for up to three days.
Yields two servings = 35 calories, 1 carbohydrate exchange

Summer Berry Smoothie

A great tasting and satisfying breakfast awaits. This is terrific if you are on the run as it is both quick and easy to prepare and it's portable.

Summer Berry Smoothie

1 cup low fat milk
1 cup frozen summer berries (any combination of strawberries, blackberries, raspberries)
1/2 of a 6 ounce container Greek Yogurt (Fage brand for example)
2 tsp. honey
Place all ingredients into a blender and pulse to break up fruit. Run on high until thick and smooth.

Yields 1 serving = 3 carbohydrate exchanges, 1 protein exchange

Tip...take advantage of the summers best berries while they are plentiful and inexpensive. To freeze them, wash berries under cool running water and pick out any stems and leaves. Dry thoroughly then place berries in a single layer on a cookie sheet and freeze for about one hour. After an hour, remove berries from cookie sheet and place in a zipper food storage bag. The berries will remain individually frozen for easy use.