Dark Chocolate Strawberry Pancakes

I can't recall exactly what led up to the creation of this recipe beyond a chocolate craving one morning. But, really, does there need to be a reason to eat chocolate and strawberries?

⅔ c whole almonds (3 oz)
4½ t coconut oil
3 T cocoa powder
1½ c strawberries (6 oz)
¼ c dates (1½ oz)
4 eggs
½ t salt
1 t baking soda
1 t vinegar
1 t vanilla

1. Puree together ingredients until smooth
2. Pour batter by ¼ c onto lightly-greased griddle over medium heat
3. Cook for 5-6 min, turning once

Nutrition Facts

Serving Size 2 pancakes Serving per Recipe 6

Amount per Serving Calories 195 Total Fat 14.4 g   Saturated Fat 4.7 g   Polyunsaturated Fat 2.5 g   Monounsaturated Fat 6.2 g Cholesterol 123 mg Sodium 451 mg Potassium 286 mg Total Carbohydrates 11.7 g   Dietary Fiber 3.8 g   Sugars 6.8 g Protein 8.0 g

Fudgy Cookie Bites

My daughter wanted to make cookies the other day. I was in the mood for chocolate and peanut butter, but we only had a handful of peanuts in the house. I decided to try my idea with almond butter instead and I think it worked out pretty well. These are truly tiny, bite-sized cookies. My only problem is to keep from eating "just one" more!

1 c almond butter (9 oz)
¼ c cocoa powder
4 t oil
¼ c honey
½ t baking soda
1 egg

1. Beat together all ingredients until well blended
2. Form dough into 1" balls,* flatten slightly, and place ½" apart on an ungreased cookie sheet
3. Bake at 350°F for 9-11 minutes, until set through
4. Let cool on pan 2-3 min before removing to wire rack

*You could make a dozen 2" balls to make larger cookies if you prefer, simply bake them an additional 5-7 minutes.

Nutrition Facts

Serving Size 3 cookies Serving per Recipe 12

Amount per Serving Calories 172 Total Fat 13.4 g   Saturated Fat 1.4 g   Polyunsaturated Fat 3.3 g   Monounsaturated Fat 8.1 g Cholesterol 15 mg Sodium 131 mg Potassium 195 mg Total Carbohydrates 10.9 g   Dietary Fiber 3.1 g   Sugars 6.9 g Protein 5.6 g

Sweet Apple Tart

Apparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

Crust
1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)

1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
2. Beat egg white with 2 t water and stir into flour mixture.
3. Add remaining water 1 t at a time just until dough comes together.
4. Press evenly into a 10” tart pan or pie plate.

Filling
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)

1. Melt together butter, spices, and honey over low heat.
2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
3. Add apple slices and stir to coat.
4. Arrange apples in an even layer atop crust.
5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 198 Total Fat 15.5 g   Saturated Fat 3.7 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 35 mg Sodium 186 mg Potassium 203 mg Total Carbohydrates 12.7 g   Dietary Fiber 2.9 g   Sugars 8.3 g Protein 5.4 g

Double Apple Muffins

I got away from making muffins for a while after we got our new waffle maker. We got a new toy a couple of weeks ago--a standard-sized muffin tin--so I've been playing with that. This is one of my favorites, especially when the apples are fresh from the orchard.

⅔ c almond butter (6 oz)
6 T butter, softened
4 eggs
2 t honey
¼ t vanilla
½ c applesauce (4 oz)
2 T coconut flour (½ oz)
1½ t baking powder
1 t cinnamon
¼ t salt
1 c diced apple (4 oz)

1. Blend together butters, eggs, honey, vanilla, and applesauce
2. Stir coconut flour, baking powder, cinnamon, salt, and salt with diced apple until well coated
3. Combine apples with egg mixture
4. Scoop by ¼-cup measure into a well-greased muffin pan
5. Bake at 350°F for 35-40 min until deep golden brown.

Nutrition Facts

Serving Size 2 muffins Serving per Recipe 6

Amount per Serving Calories 359 Total Fat 31.4 g   Saturated Fat 10.8 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 445 mg Potassium 294 mg Total Carbohydrates 12.9 g   Dietary Fiber 4.4g   Sugars 7.3 g Protein 10.6 g

Sweet Cinnamon Popovers

One of my early muffin tests resulted in a baked good reminiscent of fallen popovers. I stored away the idea for later and pulled it out a few weeks ago. A couple of tweaks here and there, et voilà perfectly popped popovers. A little cinnamon and honey make them an extra yummy treat!

