Sausage Asparagus Frittata

Here is the honest truth about this recipe.  One day, I bought a giant bag of fresh asparagus.  We ate this asparagus for a solid week.  By the end of the week, there was still more asparagus.  Hence, a Saturday morning egg dish with asparagus was born. IMG_0329That story is factual.

Ask my hubby.

He told me that he could not physically handle the taste of asparagus for at least another 7 days.  He was exaggerating…I think.

However, this frittata was so yummy, that I beg to differ.  I could certainly eat this again.  Like real, real soon!IMG_0330This dish is pretty easy, looks pretty fancy, and it’s mighty tasty!  It has ground maple breakfast sausage and feta cheese hiding out underneath the asparagus.

I’m telling you, this recipe would be a big hit at a breakfast or brunch get together!  It is gluten free, full of protein, and fairly low carb when compared to other standard breakfast dishes! IMG_0337

Sausage Asparagus Frittata

  • Servings: 4 large squares
  • Difficulty: EASY
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What you need:

  • parchment paper
  • 16 oz chub of ground breakfast sausage (I used maple for some sweetness)
  • 6 eggs
  • 1/3 cup of milk
  • 1/2 cup feta cheese
  • 1 tablespoon of BBQ sauce
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • bunch of thin asparagus (about 20 or so depending how thin)

What to do:

  1. Preheat oven to 400 degrees (F).  Line an 8 x 8 square baking dish with parchment paper.  I measured two identical long, narrow pieces against the dish that were long enough to reach across the dish and narrow enough to line the inside of the dish.  I arranged one across the other, kind of in an X. Set aside.
  2. Heat a medium sized pan on the stove and brown the breakfast sausage according to package instructions until no longer pink.
  3. Transfer cooked sausage to a bowl by spooning it out, leaving excess grease in pan.  Set sausage aside.
  4. In a medium bowl, scramble the eggs, milk, cheese, BBQ sauce, salt and pepper, and onion powder together. Pour the egg mixture into the prepared glass pan.
  5. Layer cooked sausage into egg dish and place in oven carefully.
  6. Bake in oven for 10 minutes.
  7. While the eggs are in the oven, prepare the asparagus by rinsing it and patting it dry to remove moisture.  Snap the tough edges of the asparagus off so they fit inside the baking dish.
  8. After ten minutes, take the dish out of the oven and lay the asparagus on top, as close together as possible.  Place back into oven and bake for 15 minutes more or until egg dish is firm and barely golden.
  9. Let dish cool for 5 minutes or so and transfer from baking dish to cutting board by pulling up on parchment paper.  It should be transferred easily.
  10. Slice dish and serve immediately!
  11. ENJOY!

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Flourless Peanut Butter Chocolate Chip Cookies

If you’re gluten free, you’ll love this recipe.  Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies.  It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling.  Peanut butter, sugar, and mini chocolate chips.  NO FLOUR! Gluten Free Peanut Butter Cookie 2 Are any of you guys angry eaters?

Like, okay, we have all heard of emotional eaters.  But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel.  If I am sad, I’m sad.  Don’t shove a hot dog in my face–I want a hug, sheesh.  If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.

I do a pretty good job watching what I eat throughout the day.  I have a pretty balanced diet and try to not to overdo it.

Wellllll…make me angry…and that’ll all change reeeaaal quick.Gluten Free Peanut Butter Cookie 1

I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner.  I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK.  He brought work home with him…grrr.  So there’s that.  Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore.  A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels.  Game…OVER. Gluten Free Peanut Butter Cookie 3I am ticked.  Hangry at this point.  I don’t want to make anything.  I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix.  I grab the caramel corn.  I eat a handful of that.  I see the bag of mini marshmallows and shove some of those down, too.  I’m pacing around the kitchen blowing off some steam.  Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred.  Then something catches my eye…it’s Cap’n Crunch.  Crunch Berries, of course.  I ate it.  And, it wasn’t even that good.

