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    Spinach and Goat-Cheese Pie. A low carb masterpiece !

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    Eddie
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    Spinach and Goat-Cheese Pie. A low carb masterpiece !

    Post by Eddie on Sat Mar 21 2015, 17:33


    Ingredients
    6 servings
    Pie crust
    1½ cups almond flour
    ¼ cup peeled sesame seeds
    1 tablespoon wheat bran
    1 tablespoon psyllium husk, ground
    ½ teaspoon salt
    ¾ ounce butter
    1 egg

    Egg batter
    4-5 eggs
    1 cup heavy whipping cream or sour cream
    salt, pepper

    Spinach and goat-cheese filling
    ½ pound fresh spinach
    2 tablespoons butter or coconut oil
    1 clove of garlic
    1 pinch ground nutmeg salt, pepper
    4 ounces grated cheese
    1/3 pound goat cheese, sliced

    Method

    1. Mix almond flour and sesame seeds in a blender. Add the remaining ingredients and mix to form a dough. Press the dough into a springform tin and prick holes in the bottom with a fork.

    2. Whisk together the eggs and whipping cream or sour cream. Add salt and pepper. Add the filling in the following steps.

    3. Chop the spinach coarsely. Finely chop the garlic. Brown the garlic butter or oil for a few minutes. Add the spinach and sauté some more. Season.

    4. Add the chopped spinach to the pre-baked pie shell. Mix the grated cheese into the egg batter and pour over spinach. Top with goat cheese. Bake at 350°F (175°C) 30–40 minutes.

    Recipe from Swedish chef Anne Aobadia. Above text and photograph from the mega Diet Doctor blog here. http://www.dietdoctor.com/spinach-and-goat-cheese-pie


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    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Paul1976
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    Re: Spinach and Goat-Cheese Pie. A low carb masterpiece !

    Post by Paul1976 on Sat Mar 21 2015, 17:40

    That looks like good grub to me!! I reckon fresh watercress may work as well as spinach for that extra 'Bite'.


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    Eddie
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    Re: Spinach and Goat-Cheese Pie. A low carb masterpiece !

    Post by Eddie on Sat Mar 21 2015, 17:50

    Maybe some fennel would go well with this for some real extra zap.


    From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy. Cooked, it's softer and more mellow.



    _________________
    Type two diabetic-low carb diet (50 carbs per day) and two 500mg Metformin pills per day. Apart from diagnosis HbA1c almost 12-all HbA1c results none diabetic. For over eight years my diabetes medication has not changed. My weight has remained stable, I have suffered no ill effects from my diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost seven years, I have asked medical professionals and naysayers, how do I maintain non diabetic BG levels on two Metformin other than low carb ? The silence has been deafening !
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    Re: Spinach and Goat-Cheese Pie. A low carb masterpiece !

    Post by Paul1976 on Sat Mar 21 2015, 17:54

    Loose Cannon wrote:Maybe some fennel would go well with this for some real extra zap.


    From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy. Cooked, it's softer and more mellow.


    Yep! Fennel is great and I usually grate it raw into a mixed salad for a bit of 'Va va voom'. Smile


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    Jan1
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    Re: Spinach and Goat-Cheese Pie. A low carb masterpiece !

    Post by Jan1 on Sat Mar 21 2015, 19:02

    When you stop and think ..... we are blessed / spoilt for choice with a great selection of vegetables we can use. Watercress / cress is so handy and definitely adds a slight peppery taste to many foods. I just love egg and cress together.

    Fennel perhaps more popular on the continent does also offer a slant on tastes.

    Food is to be enjoyed, and as Hippocrates said "'Let food be thy medicine and medicine be thy food"
    How wise is that?

    All the best Jan

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