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Not So Clean Margarita Melon Salad

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I mentioned this salad on Facebook when I was talking about going away for my birthday weekend. There was so much interest, that I created an Adults Only section for special occasion recipes that include alcohol.

I should warn you, there won’t be many recipes in this section. But ask and you shall receive.

This is a “Soupy” recipe. But so far, I’ve had no complaints considering the soupy part is tequila. In fact, if you really want to get fancy, you could even add some strawberries and/or mango!

Not So Clean Margarita Melon Salad

Ingredients:

  • 1/2 large seedless watermelon
  • 1 1/2 cups jose cuervo gold tequila
  • 1/2 cup agave (or to taste)
  • Juice of 2 limes (more if you like)
  • Juice of 1 orange
  • Salt to taste

Directions:

  1. First off all,Chop up the watermelon into small bits.
  2. In a large mixing bowl, combine all ingredients and stir. Allow to marinate overnight in the fridge or at the very least, for a couple hours on the counter top. You’ll find that once it has sat for a while, it’s much harder to taste the tequila. This, in my humble opinion, is when it’s reached it’s level of perfection.

Note: Nutritional Information not available for this recipe.

Baked Zucchini Chips

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These Baked Zucchini Chips are healthy, simple and delicious! No grease, no fuss!

When life gives you zucchini, you make zucchini chips! And I had lots of zucchini. What’s a girl to do with lots of zucchini?

Well honestly, this was an easy decision. I’ve been wanting to make zucchini chips for a while now. I usually crave salty things more so than sweet desserts. So these zucchini chips were a no brainer.

Although I tell you to use a mandolin to slice the zucchini, hubs threw out our mandolin a while ago because I was never using it. So I used a cheese grater to slice my zucchini. It sorta worked so if you don’t have a mandolin you could either use a knife to slice them thin or just use a cheese grater.

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Don’t worry about the chips being soggy, you do have to bake them for quite a while and as they bake they dry out and crisp nicely. When I served them I drizzled a bit of balsamic vinegar over them which gave them a nice flavor. You could also toss them with a bit of balsamic vinegar before actually baking them.

But what a healthy snack! No fat, no carbs, just simple delicious crispy chips. Perfect healthy snack.

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Total time

Ingredients

  • 1 medium zucchini
  • juice from ½ lime
  • salt and pepper to taste
  1. Slice zucchini on mandolin. After this,Place parchment paper on baking sheet and preheat oven to 225 F degrees.
  2. Toss zucchini in bowl with salt, lime and pepper.
  3. Place in a single layer on baking sheet and bake in oven for 45 minutes.
  4. Rotate baking sheet for even distribution and bake for another 20 minutes until chips start to brown and crisp.
  5. Serve as is or drizzle with some balsamic vinegar.

5-Ingredient Bacon Crusted Chicken (Paleo, Low Carb) | Wholesome Yum – Natural, gluten-free, low carb recipes. 10 ingredients or less.

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5-Ingredient Bacon Crusted Chicken (Paleo, Low Carb)

Friends, I’m so excited! I had a submission accepted to Tastespotting for the first time this past week. The recipe was my bacon cheeseburger soup, so go check it out if you haven’t already.In other news, I created a Yummly publisher page for Wholesome Yum, which seems to be generating a lot of interest as well. Now you can use the Yummly buttons next to each post to save them to your Yummly recipe box. Yummly is a very convenient way to save all your recipes, which I love. This new avenue has me even more motivated to keep improving my photography.I recently went back through my posts to apply tags that were lacking when I first started this blog.

Wow. It’s amazing how different things look in hindsight.

Being a perfectionist, it was hard to resist re-writing all my old posts, deleting them, and/or re-making many things just to take better photos. I cringe looking back at my photos and writing near the beginning. I used to write all the time – journaling, poetry, stories, whatever – but when this blog started it had been years since my last bout of creative writing, and the gap was evident. From a photography standpoint, the terms aperture, ISO, and white balance were completely foreign to me just a few months ago, but recently I’ve begun to explore my camera’s manual settings. Even now, neither is anywhere near where I want it to be, but I’m learning more and more each day.

The most popular post on this blog, crispy bacon-wrapped asparagus, probably has one of the most eye-catching photos I’ve taken (of the ones posted so far). Being able to achieve a clear focal point with a blurred background made me ridiculously excited. It looks like people in the online food community seemed to like it too. Granted, I’m sure people’s collective love for bacon doesn’t hurt either, but I’m becoming convinced that excellent photos make all the difference between recipes people want to try and those they do not.

That bacon-wrapped asparagus photo has been re-pinned on Pinterest a few thousand times already (and counting!), and I’ll admit I still get excited every time it happens. That number may be small by some standards, but for a blog as young as mine, it’s a big deal! If you’re reading this months after this was posted, I’m hoping that number is a lot higher now. Hearing about people making my recipes is the biggest rush.

