Kefir

Kefir is a wonderful, tasty cultured milk product, much like yogurt only more pourable, and has more probiotics than yogurt.  I've been making kefir for several years now and enjoying it.  I bought some very good hearty grains, (which are not really "grain", as in wheat, or rye, etc.) from someone online which I am still using, and they've never failed me.  Kefir is full of probiotics that are beneficial for a healthy gut, improve our immune systems, and protect us from the bad bacterias that can be harmful to our health.  I am not an expert on probiotics, or on kefir, but I'm thankful for those who are and have posted such great information for others on the internet.  Dom's site is especially helpful and he is the most knowledgeable person on kefir I know of on the internet.  You can get just about any question about kefir you have answered there. There's also a yahoo group on kefir if you want to join a discussion with others using it. You can buy kefir at many grocery stores or health food stores, but the best kefir is the stuff you make yourself with good healthy kefir grains.  It's worth finding a good source and buying them.  They'll keep forever if you take good care of them.  I've had them frozen for a year and then used them again.  They've worked great every time.

There are so many great ways to use kefir in recipes.  But if you want to get the probiotic goodness from it, you cannot cook it.  At the bottom of my video I'll post a few recipes I've used with kefir and kefir cheese.  Even if you do use it in cooking there are more nutrients in it than just milk, even if you are not getting the probiotic benefit.

There are so many great health benefits from kefir! I hope you do a search and read more about it.  If you are new to kefir, there's much to be discovered!  I'm currently looking into doing more lacto-fermentation with foods using kefir whey, and I hope I'll have some good ideas with that to share in the future.  I have made Sauerkraut with the whey before which turned out so much better than any I've ever had from a can!



Here are just a few ways I've used kefir:

Creamy shakes

1 cup of kefir
any frozen berries
sweetener of choice
flavorings of choice
blend until smooth

one of my favorites:

1/2 cup kefir
1/2 cup coconut milk
1 tsp. vanilla flavoring (or coconut flavoring)
3 ice cubes
about 2 TBS. of sweetening power

blend until ice-creamy and smooth

Strawberry cheese dessert

For those of you who can handle a small amount of fresh strawberries

1/2 cup kefir cheese
1 TBS vanilla DaVinci sugar-free syrup
2 fresh strawberries, sliced
2 TBS. sugar-free strawberry glaze (usually in the produce section next to the strawberries)

With a hand blender mix the kefir cheese and vanilla syrup together (I add a TBS or two of flax oil to this sometimes also)
top with sliced strawberries and glaze.  

You can also make a crust out of flaxmeal and melted coconut oil with a little sweetner to press down in a bowl and then just add the kefir cheese mix and topping.  Sort of like a cheesecake.

Chocolate kefir pudding

mix 1/2 cup kefir cheese with 2 TBS Vanilla or chocolate DaVinci sugar-free syrup
and 1 or 2 packets of Truvia (to taste).  Mix in 2 tsp. cocoa.  Top with whipped topping, enjoy.   :)

Another good way I've used it is with a raspberry delight, which I will maybe do a video of soon, substituting the cream cheese in the recipe with kefir cheese.  


Use in place of creamed cheese in almost any dessert calling for it.  

Chive Dip

Mix the kefir cheese with minced garlic, chives, and seasoned salt to taste.  use it as a spread on wasa fiber rye cracker, or flax or nut bread or almond thins, whatever.  Or as a dip for veggies.  

Also makes a great sour cream topping for some dishes.  I made a taco salad yesterday and topped it with that.  Extremely yummy.  Even my skeptic son liked it who wrinkles his nose at the word kefir without even tasting it.  

For a great taco salad: 

shred lettuce and layer in bowl.  

Brown hamburger, adding a heaping TBS cummin, 2 TBS chili powder, lots of onion and garlic powder, tsp. salt, 1 tsp. cocoa (yes, cocoa--you'll be surprised), dash cayenne pepper, minced onions, stir into hamburger and add 3/4 cup water and simmer.  Then put it all in a food processor and just pulse a few times to get it like the consistency you get in a restaurant--if you like, optional. We like it that way.  Layer that on top of the lettuce.  Top with no sugar salsa, sprinkle with shredded cheese, top with kefir cheese dip and black olives.  


