Asparagus Fritatta

Just had to share this link to a video from dLife for this great looking recipe for Asparagus Fritatta!

Keeping cool!

Have sure not felt much like cooking, or baking or anything in this heat and humidity lately!  I'm finding many times a shake is all I want.  Something very cool.

Yesterday I did a milk shake with 1/2 cup of coconut milk (Thai Coconut milk in a can), and 1/2 cup half and half. I added vanilla flavored sugar free DaVinci syrup and about 4 ice cubes in my mini blender and pulsed until the ice was crushed and blended smooth.  It was sooooooooooooooooo good! Hit the spot!  Tasted very ice-creamy and smooth.

Sometimes I'm just making a protein shake.  And I do that with Almond milk and/or coconut milk.

Today I made 1/2 cup heavy cream and 1/2 cup cold strong coffee from espresso beans in my blender with 2 TBS chocolate sugar free DaVinci, and a packet of Truvia.  That was wonderful!

Right now I'm sitting here with my Bengal Spice iced tea with cream in it.  I may eat supper and I may not.  We'll see.  Sure will be glad when this heat goes away!  Wishing I had a swimming pool or something to enjoy being outside on days like this.

Monte Cristo Sandwich

I used my oat fiber pancake recipe in this sandwich today.  Just one of the many uses for that recipe!

Oat Fiber Pancakes

These are my favorite pancakes.  They are mostly fiber with omega 3s and goodness from golden flax meal, and coconut oil.  They have a great texture for pancakes and don't have that overbearing flax taste.  If you add apple cider vinegar to the mix they come out very light and fluffy.  You can also make them in the microwave in a small square container for bread, on high for 1 1/2 min.  I also use this in my puff pancakes using my puff pancake pan.  Oat fiber is available online at netrition.com or Honeyville, and you can also get it at Amazon.com.  It is not the same as oat bran and you won't get the same results or carb count if you use oat bran.

 

                    
* Exported from MasterCook *

                            Oat Fiber Pancakes

Recipe By     :Ginny Larsen
Serving Size  : 1     (2 small or one large)
Categories    : Bread, Breakfast or snack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  oat fiber -- (available at netrition.com or honeyville)
  2        tablespoons  flax meal, Golden
  1/4      teaspoon  baking soda
  1/4      teaspoon  baking powder
  1         packet  Truvia -- (or 1 TBS other sweetener)
  1         large  egg
  1         tablespoon  coconut oil -- melted
  2        tablespoons  water -- (or DaVinci Sugar free syrup if making sweeter)
  1        teaspoon  cinnamon -- (optional)

Melt coconut oil in small bowl. (I use a soup bowl).  Mix in egg and water or syrup, stir in all the remaining ingredients and mix well.

Either cook as you would a pancake, on a pancake griddle, or you can use to make puff pancakes, in a puff pancake pan, or put the bowl with the mix into the microwave and cook on high for 1 minute.

Description:
  "Made with oat fiber and flaxmeal, has a soft light consistency, and can be used as a one minute muffin in the microwave also"
                                    - - - - - - - - - - - - - - - - - - -
Note: In revisiting this recipe I see that I had the wrong nutritional information!  I'm so sorry for the inconvenience.  It is, however so full of dietary fiber that it is only 1g net carb...
*Edited 9/5/2016: Per recipe: 255 Calories; 23g Fat (56% calories from fat); 9g Protein; 1 Net gram Carbohydrate; 31g Dietary Fiber

Serving Ideas : As a mini cake or muffin, I make these with 2 TBS of DaVinci syrup and cinnamon and cook in a silicon mini bundt pan in microwave on high for 1 minute.  I frost with a quick mix of 2 oz. of cream cheese, 1 TBS of granular Splenda, and 1 TBS DaVinci syrup.  What a treat!

NOTES : carb amounts are almost all fiber... unusable

more with zucchini pasta

Some more photos of how I've used zucchini angel hair pasta   

I wasn't as crazy about it for spaghetti, but I forgot to heat the noodles!  I am used to thicker spaghetti noodles for spaghetti though so I don't think I'll use it this way again.  But you can try it, you may like it.  I heat the noodles in the microwave for a minute is all.  If you want to cook them more than that, try a couple minutes.  It doesn't take much.  

Chicken Alfredo and Spinach Lasagna With Zucchini Noodles

My son invited himself over for dinner one Sunday, which we always enjoy, and gave me a recipe he had gotten from a co-worker and wanted me to make it.  The original was made in the crock pot with no-cook lasagna noodles.  It's become a favorite recipe but of course I cannot do the noodles.  I have done this with dreamfield's pasta also which turned out wonderful, but since I'm trying to be near "perfect" in my diet lately, and I'm discovering zucchini noodles for a lot of things, I decided to make it with the zucchini.  I know next time though, I am going to add garlic to the sauce with this.  I love my garlic, as everyone who knows me knows!  There's not too many dishes I make without it.



