Protein Packed Cheesy Mexican Quinoa Bites

Ingredients
1 cup leftover Mexican Tricolor Quinoa (see recipe)
1/2 cup Sharp Shredded Cheese
2 Large Eggs

Preheat oven (this is the one I use) to 400°

Lightly beat the eggs in a bowl and then add the remaining ingredients.  Spray a 12 cup mini muffin pan and divide mixture evenly.  Bake for 10 to 15 minutes or until tops are lightly golden.

Garnish some green onion, a little pico de gallo and some plain greek yogurt.

These are super tasty and packed with protein!

Sugar-Free French Silk Pie

 

Ingredients

Crust

1 1/2 cups Almond Flour

1/4 cup Wheat Bran

1/2 cup Soy Protein Powder (not soy flour)

1 stick Cold Butter (cubed)

3 tbsp. Splenda Granular

2 tbsp. Cold Water

Add all ingredients (except water) to the bowl of your food processor.  Pulse until the flour and butter look like peas.  Slowly add the water and pulse until the dough just starts to come together. Pour out onto a piece of wax paper or plastic wrap and form into a disk.  Place it in the refrigerator for at least 30 minutes.  Once dough has chilled, roll it out onto a lightly floured surface.  You want to roll it out to about 1/4" thick.  Now press it into a 9 inch pie plate and bake at 425° for 15 to 20 minutes or until a light golden brown.  Remove and let cool.  Meanwhile we'll prepare the filling.

Filling

3 oz. Unsweetened Chocolate

3 Large Eggs

1 1/2 cups Heavy Whipping Cream (divided)

1/2 cup Butter (softened)

3/4 cup + 2 tbsp. Splenda Granular

1 tsp. Vanilla extract

First lets bring some water to boil in a double boiler.  In the bowl of our double boiler beat together the eggs, 1/4 cup of the whipping cream and 1/2 cup of the Splenda.  Set the bowl over the boiling water and continue to beat carefully until the mixture reaches a temperature of 130° or it begins to thicken.  Set aside to cool.  Now heat 1/2 cup of the whipping cream and pour over the chocolate and stir until chocolate is melted and smooth.  Set chocolate aside to cool as well.  Meanwhile cream the butter with 1/4 cup of the Splenda until the butter is pale yellow and fluffy.  In another bowl we will beat the remaining whipping cream to soft peaks then add the remaining Splenda and vanilla.  Continue to beat until you have nice stiff peaks.  Now lets combine the chocolate, egg mixture and butter together.  Beat on medium speed for five minutes until mixture is nice and fluffy.  Finally fold in the whipped cream until thoroughly combined.  Pour into the cooled pie crust and refrigerate for at least 4 hours or until filling is nice and firm.  Before serving top with the whipped topping (recipe below) and garnish with some chocolate shavings.

Whipped Topping

1 1/4 cups Whipping Cream

1/4 cup Splenda Granular

1 oz. Semi-sweet Chocolate (shaved) *optional

Low Carb Shrimp & Mushroom Pad Thai

Ingredients

12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

 Sauce
1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings

Shrimp Jap Chae (Low Carb)

Ingredients

1 lb. Large shrimp (21-25) Cleaned, tails off
2 pkgs. Miracle Noodle Shirataki Angel Hair
1 cup Carrot matchsticks
5 Green Onions (cut to 1" pieces)
1- 6 oz. bag of Baby Spinach (torn)
8 Dried Shitake Mushroom caps (reconstituted and sliced)
1- 15 oz. can Straw mushrooms
1 cup Sliced Baby Portobello mushrooms
1 small Sweet Onion (sliced)
2 Eggs (beaten)
2 Garlic cloves (minced)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 tbsp. Fish Sauce
2 tbsp. Splenda
1 tsp. Toasted Sesame oil
2 tsp. Sesame seeds
Nonstick spray
Pepper to taste

Let us first make the sauce/marinade for our jap chae.  Combine the soy sauce, rice vinegar, fish sauce, garlic, splenda, 1/4 cup of the water used to reconstitute your shitake mushrooms and 1/4 tsp of the sesame oil.  Add a 1/4 cup of the sauce to the shrimp and marinade for 30 minutes.  Meanwhile prepare your noodles according to package instructions.  Drain and rinse the straw mushrooms and pat them dry.  Make an omelette with the beaten eggs and set aside to cool slightly in order to slice it into strips.
Now heat your wok with some nonstick spray and add all your mushrooms.  Saute for 5 minutes then add 1 tbsp of the sauce.  Now add the carrots and onions and saute for another 5 minutes.  Once onions and carrots have slightly softened add the noodles and the remaining sauce.  Toss for 5 minutes then remove from the wok.  Wipe your wok clean and spray it again.  Get the wok very hot and then add the shrimp.  Cook for 3 to 4 minutes then return the noodle vegetable mixture to the wok.  Add the remaining sesame oil, sliced omelette, green onions and sesame seeds.  Add pepper to taste and toss together for another 3 to 4 minutes.

