Tag: gluten free

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Grilled Shrimp Louie Salad with Smoky Thousand Island Dressing(GF, Low-Carb,Keto)

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A fresh take on the original Crab Louie salad. I made this with grilled shrimp and fennel bulbs, and drizzled with a smoky thousand island dressing.  I had this salad on a recent trip we took to Napa, and wanted to recreate it at home because it was so delicious and light compared to the Crab Louie. I changed up the dressing and made it low carb and slightly smoky compared to the typical thousand island dressing which I find heavy and overly sweet.

Create

Perfect for summer, this salad is just as delicious the next day. Place  the components in separate containers and just assemble it all together when you’re ready to eat.

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Grilled Shrimp Louie with Smoky Thousand Island Dressing

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Servings: 4 people
Author: WhollyCupcake

Ingredients

Smoky Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/3 cup sugar-free ketchup I used Heinz
  • 1/2 cup creme fraiche
  • 2 tbsp fresh lemon juice
  • 1/2 tsp erythritol or sugar free sweetener of your choice
  • 1 tsp good quality mustard I used garlic aioli mustard from Trader Joes
  • 2 tsp smoked paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste

Grilled Shrimp

  • 20 large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Salad

  • 4 cups mixed spring greens
  • 12 cherry tomatoes halved
  • 4 large eggs medium boiled(place eggs in boiling water and leave for 6 minutes, leave under cold running water to cool approx 3-5 mins.)

Grilled Fennel Bulb

  • 1 fennel bulb cleaned and quartered
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions

  • Heat grill to high.

Dressing

  • Combine the mayo, ketchup, creme fraiche, lemon juice, erythritol, mustard, smoked paprika, salt and pepper, and liquid smoke in a small bowl and whisk until well combined. Chill in fridge until rest of salad is assembled, then you can adjust the seasoning if needed.

Grilled Shrimp

  • Place shrimp in a bowl and drizzle with the olive oil. Top with the minced garlic, salt and pepper, smoked paprika and garlic powder. Toss gently to combine.

Grilled Fennel Bulb

  • Wash bulb and cut green leafy top off it. Quarter the bulb and drizzle with olive oil, sprinkle with salt and pepper.

Assembling the Salad

  • Turn heat on grill to medium, grill the fennel bulb away from direct heat 10-15 mins until tender,turning them over halfway through. Remove to a pan. Grill shrimp 5-7 mins, turning them over halfway through. Remove to a pan.
    Divide mixed greens to 4 plates, top each plate of greens with 5 grilled shrimp, 1 quarter fennel bulb, 1 boiled egg halved, few tomato halves and drizzle with the dressing.
    Enjoy!

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Keto Blueberry Lemon Muffins

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Moist and full of flavor with only 2g of net carbs, these blueberry muffins are what you need when the craving hits, or you just need a quick breakfast.

lemon blueberry muffins

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4 from 7 votes

Keto Blueberry Lemon Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: WhollyCupcake

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup Xylitol
  • 1 1/2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk
  • 3 eggs large
  • 1/2 tsp vanilla extract
  • 1 cup blueberries
  • zest from 1 lemon

Instructions

  • Preheat oven to 350F and line a 12 muffin pan
  • In a large bowl whisk the almond flour, xylitol, and baking powder
  • Add the melted buttermilk,vanilla extract, eggs, and lemon zest and continue whisking until well incorporated and smooth.
  • Fold the blueberries into the batter
  • Pour batter into the lined muffin pans filling them 3/4 full
  • Bake for 20-25 minutes
  • Cool on a cooling rack and 
    Enjoy!!!

Notes

Recipe adapted from http://www.wholesomeyum.com

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Gluten-Free Strawberry Bars

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I found this recipe in a BHC magazine many years ago, but it was made with raspberries instead of strawberries.  I’m not a big fan of raspberries because of the little seeds that get stuck in my teeth. I also modified the recipe and made it gluten-free(I use Bob’s Red Mill 1to1 gluten free all purpose flour) but you can use regular all purpose flour in the same quantity.

