Chow Mein

Chow Mein

Chow Mein

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree, Side Dish
Cuisine Chinese
Servings 8 1 cup servings
Calories 80 kcal

Ingredients
  

  • 1 large spaghetti squash
  • 1/4 cup braggs aminos
  • 1 tbsp garlic, minced
  • 1/4 tsp pepper
  • 1 each onion, diced
  • 1 bunch celery
  • 2 cups coleslaw mix
  • 1 can water chestnuts
  • 1 container mushrooms

Instructions
 

  • Cut spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 9x13 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 for 20 minutes until flesh is easy to indent. (You do not want to overcook spaghetti squash or it will be mushy. I like to leave a little crunchy for this recipe). Once done, shred with fork so it break apart into strings. Set aside.
  • Dice celery and onion.
  • Lightly coat deep skillet pan with olive oil over medium heat.
  • Add, garlic, onion, celery, water chestnuts, mushrooms and cook, stirring often, until tender, about 3-4 minutes.
  • Stir in cabbage until heated through, about 1 minute.
  • Stir in spaghetti squash and braggs aminos until well combined, about 2 minutes.
  • Serve immediately.
  • *this recipe would be great with shrimp!

Notes

Nutrition

Sodium: 735mgCalcium: 40mgVitamin C: 28.9mgVitamin A: 850IUSugar: 5gFiber: 3gPotassium: 91mgCalories: 80kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 0.4gFat: 2gProtein: 3gCarbohydrates: 14gIron: 0.7mg
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Cloud Bread

Cloud Bread

This recipe is a great alternative to bread.  It may take you a couple of times of making this recipe to get the hang of it.  There is definitely a art to making these.

Cloud Bread

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Side Dish
Servings 8 servings
Calories 55 kcal

Ingredients
  

  • 4 large eggs
  • 1/2 tsp cream of tartar
  • 1/4 cup cream cheese
  • 1 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Instructions
 

  • Preheat oven to 300 degrees. If you have a convection oven, set on convect.
  • Line to baking sheets with parchment paper.
  • Separate the egg whites from egg yolks. Place the whites in a mixer with whip attachment. Add cream tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
  • Place the cream cheese into the mixing bowl and beat on high until soft. Then add egg yolks one at a time to blend. Scrape the bowl and beat the mixture until smooth. Then beat in seasoning, salt and garlic powder.
  • Gently fold in the meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.
  • Spoon 1/4 cup mixture portions onto the baking sheets and spread into 4 inch even circles about 3/4 inch high. Make sure to leave space between each one as they will speed when baking.
  • Bake on convection for 15-18 minutes or in a conventional oven for up to 30 minutes. The bread will be golden on the outside and firm when done.
  • Cool for several minutes then move and serve.

Notes

Here are a few tips:
  1.  When making cloud bread make sure to whip the egg whites and cream of tartar first.  This mixture needs to be extremely firm for the bread to bake successfully.  The cream of tartar acts as a stabilizer.
  2. Then beat the cream cheese, egg yolks and seasoning separately.  Tis mixture needs to be smooth.
  3. Fold the two egg mixtures together, spoon the mixture onto baking sheets and bake.

Nutrition

Sodium: 57mgCalcium: 20mgVitamin A: 250IUSugar: 0.2gPotassium: 31mgCholesterol: 100mgCalories: 55kcalSaturated Fat: 2gFat: 4gProtein: 3gCarbohydrates: 1gIron: 0.4mg
Keyword bread
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Cinnamon Roasted Sweet Potatoes

Cinnamon Roasted Sweet Potatoes

Cinnamon Roasted Sweet Potatoes

Course Side Dish
Servings 1 serving
Calories 86 kcal

Ingredients
  

  • 1 small sweet potato
  • 1 tsp cinnamon

Instructions
 

  • Preheat over to 375 degrees
  • Dice sweet potato into cubes.
  • In a large bowl, combine sweet potatoes and toss to coat.
  • Dump potatoes onto a oil coated cooking sheet and roast for 25-30 minutes stirring haft though cooking.

Notes

Nutrition

Sodium: 55mgCalcium: 30mgVitamin C: 3.3mgVitamin A: 14200IUSugar: 4gFiber: 3gPotassium: 337mgCalories: 86kcalMonounsaturated Fat: 0.001gPolyunsaturated Fat: 0.01gSaturated Fat: 0.02gFat: 0.1gProtein: 2gCarbohydrates: 20gIron: 0.5mg
Keyword vegetable
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Cucumber Salad

Cucumber Salad

Cucumber Salad

Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Servings 4 servings
Calories 29 kcal

Ingredients
  

  • 1 each English cucumber
  • 2 Tbsp dill
  • 1 Tbsp milk
  • 1 Tbsp white vinegar
  • 2 Tbsp light sour cream
  • 1/4 each onion

Instructions
 

  • Peel the cucumber and slice it.
  • Dice onion.
  • In a small bowl mix sour cream, vinegar, sour cream and milk.
  • Add in salt and dill.
  • Add sour cream mixture to cucumbers and onion and mix well.
  • Serve cold.

Notes

Nutrition

Sodium: 13mgCalcium: 40mgVitamin C: 10.7mgVitamin A: 650IUSugar: 1gFiber: 1gPotassium: 70mgCholesterol: 3mgCalories: 29kcalMonounsaturated Fat: 0.1gPolyunsaturated Fat: 0.01gSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 4gIron: 0.5mg
Keyword vegetable
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