Keto- Gluten Free Zucchini bread recipe

 My daughters garden is really blooming this year and she has definitely kept me stocked with fresh veggies, zucchini being one of them. I have had a craving for something sweet lately, but not too sweet. So today a nice loaf of zucchini bread was definitely the best solution. 

This was the very first time I have tried the recipe that will follow, and I was ready to be on a baking spree as I thought I might have to try the recipe several times, and possibly make several adjustments. I must have really been blessed today as I hit the mark the first time around.

Would I possibly make changes in the future? Maybe. But for now I am quite pleased with the way it turned out. My husband would prefer less nuts the next time around, however I would possibly prefer to add a little more spice. Yet it really is perfect just how it is.

I don't remember where I got the recipe but I hope you'll give it a try and leave a comment on the blog. Have a recipe you'd like to share or converted into a GF - Keto version let me know, I'll try my best.

I always weigh out my dry ingredients, it's so much easier and I find my recipes turn out so much better when I do. You can purchase a small scale from the Amazon Affiliate to the right of the page. I feel its a must have for any kitchen when using GF and Keto flours.

GF -Zucchini Bread   

 16 slices   1 slice= 3.3 g carbs   9x5 loaf 

INGREDIENTS AND DIRECTIONS

Grease and line a 9x5 bread pan with parchment paper

Set oven to 350 degrees

1 1/2 cups grated zucchini packed ( make sure all excess water is squeezed from it)

2 1/4 cup Almond flour  (252 g )

2 T Coconut flour (28 g )

10 T Allulose ( sugar sub )

3 teas double acting baking powder

1 teas ground cinnamon

1/4 teas ginger

1/4 teas nutmeg

5 large eggs, beaten

1/2 cup melted butter

2 teas vanilla extract

1 cup chopped walnuts, reserve 1/4 cup for topping 

Mix flours, allulose, baking soda, spices, and 3/4 cup of the walnuts. Reserve the other 1/4 cup walnuts  for top of bread. 

In a separate bowl beat eggs, add zucchini,  melted butter and vanilla extract. Pour wet  ingredients into the dry ingredients and stir with a spatula until fully mixed, do not over beat.

Pour mixture into the prepared loaf pan, top with remaining nuts and press gently into the batter. Bake for 30 minutes. At this point cover loaf loosely with foil. Bake an additional 30 to 40 minutes. My loaf was done at the 60 minute mark, but all ovens work differently. A toothpick should come out clean in the center.

This recipe makes a moist tender loaf.  I hope you will give it a try and hopefully enjoy it as much as we did. Till next post, Have a Blessed Day!

Keto Product delays...

 Well another month or so has gone by and I realize I have not posted a single post to the blog. First it was our stove. Having to wait almost a month for it to be replaced was not an easy feat. Microwaves are great for reheating, but for making a conventional lunch or dinner it has left much to the imagination, as well as to the palate...

Then switching to keto along side my GF lifestyle has added much extra time to my day as I begin this new journey. It has been quite an adjustment to not only myself but to my husband as well. It means using new flours and flour mixtures to try as well as adjusting to new foods such as cereals and breads and crackers, which can no longer incorporate many of the GF flours I have been using for years because of the high carbs. Mixtures of which I am still trying out in recipes before posting on the blog as I want them to be worthy of your trying.

Then came the kitchen remodel...yes, I know.. it seems like its always something! With the remodel now just being completed I hopefully will be able to get back on track trying out new recipes beginning this week, and to start posting again by the end of the month.

I appreciate your patience as my readers and promise to try and get started posting again as soon as possible! Until then I hope you have a blessed day! Be posting soon!

In Christ,

Sharon

90 Second Keto Low Carb Microwave Bread

 

If you are like me and are new to keto there are so many breads out there with ingredients like flaxseed (of which I am not a fan) Psyllium husk powder, chia seeds, and oat fiber, that you wonder "Do they even taste like bread?" Just like many gluten free loaves I have tried over the years, several keto loaves have also gone in the garbage! Also, just like many of the GF loaves, the cost of most is more than I use to pay for a full meal at Mc Donald’s! Which we all know is not aloud now on our gluten free and keto diets.

