When Low Carbing you often miss all those yummy bready sides! This will take the edge off the cravings; good to eat with a smear of butter or cream cheese or plain along side a bowl of Taco Soup.
Black Olive and Cheddar MIM
1 teaspoon Butter, just melted (0.15oz)
1 Egg, lightly beaten
1/4 cup Flaxseed Meal or Almond Flour
1/2 teaspoon Baking Powder
Dash of Salt – very easy on the salt
Pinch of Pepper
Dash of Chili Flakes
0.5 oz Sliced Black Olives
0.5 oz Cheddar Cheese, shredded
1 1/2 teaspoon chopped Cilantro
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large measuring cup, melt butter to just melted (5 – 7 sec)
Stir in egg.
Add flour, baking powder, salt, pepper, chili flakes and cilantro, stirring until well combined.
Fold in sliced black olives and cheddar cheese.
Turn out into prepared ramekin and microwave on HIGH for 1 – 2 minutes depending on the strength of your machine.
I made Taco Salad for the Meat Eaters and made this warming Taco Soup with the leftover Taco Beef mixture. It was ridiculously easy to make too! Throw everything in the slow cooker, put the lid on and walk away for 6 – 8 hours! Done deal! I wish making dinner could be this easy every night of the week!
This was very different from the Taco Soup that I normally make loaded with Kidney Beans, Black Beans and Corn Kernels.
Deliciously Spicy Taco Soup
450g Taco Beef
1 each, diced: Green, Red, Yellow Pepper
1 796 ml can Diced Tomatoes
1.1 litre (1 1/2 of the 796 ml tin) of Water
2 Mc Cormicks Beef Bouillon Cubes
1 teaspoon Chili Flakes
1 teaspoon ground Cumin
1 teaspoon Salt
Pepper, to taste
Toppings:
Cheddar Cheese, shredded
Sliced Black Olives
Sour Cream or Plain Greek Yogurt
Jalepenos, chopped
Combine all the ingredients in the Slow Cooker put the lid on.
Turn on LOW heat for 6 – 8 hours.
Top with toppings of your choice and serve with a Cheddar Cheese and Olive MIM.
My husband likes Savoury for Breakfast, not sweet and definitely not a combination of the two! On the weekends I prefer all the old standards: Pancakes with Maple Syrup, Crepes with Homemade Jams or Fresh Fruit, Waffles with Syrup…you see where I am going with this? Probably not the healthiest breakfasts going.
Ever since Luke started the Atkins diet in January I am trying to support him in every way I can which means I have stopped making all the old standby weekend breakfasts! This past week I discovered Muffin in a Minute, often referred to as MIMs. I found a basic recipe and have made a few variations: Cheddar Bacon, Black Forest, Cinnamon Spice and today combined chocolate flavour with raspberries. Yum!
A not too sweet MIM combining Carob and Raspberries.
1 teaspoon Butter, melted (0.15 ounce)
*1 Egg, slightly beaten
1/4 cup Almond Flour
1/2 teaspoon Baking Powder
1 teaspoon Xylitol
Splash of Vanilla
2 teaspoons Carob or Cocoa Powder
1 ounce Raspberries, fresh or frozen
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large measuring cup melt butter to just melted.
Add egg and stir to combine.
Stir in flour, sweetener, baking powder, vanilla, carob or cocoa powder.
Fold in berries.
Pour into prepared ramekin and microwave on HIGH for 1 -2 minutes depending on the strength of your machine.
Loosen from edges, turn out and enjoy.
A Sunday morning Breakfast Muffin alongside Bacon and Eggs.
Cheddar Bacon MIM
1 teaspoon Butter, melted (I use a scale 0,15 ounce)
1 Egg, lightly beaten (1.75o ounce)
1/4 cup Flax Meal Flour or Almond Flour
1/2 teaspoon Baking Powder
Pinch of Salt
Pinch of Pepper
Dash of Chili Flakes
1 ounce Cheddar Cheese, shredded
1 strip Bacon, crumbled
Lightly spray a 4″ Ramekin with vegetable oil spray.
