Tuesday, February 26, 2013

Awaken: 30+ Egg-Free and Grain Free Breakfasts


I am happy to introduce a new ebook by Karen Sorenson from Low Carbing One Day At A Time.  If you're tired of eggs for breakfast, or allergic to eggs, or for whatever reason don't want eggs, Karen has put together a great selection of ideas for you.  I was very impressed with the work Karen did in this book and how professional it is.  I loved the pictures along with the recipes, as well as nutritional information.  She has some great tips, and ideas for stocking your kitchen and how to's as well.  All I can say is I don't think you'll miss eggs with all the variety of recipes!  As much as I love my eggs, and I don't have an allergy to them, it's nice to have some options other than eggs, such as Cinnamon Nut Cereal, Blueberry Porridge, Pumpkin Porridge, Smoothies, Breakfast Cookies, Breakfast Sausage, Hashbrowns, and much more. And of course it is all low carb as well.  It looks to me like this book was a labor of love.  I think you'll like it.  You can purchase the book Here: http://lowcarboneday.com/awaken-egg-free-breakfast and there is a coupon code to get 40% off until March 11.
From Karen...

Why is this eBook Helpful?

  • Brings a new look to breakfast for those with egg allergies or want something different
  • Perfect for low carb, paleo, primal, gluten free, and grain free diets
  • Provides step by step instructions for handling certain recipe ingredients
  • Takes the guess work out of stocking your grain free pantry
  • PDF format for viewing on your computer, iPad, or tablet
  • A printer friendly copy of the eBook is also provided

What’s included in this eBook:

  • 30+ egg free and grain free recipes with full page color photos
  • Recipes for Morning Meats, Savory Beginnings, and Sweet Starts
  • Several quick and easy recipes as well as recipes that can be made ahead of time
  • Comprehensive guide for stocking your grain free pantry
  • Egg Substitution Chart
  • Sweetener Substitution Chart
  • “How To” pages with step by step instructions and photos

Tuesday, February 19, 2013


So many have asked me questions about the ingredients of this bread that I decided to do a video and demonstrate how I make it in my GT Xpress.  Others have done this in the microwave or oven as well.  I hope the video is helpful for those of you who have asked about some of the ingredients and what it looks like, size, etc.  I will also add links to my other recipes that have come from this recipe.
Cheese and Wine Bread

1/4 cup  Parmesan cheese
2 tablespoons  almond flour
2 teaspoons  nutritional yeast flakes, NOW
2 teaspoons  psyllium seed husk powder
1/2 teaspoon  baking powder
1/2 teaspoon  Splenda Granular
Dash  salt
2 large  eggs
2 tablespoons  buttermilk
2 teaspoons  extra virgin olive oil

Preheat your GT Xpress. In medium bowl, combine parmesan cheese, almond flour, nutritional yeast, psyllium powder, baking powder, Splenda Granular, and salt.

Sift with wire whisk until all the lumps are out.

Add eggs, buttermilk, and oil.  Whisk together for about a minute until it is a pancake batter consistency.

Pour evenly into two wells of GT Xpress, filling each about 3/4 full.  Close lid and let bake for 12 minutes.

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Serving-1 bun/Per Serving: 232 Calories; 16g Fat (62.1% calories from fat); 14g Protein; 8g Carbohydrate; 5g Dietary Fiber

If you are dairy free, check out this one
click on picture
Or if you want a whole loaf try this one:
click on picture

Thursday, February 14, 2013


This was my Valentine's day treat for my family tonight.  I wish I could have gotten it posted yesterday, but it's been a busy crazy work week, and I didn't get it made until this afternoon for tonight.
The original recipe for this is on Allrecipes.com along with a video demonstrating  how to do it.  The only change I made is that I used powdered Swerve in place of sugar.  Otherwise I followed it exactly as they did it.  So, this is not my original creation, and very little had to be done to make it low carb.  If you want to make it completely dairy free (I used butter so I guess I can't call it dairy free), you could use coconut oil in place of butter. I haven't tested that but I don't know why it wouldn't work.

This is a very dense, very rich, very chocolaty flourless cake.  It tastes better the longer it sits.  It should be thoroughly chilled but as is usual in my case, being the impatient and last minute type of person I am, I made it and let it cool in my garage and stuck it in the freezer for about an hour and it was just fine.  I held my breath as I worked to get it out of the pan and voila, it came out in one piece! Yay!  It is a semi-sweet, so if you want a sweeter chocolate add more sweetener and taste the batter before baking.  I used 3/4 cup Swerve.  Next time I probably would add 1/4 cup xylitol.  I rarely use Swerve.  It's just way too out of my price range but I got a good deal on some so had some on hand.  I saved it for a special treat, but I sure couldn't afford to have any sweets if I used it all the time.  So the next time I make this I will probably use a different combination of sweeteners, but I'm sure I will make it again!  Very decadent! Very romantic, special, wonderful! Very much a Valentine treat.

