Author Archives: beyondabuseessentialhealing

Low Carb Sweet Rolls

Low Carb Sweet Rolls

I am a diabetic so I am always looking for ways to enjoy food without raising my glucose levels. I was introduced to low-carb mozzarella dough recipes. The first try was a little dry. So I continued to play around with it. My kids wanted me to try sweet rolls. The second try was amazing!!!

Dough Ingredients

4 cups Shredded Mozzarella Cheese
4 oz Cream Cheese
1 1/2 cups Almond Flour
2 Eggs

Cinnamon Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
2 T Cinnamon

Orange Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
1/2 tsp McCormick Valencia Orange Peel
15 drops doTerra Wild Orange Essential Oil

Frosting Ingredients

4 oz Cream Cheese
1 T Unsalted Butter
1 T Truvia One Sugar Blend or Coconut Sugar


Preheat oven to 425F.

Mix together filling ingredients of choice and set aside.

Mix Frosting ingredients together and set aside.

Low Carb Frosting

Combined cheese and almond flour. Microwave on high for 1 minute. Stir return to the microwave for 1 minute. Add Egg and incorporate completely. Place between 2 pieces of baking parchment paper and roll out into a rectangle. Remove the top baking paper/parchment. (If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.) Spread filling over the dough and roll. Slice into 8 pieces and place in a greased 9×9 baking pan. Bake for 12 to 15 minutes until golden brown. Spread with frosting while warm.

Nailed IT or Not

Nailed IT or Not!

Yup I am that Mom, loud and proud in the stands cheering for my kids and their team mates and making them treats. Yup, I am that Mom the one who goes all out for my kids treats for teams, parties, Holidays, and Birthdays. Unfortunately I did not get the decorating talent from my Mom and Grandfather, but I still try. Sometimes they turn out awesome and other times they are a mess. I will just give you a few examples of the good, bad, and in between.

My kids love Ice Cream Cone Cupcakes. I have had my fair share of failed attempts with them tipping over while they bake. Then a couple of years ago a friend introduced me to the baking racks made for them. Nailed it!

Ice Cream Cone Cupcakes

Last Easter I was so excited when I found mold for dipped Oreos. Well, as you can see one the left is what they were supposed to look like and on the right is how they turned out. Nailed it, NOT!!!!

Chick Oreos

My son asked me for Jersey Cookies for his team treats, They didn’t look exactly like his Jersey, but each teammate got a cookie in the team colors with their own number on them. Almost Nailed it!Jersey Cookies

Two weeks ago, my son asked me to do sticks with pretzel rods drizzled with his team colors and pucks from Ding Dongs for his team treats. After spending two days dipping, drizzling, shaping, and dipping, my son said, “they look awesome, but I just meant dipped pretzel rods drizzled with my team colors.” They turned out cute, but man they were a lot of work. Totally over thought this one!

Edible Sticks and Pucks

Gratefully, regardless of what they look like, my children love them and so do their friends and teammates! I know know matter what they look like they will taste good and most of the time the kids don’t even pay attention to what they look like,

So where ever you fall between Nailing It or Not, just keep trying!




Sweet & Sour Pork

Low Carb Sweet & Sour (Pork, Chicken, or Shrimp)

We love Sweet & Sour at our house, but it often is high is sugar and carbs. So I played with several recipes and came up with one that my family loves. We removed the heavy breading and cut the sugar by using Truvia. We also serve it over Cauliflower Rice.


20 oz can Pineapple Chunks, drained reserving the liquid
3 cups Peppers (Green, Yellow, and/or Red)
1 cup Onion
1 cup Carrots
1 1/2 – 2 lbs Meat (Pork, Chicken, or *Shrimp)
1/2 cup Flour
1/4 cup Olive Oil

3/4 cup Truvia One Sugar Blend
1/2 cup Sugar
3 T Cornstarch
1 tsp Chicken Flavor Instant Bouillon
1 cup Liquid (Pineapple Juice + Water)
1/2 cup Ketchup
1/2 cup Vinegar
1/4 cup May Ploy Chile Sauce
1 tsp Minced Garlic


Dice peppers and onions into bite sizes pieces. Slice Carrots into 1/4 inch disks.

For Pork or Chicken, Cube meat if pork or chicken. Add flour to a zipper bag followed by the meat. Toss until the meat is coated. Add oil to wok or large skillet. Cook over medium high heat and cook completely. Add in vegetables, and pineapple until heated thoroughly heated.

In a medium saucepan combine sugar, Truvia, cornstarch, and bouillon. Add remaining sauce ingredients. Cook and stir over medium high heat until thickened and bubbly. Pour over meat and vegetables.

*For Shrimp use cooked, peeled and with tails removed. If fresh add with the vegetables, if frozen add to the sauce  as soon as the sauce is complete.

