Monday, December 19, 2016


It was "clean out the fridge" and "use up the leftovers" day today.  I had a half head of cabbage, and first thought I'd make the very popular "Crack Slaw" but then I was more inclined to an Italian flavor, so I sat down at my MasterCook and cooked up in my head this skillet dish.  Wow!  It is definitely going to be a staple in our house.  There were no leftovers of this one.  It reminded me of a goulash I used to like with beef and macaroni.  I'm just sad there was nothing leftover for my lunch tomorrow.  I seriously want to make this again soon.

I'm trying to count total carbs lately, and not "net" carbs, unless it is pure fiber, such as psyllium, oat fiber, or flaxmeal.  I know that my body does not count those carbs, as I've tested myself. With flax I have actually had a lower blood sugar after eating it than before.  So I don't count pure fiber carbs.  But I will continue listing the fiber and net carbs for anyone who does.

Unfortunately over the summer I gained weight mostly due to stress and just not caring about my health.  There were more serious issues in the world to deal with, and I let it go.  I get frustrated at times having to pay so much attention to everything I eat.  It's not that I am tired of the low carb foods I eat but I get tired of COUNTING everything I eat, and just want to eat without thinking about it.  Reality struck hard, however, when I stepped onto the scale again after Thanksgiving. I realized this is life... I do have to count.  I can eat low carb foods, but still eat too many carbs.  So my blood sugar went up.  I'm not comfortable in my skin or my clothes.  It's time to face the facts of life for a diabetic.  It's time to go back to counting.  So, I'm back to Dr. Bernstein's 6-12-12.  If you have not read his book I highly recommend that  you do.  What I like about his diet is that it is consistent.  No changes or levels.  It makes life much more predictable and my diet much easier to manage and adjust to for life.  I reversed my diabetes on his diet back in 2005 when first diagnosed.  Sadly, I need to do some more reversing again!  Attitude adjustment is in place.  I can adjust just fine to reversing with this kind of meal!

So here we go...


Skillet Italian Ground Beef and Cabbage Casserole

Recipe By     :Ginny Larsen
Serving Size  : 4     

1  pound  ground beef, Simply Nature, 100% grass fed 
5  ounces  diced celery -- (about 2 stalks)
19 ounces  shredded cabbage -- (about half a head)
1  tablespoon  minced garlic
1  tablespoon  tomato paste
1  teaspoon  better than Bouillon Beef Base
1  teaspoon  Italian seasoning
1  teaspoon  onion powder
1/4 teaspoon  hot sauce
1 cup  boiling water

In large frying pan, brown the ground beef and drain, and reserve drippings.  Set aside. (an interesting read on the health benefits of grassfed beef and the fat that comes from it)

In same pan, add the beef drippings and add celery.  Stir and cook on medium high heat until celery is softened.  Add cabbage and stir and cook until it is wilted.  

Add the ground beef, minced garlic, tomato paste, beef base, Italian seasoning, onion powder and hot sauce.  Stir until well combined.  Pour boiling water over all.  

Stir together, cover, and let simmer about 10 to 15 minutes. Salt and pepper if needed.  

  "Very low in calories and only 11 total grams of carbs, quick and easy Italian skillet supper."
  "December, 2016, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 294 Calories; 18g Fat (53.2% calories from fat); 24g Protein; 11g Carbohydrate; 4g Dietary Fiber0

Friday, December 16, 2016


I had no intention of posting this tonight, but it was so yummy that I decided to.  I took my earlier recipe here of Pumpkin Chili, and made it a little better, and a little lower carb.  This makes 7 good hearty 1 cup servings and boy is it good on a very very cold snowy day in Minnesota.

I guess you can decide which one you'd rather make and judge for yourself what you like. This is one of my family's favorite chili recipes.   I hope you like it too.

