Cream of Spinach or Whatever Soup for One

Cream of Spinach (or Whatever) Soup for One

Cream of Spinach (or Whatever) Soup for One

This recipe is low carb and gluten free.

I wasn't feeling well one day and had been doing a liquid fast.  I was ready for something with some substance but that wouldn't be heavy on my tummy.  I had the idea for this soup concept since I had a big pot of venison broth cooking on the stove.  My intention was to make Egg Drop Soup, but what happened was Cream of Venison Broth Soup instead!

I modified the method slightly to add the spinach.  Other vegetables could be used instead of the spinach, but it's so yummy and easy on it's own.  Just dice the vegetable that is desired and use it in place of the spinach.  Mushrooms, onions, scallions would all be great.

Cream of Spinach or Whatever Soup for One
Makes one serving

Heat approximately 1 cup of homemade broth in a small sauce pan.  Alternatively, a high quality commercial stock can be used.  Add approximately 1/3 to 1/2 cup chopped frozen spinach or other suitable vegetables.  Cook over medium heat until the spinach has softened.  If using other vegetables, they will need to be cooked until they are soft.

In the mug, add 1 or 2 eggs and stir them briskly until they are well combined.  Add 1 to 1 1/2 teaspoons pastured butter.  I use the Kerrygold brand.

Slowly pour the broth and spinach into the mug, stirring constantly with a fork or small whisk.  If it isn't stirred constantly, the result will be a clumpy Egg Drop Soup, which isn't bad, just not what I'm going for here.

Season to taste with sea salt to taste.  Everything Seasoning or Adobo are also great!  (For SCD do not use Everything Seasoning.)

Enjoy!

Spiced Pecans

Spiced Pecans 

Spiced Pecans 

This is a recipe update of Roasted Pecans from my Extreme Lo-Carb Cuisine book.  I wrote this recipe when my children were young, and they asked for it frequently.  It is lightly sweet and spicy with cloves, cinnamon and vanilla.  It smells like the Holidays!


Spiced Pecans *

Preheat the oven to 325F.  Line a baking sheet with parchment paper, and set it aside.

In a small saucepan, melt over low heat:

1 tablespoon butter (I use Kerrygold brand)
1 tablespoon coconut oil
1 tablespoon coconut sugar (could be increased if a sweeter flavor is wanted.  I was going for "lightly sweet")
2 packets stevia based sweetener

Meanwhile, combine in a mixing bowl:

2 cups soaked and dried pecans
1 tablespoon flax seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/16 teaspoon sea salt

Pour the butter mixture over the pecan mixture and stir well.  Pour onto the prepared pan and bake for about 10 to 15 minutes.  I started with frozen pecans, so it took 15 minutes.  If they are room temperature, it will take about 10 minutes.  Cool then store covered in the refrigerator.  Enjoy!

* Recipe update 11-16-15
I've since made this a couple more times.  I've found that it makes a much more caramel-like if only coconut sugar is used.  Also, I did it with 1/2 cup shredded coconut and 1 1/2 cups pecans.  It was amazing!  Bottom line, this recipe is very versatile.  Enjoy!

Almond Joy Cookies -- Gluten Free and Low Carb

Almond Joy Cookies -- Gluten Free and Low Carb

Almond Joy Cookies -- Gluten Free and Low Carb

As I've mentioned previously, I enjoy looking at recipes online.  Almond Joy Cookies floated past me the other day.  It was crazy loaded with carbs and a HUGE batch of cookies.  I decreased the recipe by 3/4 and converted to to being gluten free, sugar free and low carb.  It can be made with either regular, organic chocolate chips or unsweetened carob chips.



Almond Joy Cookies -- Gluten Free and Low Carb

Pre-heat the oven to 375F.  Line a baking sheet with parchment paper and set it aside.

