Friday, May 19, 2017

BANANA BREAD, GINNY STYLE (LC, GF)




Do you miss banana bread on a low carb diet?  Here's a really good low carb banana bread.  At least I think so.  I hope you will too.  My favorite thing to do with banana bread is slather it with peanut butter.  It's a lunch in itself for me!

It's been quite a while since I made a video where I was in it, and well... I guess I'm a bit out of practice!  I did this on the spur of the moment.  It wasn't a well planned out thing.  It was one of those things where I thought, "hmmm, chilly day, good baking weather. I'm hungry for banana bread. Think I'll make some."  One thing led to another and I thought, "might just as well make a video while I'm doing it and see how it all turns out."  That's the way I live now since being retired.


To my delight it turned out really good.  I made a few mistakes in the video, because I'm not a professional video cook.  But all the correct instructions are in the recipe.  You'll see that I forgot the sweetener of all things!!!  Noooooooooooo!  Must have sweetener.  So after I got it all in the pan had to pour it back into the bowl and add my sweetener, which probably deflated my egg whites, but in the end product, it all came together and turned out wonderful.  In fact I think I will do this again as a savory bread by leaving out the sweeteners and extracts and the banana, and add some herbs. I hope if you try it you'll like it.  I know I will make it again.        

    



Banana Bread Ginny Style


Recipe By     :Ginny Larsen
Serving Size  : 12

4  large  eggs -- separated
1/4 teaspoon  cream of tartar
1 cup  almond flour - Honeyville
1 cup  golden flaxseed meal
1/2 cup  Pyure Sweetener -- (equal to 1 cup sugar)
1/4 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1/4 cup  oat fiber -- (I use a gluten free brand available on Amazon)
1 tablespoon  baking powder
1/4 teaspoon  salt
3 ounces  banana -- (1/2 banana) - cut up
1/4 cup  coconut oil - melted
1 cup  Ricotta cheese -- (I use whole milk)
1 tablespoon  lemon juice
2 teaspoons  vanilla extract
1 teaspoon  banana extract

Preheat oven to 350F.  Place parchment paper in an 8 x 4-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove the loaf from the pan. Spray with non-stick spray.

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, oat fiber, baking powder, and salt. Whisk together.

In small bowl add cut up banana and coconut oil and with an immersion blender blend until bananas are pureed and well incorporated with the oil.  Add to dry ingredients.

Add 4 egg yolks, Ricotta cheese, lemon juice, vanilla, and banana extract.  Blend together with electric mixer.

Fold in egg whites until fully incorporated.

Pour into prepared loaf pan.  Bake approximately 1 hr. or until it tests done with a toothpick. *SEE NOTE below. Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  (Optional) prepare a glaze to pour over the top if desired, by mixing powdered sweetener (I powder Pyure in my coffee grinder), and enough heavy cream until it is the right consistency.

© Copyright:
  "Ginny Larsen, 5/19/2017" Feel free to share this recipe by sharing the link to it here on my blog when doing so.
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Per Serving: 207 Calories; 17g Fat (63.2% calories from fat); 10g Protein; 4g net Carbohydrate; 8g Dietary Fiber

NOTES : *I baked this 1 hour and though it tested done with a toothpick it was a little moist when cut open, but I cut it open warm. Maybe after sitting and cooling some it will be different.  I recommend cutting it completely cooled.  I think I would cover the top with aluminum foil the next time after baking it 45 min. and let it bake an extra 15 minutes for a total of 1 hr. 15 min. baking time.  Very flavorful and good texture and good rise!



Tuesday, April 11, 2017

CORN PIE, LC, GF




I began wanting to make a low carb corn bread to have with my homemade chicken soup tonight.  I've gotten the first cold of the cold and flu season this week, hoping against hope that somehow this year I would make it through scott free. Almost, but not quite.  So I made my chicken soup for it tonight.  Chicken soup was what my mother gave me when I was sick. Being sick always seems to bring us back to childhood. And going back to childhood in my food memories also brought memories of "Johnny Cake" or cornbread.  But I ended up with something quite different actually, and we really liked it. We ended up with Corn Pie.


