I invented this recipe because so many of my clients in my Health Coaching practice, as well as certain family members of mine, LOVE cheez-it's. However between all the food additives and processed grains, they are so bad for you :( The low carb cheez-it recipes I found online either had yeast or were made with almond flour; yeast is not good for the digestive system and almonds are inflammatory, especially in excess. This is also definitely a ketogenic recipe. I mostly live a low carb/ketogenic lifestyle. So, yes, there is fat in this recipe. As I've mentioned before, everything we know about fat is incorrect. It does not make you fat, it does not cause heart disease or other health maladies. I always opt for organic and/or grassfed forms of fat as they are the highest quality and best for your body! So eat your crackers with lots of ease and joy!
Low Carb & Gluten Free “Cheez It” Crackers
3 ½ cups Sharp Cheddar Cheese (I use organic, grassfed sharp cheddar cheese)
½ cup coconut flour
1 tsp garlic powder
5 tbsp butter, softened
4 tsp coconut oil, softened
2 pinches of sea salt
extra sea salt on top, to taste
Preheat oven to 350 degrees Fahrenheit.
In a bowl mix all the ingredients thoroughly and then transfer to a blender and blend until the dough turns a brighter orange and it is a soft, dough-like consistency.
Lay out a baking sheet size piece of parchment paper on your counter. Take about 1 cup of the dough (or several heaping spoon fulls) and put it in the center of the parchment paper. Put a piece of plastic wrap that is as big as the parchment paper over the dough. Roll the dough out with a rolling pin until flat and even.
Remove plastic and transfer the parchment paper with the flattened dough onto a baking sheet. Using a pizza cutter wheel, cut lines horizontally and vertically to make small squares. For that extra “cheez it- like” appearance, poke a hole in the center of each square.
Bake for 10- 12 minutes. Remove from oven and separate the crackers gently with a spatula. (Some of the crackers on the edge might already be brown, if so remove those and set on a plate to cool). Scatter the separated crackers around the pan and bake for another 8-10 minutes.
Remove from oven and immediately sprinkle more sea salt on top of the crackers. Let them cool on the pan for a couple of minutes, then transfer to a plate to cool.
ENJOY your scrumptious snack and send these crackers, and anything you eat, lots of Love!
*In the photo there is a parmesan crisp on top of the guacamole. A scrumptious alternative to tortilla chips
3 Haas avocados, halved, seeded and peeled (use Hass, avocado’s only, trust mama on this one, they’re the best for gauc)
1 lime, juiced
½ tsp ground Himalayan or Kosher salt
½ teaspoon ground cumin
½ medium red or yellow onion, diced
¼ - ½ jalapeno pepper, seeded and minced
2 tomatoes, seeded and diced
2 tbsp chopped cilantro
3-5 cloves of garlic very finely minced OR 1 tsp garlic powder
½ - 1 teaspoon of Creole Seasoning *Optional but it makes it more scrumptious
Cayenne to taste (I can’t like really spicy, so I don’t put any in mine but for you spicy food freaks, have at it)
In a large bowl, place avocado and mash with a potato masher until slightly chunky. Stir in the rest of the ingredients and Serve!
Send your yummy guacamole lots of love and Enjoy!
Tips: Wait at least 5 minutes before taste your gauc so the flavor can settle and marry. Also cut off any bruising on the avocados because that’s not cute.
If you don’t care about gluten, you can add a tsp of Worchester sauce for extra flavor.
If you don’t got time for chopping all those veggies, you can take the avocados, mash them up and stir in pico de gallo and the seasonings together and serve!