In a mixing bowl with an electric mixer, mix until fluffy:

1/4 butter (I use Kerrygold brand)
1/3 cup xylitol
1/2 cup coconut sugar

Add and continue to mix until well incorporated:

1 egg
1 teaspoon vanilla extract (recipe here)

Add, mixing after each addition:

1/2 cup ground coconut
1/2 cup almond flour
1/4 ground flax seed meal
1/4 teaspoon salt
1/4 cup shredded coconut
1/4 cup blanched slivered almonds
1 1/4 cups unsweetened carob chips or organic chocolate chips

Using a 1/4 cup scoop, place the balls of dough onto the prepared sheet.  Allow plenty of space between the cookies, at least 2."  I can only fit five cookies onto my baking sheet.  Press the cookies down, so they will spread properly.  Bake them at 375 for about 16 minutes.  Do not over-bake.  They will appear under-done when they are finished.  Allow them to rest on the baking sheet for approximately 5 minutes to finish baking.  Transfer them to another sheet of parchment paper to complete cooling.  Store unused cookies in a covered container in the refrigerator or freezer with parchment between the layers.  Makes 10 jumbo cookies.

Enjoy!

Vanilla Extract Recipe

This recipe for home made vanilla extract is linked from my other blog:  ICrecipesandtips.blogspot.com

Carob Nut Clusters -- Low Carb, Gluten Free

Carob Nut Clusters

Carob Nut Clusters

In re-thinking my snacking and dessert choices, I am trying include foods that are high in fat and fiber, as suggested by Cheryl Townsley in her book, "Food for Life."   This recipe is simple, delicious and meets those goals.  Cocoa powder would work easily in place of the carob for those that tolerate chocolate well.


Carob Nut Clusters

Prepare a baking sheet by lining it with either parchment paper or waxed paper, and set it aside.

In a small saucepan on medium-low heat, melt:

1/3 cup coconut oil
1/3 cup butter (I use Kerrygold brand)

Add, stirring until combined:

1/4 cup carob powder (or cocoa)
1/3 cup coconut sugar
1/2 teaspoon vanilla

Remove the pan from the heat and add, stirring until combined:

2 tablespoons ground flax seed
2 tablespoons flax seed (whole)
2 tablespoons chia seeds
1/8 teaspoon sea salt

Add, stirring until combined:

2 cups nuts, soaked and dehydrated (I used pecans, sunflowers and cashews in the ones pictured)

Drop by spoonfuls onto the prepared pan.  Freeze or refrigerate until they are firm.  Remove from the tray and store them covered in the refrigerator.

Enjoy!

Pecan Pie Muffins, Low Carb, Gluten Free

Pecan Pie Muffins, Low Carb, Gluten Free

Pecan Pie Muffins, Low Carb, Gluten Free

To be honest, I enjoy my time on social media.  One of the things I find interesting is when folks share their food creations.  I recently came upon a very sugar-laden, high carb version of this recipe and thought, "Ooo!  I can remake that!"  So I did.

This version has lots of good fats and fiber, negligible carbs and are wonderfully tasty.  Enjoy!

Pecan Pie Muffins, Low Carb, Gluten Free

Pre-heat the oven to 350F.  Spray a 6-cup muffin tin with olive oil cooking spray, or spray 6 muffin cups of a 12-cup muffin pan and put about 1 tablespoon of water into each of the remaining muffin cups.  This protects the pan and helps maintain humidity in the oven.

In a mixing bowl with an electric mixer, beat until light:

3 tablespoons coconut oil
3 tablespoons butter 

Add and continue mixing:

1/4 cup coconut sugar
3 tablespoons xylitol
1/2 teaspoon vanilla (I make my own)

Add and beat until combined:

2 eggs

Add, continuing to mix until combined:

1/4 cup ground coconut
1 tablespoon ground flax seed meal

Stir in by hand:

1 cup pecans, soaked and dehydrated

Divide the batter evenly between the 6 muffin cups.  Bake them at 350F for about 15 minutes, or until golden brown and a knife comes out clean when poked into the muffins.

