Sugar-Free Pineapple Tamales with a Coconut and Macadamia Filling

Ingredients:

• 1/2 bag corn husks

Dough

• 2 tablespoons baking powder
• 7 cups maseca
• 2 cups stevia sweetener
• 4 sticks unsalted butter (softened)
• 2 20 ounce cans of pineapple chunks
• 2 cups milk

• 1-1 1/2 cup water


Filling

• 13.5 ounces macadamia nuts
• 3 tablespoons butter
• 1 tablespoon stevia sweetener
• 1 5 ounce bag unsweetened coconut shavings

• 2 tablespoons stevia sweetener
• 1/2 teaspoon xanthum gum
• 1 cup water

Garnish

• 1 scoop vanilla ice-cream
• Pineapple sauce



Directions:

 Fill a large bowl with warm water and set the corn husks into it and submerge

Dough
 Put into a bowl the maseca, stevia sweetener, and baking powder and mix together
 Then add the butter, pineapple chunks, and milk and mix
 Next add the water as needed and mix until it has a dough-like consistency (which should be sticky but should be able to still come off your hands without leaving much residue)
 Cover and set off to the side.
 In a steamer pour in the correct amount of water and let it heat up while your working on the recipe


Filling
 In a small bowl add the 1/2 teaspoon of xanthum gum, water, and stevia and whisk
 Set off to the side
 In a pan melt the butter on a medium heat
 Then add the stevia and macadamia nuts
 Once the nuts have a shiny coating and they give off a nutty aroma add the coconut shavings
 Continue to cook the mixture until the coconut has begin to brown a little
 Add the xanthum gum mixture into the pan and mix
 Take off the heat and set aside

Production
 Create your own little production line starting with the bowl of your corn husks, then the bowl that has your dough, and finally your coconut and macadamia mixture
 Take out 1 corn husk at a time and spread with your fingers a little smaller than golf ball size amount of the dough in the center and bottom of the husk.
 Next place a small amount of the coconut mixture in the center of the dough
 Then fold the ends together and press down to make sure that it is sealed shut and looks like a tube
 Pinch the bottom of the husk so that the dough is formed together there also
 Bend the top part of the husk towards the bottom so that the top part is also pinched
 Carefully place it into your steamer with the bottom facing up.
 Repeat the steps again on forming your tamales until the dough has run out
 Cover your steamer and let simmer for about 45-55 minutes
 Remove and plate.

Callah Bread (Sugar Free)

Callah Bread (Sugar Free)

Ingredients

7 cups bread flour (+ more for dusting)
5 Tbs Stevia
4 yolks, slightly beaten
2 eggs, slightly beaten
5 ½ tbs butter, melted
1 ¼ cups water
1/3 cup unsweetened apple sauce
1 tbs salt
2 ¾ tsp yeast


In a large bowl combine the eggs, egg yolks, water, applesauce, and melted butter.

In a separate bowl combine flour, stevia, and salt. Add to the wet ingredients and add the yeast for last. Hand knead for about 1 minute until the ingredients are incorporated. The dough will be sticky.

Dust a flat surface and transfer the dough. Gently add flour as needed when you knead until the dough is firm. (About 2-3 minutes).

Lightly spray the large bowl, put the dough in it, cover it, and let it rest for about 1 hour bulk fermentation. Push down the air and refrigerate overnight. Push down the air once or twice.

When ready to bake, preheat the oven at 380F. Lightly dust a flat surface and divide the dough into 3 equal parts. Roll them lengthwise to form 3 thick strings. Entwine them to braid the bread and transfer it to a greased baking sheet. Let it rest for about 1 hour.

Bake for 40 minutes and remove from heat. Transfer the bread to a cooling rack. Enjoy it with your favorite sugar-free jam.

Gingersnap Eggnog Shake


Ingredients

• 3-4 ice cubes
• 1 cup of eggnog
• 2 scoops vanilla ice-cream
• 4 gingersnap cookies

Garnish

• Ready-whip whip cream
• Half a gingersnap cookie


Directions

 Add all ingredients into blender except ice
 Blend and add 1 ice at a time until crushed and blended
 Pour into a glass
 Garnish with whip cream and a gingersnap cookie

Caramel Brownies

Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!

Borsht (Russian Beet Stew)

Borsht is a delicious beet stew, yet very time consuming if we start by roasting the beets. I've created this recipe for busy people to enjoy the benefits of a different, nutritious comfort food at this time of the year.

Borsht (Russian Beet Stew)

Ingredients

2 tbs butter
2 cans beets
1 lb brisket
2 cans beef broth
1 tsp red wine vinegar
2 tsp Ideal (sugar substitute)
2 small garlic cloves, chopped
¼ red onion, chopped
1 celery stalk, chopped
¼ green cabbage, chopped
½ bag frozen potatoes
Salt and pepper to taste

Garnish
Fresh parsley
Sour cream

The night before, season the brisket with salt and pepper; add the beef broth and cook it overnight in the crock pot.

When ready to cook, sauté the garlic, onion, and celery stalk with the butter. Add the broth from the meat, red wine vinegar, and sugar. Let it cook for about 20 minutes. Add cabbage and potatoes and cook for another 20 minutes. Shred the meat and add it to the pot. Adjust seasoning and serve warm. Garnish with fresh chopped parsley and sour cream.

Enjoy!