- Vegetable oil for the to grease a round cake pan (9″ diameter)
- 2 cups zucchini, grated
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 1/2 cups sugar
- 1/2 unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1cup plain Greek yogurt
- Preheat the oven to 350ºF. Grease the cake pan with vegetable oil.
- Rinse the zucchini, cut the round ends, and shred it with a box grater into a large bowl, stopping before you get to the stem.
- Use a medium bowl to dump the flour, sugar, cocoa powder, oats, baking soda, and salt.
- Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing to combine.
- Transfer the cake batter to the cake pan and place it in the oven. Bake for 20 minutes. Do a test if the cake is done by using a toothpick and poke it in the middle to see that it comes out clean. If the toothpick comes out wet, bake for another 5 minutes and test the cake again. It is done when the toothpick comes out clean.
- Let the cake cool in the cake pan for 20 to 30 minutes.
Enjoy the cake warm! Store leftovers in an airtight container in the refrigerator.
Enjoy this hearty breakfast with the perks of low carbs. Also, you can cook it and freeze the portions individually for quick breakfast during the week.
- 8 eggs
- 1 cup uncooked onions, sliced julienne
- 2 cups fresh mushrooms, sliced
- 1 cup banana pepper(s), sliced julienne
- 3 slices Oscar Mayer Bacon, Turkey, finely chopped
- 2 Tablespoon Cacique Salvadorian Style Cream, Grade A
- 1cup shredded part-skim mozzarella cheese
- 1pinchblack pepper
- 1⁄4second spray Kroger Vegetable oil cooking spray
- Spray a large oven-proof skillet with vegetable oil. Cook bacon over medium-high heat until crispy. Remove bacon from the skillet and add onions and banana pepper. Saute onions and peppers until softened. Add the mushrooms. Reduce heat to medium-low; cook for 20 minutes or until light golden brown, stirring occasionally.
- In a medium bowl, whisk together cream, eggs, mozzarella cheese, salt, and pepper. Pour entire egg mixture into the skillet. Using a wooden spoon, stir gently the vegetables so that the egg mixture can be evenly distributed. Sprinkle the bacon crumbles on top of the egg mixture. Reduce heat to medium-low. Cover and cook for 5 minutes or until eggs are nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 3 minutes or unt
These waffles are as tasty as the ones made with regular flour, but with less carbs! Each waffle has only 4g of carbohydrates instead of 28g from regular wheat flour. You can cook a batch and froze it for quick and easy breakfast.
1⁄2 teaspoon baking powder
7⁄8 cup Bobs Red Mill Almond Meal/Flour, Finely Ground, sifted
4oz Philadelphia Original cream cheese
1 teaspoon vanilla extract
In a small bowl, whisk together flour and baking powder.
In a large bowl, mix cream cheese and eggs until blended, add vanilla extract and, gradually, add the flour mix. Keep blending until batter looks smooth and thick.
Pour into waffle maker to cook.
Add some color and sweet taste to your waffle using berries: strawberries, blueberries, blackberries, and/or raspberries.