EASY 4-INGREDIENT LOW-CARB KETO WRAPS
These keto wraps are made with 4 basic ingredients and taste delicious! Such a quick and easy idea to add to your low-carb, gluten-free, and paleo diet.
Provided by Fioa
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and almond milk together in a bowl until well combined.
- Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
- Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 5.9 g, Cholesterol 81.8 mg, Fat 3.4 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 177.4 mg, Sugar 1.9 g
LOW FAT CASHEW AND CARROT SOUP (VEGETARIAN TOO!)
This is so easy to do! Healthy and nutritious too! Flavour is only limited by you! I hope you try and like it too!
Provided by mickeydownunder
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- ROUGH CUT carrots, onion and potato (can peel the skin).
- In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
- ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
- Add 1 1/2 pints vegetable stock and cover for 25 minutes.
- Place cashews in dry frypan; constantly stirring until slightly brown.
- ALLOW soup and cashews to cool and place both through a food processor or blender.
- ENJOY!
- NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!
Nutrition Facts : Calories 176.2, Fat 9, SaturatedFat 1.8, Sodium 176.6, Carbohydrate 21.8, Fiber 3.8, Sugar 5.6, Protein 4.6
LOW-CARB FAUX POTATO SOUP
This is a lower-carb version of potato soup that I created with my 7-year-old daughter for her mother. Both of my children, who eat healthy but can be notoriously picky, loved it. You are replacing potato with turnip, which makes this a very healthy and delicious low-carb, diabetic-friendly meal.
Provided by NCSDIVER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Place turnips in a pot and add water until covered by 3 to 4 inches; bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain.
- Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.
- Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.
- Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.
- Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 19.4 g, Cholesterol 6.9 mg, Fat 4.8 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 983.4 mg, Sugar 9.5 g
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