                      Pumpkin Chili, revised

Recipe By     :Ginny Larsen
Serving Size  : 7  

2  pounds  ground beef, Simply Nature, 100% grass fed
6  ounces  green chili peppers -- diced
14 1/2  ounces  diced tomatoes
2 cups  hot water
1 teaspoon  better than Bouillon Beef Base -- dissolved in hot water (or instead of water and beef base, just use 2 cups beef broth.  This is what I had on hand.
1 cup  canned pumpkin
2 tablespoons  tomato paste
2 teaspoons  pumpkin pie spice
1 tablespoon  cumin
2 tablespoons  chili powder
1 teaspoon  garlic powder
2 teaspoons  salt
1/2 teaspoon  Pyure (or sweetener of choice to equal 1 teaspoon)

In large sauce pan, brown beef. Drain.  Add chili peppers, tomato juice, diced tomatoes, hot water with beef base dissolved in it or beef broth.

Add canned pumpkin, pumpkin pie spice, cumin, chili powder, garlic, salt, and Pyure sweetener.

Stir and bring to a boil.  Reduce heat, cover, and simmer 15 to 30 minutes, letting the flavors come together.

7 - 1 cup servings

  "Revised version of"
  "2016, Ginny Larsen"
  "7 cups"
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Per Serving: 328 Calories; 21g Fat (55.8% calories from fat); 26g Protein; 10g Carbohydrate; 3g Dietary Fiber

Tuesday, December 13, 2016


A nice Christmas cookie, with flavors of vanilla and cranberries, I'm happy with how these turned out.  They have a nice texture - just the right chewiness for my liking.  Make sure not to overbake.  I actually started from my Mint Chocolate Chip Cookie recipe and adjusted it here and there to make cranberry cookies.  I hope you will enjoy them and maybe add them to your holiday celebrations.  They are going with me to a Christmas party.


Cranberry Cookies

Recipe By     :Ginny 
Serving Size  : 18 cookies   

1 1/4  cups  almond flour - Honeyville
1/2  cup  whey protein isolate, Isopure
1/2  cup  Pyure sweetener (or granulated sweetener to equal 1 cup sugar)
1/4  cup  oat fiber
1/2  tsp. baking soda
1/8  teaspoon  salt
1/4  cup  butter -- softened
1  large  egg
1  teaspoon  vanilla extract
1/2  teaspoon  stevia extract, GV brand
1/4  cup  HOT water
1/2  cup  fresh cranberries -- each cut in half
Pyure sweetener -- to sprinkle on top

Preheat oven to 350F. Line cookie sheet with parchment paper or silicone mat.

In mixing bowl, add almond flour, whey protein isolate, Pyure sweetener, oat fiber, and salt.  Sift together.

In small bowl, add butter, egg, vanilla extract and stevia extract.  Mix with electric mixer until smooth. 

Add wet ingredients to dry and mix until well combined.  Pour the hot water over all and mix in until it makes a stiff dough. Stir in cranberries. 

Use cookie scoop (2 tbsp) to scoop dough onto cookie sheet.  (It helps to dip the scoop into hot water between each scoop).  Flatten with the back of a spoon.  Lightly sprinkle more sweetener on top of each cookie if desired. 

Bake 12  to 14 minutes. They won't brown on top but will begin to brown around the bottom and edges. Cool completely. 

  "12/13/2016, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - - 

Per cookie: 82 Calories; 7g Fat (61.9% calories from fat); 4g Protein; 5g Carbohydrate; 4g Dietary Fiber

NOTES : 1g net carb per cookie

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"
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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.

Thursday, September 8, 2016


Yes Virginia! You can have your apples and eat them too!  I've posted previously about fermented apples and the effect they have on my blood sugar.  Well that was way too long ago and I never did get back to it, or make another apple pie or decide on a good crust for it.  So I apologize to those who were looking forward to that!!  It's apple season once again and I'm interested in apples.  So I made a video to show you, first of all, how to ferment the apples. Some people add salt, but if you use fresh whey from kefir or homemade yogurt, you don't have to add salt.  They turn out lovely without and you don't have salty apples then.

Crust ideas anyone?  It needs to be a crust that will not get soggy when baked with the apples.  If you have a good one feel free to share it in the comments.  If you want to benefit from the pro-biotics then eat these as is without heating them.  I sprinkle a little sweetener and cinnamon on them and just eat them as a side dish.