Gluten-Free Strawberry Bars

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Gluten-Free Strawberry Bars

A deliciously simple dessert to make.  Creamy cheese filling covers fresh strawberries and a thin layer of strawberry jam, all on top of a quick shortbread crust.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Author: WhollyCupcake

Ingredients

Shortbread Crust

  • 2 sticks unsalted butter room temperature
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 2 cups gluten-free all purpose flour I use Bob's Red Mill 1to1

Filling

  • 1/2 cup strawberry jam
  • 2 cups fresh strawberries sliced
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp gluten-free all purpose flour
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp grated lemon peel
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 350F
  • Butter and line a 13x9 baking sheet with parchment paper
  • In a large bowl beat the butter with a mixer until soft and fluffy
  • To the butter add the brown sugar and salt.  Beat until well incorporated
  • Add the 2 cups of flour and beat with mixer until a cohesive dough forms
  • Pinch chunks of dough and drop onto the baking sheet. Using your fingers which you can intermittently dip in the flour, press the dough into the pan until bottom is covered. Make it on the thinner side and as uniform as you can.
  • Spread the jam evenly over the crust
  • Place strawberry slices evenly on top of the jam
  • In a medium bowl, mix together the cream cheese, lemon zest, lemon juice, vanilla extract, granulated sugar, whole egg,  egg yolk, and 1 Tbsp of flour until well blended and creamy
  • Pour custard batter evenly over the strawberries, tilting the pan to cover them evenly.
  • Bake for 25-30 minutes until barely set
  • Cool for 1 hour, then chill for another 2 hours in the refrigerator before cutting into even squares
  • Enjoy!

Notes

Recipe adapted from BHG

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Gluten Free Hazelnut Brownies

Oh chocolate how I love thee! Add hazelnuts into the mix, turn it all into a brownie, and gluten free one at that, and it’s a ménage à trois no one can resist.  This is a very quick and simple one bowl recipe.

Preheat your oven to 325F and butter an 8×8 pan.

Gluten Free Hazelnut Brownies (serves 8)

  • 5 Tbsp unsalted butter
  • 8 oz semi sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt (optional)
  • 1/3 cup all purpose GLUTEN FREE flour
  • 1 cup unsalted and roasted hazelnuts, chopped

 

In a large microwave safe bowl melt the butter and chocolate chips(microwave for approx. 40 seconds and stir.) Let mixture cool for about 5 minutes.  Add the sugar and whisk, mixture will be grainy.  Add eggs one at a time and whisk well after each egg.  Add vanilla extract, salt and flour. Whisk until well incorporated.  Fold in the chopped hazelnuts. Pour mixture into the pan, top with whole hazelnuts if you please and bake for 20-25 minutes.  Enjoy!

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Creme Brulee(GF)

Oh Creme Brulee you’re so rich, smooth, sweet  and decadent…wish every man could take an example from you. This French dessert meaning ” burnt cream” dates back to the 1600’s, but it wasn’t until 1980 that it made it’s way back to the French cookbooks, and good thing it did! Served at the fanciest restaurants, you can easily make this at home. Don’t believe me? To be honest with you my 10 year old made this specific one pictured here for Mother’s Day dinner, all by herself ( well she needed help taking the heavy pan out of the oven.) Top with your favorite berries for a little zing!

Creme Brulee ( makes 6, 7-8 oz ramekins)

  • 1 QT heavy cream
  • 1 vanilla bean split and scraped
  • 1 Cup sugar
  • 6 large egg yolks
  • 2 QTS hot water ( I use my electric tea kettle for this, but use wahts best for you)

Preheat oven to 325F. Place cream, vanilla pulp and bean in a medium saucepan over medium heat, bring to a gentle boil. Do not leave this unattended you’ll be crying over spilled cream, not to mention the extra cleaning you’ll have in store. Remove cream from stove and cover. Let rest 15 minutes.  Remove vanilla bean and save for another recipe, they are not cheap.

In a medium bowl, whisk 1/2 C sugar and the egg yolks until well blended and light in color. Add the cream a little at a time while whisking continuously.  Pour the liquid into the 6 ramekins and place in a large cake pan or roasting pan.  Take the pan and place onto rack positioned in the middle of the oven.  Pour the hot water into the pan until it comes halfway up sides of ramekins.  Take great care not to spill any water into the custard cups or it wont set properly.  Bake until set approx 40 minutes.  Remove pan from oven, take out ramekins and refrigirate at least 2 hrs.  Divide remaining sugar among the 6 ramekins and using a torch melt sugar until golden brown and slightly bubbly and crispy.  Dig in friends!

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