Cabbage noodle tuna casserole – low carb, gluten free

Cabbage Noodle Tuna Casserole - Low Carb, Gluten Free

  • Servings: 8
  • Difficulty: Easy
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Your favorite Tuna Noodle Casserole done as low carb with Cabbage.


Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • medium head green cabbage (about 1-1/2 lbs) cut into large shreds
  • 1 cup onion, chopped
  • 3 ribs celery, chopped
  • 2 gloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 teaspoon dried dill or 2 tablespoons fresh dill
  • 2 teaspoon dry mustard powder
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cup heavy cream
  • 1 1/4 cup Parmesan cheese, grated, divided
  • 3-5 ounce cans albacore tuna, drained
  • 1/2 cup frozen peas

Directions

  1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
  2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
  3. Saute until the vegetables are crisp tender – about 10 minutes.
  4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
  5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
  6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
  7. Once the sauce has started to thicken, stir in the tuna and the peas.
  8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
  9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

Recipe Courtesy of peaceloveandlowcarb.com

Strawberry gluten free and keto pop tarts

Strawberry Gluten Free & Keto Pop Tarts

  • Servings: 8 small pop tarts
  • Difficulty: easy
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Sooooo Good!


Ingredients

    For the strawberry filling
  • 1-1/2 cup strawberries fresh or frozen
  • 1/2 cup raspberries or more strawberries
  • 1-4 teaspoons erythritol xylitol or swerve to taste
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablesppons chia seeds or more as needed
  • For the pie crust
  • 1 batch best pie crust ever – see link below recipe with 1 teaspoon orange zest
  • 1 egg lightly beaten for egg wash
  • For the cheesecake glaze
  • 1/4 cup cream cheese softened
  • 2 tablespoons unsalted grass-fed butter
  • 2-4 tablespoons powdered erythritol xylitol or swerve to taste
  • 3/4 teaspoon vanilla extract
  • pinch kosher salt
  • heavy cream or almond milk as needed

Directions

    For the srawberry chia jam
  1. Cook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes.
  2. Stir in the lemon juice and sweetener of choice (to taste). Mash it down or leave it chunky. Cook for 5 more minutes, remove from heat and stir in the chia seeds. Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
  3. Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
  4. For the pie crust
  5. See link below
  6. Make a batch of our super flakey pie crist and chill while the strawberry jam is setting. I also highly suggest you add a teaspoon of orange zest to the crust.
  7. To assemble the pop tarts
  8. Preheat oven to 400F. Line a baking tray with a mat or parchment paper.
  9. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size (I suggest making 8 pop tarts, as they’re very filling.)
  10. Brush edges with egg wash and spoon a couple tablespoons of the chilled chia jam. Press edges together and press down with a fork. If there are any cracks, simply pinch the dough together. As with regular pie crust, try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.
  11. Place pop tarts in prepared tray, cut a few slits on the top with a sharp knife, freeze for 15 minutes, brush with egg wash and bake for 20-30 minutes, until golden all over. Baking time can vary a lot from oven to oven so be sure to check in on them at minute 10. Allow to cool for 10 minutes before serving.
  12. Make the glaze while the pop tarts are cooking by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy. Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time. keep in mind that unless you add a lot of sweetener, your glaze won’t set completely.
  13. Store them unglazed in an airtight container, at room temperature for 2-3 days. Alternatively you can freeze them unbaked or baked for about a month.
Recipe Courtesy of gnom-gnom.com

Recipe for the best pie crust

gluten free and keto pecan sticky buns

Gluten Free & Keto Pecan Sticky Buns

  • Servings: 9
  • Difficulty: easy
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Fluffy, gooey, and ultra sticky and nothing short of dreamy!


