Blueberry Protein Balls

I've been making a version of these protein balls that are not IC friendly with peanut butter and mini M&M's (eek!), but I've been trying to make healthier choices and stop cheating on my IC diet as much.   I tried something a little different and they turned out delicious!  These are great for a quick morning breakfast, a post work-out snack, or a healthy dessert alternative.  I make a new batch the start of every week so I have them there for whenever I need.  

Ingredients:
1 1/2 Cup Almond Butter
1 Cup Oats
1/2 tsp Vanilla Extract
3/4 Cup Dried Blueberries
1Tbsp Honey
*Optional 1 spoonful flax/chia seed mix (for added health benefits)

Directions:

Add all ingredients to food processor and blend until well blended.   Roll into small balls.  Makes approximately 16 balls.  Store in refrigerator.

Bacon wrapped and cheese stuffed Dates

I have recently discovered Dates and am obsessed with them.  So I started googling recipes and found this one on Pinterest.  Only 3 ingredients and super simple.   I made them for brunch and loved them so much I made them for dinner the same day!  I can't wait to bring these to Pot Luck's and wow everyone!!

Ingredients:
1/2 Cup Goat Cheese
12 Dates
6 strips bacon (be careful of presevatives)
12 toothpicks

Directions:

Slice dates open and stuff with approx 1 tsp goat cheese.  Smush closed.  Cut bacon strips into halves.   Wrap around dates and used toothpick to secure.   Bake at 375 for 15-20 minutes turning halfway through.   

No Tomato Salsa

I've been on a Mexican kick lately and this idea just popped in my head.   I tried it out and it was so good!! The hubs is still raving about it.   In his words, it has an "after kick".

Ingredients:
1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion
Tortilla chips

Directions:
Saute garlic in Olive Oil for just a few minutes over medium heat.   Add all ingredients and then puree to desired consistency.   Serve with Tortilla Chips.

Zucchini Cakes

One of my new hobbies is looking up recipes on Pinterest.   There's quite a bit of IC friendly recipe ideas out there... or ones that with only a couple modifications could become IC friendly.   This was my first recipe I found on there and it turned out so good.  It's meant to be an appetizer, but I made it as a side dish to chicken.   It got two thumbs up from the hubs.

Ingredients:
-1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water
-1/2 cup freshly grated Parmesan cheese
-1 cup Panko bread crumbs (I found these next to the Asian food in my Supermarket)
-sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
-1/4 teaspoon paprika (This is a no-no, but I seem to be able to handle a bit of no-no foods lately.   Feel free to omit)
-1 clove garlic, minced
-1 egg
-salt and pepper to taste
-1 to 2 tablespoons olive oil


 Directions :
Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.  Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Makes 8 cakes

Tarragon Dip

I don't have alot of experience cooking with Tarragon, but it is really good.  It has a very unique flavor that's almost mint-y.... or maybe thyme-y.  I served it with a mixture of triscuits, club crackers, wheat thins, and corn chips.  This one is from A Taste of the Good Life Cookbook.

Ingredients:
1 c cottage cheese
2 Tbsp fresh parsley, chopped fine (I used about a tsp of dried parsley)
2 Tbsp fresh chives, snipped
1 tsp dried tarragon
1/4 tsp coarse-grind black pepper
crackers

Directions:
Blend cottage cheese with parsley, chives and tarragon.  Place on a plate or in a bowl.  Sprinkle with black pepper over top.  Surround with crackers for scoops.

Deviled Eggs

I am a huge deviled egg fan.   These were really good!  Another great one from the Confident Choices Cookbook. 

Ingredients:
6 fresh eggs
2 T Basil Buttermilk Salad Dressing (I used more like 3 T)

Directions:
Put eggs in a large pot and cover with cool water.   Eggs should be able to lie on the bottom of the pot without touching.   Bring the water a rapid boil.  Cover pot and remove from heat, keeping the eggs in the hot water for 10 to 12 minutes.  (cooking and resting time may need to be adjusted depending on the type of pan you use)

Use large slotted spoon to take eggs out of hot water and put in a large dish of ice water.  This will stop the cooking process.   Let rest for 5 to 10 minutes.  Peel eggs under cool running tap water.

Cut eggs in half and remove yolks to separate bowl.  Crumble yolks with fork and mix in dressing.  Put heaping teaspoonful of mixture back into each half egg.  Makes 12.  
 

Cinnamon-Roasted Almonds

I'm seven months pregnant and I like snacks!   These are super-easy to make and yummy.  I also read that almonds are high in Folic Acid, good for pregnant woman, so I don't feel guilty having a little more than my share.   I found this recipe on Allrecipes and adjusted per the reviews.

 Ingredients:
1 Egg White
1 Tsp Vanilla
4 Cups Whole Almonds
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 Tsp Ground Cinnamon
1/4 Tsp Salt

Directions:
Preheat oven to 250.  Lightly grease a large cookie sheet.  Lightly beat the egg white; add vanilla and beat until frothy but not stiff.   Add the nuts and stir until well coated.  Mix the Sugars, Cinnamon, Salt, and sprinkle over the nuts.  Toss the coat and spread evenly on the pan.

Bake for 1 hour, stirring occasionally.  Allow to cool and store in airtight containers.

IC Friendly Chicken Nachos

Yes, we can still have nacho's!!!  This version I make is hearty and will fill your belly for sure!

Ingredients:
Cooked Chicken Diced (I sprinkle mine with onion powder and grill in Olive Oil)
Tortilla Chips
Black Beans, rinsed well (Omit if you can't handle these or are unsure and are being safe)
Green Onion, diced
Red Bell Pepper, diced
Mozzarella Cheese
Sprinkle Cumin (I think this is on the maybe list.  I can handle it in small amounts on a good bladder day)

Directions:
Spread Tortilla Chips on oven pan (put down foil first for easier clean up).  Layer each chip with all ingredients above (I'm very generous with the cheese) and sprinkle very lightly with Cumin.   Make as many layers as you wish.   Bake at 400 about 10 minutes until cheese is melted and starts to golden.

Pesto Herb Spread/Dip

I found this delicious dip recipe on allrecipies.com but adjusted it a tad based on the reviews and what I usually keep in my refrigerator.  I've made it for family and it was a huge hit!   It's great with Club Crackers, Triscuits, Pita Chips, or with Vegetables for a healthier option.   Would probably be yummy as a spread on sandwiches or roll-ups as well. 

Ingredients:
1, 8-ounce package cream cheese (brick not tub)
2 overflowing Tablespoons IC Friendly Pesto
1 Tablespoon chopped Chives (green onion)
1 Tablespoon milk (to make a bit creamier)

Directions:
Place all ingredients in blender and blend until smooth.   Top with a few extra chives for a fancier look.  Can add crunch by coating the finished spread with almonds (I haven't tried this yet).   Keep refrigerated.