Scant ½ c almond butter (4 oz)
4 T oil
6 eggs
¾ c almond milk
2 T honey
2 t cinnamon
½ t salt

1. Blend ingredients until thick and frothy
2. Pour into 12 well-greased popover or muffin cups
3. Bake at 400°F for 40-45 min until puffed with crispy golden tops

Nutrition Facts

Serving Size 1 popover Serving per Recipe 12

Amount per Serving Calories 145 Total Fat 12.2 g   Saturated Fat 1.9 g   Polyunsaturated Fat 3.1 g   Monounsaturated Fat 6.3 g Cholesterol 93 mg Sodium 175 mg Potassium 121 mg Total Carbohydrates 5.1 g   Dietary Fiber 1.4 g   Sugars 3.3 g Protein 5.3 g

Cauliflower Almond Butter Pizza Crust

I still haven't found that just-right combination of flavor and texture that replicates a good pizza crust for me. Maybe I never will, but I keep trying. This one is good enough we've used it several times. I like the combination of ingredients because I feel like it's a little more nutritionally balanced than some recipes I've seen.

2¼ c cauliflower florets (8 oz)
Scant ¼ c almond butter (4 oz)
4 T butter
2 eggs
¾ c grated mozzarella cheese (3 oz)

1. Grate cauliflower using a small-holed grater or grind in a food processor.
2. Blend together cauliflower, butters, eggs, and cheese until well combined.
3. Spread evenly onto a well-greased (or parchment-lined) 12" round pan or 9x13 pan.
4. Bake at 350°F for 60 min.
5. Top with your favorite ingredients and broil until cheese is bubbly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 187 Total Fat 16.2 g   Saturated Fat 5.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 7.2 g Cholesterol 68 mg Sodium 165 mg Potassium 220 mg Total Carbohydrates 4.5 g   Dietary Fiber 2.4 g   Sugars 0.7 g Protein 7.9 g

Maple Bacon Waffles

Based on the food competition shows Adam and I tend to watch, bacon has settled in nicely as a fashionable accessory to otherwise sweet foods. Bacon being pretty well its own food group in our house, it seemed only natural to try it in my next waffle experiment. These were a big hit in our family. In fact, this was the first batch of waffles we completely polished off at one sitting. YUM!

8 slices bacon (½ lb)
⅔ c almond butter (6 oz)
6 eggs
4 T butter, softened
1½ t baking powder
3 T maple syrup

1. Cook bacon until crisp. Drain between layers of paper towels.
2. Blend together remaining ingredients until smooth.
3. Crumble bacon into batter and stir until well mixed.
4. Brush a small amount of butter or oil over cooking surface.
5. Pour a generous ⅓ c batter onto waffle iron and cook for 2½-3 min.
6. Repeat with remaining batter, greasing surface between every other waffle.
7. Waffles may be enjoyed immediately or frozen and toasted.

Nutrition Facts

Serving Size 1 waffle Serving per Recipe 7

Amount per Serving Calories 338 Total Fat 28.2 g   Saturated Fat 8.0 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.8 g Cholesterol 184 mg Sodium 439 mg Potassium 305 mg Total Carbohydrates 10.8 g   Dietary Fiber 2.9 g   Sugars 6.3 g Protein 13.5 g

Chocolate Peanut Butter Candies

When I found a recipe for homemade chocolate peanut butter cups recently, I wanted to try it immediately. The only problem was I didn't have any chocolate in the house. Well, that and the fact that each piece contains a full day's worth of carbs. I decided to make my own version and skip the cup entirely. This is now my new favorite chocolate candy!

3 T cocoa powder
1½ T butter, softened
1 T honey
3 T peanut butter
1 T heavy cream

1. Beat 2½ T cocoa powder with other ingredients until smooth.
2. Place in the freezer for 20-30 min until chocolate has set.
3. Spread remaining cocoa powder in a flat dish.
4. Remove mixture from freezer and form 1-in balls.
5. Roll in cocoa powder to coat.
6. Store in refrigerator.