Cool before serving...  or don't ;)  

Natural Venison Jerky -- Without chemicals, can use any meat

Natural Venison Jerky -- Without chemicals, can use any meat

Venison Jerky and soaked and dehydrated almonds for a snack

Natural Venison Jerky  -- Without chemicals, can use any meat

I've been making home made jerky for years.  Typically, I marinade the meat for a couple of days, and I use roast.  Roast is expensive, and rather hard to get.  Burger is relatively inexpensive and easier to find.  This recipe is a modification of my tried and true marinade, without the fuss and bother of the marinade!  It is so simple -- just mix the seasonings into the meat -- in this case venison, but pretty much any ground meat would do -- process and dry in the dehydrator.  Easy peasy.

Natural Venison Jerky -- Without chemicals, can use any meat

**(See below for update!)  Prepare dehydrator trays by lining them with parchment paper.  I have a round dehydrator, so I trace the trays and cut the parchment circles from there.  It takes a few minutes, but it is so nice on the clean-up side of things!

In a mixing bowl with an electric mixer, combine:

2 1/2 pounds ground venison or other meat
1 tablespoon plus 1/2 teaspoon Everything Seasoning
1 teaspoon garlic or lemon pepper
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
2 packets stevia sweetener (or 1 tablespoon other sweetener)
2 teaspoons lime juice (apple cider vinegar or lemon juice would be fine)
(Recipe update, see * below)

Tear two more sheets of parchment paper, about 18" long, and lay one on the work surface.  Place about 1/3 of the mixture onto the parchment, and cover it with the other parchment.  Using a rolling pin, roll the meat mixture out between the parchment layers, until it is about 1/8" thick.  Using a biscuit cutter, cut the meat into about 2 1/2" pieces.  Alternatively, a sharp knife can be used and cut the meat into rectangles, carefully, so as to not cut the paper. ##Using a metal spatula and a table knife, carefully transfer the cut pieces of meat to the parchment lined dehydrator trays.  I find it easiest to slide the spatula under the cut meat one piece at a time, then using the knife, gently slide them onto the trays.  Repeat until all of the meat has been processed in this manner.  Toward the end, It may look like there is too much meat for the dehydrator, but I've found that if I go back and rearrange the cut up meat, I can get the whole recipe onto the trays.  The pieces can just touch, but not be over lapping.  Also, after they have been sitting while I've been working on the rest of the meat, they are easier to move around.  I've never had any extra; it all just fits.

Dehydrate the meat for about 8 hours, or until fully dried.  Alternatively, the meat can be dried in the oven set on lowest heat.  Remove the trays from the dehydrator and place them separately on the working surface to cool.  Otherwise, the trapped heat and humidity will cause them to become soft again.  Eat within two weeks, stored at room temperature in a sealed container, or freeze for longer storage.

Pictured is a typical snack for me.  I enjoy a couple of pieces of jerky with some soaked and dehydrated almonds.

Enjoy!

*Recipe update:  I have recently discovered that cruciferous vegetables, including mustard, work against the thyroid.  If thyroid problems aren't a concern, then, by all means, enjoy them!  However, I have been diagnosed with Hashimoto's in the past, so I'm avoiding cruciferous veggies.  This means that I've modified this recipe.

Everything seasoning has paprika in it, which is a night shade, and I've been avoiding them. 

Also, the garlic pepper I was using has soy in it.  I'm also avoiding soy.

The changes are:
Instead of 1 teaspoon garlic pepper, use 1/2 teaspoon each garlic granules and pepper
Omit the mustard.  
Use Adobo seasoning instead of Everything seasoning


**RECIPE UPDATE 2:
Add 1/3 cup water and the seasonings before adding the meat and mix them until they are combined.  Add the meat and mix until it is just combined.

