Recipes – Blood Cytology

Almond Pancakes

svetlana — Sun, 30 May 2021 04:41:53 +0000

Gluten free, sugar free and they can be lactose free too!

3 Tbsp (heaping) of Almond flour

1 tsp of Psyllium flour

2 Tbsp of Avocado oil

1 egg

1/2 tsp of Baking powder and a pinch of salt.

Milk of any kind to thin

Mix together until smooth and no lumps appear. If the mixture is too thick then thin with milk (my preference, but you can use almond milk or any non-dairy milk).

Now heat a skillet and melt 1 Tbsp coconut oil. Spoon the dough in 4 pancakes approximately 2.5-3 inches in diameter, reduce heat and cover. In 2-3 minutes flip them over and cover again. Check for nice golden color. And they are done! Serve with sour cream or yogurt and fresh berries. For non-dairy option use a topping of your choice. They are also good with just some butter.

Enjoy!

Keto Chocolate Truffles

svetlana — Fri, 26 Mar 2021 23:27:49 +0000

These truffles contain no sugar and yet they are delicious.

What you need:

1 cup of Coconut Oil (you can buy it here https://amzn.to/31n26QD)

Stevia OR Monk Fruit sugar OR Erythritol to taste (https://amzn.to/3d39zJW)

3 Tbspoons of Cocotropic ( https://amzn.to/2Qxgbsv )

Keto Butter OR any Nut Butter of your choice (https://amzn.to/3ct6nbM )

Silicone mold for truffles ( https://amzn.to/2P3ijYU )

Heat Coconut oil slightly to melt, add your sweetener to taste, then add Cocotropic and mix well. Set aside to cool down. Set your silicone mold on a cookie sheet. When the chocolate mixture is cool and start thickening, pour mixture in the silicone mold filling each cup half full. Then add a half teaspoon of nut butter in each cup and cover with remaining chocolate mixture. You can also use chopped nuts instead of nut butter. Now put the cookie sheet in the fridge to set. It won’t take long, probably only 30 minutes. After that take it out of the fridge and squeeze the truffles out of the mold. DONE!

Enjoy! But remember that even without sugar they have a lot of calories from fat .

Chia Berry Pudding for Breakfast

svetlana — Mon, 08 Mar 2021 22:09:17 +0000

Wow! Easy and nutritious! And tasty! Loads of proteins and fiber! Excellent breakfast!

Do the night before. Fill an 8 oz cup half way with berries (here I used blueberries and blackberries), add 3 hipping teaspoons of chia seeds and top with milk. ANY kind of milk! Stir, then stir again in 30 min (not necessary, but helps for even consistency) and put in the fridge. In the morning you have your breakfast!

And this is another option! Instead of milk use orange juice!

Enjoy your healthy and nutritious low calorie breakfast!

Banana Chocolate Soufflé for Breakfast

svetlana — Mon, 08 Mar 2021 22:07:16 +0000

No sugar, no dairy! Only eggs and bananas. Ah… and Cacao with nootropic mushrooms. Have you heard of them? What is all the hype about? Well…Functional mushrooms like reishi, cordyceps, turkey tail, chaga and some other can all improve brain power, cognitive function, bring more energy, add in anti aging, just to mention a few benefits. Besides, they have anticancer properties. You can add them to your coffee 7 Sacred Mushrooms Powder (https://amzn.to/3rvFXuP) and smoothies. I use them mixed with cacao in delicious Cocotropic (https://amzn.to/3qwb3RI)

This makes two 6 oz remekins.

Preheat oven to 350 degrees.

1 egg mix with 1 mashed banana. Add 2 tablespoons of Cocotropic (buy it here https://amzn.to/2O5Lgmx ) and 1 teaspoon of vanilla. Mix well.

Butter bottoms and sides of ramekins and put a circle of parchment paper on the bottoms of each. Divide the mixture evenly between the 2. They will be filled to about 2/3 of the deapth. Place ramekins on a cookie sheet and put in the oven for 15-20 minutes. After that turn them up side down on plates. Serve with sour cream and berries (fresh or frozen, thawed or heated)

Instead of sour cream your can pour melted chocolate on top and sprinkle with chopped nuts – then you will have a healthy dessert!

Enjoy!

Buckwheat Kasha (Russian breakfast hot cereal)

svetlana — Sat, 06 Feb 2021 04:20:04 +0000

Buckwheat is a very nutritious grain even though it is technically not a grain all all. It is seed! It also does not have any association with wheat thus it is gluten free. In some European countries it is considered a medicine and you can buy it at a drugstore! It is very highly praised for its low sugar, high fiber and iron content and other minerals.

1 cup of toasted buckwheat rinse well and add to a medium saucepan. Add 2 cups of water and 1/2 tsp of pink Himalayan salt.

Bring to a boil, cover, reduce heat just to simmer and set a timer for 20 min. When the time is up, turn the heat off and let the buckwheat rest for 10 min. Then open the lid and fluff with a fork.

Serve with a generous tbsp of ghee or coconut oil and berries of your choice.

Enjoy!

