1 1/2 cups mozzarella
1/2 cup diced portobello mushrooms
1/8 cup chevre
1 tbsp. garlic powder
1 tsp. dried basil
1 tsp. psyllium husk (opt.)
Preheat your griddle while you wash and dice your mushrooms. Place 1 cup of mozzarella in the center of the griddle arranged in a circle. Top with the garlic powder and basil. Break the chevre into small chunks and arrange on top. Sprinkle the Portobello mushrooms and remaining mozzarella over the layer of chevre. Begin to push in the edges with a spatula, freeing them from the griddle. The bottom of the cheese should have formed a golden brown crust by this time. Fold over one half of the circle with the spatula onto the other and serve. Enjoy!
This recipe is virtually carb free and a great option for anyone who can’t eat gluten or is trying to reduce the amount of grains in their diet. For those who are severely gluten intolerant, always make sure to check the ingredients on your spices to ensure there aren’t any surprises hiding there. 🙂
Tip: when using the psyllium (added for obvious reasons when consuming large quantities of cheese) make sure to consume plenty of water. Read the instructions on your psyllium bottle for the recommended quantities.
2 packages cream cheese
1/4 cup whipping cream
15 packets stevia
1/2 tsp. matcha tea powder
1/8 tsp. peppermint extract
1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract
In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.
The cupcakes unmold best when still warm. Allow to cool before frosting.
Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.
These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!
Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw. You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.
1 cup mozzarella cheese
8 large dandelion leaves
2 tbsp. tomato paste
1/8 tsp garlic powder
pinch dried basil
salt and pepper to taste
1 tsp. psyllium (optional)
Preheat your pan and wash/dry your dandelion leaves. In a small bowl, mix together the tomato paste, garlic, basil, salt and pepper (you can use premade pizza sauce in its place as long as it doesn’t contain sugar). Arrange a layer of mozzarella in a small tortilla sized circle in the center of your pan. Coat with the psyllium and flip once the bottom is golden. Add another layer of mozzarella and remove from the heat once the second side forms a golden crust. Transfer to a plate and top with the dandelion leaves and tomato sauce. Wrap the sides of your “tortilla” as usual and serve.
Tip: Drink a full glass of water if using psyllium in your recipe. This recipe is gluten free, grain free and almost carb free (there are a small amount of carbs in the tomato paste).