Nutrition Facts

Serving Size 1 candy Serving per Recipe 9

Amount per Serving Calories 69 Total Fat 5.4 g   Saturated Fat 2.2 g   Polyunsaturated Fat 0.1 g   Monounsaturated Fat 0.8 g Cholesterol 7 mg Sodium 35 mg Potassium 31 mg Total Carbohydrates 3.9 g   Dietary Fiber 0.9 g   Sugars 2.1 g Protein 1.7 g

Blueberry Pancakes

After all the waffles we've been having lately, it was rather a treat to make pancakes for a change. This recipe makes nice fluffy cakes with just a touch of sweetness. I didn't even miss the maple syrup on top.

⅔ c almond butter (6 oz)
5 eggs
6 T butter
¼ t salt
1½ t baking powder
½ t cardamom
1 T honey
1 c blueberries (5 oz)

1. Beat together first 7 ingredients until well combined.
2. Fold in the blueberries.
3. Pour by scant ¼ c onto greased griddle over medium heat.
4. Cook for 3-4 minutes on each side.

Nutrition Facts

Serving Size 2 pancakes Serving per Recipe 6

Amount per Serving Calories 354 Total Fat 30.7 g   Saturated Fat 9.7 g   Polyunsaturated Fat 4.9 g   Monounsaturated Fat 14.2 g Cholesterol 185 mg Sodium 457 mg Potassium 298 mg Total Carbohydrates 12.1 g   Dietary Fiber 4.0 g   Sugars 6.7 g Protein 11.7 g

Bacon Apple Tart

I had bookmarked a pastry crust recipe made with almond flour several weeks ago, but hadn't ever gotten around to making it. This week I had the wonderful combination of a fresh bag of apples straight off the tree, half a package of leftover bacon bought on sale, and nearly-free-to-me bulk walnuts. Adam called this dish "brilliant" and "amazing." He also told me Chef Ramsay would be proud.

Updated to note: If you're looking for something more appropriate for dessert, check out my Sweet Apple Tart recipe.

Crust
1 c walnuts (4 oz)
¼ t salt
1½ T cold butter
1 egg white
1 t icy water

1. In a coffee grinder or food processor, pulse walnuts and salt until finely ground. Let cool in refrigerator 20 min.
2. Combine ground walnuts and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
3. Beat egg white with water and stir into walnut mixture.
4. Press evenly into an 8-in tart or springform pan.

Filling
6 strips bacon, diced (5 oz)
¼ c minced onion (2 oz)
1 T maple syrup
1 egg yolk
2 apples, peeled, cored, and thinly sliced (9 oz)

1. Sauté together bacon and onion over medium-high heat until bacon is browned and crisp.
2. Drain, reserving 1 T grease.
3. Stir in syrup and reserved grease. Let cool for a few minutes.
4. Beat egg yolk with a small spoonful of bacon mixture.
5. Pour egg into pan and stir together until fully incorporated.
6. Add apple slices and toss to coat.
7. Arrange apples in even layers atop crust. Top with any remaining bacon mixture.
8. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
9. Remove foil and bake an additional 10-15 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 193 Total Fat 16.4 g   Saturated Fat 3.9 g   Polyunsaturated Fat 7.4 g   Monounsaturated Fat 4.0 g Cholesterol 35 mg Sodium 179 mg Potassium 112 mg Total Carbohydrates 9.0 g   Dietary Fiber 1.7 g   Sugars 1.9 g Protein 4.6 g

Pecan Crackers

I was in the mood for a savory sort of snack the other evening. Looking online, I found a simple recipe for almond crackers that looked like it would do the trick. Upon opening up the cupboard, I discovered we didn't have any almonds I could use. Instead, I decided to try it with some pecans. They were so good, Adam and I (okay, in all fairness, mostly I) gobbled up the entire batch while watching The Marriage Ref on Hulu.

1 c chopped pecans (4 oz)
1 egg white
½ t salt

1. Using a coffee grinder or food processor, pulse pecans until they form a fine meal.
2. Stir in egg white and ¼ t salt until thoroughly combined.
3. Divide dough into quarters. Roll each quarter into an 8x8 square between two pieces of parchment. Set on baking sheets and carefully peel off top parchment layer.
4. Using a pizza cutter, slice each square of dough into 2-in crackers.
5. Sprinkle remaining salt evenly over crackers.
6. Bake at 325°F for 10-12 min until crisp and lightly golden.
7. Let cool a few minutes on a wire rack before serving.

