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Almond Snowball Cookies

almondsnowballcookies

Almond Snowball Cookies

Ingredients

2 egg whites

Pinch coarse salt

1/3 cup sugar, eyeball it

1 1/2 cups, about 6 ounces, shredded coconut

1 teaspoon almond extract, eyeball it

1/4 teaspoon grated or ground nutmeg

3 tablespoons all-purpose flour

9 candied red cherries, halved

1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.

Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

***  I would try using coconut or rice flour instead of all purpose, or truvia instead if white sugar.

 

Happy Holidays

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Diets and Weight Loss, Foods, Health and Disease, Uncategorized

Gluten Free: Almond Muffin in a Minute

almondmuffin..

Gluten Free :  Almond Muffin in a Minute

 

INGREDIENTS

 

1/4 cup Almond Meal Flour

1 tsp Sucralose Based Sweetener (Sugar Substitute)

1/4 tsp Baking Powder (Straight Phosphate, Double Acting)

1/8 tsp Salt

1/2 tsp Cinnamon  ( Saigon or Thai )

1 large Egg (Whole)

1 tsp Canola Vegetable Oil  ( I would try sesame or coconut oil)

 

DIRECTIONS

 

Place all dry ingredients in a coffee mug.  Stir to combine.

Add the egg and oil.  Stir until thoroughly combined.

Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat.

Note: Your MIM can be toasted once it’s cooked and topped with cream cheese if you like. Replace the cinnamon with other spices, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher).  Add a tablespoon of sour cream for a moister MIM.  Change the shape by making it in a bowl.

 

Please share with family and friends.  Call us if you need assistance with your healthcare needs.

 

Health and Wellness Associates

312-972-WELL

 

 

Diets and Weight Loss, Foods, Uncategorized

Almond Apple Spiced Muffins

almondapple

Almond Apple Spice Muffins 
What you’ll need:
2 cups almond meal
4 scoops vanilla protein powder
4 whole eggs
1 cup unsweetened applesauce
½ stick butter
1 Tbsp cinnamon
1 tsp all spice
1 tsp cloves
2 tsp baking powder

How to make it:
1. Preheat oven to 350 degrees. Melt butter in microwave (about 30 seconds on low heat).
2. Thoroughly mix all the ingredients in a bowl. Spray muffin tin with cooking spray or use cupcake liners.
3. Pour mix into muffin tins, making sure not to overfill (about 3/4 full). This should make 10 muffins.
4. Cook for 12 minutes. Makes 5 servings.

484 calories, 40g protein, 16g carbs (5g fiber), 31g fat

Health and Wellness Associates

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Foods

Holiday Almond Cookies

almond cookies

HOLIDAY ALMOND COOKIES

Prep Time 15 min / Cook Time 10 min

shopping list
2 large eggs, room temperature
20 drops red or green food coloring (optional)
1 cup sugar substitute
1 1⁄2 cups almond flour, ground from blanched almonds
1⁄8 teaspoon salt (pinch)
1 tablespoon butter softened to room temperature
24 pieces almond slices

directions
1. Add the eggs to a bowl and whisk until frothy.

2. Then add the food coloring and sugar substitute and blend.

3. Next add the almond flour, salt and butter and mix well with a wooden spoon.

4. Place soft mixture on a 12 inch length sheet of Saran wrap and roll up like a burrito into a log about 8” long and twist the ends of the Saran wrap to close. Refrigerate overnight or freeze for about 1 hour until firm. (You can reshape the log after about 45 minutes of chilling into a more round shape if needed.)

5. Preheat oven to 375°F and line a sheet pan with parchment paper or a silicone mat.

6. Remove log from refrigerator or freezer and unwrap the Saran wrap. The dough will be very sticky so be sure to use a thin, sharp knife and work quickly to slice the dough into 24 even pieces with a constant back and forth slicing motion and place them evenly spaced on a sheet pan. (If they get out of shape just press them back into shape on the cookie sheet with your fingers.)

7. Top each raw cookie with a single almond slice, pressing it down about half way with your finger to make it stick and bake for 10 minutes until golden brown. Cool and serve or store on the counter in a covered container for up to 3 days.

Calories 90 / Fat 7g / Protein 3g / Fiber 1g / Net Carbs 3