Talking about this reminds me of how grateful I am to my readers. Thank you, thank you, thank you for stopping by! It truly means a lot.

Speaking of bacon, that brings me to today’s recipe.

Bacon crusted chicken!

The idea came to me out of nowhere one day when I was thinking about what new things to try with bacon bits – because there are always good things that can be done with bacon bits! Amazingly, I haven’t seen anything like this before.

The thin layer of mayonnaise underneath the crust does a great job at keeping the moisture locked into the chicken breast during baking. The smoky bacon crust is truly amazing, with a garlic aroma shining through. The best part is it’s so quick and easy – 25 minutes from prep to oven, to your table – and requires only a handful of basic ingredients.

Peach Cream Cheese Danish (Low Carb, Gluten-free)

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This peach cream cheese danish is a delicious way to enjoy summer and only has 7 ingredients. Low carb, gluten-free, and nut-free.

As you read this, my husband and I are wandering the streets of London! (Or maybe we are sleeping? There’s that whole time zone thing.) Either way, I can guarantee that we’re enjoying our impromptu trip. I’m usually a planner by all accounts, but when we stumbled upon the opportunity to visit London for a few days due to a business trip that came up for my husband, how could I say no? Fortunately I still managed to come up with a detailed itinerary in just a few weeks’ notice. I can’t wait to tell you about it when we return! For now, I wanted to leave you with a treat to enjoy while we are gone.

Peach season is in full swing right now. It’s the middle of summer, and I’m just thrilled about the fresh summer produce that’s everywhere. Peaches are only in season for a few short months, which makes me kind of sad to think about.

Peach Cream Cheese Danish (Low Carb, Gluten-free) - This peach cream cheese danish is a delicious way to enjoy summer and only has 7 ingredients. Low carb, gluten-free, and nut-free.

Can someone please tell me what I need to do to make this season slow down?!

Well, if I can’t slow it down, the least I can do is try to take full advantage.

Peaches are pretty sweet, with 13 grams net carbohydrates in a whole fruit of medium size, so on their own they may be tough to fit into a low carb diet. However, there are definitely ways to incorporate them into a low carb recipe with other ingredients! That’s a great thing, because they are loaded with vitamin C, fiber, potassium, and choline. As a result, they have numerous nutritional benefits, including reduction of cancer risk, enhancement of skin elasticity, and improvement of heart and eye health (source). Besides, they taste delicious!

Peach Cream Cheese Danish (Low Carb, Gluten-free) - This peach cream cheese danish is a delicious way to enjoy summer and only has 7 ingredients. Low carb, gluten-free, and nut-free.

One of the most classic flavor combinations for peaches is peaches and cream. This peach cream cheese danish fits the bill! It has a buttery coconut flour crust, a vanilla cream cheese filling, and of course, peach slices on top that roast perfectly in the oven.  In addition to being low carb, gluten-free, and sugar-free, I also made this one nut-free, so that people with nut allergies can enjoy it too. Each danish has only seven ingredients and five grams of net carbs, so you can indulge in a peach dessert without much preparation time or too many carbs.

There are so many ways to enjoy these danishes. Savor them in the morning for breakfast with a cup of coffee, or any time of day for dessert or even a snack. They work well to grab and go, too! No matter the time of day, a peach cream cheese danish is the perfect way to make the most of peach season while it’s around. (And if you happen to find this recipe when peaches aren’t in season, I do hope you’ll save it for when they are – you won’t regret it.)

Nutella Mug Cake Recipe – Molten Lava Cake (Low Carb, Paleo)

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This molten lava “Nutella” mug cake recipe is unbelievably healthy, low carb, paleo, gluten-free, and sugar-free. So easy with only 7 ingredients!

For those celebrating today – be it Christmas Eve or the first day of Hannukah – I want to wish you the happiest of holidays. I’m sure you have your menu all set for tonight, so instead I want to share a quick and easy breakfast or snack to get your day started right. You might even have all the ingredients on hand. And let me just say, this one is a combination of so many of my favorite things. It’s a low carb mug cake… it’s a molten lava cake… it’s filled with (sugar-free) Nutella… it’s a molten lava Nutella mug cake!I almost feel silly calling this Nutella mug cake recipe “breakfast”. It’s so unbelievably rich and chocolate-y and delicious. Way too decadent for breakfast, right? It sure tastes that way! I’d be more inclined to call it an incredible dessert. Nevermind the fact that incredible desserts aren’t usually ready in just a couple of minutes. But this one is.

This molten lava Nutella mug cake recipe is unbelievably healthy, low carb, paleo, gluten-free, and sugar-free. So easy with only 7 ingredients!

If you’re really looking to take this low carb mug cake over the top, add some whipped cream or sugar-free ice cream. I should have done that for my pictures. Seriously, what goes better with a warm, gooey molten lava cake than cold ice cream and whipped cream? Now that I think about it, those are some great additions to almost any mug cake. I need to do that more often!

