Faux-tato Pancakes!

Growing up in the mid-West, potato pancakes were a leftover side dish we often were served after having had mashed potatoes the previous night. I loved them! Crispy on the outside, but still obviously soft and creamy mashed potatoes on the inside. My husband, who is not diabetic, often makes potato pancakes for himself from his leftover (and famous) mashed potatoes. He's really quite an expert at making them. Since I choose to no longer eat white potatoes because they spike my blood sugar, I have not indulged in this delicacy for many years, but look on from afar with just a touch of envy. One day, he wondered aloud if I might be able to make "faux-tato" pancakes from the wonderful mashed cauliflower that I eat in place of potatoes. Using some leftover mashed cauliflower I just happened to have in the refrigerator, we were able to put his idea to the test...and the result was spectacular!! The taste and consistency closely matches my memory of this favorite childhood dish. The mid-Western girl in me is very happy and satisfied by this new discovery!

"Faux-tato" Pancakes!

Makes 3 large pancakes

1 cup mashed cauliflower, seasoned to your liking (see my recipe here)

1 large egg, slightly beaten

1 tablespoon ghee or coconut oil

Extra add-ins or toppings (optional): chopped chives, crumbled bacon, cooked crumbled sausage, finely chopped spinach, frozen petite peas (thawed), chopped herbs, finely chopped onions, shredded cheese, sour cream or gluten-free gravy (use these as toppings only).

1. Mix the mashed cauliflower and egg until thoroughly combined. Heat a skillet to medium heat, add ghee or oil and spoon out large dollops of the mashed cauliflower and egg mixture, and flatten slightly with the back of a spoon to form the pancakes.

2. Allow the pancakes to fry in the pan until brown and crispy. (Don't be in a hurry or try to flip the pancakes too soon or they will fall apart. This step may take several minutes. Just watch carefully and turn down the heat if the pancakes are browning too quickly.) 

3. When the first side has browned nicely and the cauliflower mixture has begun to solidify a bit, carefully turn the pancakes with a spatula and continue cooking the second side until brown and crispy.  Serve immediately.

Nutritional Information per pancake (not including any optional add-in or topping): 79 calories, 4.2 g carbohydrate (1.9 g dietary fiber, 1.8 g sugars), 5.5 g total fat (2.9 g saturated fat, 0 g trans fat), 73 mg cholesterol, 76 mg sodium, 26.6 mg calcium, 247 mg potassium, 4.3 g protein. Net carbs per serving: 2.3 grams

Recipe by Kathy Sheehan, copyright 2016

Perfect Mashed Faux-tatoes (Mashed Cauliflower)

Mashed potatoes have always been one of my favorite side dishes but, because I want to keep my blood sugar normal without diabetic medication, I made the choice to stop eating white potatoes a few years ago. It was an easy choice and the benefit to my health has been worth it! A few weeks ago, my husband was making his famous mashed potatoes and it motivated me to perfect my mashed cauliflower recipe. Too often, mashed cauliflower can end up more like a cauliflower smoothie than the consistency of mashed potatoes! Here is my secret for making PERFECT mashed "faux-tatoes" every time.

Cut florets from a large head of cauliflower.

Perfect Mashed "Faux-tatoes" (Mashed Cauliflower)

Makes about 8 servings (1/2 cup each)

1 large head cauliflower

2-3 tablespoons butter

1/3 cup sharp cheddar, shredded or cubed

Salt and pepper to taste

1.  Cut the florets off a large head of cauliflower and discard the leaves and core.

2.  Place the florets in a steamer basket over boiling water and steam covered for about 12-15 minutes, or just until the cauliflower is tender and can be pierced with a fork.  (This is the trick to perfect mashed cauliflower: DO NOT overcook the cauliflower! The longer you steam it, the more water is absorbed and the wetter the finished product will be. So be watchful and remove the cauliflower from the heat as soon as it can be pierced with a fork, but is not too soft.)

