Garlic Parmesan Flaxies

Vikki Ann's Garlic Parmesan Flaxies

One of my good friends from low carb diet forum about.com came up with this recipe, Flax Flat bread nicknamed Flaxies. Such a yummy recipe. Here is one of my variations on that recipe to make a nice garlic parmesan wrap. I smeared it with butter, rolled it up and enjoyed. But it would be fantastic with a little chopped grilled chicken and your favorite sautéed veggies.

I just thought her recipe was way way too good not share with as many people as possible. It's quick, easy doesn't heat up the house and on top of all that. It's delicious. Can't beat that

Ingredients:

• 1 egg
  
• ¼ c ground flaxseed meal
  
• 1 tsp. baking powder
  
• 1 tsp. garlic powder
  
• 1-1 ½ tbsp. grated parmesan cheese
  
• Dash of salt
  
• Water as needed to thin batter
  

Method:

1. Mix the dry ingredients
   
2. Add egg and enough water till you have a thin pancake batter consistency
   
3. Melt butter in small skillet.
   
4. Pour all the batter in for a wrap or half for a 2 flat breads
   
5. Brown then turn over and brown the other side
   

You can do so much with this one simple recipe. Add sweetener and spices then wrap around softened peanut butter and jelly or cream cheese and fruit for a crepe type dessert. Add cumin and chili powder for added flavor for a Mexican burger. The sky is the limit. I hope you like this as much as I do. Thank you so much Vikki Ann for sharing this recipe with us all!!

Coconut Flour Waffles

I love the flavor of Coconut Flour Waffles but I’m not nuts about the texture. If you eat them right away straight from the waffle iron their aren’t bad, but try to freeze them and you end up with waffle crumbs. Even straight from the waffle iron your more than likely going to have torn waffles. So I set my thinking cap on brilliance and I came up with so/so But hey we can’t always come up with gems, right?

Anyway there is a marked improvement in these from the original and I can testify from this morning breakfast that the freeze and reheat wonderfully. I think they would even hold up to cutting into waffle sticks… yum who doesn’t love warm wonderful syrup with waffle sticks to dip?
Here you go hope you try these and let me know what you think of them. And yes the egg count is right, it takes a lot of liquid in fat when working with coconut flour.
Ingredients:
© 4 lg. eggs, slightly beaten
© 5 tbsp. melted coconut oil or butter (I like the coconut oil)
© 5 tbsp. Hood calorie count down milk or equivalent in cream and water
© ¼ tsp. salt
© 4 tbsp. coconut flour, gently whisked
© ½ tsp. baking powder
© 2 tbsp. Hi-Maize 260 corn starch
Method:
1) Beat eggs, oil and milk until well blended
2) Whisk together flour, salt, baking powder and Hi-Maize
3) Slowly whisk the dry ingredients into the wet ingredients.
4) Let stand a couple minutes. If too dry add water a tsp. at the time
5) Heat waffle iron and brush with coconut oil
6) Pour batter evenly over the grids and close
7) If yours is an old one like mine, you might want to flip the whole waffle iron to ensure even cooking.
8) When steam stops and waffle is brown, remove to plate or cooling rake.
Make 4 large Belgian waffles. Serve with butter and s/f syrup.

I made my own syrup by whisking ¼ - ½ tsp. glucomannan powder into my DaVinci’s pancake syrup. It was just as thick as normal syrup, sweetened with Splenda and no carbs. But then I don’t use much syrup I prefer lots of butter with a touch of syrup… yummy good!

Broccoli Salad

1-2 lg. bunch of fresh or 1 bag frozen chopped broccoli
½ cup chopped onions
3-4 slices of bacon, chopped
½ cup shredded cheese of choice
2 boiled eggs, chopped
½ cup toasted pumpkin or sunflower seeds (could use whatever nuts you prefer too. Very good with cashews but they are fairly high in carbs)
* ½ cup cherry tomatoes cut in half* optional
Mayo, vinegar and mustard to taste

If using fresh broccoli blanch in boiling water for about 2-3 minutes. If using frozen, microwave 2-3 minutes. The goal is to make the broccoli a little bit tender but not to actually cook it.
Place the chopped bacon in a skillet and brown. Place on paper toweling to drain.
Chop broccoli into bite-sized pieces, stir in, onions, bacon, cheese, tomatoes (if using) and eggs.
Mix mayo, mustard and vinegar to make a dressing. I start with a couple tablespoons of mayo and add the other ingredients to taste. I usually add a dash of red pepper or so and maybe some dill or thyme.
Pour the dressing over the salad and pop in the fridge for a few hours to let the flavors marry. Sprinkle on the seed just before serving.
I have saved the bacon till the end too, but I like the flavor it gives the salad when it's mixed in from the beginning, but it doesn't retain it's crispiness. So, that's a matter of taste as well.

Chicken Fajitas

I spent a couple of days this week doing mass cooking and prep work. We found ground chucks on sale for less than $2.00 lb and bought a couple of the roasts and had about 8-10 lbs ground. If you’re a regular reader you know I did a massive ground meat work up before the hot weather set in.
Well I inventoried and rearranged my freezer earlier this week and I was good on meatloaves (18 mini loaves) but was completely out of bacon burgers, hamburger steaks and taco meat.
I’m happy to say we now have 6 dinners worth of bacon burgers, 3 dinners of taco meat and hamburger steaks now snuggly packed in my freezer. I have a roast (cooked) and taco meat in my fridge to dinners this weekend. I also have chicken fajita meat marinating in the fridge right now for tonight’s dinner.
It’s not really a recipe per se more a technique but I thought I would share how I make chicken fajitas with you.

Chicken Fajitas
Ingredients:
© Boneless skinless chicken breast – I find one per person is usually more than enough
© White onion, sliced into strips
© Green peppers, sliced into strips
© Taco or fajita seasoning of your choice (I use cumin, chili powder, Mexican oregano and garlic for mine)
© 1 well seasoned cast iron skillet
© Small amount of coconut oil
© Olive oil
© Optional toppings* shredded cheese, sour cream, lettuce, tomatoes, black olives, guacamole, avocado slices, salsa or low carb tortillas.
Method:
1. Cut chicken into strips, season liberally and pop in the fridge to marinade
2. Slice peppers and onions, drizzle with a little oil, I like olive oil for this, season with salt and pepper and pop in the fridge.
3. When ready to cook melt just a little coconut oil in your cast iron pan, let it heat over med high until it’s smoking hot. Add meat and stir. When the meat is cooked through, (only a couple of minutes), remove and add peppers and onions. Remember to scrap up any little brown bits from the bottom of the pan as you stir fry the veggies.
4. Return meat back to pan and serve immediately.
I prefer mine with sour cream, guacamole and salsa. All mixed up and spooned over a nice fresh bed of lettuce then sprinkled with the shredded cheese. It’s looks less than appetizing that way, but it tastes delish!!!
Fajitas are basically stir-fried. While you don’t have to have cast iron to make them, I think it gives the fajitas a good flavor. If you don’t have one, you might consider it. They are inexpensive and if well taken care of they will last forever. I have my grandmother’s chicken fryer, my mom’s 14’ and 12’ skillets and then I have a double burner grill/griddle, a grill pan and a huge Dutch oven. I adore them all. Cast iron does take a little care, but in return, you get a pan that gives you excellent heat dispersal, will last for generations to come, sears meat better than anything you have ever seen before and holds heat for a long time.

I sure wish I knew how to post pics here like I can on live spaces. I would love to have my pics and recipes in both places. Maybe one day I will figure it out.