Low Carb Cauliflower Ham Bake

3-12 oz. packages Bird's Eye Cauliflower, in the freezer isle, cut into bite size pieces, thawed

24 oz. cottage cheese

3 cups shredded cheddar cheese

1 pound ham, diced, cubed or shredded

1 diced onion

6 eggs, slightly beaten 

Combine all ingredients and transfer to a 11 x 13 baking dish.  Bake uncovered at 375 for 35-45 minutes or until mixture is set and bubbly.

Banana Bread

This is one of my own recipes and one of my favorites. 

Ingredients:

1 stick of butter, room temperature 

1 cup Splenda 

2 eggs

1 cup almond flour 

1/2 cup coconut flour 

1 tsp baking soda 

3 ripe bananas, broken into pieces 

1/2 cup sour cream

1 tsp vanilla extract 

1/2 cup Chia seeds 

Preheat oven to 350 degrees. Butter a loaf pan. 

With an electric mix, cream the butter and Splenda until light and fluffy, add the eggs, beating well 

Add the dry ingredients to mixture.  Blend well.  Add bananas, sour cream and vanilla. Blend well. 

Add Chia seeds last.  Pour into prepared pan. 

Bake 1 hour or until cake tester comes out clean. 

(I have also used 1 cup of coconut flour with 1/2 cup flaxseed when I didn't have almond flour)

Green Beans with Garlic and Mustard Seeds

3 tablespoons peanut oil 

1/2 teaspoon brown mustard seeds

3 garlic cloves, chopped 

2 green chilies, finely chopped 

1 onion, finely chopped 

14 oz fine green beans, topped and tailed

1 teaspoon ground cumin

1/4 teaspoon salt 

1 - Heat the oil in a skillet over medium heat.  Add the mustard seeds and fry, stirring constantly, 

30 seconds, or until they splutter. Be careful not to burn. 

2 - Add the garlic, chilies, and onion and continue frying, stirring frequently, 3 minutes, or until the onions become soft.  Add the beans and fry 1 minute longer. 

3 - Stir in the cumin and salt and continue frying 2-3 minutes, or until the beans are tender. Serve 

hot.  

Recipe from Easy Indian Cookbook 

Cumin Infused Peas

This quick recipe uses a few basic spices to jazz u fresh peas (or frozen).

2 tablespoons vegetable oil

1/2 teaspoon brown mustard seeds 

1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/4 teaspoon chili powder 

1/4 teaspoon turmeric 

1/4 teaspoon salt

2 cups fresh peas, or thawed if frozen 

1 teaspoon freshly squeezed lemon juice

1 - Heat the oil in a skillet over medium heat.  Add the mustard seeds and fry, stirring constantly, 

30 seconds or until they splutter.  Be careful not to burn. 

2 - Stir in the cumin, coriander, chili powder, turmeric, salt and peas and continue frying for 

2 minutes longer. 

3 - Sprinkle the lemon juice and 2 tablespoons water over the peas.  Continue cooking 1 minute 

longer, or until the peas are tender.  Serve hot, or cool completely.  

Recipe from Easy Indian Cookbook