Place a sheet of parchment on the work surface.  Using a small (1 tablespoon) scoop, scoop out balls of meat mixture onto the parchment about 2"-3" apart.  Cover the balls of meat with another parchment sheet of the same size.  Using the palms of the hands, flatten each ball to about 1/8" thick. Complete recipe as directed from ##.  (Wish I had a Coda sign!)

Almond Crackers with Seeds and Dairy Free Spinach Dip

Almond Crackers with Seeds and Dairy Free Spinach Dip 

Almond Crackers with Seeds and Dairy Free Spinach Dip

These are a couple of yummy, enjoyable recipes.  The Almond Crackers with Seeds -- I like to call them Seedy Crackers, just for fun! -- are loaded with fiber and healthy fats.  The dip is easy and delicious.

 Almond Crackers with Seeds and Dairy Free Spinach Dip

First, the Almond Crackers with Seeds:

(For SCD, please see *Note below)

Preheat the oven to 325F.  Prepare a baking sheet with parchment paper.  Tear off two similarly sized pieces of parchment, and set them aside.  Alternatively, this recipe can be dried in a food dehydrator.

In the mixing bowl of a food processor with a blade, combine:

1 1/2 cups almond meal (flour)

1/4 cup sunflower seeds, soaked and dehydrated*

2 tablespoons broken pecan pieces, soaked and dehydrated

2 tablespoons chia seeds*

3/4 teaspoon sea salt (I use Himalayan pink salt)

2 tablespoons extra virgin olive oil (I use California Olive Ranch brand)

1/4 cup warm water

Process the dough until it is well combined.  Divide it into two balls, and set one aside.  Place one of the balls onto one of the reserved pieces of parchment.  Place the other sheet on top of the ball.  Using a rolling pin, or similar device, roll out the dough until it is about 1/8" thick.  If they are left too thick, they will be chewy.  If rolled out too thin, they will be extremely difficult to transfer to the baking sheet.  Using a sharp knife, gently cut the crackers into about 1 1/2" squares.  Using a metal spatula, carefully transfer the crackers onto the parchment lined baking sheet.  The crackers can be close, as they won't expand.  Alternatively, transfer the crackers onto parchment lined dehydrator trays.  Repeat with the remaining dough.  Continue forming crackers until all of the dough is used.  Bake the crackers for about 15 to 20 minutes, or until they are beginning to become golden.  Don't over bake.  Remove the crackers from the oven and allow them to cool on the baking sheet to complete the baking process.  If using a food dehydrator, dehydrate the crackers until they are crisp, about 8 hours, and allow them to cool on the trays after they have been removed from the dehydrator.  Cool them completely and store in an airtight, covered container.  Makes about 3 dozen crackers, depending upon size.

*Note for SCD:  Omit the sunflower seeds and chia seeds.  Increase the pecans to 1/4 cup and the almonds to 1 3/4 cup.

Now, for the Dairy Free Spinach Dip:

My daughter says this tastes like a very good ranch dressing.

In the mixing bowl of a food processor, combine:

1 cup compressed, fresh spinach leaves (I used a combination of fresh spinach and kale)

1/2 cup mayonnaise (use homemade for SCD)

1 teaspoon apple cider vinegar

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried, minced onion

1/4 teaspoon dried chives

1/8 teaspoon Everything Seasoning (or Adobo Seasoning Without Pepper for SCD)

1/8 teaspoon garlic pepper, or lemon pepper (pepper only for SCD)

1/8 teaspoon dill weed

1/8 teaspoon dry mustard

Process until the mixture is uniform, scraping down the sides of the bowl, as needed.

Serve with the above crackers, fresh veggies or as a dip for chicken or fish.  Enjoy!!

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

This is a re-work of my mom's old peanut butter cookie recipe that I've made my whole life.  I took out the white flour and "shortening" and used real butter and all "real" ingredients.  I hope you enjoy them!


Peanut Butter Cookies with Flax and Chia
Makes about 10 large cookies

Pre-heat the oven to 375F.  Line baking sheets with parchment paper, and set them aside.