Nutrition Facts

Serving Size 1 oz (16 crackers) Serving per Recipe 4

Amount per Serving Calories 200 Total Fat 20.4 g   Saturated Fat 1.8 g   Polyunsaturated Fat 6.1 g   Monounsaturated Fat 11.6 g Cholesterol 0 mg Sodium 304 mg Potassium 116 mg Total Carbohydrates 3.9 g   Dietary Fiber 2.7 g   Sugars 1.1 g Protein 3.6 g

Zucchini Muffins

For most of my early childhood, we had a huge garden in our backyard. One of the vegetables we grew way too much of every year was zucchini. I remember pulling wagonfuls through the neighborhood with my dad in an effort to share the abundance. Now that I've rediscovered zucchini as a low-carb staple, it seemed only fitting to recreate my mom's zucchini bread recipe as a low-carb dish.

⅔ c almond butter (6 oz)
4 eggs
2 T honey
6 T butter, softened
¼ t salt
2 t baking powder
1 t cinnamon
½ t nutmeg
1 c finely shredded zucchini (6 oz)

1. Beat together all ingredients until thoroughly combined.
2. Divide batter evenly among 6 well-greased jumbo* muffin cups.
3. Bake at 350°F for 60-65 min or dark golden brown and set in the centers.

*NOTE: This recipe can also be made in standard muffin cups. Divide batter up among 12 cups and cut the baking time about in half.

Nutrition Facts

Serving Size 1 jumbo or 2 standard muffins Serving per Recipe 6

Amount per Serving Calories 346 Total Fat 29.9 g   Saturated Fat 9.5 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 485 mg Potassium 340 mg Total Carbohydrates 13.2 g   Dietary Fiber 4.0 g   Sugars 7.7 g Protein 10.7 g

Vanilla Maple Waffles

Two days before payday is often a culinary adventure in our house. The bananas I'd been planning to use for Banana Waffles had been eaten earlier in the week. Rather than completely redesign breakfast, I tweaked my intended recipe a bit and produced this dish. Adam tells me these are the best waffles he's had lately, which is really saying something considering how many waffles we've had for breakfast (and dinner) the past few weeks.

⅔ c almond butter (6 oz)
4 eggs
6 T butter
2 T maple syrup
¼ t salt
2 t baking powder
1 t vanilla
¼ c cream

1. Beat together all ingredients until well blended.
2. Brush a small amount of butter or oil over cooking surface.
3. Pour ½ c batter onto waffle iron and cook for 2 min, 45 sec.
4. Repeat with remaining batter, greasing surface between every other waffle.
5. Waffles may be enjoyed immediately or frozen and toasted.

Nutrition Facts

Serving Size 1 waffle Serving per Recipe 6

Amount per Serving Calories 372 Total Fat 33.5 g   Saturated Fat 11.7 g   Polyunsaturated Fat 4.8 g   Monounsaturated Fat 14.9 g Cholesterol 167 mg Sodium 488 mg Potassium 284 mg Total Carbohydrates 10.7 g   Dietary Fiber 3.3 g   Sugars 5.5 g Protein 10.7 g

Maple Almond Blondies

I hadn't made a desserty dish in several days, so I looked at what I had on hand and created a new recipe. After just one bite, Adam proclaimed it "a definite win." I liked them at room temperature, but I thought the taste was significantly better after I'd set them in the freezer for an hour.

1 c almond butter (9 oz)
1 egg
3 T butter, softened
¼ c maple syrup
¼ c heavy cream
1 t vanilla

1. Beat together all ingredients and pour into an ungreased 8x8 pan.
2. Bake at 375°F for 45-50 min or until the center is set.
3. Let cool 20-30 min before slicing.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 12

Amount per Serving Calories 185 Total Fat 15.5 g   Saturated Fat 3.4 g   Polyunsaturated Fat 2.9 g   Monounsaturated Fat 8.3 g Cholesterol 27 mg Sodium 100 mg Potassium 181 mg Total Carbohydrates 8.6 g   Dietary Fiber 2.5 g   Sugars 5.0 g Protein 5.3 g

Apple Cinnamon Waffles

Several big box stores had back-to-school waffle makers on sale this past week. Adam and I decided we should get one. We made waffles every morning for four days running. This was my favorite batch. My daughter's first comment was, "Waffles? Again??" But after she'd cleaned her plate, she changed her tune, "Are there more? I'm still hungry."