Steam florets for 12-15 minutes. DO NOT OVERCOOK!

3.  Using a food processor* with the chopping blade, process the cauliflower WITHOUT adding any liquid until it begins to have the consistency of mashed potatoes. (You may need to do this in batches.) Stop the food processor occasionally and break up and incorporate any larger pieces before continuing to process.

4.  When the mashed cauliflower has begun to reach the proper consistency, add 2-3 tablespoons of salted butter, 1/3 cup shredded or cubed sharp cheddar, salt and pepper to taste.  Continue to process until butter, cheese and seasonings are incorporated and the mixture is smooth or has reached the consistency you desire.  Serve immediately or store covered in the refrigerator for up to 3 days.

*This could be done in a blender in very small batches with frequent stopping and scraping down, although it may be difficult to get the mixture completely smooth.

Nutritional Information per 1/2 cup: 83 calories, 6 g carbohydrate (3 g dietary fiber, 2.6 g sugars), 5.8 g total fat (3.6 g saturated fat, 0 g trans fat), 16 mg cholesterol, 78 mg sodium, 25.8 mg calcium, 336 mg potassium, 3.3 g protein.  Net carbs per serving: 3 grams

Recipe by Kathy Sheehan, copyright 2016

Cacao Almond Chocolate Chip Kefir Ice Cream

Eating low carb, high fat doesn't have to be boring! Also, if you know a few good low carb substitutions, you can enjoy a healthy, delicious, creamy dessert like this one. The ingredient that makes this ice cream especially beneficial for health is the kefir. Kefir is a cultured dairy beverage, with a taste similar to yogurt, that is filled with probiotic microorganisms that promote healing in all parts of the body, including it's ability to stabilize blood sugar. Research shows that the microbiome of a person with diabetes is different from a healthy person without diabetes. The National Institute of Health is conducting a study to show the benefits of probiotic therapy for T2 diabetics (1). This and other studies from around the world have already demonstrated that rebuilding and maintaining a healthy microbiome by consuming kefir and other fermented foods help to improve or reverse the condition of T2 diabetes (2). That's why I eat probiotic-rich foods daily and include cultured dairy or fermented vegetables with every meal. For me, this kefir ice cream is not only an amazing, guilt-free treat, it's medicine! I follow Hippocrates advice, "Let food be thy medicine and medicine be thy food." Now, this is REAL FOOD medicine that is easy to swallow!

Cacao Almond Chocolate Chip Kefir Ice Cream

Makes 8 servings (1/2 cup each)

Ice Cream Base:

1 cup plain, unsweetened kefir (can be purchased or to make at home, click here)

1/2 cup kefir cheese (kefir with the whey separated out, see here for directions) or Greek yogurt

1 cup full-fat coconut milk

1/2 cup almond butter (no sugar added)

1/2 teaspoon kosher or sea salt (omit or reduce if almond butter contains salt)

1/2 teaspoon instant coffee granules or espresso powder (I used decaf)

1 tablespoon Lakanto Golden Monkfruit Sweetener (or other erythritol sweetener)

1/2 + 1/8 teaspoon stevia powder (I used Sweet Leaf brand)

4 drops of dark chocolate liquid stevia

2 tablespoons unsweetened raw cacao or cocoa powder

1/2 teaspoon vanilla extract

Stir-in Ingredients:

2-1/2 tablespoons chopped dark chocolate (85% or higher, I used 5 squares of a Green and Black bar)

1 tablespoon raw cacao nibs

1/4 cup roasted chopped almonds

1. Place all of the Ice Cream Base ingredients in a blender and blend until smooth.  Refrigerate for at least 1 hour before proceeding.  Meanwhile, prepare the Stir-in ingredients and set aside.

2. Following the manufacturer's instructions for your ice cream maker, churn the ice cream and, when the mixture begins to solidify, add the Stir-in ingredients and continue to churn until desired consistency is reached.

