Separating egg yolk from egg white.

https://www.bing.com/videos/search?q=how+to+separate+egg+whites&&view=detail&mid=A95943C0AC2B1399AA71A95943C0AC2B1399AA71&rvsmid=3DF7694B415F746637843DF7694B415F74663784&FORM=VDQVAPhttps://www.bing.com/videos/search?q=how+to+separate+egg+whites&&view=detail&mid=A95943C0AC2B1399AA71A95943C0AC2B1399AA71&rvsmid=3DF7694B415F746637843DF7694B415F74663784&FORM=VDQVAP

Well, most of the time the bottle sucked up the white as well.


Two recipes claim that beating the egg white separately gets rid of the dense aspect of the breads.  I tried, but I don't think I succeeded in getting the whites right.

Banana bread.

https://ketosizeme.com/keto-banana-walnut-bread/
https://ketosizeme.com/keto-banana-walnut-bread/

Three bananas make this more carbs than I need.
Mixed with chopped pecans
a touch of sugar free maple
3 eggs
2 cups of flour
1 tsp of baking powder

Mix it all up and put it in a loaf pan that is lined with a bit of coconut oil.
Bake 50-60 minutes at 350

50 diabetic recipes

fifty diabetic recipes http://allrecipes.com/featured/LoveYourNumbersFood2017?sm_r=wxXKZH&sr_source=lift_facebook http://allrecipes.com/featured/LoveYourNumbersFood2017?sm_r=wxXKZH&sr_source=lift_facebook

chicken and wine slow cooked

https://dinnerthendessert.com/slow-cooker-coq-au-vin/
https://dinnerthendessert.com/slow-cooker-coq-au-vin/
bbb

xmas snowball cookies

https://www.sugarfreemom.com/recipes/sugar-free-paleo-pecan-snowball-cookies/


February 15 
Tried this again , but I did not put in perhaps enough sugar.  That Truvia brown still packs a decent carb/sugar punch, so I reduced it.  Still have no vanilla extract but the cognac seems to be a good substitute, flavor and a bit of alcohol.

Print

Sugar-Free Paleo Pecan Snowball Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 24

Calories 112 kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 8 tbsp Ghee or use butter if not paleo
• 1 1/2 cup almond flour 150 grams
• 1 cup pecans 120 grams, chopped
• 1/2 cup Swerve Confectioners Sweetener 78 grams
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia
• 1/4 tsp salt
• extra confectioners to roll balls in

Powered by Chicory

Instructions

Report this ad

1. Preheat oven to 350 degrees F.
2. Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
3. Taste batter, adjust sweetener if needed.
4. Line a baking sheet with silpat or parchment.
5. Use a cookie scoop and make 24 mounds.
6. Roll each mound in the palm of your hand.
7. Place in freezer for 20-30 minutes.
8. Place in oven for 15 minutes or until golden around edges.
9. Allow to cool slightly.
10. Once able to handle roll each in some confectioners sweetener.
11. Allow to cool completely before storing in an air tight container.

Recipe Notes

Net Carbs: 1g

*************************************************************
January 3 2018

Brought the brown sugar down to 1/3 cup.  Did not cut the nuts as fine, and added some sliced almonds.
December 26, 2017
Tried this but did not have the ingredients.  Substituted Truvia brown sugar for the white sugar, but did not roll the balls in it afterward.  Used a bit of Philipe Segundo instead of vanilla extract.

The balls did not hold up as well.  I may have cooked them a bit too long this time and dissipated the butter.

winter bean sausage stew

https://cooking.nytimes.com/recipes/1013327-herbed-white-bean-and-sausage-stew?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591330&kwp_4=2155561&kwp_1=900041

Ingredients

• 2 tablespoons extra virgin olive oil, more for serving
• 1 pound sweet Italian sausage, sliced 3/4-inch thick
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 pound dried Great Northern beans, rinsed and picked through
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• 2 teaspoons balsamic vinegar, more for serving
• ½ teaspoon ground black pepper, more to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    266 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 18 grams protein; 22 milligrams cholesterol; 758 milligrams sodium
  Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
  Powered by Edamam

Email Grocery List

Preparation

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Mushroom soup

https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591260&kwp_4=2155562&kwp_1=900042

Ingredients

• 6 tablespoons unsalted butter or extra-virgin olive oil
• 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
• ½ pound shallots, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ¾ teaspoon ground cinnamon
• Pinch ground allspice
• 2 ½ teaspoons kosher salt, more to taste
• 1 teaspoon black pepper
• 5 ounces baby spinach
• Fresh lime juice, to taste
• Plain yogurt, for serving (optional)

Email Grocery List

Preparation

1. Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
4. Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.