flax crackers

Easy Flax Crackers

These crackers are so easy, its stupid. I made these for my Halloween cracker and cheese board and they were a HUGE hit. These are also UH-MAZING as a vessel for homemade hummus.

flax

image via Clean, Green, Simple

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.

Easy Flax Crackers

These crackers are so easy, its stupid. Use whatever seasonings you like, salt and pepper, chili, lime and garlic, basil and Parmesan, everything but the bagel.. whatever you’ve got around! The possibilities are only as limited as your imagination; so use it!

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups flax seed ground
  • 3/4 cup water
  • 2 tsp seasonings of choice

Instructions

  1. preheat your oven to 400F and line a cookie sheet with parchment paper or a silicone mat

  2. mix all ingredients together and spread 1/4″ thick onto prepared cookie sheet, using a second piece of parchment paper over the top to smooth everything out

  3. score the dough with a sharp knife into whatever size and shape you prefer, this will make them easier to break when cooked. Just be careful not to cut your mat!

  4. bake for 20-30 minutes until edges are browned but not burnt.. watch them carefully. The crackers on the edges will burn much faster than the ones in the center

Recipe Notes

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.


PANCAKES

Gluten Free Pancakes!

These are even easier than two-ingredient pancakes!

Ok, I know there are more ingredients BUT, the added flax seed gives it a boost of Omega-3 fatty acids and an improved texture!

Gluten Free Pancakes

These are even easier than two-ingredient pancakes!

Ok, I know there are more ingredients BUT, the added flax seed gives it a boost of Omega-3 fatty acids and an improved texture!

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 banana ripe
  • 2 large eggs
  • 1 tsp ground flax seed I grind my whole flax seeds in a coffee grinder
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • dash cinnamon or other spice of choice

Instructions

  1. Place all ingredients into a blender or food processor and pulse until smooth

  2. Fry in a pan coated in nonstick spray for about 2-3 minutes before flipping and cooking for an additional minute

  3. Serve with syrup, yoghurt or butter and fruit!


purple pizza

Purple Pizza!

What are you smoking, Karen? Purple pizza? WHAT! No, it’s true!

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I wish I could say it was some crazy recipe, but really, it’s just a standard cauliflower pizza crust recipe made with a purple cauliflower instead of a normal white one.

It came out AMAZING! The real key is to make sure that you’re wringing out as m u c h water as possible from the cauliflower. The result will be crispy and kinda soft and chewy at the same time, but not crumbly. DO NOT SKIP THAT STEP. I mean, do what you want, but don’t say I didn’t warn you…

The thing I love most about cauliflower crusts is that you can bake a few of them ahead of time, freeze them and then leave them out on the counter for an hour or so to thaw. SO EASY.

Not only can you use this as a pizza crust, but if you skip the sauce and up the cheese with a little bit of oil and garlic? CAULIFLOWER CHEESEY BREAD

mindblown

You’re welcome.

img_5998 Read More



Easy, Low-Carb, Two Ingredient Pancakes

That’s right. You’re not imagining things.

Pancakes. With only two (primary) ingredients.

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I’ve tried a couple of different variations on alternative pancakes, but I think this is my all-time favourite. I’ll definitely post some other pancake recipes I’ve tried, too. So stay tuned for those!

By using an immersion blender instead of a fork or whisk, you can get a better mixture of the ingredients to ensure that you are getting actual pancake batter… and not just some egg-y.. cheesey… goop. I’ve encountered this several times before.. Learn from my mistakes. I got mine at the Christmas Tree Shop for about $20. I use it especially for pureeing soups, sauces and dressings, too.

Instructions:

Blend together –

  • 28g softened cream cheese (light, plain, flavoured, whatever you want. I’ve used the whipped cream cheese, too, but they don’t seem to come out quite the same)
  • 1 egg
  • Optional: Flavourings of your choice. I like to add in cinnamon or pumpkin pie spice with vanilla extract the best, but you can omit completely or try different flavour combinations. Cocoa powder, sugar, other extracts like almond, butter, coconut or caramel; nuts, peanut butter, chocolate chips, fruit… the only limit is your imagination!

Heat up an oiled flat top, skillet or griddle and pour on your mixture.

PHOTO to come

The pancake mix is very thin and can be difficult to flip at times, so be patient and experiment with your cooking times! Flip it over once the top is bubbly and the edges start to brown. Cook for another minute or so until the batter is cooked all the way through; I press down on the pancake with my spatula to make sure nothing oozes out to make sure it’s done.

Top it however you want and enjoy! Use powdered peanut butter, chocolate chips, your favourite fruit, coconut… anything!

 


Nutrition pancakes only; depending on the brand/type of cream cheese used (makes 1 serving):
Cal: 130
Carbs: 2g
Protein: 8g
Fat: 10g

 

I try really hard to get you an accurate depiction of nutritional facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:


Taco Tuesday with BONUS Quick Hack: No-carb shells

There is no better reward that says, “I survived Monday,” quite like taco Tuesdays.

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And boy, do I LOVE taco Tuesday.
I’m going to say tacos a lot today, OK? So… I hope you’re hungry. TACO TACO TACO.

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I even go as far as making my own dry seasoning so I can spare the pre-made packets and adjust the flavour to how I like it. This recipe includes instructions to make 2 tablespoons of seasoning for 1lb of meat to replace the pre-packaged store bought type. I sometimes double or quadruple the recipe so I can have it on hand instead of having to make it every time I want tacos… which is a lot…

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Let’s taco-bout it, shall we? Ba dum tsh.