Fried Caramel Apples

Recipe By: Ginny Larsen
Serving Size  : 4  

1 tablespoon  butter
2 cups  (1 jar) fermented apples -- diced  (nutritional information not given because I really have no way of knowing the carb count once they are fermented! I go by my meter)
2 tablespoons  Pyure sweetener
1/2 teaspoon  cinnamon
1/4 teaspoon  blackstrap molasses
1/4 teaspoon  Watkins Caramel extract
1/8 teaspoon  guar gum -- (optional - if you want it thickened more)

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).

  "© - 9/7/2016"
                                    - - - - - - - - - - - - - - - - - - -

*Apples not included - remaining ingredients per serving: 27 Calories; 3g Fat (92.5% calories from fat); trace Protein; trace of Carbohydrate; trace Dietary Fiber

Serving Ideas: This is wonderful as a treat by itself hot or cold.  Add whipped topping, or yogurt, or spoon over ice cream.  Use it for a pie filling.  For a 9-inch pie you would have to double the recipe.

Wednesday, September 7, 2016


Even though it does not feel like a Fall day, my mind is in "Fall mode" today, and I'm looking forward to cool crisp air once again, and thinking about Fall foods.  This was my last bag of cranberries from the last cranberry season, actually.  I had bought several and kept them in my freezer.  I decided I better find a way to use them today.  I was going to do a search for a good cranberry bread recipe online but decided to just see what I could do with converting a Betty Crocker recipe.  I still have my very old Betty Crocker cookbook, believe it or not! It was a wedding gift that I've treasured through the years and learned to cook with.  The cover is duct taped together and some of the pages are falling out, but I still refer to it often!  Many of the recipes are so easy to convert.

I love my silicone bread pan and that's what I used to bake this in.  I think it works best if you happen to have one.  Comes out nice and easy.  As I always do when I make a new recipe, I say a prayer that it turns out good.  I've had too many flops with bread or cake recipes.  And all those expensive ingredients go to waste!!  But I was very pleasantly surprised how well this turned out.  It is so good. I love the color and flavor the cheese adds to it.  I could not be more happy with this bread.  If you try it, I hope you will enjoy it.

P.S. My hubby (non-low-carber) just took a piece and said, "I like it.  It's good."  There ya go... you can't get a better review than that.

Cranberry-Cheese Bread

Recipe By Ginny Larsen

Serving Size: 16  

1  cup  almond flour - Honeyville
1/2  cup  golden flaxseed meal
1/4  cup  oat fiber -- (*distinct from oat bran-see note below)
1/8  cup  coconut flour
1/2  cup  Pyure Sweetener -- OR other granulated sweetener to equal 1/2 cup sugar
1 1/2  teaspoons  baking powder
1/2  teaspoon  baking soda
1/2  teaspoon  salt
2  tablespoons  Spectrum Organic All Vegetable Shortening, non-hydrogenated -- (OR unsalted butter)
3  large  eggs
1/4  cup  water
1 squeeze  MIO Orange Vanilla flavored water inhancer -- OR 1 tsp orange extract + 1/4 tsp Stevia extract (GV brand at Walmart) or other liquid concentrated sweetener to equal 1/4 cup sugar.
1 1/2  cups  Sharp Cheddar, Finely Shredded, Happy Farms -- 6 oz.
1 cup  cranberries -- halved
1 tablespoon  Pyure sweetener
Preheat oven to 350F. Grease 9 x 5 x 3-inch loaf pan (Silicone works best if you have it).

In mixing bowl, add almond flour, flaxmeal, oat fiber, and coconut flour.  Stir to combine.

Add Pyure Sweetener, baking powder, baking soda, and salt.  Stir together.

Add vegetable shortening and blend in with fingers or cut in with pastry blender until crumbly.

In small bowl add eggs, water, and orange flavoring.  whisk together.  Pour into dry ingredients.

Add cheese and cranberries and stir together until combined.  Dough will be stiff.  Sprinkle Pyure sweetener over the top before baking. Bake 60 to 70 minutes.  Mine took 70.  Let cool slightly and remove onto wire rack.  Let stand for several hours before cutting.

OPTIONAL:  Add chopped walnuts or pecans if desired, with the cranberries.
May add 2 tsps. grated orange peel if desired.

