Curry Clatouti

I herd about this recipe on the Low Carb Conversations with Jimmy Moore and Friends podcast.

Gina Reig’s Creative Curry Clafouti

(As we discussed during the show, it is pronounced “cla-FOO-tie,” and it’s kind of like a quiche. It keeps well and is super yummy!)

Ingredients:

• 6 eggs
• 6 tablespoons melted grass-fed butter/ghee/coconut oil cooled to room temp. + 1 pat for greasing pan
• 3/4 cup coconut milk
• 4 cups cooked, chopped chicken (optional) You can sub any cooked meat and/or greens, onions, etc.
• 2 tablespoons curry spice, or to taste
• Sea Salt & Pepper to taste

Directions:

• Preheat oven to 400° F.
• Butter a 10” round or 13×9” baking dish
• Whisk together eggs, fat & coconut milk until frothy.
• Mix in chicken or other meats/veggies and spices and pour into baking dish.
• Bake about 45 minutes or until top is golden brown and puffy.

“BE CREATIVE WITH THIS! YOU COULD USE HERBS INSTEAD OF SPICES. THE EGGS, COCONUT MILK, SEA SALT AND FAT ARE THE NEEDED COMPONENTS. FROM THERE, YOU CAN BE SUPER CREATIVE!”

Mexican Low-Carb Lasagna

For this recipe, I will send you straight to the source.

Note that we often use no-sugar-added pizza sauce instead of enchilada sauce, and store-bought taco seasoning instead of making our own.

Be sure to check out the rest of Linda's recipes. This is an amazing site.

Sugar-Free Pancakes

Credit for this recipe goes to Sugar Free Sheila.

8 oz (1 block) cream cheese

5 eggs

1-2 packets Splenda

1 tsp. vanilla extract

1 tbsp. ground flaxseed meal (optional)

Soften cream cheese. Beat until smooth. Add other ingredients and beat until smooth. (I like to start with a Kitchen Aid mixer and then finish by hand with a whisk or hand-held blender.) It is very important to get the batter as smooth as possible.

Pour into heated, greased skillet. Coconut oil works great for this. Cook much like a regular pancake.

Enjoy with butter and sugar-free pancake syrup, if you can tolerate sugar alcohols. Otherwise, drizzle with melted butter, lemon juice, and Splenda.

WAFFLES: Use this same recipe in your waffle maker. Four minutes is just the right amount of time in mine. The waffles tend to be delicate and tear more easily than a regular waffle, but this is my favorite way to prepare this recipe.

DOUBLING: Double this recipe to make a whole lot of pancakes/waffles. Keep the extras in your fridge or freezer (if you do try to freeze these, let me know how it goes).

Induction Egg-Bake Breakfast

This is a mildly sweet egg bake that makes for good leftovers. The recipe comes from a message board. I like to double the recipe so I have more leftovers.

4 eggs
4 oz cream cheese, softened
2 oz heavy cream
1/8 tsp nutmeg
1/2 tsp melted butter
3-4 pkts Splenda.

Combine ingredients. (A whisk works well to ensure that there are no lumps of cream cheese in the batter.) Pour into greased baking dish. Bake at 350 degrees for 20-30 minutes, until the center is baked through.

Chocolate Coconut Saviors

I call these "saviors" because when I eat these, I don't feel like I'm missing out on the sweet, chocolately stuff that I love.

1 tbsp. coconut oil
1 tbsp. butter
1 tbsp. natural peanut butter

Melt together in microwave or saucepan, then stir until combined.

Next, add:
1-2 pkts Splenda
1 tbsp. cocoa powder (unsweetened)
Sprinkling of shredded coconut (unsweetened) (optional)

Stir all ingredients together until combined. Pour into baking cups, then chill or freeze until hardened.

Vary the ratio of ingredients to suit your tastes. Leave out the peanut butter if you need to be really strict about carbs.