In large pyrex measuring cup melt butter to just barely melted (5 – 7 seconds) and stir in egg.
Add flour, baking powder, salt, pepper and chili flakes stirring until combined.
Stir in cheddar cheese and bacon.
Pour into prepared Ramekin.
Microwave on HIGH for 1 – 2 minutes depending on the strength of your oven.
Late last year I came across Cinnamon Roll Pancakes at Recipe girl and immediately fell in love with the idea of morphing cinnamon rolls and pancakes together to create a super special brunch treat! I usually make a triple batch! The leftover ones are just as yummy as the fresh off the griddle ones. I would even go so far as to say they are better because the flavours have had a chance to meld and the brown sugar swirl has hardened as it cooled. Yummers!
Yes, they are a bit of work to prepare but well worth the effort. So brew yourself a cup of coffee, gather your ingredients and do it! Start by preparing the Brown Sugar/Cinnamon mixture, make the Cream Cheese Frosting and finally the Pancake Batter. Now I suppose you could cheat and use store bought Pancake mix, but why would you want to do that when whipping up Pancake Batter is so easy to do?
Alright, get ready to make Cinnamon Roll Pancakes!
A Scrumptious Brunch Cinnamon Roll Pancake
Brown Sugar Cinnamon Mixture:
1/4 cup Butter, melted
1/4 cup Brown Sugar
1 1/2 teaspoons Ground Cinnamon
Brown Sugar Cinnamon Mixture:
Melt butter in small mixing bowl; add brown sugar and cinnamon and stir well to combine.
Pour the mixture into a Piping Bag or a small Ziploc Freezer Bag. (I fasten the end of my piping bag with a small clip, prop the bag in a drinking glass, fill the bag then put the whole thing into the fridge to bring the mixture back to a semi solid paste)
Cream Cheese Glaze:
In small mixing bowl cream together the softened butter and cream cheese until no lumps remain.
Add icing sugar and vanilla, stirring well.
Spoon the Cream Cheese frosting into a second Piping Bag or small Ziploc Freezer Bag. (Again, I secure the tip while I load the piping bag and leave it sit in another drinking glass until I am ready to use it)
Pancake Batter: In medium mixing bowl combine flour, baking powder, salt and sugar; make a well in the centre.
In large pyrex measuring cup, melt butter; add 1 cup of the milk then stir in eggs, one at a time, stirring well after each addition.
Pour the egg mixture into the dry ingredients, add another 1 1/2 cups milk along with the vanilla and whisk together until well combined; add enough milk to right consistency. A few lumps may remain.
Now we are ready to cook the Pancakes!
Cooking Cin Roll Pancakes
Heat a large non stick griddle to 350F. and lightly spray with vegetable oil spray.
Scoop about 1/3 cup of batter for each pancake onto the hot griddle, lightly spreading each portion evenly.
When pancakes begin to bubble pipe the Brown Sugar/Cinnamon mixture onto each pancake and continue cooking pancakes until the bubbles begin to pop.
Carefully slide a wide spatula underneath the pancake and flip over; cook for another 2 – 3 minutes, until golden.
Flip the pancakes onto a plate.
Serve each pancake with a drizzle of cream cheese frosting.
Recipe girl tells you to wipe out the pan between batches but I don’t do that. I did it the first time I tried the recipe and found it just made a mess so I just scoop more batter onto the griddle after I remove a batch. The griddle does get messing, as does the spatula but both clean up very easily. Once finished cooking I pour a enough water to coat the griddle, stick the spatula in HOT water to melt the sugar off. Works like a charm every time! Trust me, if this did not clean up nicely, I would not make them as often as I do.
A light dusting of icing sugar is nice on leftover Cinnamon Roll Pancakes.
Please do visit Recipe girl for the original recipe. She has also listed a couple of delicious variations. I definitely want to try the Gingerbread-Cinnamon Roll Pancakes around Christmas time.
Welcome to my Kitchen where the most important ingredient is Love.