*NOTE: Most Oat fiber is not gluten free, however if you are gluten free I found a brand that is on Amazon. If you prefer not to use oat fiber, add 1/8 cup more of coconut flour instead.

  "© - 9/7/2016"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 131 Calories; 11g Fat (63.1% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber

NOTES : 2g net carbs per slice of 16 slices

*Brands are just what I use, and the nutrition info is based on that.  If you use different brands, adjust accordingly.

Friday, September 2, 2016

Avocado Pesto With Zucchini Pasta

This recipe was not my original idea.  I saw this video on facebook and then sort of decided just to improvise and adapt it to my own liking. It's pretty much a whole different recipe than the original.  I had some leftover chicken I needed to use up, and I decided to add some bacon and my own seasonings.  You could easily just make the avocado pesto and mix it with the zoodles for a delicious side dish as well.  I loved loved loved this!  I have had to grow into liking avocado.  There are only certain ways I'll eat it.  So I was a little hesitant to try this, but I did, and am so glad! I felt like I was eating a very scrumptious pasta dish at a fancy Italian restaurant.  It was very filling! I made this for 1 serving, and it is a very hearty 1 serving at that!

The picture is actually taken after I ate about a third of it!  I had not intended to make a post out of this but it was so good that I decided on the spur of the moment to take a quick picture and post.


Avocado Pesto with Zucchini Pasta

Recipe By     :Ginny Larsen
Serving Size  : 1  

2.5 ounces  avocado (or 1/2)
1  tablespoon  lemon juice
1  teaspoon  olive oil
1  teaspoon  Basil Pesto, Mezzetta Napa Valley Bistro
1/4  teaspoon  salt -- or to taste
1/4  teaspoon  onion powder
1/4  teaspoon  garlic powder
2 slices  Center Cut Bacon, Specially Selected
3.6  ounces  chicken breast -- cooked and diced
6.6  ounces  zucchini -- made into "zoodles"

In small bowl add avocado, lemon juice, olive oil, basil pesto, salt, onion powder, and garlic powder.

Mash with a fork and mix together until creamy.

In frying pan, sprayed with non-stick spray, add bacon and cook until crispy.  Break into pieces and add chicken breast and heat together until chicken is warmed.  Add zucchini noodles and avocado pesto mixture, and stir together, cooking for a couple minutes until "zoodles" are tender but do not overcook until soggy!  You want them to resemble al dente pasta.

  "adapted from"
                                    - - - - - - - - - - - - - - - - - - -

356 Calories; 24g Fat (60.4% calories from fat); 25g Protein; 11g Carbohydrate; 3g Dietary Fiber

NOTES : Nutritional info is based on what I used.  If you use different amounts be sure to adjust.

Friday, July 29, 2016


I've been thinking of zucchini bread lately, since there is lots of zucchini available right now.  One year I grew my own...just 2 plants and I had zucchini coming out of my ears all summer!  I had to figure out what to do with it all.  So this recipe was handed to me from a friend who got it from a friend who got it from a friend... you get the picture.  It's one of those recipes that was brought to potlucks at church and passed around.  Those are the best kind of recipes, in my opinion.  They are the tried and true family recipes that get used over and over again. It was the best zucchini bread/cake recipe I ever tasted in my life.  Truly. I lie not.  So I decided instead of looking up a low carb recipe out there I would see if I can take this recipe and adapt it to low carb.

It is not, however gluten free, but can easily be made gluten free by just changing the flour mixture up a bit.  I have been experimenting with oat fiber (which is not certified gluten free) and with einkorn flour, which is an ancient wheat.  So far I have had no reaction from them, so I'm encouraged.  I don't plan to use them on a regular basis, but I'm happy I can occasionally use them in a recipe without any adverse effects.  You can replace this in the recipe for more almond flour and I'd add a tsp of xanthan gum if not using the oat fiber.  I have not tested it that way, so you're on your own, but that is what I would do if making it gluten free.

This turned out to taste every bit as good as the original!  I am happy, happy, happy!  I have had a few flops in the kitchen lately, which makes me very upset.  But this made me extremely happy.  Hubby, who is a non-low-carber liked it.  Thought it was very good.  To me it tasted exactly like I remember.  It is very moist, but not gooey in the middle.  It is just right.  It's just how I remember.  I hope if you try it you will enjoy it also.