You can use kefir grains in different kinds of non-dairy milks, so if you are dairy intolerant that's good news. You can also convert them to water grains and make water kefirs.  Read more about that on Dom's site.  

Gary Taubes responds

I was disappointed to see how Dr. Oz covered the facts and did not let Gary Taubes explain himself on his TV show, so thank you Jimmy Moore for giving him that opportunity!  I want to spread it around all I can.  People can hold their opinions on diet, etc. all they want but when they deceitfully shut up the truth or wrongfully portray the facts, that should be exposed I believe.  I'm posting the playlist here.  The first two are Gary Taubes on the radio show, the next 3 are Gary Taubes responding to the TV program where Dr. Oz made himself look very good and edited out everything Gary Taubes said that would explain the facts about his diet.

update

Hey everyone, just wanted to let you know I'm still here. Sorry I haven't been doing much lately.  Just had a lot going on.  But I've had some ideas I want to share soon. :)

Ginny

2 Minute Sandwich Bread

Ok, here's another quick bread for a sandwich that is very simple.  I use the same recipe for my pancakes in the morning.

Wonder Bread Plastic container, available at Walmart

                      

* Exported from MasterCook *

                        Two Minute Sandwich Bread

Recipe By     :Ginny Larsen

Serving Size  : 2     Preparation Time :0:00

Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method

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

  1/4      cup  blanched almond flour

  1/4      teaspoon  baking soda

  1/4      teaspoon  baking powder

  1         packet  Truvia

             dash  salt

  1         large  egg

  1         tablespoon  coconut oil -- or butter, melted

  2         tablespoons  half and half -- or cream, or almond milk, or other liquid

In a small bowl, mix all the dry ingredients.  Make a well in the middle and mix in the wet ingredients.  Mix well.

Using the plastic Wonder Sandwich container, place half of the batter.  Microwave on high about 1 minute.

Remove the bread from the container onto a wire rack or onto a paper towel, and pour in the remainder of the batter and microwave again for 1 minute.

Remove, cool.  You can toast it, store it for later, or make a sandwich out of it right away.  You can use it for french toast, or for a Monte Cristo sandwich.  You can also make variations of this adding herbs, etc.  

Description:

  "A quick and simple bread with less fiber for those sensitive to too much fiber in their diet"

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

Per Serving: 183 Calories; 17g Fat (77.5% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 257mg Sodium.

I used Honeyville blanched almond flour, 28g is one serving, which is about 4 1/2 TBS. 

Dijon-Terragon Chicken Breast

This is absolutely one of the best recipes I've found for Chicken breast.  You will think you are eating out at a gourmet restaurant and splurging on an expensive meal.  Only slightly over 2 g. carbs.  Very rich.  I just had to share it with you all.  It's been one of my favorites for a long time.
 http://allrecipes.com/Recipe/Dijon-Tarragon-Cream-Chicken/Detail.aspx

picture from allrecipes.com

More Chocolate--Coconut Delights

Chocolate on my mind I guess.  This morning I used the same recipe posted yesterday for chocolate, only I made a variation.  I was hungry for something quick, something chocolate, and something coconut.  So I did this...

1 oz. square of unsweetened baker's chocolate
2 TBS. coconut oil
2 TBS. coconut milk
1 Tsp. powdered erythritol
4 packets Truvia (powdered in my coffee grinder)
1/2 tsp. coconut extract
2 TBS. unsweetened coconut flakes

Chop the chocolate in small pieces. Place it together in a small bowl with the coconut oil and the coconut milk (if you've had the milk in the refrigerator).  Microwave for 20-30 seconds on high.  Remove and stir until melted.  Add sweeteners, coconut extract, and coconut flakes and stir together.