So you may be thinking, but Ginny, corn has lots of carbs!  Ah, but baby corn does not.  Baby corn has less carbs than many low carb veggies actually.  In fact this baby corn as 2g carbs and 1g fiber per serving, and only 10 calories.  In this recipe I drained a can of baby corn nuggets and placed them in a food processor and processed until it was ground.  Then added it to the recipe.  It reminded me of a corn casserole I have made before on holidays.  It's good hot or cold.  I think you'll find it a great side dish with any meal. 

                     

Corn Pie


Recipe By     :Ginny Larsen
Serving Size  : 8     

2  large  eggs
1/4  cup  sour cream
2  tablespoons  soft butter
4  ounces  diced green chiles -- canned (drained)
1  cup  almond flour - Honeyville
2  tablespoons  Pyure sweetener -- (equal to 1/4 cup sugar)
3/4 teaspoon  baking powder
1/2 teaspoon  salt
1/2 teaspoon  xanthan gum
15 ounces  baby corn nuggets, polar -- (1 can) drained
1/2 cup  finely shredded sharp cheddar cheese, happy farms 

1. Preheat oven to 350F.  Generously grease a 9-inch cake pan. I also sprinkled a little corn starch on the bottom.

2. In mixing bowl, add eggs, sour cream, butter. amd greem chiles.  Mix together with electric mixer.

3. Add flour, sweetener, baking powder, salt and xanthan gum.  Mix together well.  

4. In food processor, add baby corn nuggets.  Process until ground up. 

5. Add this to batter and mix together. 

6. Pour into cake pan and bake 30 minutes.  

Sprinkle with 1/2 cup shredded cheddar cheese and bake 5 minutes more.

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Per Serving: 174 Calories; 14g Fat (69.3% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber

4g net carbs per serving

NOTES : *can bake this in a cast iron skillet instead of a cake pan as well. 




Monday, April 3, 2017

ALMOND FLOUR OAT FIBER PANCAKES WITH QUARK CHEESE AND STRAWBERRY SYRUP


This is a spin-off from my Oat Fiber pancakes which have been incredibly popular on my blog that I posted here.  I decided to try making them with almond flour today.  Sometimes I want the blander flavor of the almond flour, and a little less fiber. I topped it with quark cheese which you can learn about here. There's a video demonstrating how very easy it is to make quark cheese.  I love it!  It's like a cream cheese but with a flavor all its own, which I think is even better than cream cheese or yogurt cheese and is a yummy way to get your probiotics.


Once you make the quark just add your favorite sweetener and some vanilla flavoring and whip it up for a very nice creamy topping to pancakes or other desserts, or to eat with some berries all by itself. You can even make a really nice cheesecake with it.

So for these pancakes, I have to say I think I still prefer the previous flaxmeal and oat fiber pancakes I made in 2010.  But having said that, these were good.  They were very light and cake-like, I think if I made them again, however, I would add some xanthan gum for a little better stick-togetherness. Flaxmeal sort of does that by itself so if you use almond flour instead it needs a little something to do that. Just the same, without that, they were wonderful.  Very filling and satisfying for my lunch today!  If you try them I hope you like them.


The syrup I used was Walden Farms zero carb and zero calorie strawberry syrup.

ALMOND OAT FIBER PANCAKES

2 tablespoons  almond flour - Honeyville
2 tablespoons  oat fiber -- (gluten free)
1 tablespoon  Pyure -- OR sweetener of choice equal to 2 tbsp sugar
1/4 teaspoon  baking soda
1/4 teaspoon  baking powder
1 egg
1 tablespoon  avocado oil -- (or oil of choice)
1 teaspoon  Vanilla flavored Torani sugar free syrup
   water -- according to need

Preheat pancake griddle or non-stick pan lightly greased.

