Monday, November 20, 2017


BREAD PEOPLE!  This is bread!  I am so pleased, tickled pink to tell you the truth, at how this turned out!!  I am still catching my breath.  This is the closest thing to a loaf of wheat bread I've ever made and it is actually sandwich size slices. I bought a pullman pan a few years back and never used it.  All the low carb bread I made was for smaller loaves. I decided to tweak my last recipe of "Flax cheesy Bread With Protein" and make a larger loaf that would work in my pullman pan and see if I could get something that resembled a real loaf of bread.  It worked!!  I was doing some fast prayers because so often I've had disappointments but this did not disappoint.   I believe the pullman pan was what made the difference in the rise I got, but also some of the tweaks I made to it.

I'm always tweaking my recipes.  This time it was worth it. You can get the pullman pan at Amazon.  I'm not an affiliate and I don't make any money off it, I'm just sharing what I used and where you can buy it.

I did not use the cover when I baked it. I just baked it open.  But, after cooled the loaf fits nicely back in the pan with the cover to keep it fresh. Nice place to keep it.  I would put it in the fridge after a couple days on the counter, however.

Does that look like bread or what? It tastes like bread too.  Okay, I have to admit, it's been a few years since I actually tasted wheat bread, but if my memory serves me right this is bread.  Tastes good with just some butter on it.  Makes good toast.  Soft bread like texture.  I'm a happy camper.

One more thing before I close - do you notice the badge on my upper right corner?  I was surprised to get an email saying my blog has been chosen for the top 75 low carb blogs on  I'm honored and really don't know what to say except thanks! Check out for some really great low carb blogs.  Click on the badge above and it will take you there.

 Pullman Pan Low Carb Bread 

Recipe By     :Ginny Larsen
Serving Size  : 20 

  1 1/4 cups  Parmesan cheese -- (the canned kind)
  5/8   cup  golden flaxseed meal
  3/8   cup  whey protein isolate, Isopure -- (Unflavored)
  1/4   cup  almond flour - Honeyville
  1/4   cup  Psyllium husk powder
  1/4   cup  nutritional Yeast Flakes, NOW brand
  1 1/4  scoops  MCT oil powder, Quest -- (optional)
  3 1/8  teaspoons  baking powder
  2 or 3   tablespoons  Pyure Sweetener (I used 2 but next time think I will do 3 for a little more sweetness. If you like it less sweet add 2. It helps bring out flavor and does not really sweeten much)
  8   large  eggs
  4   egg whites -- (can use the carton whites)
  5/8  cup  marsala cooking wine (or regular marsala wine - helps with rise and flavor)

Preheat oven to 350F. In bottom of 9x4x4-inch Pullman loaf pan (works best) loaf pan or other 9x5 loaf pan (size is important to rise), place parchment paper and grease sides with coconut oil. If using a Pullman pan you may not need the parchment or grease, but I grease it anyway. It releases very easily with no sticking.

In mixing bowl, add parmesan cheese, flax meal, whey protein, almond flour, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener. Sift together.

Add eggs, egg whites and cooking wine and beat with electric mixer until well combined. Pour into loaf pan and bake for 1 hour and 15 min. Remove from pan onto wire rack and cool completely before cutting.

  "© Ginny Larsen, 2017"
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Per Serving: 115 Calories; 6g Fat (47.5% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber
2g net carbs per slice

Friday, November 10, 2017


This is a layered chicken casserole with chicken being in the place of pasta.  You need to make sure you have large chicken breasts and slice them with a very sharp knife into very thin slices.  You can pound them if necessary to get them as thin as possible.  I didn't do this and wish I had as once they cook they fatten up a bit, which was still okay.  This was so yummy it just didn't matter really.

We loved it, and will serve it again.  I hope if you try it you'll love it too.  It will be a dish I will make again.


