Comfort foods 101

Once again we had a great time at the baking class. It was the largest class yet! There was a great crowd and I would like to THANK everyone that joined in the comfort food fun. I've had many people say that they would love to have a re-visit to the topic of comfort foods. I personally love making things that people can sample and then have the fabulous realization that choosing a LCHF lifestyle can be not only healthy and easy but delicious.

When I first started eating LCHF I was shocked to find out that as my Doctor says "You're going to love it because FAT tastes GOOD!!" There are so many doubters out there that think they could never eat well. I am not the first nor the only one to assure you that I do not suffer, I am not deprived, I eat well and my food is amazing. I do not have trouble eating out at a restaurant nor do I have trouble eating when I go to a family event whether it be a wedding, a reunion or just a holiday get together.

Many of you are probably asking "so just how do you manage to do that?" The process is really rather easy. If I am going to a wedding, I take food with me that I love and that I can stow away in my fancy little purse. I plan ahead and bring a few macadamia nuts, pepperoni or sausage and cheese sticks or my own salad dressing and a little container of real butter. If I am going to a carry in function or family meal, I always bring a dish that I want to eat. What happens if the host says Öh you don't need you to bring anything?" In that case I explain that I understand my donation to the meal is not needed but I would truly like to bring something because there are things that I may not be able to eat. By bringing a donation to the meal I am assuring myself that I will be able to eat and enjoy myself without worry.

I am going to tell you truthfully and sincerely that I have never had a problem with anyone when I explain my motives behind bringing something to donate to their meal or event. We always need to remember to do what is best for us and for our health. When a person says "Hey it's ok you can have a little of it. It won't hurt you." Reply to them that there is nothing you can't have but.... Is it ok that you just don't want it.

Enough chit chat so we're on to the recipies!

This is the link to the website that is run by Linda Genaw. www.genaw.com she has a great site full of low carb recipes. You'll want to look for the recipes with an asterisk* until you are very aware of the things that you should or should not be including in a recipe to suit your needs. This is the recipe for the Spinach Lasagna that I demonstrated at the baking class: http://www.genaw.com/lowcarb/spinach_lasagna.html

The next recipe is for the apple crisp.

Mock caramel apple crisp

10 cups peeled and sliced zucchini

6 Tablespoons lemon juice

1 cup sweetener, I used 1⁄2 swerve and 1⁄2 xylitol.

1⁄2 cup salted caramel Jordans sugar free skinny syrup (or any sugar free caramel coffee syrup will do just fine.)

1.5 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg optional (I don't use it. I like the caramel flavor much better.)

1 tsp xanthan gum

TOPPING:

1 cup chopped pecans

3/4 cup almond flour

1/4 cup psyllium husk

1/4 cup erythritol or Swerve

1 teaspoon cinnamon

1/2 cup butter

This recipe works best if you use rather large zucchini. The ones that are

overgrown in your garden work very well because you’ll be trimming out the

seeds and you will only leave the meat of the zucchini to slice.

1. Peel, quarter or cut into sixths if you zucchini is very large.

2. Slice your zucchini wedges into 1⁄2 to 2⁄3 inch pieces

3. Mix your sliced zucchini in a large bowl and coat with lemon juice

4. Mix in all other ingredients and pour into a 9x13 baking pan

If you want to expand the recipe for a larger pan you can still use the same

recipe it will accommodate up two or three more cups of zucchini. Since

zucchini is not as tart or sour as an apple the recipe can expand to

accommodate your needs. Adding more sweetener to your taste depends

on your personal preference.

The recipe for the Tuna Casserole that Patti made is also from the Linda's low carb website.

http://www.genaw.com/lowcarb/tuna_casserole_3.html

I am so thankful that Patti comes to help me out at the baking classes. She is amazing and knows so much about Low Carb food and meals. She is truly a blessing to me!

Thanks Patti!!