Oh my! Apple Pie!

Yes, that pie has real apples!  And it's low carb!  How can this be?  This has been an experiment.  I fermented apples in kefir whey, which uses up all the sugar in them.  Then I added my own spices and sweeteners to the sugarless apples.  I am glad to report I found a way to have my apple pie and eat it too!  YES!  I do miss apples. Especially in the Fall when all the best apples come out.  Around here there are lots of apple orchards, and friends with apple trees giving away yummy apples and I have to turn them away.  NO LONGER!

My experiment was a success as far as how this affects my blood sugar. Today I ate a piece.  Here were my results...
Before: 101 mg/dl
1 hr. after: 117 mg/dl
2 hrs. after: 100 mg/dl

My bg has been higher than I like lately because I've been fighting off first a UTI, and then a respiratory virus.  Everything has been raising me too high, so this was really good.

I will post the recipe as soon as I tweak it some.  The crust is made of almond flour with a small amount of coconut flour.  This pie was not sweet enough. I should have thought to use twice the amount of sweetener since the apples themselves were no longer sweet.  It has a nice unique flavor with the fermented apples.  People will ask you, "What is in that?"  Ha ha.  It can be your little secret.  The apples were crisper than normal in a pie, so I think I will slice them thinner next time, and perhaps cook them somewhat before adding to the pie.

I'm very very excited!  Apple pie, apple cake, apple crisp... all back in my life again!!!  I've done the zucchini pie, etc. and it is good, but it's not apples.  This is apples.

Orange Chicken and Broccoli

This is what we had last night.  It was a very simple dish.  I haven't been feeling too well since picking up a cold or flu virus this week. I've been thinking a lot about different orange dishes.  I've been dreaming about orange bread and orange cake, but then decided to do an orange chicken dish.  This turned out really good.  In fact my hubby informed me he wants this at least once a week now.

I guess the whole orange thing was because of a UTI I had for a couple weeks, and found out that soda pop was a big no no when you're trying to get over one.  I happened to have just bought a 12 pack of Diet Rite Pure Zero Tangerine soda.  I don't normally even drink soda. It's a very occasional thing for me to ever get some.  But since I really should not drink it, I was brainstorming how I could use it.  This was one way I used it.  But I still want to try an orange bread or cake or something!  That may be in the future.

ORANGE CHICKEN AND BROCCOLI

4 boneless skinless chicken breast halves

15 ounces  Diet Rite Pure Zero Tangerine Soda

1 teaspoon  garlic powder

1 teaspoon  onion powder

1/2 teaspoon  salt -- (or to taste)

1/8 teaspoon  pepper

                        Orange Sauce

Liquid from crockpot -- (all the soda and broth remaining when you remove the chicken)

2 1/2 tablespoons  soy sauce

1/4 cup  Brown Sugar Twin

liquid sucralose -- to equal 1/4 cup sugar

1 tablespoon  apple cider vinegar

1 tablespoon  grated orange peel

1/4 teaspoon  ginger

1 teaspoon  minced garlic

1/4 teaspoon  red pepper flakes

2 tablespoons  cornstarch (you can use small amount of xanthan gum for less carbs, if you like.  I happen to find the sliminess disgusting, and it takes away flavor.  I prefer the 4 g added carbs per serving.  I did not experiment with xanthan gum so I don't know what amount would work.  Start out very small, 1/8 tsp. and go from there.) 

                            

14 ounces  frozen broccoli flowerets -- steamed lightly, about 7 minutes.

Place chicken breasts in crockpot.  Sprinkle all with salt, pepper, garlic powder, and onion powder. Pour soda over all. Cover and cook on high for 2 to 3 hours.

Remove chicken from crockpot and cut into strips or chunks.  Pour all liquid into medium saucepan and place chicken back into crockpot to keep warm.  

In saucepan with liquid, add soy sauce, Brown Sugar Twin, liquid sucralose, apple cider vinegar, orang peel, ginger, and minced garlic.  Bring to a boil. 

Mix cornstarch into 1/4 cup cold water and pour into hot liquid while whisking.  Stir and simmer until mixture is thickened.  (If using xanthan gum you'll need to sprinkle it in gradually and whisk vigorously.  If you end up with lumps, just place in a bullet blender and blend and add back to pan.)

