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

Simple Hummus

Simple Hummus

Simple Hummus

This is a very straight-forward recipe for hummus dip.  All of the recipes I found called for canned chickpeas, (garbanzo beans), but I didn't want to use canned beans.  I ended up just "winging it" and figuring it out on my own.  I like the way it tastes.  I hope you do, too!

Cover 2 cups of raw, dried, garbanzo beans, (chick peas), with about 4 cups of water and allow them to sit over night.  In the morning, pour off the soaking water and rinse the beans.

Place the beans in a small pot.  Pour another 4 cups of water over them and add 3 cloves of garlic to the water.  Cover and cook the beans for about 3 hours or until they are tender.

Allow the beans to cool.

In a food processor, place 1 cup of the cooked beans, without juices.

Add*:

1 teaspoon Adobo seasoning (I make my own.  Recipe here.)

1/4 teaspoon roasted sesame oil

1 tablespoon extra virgin olive oil (I use California Olive Ranch brand, as it has been shown to be pure olive oil.)

Process the beans and seasonings until the mixture is smooth.  Add 1 to 2 tablespoons of the liquid from the beans, as necessary.

Serve with veggies or use as a spread.  It makes a delicious dip!

*Note:  I doubled this recipe and added 1 tablespoon ground flaxseed meal while processing.  It turned out great!

Chewy Almond Carob Squares

Chewy Almond Carob Squares

Chewy Almond Carob Bites

What a yummy treat!  One could also call these energy bars, and they could be made with any nut butter, combinations of "add ins" and cocoa powder instead of carob.  Quick and easy to make, loaded with lots of healthy fats and fiber, and sweet to eat.  What's not to love?

In a small sauce pan over medium heat, combine:

1/2 cup coconut oil
1/2 cup almond butter*

Heat the almond butter and coconut oil until it is melted.

*I made my own almond butter using 1 cup of soaked and dehydrated raw almond plus 1 tablespoon extra virgin olive oil ground in my food processor until it had turned to butter, about 2 minutes.

Add, stirring continuously:

1/3 cup xylitol
1/3 cup carob powder
3 tablespoons coconut sugar mixed with 1 tablespoon water
1/2 teaspoon vanilla (I make my own)
1/8 teaspoon Real Salt or Himalayan Pink salt

Cook this mixture until it thickens.  Just before it's ready, it will release the oil, but keep stirring until it mixes back in.*  That's when it is done.  Remove the pan from the heat.

Add and stir well:

1/4 cup shredded unsweetened coconut
1/4 cup soaked and dehydrated pepitas (pumpkin seeds) or other seeds**

Spread the dough into an 8" square pan.  Press the top down with parchment or waxed paper.  When they have cooled a few minutes, cut them into squares.  Chill the bars in the refrigerator.  Enjoy!

*The second time I made this, the oil didn't mix back in.  They are fine, but just cook the candy until it thickens, don't try to get the oil to re-emulsify.

**Also, I added an additional 1/4 cup, (total), of chia and flax seeds to the mixture and it turned out great. 

Renewing of the Mind

Renewing of the Mind

Renewing of the Mind

I've been seeing a lot of posts by Christian friends that disturb me.  It concerns me that syncretism has crept into our way of thinking, culturally.  Let me explain what syncretism is.

Syncretism:  This is the combination of any other belief system along with Christianity.

Most will say, "but I trust in Christ alone!"  Do you?  Do you read horoscopes?  Do you believe in "past lives" or "animal spirit guides?"  Do you ascribe to astrological signs?  Do you think people are basically good?  These are all false beliefs.  Romans 3:23 says,

"for all have sinned and fall short of the glory of God."  Jesus himself said that the two greatest commandments are  “‘Love the Lord your God with all your heart and with all your soul and with all your mind. This is the first and greatest commandment.  And the second is like it: ‘Love your neighbor as yourself. All the Law and the Prophets hang on these two commandments.”  

There is no room for Christ plus anything else, and we are not good -- we are in need of a savior!

I recently had to do a mind change about one of these things.  It's easy to let false thinking creep into our minds.  Philippians 4:8 says it clearly how we should think:

"Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things."

Also, Romans 12:2

"Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will."

There it is.  We want to know what God wants?  We want to know his will?  That's it right there.  Change our thinking.  Easy, but hard.

I hope this will encourage and not discourage.

Humbly, your friend,

Sharron

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

This stuff is delicious!  Everyone raves about my grilled meats.  This is my secret:  I don't use "Mrs. Dash" as the label suggests.  I actually use this Home made Salt Free Seasoning, which is similar to Mrs. Dash, only better because I make it myself.  I use it as a seasoning on meat along with my Everything Seasoning or Himalayan Sea Salt.  It really makes plain grilled meats great!

(For SCD see *Note below.)

Combine:

3 tablespoons garlic powder*

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon thyme leaves

1 tablespoon parsley flakes

1 tablespoon onion powder*

1 teaspoon ground sage

1 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon celery seed (for SCD omit unless advanced)

Sprinkle as desired on foods.  Store in an airtight container.  Enjoy!

*Note for SCD:  Be certain the garlic and onion powder used is SCD safe.  Know your manufacturer or make it yourself.

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

I love muffins!  Years ago I came across a "master muffin" recipe and have memorized it.  This enables me to make just about any kind of muffin I want without much difficulty.  In this case, I have modified that basic recipe to include blueberries with a Pecan Coconut Topping.  The muffins are very moist and the topping is crunchy.  Yum!

Preheat the oven to 400F and spray a standard muffin pan with olive oil cooking spray.  Set it aside.

In a mixing bowl, combine the dry ingredients:

2/3 cup almond flour
1/3 cup ground or finely shredded, unsweetened coconut (regular shredded coconut can be ground more finely by putting it into a food processor and grinding it for a few seconds)
1/2 + 2 tablespoons cup coconut flour
1/2 cup ground flax seed meal
2 tablespoons whole flax seeds
1 tablespoon baking powder
1/4 cup measurable stevia baking product (like Stevia in the Raw for baking)
1/4 cup coconut or coconut palm sugar
1/2 teaspoon salt (I use Himalayan pink salt)

In another bowl, combine the wet ingredients:

2 eggs
1 cup water or milk or milk alternative
2 teaspoons lime juice (lemon or apple cider vinegar would be fine.  Its purpose is to activate the baking powder)
1/4 cup olive oil, melted butter or liquid coconut oil

Set these aside.

In another bowl combine the crumble topping ingredients until crumbly:

1/4 almond flour
1/4 cup coconut flour
1/2 cup coconut or coconut palm sugar
1 packet stevia based sweetener (like Truvia)
2 tablespoons butter

Set this aside.

Combine the dry ingredients with the wet ingredients.  Scoop the batter into the muffin cups and sprinkle the topping over the muffins.  There should not be any excess topping.  Bake the muffins for 15 to 18 minutes or until they are firm and browned.  They are a bit darker than traditional muffins because of the brown sugar color of the coconut sugar.  Allow the muffins to rest in the pan for about 5 minutes before slipping a knife around the edges to loosen the from the pan.  Remove them to a plate to cool.  Enjoy!

Refrigerate or freeze any extras.