The next day it can be reheated in microwave or on a frying pan (add ghee or coconut oil if using frying pan)

Asian Style Lettuce Wraps

svetlana — Fri, 20 Jan 2017 00:13:49 +0000

This recipe is a perfect combination of lots of vegetables and ground turkey. It’s easy to make and I don’t remember a person who tried it and did not like it. So, here are the

INGREDIENTS:
1 or 2 heads of Butter or Romaine lettuce
1 lb ground organic turkey
1 tbs cooking oil (like coconut, grape seed oil)
1 head of garlic, peeled and chopped
1 large onion, chopped
1 large carrot, grated
3 stalks celery, chopped
1 tbs soy sauce (Bragg’s Liquid Aminos)
1/3 cup Hoisin sauce
2 tbs minced fresh of pickled ginger
1 tbs rice wine vinegar
1 (8 ounce)can water chestnuts, drained and chopped
1 tbs dark sesame oil
1 bunch green onions, chopped
Asian chille pepper sauce (Mae Ploy) – optional

DIRECTIONS:

1.Prepare the lettuce leaves by separating them, washing and drying. Set aside.
2. In a large skillet, heat the oil and garlic until fragrant. Add ground turkey and brown it stirring frequently. Remove from the skillet keeping the oil in the skillet.
3. In the same skillet cook onion, carrots, celery. Then stir in soy sauce, Hoisin sauce, ginger, rice vinegar, chestnuts.
4. Return the cooked turkey back to the skillet, stir in green onions and sesame oil. Cook until heats through, just a few minutes. You are done!

5. Serve leaves on a plate and the filling in a bowl. Each person takes a leaf and fills it with meat/veggie . Enjoy!

Pumpkin Cheesecake

svetlana — Sat, 05 Nov 2011 01:44:46 +0000

Yes, it’s pumpkin time! I know all Americans love their pumpkin pie. My husband can eat it all year round. And that is absolutely fine. But I also know that Americans like cheesecake – and this is a happy combination of the two. My husband says “it is the best cheesecake on the West Coast”! Did you notice “the West Coast”? So we are not offending New Yorkers by any means, but still can enjoy our own version of this dessert.

I have reduced the amount of sugar so that it is not terribly sweet, and substituted part of the sugar for xylitol which is an all natural sweetener (originally derived from birch bark in Finland) that is healthier for our pancreas and teeth. I also used coconut oil instead of butter, again, for a healthier alternative: no cholesterol! Just remember: it is still a dessert!!! Xylitol has 1/3 fewer calories than sugar, but they are still there! And fat too!

Ingredients:

Graham Cracker Crumbs 3/4 cup
Ground Pecans 1/2 cup
Organic Extra Virgin Coconut Oil 1/4 cup
Brown sugar 2 tb spoon (optional)

Pumpkin, fresh cooked or Organic Canned Pumpkin, 3/4 cup
Xylitol 1/2 cup
Egg yolks 3
Ground cinnamon 1 1/2 teaspoons
Ground Mace 1/2 teaspoon
Ground Ginger 1/2 teaspoon
Salt 1/4 teaspoon

Cream cheese 3 (8 oz) packages
Xylitol 1/4 cup
Egg 1 + Egg yolk 1
Whipping cream 2 tb spoons
Cornstarch 1 tb spoon
Vanilla extract or powder 1/2 teaspoon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine graham cracker crumbs, ground pecans, brown sugar and the melted coconut oil. Mix well, spread mixture evenly over the bottom of 9″ springform pan and press firmly.
3. In a medium bowl, combine pumpkin, 1/2 xylitol, 3 egg yoks, cinnamon, mace, ginger and salt. Mix well and set aside.
4. In a large bowl, beat all cream cheese with an electric mixer until it is light and fluffy, gradually add 1/4 cup xylitol, continuing with the mixer. Add the egg + egg yolk, whipping cream, beating well. Add cornstarch and vanilla. Beat batter until smooth.
5. Add pumpkin mixture to the cream cheese and mix well. Pour batter into the prepared stringform. Bake in preheated oven for 50 to 55 minutes. Do not overbake! The center may still be soft, but it will firm up when cooled. Cool it on the wirewrack and refrigerate.

Serve and enjoy!

Millet Muffins

svetlana — Sat, 08 Oct 2011 06:20:26 +0000

I have changed this recipe over the years to arrive at a healthy alternative for basic muffins. I have given it to many friends and clients, and they all like it. My husband likes the muffins with coconut oil on top and a cup of tea with a slice of lemon.

INGREDIENTS:

2 1/4 cups whole wheat flour ( you may use 1 1/2 cup whole wheat and 3/4 cup of coconut, quinoa or other type flour)
1/3 cup Millet, Whole, Organic,
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup kefir
1 egg
1/2 cup olive or Coconut oil
1/2 cup Xylitol
Dried Cranberries, Apple Sweetened

TO CHANGE FLAVOR you can add one or a combination of the following:

vanilla
orange essence
lemon zest
nuts
poppy seeds
dried cherries

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C)
2. In a large bowl whisk and mix together flour, millet, baking power, baking soda, salt and zylitol. Add oil and mix using fingers until small crumbs are formed.
3. In a small bowl mix kefir and egg. Pour into the flour mixture and stir carefully until just combined. Add cranberries.
4. Grease a muffin pan. Using a spoon fill muffin pan with the batter.
5. Bake 15 minutes. The muffins are ready when a toothpick inserted in the center of a muffin comes out clean.

ENJOY!