Recipes

Coleslaw

Published 29 April, 2011

Coleslaw

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Recipe type: Salad

Author: Gaelyne Gasson

Salad with a bit of a spicy bite.

Ingredients

4 Cups Coleslaw salad ingredients Chopped cabbage, carrot, celery, green onion, and onion
3/4 Cup Miracle Whip To taste
1 teaspoon Lemon Juice
1 teaspoon Garlic
1 teaspoon Dill
2-3 drops Nado’s Extra Hot Peri Peri Sauce To taste

Instructions

Mix all ingredients together and chill overnight so seasonings blend.
Stir again before serving.
Note – all ingredients are ‘to taste’. You may need more or less Miracle Whip so it’s the consistency that you prefer.

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This coleslaw recipe has a bit of a bite to it.

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Tagged Salad

Healthy Bran Pancakes

Published 29 April, 2011

Very easy to make pancakes that are low in carbs and high in protein.

Healthy Bran Pancakes

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Recipe type: Breakfast

Author: Gaelyne Gasson

Easy to make and low carbs!

Ingredients

1 tablespoon Bran (wheat, rice or corn)
1 tablespoon LSA meal (Linseed, Sunflower & Almond)
1 Egg, beaten
Nuts and/or Berries Optional – to taste
Butter or Oil

Instructions

Mix egg, nuts, bran, and LSA together. Melt a small amount of butter or oil in a small frying pan and fry, turning once. Put berries and a small amount of butter on top of the pancake and drizzle with sugar free syrup.
Instead of LSA, you can also use Flaxseed, which is what Gretchen’s recipe calls for.
You can also make a bunch of these and freeze them to heat up quickly when you’re in a hurry.
I usually have one of these (without the nuts or berries) once or twice a week for my breakfast.

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Tagged Breakfast

No-Crust Low Cal Pumpkin Pie

Published 28 April, 2011

The only pumpkin pie I make at Thanksgiving or Christmas. It’s relatively easy and delicious!

No-Crust Low Cal Pumpkin Pie

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Recipe type: Baking

Author: Gaelyne Gasson

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

If you don’t tell anyone this recipe is ‘sugar free’, they won’t know – it’s really delicious and easy to make. Adapted instructions for Australia are included as well.

Ingredients

1 Egg
2 Egg Whites
3/4 Cups Splenda (or sugar)
1/2 Cups Low-fat Baking Mix (see recipes list)
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Nutmeg
1 (12oz) can Evaporated Milk (Lite / Low Fat)
2 Cups Pumpkin (or 1 can 15oz solid-pack pumpkin)
Serve With:
Whipped Topping (Lite / Low Fat) or Cool Whip

Instructions

Preheat oven to 350f or 200c (forced air fan)
In a large mixing bowl, combine the egg, egg whites, pumpkin, Splenda/sugar, homemade baking mix, vanilla and spices until smooth.
Gradually stir in evaporated milk. Pour into 9in baking pan (I use a deeper flat bottomed baking bowl instead) that’s been coated with non-stick cooking spray.
Bake at 350f / 200c for 35-40 minutes or until knife inserted near the centre comes out clean. Cool on a wire rack. Serve with a dollop of whipped topping. Refrigerate any leftovers.

Notes

If using Butternut Squash, cut the squash lengthwise and scoop out strings and seeds. Hard to get out strings will come out easily after baking. Place on a foil wrapped baking tray (one with sides) with the skin side up and cook at 180c-200c (about 350f-375f) for about an hour or until very soft. Remove from oven and allow to cool. Scoop out any remaining strings, then scoop pumpkin into measuring cup. You need about 2c pumpkin to make the pie. You’ll probably get right around 2c pumpkin from one whole butternut squash. We don’t have ‘Cool Whip’ in Australia but you can buy cans of Reddi / Dream Whip in the shopping market. Enjoy with friends and family!

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Tagged Baking

Easy Baking Mix Scones/Biscuits

Published 28 April, 2011

Easy Baking Mix Scones/Biscuits

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Recipe type: Baking

Author: Gaelyne Gasson

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 3

This recipe makes use of the homemade baking mix recipe or you can use Bisquick instead.

Ingredients

1 1/2 C Baking Mix
2/3 C Milk (170ml)

Instructions

Preheat oven to 450f / 230c
Stir until soft dough forms. Turn onto surface sprinkled with baking mix.
Knead 10x. Roll/pat dough so it is about 1/2 inch thick.
Cut with 2 1/2in scone/biscuit cutter (or a drinking glass about that size).
Place on ungreased baking sheet.
Bake 8-10min or until golden brown.

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Tagged Baking

Low Fat Baking Mix (homemade ‘Bisquick’)

Published 28 April, 2011

This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.

Low Fat Baking Mix (homemade ‘Bisquick’)

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Recipe type: Baking

Author: Gaelyne Gasson

Prep time: 10 mins

Total time: 10 mins

This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.

Ingredients

4 Cups Flour Plain
1/8 C Baking Powder
1 1/2 tablespoons Splenda (or sugar)
1/2 tablespoon Salt
2/3 C Powdered Milk
1/3 C Canola Oil

Instructions

In a large bowl combine dry ingredients. Add oil by drizzling over mixture. Cut in with pastry blender until mixture resembles corn meal.
Store in covered container in the refrigerator for up to 3 months.

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