2 lbs of chicken (cooked and shredded or uncooked chopped tenders and breasts)
32 oz/1 carton of Chicken bone broth (or chicken broth)
28 oz of diced tomatos
4 oz can of green chiles
4-6 garlic cloves, minced
1 yellow bell pepper
1 orange bell pepper
3-4 celery stalks, chopped
2 carrots, chopped
1 large yellow onion chopped
2 bay leaves
1 tsp cumin
4 tsp taco seasoning, *optional
4 tsp Creole Seasoning, or to taste
1 tbsp Louisiana hot sauce or Cholula hot sauce
4 tbsp butter
4 slices of chopped or refrigerated and then ground bacon, fully cooked *optional
4 tbsp of coconut flour (to thicken the soup)
Avocado sliced, garnish *optional
Cilantro, chopped, garnish *optional
Put everything except the coconut flour, avocado and cilantro into the crockpot on low and cook overnight or at least 8 hours.
To thicken soup: After at least 8 hours, put coconut flour in a small bowl with 1 ladle of broth from soup and whisk until it is a paste-like texture, then stir in another ladle of broth until smooth. Add this mixture back into crockpot and stir in until dissolved.
Taste and add Creole seasoning or any other seasoning to achieve your desired flavor.
Serve in a bowl and garnish with avocado and cilantro.
Send your food lots of positive energy and Love. Thank your food for working for you and making your body exactly how you want it and in perfect health!
2-3 big raw zucchini, peeled and chopped
3 tsp Creole Seasoning (or to taste)
3/4 cups tahini ( I like Trader Joe’s Organic Tahini)
1/3 cup fresh lemon juice
1/4-1/2 cup olive oil (depending on the consistency you desire add more for a smoother consistency)
4 cloves of garlic, peeled
1 Tbsp ground cumin
In a blender, puree zucchini and Creole Seasoning until completely pureed. Place mixture in a mixing bowl and let sit for at least 20 minutes. Some of the excess water from the zucchini will separate. Strain out as much excess water as possible.
In the blender, blend the remaining ingredients until thoroughly blended and slightly emulsified. Thoroughly stir in the ingredients from the blender into the zucchini mixture until well blended.
Taste and adjust seasonings and lemon juice to your preference.
Serve with low carb flatbread, cucumbers, parmesan crisps or your favorite veggie.
1 lb sushi grade salmon, chopped
3 tbsp minced ginger
¼ cup sesame oil
1 tbsp garlic chili sauce
1 tsp ground ginger
1 tbsp coconut aminos
1 tbsp chili ponzu
1 tsp garlic powder
2 green onions, chopped
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 avocado, chopped
Salmon caviar/roe as a garnish *optional
Mix everything together in a large bowl accept for the avocado and salmon roe.
(If you don’t want to stack the salmon on top of the avocado or create a tower, you can just mix the avocado in with everything else and serve).
Put avocado on a serving plate and stack salmon poke on top and top with salmon caviar/roe and sprinkle with a little more sesame seeds and serve.
To make a “tower”:
With a biscuit cutter or any cylinder object that is open on both ends.
Grease entire biscuit cutter or cylinder with sesame oil then put on it on a plate.
Put avocado at the bottom of the cylinder then stack salmon poke on top until firmly packed, but not pressing down too much.
Refrigerate for at least an hour. Remove cylinder and top with salmon caviar/roe and sprinkle with sesame seeds and serve.
Enjoy your scrumptious Salmon Poke! Eat slowly and thank you food for making your body and mind optimal!
2 large daikon radishes, peeled and sliced into french fries
1/4 cup of MCT oil or grapeseed oil
1-2 tsp of Creole Seasoning
Preheat oven to 475 degrees F.
In a large mixing bowl, combine radishes, oil and 1 tsp of Creole Seasoning. Combine and toss thoroughly.
Line a baking sheet with parchment paper and spread the coated radish fries on the baking sheet in a single layer.
Bake for about 15 minutes then flip them and bake for about another 10-15 minutes or until golden brown.
Remove from the oven let them cool on the baking sheet for an additional 5-10 minutes.
Serve with a dipping sauce of your choice, such as my sriracha aioli or garlic aioli.
Send you food loves of Love and Eat with Joy! Enjoy!