                    
* Exported from MasterCook *

        Chicken Alfredo and Spinach Lasagna with zucchini Noodles

Recipe By     :Ginny Larsen
Serving Size  : 6    
Categories    : Main dish                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            medium  zucchini -- You may not need all the zucchini depending on the size.  Just use enough to cover the bottom and the second layer.  Save the rest for salad!
  1 1/4      cups  fiesta blend shredded cheese -- (or mozzarella, or swiss, shredded)
  1            cup  ricotta cheese
  1           teaspoon  oregano
  1/4      teaspoon  red pepper flakes -- (optional)
  10         ounces  alfredo sauce -- (1 jar)
  10         ounces  frozen spinach -- thawed and squeezed dry
  1/4        cup  parmesan cheese -- (may want to use more)
  2           cups  chicken -- cooked and diced
               red pepper flakes -- for garnish (optional)

Combine 1 cup cheese, ricotta, oregano and red pepper flakes if using, in small bowl; set aside.

Coat 4 1/4 quart crock pot with non-stick spray, or 7" x 11" casserole dish if baking.  Peel zucchini, and slice with cheese slicer or vegetable peeper to make strips that are flat like noodles.  Lay enough of the zucchini noodles in the bottom of the dish to cover it.  Spread half the ricotta cheese over them. Top with half of the spinach.  Arrange half of the chicken and half of the Parmesan cheese over the spinach.  Pour half of the Alfredo sauce over the top.  Repeat layers beginning with the zucchini noodles, and ending with the alfredo sauce.  Sprinkle remaining 1/4 cup of shredded cheese on top.

In crock-pot, cook on low 3 hours.  In oven, preheat oven to 350 degrees, bake 45 min. Remove from oven and let sit for 5 to 10 minutes.  Garnish with red pepper flakes if desired.

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

Per Serving: 391 Calories; 29g Fat (67.7% calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 531mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 Fat.

NOTES : I find I want more of the parmesan and more of the shredded on top at the end.  Also will add garlic to the sauce.

Brownies With Peanut Butter Frosting

Made these this morning thinking of maybe heading out to the park for a picnic.  Neither of us seems in a picnic mood however, so it doesn't look like we'll take them to the park today.  I have made a pact with myself not to run to the store in the middle of the week anymore for extra trips. If I don't have what I want, I go without, eat something else, or wait until shopping day.  I discovered we have plenty in the house to keep body and soul together for a week without running to the store! I think we're saving $100/wk. doing that.  So I had to come up with a frosting I had all the ingredients for on hand at the spur of the moment and not something I had to run to the store for.  I had peanut butter, I had coconut oil, and I had Splenda, so that's what I used for the frosting. Turned out great.  However, I may experiment with less coconut oil next time.  But coconut oil seems to have the affect of lowering my bg, so it's ok to get a lot in my book.

Here's the recipe.  Brownies are just halved and low carbed from a Betty Crocker recipe I have had for years.

This recipe has a chocolate glaze with it.  But I'll post the peanut butter frosting one after also.


My Low Carb Brownies with Chocolate Glaze

Serving Size  : 9  

  2             oz.  unsweetened chocolate
 1/3           cup  coconut oil
  1             cup  sweeteners -- (1/2 cup erythritol, 6 packets Stevia *Sweetleaf, and 2 TBS Xylitol)--this time I used 1/2 cup Splenda, 6 packets of Truvia, and 2 TBS. of xylitol. Use what you like.  Nutrition info is excluding sweeteners so make sure to add that to your carb count.
  2             eggs
  1/2          tsp.  vanilla
  1/2          cup  almond meal
  1/4          cup  flax meal, Golden
  1/2          tsp.  baking powder
  1/4          tsp.  salt

                        Chocolate Glaze
  1             ounce  unsweetened chocolate
  1 1/2       tablespoons  butter
  1/2          cup  erythritol
  1/2          teaspoon  vanilla
                        water

Melt chocolate and oil over low heat. Remove from heat and add sweeteners, eggs, and vanilla.  Mix well, and add the remaining ingredients.  Stir well and pour into 8 x 8" pan sprayed with non-stick cooking spray.  Bake 30 min. at 350 degrees F.


