Low Carb Pancakes

So turning 40 has been a wake up as far as how hard I have to work to maintain my body....have been experimenting with a lot of low carb and delicious recipes....and I will only post yummy ones here and this is one of them!  I was amazed by this recipe, the pancakes are a little thin, but very satisfying and very easy.  I make a batch of 9 so I have it a few days....reheats very nicely.  Easy to double and triple and probably freezes well.

Low Carb Delicious Pancakes

4 oz softened cream cheese
4 eggs
4 1/2 tsp coconut flour
4 1/2 tsp flax meal
1 tsp baking powder
1 tsp vanilla extract
dash salt

Put all ingredients in blender and blend up.  Pour into hot skillet over medium heat with a little canola or vegetable oil (Tbsp) in nonstick skillet ( I love my ceramic pans). Pour into pan and cook til bubbles form and then flip over and cook another minute til bottom is browned.  I kept them warm in a 200 degree oven.  This batch makes about 9 pancakes (silver dollar size)....I made a couple big ones so prob closer to 10-11 silver dollar size.  They keep well for 5 days so this batch can serve you for 3 days (3 pancakes is a serving).  I did top these with butter and some syrup, but not a lot of syrup lol
Enjoy and feel free to comment.https://www.facebook.com/kebryda/videos/10153870166268616/

blueberry pecan french toast casserole

The original recipe came from Bon Appetit magazine, I have been making it for years and have made adjustments and simplified it a bit.  Here is the link to the original recipe:  http://www.epicurious.com/recipes/food/views/Baked-Blueberry-Pecan-French-Toast-with-Blueberry-Syrup-101755
I am going to post the recipe as I modified it.  I added Cream cheese cubes to the casserole because....well....it is just right.

Blueberry Pecan French Toast Casserole

24 inch baguette
6 large eggs
3 C milk (I used 1%, original called for whole)
1/2 tsp fresh ground nutmeg (use fresh, it is worth it)
1 tsp vanilla
1 C brown sugar, firmly packed
4 oz cream cheese cut into cubes
1 C pecans
1/2 stick (1/4 c) butter, unsalted
1 Cup fresh blueberries (original called for 2 C, I think that is too much)
** the original recipe calls for making blueberry syrup.  I think that is overkill on the blueberries.  I use regular maple syrup.

Line a 9x13 baking pan with non stick foil (or butter the pan, I find the foil is way easier!).  Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. scatter cubed cream cheese over bread. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 C brown sugar.  Pour evenly over bread and cream cheese.  Chill mixture, covered, overnight.

Preheat oven to 400 degrees F.  Sprinkle pecans and blueberries over bread mixture.  Cut a 1/2 stick of butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar until melted.  Drizzle over bread and bake mixture 35-40 minutes until bread is browned and mixture is bubbling.  Serve immediately with your favorite maple syrup

Deviled Eggs

I made this dish for the baby shower, it is a great brunch recipe and the filling can be made the night before and piped into the eggs the morning of the party. I make these at every brunch and there are never any leftover! I took my mom's recipe and made it my own...

Deviled Eggs

1 dozen large eggs
4 Tbsp low fat mayo
2 tsp dijon mustard
1 Tbsp low fat sour cream
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried dill weed
salt and pepper to taste
few dashes cayenne powder (optional)
fresh chives for garnish

Hardboil eggs. The best method I find is to fill a large pot with water, gently place eggs one by one in pot. Bring to a boil, shut off heat and cover, set the timer for 18 minutes exactly. With a slotted spoon, remove eggs and place in an ice bath until cooled enough to peel. I find the best way to peel the eggs is to tap several times on the counter and peel the shell off, if you want you can rinse under cool water.

Once the eggs are cooled and peeled, slice each one in half lengthwise and carefully pop out the yolks into a bowl. Place the whites into a paper towel lined container and put away in the fridge (if you are making this the night before). Add all other ingredients to yolks and mash with a potato masher until smooth. Spoon mixture into a large ziplock bag and push the mixture into one of the corners and seal. If making this the night before, put the mixture in the fridge. When ready to serve, place the egg whites on a platter and cut the tip off the ziplock bag and pipe yolk mixture onto the egg whites. Garnish by sprinkling either cayenne or paprika over eggs and topping with fresh chives if desired.