Line a small container (I used a plastic Glad entrée size container) with either wax paper or plastic wrap, and spray with non-stick cooking spray.  Pour into container and refrigerate until solid.  It stays nice in the refrigerator.  This recipe was softer than yesterdays, because of the coconut milk.  You can use whatever size container works for you, and cut it into however many pieces you like.  This tasted somewhat like a Mounds bar.  It was sweeter than yesterdays also because I added a little more erythritol.  I did not get any bitterness with this.

Happy Valentine's day!

Well, I'm a little late making my Valentine's day post.  Lots of good things happening though and they do have to do with love!  My oldest son, Micah became engaged recently.  They are planning a wedding in March, so are very busy getting things together as speedily as possible.  We're so happy for them and I'm rejoicing that I finally get to have a daughter in law! After raising 4 boys and being the only woman in the house, having another woman in the family is exciting to me!

My own Valentine's day treat today was a nice lunch after work, out with my sweet hubby whom I've been madly in love with for 35 years.  What a blessing it's been!

But who can think of Valentine's day without thinking chocolate, chocolate, chocolate! Maybe you don't, but I do!

These are very simple chocolates that I've seen several versions of on the internet, but this is how I make them...

Chocolate Mint

2 TBS. coconut oil
1 oz square of unsweetened baker's chocolate
4 packets of Truvia (I pulsed them in my coffee grinder until powdered)
1/8 tsp. of mint extract (more if you like it stronger.  I like just a hint of mint)

I chopped the chocolate in small pieces so it would melt easier, and put the chocolate and coconut oil in a small bowl and microwaved about 20 to 30 seconds.  Then remove it and stir until it is all melted.  Add the Truvia and the mint extract, and pour into a small container lined with wax paper.  Freeze it for about 5 to 10 minutes if you want to eat it right away.  Otherwise it's good to just sit in the fridge.  It gets hard pretty fast.  Cut it into how many pieces you want.  I usually do 3 pieces with this.  Just makes a nice chocolate treat if you're craving that.  This is not really sweet, but it's sweet enough for me.  If you like sweeter experiment with adding a little more.

Hope you all had a wonderful Valentine's day!  :)

Gluten Free Low Carb Focaccia Bread

This is thanks to Jennifer Eloff's GF low carb bake mix.  This bread came out to a bit higher in carbs than I like so I may tweak the recipe, to lower the carbs, but this was so good!  I took as a base recipe, the "Focaccia Style Flax Bread" by Laura Dolson, on about.com.  I used the bake mix in place of the flaxmeal, and I used coconut oil.  Since I had jumbo eggs I used 4 rather than 5 large eggs. I also added some basil and garlic powder.  I would like to try it with caraway seed sometime. I'm the only one eating it at my house, so I sliced it and put it in the freezer so I can pull out a piece when I want.  It is nice sliced for a sandwich, or use it to make garlic toast.




                    
* Exported from MasterCook *

                        GF Low carb Focaccia Bread

Serving Size  : 8    

  2         cups  Jen's GF Low Carb Baking Mix (link above)
  1         Tablespoon  baking powder
  1          teaspoon  salt
  1         Tablespoon  sweetener -- (1 to 2) I used EZ Sweetz--6 drops
  4          jumbo  eggs -- well beaten
  1/2       cup  water
  1/3       cup  coconut oil -- melted
  2          tsp.  basil
  1          tsp.  garlic powder

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) I used parchment paper sprayed with non-stick spray.  A silicone mat works great.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well.

3) Spread into a rectangle, making it even as possible.  Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. (mine took 30 minutes)

6) Cool and cut into whatever size slices you want. You don't need a sharp knife.  Nutrition info is based on 8 pieces, adjust according to how many slices you cut.

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

Per Serving: 277 Calories; 22g Fat (70.8% calories from fat); 9g Protein; 12g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 481mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : Broil with garlic butter and cheese for garlic toast

 

Jennifer's Ultimate Gluten Free Bake Mix

I've been using Jennifer Eloff's Gluten free, low carb bake mix lately.  Just had to put in a plug for it.  I love it!  I've made pizza crust, pancakes, foccacia   bread, and used it to make the one-minute-bread-next-minute-toast.  Love it in all I've tried it with!  Check it out and give it a try!

