Changes

I haven't had a lot of time to post any new recipes lately.  Hopefully soon I will do that again.  I've been struggling with my blood sugar going higher than it used to, and my morning fasting blood sugar being higher which bothers me.  I guess I've been getting lax with actually counting my carbs and eating more than I should especially at family gatherings, eating out, pot lucks, etc.  I've decided that I need to go back to Dr. Bernstein's 6-12-12 and strictly count my carbs again.  I haven't done that for a couple years.  I guess it's catching up with me. I also have gone through the loss of a sister and a son (2006 and 2007), and after that it seems my motivation for strict control has diminished and I did good to control it as much as I did.  Fortunately, for me, cooking is therapeutic, so that helped me greatly.  If not, I probably would have eaten whatever was there, low carb or not.  My a1c has gone up from 5.5 to 5.7 since I last had it checked, which was in Ocotober, and I think if I had it checked today it would be higher than that.  I've had a lot of swings in the 300s lately after eating out.  I keep telling myself I just can't keep doing this to myself!

So for now I'm cutting out all wheat products for the most part, and even toying with the idea of fasting. I've been reading more about the intermittent fasting and it sounds interesting.  I'm wondering how much fasting has an effect on beta cells, insulin resistance, etc.  I'd like to find more info on this.  I'm wondering how long I can safely fast and what effect a long fast has on Type II diabetes.  I really hate diabetes!  But then, it probably has actually made me healthier in the long run since I've been forced to eat in a healthier way and keep my weight down etc.  Speaking of weight, I've been satisfied with my weight but I am also thinking maybe a 5 to 10 lb. drop would help lower the bgs too?  I don't know.  I've also been reading up on Mody on Jenny Ruhl's Blood Sugar 101 site.  I don't know if I have that type, some things make me think maybe, and other things make me think not.  I guess either way all I can do is stick to the low carbing!  I have remained low carb, but even in low carbing, you can eat too much!

I'm doing my T-Tapp walking DVD almost every day now and walking 1 to 2 miles once or twice a day also.  I notice it takes a lot more to bring down my bg after a meal than it used to.  T-Tapp used to bring me down pretty quickly and in fact almost too low sometimes.  Now it only brings me down half as much.  So I will be working on changing things again.

I'm taking my bg more often now again also, which I also was getting lazy at.  I need to see exactly how foods are affecting me at 1/2 hr. 1 hr. and 2 hrs. later.

I do have a recipe that has been a life saver to me, especially since I've finally given up my toast in the morning with breakfast.  For many years of my life my breakfast has been toast and egg with bacon bits and cheese.  I guess I'm a creature of habit. I never wanted to change it.  I like it.  When I went low carb I simply found a low carb bread (Brownberry's Carb Counting Whole Grain bread), which I cannot get anymore.  That seemed to do ok with me.  Not anymore rise than with anything else low carb.  But suddenly it is not in any of the stores anymore.  :(  Why do they do that?  So I went to a "Light" wheat bread that had the same amount of carbs and fiber, yet that one raised my bg higher.  So I have been making a cold cereal out of flax and almond meal that is so delicious!!!  Crispy, like any other cereal flakes, nutritious, and delicious.  I eat that with a one egg omelet with bacon bits and cheese, and no toast.  Or I make the same mix into a cracker which is nice and crunchy and put my egg and cheese on that which gives the same crunch satisfaction as the toast.  This same recipe I've used in different variations and it is so good!  Quick sandwich?  Just make a quick cracker out of it and top with deli meat and cheese.  Only a couple g. of carbs.

I have lots going on right now so as soon as I get a break I'll try to get a video up.  My other website needs some major work since I accidentally wiped out my home page on Saturday!  ARRRRRRRGGGGGHHHH!!!!  So I need to give that some attention also.  Also need to enjoy the beautiful weather while it's here!

L. C. Lemon Cream Pie

Filling Ingredients
16 ounces cream cheese (2-8 ounce packages) softened
15 1/4 ounces Nestle Media Crema--light table cream (2-7.6 oz. cans)-- available in Mexican section of grocery stores
1 1/2 cup Granular Splenda
2 lemons, juiced
1 teaspoon lemon zest

Pie Crust
1 cup almond meal
1/2 cup flax meal, Golden
1 scoop whey Protien, Vanilla, Body Fortress Super Advanced (use whatever vanilla flavored whey protein you have)
1/4 cup coconut oil, melted
2 packets Truvia

Instructions:

1. Prepare the crust by mixing together in a pie plate the almond meal, flax meal, and whey protein.  Mix in the packets of Truvia.  (or use 2 TBS. Splenda if that's what you have).  Pour the coconut oil in and mix well and spread into the bottom and up sides of pie plate.  Bake at 350 degrees for 10 minutes.  Let completely cool.  