¼ cup coconut flour
¾ cup parmesan cheese, grated
4 oz cream cheese
1tbsp coconut oil, softened
1 tbsp of Italian Seasoning (or 1 tsp orgeno, 1tsp basil)
1 tbsp fresh rosemary, chopped
1 tsp garlic powder
½ tsp Creole seasoning (or salt and pepper)
Preheat oven to 400 degrees.
Line a baking pan with parchment paper.
In a mixing bowl, beat eggs and then stir in the rest of the ingredients until thoroughly blended. Pour this batter into parchment lined pan and spread making one even layer with a spatula.
Bake for 12-15 mins or until golden brown but not too brown on the edges. Take out of oven and let rest in the pan till its cooled down, about 5-10 mins. Slice flatbread into desired shape with a pizza cutter.
Use for hummus, making sandwiches or grilled cheese!
Send your food lots Love and eat with awareness and Joy!
1-2 Large yellow onions, sliced into ½ inch thick rings
1 cup of coconut flour
1 cup of almond flour
2 tsps Creole Seasoning
1-2 cups of grapeseed oil
Heat grapeseed oil in a frying pan over medium or medium-low heat.
In one bowl beat eggs. In another bowl mix almond flour and 1 tsp of Creole Seasoning. In another bowl mix coconut flour and 1 tsp of Creole seasoning.
Coat sliced onions, one at a time, into eggs and then into almond flour, then dip back into eggs and then dip into coconut flour. From there place onion in frying pan and cook on each side until golden brown, approximately 1 minute.
Transfer to a plate to cool. Taste and if you want more flavor sprinkle more Creole Seasoning over the onion rings.
Send your food lots of Love and thank the food you are eating for working for your body by bringing your body into optimal health!
3 large zucchini, halved and then sliced into ½ inch thick strips or whatever size fries you want
2 eggs beaten
2 cups of almond flour
1 cup of parmesan cheese
1 tbsp Creole Seasoning
1 cup of grapeseed oil or coconut oil
Heat grapeseed or coconut oil in frying pan on just below medium heat.
Beat eggs in a mixing bowl. In a separate bowl, mix almond flour, parmesan cheese and creole seasoning. Dip zucchini slices in eggs to create a thin coat and then use thongs or a fork to transfer the egg-coated zucchini into the almond flour mix and dredge each slice in the mix.
Transfer zucchini fries into heated pan and cook until golden brown on each side. Transfer to a plate and serve with sriracha aioli (I make mine by combining sriracha, mayo, olive oil and garlic powder) or your favorite dipping sauce.
Send you food lots of love so your food will love you back, and work for your body. Eat with Joy! Enjoy!
2 large zucchini, grated
1 tsp salt
¼ cup golden flax seed meal
2 tbsp coconut flour
2 tsp Italian Seasoning (OR ½ tsp dried oregano, ½ tsp dried basil, ½ tsp garlic powder)
1 tsp ground cumin
½ tsp pepper
1 tsp Creole Season Salt
½ cup crumbled feta
½ cup grated parmesan
2 scallions, chopped
2 large eggs
6-8 tbsp coconut oil or butter
¼ - ½ cup Crème Fresh or Greek yogurt for garnish on top or to dip in the fritters
Grate zucchini over an absorbent towel or a fine-mesh sieve and sprinkle with salt. Let water from the zucchini drain out as much as possible, about an1 hour. Put another absorbent towel over the top of the zucchini and press down on the zucchini to pull as much moisture out as possible.
In a mixing bowl, mix with a spatula, flax seed meal, coconut flour, Italian seasoning, cumin, pepper, Creole season salt, feta, parmesan and scallions, then stir in zucchini and eggs until thoroughly combined.
In a frying pan melt coconut oil of medium heat.
Take a heaping scoop of the zucchini mixture and place into the heated pan and press down with a spoon to form patties that are around 3-4 inches in diameter and 1/2 inch thick.
Cook each side until golden brown, about 3-5 minutes per side.
Plate and serve with crème fresh or Greek yogurt.
Send your food lots of Love and Good Vibes, knowing that your food is always working for you and Enjoy!