Raspberry Coconut Whipped Gelatin Dessert

A light and tasty dessert, very simple to make.  If you like raspberries and coconut you'll love this.  I've been trying to incorporate more coconut products in my diet, and I sure am enjoying doing so!  

                    
* Exported from MasterCook *

                        Raspberry Coconut Whipped Gelatin Dessert

Recipe By     :Ginny
Serving Size  : 4    
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      package  sugar free raspberry gelatin, GV -- (I use Great Value from Walmart... no maltodextrin)
  1      cup  Thai Kitchen Coconut Milk
  1      cup  boiling water
  6      drops  EZ-Sweetz -- (or a TBS of other sweetener, or more to taste)
  1      teaspoon  coconut extract
  1/2   cup  heavy whipping cream
          EZ-Sweetz
  1     teaspoon  vanilla extract

Pour boiling water over the packet of gelatin and stir until well dissolved.

Mix coconut milk with sweetener and extract and pour into gelatin mix and stir.  Chill until almost set and whip with a beater until very smooth and creamy. Chill until set.

Make Whipped topping by pouring into a metal bowl, add sweetener to taste, and vanilla and whip until stiff peaks form.  Top gelatin dessert and enjoy.

If you want sprinkle toasted coconut on top.

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

Per Serving: 211 Calories; 21g Fat (89.4% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 98mg Sodium.  Exchanges: 0 Non-Fat Milk; 2 Fat.

Chicken Divan Low Carb

Made this for supper tonight.  I had a family favorite recipe that used creamed soups but I didn't want to use the creamed soups so I used alfredo sauce, mayonnaise, and chicken bouillon for the soup replacements.  It turned out really good.  I hope if you try it you'll enjoy it.  the topping is just shredded cheese and Parmesan cheese sprinkled with some thyme, garlic powder, and parsley.  It made a nice crisp topping for it.  In the original recipe I used herbed stuffing mix mixed with melted butter.  I suppose if you want a breaded topping you could make crumbs out of low carb bread added herbs and toss in melted butter.  I've done that too, but this way
it's less carbs.

                    

CHICKEN DIVAN

                         
2 cups  cooked chicken breast, diced
1 pound  broccol florets, chopped
16 ounces  alfredo sauce
2 cups  fiesta blend shredded cheese
1/2 cup  Light Mayonnaise, gluten free
4 ounces  can mushrooms,chopped (or fresh mushrooms)
1 tsp chicken flavored Better Than Bouillon
1/2 cup  parmesan cheese
Parsley, garlic powder, and thyme sprinkled on top

Microwave or steam broccoli for 5 min.  Place chopped chicken in a baking dish.  (I used 7" x 11" or 2 quart).  Top chicken with broccoli.

In a medium pan, place the alfredo sauce, mayonnaise, mushrooms, bouillon, and 1 cup of shredded cheese.  Stir and cook until cheese is melted.

Spread sauce over the broccoli/chicken mixture.  Top with 1 cup of shredded cheese and sprinkle the parmesan chees over that.

Bake in a preheated 350 degrees F. oven for 45 to 55 minutes.

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

(8 servings) Per Serving: 346 Calories; 26g Fat (68.6% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber

Hot Bacon Dressing and Salad

This was lunch today.  So good!  This dressing goes good with any salad.  The ingredients in my salad were:

Green Leaf Lettuce

Chopped Roma Tomatoes

Sliced Zucchini

Chopped Artichoke Hearts

Sliced Black Olives

Diced Deli Chicken

                      

* Exported from MasterCook *

     Hot Bacon dressing

Recipe By     :Ginny

Serving Size  : 4    

Categories    : Sauces/dressings/Misc.

  Amount  Measure       Ingredient -- Preparation Method

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

  6             slices  bacon

     1/2           cup  sliced onion

     1/4           cup  apple cider vinegar -- (I use Bragg's organic)

     1/4           cup  water

  2            packets  Truvia -- (or equivilent of 4 tsp. of sugar)

     1/2      teaspoon  salt

Easiest way to do this is to just use a scissors and cut up your bacon before cooking.  In a medium frying pan, cook the bacon. Remove bacon and add sliced onions to the pan with the grease. Fry until brown.