Now enters a new, quick, money saving microwaveable bread. Its fluffy, tasty, and has the mouth feel of real bread, and all within 90 seconds, plus the easy assembly time. It has become my new go to recipe, especially on rushed days.

It tastes great with no sugar added peanut butter and sugar free jelly. Use as a bun for a fried egg sandwich. Excellent for a hamburger replacement when out of Keto buns. Spread with butter n sprinkle with a sugar free cinnamon mixture. Top with cream cheese n sliced cucumbers. The sky’s the limit! Its quick and easy, and really has that homemade bread feel and texture you are missing, without all the carbs! 

I hope you'll give it a try and let me know what you think.

Till next time,

Sharon

 

INGREDIENTS:

3 T almond flour

1 T melted butter, unsalted

1 large egg, room temperature

1/2 teas baking powder

pinch of salt, omit if using salted butter

 

Directions:

Spray a 4" ramekin.

Add the butter and melt in the microwave.

Beat in the egg with a fork until thoroughly mixed.

Add the almond flour, baking powder and pinch of salt whisking with the fork until thoroughly blended.

Cook in the microwave for 90 seconds.

Flip baked bread onto a plate or cutting board and slice in half. Toast in the toaster for a real toasted treat. Top with your favorite toppings, and enjoy!

 

 

Proper Good Meals

 

Good morning, everyone. I'm up much earlier than I usually am but I have a huge list of things to do today and wanted to share with you all first. I have added a new company to my site and its one I really think you will like.

I know that since the weather is becoming nicer, the trees and flowers are all in bloom in our area, and the lazy days of summer are upon us, I really want to take advantage of my free time. It’s not often that I can enjoy the nice weather, and this year I really want to take the summer and kick back and really, really relax. 

Although I love cooking and baking as you all know by now, I also like to have days that I can just go to the beach, lounge in a lounge chair, and just enjoy the sounds of nature. That’s where Proper Good comes in...

Their products are quick, easy, and soooooo delicious. I know that after a long day at the beach and we are starting to wind down I will have a meal that is quick, tasty, and healthy to prepare upon arriving home. It really couldn't be much easier that that!

So, I hope you will check out their site, order a few items to have on hand when you want or need something that is quick, tasty, n good for you. Drop me a line and let me know what you think of their products, or just to say hello.

Till next time.... Enjoy the day, and be blessed!

Sharon

Birch Benders Keto pancake mix...

 

Hi everyone. Another day has gone by and things are finally starting to settle down around here. I don't know about you, but I am so glad winter is over and spring is finally here. My husband and I actually took the day yesterday for ourselves and went to a local lake and sat on our lounge chairs for a few hours and soaked up the sun. It was much needed.

 Today I sat in my hanging chair on our front porch and surfed the internet for recipes to try in addition to my notebook of ideas I already have. I am always open for new ideas so if you might have a recipe you would like to share, please drop me a text, I'd love to hear from you, and I'll be sure to give you the credit. Even better yet, follow me and get all my new posts and reviews sent to you!

 In the meantime, I want to share with you my honest opinion of a mix my husband and I recently tried. I’ll be honest and say that to date I have not found a low carb bread that agrees with my stomach issues and I have really missed that soft fluffy texture of breads and such. On a whim while shopping I came across Birch Benders Keto pancake mix and although I didn't totally feel comfortable with the price, I was desperate for that soft, warm, "mouth feel".

 I want to tell you that I was not disappointed. They were so simple to make! The rise is what you would expect from a "regular" pancake and they browned to perfection. Wow! With some keto sugar free syrup, it was basically the best breakfast I have had since going keto. 

 Ok, so a few of the ingredients in the list I have never used before, but I am telling you these are a must try! We enjoyed them so much I just placed an order from Amazon of a 3 pack and they arrived today. Not only did I save $$$ by ordering from their site [ you can order from there to the right of the blog] but I am going to have one great breakfast in the morning.

 Give them a try. You will not be disappointed, I assure you. In the meantime, I am working on my own keto, gluten free pancake mix that I will be hopefully sharing with you soon.

Until next post, Have a Blessed Day!

Sharon

 

Gluten Free, Keto n Me....

