Category Archives for "Recipes"

Low Carb Breakfast Sandwich – with a ‘biscuit’!

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Who knew low carb could be this good? I made this low carb breakfast sandwich with my recipe for egg cups and the recipe below for the ‘bun / biscuit'. Satisfying and great ratio of fat to protein, plus with some fiber! There was even a bit of crispiness in there.

The secret to making these biscuits is using a good pan. I use this pan from USA Pans, which is a commercial baking, heavy pan. After using it a dozen times, the pan still looks brand new. I just put the batter for these buns straight in the pan, no spraying of any oil or anything. I also use it for the egg cups so that they fit the buns perfectly! BUT if you don't have one of these pans, the biscuits will still taste great, just be sure to grease your pan.

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Easy Creamy Italian Blender Dressing

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I started making this blender dressing over a year ago, and since then I have not bought one bottle of salad dressing! This dressing is reminiscent of that Olive Garden Italian salad dressing, except a bit creamier and less acidic. It's also packed with good fats, and lasts a long time in the fridge (a couple weeks for me). I love that there is no added mayonnaise in this dressing, it makes it own!

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Coconut Almond Fudge Bar Recipe

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Do you need more coconut oil in your diet? Coconut Almond fudge is a really yummy treat that would make a great holiday gift. It satisfies that chocolate craving that many of us have, but with the nutrients that we need. One piece of this fudge is very satisfying, and is a more desserty version of a fat bomb.

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How to Pan Fry the Grain Free Way

I'm eating many less grains now on the Eat Fat Lose Fat plan, and having great results! This pan frying technique uses two kinds of coconut and is a great way to pan fry protein that is thin and that cooks quickly, such as seafood or chicken tenders pounded thin, or even beef or lamb's liver. This time I used it with oysters, and they were very tasty, especially with the homemade tartar sauce!

When one uses coconut flour (substituting for wheat flour) and unsweetened desiccated coconut flakes (substitutes for cracker crumbs or cornmeal), the different textures satisfies what we would normally expect from a ‘pan fried' meal. Coconut flour alone will produce a nice result, but the two together are perfect and much more crispy!

Next time I will try using this method to make healthy chicken tenders for my teens, as they really miss the nuggets from the store that I never buy anymore.

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How Do You Take Your Coconut Oil?

An integral part of the Eat Fat Lose Fat eating plan is taking coconut oil prior to every meal, even for the healthy recovery and everyday gourmet (maintenance) plans. For many people, this can get old really fast. Or sometimes people have a problem getting started taking it at all. When you're not used to the taste of coconut oil sometimes it can be hard to get used to. That leads me to the question…

How Do You Take your Coconut Oil?

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Eggnog is NOT just for Holidays

Eggnog makes a quick and tasty breakfast, and if you have a milk allergy, you can also make it dairy/casein free with coconut milk tonic! This recipe has really been hitting the spot for me this week and is very satisfying.

Tips for making Eggnog

  • No blender is needed for one serving! I have a mixing cup that you can just shake and the ingredients combine with the help of a stainless steel ball. This can even be prepared the night before for a grab and go breakfast the next day.
  • If you're feeling luxurious, replace some of the raw milk or coconut milk tonic with either raw cream or coconut cream. Whipping the cream and then folding it in to the mixture makes the eggnog thicker.
  • Gently heat this if you prefer a warm breakfast, stirring constantly. You don't want it to get too hot and cook the nutrients out of the egg yolks and raw milk.
  • If you want some extra ‘ooomph' in your eggnog, blend up a half a banana in it. You probably can omit the maple syrup if you do this.

Raw Milk or Coconut Milk Eggnog

Yield:

Makes 1 serving

Ingredients:

1 1/2 cups raw milk or coconut milk tonic
2 egg yolks from pastured eggs
1-2 teaspoons grade B maple syrup –OR– a pinch of stevia
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
pinch of nutmeg

Preparation:

Shake up all ingredients in a shaker cup and enjoy! Gently heat if you wish too.

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