September 17, 2011


1/4 lb grated cheddar cheese

1 cup almond flour

1/2 tsp salt

1/4 tsp sage

1/4 tsp thyme

1/8 tsp cayenne pepper

1/4 cup oil

3 tblsp cold water

Coarse salt(and/or sesame seeds or poppy seeds)

Mix together all ingredients except the coarse salt(sesame or poppy seeds). Form mixture into a ball and refrigerate about 15 minutes or until firm. Roll the ball out into a flat thin layer. Press in coarse salt and/or sesame seeds or poppy seeds. Cut into squares and bake 15 minutes at 350 degrees F.

These are crispy and really good!!!! If you don’t have sage or thyme you can always use oregano, basil or whatever you like.


Carrot Curls

September 17, 2011

This recipe may be used as a substitute for potato chips or when something crisp is desired.

Using a potato peeler, make curls out of about 3 carrots.

Deep fry in oil until they turn golden brown.

Drain in a colander or strainer. Refrigerate oil for next batch.

(Do not use oil more than 3 times as it may become rancid.)

Turn carrot curls onto a paper towel and pat dry.

Salt to taste.

Chili Rellenos Casserole

September 17, 2011

This recipe uses Ortega, Poblano, or Anaheim chiles. These are large, mild peppers that are often found in cans in the Mexican foods section, or in season at the grocers in the Southwest US.

In a rectangular Pyrex dish about 3″ deep:

Pour in a thin layer of a mild salsa or even spaghetti sauce (Prego makes starchless)

Julienne a layer of iceberg lettuce to cover this

A smoky Montery Jack, mozzarella, or other soft white cheese can be either cut or grated over lettuce

Place strips of the Ortega (etc) over this

Julienne another layer of lettuce upon the chiles

Sliced black California style olives, diced red onions (pre-cooked, if desired), and fresh cilantro

Scramble whole eggs, approximately 1 for every 4 inch square, and pour over the present layers

Add a bit more salsa and another layer of chiles

Finish with more cheese and fresh cilantro. Slivered almonds can be used, also.

This should be baked for 45 minutes at 260F, and broiled to skin-over for another 5 minutes or so.

While hot, the casserole should be sliced into individual servings. These freeze and reheat quite successfully.

Serve with favorite salsa.

Mashed Fotatoes

September 17, 2011


1 head fresh cauliflower, about 1 1/2 lbs

2 Tbsp organic or raw butter

1/4 cup organic or raw half and half

1/4 tsp sea salt

2-3 grinds black pepper


1. Steam cauliflower until tender in steamer basket or small amount of water in saucepan.

2. In food processor, blend cauliflower, butter, cream, sea salt and pepper, until smooth.

3. Transfer to serving bowl. Serve immediately.


16 oz cabbage, shredded 3 green onions, chopped

3 tsp ginger, grated 2 cloves garlic, pressed

1 Tbsp soy sauce, low sodium 1 Tbsp sesame oil

2 Tbsp rice wine vinegar 1 Tbsp lime juice

¼ cup mayonnaise, low-fat


Place cabbage and green onion in a large bowl.

In another bowl, whisk together remaining ingredients and pour over cabbage mixture.

Toss, cover and refrigerate, allowing flavors to meld for at least an hour. Then serve with sliced, chilled ginger chicken.

Northwoods Broccoli Salad

September 17, 2011


2 heads organic broccoli

½ small red onion, minced

2 Tbsp dried, cranberries, minced

6 strips turkey bacon, chopped

½ cup mayonnaise

¼ cup plain organic yogurt

¼ cup organic walnuts, chopped


1. Wash and chop broccoli heads and peeled, tender parts of stems into large mixing or serving bowl. Mix with minced red onion and minced dried cranberries.

2. Saute turkey bacon strips over medium heat in 8” skillet until crisp, but not burnt. Remove and crumble over broccoli.

3. Mix mayonnaise and yogurt together in measuring cup. Pour over salad. Toss to mix. Mix in chopped walnuts. Serve.


3 – Egg whites

1/2 – teaspoon of Vanilla Extract

1 – cup of brown sugar

1, 1/2- cup of coconut

1 – cup of chopped Walnuts


Preheat oven 275 deg F.

Beat eggs whites until fairly stiff

With mixer still running, add sugar and vanilla

Continue for about 30 seconds

Turn off mixer; fold in wanuts and coconut until completely covered.

Scoop with measured cookie scoop onto parchment paper.

Bake for 30 to 35 min until some browning occurs

Let cool before removing…Store in airtight container.