⅔ c almond butter (6 oz)
4 eggs
6 T butter
¼ t salt
1½ t baking powder
1 t cinnamon
2 t honey
¼ t vanilla
1 c shredded apple (8 oz)

1. Beat together all ingredients until well blended.
2. Brush a small amount of butter or oil over cooking surface.
3. Pour ½ c batter onto waffle iron and cook for 3 min.
4. Repeat with remaining batter, greasing surface between every other waffle.
5. Waffles may be enjoyed immediately or frozen and toasted.

Nutrition Facts

Serving Size 1 waffle Serving per Recipe 6

Amount per Serving Calories 346 Total Fat 29.8 g   Saturated Fat 9.4 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 444 mg Potassium 299 mg Total Carbohydrates 12.8 g   Dietary Fiber 4.1 g   Sugars 7.2 g Protein 10.7 g

Chicken Pesto Lasagna

I was looking to make a baked noodle dish with something other than a traditional tomato-based sauce. Pesto seemed like a good bet and chicken breasts were on sale this week. I mixed it all up, added a dash of low-carb garlic bechamel, and made a very rich and delicious lasagna. Adam even commented that maybe it was just a little too rich. I, of course, scoffed at the very idea and helped myself to a second serving.

3 T butter
3 cloves garlic, minced
½ c heavy cream
Pinch nutmeg
1 recipe Almond Noodles
1 recipe Spinach Walnut Pesto
1 lb boneless, skinless chicken breast, cooked and thinly sliced
½ c grated Romano cheese (1 oz)

1. Melt butter over medium heat. Add garlic and sauté until fragrant, about 1 min.
2. Stir in cream and nutmeg. Simmer until thick, about 6-8 min, stirring frequently.
3. Layer noodles, pesto, chicken, and cream sauce in a 9x9 pan. Top with grated Romano.
4. Cover and bake at 350°F for 20 minutes. Uncover and bake an additional 20-25 min or until edges have browned.
5. Let stand a few minutes before slicing.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 9

Amount per Serving Calories 351 Total Fat 33.3 g   Saturated Fat 10.0 g   Polyunsaturated Fat 5.2 g   Monounsaturated Fat 16.0 g Cholesterol 101 mg Sodium 313 mg Potassium 254 mg Total Carbohydrates 4.9 g   Dietary Fiber 2.3 g   Sugars 1.0 g Protein 10.1 g

Apple Pecan Chicken Salad

This is my has been my standard chicken salad recipe for a while now, with one small change: I usually make it with almonds. We had some extra pecans in the cupboard this week, so I threw those in instead. Positively delicious. I may be buying pecans regularly from now on just for this dish. My 6-year-old daughter ate half a recipe all by herself!

1 c diced apple (5 oz)
2½ c cooked diced chicken (12 oz)
½ c chopped pecans (2 oz)
½ c mayonnaise
1 t mustard
½ t salt
¼ t pepper

1. Stir all ingredients together until well blended.
2. Store in the refrigerator.

Nutrition Facts

Serving Size 1 c (¼ recipe) Serving per Recipe 4

Amount per Serving Calories 381 Total Fat 31.3 g   Saturated Fat 4.2 g   Polyunsaturated Fat 3.3 g   Monounsaturated Fat 6.1 g Cholesterol 57 mg Sodium 500 mg Potassium 298 mg Total Carbohydrates 4.3 g   Dietary Fiber 1.8 g   Sugars 0.6 g Protein 21.2 g

Eggplant Romano

This dish is a combination of three or four different recipes, mostly from Carol Gelles's 1,000 Vegetarian Recipes. It is definitely one of the more complicated and time-consuming meals we make, but I think it's worth the trouble occasionally as a special treat.