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  • 1lb ground beef or chicken or whatever
  • ~½ cup salsa of your choice I used a black bean salsa <3
  • ~¼- 1/2 cup water
  • 1 Tbsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper to taste or optional, depending on your desired level of heat
  • Provolone cheese deli slices I like to use the 50 calorie slices
  • Toppings of your choice like shredded cheese, lettuce, tomatoes, avocado, salsa, sour cream.. Yadda yadda. You know what you like.

Brown the beef until cooked through and drain excess fat. Mix together the dry spices and add over cooked beef along with salsa and water. I like to add the salsa to give the meat a little extra substance and to help add more flavour.

 

Allow the mixture to simmer with or without a lid; I only recently got a good pan with a matching top for about 3-5 minutes or until the majority of the liquid has been absorbed.

Once it’s finished, I like to scoop out ¼ cup servings and place them into my meal planning containers. That way, they’re pre-measured and ready to eat when I want them!

To make the no-carb shells, take a slice of provolone cheese and place it in the microwave on a piece of parchment paper. Microwave in single batches for 40-60 seconds depending on your microwave until the cheese is completely bubbly and the edges start to brown. I highly suggest that you watch it while it cooks.. At least until you get the timing down. If you overcook them, they get inedible.

 

Take the melted cheese out of the microwave and fold the corners of the parchment paper to create your “shell” shape. I personally balance them in my refrigerator to help speed up the cooling/setting process while the meat finishes cooking.

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straight chillin with the leftovers

Once they’re set, fill up with meat, toppings and enjoy!
Alternatively,when I don’t feel like making the shells, I LOVE to use the Quest Nutrition protein chips and their new protein tortilla chips as a base for nachos OR make a taco salad.

I use 1/2 of a bag of the Quest chips any flavour top with meat and cheese then toss it in the toaster oven on broil until its bubbly.

Get creative! Experiment! Above all.. ENJOY.

 

 

Nutrition:
Meat only; per ¼ cup – based on 85/15 ground beef
Cal: 85
Carbs: 0.5g
Protein: 12g
Fat: 2.2g

Cheese shell will depend on the brand/type of cheese used (per 1 slice)
Cal: 50
Carbs: 0g
Protein: 5g
Fat: 3.5g

 

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:


Avocado Spaghetti Squash

I found this recipe for Avocado Pasta from Damn Delicous.

And let me tell you, it was DAMN. Delicious.

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a majestical fucking unicorn in her natural habitat

I used to be obsessed with carbs. Pasta, rice, bread, potatoes; you name it, I ate it. And that’s how Karen got fat. Since having weight loss surgery, I still eat small amounts of real pasta from time to time, though surprisingly, I don’t miss it all that much! Prior to surgery I thought I’d be craving pasta and bread like crazy… but honestly its a nice treat now and again. When I DO eat it, it fills me up much quicker than anything else and it usually weighs very heavily in my stomach.

Don’t get it twisted, now. I’m still obsessed with carbs. I’m just… a little more aware of the impact they have on my body.

So here we have it, my favourite pasta substitute; spaghetti squash.

 

Now, please forgive my lack of food photography skills… as.. Well. We have none. Ryan was kind enough to snap some photos as I was cooking.. But we honestly have very little idea of what we are doing.

But, just like everything else, it’ll be a learning experience! YAY FOR NEW THINGS.

For this recipe you will need:

  • 1 medium sized spaghetti squash (with seasoning to taste; I used olive oil, salt, pepper, basil, garlic powder and red pepper flakes)
  • Protein of choice (I used leftover chicken breast from the day before)
  • 2 ripe avocados
  • 2 cloves garlic, minced
  • 2T lemon juice
  • ⅓ cup olive oil
  • ½ cup fresh basil leaves
  • salt/pepper to taste
  • ½ can yellow corn*
  • Halved cherry tomatoes*

*these were part of the original recipe, but I omitted them.

To prepare:

  1. Poke a few holes in the spaghetti squash and nuke in the microwave for around 5 minutes or so and let it cool slightly; it makes it much easier to cut in half..
  2. Cut that sucker in half and scoop out its guts.
  3. Drizzle with olive oil and seasonings of choice. Spaghetti squash is pretty bland on its own, so be generous with your flavouring.
  4. Place on a baking sheet or in a 9×13 pan with a little bit of water (just enough to cover the bottom) and bake at 375 for 45-50 minutes.
  5. When it’s out of the oven, take a fork and shred the “meat” off the skin and you’ll have a load of spaghetti!

 

While your squash is cooking, you can prepare the avocado sauce. All you have left to do is take the remaining ingredients (except the chicken or other protein) and blend it up in a food processor until smooth and creamy.

 

Once everything is done, add your protein if you want it, plate it up and enjoy!

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I hope my photography skills get better with practice…

When I put my ingredients into MyFitnessPal for the avocado sauce it came out to around 75 calories per 2T. It’s a bit of an estimate, as I don’t know precisely how many servings there really were, but it’s a pretty close idea.

for the sauce; per ~2T
Cal: 74
Fat: 7.7g
Carbs: 1.8g
Protein: 0.4g

for the squash; per 1/4 cup
Cal: 10
Fat: 0.1g
Carbs: 2.5g

Protein: 0.2g

I try really hard to get you an accurate depiction of nutrition facts but my calculations are done by using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different, unique foods and calculate nutritional information… USE IT! (: