Deep Dish Pizza

This was probably in the top 5 best meals I've made since starting this WOE.  Kids loved it too.  Wish I would have taken a picture of it before we devoured it!

Crust:
3 cups mozzarella cheese
2 eggs
2 cups almond flour
Garlic powder
Oregano
Crushed Red Peppers

Preheat oven to 425 degrees.
Melt mozzarella in microwave for 90 seconds.  Add eggs and almond flour and mix thoroughly. In a Spring Form pan, spread dough thinly across bottom and up the walls of the pan, approximately 3/4 of the way up the pan.  Sprinkle garlic powder, oregano and crushed red peppers to taste on the dough.  Bake dough for approximately 20 minutes to set the crust.

Pizza Pie Ingredients:
6 slices bacon
1/2 lb italian sausage
1/2 lb ground beef
1 tbsp butter
2 cups mushrooms, sliced
4 oz cream cheese, softeneed
1/2 package pepperoni slices
1 jalapeno, chopped
3 cups mozzarella cheese
1 jar kroeger pizza sauce
1/8 cup grated parmesan cheese

Fry bacon to almost done, but still soft.  Remove from grease. Add italian sausage to pan with grease and cook until done.  Remove sausage and add ground beef to pan with grease and cook until done.  Remove ground beef and add 1 tbsp of butter to pan with grease and then add mushrooms.  Sautee to desired tenderness.  Remove mushrooms from pan.  Chop bacon into small pieces.

In pizza pie  crust, layer italian sausage, ground beef, bacon and mushrooms. Soften cream cheese and spread/dollop over meat.  Add layer of pepperoni, followed by jalapenos.  Add 2 cups mozzarella to fill pie.  Spread pizza sauce over entire pie, then sprinkle with grated parmesan cheese.

Bake pizza pie at 350 degrees for 30 minutes, or until cheese is melted.  Remove from oven and let pizza pie sit for 5 minutes. Remove Spring Form ring, slice pizza and enjoy!

Makes 8 slices, serves 8. There are 5 of us and we have leftovers.

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 538
% Daily Value *
Total Fat 43 g	66 %
Saturated Fat 13g	65 %
Monounsaturated Fat 18g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 142mg	47 %
Sodium 928 mg	39 %
Potassium 441mg	13 %
Total Carbohydrate 12g	4 %
Dietary Fiber 4 g	16 %
Sugars 3 g
Protein 28 g	56 %
Vitamin A	11 %
Vitamin C	5 %
Calcium	13 %
Iron	19 %

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Got this one here...  from Kate Wasilewski's facebook page

Ingredients:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast

Roll Chicken breast up to conceal cream cheese

Wrap partially cooked bacon around chicken breast and secure with toothpick

Place on baking sheet and back for about 30 minutes at 375

Broil for about 5 minute to crisp bacon

Cream Cheese Pancakes #LCHF #WheatFree #WheatBelly

This is A Mommy's World version of thee Cream Cheese Pancakes.  To give them a little more fluff, I used a silicon egg ring. It is wheat free and low carb.  I fed them to my picky children and they liked them.  Said they were definitely do-overs!

6 oz cream cheese, full fat - softened

6 large eggs

1 tsp cinnamon

2 tbsp butter

1/4 tsp baking powder

1/4 tsp vanilla

22 drops stevia, or your preferred sweetener

2 tbsp hwc

Blend all ingredients until smooth.  In warm pan or griddle, fill silicone egg ring a little less than half full.  When pancake has set, remove ring and flip.  Cook 20-30 seconds and serve.