1 eggplant (1¼ lbs)
½ t salt, divided
1 lb ground beef
½ c minced onions (2 oz)
1 clove garlic, minced
1 t oregano
½ t thyme
¼ t pepper
1½ c diced tomatoes (14 oz)
1½ c almond flour (6 oz)
1 c grated Romano cheese (2 oz)
1 egg, beaten with 2 T water
½ c heavy cream
½ c shredded mozzarella cheese (2 oz)

1. Cut eggplant into ¼-in slices. Sprinkle with ¼ t salt and set in a colander to drain.
2. Brown ground beef with onions. Drain grease and add garlic, oregano, thyme, and pepper. Sauté until fragrant, about 1 min.
3. Stir in tomatoes and simmer until thick, stirring occasionally.
4. Blend together almond flour and cheese until the mixture resembles coarse breadcrumbs.
5. Pour almond mixture into a shallow dish and beaten egg into a second dish.
6. Drain eggplant well and pat dry. Dip each piece in the egg and the into the almond mixture, lightly coating both sides.
7. Fry slices over medium heat on a griddle brushed with oil until the coating is browned and crispy, about 4 min per side.
8. Stir cream into tomato sauce and remove from heat.
9. Arrange half the eggplant slices on the bottom of a 9x13 pan. Cover with half the sauce. Make another layer of eggplant and cover with remaining sauce.
10. Sprinkle mozzarella over the top layer of sauce.
11. Bake at 350°F for 35-40 min or until cheese is browned and eggplant is cooked through.
12. Let stand a few minutes before slicing.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 12

Amount per Serving Calories 243 Total Fat 18.0 g   Saturated Fat 6.0 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 8.5 g Cholesterol 59 mg Sodium 211 mg Potassium 392 mg Total Carbohydrates 8.3 g   Dietary Fiber 3.4 g   Sugars 0.7 g Protein 13.9 g

Creamy Green Beans Almondine

I really enjoy green beans, but it can get a little boring to just top them with butter and a little salt and pepper. As we usually have both almonds and cream in the house, I decided to try my own twist on Classic Green Beans Almondine.

1 lb green beans, cut into 1- to 2-in pieces
4 T butter
3 cloves garlic, minced
½ c heavy cream
½ c chopped almonds, toasted (2 oz)
¼ t salt
¼ t pepper

1. Steam beans for 6-8 min or until they are no longer crunchy.
2. Melt butter over medium heat. Stir in garlic, cooking until fragrant (about 1 min).
3. Add cream, almonds, salt, and pepper. Simmer until sauce has thickened (about 6-7 min), stirring frequently.
4. Pour sauce over (drained) beans and stir until well coated.

Nutrition Facts

Serving Size ⅔ c Serving per Recipe 6

Amount per Serving Calories 219 Total Fat 20.1 g   Saturated Fat 9.8 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 7.3 g Cholesterol 48 mg Sodium 164 mg Potassium 253 mg Total Carbohydrates 8.3 g   Dietary Fiber 3.7 g   Sugars 0.5 g Protein 4.1 g

Focaccia Bread

One of my favorite dishes from my high-carb days was a focaccia bread. I've been working on a low-carb version and I'm pretty excited about how well it has turned out. This recipe could also make a nice thick-crust pizza, though if I'd be covering it with cheese, I would leave off the oil and probably cut the Romano by about half.

⅓ c peanut butter (3 oz)
⅓ c almond butter (3 oz)
4 eggs
2 t baking powder
1½ c grated Romano cheese (3 oz)
1 c finely shredded mozzarella cheese (4 oz)
1 T olive oil
1 t oregano
½ t thyme

1. Beat together butters, eggs, baking powder, and cheeses until well blended.
2. Spread batter over a parchment-lined baking sheet until it is ¼- to ½-in thick.
3. Drizzle with oil and sprinkle herbs over top of bread.
4. Bake at 350°F for 30-35 min or until golden.
5. Add toppings, if desired, and broil for 4-6 minutes.

Nutrition Facts

Serving Size 1 slice (plain) Serving per Recipe 8

Amount per Serving Calories 260 Total Fat 21.1 g   Saturated Fat 5.8 g   Polyunsaturated Fat 3.8 g   Monounsaturated Fat 10..2 g Cholesterol 115 mg Sodium 410 mg Potassium 208 mg Total Carbohydrates 5.5 g   Dietary Fiber 2.2 g   Sugars 1.2 g Protein 14.5 g