Add the bacon back, along with the vinegar, water, Truvia, and salt and stir, bringing to a boil.

Add to salad and toss.  Serve immediately.

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

Per (1/4 of recipe) Serving: 60 Calories; 5g Fat (70.9% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 419mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Whole recipe:  241 Calories; 19g Fat (70.9% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 1675mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Low Carb Cabbage Rolls

This is one of my favorite crock pot recipes and so easy.  Great on a cold winter night to come home to a wonderful aroma filling your house like someone was there cooking for you all day, and sit down to a delicious hot meal.  This came from a recipe I've made for years until I started low carbing, and had to do it low carb.  I don't feel like I'm eating something low carbed, but just a nice filling comfort food.  I usually serve it along with mashed cauliflower.  Tonight I had it along with a piece of crustless pumpkin pie, which put me over my carb count, but I'm going to do some T-Tapping as soon as I'm done posting this so I figured I could get by with a bit more.  There are only 3 net carbs per roll.

                      

* Exported from MasterCook *

                             Cabbage Rolls 

Recipe By     :Ginny

Serving Size  : 10    

Categories    : Crock Pot, Main dish

  Amount  Measure       Ingredient -- Preparation Method

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

  10       cabbage leaves

  1         pound  ground turkey sausage

  1/2      cup  mozzarella cheese -- shredded

  1/2      cup  parmesan cheese

  1         teaspoon  garlic powder

  1         teaspoon  onion powder

  1         teaspoon  thyme

  1/4      teaspoon  cloves

             dash of cayenne pepper

   1        large egg

                        Sauce

  1         cup  tomato sauce-no sugar added

  1         tablespoon  lemon juice

  1         tablespoon  Brown Sugar Twin

  1         teaspoon  worcestershire sauce

  1         teaspoon  liquid smoke flavoring -- (optional)

Cut around the core of a head of cabbage with a knife. Place cabbage in boiling water, as it boils peel cabbage leaves off. You may have to use a knife to loosen them at the core.  Using a tong and a fork you should be able to easily peel them away

Let the leaves boil for about 3 minutes.  Place on a towel or paper towel.

Mix the meat ingredients together: ground turkey sausage, cheeses, and seasonings.  Incorporate well.  Measure scant 1/4 cup each to place in the center of the leaf and bring in the sides of the leaf and then roll up.

Continue to roll each one and place in the crockpot.  Should have 10 rolls.

Mix sauce ingredients.  If you don't have Brown Sugar Twin you can use 1 TBS Splenda and 1/2 tsp. of blackstrap molasses.  Pour over cabbage rolls and cook on hi for 4 to 6 hrs. or low 8 to 10 hrs.

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

Per Serving: 121 Calories; 6g Fat (48.2% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 166mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Added 3/18/2013--another version with 12 servings, more meat:

This is another version that I made recently, that I really liked!

CABBAGE ROLLS                      

12 cabbage leaves

2   pounds  ground Jennie-O turkey sausage (breakfast) -- (or 1 lb sausage, and 1 lb. ground turkey or ground beef)

1   cup  shredded mozzarella cheese

1/2 cup  Parmesan cheese

1  large  egg

1  teaspoon  onion powder

1  teaspoon  garlic powder

1  teaspoon  liquid smoke flavoring

1/2 teaspoon  salt -- (or to taste)

1/8 teaspoon  black pepper

Sauce:

8  ounces  tomato sauce, GV, no sugar added

1  tablespoon  lemon juice -- (OR apple cider vinegar)

4  drops  liquid sucralose -- (OR 2 to 4 TBSP other sweetener)

1/4 teaspoon  blackstrap molasses

1 teaspoon  worcestershire sauce

1 teaspoon  liquid smoke flavoring

Cut around the core of a head of cabbage with a knife. Place cabbage in boiling water, as it boils peel cabbage leaves off. You may have to use a knife to loosen them at the core.  Using a tong and a fork you should be able to easily peel them away. Peel off 12 leaves. Cut up remaining cabbage and freeze for stir fried cabbage side dish another night.  (Some people do this another way, by peeling off the raw leaves and microwaving them.  This is great if you can do it without tearing the leaves.  I have not managed to be able to do so.)

