Home Made Chocolate Melba...P2

½ Cup Bob’s Red mill Whole Wheat Flour (240 cals)
1/3 Cup plus 4 TBSP water
1 ½ TBSP Unsweetened Cocoa powder (about 15 cals)
3 Packets of Sweet Leaf Stevia
½ tspn Stevia Glycerite
Dash of salt (1/2 tspn)

Put the whole wheat into a bowl, add the Stevia powder, cocoa powder, salt & stir until mixed. Then add the water & Stevia Glycerite & mix well. Place spoonfuls on a baking tray covered with parchment paper (like a healthy teaspoon full & swirl it flat like a cookie). This should make about 20.
Bake at 380 for about 20 minutes total BUT flip them half way through (they peel off the parchment paper easy, thats what gave them the rippled look) Bake longer for crispier or about 15 for chewier.
Calories for each is about 12, so have 2 of them twice a day. I figured it was ok to add cocoa to Chocolate Delight, so why not the Melba. You can add some Chocolate Flavored Capella drops if you have them...

Parmesan Almond Chips....P3

1 C finely shredded Parmesan cheese (shred yourself since shredded has added carbs for separation of the chz)
1/2 C sliced Almonds

Preheat oven to 400.
Line a cookie sheet with parchment paper or grease the pan. Stir the chz & almonds together, & make little mounds on your cookie sheet. Bake for 6-7 mns. Cool & eat. Store between parchment paper in a container.