Friday, September 17, 2010

Cinnamon Bread


5 eggs, separated
1 cup vanilla whey protein or egg white protein
4-8 tablespoons of cinnamon (depends on how much you like cinnamon!)

Preheat the oven to 375 degrees. Separate the eggs and whip the whites until very stiff. Slowly add in the whey protein. Blend until smooth and then very gently add in the yolks (try to keep the whites fluffy).Grease a bread pan and pour the mixture into the pan. Bake at 375 degrees for 45 minutes. Turn off the oven and leave the bread in to cool slowly. After an hour, take the bread out. Once totally cool, cut into 12 large slices. I love mine toasted with cream cheese! It also makes great French toast.

Pecan Sandies


1 1/2 cup Vanilla Whey
1 1/2 cup chopped pecans
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 egg
1 cup butter
1/2 cup erythritol and 1 package Splenda

Preheat oven 350o

Mix all ingredients until well blended.  Drop by tablespoons on to an ungreased cookie sheet bake for 7-10 minutes

Cheesy Dehydrated Popcorn




1 head of cauliflower, broken into 1 “ florets
1-2 tablespoon butter, melted
1/4 cup walnuts, or sunflower seeds
1/4 cup Parmesan cheese
1 teaspoon salt


Place cauliflower "popcorn" pieces into a large ziplock bag and coat with melted butter.
In food processor add nuts (or seeds), Parmesan  and salt, process until finely ground. 
Pour over florets and close top. Shake bag until cauliflower is coated.
Place in dehydrator. Dehydrate at 110 degrees for 6 hours, or until slightly crunchy. If you want it really crunchy, dehydrate for 10 hours. If you fully dehydrate the cauliflower, it will have a week shelf life.