Would you be my foodie

Bariatric friendly recipe for the month of love

EASY CLOUD BREAD

• 3 eggs, separated

• 3 Tablespoons cream cheese

• ¼ teaspoon baking powder

• 1 TBS Brown Sugar. Or granular sweetener of choice

• Also optional are a pinch of salt, garlic powder, rosemary, and other favorite spices/herbs

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)

Separate the eggs, there must be no yolk in the white. In one bowl, mix the egg yolks, cream cheese, and sweetener until smooth, set aside.

In the second bowl add 1/4 teaspoon of baking powder to the egg whites and beat the whites on high speed until they are fluffy, form high peaks (or stiff peaks) and hold their peaks. It usually takes about 5-6 to beat the eggs to the required condition using an electric mixer and it should look something like this. I have been using Hamilton Beach hand mixer and Hamilton Beach mini stand mixer. Slowly fold the egg yolk mixture into the egg whites and mix carefully and slowly – you don’t want to break the fluffiness of the egg whites and the overall mixture too much.

Do the following as quickly as possible or the mixture may start melting: Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet, sprinkle w/ rosemary and your favorite spices, and put it in the oven

Bake for 17-20 minutes on the middle rack.

Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn

Remove from the oven and you literally can enjoy it immediately!

Whole30 BLT Chicken Salad

Ingredients

• 2 boneless skinless chicken breasts

• 5 strips of bacon

• 1/4 cup chopped green onion

• 1/2 cup quartered cherry tomatoes

• 1/2 cup mayonnaise

• 1/2 tsp black pepper

Instructions

1. Place chicken breasts in a medium-sized saucepan and cover with cold water until both breasts are covered with at least 1″ of water

2. Place pot on the stove uncovered and bring water to a boil

3. Reduce the water to a simmer and cover with a lid

4. Simmer the chicken for 14 minutes then remove from heat

5. While the chicken cooks prepare the bacon on the stovetop – fry at medium-low heat until crisp

6. Place cooked bacon on a towel to drain some grease and then chop into bite-sized pieces

7. In a small bowl combine mayonnaise, green onion, and black pepper

8. Once cooked, remove the chicken from the water and shred it on a plate or cutting board with 2 forks

9. In a large bowl combine shredded chicken, mayo, green onion, and pepper mixture, quartered cherry tomatoes, and chopped bacon

10. Mix all ingredients until evenly combined

11. Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days

LOW CARB PIZZA CASSEROLE

• Pepperoni

• Cauliflower

• Italian Sausage – You’ll want to use ground Italian sausage. If you have to buy Italian sausage that is in casings (sausage links) just remove the meat from the casings before cooking.

• Mushrooms

• Green Bell Pepper

• Mozzarella cheese

• Low Carb Pasta Sauce – We love Rao’s Homemade Marinara sauce. It has no added sugar and it’s only 4 grams of net carbs per 1/2 cup. Feel free to use whatever sauce you like. Just remember it may change the carb count of the finished meal.

• Parmesan cheese

• Italian SeasoningSteam the cauliflower. I like to keep things quick and easy so I steam mine in the microwave. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook it! You don’t want mushy cauliflower, you just want it to be slightly tender so it won’t have to cook so long in the oven.

1. Drain the cauliflower pat dry with a paper towel. Set aside.

2. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.

3. In the same skillet add olive oil and saute the sliced mushrooms for 10 minutes. This will help remove some of the excess water. Set aside when done.

4. Prepare a 13 x 9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.

5. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.

6. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.

7. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.

8. In a small bowl mix together the Parmesan cheese and Italian seasoning.

9. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.

10. Place in the oven and bake at 400 degrees F. for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.
    

Sugar Free Chocolate Truffles

Ingredients

• 1 cup (170 g) Lily’s Sugar Free Chocolate Chips

• 3/4 cup (177 ml) heavy cream

• 3 tbsp butter

• 4 tbsp low carb powdered sugar

• 2 tsp brandy

• 1/4 tsp vanilla extract

Instructions

• Stovetop Method: Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is steamy. Stir to dissolve the sweetener, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refrigerate several hours until firm or over night.

• Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accommodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetener and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until fully incorporated. Add the vanilla and brandy and stir. Let cool, then cover and refrigerate for several hours until firm or overnight.

• Shape: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and place it onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate ganache out of my melon baller. I’m sure a small cookie scoop would have been perfect.

• Roll each portion of ganache into round “truffles” – I used my hands. If you don’t like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15 g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.

• Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut, sprinkles, crushed freeze-dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temperature.