Hi. I know, I know… I haven’t posted in a while. 45 days ago I had a medical emergency. In that event I learned I was pre-diabetic and my thyroid was out of whack. I totally freaked out and had a mini breakdown (15 minutes or so). I came up with the grand idea to change my diet completely and try to manage my symptoms with my meals. A part of diabetes is low-carb and the gluten-free helps with thyroid. In the last 45 days I have been both and my symptoms have almost all went away. I say almost because my blood sugar occasionally drops. I noticed an immediate change within the first 3 days. I also lost a few lbs (30+ not to brag or anything). That’s the reason I have been inactive from my site. But, in those past few weeks I have been researching and experimenting in the kitchen. I’m not saying this entire site is going to GF and LC but a large portion of it will. I plan to share my new and old recipes with you, starting with cloud bread. This recipe makes 10 cumulus clouds. I chose cumulus because my 6 year old claimed they look as such. Now, I have been told these are considered carb free but there is cream cheese in it. I will say they are less than 1 carb per cloud. This isn’t my personal recipe, I found it on several blogs. I did change a few things although very minor to fit my taste. Some people add honey and I chose to not to.
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- ¼ teaspoon cream of tartar
- 4-6 drops liquid sugar substitute or, 1 splenda packet or whatever sugar substitute that you use
1. Preheat the oven to 300 degrees. Spray one cookie sheet with non-stick cooking spray
2. Separate the eggs very carefully, making sure no yolk gets in the whites.
3. In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and the sweetener until smooth.
4. In the other bowl add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
6. With a large spoon, scoop the mixture into 6 even rounds on the cookie sheet.
7. Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
8. Remove from the pans and cool on a rack.
When they are fresh out of the oven, they light and airy. Once they completely cool, (after being stored overnight in a plastic container) they will change their consistency, to a softer bread texture that is kind of chewy. If you aren’t after the bread texture, then eat them when they are warm.
Thank you for reading my food blog and allowing me to share my journey with you. In all things it is better to have hope than despair, true story.