6 servings, at 2 pancakes per serving

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 236
% Daily Value *
Total Fat 21 g	33 %
Saturated Fat 12g	58 %
Monounsaturated Fat 6g
Polyunsaturated Fat 1g
Trans Fat 0 g
Cholesterol 293mg	98 %
Sodium 211 mg	9 %
Potassium 120mg	3 %
Total Carbohydrate 2g	1 %
Dietary Fiber 0g	1 %
Sugars 1 g
Protein 9 g	19 %

Reuben rollups

1 slice of Boars Head corned beef
1 slice of swiss cheese
1 tbsp sauerkrout
either low carb 1000 island dressing, or 1 tsp mayo and 1 tsp sugar free ketchup

	Nutrition Facts User Entered Recipe   1 Serving Amount Per Serving   Calories 175.6   Total Fat 12.3 g       Saturated Fat 6.4 g       Polyunsaturated Fat 0.3 g       Monounsaturated Fat 2.1 g   Cholesterol 47.0 mg   Sodium 521.2 mg   Potassium 86.8 mg   Total Carbohydrate 2.0 g       Dietary Fiber 1.0 g       Sugars 1.0 g   Protein 14.1 g

Modified Low Carb Enchilada Casserole

While the original recipe for this is good, it was still a bit high in carbs, even for a low carb meal.  I have made a few modifications to it, which brought the carb count down to 4 carbs per serving.  Below are my modifications.  I hope you enjoy!

• Crust:
• 2 oz · cream cheese
• 2 · eggs
• 1 cup · grated cheddar cheese
• 
  
• For the enchilada filling:
• 2 pound ·grass fed ground beef 
• 8 oz · can diced tomatoes, no sugar
• 1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic
• 1 cup · grated cheddar cheese
• salt and garlic powder to taste

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• 1 preheat oven to 350°
• 2 Mix crust ingredients together and pour into a 9x13 dish sprayed with nonstick spray.  Sprinkle with Himalayan sea salt and garlic powder per your taste.
• 3 bake crust for 30-35 minutes until golden brown
• 4 brown hamburger meat and add all remaining enchilada filings except cheese.
• 5 pour enchilada filling over baked crust.
• 6 top with remaining cheese
• 7 bake for an additional 20 minutes put until bubbly.

Fauxtato Salad #LCHF #WheatFree

Can't wait to try this one, too.  H/T to Kayla from my LCHF group.

·        1 large head cauliflower, cleaned
6 hard-boiled large eggs, chopped
2 stalks celery, finely diced
1lb bacon chopped and cooked
3 stalks green onion
1 cup mayonnaise
½ teaspoon yellow table mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
1⁄8 teaspoon garlic powder
Paprika, for garnish
Fresh parsley, chopped, for garnish

1. Chop the cauliflower into small pieces (should make about 4 cups).

2. Set a large pot of water over high heat and bring to a boil.

3. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender.

4. Drain cauliflower and immerse in an ice water bath to stop the cooking process.

5. Drain cauliflower well and then pat dry between several layers of paper towels.

6. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together.

7. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving

Steak, Alzheimer's and Craps

I've been on this new WOE  (way of eating) since February now.  I'm down over 30 pounds and 3 pant sizes.  So very happy with the progress I'm making.  My parents came to visit at the beginning of June and stayed for 2 weeks.  We really had a wonderful time.  There was a lot of eating out, though.  I prefer to try to eat clean for most meals, but that wasn't going to happen.  I did at least manage to continue to eat LCHF.

I knew my protein was too high for those couple of weeks, but as we were in Black Hawk and eating at the buffets, meat and veggies was about all I could eat, and I'm certainly not complaining about having steak every night!).  I still managed to lose 2 pounds over the 2 weeks they were here, but that's definitely not as fast as I had been losing.

They've left for home on Tuesday, and I'm already down 1.2 lbs in those 2 days.

In other exciting, related news, I did awesome in Black Hawk!  My dad has stage 3 Alzheimer's, but he does pretty well for himself.  It's just the most recent things he can't remember.  So he can sit down at a black jack table and kick some butt.  But he decided he wanted to try to play some Craps with me.  I tried to explain, but there is so much going on, that he would forget what I had told him 5 minutes ago.  So I said, just do what I do!  We had so much fun together, and we won, which made it even better.  Mom didn't do so well, but we more than made up for it.  It was still a great time.

Low Carb Pancakes #LCHF #WheatFree #WheatBelly

I think I'll try these this weekend!

1 cup coconut flour. 

1/2cup almond flour. 

6 eggs. 

3 Tbl of sweetner. 

1/2 tsp salt. 

1 tsp baking powder. 

