LCHF Grilled Cheese Sandwich

I love comfort food.  Who doesn't?  That's why it has the name comfort food.  Well, grilled cheese is a major comfort to me, as it reminds me of childhood.  Yesterday I posted the Minute Bread recipe, and today I'm going to show you one of my favorite things to do with it!  I know many people will question why I used cheddar cheese in lieu of American here.  The answer is simple, really.  American cheese generally has more carbs per serving.  But if you just can't live without your American cheese on a grilled cheese sandwich, then do what you gotta do!  ;)

Ingredients:

• 2 tablespoons butter, divided
• 1 egg
• 1 tablespoon coconut flour
• 1/4 teaspoon baking powder 
• 3 slices Sargento Ultra Thin Mild Cheddar cheese

Directions:

1. Spray a microwaveable container or ramekin with nonstick spray (I used these square containers).
2. In a small microwaveable bowl, heat 1 tablespoon of the butter in microwave until melted.
3. To melted butter, add egg, coconut flour, and baking powder; whisk together.
4. Spread your batter evenly into your sprayed container or ramekin.
   
5. Microwave for about 90 seconds, or until done (will no longer be soft in center).
6. Flip onto a paper towel to cool.
   
7. Carefully slice in half horizontally, making 2 thin slices of "bread."
   
8. Cut the 3 slices of cheese to fit the bread.  (I like to use my excess cheese to make small cheese crackers.)
   
9.  Assemble your sandwich and fry in a nonstick skillet in remaining 1 tablespoon of butter.
   
   
   
   

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Egg Fast Recipe - Honey Mustard Pickled Eggs

These pickled eggs have a rather deceiving name.  There is actually no honey in this recipe at all, but make no mistake - these eggs have the distinct flavor of honey-mustard!  The hubby was actually surprised that there was no honey at all; it made me feel like quite the sneaky, little chef!  Heehee.  These pickled eggs are on the sweeter side, compared to other pickled eggs I've made.  I'm a serious honey-mustard lover, so of course, this is one of my favorite Egg Fast recipes to date!  If you want to add your "fats" to this one, a couple tablespoons of mayo would easily do the trick - use the mayo to dip the eggs in, or mash it up with the eggs to make a kind of "honey-mustard" egg salad.  YUM!

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "mustard" color, you will need the food coloring.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/2 cup white distilled vinegar
• 1/3 cup Splenda Granulated
• 2 teaspoons ground mustard (or 2 tablespoons prepared mustard)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 drops yellow food coloring (optional)

Directions:
1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, ground mustard, onion powder, garlic powder, salt, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for about 5-7 days in the fridge, flipping jar over every day or so (ingredients will settle).

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Red Hot Pickled Eggs

Personally, I'm not a fan of hot or spicy foods.  The hubby on the other hand, can't get enough.  I've never seen him not be able to eat something because it is too hot.  I have a sensitive palate and a little bit of heat goes a long way with me!  So, this recipe is for all you heat-lovers out there!  And I warn you - it is hot!  If you don't like hot sauce and/or pickled eggs, skip this recipe.  I tried a nibble of the hubby's and WHEW!  A nibble was enough for me!  You don't have to use Frank's Red Hot sauce, either.  You can substitute your favorite hot sauce (as long as it contains little-to-no carbs).  

The best news about this recipe is that it is Egg Fast friendly!  YAY!  If you're looking for a way to add fats, these would be excellent mashed with a couple tablespoons of sugar-free mayo for all you Egg-Fasters.  ;)

This recipe makes exactly 2 pickled eggs using the handy little 8-ounce jelly jars I bought. These jars are the perfect size for 2 eggs, but you could easily make a larger batch and throw it in a larger jar.  The food coloring is completely optional, but if you want that "red hot" color, you will need the food coloring.  The hot sauce alone does not color the eggs much.

Ingredients:

• 2 eggs, hard-boiled and peeled
• 1/3 cup white distilled vinegar
• 1 tablespoon Splenda Granulated
• 1/4 cup Frank's Red Hot sauce
• 2 drops red food coloring (optional)
• 4 drops yellow food coloring (optional)

Directions:

1.  Place your hard-boiled eggs into an 8-ounce jelly jar.
2.  In a small bowl, combine the vinegar, Splenda, Frank's Red Hot sauce, and food coloring.
3.  Pour vinegar mixture over eggs, filling jelly jar completely.
4.  Seal jelly jar and place in the fridge.  Let eggs rest for 1-2 weeks in the fridge, shaking gently every couple of days.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Cottage Scramble

Scrambled eggs are another staple when Egg Fasting.  This is one way that I like to spruce up regular scrambled eggs in my hectic mornings.  It takes no extra time to prepare eggs this way over the "traditional" scrambled method.  It's probably one of the easiest egg fast recipes you can make (other than hard-boiled eggs, of course).  It certainly doesn't get any faster than this, either!