Sweet & Sour Preparation

Can be served over rice, cauliflower rice, or noddles. We prepared and served it with cauliflower rice.

Low Carb Cheese Cake

Low Carb Cheesecake

I enjoy good food and cheesecake has always been my one of my favorite desserts. I am also diabetic so I like to create recipes that don’t raise my glucose levels. This recipe was enjoyed by everyone in our family.

Crust Ingredients

1/2 cup Softened Unsalted Butter
1/4 cup Coconut Flour
1/2 cup Almond Flour

Crust Directions

Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.

Almond Coconut Crust

Cream Ingredients

1 T Vanilla
2 T Coconut Sugar
21 oz Cream Cheese
16 oz Mascarpone Cheese
4 Eggs

Cream Directions

In a mixture, dissolve coconut sugar in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 minutes at 300 degrees. Allow to complete cool. Refrigerate for 2 or more hours before serving.

We served it with melted dark chocolate and whipping cream.



Stuffed Bell Peppers

I grew up eating stuffed peppers and tried several different recipes, but didn’t find one that was just right until I combined a couple of them to create this one.


6-10 Medium to Large Bell Peppers
1/2 cup Water
1 Medium Onion
1 1/2 lbs Ground Beef
2 cans Fire Roasted Tomatoes
2 T Italian Seasoning
2 cups Cooked Brown Rice
2 – 3 cups Shredded Cheese


Preheat oven to 350 degrees.

Place water in the bottom of casserole dish that fits the number of peppers you have. Remove top and seeds from the Bell Peppers. Place upside down in casserole dish.

Microwave for 3 minutes on HIGH. Drain all excess water from casserole dish.

Chop onion into bite size pieces. Brown onion and ground beef together.

Stir in tomatoes and Italian Seasoning.

Stir in rice and 1 cup cheese.

Stuff filling into each pepper.

Bake for 25 minutes. Top each pepper with cheese. Bake additional 5 minutes.

Let stand 10 minutes before serving.

Cheese Bites

Cheese Bites

These tasty cheese bites are inspired by Brazilian Cheese Bread that I was introduced to by my friend who is from Brazil years ago. Then my brother found a great recipe and shared it with me. Then by accident I added too much cheese one of the times. It was a little too dense, but my family love the stretchiness of them. I experimented on the next batch and that is the recipe we have used ever since.


2 Eggs
1/2 cup Extra Virgin Olive Oil
1 cup Milk
2 1/2 cups Tapioca Flour
6 oz Shredded Cheese (we prefer Mozzarella or mix of Mozzarella and Colby Jack)


Preheat oven to 400 degrees.

Combined all ingredients in a blender, pulse until smooth. Scrape down the sides of the blender with a spatula so everything is well blended.

Pour batter into well greased mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

Pre-cooked Cheese Bites

Bake for 13-18 minutes, until all puffy and lightly browned. Makes approximately 24-48 depending on size of muffin tin.

For crispy bites place on cooling rack.

For soft bites place in an air tight container for 10-15 minutes to steam.

Refrigerate any left over bites. Reheat by covering with a wet paper towel and microwave for 1 to 2 minutes.



Crust-less Mexican Quiche

Crust-less Mexican Quiche

Some recipes are product of trial and error others turn out well on the first try. This recipe came about because I had a coupon for free Chorizo. Joseph made me an omelet that was fantastic. Then as we created our weekly meal plan we discussed creating a Mexican Quiche for dinner. We discussed what vegetables we  wanted to try with it.

As it was cooking the smell was fantastic. At was a 5 thumbs up recipe. The flavors got even better as we had the leftovers for breakfast.


2 T Olive Oil
1 cup chopped Onions
8 oz chopped Mushrooms
2 cups chopped Spinach
2-9 oz Pork Chorizo
18 Large Eggs
8 oz Cream Cheese
1 cup Whipping Cream

Optional Toppings:

Shredded Cheese
Sour Cream
Hot Sauce


Pre-heat oven to 425 degrees. Saute onions and mushrooms in olive oil. Remove from the pan and cook the Chorizo. Add back in mushrooms and onions.

Saute and Cooking Prep

In your blender combined, eggs, cream cheese, and whipping cream.

Egg mixture

Line a casserole dish with tinfoil and spray with coconut oil. (15 x 11 for thinner or 9 x 13 for thicker) Combined Chorizo mix and spinach together in the dish. Pour in egg mixture and gentle stir.

Mexican Quiche pre-cooked

Bake for 25-35 minutes. Remove from oven and let stand for 5 – 10 minutes. Cut into 12 pieces and top with your favorite toppings. I topped mine with avocados and tomatoes.

Cooked Crust-less Mexican Quiche