                      Chicken and Red Pepper Lasagna

Recipe By     :Ginny
Serving Size  : 6 

  2  pounds  chicken breast
  16 ounces  Mezzetta Deli-sliced Roasted Red Bell Peppers -- drained
  1  tablespoon  avocado oil -- or olive oil
  1  teaspoon  oregano
  1  teaspoon  garlic powder
  1  tablespoon  marsala cooking wine
  4  slices  Gouda deli sliced cheese
  1  cup  mozzarella, shredded low-moisture, part skim

With a very sharp knife, slice thin slices off chicken breast. This works best if you have a couple very large chicken breasts rather than small ones.  Slice them as thin as you can get them. 

In food processor, process drained red peppers until as smooth as you can get it.

Add avocado or olive oil, oregano, and garlic powder.  Add cooking wine.

Process again until combined.

In 9-inch square baking pan, layer 1/2 of the chicken slices.  Cover with half the red pepper sauce.  Top with slices of gouda cheese.  Sprinkle half of the mozzarella on top.

Add another layer of the rest of the chicken slices.  Top with remaining sauce and mozzarella cheese.  Bake in preheated 375F oven for 45 minutes.  Let stand 5 minutes before serving.

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Per Serving: 348 Calories; 21g Fat (53.4% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber

Monday, November 6, 2017


I was not going to share this recipe at first, because it is a variation of my already loaf of "Cheesy Loaf of Bread" but it is a little different.  And some may like this variation.

I decided I want to use more flax and less almond flour for a while, to see how it affects me.  I usually feel better when eating flax.  So this is a variation of that, plus some added whey protein and MCT oil powder, which is optional.  I have some to use up and so thought I'd use it.  If you have it you can add it, if not, don't worry about it.

I know flax has gotten a bad rap on the internet, but I believe the bad information on it is not according to scientific studies.  All those show it to be a very healthy food.  You can read my take on it here: "One Big Fluffy Pancake"  where I provide several links of studies done on Flax and its benefits.   If you choose not to use it, that's fine.  I merely provide this recipe for those who do and want a substitute for almond flour or coconut flour.  I cannot tolerate coconut flour very well, except in very small amounts added with other flours.  Flax adds a sort of "whole grain" flavor and feel many times to bread recipes.  The amount of flax actually is rather small in this loaf compared to the other ingredients.  Parmesan cheese gives it a good bread flavor and feel, as well as the psyllium powder.

One thing I would also like to mention to my readers, if you notice, I took the ads off my blog.  I am no longer monetized in any way.  I only keep up this blog because I like to share recipes, it's a hobby.  I'm happy going back to that, which is where I started.  I never wanted to really be "out there" and I'm not a professional.  I find I'm back to really enjoying my hobby once again, where as while doing a cookbook, trying to keep up a facebook page, trying to keep up with all the competition, I was stressed and not enjoying it.  I'm back to having fun cooking and sharing, which is what I like to do.

I also enjoy people!  So feel free to comment or share tips or recipes yourself if you have any suggestions or things you've tried different of one of my recipes!  I enjoy hearing from you.


                      Flax Cheesy Bread with Protein

Recipe By     :Ginny
Serving Size  : 16 

1 cup  Parmesan cheese
1/2  cup  golden flaxseed meal
1/3  cup  whey protein isolate, Isopure -- unflavored
3     tablespoons  Psyllium husk powder
3     tablespoons  nutritional Yeast Flakes, NOW brand
1     scoop  MCT oil powder, Quest -- (optional)
2 1/2  teaspoons  baking powder
1/2    tablespoon  Pyure -- or 1 tbsp  equivalent to sugar
8       large  eggs
1/2    cup  Marsala cooking wine or regular wine (can substitute any liquid, but this gives it a wonderful flavor and aroma, like bread! I also think it gets a better rise)

Preheat oven to 350F. Line 8 x 4-inch loaf pan (size is important to rise), with parchment paper and spray with non-stick cooking spray.

In mixing bowl, add parmesan cheese, flax meal, whey protein, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener.  Mix with whisk to get any lumps out and combine.

Add eggs and cooking wine and beat with electric mixer until well combined.  Pour into loaf pan and bake for 1 hour.  Remove from pan onto wire rack and cool completely before cutting.

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Per Serving: 111 Calories; 6g Fat (48.0% calories from fat); 8g Protein; 5g Carbohydrate; 4g Dietary Fiber

1g net carb per slice


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