I missed granola, and regular granola is tres carby.  This "pseduo granola" was inspired by many a paleo and autoimmune diet website/recipe.  I use this to top yogurt or cottage cheese.

Toast lightly in coconut oil (or fat of choice) equal parts of:

1 part unsweetened coconut flakes 

1/3 part chia seeds

1 part chopped walnuts

1 part shelled pumpkin seeds

1/3 part sunflower seeds

1/3 part sesame seeds (optional)

a pinch of salt (more for larger quantities)

Optional spice mixes to add:

cinnamon & truvia

for savory topping I add curry powder or garlic & onion powder.  Great for savory cottage cheese!

pumpkin pie spice for fall!

Bariatric bread

Servings 20 slices

Cook Time
30 minutes

Ingredients
1 1/2 Cup Almond Flour
6 Large eggs Separated
4 tbsp Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar You can omit this. It only slightly improves the bread.
1 pinch salt

Instructions
Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined.
This will be a lumpy thick dough until the whites are added.
Add the beaten egg whites to the mixture and further process. Be careful not to over mix! Once the whites
are incorporated stop mixing. (If you do not have a food processor you can use a blender. You can try by
hand but it might be tough to pull off)
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread
is cooked through. Enjoy! 1 loaf makes 20 slices.

Totals per slice 90 calories, 2 carbs, 8 fat, 4 protein, 56 sodium

Ingredients

2 eggs
1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
3 cups spaghetti squash, cooked and wringed out (see instructions below)
1/2 cup Parmesan cheese, freshly grated
1/4 + 1/8 teaspoons salt
3 green onions, chopped
5 bacon strips, cooked, drained of fat, and chopped
2 tablespoons olive oil
For garnish:
2 green onions, chopped
dollop of Greek Yogurt
Instructions

The recipe required 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3
of a whole spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or
more days in advance):
Preheat oven to 425 Fahrenheit.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut
sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool.
Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash
with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard
with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks.
Try to get rid of as much liquid as you can.
Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it
and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer,
which is preferable for fritters
Now, on to how to make fritters:
In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating
for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions,
and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix.
Taste and adjust seasoning, if necessary, even though it should be just perfect.
Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away.
Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula,
correct the shape of each fritter, making it flatter and rounder. Coo****il the bottom side of each fritter is golden
brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more
minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto
the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more
minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).

A portobello BLT sandwich...very yummy!

2 portobello mushrooms, cleaned and stem removed
3 strips of center cut bacon, cooked
1 slice of tomato
1 slice of onion
2 tsp lite mayo
lettuce leaves or shredded lettuce

*In a large skillet fry the bacon, remove, drain, and cool.
*Cook each portobello until semi-flat and tender; remove, cool, and pat dry.
*Build the sandwich...portobello, mayo, bacon, onion, tomato, lettuce, portobello. Eat and enjoy!

Calories:119  Protein:8.5g  Carbs:4g  Sugar:1.2g  Fat:7.9g

Wonder if you can use any type of vanilla protein powder or if it has to be Unjury?