[Healthy_Recipes_For_Diabetic_Friends] Healthy Cauliflower with Turmeric - 12.9g Carbs, 5.9g Fiber, 5.6g Sugar

 

Healthy Cauliflower with Turmeric - 12.9g Carbs, 5.9g Fiber, 5.6g Sugar

From: http://recipes.mercola.com

1 lb organic cauliflower
5 Tbsp low-sodium chicken or vegetable broth
1 tsp turmeric

 > Mediterranean Dressing
3 Tbsp extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic, pressed or chopped
Sea salt and pepper, to taste

Cut cauliflower florets into quarters and let sit for 5 minutes to bring out their hidden health benefits.

Press or chop garlic and let sit for 5 minutes.

Heat 5 tablespoon broth in a stainless steel skillet on medium heat.

When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.

Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Nutrition From: www.caloriecount.about.com
Servings: 2
Serving Size: 391 g
Nutrition per Serving: 256 Calories, 192 Calories from Fat, 21.4g Total Fat, 3.1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 160mg Sodium, 722mg Potassium, 12.9g Total Carbs, 5.9g Dietary Fiber, 5.6g Sugars, 5.6g Protein
Vitamin A 1% -  Vitamin C 180% - Calcium 5% - Iron 10%
Nutrition Grade: B+

Good points:
    No cholesterol
    Very high in vitamin C

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[Healthy_Recipes_For_Diabetic_Friends] Sautéed Salmon With Leeks and Tomatoes - 10g Carbs, 2g Fiber, 5g Sugar

 

Sautéed Salmon With Leeks and Tomatoes - 10g Carbs, 2g Fiber, 5g Sugar

From: The New York Times
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work (and we won't tell if you use the canned, diced sort. Just drain first.). Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.
Time: 20 min
Servings: 4

4 skinless, boneless salmon fillets, about 1 1/2 lb
Salt, to taste
Freshly ground pepper, to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 lb
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp chopped fresh coriander OR basil

The fish should be at room temperature. If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.

Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.

Drop the tomatoes into boiling water and let stand 9 to 12 seconds.

Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.

Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.

Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Servings: 4
Nutrition  per Serving: 489 Calories, 33g Fat, 6g Saturated Fat, 13g Monounsaturated Fat, 7g Polyunsaturated Fat, 93mg Cholesterol, 114mg Sodium, 10g Total Carbs, 2g Dietary Fiber, 5g Sugars, 36g Protein

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[Healthy_Recipes_For_Diabetic_Friends] Baked Cauliflower Bites - 20g Carbs, 1.9g Fiber, 2.3g Sugar

 

Baked Cauliflower Bites - 20g Carbs, 1.9g Fiber, 2.3g Sugar

From: laurenkellynutrition.com
Author: Kelly Pfeiffer from Nosh and Nourish
Servings: 6
 
 > For the cauliflower bites
1 cup whole wheat flour
½ cup almond milk
⅓ cup water
1 Tbsp lemon pepper
⅛ tsp sea salt
1 Tbsp lemon juice
½ head cauliflower, chopped into 1.5" pieces

 > For the tzatziki sauce
⅓ cup plain Greek yogurt
⅓ cup shredded cucumber (I used my finest section of the grater)
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
¼ tsp sea salt
⅛ tsp ground pepper

1. Preheat oven to 450 degrees.
2. Combine the batter ingredients in a medium mixing bowl.
3. Then, dip and cover each cauliflower piece completely.
4. On a parchment lined baking sheet either lay them out in a single layer, or lay them on top of wire rack over the baking sheet so that the excess batter can drip off.
5. Bake for 15 minutes, then flip them over and bake for another 15 minutes.
6. Meanwhile, combine the sauce ingredients in a small bowl.
7. Remove cauliflower from oven and enjoy immediately with the sauce!

From: www.caloriecount.com
Servings: 6
Serving Size: 103 g
Nutrition per Serving: 164 Calories, 74 Calories from Fat, 8.2g Total Fat, 5.1g Saturated Fat, 0g Trans Fat, 3mg Cholesterol, 137mg Sodium, 196mg Potassium, 20g Total Carbs, 1.9g Dietary Fiber, 2.3g Sugars, 3.8g Protein
Vitamin A 1% - Vitamin C 23% - Calcium 4% - Iron 10%
Nutrition Grade: B-

Good points: Very low in cholesterol - High in vitamin C
Bad points: High in saturated fat

