Tag Archives: low carb

Deviled Eggs light lunching

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Looking for a quick lunch, I boiled up some eggs, mashed up the yolks with some of my favourites, and ate like a queen! These aren’t the most attractive version of this treat, I was just making it for myself. It is delicious though, and there are many variations of deviled eggs out there, try them all! Make them for lunch, breakfast, appetizers, whatever floats your boat.

Deviled Eggs

INGREDIENTS

  • 1 dozen eggs, boiled and peeled (place eggs in a medium pot and cover with water. Bring them to a boil. Turn off the heat and let the eggs sit for 10-15 minutes. Peel, rinse and set aside)
  • 2 tsp dijon mustard (I used habanero mustard this round)
  • 1/4 cup mayonnaise (make your own!)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 2 green onions, diced
  • 1 stick of celery, finely diced

DIRECTIONS

  1. Slice the eggs lengthwise, pop the yolks out and into a medium bowl. Lay the whites on a plate and set aside.
  2. Add the remaining ingredients, except onions and celery, to the yolks and mash until well combined.
  3. Stir the celery and onions into the yolk mixture.
  4. Spoon the yolk mixture into the yolk holes in the whites. Feel free to sprinkle with a little paprika before munching down.

It’s not pretty, but it is tasty.

 

Parmesan Flax Crackers

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These crackers are delicious, but really, I like the flavour of flax, so I am bias. These bake up crispy, are sturdy for cheese and dip, and can be different flavours based on preference and convenience. Give them a try and let me know what you think!

Parmesan Flax Crackers

Adapted from I Breathe… I’m Hungry

INGREDIENTS

  • 1 1/4 cup flax seeds, finely ground
  • 2 eggs
  • 3/4 cup parmesan cheese, grated (don’t use the powdery stuff, grate fresh)
  • 1/4 tsp black pepper, ground
  • coarse salt for sprinkling before baking

optional flavours:

  • 1 tsp crushed red pepper flakes (great with creamy cheese/dip, salsa, hummus)
  • 1 tsp dried rosemary (good with creamy dips/cheese, hummus, or on their own)
  • 1 tsp dried basil (great with creamy mozzarella for a quick snack)
  • 1/2 tsp curry power (great with tomato soup, really)

DIRECTIONS

  1. Combine all the ingredients (including spices as desired), except the salt, in a large bowl.
  2. Stir with a wooden spoon until fully combined.  Let the dough sit for 10 minutes, in the fridge is best.
  3. On a large piece of parchment or wax paper, form the dough into a large log (with the circumference of your desired crackers). If you want square crackers, use a flat surface (cutting boarded) and  the counter to gently square your corners.
  4. Gently wrap the log in the parchment and allow it to chill for 1 hour.
  5. Heat the oven to 350°F and line a cookie sheet with parchment paper.
  6. Using a sharp knife with a thin blade, slice crackers off the log, gently placing them on the prepared cookie sheet. The thinner the cracker, the better.
  7. Sprinkle the crackers with salt and bake for 10 minutes. After 10 minutes, flip the crackers gently and bake for another 3-5 minutes, until browned and dried.
  8. Let cool for the crunchiest crackers.

Ready for mixing.

Not the prettiest, but worth it!

Cheese and Walnut Stuffed Chicken

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Oh sweet goodness, this is amazing. The stuffing adds texture and flavour that can’t be beat. I served the stuffed chicken breasts with some roasted broccoli that is similarly out of this world. I am going to throw some words out there to describe this dish: succulent, tender, scrumptious, flarghingyum. That’s right, I lost my ability to articulate at the end. The chicken breasts I had were really large, so you can easily stuff three or four regular-sized breasts and have a little less in each. OR double the stuffing and don’t fool around.

Cheese & Walnut Stuffed Chicken

INGREDIENTS

  • 2 large chicken breasts
  • 1 cup of dry curd cottage cheese (or use regular cottage cheese and omit the crème fraîche)
  • 1 tbsp crème fraîche
  • 2 1/2 tbsp cream cheese
  • 1/2 cup toasted walnut halves, crumbled (heat oven to 350°F, lay walnuts on a baking sheet and bake until toasted and fragrant, 5-10 minutes, stirring every few minutes)
  • 1/4 cup of yellow onion, diced
  • 1 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp crushed red chili flakes (optional, we like spice)
  • salt and pepper to taste
  • 2 tsp paprika
  • 1 tbsp butter

DIRECTIONS

  1. In a medium bowl cream together the crème fraîche and cream cheese.
  2. Mix in the dry curds, walnuts, onion, and spices.
  3. Slice the chicken breasts length-wise through the centre, from the side. You are looking to create a pouch of sorts that is the length of the breast.
  4. Stuff the breasts with as much stuffing as you can manage. Sprinkle both sides of the breasts with salt, pepper, and paprika. Mine stayed together without assistance, but feel free to secure with a toothpick.
  5. Melt the butter in a medium pan over medium-high heat. Place the breasts in the pan and cook for 6-8 minutes per side until browned and cooked through.
  6. Serve with roasted broccoli.

Chicken breasts are stuffed and ready for the pan.

Nestled in, browning nicely.

Roasted Broccoli

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This is a recipe for a super-easy side. Toss the broccoli with some salt, pepper, garlic, and olive oil and you are golden (so are they). This would be a great side for stuffed chicken, roast beef, a lot of things. Eat them right off the pan.

Roasted Broccoli

INGREDIENTS

  • 3 cups of trimmed broccoli florets (large or medium florets work best)
  • 4 tbsp olive oil
  • 1 tsp coarse salt
  • 1/3 tsp ground pepper
  • 1 tbsp garlic, minced

DIRECTIONS

  1. Heat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a medium bowl toss together the florets, garlic, and olive oil, making sure they are evenly coated.
  3. Lay the florets evenly on the prepared baking sheet. Drizzle with a little more olive oil. Sprinkle the florets with the salt and pepper and give them a little toss on the baking sheet.
  4. Roast for 20-25 minutes, until the broccoli browns in some places.

Flecked with garlic, salt, and pepper.

Roasty and delicious.

Comfort food at its finest, Baked Eggs

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Ah, I can believe I neglected to write something about these delicious eggs. They are easy to throw together and the ingredient options are endless, I am thinking of sautéing some spinach with garlic and sausage next time instead of the ground beef. Make these and be happy!

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