Category: Recipes

High Protein Morning Hot Pockets

Nutritional Info

Serves 2

Calories 347

Fat 24

Protein 27 grams

Ingredients

3/4 cup shredded mozzarella

1/3 cup almond flour

2 large eggs, scrambled

3 slices bacon, cooked and cut into pieces

Instructions

Cook bacon and eggs.

Prepare dough by melting mozzarella and adding the almond flour. Stir until well combined.

Roll the dough out to desired thickness, between 2 sheets of parchment paper. A silicon mat and a silicon rolling pin work best.

Add the eggs and bacon.

Fold over and seal the dough edges to form the pocket.

Stick some holes into the dough to allow steam to escape.

Bake at 400F for 15-20 minutes or until golden brown and firm to the touch.

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Sugar Free Gingersnaps

 

screenshot_20191001-1222037364625782974038254.pngServings 12

Serving size 2 cookies

Calories 160

Net Carbs  1 gram

Fat 14 grams

Protein 4 grams

Ingredients

1 cup almond  flour

2-4 teaspoons  ground ginger

1 teaspoon  ground  cinnamon

3/4 teaspoon baking  powder

1/4 teaspoon salt

1/2 cup almond  butter, stir well before  measuring

1/4 cup butter,  softened

3/4 cup Swerve, Granular

1 large  egg, room temperature

1/2 teaspoon vanilla  extract

Directions

Preheat oven to 325F and line large baking sheet  with parchment.

Whisk together flour, ginger, cinnamon, baking powder and salt.

In another bowl beat almond  butter and  butter  together. Beat  in Swerve  til well combined and then beat  in the egg and vanilla.

Add flour  mixture and beat til fully incorporated. Roll into 1 inch balls and place on baking sheet. Cover a flat bottomed glass with parchment and use to press balls to 1/4 inch  circles.

Bake about 15 minutes, just until set. Remove  from oven and reduce temp to 200F. Place cookies back inside til golden brown  and quite firm to touch, about 20 more minutes.

Remove and cool completely. They will crisp as they cool. The thinner and smaller you make them, the crisper they’ll  be.

Savory Protein Power Bar

In further appreciation to our dear reader Dr. Tanya, here is a great savory protein bar recipe as requested. We hope you enjoy this one too!

We truly care for and value our readers at David’s Way. If you have a special request for a recipe or a topic you would like to see covered, please let us know in the comments or you can send us an e-mail through our contact link. Our mission is to help as many people around the world as we can to live healthier lives. If you enjoy and derive benefit from what you read on my blog, then please share it with all your family and friends.

Savory Protein Power Bar

This recipe yields 10 bars

Calories: 144    Carbs: 14g    Fat: 5g    Protein: 6g

  • 1/2 cup rolled oats (gluten free if desired)
  • 1/2 cup unflavored (plain) pea protein powder
  • 1-1/2 cups cooked and cooled quinoa
  • 1/4 cup chia seeds
  • 1/3 cup roasted, chopped pistachios
  • 1/3 cup roasted, chopped almonds
  • 1/2 tsp fine sea salt
  • 1 cup unsweetened almond milk (or milk of your choice)
  • Optional: 1/2 tsp fresh ground black pepper
  • Optional:  tbsp grated Parmesan cheese
  1.  Preheat oven to 350F. Grease or spray an 8 inch square baking pan.
  2. Process the oats in a food processor until it is a fine flour. Transfer to a large bowl.
  3. Add the pea protein powder, cooked quinoa, chia seeds, pistachios, almonds, salt and milk. Also add optional pepper and or Parmesan cheese if desired. Stir until well blended.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 25 to 30 minutes , until golden brown on top and firmly set in the center. Transfer to a wire rack and cool completely in the pan.
  6. Remove bars from the pan and cut into 10 bars. Individually wrap the bars in plastic wrap and store at room temperature for up to 4 days. They will keep in the refrigerator for up to 2 weeks, or freeze up to 2 months.