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[Healthy_Recipes_For_Diabetic_Friends] Spicy Fish Tacos - 20g Carbs, 3g Fiber, 4g Sugar

 

Spicy Fish Tacos - 20g Carbs, 3g Fiber, 4g Sugar

From: www.diabetesforecast.org
Main Dishes, Under 400 Calories
Makes: 4
Serving Size: 1 taco
Prep Time: 5 min
Cooking Time: 45 min  (including 30 minutes of marinating)

2 limes, juiced
2 garlic cloves, minced
1 Tbsp minced cilantro
1 tsp hot sauce
1 lb mahi mahi or orange roughy fish fillets
1/2 tsp chili powder
1/4 tsp ground cumin
Salt and pepper, to taste
2 tsp olive oil
4 (6-inch) whole-wheat or corn tortillas, warmed

Sauce
1/3 cup nonfat sour cream or nonfat Greek yogurt
1/4 cup diced fresh avocado
1 small tomato, diced
1/4 cup red onion, diced
2 Tbsp minced cilantro
1 Tbsp canned green chilies
1 cup chopped cabbage
Pepper, to taste

In a medium bowl, combine the lime juice, garlic, cilantro, and hot sauce. Add the fish and turn to coat. Let the fish marinate for 30 minutes in the refrigerator, turning once after 15 minutes.

Remove the fish from the marinade and pat slightly dry. Add the chili powder, cumin, salt, and pepper.

Heat the oil in a large nonstick skillet. Add the fish and cook for about 3 to 4 minutes per side or until tender and cooked through.

Remove the fish from the pan and cut into bite-sized pieces.

Combine the sauce ingredients. Divide the fish among the warmed tortillas. Top with the sauce. Fold over the sides to form a taco to eat.

Makes: 4
Serving Size: 1 taco
Nutrition per Serving: 245 Calories, 6 Fat, 1g Saturated Fat, 0g Trans Fat, 20g Carbs, 3g Fiber, 4g Sugars, 85mg Cholesterol, 335mg Sodium (without added salt), 25g Protein

Choices: 1 Starch, 3 Lean meats, 1/2 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Kale Salad with Bacon-Blue Cheese Vinaigrette - 26g Carbs, 4g Fiber, 1g Added Sugars, 6g Total Sugar

 

Kale Salad with Bacon-Blue Cheese Vinaigrette - 26g Carbs, 4g Fiber, 1g Added Sugars, 6g Total Sugar

From: EatingWell - January/February 2014    
Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Go for a strong blue cheese—we enjoy the tanginess of Maytag. Serve this salad with steak or chicken.

Nutrition Profile - - Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | High calcium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free

Servings: 6
Serving Size: about 1 1/3 cups
Active Time: 30 min
Total Time: 30 min

1 lb Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
3 Tbsp extra-virgin olive oil, divided
1/2 tsp dried thyme
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
6 cups kale, stems removed, torn into bite-size pieces
3 Tbsp cider vinegar
3 Tbsp crumbled blue cheese
2 Tbsp minced shallot
1 Tbsp honey mustard
1 Tbsp minced fresh parsley
3 pieces center-cut bacon, cooked and crumbled
2 Belgian endives, cored and sliced
1/4 cup currants or sweetened dried cranberries

Preheat oven to 400°F.

Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.

Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine.

Serve immediately.

Servings: 6
Serving Size: about 1 1/3 cups
Nutrition per Serving: 218 Calories, 11g Fat, 2g Sat, 7 g Mono, 8mg Cholesterol, 26g Carbs, 4g Fiber, 1g Added Sugars, 6g Total Sugars, 8g Protein, 390mg Sodium, 886mg Potassium

Nutrition Bonus: Vitamin C (151% daily value), Vitamin A (150% dv), Potassium (25% dv), Folate (21% dv), Calcium (16% dv), Magnesium (15% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 1/2 fruit, 1 1/2 vegetable, 1 fat

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[Healthy_Recipes_For_Diabetic_Friends] Savory Asparagus Oatmeal - 30g Carbs, 5g Fiber, 2g Sugar

 

Savory Asparagus Oatmeal - 30g Carbs, 5g Fiber, 2g Sugar

From: www.diabetesforecast.org
Servings: 4
Serving Size: about 1 1/2 cups

4 cups cold water
1 lb     asparagus spears, trimmed, cut into 5 pieces each on the diagonal, divided
2 tsp fresh lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 cups old-fashioned oats
2 scallions, green and white part, minced
1 Tbsp finely chopped fresh dill
2 tsp extra-virgin olive oil

Bring the water, all of the asparagus except the tips, lemon juice, salt, and pepper to a boil in a large saucepan.