Alright, I know it’s been a while since I have posted and I am sorry for that. There has been so much going on in our family lately that it seems I haven't even had enough time to tie my shoes. There has been a surgery in the family. Covid has struck. The flu hit several of my grandkids, the list goes on and on, but I won't bore you with all the details.

With all of this going on my husband and I have come to the conclusion that life is just too important to be ignored and neglected! He being a diabetic, I being allergic to wheat, and both of us have gained weight as we have gotten older, so we have decided to step it up and do something about it.

Thus enters KETO! Ok, I am not talking about gorging ourselves with tons of red meat and the such. Nor are we aiming for what you call ketosis...But the sweets and breads we incorporate into our diet are now keto in order to lower the carbs n sugars for both our sakes.  I am also talking about incorporating more fruits and veggies into our diet along with leaner meats such as chicken and fish and an occasional steak.

His glucose levels are more normal now, and surprisingly enough we have both already lost weight. Yes, it’s totally different than what we were use to eating. I’m a sugar addict! Yes, sorry to admit that, it’s my go to when stressed, which the past few years has had a hold on me. I love my sweets. My husband has always been a snacker. Chips, nuts, ice cream....

I was so pleasantly surprised that after a few weeks of not eating any cake, chocolate, cookies and the like that I actually enjoyed a piece of keto chocolate brownie!!!!! Yes the texture may be somewhat different than what Im use to, but Oh GLORY, GLORY!!! I find I actually enjoy the Atkins keto peanut M&M's more than regular ones now. And raw sliced carrots with just a few Tablespoons of low sodium (kidney disease, remember) ranch dressing is my favorite snack of all time. Who knew???

So, in the future I hope you will not only continue to look forward to my gluten free recipes, but enjoy that they will also be keto and low carb to help keep those extra pounds off! So, until next time, I hope you have a Blessed Easter and enjoy your family and loved ones.

Sharon

 

 

 

                               

                                               

       Sweet Potato & Red Lentil Soup

                                           

 

So, I know Punxsutawney Phil here in Pa saw his shadow again this year, and although Spring is really coming soon, I still hate the 30-degree weather we have been having here this week. So out comes the pot for some warm inviting soup!!! I hope you enjoy this recipe as much as we do.

 

Prep: 10 mins, Cook: 25mins

2 tbsp olive oil

1 small onion, peeled and chopped

1 medium sweet potato, peeled and chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

50 grams dry red lentils

4 cups vegetable stock

 

Instructions

1. Add the oil to a preheated pan over a medium heat, add the onion and sauté for 10 minutes without browning.

2. Add the sweet potato, carrot, celery and lentils and coat in the oil.

3. Toss so they are well coated and cook for 2-3 minutes, stirring occasionally.

4. Add the stock and season with salt and pepper to taste.

5. Cook for 25 minutes or until the lentils are soft and the sweet potato is tender.

6. Puree until everything is smooth. Reheat if need be and serve.

This is a hearty filling soup and warms you right up. Serve with some toasted bread or bread cubes with a side salad. Yum.

 As always, until next time, ENJOY!

 

 

Orange Julius

 Have you ever been to the mall in the past and just had to stop at the Orange Julius for one of their orange delights? It’s been years since I have seen one, so I don't know if they still exist in the area, or at all anymore. Yet I do remember they were one of my favorite confections on those long-ago trips. I’d skip the pizza, candy shops, even the pretzel stands for one of those smooth, creamy confections!

I found a recipe awhile back and it has become buried in amongst my recipe collection and I am just now re-finding it. I’m always in the mood for something sweet, and even though  oranges are among one of the fruits I usually avoid with my kidney disease, I can easily adjust my daily meals for this occasional treat!

Since it’s been years since I have had a "Original" orange Julius, this is as close to the taste that I can remember. Its smooth, creamy, sweet, but not too sweet and has all the bells and whistles of what I can remember from the original.

Its east, quick and delicious. I hope you will give it a try n drop me a comment of your thoughts n opinions. I love hearing from my readers and answering any questions that you might have.

Enjoy, and have a Blessed day!

Sharon

 

                                                                  ORANGE JULIUS

1- 6 oz can frozen orange juice

1 cup whole milk

1 cup cold water

12 ice cubes

1/4 cup granulated sugar 

1/4 cup Splenda

* Or just use 1/2 cup granulated, but will definitely add more calories!

