This Weekend's Recipes - October 5th

I do believe that the best way for me to make good food choices during the week is to food prep on Sunday.  Maybe because I'm cheap and don't want to throw food out or maybe its because it limits my choices.  Either way, food prep is essential to my diet.
Because I do eat ultra low carb (less than 30 grams per day) I will always supplement this with meats (cold cuts, chicken breast), eggs, cheeses, protein shakes/bars and high fiber vegetables (plus caffeine and lots of water).  
The recipes this week are all simple, Gluten Free and super yummy!

Almond Butter Cake Loaf

1/4 cup sliced almonds
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol (Swerve is brand name I use)
3 large eggs
1 tsp almond extract
20 drops Stevia extract
1/2 cup almond milk

• Preheat oven to 300F and butter a loaf pan and sprinkle sides and bottom  with sliced almonds, pressing into butter to adhere to sides.
• In a medium bowl, mix almond flour, protein powder, baking powder, baking soda and salt. Set aside.
• In a large bowl, beat butter.. Add granulated erythritol and beat until lighter. Beat in eggs and then almond and Stevia extracts.
• Slowly beat in the almond flour mixture, then beat in almond milk. 
• Put batter in prepared pan, being careful not to move sliced almonds on the sides.
• Bake 60 minutes, or until top is golden brown
• Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS = 3.9 g

 Egg "Muffins"

This is a recipe I make often.... so great for those busy mornings.  And a quick breakfast makes one less excuse why not to workout in the morning.   Since this is a recipe I play with... it is very unscientific or exact.

1 dozen eggs
2 cups of shredded cheese (if you want... and you can use more or less... I've also used feta)
1/2 cup of diced onions (if you want ... and you can use more or less)
1/2 cup of diced green peppers (if you want... and you can use more or less.. or any veggie of choice)
1 cup of meat of your choice (or none if you want)
Salt, Pepper and/or any seasoning of choice
Non Stick Cooking Spray

• Preheat oven to 350 degrees
• Prepare a Muffin Pan.  I suggest using reusable silicone muffin cups but you can use paper muffin cups double lined.  Put the cups in a muffin pan and spray with a non-stick cooking spray like Pam.
• In a large batter bowl, wisk eggs and then add in the remaining ingredients
• Use a Ladle to pour into muffin cups, fill about 2/3rds full
• Make 25-35 minutes until top is browned
• Let cool before eating
• You can put these in a food storage bag or container and reheat in microwave in morning for 30 seconds

This recipe is gluten free and the carbs will depend on what you add to the mixture but will be ultra low carb

Dry Rub Pork Loin

1 pork tenderloin (about 1 lb.) - Adjust recipe if you buy larger loin
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

• Preheat oven to 425 degrees
• Rub olive oil & lime on the loin
• Mix remaining ingredients in a bowl and then rub into the loin
• Bake in roasting pan for 30 minutes per pound

2 carbs per 5oz serving

Pumpkin Cheesecake Mousse 

8 ounces cream cheese

1 cup pure pumpkin

1 cup heavy cream

1 teaspoon pumpkin pie spice

2-4 drops of vanilla liquid Stevia 

• Using a stand or hand mixer blend cream cheese and pumpkin until smooth
• Add the rest of the ingredients and blend until whipped and fluffy
• Keep refrigerated until ready to serve.

Net Carbs is 2.5 per serving, Makes 8 servings