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Low Carb Apple Crisp

This is an incredible dessert and the recipe was given to me by one of my dearest pts!! I have made a few “tweeks” so feel free to do the same!! This dessert does have some carbs in it, as we know that 1 medium sized apple has approx 17-18 net carbs in it and the recipe calls for 6 of them, but it a very good alternative to traditional apple pies and other desserts!!! Great for special occasions!!!

INGREDIENTS:

5-6 medium apples

lemon juice (1/2 lemon squeezed or just lemon juice in a bottle if thats easier)

2 packets of splenda

4 tbsp of butter

apple pie spice

TOPPING:

splash of vanilla

1/2-3/4 cup of almond meal

apple pie spice

1 tbsp of butter

1-2 tbsp of coconut oil

1-2 tbsp of splenda brown sugar

INSTRUCTIONS:

Peel, core, and slice 5-6 medium apples

toss apples in lemon juice (1/2 lemon- squeezed) or I just kinda covered the apples and mixed it together to make sure they were barely coated

mix apples w/ the 2 pkts of splenda (again I don’t have packets so I just sprinkled some over the top from my bag of splenda, you can use stevia or truvia as well). probably about 1 tbsp

stir in splenda, 4 tbsp of melted butter, and apple pie spice to taste (I just sprinkled over mixture stirred and tasted- a light dusting over the entire batch of apples)

Mix all of the above until the apples are well coated ( I mixed in a mixing bowl with my hands to make sure everything was well tossed- make sure to wash hands prior :) !)

Pour apple pie mixture in greased pie pan

Instructions for topping:

Mix following ingredients with hands: a splash of vanilla extract ( I did about a lid full), 1/2-3/4 cup of almond meal, apple pie spice to taste, 1 tbsp of butter (room temp), 1-2 tbsp of coconut oil ( I used 2), 1-2 tbsp of splenda brown sugar (less if on greater carb restriction)

Sprinkle mixture over top of pie, if there is not enough mixture to cover entire apple mixture slightly- sprinkle extra almond meal over top to your liking (does make it look a little prettier :)- can mix with more butter or coconut oil if desired, but does fine just sprinkled over top by itself.

Original recipe called for : 2 tbsp coconut flour, 1/4 cup almond meal, and 2 tbsp of flax meal but I only had almond meal so I did ALL almond meal (increased to 1/2-3/4 cup of almond meal and left the coconut flour and flax meal out)

Bake at 375 for 30 min or until apples are good and soft!

Serve with whipping cream.

This is absolutely delicious!!! and a GREAT alternative when you are wanting something for that sweet tooth. Again it is NOT extremely low carb due to the apples and splenda brown sugar but it is a MUCH healthier option than original apple pie and it is delectable!!!! I have served it to many friends and family and it truly is a HIT!!!!

ENJOY!

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Thankful for our Senses

“Dad, your hand was on fire!” So summarized my youngest daughter after watching my culinary disaster unfold in front of her. We had been chatting as I began to pop some corn the old-fashioned way – in hot olive oil in a pan. As the oil heated, the popcorn kernels were not where I thought and I took an extra minute to locate them. Turning back to the heating pan I saw it was smoking – overheated oil. I quickly slid the pan off the heating element and – here’s the big mistake – lifted the lid to release the smoke. As the air hit the hot oil it burst into flame, briefly igniting my left hand. Can you say, OUCH!? I pivoted immediately and plunged my hand under the cold faucet as the pan sat flaming on the floor and the smoke alarm began to screech. We quickly doused the flame and opened the doors to air out the smoke.

As I got my hand back under the cold water, and then applied Silvadene burn cream and wrapped my very unhappy hand I was struck by something: what an amazingly intense array of sensory nerves we are equipped with! – or, put more plainly, holy cow this is stinking killing me! For about two hours it still felt like my hand was in burning oil. My mouth was dry; I was nauseated. Then it began to ease.

As incredibly unpleasant as that was, and somewhat still is (I’m typing with a bandaged hand), I am thankful for the rich sensory system God built into us. Even in the two seconds it took me to get from flame to water, I sustained a fair bit of injury. Had it not hurt much and I’d moved slower I can only imagine the additional damage that would have been done.

Touch (including pain), along with sight, hearing, taste and smell are what help us make sense of the world around us. These five senses not only protect us from danger, but they allow us to enjoy the world we are in.

We have just marched through another vibrant parade of fall colors in East Tennessee. Our eyes, which consist of more than two million working parts, processed the images and sent them to the part of your brain called the visual cortex. Somehow patterns of light falling on a two dimensional retina were interpreted into a pulsating three dimensional world by our brain.

