Monday, November 7, 2016


I love Chicken Divan.  So I thought hmmm... why not hamburger divan?  Right?  I had a pound of hamburger and wasn't sure what I wanted to do with it and didn't want to make the same old things I normally make so I thought of this.  It's the same idea as chicken divan, only with hamburger.  I was curious to know what the "divan" meant, so if you're curious here is a Wikipedia explanation, It's interesting anyway, if you're the curious sort.  I used a gluten free organic cream of mushroom condensed soup in this, and that gives a few more carbs (4 per serving), but if you want a totally grain free sauce, then you could do the same sauce in my Chicken Divan recipe instead.  But this was fantastic and we loved it.  My husband tends to like this version much better. Sometimes I am willing to add a few carbs in order to lower his.

So I won't make this a long drawn out post, (which I tend to hate on blogs I go to), and will get on to the recipe.


 Hamburger Divan

Serving Size  : 6    
(I list the brands I use, and that is where I get the nutrition info. If you use something else, yours may vary)

1 pound  ground beef, Simply Nature, 100% grass fed
4 ounces  canned mushroom slices -- OR fresh, sliced or chopped
1 teaspoon  onion powder
1 teaspoon  garlic powder
1 teaspoon  salt
12 ounces  cream of mushroom soup, Pacific organic condensed -- (gluten free)
1/4 cup  half and half
1/4 cup  Just Mayo, Hampton Creek
1 cup  colby jack cheese, Happy Farms -- shredded
12 ounces  Broccoli Florets, Season's Choice, frozen
1 cup  colby jack cheese, Happy Farms -- shredded
1/4 cup  Parmesan cheese -- grated

In frying pan brown beef, and add mushroom slices, onion powder, garlic powder and salt.  Stir together.

Add cream of mushroom soup, half and half, mayo, and shredded cheese.  Stir together until well incorporated and cheese is melted. 

Preheat oven to 350F, grease 7 x 11-inch or 9 x 9-inch baking pan.  Pour hamburger mixture into pan.  
Microwave broccoli for 5 to 6 minutes.  If desired chop into smaller pieces. Your preference.  Spread on top of hamburger mixture.

Top with remaining shredded cheese, and parmesan cheese.  

Bake 30 minutes.  

 © "11/6/2016, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 461 Calories; 34g Fat (67.1% calories from fat); 27g Protein; 10g Carbohydrate; 2g Dietary Fiber

NOTES : 10g carbs per 1/6 casserole
8g net carbs

Tuesday, November 1, 2016


I had a hard time naming this because it's not really a baked ziti, since I'm not using ziti pasta, but I used a baked ziti recipe and instead of the ziti pasta used a spaghetti squash.  The result was phenomenal!  We loved it.  Of course it does not have the pasta feel.  You just are not going to get that with spaghetti squash.  I've learned to like things for what they are not for what I'm trying to replace.  It's not pasta. It's spaghetti squash, but you have all the baked ziti flavors added to a spaghetti squash, and you have a new meal that stands alone.  And it's not a disappointment!  A very satisfying meal that needs nothing added.  My family loved it and nobody said, "isn't there supposed to be some pasta in there somewhere?"  No, we did not miss it.

Baked Spaghetti Squash and beef "Ziti"

Recipe By     :Ginny Larsen
Serving Size  : 6

1  spaghetti squash
1  pound  ground beef, Simply Nature, 100% grass fed
1  teaspoon  fennel seed
1/2  teaspoon  sea salt
1/4  teaspoon  black pepper
1/2  teaspoon  onion flakes
1/2  teaspoon  onion powder
1/2  teaspoon  garlic powder
24  ounces  simply Nature Organic Marinara Sauce -- (1 jar)
1  pound  ricotta cheese
1/2  teaspoon  sea salt
1/2  teaspoon  basil
3  cups  part skim milk mozzarella cheese -- (divided)

Earlier in the day or a day ahead of time, prepare the spaghetti squash.  It makes it much easier.  Cut the squash in half and remove pulp and seeds, spread each half with extra virgin olive oil or butter, sprinkle with salt and pepper and roast in preheated 400 degree F. oven for 35 to 40 minutes or until tender.  Let cool enough to handle and then scrape out the strands of spaghetti squash.