Stir in the oats, asparagus tips, and scallions and reduce heat to medium. Cook, while stirring, until the oats and asparagus are fully cooked, about 6 minutes. Remove from heat and stir in the dill and olive oil.

Transfer the oatmeal to individual bowls and serve.

Tip: This savory oatmeal recipe is a clever way to get vegetables at breakfast—and quite versatile. Mix and match different vegetables and fresh herbs in it, such as grape tomatoes and basil, diced bell peppers and oregano, or baby spinach and dill. And for a heartier meal, top each bowl with a poached egg.

Servings: 4
Serving Size: about 1 1/2 cups
190 Calories, 5g Fat, 1g Saturated Fat, 0g Trans Fat, 30g Carbs, 5g Fiber, 2g Sugars, 0mg Cholesterol, 450mg Sodium, 155mg
Potassium, 7g Protein, 35mg Phosphorus

Choices: 2 Starch, 1 Vegetable, 0.5 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Drowned Spicy Eggs - 26g Carbs, 7g Fiber, 7g Sugars

 

Drowned Spicy Eggs - 26g Carbs, 7g Fiber, 7g Sugars

From: www.diabetesforecast.org - Recipe by Ingrid Hoffmann
Main Dishes, Breakfast, Under 400 Calories

Servings: 4
Serving Size: 1 tortilla, 1 egg, and 1/4 of the sauce
Prep Time: 10 min
Cooking Time: 20 min

2 lbs tomatoes, coarsely chopped
1/4 cup fresh cilantro, plus more for garnish, coarsely chopped
1/4 med yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp chipotle powder
1 Tbsp canola or vegetable oil
1/8 tsp kosher salt
4 large eggs
4 6-inch corn tortillas, toasted
1 ripe Hass avocado, peeled, pitted, and sliced
1/2 cup crumbled queso fresco

In a blender or food processor, puree the tomatoes, cilantro, onion, garlic, and chipotle powder, adding a little bit of water as needed. Puree until you have a thin sauce.

Heat a medium skillet over medium-high heat. Add the cooking oil to the pan and heat until shimmering. Add the tomato sauce—be careful because it will spatter—and boil, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt.

One at a time, crack each egg into a ramekin and slowly add the egg to the sauce. Continue with the other eggs. Turn the heat down to low, cover, and cook for about 6 to 7 minutes for eggs with soft yolks or 10 minutes for fully cooked eggs.

For each serving, place a tortilla on a plate; top with an egg and a quarter of the sauce. Top each with avocado slices and a sprinkle of the cilantro and queso fresco.

Variations: Poach the eggs in jarred salsa verde and top them with some sliced avocado. When fresh, ripe tomatoes are out of season, substitute one 28-ounce can of crushed tomatoes.

Servings: 4
Serving Size: 1 tortilla, 1 egg, and 1/4 of the sauce
Nutrition per Serving: 315 Calories, 19g Fat, 4.8g Saturated Fat, 0.2g Trans Fat, 26g Carbs, 7g Fiber, 7g Sugars, 195mg Cholesterol, 265mg Sodium, 850mg Potassium, 13g Protein, 315mg Phosphorus

Choices: 1 Starch, 2 Non-starchy Vegetable, 1 Medium-Fat Protein, 2 1/2 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Hearty Vegetable and Red Lentil Soup - 30.1g Carbs, 11g Fiber, 2.9g Sugar

 

 Hearty Vegetable and Red Lentil Soup - 30.1g Carbs, 11g Fiber, 2.9g Sugar

From: http://recipes.mercola.com - Submitted by: Marina Korsakova-Kreyn
On some days, a bowl of warm soup can soothe your senses and bring comfort. This Vegetable Lentil Soup recipe from Mercola.com reader Marina Korsakova-Kreyn does just that by providing a harmonious blend of different vegetables and spices for a mouthwatering experience.
Prep and cook time: 2 hours
Servings: 20

3 cups red lentils
1 large onion
5 medium carrots
5 medium potatoes
1 large sweet potato
Fresh ginger root, 1 inch long
4 medium cloves garlic
1 tsp curry powder
1 tsp turmeric
Salt, to taste
Cayenne pepper, to taste
Optional: 1 Tbsp dry seaweed mix

1. Boil 3 quarts of filtered water in an 8-quart pot.
2. Add lentils.
3. Add all vegetables (washed, uncut, and unpeeled) to the boiling water.
4. Add ginger (peeled but uncut) and 3 cloves of garlic.
5. Add turmeric, curry powder, and salt and cayenne pepper to taste.
6. Cook vegetables, ginger, and garlic until ready for about 30 minutes. Use a ladle to take them out on a big plate, and let them cool for about 20 minutes (while lentils continue simmering).
7. Blend cooled vegetables, ginger, and garlic in batches with generous amount of filtered water.
8. Return to pot and reheat.
9. Add finely minced clove of garlic (add salt if needed).

