It's that time of year again here in upstate New York when the farmer's markets start opening. Even with the pandemic going on, the markets are still able to open and offer us the best fresh produce! It's even been stated that it may be our safest bet for food shopping. The vendors have made changes following local and state regulations to make farmers markets safer during the coronavirus pandemic. We've gone to our local farmer's market each Saturday for the past 4 weeks and it been such a treat and makes things feel normal. I would never have thought being able to pick up farm fresh lettuce and other vegetables would be such treat and make things feel like 'normal'.

One of the first salads I made this spring season is a Watermelon Radish Salad with an Orange Vinaigrette. I topped the salad with Sugar-Free Candied Walnuts and Feta Cheese. This could be a meal in itself or served along with seafood or steak. This went perfect with stuffed flounder and steamed cauliflower. A prefect low carb/keto friendly meal.

Watermelon Radish Salad with Orange Vinaigrette & Sugar-Free Candied Walnuts

WATERMELON RADISH SALAD W/ORANGE VINAIGRETTE SUGAR-FREE CANDIED WALNUTS Ingredients: 1 shallot or half of a small red onion 2 tablespoons white wine vinegar 4 to 5 tablespoons olive oil 2 packets True Orange crystallized orange essence 1 to 2 teaspoons sweetener (such as Swerve) Kosher salt 2 to 3 watermelon radishes Feta Cheese Sugar-free candied walnuts (see below) Directions: Mince shallot and place in small bowl. Add in white wine vinegar, olive oil, salt, true orange, and sweetener. Whisk until well combined. Can be mixed in a jar as well. Peel the radishes ( though it is not necessary). Thinly slice on a mandoline or slice thinly with a knife. Arrange radish slices on a bed of free greens Season all over with salt. Scatter walnuts and goat cheese to taste over the radishes and greens. Drizzle the dressing over the over top before serving. Sugar-Free Candied Walnuts: 1/4 cup chopped walnuts 1 tablespoon sweetener (Swerve or Allulose) In a small pan, over medium heat stir in a handful (approx 1/4 cup) of walnuts and 1 tablespoon sweetener. Once the sweetener starts to melt, continue to constantly stir for 4 t5 minutes making sure not to burn. Transfer the nuts onto a piece of parchment or a silicone mat. Separate the nuts with a fork or spatula and let cool 5 to 10 minutes If you don't want to make candied walnuts, you can toast them: Toasted Walnuts: Preheat oven to 350°F. Arrange a handful of walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Nutritional Information: coming ...

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Chicken, zucchini and mushrooms stir-fry with peanut noodles is about the become your family's favorite take-out fake-out!! It's better than your favorite take out and healthier too. This recipe came about after cleaning out the fridge and pantry. You can customize with any veggies you have on hand (such as, green bell peppers, broccoli, bean sprouts, cabbage, snow peas, bok choy, bean sprouts, etc.). And feel free to use any type of spaghetti noodle you have as well. I just happen to have a box of soybean spaghetti noodles that are keto/low carb friendly. Which work out perfectly for this Asian-inspired dish.There are lower carb noodle alternatives as well, such as, a Shirataki noodles. This easy one skillet chicken stir fry is filled with tender chicken, tender-crisp vegetables, garlic, and ginger. Serve this dish along with these Peanut Noodles that are covered in a flavorful peanut sauce that is velvety, rich in flavor and super easy to make. This will totally satisfy your take-out food cravings.

