Wednesday, January 7, 2015

Sugar-Free, Grain-Free Chocolate Chip Cookies

Santa gets enough sugary cookies at everyone else's house. When he comes to casa de Etheridge...he gets these tasty treats. He can eat as many as he wants and not feel the least bit guilty about it. Mrs. Clause also approves.


  • 2/3 cups almond flour (I've also used cashew flour)
  • 1 cup stevia
  • 3 eggs
  • 8oz cream cheese, softened
  • 2 tbs butter, softened
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1/2 tsp baking powder
  • 1 tablespoon coconut flour
  • 1 tablespoon almond butter (peanut butter would also work)
  • 1 1/2 cups dark chocolate chips
  • Preheat the over to 350 degrees
  • Cream together butter, cream cheese, almond butter and stevia.
  • Scrap bowl to get all the cream cheese off the sides
  • Add in eggs, stir until smooth (you may want to scrap the sides one more time to make sure all the cream cheese gets fully incorporated)
  • Add remaining ingredients - except chocolate chips, stir well
  • Fold in chocolate chips to mixture and put bowl in the fridge for about 10 minutes.
  • Spoon cookies into rows onto baking sheet using a tablespoon. Make sure they're even.
  • Bake for 20 minutes or until the top of the cookie begins to brown.

Zucchini Brownies

So this recipe saved my life...okay...maybe a little dramatic but dang a girl just needs some chocolate sometimes.


  • 1 cup of almond butter (peanut butter would also work)
  • 1 1/2 cups grated zucchini - I typically use one small-medium sized zucchini and grate it in  my food processor with the small shredder blade)
  • 1/3 cup of stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 cup dark chocolate chips (or the whole bag if you've had a bad day)
  • 1 box of sugar-free chocolate pudding mix


  • Preheat your oven to 350 degrees.
  • Combine all ingredients except chocolate chips to a large bowl  
  • Once all ingredients are fully mixed together, fold in the chocolate chips
  • Pour into a greased 9x9 baking dish
  • Bake for 30 minutes or until toothpick comes out clean.
Don't let the veggies scare you people. I have fooled my daughter, husband, dad, and teenage nephews with this recipe...and as you can see in the picture below...they tear them up. Enjoy! 

Wednesday, January 8, 2014

Brussel Sprout Gratin

I'll apologize upfront...I forgot to snap some pictures so I'll add those next time I make this. I was inspired to try to make my own sprout gratin after a visit to Longhorn's. They've added a similar seasonal side dish and it was good...but I thought I could do better and I'm pretty sure I accomplished my goal.

1 bag of fresh brussel sprouts
1/2 cup of heavy whipping cream
1 cup of shredded italian cheeses (I like the parm, motz, provolone mix)
Splash of balsamic vinegar
Spices: salt, pepper, onion powder, garlic, italian seasoning

How to make it:
- Cut the brussel sprouts in half
- Put in a microwave safe bowl and microwave covered for 4 minutes
- Add to a hot saute pan with grape seed oil (olive oil will also work)
- Season with salt & pepper to your liking
- Saute until brown
- Splash with balsamic vinegar
- Reduce for about a minute and remove from heat
- In another pan add heavy whipping cream and cheese
- Season with salt, pepper, garlic, onion powder, and your favorite italian seasonings to your liking (I always just taste it and adjust until it taste good)
- Whisk cheese mixture until cheese is fully melted and incorporated into the cream 
- Add brussel sprouts to a 9x13 baking dish
- Pour cheese mixture over top and put in the oven
- Bake at 400 until cheese starts to turn golden brown and brussels are cooked. I like mine not mushy with a slight yours however you like them.
- You can also add bacon for a yummy little kick.

So there you have it. Easy side dish perfect with a steak or chicken or any other protein paring.

Beef and Cabbage

Here is another very simple low carb meal idea. I love to use this one on a mid-week night when I don't want to put forth that much effort.