In a mixing bowl with an electric mixer, beat on medium-low speed, scraping the bowl frequently, until light:

1/2 cup peanut butter (I use Krema brand)
1/2 cup butter (I use Kerrygold brand)

Add and continue beating:

1/2 cup coconut sugar
1/3 cup xylitol

Add and continue beating until the mixture is light and fluffy, about 2 minutes:

2 eggs

Add a bit at a time while continuing to mix until fully incorporated:

1/2 cup almond flour (ground almonds)
1/4 cup ground coconut (shredded would work, but would change the texture)
1/4 cup ground flax seed meal
1/4 cup chia seeds

Using a scoop or 1/4 cup measure, scoop the cookies onto the prepared baking sheet, leaving about 2" between each cookie.  I was able to get 5 cookies onto my large cookie sheet.  They will spread a lot.   Gently press the tops with a fork.  Bake them for 13 to 15 minutes at 375F.  Remove the cookies from the oven when they are just under-done.  Leave them on the baking sheet for about 5 minutes, so they will continue baking.  Transfer them to a surface prepared with paper towels covered with waxed paper to cool.  Store covered in the refrigerator for best results.  

Enjoy!

When You Give a Mommy Some Laundry to Do...

When you Give a Mommy Some Laundry to Do...

When You Give a Mommy Some Laundry to Do...

She'll have to walk through the kitchen.

When she walks through the kitchen, she'll realize that she's hungry.

She'll open the refrigerator.

She'll see that she needs to make something for herself to snack upon, so she'll get some ingredients out of the pantry.

As she puts the ingredients on the counter, she'll see the peanut butter cookie recipe that she had gotten out the day before because she wanted to bake some cookies.

She'll get out the peanut butter, and put some in the mixer.

Then, her daughter will tell her that her son sent her a message.

She'll sit down at the computer to look at her son's message, and she'll realize that she hadn't printed out her daughter's assignment for the day.

As she prints out the assignment, she'll realize that she's just like the little piggy in the "If You Give a Pig a Pancake" children's story, so she'll have to make a blog post about it.

Then, she'll realize that she still needs to do the laundry...!

Original true story by Sharron Long :)

Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

When my kids were little, I made "Lizards and Farts" every once in a while for lunch.  That's what we called fried chicken gizzards and hearts.  It made us laugh!  And, I know, this soup doesn't sound like the yummiest thing in the world, but really, it is delicious.  The meat turns out so tender and juicy; it's unreal.  I discovered this method when searching for a recipe for fried gizzards quite a while ago.  I actually didn't like the end results from that method, but I liked the way the meat turned out after boiling it.  Hence, this soup.

Savory Gizzards and Hearts Soup
Makes about 4 servings

In a medium sized sauce pan, place:

1 1/4 pounds chicken gizzards and hearts (just gizzards would be fine)
3 stalks celery, diced
1 small onion, diced (about 1/2 cup)
3 cloves garlic, peeled and split
2 tablespoons lemon or lime juice
6 cups of water, approximately

Cover and bring the soup to a boil.  Check it frequently to see if there is any foam or scum coming to the surface.  Skim it off and discard it.  These are the impurities coming to the surface of the broth.  (I believe this lost art of removing the impurities is a big part of why many people dislike soup.)

Once the soup has been skimmed, add:

1 teaspoon Old Bay seasoning** 
1 teaspoon Everything Seasoning** 
1/4 teaspoon Homemade Adobo Seasoning
1/4 teaspoon black pepper
1/4 teaspoon fennel or anise seeds (omit for SCD)
1 tablespoon fresh chives* 
1 tablespoon fresh basil* 
1 teaspoon fresh oregano* 
1 teaspoon fresh Rosemary*


Cover the pot and simmer the soup for about 2 hours, or until the gizzards are nice and tender.

