This is a surprisingly delish combination! Perfect for when you crave something a little bit out of the ordinary.
What you will need:
How to do it:
These are lovely and refreshing! Whether you eat keto, low carb or simply want a sugar free treat to snack on, you’ll love the ease of having these tart little guys on hand for a quick snack.
What you’ll need:
How to do it:
Enjoy!
I LOVE egg nog, but not so much with the traditional amount of sugar. This beautiful version is just sweet enough that even the kids approve.
What you will need:
6 eggs
1/2 cup erythritol (or more to taste)
1 cup half and half or coconut milk
2 cups whipping cream
1/2 cup rum
nutmeg
How to do it:
Before serving:
Years ago I tried Anderson’s flax rolls in Vancouver. I thought the flax roll idea was decent, but the fillings didn’t impress me.
For the past few months, I have been totally grain free eating a keto diet which is basically lower carb than you can possibly imagine, higher fat than you ever dreamed possible and moderate protein.
I really don’t miss bread much, save for the convenience.
Julian Bakery wraps were doing the trick to give me the sandwich roll experience (I figured out how to take them WAY to the NEXT level in the oven….raw they kinds taste like eating a wax roll), but they are super expensive and once you open the wrap they start to dry out and flake apart.
So for a while I thought maybe I would try learning how to make my own coconut wraps at home in a dehydrator, but 
never really got to it as it sounded like a lot of work to figure out the exact temp and timing to keep it a wrap and not a cracker.
Then I remembered the Anderson rolls and thought by now someone must have published a make your own flax rolls at home recipe….I couldn’t find anything….except for this youtube video.
Apparently, her flax roll discovery was a happy accident.
She makes her dough a bit more watery than I do. Usually I get the water just right on the first try and don’t have to let the dough set for an hour….I think that is because I use my hands to mix it. Oh and I use chia because it is more affordable and works exactly the same as flax.
I don’t add any oil and do not need to add oil to my hands as my dough isn’t wet.
Since I use coconut flour to roll it out, mine is gluten free.
What you will need:
1 cup flax seed
water
coconut flour (to roll it out)
How to do it:
You can even change the texture by taking out a 1/4 of the flax and using a different flour in the dough to change things up and make it less “flaxy”.
I also like to stir in salt, crushed garlic, fresh herbs and dried spices before I add the water.
Next sprinkle coconut flour on your countertop and also spread it on your rolling pin.
Pull off a piece of dough the size of a golf ball and flatten it best you can into a flat round.
Now roll it in all directions.
Keep flipping and adding coconut flour to the rolling pin and on the counter as much as you need to, to keep it from sticking.
Roll it as thin as you possibly can, otherwise it will taste doughy. The thinner you can get it, the better the texture.
Next bake it for 5 min at 350 F or pan fry it for a few minutes on each side (no need to add a fat, but you also can if you 
want to…but not too much or they will get soggy).
Once you have pre cooked it, now it is ready to use. I have used it to make rolls, as a chapati, quiche, ham roll and pizza…..so far!
Another amazingly awesome thing about flax/chia dough is that it stores well in the fridge simply wrapped up in parchment paper.
Just grab a piece at a time to make a fresh roll for lunch.
The options are endless.
You can make a pizza or a pizza roll. When making pizza make sure to bake the crust for 5 minutes first so that it is firmer (otherwise it will be doughy). If you want slices, make sure to let it cool for 10 minutes before slicing or it will fall apart.
Other ideas for fillings:
Tuna
Egg Salad
Avocado, Tomato and Bacon BLT
Spinach and Cream Cheese
Sauté Veggies and Cheese (make it like pizza first and then roll when cheese it melted)
Roasted root veggies and smoked tofu
or whatever you like to your heart’s content!
You’ll love this easy peasy grain free quiche. Makes a great treat on the weekend.
The crust
What you will need:
1 cup flax seed
water
coconut flour (to roll it out)
How to do it:
For the filling
What you will need:
1 small zuchinni (slice very thinly with mandolin)
1 small red onion (slice into rounds)
2 large mushrooms (slice very thinly with mandolin)
1/4 cup butter
2 cups shredded parmesan
4 eggs
3/4 cup whipping cream
1/2 – 3/4 tsp salt
How to do it:
Let cool about 10 min, slice and serve with sauerkraut on the side!
Skor bar is a holiday favourite around this house. This sugar free version is sure to please without the side effects (lowered immunity, weight gain, hyperactivity and cavities).
In fact this version is super nutritious as almond, grassfed butter and pure chocolate are all nutrient dense foods!
Instead of depleting your body of nutrition, this Skor bar adds to your nutrition with good fats, minerals like magnesium and fat soluble vitamins like A & D.
Let’s do it!
Bottom Layer
First you’ll have to make the crackers.
What you will need:
How to do it:
The Middle Layer
What you will need:
1 cup butter (unsalted)
1 cup whipping cream
3 Tbsp erythritol
For later:
1 cup of soft butter (unsalted)
2 tsp English Toffee Liquid Stevia
How to do it:
Let the butter cook on the lowest temperature until it begins to turn golden brown.
