Loaded Cornbread Style Muffins (2 Net Grams)

Image: Loaded (Gluten-Free) Cornbread Style Muffins

In addition to my sweet side I also have an affinity for savory. This cornbread style muffin was challenging on two very significant levels. The first was that it had to be gluten-free. The second and more challenging aspect of this recipe is that it could also not contain cornmeal. Even using just a 1/2 cup would have added 3.5 net grams to each muffin. That number was way to high. How in the heck was I gonna come up with something that was even close to mimicking the flavor and texture of this humble classic. Continue Reading

Blueberry Coconut Muffins (3 Net Grams), Gluten-Free

Image: Blueberry Coconut Muffins

Blue About Blueberry. I was standing in line at Starbucks to get myself a tall, dark roast red eye. I glanced over at the display case and eyed a fairly large blueberry muffin that was sitting there beckoning to me. Memories of La Brea Bakery came flooding back. La Brea Bakery is that wonderful bakery from my Los Angeles days. This was the home of Nancy Silverton. Her artisan bakery in days past was second to none. My daily sojourn there always ended with me being seduced by one of her daily offerings. Continue Reading

Lemonicious Hollandaise Sauce – (1 Net Gram)

Image: Asparagus with Hollandaise Sauce

Nothing makes me happier than a really well made hollandaise Sauce. It has that buttery lemon finish that just glides across your tongue. It’s one of those classic French sauces that makes you close your eyes so that you savor and relish each delicious mouthful. The first time I encountered this noble sauce was at a little French bistro in Los Angeles. I had gone to go have breakfast with some friends. Trying to be sophisticated I ordered the Eggs Benedict on the menu. I had no clue what it was. Much to my delight it was love at first bite. Continue Reading

Caramel Brownie Mug Cake – (3 Net Grams), Gluten-Free

Image: Caramel Brownie Mug Cake

There was always an inkling of curiosity whenever I saw a recipe posted for a mug cake. I was down right resistant to trying one of these one cup wonders simply because they are cooked in a microwave. That anything cooked in a microwave could be this decadently rich and delicious was just not something I could not be persuaded to believe was possible. One afternoon though, I read a post that said if you didn’t try one of these quick and easy marvels, you were missing out. That statement finally got me curious enough to want to try one. Continue Reading

Lemon-Chia Seed Muffins -(2 Net Grams) Gluten-Free

Image: Lemon and Chia Seed Muffins

There is nothing I like more than really good baked goods. There was an amazing little place I used to frequent in L.A. called La Brea Bakery. I didn’t know this at the time, but the baker there was Nancy Silverton, both she and her then husband Mark Peel are legends in the culinary world. Her little bakery carried the most amazing artisan baked goods and I stopped by daily to see what wonderful things I could be seduced into buying. One of the things I never passed up (if by some miracle there were any left) were her lemon poppy seed muffins. Continue Reading

Tart and Tangy Key Lime Curd – Low Carb (2 Grams) Gluten-Free

Image: Key Lime Curd

A Key Lime is such a little power house of mouth puckering tang. I love them along with Meyer’s Lemons for all their tartness which I happen to be very fond of. This penchant for tart and tangy comes from my love of Sour Patch Kids candy. When Sour Patch Kids candy made its debut it was a match made in heaven. That bitingly sour tang followed by sweet. My favorite flavor was always the lime with lemon coming in a close second. Continue Reading

Chocolate Chip Cupcakes with Coconut-Cream Frosting – Low Carb (5 Net Grams), Gluten-Free

Image: Chocolate Chip Cupcakes with Coconut Cream Frosting

A close friend said that these chocolate chip wonders which I referred to as muffins, are more of a cupcake. Why? Because I frosted them. All I know is that they are moist, delicious and loaded with goodness you’re going to love. In the base I use a combination of almond and coconut flours, as well as unsweetened flaked coconut which gives these goodies a texture very similar to one made with gluten. Getting something that resembles and tastes just as good as gluten is not an easy task. Often times  it requires trial and error and these were no exception. I’m a tough customer, so for me to post a recipe it has to be absolutely perfect and I think these are just that. Continue Reading