Banana Kiwi Muffins

Banana Kiwi Muffins

Like many people, I found myself with a few ingredients leftover from another recipe that I didn't know what to do with, so I looked for a recipe that called for kiwis and bananas.  The search led me to a site called Genius Kitchen and they had a recipe for kiwi and banana muffins.  I modified the recipe slightly by using stevia instead of sugar and almond flour instead of regular flour.  Olivia, in her efforts to eat less carbs, has convinced me to use almond flour when I can.  The result was a moist, fruity muffin that is delightful.  If you'd like to make something a little different than your ho-hum muffin, give this one a try.

-Nanette



Ingredients:

1/2 cup stevia

2 cups almond flour

1/2 tsp salt

1 T baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

3/4 low carb vanilla yogurt

6 T skim milk

3 T canola oil

1 egg

1 tsp vanilla extract

2 large ripe bananas

3 ripe kiwi chopped into small pieces

Preheat oven to 375 degrees.  Combine first six ingredients (dry) in a large mixing bowl.  Set aside.

Mix yogurt, milk, oil, egg, vanilla, and mashed bananas in a small bowl. 

Add wet to dry until just combined and stir in the kiwi.  Line muffin pan with paper liners.  Spray those with vegetable oil spray.  Fill each cup about 2/3 full and garnish with a pecan if you like.  Bake at 375 degrees for 25-30 minutes.  Cool for at least 10 minutes.  Enjoy!



LOW CARB HOT FUDGE FONDUE

LOW CARB HOT FUDGE FONDUE
January will soon be coming to a close and February means Valentine's Day!  Olivia found this sweet treat on a web site called www.idreamoffoodallday.com. It is ridiculously simple with only four ingredients and it gives you a great excuse to top you favorite healthy ice cream dessert with a velvety topping or dip luscious berries, bananas, or any of your favorite fruits until your  heart is content.  You might even want consider this recipe if you are planning a Super Bowl party and want a low carb alternative to the usual snacks.  No matter what the occasion, give this delicious fondue a try.
-Nanette

LOW CARB HOT FUDGE FONDUE

Ingredients

• 1 cup whipping cream
• 1/3 cup powdered Swerve Sweetener
• 2 1/2 ounces unsweetened chocolate finely chopped
• 1/2 tsp vanilla extract 

 Instructions

1. In a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
2. Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth.
3. Drizzle over your favorite low carb ice cream or use as chocolate fondue.

Recipe Notes

Serves 8 (2 tbsp per serving). Each serving has 3.7 g of carbs and 1.47 g of fiber. Total NET CARBS = 1.23 g.
 

CRANBERRY SAUCE LOW CARB MUFFINS

CRANBERRY SAUCE LOW CARB MUFFINS
Olivia likes this low carb muffin recipe so much she has made it several times.  It comes from a site called www.ketochristiancooking.com.  I have not tried them but she and her husband have raved about how good they are.  She mentioned to me that it is key to use low carb cranberry sauce when you make them.  If you struggle with coming up with something healthy and delicious for breakfast day in and day out, this is a super alternative to the humdrum usual breakfast fare.  Enjoy them!
-Nanette

Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
1/2 cup cranberry sauce
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt

Preparation
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.
Add the dry ingredients into the wet and mix just until combined.
Fold in the chopped walnuts.
Add large drops of the cranberry sauce.
Gently stir into the batter using a fork in a swirling motion.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool, but these are best when served warm!

CHICKEN CORDON BLEU CASSEROLE - LOW CARB

CHICKEN CORDON BLEU CASSEROLE - LOW CARB
This recipe is one you will really like.  Olivia found this at www.joyfilledeats.com.  Olivia has recently discovered a host of really good low carb recipes.  The reason is not just that it is the new year and many people are thinking about how to lose weight and cut calories.  She has been under a doctor's care for a medical condition and has lost over 100 pounds!  She has done it largely because she and her husband have made a commitment to getting healthy and making good choices.  The results have been phenomenal.  In the future, you will find many "regular" recipes here but you will also find many that have been modified to be healthier.  If you would like to follow more of her tips and insights, check out her Facebook page:  Healthy You - Low Carb Lifestyle.  Enjoy AND  be healthy!
- Nanette

CHICKEN CORDON BLEU CASSEROLE - LOW CARB

Ingredients

• 6 cups shredded cooked chicken (from about 2 lb chicken)
• 6 oz ham , cut into bite size pieces
• 4 oz butter , melted
• 6 oz cream cheese , softened
• 1 tbsp dijon mustard
• 1 tbsp white wine , optional
• 1-2 oz lemon juice
  
• 1/2 tsp salt
• 5 oz Swiss cheese

Instructions

1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
2. In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
3. Lay the slices of Swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.