Peanut butter cookies.

Lets keep this post really short coz’ there isn’t much to say except that these simple and easy cookies are delishes and so easy to make. Just some alteration, many low carb versions of these cookies do not incorporate almond flour. I have tried it without the almond flour but they come out very crumbly. I added almond flour and it was intact and did not break. My husband was so happy with the texture and of course the taste.


Ingredients:

1-cup natural creamy peanut butter
1/3 cup almond flour
1-cup granular splenda
1 tsp vanilla extract
1 egg
Slivered pistachios for the topping

Preparation:

Preheat oven to 350 degrees

Beat the egg and splenda thoroughly with an electric mixer. In a separate bowl mix almond flour, peanut butter, vanilla and the egg+ splenda mixture. Mix to incorporate the splenda mixture properly. Mix till it forms dough like consistency.

Scoop out 1 tbsp mixture shape them into balls and flatten them. Place them on a parchment lined cookie sheet. Top each of the cookies with pistachio in the center.

Bake for about 10 – 12 minutes. Bake till the edges are light brown and the center still light.

Makes 15 cookies.

Per cookie:
Calories: 120 Carbohydrates: 6 Fiber: 1.5 Fat: 9 and Protein: 4.5

Clear Veggie soup!!

I think all the people who know me, know that I love soups...Simply love love love them.And nothing is more comforting to know that Soups are actually the healthiest food one can imagine..Of-course a lot depends upon how You make them..I am more of a Clear soup kind of person rather than the cheesy kinds. And I am so proud of myself that I can actually make a good variety of them.

Todays recipe is Super, simply super. Its low carb, low fat and full of healthy veggies.The best part about this soup is that you can add or subtract any veggie you want. I have used the basics, but go ahead use your imagination.On other instances I have used Shitake mushrooms, bokchoy, peppers.





Ingredients:
3 cups chicken broth
2/3 cup chopped onion
1 carrot sliced into discs
1 stalk celery sliced
1 clove garlic chopped
1/2 cup button mushrooms
1 egg
No- stick cooking spray
1 tbsp canola or vegetable oil
1 tbsp Soy sauce
1 tsp rice wine vinegar
1 chicken bouillon powder
Salt and pepper.

Preparation:

Whisk the egg with salt and pepper and in a skillet sprayed with no- stick spray spread the egg mixture. Cook on both sides, just cook’ em do not brown them. Slice them thin like noodle shape.

In a pan add oil and sauté the onion and garlic. When your room smells good you know your onions are cooked good. Add the celery, carrots, peppers and mushrooms. Add the Bouillon powder, soy sauce, vinegar and finally season with Salt and pepper. Watch out for the salt.

Add the broth and cook on simmer for about 15 minutes until the carrots are tender. Add the cooked egg and let it cook or another 2-3 minutes.

Serve immediately. Serves 2

Nutritional info

Per serving:
Calories- 139
Carbs- 9
Fiber- 2.5
Fat- 9
Protein- 5