Lemon Bars

Lemon Bar Sandwiches


Ingredients


Crust

• 1/4 cup cornstarch
• 1/4 cup tapioca flour
• 1/4 cup oat flour
• 1/4 cup white rice flour
• 1 teaspoon xanthan gum
• 1/4 teaspoon lemon zest
• 1/4 cup stevia sweetener
• 5 tablespoons butter
• 1/4 teaspoon Lemon Extract


Filling

• 1 1/2 cups milk
• 1/3 cup agave syrup
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 large lemons juiced



Directions

 Preheat the oven to 350 degrees

Crust

 Add all the ingredients into a mixer and mix until it looks crumbly
 Grab a small rectangular pan and spray it with non-stick spray
 Layer the bottom with half of the crust mixture

Filling

 Add the milk, extract, and stevia into a pot and simmer
 Add the egg yolks and cornstarch into a bowl and beat until fully mixed
 Temper the hot milk slowly into the egg mixture while whisking rapidly
***BE CAREFUL NOT TO CURDDLE THE EGGS***
 Add the ingredients back into the pot and continue to whisk until it starts to thicken up
 Add the lemon juice and mix
 Add the filling into the pan that has the bottom crust in it
 Add the remaining crust on top and gently pat it down

 Bake for 16 minutes and then refrigerate to let the filling settle and firm up before cutting it

Whole Grain Zucchini Bran Muffins


Ingredients

• 1 cup shredded zucchini
• 1 cup oat bran
• 2 cups wheat bran
• 1 cup whole wheat four
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup milk
• 2/3 cup yogurt
• 1/3 cup canola oil
• 1/3 cup molasses
• 1/3 cup Vanilla Honey
• 1 teaspoon Madagascar Vanilla Extract

Directions

 Preheat oven to 375 degrees
 Grease muffin pan
 Combine the wheat bran, oat bran, flour, baking soda, baking powder and salt into a large bowl and mix
 In another bowl add the eggs, milk, yogurt, canola oil, molasses, honey, and zucchini and mix until fully incorporated
 Add the wet mixture into the dry mixture and mix just until combined
 Fill the muffin tins with the batter
 Bake for approximately 20-25 minutes
 Take out and let cool before removing each from the pan

Sugar-Free Caramel Flan


Ingredients

• 1 cup of milk
• 1 1/2 teaspoon stevia sweetener
• 1 1/2 teaspoon Sugar-Free Caramel Syrup
• 5 egg yolks
• 1/8 teaspoon Madagascar Ground Vanilla
Directions

 Preheat your oven to 325
 Whisk the 5 egg yolks together in a bowl
 While still whisking add the milk, stevia, and caramel syrup into the bowl
 Add the ground vanilla and whisk until incorporated
 Spray your ramicans with non-stick spray
 Pour the mixture into 3 ramicans only filling them halfway
 Put onto a 1/2 inch hotel pan or a deep baking pan and fill the pan with water until the ramicans are about 1/3 covered around
 Bake for 35 minutes
 Take out and place in another pan and put into the refrigerator until cooled
****Garnish with mint leaves, orange zest, and raspberries sprinkled with the sweetener as well and caramel drizzled ontop of the flan

Crabby Deviled Eggs

Crabby Deviled Eggs

4 hard boiled eggs
1 6 oz can crab meat
2 tbs mayo
1/2 tsp mustard
1/2 tsp pesto
A pinch of cayenne
Salt and pepper to taste

Garnish
Green Leaf lettuce
1 Roma tomato
Jalapeno filled black olives

Peel the shell on the eggs.
Cut the eggs in half and scoop out the yolk. Mix yolk, crab meat, mayo, mustard, pesto, cayenne, salt, and pepper until a smooth paste is formed.

Arrange the fresh lettuce in the plate. Put the olives in the middle. Then pipe the crab filling into the eggs and put them around the plate. Cut the tomato into wedges and finish garnishing.

Enjoy!

Fish Patty Soup

Fish Patty Soup


Ingredients

For Broth:
• 6 cups of fish broth
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 stick of celery chopped

For Patties:
• 2 12 ounce frozen fish fillets
• 1 carrot cut into chunks
• 1/2 and onion quartered
• 1/4 a green bell pepper
• 1/4 teaspoon dried oregano
• 1 egg
• 3 cups panko
*** only use 2 1/2 cups of panko and keep the rest for later if too wet***
• 2 garlic cloves
• 1/2 tomato
• Salt and pepper


Directions


 Add broth and seasonings to a pot and heat to simmering
 Put all the ingredients for the patties into a food processer and puree
 Add salt and pepper only to what you think is needed
 Grease a sauté pan
 Heat up a non-stick sauté pan and form small 2-3 inch circles about 1/4 an inch think
 Cook in the pan until deep brown on both sides and until the centers are cooked fully
 Add the celery into the broth and cook for another 2 minutes
 Take out and place into a bowl and fill only halfway with the broth
 Garnish with chopped green onions

Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes Ingredients 8 ounces cream cheese 1/3 cup stevia sweetener 2 large eggs 1/8 teaspoon pure vanilla extract 1 box of large strawberries 2 packages of ready graham crusts 1 strawberry jello package Directions 1. Preheat the oven to 350 degrees 2. In a large bowl mix the cream cheese and stevia sweetener together 3. Add the eggs one at a time fully incorporation before adding another 4. Add the vanilla extract and mix 5. Add a dollop of the cream cheese mixture into each of the crust shells ****Just enough so that each is about 1/2 to 3/4 filled**** 6. Place in the oven and bake for approximately 20-25 minutes or until the cream cheese has settled 7. Take your strawberries and make thin slices out of each ****When the mini cheesecakes are done you will fan them on top of each**** 8. Follow the directions on the jello package and then set aside 9. Take out of the oven and let cool 10. Once cooled fan your strawberry slices on each mini pie 11. Pour the jello mixture over each where everything including the strawberries are covered in the liquid 12. Refrigerate for 20 minutes or until jello sets 13. Garnish with whip cream and dig in!