Monday, September 8, 2014


Well, due to the outpouring of responses I've been getting, I have decided I acted pretty hasty in deciding to just delete the blog entirely, though I will no longer be active in it, and no longer responding to comments once this is final, I have made the decision to leave the blog up. There will no longer be a comment section, and you can feel free to pin my recipes from the blog, however, I have deactivated my pinterest account, so any pins that were pinned from there will be gone.  I'm sorry about that.
My youtube channel will be left in tact.  I won't be adding to it though, anymore videos.  The facebook page, as I said will disappear at the end of the 14 days.

Thank you all so much for your outpouring of love and support! I'm so glad to have been a small part in your happy eating!

Sunday, September 7, 2014


Hello everyone out there who has enjoyed this blog and found it somewhat useful.  I am afraid this will be my last post.  I am going to shut down this blog in 14 days.  It has been a joy to share recipes with you. I began this journey for the sole purpose of sharing recipes that I love with others to try to help them do low-carb whether it was to control diabetes, lose weight, or for whatever reason. I'm afraid things have happened lately, that has taken away the joy of sharing recipes for me.  I tried pulling myself away several months ago, and I guess I should have listened to myself then!  I came back only to find myself having once again, to see, that I am not to be doing this.

So, in 14 days, the facebook page, and the blog will be gone. So if you have enjoyed my recipes and find them helpful, please feel free to copy, print out, or share any of the recipes you find on the page.  I put them there for you, my friends, for your use.  Please feel free to use them.  Take what you want before the 14 days, because they'll be gone then.

Thank you all who have been supporters, and who have been so kind, and those who found help from this blog, I'm happy that it served that purpose for the time it did.  There are many other food bloggers out there with so many good recipes, and there's no shortage anymore of whatever recipe you want for whatever type of eating you do!  I'm happy that I could be a small part of bringing some joy and good taste to your life.

God bless,

Monday, August 18, 2014


I wanted so badly to come up with a good Snicker bar recipe! Ok, it's not an exact replica, but it's my version of a low-carb Snicker bar, and it was so rich, and so yummy, and so addictive that I hesitate to post it, because it is really hard to eat just one.  It really is.  You have fair warning!  Make this ONLY when you are having lots of company to share it with, because you will want to keep eating them. I added peanut butter to the caramel layer in this.  I did so mainly because I didn't make enough of the caramel layer and didn't want to double it, so instead I thought adding some peanut butter to it would be great.  It was.  I'm glad I made that decision.  It's a bit time consuming to make, but not difficult.  You have to make it in layers, and you have to wait between layers for it to freeze.  So it is something you'll want to plan to make a day ahead or well enough ahead so that it has time to freeze.  The creamy layer has more chocolate to it than a real Snicker's bar, but I liked that also, so maybe I should rename it or something, but for now I'm calling it a Snicker's bar, because that's what it was patterned after.

Maybe I should call it a "Ginster's bar".  (My hubby calls me Ginster sometimes).  But that's sort of dorky.  So I'll stick with Snicker for now.


Cream Filling
7 5/8 ounces  Nestle Media Crema (Table Cream) -- (1 can)-available in Mexican section of Walmart
1/3 cup  powdered sweetener of your choice -- (powder granulated sweetener in coffee grinder)
8 pieces  Lindt 85% Cocoa Bar -- chopped
2 cups  LC-Marshmallow Fluff Mix -- prepared as directed
4 ounces  cream cheese
20 drops  Marshmallow flavor drops, Capella -- (optional, but adds to the flavor)
Caramel/Peanut Butter Layer
1/4 cup  butter
1/4 cup  granulated erythritol or xylitol based sweetener of choice
1/4 teaspoon  blackstrap molasses (OR dark molasses)
2 tablespoons  half and half -- (OR heavy cream)
1/4 cup  natural peanut butter -- (no sugar added)
1/2 cup  peanuts, dry-roasted -- salted
Chocolate Coating
2 ounces  unsweetened chocolate squares -- chopped
1/4 cup  coconut oil
1/3 cup  powdered sweetener of choice

Cream Filling: In medium saucepan, add table cream and powdered sweetener. Heat to almost a boil. Turn off heat and stir in chocolate pieces.  Stir with wire whisk until smooth and creamy. Place pan in an ice bath for 5 min. whisking all the while.

 Add the marshmallow fluff, cream cheese, and Capella drops and beat until smooth and creamy.  Pour into an 8x8 pan lined with nonstick foil.  Place in freezer until firm.

Caramel/Peanut Butter Layer: In heavy medium saucepan, add butter, granulated sweeteners, and blackstrap molasses.  Stir over high heat until butter is melted and mixture is very bubbly.  Turn down heat to medium and very, very slowly, just a little at a time, add the half and half, OR cream, while whisking vigorously. When all the cream is added, keep whisking and cooking for about 2 more minutes. Remove from heat. Add peanut butter and beat until smooth and creamy with electirc mixer.

 Stir in nuts.  Pour on top of frozen cream filling. Freeze until firm about 1 hour.

Chocolate Coating: In a small bowl place chocolate pieces, coconut oil, and powdered sweetener.  Microwave 30 seconds, stir, if needed  microwave again in 15 sec. increments, stirring in between, until melted and smooth.

Remove bars from pan. Cut into 16 squares and dip into the melted dark chocolate. Lay out on wax paper lined sheet and keep frozen.

