Trying to think of something for dinner tonight! Hmmm…this sounds promising 🙂

Adult grilled cheese!!

Yield: 1 sandwich
Prep Time: 10 min Cook Time: 5 min

Here’s a recipe for grilled cheese that the adults will appreciate…

2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French
spreadable butter
goat cheese
tomato (combo of red & yellow are fun)
arugula leaves
prosciutto slices (or thin sliced ham)
havarti cheese (can sub another type, if desired)

1. Spread butter on bread slices. Turn over and spread the other side of one slice with goat cheese.

2. Heat skillet and place goat cheese slice butter-side-down in pan. Layer tomato, arugula, prosciutto and havarti on top of the goat cheese. Top with 2nd slice of bread, butter-side-up).

3. Cover, and heat sandwich on low until lightly browned. Carefully flip and toast the other side.

4. Remove to cutting board. Let sit for a couple of minutes, then cut with a serrated knife and serve immediately.
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Try some of these Paleo Recipes from the Paleo Team Cookbook!

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Creamy Mediterranean Paninis

(Courtesy of
Packed with vegetables, this Mediterranean-style panini is the healthiest and most satisfying sandwich you’ll ever make. Roasted red peppers add sweetness and color, and provide more than half the recommended-daily intake of immunity-boosting vitamin C. Basil, black olives, zucchini, provolone cheese, olive oil, and a dab of mayo are the other flavorful ingredients sandwiched between two pieces of rustic bread.
– Prep Time: 20 minutes
– Cook Time: 4 minutes
– Yield: 4
– 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
– 1/4 cup chopped fresh basil leaves
– 2 tablespoons finely chopped oil-cured black olives
– 8 slices rustic whole grain bread (about 1/2-inch thick)
– 1 small zucchini, thinly sliced
– 4 slices provolone cheese
– 1 jar (7 oz.) roasted red peppers, drained and sliced
1. Combine 1/4 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices.
2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.
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There’s more than muffins baking in this muffin tin. Here’s the secret to making those restaurant-style stuffed chicken breasts…Italian-style!

Cooking Time: 30 min



By Libby @
Low carb focaccia bread is incredibly versatile. Bake it, toast it, make it into rolls, roll it thin to be a panini or even a pizza base ……
Wheat free, gluten free, sugar free low carb focaccia bread. I don’t usually look for a bread substitute as that is the thing we are all trying to give up, but if you do fancy one, or need to take something to a barbecue, then it’s good to have an alternative available.
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Recipe type: Baking
Cuisine: Low Carb
Serves: 4
– ½ cup coconut flour
– 5 tbs psyllium husk
– 2 tsp baking powder
– 1 tsp Himalayan salt
– 4 eggs
– 1 cup boiling water
rsz_low_carb_focaccia_bread_tall-4– Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
– Add the eggs and mix. The mixture will be a very firm ‘play-dough’ like consistency so don’t work it too hard at this point.
– Add the cup of boiling water and mix until thoroughly combined.
– Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
– Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer ‘spongy’.
– Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
* To ensure you avoid any ‘eggy’ taste, add plenty of flavours such as rosemary, garlic, salt etc.
* Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. It can help maintain a healthy digestive tract, help maintain gut flora, and remove toxins. Add some to your coconut muesli to increase fibre intake. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
Serving size: Whole focaccia Calories: 528 Fat: 26g Carbohydrates: 58g Sugar: 5.9gFibre: 42g Protein: 31g
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Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze

Lets face it, having to give up breads completely while on a LCHF diet, can be hard, especially if you like those cheese and ham sandwiches!   Well fear not, with using the right ingredients, a lot of love, you can still have your bread and eat it too!  Here is a delicious Bread – Rollup recipes with Hot Ham and Cheese Roll-ups with Dijon Butter Glaze!   Enjoy!
Yield: 12 Rolls-Ups
Serving Size: 2 Roll-Ups
For the Hot Ham and Cheese Roll-Ups
1/4 cup almond flour (get it here)
3 tbsp coconut flour (get it here)
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup low-moisture, part skim mozzarella cheese, shredded
4 tbsp salted butter
2 tbsp cream cheese
1 large pastured egg
10 oz sliced ham
1 1/2 cup sharp white cheddar cheese, shredded
For the Dijon Butter Glaze
2 tbsp salted butter
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp dried Italian seasoning
Preheat oven to 375°
In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-4-750x488To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
Once the ingredients are combined, spread the dough out on parchment paper or a silpat in a thin and even layer – about 9″ by 13″. If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
Once you have the dough in a nice, even rectangle, sprinkle the cheddar over top, covering all of the dough.
Next, layer on the ham.

Roll the dough up tightly lengthwise. This will produce smaller rolls, but you will get almost twice as many. Turn so that the seam is facing down

Cut the ends off each side of the roll-up to even it out. Then cut it into 1″ slices.
Place your individual roll-ups in a baking dish.
Bake for 20-25 minutes or until they are fluffy and golden brown.
While they are baking, melt the butter and mix it with the Dijon, Worcestershire, garlic powder and Italian seasoning. Fork whisk until all ingredients are well incorporated.
hot-ham-and-cheese-roll-ups-with-dijon-butter-glaze-low-carb-gluten-free-10-566x750Take your rolls out of the oven, brush the glaze over top of them. Return them to the oven and bake for an additional 5 minutes.
Per Serving – Calories – 482 Fat – 41g Protein – 25g Carbs – 6.8g Fiber – 2.8g Net Carbs – 4g
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