Ingredients

    For the caramel-pecan topping
  • 1-1/2 cups pecans roughly chopped
  • 1 batch 15-minute keto caramel (see below)
  • For the gluten free & keto rolls
  • 1/4 cup sour cream or coconut cream + 2 teaspoons apple cider vinegar
  • 3 tablespoons water lukewarm between 105-110F
  • 1 tablespoon inulin or maple syrup, honey to fee the yeast
  • 1 tablespoon active dry yeast
  • pinch ground ginger optional (to help proof the yeast)
  • 2 1/4 cups almond flour
  • 6 tablespoons golden flaxseed meal or 5 tablespoons psyllium husk, finely ground
  • 5 tablespoons whey protein isolate
  • 4-6 tablespoons erytritol or allulose, to taste
  • 2 1/4 teaspoons xanthan gum
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoon kosher salt
  • 3 eggs room temperature
  • 1 1/2 tablespoon unsalted grass-fed butter or ghee/coconut oil, melted and cooled
  • 1 tablespoon apple cider vinegar
  • For the cinnamon filling
  • 3 tablespoons unsalted grass-fed butter softened
  • 4-6 tablespoons erythritol or allulose, to taste
  • 2 tablespoons ground cinnamon
  • For the Caramel
  • 1/4 cup grass-fed butter salted or unsalted
  • 1/4-1/2 cup alluose or xylitol
  • 1/2 cup heavy whipping cream
  • 1/4-3/4 teaspoon kosher salt to taste
  • 1 teaspoon blackstrap molasses optional

Directions

    For the Caramel
  1. Add butter to a small saucepan over medium/ow heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt stirring until fully combined. Add in the molasses and stir briefly until just combined.
  2. Simmer over very low heat for 15 minutes (don’t stir at all), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. use warm or allow to cool completely, and can be refrigerated for up to a week.
  3. For the caramel-pecan topping
  4. Line with parchment paper the bottom of a 9×9 pan. Set aside. Prepare a work station for rolling up your buns by placing a 9×9 piece of cling film on the counter. Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).
  5. Scatter pecans onto prepared pan. Pour caramel sauce on top of pecans. Set aside while you make the rolls.
  6. For the sticky buns.
  7. Mix sour cream, water and inulin (maple syrup) to feed the yeast in a small bowl. Heat up over a water bath to 105-110F. And if you don’t have a thermometer it should only feel lightly warm to touch.
  8. Add yeast and a dash of ginger to a large bowl. Pour lightly warm sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t start again (too cold water won’t activate the yeast and too hot will kill it.)
  9. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
  10. Once your yeast is proofed, add int he eggs, lightly cooled melted butter (you don’t want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a minute or so until fully mixed. Add the flour mixture in one go, mixing quickly until thoroughly incorporated. The dough will become very sticky, so you want to work quickly to get it mixed properly. use a wet spatula to gather the dough into a ball.
  11. Divide the dough in 3 so you work in batches, important if you’ve never worked with this dough (you can roll it all in one go after you get some practice!) Lightly oil the piece of cling film and place the dough on top, spreading it with your wet fingertips onto a roughly 7.5×9 ” rectangle. Brush with melted butter and sprinkle with cinnamon sugar to taste, leaving a 1 inch at the top untouched. using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips. Carefully we the blade of a sharp knife and cut into three if you divided the dough in thirds. Turn the rolls and lightly press them down with your palm.
  12. Transfer the rolls to prepared pan with caramel-pecan topping. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size. How long it takes depends on your altitude, temperature and humidity – so keep an eye out for it every 15 minutes or so.
  13. Preheat oven to 400F while the dough is proofing
  14. Place the pan on top of a baking tray and transfer gently into the oven. Bake for 22-30 minutes until deep golden, covering with a loose foil dome as soon as they begin to brown. Just be sure that the foil isn’t resting directly on them. You can do less baking time for gooey-er rolls and longer for more bready ones.
  15. Allow to cool in the pan for 20 minutes and invert onto a serving plate (and ENJOY!)
Recipe Courtesy of Gnom-gnom.com

Gluten free, paleo and keto flourless chocolate cake

Gluten Free, Paleo and Keto Flourless Chocolate Cake

  • Servings: 10 slices
  • Difficulty: easy
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Just 5 ingredients, ridiculously easy, extra fudgy and intensely chocolatey!