FYI: I DO NOT EAT CEREAL.  LIKE, EVER.

What have I become?

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Well, my emotions got the best of me.  I am certainly an angry eater.

I am an angry eater who had nothing but sugar for dinner tonight.

Let’s hope this warm spearmint tea can make me forget.

Flourless Peanut Butter Chocolate Chip Cookies

  • Servings: Makes 3 dozen
  • Difficulty: You cannot mess this up
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What you need:

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips (optional)

What to do:

  1. Preheat oven to 325 degrees (F).
  2. Line ungreased cookie sheet with parchment paper (optional)
  3. Mix all ingredients together in a medium-sized mixing bowl
  4. Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
  5. Using a fork, press and flatten each ball just slightly
  6. Bake cookies for 8-10 minutes.*
  7. Let cookies cool completely before transferring from pan
  8. ENJOY with a glass of cold milk!

 

*Note: the cookies should still look semi-fluffy and on the verge of not being done.  10 minutes is typically the longest I have gone.  Be sure to let them cool, otherwise, they’ll fall apart!  I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin.  Perhaps cook them the day before you transfer them?  Let me know if you get creative with this recipe!

 

Karlie

 

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Shrimp Tacos with Cilantro Lime Sauce

These shrimp tacos are super simple and can be whipped up in a jiffy.  They’re fresh and light and they’ll make you wish you were sitting by the ocean with the sand between your toes.  IMG_7719-2 I am like, a taco addict.  I bet you I could eat a shrimp taco or fish taco every day for the rest of my life and not be tired of them.  They’re just SO good.  I think part of the reason why I like them so much is because I literally never heard of a shrimp taco until I moved to Colorado.  Dead serious.  No joke.  I didn’t even realize that people ate any fish other than catfish, and all I knew was that we ate it at the annual Rotary Fish Fry.  I am not even kidding!  I lived in a tiny town on the Mississippi River until I was 13.  It was Small Town, USA.  I knew Chevy trucks were better than Fords, ground deer meat was a great substitute for ground beef, and the bubbly drink that comes in a can was called “pop”.  Was I sheltered?  Naiive maybe?  Call it whatever you want to call it.  I guess I moved to Colorado and my eyes were opened.  But I’m proud to have Midwestern roots.  IMG_7704-2 I love how versatile tacos are.  If you change the spices and leave everything else the same, it’s a different taste!  If you switch out the shrimp for fish, again, it would taste a little different! Feel free to add or take out anything you want!  This recipe is great for quick lunches on the weekend, or weekday dinners when you are in a rush.  IMG_7725-2These tacos just so happen to be Gluten Free and Dairy Free as long as you follow the recipe!  IMG_7655-2

Shrimp Tacos with Cilantro Lime Sauce

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:

  • 1 to 1 1/2 lbs raw shrimp (frozen work just fine too)
  • 1/3 cup mayonnaise
  • 1 lime or 1 teaspoon of lime juice
  • 1 teaspoon soy sauce (I used lite soy sauce)
  • 1 teaspoon honey
  • small garlic clove or garlic powder
  • fresh chopped cilantro
  • cumin
  • chili powder
  • garlic powder
  • salt and pepper
  • oil for cooking
  • 6 corn tortillas
  • avocado, sliced
  • lettuce, or anything else you might want to put on your taco

What to do:

  1. First, we want to make the sauce.  In a small bowl, add the mayo, lime juice, soy sauce, honey, and garlic.  Combine well with a fork or whisk.  Then add chopped cilantro and stir all together.  Set sauce aside in refrigerator.
  2. Next, we cook the shrimp.  If your shrimp have tails, shells, veins, or anything like that, remove them.  Rinse the shrimp until they are clean, then blot them dry with a paper towel.  When they are dry, season them with garlic powder, cumin, chili powder, salt and pepper.
  3. Heat a tablespoon or two of oil in a pan on medium high heat.  Add shrimp to heated pan one at a time, making it so they are all in one layer.  Cook shrimp for a minute or two on each side until they change from clear to a pinkish white color.  After they’re done, transfer shrimp to a plate so they don’t overcook.
  4. After the shrimp are cooked, heat up your tortillas.  I’ve found the easiest way to do this is to dampen a paper towel and cover the tortillas with the damp paper towel before you microwave them.  Microwave tortillas for 30-45 seconds or until soft.
  5. Slice up some avocado and lettuce or any other ingredients you want to add to your taco.
  6. Assemble your tacos by adding 2 or 3 shrimp to each taco and loading it with lettuce and avocado and topping it off with the cilantro lime sauce.
  7. Eat and ENJOY!

Notes:**These shrimp tacos are gluten-free (GF) and dairy free (DF) as long as you use corn tortillas!  They are also fairly low in carbs, I would just count how many carbs are in your tortilla, and maybe switch out the honey for stevia or agave! These tacos are happy and healthy for just about everyone! 🙂IMG_7686-2

Cheesy Ranch Cauliflower Breadsticks

The recipe for these Cheesy Ranch Cauliflower Breadsticks contains ZERO flour.  They are totally gluten-free and extremely low in carbs! You will want to keep this recipe close!IMG_6332 Holy smokes!  Is it really February already?!  Where does the time go?  In case you didn’t know, today is Groundhog Day.  Good old Punxsutawney Phil saw his shadow once again.

So, yes.  It really is February already!  One month has really passed since New Years and I really need to start getting back on track with my low-carb eating habits.  This recipe for Cheesy Ranch Cauliflower Breadsticks is a winner, winner, chicken dinner!  The cauliflower binds with an egg and some parmesan cheese to make a hearty, flavorful crust.  Gluten free friends– this concoction is a terrific alternative to buying a prepackaged GF mix because the main ingredient is a vegetable, hello!? Even if you are not avoiding gluten, it is pretty darn easy to eat vegetables when they don’t taste like vegetables!  Now you can be sneaky with those picky eaters in your life! IMG_6287I used to hate cauliflower as a kid.  It was always cut up raw and served cold next to broccoli on veggie trays…and it was disgusting.  Bleh.  It was powdery, chunky, gritty, and tasteless.  I guess I probably still feel that way.  I can’t eat it raw.  I just can’t.  It’s just not good.  But…if I grind it up, mix it with some cheese, add a little ranch flavor, and top all that with even more cheese, I could eat cauliflower for days.IMG_6174

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Cheesy Ranch Cauliflower Breadsticks

  • Servings: Makes about 12 sticks, depending on how you slice it
  • Difficulty: A little advanced, but YOU CAN DO IT!
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Ingredients:

  • 1 12oz bag of frozen cauliflower
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1 1oz dry ranch dressing packet
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • dash of salt and pepper
  • 1/4 cup ranch dressing
  • 2 cups shredded mozzarella cheese

What to do:

  1. Preheat oven to 450 degrees (F). Line a baking sheet with parchment paper and set aside.
  2. Empty bag of frozen cauliflower into food processor.  Pulse until finely ground.  Cauliflower should resemble a powdery, rice substance.
  3. Transfer ground cauliflower to microwave-safe bowl and cook in microwave for two minutes; stirring after each minute.  This helps to fluff/steam cauliflower–you want the moisture to be pulled out of it.
  4. If steamed cauliflower is warm, refrigerate until cool.
  5. Add parmesan cheese, egg, ranch packet, garlic powder, onion powder, salt and pepper to cauliflower. Stir until combined. (Mixture will be wet and sticky.)
  6.  Pour mixture onto parchment paper-lined baking sheet and spread/shape into a pizza crust or breadstick shape. Do not spread too thin; should be about 1/4 inch thick.
  7. Bake crust in oven for 15 minutes or until lightly golden brown.
  8. Remove crust from oven and layer with ranch dressing (like pizza sauce) and top generously with shredded mozzarella.
  9. Place pan back into oven for another 10-15 minutes until cheese is melted, bubbly, and golden.
  10. Slice and serve with marinara sauce or a sauce of your choice!