1/2 cup of hwc. 

2 Tbl of cream cheese.

1 tsp vanilla.

Dash of cinnamon. 

Cooked on med heat with butter. 

Each side about 5 min.

Jalapenos w/ Cream Cheese #WheatBelly #WheatFree #LCHF

I cannot wait to try these!  H/T to Kristen in my LCHF group.  Thanks!

2-8oz blocks of cream cheese
1 cup of shredded cheddar
1 t of sea salt
1 tbsp. garlic powder
Blend together---add 
3 strips of Bacon -crumbled 

Cut 18 jalapeños in half and remove the seeds (for the love of God and your eyes and other sensitive body parts, wear rubber gloves!) 
Use a spoon to scoop the
Mix and add into the 
Jalapeños. 
Bake on 425* for 30 minutes.

Sugar Free Yellow Cake Donuts with Chocolate Icing #Wheatfree #WheatBelly

H/T to Penny from my LCHF group

Makes: 12 Donuts

Ingredients:
2 cups Almond Flour
1/2 cup Swerve
2 dropper fulls of liquid stevia
3 1/2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs

Directions:
Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into greased donut pan until they are 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your donuts with chocolate icing.

CHOCOLATE ICING:
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Swerve and 1 dropper full of liquid stevia
1/4 cup vanilla almond milk
1/2 tsp vanilla extract

To make the frosting, make Swerve into a powder in a food processor. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!

LCHF Gravy for Biscuits #wheatbelly #wheatfree #lchf

Serves 10

Ingredients
Cream Cheese, Plain, 1 container (8 oz ea.)
Organic Beef Broth, 1.5 cups
Organic Heavy Whipping Cream, 1/2  cup
Drippings - Bacon Grease, 3 tsp

In warm bacon drippings, add beef broth and  cream cheese, stirring until cream cheese is melted.  Add heavy whipping cream.   Salt and pepper to taste.  Whisk constantly until ready to serve.  

Per Serving:
Calories   166
Carbs      1
Fat           17
Protein     2
Sugar       0

In a Strange Turn of Events #wheatfree #wheatbelly

I've gone from posting recipes to going Wheat Free.  Yep, that's right.  No wheat.  I don't mean just gluten free, I mean the whole kit and kaboodle.

At the beginning of February, I met a girlfriend for lunch at an Indian restaurant I had never eaten at.  It was delicious!  It was so good, in fact, that I ate more than any person should be allowed to eat.  The next day at work I was still sick.  I actually went home early because I felt so horrible.

I looked in the mirror and decided I needed to do better.  Better for my daughter, better for my sons, and better for me.  What was I teaching my children?  Horrible eating habits that could plague them their entire lives.

So I went back to the gym that weekend, innocently enough, starting to count calories again and exercise.  It was the same ol same ol, hungry all the time, no energy.  My gym was offering a two week detox class, and I figured why not.  It wasn't a liquid detox.  This detox was about clean eating.  No toxins.  No food with labels, and if there was a label, the only ingredient should be the food itself.

So I trudged to the local health food store, which I swore I would never go to, and picked up enough food to last me the first week.  Free range chicken, wild caught salmon, grass fed beef, lots of veggies, and raw nuts.

What happened next was so unexpected, I couldn't believe it.  One week into it, and I felt better than I'd felt in over a decade.  And I am not exaggerating.  My ankle pain was gone, my skin wasn't oily, and I had more energy than ever, and it stayed even throughout the entire day.  And on top of it all, I wasn't hungry!  After 2 weeks on the detox, my body had changed, and I could feel it.  I wanted to keep that going, but at that point, I had started to reintroduce wheat to my diet because I didn't realize that was one of the main culprits.

About two weeks later, I read Wheat Belly.  What an amazing eye opener.  Everything in that book made sense!  It was like a light bulb went off.

I've now been wheat free for over a month, and have done my best to remove all wheat from my diet.

I'm losing weight, WITHOUT COUNTING CALORIES, and I'M NOT HUNGRY!  I didn't even know that was possible.  I'm eating healthy, and feeding my kids health foods.

I've got a lot of weight to lose, but my journey has begun.