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

16 Servings: Per Serving: 250 Calories; 21g Fat (83.2% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber

NOTES : 4g net carbs

Also check out my other blog: Living Scriptures Devotionals

Thursday, August 14, 2014


This post has been a long time coming.  I don't know why I haven't posted it before because these have been among my very favorite and very special side dishes for as long as I've been low-carbing. I got the original recipe idea from a vegetable recipe book, and sort of took it from there and added my own touches and made it my own recipe.  I can't for the life of me remember the name of the cookbook. It was one I picked up at a thrift store, which is where I do most of my shopping.

This is the kind of side dish that makes you feel like you're having a really special gourmet meal.  Like something you'd pay a lot of money for eating out. If you are missing the twice-baked potato, or loaded baked potato, you won't anymore. I promise you.

One little hint when choosing turnips...the smaller ones are less bitter.  If you can find a bag with 4 turnips all pretty close to the same size that's what works best for this.  They usually come in a 1 lb. bag.  At least here they do.
1 pound  turnips -- (4 medium sized) - peeled, whole
1/4 cup  Parmesan cheese
1 1/2 tbsp Colby jack cheese -- shredded
1/4 cup  mushrooms -- chopped fine
1/2 teaspoon  garlic powder
1/2 teaspoon  onion powder
 salt and pepper -- to taste
2 tablespoons  butter -- melted
Bacon pieces (optional)

In a saucepan, boil whole turnips for 30 minutes or until soft enough to easily scoop, (will vary with size of turnip). Remove from pan and let cool enough to handle. Preheat oven to 375F.

With a melon ball scoop, or a small spoon, very carefully scoop out the center of each turnip, being careful not to go through the sides or bottom, so you are left with a shell to fill.

Place scoopings of turnip into a food processor, and process until it becomes small pieces (or chop by hand with a knife until very fine). Add this to a mixing bowl along with Parmesan cheese, Colby jack cheese, mushrooms, garlic powder, onion powder, and salt and pepper.

Mix together well and fill each turnip. You'll have a lot of filling so just fit it in each one even overflowing, as best you can.  Top with bacon pieces if desired (optional). Drizzle melted butter over each turnip. Bake 30 to 40 minutes or until lightly browned on top.

  "© Ginnys Low Carb Kitchen, 8/14/2014"
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4 Servings/Per Serving:  112 Calories; 8g Fat (63.8% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; (5g net carbs)

Wednesday, July 23, 2014


I've been experimenting. Many times my experiments leave me a bit depressed at the results. This time I'm very pleased with my results!  I discovered I was allergic/sensitive to wheat a few years back, which I talked about in this post. Ever since then, I've been doing my best to come up with gluten free breads that can somehow resemble wheat bread, but as much as I like many of my creations and those of others, I can't say they resembled wheat.  I've been doing fine without wheat, to tell you the truth.  I have some really good sandwich breads I like, my Cheese and Wine Bread being my favorite I think, for sandwiches, although I make it more often with buttermilk now than wine.  I also made that recipe into a Cheesy Loaf Of Bread.  In fact this bread started out from that bread as a base recipe, which I made several adjustments to, until it is not recognizable anymore as that recipe at all, but an entirely different recipe.

I do have to say, one thing I missed from my wheat days was toast.  You cannot get good toast, that is toasted all the way through with low carb flours.  You just can't. I've come close to something acceptable, in the sense that you can toast it, but it just isn't the same.

So about my experiment.  I have been reading about Einkorn flour, how that it is an ancient wheat, different in the amount of chromosomes and the type of gluten than modern wheat.  Peggy of Buttoni's Low Carb Recipes is the one who has brought my attention to this flour, as she has been recently experimenting with it. Check out her recipes if you haven't already!

I got to thinking, that maybe whatever I have been sensitive to in wheat, perhaps Einkorn doesn't have. Maybe it's something in modern wheat that affects me. I don't know that it's gluten or what.  I have no idea.  So the only way I'm going to find out is to try some.  I bought a 5 lb. bag of it and decided to experiment.  Yesterday I made my Breakfast Long John using it. I used 1 tbsp of Einkorn in it and 1 hr. my blood sugar was 122. Not bad. It usually takes me from an hour up to 3 hours to get a reaction of sinus pressure and inflammation after ingesting wheat, and handling it and getting it airborne, I get an immediate reaction.  I waited and waited and did not get the usual reaction.  So today I made the bread.  I was disappointed that when I took it out of the oven it did sink in the middle a bit but it really didn't matter when I cut into it.  It was the texture, smell, and feel of bread.  AND... it made wonderful toast!!!

How about some Corned Beef Hash, (made with turnips, not jicama-I've scrapped the jicama idea), with a cheese and bacon omelet, and a couple pieces of toast for a hearty brunch!

DISCLAIMER: I want to make sure to EMPHASIZE that your mileage may vary!  Please don't think if you have a serious allergy/sensitivity to gluten or wheat that your experience will be the same as mine.  I don't have Celiac, and I don't have serious anaphylactic responses to wheat, so I could afford to experiment on myself.  I so far, have found I'm ok with it, but I may yet find I can't tolerate it and I'll have created a bread for someone who can but I won't be able to enjoy it.  I made the loaf and will be eating it this week. We'll see.  So far so good.

I used 1/2 cup of Einkorn in this recipe, and it was just enough.  It's a yeast bread, and does not rise as much as a regular yeast bread, but it does rise.  Mine rose just over the top of the pan when finished.  I used an 8 x 4-inch loaf pan. If you use a different size pan you won't get the same results.  Pan size makes a difference in bread.  I plan to still experiment and tweak this bread some more and maybe end up with a product that will rise more and not sink in the middle at all.

