Monday, August 22, 2016
It's easy to make a very fast low carb pizza when carb cravings strike. All these ingredients I got from Trader Joe's but you can get similar things at grocery stores. One Pizza will have more or less 7 Net Carbs depending on how much toppings you put on there. The Tortilla (which will serve as your pizza crust) only has 4 net carbs so everything you put on top of that adds to the net carb count.
Sonoma Carb Cutting Tortillas
Shredded Mozzarella Cheese
Mini Heirloom Tomatoes
COOKED Sweet Chicken Sausage (Use your favorite Sausage or Pepperoni)
Grated Parmesan Cheese
Salt & Pepper
1. Preheat the oven to 350 degrees. I used my toaster oven for this and it worked fine.
2. Line a baking sheet with aluminum foil, or grease down a pizza pan.
3. Put the Tortilla in the middle of the pan
4. Spread the Bruschetta Sauce on top of the Tortilla
5. Cover with Mozzarella
6. Add toppings of choice. I put an egg, tomatoes, sausages, basil.
7. Add parmesan, salt and pepper
8. I baked mine in a pre-heated toaster oven at 400 degrees for 10 min and then broiled it for another 5 minutes. This part will vary depending on whether you use the oven or toaster oven. It's summer in LA so I'm not going to turn on the oven to 400 degrees, thank you very much! But, you do you. Just make sure the egg is cooked and you're fine since everything else is already cooked or can be eaten raw.
9. Serve immediately! Perfect thin crust LOW CARB pizza. You won't even miss the carbs.
Monday, August 8, 2016
In searching for an Allergen Free Banana Bread for my baby, I had to combine what was on the internet with some tricks of my own.
This moist banana bread recipe doesn't need eggs, milk, wheat, nuts, soy to make it taste amazing.
5 Ripe Bananas
0.5 cup sugar or your favorite sweetener
0.5 tsp matcha powder
2 calamansi zest
0.5 cup olive oil (use cold pressed)
0.5 tsp vanilla extract
1 good scrape of fresh nutmeg (2 pinches if using powder)
0.25 tsp cinnamon (I use 1/2 tsp of Saigon Cinnamon)
1.5 cups of Gluten Free Flour (I Use Pamela's GF All-Purpose Flour Mix)
1.5 tsp baking powder
0.5 tsp baking soda
pinch of salt
0.25 cup sunflower seeds
0.25 cup pumpkin seeds
0.25 cup coconut shavings
1. Preheat the oven to 350 degrees.
2. Grease a cake pan (7.5 x 4 x 2.5 inches) or a rectangular cake pan (7.5 x 2 inches) with some oil.
3. Blend all the ingredients in "The Base" - Bananas, Sugar, Matcha Powder, Calamansi zest in a blender until "The Base" is smooth.
4. Pour "The Base" in a large mixing bowl and add in all the ingredients into the mixture from the "Oil/Liquid/Spices" - olive oil, vanilla extract, nutmeg, and cinnamon.
5. Now it's time to add the dry ingredients in "The White Powders" - Gluten Free All-Purpose Flour, baking powder, baking soda, salt. Combine these ingredients and put them through a sieve over the banana mixture.
6. Gently fold the dry ingredients into the wet ingredients until the entire mixture looks uniform. This will ensure that the batter doesn't become goopy.
7. Now, add everything in "The Crunch" to your batter (sunflower seeds, pumpkin seeds, coconut shavings). You can add nuts if you're not avoiding it. Walnuts go really well with banana bread. You can also add chocolate chips or dry fruit. I'd avoid adding ALL of this. Just pick one or two.
8. Pour the batter into the greased baking pan of your choice, and slip it into the preheated oven.
9. 30-40 minutes later, depending on your oven, check on your Banana Bread by sticking a toothpick into the center. If it comes out clean and the batter doesn't look like jello when you're moving it in and out, then it's done.
10. Take out the banana bread and let it cool on the cooling rack.
Serve immediately, or not. This should be good for a few days.