Archive for the ‘Eating Healthy’ Category

Low Carb Rolls

January 14, 2018

This recipe comes from an old friend of mine.  I have been trying to get people to submit some healthy recipes and Johnie posted this one this morning on her FB page and I asked her permission to use it.

1 1/2 cups almond flour
1 tbsp baking powder
2 lg eggs
2 1/2 cups mozzarella cheese- shredded
2 oz cream cheese- cubed

Melt mozzarella and cream cheese together in microwave until melted. Approx 2 minutes, stir half way through. While that’s melting, stir together flour, baking powder and eggs. Add flour mixture to melted cheese mixture while still hot and melted. Knead with your hands until it forms a dough (It gets super sticky, so you might want to oil your hands or wear gloves). If it gets too cold, it’ll become hard to mix… you can heat it in microwave for a few seconds to make it more pliable. Divide into 6-8 sections and roll into balls. Bake on parchment paper on baking sheet in preheated 400° oven until they start to brown.

For best results, use whole milk mozzarella


Paleo Baked Eggs in Avocado

July 16, 2016

This recipe comes from Joy in Texas.  You could have this dish for any kind of meal that you wanted. The great thing about it, is it’s easy to make and easy on the pocket book if you are on a budget.  She has added some notes at the bottom.



2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste


Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Joy added cheese and salsa to the recipe.  Also, please note that the putting the egg in the bowl and spooning the egg white into the avocado is important because there will be too much egg white.

Italian Vegetable Medley

May 18, 2016

This recipe is modified from the “Bruchetta Pasta Salad” recipe.  I left out the pasta and made it completely vegetarian to have a more healthy meal.  It turned out excellent, light and refreshing.  The perfect summer dish when you have fresh vegetables coming out of the garden.



1 Yellow Pepper
1 Red Pepper
1 Orange Pepper
2 Tomatoes, chopped
1 Zucchini
1 Yellow Squash
2 green onions, chopped
1 tbsp red onion, chopped finely
1-2 cloves garlic, minced
1 bunch basil, chopped
1 tbsp olive oil
2 – 4 tsp balsamic vinegar (to your taste)
1/3 cup shredded parmesan cheese
salt & fresh ground pepper to taste

In a bowl, combine the tomatoes, peppers, squash, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.  Let this mixture rest for at least 15 minutes.   Season with salt and fresh ground pepper.  You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!