Low-Carb Bread

Low-Carb Bread

This is a great, low-carb bread recipe! The best part about this recipe is that it’s simple, so you know it’s going in the “EDGE” department, right? When you’re watching those carbs, it’s so nice to have a loaf of bread at your disposal. It almost feels like cheating. Check out this recipe and start making the best low-carb bread you’ve ever tried!

The secret step in this recipe that takes this low-carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that you’re going to whip the egg whites until they are fluffy, looking for soft peaks. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. The fluffy egg whites, in unison with the high dosage of baking powder, do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

 

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Low-Carb Bread
Diet Level:5
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Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
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Slices
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
Servings
Slices
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees.
  2. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt. (Adding 6 drops of liquid stevia to the batter can help reduce the mild egg taste.) Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread its volume.
  5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes.
  6. Check with a toothpick to ensure the bread is cooked through.
  7. Slice and serve warm or keep in the fridge. May also freeze.
Recipe Notes

 

Snickerdoodle Muffins

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

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Snickerdoodle Muffins
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
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Muffins
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Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Butternut Squash Pancakes

Butternut Squash Pancakes

This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!

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Butternut Squash Pancakes
Diet Level:5
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Option 1: Add all ingredients to a blender and blend until smooth.
  2. Option 2: Combine squash, eggs and vanilla in a small bowl and mix well.
  3. Add baking powder, cinnamon and flour and stir until just combined.
  4. Scoop onto a greased griddle or pan. Flip when bubbly.
Recipe Notes

You don't need a blender for these, but it definitely makes a smoother batter. If you're not using a blender, be sure your squash is very well roasted and soft and mash well before starting! May also use pre-packaged butternut squash.  HEB has packaged, pre-washed and cut-up butternut squash in their produce area!!

Smaller pancakes work much better than larger ones for this recipe.

NUTRITION FACTS INCLUDE 2 TABLESPOONS OF BUTTER, 2 TABLESPOONS OF SUGAR-FREE MAPLE SYRUP, AND 2 TABLESPOONS OF CHOPPED NUTS.

 

Tuna Cakes With Yogurt Sauce

Tuna Cakes With Yogurt Sauce

I love this recipe for lots of reasons! It’s one of our “SUPER STAR, EDGE MEALS” because….
It’s super budget-friendly since the base is canned tuna.
It’s low-carb, high-protein, and low-fat! So, they won’t cancel out your Fit for GOD workout!
It keeps you feeling satisfied, so no snacking necessary after you’ve had these for dinner (that high-protein content helps you out there).
It makes over 15 good-sized cakes, so you can make several meals from one batch…OR…make a double-batch and freeze some for later, so great meal prep dish!
And finally, it’s delicious!!!

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Tuna Cakes With Yogurt Sauce
Diet Level:6
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Prep Time 5 Minutes
Cook Time 30 Minutes
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For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Diet Level:6
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Instructions
For The Tuna Cakes:
  1. Preheat oven to 425.
  2. Empty 4 cans of tuna into a large strainer over the sink, and let them drain while you prepare the following ingredients.
  3. Sauté onions in olive oil for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  4. While the onions are cooking, in a large mixing bowl, add Greek yogurt (or almond milk yogurt), lemon juice, salt and pepper and whisk until combined. Then add cilantro and peppers to the mixture.
  5. Add the tuna, beaten eggs, cooked onions and almond meal, and mix gently.
  6. Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
  7. If you are freezing the tuna cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a re-sealable freezer bag until needed.
  8. To finish the cakes, bake on 425 for about 20 minutes, just until they start to crisp and become golden.
For The Spicy Lemon Yogurt Sauce:
  1. Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
Recipe Notes

 
If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours. Once they have firmed up, you can transfer them to a resealable storage bag. When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the instructions.

 

Potato Bacon Egg Breakfast Casserole

Potato Bacon Egg Breakfast Casserole

I love breakfast casseroles because they are quick to prepare and can be made in advance, if needed. It’s really great to make this at the end of the week to use up any ingredients that you might have leftover in your fridge.

Would be perfect to make on Sunday to grab before time to head out for church. You can experiment with a variety of veggies, like peppers, mushrooms, etc.  Try your favorites!