Zucchini Bread or Cake

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  einkorn flour

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 einkorn flour.   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.

  "1 loaf"
                                    - - - - - - - - - - - - - - - - - - -

16 slices/Per slice: 146 Calories; 12g Fat (64.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fibe

Net carbs: 2g per slice if 16 slices

Serving Ideas : If desired glaze with 1/4 cup powdered Pyure or powdered granulated sweetener of choice to equal 1/2 cup sugar.  Add 1/2 tsp. vanilla extract and gradually add heavy cream while whipping until it is the right consistency of a glaze.
Pour over top of cake and let it dribble down the sides.  Add carbs and calories according to how much cream you use.

Thursday, July 14, 2016


This is an old recipe revisited using spaghetti squash in place of turnips for a hash brown casserole.  I had a spaghetti squash I needed to us and I wondered how it would work in this recipe.  It came out fantastic!  Definitely a keeper in our house.  I have to say it will not resemble a potato hash brown casserole.  It is what it is - a spaghetti squash hash brown casserole.  If you love spaghetti squash you'll love it.  If you are looking for something to taste more like a potato then go for the turnip original recipe.  I'm thinking you could even do shredded cauliflower as well in this recipe and get a wonderful dish.  Either way you choose to do it, is your preference.  I like all three.  I've done it all three ways.  I can't say which is my favorite.  It just depends on what you are in the mood for or what your likings are.

Below, is the original recipe with turnips.  To make it with spaghetti squash, simply cook one medium spaghetti squash by slicing it in half, removing the seeds, and placing it face down on a cookie sheet with a little water around it. Bake at 400F for 30 minutes.  You don't want it too done or mushy.  When cooked, let cool and until easy to handle and scrape out with a fork all the spaghetti strands.  Place them in your casserole dish and add the remaining ingredients following directions below.  The nutrition info for making it with spaghetti squash is: 251 Calories; 22g Fat (76.5% calories from fat); 11g Protein; 4g Carbohydrate; trace Dietary Fiber for 4 servings, but we actually got more than 4 servings out of this so you would have to figure it out according to how many servings you have.  The entire recipe would be: 1005 Calories; 87g Fat (76.5% calories from fat); 45g Protein; 15g Carbohydrate; trace Dietary Fiber
You may want to add more cheese for an even cheesier casserole.

Editing my post 8/12/2017 to post a link to a very helpful blog I made aware of that has a very thorough list of helps for cooking spaghetti squash.  Check it out!! As well as some of the other tips and recipes. I think you'll find it helpful, especially if you've never tackled a spaghetti squash before:


1 pound  turnips -- shredded
1/2 cup  fiesta blend shredded cheese
1/2 cup  Parmesan cheese
2 large  eggs -- beaten
1 teaspoon  garlic powder
1 teaspoon  onion powder
Salt and pepper -- to taste
1/4 cup  butter -- melted

Preheat oven to 400 F.  In 9 x9-inch glass baking dish, sprayed with non-stick cooking spray, add shredded turnips, fiesta blend cheese, Parmesan cheese, eggs, garlic powder, onion powder, and salt and pepper.  Mix together.  Pour melted butter over all and mix in.  Bake 30 minutes or until lightly browned.

4 Servings/Per Serving: 254 Calories; 20g Fat (71.8% calories from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber;

Friday, July 8, 2016


I'm so excited about this recipe! I was literally dreaming about this today, and it all came together in my mind and sounded so good in my head that I thought I'd do a video of it while creating it.  I was not disappointed!  My family loved it!  Yes, even the non-low carbers.

The crust tastes very much like a graham cracker crust, albeit a low carb gluten free version, as far as I remember them, which was many moons ago.  You will have to make up your mind on that.  This is my favorite crust and I use it for most of my cream pies.

I'm not the queen of low carb bloggers out there, but hey, I make some mighty good food!  We enjoy it anyway.  I have to say this one is up there on the top of my desserts now.  It's pretty easy to put together too, as you'll see demonstrated in the video.


