Baked avocado egg rolls

Source: Glow by PopSugar

Ingredients

For the avocado egg rolls:

  • 1/2 lime, juiced
  • 1 1/2 ripe avocados, diced
  • 2 tablespoons red onions, diced
  • 1 tablespoon sun-dried tomatoes, diced
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 egg
  • 4 sheets frozen phyllo dough, thawed
  • Olive oil spray

For the cashew dipping sauce:

  • 1/4 cup raw cashews
  • 1/4 cup plus 2 tablespoons water, divided
  • 2 tablespoons low sugar rice wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon olive oil
  • 2 tablespoons cilantro leaves
  • Pinch of salt
  • 1″ ginger, peeled and grated

Instructions

To make avocado egg rolls: Add lime juice to a medium sized bowl. Add diced avocado and stir gently until avocado is covered in lime juice to prevent from browning. Add in red onion, sun-dried tomatoes, garlic, salt, and cilantro to the bowl and stir until well combined. Set aside.

Add egg to a small bowl and whisk until scrambled. Set aside.

On a dry, clean surface, set out 4 sheets of room temperature phyllo dough and cut into quarters. Leave 1 set of phyllo dough in the center of your cutting board. Add approximately 1/3 of the avocado mixture to the dough a little right of the center. Wrap the dough like you would an egg roll and use the egg wash with a brush to seal the dough together. Keep going until you have a tightly wrapped log. Use the egg wash to fold the open ends of the egg roll together, like you’re wrapping a package. Fold two sides in and then fold the top and bottom triangles down. Repeat two more times with the remaining avocado mixture.

Heat a nonstick skillet to medium heat and spray each egg roll all over with olive oil spray. Add egg rolls to pan and cool for 3 minutes on all 4 sides until golden brown. Remove from heat and let cool for 5 minutes.

To make cashew dipping sauce: Add cashews to 1/4 cup of water and set aside to hydrate for at least 30 minutes.

Once soaked, strain cashews and add to a food processor. Add rice wine vinegar, 2 tablespoons of water, lime juice, olive oil, cilantro, salt, and ginger. Pulse until smooth.

Slice egg rolls in half diagonally and serve with dipping sauce.

Nutrition Information

  • Serving: 6
  • Total Calories: 103.6 cal per egg roll
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Chorizo Breakfast Casserole

Ingredients

  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g

Sun Dried Tomato Cheesy Meatballs

Author: Karina – Cafe Delites (Source)
Serves: 6 (12 large meatballs (or 24 smaller ones)

Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!

Ingredients

  • Meatballs:
    • 500g beef mince
    • 500g pork mince (or use extra beef mince)
    • 1 egg, lightly whisked
    • ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
    • 150g semi-dried tomatoes, drained and oil reserved
    • ½ cup grated Parmesan cheese
    • 4 cloves garlic, crushed
    • 4 table spoons tomato paste
    • 1 tablespoon fresh chopped oregano
    • 1 tablespoon fresh chopped basil
    • 1 tablespoon oil
    • Salt to taste (about 1 tablespoon) and pepper
  • Sauce:
    • reserved Sun Dried Tomato oil
    • 2x 420g jars tomato pasta sauce (or tomato soup)
    • 180g large bocconcini balls (6 large balls the size of golf balls), sliced

Instructions

  1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Nutrition Information: 

Serving size: per serve (2 large meatballs + sauce and cheese) Calories: 496 Fat: 27.8g Carbohydrates: 13.6g Fiber: 1g Protein: 44.8g Net Carbs: 12.6g

Sun Dried Tomato Cheesy Meatballs

INGREDIENTS
Meatballs:
  • 2lb beef mince
  • 1 egg, lightly whisked
  • ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
  • ½ lb semi-dried tomatoes, drained and oil reserved
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic, crushed
  • 4 table spoons tomato paste
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon olive oil
  • Salt to taste (about 1 tablespoon) and pepper
Sauce:
  • reserved Sun Dried Tomato oil
  • 2x 420g jars tomato pasta sauce (or tomato soup)
  • 180g large bocconcini balls (6 large balls the size of golf balls), sliced
INSTRUCTIONS
  1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Crustless Broccoli and Cheese Quiche

A local restaurant makes a great broccoli and parmesan quiche. I’ve looked up this one so I can take a stab at making my own.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup vertically sliced onion
  • 1 garlic clove, minced
  • 5 cups broccoli florets
  • Cooking spray
  • 1 1/4 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 2 tablespoons grated fresh Parmesan cheese

Directions

  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion and garlic; sauté 1 1/2 minutes.
  4. Add broccoli; sauté 1 minute.
  5. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
  6. Combine milk and milk, Swiss, parsley, mustard, pepper, nutmeg, and eggs in a large bowl.
  7. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
  8. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

Number of Servings: 6

Nutrition Information: Calories: 160.3 / 3.3 g net carbs

Low Carb Pecan Pie

I love pecan pie. Love, LOVE, LOOOVE, LOOOOOVE. At Thanksgiving, this was the thing I was most looking forward to cheating on from staying low carb.

Source: ketouk

Ingredients

  • Crust:
    • 350g Almond Flour
    • 60g Butter
  • Filling:
    • 3 eggs, beaten
    • 240g powdered sweetener (Splenda)
    • 30g Butter
    • 240ml sugar free maple syrup
    • 350g Pecans (chopped)
    • 5ml vanilla extract

Directions

  1. For the crust, mix together the ingredients, press into an 8” or 9” pie plate and refrigerate.
  2. Beat the eggs with the Splenda. Add the vanilla, butter and syrup, then add the pecans.
  3. Pour into the crust and bake at 180c for about 45 minutes.

Low Carb Strawberry Muffins

A little higher on the sugar alcohols side, but maybe it will be okay.

Source: lowcarbdiet

Ingredients

  • 6 eggs
  • 2¼ cups almond flour
  • 1 cup strawberries, chopped
  • ¼ cup coconut flour
  • ¼ cup sweetener
  • ¼ cup sugar free artificial honey
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • For the streusel:
    • ¼ cup almond flour
    • ⅓ cup chopped pecans (or any other nuts)
    • 1 tablespoon sugar free honey
    • 2 tablespoons sweetener
    • 2 tablespoons butter, softened
    • ½ tsp cinnamon

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. Slowly add in eggs, honey, butter and vanilla. Make sure all ingredients are blended thoroughly. Fold in strawberries, making sure not to puree the starberries.
  3. In a separate bowl, mix streusel ingredient and set aside.
  4. Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.

Nutritional Information

Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 9.08g, Cals 279, Carbs 22.12g, Fiber 4.75g, Sugar Alcohol 10.50g — NET CARBS: 6.88g