Store in the refrigerator until ready to use.

In frying pan add ground beef, fennel seed, sea salt, pepper, onion flakes, onion powder, and garlic powder.  Stir together and brown. Add marinara sauce and simmer.

Preheat oven to 375F.  Grease a baking dish. You can use a casserole dish, or a 9 x 11-inch baking pan.  Your choice.  I used a casserole dish.

In medium bowl add ricotta cheese, sea salt, and basil.  Stir together.

To baking dish, add half of the spaghetti squash.  Top with half of the ricotta cheese.  To this with 1/3 of the meat sauce.  Then 1 cup of mozzarella cheese.

Repeat with the other half of spaghetti squash, other half of the ricotta, and another 1/3 of the meat sauce topping with 1 cup of the mozzarella.

Add the rest of the meat sauce and the remaining cup of mozzarella.  Bake for 40 minutes.

  "©  11/1/2016"
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Per Serving: 496 Calories; 31g Fat (56.7% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber
NOTES : 11g net carbs

Monday, October 17, 2016


I'm making this post to let people know there are frauds out there, that put up blogs, pinterest and facebook pages, only to steal other blogger's recipes, remove the copyright, and post them as their own, stealing all the hard work, time, and love that goes into creating recipes.  One such page on pinterest is and their facebook page is:

I've found several of my own recipes on their page, as well as other food bloggers that I know.  Please, please, when you find pages like this, do not support them, confront them that you know what they are doing, spread the word to others to let them know, and report them if you see a violation.  It is sad that this happens and very discouraging, and really makes me wonder if the work is worth it only for others to steal it and make money off my labor.  I don't make any money off what I share.  I do it as a labor of love!  I get a small amount of money from ads on my blog, really not enough to keep up the blog.  But others steal my recipes as well as others who have worked hard, and make them their own and use them for profit.  Please don't support these types of pages if you know what they are doing.

I report them when I find them, and will post them on my blog to expose them when I become aware of them, and hopefully enough people will spread the news that they will no longer be able to continue to do what they do.  It is nearly impossible to keep up with all the crooks out there who don't want to make an honest living.  It's nearly impossible to protect your own work.  People can steal recipes, put together their own recipe books, and who is any the wiser?  I will keep posting recipes because I want to help people.  I guess what others do they will do.  But I will do what I can to make others aware of it also and hope all you good people out there will hold them accountable when you are able and make sure to spread the word.

Monday, October 10, 2016


This is just a very quick post, because it's my birthday.  Yes, and I've been too busy enjoying the day with my honey, hiking and picnicking.  We had a beautiful day!  And my Heavenly Father blessed me with a gift too, perfect weather in October!  72 degrees and sunny.

This is basically the same recipe as my zucchini cake recipe here.  The only thing changed is that instead of Einkorn flour I added cocoa to make it a chocolate cake.  I love the way it turned out in every way.  It is a very moist and chocolaty cake.  The zucchini really adds the right amount of moistness, and it rises well.  Most chocolate cakes I try to make don't.  But I loved the way this rose.  I use a silicone bundt pan, which worked really nice.

So here we go...

Chocolate Zucchini Cake
16 servings
by Ginny Larsen, ©, 10-10-2016

5  large  eggs
1/2  cup  erythritol
1/4  cup  Pyure
2  teaspoons  vanilla
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1  tablespoon  cinnamon
1/2  teaspoon  salt
2 cups  shredded zucchini -- (I cut one large zucchini in chunks and place in food processor with S blade and process.)
1/3  cup  coconut oil
1 1/2  cups  almond flour - Honeyville
1/4  cup  whey protein isolate, Isopure -- unflavored
1/4  cup  golden flaxseed meal
1/4  cup  oat fiber
1/4  cup cocoa

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, and salt.  Blend together with electric mixer.

Add Zucchini, oil, almond flour, whey protein, flaxseed meal, oat fiber, and cocoa.   Mix until combined. 

Pour into Bundt pan, sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired. I simply mix powdered sweetener such as Pyure or Swerve, and add a little bit of vanilla and enough cream to make it the right consistency.  

