Vegan Biscuits

2 cups almond flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup coconut cream

2 Tablespoons vegan mayo

heat oven to 350

combine dry ingredients.  Add the wet ingredients and mix together.  divide into 12 equal biscuits.

bake 17 to 20 minutes, until edges brown.

 

 

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Cream of Mushroom Soup

A friend posted a picture of this soup which started a craving!  I forgot to buy cream at the store but decided to make it any way.  Using cream cheese instead made this perfect!

1/2 cup onion, chopped

1 shallot sliced thin

3 ribs of celery sliced thin

3Tablespoons Butter

20 oz Mushrooms sliced

2 cups warm water

4-6 beef bouillon cubes

8-10 oz cream cheese

salt and pepper to taste

 

Saute onions. shallots, celery and mushrooms in butter.

dissolve bouillon in water..

when the veggies are cooked to your desired tenderness add the water with bouillon. Heat over mediium low until simmering.

Add cream cheese, lower heat, stir until cheese is melted and well incorporated.  Do Not Boil!

add salt and pepper to taste!

 

Fudge Pops

1/2 cup cacao powder

1/4 cup monk fruit sweetener

1/4 cup MCT oil powder

1 cup nearly boiling water

1 1/2 cups heavy whipping cream

combine the dry ingredients.  Add water  and stir until completely dissolved.  Add Heavy whipping cream and mix well.  Divide evenly into 8 freezer pop molds. ( i found them at the dollar store).  Freeze solid.  When ready to eat, run water carefully over the outside of the mold of the pop you want to eat.  be careful or the stick will pull out.  When mine did this i dug the pop out with a butter knife!  Enjoy!

4 net carbs!

Sesame Peanut Dressing

1/4 cup Rice Vinegar

1/4 cup sugar

2 Tablespoon Sesame Oil

1/2 cup Peanut Oil

1 Tablespoon Chili Oil

1 Tablespoon Soy Sauce

2 Tablespoons Sour Orange or Lemon juice

Combine Rice vinegar and sugar, stirring until the sugar is dissolved.  Add the rest of the ingredients and  blend well.  This will separate, mix it back up before each use.

Makes about 1 1/2 cups

 

Artichoke and Caper Alfredo

1/2 cup butter

2 Tablespoons garlic paste

1 cup heavy cream, warm

2 Tablespoons basil paste

3/4 cup parmesan

1/3c capers, drained

3 cups artichoke hearts ( i use frozen)

salt and pepper to taste

In a large skillet, melt butter over medium heat. Add garlic  and stir while cooking for a minute.  Add heavy cream, basil paste, parmesan, and capers.  Heat through but do not boil.  Add artichoke hearts,  heat through.  Season with salt and pepper.  Serve hot over  zucchni noodles, pasta or gnocchi.

Try switching the artichokes for another vegetable.  Broccoli, cauliflower and green beans are just as wonderful!

Panna Cotta

4oz milk

4oz heavy cream

1 1/2 oz sugar

2t gelatin

1/4 cup cold water

1/2 t vanilla

1/4t salt

1 kiwi sliced

sprinkle gelatin on cold water and allow to bloom

warm milk and cream add sugar and dissolve. do not boil

add gelatin to milk and stir until dissolved.  add salt and vanilla

divide into 4 dessert dishes.  Garnish with slices of kiwi

 

Creamy Corn

Kernels from 5 or 6 ears of corn

4 Tablespoons butter or other fat, divided

2 Tablespoons flour

2 cups milk

1 teaspoon salt

1 tablespoon onion powder

3 tablespoons dried chives

warm milk in a saucepan.  do not boil.  turn off heat.

melt 2 tablespoons of butter in another sauce pan.  add flour and whisk to combine.  let cook over medium heat.  stir constantly about 2 minutes, do not brown.  Gradually add milk, whisking to prevent lumps.  Whisk mixture til very smooth.  Continue whisking and add salt, onion powder, and chives.  Allow to thicken. Stir in remaining butter.   Serve hot!  You can even add a bit of cayenne pepper for a little spice.   serves 6