Serves 6 to 8

Scallop Pad Thai with Shirataki Noodles

Ingredients

8 to 9 Large Sea Scallops
2 tbsp. Dry Roasted Peanuts or Cashews (chopped)
1 Green Onion (sliced in 1" pieces)
2 Eggs
1 cup Fresh Bean Sprouts
1/2 cup Carrot Matchsticks
1 Pkg. Miracle Noodle Shirataki Fettuccine
1/3 cup Goya Tamarind Pulp (thawed)
3 tsp. Smart Balance Peanut Butter
3 tsp. Fish Sauce
2 tsp. Soy Sauce
2 tsp. Stevia Extract in the Raw or Splenda
1/2 to 1 tsp. Sriracha Hot Chili Sauce
Salt and Pepper
Nonstick Canola Spray

Combine tamarind pulp, peanut butter, fish sauce, soy sauce, sweetener and chili sauce.  Whisk them all together and set aside.
Pour shirataki noodles onto a mesh strainer and rinse well, for about 2 to 3 minutes.  Shake out all the excess water, put them in a microwave safe bowl and nuke for 1 minute.  Then drop them on some paper towel and pat dry, at this point you can cut them to any size you prefer.  Set aside.
Preheat your wok or a large pan.  Meanwhile, season your scallops with salt and pepper to taste.  When wok is ready spray with canola oil and add the scallops.  Cook for 2 to 3 minutes on each side.  Move them to a plate when ready.  Now add some more spray if necessary and add the carrots and bean sprouts.  Cook for 2 to 3 minutes.  Push the vegetables to the sides of the wok and crack the eggs into the center of the pan.  Scramble with a wooden spatula and push to the sides when ready.  Add more spray and add noodles and pad thai sauce.  Bring all the ingredients together using 2 wooden spatulas to toss everything together.  Lastly add the green onions, scallops and chopped nuts.  Cook for another 3 minutes while gently tossing everything together.
Serve with a wedge of lime and some fresh cilantro.  Enjoy!

Mini Beef & Mushroom Quiche

Ingredients

4 Large Eggs (beaten with 1/2 tsp. Sea Salt)

1/2 cup leftover Creamy Beef Stroganoff (see recipe)

2 Large Baby Portobellos (chopped)

1/4 cup Diced Onion

1 tbsp. Sour Cream (I use full fat)

2 slices Provolone Cheese (diced)

Salt & Pepper to taste

Nonstick Canola spray

Preheat toaster oven to 375°

Heat a small skillet sprayed with the nonstick spray.  Add mushrooms and onions and saute for 3 to 5 minutes until softened. (You want onions to still have a little bite to them.) Add the leftover stroganoff and sour cream.  Stir until everything is combined and season to taste.  Turn off the heat and set aside to cool.  Meanwhile beat your eggs with the salt.  Prepare a 12 cup mini muffin pan with nonstick spray.  Once the stroganoff mixture has cooled add it to the eggs, along with the provolone cheese.  Stir everything together and ladle into the muffin pan.  Bake for 15 to 20 minutes, until completely set.

Enjoy by itself or with a little tomato salad!

Makes 12 to 14 mini muffins

Creamy Corn Egg Drop Soup

Ingredients

4 cups Chicken Broth
1 cup Frozen Corn + 1 tbsp. water (thawed, blended and strained)
1/2 tsp. Xanthan Gum Powder
1/8 tsp. White Pepper
2 eggs + 2 tbsp. water (beaten)

Bring chicken broth with white pepper to a boil in a 4 quart saucepan.  Meanwhile prepare your corn in a blender. And then strain it to leave behind any pieces of corn.  Slowly add the xanthan gum to the broth whisking continuously. (Don't worry if it clumps, just keep whisking and it will dissolve completely.)  Once everything is smooth add in the corn.  Bring soup back up to a simmer.  Now while stirring clockwise, slowly pour in the eggs.  Turn off the heat and serve.  Top with some scallions and soy sauce to taste.

This is a great soup for the "full liquids" stage (just be sure to blend it all together) and for the "pureed" stage, as is.

Spinach Florentine Quiche

Ingredients

5 eggs (beaten)
2 cups Fresh Spinach (chopped)
1/2 cup Onion (diced)
1/4 tsp. Parsley (chopped) *optional
1/2 cup Serrano Ham (chopped) about 2 slices
1/8 tsp. Garlic Powder
1 tbsp. Parmesan Cheese
1/3 cup Shredded Italian Cheese blend
1 tbsp. Light Butter
6 Mission Whole Wheat Low Carb Tortillas (fajita size)
Salt and Pepper to taste

Preheat toaster oven to 375°

Melt your butter in a skillet and add the onions, saute for 2 minutes, then add spinach, ham and garlic powder.  Saute for another 2 minutes then turn off the heat and add the parsley.  While this mixture cools lets get the eggs and tortillas ready.
Spray a 6 cup muffin pan with Olive oil spray.  Cut out circles from the tortillas using a 4 inch cookie cutter.  Push the tortillas into each cup.  Add the cooled spinach mixture to the eggs.  Add the cheeses and season with salt and pepper.  Fill each cup to the top and bake for 25 to 30 minutes.
If you're avoiding carbs all together you can make this without the tortilla crust and it would be just as good.

Makes 3 to 6 servings*

*Depending on your pouch capacity.