3.  Serve immediately as a soft-serve ice cream or transfer to a container and place in the freezer for about 20 minutes to firm up a bit before scooping. Spoon any leftovers into ice pop molds and freeze until solid. This ice cream makes wonderful fudgesicles!  (Because this ice cream is sugar free, once the ice cream is completely frozen, it will be too firm to scoop. I recommend making ice pops out of any ice cream not eaten immediately.)

Nutritional Information per 1/2 cup serving: 249 calories, 8.1 g carbohydrate (3.1 g dietary fiber, 2.8 g sugars, 1.5 g sugar alcohol), 21.4 g total fat (8.5 g saturated fat, 0 g trans fat), 5 mg cholesterol, 51 mg sodium, 69.6 mg calcium, 51 mg potassium, 5.9 g protein.  Net carbs per serving: 5 grams

Recipe by Kathy Sheehan, copyright 2016

References:

(1)  https://www.nih.gov/

https://projectreporter.nih.gov/project_description.cfm?projectnumber=1U54DE023789-01

(2)  http://www.greenmedinfo.com/article/consumption-probiotic-fermented-milk-kefir-diabetic-patients-comparison

http://www.greenmedinfo.com/article/probiotics-modestly-improved-hba1c-and-fasting-insulin-people-type-2-diabetes

Cinnamon Kefir Chia Pudding and Yogurt Parfait

For breakfast or dessert, this delicious parfait brings a smile to everyone's face! It looks so elegant and complicated, but it really isn't. It takes some prior planning to have all the ingredients ready, but once that is done, it's quick and easy to put together.

1. Make a batch of my Spiced Grain-Free Baked Granola.  Click here for the recipe. I always have this granola on hand in my pantry because it is a breakfast staple in my house. If you don't want to make your own granola, purchase a gluten-free variety.

2. Take plain, unsweetened Greek yogurt (or a mixture of kefir cheese and plain yogurt) and mix it with vanilla powder (or vanilla extract) and stevia powder to taste; set aside.

3. Then make the Cinnamon Kefir Chia Seed Pudding (see recipe below). I like making my chia seed pudding in a blender, rather than other methods that mix the whole seed in liquid, because I like mine smooth.  The pudding needs to set up for a couple of hours or overnight, so plan for this.  In the morning, assemble your parfaits and dazzle your family! This is a attractive breakfast no one can refuse!

Cinnamon Kefir Chia Seed Pudding

Makes 4 servings (1/2 cup each)

1 cup almond or coconut milk

1/2 cup plain, unsweetened kefir (see directions for making kefir at home)

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract or unsweetened vanilla powder

1/2 teaspoon stevia powder, or to taste (I use Sweet Leaf brand)

1 pitted date (soaked in water, if too dry)

1 teaspoon Golden Lakanto Monkfruit Sweetener (or substitute with another pitted date)

A pinch of salt

1/3 cup chia seeds (I used white chia seeds)

Place all of the ingredients in a blender and blend until thick and smooth. Taste mixture and add more stevia, if desired.  Pour mixture into a glass storage container or jar, cover and place in the refrigerator for at least 2 hours or overnight.

Nutritional Information per 1/2 cup serving: 139 calories, 8.6 g carbohydrate (5.8 g dietary fiber, 1.9 g sugars), 10.2 g total fat (3 g saturated fat, 0 g trans fat), 0 mg cholesterol, 44 mg sodium, 227 mg calcium, 17 mg potassium, 4.5 g protein. Net carbs per serving: 2.8 grams

To Assemble a Parfait: 

Into a small, clear glass spoon in 1/4 cup Cinnamon Kefir Chia Seed Pudding, sprinkle 2 tablespoons of granola over pudding layer, top granola layer with 1/4 cup vanilla Greek yogurt, and top the parfait with another 1 tablespoon of granola, toasted unsweetened coconut flakes, and 1-2 chopped walnuts.

