Butter Pecan No-Bake Cheesecake with Shortbread Crust- Low Carb and THM !

I ate the last piece, all by myself, hiding in my office, it was that good. There was only one piece left, really. I see it as a sacrifice, I saved the family from an evening of discord.

I used a default almond crust to be low carb, gluten free, and THM compliant. Not as tender as a regular flour shortbread but very tasty and still a gentle crunch. 

Crust Ingredients: 
1 cup almond flour (ground almonds)
pinch salt
1/4 teaspoon erythritol plus a dash stevia
4 tablespoons melted butter
Combine with a fork, press into the bottom of a 8x8 baking dish or four of these cute little tart pans. 

 Best grass fed butter I have ever had!

 Bake at 350F for 10 minutes or until the edges just begin to show brown.

Toasted Pecans: 
The number of pecans you use here is up to you, I used 5 on each of the tart pans. So whatever pan or design you desire toast that many, plus a few more for nibbling.
Put pecan on a small pan with a pat of butter and a sprinkle of salt. I lined my pan with parchment paper for easy clean up. Toast at 325F for 12 minutes. Watch them, they burn quickly. 

 Cool completely before topping the cheesecake.

Filling Ingredients: 
6 oz. cream cheese, at room temperature
1/2 cup cream 
1 teaspoon vanilla
1-1 1/2 teaspoons butter flavor, begin with 1 then taste before adding more
pinch salt
3 tablespoons erythritol plus dash stevia
1 teaspoon beef gelatin 
In a small sauce pan, warm the cream then wisk in the gelatin. Set aside to cool. When completely cool, beat until fluffy. 

 In a medium mixing bowl, beat the cream cheese, vanilla, butter flavoring, salt, and sweeteners until fluffy. 

Fold the cream into the cream cheese mixture. 
Spoon into the cooled crust, top with the toasted pecans.

 Chill for a couple hours before serving. 

I get my beef gelatin from Azure Standard Co op, if you don't have one near you then I linked Amazon for you because it is hard to find. The Rumiano butter also came from Azure, you really have to find a co op near you. http://www.azurestandard.com/  Also the best yogurt, vanilla, great prices on so much. And no, I get no compensation for saying that, it is just true and worth sharing! 

My recipe is also featured on Stacy Makes Cents  and Gwen's Nest Trim Healthy Mama Tuesdays. 
Thank you to Pearl and Serene the Trim Healthy Mamas!

A Healthy Ice Cream Float?! And Delicious Too!

I was perusing the drink aisle at Whole Foods Market looking for something without sugar yet no artificial sweeteners. When what to my wondering eyes should appear, a black cherry soda sweetened with stevia!

Quick look at the label...no carbs...zero! I just wanted one, I don't usually spend money on drinks, my daughter talked me into the carton of 4, a bit pricey at $4.99 but they sure were good on some hot summer days!

Before the last one was gone, it occurred to me that it would make a wonderful float.

 Next step, make the Trim Healthy Mama Tummy Tucking Ice Cream, found on page 368 of the Trim Healthy Mama book by Serene Allison and Pearl Barrett.
Ingredients:
1 cup unsweetened almond milk
1/2 teaspoon stevia (or to taste)
1 teaspoon vanilla extract
1/4 teaspoon glucomannan
pinch good salt (my addition)
Mix all in a blender for 3-4 minutes, the glucomannan will make it thick and creamy but takes a few minutes of blending.

Pour into ice cube trays.

 Freeze.
In a food processor, cream the frozen cubes (I used 1/2 the tray for the pictured amount).

Add a teaspoon of cream, tahini, or peanut butter.
Process again for a minute until creamy.

This is delicious alone, covered in melted Skinny Chocolate, or with chunks of Skinny Chocolate added to the last processing step. However, I had something else in mind...

 Oh, my jar is getting frosty!

 Once it settled I added the rest of both soda and ice cream. It was all I had anticipated!
Since Whole Food Market is an hour away from me I went right to the Azure Standard website to see if I could get this tasty soda from their co op. They don't have the black cherry but root beer will be in my next delivery and the price was a little better too!

Lemon Cream Smoothie--Super Healthy

This super healthy smoothie reminds me of my Grammy's lemon sherbet, a treat for which everyone clamored. The mingling of sweet and tart, creamy, cold, and refreshing, (sigh) I may need another soon.