***Notes:  If you do not have a food processor, I would suggest grating the cauliflower with a cheese grater and chopping it as finely as possible.  If you do not have parchment paper, you can still make this!  Just grease the pan extra, extra well.  You can also use raw cauliflower, of course.  You’ll just have to prepare it and steam it and start at step 4.  This recipe is also perfect for pizza crust!  The base is the same.  You can change the seasonings and substitute Italian seasoning or oregano.

 

 

 

Low Carb (No Flour) Pancakes

use thisHappy January!

My golly, 2014 was the fastest year yet.  I cannot believe it is 2-0-1-5 already.  I feel like I was just getting used to writing 2014 on paper, and now I’m having to figure out how to change a 14 into a 15 without looking like a fool.   

I’m looking forward to this year, though.  It is going to be a good one, I just know it.  I’m hoping by the end of 2015 to have this blog loaded with yummy recipes that people are dying to try, so stay with me!  I promise it will get better, I’m still figuring things out 🙂

So…yes…it is officially January.  Sigh…January.  The month of resolution writing and weight-loss goal making and redos and start overs and all those good intentions.  Like everyone else, when January comes around in my world, my body reminds me that I’ve been overindulging for a little too long.

January is when I start to switch back to a low(er)-carb lifestyle to wean myself off the crazy sugar-filled feeding frenzies I’ve become comfortable with.  January brings a fridge full of hot dogs, lunchmeat, vegetables, eggs, and cream cheese.  With that, I’ve gotta come up with meals that are satisfying, yet still low in carbs.  I recently discovered that you can make pancakes without any sort of flour!  These Low Carb Pancakes are a great way to tame your sweet tooth and bring variety to a low carb diet.  Even if you are not trying to eat fewer carbs, this pancake recipe is absolutely gluten-free and easy! Hope you love it!

goodThis is the texture/color you are shooting for after the pancake is flipped.  You should let it cook long enough that there isn’t any wet liquid on top when you go to flip it.  After flipping, cook for another minute just to heat it through.  Don’t cook it too long, though.  They burn pretty quick and taste like burnt eggs.  I don’t know if you’ve ever burnt your eggs, but it is disgusting.  Don’t do it.IMG_5173Little stack of yum!topI got back from a quick trip to San Francisco this week and if you have ever been to San Francisco, you might recognize some of the things on my yellow coffee cup 🙂 It’s my new favorite!

potentialI crushed that entire stack with ZERO shame my friends.  Pancakes with coffee is one of my favorite meals.

SO good.  So, so, very delectably darn good.

puppancakesSomeone else wanted to try them too!

Low Carb (No Flour) Pancakes

  • Servings: Makes 5-6 (4-inch) pancakes
  • Difficulty: Easy
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Ingredients:

  • 3 oz cream cheese, softened
  • 2 eggs
  • packet of stevia or sweetener
  • 1 teaspoon of cinnamon

What to do:

  1. In a food processor or blender, blend all 4 ingredients together to create a thin batter mixture .
  2. Let batter sit until bubbles are settled (this helps pancakes cook properly)
  3. While waiting on bubbles, turn stove to low-medium heat and preheat pan.
  4. Grease pan with butter. (I greased after each pancake)
  5. Add small amount of mixture to create a 4-inch pancake (pancakes will be thin)
  6. Cook pancake for about two minutes, then flip.  (Pancakes are extremely delicate. I used a metal spatula.)
  7. Top pancake stack with butter and sugar-free syrup or add your own fruit!
  8. Enjoy!

 

Notes:  The good thing about eating low carb is that you don’t have to count calories!  The entire stack of pancakes has about 3 carbs total!