Recipes


As fanatic rockclimbers we’ve been watching Zuzana’s videos for a long time, and after doing her workouts we decided to make one of her recipes as well. Here’s the unrehearsed making of the light, healthy and absolutely delicious snack Love from Marcel and Sandra Zuzana’s original: www.youtube.com
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www.perfectbodyshapecoaching.com If you are addicted to bread then this is the video for you. Learn how making a better bread choice, a low glycemic one can actually help you lose weight. Hear it from the biggest bread junkie herself. Please visit my website for more information and post a comment I would love to hear from you.
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Here is an unbelievably good recipe for those missing cookies or a snack food. This is not Induction friendly due to the molasses, coconut, and the Ultimate Splendid Baking Mix, but that is just one more reason to perhaps move on to Ongoing Weight Loss phase. This recipe is a take-off of a chocolate chip recipe from Jennifer Eloff (low-carb-news.blogspot.com but as I said in the past, I am not much of chocolate eater. I exchanged the sugar free chocolate chips for pecans, and I honestly think these are better than the originals. Here is the recipe for the Low Carb Spendid Baking Mix (another Jennifer Eloff creation): 1 2/3 cups ground almonds 2/3 cup vanilla whey protein 2/3 cup vital wheat gluten Low Carb Chewy Pecan Cookies Ingredients: 1 1/4 cup of Splendid Low Carb Baking Mix 1/2 tsp baking soda 1/8 tsp salt 1/2 cup butter 1 cup Splenda, Granulated 1 egg 1 tsp vanilla extract 1 tsp molasses 1 1/4 cups unsweetened coconut flakes 1/2 cup Pecans, chopped Preheat over to 350 degrees. In medium bowl, combine Splendid Bake Mix, baking soda and salt. In food processor, combine butter, Splenda Granular, egg, vanilla extract and molasses; process until well combined. Add dry ingredients and process until combined. Add coconut and pecans; process a final time. Place roughly tablespoon on a parchment-lined cookie sheet and bake in 350°F 10 to 12 minutes. Cool on rack. Nutrition Info (22 servings) 85 Calories, 7.5g Fat, 3.6g Carbs (1.6g Fiber), 4g Protein
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Last time she did her “Hot Chicken”, this time it’s steak! The one and only Bree Olson (yes THAT Bree-and this is the same Bree who appeared on the Kardashians) shares her Steak Dinner Recipe. I still say she needs to get on the Next Food Network Star…..Food Network would never be the same. Bree’s Steak Dinner Recipe: Ingredients: 2 Filet Mignon 2″+ Baseball Cut (go to a good neighborhood butcher!) 8 – 10 Red Potatoes 3 to 4 Roma Tomatoes Fresh French or Sourdough Bread Worchestershire Sauce Olive Oil Rosemary Salt Pepper Garlic Before you begin to get all the ingredients, place your steaks in the freezer. This will keep the center of the steak cool. Very important for cooking large cuts of meat like filet. You will want them in the freezer for about 10 to 15 minutes. After lighting the grill (ideally a 500 degree grill or higher), wash, clean potatoes. Cut 5 to 6 Red Potatoes into quarter or smaller wedges. Place potatoes, 4 to 5 Tbsp of olive oil, fresh ground pepper, fresh ground salt, and rosemary in a large bowl. Mix the ingredients evenly. Place potatoes in foil tent. Use two layers if necessary. Put potatoes on the grill. Place them towards the front or away from indirect heat. Set your kitchen timer for 12-15 minutes depending on heat of the grill. Grab your steaks. Cut off any excesses of fat. Place steaks on a plate or wax paper. Rub them down with baby oil. Then sprinkle black pepper on top and bottom of steak. Push pepper into the steaks so it will not come …
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Shelley from OneRoastVegetable.com demonstrates how to make Easy Bar Shortbread
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In this video, Betty demonstrates how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it! (Note: I used a bottled sauce. The purpose of this video is not in the making of the sauce, but rather in the preparation of the ribs.) Ingredients: 2 pounds boneless pork ribs 18 oz. bottled barbecue sauce (I used KC Masterpiece–about 1/3 to 1/2 of the bottle.) meat tenderizer, to taste Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to “low,” and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 …
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This quick and easy roll of puff pastry with minced meat is a really famous pastrysnack in my country. You can eat it as lunch or as breakfast, you can eat it warm or cold. It is easy to make and except for the vegetarians almost everybody will like it!
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Chef Keith Snow from www.harvesteating.com creates an Italian delight – a calzone made from scratch with tomato sauce, sausage, peppers, and onions.
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Enjoy my never-before-revealed family recipe for this southern classic!
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There are many different recipes for sambusa using different ingredients, here is my recipe.
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