- Paul’s Scrambled Eggs with a side of sauteed vegetables.
- Glenn’s Celery Stuffed with Yogurt and Blue Cheese
- David Mendosa’s Quick Stuff from the Grocer
- Chris’s Shrimp Salad
- Vegan Walnut Pate – from Shelley
- Marilyn’s – Chile Rellenos Jose
- Nola and Bob’s Sweet and Sour Red Cabage
- Jeff’s High Fat, Low Carb Breakfast Shake
- Michael’s Tapenade
- Barry’s Low Carb Cranberry Walnut Cookies
- Dick’s Chocolate Squares – Sugar Free, Grain Free, Lactose Free
- Barry’s Tempeh Pesto Stir Fry
- Paul S’s Boca Burgers
- Chocolate Frosting – Sugar Free, Gluten Free, Lactose Free
This Chocolate Buttercream Frosting comes from Dick Williams, author of “Eating Your Heart Out?”
- ½ cup xylitol
- 1 Tbsp. olive oil
- ¼ cup smart balance (light buttery spread w/ omega-3 and mono-fats)
- 2 Tbsp. almond milk
- Dash of salt
- ½ cup 100% cocoa
Melt the smart balance and the olive oil together in a small cooking pan. Stir in the almond milk and dissolve the xylitol on low heat, stirring constantly. When smoothly blended and dissolved, simmer without stirring for 1-5 minutes to the soft ball stage. Cool to room temperature before spreading