Let the leaves boil for about 3 minutes.  Place on a towel or paper towel.

Mix together until well incorporated, the meat, mozzarella, Parmesan, egg, onion powder, garlic powder, smoke flavoring, salt, and pepper.  Measure a heaping 1/4 cup each to place in the center of the leaf and bring in the sides of the leaf and then roll up.  You should have enough to fill 12 leaves.  Place in crock-pot.

In small bowl mix together tomato sauce, lemon juice (OR apple cider vinegar), liquid sucralose (OR other sweetener), blackstrap molasses, worcestershire sauce, and liquid smoke flavoring.  If you don't have Brown Sugar Twin you can use 1 TBS Splenda and 1/2 tsp. of blackstrap molasses.  Pour over cabbage rolls and cook on hi for 4 to 6 hrs. or low 8 to 10 hrs. 

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

12 Servings/Per Serving: 235 Calories; 17g Fat (66.5% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber

Almost Vanilla Wafers

Almost, because they are not crunchy like vanilla wafers but they have a wonderful vanilla flavor, and the only thing wrong with them is that it is hard not to eat too many!

I used xylitol in this recipe which some of you don't use, just add 1/4 cup of a sweetener of your choice in it's place.  I also used a couple TBS of oat flour.  If you don't have or want to use oat flour, you can put that amount  more of almond meal probably, or flaxmeal.  The whey protein I used was unflavored but if you use vanilla whey protein you may not need to add vanilla since it already calls for vanilla Torani syrup.

                    
* Exported from MasterCook *

                           Vanilla Drop Cookies

Recipe By     :Ginny Larsen
Serving Size  : 20    Preparation Time :0:00
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2           cup  butter -- softened
  1/4           cup  Torani Vanilla Flavored SF syrup
  1/4           cup  xylitol
  1/2           cup  Splenda
  1              egg
  2               tsp.  vanilla extract
  1 1/3         cup  almond meal
  2               TBS  oat flour
  2/3            cup  whey protein, Jarrow Formulas
  1               teaspoon  baking powder
  1/4            teaspoon  salt

In a mixing bowl, cream butter and sweeteners. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

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

Per serving: 101 Calories; 7g Fat (55.2% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Cake Roll by Low Carb Kitchen Productions

I like to post good recipes of others and good low carb sites when I find them.  I'd like to introduce another great low carb site that I've been getting some great recipes from.  It's called Low Carb Kitchen Productions. I love her video channel on YouTube as well.  I've been subscribed to her channel for some time and have enjoyed her videos. I just watched her do this recipe for a cake roll that looks pretty good.  I think I'm going to give it a try. The recipe is on her site, and here is the video...

Merry Christmas!

Sorry I have been absent on my blog posts lately.  Dealing with fatigue and just stuff that life brings.  But through all I'm thankful for the Christmas promise!  The promise that God would send His Son to come and bring salvation, and to those who receive that salvation that He would come again for them!  In my own life, that promise has gotten me through much and I always find joy this time of year in the hope it gives.

No new recipes to share today. But I want to share our new member of the family with you. We went to celebrate Christmas with my family in Wisconsin last weekend and brought home a new baby!  He's about 12 weeks old, and his name is Chester, and he's brought a lot of life into our home.  He's a beautiful little tabby.

He discovered the Christmas tree this morning

We lost our two beloved older cats this year, Patches our calico in April, and Goldie our 19 yr. old gold tabby in August.  Our house seemed empty without a cat.  I didn't think we'd get another since with no cats we discovered my husband's asthma also went away.  All those years it was the cats!  But my husband is a true cat lover and neither of us could resist taking Chester home with us last weekend when we saw him and cuddled with him for awhile as he sat on our shoulders purring.  He showed up on my nephew's patio door, meowing to come in and get warm.  They took him in but could not keep him because he did not get along with their cat who was terrorizing him.  Yes, my husband is again having allergy problems but I guess he thinks Chester is worth it.  We'll just have to find a way to deal with it I guess.  

