Pumpkin Seed Coffee Cake

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Pumpkin Seed Coffee Cake

Estimated Prep Time: 45

Ingredient List and Amount used: 6 jumbo eggs
1/2 cup of Sour Cream
1-1/3 cups of whole Pumpkin seeds ground to a flour
1 teaspoon baking soda
pinch of salt
Spices I used: Cinnamon, allspice, nutmeg, cardamon
Sweetener of choice, I used Splenda

Recipe instructions: Beat the eggs until light then add int he sour cream and continue to beat well. Add in all of your spices and the salt and the ground Pumpkin seeds along with the baking soda. Beat well and immediately pour out into a well greased pan. I used a 12 inch oval. Baking times may have to adjusted for depth of pan. Bake at 400 for 15 minutes then reduce to 350 for another 15 minutes or until a tooth pick comes out clean in the center.

General Comments : If you have a small loaf pan you maybe able to make a loaf of bread.

Estimated Servings: 8

Calories per Serving: 207

Carbohydrates: 4

Fiber: 2

Carbs-fiber: 2

Protein: 12

Fat: 15

Type of Recipe: "American"

Key Lime Pie

Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Key Lime Pie

Estimated Prep Time: 120

Ingredient List and Amount used: 1 cup of sour cream
1 cup of cream cheese
1 cup of heavy cream
1 large box of SF lime jello mix
1/2 cup of Lime juice (key lime) if you can find it
1 cup of pecan meal
1 egg white
1/4 stick of butter melted
Sweetener of your choosing

Recipe instructions: Crust:

Add the melted butter and the egg white to the pecan meal and blend until wet and dough like. You can add some sweetener into this if you like things really sweet. Press this out into a regular size pie pan and bake at 350 until it sets up, approx 10-15 minutes, remove from the oven set aside to cool.

Filling:

In a microwave safe bowl container bring to boil the lime juice then add in the lime jello mix, stir and set aside to cool. Warm the cream cheese slightly and add in the sour cream and heavy cream in a large mixing bowl and blend on high until light and fluffy. Once the jello mix has cooled off (important) slowly drizzle the mix into the bowl while blending until all is incorporated into the sour cream cream cheese heavy cream mixture. Pour this into the pecan crust and spread it evenly, then refrigerate until it sets up.

General Comments : You can taste the filling after you add in the jello mix for sweetness and correct at that point. I found that this recipe doesn't require any more sweetener other than whats in the jello mix.

Estimated Servings: 8

Calories per Serving: 341

Carbohydrates: 4

Fiber: 1

Carbs-fiber: 3

Protein: 5

Fat: 35

Type of Recipe: "American"

Sausage Dogs

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Sausage Dogs

Estimated Prep Time: 45

Ingredient List and Amount used: 8 jumbo eggs
2 cups of shredded Parmesan cheese
1 cup of Almond Flour
1/2 cup of Sour Cream
1 teaspoon Baking Soda
Pinch of salt

Recipe instructions: In a blender or food processor whip the eggs until light, add in the sour cream and Parmesan cheese and continue to blend on high until well mixed. Add in the Almond flour and salt and blend well. You will add the baking soda when you are ready to pour out the batter. The baking soda will react immediately making this dough rise. I used the mini loaf pans, well greased on the bottom and sides. The sausage was cut to length, heated in the microwave and then fried in a skillet. You want the sausage hot when you pour in the batter. Be sure to center them in the middle. The batter will make 8 sausage dogs.  Bake 400 for 15 minutes then reduce the heat to 350 for an additional 15 minutes.

General Comments : The nutrients are for the batter only, everyone will have their favorite sausage with varying nutritional levels. I used Johnsonville Sausage with no fillers so it was less than 1 gram of carbs per serving.