Nutritional Information per serving (1 parfait): 289 calories, 12.7 g carbohydrate (5.8 g dietary fiber, 5.3 g sugars), 24.3 g total fat (6.8 g saturated fat, 0 g trans fat), 11 mg cholesterol, 113 mg sodium, 225.1 mg calcium, 227 mg potassium, 9.1 g protein. Net carbs per serving: 6.9 grams

All recipes by Kathy Sheehan, copyright 2016

Chocolate Peanut Butter Kefir Smoothie

Creamy, delicious, nutritious and full of beneficial probiotics...what more do you need in the morning? This Chocolate Peanut Butter Smoothie has been one of my favorites lately! For variety, I switch the peanut butter for almond or organic sunflower seed butter occasionally; they're all good! The unripe, green banana adds creaminess but, more importantly, it contains prebiotic fiber that feeds the good microorganisms in the kefir to support a healthy microbiome. Because of the addition of healthy fats and protein from the collagen hydrolysate (if using, see explanation below*), this smoothie is so satisfying that often I can make it to dinner with just a snack of nuts mid-afternoon. No hunger, no cravings, no blood sugar lows! This meal replacement smoothie keeps me energized and going all day. Have a good morning!

Chocolate Peanut Butter Kefir Smoothie

Makes 1 serving

1/2 cup homemade unsweetened dairy milk kefir or coconut milk kefir (see recipe here)

1/4 cup coconut or almond milk (or other milk of your choice)

2 tablespoons natural peanut butter (or nut butter of your choice)

1 tablespoon coconut oil

1 teaspoon flax oil

1 tablespoon chia seeds

1/4 teaspoon stevia powder, or to taste (I use Sweet Leaf brand)

1/2 teaspoon vanilla extract

2 tablespoons raw cacao powder (or unsweetened cocoa powder)

A pinch of salt

1-1/2 inch piece of frozen unripe, green banana (skin removed)

4-5 ice cubes

1/2 cup water, more or less, depending on the thickness you desire

1-2 teaspoons collagen hydrolysate powder (optional source of added protein, see below)*

Place all of the ingredients in your blender and blend on high until smooth.

Nutritional Information per serving (without collagen hydrolysate): 597 calories, 16.8 g carbohydrate (5.3 g dietary fiber, 4.4 g sugars), 53.8 g total fat (27.3 g saturated fat, 0 g trans fat), 0 mg cholesterol, 182 mg sodium, 135.8 mg calcium, 40 mg potassium, 10.4 g protein. Net carbs per serving: 11.5 grams

*What is Collagen Hydrolysate?  Often people ask me which protein powder I recommend.  Well, this is it!  Collagen hydrolysate is 90% pure unflavored protein, no fillers or additives.  It dissolves in either hot, warm or cold liquids, making it perfect to add to smoothies, soup, coffee, tea or juice.  Hydrolysed collagen is a unique combination of amino acids in concentrated levels. It is easily digested and supports the body's natural healing process, similar to the benefits of bone broth.  It can be very helpful for someone suffering from arthritis or a joint related injury.  You'll notice a difference in the health of your bones, tendons, ligaments, cartilage, skin, hair and nails, if taken regularly as a supplement.  The powder I use is from Great Lakes Gelatin and can be purchased on the Internet.

Recipe by Kathy Sheehan, copyright 2016

Chocolate Fudge Brownie Cups

I must be on a chocolate kick, which isn't necessarily a bad thing because raw cacao has so many health benefits! (Or maybe I'm celebrating a recent Maine-Syracuse study that showed that dark chocolate helps with insulin resistance and improves kidney function.) Whatever the reason, I was playing around with my microwave Mug Cake recipe and wanted to change it up to be more like a brownie and bake it in the oven. The result was SO GOOD! I like it even better and plan to serve it for dessert this Easter. It's rich, decadent and gooey--just the way I like it.  I topped it with a dollop of coconut cream that was sweetened with stevia and vanilla, which slowly melted over the warm brownie as I savored every fudgy bite. (If that description doesn't have you running to the kitchen to make this right now, I don't know what else to say.)  Enjoy!