1lb ground beef
1 small head of cabbage - sliced thin
1 can cream of chicken soup (or your favorite cream soup)
1/2 cup of milk

How to make it:
-Brown your ground beef on the stove in a sauté pan. ( I season my meat with salt, pepper, onion powder, and garlic)
- Add soup & milk to cooked beef
- Add cut cabbage
- Mix to coat the cabbage (Adjust your seasoning here if needed for your tastes)
- Turn your pan on low and cover
- Cook until cabbage is tender

That's it! I like to serve mine with shredded cheddar cheese on top. Quick, easy, and low carb.

Thursday, January 2, 2014

Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake

This has easily become our favorite treat during this holiday season but I see us having it ongoing throughout the year. That's how good it is. 

Here's what you'll need:

Crust: 1 ½ cups almond meal, ½ teaspoon each of ginger and cinnamon, 4 Tablespoons melted butter, 4 Tablespoons sugar substitute, I like stevia

Filling: 3 8 oz packages cream cheese at room temperature, 2 ½ teaspoons cinnamon, 1 teaspoon nutmeg, ¾ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves, ½ teaspoon salt, 1 ½ cups sugar substitute, I like stevia, 1 can of pumpkin, 1 Tablespoon vanilla, 5 eggs, preferably room temperature, ½ cup heavy cream

Here's how you make it:

  • Heat oven to 375 F.
  • Combine ingredients for crust, and press into the bottom of a glass pie pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
  • Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
  • Add spices and sweetener. Beat again, scrape again.
  • Add pumpkin and vanilla. Beat well, scrape.
  • Add 3 eggs. Beat well (about a minute), scrape.
  • Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
  • Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center
  • Remove from the oven and let cool to room temperature.
  • Refrigerate for 3 to 4 hours prior to serving

  • Going into the oven:
  • Coming out of the oven:
  • Fried Chicken Tenders

    So one thing I miss a lot on this low carb diet is chicken tenders. I have discovered a recipe that definitely scratches the chicken tenders itch.

    What you'll need:
    Boneless skinless chicken tenders
    Olive oil

    - Grind 2 cups of almonds into dust
    - Season chicken tenders to your liking. (I use salt, pepper, onion powder, garlic, and paprika
    - Make an egg wash by beating 2 eggs with a splash of milk
    - Dip seasoned chicken tenders in egg wash
    - Then coat egg washed chicken tenders in almond dust
    - Once fully coated add to frying pan with hot olive oil.
    - Brown chicken tenders on both sides and transfer out of the oil onto a broiler pan
    - Finish chicken tenders in a 400 degree oven until cooked throughout. (About 10 minutes)

    I like to mix some Texas Pete with Ranch dressing as a dip for them. Serve with celery, cucumbers, or just top a salad with them.


    Monday, January 21, 2013

    Veggie snack bars (Carrots, zucchini, and parsnips)

    • I was inspired by a recipe on Pinterest with this one. I made it into my own version though. I thought this would be a great idea for breakfast for Alyssa in the mornings that she goes to daycare. I don't have a bunch of control over what she eats when she is there (everything is loaded with carbs and sugar, I'm sure) but when she's with me...I can feed her as healthy as possible to compensate. What a better way to start her day than with a tasty protein and veggie packed breakfast. Watch out teachers...she's going to be full of energy after a couple of these. Plus, I can make a pan of these on Sunday...and it will feed her for the entire week. Score!
      ·         2 tsp light olive oil
      ·         1 cup,  zucchini
      ·         1 cup, carrot
      ·         1 cup, parsnip
      ·         6 eggs
      ·         2/3 cups shredded cheddar cheese
      ·         2Tbs Almond Flour
      ·         2tsp salt
      ·         1tsp garlic
      ·         1tsp onion powder
      ·         Fresh Parmesan cheese
      Preheat oven to 350 degrees. Using your food processor, or hand grater shred vegetablesAdd oil to hot sautee panCook veggies for 4-5 minutes until softenRemove from heat and let coolCombine eggs, cheese, and flour in a large bowlStir in veggies into egg mixturePour mixture into a greased 9x13 baking dishGrate fresh parmesan cheese to the top of the dishBake for 20 minutes or until golden brownLet coolCut into fingers for serving - Makes 12 servings
    And another after they are cut.