For Glaze: Melt the chocolate and butter over low heat.  Remove from heat; stir in 1/2 cup erythritol, and 1/2 tsp. vanilla. Mix in about 1 teaspoon at a time of water until glaze is of proper consistency.  Spread quickly over brownies and let cool.

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

Per Serving (nutrition info excludes sweeteners.  Whatever sweeteners you use add the carbs into it): 201 Calories; 19g Fat (77.9% calories from fat); 6g Protein; 6g Carbohydrate; 3g Dietary Fiber;

Peanut Butter Frosting

Serving Size  : 9  

1/2           cup  Sugar Free Peanut Butter
1/4           cup  coconut oil
1/2           cup  Splenda -- (or "powdered sugar" mix)

Mix all ingredients, mix with electric mixer until well blended and smooth.  Enough to fit brownies or cake in 8" by 8" pan.

Frost brownies or cake.  It will be rather soft at first (good for bundt cake).  Put in freezer for 10 min. to harden if you prefer.

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

Per Serving: 147 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber

New discovery

I just discovered another great YouTube channel for low carb recipes: http://www.youtube.com/user/fidgetforfitness

I notice she uses soy flour which I cannot use at all, but I'm sure I can find a substitute.  Her recipes look yummy!  Can't wait to try some.  I have a back log of recipes I am wanting to try!

Spiral Slicer

This is wonderful!  I just got my new Spiral Slicer a couple days ago and today had a chance to use it finally.  My only beef was that it did not come with any instructions.  Not that there was a lot to it, but I wanted to do it right.  I found a good demonstration video on YouTube and some ideas of what to do with it.  My main reason for getting it was to make angel hair pasta out of vegetables with it.  It's used a lot by raw food people, mostly, it looks like but I am all for finding some good raw food salad ideas for the summer to go with my low carb menu. Here's what I did with it today:

I just did the angel hair pasta slice for zucchini, and a little bit of carrot, added chopped Roma tomato, green onions, garlic, EVOO, red wine vinegar, salt, pepper, oregano, and thyme.  Topped it with feta cheese.  On the side I have one of my crackers from the recipe I put up yesterday and some chopped deli turkey.  It made a very satisfying tasty lunch!  I love this machine! I'm going to try some different things with it. I can't wait to try out the zucchini angel hair with a marinara or Alfredo, or red pepper sauce. My mind's going wild! I am all for doing more salads this summer that do not have so much to do with washing and cutting lettuce.  I have grown tired of lettuce salads and am ready for some variety.  This does it for me.  

Easy Cracker/Cereal Mix

Very versatile.  This is from a recipe posted on the Bernstein Forum by Cathy.  I have since used many variations of it and especially like making cereal in the morning with it!  I think you'll love it!  You can do so many things with it and it's so quick and easy to make.  If I need a quick snack, I can throw this together in a minute and have some cheese and crackers.  Really handy when I need to take something with me when I have classes during the school year and lunch comes way too late!

So here's the video and the base recipe with nutrition info is below:




                    
* Exported from MasterCook *

                        Easy Cracker (Cereal) Mix

Recipe By     :Ginny's variations of original recipe from Cathy on Bernstein Forum
Serving Size  : 20 (2 TBS each)   Preparation Time :0:60
Categories    : Bread                           Breakfast or snack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              cup  flax meal, Golden
  1              cup  almond meal
  1/2           cup  parmesan cheese

The ingredients are a base recipe that I start from.  Just mix all together and keep in a container.  Add seasonings of your choice or make them sweet by adding cinnamon and more Splenda to make into a cereal. Experiment with other flours or meals.  You can store this in a ziploc bag or plastic container in the freezer or frig, and when you want to use it just scoop out 2 TBS of the mix, add just enough water to make a ball of dough you can spread out.  You spray a piece of parchment paper, put the dough on it, spray some saran wrap and put on top and spread with your hands or roll it, until it's very thin and flat and then microwave for 1 minute.  Time may vary, but every time I do it, 1 minute works for me for them to come out just right.  This is different than the original recipe I got this from, so you will have to find which works for you.  I found that 2 TBS of water was way too much, and that 2 to 2.5 min. was way too long, so try the least first and add more if need be!

Description:
  "You can do many variations of this mix changing seasonings, doing half flax and half almond meal or other meal.  Can also use as cereal when sweetened and add cinnamon to it rather than savory seasonings."
Source:
  "http://www.diabetes-book.com/cgi-bin/yabb2/YaBB.pl?num=1270832525/0#14"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 69 Calories; 4g Fat (52.1% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 40mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat.

NOTES : Each serving is 2 TBS of mix.  If you add anything else to it add the carb count to that also.