Ingredients:

• 2 tablespoons butter
• 2 eggs
• 2 tablespoons cottage cheese
• salt & pepper, to taste
  

Directions:

1. Melt the butter in a nonstick skillet over medium heat.
2. Scramble the eggs and cottage cheese together.
3. Pour mixture into heated skillet and cook until done (about 3 minutes), stirring often.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Egg Salad in Cheese Cups

Egg salad is an Egg Fast staple.  If you're like me, keeping things fresh and new is mandatory during an Egg Fast, if I'm going to stick to it.  So instead of the same ol' egg salad recipe, I kicked this one up a notch with a few additional ingredients, and placed it in a pretty little cheese cup for added flair.  The chives are optional of course, but they really add a new dimension to the egg salad!  I used the microwave to make the cheese cups, but you could easily use the oven if you prefer to do it that way.  I have also made these with Swiss cheese and replaced the chives with celery seed - YUM!  This recipe definitely makes my monotonous, humdrum egg salad seem like a real culinary treat!

Ingredients:

• 4 slices cheddar cheese (or your favorite sliced cheese)
• 6 eggs, hard-boiled
• 1/3 cup sugar-free mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 2 pinches Splenda (or equivalent sweetener)
• salt & pepper, to taste
  
• Garnish: finely chopped chives

Directions:

1. Chop hard-boiled eggs.  Add mayonnaise, mustard, vinegar, Splenda, salt, and pepper.  Mix thoroughly and refrigerate until cold and ready to use.
2. Place 1 slice of cheese onto a piece of parchment paper.  Microwave for 30-60 seconds.
   
3. While cheese is still hot, flip parchment paper (cheese-side-down) onto an upside-down muffin tin or small ramekin.  Press edges down to shape cheese into a bowl.
   
4. Carefully remove parchment paper and blot with a paper towel to remove excess oil.
   
5. Chill for about 5 minutes in the refrigerator, or until ready to use.  
   
6. Repeat steps 2-5 for remaining slices of cheese.
7. To serve, scoop 1/4 of egg salad mixture into each cheese cup and garnish with chives, if desired.

Yields: 4 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Creamy Brodettato (Egg, Garlic, & Lemon Soup)

I've been on an Egg Fast kick recently!  I really like finding new ways to enjoy eggs while on an Egg Fast.  It doesn't hurt that they are so cheap, either!  ;) Anyways, today I'm sharing an Italian soup that has a tangy flavor that I just love!  In the original version, there is often some kind of meat, vegetable, or rice.  Buuuuutttt, since this is an Egg Fast recipe, I'm just making a smooth, creamy version of it by adding some butter.  I like my soup a little more tangy, so I add 2 tablespoons of lemon juice.  If you're not a fan of lemon or tangy/sour flavors, I suggest sticking to just 1 tablespoon the first time you make this.  Honestly, you could omit the lemon juice altogether, but I think you'd be missing out!

Ingredients:

• 2 cups water
• 2 tablespoons salted butter
• 2  chicken bouillon cubes
  
• 1/2 teaspoon minced garlic
  
• 2 eggs
• 1-2 tablespoons lemon juice
• salt & pepper, if desired
• Garnish:  dried parsley flakes
  

Directions:

1. Combine the water, butter, bouillon, and garlic in a small saucepan and bring to a boil.
   
2. Once soup is boiling and bouillon has dissolved, reduce heat to a simmer.
3. Beat the eggs with the lemon juice until smooth.
   
4. Add 1/2 cup of the hot (not boiling) soup mixture slowly to the egg mixture, beating constantly.  You should have a nice, frothy head.
   
5. Add the soup/egg mixture to the remaining hot (not boiling) soup very slowly and whisk very well continuously.
6. Add the parsley, stir, and let sit for a minute or two until the froth has subsided.
7. Add salt and/or pepper, if desired.  I personally don't like to add any salt to mine.

Yields: 1 serving

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Peanut Butter Vanilla Protein Bites

Those of you who know me, know that I love ViSalus protein shakes!  A while back I was looking for new things to do with my ViSalus, and I stumbled upon this recipe from Treadmill Runway.  I loved the recipe when I tried it, but I wanted to add even more protein with one of my favorite superfood ingredients - Chia seeds.  Not only do they add a whole array of nutrients*, but Chia seeds also have a great superpower when trying to watch your weight.  Chia seeds help you to feel fuller because they expand up to 10x their original size when added to liquid!  I personally like double Chia seeds in this recipe, but both the hubby and the kid prefer a less potent Chia experience.  I'm giving you the recipe that I prepare for them, but feel free to double the amount of Chia seeds if it's something you really enjoy - just don't forget to adjust your nutritional information accordingly.

*Chia seeds contain: Protein, Fiber, Omega-3s, Calcium, Manganese, Magnesium, Phosphorus, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.


Ingredients:

• 1 serving vanilla protein powder (I used 2 scoops of ViSalus)
• 4 tablespoons powdered peanut butter 
• 3 tablespoons hemp hearts
• 1/2 tablespoon Chia seeds
• 3 tablespoons water
• 1 ounce 60% bittersweet cacao nibs
  
  
  

Directions:

1. Combine the protein powder, powdered peanut butter, hemp hearts, and Chia seeds; mix well.
2. Add the water to the dry mixture and mix thoroughly.
   
3. Refrigerate mixture for about 15-20 minutes, until firm.
4. Roll mixture into 6 balls (about 1 tablespoon in size).  NOTE:  If mixture is too sticky to work with, you can apply a very light layer of coconut oil to the palms of your hands to help prevent sticking. 
   
5. Melt the chocolate chips in a small bowl in the microwave.
6. Coat each ball very thinly in the melted chocolate and place onto wax paper.
   
7. Refrigerate until chocolate has set, at least 20 minutes.  Keep refrigerated until ready to eat.

Yields: 6 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.