At birth, our ears are unspoiled organs capable of discerning among more than 300,000 sounds. Of course after years of exposure to loud noises, the hair cells in the inner ear are sheered and flattened, becoming less sensitive – go easy on the volume through those ear buds. Our eardrums are also finely tuned, able to pick up sounds so faint that the eardrum itself moves a distance less than the diameter of a hydrogen molecule.

What about taste? Our mouth and tongue are spread with over 10,000 taste buds that give enjoyment to what could otherwise be just a boring process of refueling. Then, in a part of the brain known as the anterior cingulate, tastes get married to emotional reactions such as delight or disgust.

And smell? Though we pale compared to our canine friends, even the human sense of smell can pick up a whiff of skunk when the amount of scent in the air is less than one ten-trillionth of an ounce. We are able to distinguish about 10,000 different odors.

And that brings us back to our sense of touch. There are hundreds of nerve endings in every square inch of skin. Some are specialized to feel texture and pressure, while others, thankfully, detect temperature and register pain.

When we’re hurting it’s hard not to complain. But as we enter this Thanksgiving season, it’s a good time to thank our Creator for the amazing sensory system He’s given us to interact with the world He’s put us in. In her book, One Thousand Gifts, which I’d highly recommend especially at this time of year, Ann Voskamp quotes Alexander Schmerman, “Eucharist [thanksgiving] is the state of the perfect man. Eucharist is the life of paradise. Eucharist is the only full and real response of man to God’s creation, redemption, and gift of heaven.”

Andrew Smith, MD is board-certified in Family Medicine and practices at 1503 East Lamar Alexander Parkway, Maryville. Contact him at 982-0835

 

 

 

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Taco, salsa chicken

Ok guys!! Another super simple chicken recipe with multiple ways to enjoy it! Either as a main dish with some yummy veggie sides, over a salad with some added cheese and sour cream, or on a low carb wrap! Extremely convenient to set and forget in the crock pot overnight, while at work, or bake in the oven for a quick dinner!

Ingredients:

Salsa- 1 jar (regular not large size)

1 packet of low sodium taco seasoning

4-6 chicken breasts

Instructions:

Pre-heat oven to 350 or set out crock pot

place thawed chicken breasts in 13x 9 pan  (or place in crock pot)

pour salsa and 1 packet of taco seasoning over chicken

** may sprinkle cheese on top if desired

Bake for 35-45 minutes (depending on thickness and # of chicken breasts) OR

Cook on LOW for 6-7 hrs in crockpot overnight OR

Cook on HIGH for 4 hrs in crockpot

Serve as main dish with a salad and veggie OR

overtop of a bed of lettuce add sour cream, cheese, guacamole, etc for a “taco salad” OR

on a low carb wrap for taco night! :)

**Lots of ways to enjoy this incredibly simple chicken recipe. It is extremely moist and you can add a little more “kick” with a hotter taco seasoning, more of it, or some hot sauce!

We actually had this twice this week!!! I like to add a little extra salsa for additional moisture and flavor and prefer mine a top a salad. My husband prefers his as a main dish and can serve with steamed broccoli or green beans and some cauliflower mashed potatoes (recipe coming soon!!)

 

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Roasted Broccoli with parmesan

One of my favorite sides! My hubs was not a huge veggie fan when we met 10 yrs ago!!! He actually had NEVER had a salad before, this is a TRUE story!!! He liked NOTHING green, but as time has passed and I have continued to introduce vegetables in all kinds of new ways, steamed, roasted, sauteed, etc….I have learned that a little cheese makes everything better. On our 4th anniversary we were out to dinner and he actually ordered a side of broccoli, I thought he was just being sweet and getting an extra side for me since it is one of my favorite foods, so I say “honey, you didn’t have to do that” and his reply, “do what? order broccoli? why? its for me!” I was so taken back thinking “where is my husband and what have you done with him! ” :) This is now one of his favorite ways to enjoy broccoli and mine as well! He says it tastes like fried okra?? Try it out and see for yourself!! :)

Ingredients:

1 head of broccoli (or desired amount- I did one bag of florets)

salt

garlic salt

olive oil

parmesan cheese

Instructions:

Preheat oven to 400

Grease baking pan w/ olive oil or butter

cut broccoli florets (as small as desired) place on baking sheet

drizzle olive oil and mix on pan to coat broccoli lightly

add lite salt to taste ( I used very little)

garlic salt to taste

Bake at 400 for 20 min.

After 20 min. check and sprinkle parmesan cheese

It should be crunchy/ crispy when it is finished!!!

One of our favorite dishes along side any lean protein or healthy fat!

Enjoy!

 

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