2. For the filling, zest the lemon and juice each. Put softened cream cheese into medium size mixing bowl and mix with electric mixer until fluffy.  Add remaining filling ingredients and mix well.  Pour into prepared crust.  

3. Chill for several hours or overnight.  If you're in a hurry put it in the freezer for a couple hours and then serve.  

If you like it to look more "lemony" add some yellow food coloring.  Top it with some whipped cream.  It's great! Very quick and easy to throw together too!

Notes: 1/8 piece -- 544 Calories; 48g Fat (76.2% calories from fat); 16g Protein; 18g Carbohydrate; 
3g Dietary Fiber; 


1/12 piece -- 363 Calories; 32g Fat (76.2% calories from fat); 10g Protein; 12g Carbohydrate; 2g Dietary
Fiber    


Source: Low carb take off from: http://allrecipes.com/Recipe/Lemon-Icebox-Pie-III/Detail.aspx

Low Carb Buffalo Chicken Pizza

I love pizza and we have a pizza night once a week in our family.  I cannot imagine life without pizza.  I've tried many types of low carb crusts and all they did was make me long all the more for a real yeast dough pizza crust. Flaxmeal is great but a pizza crust that tastes like flaxmeal just doesn't cut it for me.  Same with almond meal.  So... I took our same home made pizza dough recipe I'd been using for years to make our family pizza and did a mix of low carb flours and fiber and came out with a great pizza dough that tastes closely to the real thing. The Buffalo Chicken topping is fabulous! I love the blend of flavors and it is pretty low carb and easy to throw together.  You can use this dough and do the Buffalo Chicken topping or you can make your own toppings.  I have many versions of pizza that we do!  If you are gluten intolerant, unfortunately, this is not for you, but if you tolerate wheat gluten this is great.  It makes two crusts.  You can either make two pizzas or stick one in the freezer for another day.  When it's time to take it out and use, let it thaw on your counter and rise or heat your oven to the lowest setting (170 on mine) and after two min. turn it off and set it in there oiled and covered with saran wrap to rise until double.  I usually take it out and sit it on the counter to thaw about 2 or 3 hrs. before I want to use it and then put it in a warm oven to rise for 30 min. after it's thawed.

Here is the video I made and the recipe and nutrition info is below it:




                    
* Exported from MasterCook *

                      Low Carb Buffalo Chicken Pizza

Recipe By     :Ginny
Serving Size  : 16    Preparation Time :0:00
Categories    : Main dish                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pizza Crust
  3/4       cup  Carbalose flour
  3/4       cup  wheat protein Isolate 5000
  1/8       cup  oat fiber
  1/8       cup  flax meal, Golden
  1/4       cup  white flour -- (or white whole wheat)
  2 1/4    teaspoons  yeast -- (rapid rise)
  1         teaspoon  salt
  1/2      teaspoon  garlic powder -- (or more to taste)
  1/2      tablespoon  rosemary -- crushed
  1         cup  hot water
  1         tablespoon  extra virgin olive oil
                        Toppings
  2        tablespoons  extra virgin olive oil
  2        cups  chicken breast without skin -- cubed
                        garlic powder -- to taste
                        salt -- sprinkled on to taste
                        hot sauce -- sprinkled on, to coat chicken well
 1/4      cup  marinated artichoke heart -- chopped
  2        tablespoons  roasted red pepper -- chopped
  2        tablespoons  bacon pieces, reduced fat -- (I just used Real bacon bits)
  1/4     cup  ranch salad dressing
  1 1/2   cups  shredded Co-Jack cheese -- (I used Fiesta Blend shredded from Walmart)

For dough: Mix all the flours and flaxmeal and oat fiber together in a medium bowl.  Add your salt and sugar, garlic powder and rosemary. Add 1 cup hot water (125 to 130 degrees F.) along with 2 Tablespoons of extra virgin olive oil.

Stir until dough forms a ball.  Starting with 1/2 cup white flour (you won't need the whole amount), lightly sprinkle your board and turn out the dough onto it.  Oil your hands (olive oil or non-stick cooking spray).  Knead for 5 min. just adding enough flour to keep from sticking.  (I usually only use 1/4 cup of flour to do this).  Divide dough into two halves and oil one and wrap in oiled saran wrap and put in a freezer bag and freeze for another day.  Oil your pizza pan well, and a piece of saran wrap.  Oil your dough well, and set dough on your pizza pan and cover with saran wrap.  I heat the oven to the lowest setting (170 degrees F on my oven) for just 2 min. and then turn it off and place the pan in the oven and let rise for 30 minutes. (You can use all the dough for one pizza if you want a thick crust, but then you need to double the carbs for the crust.)