So maybe soon I'll get back to "normal" and start doing some recipes.  Our Christmas dinner was roast beef, mashed potatoes, broccoli salad, green beans and bacon, and a sugar free jello with raspberries.  I made cut out Christmas cookies for all but me, and rather than low carb them I made myself some peanut butter fudge and my mint chocolate chip cookies which hit the spot.  We had a quiet Christmas celebration with our three sons, remembering in our hearts the one who we lost 3 years ago who was not with us.  Life goes on, and His promise brings the reason to go on.  And He blesses us with new things to brighten our days.

I hope you all had a great Christmas and will have a blessed New Year!

Ginny

Spiced Nuts

Found this video on YouTube for spiced nuts from the Food Network by Alton Brown.  I made them yesterday but used Brown Sugar Twin and Splenda for the sweetener, 1/4 tsp. of Cayenne pepper instead of 1/2 tsp. and upped the cinnamon to 1 tsp. cuz I love cinnamon.  I unfortunately burned mine! Watch carefully at the end because they can burn fast, but in spite of burning them they are still delicious!  I was munching on them today.  Very addicting!!!  I am going to make some more to take with this weekend when we visit family in Wisconsin for a Christmas party.

Christmas Cutout Cookies (not gluten free, sorry)

Since I can remember my Mom always made these for Christmas, and when I had my own children I of course made them for my family.  I would make up a tray for each of my 4 boys and lots of different color frostings and sprinkles for them to decorate them and we'd all have our own plate and lots of fun decorating as well.  It was one of my favorite Christmas traditions.  So then came diabetes and low carbing and I had to find a way to low carb my favorite cookies at Christmas, because it was tradition!  Now I have a new challenge... low carb and gluten free as well, which these are not I'm afraid.  I came up with this recipe last year and they turned out so good that all my family enjoyed them and you really could not tell they were not the real thing.  I made a chocolate frosting to go on them as well.  So I'm posting this recipe from last year for all you out there who are not worried about the gluten, but I'm going to have to either come up with a gluten free version this year or use the cookies to do some testing to see how allowing it back in my diet  affects me now.  Maybe it'll be a good time for a test! Ha!  If I do come up with a good gluten free version I'll let you know.


                    

* Exported from MasterCook *

                      Low Carb White Cutout Cookies

Recipe By     :Ginny Larsen
Serving Size  : 32  
Categories    : desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4     cup  Splenda
  2        tablespoons  diabetisweet Sugar Substitute-White
  2        tablespoons  xylitol
  1/2     cup  shortening -- (or butter)
  1        egg
  1/2     cup  half and half -- (or kefir if you have it)
  1        teaspoon  baking powder
  1/2     teaspoon  salt
  1        teaspoon  vanilla
  1        cup  almond meal -- (blanched is best)
  1/4     cup  carbalose flour
  1/4     cup  wheat protein Isolate 5000
  1/4     cup  oat fiber
  1/4     cup  flax meal, Golden

Mix sweeteners, shortening, and egg and blend well with electric mixer.  Slowly add in half and half with baking powder, salt, and vanilla and mix well.

Add flours and mix with wooden spoon until it makes a stiff dough.

Refrigerate overnight or for several hours

Flour a surface for rolling out dough.  Roll out half of dough at a time, and use cookie cutters to cut out shapes.  I just used regular flour for rolling my dough out.  It's such a small amount that I don't think it will be significant.

Bake in a preheated 350 degree oven for about 10 min. or until done.  Don't let them get too brown.

Frost with chocolate butter frosting

                    
* Exported from MasterCook *

                   Sugar Free Chocolate Butter Frosting

Recipe By     :Ginny Larsen
Serving Size  : 38  
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2         ounces  unsweetened chocolate
  1/3      cup  butter -- softened
  1 1/2   teaspoons  vanilla
  2        tablespoons  cream
  1        cup  Splenda
  1/2     cup  diabetisweet Sugar Substitute-White
  1/2     cup  xylitol

To make powdered sugar: put sweeteners in a blender and blend on slow speed for a few seconds, stir around with table knife, blend, stir, etc. until it has the consistency of powdered sugar.

melt chocolate in the microwave, 30 seconds, and then stir, 15 seconds more until it is melted.