Add and continue to cook for an additional 30 minutes:

1 medium sized carrot, grated
4 leaves Swiss chard, cut into 2" strips, or about 1 1/2 cups spinach leaves

Serve hot, garnished with a dollop of pastured butter.  It makes the soup creamy and adds delicious, healthy fat to the meal.  Enjoy!

Notes:
*Instead of fresh herbs, 1 1/2 teaspoons of dried Italian seasonings may be used, but not for SCD.
**For SCD instead of Old Bay Seasoning and Everything Seasoning, use an additional 2 teaspoons of Homemade Adobo Seasoning

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

I'm not Chinese, but I do have a love of Chinese cooking.  Also, my husband works at a Chinese Bible camp here in the USA.  A few times a year, our camp cook will serve up my favorite dish that she makes, Swiss Chard with Chives and Eggs.  At camp, she uses either Swiss chard, spinach or some other greens and fresh chives.  Once she even did it with just chives.  It's got garlic and a little sesame oil, and she adds scrambled eggs to the dish.  When she serves it, there's a lot more green than eggs, but I wanted this for breakfast.  It could easily be changed up so that the greens are the main part, even to the point of eliminating the eggs.  I added the mushrooms just because I enjoy them.

Here's my take on Chinese Eggs with Chard and Chives

(For SCD, please see * note below)

This recipe requires two frying pans, cast iron preferably, one 6" to 8" and another 8" to 10."

Prepare 2 good sized Swiss Chard leaves (or spinach, kale or other similar greens), by separating the leaves from the stems.  Cut the stems into 1/2" pieces and keep them separate from the leaves, unless using spinach.  Cut the leaves into approximately 1" pieces, about 1 cup total.   

In a soup sized bowl, beat well, then set aside:

3 eggs
Approximately 1/4 teaspoon Everything seasoning* or sea salt

In the larger frying pan melt over medium-high heat:

2 tablespoons each coconut oil and butter

Add, and cook for about 2 minutes:

1 clove garlic, minced

The reserved stems from the Swiss chard

Add, cooking and stirring until the chard is wilted, about 2 minutes: 

The reserved, cut up leaves from the Swiss chard

About 3 tablespoons minced, fresh chives

2 medium sized mushrooms, sliced

1/4 teaspoon sesame oil

Approximately 1/4 teaspoon Everything seasoning* or sea salt

While this is cooking, melt over medium heat:

1 1/2 teaspoons each coconut oil and butter

Add the beaten eggs and cook them until they are just done.

Add the eggs to the vegetables and break them up into bite sized pieces, stirring to combine.  

Serve hot.  Enjoy!

*Note:  For SCD do not use Everything Seasoning, instead use sea salt.

Soft Boiled Eggs, aka "Eggs in a Bowl with Toast," Gluten free version

Soft Boiled Eggs, aka "Eggs in a Bowl with Toast," Gluten free version

Soft Boiled Eggs, aka "Eggs in a Bowl with Toast," Gluten free version

My mom always served me soft boiled eggs with toast when I was sick as a kid.  I serve it to my kids when they are sick.  They have always called it "Eggs in a Bowl with Toast."  With this low carb option, I can enjoy one of my family's go-to comfort foods, too. 

In an effort to eat low carb, gluten free recipes are back into my way of eating.  As I mentioned in this post, I'm also trying to increase my intake of healthy fats in an "easy" way.  Additionally, I'm trying to eat my eggs minimally cooked for optimal nutrition and easier digestion.  This recipe meets all those goals.



"Eggs in a Bowl with Toast"

Prepare one batch of Stove Top Quick Bread.

Heat a small sauce pan filled with water and 1/8 teaspoon salt to the boiling point.  Using a slotted spoon, add the desired amount of eggs, (pastured, organic), to the cooking water and turn the heat down so the water is just simmering.  Cook uncovered for about 4 minutes.  This will cook the whites and leave the yolks runny.  

