Homemade Dishwasher Tabs

I’ve been in search of a healthy, non-toxic dishwasher tab recipe and found this one, which I ended up tweaking because I don’t want to use just any dish-washing liquid.

You will need:

1 cup baking soda
1/4 cup citric acid (found at Walmart with the canning supplies)
1 tbsp + 1 tsp Dr. Bronner’s lavender Castile liquid soap

Mix ingredients together in a bowl and put into ice cube tray compartments.  The mixture will expand a little as it sets, so just remove the excess from the top and add to another compartment if you overfill them.  Leave to set overnight, or at least for 4 hours.  They will come out of the ice cube tray when you twist it.  Store in a glass jar and keep away from moisture.  Use one per load.  Makes 12 tabs.

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Keto Brownies

Keto Brownies

Keto Brownies

Preheat oven to 350.
Combine in a bowl and mix with a hand blender:

6 eggs
11 tbsp melted butter (I used Kerrygold salted, but you could use unsalted too)
1/2 tsp baking powder
4 tbsp baking cocoa (or cocoa powder)
2 tsp vanilla
4 oz cream cheese
5 tbsp Pyure

Pour mixture into a lined 8.5 in baking pan and bake for 20-35 minutes.  My batch was not quite done after 25 minutes so I let it cook an extra 10 and it came out perfect.  It will puff up when you take it out but let it cool and it will deflate.  I cut it into 16 bars.

The texture is a soft, light, fudgey consistency.  Really yummy!

Nutrition facts based on my ingredients:
Per bar:  124 calories, 12 g fat, 1 g carbs, 3 g protein

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Low Carb Cream Cheese Pancakes

2 oz cream cheese
1 egg
1/2 tbsp Pyure
1 tsp cinnamon
1 tbsp vanilla

Mix ingredients with a hand mixer and pour into a small, buttered frying pan over medium heat.  Flip and cook the other side when firm.  Top with cinnamon, Pyure, and melted butter, if you like.

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Cheesy Zucchini

Cheesy Zucchini

Here’s my Cheesy Zucchini recipe:

Preheat the oven to 350.
Wash 1 Zucchini squash and cut off and discard both ends.
Slice the remaining zucchini into thin rounds.
Line a baking sheet with parchment paper and line the slices on the sheet in a single layer (as pictured).
Top each slice with a little bit of shredded cheddar cheese.
Bake for 30 minutes.
Remove from oven and serve warm with main dish.

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Caramel Pecan Cheesecake (low carb, gluten free)

Ingredients

  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/8 teaspoon caramel flavoring
  • 1/2 teaspoon vanilla
  • 4 teaspoons Pyure
  • 1 cup finely chopped pecans (I measured out 1 cup of pecan halves and put them in a baggie and crushed them with a kitchen mallet)
  • 2 tablespoons unsalted Kerrygold butter
  • Pinch of salt

Instructions

  1. Beat the cream cheese, vanilla, and caramel until well blended.
  2. Add the sour cream.
  3. Whip until the consistency is thick, dense, and creamy.
  4. Add the Pyure.
  5. Melt the butter in a separate container.
  6. Mix the pecans and the salt, then add the butter. Mix until well blended.
  7. Reserve a tablespoon or two for the topping, if you like.  I opted not to since I made my cheesecake in a 9in round glass pan and spread all of the nut mixture on the bottom for a crust.
  8. Spoon the cream cheese mixture onto the pecan crust.
  9. Smooth the top and chill for at least 4 hours.

Makes 8 servings.caramel-pecan-cheesecake-nutrition-info

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Low Carb Chocolate Mousse

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1 cup unsweetened almond milk
2 packages Knox unflavored gelatine
16 oz cream cheese
2 tbsp baking cocoa
2 tsp vanilla extract
3/4 cup Pyure

Heat almond milk in microwave for 1 minute.
Add milk and other ingredients to blender and blend until smooth.
Refrigerate (preferably overnight).

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Soap Scum Cleaner

1 cup Borax
1 cup Baking Soda
1 cup water
3 tbsp dish washing liquid

Mix together and apply with soft bristle brush.  Scrub until the soap scum in your tub is gone.  Rinse well.

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