1/2 teas vanilla

Combine all ingredients except the ice cubes in a blender until smooth. Gradually add ice cubes a few at a time until all are added. Serve immediately in chilled glasses, makes 4 servings.

 

Lemon Herb Chicken

 

Hi all! Well, the holidays are behind us, and if you are like me I am sure you are now tired of all the ham and turkey you have eaten. Don't get me wrong, I love both, but after days and days of leftovers I am definitely in the mood for something different!

I have been drinking more water, could say it’s my only new year’s resolution so far, but I have been adding lemon to add a little flavor. It seems that just one little change has really upped my consumption, who knew!!! I have never been much of a water drinker but adding the lemon has really helped. Funny that the recipe I am about to share also contains lemon as one of its ingredients, LOL.

I know you have been waiting patiently for a new post so I'll quit the chatter and get on with.... I hope you enjoy.

 

                                                    Roasted Lemon Herb Chicken

 Calories 405, Carbs 3.6 g, Fat 29.2 g, Protein 32.2g, Cholesterol 128 mg

 

Ingredients:

2 teaspoons Italian seasoning

1/2 teas ground black pepper

1/2 teaspoon seasoning salt

1 whole chicken, 3 lb.

1/2 teaspoon dry mustard powder

2 whole lemons

1 teas garlic powder

2 Table olive oil

Directions:

1. Preheat oven to 350 degrees F

2. Combine the seasonings, salt, mustard powder, garlic powder and black pepper; set aside. Rince the chicken thoroughly, and remove the giblets from the inside of the chicken. Place the chicken in a 9 x 13 baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

3. Squeeze the juice of the two lemons into a small bowl, and mix with the olive oil.  Brush mixture over the chicken reserving some to use during the baking time...

3. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times throughout with the remaining oil mixture.

Serve with cooked rice, and a salad. Enjoy!

This recipe is fairly quick and easy. Buying pre-made salad from the super market can really cut the preparation time down, however I prefer to make mine fresh. Making a large batch of rice ahead of time and freezing in batches also helps to make this a quick, delicious meal.

As always, I hope you enjoy. If you make this recipe, drop me a line in the comments section and share your experiences. I love hearing from you! Till next time...Enjoy!

 

 

 

Getting back on the Gluten Free track!

Have you ever wanted to just give up on baking GF. Throw in the towel and just say, NO MORE? I have. Actually, I did for several years. A gluten free lifestyle can be time consuming trying recipes, trying new flours, only to fail more oft than not. You end up throwing the end results in the garbage, ready to hang up the apron more than once, believe me I know, because I have been there more than once or twice.    Like today.... I made a loaf of bread which I thought would finally be perfection. Believe me it was not. It looked beautiful on the outside, beautifully browned, had the most delicious aroma. I had my butter n knife ready folks!

Well needless to say it will be going in the trash. Am I going to give up a second time???? That would be one big "NEGATORY"," as my youngest daughter would say. Remembering back to all the negative symptoms I had several years ago when I suddenly decided to toss aside my GF lifestyle, and the time it has taken me to get back on track, I am determined to stay in the race this time.

I do not post anything on my blog that I have not personally tried or created. Yes, there will be disappointment’s, an occasional catastrophe along the way, but believe me your health is worth staying strong and staying in the race. 

Some of the recipes on my blog when I first started it might be simple, maybe not chef worthy, but they work. They were a starting point and have helped me get toward where I want to be. 

I will be adjusting the measurements to this new bread recipe n giving it another try tomorrow. I wish I had taken a picture of it because although it didn’t meet up to my expectations it did look beautiful. 

I am also still getting use to a new gas oven when I have used electric for the past 18 years or so, so it is a challenge. I keep hitting the convection oven button instead of the oven button. Oh yeah, adjusting the flames on the burners is something I now need to master as well.... 

Yesterday I tried a new GF flour blend and made a pumpkin bread. Although the taste was definitely out of this world, I need to work a little more on the texture with my flour blend over the next few days before I post both the flour mixture and recipe for it also.  