As the eggs are cooking, put about a teaspoon each of butter and coconut oil  into the bowl out of which it will be eaten.  Once the eggs are cooked, drain off the cooking water and cover the eggs with cold running water.  This allows them to be able to be handled without burns.  Hold a cooked egg and tap it with the cutting edge of a table knife, in order to break the shell.  Split the egg apart, allowing the yolk to run into the prepared bowl.  Using a spoon, scoop the egg out of the shell into the bowl and add salt to taste, (Everything Seasoning is great here!)  Add broken Stove Top Quick Bread (or toast if wheat is okay), to the eggs in the bowl and stir to cover.  Enjoy!

Stove Top Quick Bread, Gluten Free

Stove Top Quick Bread

Stove Top Quick Bread

I spoke with Cheryl, the author of this book, "Cooking for Life: 90 Recipes to Reverse Inflammation, Speed Weight Loss, and Energize Your Brain."  I honestly believe her principles are going to be life changing for me.  She talked about making changes that were "easy" -- not going to put our brains into "flight or fright" mode because we perceive them as being stressful.  However, if we make small changes, our brains won't think they are "hard" and we'll begin to start healing on the deeper levels of the mind and emotions.

For me, cooking low carb is already pretty easy.  The thing I feel like I'm supposed to change at first, the "first easy step," as Cheryl says, is adding more healthy fats into my way of eating.  I've been using unrefined coconut oil and real butter (Kerrygold brand that I can get at my local Walmart) for a while now, so what I'm adding in is more flax and chia seeds.  They are loaded with nutrients and super healthy fats.  That's easy!

This morning I wanted some soft boiled eggs (recipe below) and toast for breakfast, but I'm avoiding wheat because of the inflammation connections.  That meant I needed to come up with some other suitable bread substitute, and pretty quickly, because I'd already been up for a couple of hours and hadn't eaten yet, (yeah, bad, I know.  I'm working on that!)  So, I sat down and took a minute to hear the Lord, and came up with this recipe.  The flour ingredients can easily be substituted for other flours if need be, though I did like the combination. This recipe is definitely a work in progress, and I think it has a lot of possibilities in other applications.  It did work well for what I wanted at the moment, as "eggs in a bowl with toast," and a piece of toast with some Polaner all fruit blueberry spread.

"Eggs in a Bowl with Toast"

How the bread looked when it was done baking in the pan

Here's a picture of my breakfast and of the bread how it looked in the pan when it was done baking.  (It's garnished with some turmeric, in case you were wondering.)

Stove Top Quick Bread

In a mixing bowl combine:

1/4 cup organic corn meal or other "flour" as tolerated

1/4 cup almond flour/meal

2 tablespoons coconut flour

2 tablespoons garbanzo bean flour (chickpea flour, besan)

1 tablespoon chia seeds

1 tablespoon ground flax seeds

1/4 teaspoon baking powder

1/8 teaspoon sea salt (I use Real Salt or Himalayan salt)

Add while stirring to make a loose batter:

1 egg

1/2 teaspoon apple cider vinegar (with the mother -- this is to activate the baking powder)

1/2 cup water, or more if necessary

In a 6" frying pan, cast iron preferred, just melt over medium-low heat:

1 tablespoon coconut oil

1 tablespoon butter (I use Kerrygold)

Before the butter is completely melted, pour in the batter and smooth the top. (I wasn't very careful with this step because I was anticipating flipping it over.  I decided not to do it though.)  Cover the pan with a tight fitting lid and "bake" it over medium-low heat until it is done, about 12 minutes.  The top should be firm to the touch when it is done and no longer sticky.  Makes four "slices" of quick bread.

Postscript:

I used these as biscuits for "Biscuits and Gravy" for lunch.  It was the best bread base I've ever done that is low carb as a biscuit replacement!  I just served it with some basic chicken gravy over broken up pieces of the Stove Top Quick Bread.  I like it!  Let me know if you need instructions for a basic gravy.

Biscuits and Gravy with Stove Top Quick Bread