Estimated Servings: 8

Calories per Serving: 281

Carbohydrates: 4

Fiber: 1

Carbs-fiber: 3

Protein: 19

Fat: 20

Type of Recipe: "American"

Cheeseburgers

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Cheeseburgers

Estimated Prep Time: 60

Ingredient List and Amount used: 2.5 pounds of ground beef, I like ground chuck
8 jumbo sized eggs
2 cups of shredded Parmesan cheese
6 large slices of swiss cheese or a cheese of your choosing
1 cup of Almond Flour
1/2 cup of sour cream
several 1/2 inch slices of red onion, used to elevate the burgers from the bottom
1 teaspoon of baking soda
salt

Recipe instructions: Make 6 hamburger patties that will fit into a 13 x 9 inch baking dish and cook till done. In a blender or food processor blend the eggs and sour cream until well blended, add in the Parmesan cheese shreds and blend again. Add in the Almond Flour, salt and baking soda and blend on high until well blended. Pour half of the batter into a well greased baking dish. Place the onion rings in a manner to support the burgers off of the bottom. Place your cheese on top of the burgers and cover with the remaining batter. Bake in a hot oven 400 degrees for 15 minutes then reduce the heat to 350 until a tooth pick comes out of the center clean. Approx: 20-30 minutes longer.

General Comments : I for see some bacon cheeseburgers in my future

Estimated Servings: 12

Calories per Serving: 533

Carbohydrates: 4

Fiber: 0

Carbs-fiber: 4

Protein: 39

Fat: 38

Type of Recipe: "American"

Chili Bake

Creator of the Recipe: Thor Baker

Recipe Name: Chili Bake

Estimated Prep Time: 60

Ingredient List and Amount used: 1.5 pounds ground beef, I used ground Chuck
8 jumbo eggs
1 cup of almond flour, you can grind your own almond flour, use whole blanched almonds
2 cups of Parmesan cheese shreds
1/2 cup of sour cream
1 large tomato, seeds removed, cubed
1 cup of Mexican cheese shreds
1/2 Red Onion sliced
6 cherry chili peppers
2 Hungarian peppers (Poblano pepper would work better)
1 green pepper
Clove of Garlic
1 stalk of celery
1 teaspoon of Baking Soda
Spices: Paprika, Red Pepper, Salt, Black Pepper, Cumin.

Recipe instructions: brown the ground beef in a large skillet, add in all of the veggies and let simmer. Reserve the tomato and celery until the peppers are slightly soft. The celery will give the texture of beans if its not over cooked. While the ground beef and veggies are cooking take a good blender or food processor and blend the eggs along with the sour cream. Add in the Parmesan cheese and continue to blend. Pour in the almond flour and blend on high until well mixed. Add your spices to the ground beef mixture and transfer to a 13 x 9 heavily greased baking pan and spread evenly over the bottom. Add the baking soda to the egg mix and blend on high for a few seconds and immediately pour over top of the ground beef mix. Poke it around a bit to be sure the egg mix is getting all the way to the bottom. Bake in a hot 400 degree oven for 15-20 minutes or until it sets up. Remove from the oven and cover the top with the mexican cheese shreds and put back into the oven and reduce heat to 350 and continue to bake for 20-30 minutes.

General Comments : This would have been really good with some Jalapenos

Estimated Servings: 12

Calories per Serving: 382

Carbohydrates: 5

Fiber: 1

Carbs-fiber: 4

Protein: 27

Fat: 27

Type of Recipe: "Mexican"

Chicken Cake

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Chicken Cake

Estimated Prep Time: 60

Ingredient List and Amount used: 8 jumbo eggs
3 cups of grated Parmesan cheese
1 cup of Almond Flour
1 Rotisserie chicken, bones removed and chopped
4 large stalks of celery chopped
1/2 green pepper chopped
Garlic to taste
1/2 large red onion chopped
1/2 cup of sour cream
1/2 stick of butter
Salt to taste
1 tsp of baking soda
Spices: Basil, Sage, Thyme, Paprika, red pepper, salt, black pepper
Splash of heavy cream

Recipe instructions: Grease heavily a large cake pan with coconut oil. In a large skillet add all of the vegetables and the 1/2 stick of butter and simmer on low. Add in the chopped chicken when the veggies start to get soft and let simmer. If there was juice at the bottom of the container pour that into the skillet as well and gentle boil off the water. Add in all of your spices. set on low while you prepare the cake mix. In a blender or food processor add in the 8 eggs and sour cream and blend on high. Add in the 2 cups of the Parmesan cheese (reserve 1 cup for the topping) and again blend on high. Add a pinch of salt and the Almond flour, blend again until well mixed. Add a splash of heavy cream tot he veggies to help release any stuck pieces in the skillet. Spread the chicken out in the bottom of the cake pan. Add 1 tsp of baking soda to the batter and again blend on high until well mixed. Pour this immediately on top of the chicken and poke it around until you see some of the chicken come to the top. Bake at 350 for 20 minutes, then top it with the remainder of the Parmesan cheese and turn the heat up to 400 for another 20 minutes. Let cool before cutting.

