Ninja Almond Cookies

OMG GOOD!!!

I have been looking all over the Internet for the perfect cookie recipe ever since I went low carb. Some have been pretty good but still kind of "off" in some way or another. Too puffy, too hard, too gritty, too twangy (from artificial sweeteners), too blah, blah, blah... Eventually I just gave up and decided that cookies weren't worth it. Something that tastes just barely acceptable is not worth the wasted carbs and disappointment.

No more cookies? What about the holiday's?

Ok, so ... life without cookies just sucks!!! Plus, since I make my own Almond Milk I have all this Almond Meal/ Flour to use up. Two good reasons to experiment. But, the real kicker was the traditional witch's finger cookies for Halloween (My Favorite Holiday). There is no way I'm creating my Creepy Halloween Feast without witch's fingers!!! That would be like Xmas without a tree! It's just not going to happen in this house!

After several (17 according to my daughter) tries, an additional 1.5 lbs on the scale, and a stomach ache from H***, I have finally created what I call the best low carb cookie in MY world. I think combining the sugar free sweeteners and the magic of my Ninja is the secret. You could probably use a food processor if you don't own a Ninja. Just don't forget that the Almond Flour MUST be ground to almost a powder form (just before it turns to almond butter).

These cookies are light and airy almost like a pecan sandie when you flatten them before baking. If you want a moister middle just leave them in a ball shape. My daughter said they taste just like the fancy sandie cookies you buy at the store. I will take that as a compliment!!!

What you need:

1&1/2 Cups Almond Flour

1 Large Egg

1/4 Cup Salted Butter (room temp)

1/4 Cup Granular Sugar Substitute (I use Stevia in the Raw)

12 drops EZ-Sweetz (equal to 1/4 cup sweetener)

1 tsp. Vanilla or Almond Extract (or be creative and try something new)

1/4 tsp. Baking Soda

Preheat oven to 375 degrees.

Line cookie sheet with parchment paper.

Put Almond Flour into the pitcher attachment of your Ninja.

With pulsing action grind Almond Flour into powder (right before it turns to butter consistency).

Add remaining ingredients to Almond Flour and pulse until batter looks like slightly gritty paste. Scraping sides as needed.

Drop by 1/2 Tbs. balls onto parchment lined cookie sheet.

Shape them now because they don't change. I dented the center of mine so I can fill them if I want to.

Bake for 8 minutes. No More, No Less.

Makes 24 cookies.

Nutrition Info Per Cookie:

Calories - 57

Fat - 5g

Carbs - 1.29g

Fiber - .75g

Net Carbs - .54g

Protein - 1.53g

As always - Nutrition info is based on the brands I use.



Homemade Peanut Butter

Smooth, Creamy and Yummy!!

This is what Peanut Butter is all about. All natural and healthy. Plus, it's really low carb.

This is just too easy to make. No more store bought peanut butter for us. This version is extra creamy and smooth, but a few more peanuts and it can be as thick or chunky as you like it. Personally, I prefer it this way though.

16 oz. or 3 & 1/4 Cups whole peanuts

2 tsp.. Coconut Oil (I use Nutiva Organic Extra Virgin Coconut Oil)

3 tsp. sugar free sweetener ( I use 3 drops of EZ-Sweetz)

Throw everything into your food processor or Ninja and whip it up until it's the desired consistency.
Makes 1 & 1/2 Cups. Store in refrigerator.

Yes, it's just that simple!!!

Nutrition info per Tablespoon:

Calories - 110

Fat - 9.38g

Carbs - 2.92g

Fiber - 1.88g

Net Carbs - 1.04g

Protein - .33g

Low Carb Chicken Alfredo Pizza

LOW CARB CHICKEN ALFREDO PIZZA

This was so awesome. The crust was thin and crispy, easy to hold and flavored with garlic. I used an alfredo sauce from a jar for this one (Newman's Own), but next time I think I will make my own homemade. It was so good even my kids wanted some. Usually they hear the words low carb and turn their noses up. Thanks to Jamie at Your Lighter Side for the pizza crust recipe. This Cauliflower crust really rocks.

So ... Here's how to do it ...

First make the Cauliflower pizza crust found here ...

http://blog.yourlighterside.com/p/eats-recipes.html 

When your crust is done and cooled off add 1/2 a cup of alfredo sauce, 3 oz. cooked diced chicken breast, 1/4 cup sauteed diced onion and 1 cup shredded mozzarella.

Put in 350 degree oven for about 10 minutes.

Enjoy!!!

I sprinkled mine with Mrs. Dash Garlic and Herb seasoning and some parsley flakes. I also used the same seasoning in the crust mix.

Nutrition info for entire pizza:

Calories - 993

Fat - 67g

Carbs - 24g

Fiber - 3.5g

Protein - 81g

Makes 8 slices @ 2.56 net carbs per slice.

Nutrition info will vary according to the brands you use, so adjust accordingly.

The crust held up really well to all the heavy toppings!!!

Once I ate that big piece of chicken off the end it was perfect!!!

