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  • Low Calorie Banana Bread Muffins

    Homemade Banana Nut Bread Cut into Slices

     

    These muffins are delicious and very low in calorie! They taste amazing, have great texture, and very similar to regular muffins!

    100 Grams of Mashed Banana( about 2 Medium)

    3 Eggs

    8 Tbs Melted Butter

    161 Grams (2 packets no sugar added applesauce)

    1 Tsp Vanilla Extract

    2 C  All Purpose Flour

    1 Tsp Baking Soda

    1 Tsp Salt

    3/4 Cup Lakanto  Munkfruit Sweetener

    Mix well and Bake at 350 for 25 Minutes. Makes 12 muffins

  • Cauliflower Pizza

    Cauliflower pizza crust with tomato and spinach. toning. selective focus

    Preheat Oven to 400 degrees F

    Ingredients for Crust

    1 -12oz Bag of Cauliflower Rice Thawed in Microwave or counter

    squeeze Cauliflower in a Terry Cloth or Dish towel to remove water before using

    1 Egg Beaten

    1/2 C Shredded Mozzarella Cheese

    1/4 C Parmesan Cheese

    1/2 Tsp Kosher Salt

    1/4 Tsp Garlic Powder

    Mix the Above ingredients together and press with hands and shape into a thin circle on Parchment paper or Silpat and bake for 15-20 Min. It should be browned and a little crispy but not burnt, adjust time as desired.

    Top with desired toppings..

    Some of our Favorites are:

    Mozzarella and gouda cheese and a layer of shredded barbecued chicken on top. Sprinkle with chopped cilantro when done cooking.

    Or top with Marinara Sauce, Mozzarella, Pepperoni.

    Or Canadian Bacon and Pineapple.

    Bake again for an additional 5-10 minutes until toppings are melted and browned! Cool slightly before serving! Serves 2-3.

  • Keto Gluten Free Orange Cranberry Bread

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    Keto Gluten Free Orange Cranberry Bread is a delicious treat with great texture for such a low carb bread!

    1 1/2 C Almond Flour

    1/2 C Coconut Flour

    1/2 C Lakanto Monk Fruit Classic Sugar

    1Tbs of shredded Orange peel

    1 1/2 tsp of Baking Powder

    1/2 tsp of Baking Soda

    1/2 tsp Xanthan Gum

    1/2 tsp Ground Cinnamon

    1/4 tsp ground Nutmeg

    1/4 C Salted Butter

    6 Large Eggs

    1/2 C Milk

    6oz Fresh Cranberries coarsley chopped

    Preheat Oven to 325 Degrees F. Grease a 9x5 in loaf pan. Whisk all ingredients together and fold in cranberries. Pour into prepared pan and bake for about 1 hour and 15 minutes. Remove from oven and let cool for at least 15 minutes before removing from pan. Slice as desired.

    Serves 12

     

    Approximate nutrition information.

    Carbohydrates 8g, Protein 7g, Fiber 4g

    Recipe from Low carb yum.

  • Cabbage Enchiladas

    Stuffed cabbage rolls with rice and meat in tomato sauce

    I love this low carb and Keto Friendly Recipe! The Enchilada sauce compliments the cabbage very nicely!!

     

    Cabbage Enchiladas

    2-3 Cups of  Cooked Shredded Chicken

    3 Cups of Shredded Cheese

    Approx 19oz of Mild or Medium Red Enchilada Sauce

    1 Head of Green Cabbage Steamed

    Directions -  Preheat oven to 375 degrees Farenheit

    You can roll or stack the enchiladas Lasagne style based on your preference.  Spread a layer of enchilada sauce into the bottom of a glass baking dish fill separated cabbage leaves with sauce and chicken and cheese and roll up. Top with another layer of sauce over completed tray of rolled or stacked enchiladas. Sprinkle any remaining cheese on top.  Bake until all is hot and bubbly and cheese is melted on top. Cool slightly before serving!

     

     

  • Zucchini Fritters

    Zucchini fritters with fresh parsley and sour cream in plate on blue concrete background. Selective focus.

    (Gluten-Free, Low-Carb, Keto)

    1 1/2 pounds zuccini (about 2-3 med to large)

    1 Shallot, finely diced

    2 Eggs, beaten

    1/2 cup almond flour

    1/4 cup goat cheese

    Salt and pepper to taste

    2 tablespoons of olive oil for frying

    Garlic, Chive Yogurt Sauce

    1 Cup Yogurt

    2 Garlic Cloves, minced

    1tbsp chives, finely chopped

    1/2 tsp salt

    1/4 tsp pepper

    Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.

    Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl. Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.

    Heat the oil in a large pan  over medium heat. Using either your hands or a spoon, dollop our mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula push down each fritter to flatten.

    Cook the fritters 3-4 minutes on each side, or until they're lightly golden. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil. Mix up the sauce ingredients. Serve the fritters with a dollop of the sauce, then enjoy!

    113 kcal, Carb 5g, Protein 5g, Fiber 1g

    Recipe from downshiftology.com

     

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