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Low Carb Bagels

3/7/2019

 
Picture
Low Carb Bagels
Ingredients
  • 1 cup Parmesan cheese
  • 2 Tbs cream cheese
  • 1 Egg
  • 6 tsp Almond flour
  • 1/8th tsp Baking powder
  • 1 tsp coconut oil to form bagel shape
           For Toppings
  • Everything bagel seasoning
  • Flaxseed coarse powder
Preparation

1.  Melt mozzarella cheese with cream cheese  microwave for 40 seconds. Mix well
2.  Beat egg in a bowl and add to the melted cheese. Mix well .
3.  Add almond flour and baking powder to the mixture. Mix well and make a ball. (It will be very sticky. Grease your hands with coconut oil and form a ball.
4. Refrigerate for 10 minutes
5. Turn oven on 350 degree.
6. Take it out of a refrigerator and cut dough in 5 equal pieces. Use each piece to make a bagel.
7. Grease your hands with coconut oil.  Roll dough on a plain surface and meet two ends to make a bagel shape. Make sure to have enough space in the middle to have a bagel hole.
8. Sprinkle seasoning on the top.
9. Bake on lightly greased baking tray. For 15 minutes.
10. Broil for 2 minute to get a golden look.
 Serve with cream cheese.




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    Chicken Corn Soup

    Chicken Soup

    Picture
    Ingredients
    1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
    2. Shredded Chicken 2 cups (strain from above)
    3. Garlic/ginger paste 1 Tbsp.
    4. Sesame oil 2 Tbsp.
    5. Salt 1.5 Tbsp.
    6. White or black pepper 1 Tbsp.
    7. White Vinegar 3 Tbsp.
    8. Soy sauce 1Tbsp. + more for garnish
    9. Corn starch 2 Tbsp.
    10. Egg whites 2
    11. Frozen corn 1 cup
    12. 4 Finely chopped Spring onions for garnish
    • Chopped Cilantro for garnish

    Method:
    • Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
    • Add salt, pepper, vinegar and Soy sauce
    • Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
    • Remove chicken from broth and shred. Set aside and discard bones.
    • In another pan saute corn in 1 Tbsp. of oil.
    • Add shredded chicken and mix well.
    • Pour chicken broth and allow it to boil.
    • Slowly stir in beaten egg whites, continuously stirring.
    • Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
    • Allow the soup to cook until it reaches the desired thickness.
    • Add spring onions towards the end.
    • Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
    Enjoy!

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