Enjoy my recipe below!
Everyone gets a few free recipes from the P3toLife Program. Just scroll down to see it.
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"The program has rekindled my love for cooking."
I had such a great experience and loved the recipes. I have not had one Steak Day on P3 and in maintenance for 3 weeks now. I have not strayed over 2 lbs. I feel so empowered and am at a great weight. My goal was to lose 10 more but may wait until after New Years, just to stay unstressed. It has also rekindled my love of cooking. I need to know how to morph that excellent chocolate morning mug bread into a peanut butter flavor, lol.
I work during the day, I am a nurse practitioner. I found all the articles regarding how to choose hCG and all the others as most valuable to my overall understanding of how it all works. You are my hero! Sincere thanks!
– Lori
Ingredients
FOR THE BAGUETTES:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup flaxseed meal
- 3 tbsp psyllium husk powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3 egg whites
- 1 egg
- 1/3 cup unsweetened almond milk mixed w/ 1 tsp lemon juice
- 2 tbsp apple cider vinegar
- ½ cup warm water
FOR THE STUFFING:
- 3 large stalks celery diced
- 1 cup yellow onion diced
- 16 oz white button mushrooms diced
- ½ cup cranberries whole
- 1 tsp olive oil
- 1 ½ cups chicken stock or vegetable stock
- 2 egg whites
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp ground sage
- ½ tsp garlic powder
- ½ tsp dried thyme
Instructions
- PREHEAT oven to 350°F and grease a baking sheet with non-stick cooking spray. PREPARE THE BAGUETTES: Combine the almond flour, coconut flour, flax meal, psyllium husk powder, baking soda, and salt in the bowl of a stand mixer or using a dough blade with a food processor.
- IN a separate bowl, whisk together the egg whites, egg, and almond milk mixture until smooth. With mixer/processor on low, slowly add the egg mixture and mix until just combined. Add the apple cider vinegar and water and continue mixing until well combined. (The dough will be slightly wet and sticky.)
- DIVIDE the dough into three equal parts and shape, on the baking sheet, into small loaves about 2” in width and 5-6” in length. Bake for 30-40 minutes, until golden brown. Remove from the oven and allow to cool.
- ONCE cooled, dice the baguettes into cubes about ½” in size. Place on a baking sheet and bake at 200°F for about 2 hours, until completely dried and crisp. (Steps 1-7 can be done a day or two beforehand.) I also found you could bake these at more like 325 degrees for like ½ hour and it seemed to harden them into croutons pretty well also.
- PREPARE THE STUFFING: Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and mushrooms and sauté for about 5 minutes, until softened and lightly browned. Add the celery, whole cranberries, salt, pepper, and spices and continue sauteing for 3-5 minutes, until the celery has softened and the cranberries begin to pop. Remove from the heat and allow to cool slightly.
- PREHEAT the oven to 350°F and grease an 8 x 8” baking dish with non-stick cooking spray. In a large bowl, combine the dried bread cubes and vegetable mixture and toss to combine. Whisk together the egg whites and chicken stock until light and frothy then pour over the stuffing mixture and mix well. Let the mixture to stand for about 5 minutes to allow the bread cubes to soak up the wet ingredients.
- TRANSFER the stuffing mixture to the prepared baking dish and bake, uncovered, for 30-40 minutes, until golden brown. Remove from the oven and cover with aluminum foil to keep warm until ready to serve.
Notes
Yields 6 cups stuffing
Nutrition
Calories: 203kcal | Carbohydrates: 16g | Protein: 12g | Fat: 11g | Fiber: 13g | Net Carbs: 3g
