coconut flour crepes – low carb + gluten free

coconut flour crepes – low carb + gluten free

easy

Coconut flour crepes are easy low carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits or nut butter. It is a 100% Dairy free, paleo and gluten free crepe recipe that all the family loves.
So if you are on a low carb diet right now and craving a delicious guilt-free sweet dessert my sugar free coconut flour crepes are the one you need! I stuffed my crepes with almond butter, a bit of sugar free crystal sweetener – erythritol works for me and fresh raspberries. It was very tasty, the texture of the coconut crepes is light, fluffy and similar to the french crepes I used to eat before. Enjoy the treat and see you soon on the blog!

Ingredients

• 4 eggs
• 1 tablespoon extra virgin coconut oil melted
• 1/4 cup almond milk or water
• 1/4 cup coconut cream melted
• 1/2 teaspoon vanilla extract - optional for savory filling
• 2 tablespoons coconut flour
• 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal 
2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.

for full instruction please see : www.sweetashoney.com

MEXICAN PINWHEELS RECIPE

MEXICAN PINWHEELS RECIPE

easy

This easy Mexican Pinwheels Recipe is a party favorite that’s full of bright, bold flavors you’ll crave!
No matter what time of year it is, I get excited when I see pinwheel recipes at a potluck or party. They’re just so fun and easy to eat. Not to mention the flavor possibilities are endless. Since Mexican food is one of my favorite things to eat, I knew I had to make roll-ups stuffed with those flavors. These pinwheels are reminiscent of the Southwest Egg Rolls you can order at most restaurants without all the work.

Ingredients

• 8 ounces cream cheese at room temperature
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 cups shredded cheddar or Colby jack cheese
• 1 cup cooked & shredded chicken breast approx. 1 breast
• 1/2 cup of your favorite salsa
• 2 to 4 tablespoons fresh cilantro chopped (add as much as you like)
• 1/2 green bell pepper seeded and diced
• 1/2 red bell pepper seeded and diced
• Three 10-inch flour tortillas

Instructions

1. To a large mixing bowl, add the cream cheese, oregano, garlic powder, and cumin. Use a spoon or spatula to mix everything together until evenly combined.
2. Add the cheese, chicken, and salsa to the cream cheese mixture. Stir together until evenly combined.
3. Add the cilantro and bell peppers to the filling. Stir until incorporated.
4. Lay one tortilla flat on a cutting board. Place 1/3 of the filling in the center of the tortilla. Use the back of a spoon or a spatula to spread the filling evenly over the tortilla. (You don't need to go all the way to the sides as they will be discarded later.) Carefully roll up the tortilla, starting with the side closest to you, until you create a log shape.

for full instruction please see : hbreadboozebacon.com

CHEESY ZUCCHINI TOTS

CHEESY ZUCCHINI TOTS

easy

Who else loves zucchini? It’s one of my favorite vegetables! I like that it’s so mellow that it goes with pretty much anything, and it’s so easy to change it up with different flavor combinations. It’s great for baking, and I like to shred it and add it to ground meat for a little extra nutrition. It’s kind of amazing how many recipes you can use it in! These cheesy zucchini tots are a fun twist on tater tots, and are loaded with my favorite vegetable, along with some cheese and garlic to make things extra yummy. They’re super easy and quick to make, with just a few simple ingredients that you probably already have on hand in your pantry!
You’ll start by grating your zucchini into a clean kitchen towel, then squeezing out all of the extra liquid. I’m always shocked by how much water I get out of my zucchini! You’ll want the zucchini to be as dry as possible, so the tots don’t get soggy.
Once your zucchini is drained, mix it with some eggs, bread crumbs, seasonings, and grated cheese. I used a white cheddar cheese, but I think it would also be delicious with mozzarella. You really can’t go wrong here

INGREDIENTS

• 1 medium zucchini
• 2 eggs
• 1/4 cup panko bread crumbs
• 1/4 cup regular bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 3/4 tsp garlic powder
• 1 cup shredded cheddar cheese
• marinara

INSTRUCTIONS

1. Preheat the oven to 400. Line a baking sheet with parchment or spray with cooking spray.
2. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

for full instruction please see : lilluna.com

Minestrone Soup

Minestrone Soup

easy

 If you follow me on Instagram you maybe saw my announcement yesterday! I’m pregnant with baby #4! That is the reason things have been a bit slow here on the blog. Every pregnancy I have had severe morning sickness, to the point where I can’t even look at food, and this pregnancy was no different. So the reason there were no posts on the blog is because I did not cook for about 3 months. I would walk into the kitchen and immediately get sick from all the spice smells; like the garlic and onion. Sounds strange but it was bad. I was living off Zofran, pickles, and cranberry juice!

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 white onion finely chopped
• 1 cup carrots sliced thin
• 1 cup celery sliced thin
• 2 zucchini chopped (peeled if desired)
• 1/2 teaspoon salt
• 1 can (28 oz) petite diced tomatoes do not drain
• 1 can (15 oz) kidney beans drained & rinsed
• 1 can (15 oz) tomato sauce
• 3 cans (15.75 oz each) vegetable broth
• 1 tablespoon dried basil
• 1/2 tablespoon dried parsley
• 1 teaspoon oregano
• 1-2 teaspoons salt more or less to preference
• 1/2 teaspoons pepper
• 1 cup spinach leaves about 1-2 handfuls
• 1 1/2 cups shell pasta

Instructions

1. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.

for full instruction please see ; togetherasfamily.com