Ingredients

  • 6 ounces sugar free chocolate chips or 70-90% dark chocolate
  • 8 tablespoons unsalted grass-fed butter
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 eggs whites and yolks divided, at room temperature
  • 2 tablespoons water (add only if using sugar-free erythritol based chocolate)
  • 1/2 -2/3 cup swerve or coconut sugar if paleo

Directions

  1. Position a rack in the lower third of your oven and preheat to 350F. Grease and line with parchment paper an 8″ cake pan. Set aside.
  2. Melt chocolate and butter over a water bath, stirring frequently until smooth. Stir in cocoa powder, espresso powder and salt. if you’re using sugar-free chocolate with erytritol (such as Lily’s) the mixture will turn very thick – worry not! Remove from heat, stir in vanilla extract and allow the mixture to cool slightly while you prepare the rest.
  3. Add egg whites to a medium bowl and whisk util soft peaks forms. Be sure not to over do it, as stiff whites will be tougher to fold in. Set aside.
  4. Add egg yolks and sweetener to a large bowl and beat with an electric mixer until light and fluffy (about 3-5 minutes). Add in the prepared chocolate mixture in thirds, mixing fully before incorporating the next part. If using sugar-free chocolate add in a couple tablespoons water to loosen up the batter.
  5. Fold the egg whites gently in four parts, be very gentle as the batter will loosen up as you go.
  6. Pour into prepared pan and bake for 23-26 minutes for fudgiest results and 27-30 minutes for cakey edges. Or until the center is just set and a toothpick inserted in comes out moist (not drenched). This really does vary from oven to oven, so give it a check from minute 15 and remember that you’re cake will continue to cook as it cools.
  7. Allow to cool completely, and to get extra clean edges place in the freezer for 10 minutes prior to cutting. Dust with cocoa powder right before serving and store in an airtight container at room temperature for 3-5 days.
Recipe Courtesy of Gnom-gnom.com

Do you have Celiac Disease?

I have found that a Low Carb or Ketogenic Lifestyle will help with the battle against Celiac disease.  Celiac is a sensitivity to Gluten. Gluten is found in many foods otherwise considered wholesome.

Eliminating foods that contain gluten – wheat, rye, barley, spelt, kamut and triticale aren’t always enough. Just because something says that it is wheat-free doesn’t mean that it is gluten free.  Best thing to do is read labels.  Know what a label means – For Example: Hydrolyzed vegetable protein on an ingredient list may be made from wheat, soy, corn or a mix of grains.

Here is a list of Gluten Free Foods:

Beans, legumes, Buckwheat and kasha (check labels), Carob, Cheese – plain (check label if shredded), Coffee and tea (check label if flavored), Corn products including cornstarch, corn flour, cornmeal, corn grits, Cream Cheese, Cottage Cheese, Eggs, Fresh and frozen vegetables and vegetable juices, Fresh fruit and fruit juices, Fresh meats and poultry – plain (check ingredients to make sure not basted or injected with a wheat-containing product), Milk, buttermilk, cream, Millet, quinoa, flax, sorghum and flours derived from them, Nuts and seeds and flours made from them, Rice, including brown rice, basmati, jasmine and Arborio, and rice flour (check labels), Tapioca, Tofu (read label)

All items above that are in bold letters also qualify for a low carb or ketogenic lifestyle.  So in my humble opinion, the best diet for someone with Celiac disease is a ketogenic or low carb diet.   Give it a shot – If you want to know other ideas of foods let us know.  We will be adding recipes to this site as well. 

Have a wonderful and fabulous day and we look forward to brining you many more ideas to help combat health issues that you may have in your life.