Per Serving: 143 Calories; 12g Fat (65.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber; 

Saturday, September 17, 2016

APPLE CRISP PIZZA (low carb and gluten free)

I'm on an apple roll these days, Fall is in the air, and my house smells like apples.  I love it!!  Okay, I have to admit part of that apple smell comes from a room fragrance.  After my 3 jars of fermented apples were all done I made up a batch of my Fried Caramel Apples and I found a recipe on Taste of Home that I knew would be the perfect one to low carb using these apples. One problem was the crust.  Hmmmm, what would make a good crust.  I KNOW! I KNOW!  A version of  uplateanyway's stromboli crust!  I've made her stromboli and it's just too good. Really!  You have to try it! So for this I added a little sweetener to it.

Oh my oh my oh my!  This turned out so good.  I'm not kidding.  It's not as much work as it appears.  You do have to plan ahead for it though.  It takes 3 to 5 days to lacto-ferment the apples.  Then just make up a batch of the Fried Caramel Apples before you are going to do this, then all you have to do is make the crust...easy peasy, not as hard as it looks.  Tonight is pizza night at our house.  So I'll make my pepperoni pizza and then I'll have a slice of dessert pizza too.  I feel like I'm at a pizza buffet or something!  


Apple Crisp Pizza

Recipe By     :Ginny Larsen
Serving Size  : 12

1 1/4  cups  part skim milk mozzarella cheese
1 tablespoon  Pyure sweetener
4 tablespoons  almond flour - Honeyville
3 tablespoons  coconut flour
4 tablespoons  Spectrum Organic All Vegetable Shortening, non-hydrogenated -- melted (OR butter)
1 egg

 Fried Caramel Apple Filling
2  tablespoons  butter
2  quarts  fermented apples -- *see recipe
1/4 cup  Pyure Sweetener
1 teaspoon  cinnamon
1/2 teaspoon  blackstrap molasses
1/2 teaspoon  Watkins Caramel extract
1/4 teaspoon  guar gum

Crisp Topping
3/4  cup  almond meal -- (place slivered almonds in food processor and process until it makes a coarse meal)
3 tablespoons  Pyure sweetener
1/4 teaspoon  blackstrap molasses
2 tablespoons  oat bran
1 teaspoon  cinnamon
1/4 cup  butter -- cold, diced

1/4 cup  Pyure sweetener -- powdered in coffee grinder
3 tablespoons  heavy cream -- (OR as needed to get the right consistency)

Crust:  Melt shortening OR butter in microwave. Set aside

Combine Pyure sweetener with shredded cheese and melt in microwave about 2 to 2 1/2 min. at 30% power.

Add almond flour, coconut flour, melted butter, and egg to melted cheese and combine.  It will be really sticky and messy.  Put the whole thing back in the microwave for about 10 to 30 seconds more and mix together until it is well blended together and forms into a ball.

Roll out dough on parchment paper to fit your pizza pan.  Place parchment and dough onto pizza pan.

Fried Caramel Apple Filling: (Easier if you make this up ahead and have ready). In small frying pan, add butter and melt.  Add apples, sweetener, cinnamon, blackstrap molasses, and caramel extract.  Stir together and bring to boil.

Reduce heat and simmer, stirring, for about 10 minutes.  Sprinkle guar gum (if using) over all and stir in for another minute).

Crisp Topping: In food processor, add almond meal, Pyure sweetener, blackstrap molasses, oat bran, cinnamon, and butter.

Pulse until mixture is crumbly, but don't over process or you'll get a dough instead of crumbles.

Spread apples onto unbaked crust.  Top with crisp topping.  Preheat oven to 400F.  Bake 20 minutes.  Cool completely.

Glaze: In small bowl place powdered Pyure.  Add enough cream and stir until it is of drizzling consistency. Drizzle with a spoon over pizza.  Serve.

                                    - - - - - - - - - - - - - - - - - - -

12 servings/Per Serving: (Not counting the apples, because I cannot know the carb count after they are fermented. Go by your meter) 200 Calories; 17g Fat (72.8% calories from fat); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber

*editing this to say that the fermented apples raised me as much as a low carb vegetable would, like broccoli.  So I estimate about 5g carbs (no way of really knowing) when I use them in a recipe.  So in that case, this would come to about 11g total carbs.  But as I always say, your mileage may vary.  You can do your own test with a blood sugar meter.


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