#Bob&039;s Red Mill Paleo Baking Flour

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Double Lemon Scones

My niece is marrying a boy from England so, it’s time to brush up on some culinary delights from across the pond! This one comes courtesy of Justin Chapple at Food & Wine Magazine. Ingredients 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 2 tablespoons finely grated lemon zest (can add more to zing up the lemony goodness) plus 1/4 cup…

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#ThisGirlLovesToEat #TreatWeek #Bob&039;s Red Mill Paleo Baking Flour #bread #comfort food #Food & Wine Magazine #lemon #Thanksgiving #vitamin C

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Gluten Free Snickerdoodle Bread

Gluten Free Snickerdoodle Bread

One of my favorite ingredients in #MyKetoKitchen is Bob’s Red Mill Paleo Baking Flour.  It thickens sauces and my favorite egg casserole and, being #KetoFriendly, it allows me to enjoy baked goods, pancakes, and waffles without sacrificing taste or loading up on dreaded carbs.  This recipe can be baked in the oven or using a bread machine that has a #QuickBread or #Cake baking cycle, like my #Cui…

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#CuisinartConvectionBreadMaker #GlutenFree #GlutenFreeSnickerdoodleBread #KetoFriendly #LowCarb #MyKetoKitchen #ThisGirlLovesToEat #Bob&039;s Red Mill Paleo Baking Flour #Gluten Free Snickerdoodle Bread

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Turkey Day Prep: Creamed Spinach with Bacon

Turkey Day Prep: Creamed Spinach with Bacon

Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole.  It’s also great with ham and, of course, any type of beef.  It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFr…

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#GlutenFree #KetoFriendly #ThisGirlLovesToEat #Bob&039;s Red Mill Paleo Baking Flour #Creamed Spinach with Bacon #Turkey day prep

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Buttermilk Air Fried Chicken

Buttermilk Air Fried Chicken

Yesterday was #NationalFriedChickenDay so, because I adore southern fried chicken, I tried to make it #KetoFriendly without losing texture or taste.  #ThisGirlLovesToEat

Buttermilk Air Fried Chicken

1 pkg (4 – 5 lbs) 5 Chicken Leg & Thigh Quarters (or your favorite cut)

3 tsp Lawry’s Seasoned Pepper

3 tsp Salt

3 tsp Paprika

1 tsp Poultry Seasoning

1 tsp Oregano

1 tsp Thyme

1 tsp Cayenne Pepper

1…

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#KetoFriendly #NationalFriedChickenDay #ThisGirlLovesToEat #Bob&039;s Red Mill Paleo Baking Flour #Buttermilk Air Fried Chicken #Lawry&039;s Seasoned Pepper #Nutrition Information

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I’m all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly.  I love zucchini, but I can’t accept zoodles as a legitimate replacement for pasta.  Trader Joe’s makes a great cauliflower gnocchi, but it’s not Keto friendly, so I set out to adapt a regular gnocchi recipe to one that fits into my Keto lifestyle.  It’s also a great recipe for anyone following a Gluten Free diet.

Garlic Cauliflower Gnocchi

Medium Head Cauliflower

1/2 Cup + 2 TBLS Bob’s Red Mill Paleo Baking Flour

1/2 tsp salt

1/2 tsp Garlic Powder

1 tsp Dried Basil

Olive Oil Spray

Combine the flour, salt, garlic powder and basil in a bowl and set aside.

Remove the stem from the cauliflower and cut it into florets. You want 5 cups of florets.  Put the cauliflower florets in a food processor (I use my Vitamix) and pulse until it’s riced into crumbles.

Using a microwave-safe steamer (I use the Sistema 6 Cup [Large] Microwave Steamer) cook the cauliflower 7+1/2 to 10 minutes on high – you want the cauliflower done but not soggy.

TIP:  If you don’t have a microwave steamer:  Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.  Once cauliflower is cool enough to work with, wrap in a towel and squeeze the water out.

Place the cauliflower back in the food processor (Vitamix). Blend until creamy.

Put the drained cauliflower into a large bowl (I used my stand mixer with the dough hook attachment) and add the dry ingredients.  Mix together until your dough comes together.  TIP:  Do not add more flour – it’s OK that the dough is sticky at this point.

Transfer the dough to a floured bread board or counter top. To make the dough easier to work with, you’ll want to add an additional tablespoon or two (no more than that) of flour as you roll the dough. Shape it into a ball, then wrap it in a piece of waxed paper and refrigerate the dough for about 15 minutes.  Take the dough out of the refrigerator and slice it into 4 equal sections.

Roll each section out until you have a rope about 1-inch thick.  Slice the dough into 1/2″ squares with a sharp knife.

I do a two part cooking process.  First I boil the gnocchi in rapidly boiling, salted water for 6 minutes.  Next you have the choice of how (if at all) you want to brown up your gnocchi.  I prefer to brown it to give the gnocchi a nice seal – you can decide on the degree of brownness you like.

To Sauté the gnocchi:  Using olive oil cooking spray (for the least added calories and fat), generously spray a skillet and, working in batches, cook about 5 minutes per side for a nice deep brown.  You can reduce the time for lighter brown, less crispy gnocchi.

To Oven Roast the gnocchi:  Line a cookie sheet with foil and lightly spray it with olive oil cooking spray.  Place your boiled gnocchi down in rows, spray the tops with olive oil spray and lightly season with salt & pepper.  In a preheated 425° F oven, bake for 12 minutes then turn the gnocchi over, return to the oven and continue cooking for an additional 10-12 minutes.  This will give you a nice, crispy, light brown gnocchi.

To Serve:  I melt some butter in a skillet and add some freshly chopped basil and garlic to the butter and saute for about 3 minutes over medium heat until the butter just starts to brown a bit.  Drizzle the sauce over the piles of gnocchi and serve immediately.  Alternatively, these hold up great in a spicy marinara sauce with some freshly grated Parmesan cheese too.  #ThisGirlLovesToEat

Nutrition Information per serving (Serves 4)

Calories   100

Net Carbs 6.75 grams

Fat             2.5 grams

Protein    5 grams

Garlic Cauliflower Gnocchi I'm all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly. 

#GarlicCauliflowerGnocchi #KetoFriendly #KetoLifestyle #Zoodles #Bob&039;s Red Mill Paleo Baking Flour #Garlic Cauliflower Gnocchi #gnocchi

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Air Fried Skinny Bloomin' Onion

Air Fried Skinny Bloomin’ Onion

While there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onionbecause of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying.  Thankfully there is a work around now that there’s the air fryer, using this slimmed down recipe, that results in a total…

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#KetoLifestyle #SkinnyBloominOnion #Air Fried Skinny Blooming Onion #Blooming Onion #Bob&039;s Red Mill Paleo Baking Flour #Outback Steakhouse #Vidalia Onion