In fact, I need to make sugar-free mug cakes more often, in general. There are so many desserts that I’d enjoy much more frequently if I could have them ready in minutes. What can I say, convenience is a big deal with a full-time job, a semi-full-time blog, and a family. Maybe I should make that a goal for next year – to make more healthy mug cake desserts for the blog?

This molten lava Nutella mug cake recipe is unbelievably healthy, low carb, paleo, gluten-free, and sugar-free. So easy with only 7 ingredients!

Here’s the thing, though. This particular molten lava Nutella mug cake happens to be sugar-free, gluten-free, and packed with protein. Sure, it’s not as nutrient-dense as veggies and fruits, but other than that, it’s the next best thing.

So, even though this molten lava mug cake recipe is parading around as a dessert, I happen to think it makes an amazing breakfast. Can you just picture it with a tall glass of almond milk, or even a cup of coffee? If you’ve got a long day ahead and want to start it out with something to look forward to, this chocolate-y Nutella mug cake is just what you need.

Instructions

  1. Refrigerate or freeze 2 tablespoons of the sugar-free nutella spread until firm. (You can do this ahead of time in the fridge. If using the freezer, you can do it closer to last minute since it’s faster, but don’t keep it in there so long that it’s completely solid.)
  2. Mix the almond flour, coconut flour, erythritol, cocoa powder, and gluten-free baking powder in a mug.
  3. Stir in the egg and the remaining tablespoon of sugar-free nutella spread, until the batter is smooth.
  4. Make a large, deep well in the center of the batter, holding it open with two spoons, and scoop the hardened sugar-free nutella spread (from the fridge) into it.
  5. Microwave on high for about 40-50 seconds, until the cake is just barely set but the center is still gooey. (Do not overheat, otherwise the center will not be like “molten lava”.)

Sour Cherry Hazelnut Cobbler (Paleo, Low Carb) | Wholesome Yum – Natural, gluten-free, low carb recipes. 10 ingredients or less.

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Sour Cherry Hazelnut Cobbler (Paleo, Low Carb)This sour cherry hazelnut cobbler is an easy, paleo, low carb summer treat.
My mom brought me a bunch of juicy sour cherries from a local farm a couple of days ago. These aren’t sold in stores around here, but if you can find them, they are ah-mazing! They are smaller and more tart than regular cherries, and utterly delicious. I like that they aren’t as sweet, meaning less sugar, but they are so good you won’t even miss it.I’ve never made anything with sour cherries before, but was excited to try.  I came up with this easy cobbler.  Bonus – it’s gluten-free, paleo-friendly, and has no sugar added.

Sour Cherry Hazelnut Cobbler (Paleo, Low Carb)

I had to pit the cherries first, which was a bit daunting, but it actually went pretty quickly once I got the hang of it. I don’t have a cherry pitter and didn’t want a rarely used gadget cluttering up my drawers, so I decided to use a paperclip instead. It was easier than expected – just poke the paperclip into the cherry from the stem end, using it to separate the pit from the flesh on two sides, then scoop it out.

It took me a couple of hours to remove the pits from 3 1/2 pounds of cherries, which was about ten cups.  It was well worth the effort! I set aside four cups for this recipe and froze the rest. Now this means I’ll have to come up with a couple more sour cherry recipes to use up the other six cups.

Too much freshly picked fruit – what a great problem to have!

Cobbler is one of the easiest and most delicious ways to use up fresh cherries (or berries). You really can’t go wrong with it.

For this recipe, feel free to use more sweetener if you prefer more sweetness. My all-time favorite sweetener as erythritol, as it measures very similarly to sugar, has no after-taste, and is natural. However, you can easily substitute another granulated sweetener such as stevia or coconut sugar. Adjust the amount accordingly depending on how sweet your substitution is.

Hazelnut flour is sometimes hard to find, so if needed it can be replaced with more almond flour (or any other nut flour). Another solution would be to make your own hazelnut flour, which is actually incredibly easy. Simply process hazelnuts in a food processor or coffee grinder until they are the consistency of a coarse flour. Don’t overprocess, though, or you’ll end up with nut butter! The hazelnut really gives this dessert a vibrant flavor, so use it if you can.

The cobbler turned out fantastic – a perfect end of summer treat! I topped it with some homemade no-sugar-added whipped cream. Low carb ice cream would be fantastic, too.

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Mix the sour cherries and half of the erythritol. Place the mixture into a foil lined (or non-stick) 9×9″ baking pan.
  3. Mix the almond flour, hazelnut flour, remaining erythritol, and baking powder.
  4. Add the egg whites and stir until crumbly. Stir in the melted butter.
  5. Crumble the flour mixture evenly onto the berries.
  6. Bake 20-25 minutes, until golden.

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