Note: If using seaweed, reconstitute them in 2 cups of boiling water, let them cool, and then blend along with vegetables.

Nutrition From: www.caloriecount.about.com
Seaweed not included!
Servings: 20
Serving Size: 115 g
Nutrition per Serving: 158 Calories, 4 Calories from Fat, 0.4g Total Fat, 0g Trans Fat, 0mg Cholesterol, 27mg Sodium,  603mg Potassium,  30.1g Total Carbs, 11g Dietary Fiber, 2.9g Sugars, 8.8g Protein
Vitamin A 52% - Vitamin C 27% - Calcium 3% - Iron 16%
Nutrition Grade: A

Good points:
    Very low in saturated fat
    No cholesterol
    Very low in sodium
    Very high in dietary fiber
    High in iron
    High in manganese
    High in phosphorus
    High in potassium
    High in thiamin
    Very high in vitamin A
    Very high in vitamin B6
    High in vitamin C

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[Healthy_Recipes_For_Diabetic_Friends] Grilled Shrimp Scampi - 1.2g Carbs

 

Grilled Shrimp Scampi - 1.2g Carbs

From: Murray, Kate (2016-01-23). Fish Recipes: 100 Fish Recipes for Home Cook (100 Murray's Recipes Book 4) (Kindle Locations 131-139). Dmitriy Burorichnyy. Kindle Edition.
Prep: 30 min
Cook: 6 min
Ready In: 36 min

1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp chopped fresh parsley
1 Tbsp minced garlic
Ground black pepper, to taste
Crushed red pepper flakes, to taste (optional)
1 1/2 lb medium shrimp, peeled and deveined

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.   

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Servings: 4
Serving Size: 204 g
Nutrition per Serving: 278 Calories, 133 Calories from Fat, 14.8g Total Fat, 1.9g Saturated Fat, 334mg Cholesterol, 390mg Sodium, 44mg Potassium, 1.2g Total Carbs, 36.8g Protein
Vitamin A 5% - Vitamin C 19% - Calcium 5% - Iron 32%

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[Healthy_Recipes_For_Diabetic_Friends] Garlic and Dill Salmon - 3.1g Carbs, 0.7g Fiber

 

Garlic and Dill Salmon - 3.1g Carbs, 0.7g Fiber

From: Murray, Kate (2016-01-23). Fish Recipes: 100 Fish Recipes for Home Cook (100 Murray's Recipes Book 4) (Kindle Location 117). Dmitriy Burorichnyy.
Prep: 20 min
Cook: 15 min  
Ready In: 2 hr 35 min    

2 (1 1/2 lb) salmon fillets
1 head garlic, peeled
1 oz fresh dill, chopped
1/2 cup olive oil
Salt and pepper,  to taste   

In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.

Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.

Preheat an oven to 375 degrees F.

Bake in preheated oven for 15 minutes. Do not overcook.   

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 251 g
Nutrition per Serving: 458 Calories, 279 Calories from Fat, 31g Total Fat, 4.4g Saturated Fat, 0g Trans Fat, 100mg Cholesterol, Sodium 137mg Sodium, 1033mg Potassium, 3.1g Total Carbs, 0.7g Dietary Fiber, 45g Protein
Vitamin A 10% - Vitamin C 5% - Calcium 17% - Iron 21%

Good points:
    Low in sodium
    Very low in sugar
    Very high in magnesium
    Very high in phosphorus
    Very high in selenium

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[Healthy_Recipes_For_Diabetic_Friends] Italian-Style Chicken - 4g Carbs, 0g Fiber

 

Italian-Style Chicken - 4g Carbs, 0g Fiber

From: America's Everyday Diabetes Cookbook
Servings: 4

1/2 cup plain low-fat yogurt
1 Tbsp tomato paste
2 green onions, coarsely chopped
2 cloves garlic, quartered
1 piece (1-inch) peeled ginger root, coarsely chopped OR 1 tsp ground ginger)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 chicken breasts (bone-in)
2 Tbsp chopped fresh coriander or parsley

Preheat barbecue grill or oven to 350 degrees F.