To increase the protein content; Omit the oats and increase the protein powder by 1 cup. Or substitute any given amount of omitted oats with equal measure of protein powder. The total elimination of the oats and addition of 1 cup of protein powder will result in 158 calories per bar, carbs: 0g  fat: 8g and protein: 13g

Fruit, Nut and Seed Protein Bars

By special request, from a special reader, Dr. Tanya here is a good protein bar that is loaded with nuts, seeds and fruit. You can mix and match the nuts, fruits and seeds to your own favorite flavor combinations. I hope you enjoy this simple, yet delicious and healthy recipe!

Yields: 18 bars

168 calories,   10.6g carbs,   13g fat,   4.7g protein

Ingredients:

  • 1 cup assorted nuts, chopped (walnuts, almonds, pecans, etc)
  • 2 cups rolled oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar free maple syrup, (optional honey)
  • 2 scoops (62g) vanilla protein powder (whey or soy)
  • 2 tbsp natural peanut butter
  • 1 1/2 cups assorted dried fruits, chopped (figs, cranberries, cherries, apples, raisins, etc.)
  • 1/2 cup shredded coconut
  • 1/2 cup seeds (pumpkin, sunflower, sesame)
  1.  Place nuts and oats on a baking sheet and bake in a 425 degree oven for 7 minutes to toast.
  2. Transfer oat/nut mix into food processor with syrup (or honey) peanut butter, vanilla protein powder, and salt and pulse to chop and combine.
  3. Add fruit, coconut and seeds and pulse to combine.
  4. Line a 9″ x 14″ baking pan with aluminum foil and coat with nonstick spray.
  5. Press mix firmly into pan. Compress and level surface.
  6. Bake 20 minutes in a 350 degree F oven. Allow to cool completely in pan.
  7. Remove from pan, lifting by holding edges of aluminum foil.
  8. Cut into bars and store in an airtight container with waxed paper between layers to prevent sticking.

Savory Shakshuka

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Servings 5

Calories 204

Net Carbs 13 grams

Fat 13 grams

Protein 12 grams

Ingredients

2 Tablespoons olive oil

1 large yellow onion, chopped

1 large red bell pepper, chopped

1/4 teaspoon fine sea salt

3 cloves garlic,pressed or minced

2 Tablespoons tomato paste

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon fine red pepper flakes

1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

2 Tablespoons chopped fresh cilantro or flat-leaf parsley, plus additional cilantro or parsley for garnish

Freshly ground black pepper, to taste

5 large eggs

1/2 cup crumbled feta

Instructions

Preheat the oven to 375F. Warm oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add onion, bell pepper and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 -6 minutes.

Add garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1-2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir and let mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer and cook for 5 minutes to give the flavors time to blend.

Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the edge of the pan and crack an egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining  eggs. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are opaque white and the yolks have risen but are still soft. They’ll continue to cook after you take it out of the oven. They should still jiggle in the centers when you shake the pan when you take them out of the oven.

Remove from oven and top with crumbled feta and garnish

Sugar Free Candy Corn Cookies

screenshot_20190928-090902~26900266590211060191..jpg

Nutritional Info

Serving Size 1 cookie

Servings 24

Calories 110

Net Carbs 1 gram

Total Fat 10 grams

Protein 3 grams

Ingredients

2 1/4 cups almond flour

3 Tablespoons coconut flour (or oat flour)

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract

5-8 drops yellow gel food coloring

1-2 drops red gel food coloring

Instructions

Whisk together flours, xanthan gum and salt.

Beat butter with Swerve til incorporated and beat in egg and vanilla til well combined.

Beat in almond mixture til dough clings to beaters.

Divide dough into three equal parts. Color one part bright yellow with 3-5 drops of food coloring and color one part with 2-4 drops yellow food coloring and 1-2 drops red food coloring until it is a bright orange.

Pat each piece into a rectangle about 4-5 inches in diameter and stack the rectangles in desired order and press together, straightening the sides as much as possible, (use a flat kitchen implement to press against the sides to dstraighten) Wrap tightly in plastic wrap and chill at least one hour.