In small bowl add almond flour, oat fiber, Pyure sweetener, baking soda, baking powder, and whisk until blended.  Add egg, avocado oil, vanilla syrup, and whisk together, adding enough water to make it pancake batter consistency.

I pour the entire batter into the pan for one large pancake.  If you prefer to make smaller ones, that's fine.  Fry on both sides until lightly browned and done through.

Copyright:
  "4/3/2017, Ginny Larsen"
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1 serving: 275 Calories; 26g Fat (59.0% calories from fat); 9g Protein; 31g Carbohydrate; 29g Dietary Fiber

NOTES : 2g useable carbs.  Oat fiber carbs are not even counted as they are pure fiber.



Friday, March 17, 2017

CORNED BEEF ON RYE PANINI SANDWICH


Yes it is low carb and gluten free.  Only 3g useable carbs in this whole sandwich.  It is a bit higher in calories however, if you are counting that. Some of us do.  It is high in fat, which leaves you satiated, however and will keep you going.  I love caraway rye.  To make that in a low carb way, without being able to use rye flour, I find a bit of coffee helps.  The caraway seeds also add to that flavor that makes it taste like rye bread.  This bread toasts really well for a low carb bread.  It is from my cheese and wine bread recipe. I tend to use that as a base for every bread thing I make anymore.  When I've tried other low carb breads, I always come back to it.  I just have not found anything that comes closer to resembling real bread.





I decided I had to do something Irish today!!  I am part Irish after all.  I actually had my DNA tested (gift from my son) and found out what percentage of everything I am.  I am quite the mutt!  But second up there on the list was Irish, surprisingly.  I don't look Irish, but my grandmother was Irish.

So how are you celebrating (if you are) St. Patrick's day?  I also made some nice mint hot chocolate, which I will also share below.  You'll see it in the video.  But then, hot chocolate looks like hot chocolate. I was also experimenting with a Shamrock shake this week, which turned out wonderful!!  I should have posted it.  But there are so many out there, that what's one more?  It was made with cream cheese and cashew milk.  If enough people would like to see it, and want the recipe, you can say so in the comments below and I'll make a post of it, even though it's late for St. Patrick's day.  I never seem to get the holiday posts on time!



                   


Corned Beef On Rye Panini Sandwich


Recipe By     :Ginny Larsen
(Brands I used are listed because that is how the nutrition info is derived. If you use different brands it may vary)
Serving Size  : 1 sandwich
                     

Caraway Rye Bread
2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4  teaspoon  baker's active dry yeast -- (or 1 tsp nutritional yeast flakes) Optional - for flavor
1/4  teaspoon  caraway seeds
1/4  teaspoon  baking powder
1/8  teaspoon  baking soda
1 large  egg
1 tablespoon  brewed coffee
1/8 teaspoon  blackstrap molasses
Dressing
1 tablespoon  Just Mayo, Hampton Creek -- (use whatever mayo you have, this is the brand I used)
1/4 teaspoon  Frank's red hot buffalo wings sauce
1/2 teaspoon  hot dog relish, Heinz

3 ounces  Corned beef, Brookdale premium quality (aldi's) -- canned
1 slice  Muenster, deli sliced, Happy Farms
2 teaspoons  butter

BREAD: In small bowl, add Parmesan cheese, almond flour, psyllium  powder, yeast, baking powder, and baking soda.  Whisk together until lumps are out.

Add egg, coffee, and molasses.  Whisk together until smooth.  Pour into square microwavable container, the size of a bread slice. Spread evenly, tap lightly on counter a few times to get out air bubbles. Microwave on high 1 min. 30 seconds.  Your microwave may vary.  Mine is 1000 watts.  Bread should be done in the middle but not too dry on the outside.  Turn out onto paper towel and let cool.  Slice horizontally into two slices.

DRESSING: In small bowl, add mayo, buffalo wing sauce, and hot dog relish.  Stir together. Spread on one slice of bread.

Add corned beef on top of dressing and top with slice of cheese (or two slices if you want more). Top with last piece of bread.

Butter each side of sandwich and place on panini grill.  Cook 2 to 3 minutes or until done.

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Per Serving: 612 Calories; 46g Fat (68.1% calories from fat); 40g Protein; 8g Carbohydrate; 5g Dietary Fiber

NOTES : 3g useable carbs


MINT HOT CHOCOLATE

                      
1 serving

1 tablespoon  cocoa powder
1/4 cup  boiling water
2 or 3 drops peppermint essential oil (to taste)
1 cup  cashew milk, Unsweetened, Silk -- (or almond)
sweetener to taste -- (I used GV brand liquid stevia extract with erythritol - Walmart)
1/8 tsp  salt

In 14 oz. mug, add cocoa powder and pour boiling water over it.  Add peppermint drops. Stir until cocoa is dissolved.

Add cashew milk, sweetener, and salt.  Stir together well and microwave for 90 seconds, keeping watch to make sure it does not boil over.  

Stir and serve.  Top with whipped cream if desired, or add flavored latte foam (Walmart)

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Per Serving: 37 Calories; 3g Fat (50.8% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber




Friday, February 17, 2017

LOW CARB GRANOLA (GF)


I'd like to pass on a great recipe that I discovered on YouTube recently and tried.  If you've never checked out HomeMade Healthy be sure and do so for some awesome recipes.



I loved this recipe!  I made a larger batch and made some adjustments for myself, just because I always do.  I used what I had on hand and wanted a large batch.  Her recipe is in the notes under her video. I have never really been a granola eater, but I just became one. I had a half cup this morning with a little Cashew milk and it was very filling. I woke up this morning at 4 a.m. before the Rooster crowed and had breakfast and it's 9:30 now and I am not at all hungry.  I plan on heading out to an exercise class this morning at 10:30 so I'm fueled for the morning.

Thank you Lisa and Rob for a great recipe!
Here is my adaptation...
                     
LOW CARB GRANOLA

Serving Size  : 12  

1 cup  slivered almonds
1 cup  pecans
3/4  cup  coconut oil -- melted
1/4  cup  Torani vanilla flavored sugar free syrup
1/4  cup  Pyure (equal to 1/2 cup sugar)
1/2  teaspoon  salt
1 cup  almond flour - Honeyville
1/2 cup  whey protein isolate, Isopure
1 teaspoon  vanilla extract
1 tablespoon  cinnamon

Roughly chop slivered almonds and pecans with a chopper, knife, or in a food processor.

In mixing bowl add chopped nuts, melted coconut oil, Torani syrup, Pyure sweetener, salt, almond flour, whey protein, vanilla extract and cinnamon. Mix together until well incorporated.

Line a large baking sheet with sides with parchment paper or a silicone mat.  Spread mixture out on pan.

Preheat oven to 300F.  Bake 25 to 30 minutes checking after 20 minutes and baking longer as needed until crisp.  It gets crisper as it cools also.

Cool completely and break up into pieces. Store in ziploc bag or covered storage container.

Description:
  "Eat in a bowl with almond or cashew milk as a cereal or use to top yogurt or pudding or ice cream"
Source:
  "adapted from https://www.youtube.com/watch?v=hg4w1Xk6Zkw"
Yield:
  "6 cups"
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Per Serving: 318 Calories; 31g Fat (82.3% calories from fat); 8g Protein; 6g Carbohydrate; 3g Dietary Fiber

NOTES : per 1/2 cup serving (12 servings): 318 Calories; 31g Fat (82.8% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber

per 1/4 cup serving (24 servings): 158 Calories; 15g Fat (82.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber

per 2 tbsp serving (48 servings): 79 Calories; 8g Fat (82.8% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber;




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