I have modified the popular Fathead Pizza Dough a bit and think it is improved with my changes. The oat fiber I’ve added makes it taste like there’s real flour in it; the psyllium makes it a sturdier final crust. Using two bake mixes always renders a...
I worked hard weeding in my iris bed out front today. I’m so tired, I’ll be fixing this for dinner tonight. It goes together quite fast and Chinese is my go-to when I’m this tired. I have a nice pork steak leftover in the refrigerator so I’ve...
As a low-carber, I can’t have the typical puff pastry one uses to make Greek Spanakopitas, but I like to use my Mozzy Dough as a foundation for such applications. It… Read more: Greek Twinkies®
Served with 2 oz. ham added I’m not terribly fond of eggs just scrambled or fried. I have to “doctor them up” quite a bit to not get totally turned off… Read more: Scrambled Eggs with Tarragon Cream
If you like cilantro you’ll love this sauce! It is so easy to prepare and is extremely good on chicken, pork or baked/broiled fish. Any leftover sauce in the pan also… Read more: Braised Chicken in Cilantro-Almond Sauce
As a low-carber, I can’t have the typical puff pastry one uses to make Greek Spanakopitas, but I like to use my Mozzy Dough as a foundation for such applications. It… Read more: Greek Twinkies®
Served with 2 oz. ham added I’m not terribly fond of eggs just scrambled or fried. I have to “doctor them up” quite a bit to not get totally turned off… Read more: Scrambled Eggs with Tarragon Cream
If you like cilantro you’ll love this sauce! It is so easy to prepare and is extremely good on chicken, pork or baked/broiled fish. Any leftover sauce in the pan also… Read more: Braised Chicken in Cilantro-Almond Sauce