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Potato Bacon Egg Breakfast Casserole
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees, spray a 9-inch pie pan with non-stick cooking spray. (Avocado or coconut oil is great to use.) Set aside.
  2. In a large mixing bowl, beat together the eggs and almond milk. Add in the salt and pepper, then stir in the finely diced potatoes. Stir in half of the crumbled bacon and then add the rest of the crumbled bacon on top.
  3. Bake for 20-25 minutes, or until the center is cooked thoroughly.
Recipe Notes

 

Nut and Seed Bread

Nut and Seed Bread

I am placing this recipe in the “EDGE SNACK” category due to its easy prep AND high level of fiber, magnesium, and potassium. It is jam-packed with important nutrients like protein, omega-3s, and antioxidants.

This is a GREAT snack to have around — energy-packed!! However, portion control counts because it is also high in calories and fat!

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Nut and Seed Bread
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Diet Level:5
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Instructions
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, add all nuts and seeds.
  3. Add the eggs, and mix until well combined.
  4. Pour mixture into two small parchment lined loaf pans, and bake for 25 minutes.
  5. Slice each loaf thinly, and enjoy!
Recipe Notes

 

Sweet Potato Casserole with Pecan-Date Topping

Sweet Potato Casserole with Pecan-Date Topping

This sweet potato casserole with pecans is a must for a healthy Thanksgiving table! With no sweeteners and a cinnamon pecan-date topping, you might end up eating the leftovers for breakfast! This sweet potato casserole is naturally sweetened and sure to become a Thanksgiving tradition.

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Sweet Potato Casserole with Pecan-Date Topping
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
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Ingredients
Pecan-Date Topping
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level:6
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Instructions
  1. Stir together all sweet potato casserole ingredients.
  2. In a small bowl, combine all pecan-date topping ingredients, until well combined and coated.
  3. Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface.
  4. Bake at 350º F for 30 minutes.
Recipe Notes

 

Easy Breakfast Casserole

Easy Breakfast Casserole

This is a great breakfast to prepare ahead of time and bring out to reheat when you have guests coming in for a visit. It’s also tasty to serve as  “breakfast-for-dinner!”

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Easy Breakfast Casserole
Diet Level:5
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Prep Time 15 Minutes
Cook Time 40 Minutes
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Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees.
  2. Place the oil, onion, garlic, potatoes, spinach, green bell pepper, and pepper into a hot skillet. Saute until the onions are translucent.
  3. Add the mixture to a large mixing bowl, add the sausage links and mix.
  4. In a medium bowl, whisk together the eggs and milk. Stir in the vegetable and sausage mixture.
  5. Pour the mixture into a 12-inch cast iron skillet. Bake for 20 minutes covered with aluminum foil, remove foil and bake for another 20 minutes.
  6. Serve with scallions and diced tomatoes.
Recipe Notes

 

Pumpkin Muffins with Honey

Pumpkin Muffins with Honey

Of course, the title gives it away—this is a Diet Level 6 Recipe—honey…1/2 cup, no less!! It’s clean eating all the way, though!!! These are so easy to make and they taste delish! Just remember portion control!!! ALWAYS!!

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Pumpkin Muffins with Honey
Diet Level:6
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Diet Level:6
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Instructions
  1. Heat oven to 350 degrees. Line a muffin tin with liners or oil lightly.
  2. Stir together flours, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, stir together eggs, pumpkin, mayonnaise, honey, and vanilla extract.
  4. Add pumpkin mixture to dry ingredients and mix until just blended.
  5. Stir in pecans, then divide among muffin liners so each is about ¾ full (about ¼ cup each).
  6. Bake at 350 for 25 minutes or until toothpick inserted in center tests clean. Cool muffin tin for 5 minutes on a wire rack, then run a thin knife around each indent and turn muffins out; cool completely before eating.
Pumpkin Apple Breakfast Bake

Pumpkin Apple Breakfast Bake

This dish is a perfect addition to your fall breakfast routine. Love this recipe and the combination of the pumpkin and apple.  Great dish to give us a break from ALL those eggs for breakfast!!!

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Pumpkin Apple Breakfast Bake
Diet Level:5
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
  2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
  3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Mix into the wet ingredients.
  4. Sprinkle the pecans along the top of the dish, and place in the oven.
  5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
  6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature.
Recipe Notes

 

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