Homemade Reese's cups.
But this time i used Mara Natha almond butter, and i mixed some dark-chocolate chips in with the semisweet chips. I dare say this version is better. (sorry about my shadow on that picture--photography is not my strong suit. I'm still a work in progress).
And another little creation that I am mighty proud of is this:
I suppose it isn't completely carb-free, but it does not have the typical carbohydrate crust...so that's why i'm calling it a carb-less pizza.
The inspiration came from this recipe from the foodblog Oh She Glows. She made a vegan cheese sauce, but i was in the mood for real cheese. So I did it..oh yes I did.
Just top each mushroom cap (belly-side up) with:
marinara sauce
mozzerella cheese
red bell peppers, red onions, etc (the topping of your choice)
then broil for about 10 minutes until cheese is ooey-gooey melty and slightly golden.
After baking, i topped mine with some fresh basil and a sprinkle of parm.
Sooooo good and veggie-licious.
I will post more later when my brain is working. Sinus congestion is taking over me. Someday soon, I fear I will cease to be human and just transform into a giant ball of mucus. Gross...I know.
Raime