When cooled a bit, with an electric beater, beat together with butter.

Slowly add the powdered sweeteners, vanilla, and cream and beat until it is smooth and creamy.

This will frost about 38 christmas cookies, or a cake.

Description:
  "I usde a mix of sweeteners and powdered them in my blender to make this from a butter frosting recipe."
                                    - - - - - - - - - - - - - - - - - - -

Per Servings: 37 Calories; 3g Fat (47.2% calories from fat); trace Protein; 6g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 17mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

NOTES : 0 net carbs per serving!





Description:
  "made from the same recipe handed down by my grandmother and mother, which I adapted to low carb"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 66 Calories; 5g Fat (59.6% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 57mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2 net carbs per cookie
with frosting, add 32 calories, but 0 carbs

Mint Chocolate Chip Cookies

This is the first of Christmas Cookies I've made this year, and I hope to find more good ones to share.  This was inspired actually by a recipe on allrecipes.com.  It looked so good that I knew I had to find a way to low carb it!  It actually wasn't too hard to do.  So this recipe is low carb and gluten free.

                      

Low Carb Mint Chocolate Chip Cookies

Serving Size  : 16    

2         cups  almond meal, blanched

1/2      cup  Splenda -- granulated

1/2      teaspoon  baking soda

16       packets  Truvia (or 2/3 cup equivalent to sugar)

1/4      cup  butter -- softened

1         egg

1/2     teaspoon  mint extract

6        drops  green food coloring

5        squares  Lindt 85% Cocoa Bar -- chopped into small pieces

Mix almond meal, Splenda, Truvia and baking soda together in a medium bowl.   Mix in softened butter, egg, mint extract, food coloring, and stir and mix well until it forms a soft dough.  Stir in chopped chocolate bar.

Measure 1 TB. of dough, roll into a ball in your hand, and place on parchment lined cookie sheet. Should make 16 balls.

Preheat oven to 350 degrees F. and bake for 10 to 12 minutes.  Let cool on pan.  Serve.

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

Per Serving: 110 Calories; 12g Fat (70.7% calories from fat); 3g Protein; 7g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 74mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.

NOTES : 2 grams useable carbs per cookie

Two Breakfast Ideas, New kitchen gadget

Love this gadget for quick microwave breakfast dishes

Not sure what it is called.  I just call it my egg muffin thingie, ha!  I got it in the microwave section at Walmart. Pretty cheap.  I have two uses for it on my video below.  A 2 min. 30 sec. breakfast casserole, and a 1 min. 40 sec. english muffin.  I'm thinking a person could get creative with it and find some other ways to use it also.  I'm all for simple you know?  Fast and simple.  This is what I need in my life!  And who doesn't?  

The english muffin I make in it comes from Jennifer Eloff's "One Minute Bread, the Next Minute Toast". I use a variation of her recipe on here that works for me.  I've posted it before here.  So I won't post the recipe again.  Only I used 2 tsp. of coconut oil in that one and here I only use one.  I like it with one tsp. better.  One could make a simple omelet with this gadget also and a toasted english muffin and make it into an egg sandwich as well.  

Breakfast Casserole:

1/4 cup (approximately) of low carb stuffing (made from almond bread) 

1/4 cup half and half

1 large egg

dash dry mustard

salt and pepper to taste

1 sausage link (or bacon if you prefer)

shredded cheese (enough to cover)

Put the stuffing in the bottom of the microwave muffin container

Mix half and half, egg, dry mustard, and salt and pepper well and pour over the stuffing.

Top with cut up sausage or crumbled bacon.

Top that with shredded cheese and microwave for 2 min. 30 sec. approximately, or until it is done in the center.

Slide out onto a plate and enjoy!

Nutrition info will depend on your stuffing mix.  I have not figured out the carb count yet, sorry.  If you use the almond bread for stuffing though, it is very low!