Sourdough Hawaiian Rolls

 Ingredients

1/2 cup pineapple juice from a can (at room temp) (4 ounces)

1/4 cup milk (non-dairy or regular) warmed to about 110℉  (2 ounces)

1 1/2 teaspoons quick-acting yeast  (5 grams)

1/4 cup packed light brown sugar

3 1/2 cups all-purpose flour

3/4 cup sourdough discard (approximately 200 grams, unfed, at room temp)

1 egg, lightly beaten

1 teaspoon vanilla essence

1 teaspoon kosher salt

3 tablespoons unsalted butter, melted and divided

1 egg mixed with 1 tablespoon water (for brushing)

1 tablespoon extra melted unsalted butter (optional)

Step 1: Create the Dough Mixture

In the bowl of a stand mixer fitted with a dough hook, combine pineapple juice, milk, instant yeast, and brown sugar.

After mixing briefly, add flour, sourdough discard, beaten egg, vanilla extract, and salt to the mixture.

With the mixer set on low, gradually pour in 2 tablespoons of melted butter.

Then, increase the speed to medium and mix for about 2 minutes until a shaggy dough starts to form.

Step 2: Knead the Dough

Transfer the shaggy dough onto a smooth work surface.

Knead by hand for about 3-4 minutes until the dough becomes smooth, soft, and just slightly tacky.

It should not be sticky.

Adjust the dough’s consistency, if necessary, by adding more flour or milk, one tablespoon at a time.

Step 3: First Rise

Move the kneaded dough to a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes, or until it has doubled in size.

Step 4: Prepare and Shape the Rolls

Brush a 9×13-inch baking pan with the remaining 1 tablespoon of melted butter.

Turn the risen dough onto a smooth work surface and divide it into 15 equal pieces.

Roll each piece into a ball using your palm, and place them seam-side down into the prepared baking pan.

Repeat until you have formed all 15 rolls.

Step 5: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel.

Let the rolls rise for an additional 60 minutes until they are puffed and have doubled in size.

Step 6: Bake and Finish

Preheat the oven to 375℉.

Lightly brush the tops of the rolls with egg wash.

Bake the rolls for 20-25 minutes, until they achieve a golden-brown hue.

Allow them to cool slightly in the pan.

For extra flavor, you may choose to brush the rolls with an additional tablespoon of melted butter before serving.

Peanut Butter Reese's Balls

 ½ cup Unsweetened Applesauce

1 ¼ cup PB2 Powder

50g Lillys Dark Chocolate

5g coconut oil

 

Mix applesauce and powder

Freeze 10 minutes.

Melt chocolate with coconut oil

Cover the balls with chocolate.

Freeze for 10 minutes.

Makes 13 balls.

Nutrition

Calories 69

Fat 3g

Carbs 7g

Protein 5g

Sugar 2g

Meatballs

 Bake them according to baking instructions on the bag.

 2-4lbs homestyle, frozen meatballs

2 bottles of chili sauce (I use Heinz)

½ cup water

2 cans of jellied cranberry sauce (I use ocean spray)

1 cup brown sugar

4 T. Vinegar

Heat and pour of cooked meat balls in crock pot

Quinoa Chickpea Salad

 2 cups of cooked quinoa

1 can drained chickpeas

1 cup of pistachios

1 1/4 cup of cherry tomatoes

1/2 cup red onion

3/4 cup mint

3/4 cup chopped mint

3/4 cup feta

1 lemon

Avocado oil 

Salt Pepper

Paprika 

Parsley

 

1 serving

Calories 268

Fat 12g

Carbs 28g

Protein 11g

Sugar 0

Beef Stroganoff

 

2 packages Palmini Angel Hair Noodles

1 cup Bone Broth

1 lb Ground Beef

Minced Garlic

Mushrooms

1/2 cup Ricotta Cheese

Salt & Pepper

Parsley

Thyme

 

Boil Noodles in bone broth (add water if more is needed)

Cook Ground Beef with seasonings and add garlic once cooked.

 Add mushrooms to ground beef and cook until soft.

Add noodles to beef and mushrooms.

 Add ricotta cheese. If too thick, add a little bone broth from noodles.

 

Nutrition per serving (6 total)

217 Calories

11g Fat

4g Carbs

19g Protein

1g Sugar

Low Carb Cottage Cheese Pizza

 Ingredients

1 cup cottage cheese – 2%-4% fat

2 large eggs

½ teaspoon garlic powder

¼ teaspoon Italian seasoning 

Pinch of salt and pepper

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Mix the cottage cheese and eggs in a medium bowl then add the seasoning (garlic, Italian seasoning, salt and pepper) and mix well. 

Pour the cottage cheese mixture in an even layer in a circle shape or rectangle shape onto the lined pan, about ¼ inch in thickness. 

Bake the crust on the middle rack of the preheated oven for 35-40 minutes or until golden and set. Once the pizza is done, remove it from the oven and let it cool for 5-10 minutes. Then add your toppings, and return the pizza to the oven for 5-10 more minutes until the cheese is melted and the edges are nice and golden. 

Remove the pizza from the oven and let it cool for 10 minutes before you slice and serve it. 

Notes

Use a good quality cottage cheese like Good Culture or Daisy’s. Nancy’s is also really good. 

Allow the pizza crust to cool before you add the toppings and after it is fully done cooking. 

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or air fryer at 350°F until warmed through. 

Sweet Potato Casserole

 Ingredients 

▢5 pounds sweet potatoes

▢4 tablespoons butter

▢2 eggs slightly beaten

▢1 teaspoon salt

▢1 teaspoon ground cinnamon

▢1/2 teaspoon vanilla extract

▢1/2 teaspoon ground nutmeg

▢1/2 cup dark brown sugar

▢1/4 cup heavy cream

▢Butter for greasing baking dish

Crumble Topping + Marshmallows

▢1/2 cup all-purpose flour

▢1 cup dark brown sugar

▢1/4 teaspoon salt

▢1 cup quick-cooking oats

▢1/2 teaspoon ground cinnamon

▢1 stick butter cut into chunks

▢2 cups miniature marshmallows

Instructions 

Sweet Potato Layer

Preheat the oven to 350 degrees F.

Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour or until fork-tender. *If using canned sweet potatoes, skip this step (be sure to drain syrup).

Once potatoes are cool enough to handle, remove and discard skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth.

Add the eggs, salt, cinnamon, vanilla, and nutmeg and continue to mash until you have a uniform mixture. Add the brown sugar and cream and mix well.

Cookie Crumble

Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the chunks of butter, using a fork to mix until you have streusel-like crumb.

Assemble and Bake

Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potatoes in the pan. Top with the marshmallows first, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 40 minutes at 350 degrees.