London Fog Tea Latte (Earl Grey Latte)

Ingredients:

1 cup (8 oz.) strongly-brewed Earl Grey tea, brewed with

½ t dried lavender

½ cup (4 oz.) steamed milk, or microwaved & frothed milk

1 T granulated sugar, or more or less to taste

¼ t vanilla extract, store-bought or homemade

Directions:

• Brew earl grey tea and lavender together.  

• Remove tea bag and strain out the lavender.   

• Stir in remaining milk, sugar and vanilla until combined.   

• Serve warm.

Sue liked it. She liked it a lot. That makes me happy.

(It also works with an artificial sweetener to keep the carbs down. 

It also works with almond milk to make it dairy free. 

It's already gluten free.)

Low Carb Easy Pizza Dough

Preheat oven to 375. 

Mix Together:
2 Eggs (1 g carbohydrates)
1/2 Cup Almond Flour (4 Net g carbohydrates)
Add in 2 Cups Mozzarella Cheese (8 g carbohydrates) Mix well.

Spread into desired shape on cookie sheet covered w silicone mat or parchment paper. Bake for 8-10 minutes until slightly browned on edges.

This is the point it moves from pizza to garlic cheese breadsticks.  

Remove from oven and sprinkle crust with garlic powder (and other Italian spices if desired)

Cover with another cup of Mozzarella Cheese (4 g carbohydrates) [and maybe some other flavor goodies!] and place back into oven for 5-7 minutes or until cheese bubbling and crust edges browned. Remove from oven and allow to cool slightly before sliding onto cutting board. Slice as desired.

Total recipe has 17 Net g carbohydrates. Your carb consumption will be based on how much you eat. This easily makes 4 servings so calculate at 4.25 Net g carbohydrates/Serving.

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Also found this one:

Pizza Dough
1½ cups part skim shredded mozzarella cheese
2 oz full fat cream cheese, cut into chunks
1 large egg
1¼ cup almond flour
1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)

They recommend warming the cheese and mixing in a food processor. Then refrigerate until the dough is less sticky.

Easy Tomato (Basil) Soup

Ingredients:

4 TBSP unsalted butter

½ large [sweet] onion, coarsely chopped

1 can (28-ounce) tomatoes, diced, peeled, crushed. Fresh tomatoes are even better. 

1 can (6-ounce) tomato paste.

1¾ cups water

1 tsp Reduced Sodium Chicken Base.

Pesto to taste (optional)

Directions:

•

•  In a large saucepan, melt the butter and fry the onions until they start getting transparent.

•  Add the tomatoes, tomato paste, water and chicken baste.  

•  Heat it (high is fine) until it starts to boil. Reduce to a simmer.

•  Simmer (uncovered) for 40 minutes, stirring regularly. (This will stick to the bottom and burn.)

•  Blend until smooth with an immersion blender.

•  If you want the pesto/basil flavor, add pesto now. I used about 2 oz (¼ cup). It was a very light touch of basil.

•  Garnish with Parmesan cheese. Serve with garlic toast, Parmesan toast, or cheese sandwiches.

Comment: this tastes more like fresh tomatoes than like Campbell’s soup: really good. We thought it was better than the local restaurant we like so much (plus the TV’s aren’t blaring in the background!)