In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.

Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.

Grill Option: Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear.

Oven Option: Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.

Serve garnished with chopped coriander.

Servings: 4
Nutrition per Serving: 133 Calories, 2g Fat, 59mg Cholesterol, 300mg Sodium, 24g Protein, 4g Carbs, 0g Dietary Fiber

Exchanges: 1/4 Low-Fat Milk, 3 Very Lean Meat

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[Healthy_Recipes_For_Diabetic_Friends] Low-Carb Baked Jalapeno Poppers with Bacon

 

Low Carb Baked Jalapeno Poppers with Bacon

8 fresh jalapeno peppers
4 oz cream cheese, softened
4 oz grated cheese, whatever type you like
1/4 cup green onion tops - just the green part - minced
4 slices bacon, cooked, drained, and chopped or crumbled
1 oz pork rinds, unflavored

Heat the oven to 350 degrees F.

Cut off the stem ends of the jalapeno peppers and cut then in half,
end-to-end. Using a spoon, scrape out the seeds and that lighter part
that the seeds cling to.

A note on the heat in jalapeno peppers: Jalapenos vary a lot in terms of
how spicy hot they are, and you can't really tell until you taste them.
The heat is almost all in the seeds and the inner membrane (like the
skin of the inside of the pepper), so if you want to cut down on the
amount of heat, scrape most of the inner membrane off when you are
scooping out the seeds.

Mix all the rest of the ingredients except the pork rinds together very
well. You can use a food processor (which is a lot easier than a spoon),
but you may have to stop it a few times and break it up, as it may clump
together before it's combined (or maybe just that's my elderly food
processor).

Fill the peppers with the stuffing. Don't heap it up over the top, or
they will just leak in the oven.

Crush the pork rinds, or run them through a food processor. Press each
popper, cheese side down, in the pork rinds.

Place on baking sheet (I like to cover the sheet with foil to make
cheese leaks easy to clean up) and bake for 20 to 25 minutes, until top
is turning golden brown (which is only slightly browner than they
already are).

Let cool for about 10 minutes before serving.

Makes: 16 poppers (8 servings)

Nutritional Information for each serving of 2 poppers: 152 calories, 8
grams protein, 2.5 grams carbohydrate, 1 gram fiber

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[Healthy_Recipes_For_Diabetic_Friends] Low Carb Soul Bread

 

Low Carb Soul Bread

1 2/3 cup unflavored isolate protein powder, zero carb (NOTE)
1/2 tsp salt
1/3 tsp baking soda
1 tsp xanthan gum
2 1/2 tsp baking powder
1/4 cup olive oil
1/4 cup melted butter
2 drops liquid sucralose (or stevia), optional
4 eggs
12 oz cream cheese, softened
1/4 cup heavy whipping cream (or half and half)
1/4 tsp cream of tartar

Preheat oven to 325 degrees F. Prepare a 9 x 5 inch loaf pan.

Soften cream cheese. (45 seconds to 1 minute in a microwave works well.)
Melt butter and add to cream cheese. Add in olive oil, heavy whipping
cream (or half and half) and eggs. Blend well using a stick blender or
hand mixer.

Add baking powder and xanthan gum to an empty salt shaker and shake over
the liquid mixture. Mix well after each shake to avoid lumps.

Add protein powder, baking soda, salt and cream of tartar to a flour
sifter. Sift over the wet ingredients. Stir by hand just until mixed.
(Do not use a mixer or blender.) Do not over stir or the bread will
become dense.

Pour into a greased pan or silicone mold and bake at 325 degrees F for
45 minutes, or until golden brown. The bread may be dry on top but
adding melted butter helps if you're eating it right away. Once cool,
wrap in plastic to store.

Makes: 16 slices

Notes: Not all isolate protein powders produce great results. Nature's
Best ISOPURE Whey Protein and Hoosier Hill Farm Whey Protein Powder are
2 brands that tested well.

Nutrition Information Per Slice: Calories: 150, Fat: 15.2 g, Saturated
fat: 7.7 g, Trans fat: 0.0 g, Carbohydrates: 1.8 g, Sugar: 0 g, Sodium:
225 mg, Fiber: 0.7 g, Protein: 3.1 g, Cholesterol: 75 mg

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Posted by: Darlene BC <dsharple@shaw.ca>

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