Homemade Goat Cheese

THE FINISHED PRODUCT

Here's my first batch of homemade organic goat cheese. Made with my own organic goat milk (compliments of Dixie). It's a firm cheese, a little bland because I haven't had time to practice with the seasonings yet, but, basically really yummy. I can't believe how quick and easy it was to make.

Here's the recipe...

Equipment:

Long Wooden Spoon

Large Non-Reactive Pot (do not use aluminum)

Large Bowl (for draining)

Large Strainer (that fits on top of bowl for draining)

3 to 4 Sheets of Cheesecloth (to line the strainer for draining)

Candy Thermometer (if you have one, but not really necessary)

Ingredients:

4 Cups Fresh Organic Goats Milk

1/4 Cup Organic (Raw ~ Unfiltered) Apple Cider Vinegar .. I use Bragg's (With The 'Mother')

Organic Seasonings to your taste ... salt, basil, whatever you want

Line your strainer with cheesecloth, leaving enough hanging over the edges to gather cheese up into a pouch when it's finished draining. Place cheesecloth lined strainer on top of large bowl, there should be enough space left under the strainer for the liquid (whey) to drain through and not touch the bottom of the strainer. Measure your apple cider vinegar now because you won't have time later.

Over a medium high heat bring goats milk to a slight boil (185 degrees) in a large non-reactive pot. Keep stirring so it doesn't burn to the bottom of the pot. Slowly add the apple cider vinegar while stirring constantly. The milk should start to curdle almost immediately. Simmer milk and curds for approximately 2 minutes. The longer you simmer the harder (more rubbery) the cheese gets. Carefully pour curds and liquid (whey) into prepared strainer. Wait for all the liquid (whey) to drain out. If you have to, use the spoon to move the curds around to help it drain. When it has completely drained add your seasonings and stir into curds with wooden spoon, carefully grab the corners of the cheesecloth and twist into a tight bundle, this is very hot so use clean oven mitts or something to protect your hands. Keep twisting and squeezing until almost all the liquid is gone. Keep cheese tightly wrapped in cheesecloth and refrigerate until cold. TA-DA ... You have homemade goat cheese!!!

I get about 10 ounces of cheese with this recipe. It should keep for about a week in the refrigerator.

 This is what it looks like when the curds form.

This is how it should look when it's drained.

Dixie

DIXIE

OK, who left my cage door open again? Everyone knows that if I'm let loose and unattended something crazy happens. Soooo ... I bought a goat.

What am I going to do with a goat? Well ... She's an Alpine dairy goat. In my quest to lead a more natural and healthy life I plan on using my own organic goat milk for drinking, cooking, cheese making, soap making and whatever else I can make with it. She is fed purely organic grain and free ranges on grass during the day. She also gets lots of yummy vegetables and fruits from our kitchen every day. We offer her hay in the evening when we put her up for the night but so far she hasn't touched it. Currently she gives about 4 cups of milk a day. Thats not alot but she's young and it's her first year milking. The previous owner was only milking her once a day, but we have now increased her milking to twice a day. She adjusted very well to her new home and schedule. We plan on breeding her soon so we will have to dry her up for a while when she is pregnant. Hopefully we get lucky and get two does out of her, then we will have a couple more milk producers when they grow up and have kids of their own.

She's just the sweetest little thing. My girls just love her to pieces. It makes me sad when we leave her becuase she cries out for us to come back :(  She will be happier once she has her kids to keep her company. Unless she makes me feel too bad before then, then I might break down and buy another doe so she's not lonely.



Another Of My Flea Market Finds

Ok, so I broke down and bought some chickens yesterday too. Chicks, to be correct. Cute little buggers, aren't they. I wasn't going to, but my daughters really wanted them so I went back and got them before we left. I'm hoping they are all hens. When I gave in and agreed to buy them I made a deal with the girls, if they are hens they can be pets and used for eggs, if they are roosters, well...I won't go into detail but you know what their fate will be. I actually went there looking for some geese and a milking goat...yes, I said goat. I really want to make my own goat cheese. That stuff is awesome. Maybe a chicken and goat cheese dish? I can just feel my girls eyes burning through me when they read that...LOL. What can I say? That's what living in a small farming community is all about. I can't be expected to keep every animal I buy as a pet. They weren't so thrilled about shooting deer at first either, but they got over the initial sadness and love venison. Anyway, we will be raising these chicks in the house until they are big enough to go to the coop with the ducks.

Todays Flea Market Deals

I can't think of a better way to spend a cool, crispy, sunny, Sunday morning in the fall than walking around the flea market scoring some awesome deals on some super healthy foods. Look how huge those radishes are!! I just couldn't pass them up, and they are super mild too. The pumpkins will be used in some homemade pumpkin pies, and the zuchinni has a special purpose, if it works out ok I'll post pics and the recipe. Here's a hint ... there is cinnamon in their near future. I also picked up a couple of pumpkins for halloween. I haven't gotten around to taking pics of those yet so I'll post those later.