I do think this bread I will keep handy for toast mostly.  I will continue to use my Cheese and Wine Bread in my GT Xpress for sandwiches, I believe.  But I am happy to once again have toast in my life!


(not gluten free)                      

2 1/4 teaspoons  active baker's yeast (Quick Rise)
1/4 cup  warm water
1 tablespoon  honey -- (will be used by the yeast)
1/2 cup  parmesan cheese
1/2 cup  Einkorn flour
1/2 cup  almond flour - Honeyville
1/4 cup  psyllium husk powder (I buy whole psyllium husks at my healthfood store and grind in my coffee grinder)
1/4 cup  golden flaxseed meal
 2 teaspoons  baking powder
1/2 teaspoon  salt
1/2 cup  club soda -- at room temperature
4 eggs -- at room temperature
1/4 cup  extra virgin olive oil

In small bowl, combine yeast, warm water, and honey. Let sit while mixing dry ingredients, until very bubbly and yeasty.

Meanwhile, in a large bowl, combine Parmesan cheese, Einkorn flour, almond flour, psyllium powder, golden flaxseed meal, baking powder, and salt. Mix together well with an electric mixer, until well sifted with no lumps. Add yeast mixture, club soda, eggs, and oil. Beat with electric mixer for about 1 minute.  Batter should be very thick and elastic, but not a dough that you can handle.

Scrape into well greased 8 x 4-inch loaf pan, let rise in a warm place for about 30 minutes, or until it rises just to the top of the pan in the middle.  Place in oven and turn oven to 350F, and bake 30 minutes. Cover with an aluminum foil tent, loosely, and bake 30 minutes longer.

Remove from oven and let pan sit out on a wire rack for about 15 minutes.  Remove from pan, butter top of loaf, if desired, and cool completely on wire rack before cutting.  Don't cut into it while hot! Let it cool completely.

  "© Ginny Larsen, 7/23/2014"
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16 Servings/Per Serving: 113 Calories; 8g Fat (59.8% calories from fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber

3g net carbs per slice with 16 slices: Cool completely before slicing.  For best results, use an electric knife if you have one. Cut in half. Cut halves in half again, and then cut each quarter in half again, and then each 8th in half, until you have 16 slices. For best freshness keep on counter for a couple days as you use it, then refrigerate what is left.  Or freeze slices and take out how many slices you will use daily.

Tuesday, July 15, 2014


This is actually not a new recipe but one I posted not too long ago.  It is simply the filling for my Chocolate Ricotta Pie Recipe here

I just made up the filling and filled some icecream bar containers and froze.  Very yummy treat! I love this stuff frozen, and it makes a great icecream bar. Just thought I'd share that little bit of info with you today.  If you don't want to make the pie, this is a really nice way to use it.

Friday, July 11, 2014


This was a nice cool and pretty simple treat we had last night.  I like cool and simple both, together, especially on a hot day.  Didn't have to bake this, except for the crust. That was quickly baked for about 10 minutes, not too bad.  The filling was simply the recipe for no-bake cheesecake from the side of the Knox Gelatin box using my sweetener in place of sugar and I used more vanilla. Most cheesecakes are pretty simple to low-carb. Ingredients are already low-carb except the sugar, so normally that's all that needs to be changed in any cheesecake recipe. They are mostly pretty basic.

I'm not a good decorator, nor am I that great of a photographer, but this didn't fail at all in taste! I have to say the longer the whole thing chills together, the better the flavors. It tasted even better this morning for breakfast. Yes, I eat pie for breakfast sometimes.  Why not? I'ts a healthy one. I would love to do this with quark if I had any or kefir cheese for a probiotic boost. If you count calories AND carbs, this will be a treat for another day, as it is a bit higher in calories for a dessert added onto a meal.  But something great for a special treat. Most low-carbers do not count calories but only carbs.  It has 7g net carbs, lots of fiber in the crust which is the kind of fiber I feel free to subtract because it's flaxseed, which, for me anyway, actually lowers my blood sugar when I use it, so truly for me I never count the carbs in flax at all.  I did not add carb or calorie count for the xylitol I used in the nutrition info, because many will use a different sweetener, so I just left out any carb count the sweeteners would have.  Truvia has none, but xylitol has some, if you use that, you have to take that into consideration.

I hope you enjoy this as much as we did.

TURTLE NO-BAKE CHEESECAKE                    

1 envelope  Knox Gelatine, unflavored
1/2 cup  sweetener of choice -- (I used 1/4 cup xylitol, and 6 packets of Truvia, or 1 Tbsp + 2 tsp.)
1 cup  boiling water
16 ounces  Neufchatel cheese -- softened, (or you can use regular cream cheese)
1 tablespoon  vanilla -- (or less if you like. I like lots of vanilla flavor)

1 cup  golden flaxseed meal
1/3 cup  whey protein, Pure Protein, Vanilla Creme -- (brand I used, nutrition info is according to this)
1/4 cup  almond flour - Honeyville
2 1/2 teaspoons  truvia -- or 2 tbsp equivalent
1/4 cup  coconut oil -- melted, (OR butter)

Caramel Topping:
1/4 cup  butter
1/4 cup  granulated sweetener of choice -- (I used half xylitol and half Truvia)
1/4 teaspoon  blackstrap molasses
1/4 cup  half and half -- (OR heavy cream)