1 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)                   
1/4 cup  coconut oil -- melted
1 teaspoon  vanilla extract
2 tablespoons  Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
12 ounces  Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup  Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup  Torani sugar free s'mores flavored syrup
1 teaspoon  vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon  salt
1 cup  heavy cream
1 tablespoon  vanilla instant pudding mix, sugar free
7 5/8 ounces  Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3  tablespoons  Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1  tablespoon  xylitol sweetener -- powdered
8  squares  Lindt 85% Cocoa Bar -- chopped into small pieces

CRUST: Preheat oven to 350F.  Grease a 10-inch springform pan or 9x13-inch pan.  

In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork.  Add coconut oil, vanilla extract, and sugar free syrup.  Stir together with fork until crumbly.

Press into pan.  To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.

Bake 10 minutes and let cool completely on a wire rack.

FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt.  Mix with electric mixer until smooth and creamy.

In another mixing bowl, add heavy cream and vanilla pudding mix.  Whip until stiff peaks form.

Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.

Pour into cooled pie crust.  You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.

TOPPING:  In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol.  Stir. Bring to simmer stirring constantly.

Add chocolate pieces and let sit 1 minute.  With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.

Keep refrigerated.

  "© Ginny's Low Carb Kitchen, 7/8/2016"
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16 servings/Per Serving: 260 Calories; 23g Fat (78.6% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber

NOTES : 5g net carbs per 1/16 serving

Saturday, June 11, 2016


♫Roll out those lazy hazy crazy days of summer♫
♫you'll wish that summer could always be here♫'

Yes, here it is on June 11, barely after a very chilly April and May, we are up to almost 90 today, and it is time for something cold.  Well, to me chocolate, and frozen, and fudgie all sounded very very good today.  These are every bit as fudgie and rich and wonderful as anything you've ever gotten in the grocery store or anywhere else.  They are fantastic!  I could have put them in my popsicle molds but that would have made them 4 larger ones, and I made 8 smaller ones instead, cutting the carbs and calories in half.  Yes, these are rich, and so no need to have a big one.

Next time I would work on cutting the carbs, but today I just enjoyed it.  You can cut the carbs more by not using xylitol.  I used it because it makes chocolate taste so wonderful.  But you can leave it out altogether for less sweet, or add more of another sweetener in its place.  Xylitol does have carbs, but not as much as sugar.  I use it sparingly now and then.  It will give you 3g less in each one if you cut it out.

I have silicone muffin liners which you can get at Walmart very inexpensive. Or if you have a silicone muffin pan use that. Silicone is just easy to pop them out of.

My hubby enjoyed his tonight.  Just enough for an after dinner refreshing dessert.



1/4 cup  butter -- (grass-fed if possible)
1 cup  chocolate almond milk, unsweetened
2 tablespoons  Pyure Sweetener -- OR  equivalent of 1/4 cup sugar, powdered
2 tablespoons  xylitol sweetener
10 squares  Lindt 85% Cocoa Bar -- chopped in small pieces, 1 full bar
1 teaspoon  unflavored gelatin
1/4 teaspoon  xanthan gum
2 teaspoons  vanilla extract

In sauce pan, add butter and melt.  Carefully pour in almond milk and stir together.  Add Pyure and xylitol.  Bring to boil and add chocolate bar. Stir until chocolate is melted.

Add unflavored gelatin and stir in well, until dissolved.  While whisking vigorously slowly add xanthan gum.  Add vanilla extract and continue whisking (can use electric mixer but be careful as it is hot!)  Whisk until very smooth and creamy.

Let cool until just warm.  Line 8 muffin tins with silicone muffin liners.  Pour into liners. Place popsicle sticks in center of each and pop in freezer.  Freeze several hours or until hard.

  "© Ginny's Low Carb Kitchen"
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Per Serving: 142 Calories; 12g Fat (70.9% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber

NOTES : * to reduce it by 3g carbs, replace xylitol with erythritol or add more Pyure.