The nutrition info for making this with Swerve is here, this is for just the cake, without the topping:
This is for 12 servings: 394 Calories; 41g Fat (82.4% calories from fat); 8g Protein; 12g Carbohydrate; 7g Dietary Fiber;


Recipe By     :Ginny Larsen
Serving Size  : 12  
Categories    : Dessert

1 cup  coconut cream -- (The thick cream at the top of the can of Thai Coconut Milk)
10 drops  liquid sucralose -- (or sweetener equal to 1/3 cup)
1/2 teaspoon  vanilla
1 teaspoon  rum extract
   red food coloring -- (optional)
12 strawberries -- sliced in half

In medium bowl, combine coconut cream, sucralose, vanilla, rum extract, and red food coloring (if using).  Which electric beater with wire whisk, whip for a couple minutes until fluffy.
keep can of coconut milk in refrigerator at least a couple hours before scooping out the cream on top. Use just the cream portion and save the liquid at the bottom for other use.

Spread onto cake and top with strawberries.

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For Frosting with Strawberries--12 servings/Per Serving: 71 Calories; 7g Fat (83.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

Saturday, February 9, 2013


Well, once again I'm experimenting to see if I have another food allergy/sensitivity.  I've had recurring colds and/or sinus infections since Fall this year.  As soon as I get rid of one, a week later I have another.  It hasn't been fun!  I have my favorite natural remedies when I have a cold that do pretty well in knocking it out in a day to 3 days, and lessens the symptoms quite a bit.  So I get through them fairly easily, but then they come back.  I've been so run down and weak from fighting off infections all year!  It gets old and tiresome.  So I'm experimenting with dairy.  I'm giving it a couple weeks without, then will eat some one day, and go two days without again and observe.  I'm really hoping it proves to me that dairy is not the culprit.  I really love my dairy!  Giving up wheat was easy.  Not too much adjustment once you are already low-carbing.  But dairy?  I found out how much I use it. I think I have dairy at every meal and snacks besides.  Cheese is one of my favorite foods and I use it a lot as a filler or binder in low-carb recipes. Oh I know... the food you crave the most is usually the one you're allergic to, right?  Well, I'm still hoping it's not the case here.  I can hope!  I'm tired of giving up food, changing my diet yet again, and having to adjust recipes again.

My Cheese and Wine bread recipe was one of my favorites.  So this bread is a spin-off of that one, without the cheese or wine. I've actually made it two ways.  You can do it with flaxmeal as I have below, or you can replace the flaxmeal with 2 tsp of psyllium seed husk powder.  I prefer the latter but today I did it with flaxmeal, so that is what is in the recipe and that is what the picture is of.

Avocado has become my new cheese replacement in some things.  Not because it resembles cheese in flavor at all, or can be used in all dishes as cheese, but it satisfies the way cheese does in a sandwich or added to a salad or many things. I don't think I ever make a sandwich without cheese!  But I didn't miss the cheese in this sandwich.  This was really good.  And how can you go wrong with bacon, and grilling the inside of the buns in bacon grease!  Fabulous!

I made my bread in my GT Xpress.  Loving that gadget more every day! How did I live without it?  But you can bake it in the oven, or the microwave.  I suggest the oven.  I know--faster in the microwave, but it's worth waiting for in the oven.


 Roast Beef, Avocado, and Bacon Sandwich, (Dairy Free, Gluten Free Bread)

Dairy Free, Gluten Free Bread
1 tablespoon  almond flour
1 tablespoon  flax seed, golden -- ground into flaxmeal (should be 2 tbsp. flaxmeal)
2 teaspoons  nutritional yeast flakes, NOW
1/4 teaspoon  salt
1/4 teaspoon  Granulated Splenda
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  water -- or almond milk, or other liquid.
1 teaspoon  extra virgin olive oil
Sandwich Filling
2 ounces  shredded cooked roast beef (or whatever left-over meat you have on hand)
1/4 avocado -- sliced, sprinkled with salt, pepper, and onion powder
2 slices  bacon

Bread: In small bowl, combine almond flour, flaxmeal, nutritional yeast flakes, salt, Splenda, and baking powder. Whisk with wire whisk until sifted together and there is no lumps.  Add egg, water, and oil.  Mix until well combined.  Let sit for a minute to thicken slightly.  If using oven, place in small oven proof dish and bake at 350 F for about 12 to 14 minutes or until golden brown on top and done through.  If using GT Xpress, preheat and place batter in one well, close, and let bake 12 mintues.  I have not tried it in the microwave, but I think you could microwave it also just like you would any of the quick microwave breads, probably about 1 1/2 to 2 minutes.  Each microwave is different.

In frying pan, fry bacon slices.  Remove and place on paper towel.  Slice bread bun in half, place each half sliced side down in the pan with the bacon grease and fry about 1 to 2 min. on each side or until toasted.

Place shredded beef, (mine was cold, left over from supper the night before, but you can heat it up or use whatever left over meat you have), avocado, and bacon slices on one half of bun and cover with the other half.

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Entire sandwich: 544 Calories; 40g Fat (65.4% calories from fat); 34g Protein; 13g Carbohydrate; 9g Dietary Fiber;

For just the bread alone: 152 Calories; 10g Fat (57.5% calories from fat); 7g Protein; 9g Carbohydrate; 8g Dietary Fiber;


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