Chocolate Topping:
7 5/8 ounces  Nestle Media Crema (Table Cream) -- 1 can, (available in the Mexican food section at Walmart)
1/4 cup  sweetener of your choice, powdered -- (I used 6 packets or 1 tbsp + 2 tsp Truvia)
1/4 teaspoon  liquid sweetener -- (such as Stevia or Sucralose) - optional, if you like to add more sweetness.
2 tablespoons  coconut oil
8 squares  Lindt 85% Cocoa Bar -- chopped into small pieces
1 teaspoon  vanilla

Filling: In a small bowl combine gelatin, sweetener, and boiling water. Stir until completely melted. Set aside

In a large bowl, combine Neufchatel OR regular cream cheese and vanilla. Beat until smooth and creamy. Slowly, add a little at a time of the gelatin mixture while beating.  Continue beating until smooth. Pour into prepared cooled crust (below) and chill for 3 hours. Add cooled Caramel and Chocolate toppings (below), by first spreading the cooled caramel onto top of pie, then Place chocolate in a decorator tube or in a ziploc bag with a small hole cut in the corner and squeeze lines across the caramel topping criss-crossing if you wish, or decorate how you like. Chill another hour before serving.

Crust: In a 9 or 10-inch pie plate, add flaxseed meal, whey protein, almond flour, and Truvia.  Mix together with a fork.  Add melted coconut oil OR butter.  Mix with fork and press into bottom and up the sides of the pie plate.

Bake in preheated 350F oven for 8 to 10 minutes. Cool on a wire rack for 30 minutes or more.

Caramel Topping: In heavy medium saucepan, add butter, granulated sweeteners, and blackstrap molasses. Stir, over high heat, until butter is melted and mixture is very bubbly.  Turn down heat to medium and very very slowly, just a little at a time, add the half and half, OR cream, while whisking vigorously.  When all cream is added, keep whisking and cooking for about 2 more minutes.  Pour into another container and cool to room temp and then chill.

Chocolate Topping: In a small saucepan, combine Nestle Table Cream, sweeteners, and coconut oil. Bring just to a slight boil, and add Lindt bar.  Add vanilla and stir with a wire whisk until smooth, creamy, and thickened. Let cool and use to decorate.  You may not use all of this but the nutrition info uses the entire amount of chocolate. So the actual count may be less than what I have here according to how much you use.

  "© Ginny Larsen, 7/10/2014"
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Per Serving (8 servings): 532 Calories; 48g Fat (79.3% calories from fat); 15g Protein; 13g Carbohydrate; 6g Dietary Fiber
NOTES : 7g net carbs

Helpful hints: Make the caramel and chocolate toppings ahead and let them completely cool before adding to pie.  Caramel thickens as it cools. Double the caramel recipe if you want a thicker caramel layer.

Monday, June 30, 2014


Remember my last post for the Thin Crust Pizza Crust?  Well, this is basically the same recipe, except I didn't bake it as long and I added some seasonings to make it more "Mexican flavor."  I was thinking of my pizza crust, deciding how to use my leftover taco meat and wondering if my pizza crust would be flexible enough to work for a wrap.  Well, it was!  This makes a wonderful wrap for anything from tacos, to sandwiches filled with your favorite meats, or sweeten it and make a dessert wrap! I'm loving this recipe.

To make sure it comes out flexible so you can roll it, just bake it until just done, but not browned at all. I do it in my toaster oven on the toast setting between light and medium.  Only takes a couple minutes and it's done.  If in the oven, you would have to watch it, and determine the time that works best. I have not done this in the oven. If you overdo it, have no fear! Just make pizza.  I stuffed my fillings pretty full today so I did not roll it up like a wrap, but if I had less filling in there I sure could have.  I'm thinking I should make up several of these ahead of time and keep them handy for quick lunches, pizzas, or whatever.  You can season in whatever different ways you choose.

For Taco Seasoned Wrap:
1/2 tsp. cummin
1/4 tsp. chili powder
1/8 tsp. each of onion and garlic powder

Mix well into dry ingredients, before adding wet ingredients.

Variations: You can try any seasonings of your choice to go along with whatever you are filling with.  Garlic powder and rosemary for Italian?  Or basil?  Whatever your fancy.  Be creative.

Original recipe for Thin Crust Pizza Crust:

Thursday, June 26, 2014


One cannot have too many pizza crust recipes! I have several, and this has become my favorite. I make this pizza for a quick lunch pizza quite often and I've also made it into a larger pizza on pizza night at our house.  It's become my favorite pizza crust.  Even my non-low-carbing hubby says it is good.  It's quick and easy to put together.  I always make it in my toaster oven.  the pan I used in the video is the tray that came with my toaster oven.  I just lined it with parchment paper.  I've done this on aluminum foil also and it was ok, but sticks more to the foil.  It's just much easier if you use parchment paper.

I admit it has been several years since I've eaten a wheat crust, but this is about as close as it comes to what I remember of a good thin wheat crust.  It's not crisp, if you want a crisp crust. If you're looking for crisp, this one is a good one for a quick lunch pizza

This one I'm showing you today came about as a spin-off from my Cheesy Bread Pizza Crust.  Only in this one I left out the oil, and the baking powder, and the nutritional yeast flakes.  It comes out a very nice thin crust.

