Almond Flour muffins

* Not quite keto but made from almond flour

From: https://thelemonbowl.com/almond-flour-berry-muffins/

Ingredients:

• 2 cup almond meal or flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 eggs + 2 egg whites (Sarah note: I just use a total of 4 whole eggs) 
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 teaspoon vanilla (Sarah note: I use 2 teaspons)
• 1 teaspoon lemon zest (Sarah note: I've skipped this)
• 2 tablespoons lemon juice
• 1 cup berries fresh or frozen - any type (Sarah note: We've used chocolate chips too -- less healthy but very good. You can also use less than 1 cup of berries/chocolate chips.) 

Instructions:

• Pre-heat oven to 350 and line 12 muffin tins with baking cups.
• In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
• With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
• Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
• Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
• Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
• Bake for 25 minutes then let cool on cooling rack.

Double Chocolate Muffins - low carb

Double Chocolate Muffins

Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup xylitol
1 1/2 teaspoons Baking Powder
1 teaspoon vanilla extract
3 eggs
2/3 cup Heavy Cream
3 ounces Butter unsalted, melted
1/2 cup Sugar Free Chocolate Chips (I used chopped up Olivia's 100% chocolate w/ out any sugar or sweeteners and 1/2 c. xylitol)

Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, sweetener and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Store in covered container with a paper towel to cover to keep dry.

Quinoa with Peppers

Cook quinoa (see easy quinoa cooking on rookie cooking or you can use pot).

Separately, in a pan I put a little oil, then after it boils I put:

an onion
pepper or two (different colors)
garlic powder
oregano
(some canned corn when it's not Pesach)
a dash of salt and pepper

When it's ready, mix it with the quinoa

Quinoa - Easy way to cook Quinoa or brown rice

Easy way to cook quinoa (or brown rice) from: https://laughingspatula.com/how-to-oven-bake-quinoa-white-and-brown-rice/

Ingredients
1 cup quinoa, white or brown rice
2 cups water or broth
1 tablespoon butter or olive oil optional (I don't do this)
1/2 teaspoons salt
1/4 teaspoon pepper

Instructions
Preheat oven to 375 degrees
Heat 2 cups water or broth in microwave for 2 minutes. (I boil water like I am making tea not with my microwave).
Add quinoa (or rice) to 8 x 8 baking dish. (9 x 9 will work as well - really most of those tins are fine).
Pour hot liquid over the grain.
Add salt, pepper and butter if using (I don't use butter but do add other spices if I am serving it as is, otherwise, I don't if I am using it in a salad (see quinoa salad) or frying some vegis separately to mix in).
Cover tightly with foil
Bake quinoa or white rice for 25 minutes.
Bake brown rice for one hour.
Remove - LET REST 5 MINUTES.
Carefully remove foil - its hot in there!
Serve!

Quinoa Salad

From https://www.twopeasandtheirpod.com/easy-quinoa-salad/

Ingredients

For the Dressing:
1/4 cup olive oil
1 clove minced garlic
2 tablespoons lemon juice or 1 large lemon
1 tablespoon golden balsamic vinegar or champagne vinegar
1 teaspoon pure maple syrup or honey
Kosher salt and black pepper to taste

For the Salad:
2 cups cold cooked quinoa (see my quinoa post on how to cook quinoa)
2 cups fresh spinach leaves chopped
1 cup chopped cucumber
1 cup halved grape or cherry tomatoes
1 large avocado pitted, peeled, and chopped
2 green onions sliced (I skip this)
Kosher salt and black pepper to taste

Bone Broth

approx 2-3 lbs bones
Some use just beef bones (esp marrow bones), some insist on using the bones of different animals, at least 2 (beef, lamb, poultry)
place in large stock pot, fill with cold water plus:
2 T apple cider vinegar
Let sit for 20 minutes in cold water before heating.
any vegetables desired - celery, radishes, broccoli, etc. If you are making this soup "keto" best not to use root vegetable which are starchy and carby
Vegetables won't be edible after cooking so long, so I use this soup to get rid of stuff that's almost ready to trash anyway
fresh ginger slices
dill, fresh or dried
sea salt
spices to taste

bring to boil. simmer 8-48 hours.  (Again, this is a machloket. 8 hours is fine.)
add water as needed.
Strain soup through strainer or colander.

Almond Flour Bread with Psyllium

Paleo Almond Flour Bread

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp Gluten-free baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9x5 in (23x13 cm) loaf pan with parchment paper.

In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.

Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

Meatballs

1.5lbs ground beef (80/20)
2 Tbl fresh parsley, chopped
1/2 cup almond flour
2 eggs
1 tsp kosher salt (I used Himalayan salt)
1/4 tsp ground black pepper - opt.
1/4 tsp garlic powder - opt.
1 tsp dried onion flakes - opt.
1/4 tsp dried oregano - opt.
1/2 cup warm water
some oil - (maybe 1 Tb?) - olive or coconut
makes 15 2" meatballs

bake at 350 deg for 20 minutes of fry in large skillet over medium heat until cooked thru. 

Spinach Quiche

20 oz spinach, drain if it was frozen
minced garlic
8 oz shredded cheese
2T salted butter
4-5 eggs
optional - top with pumpkin (or other) seeds
pour into greased round tin

preheat oven
bake at 350 deg for 50-60 min


375 about 1 hour

Peanut Butter Cookies

INGREDIENTS
4 Egg Yolks
Just less than 2/3 Cup (160g) Natural No Sugar Added Peanut Butter
Heaping 1/2 Cup (80g) Confectioners Swerve  **I used Truvia
1/2 Cup (56g) Blanched Almond Flour
Heaping Teaspoon PURE Vanilla Extract

INSTRUCTIONS
Pre-heat oven to 350 Degrees
Separate 4 egg yolks from the whites
Add the yolks to a medium sized bowl
Now, add the rest of the ingredients into the bowl
Mix everything with a spatula until a cookie dough forms in the bowl
Once it does, use a cookie scoop to form 14 tablespoon sized cookies, and add them to a baking sheet lined with parchment paper
Now take a fork and smush the tops of each cookie to form the classic cross-marked pattern peanut butter cookies have
Bake the cookies for 7 minutes
Let them cool completely in the tray itself

*NOTE: They’ll be VERY soft almost pancake-like when they come out. Don’t worry, when they cool down they’ll firm up!

Store in an air-tight container for several days

Parmesan Crisps

1 c parmesan shredded
1 tsp dried basil

on cookie sheet, with parchment paper:
make circles of parmesan, top w basil
bake 350 deg 5-7 minutes

cole slaw

1 bag of cole slaw  
I use a little less of all below ingredients:
2/3 c mayonnaise
1/4 c vinegar
1/2 c sugar
salt 
(I add a little pepper too)