Coconut Almond Biscotti

A gluten free, low glycemic index treat. Perfect to have with an Iced
Vanilla Latte (made with vanilla protein powder) for breakfast.

Quick prep hint(s):

Bake in the evening.
Then turn oven off and leave to harden over night.

Ingredients

  • 1 cup coconut flour
  • 1 cup almond flour
  • ½ c shredded unsweetened coconut
  • ½ c slivered almonds
  • ½ c vanilla whey protein powder
  • ½ c sugar substitute (natVia - erythritol/stevia combination used)
  • ½ c + 1 T butter, melted
  • 3 large eggs
  • 1 tsp vanilla
  • 1 T baking powder
  • 2 tsp guar gum
  • ¼ tsp salt
  • ½ + ¼ tsp cinnamon

Instructions

Makes ~ 30 biscotti and Serving size: 2 biscotti

Set aside ¼ tsp cinnamon and 1 T sweetener, mix. Set aside 1 T melted butter. Combine all remaining dry ingredients in medium sized bowl. Mix well. Wisk eggs in small bowel then add vanilla and melted butter. Stir. Add to dry ingredients. Mix until dough comes together. Divide dough in half. Turn ½ the dough onto greased baking sheet and roll into a rectangular shape 1.5 cm thick. Repeat with remaining dough and bake at 175 for ~ 20 mins or til just browning. Remove from oven. Brush top with melted butter and sprinkle cinnamon/sweetener evenly. Cut into 1.5 to 2 cm strips. Let cool while oven temp is lowering to 75 C. Flip strips onto side. Bake for another 30 mins in cooler oven. Flip and bake another 30 minutes. Turn oven off. Depending on the humidity, may need to bake longer at a lower heat or use a convection oven to get the level of “hardness” desired. Store in a low humidity container, can also sprinkle uncooked rice in the bottom of the container to absorb moisture.

 

Nutrition Info

per SERVING (2 biscotti): 7 g protein, 7 g carbs, 4 g fiber (NET CARBS = 3 g), 16 g fat

*may vary pending brand of ingredients used

Waldorf Salad

Cool, refreshing salad that is great for lunch on the go or for a light dinner.

Eat plain, wrapped in a lettuce leaf or over spinach.

Quick prep hint(s):

Prepare turkey/chicken ahead of time.  Bake or grill plenty of turkey/chicken.  Then cool, chop, divide and freeze.

Use in future salad recipes, lettuce wraps, extra protein in soups, etc.

Ingredients

  • 3 c left-over turkey (OR CHICKEN) (~ 680 g) – cooled and chopped
  • 4 celery stalks – chopped
  • 1 medium apple – sweet, crisp variety (Honeycrisp, Gala, Golden Delicious)- chopped
  • ½ c toasted pecans, cooled & chopped
  • 6 pieces crispy bacon, cooled and chopped (sugar-free if able – ask your local butcher!)
  • ¼ to ½ c mayonnaise
  • ¾ c plain Greek yoghurt (low-carb)
  • 2-3 pkt Splenda or Stevia (can increase if you like a sweeter salad)
  • ¼ t salt
  • ¼ t ground black pepper

Instructions

Makes ~ 5 cups of salad (~7 servings). Serving size: 2/3 cup

Chop all ingredients & mix in large bowl. Serve alone or on top of lettuce or spinach leaves. Refrigerate.

 

Nutrition Info

per SERVING (1/2 cup): 33 g protein, 4 g carbs, 1 g fiber (NET CARBS = 3g), 10 g fat

*may vary pending brand of ingredients used