Recipe: Macadamia Popcorn
After your first taste of popcorn drizzled with macadamia oil, ordinary butter won’t stand a chance. Add macadamia nuts and raisins and you have a tasty, healthful snack. Other nuts and corresponding oils, like walnuts or peanuts, also work well.
3 1/2 to 4 cups popped, unseasoned popcorn
2 tablespoons macadamia nut oil
Salt to taste
1 1/2 cups raisins
1 cup roasted, salted macadamia nuts
Place popcorn in a large mixing bowl. Drizzle about 2 tablespoons of macadamia nut oil over the popcorn. Mix well and season with salt to taste. Add raisins and macadamia nuts and toss well. Serve immediately.
Per Serving (69g-wt.): 330 calories (200 from fat), 22g total fat, 3g saturated fat, 3g protein, 35g total carbohydrate (5g dietary fiber, 1g sugar), 0mg cholesterol, 260mg sodium
Low Carb Oatmeal (Hot Flax Cereal)
Don’t get me wrong—oatmeal is a great source of fiber and grains BUT some studies have shown whole grains to hinder fat loss (particularly in the mid-section). This is why weight loss programs put you on a low/no carb diet to melt the fat relatively quickly, but this is NOT a diet that will easily transition into a lifestyle. I love oatmeal because it’s easy to make (for the most part… steel cut oats, I’m talking to you lol) and take on the go—plus, it makes you feel nice and full for a long time. Check out this great recipe if you’re interested in trying a low carb diet!
Low carb! Use as wraps for any time of day, top with fresh lower-sugar fruits, etc. Very versatile and delicious :)
Recipe: Lemon Tiramisu
Try this delicious yet simple alternative to the classic Tiramisu dessert. In place of coffee, this version features light part-skim ricotta with ladyfingers soaked in lemon liqueur — a Campanian specialty — and lemon juice. Lemon zest balances the sugar sweetened ricotta cheese for a delightful finish to a nice meal. For an alcohol free Tiramisu, replace the lemon liqueur with the juice of 2 more lemons, 1 teaspoon lemon oil and enough cold water to make 1 cup of soaking liquid. Taste and add some sugar if needed to reduced sourness.
2 pounds part-skim ricotta cheese
1/2 to 3/4 cup sugar
Pinch of salt
Zest and juice of 3 lemons
1/3 cup Italian lemon liqueur
6 ounces (about 40) small ladyfinger cookies
Mix together cheese, sugar, salt and lemon zest in a large bowl; set aside. Mix together lemon juice, lemon liqueur and 2 teaspoons cold water in a medium bowl; set aside. Working with one at a time, soak cookies in lemon liqueur mixture briefly, then arrange in the bottom of a large glass serving bowl. After covering the bottom, place the soaked cookies up the sides of the bowl, overlapping slightly if necessary to cover the bottom and sides of the bowl completely. Add all ricotta mixture to bowl and press down slightly with a spatula. Cover the top with the remaining soaked cookies, then cover bowl with plastic wrap and refrigerate for 2 hours. Unmold tiramisu onto a large serving plate, or scoop directly from the bowl. Serve cold.
Per serving (236g-wt.): 440 calories (130 from fat), 15g total fat, 8g saturated fat, 20g protein, 50g total carbohydrate (less than 1g dietary fiber, 24g sugar), 150mg cholesterol, 330mg sodium
11 Delicious Pumpkin Recipes
After Halloween, don’t let all those pumpkins you bought go to waste! Try some of these fantastic recipes for Halloween and on into the rest of the Holiday season.
Why not try some of these no-carve pumpkin decorating ideas, posted on my craft blog here? Use a pumpkin as decoration, and then use it for a delicious new seasonal recipe!
Cherry Brown Sugar Fool with Honey Almond
1/3 cup sliced almonds
1 tablespoon honey
Cherry Brown Sugar Fool:
1 cup pitted fresh sweet cherries
1 teaspoon lemon juice
1/2 teaspoon almond extract
1 tablespoon sugar
2 tablespoons water
3/4 cups heavy cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat).
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside.
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes.
Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream.
Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds.
Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein