Friday, February 17, 2017


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...

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.

  "Eat in a bowl with almond or cashew milk as a cereal or use to top yogurt or pudding or ice cream"
  "adapted from"
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - -

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;

Saturday, February 4, 2017


Wasn't feeling so good today, but as I was laying down with comforting things around me, it all brought me back to my younger days, as a child at home, where my mom took care of me.  Why is it, that not feeling good always brings memories of the comforts of our childhood memories and our mothers?  I am 62 years old, but when I don't feel good, I still want my mommy.  I was suddenly hungering for one of the favorite lunches of my childhood - grilled cheese sandwich and tomato soup.

Unfortunately, tomato soup tends to raise the blood sugar quite a bit. I use to just pour a 6 ounce can of tomato juice into a cup with a few seasonings and a little milk or cream and microwave it, for a nice cup of tomato soup with my sandwich.  Can't do that if I want to stay in my carb limit.

The bread is just a microwave version of my cheese and wine bread recipe which I microwaved.  Instead of the nutritional yeast that I use in that recipe I just used a little baker's yeast to give it a yeasty, real bread aroma and taste.  That along with the cooking wine does the trick for that.  The soup came out wonderful, with the tomatoey taste without all the carbs.  If you don't like using the beef base for all the ingredients in it, you can just use beef stock in place of the water and skip the beef base.


Grilled Cheese

Recipe By     :Ginny
Serving Size  : 1

2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4 teaspoon  baker's active dry yeast
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  marsala wine -- (cooking wine is fine, or just use water. The wine gives a wonderful flavor and aroma to it)
1 slice  Muenster, deli sliced, Happy Farms
1 slice  American deluxe Slices, Happy Farms
1/2 tablespoon  butter

In small bowl add Parmesan cheese, almond flour, psyllium powder, yeast, and baking powder.  Whisk until combined and there are no lumps.

Add egg and wine (or water).  Whisk until smooth.

Pour into square microwavable container that is about bread size. Tap on counter to get out air bubbles.  Microwave for 1 min. 40 seconds until done in the middle (my microwave is 1000 watts, if yours is different time may vary).

Remove and cool until you can handle it easily.  Carefully, with a bread knife, slice into two pieces.

Butter each piece with half the butter.  Place cheese slices on top of one and cover with remaining slice.  Butter the top and place buttered side in frying pan.  Butter the other side.

Fry until browned on one side, flip, and fry on the other side.

  "2/4/2017, Ginny Larsen"
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Per Serving: 389 Calories; 29g Fat (69.9% calories from fat); 21g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : 2g net carbs


Recipe By     :Ginny Larsen
Serving Size  : 1  

2 tablespoons  Mezzetta homemade style marinara
1/4 teaspoon  Better Than Bouillon Beef Base
6 ounces  water
2 ounces  Silk unsweetened almond milk, original -- or cashew milk

In mug, add marinara, beef base, and water.  Heat in microwave for 1 minute.

Stir until beef base is completely dissolved.  Add almond milk and heat another 20 seconds.

  "2/4/2017, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - -

32 Calories; 2g Fat (65.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber

Sunday, January 22, 2017


I used to love split pea soup with ham.  One of the things I truly miss on a cold day.  This soup uses green beans and cauliflower pureed and slow cooked with a ham bone and it sure hit the spot.  In my opinion, it is every bit as good as split pea soup.  The flavors blended together are wonderful.

It does the trick for me!  I hope it does for you, if you are a lover of split pea soup with ham.  It's been a long time since I've had actual split pea soup, but I think this tastes like the real thing that I remember.  I don't think my family knew that it wasn't until I told them.  


Recipe By     :Ginny
Serving Size  : 6    
Categories    : Crock Pot, Stews and Soups

1 pound  frozen cauliflower
14 1/2  ounces  green beans, canned -- drained
32 ounces  chicken stock, Kitchen Basics, original
1 large  ham bone
1 teaspoon  onion powder
   pepper -- to taste
2 bay leaves
1/2 teaspoon  thyme
1 cup  ham -- cut up from off the ham bone*

In steamer, or microwave, steam the cauliflower until tender, about 10 minutes.  Drain any water and place in food processor.  

Empty green beans into food processor with cauliflower and process until a smooth puree.

In crock-pot, add chicken stock, pureed vegetables, ham bone, onion powder, pepper, bay leaves, and thyme.  Mix together, cover, and cook on high for 4 hours. Remove bay leaves.

Remove ham bone, cut off all the ham you can and add the ham pieces back into the soup.  Stir together and serve.

  "1/4/2017, Ginny Larsen"
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 157 Calories; 8g Fat (43.3% calories from fat); 15g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : This is salty as is with the ham so I found it did not need any additional salt.  If you want to add salt taste first!

*Estimated to get about 1 cup of ham from ham bone.  

Thursday, January 12, 2017



I don't normally want cold cereal, but lately I just had a hankering for some good cold cereal.  I have another recipe for cold cereal that I like but I didn't have time to make all the ingredients for that one or have all on hand.  Decided to try this and see how it turned out.  It turned out wonderful.  It's very crunchy, like cold cereal should be.  It's a good base recipe to which you can add any other things you like, such as nuts, seeds, coconut flakes, dried cranberries, or whatever.

I normally use erythritol and stevia to sweeten most things, but I wanted to use a flavored syrup for this.  If you don't want to use sucralose, You can try a flavored stevia extract.  Erythritol sometimes changes the texture of baked things, and makes them softer instead of crunchy, so I didn't use any granulated erythritol, however I used a liquid stevia extract (GV brand from Walmart) which has some erythritol added.  But the liquid seems to be okay, and the combo of that and the Torani syrup was good.  You could use whatever flavor you prefer.  I wanted vanilla but only had the Smore's flavor and that turned out really good.