THIN CRUST PIZZA CRUST                      

2 tablespoons  Parmesan cheese
1 tablespoon  almond flour - Honeyville is what I used
1 heaping teaspoon  psyllium husk powder 
1 egg
1 tablespoon  Marsala wine -- OR any other liquid. I like the flavor this gives

In a small bowl, combine Parmesan cheese, almond flour, and psyllium husk powder.  Whisk together until all the lumps are out. Add egg and marsala wine (if using) or other liquid. 

Whisk together until smooth. Spread out on parchment lined toaster oven tray. Bake on toaster setting on "medium" or until lightly browned on top.  If baking in oven place in preheated 350F oven for about 10 minutes or until lightly browned. Time may need adjusting. So watch it close. I have only done it in my toaster oven.  

Spread your choice of toppings and bake until cheese is bubbly and done to your liking.

  "© Ginny's Low Carb Kitchen, 6/25/2014"
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Whole recipe is 1 Serving: 185 Calories; 11g Fat (58.5% calories from fat); 12g Protein; 6g Carbohydrate; 5g Dietary Fiber, 1g net carb

Wednesday, June 25, 2014


I don't know why, but I decided I would make this in a tart pan today.  You can decide if you want a tart pan or a pie pan.  So what difference does it make?  What's the difference between a pie or a tart?  If I put this in a pie pan, it would be a pie. If I make it in a tart pan, it's a tart.  It's all in the shape I guess.

I just wanted to use my new tart pan for the first time. So today it's a tart! This is based on Olive Garden's Chocolate Ricotta Pie recipe which is available on their website.  I started from there, and converted it to low carb and gluten free.  You may come up with your own variation but this was so good to me! The original recipe called for almond extract. I decided on vanilla instead since I love LOTS of vanilla flavor.  Since I did not make it in time to chill overnight I put it in the freezer for a couple hours so that it was a soft frozen. I decided I really like it that way! Especially in the tart as it was much easier to remove from the pan semi-frozen.  If I were to make it a pie, I probably would just chill it all day or overnight.

The crust I used was one I use often as a graham cracker crust substitute.  It tastes so much like a graham cracker crust that it has become my main recipe for anything that calls for that.  You can make it taste even more so by adding Capella Graham Cracker Flavor Drops (about 16 drops) to the melted coconut oil before mixing it in. I'm running out of it so didn't use them today but it still tasted pretty much like a graham cracker crust to me.


1 cup  golden flaxseed meal
1 scoop  whey protein, Pure Protein, Vanilla Creme -- (1/3 cup) - whatever brand you have, this is the brand I used.
1/4 cup  equivalent of sugar -- (1 Tbsp + 2 tsp Truvia, or 6 packets)
1/4 cup  coconut oil -- (OR butter), melted
1 pound  ricotta cheese
3/4 cup  equivalent of powdered sugar -- (I powdered 5 tbsp. + 1 tsp Truvia in my coffee grinder)
2 teaspoons  vanilla extract
1/2 cup  Nestle Dark Chocolate Morsels (OR sugar free chocolate chips - I found the carb count is about the same for most, and most have malitol.)
1 1/4 cups  heavy cream
1/2 tablespoon  sugar-free vanilla pudding and pie filling mix
1/8 teaspoon  stevia extract

Crust: In medium bowl, add flaxseed meal, whey protein, powdered sweetener, and coconut oil OR butter.  Mix well with a fork.  Press into the bottom of a 10-inch pie plate. Bake in 350F oven preheated, for 10 minutes. Let cool.

Filling: In medium bowl add ricotta cheese and powdered sweetener.  Mix with electric beater and set aside.

In a food processor add chocolate morsels and pulse until chopped but not too fine.

Fold chopped chocolate morsels into ricotta mixture and chill.

In another bowl add heavy cream, sugar-free pudding mix, and stevia extract. Whip until stiff.

Fold into ricotta and chocolate mix, half at a time. Spread over cooled crust.  freeze 2 hours, or chill overnight in refrigerator.  (I like it partially frozen myself!)

If desired you can drizzle some sugar-free chocolate syrup over the top or just top with whipped cream.

  "This is based on Olive Garden's recipe for their Chocolate Ricotta Pie, LC and GF, can be frozen or chilled in the frig."
  "© Ginny's Low Carb Kitchen, 6/25/2014"
                                    - - - - - - - - - - - - - - - - - - -

8 servings:  439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)

12 servings:  293 Calories; 25g Fat (74.2% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; (8g net carbs)

16 servings: 220 Calories; 19g Fat (74.2% calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; (5g net carbs)

Sunday, June 22, 2014


I love rhubarb because it's low carb and low calorie and you can make such wonderful things with it! I've been using rhubarb lately because I have some wonderful friends who give it to me.  I can't grow it myself because I have no place to grow it living in a town home with no yard of my own.  If I could grow it, I would grow oodles of it! as it is I've had oodles of it anyway lately from friends who are generous with their over abundance.  I was browsing facebook the other day and a friend posted a recipe for Rhubarb Dream Bars, which I then did a search for on Pinterest to find the recipe and I found this one.  Actually I found several different ones but they were all pretty much the same recipe, and I figured I could convert it easily enough to low carb and gluten free. It was my turn also to do coffee and fellowship time this Sunday morning so I made it to bring and share and try out on all the "norms" (those people who eat non-low-carb and wheat).

They all said it was really good, and then I told them it was sugar free and gluten free and asked for their honest opinion compared to a sugar dessert.  A couple people said it wasn't as sweet as they are used to with sugar but it was really good and one said she prefers it not as sweet.  To me it was VERY sweet.  My hubby said the same.  So I guess it's all in what you're used to in "sweet."  Having not had sugar for a long time, it was good to get the opinion of those who are used to it.  Everyone said they did not notice any aftertaste from the sweeteners.

It helps to use a combination of sweeteners.  Anytime I used just one, people seem to get an aftertaste.  I never do anyway.  I guess it's because I'm so used to them perhaps?  But I used in this a combo of xylitol, Truvia, and stevia, as that's what I had on hand.  You can do whatever you are used to using.  I went easier on the xylitol, since it does have calories and carbs, and it also can have a gastrointestinal effects if you aren't used to it or use too much at a time.  So I used only 1/4 cup of that in my mix.  I went heaviest on the Truvia, and then again stevia equal to 1/4 cup.  I try to mix flours and sweeteners in my baked recipes because it is cheaper to do so for one thing, since they are all so expensive.  I try to use what I can get locally, rather than what I have to order, but I do order what I can't get.  But I just don't do much baking anymore because it costs too much! And I tend to eat too much when I have a whole pan of something.  But it was nice to have people to share it with today. And I am happy to share it with you all, and hope you enjoy it!

RHUBARB DREAM BARS                    

1 cup  Almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/2 cup  Whey Protein, Biochem -- (what I used, you can use whatever brand you want. Biochem has <1g carb per scoop)
3/4 cup  powdered sugar substitute -- You can use Swerve or a combo of different granulated sweeteners. I used Truvia, xylitol, and stevia
1/2 cup  butter -- cold, cut up
4 eggs
2 cups  sweeteners of choice -- Again I used a combo of the same as above.
1/2 cup  Jennifer's bake mix -- (OR almond flour)
1 1/2 teaspoons  salt
4 cups  rhubarb -- chopped

Crust: In a food processor, combine almond flour, flaxseed meal, whey protein, powdered sweeteners (powdered in a blender or coffee grinder), and butter. Pulse a few times until butter is mixed in well and it looks like crumbs.  Press into a greased 9 x 13-inch baking pan. Bake at 350F until golden brown, 10 to 15 minutes.

In a mixing bowl, combine eggs, 2 cups of sweeteners, bake mix (OR almond flour), and salt. Beat until smooth.

Add rhubarb, and mix in. Spoon mixture over baked crust. Bake 350F for about 45 to 50 minutes. I baked it 50 minutes.  Cool, cut into bars, serve with whipped topping if desired.

  "converted to low carb, gluten free from this original recipe:"
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24 Servings/Per Serving: 103 Calories; 9g Fat (71.8% calories from fat); 4g Protein; 3g Carbohydrate; 2g Dietary Fiber

1g net carb per serving

Tuesday, June 10, 2014


Well it's raspberry rhubarb topping, even though I forgot the rhubarb part on the picture. ARGGH! Hate when I do that. I love quark.  It's creamy and works so well in cheesecakes and anywhere you need a soft cheese such as cream cheese or mascarpone. It has a very delicate flavor.  I did a video and a little write-up on quark you can watch here If you don't care to try the quark, and you just want to make this, feel free to use cream cheese or mascarpone, or kefir cheese if you have that. 

I got a lot of rhubarb from friends from church last Sunday, which I am so thankful for! I love rhubarb.  I usually make a sauce with Strawberries, but this time I had some raspberries so went ahead and used them. One thing I've learned when cooking rhubarb is you do not need to add any liquid! Especially if you're combining it with frozen fruit.  It came out way more liquid with the raspberries and I added no water at all.  I'm going to be searching for ideas for my rhubarb. Still have lots.  


                        Raspberry Rhubarb Sauce
  1 pound  raspberries -- Unsweetened, frozen
  6 cups  rhubarb -- diced
  1 cup  your choice of sweeteners
  2 tablespoons  cold water
  1 packet  gelatin powder, unsweetened
  1 teaspoon  cinnamon -- (optional)
  1 cup  golden flaxseed meal
  1/3 cup  whey isolate protein -- (carbs will depend on brand)
  2 packets  Truvia -- OR 4 tsp. equivalent
  2 tablespoons  coconut oil -- OR butter-melted
                        Quark Filling
  2 cups  quark cheese
  1 cup  your choice of sweetener
  2 teaspoons  vanilla
  1 cup  heavy cream
  1 tablespoon  sugar-free vanilla pudding and pie filling

Raspberry Rhubarb Sauce: In large saucepan, add raspberries, rhubarb, and sweetner. Do not add any water! In a small bowl add 2 tbsp. cold water and sprinkle gelatin over the top and let sit while the sauce is cooking.  Place saucepan with raspberry/rhubarb mixture onto stove and bring to a boil, stirring constantly.  It will turn into more liquid as it cooks and the raspberries thaw.  Once it reaches a boil, reduce heat, cook for 6 to 8 minutes more, stirring.  Remove from heat and stir in the gelatin mixture and cinnamon (if using).  Let completely cool and chill in the refrigerator.

Crust: In 10-inch pie plate or 7 x 11-inch glass baking dish, add flaxseed meal, whey isolate protein, Truvia, or sweetener of choice, coconut oil.  Mix together well and press into bottom of dish.  Bake in preheated 350F oven for 10 minutes. Cool.

