• 1 1/2 c. corn starch
• 3/4 tsp. salt
• 3/4 c. cold water
• 1 egg

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

In a large bowl add flour, salt, sugar and dry yeast. Mix all dry ingredients together. Add oil and water. Stir the dough until it is sticky and stiff.

With clean hands knead the dough in the bowl. Pull it from the sides of the bowl into the middle, working it until it comes together in a nice ball. Add 1/2 c. more flour if it still feels too sticky

Turn dough out onto a lightly floured surface. Knead the dough by folding and pressing, turning and stretching for a full 5 mins.

Let the dough rest while you clean the bowl used and add a tsp of oil to coat the inside of the bowl. Place dough back in bowl, flipping it to coat evenly with oil. Cover with plastic wrap or tea towel and place in a warm spot to rise. Let dough double in size about 2 hours.

Punch dough down and knead again for about a minute just to distribute all the air bubbles. Fold and press. Grease standard loaf pan. Shape the dough to fit into selected pan. Cover with greased plastic wrap or towel again and let rise until 1 inch above lip of pan.

Set oven to 350 degrees and place bread in oven. You do not need to preheat. Bake 30-40 minutes or until bread is golden brown. Turn bread out of pan and thump the bottom with your finger. If it sounds hollow then the bread is done.

Cool on wire rack.

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges
• Drizzle balsamic vinegar

Cut each chicken breast in half to make 2 servings from each; cover with plastic wrap and flatten. Mix 1/2 cup parmesan, almond flour, garlic powder and Italian seasoning in a shallow dish or pie plate. Put the beaten egg in a separate shallow dish or pie plate. Dip each chicken breast in egg to coat, then lightly coat them with parmesan-almond mixture. Heat the oil in a large skillet over medium heat. Fry the chicken in hot oil until browned and the meat is almost done, but still slightly pink in the center.

Place the chicken breasts in a foil-lined and greased rimmed baking sheet; season with salt and pepper. Top each with 1 tablespoon of spaghetti sauce, then 1/6 of the mozzarella. Sprinkle each with 1 teaspoon parmesan cheese. Bake at 350º about 20 minutes until chicken is done and cheese is melted and bubbly.

Makes 6 servings
Can be frozen

Per Serving: 400 Calories; 25g Fat; 39g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Source: Linda’s Low Carb Site

Foods

• eggs
• cream cheese
• cheese, all varieties
• mayonnaise
• flax flour/flax meal
• protein powder, vanilla flavor typically
• cauliflower
• liquid splenda
• pork rinds
• almond flour
• butter

Food Gagets

• food processor
• blender
• microwave safe bowls and mugs
• mini muffin pans
• parchment paper

1 c soap flakes
10 c water
1 Tbs glycerin

Equipment:

Cheese grater
A large pot
Measuring cup and spoons
A spatula for stirring
A soap container with a hand pump
A container to hold excess soap
Funnel

Directions:

Grate the bar soap.

In a large pot, combine 1 cup soap flakes, 10 cups water, and 1 Tbs glycerin. Turn on medium-low heat and stir until the soap dissolves. This happens fast, about a minute or two.

Let the soap cool completely, add essential oils if you want to scent the soap then pour into the containers using the funnel. That’s all there is to it!