Ingredients:
1/2 cup unsweetened almond milk
1/2 cup plain, Greek yogurt
1/2 teaspoon vanilla
1/4 teaspoon lemon extract or 4-6 drops Young Living Essential Lemon Oil
zest from 1 lemon
juice from 1 lemon (the same one)
pinch of good salt, optional
1/2 tray of ice
1/4 teaspoon glucomannan powder, optional
Stevia or honey to taste
1 scoop vanilla protein powder if it's a meal, 1/2 scoop if it's a snack, or omit it if it is dessert after a protein rich meal
Add everything to the blender container and whirl for 2 minutes.

 This fine young man is my handy, dandy, button pushing assistant. Just be sure to keep the lid on anytime he is close by and it will all go well. Incidentally, he prefers fresh red raspberries in his smoothie to the lemon, same recipe.

 Breakfast, snack, or dessert, can't go wrong!

Creamy Lemon Mousse --Egg-less, and sugar-free, No Cook, Super Easy

So cool, so creamy, so rich, and so easy, you will find this at the top of your "go to" desserts list.

I can think of a variety of ways to use this yummy concoction in addition to simply enjoying in a chilled dessert dish; spooned into a baked pie or tart crust, or layered in a trifle dish with strawberries or raspberries and shortbread cookie chunks, or dolloped on top of sliced pound cake. Any way you dish it up it is a winner!
 I used a few drops of Young Living Lemon Essential Oil, but a couple drops of lemon extract would do quite nicely if you don't have any.
Ingredients:
1 cup heavy cream
1  8oz. package cream cheese,softened to room temperature
1/2 cup granulated sugar or a few sprinkles of stevia
juice and zest of 1 lemon
a few grains of salt
2 drops vanilla extract
4 drops Young Living Lemon Essential Oil, optional
In a large bowl, whip the cream until light and fluffy. Scrape into a dish and set aside.

Using the same bowl, beat the cream cheese until light and fluffy, add the stevia or sugar and beat. Add the lemon zest, juice, salt, vanilla and lemon oil (if using). Beat until all is incorporated.

Gently fold in the whipped cream.

 Spoon into serving dishes, or pie shell, or whatever. 

Chill for at least 2 hours. Serve with cookies if desired, I took advantage of the fact that it has no leaven products and served at our Passover Seder. Delicious, but don't take my word for it-go make it!

For Trim Healthy Mamas this is an S, use the stevia option of course, and 1/3 fat cream cheese.

This yummy, fluffy goodness is also seen linked in to Butter Believer at : http://butterbeliever.com/sunday-school-blog-carnival-41413/  with loads of other good recipes and articles.

Savory Roasted Potatoes and Onions

This is a follow-up to the roasted cauliflower post, since then I have roasted loads of veggies. I was at a class recently, afterward discussing healthier cooking and getting vegetables into our children (and husbands), I told one of the ladies that I had been roasting them with different seasonings, she replied that she had been doing the same and her favorites were snow peas and parsnips. Okay, so I confess that parsnips are not a favorite vegetable for me, I have "palate imprinting" from my Mom's vegetable soup. Perhaps I'll be brave soon and try them roasted but for now, here are the potatoes and onions which were delicious. And, yes, I know potatoes are not a vegetable.

3 lbs red or gold potatoes, washed and cut into bitesized chunks
4 medium onions, peeled and cut into bitesized chunks
olive oil for drizzling
salt
pepper
smoked paprika
onion powder
garlic powder
First, don't freak out because I didn't put measurements! Some people like more seasoning than others so we are going to use what we like, a little or a lot, you choose.
Preheat the oven to 450F.

In a very large bowl, place the potatoes and onions.

Drizzle with enough olive oil to lightly coat, maybe 3-5 tablespoons.
Sprinkle all the seasonings on the top.

Toss to coat all.

Place on an ungreased sheet pan. Be sure to leave space between so they roast not steam.

Roast for 18-20 minutes or until they are tender when poked with a fork.

 A "twofer".

 Crisp outside, tender inside, full of flavor!

Hope you enjoy them!
And just in case you have to have measurements, I used 1/2 teaspoon salt, 1/4 teaspoon pepper, and a heaping teaspoon everything else.