Quark Filling: In large mixing bowl, add quark cheese, sweetener and vanilla. Beat until smooth.  In another bowl add heavy cream and sugar-free vanilla pudding.  Whip until stiff.  Add whipped cream mixture to quark and beat until well combined and smooth.  Spread out on top of cooled crust.

Top each serving with raspberry rhubarb sauce. 

Top with whipped cream if desired

  "Ginny's Low Carb Kitchen"
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Per Serving: 202 Calories; 13g Fat (55.9% calories from fat); 10g Protein; 13g Carbohydrate; 6g Dietary Fiber; 36mg

Wednesday, June 4, 2014


Found this one as I was going through my MasterCook recipes.  I've just gotten a new laptop, which means transferring my cookbooks from my MasterCook into my MasterCook now installed on the new laptop.  Usually that's been a fairly easy task in the past but for some reason this time nothing worked.  Each time I closed it when I opened it again the cookbooks were gone.  I got a headache trying to figure it out.  Well I finally got them to stay put today, but I had to rename them in order to do so.  I'm just not a techie person, but I usually find a way if I keep trying!

Yet something good came out of it all.  I got reacquainted with some old recipes.  I thought for sure I had posted this one but I guess I didn't.  So here it is.  I hope you enjoy it.  I think, now, I'll have to make it again soon!


1/4 cup  coconut oil
1 red pepper -- sliced into strips
1 green pepper -- sliced into strips
1 yellow pepper -- sliced into strips
1 pound  Marketside coleslaw mix -- (any bag of cole slaw mix will do or shredded cabbage)
1/3 cup  coconut flakes -- (approximately, I used a handful)
1/3 cup  slivered almonds -- (approximately, or a handful)
2 tablespoons  curry powder -- (or to taste, I just shook it in, didn't measure)
1 cup  water
1 tablespoon  cornstarch OR 1 tbsp arrowroot powder
1 teaspoon  beef bouillon -- (gluten free and msg free)
1 teaspoon  blackstrap molasses
Liquid sweetener to equal 2 tbsp.
1 pound  lean ground beef -- browned and drained

In 20-inch stainless steel skillet, melt coconut oil.  Add red pepper, green pepper, and yellow pepper. Stir and fry on medium high heat for about 3 to 5 minutes.  Add coleslaw mix and cook, stirring until vegetables become tender.

Add coconut flakes and slivered almonds.  Stir in curry powder.  In measuring cup combine water, cornstarch OR arrowroot powder, beef bouillon, blackstrap molasses, and liquid sucralose.  Mix well and add to vegetables and stir together well.

Stir in ground beef, and cook, continuing to stir for about 5 more minutes.

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6 Servings/Per Serving: 375 Calories; 31g Fat (72.4% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber

Friday, May 30, 2014



After our very very long winter, we are now having a very hot end of May.  I think we hit 90 today.  So I don't like to do anything in the stove or oven.  I decided to do a microwave dish.  This was contrived from my Microwave Spinach Lasagna recipe as sort of a chicken version.  It's not exactly a chicken lasagna though. You could make it with alfredo sauce if you don't want to make my sauce. But I made a chicken cream sauce. My hubby does not like cream cheese in sauces and he doesn't like alfredo sauce. So if you want it to be a chicken alfredo and spinach lasagna, without the noodles, just use a 16 oz jar of alfredo sauce. Either way, I think it's a keeper!

I did not bake this in the oven. I used my microwave so the instructions are for microwave.  If you prefer the oven, I would guess 350F for 30 to 40 minutes, as most casseroles.


1 pound  chicken breast
   salt and pepper -- as you like
   garlic powder
   onion powder
   italian seasoning -- (all seasonings just sprinkled on over chicken to taste)
                        Cream Sauce
 1/4 cup  butter
2 tablespoons  arrowroot powder
1 teaspoon  chicken bouillon -- or chicken soup base such as "Better Than Bouillon"(gluten free, no msg)
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
1 cup  chicken broth
3/4 cup  unsweetened almond milk (original)
                      Spinach-ricotta layer
1 cup  frozen spinach -- thawed, all water squeezed out
1 cup  ricotta cheese
1 large  egg
1/4 cup  low carb *bread crumbs -- (if you have them, or almond meal and parmesan toasted in a pan to make crumbs)
1/4 tablespoon  red pepper flakes

1 cup  mozzarella cheese
1/4 cup  parmesan cheese

Place chicken in crockpot and sprinkle with salt and pepper, garlic powder, onion powder, and Italian seasoning.  Cook on high for 2 1/2 to 3 hours.  Remove and chop into cubes. Save the broth for the cream sauce. I came out with a cup of broth without adding any water to the chicken.

Cream Sauce: In medium saucepan, add butter, arrowroot powder, chicken bouillon, onion powder, and garlic powder.  Bring to a boil, stirring all the while until very bubbly.  VERY SLOWLY, add the chicken broth and almond milk stirring constantly.  Let it come again to a boil, and lower heat and stir for 1 minute.  Add to chicken and mix together.

Spinach-Ricotta layer: In a medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.

Spray 9 x 9-inch baking dish with non-stick cooking spray.  Layer 1/2 of the meat sauce.  Top with the Spinach-Ricotta mixture.  Sprinkle Mozzerella cheese on top.  Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.

Place in microwave and cook on high for 3 minutes, then cook 15 to 18 min. power level "50".  Let sit for about 5 minutes after removing.

