Healthy Lifestyle Plan, #8: Recipes
This may be the key food that launched my success in this journey. In the past my brain has always refuted any notion of life with out bread. What if bread was made of cheese, though?
This is the basic recipe & process I follow, with some modifications, for FatHead products: Carl’s Fat Head Pizza. For pizza crust I use garlic powder rather than garlic salt, substitute flaxseed meal for 1/4 of Ree almond flour, and add some dried herbs like oregano & basil. Note, Carl is not a relative, as far as I know 🙂
I have never gotten into the idea of the ‘lettuce bun’. I know you can order a burger and many shoppes will serve it between 2 lettuce leaves, just why? (I do like a legit ‘lettuce wrap’, like those at PFChangs).
So, I make a couple mods to my FatHead dough and form it into smaller rounds for burger/sandwich buns. Here’s the ingredient list: 4 oz. shredded mozzarella, 1 oz cream cheese, 3 oz almond flour, 1 teaspoon onion powder, 1/2 teaspoon baking powder*, 1 egg yolk (or whole egg). Create dough per FatHead process, form into about 4″ circles and bake at 350º for about 6-8 minutes, until browned. These will rise more than the pizza crust, and I don’t puncture them if they bubble a bit.
I not only use these at home, I’ll drop one in a baggie and carry it with me if I expect to grab a burger or grilled chicken sandwich out. Five Guys on this bun rocks!
I eat fresh guacamole almost daily. As a side dip with some FatHead Chips or on a burger or chicken breast. Here’s how simple it can be (I do sometimes scratch up the ‘salsa’ myself): find a flavorful fresh-made-in-store salsa in the produce section of your market. Mash 1 ripe avocado in a bowl and add 1-2 tablespoons of that fresh salsa. I like to add some pink himalayan salt. Give it a good mix. Dig in.
I’m avoiding a lot of things that are found in store-bought chips & crackers, so I have adapted the FatHead recipe to make chips for scooping my guacamole and various other applications. Mixing follows the procedures for standard FatHead doughs, my ingredients for the chips are: 1 oz shredded mozzarella, 3 oz shredded southwest cheese blend, 1 oz cream cheese, 2 oz almond flour, 1 oz flax meal, 1/2 tsp baking powder*, 2 tsp onion powder, 1 tsp ground cumin. Once thoroughly mixed, roll out to < 1/8″ (between 2 sheets parchment paper). Bake on parchment lined sheet pan 4 mins in 350º oven, remove, flip over & score into chip shapes with a pizza cutter. Return to oven 4 more minutes, then turn oven off and leave chips in with oven door cracked to allow them to dry out – check them every 4-5 minutes. When dry, break apart and store in baggies.
The experts I follow endorse bacon. I like that. I like to pre-cook bacon so it’s ready to use. I prefer Alton Brown‘s method for doing a pound or more at once. If I just need a couple slices I’ll microwave them between a few paper towels on about 50% power until they reach desired doneness destination (lower power lets the rashers ‘render’ rather than toast, imho).
AB’s Oven Bacon Method: Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400º and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
* baking powder: I recommend using aluminum-free, gluten-free baking powder. I make my own: 1/8 cup baking soda + 1/4 cup cream of tartar + 1/4 cup tapioca starch