Add 1 more cup of soft butter to the caramel, 2 tsp english toffee stevia and blend. You will have a beautiful caramel the texture of a thick frosting.Top Layer
What you will need:
3/4 cup cocoa butter (or coconut oil if you don’t mind having to eat them straight out of the fridge only)
3/4 cup cocoa (or a little less if you don’t like dark chocolate)
2 tsp liquid stevia
1/4 cup – 1/2 cup or more erythritol (or more to taste)
How to do it:
Once it is set, pull out of dish by lifting parchment paper and break apart using your hands into individual serving sizes and serve!
If you are like me and love peanut butter squares, but hate the marshmallows, you are in luck with this easy skinny bomb recipe!
What you will need:
1 cup peanut butter (no salt added and tastes even better with low sodium peanut butter if you can find it)
1/2 cup coconut oil (0r cocoa butter if you want them to hold up at room temp…please note you’ll have to warm the cocoa butter into a liquid before you can blend it) 
1 cup butter
2 tsp of butterscotch or english toffee stevia
How to do it:
If everything is at room temp, just mix in a high power blender or slowly heat up ingredients on med low in a saucepan and then blend.
Store in the fridge.
Enjoy!
Sometimes when you go low carb or grain free, you crave some old comfort foods……. and this dish really delivers!
If you are looking for a grain free ham ring recipe, look no further! This was delish! Takes about 30 min to prepare and 
about 20 min to cook.
Worried about cooking with flax and chia (chia is what I used in the photos), according to research baking at 350F won’t damage the oils.
To prepare the dough you’ll need to grind the flax or chia seed into a flour. In a bowl add remaining ingredients and then mix in enough water until it is a dough like consistency (start mixing with a fork and then your hands to get the right texture. If it feels too wet, let sit for 1 hour to keep absorbing the water).
Dough:
1 cup flax or chia seed ground
water
6 cloves garlic
1 tsp salt
1/4 tsp black pepper
Once the dough is ‘set’ take of a piece the size of a golf ball and roll out as thin as possible into strips using coconut flour to keep it from sticking.
Lay the strips from the centre outward hanging over the side. As you go you will place the strips farther from the middle and keep pressing down until the bottom looks flat like a normal pie crust. Keep pressing the strips together as best you can. Some strips will end up too long, you can trim them later.
You’ll have a ton of dough left over. You can use it to make tortilla rolls or even try your hand at boiling them for 3 minutes into noodles.
Filling:
cooked ham ring (chopped into bit sized pieces)
broccoli steamed for 3 min
2 cups shredded cheese
2 Tbsp mustard
1 Tbsp lemon juice
Meanwhile, steam broccoli for 3 min.
Turn the oven on to 350F
Chop the ham ring into bite size pieces and place in a medium size bowl with 2 cups of shredded cheese. Mix in mustard and lemon juice.
Place filling into the pie and then pull the ‘ropes’ over and arrange on top so that they are all touching but not overlapping too much in the middle (this is where you might have to trim them a bit).
Brush with olive oil and then bake for 17-18 min at 350 F.
Let cool for 10 -15 min before slicing which will hold it together better. Also, it works best to cut along the natural lines with a serrated knife.
Kid tested and approved! 
Omigosh I love the flavour of halvah, but most recipes pack 1 1/2 to 2 cups of sugar! That is way too sweet for my taste! This version is great in bite sized pieces and makes a great keto ‘fat bomb’.
Heavenly Halva
2/3 cup coconut oil
2/3 cup tahini
1 tsp vanilla flavoured stevia (tastes test to see if you prefer more)
1 tsp vanilla extract
1/2 tsp almond extract (essential to eliminate the bitter sesame seed flavour)
Blend all ingredients until silky. Pour in a dish and refrigerate. Serve in bite size squares.
You are a mindful mama. You want to raise your family on nourishing, delicious meals that nurture growing bodies- as much as family connection and pleasure at the dinner table. You already know you need to nourish yourself to nurture your family, but sometimes you need a little reminding (with a healthy heaping spoon of inspiration on top!).
I am Sherry Rothwell, RHN founder of Nourish Mama and mother to 2 delightfully home born children, Isaiah 14 and Jasmine 9. I am also a nutrition educator and business coach for holistic nutritionists. I created Nourish Mama to make holistic nutrition knowledge during the childbearing years more accessible to mamas- and to mentor healing arts practitioners to expand their practices to include more hands on nurturing and nourishing wisdom to share with the women they serve. I believe that childbirth is a woman’s visionquest and that motherhood is one of life’s most deep spiritual journey’s. My greatest vision is to empower women to savour the experience -and their potential to create a new world through the beauty and power inherent in conscious healing, birth and mothering.
If you are a momma– explore the blog, learn more pleasurable ways to get your family healthy (without resistance) so that you can take your family’s health to the next level (step by step).