VERSOES SAUDÁVEIS
Lowcarb Muffin
Encontrei essa receita on-line, mudei um pouco, depois de testar pela primeira vez.
Você pode adicionar mais ervas ou não. Além disso, você pode remover o queijo se quiser.
É uma opção deliciosa de lowcarb muito prática se não pode comer pão e quer comer uma versão saudável sem glúten.
RECEITA
1 1/2 xícara de farinha de amêndoa
1 colher de sopa de fermento em pó
1/2 colher de chá de alho em pó
1/2 colher de chá de cebola em pó
1/4 colher de chá de sal
1 colher de chá de cebolinha
2 ovos
1/2 xícara de creme de leite
4 colher de sopa de manteiga derretida
1/2 xícara de queijo cheddar ralado
(você pode substituir o seu queijo favorito)
INSTRUÇÕES
Pré-aqueça o forno a 450F.
Em um grande arco misture todos os ingredientes secos.
Adicione os ovos, o creme de leite, a manteiga no liquidificador, misture bem. Em seguida, adicione o queijo.
Depois disso, combine a mistura úmida com a seca. Combine-os bem.
Spray ou pincel colher e bolinhos, gosto de usar os meus silicone.
Adicione 2 colheres de sopa em cada lata, esta receita rende 12 muffins em uma lata de tamanho normal.
Asse por 10/13 minutos, até que estejam dourados.
Aproveitar!
Chicken Piccata
I heard about this dish several times, always thought it would be one of those dishes that take hours to make. One day I decided to check it out and then to my surprise I found out that it is not only simple but so delicious, and to add to that, when you serve it, it looks like a million bucks.
As usual I substitute some ingredients to focus in a healthier version.
I usually serve with sautéed veggies or a salad, you could served with wild rice or mashed potatoes.
RECIPE
INGREDIENTS
1.5 lb thinly sliced (1 inch) chicken breast
1/2 cup almond flour (I used chickpea flour)
1/2 cup chicken stock (or white wine)
3 tbsp grated cheese
4 tbsp of olive oil
4 tbsp of butter
1/4 cup of capers
2 tablespoons of lemon juice
2 teaspoons of minced parsley
1/4 teaspoon of salt
pinch of pepper
INSTRUCTIONS
Wash the chicken with water, drain and season with salt and set aside.
In a bowl, mix the flour, cheese, salt and pepper, then transfer to a plate.
Pass the chicken in this mixture, cover well.
Heat the oil and 2 tbsp of butter in a frying pan.
Fry the chicken for 3 minutes on each side (Fry half amount, then the rest, don't put it all at once).
After frying the chicken, set it aside.
In the same skillet, add the chicken stock (or wine), lemon juice and capers. Reduce by half, mix in the rest of the butter.
Then just pour the sauce over the chicken and sprinkle the chopped parsley on top.
Ready to serve.
Enjoy!
Chocolate Mousse Lowcarb
It is always time for dessert!
This mousse is so luscious and delicious. It is a great choice to end a nice meal or just to satisfy a chocolate craving.
When using chocolate for my healthier recipe versions, I always choose any chocolate above 70%. It contains less sugar than milk chocolate, it has antioxidants, fiber and other health benefits.
You will need time to let the mousse set, so if you are making for a dinner occasion, it will be better to make it before by the morning.
I love to pair the chocolate mousse with fresh berries such as strawberries or raspberries, because the acidity adds more zing to the dessert.
RECIPE
INGREDIENTS
4 egg yolks
4 beaten egg whites
1/2 cup of 70% chocolate (or higher)
3/8 cup of butter
1/2 cup sweetener (I used erythritol)
INSTRUCTIONS
First, melt chocolate with butter. Reserve.
With a mixer, beat the yolks with sweetener, until it forms a cream.
Then add the melted chocolate with the yolk mixture. Reserve.
Beat the egg whites, and then carefully fold to the chocolate/yolk mixture. That is what it makes it airy.
Needs to be in the fridge for at least 4 hours before serving.
Enjoy!
Frittata
Let's talk Brunch!
It means breakfast + lunch, also means a good time in my book.
Absolutely my favorite thing to do. I love to make delicious meals at home, or go out with my friends. I have a great time not matter what.
I am sharing this delicious frittata with you.
Looks like pizza right ?!
The great thing is that you can add any toppings you want.
RECIPE
INGREDIENTS
3 eggs room temperature
1 small onion sliced
1 garlic clove sliced
1 small gold potato sliced
3 cherry tomatoes
1/2 cup white mushrooms sliced
1/2 cup shredded parmesan cheese
1/4 cup goat cheese
Olive oil
Kosher salt
Fresh pepper
INSTRUCTIONS
I did everything individually.
Caramelize the onion and the garlic slices in olive oil, between low and medium heat. Reserve.
Using a mandolin (if you have to get evenly slices), slice the potato.
Then fry them in olive oil in low heat, just to get them golden and soft.
Sautée the white mushrooms in the olive oil. Reserve.
Sautée the cherry tomatoes in a covered nonstick frying pan in olive oil low heat until they are cooked thoroughly.
Beat the 3 eggs then season with salt and pepper.
Add the grated cheese.
When the omelet began to form, place the potato in one layer evenly, Spread then the onion and the mushroom.
Spread goat cheese over it, lower the heat, and cover it.
Serve with the pan roasted tomato seasoned with kosher salt.
A delight!
Gotta Love Brunch !!!
Tomato Gazpacho
First time I heard of gazpacho soup was watching a Pedro Almodovar's movie. I was so curious with the cold tomato soup they were having.
When I had my first taste, I fell in love with its refreshing taste.
The soup usually has the ingredients diced with lots of texture. I wanted to tried a different version, something more refined to serve in a shot glass as an appetizer.
I got inspired by a recipe I found at New York Times Cooking, the soup is the delicious liquid after you strain, it was exactly what I wanted.
Gazpacho is a great choice of soup, tomato based with a bunch of delicious vegetables and has a delicious flavor. You serve it cold with some almond crackers, the perfect summer meal.
RECIPE
INGREDIENTS
2 lbs of diced tomatoes
1 medium onion diced
1 bell pepper, diced (red or yellow)
2 cloves of garlic
1 long cucumber, cubed
1/2 cup of olive oil
2 tsp of salt
1/2 cup cilantro
pinch of cumin
pinch of cayenne pepper.
2 tsp of cherry or dry aged red wine vinegar
INSTRUCTIONS
Blend the vegetables, and while doing it add the vinegar, salt and oil.
Strain everything super well, and let it chill for at least 6 hours.
A delight!!!!
PS. I had to split the recipe because all wouldn't fit in my blender.
I used my hand mixer first and then I put the soup in the blender.
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