When Having A Disability
Recipes
I have some recipes I want to share with you, these are simple and easy to make 15-30 minutes no need to be in the kitchen for longer than that. Subscribe! I know you love fun, once subscribed I’m able to pass you more recipes and more knowledge. Looking forward sharing with everyone and check out the store, subscribers who accept emails are aware first of upcoming promotions.
No Bake Cookies – Sugar Free
Ingredients
Units: US
- 1⁄2 cup butter
- 2 cups Stevia Sweetener, sugar substitute (or 12.5-13 grams of stevia or may be less, this is a diabetic recipe)
- 1⁄8 teaspoon salt
- 4 tablespoons cocoa powder (may be less use half the recommended)
- 1⁄2 cup milk
- 3 cups oatmeal
- 1⁄2 cup peanut butter
- 1 teaspoon vanilla (don’t use in diabetic recipe)
Directions
- Bring this to a boil for 1 and 1/2-minutes butter, stevia, salt, cocoa, milk.
- In large bowl mix oatmeal, peanut butter.
- Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
- After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Keto Green Smoothie with Berries
Ingredients
Units: US
- 10 Blueberries (frozen)
- 1/3 cup Strawberry Halves (frozen, or slices)
- add 1/2 Lemon (squeezed)
- 1/2 cup Kale (or spinach)
- 5 grams of Stevia
- 1/4 Avocado (peeled) (or replace with more kale)
Directions
- Add all ingredients to a blender and blend till smooth. Add water as needed to reach the consistency you prefer. Pour into a glass and enjoy!
Lemon Asparagus and Chicken Pasta
Ingredients
Units: US
Original recipe 1 x meal yields 4 servings
- 1/2 (16 ounce) package spaghetti
- 2 tablespoons olive oil, divided
- 4 (5 ounce) skinless, boneless chicken breasts
- 1/4 cup basil pesto, or to taste
- 1 bunch asparagus, cut into 2-inch pieces
- 1/2 lemon, juiced
- 4 cloves garlic, chopped
- 1 teaspoon red pepper flakes
- 1 cup shredded Parmesan cheese
- salt and freshly ground black pepper to taste
Directions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes. Flip; add 1 dollop pesto to each chicken breast. Continue to cook until no longer pink in centers, flipping as needed, 7 to 10 minutes more.
- Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add asparagus; cook and stir for 1 to 3 minutes, depending how tender you like it. Add lemon juice, garlic, and pepper flakes; cook for 1 minute. Add cooked pasta, 1 dollop pesto, and Parmesan cheese; stir until cheese melts. Add 1 tablespoon reserved pasta water if cheese begins to stick to the skillet.
- Chop chicken and place on top spaghetti; season with salt and black pepper.