General Comments : This recipe does really well reheated. You could also turn this easily towards a Mexican dish with the addition of some chili peppers and cumin.

Estimated Servings: 12

Calories per Serving: 295

Carbohydrates: 5

Fiber: 1

Carbs-fiber: 4

Protein: 19

Fat: 21

Type of Recipe: "American"

Crispy Crunchy Cabbage Rolls

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Crispy Crunchy Cabbage Rolls

Estimated Prep Time: 60

Ingredient List and Amount used: 1 pound ground beef (like ground chuck)
2 medium zucchinis grated
1/2 red onion grated
1 large green pepper grated
2 large stalks of celery grated
2 cloves garlic grated
8 large wilted cabbage leave
6 eggs, 4 separated, egg whites whipped slighty
2 bags of hot pork rinds, ground to a powder
1 cup of grated Parmesan cheese
1 cup of grated Fresco cheese
spices: Salt, Pepper, Cumin, Paprika

Recipe instructions: To make the coating combine the crushed pork rinds, parmesan cheese, fresco cheese in equal portions and mix well (food processor helps) set aside in a large cookie sheet. Brown the ground beef lightly and chop fine in the skillet, set aside to cool and then place in large bowl. Add in all of the grated veggies, 2 whole eggs and 4 of the egg yolks and spices. Stir well and set aside, this will drain fluid to the bottom so you can place in a large screen or when you scoop it up be sire to use a slotted spoon.. Brush the outside of the cabbage leaves with the egg whites and lay them down into the coating mix, add the ground beef and roll closing in the sides as you go. Transfer the rolls to a parchment lined cookie sheet that has a fine layer of coating on the bottom. Bake at 400 for approx 45 minutes or until there is no longer juice coming from the rolls and they are brown and crispy on top.

General Comments : These are really filling, wife gave me two thumbs up on these and she doesn't like cabbage

Estimated Servings: 8

Calories per Serving: 425

Carbohydrates: 5

Fiber: 1

Carbs-fiber: 4

Protein: 25

Fat: 33

Type of Recipe: "American"

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Parmesan Crusted Pizza

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Parmesan Crusted Pizza

Estimated Prep Time: 30

Ingredient List and Amount used: 10 large egg whites
2 cups of shredded Parmesan Cheese
1/4 of sour cream
1 cup of almond flour, I like to grind my own, seems to taste better
pinch of salt
1 tsp of baking soda

Recipe instructions: In a food processor or good blender blend the egg white until frothy. Add in the sour cream and continue to blend. Now add in the Parmesan cheese and again blend on high until well blended. Next is the pinch of salt and the almond flour. Blend on high until well blended. Be sure your cookie sheet is ready before you drop in the baking soda and blend for a few second. Immediately pour the thin dough into the cookie sheet spread it around and bake at 400 for about 20 minutes.

General Comments : Toppings are your choice, way to many variations in people's taste for pizza to make an accurate account of nutrients. The nutrients listed are for the crust only.

Estimated Servings: 12

Calories per Serving: 41

Carbohydrates: 2

Fiber: 1

Carbs-fiber: 1

Protein: 9

Fat: 9

Type of Recipe: "American"

Chicken Comfort

FaceBook Name: thor baker

Creator of the Recipe: thor baker

Recipe Name: Chicken Comfort

Estimated Prep Time: 90

Ingredient List and Amount used: Parmesan Cheese Bread
10 egg white, save the yolks
1 cup of Almond Flour
1/4 cup of sour cream
pinch of salt
1 tbsp of baking soda
2-1/2 cups of shredded Parmesan cheese

Chicken Stew
1 Rotisserie chicken deboned
4 stalks of celery chopped
1 medium zucchini cubed
1 medium yellow squash cubbed
1/2 cup of chopped red onion
1 large glove of garlic
1 can of green beans
handful of mushrooms
1 quart of chicken stock
1/2 cup of heavy cream
1 stick of butter

Recipe instructions: Parmesan Bread
In a good blender add all of the egg whites and blend till frothy. Add in 2 cups of Parmesan cheese (reserve 1/2 cup to put on top) and again blend till well mixed. Now add in the Almond Flour and the sour cream and a pinch of salt, blend until well mixed. Have your pan ready to go into a 400 degree oven then add in the baking soda and blend for a few seconds. Immediately pour out in a parchment lined cookie sheet. Bake for 20 minutes then spread out the remainder of the Parmesan cheese spreads and place back into the oven. Bake this until golden brown on top. Remove from the oven and allow to cool for a few minutes while the oven cools off then replace it back into the oven while the chicken soup is being made. This will toughen up the bread which makes for a better side dish to go with the soup.