Remove from fridge and cut into slices a little more than 1/4 inch thick. Cut each slice into 4-5 triangles. Lay triangles about 1 inch apart on prepared baking sheets and press down lightly with palm of hand to flatten  slightly to about 1/4 inch thick.

Bake 10-12 minutes til slightly puffed and just barely beginning to brown (they won’t feel set, but will set as they cool))

Remove from oven and let cool on pan.

Jalapeno Tartletts

Serving 12/1 tartlett

Calories 140

Net Carbs 2.9 grams

Fat 5.8 grams

Protein 3 grams

Ingredients

12 mini phyllo tart shells

4 ounces cream cheese, softened

1/2 cup shredded Cheddar cheese

2 jalapeno peppers, seeded and chopped

1.5 Tablespoons hot pepper sauce

Bacon Bits

Directions

Preheat oven to 350F and place phyllo cups onto baking sheet.

Mix cheeses, peppers and hot sauce and spoon into phyllo cups. Sprinkle bacon on top and bake until golden brown, about 15-20 minutes.

Savory Turkey Burger


Nutritional Info

Serves 4

Calories 210

Net Carbs 1.6 grams

Fat 11.7 grams

Protein 25.7 grams

Ingredients
1 pound 94% lean ground turkey

1 large egg, beaten

2 cloves garlic, minced

1 Tablespoon Liquid Aminos or Worchestershire Sauce

2 Tablespoons freshly chopped parsley

Salt

Ground Black Pepper

1 Tablespoon extra-virgin olive oil

Directions

Mix turkey, egg, garlic, aminos and parsley and season with salt and pepper. Form into four flat patties.

Heat oil in a skillet over medium heat and add patties and cook til golden brown and cooked through, about 5 minutes per side.

Sugar Free Cheesecake Stuffed Apples

Nutritional Info

Servings 8/ 1 apple

Calories 158

Net Carbs 9 grams

Protein 3 grams

Ingredients

8 small apples of your choice

8 oz. cream cheese

1 egg

1 teaspoon vanilla flavoring

1/2 teaspoon cinnamon liquid stevia

1/4 cup Swerve Granulated

1/2 teaspoon salt

1 teaspoon maple extract

2 Tablespoons heavy cream

1/4 cup Swerve Brown

1/4 cup Maple Grove Farms Sugar Free Syrup

Instructions

Cut off tops of apples and scoop out centers to 1/4 inch from sides. Discard what you remove.

Preheat oven to 350F

Beat cream cheese with electric mixer til smooth.

Add remaining ingredients and mix until well combined.

Pour batter into each apple and sprinkle Swerve Brown on top and bake 30 minutes.

Cool and then refrigerate at least 3 hours.

Drizzle with Maple Grove Farms Sugar Free Syrup.

Sugar Free Lemon Poppy Seed Bundt Cake

screenshot_20190919-0828051221244498420360607.png

Nutritional  Info

Calories 248

Net Carbs 4 grams

Protein  7 grams

Ingredients

3/4 cup butter

1 cup Swerve Granular (erythitol)

4 large eggs (room temperature)

3/4 cup sour cream

2 teaspoons lemon flavoring

2 teaspoons vanilla extract

3 cups blanched almond flour

2 teaspoons baking powder

3 Tablespoons  poppy seeds

1/2 teaspoon salt

Lemon Glaze

3/4 cup Swerve Confectioner’s (powdered  erythritol)

1/4 cup lemon juice

1/4 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a bundt cake pan

Beat together  the sweetener  and butter til fluffy.

Beat in eggs, sour cream, lemon flavoring and vanilla extract.

In another bowl stir together almond flour, baking powder, poppy seeds  and sea salt and beat the dry ingredients  into the wet a little at a time.

Pour batter into a bundt pan and smooth the top. Bake for about 40 minutes or until dark golden brown  and cover loosely with foil and continue baking for 25-30 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes in the pan and turn out onto a cooling rack and cool completely.

Glaze

Mix the Swerve Confectioner’s with lemon flavoring  and vanilla extract and drizzle over cooled cake.