Okay - I'm ready to share another recipe.
They say there are 5 stages of grief. Well it took me 5 days to get over the loss of banana's and yogurt from my diet but I reached the last stage: acceptance.
I'm ready to accept that I have to give them up. It needs to be done.
I have actually been following my strict Candida diet for 5 days now and I must say that today is the least hungry I have been in a very long time. I wasn't hungry for lunch an hour after breakfast and I wasn't hungry at my usual lunch time. What? And my thoughts weren't consumed with chocolate all day. Double what?
Maybe its working? Maybe its a coincidence? Maybe I got over some five day hurdle?
I hope it gets easier from here because I was going through major withdrawal the first 5 days. Sorry if I sounded a bit whiny on my last two posts - I was really stressed about how I was going to give up the sweets. My cravings were SO strong that I felt a bit panicky. But it has passed for now.
So as a parting gift to my old diet, clean but dairy and fruit friendly, I'm leaving you with a recipe I made last week before I got my food sensitivity tests back. Its clean, low-carb and delicious. But it has dairy so its not longer in the cards for me.
My hubby LOVED this recipe. He was impressed. I love when I do that. But I did spend a fair amount of time in the kitchen putting this masterpiece together so don't attempt this during the week. Unless you feel like cooking before bed and baking it the next day or have the day off. But it was worth some extra effort and would be great for when you have guests.
Cheesy Gluten Free Low Carb Baked Enchiladas
by
Prep Time: 45 minutes
Cook Time: 45 minutes
Keywords: bake entree gluten-free low-carb wheat belly coconut flour beef Mexican
Ingredients (Serves 4 - 6)
- 1 Tbsp Coconut Oil
- 2 cloves garlic, minced
- 1/2 cup white onion, finely chopped
- 1 lb grass fed organic ground beef
- 3/4 cup red pepper, chopped
- 3/4 cup yellow pepper, chopped
- 1/4 cup corn (optional - this was a make hubby happy ingredient)
- 1 1/2 tsp chili powder (more if you want some heat)
- 1 tsp cumin
- salt & pepper to taste
- 10 oz can enchiladas sauce (low carb - mine had 4 grams of carbs per 1/2 cup)
- 4 oz can green chili's, divided into two
- 1/2 cup plain unsweetened Greek Yogurt
- 2 oz green chili's (left over from above)
- 2 oz cream cheese, softened if necessary
- 1 tsp lime juice
- 1 Tbsp Cilantro, I used fresh frozen
- 1/2 cup shredded cheddar cheese
- 1/4 cup organic coconut flour
- 3 Tbsp ground golden flax
- 1/4 tsp baking powder
- 8 eggs whites or 1 cup of egg white in carton (handy to buy and you can get free run for a good price)
- 1/2 cup water
- pinch of salt
- Coconut oil for pan - add more after each tortilla.
Instructions
Meat Mixture
Fry garlic and onion in coconut oil in a sauce pan over medium heat until softened. About 2 minutes.
Add ground beef and fry until browned (about 12 minutes).
Add peppers, spices, corn, enchilada sauce and half the can of green chili's. Simmer for about 5 minutes to let the spices "wake up" and the flavors blend.
Set aside.
Cheese Mixture
Just mix everything together until fully combined. Set aside.
Tortilla
Mix together all the ingredients until thoroughly combined. Let stand for about 10 minutes to let the coconut flour absorb the water.
Heat a frying pan to med/high heat.
Melt coconut oil in pan.
Using a 1/3 measuring cup put a 1/3 cup of the batter in a frying pan - spread it out with a spatula to spread the batter around. Don't panic - just gently smooth out the top. It will start cooking but it is forgiving - you can keep spreading even as it is cooking.
Cook each side for a couple of minutes (until browned). I did a tortilla and then layered in the ingredients below as I cooked the next one. If you want to do the whole batch before layering you will need to put wax paper between each tortilla so they don't stick together.
Assembly
Preheat oven to 350 degrees.
Using a greased 8 inch glass casserole dish layer the ingredients as follows:
1 - Tortilla
2 - Meat layer - half of the meat mixture
3 - Tortilla
4 - Cheese layer - half of the cheese mixture
5 - Tortilla
6 - Meat layer - remaining half of the meat mixture
7 - Tortilla
8 - Cheese layer - remaining half of the cheese mixture
9 - 1/2 cup shredded cheddar cheese for the top
Bake for 30 minutes with the lid and an additional 15 minutes without the lid. Broil on high for a couple of minutes if cheese is not browned to your liking.
Let stand for 10 minutes before slicing and serving.
What is a food sensitivity test and what kind of doctor administers it? Allergist?
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