Chocolate Fudge Brownie Cups

Makes 3 servings

5 tablespoons almond or cashew flour

3 tablespoons unsweetened raw cacao powder or cocoa powder

3/4 teaspoon stevia powder (I used Sweet Leaf brand)

1 tablespoon LaKanto Monkfruit sweetener (or omit and increase stevia powder to taste)

1 teaspoon aluminum-free baking powder

A pinch of salt

2 tablespoons unsalted butter or ghee (clarified butter), melted

1 large egg

1/4 teaspoon vanilla extract

2 tablespoons water

1. Preheat oven to 325 degrees Fahrenheit and lightly grease three oven-proof ramekins.

2. In a small bowl, whisk together the almond flour, cocoa powder, sweeteners, baking powder and salt.  Whisk in the melted butter, egg, vanilla extract and water.  Stir until well combined and no lumps remain.

3.  Divide batter evenly between the three greased ramekins and bake for 14-16 minutes or until puffed and not quite set. For gooey brownies, they should be soft-set and the center might jiggle when shaken. If you like firmer brownies, cook a couple of minutes more until completely set.

4.  Remove from oven and allow to cool for about 5-10 minutes. Top with whipped coconut cream or whipped cream that has been sweetened with stevia and vanilla (optional). Serve warm.

Nutritional Information per serving (no topping): 171 calories, 8.2 carbohydrate (3 g dietary fiber, 0.6 g sugar, 4 g sugar alcohol), 15.5 g total fat (6 g saturated fat, 0 g trans fat), 89 mg cholesterol, 193 mg sodium, 154 mg calcium, 191 mg potassium, 5.7 g protein.  Net carbs per serving: 5.2 grams

Recipe by Kathy Sheehan, copyright 2016

Sugar-Free Magic Shell Chocolate Coating for Frozen Desserts

My probiotic-rich, delicious kefir ice cream is still a favorite and I usually have some on hand in the form of ice pops. (Pictured is my Peanut Butter Chocolate Chip Kefir Ice Cream, click for the recipe.) Here's a welcome addition to any frozen dessert that you may remember from childhood: a hard-shell chocolate coating. It makes eating ice cream even more fun! (This mixture also makes yummy fat bombs if divided into lined, mini muffin cups and chilled.)  I feel like a kid again as I bite into the crunchy, chocolate shell that immediately melts into creamy deliciousness in my mouth. This turns any frozen dessert into a nostalgic treat!

Sugar-Free Magic Shell Chocolate Coating for Frozen Desserts

Makes 6-8 servings (about 1 to 2 TB each)

3 tablespoons coconut oil, melted

2 tablespoons nut butter of choice (almond or peanut butter are nice)

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon stevia powder (I used Sweet Leaf brand)

6-8 drops monkfruit extract, or to taste

Whisk all ingredients together in a small bowl or glass measuring cup.  Drizzle 1-2 tablespoons over frozen ice pop, homemade kefir ice cream or other frozen dessert.  The coating will set up almost instantly.  Serve immediately.

To make fat bombs, line a mini muffin tin with silicone cups or paper liners.  Place 2 tablespoons of the chocolate mixture in each cup and chill in the refrigerator for at least 30 minutes or place in the freezer for 10 minutes until firm.  Keep in the refrigerator until ready to serve because they melt quickly at room temperature.

Nutritional Information per 2 TB serving: 77 calories, 2.3 g carbohydrate (1.1 g dietary fiber, 0.2 g sugars), 7.6 g total fat (4.9 g saturated fat from the coconut oil, 0 g trans fat), 0 mg cholesterol, 7 mg sodium, 3.5 mg calcium, 42 mg potassium, 1.4 g protein.  Net carbs per serving: 1.2 grams

Recipe by Kathy Sheehan, copyright 2016