Carb Free Cloud Bread!

As I have been venturing into the world of unprocessed foods, no sugar and only natural carbs, I came across this carb free bread. I was suspicious, yet curious. A co-worker of mine made this bread and it was good!

I decided this is a great substitute. The thing is, I don’t really bake. I love to cook, but rarely bake at all. First things first, I ordered an immersion blender. I figured this was the best option as I could use it for mashing cauliflower, potatoes and soups. Which is true, it does not whip egg whites as stiff as needed for this recipe though.

I had to get a more powerful hand mixer to get the job done. Inexperienced baker has learned her lesson.

Finally made a batch last night and it was so good! This bread can be made into buns or a single baking sheet that is later sliced up. I sliced up smaller pieces last night to be eaten with the artichoke, spinach dip and hummus. Sooooo good!

This is the recipe:


  • 3 eggs separated
  • 3 Tablespoons cream cheese or cottage cheese
  • 1/4 Teaspoon cream of tartar
  • 1 packet stevia OR 4-5 drops liquid stevia OR 1 tablespoon honey
  1. Preheat oven to 300 degrees
  2. Separate egg yolk from whites – so I found that you cannot have even the tiniest bit of yolk in the whites, they won’t whip stiff enough. Inexperienced baker learns again.
  3. In one bowl add cream of tartar and egg whites, beat on high until fluffy with super stiff peaks. Like you flip the bowl and they don’t budge. Takes a bit.
  4. In another bowl mix together the yolks, cream cheese (or cottage cheese) and sweetener of choice.
  5. VERY carefully fold the yolk mixture into the egg whited. Carefully fold a little at a time and try not to break the fluffiness of the egg whites down too much. Fold till combined.
  6. Line a baking sheet or two with parchment paper and you can “scoop” for buns or spread for one ginormous sheet to be cut up after.
  7. Bake on the middle rack for approximately 30 minute, until golden brown. Watch it, as each batch’s timing is unique.
  8. Remove from pan and let cook.
  9. Eat hot off the pan for light crisp bread or put into baggies for a chewier version the next day. You can freeze them too for a later time!

This is a great alternative and actually really easy to make. Enjoy!

Let me know how yours came out, did you do anything different?



Cauliflower Pancakes

First off, can I just say that I have never hated Cauliflower….nor have I ever really found myself craving come cauliflower. Well folks, I am here to say that this lovely vegetable has amazed me….especially in pancake form. They are so yummy! They taste similar to potato pancakes, but better for you and soooooooo much easier to prepare!

I have a large family and wanted to make a bunch so this recipe will make approximately 25-30 mini pancakes.

  • 2 heads of cauliflower
  • 1- 1/4 cup of panko crumbs
  • 3 eggs
  • 1/2 cup green onion
  • 2 cups shredded cheese (I use cheddar)
  • salt and pepper to taste
  • dash of garlic powder
  • pinch of cayenne pepper

First you have to cut the cauliflower into florets and toss in boiling water for approximately 10 minutes, until tender.

While that is boiling I combined the remaining ingredients in a large bowl.

Once cauliflower is tender, drain and drain well. I put it back in the pot and in the burner to get residual water out of it while I mashed it. Once mashed well, add to the mixture in the large bowl and mix well.

Form the mixture into little patties and fry them up! Whatever oil you typically use should be fine. I let them go till they were crispy and flip!

I am telling you guys….these are bangin! My kids loved them, my husband threw salsa and sour cream on them, even my co-workers that looked at the suspiciously were amazed at the flavor packet little patties.

Enjoy! Let me know how yours came out! Did you do anything differently?

Hair Rinse

I am beginning a new hair rinse and here is the recipe!

2 Cups of vinegar. Any vinegar work, but most people prefer apple cider.

5 – 10 drops of essential oil.  I LOVE lavender but any will do. Rosemary is great for your hair too.

Mix the vinegar and essential oil in a GLASS bottle/jar. Oils can react with other materials go with the glass.

You can choose to let it sit for a day or two before using or use it right away! Add approximately 1/2 tablespoon of the mixture to approximately 1 cup of water and toss in your hair. You can also choose to rinse it out or leave it in and towel dry.

I have an old conditioner bottle that I add my mixture to before I get in the shower, I add warm water, shake and rinse when it’s time. Otherwise, if I prepare it ahead of time, I end up with freezing cold water on my head and back. I don’t know about you, but I am not a fan…nope, not at all.

Yes, your hair will smell like vinegar….until it dries. It’s magical! Once my hair dries it smells so good! Not even a hint of vinegar.

Play around with the amount of mixture vs. water and see what works best for your hair. I would not use any more that frequently than every other day. If you are transitioning to a new shampoo or no-poo regime then I would suggest every-other day, otherwise everyone is different and the dryness or oiliness of your hair will determine washing and vinegar rinse frequency. I have oily hair myself and wash every other day most of the time.

Have you tried this recipe? How did it work for you? Did you change anything up? I love to hear from you!