It is the season for allergies! The goldenrod is in full bloom here in Pa and so I have been not only a little sneezy but I find trying to measure flour at this time has been somewhat of an obstacle to say the least. :<) I appreciate your patience and hope you will check back soon for the new revised recipes. So, until next post, have a great Gluten free day! 

Sharon

  

Gluten Free Chocolate Chip Cookies

Finally! Wow these past four weeks have been a whirlwind of disappointments. As you well know my stove went on the blink and kept throwing the electric breaker. After a few hundred dollars to have the breaker switched out only a few hours later the new breaker blew again.

Being the spend thrift that I try to be, we opted to have the electric line to the stove removed and a gas line put in. Since we have a gas furnace this wasn’t a hard process, but once again it cost $$$$$$$  Once completed, we were off to the nearest big chain hardware store to pick out a new gas range. We found one we really liked, made the purchase, only then to find it was a full three weeks for the delivery.

Biting my tongue, I accepted the time frame and pouted the whole way home. Delivery day finally arrived and we had everything in place, our cat Carmella placed in a room where she wouldn't bother the delivery people, and was all set!

As I stood on our porch watching the delivery person unloading and unwrapping the box in which it came, I had visions of brownies, coffee cakes, cookies all tossing about in my head. I felt like a child on Christmas morning.

My husband and the second delivery person were inside hooking up the gas hose connection to the main line and I was so excited I could barely contain my excitement...then it happened...as the box fell away, I noticed the whole back frame of the stove was damaged. My heart sank!

My husband called the company to tell them the damaged stove needed replaced only to find out we wouldn't be getting a replacement shipped for another three weeks. Enough is enough...Well after sleeping on it for a night I decided to go looking for a stove at some different appliance stores locally and found an even better stove, and it was actually delivered the next day. Hence, I am sharing my delicious chocolate cookie recipe and my mock gluten free flour mix it was made with.

It was a glorious feeling to be able to cook and bake on a stove after four full weeks of being without. So, I hope you give this recipe a try and enjoy it as much as my husband and I did after our never-ending journey of being without a stove. Drop me a line and tell me know how you liked the recipe. 

Till then,

Sharon

 

"MOCK" Jules all- purpose flour blend (all ingredients can be purchased from Amazon to the right of this post)

116 grams MODIFIED tapioca starch (not the same as regular tapioca starch)

192 grams potato STARCH

64 grams cornstarch

160 grams Very Fine white rice flour

62 grams corn FLOUR

4 teas xanthan gum

1 cup weighs 135 grams

 

GF Chocolate Chip Cookies:

Ingredients:

2 large eggs

1 teas baking soda

1/2 teas salt

96 grams brown sugar (1/2 cup)

100 grams white granulated sugar (1/2 cup)

1 cup mini chocolate chips

1 cup mini vanilla chocolate chips

1/2 cup chopped walnuts

1 teas vanilla extract

1/2 cup unsalted butter, room tempt

210 grams MOCK Jules flour (recipe above)

 

Set oven to 350 degrees Combine the gluten free flour mix, baking soda and salt all in a small bowl and set aside.

Next cream the butter, brown sugar, and white sugar together on low speed of an electric mixer. Mixing on low, add the eggs, one at a time, and vanilla to the mix until all is smooth. Mix on low and slowly add the flour mixture until a soft dough forms. Then add the chips and chopped walnuts until just combined. Chill dough for about 30 minutes, placing bowl back in refrigerator between filling the cookie sheets to keep chilled. Chilling helps to keep the cookies from spreading too much when baking.

I used a cookie scoop to make about golf size balls of dough placing them on a parchment lined cookie sheet, about 6 per sheet depending on the size of your cookie sheets. Bake at 350 for about 10 to 14 minutes depending on the size of your cookies. I like a darker cookie so I baked mine for 14 minutes. However, your oven, and size of cookie dough balls might differ from mine, so check at 10 minutes and every minute after till you reach your desired darkness. Then bake your next batches with that set time.

Once they are done baking let them set on the trays on a rack for a few minutes to firm up before transferring them to a cookie rack to finish cooling, otherwise they might crack or fall apart.  They are softer in the center with a slightly crisper edge, which make them great dunking cookies.

I hope you enjoy the recipe. I will be posting again soon, so until then, ENJOY your Wheat Free Living!