Gingerbread Cream Cheese Muffins (Low Carb and Gulten Free)

Ingredients

 
8 oz cream cheese, softened
2 large eggs
3 tbsp unsweetened almond milk
2 tsp molasses (optional, but gives better flavour and colour)
16 drops stevia extract
1 1/2 cup almond flour
1/4 cup vanilla whey protein powder
1/4 cup granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Directions

Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners.

In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated.

In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix.

Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.

Serves 12. Each muffin has a total of 8.9g of carbs, but only 4.9g if you subtract erythritol.

Read more at http://alldayidreamaboutfood.com/2011/01/gingerbread-cream-cheese-muffins-low-carb-and-gluten-free.html#EJ1QBJGkxIs112Bp.99

Asian Lettuce Wraps

Ingredients

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce(optional)
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!