For the toppings: While dough is rising prepare your toppings.  Place 2 TBS of olive oil in a skillet and add your 2 cups of cooked  chicken and just stir together over medium heat.  Sprinkle with garlic powder, salt, and enough hot sauce to cover the chicken well.  Stir and simmer for 5 to 10 min. and remove from heat and set aside.  Prepare your other toppings.


Putting it together: When the dough has doubled in size, oil your hands and spread evenly over your pizza pan that has already been well oiled.  Spread with your ranch (or blue cheese) dressing.  Sprinkle on your cheese.  Spread the chicken on top of that.  Add bacon pieces sprinkled over.  Add artichoke hearts and roasted red peppers.  (You can also add Feta cheese on top if you like, it really adds to the flavor combo!)

Either bake in a preheated 425 degree F. oven for 16 minutes, or in a pizza pizzaz for 16 minutes.

Description:
  "From my own recipe I low carbed by using low carb flours and adding flaxmeal and oat fiber."
Source:
  "Take off from our family home made pizza recipe"
Yield:
  "2 pizzas"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 115 Calories; 6g Fat (43.4% calories from fat); 11g Protein; 7g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 258mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : 3 useable g. carbs per slice
7 total grams carbs

Flop

Well it was a flop.  Tried doing a bread with soaked grains.  Didn't turn out.  :(  Oh well.  I'll find something to do with it so that it isn't wasted.  I should have made a video just for a good laugh anyway!  You should have seen me in my kitchen yesterday trying to clean up the mess I made.  I think I need a bread machine.  This may have worked had I had one.  I tried mixing the dough in my food processor.  You really had to be there to appreciate what happened.  Trust me.  It was a very sticky gooey mess from one end of my kitchen to the other.  I'm glad I can laugh about it now!

Something that was not a flop though was the cold cereal mix with coconut milk and strawberries I had for lunch.  That took away the frustration I felt from my bread flop.  I savored the taste and blend of flavors all day.  So quick and easy to make too!  Will try to get a video up soon as I can.  It's raining all day today so maybe it will be a cooking day.

Hope you all have a good day and happy results in your kitchen.

Ginny

Experimenting

I am experimenting. Stay tuned.  If it turns out I'll have it up here soon. If not... :(  I'll have wasted some expensive ingredients. Praying it works!

Stuffed Chicken Breast with Garlic White Wine Sauce

Made this for supper tonight.  Wish I had made a video but was just creating as I went along and it turned out so good I took a pic and decided to share it with you.  I think it was every bit as good as going to Olive Garden along with the Greek Salad I made with!  And that for much less money.

                      

* Exported from MasterCook *

            Stuffed Chicken Breast in Garlic White Wine Sauce

Recipe By     :Ginny Larsen

Serving Size  : 4     

Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method

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

4             chicken breast halves without skin -- butterflied and pound

4             slices  low carb bread -- (6 g. carbs a slice)

1             cup  parmesan cheese -- reserve 1/2 cup for topping

1             cup  shredded Co-Jack cheese -- reserve about 1/4 cup for topping.

1         tablespoon  minced garlic

4        tablespoons  butter

 1/2      teaspoon  thyme

 1/2      teaspoon  rosemary

 1/2      teaspoon  sage

 1         tablespoon  onion flakes

 1/4           cup  white wine

                        White Wine Sauce

1/4           cup  white wine

                Drippings from pan

 1/4           cup  heavy cream

  1         tablespoon  minced garlic

Preheat oven to 375 degrees F.  Butterfly the 4 chicken breasts.  Put inside a ziploc bag and pound thin. 

Make bread crumbs out of the low carb bread slices in your food processor.  Add half of the parmesan cheese, thyme, rosemary, onion flakes, and sage and mix.  Melt butter in a small skillet and toss in the seasoned bread crumbs and stir and toast a litte in the skillet.  Spread the stuffing mix on each opened chicken breast, sprinkle with co-jack cheese and fold the top over. Put each stuffed chicken breast into a 9"x13" pan. On top sprinkle with salt and pepper, and sprinkle remaining parmesan cheese on top of that, and  remaining co-jack cheese.

Bake for 1 hr.  Remove from oven and remove from pan, cover with aluminum foil while you make the sauce.

To make the sauce pour the drippings into a skillet.  Add minced garlic, cream, and white wine.  Bring to boil and simmer for about 8 min. It will reduce and thicken.  pour over the top of each stuffed breast and serve.

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

Per Serving: 446 Calories; 25g Fat (52.8% calories from fat); 38g Protein; 12g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 694mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Serving Ideas : Goes great with a greek salad.