Friday, May 27, 2016


I have good memories of when I was first engaged to my husband of almost 42 years now, of eating at Perkins restaurant and having their Monte Cristo Sandwich.  I was hooked on it.  Many times I've tried to replicate it since being low carb. This was a delightful reminder of it and tasted so much like what I remembered.  Sometimes food brings good memories to us.  We tend to associate food with certain feelings and happy thoughts, so that food somehow ends up sort of a comfort food to us.  This is one of the hardest thing for dieters, or anyone having to change their diet and lose those certain foods.  It's not that I cannot be happy without food, or that I HAVE to have it, but I believe God gave us food to enjoy and even to commemorate certain times in our lives. If not, why did He give us taste buds?  One more proof to me of His love for His own.  And memories are important and should be kept. We had many delightful times of getting to know each other over a Monte Cristo sandwich.

I've made some Monte Cristos in the past but none as good as this one. I hope others will find it a delight to their taste buds and a help to their diet, as I have.  It made a very filling lunch for me, and I needed nothing else.

I used Walden Farms Strawberry syrup which claims zero calories, and carbs both, which I cannot comprehend, but I love the taste of this syrup nonetheless.  If you don't like to use this kind of product you can make your own syrup easily enough by using just frozen strawberries and thickening the berries and juice over heat with either arrowroot powder or xanthan gum. Or just use plain strawberries sweetened with your favorite sweetener.





2 tablespoons  Parmesan cheese -- (fresh grated or from the can)
1 tablespoon  almond flour - Honeyville
2 tablespoons  Pyure Sweetener -- (OR equivalent of 1/4 cup sugar)
1 teaspoon  psyllium husk powder -- (I grind fresh husks in coffee grinder)
1/4 teaspoon  baking powder
1 egg
1 tablespoon  Silk unsweetened almond milk, vanilla -- (Can use any liquid but this gives it the vanilla flavor as well)
3 slices  chicken breast, Lunch Mate Premium
3 slices  hickory smoked deli ham slices, Lunchmate (aldi's)
1 slice  Smoked Gouda, Happy Farms deli sliced
                        BATTER FOR DIPPING
2 tablespoons  heavy cream
1 teaspoon  vanilla extract
1 egg
1/2 tablespoon  Pyure sweetener -- (OR equivalent of 1 tablespoon sugar)
1 large  strawberry -- sliced
2 tablespoons  Walden Farms Strawberry Syrup

In small bowl add Parmesan cheese, almond flour, Pyure sweetener*, psyllium powder, and baking powder.  Whisk together.

Add egg and almond milk and whisk until well combined and creamy smooth.

Pour into square microwaveable container and microwave on high approximately 1 min. 40 seconds, but your microwave may vary.  Make sure it is done in the middle but not over done on the sides.  My microwave is 1000 watts.

Remove and let cool.  Slice horizontally in two.  On one half add 3 slices of chicken breast, 3 slices of ham, and top with smoked Gouda slice. Cover with other slice of bread.

In a cereal bowl add heavy cream, vanilla extract, egg, and Pyure sweetener. Whisk until smooth and well blended.

Dip sandwich into batter and let sit on one side for a few seconds to absorb.  The flip over onto the other side and let sit a few more seconds to absorb the liquid.  You will have some batter left, so the exact count will be somewhat different if you don't use all the batter.  I put the full count of the batter in the nutritional information, but you can adjust as you need to.

Melt a tsp. of butter in frying pan.  Place dipped sandwich into frying pan and cover.  Cook on one side about a minute on medium low heat.  Make sure it does not burn.  Flip to the other side and do the same.

Place on a serving plate and top with strawberry topping. Pour a little more syrup over all if desired.  Sprinkle with powdered Pyure or erythritol, as desired or top with whipped cream.

STRAWBERRY TOPPING: In small bowl add strawberry slices.  Add syrup and stir together.

  "© Ginny Larsen, 5/27/2016"
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1 Serving: 530 Calories; 39g Fat (65.5% calories from fat); 34g Protein; 11g Carbohydrate; 5g Dietary Fiber

NOTES : 6g net carbs

*Pyure Sweetener is a combination of stevia and erythritol and is available at Walmart and most grocery stores. It measures twice the sweetness of sugar so if you would use 1 tbsp sugar you would use 1/2 tbsp of Pyure.


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