Friday, February 12, 2016

Crockpot Quinoa Enchiladas

I found this recipe on Pinterest and it was really good! It makes quite a lot, which is great because we love leftovers. That means less cooking for me and that's always a good thing. :)

1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup chopped sweet bell pepper
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno


  • Cook the ground turkey; drain any grease and place in the slow cooker.
  • Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
  • Chop up the onion and bell pepper into small pieces and add to the slow cooker. If desired, chop up a jalapeno and add it too.
  • Add in the water, enchilada sauce, chili powder, and cumin.
  • Combine and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
  • Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
  • If desired add in the fresh lime juice.
  • Top with sour cream and some chopped green onions if desired.
  • Serve with tortilla chips, or use as filling for soft tortillas or inside taco shells.

Sunday, February 07, 2016

Lemon Ricotta Cake

Lemon Ricotta Cake – Low Carb, Gluten Free


                125g soft unsalted butter (1/2 c.)
                80g of sweetener (I used 40g of Sukrin Gold and 40g of Xylitol) (1/3c)
                1 tsp of vanilla powder
                zest from 3 large organic lemons
                4 eggs, separated in whites and yolks
                250g og almond flour (1 c.)
                1-2 tablespoons of psyllium husks
                250g of ricotta cheese (1 c.)
                flakes almonds for topping
                some Sukrin Icing Sugar

1. Preheat oven to 320°F/160°C fan.

2. In a bowl, beat butter, vanilla and lemon zest well together.
3. Add egg yolks one by one and beat well until fully combined.
4. Add almond meal and psyllium husks and beat to combine. Your batter will now become thick and firm.
5. Fold or toss ricotta cheese into the batter.
6. In a different bowl, beat egg whites until stiff. Mix the egg whites into the batter with a spoon.
7. Pour the batter into a greased spring form (about 20-22 cm) and smooth it with a spatula or palette knife. Decorate with almons flakes and bake in the oven for 45-50 minutes or until the cake is firm to touch. If it starts to get too dark at the top, put over some tinfoil and bake it for the rest of the time..

8. Allow the cake to cool for at least 30 minutes before you serve it. Dust with icing sugar before serving.