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

6 Servings/Per Serving: 358 Calories; 26g Fat (64.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 476mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : *Bread crumbs are not listed in nutrition info, because it will depend on what kind of bread you use, or if you use a substitute

Sunday, May 4, 2014


Kefir is the best probiotic food I know of and delicious to boot! I've been making kefir a lot lately. I have the same grains I had since 1998! They are hearty and last forever if you take care of them right. I usually get it out for a while and then freeze my grains again, because I get tired of making it.  But my whole family has benefited from the probiotics of kefir and kefir laban (cheese). I made a video of how to make kefir cheese a while back. So I'll post that again here for you.

It most likely will not work to make kefir cheese from store bought kefir.  I don't know why.  I only know I tried it with one brand and it did not make cheese.  The store bought kefir does not have as much probiotic as if you have the grains and make it yourself.  Dom's site is the best source I know of for information on making kefir and kefir cheese.

This is what my kefir laban looks like. I used 1/4 cup of it for this dessert.


1/4 cup  kefir cheese, plain (*see note)
2 tablespoons  heavy cream
liquid sweetener to equal 2 tbs to 1/4 cup -- (depending on your taste) I used this: 
EZ-Sweetz Debittered stevia
1/2 teaspoon  vanilla extract
2 tablespoons  strawberries -- chopped

In a small bowl combine kefir cheese, heavy cream, sweetener, and vanilla extract. With an electric whisk, whip for about 1 minute or until very smooth and creamy. 

Transfer into serving dish and top with strawberries.  Add some whipped topping if desired.

  "Ginny's Low Carb Kitchen"
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1 Serving: 240 Calories; 24g Fat (87.4% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 53mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat.

*NOTE: The nutritional info for kefir laban is not exact.  It will depend on what type of milk you made it with and how long you let it culture.  The longer it is cultured, the less carbs there will be in it.  So the nutrition information is an estimate according to what I used.  I use whole milk and culture it for 24 hours and sometimes longer.

Saturday, May 3, 2014



I just got back home Thursday, after spending a week visiting my mom and helping out after she had hip replacement surgery.  I was exhausted when I got home, and was really hungry for something good, but also something quick and easy to prepare! I had all the ingredients for this on hand, thankfully, and it took very little time to throw together, microwave, and I was soon relaxing with a very tasty lasagna in a soup mug. I only wish I had thought of it before my trip, so I could have had it as a lunch option while there.  I have a difficult time when away from home, thinking of easy foods that I can either take along, or make easily at someone else's house.

I don't have small kids anymore, but I'm thinking, if you have children, they would love this.  It would be a great kid's meal.  I only have big kids now... adult kids that is, but this is great for any age.  I am thinking it will be a lunch I'll make for myself often.

I made a quick video for you so you can see how I put it all together.



1 tablespoon  Classico Pizza Sauce
1/4 cup  ricotta cheese
2 tablespoons  Parmesan cheese
1/4 teaspoon  garlic powder
1/4 teaspoon  onion powder
1/4 teaspoon  oregano
1/8 teaspoon  salt
2 tablespoons  mozzarella cheese
1 Pork Sausage Patty, precooked, chopped
2 tablespoons  Classico Pizza Sauce
2 tablespoons  mozzarella cheese

Spray 1 soup mug or small bowl with non-stick cooking spray.

Add 1 tbsp pizza sauce and spread on the bottom of your mug.

In small bowl, combine ricotta cheese, Parmesan cheese, garlic powder, onion powder, oregano, and salt. Mix together well.  Pour into soup mug on top of pizza sauce.

Add 2 tbsp mozzarella cheese on top.

In small bowl, mix pork sausage with 2 tbsp pizza sauce and spread on top of cheese mixture.

Sprinkle 2 tbsp mozzarella on top. Microwave 2 to 2 1/2 minutes on high. Let cool for a couple minutes.

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Makes 1 Serving: 478 Calories; 38g Fat (71.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber;

Tuesday, April 15, 2014


PIN -->
We had this for supper the other night, and it was one of those recipes where you just got an idea and started throwing things together, and voila! it turned out wonderful.  My husband and son said I HAVE to share this or something! I agreed. It was too good to keep it to ourselves.  Good things must be shared. Hence... I am back sharing recipes now and then.

This is a wonderfully spicy flavorful green chili.  You can make it more or less spicy as you please.  In the recipe I went mild on the seasonings compared to what I actually put in.  So since that is a matter of preference, I leave it to you.


6 servings                    

1/4 cup  coconut oil
1 pound  chicken breast -- diced
1 tablespoon  chili powder
1 tablespoon  cumin powder
1 teaspoon  onion powder
1 teaspoon  garlic powder
salt and pepper -- to taste (I just sprinkled it over all)
1/4 teaspoon  hot sauce
32 ounces  green taco Sauce, Ortega-mild -- (2 16 oz. bottles)
15 ounces  black beans, canned -- drained and rinsed well
15 ounces  diced tomatoes -- (canned)

In large frying pan, add 1/4 cup coconut oil, or oil of your choice, and melt.  Add chicken, chili powder, cumin powder, onion powder, garlic powder, salt and pepper and hot sauce.  Stir and cook until chicken is cooked through.

Transfer the chicken into a 2 or 3 qt pan and add green taco sauce, black beans, and diced tomatoes.  Stir together, bring to a boil, then reduce heat and simmer for 30 minutes to blend flavors.

  "Ginny Larsen, 4/14/2014"
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Per Serving: 268 Calories; 16g Fat (52.9% calories from fat); 17g Protein; 14g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 1038mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : 9g net carbs per serving


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