Pumpkin Coconut Pudding
A whole pumpkin
canned coconut milk or nutmilk of your choice
cinnamon or pumpkin pie spice
a cup or two of nuts for garnish
egg white of one egg
Bake a large pumpkin (or small) in the over. I quarter it and place it on the baking sheet. The seeds are separated to use for baked pumpkin seeds (they can be salted and not cooked as long).
The pumpkin can be baked at 400 degree and you can check it after about an hour or when it starts smelling done. You want a knife to go through it easily.
Let it cool. It is also good warm.
When you are ready, you can take one quarter and scrape away the "meat" from the skin and put it in the food processor with about a quarter of a cup of coconut milk. I use the milk in a can because it can be thicker...almost like a cream, but it can be used with any coconut milk or almond milk if you do not like coconut.
The amount of milk can be adjusted to make it thicker or thinner. You'll then add cinnamon or pumpkin spice to taste, maybe about a teaspoon. Add stevia to taste.
Blend away until it becomes a smooth, creamy, cinnamon, pumpkin, coconutty sweet pudding. It can be slightly chunky if you like too. This is very good and simple. You should also measure it out by the half cup to decide how many carbs you would like. I believe a half cup may have near 7 net carbs.
For garnish (Inspired from a recipe on the forum): Take the white of one egg. mix in a couple of teaspoons of stevia liquid. Mix in a cup or two of appropriate nuts and bake at 350 degrees for about a half an hour or till they are crispy. You can then garish with a few of these.
Chicken and Gravy and Cauliflower Rice
I got this recipe from Grandmas Chicken and Gravy at Food.com by Bling Lady and modified it to my needs.
1/2 cup almond flour or accepted flour of choice. I used almond.
Salt and pepper to taste
4 chicken breasts or thighs
1/4 cup Kerry Gold butter
1/3 cup water
2 14 oz cans chicken broth
1/2 small onion
1 or 2 sliced bell pepper
1 tsp thyme or other spice you like
Bag of cauliflower rice from the store or your own made in a food processor.
1. add flour and salt and pepper to a ziplock bag and put chicken in to shake. You can break it into smaller pieces if you like. Make sure to coat it.
2.Melt butter in a skillet over medium low heat and slowly brown each side of the chicken in the skillet. You can do it in batches if needed and may need a little extra butter.
3. Remove chicken and set it aside in a baking dish and then cook onion and bell pepper in the same pan until it is soft.
4. Add a small amount of the salt and pepper flour mixture to the water (about 2 Tbsp) and mix well.
5. Pour water and flour mixture slowly to the pan and then add chicken broth and spice. Can add onion powder now if you choose. Bring to a simmer and stir often till it makes a thickish gravy. (I had to add additional flour and then sometimes broth to get mine the way I wanted, but that is optional.)
6. Put browned chicken pieces back into the pan, reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
7. Transfer chicken and gravy into a baking dish. 9x13 or what you think will fit nicely and bake at 375 degrees for 30 minutes.
6. If you need to freeze it you can by waiting 30minutes after it has cooked and putting into a ziplocked bag. When you take it out, you can bake at 375 for 45-60 minutes till it is hot and bubbly.
7. While the chicken is in the over, I cooked the cauliflower rice on the stove with boiled or simmered water and poured out the extra water when done. I spiced it as I liked with salt and pepper.
8. Serve by putting the cauliflower rice on the plate first, and then placing the chicken on top with the gravy and onions and peppers. Whew! This is a great meal!
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