Cream of Chicken soup:
Place a stick of butter in the bottom of a large stock pot and bring to medium heat. Place all of the chopped and deboned chicken in the stock pot adding in all of the veggies listed. Cover the pot and allow to simmer for a few minutes, be sure to turn it over or it will stick. Pour about a 1/2 cup of chicken stock in the pot and bring to a boil while covered.

Combine the egg yolks and the heavy cream and whip adding this to a sauce pan with the remainder of the chicken broth. Bring up the heat slowly just until it begin to boil then turn it off. Once the all of the veggies int he chicken soup are fork tender pour the chicken stock from the sauce pan into the large stock pot with the chicken and veggies and immediately turn off the heat. Stir to combine altogether.

General Comments : Chickn pot pies are a possibility here, maybe precook the bread batter then gently pour over the chicken soup and bake.

Estimated Servings: 12

Calories per Serving: 304

Carbohydrates: 7

Fiber: 3

Carbs-fiber: 4

Protein: 23

Fat: 30

Type of Recipe: "American"

Crunchy Cheesy Hamburger Bake

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Crunchy Cheesy Hamburger Bake

Estimated Prep Time: 30

Ingredient List and Amount used: 1.5-2.0 pounds hamburger meat
1/2 cup of Fresco cheese crumbled
1/2 cup of colby or cheddar cheese shredded
1 large clove of garlic or 2 small cloves
1/4 cup of chopped red onion
1 large zucchini cut into think circles
1 large yellow squash cut into circles
3 stalks of celery, chopped into 1/2 lengths
Spices salt pepper

Recipe instructions: Get the hamburger meat browning in a hot skillet, try not to break it up to much you want large pieces for texture. When brown on one side turn it over then add in all of your veggies and cover them with the Fresco cheese. Flip this all over so the fresco cheese is on the bottom. Fry under high heat until you start to see the fresco cheese start to brown. Cover the top with the colby cheese and place the whole skillet under the broiler until browned on the top.

General Comments : I try not to cook the squash to long as it will become really soft. I plate this up with lots of hot sauce and a scoop of sour cream. My nutritional calculator doesn't seem to work anymore, will need to find a new website for future recipes

This recipe falls under the category of man food

Parmesan Cheese Bread

FaceBook Name: Thor Baker

Creator of the Recipe: Thor Baker

Recipe Name: Parmesan Cheese Bread

Estimated Prep Time: 30

Ingredient List and Amount used: 10 egg whites or 1 pint container.
1 cup of shredded Parmesan cheese
1 cup of shredded Cheddar/Jack cheese
1/4 cup of sour cream
1 cup of Almond Flour
2 teaspoons baking soda
pinch of salt

Recipe instructions: In a good blender, blend the egg whites, and cheese shreds along with the sour cream until well blended. Add in the almond flour and blend again until smooth. The final step is to add the baking soda and blend only long enough to get it blended well. The dough will be thin and pourable. The baking soda will react immediately when added so be sure you have your pans ready before the final step. If frying like pancakes keep the heat just below medium as they will burn before you can flip them over. It helps to put a lid over the skillet to get the tops done. If baking in the oven, 350 degrees for about 20 minutes will do the trick. I also dust the bottom of the baking dish with a very small amount of coarse ground corn meal just to give them a good texture. It doesn't add any significant carbs to the final product.

General Comments : This dough can be baked and or fried it all depends on what your looking for. I did these in egg rings and then finished them up in a 400 degree oven. You can pour out the dough in bun pans, whoopie pans or a parchment lined cookie sheet making a giant piece of flat bread.

Estimated Servings: 18

Calories per Serving: 95

Carbohydrates: 2

Fiber: 1

Carbs-fiber: 1

Protein: 7

Fat: 7

Type of Recipe: "American"