Chicken Veggie Stir-Fry with Peanut Noodles

Chicken Veggie Stir Fry Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 1 large zucchini squash, sliced into 1/4-inch thick half moons 8 ounces white button mushrooms, cleaned and sliced 1/2 onion, thinly sliced 3 cloves garlic, minced 1/2 tablespoon fresh minced ginger, or 1 teaspoon ginger paste Sliced green onion (for garnish) salt & pepper to taste Directions: 1. Heat olive oil in a large skillet or a wok over medium-high heat. Add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until golden brown on 2. both sides and cooked through. Season with salt & pepper. 3. Remove chicken from wok or skillet and set aside. 4. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant. 5. Turn up the heat to medium-high and stir in the and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently 6. Remove zucchini and onions and set aside. 7. Add sliced mushrooms to skillet; cook for 4-5 minutes or until golden brown. Stir frequently. 8. Stir chicken and zucchini back into the skillet with mushrooms. 9. Add the soy sauce and stir to coat the chicken and vegetables. Stir and cook for another 1-2 minutes. Taste, add more soy sauce if needed. Serve immediately along with peanut noodles. Peanut Noodles: Ingredients: 1 (5.6-ounce) packages Simply Nature Soybean Spaghetti noodles (or any lowcarb/keto friendly noodle)* 1/3 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 to 3 tablespoon Sukrin Syrup Gold (or 2 Tablespoons honey for not low carb/keto) 1/2 tablespoon freshly grated ginger, or 1 teaspoon ginger paste 1 tablespoon rice vinegar 1 teaspoon sesame oil (or hot sesame oil) 1 teaspoon Sriracha, optional up to 1/4 cup of water *Note: Simply Nature Soybean Spaghetti noodles can be purchased at Aldi grocery store Directions:: 1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, Sukrin Syrpus Gold (or honey) , ginger, vinegar, sesame oil and Sriracha, if using. Add water a little at a time 2. until a thick but pourable sauce is achieved. 3. In a medium pot of boiling water, add Soybean Spaghetti noodles. Cook 5-10 minutes; drain well. 4. Return noodles to the pot and toss with peanut sauce. (Note: I heat the peanut sauce first for easy mixing). Garnish with sliced green onions and/or chopped peanuts.

Nutritional Information for Chicken Veggie Stir Fry: Makes 5 servings

Calories 126.5 Total Fat 5.7g Total Carbohydrate 4.7g Dietary Fiber 1.4g Sugars 1.7g Protein 14.4 g Net Carbs 3.3g Nutritional Information for Peanut Noodles: Makes 5 servings Calories 308.3 Total Fat 14.7g Total Carbohydrate 29.3 g Dietary Fiber 19.7 g Sugars 4.7 g Protein 23.9 g Net Carbs 9.6g

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These Peanut Butter Cookies are easy to make, delicious and filled with good-for-you ingredients. I've modified my no-flour peanut butter cookies by adding in sunflower seed flour and few other ingredients. You may ask why? The main reason is to add more vitamins, minerals, and protein. Sunflower seed flour is loaded with Vitamin E, Magnesium, Zinc, and Selenium just to name a few. These vitamins and minerals are great for immune system and the extra protein makes each cookie a rich and satisfying treat. These nutrient-rich cookies are great for a midday snack or even breakfast to boost your energy, plus they are delicious, keto/low carb/gluten-free friendly.

Sunflower Seed Flour (SunFlour) Peanut Butter Cookies


1 cup natural salted peanut butter, creamy or chunky (I used Skippy Super Chunk)

6 tablespoons Swerve, confectioners style

1/4 cup SunFlour (sunflower seed flour)*

2 tablespoons coconut flour

1/2 teaspoon vanilla

1 large egg

2 tablespoons sugar-free chocolate chips (optional)

*Note: Almond flour can be substituted for the sunflower seed flour.


1. In a mix bowl, combine peanut butter and confectioners style Swerve until creamy. Add in the egg, vanilla, Sunflour and coconut flour. Stir together until well-mixed. The dough will be thick and dense.

2. Preheat the oven to 350 F and prepare a baking sheet with parchment paper.

3. Use a 1 1/2 inch cookie scoop to make 12 evenly size balls and place them on the prepared baking sheet. Flatten each ball slightly by pressing down with a fork. Optional: top the cookies with chocolate chips

4. Bake at 350 F for 10-12 minutes or until golden brown. Do not over bake.

5. The cookies will be soft to the touch when they come out of the oven. Let cool on the baking sheet before serving.

Note: As the cookies rest they will be come harder (not dry),

Nutritional Information: Serving: 1 Cookie | Calories: 141kcal | Carbohydrates:6.5g | Protein: 4.6g | Fat: 11.2g |Fiber: 2g | NET CARBS: 4.5g

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