  "Talk about a high protein, high fiber, very healthy breakfast cereal!  This is it!"

Cinnamon Cereal Flakes

Recipe By     :Ginny
Serving Size  : 4  
Categories    : Breakfast
(I put the brands I use and that is how the nutrition is derived)

1/2 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- (1 scoop)
1 tablespoon  oat fiber (Trim Healthy Mama, Gluten Free)
1 teaspoon  cinnamon
1/4 cup  Smore's flavored sugar free Torani syrup (or vanilla or any flavor you like)
1/4 teaspoon  stevia extract, GV
1 large  egg

Preheat oven to 250F.  Line cookie sheet with parchment paper and spray with non-stick spray.

In food processor, add almond flour, flaxmeal, whey protein, oat fiber and cinnamon, and pulse a few times to blend it all together.

Add vanilla sugar free Torani syrup (or any flavor), stevia extract, and egg.

Process until smooth.  It will be thick and sticky.  Pour out onto parchment paper and cover with plastic wrap that has been sprayed with non stick spray and with hands just smooth out to corners until evenly flattened and thin as you can get it.

Bake 30 minutes.  Check to see how done it is, and bake 10 minutes longer at a time, keeping watch on it, until completely dry in the middle and lightly browned but make sure not to burn. Takes about an hour altogether.

Let cook completely on wire rack.  When cooled break into pieces.  Store in ziplock bag in refrigerator.

  "1/11/2017" Ginny Larsen
  "2 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 187 Calories; 13g Fat (53.4% calories from fat); 14g Protein; 11g Carbohydrate; 9g Dietary Fiber

Serving Ideas : You can add slivered almonds, or other nuts to this if you want, or dried cranberries, toasted coconut flakes, or whatever else you want for variety.  You can also use different flavored syrups if you want or extracts.

NOTES : 2g useable carbs per serving, fiber is pure dietary fiber so I do not count it.

Monday, December 19, 2016


It was "clean out the fridge" and "use up the leftovers" day today.  I had a half head of cabbage, and first thought I'd make the very popular "Crack Slaw" but then I was more inclined to an Italian flavor, so I sat down at my MasterCook and cooked up in my head this skillet dish.  Wow!  It is definitely going to be a staple in our house.  There were no leftovers of this one.  It reminded me of a goulash I used to like with beef and macaroni.  I'm just sad there was nothing leftover for my lunch tomorrow.  I seriously want to make this again soon.

I'm trying to count total carbs lately, and not "net" carbs, unless it is pure fiber, such as psyllium, oat fiber, or flaxmeal.  I know that my body does not count those carbs, as I've tested myself. With flax I have actually had a lower blood sugar after eating it than before.  So I don't count pure fiber carbs.  But I will continue listing the fiber and net carbs for anyone who does.

Unfortunately over the summer I gained weight mostly due to stress and just not caring about my health.  There were more serious issues in the world to deal with, and I let it go.  I get frustrated at times having to pay so much attention to everything I eat.  It's not that I am tired of the low carb foods I eat but I get tired of COUNTING everything I eat, and just want to eat without thinking about it.  Reality struck hard, however, when I stepped onto the scale again after Thanksgiving. I realized this is life... I do have to count.  I can eat low carb foods, but still eat too many carbs.  So my blood sugar went up.  I'm not comfortable in my skin or my clothes.  It's time to face the facts of life for a diabetic.  It's time to go back to counting.  So, I'm back to Dr. Bernstein's 6-12-12.  If you have not read his book I highly recommend that  you do.  What I like about his diet is that it is consistent.  No changes or levels.  It makes life much more predictable and my diet much easier to manage and adjust to for life.  I reversed my diabetes on his diet back in 2005 when first diagnosed.  Sadly, I need to do some more reversing again!  Attitude adjustment is in place.  I can adjust just fine to reversing with this kind of meal!

So here we go...


Skillet Italian Ground Beef and Cabbage Casserole

Recipe By     :Ginny Larsen
Serving Size  : 4     

1  pound  ground beef, Simply Nature, 100% grass fed 
5  ounces  diced celery -- (about 2 stalks)
19 ounces  shredded cabbage -- (about half a head)
1  tablespoon  minced garlic
1  tablespoon  tomato paste
1  teaspoon  better than Bouillon Beef Base
1  teaspoon  Italian seasoning
1  teaspoon  onion powder
1/4 teaspoon  hot sauce
1 cup  boiling water

In large frying pan, brown the ground beef and drain, and reserve drippings.  Set aside. (an interesting read on the health benefits of grassfed beef and the fat that comes from it)

In same pan, add the beef drippings and add celery.  Stir and cook on medium high heat until celery is softened.  Add cabbage and stir and cook until it is wilted.  

Add the ground beef, minced garlic, tomato paste, beef base, Italian seasoning, onion powder and hot sauce.  Stir until well combined.  Pour boiling water over all.  

Stir together, cover, and let simmer about 10 to 15 minutes. Salt and pepper if needed.  

  "Very low in calories and only 11 total grams of carbs, quick and easy Italian skillet supper."
  "December, 2016, Ginny Larsen"
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Per Serving: 294 Calories; 18g Fat (53.2% calories from fat); 24g Protein; 11g Carbohydrate; 4g Dietary Fiber0


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