I rehashed my old meatball recipe, Italian style meatballs, and decided to try it out in my InstantPot this last week. I was curious how long the meatballs would take to cook and how they would compare in taste. Continue reading “Meatball and Spaghetti”
This is the first time I have ever made anything with zoodles, zucchini noodles! Let me say, they were amazing. I am not a big zucchini fan, unless it is shredded in a cake and I don’t even notice that it’s there. Last night I decided that I was going to make zoodles. I have owned a little sprializer for quite some time and keep thinking I am going to use it and make theses zoodles that everyone talks about and loves, but I never do.
I had some sausage in the fridge and my original plan was to have the ground up sausage with some gluten-free pasta noodles, along with a cream sauce (may have to try this out sometime). Obviously, that’s not what happened. I had bought a few zucchini the other day and decided that we were going to use those instead of the pasta noodles. My kids were less than thrilled by the way. This was the absolute most simplest of dinners, ever! It took me maybe 5-10 minutes to cook and even less time to eat.
I ground up my sausage on the stove top in a cast iron skillet (love cast iron skillet). Added a few finely diced up onions (really didn’t need the onion, but I like a little onion for crunch and flavor). Once all of that had come together, and while it was I was spiraling my zucchini, I threw in the zucchini noodles. Stirred them into the sausage and onions, until they were coated with flavor and cooked through just a bit – that was it! Plated it and ate it! Seriously, the easiest meal I have made in a while.
I decided to try a new low carb sugar-free muffin recipe this week. They started out being blueberry, but decided to go a different direction about half way through the recipe when Faith said she wanted chocolate.
These were very easy and came together quickly. Like I said I altered the recipe at the last-minute to make them chocolate chip muffins instead of blueberry. Which was very simple, I just decided not to add lemon juice and blueberries.
Here we go….
Preheat oven to 350 degrees. Butter either a mini muffin pan or a regular sized muffin tin, which every you prefer. I used mini at the last-minute, I thought they would be cute and more fun to eat!!
- Round up all your ingredients
- In a medium bowl mix together wet ingredients and then in a larger bowl mix together dry ingredients, don’t add your chocolate chips or berries until the end.
- Add wet ingredients mixture to the dry ingredients slowly. Mix until well combined.
- Once well combined, add in chocolate chips or berries.
- 2 cups almond flour
- 2 tbsp sugar or sugar substitute (I used Monkfruit) Splenda or Truvia would work great too
- 1 tsp baking powder
- 4 eggs
- 1/2 cup butter, melted (I used unsalted)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup sugar-free chocolate chips
If you want to do blueberries I would suggest adding 1 tablespoon of lemon juice ( which is why you see the lemon juice in my above photo!!) and then 1 cup of frozen blueberries, if you use fresh berries just be careful not to smash them while folding them into the batter.
Scoop the batter in muffin pan and bake for 18-25 minutes (depends on size of muffins). For the mini muffins I baked for 18 minutes. For larger muffins, bake for 20-25 minutes.
So while every one has been sick this week, I was craving some chocolate. Plus it was Valentine’s Day, so I wanted something different and something chocolate. But it had to be sugar-free, or at least low in sugar and it had to be low carb! So I started searching and searching for something to make or at least something that would give me an idea of what to make.
I ran across one of my favorites, Peace Love and Low Carb. I started scoring their recipes to see if something would pop out at me, and guess what, these little guys did. This recipe is so simple and easy. I will say I did change it up a bit, but not too much. They are more like a little brownie bite than a cookie, at least for me they are. You do have to be careful not to over bake these, otherwise they become chewy. I know this because some how on my second batch the timer got turned off on the oven!
Wow….so I can’t believe this is Friday. I have been meaning to post all week and some how the week has totally gotten away from. We have been running everywhere this week. I always think we will slow down some in winter, but it never really happens. I will say we are not traveling to horse shows every other weekend right now, but that will soon change! Right now, Our Monday’s and Tuesdays are packed with Grace giving piano lessons and Faith having gymnastics. By the time Wednesday is here I am running Grace over to her trainers to ride her horse for a few hours, her trainer lives about an hour away! We typically leave here mid afternoon and don’t get back until late. Then all of a sudden it’s Thursday and Friday and I can’t figure out where the week has gone! Oh, well…..I am sure that several parents are just like that. I guess we just learn to live with it and know that someday we will miss it when it’s gone.
Low carb dieting seems to be in for 2018. The most popular low carb diet currently on the market, per say, is the Ketogeneic/Keto Diet. I am sure you all have heard of it by now. Many of my friends are following the low carb/low sugar diet. I myself do follow this and really watch my carb and sugar intake. I have been doing this since last April and have personally lost about 20 pounds. I can maintain this loss and still eat what I want at this time. This includes eating gluten-free spaghetti and pastas, along with crackers. The key is, everything in moderation. I know that if I eat pasta one day than the next day I should probably not have very many carbs. I use to track my carb and sugar intake daily, but not so much any more. I eat around 20-40 grams of carbs a day. When I was dropping weight like crazy, I kept sugars and carbs to under 20 grams a day. I believe that it is important to pay attention to what we are eating. As a psychologist, I understand that everything we put in our bodies reacts chemically with the chemicals that are in our body. Food can play a huge role in how we feel and act, this is all due to alternating the chemicals in our body with food. Eating a low carb/low sugar diet you will find that you sleep better, your mood is more positive, you have more energy, your body may not have as many aches and pains as before. This is all due to chemicals in our food that react with the chemicals in our bodies. I could go on and on with a topic like this, but I won’t bore you! You all get the picture!