Mix steamed broccoli and chicken pieces together and pour sauce over all and toss together.  Serve with cauli-rice if desired.

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4 Servings/Per Serving: 188 Calories; 2g Fat (8.8% calories from fat); 31g Protein; 12g Carbohydrate; 3g Dietary Fiber/9 g net carbs

VALENTINE'S DAY CHOCOLATE FUDGE, LC, GF

Need a great low carb treat idea for someone special for Valentine's day?  This is a simple recipe for fudge.  Using my sweetened condensed milk substitute, this came out very rich, chocolatey and wonderful!  It is not a hard fudge.  It's soft and has to be refrigerated, but it's fudge, trust me!  And it tastes like fudge.

I made this in a heart shaped cake pan, and used parchment paper in the bottom thinking I could scrape around the edges after it chilled and turn it out on a plate, but that did not work.  So skip the parchment paper if you're wanting to do that.  It would have been better to line my pan with saran wrap perhaps, and then be able to lift it out.  But it was nice in the pan.  It still tasted great!

Decorate yours with some low carb icing to write on it that romantic message to your low carbing loved one you want to impress.

VALENTINE'S DAY CHOCOLATE FUDGE

Sweetened Condensed Milk Substitute (for 1-14 oz. can)
2  cans Nestle Table Cream (Nestle Media Crema-Mexican section of Walmart)
1/2 cup xylitol or powdered erythritol (granular will make it come out grainy)
12 packets Truvia

3  squares  unsweetened baking chocolate -- (3 oz)
1/4 cup  coconut oil
8 drops  liquid sucralose -- (to equal 1/4 cup Splenda Granular) (optional, for greater sweetness)
1 teaspoon  vanilla extract

Spray 8 x 8-inch square pan (or heart shaped cake pan) with non-stick cooking spray.

In a medium heavy sauce pan, mix sweetened condensed milk substitute, unsweetened chocolate, coconut oil, and liquid sucralose, if using (if you want it sweeter).  Stir constantly and bring to boil.  Stir in vanilla. Turn heat to simmer and stir for 1 minute more until smooth, creamy, and thick.

Pour into pan and cool.  Refrigerate.  It should be completely chilled before eating. This is a soft fudge.  Store in refrigerator.
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16 Servings/Per Serving: 145 Calories; 13g Fat (77.1% calories from fat); 1g Protein; 8g Carbohydrate; 7g Dietary Fiber

NOTES : 1 g net carbs per piece

Kale Chips - OH MY!

These were surprisingly and incredibly delicious!  This is not my creation, it is from a youtube channel I discovered of Dani Spies.  I don't know all that much else about her or what she's about, but I am really glad to find her video on Kale Chips.  I'll probably do some more checking out of her stuff.

Here's mine this morning that I made for a potluck.  It drew a lot of attention and several asked for the recipe, which I printed out and brought with me, cuz I knew people would be curious.

What an incredibly health snack! What a great way to get your veggies, your calcium, your omega 3s, and all the other goodness you get from kale!  Next time I will make bigger pieces, however, because they shrink quite a bit when they come out of the oven. They are crunchy, they are salty, they have that taste and feel you look for in a salty type snack.  They are easy to make.

So here is Dani's video that I know you'll all love and you'll want to do this, even if you never have eaten kale before, which I never did.  Oh well, I think I tried it once in a salad and spit it out and threw it away.  But I loved this!

Mini Flourless Chocolate Cake

This was a spur of the moment result of a chocolate craving.  I think I've had too many good low carb sweets lately with all my experimenting and creating and probably need to lay off the desserts!  But this was my last indulgence before I got back to some strict carb counting ok?  It is flourless... that is no nut flours, coconut flours, or any flours.  The only "flour" is the cocoa.  It's soft and very cake-like.  It's very chocolate.  I don't think I had enough sweetener in it though, so I think next time I make it I'll add a couple more packets of Truvia or some erythritol. In the recipe I have the amount I used, so you may want to taste the batter and sweeten to your taste.  It was more semi-sweet.  

In the middle I have Walden Farms caramel syrup.  I liked it, but next time I think I might try it with a peanut butter filling.  I actually made it in my microwaveable egg muffin container.  It worked perfectly.  Just the right size and shape.  You can get them at Walmart.  

Well, I've learned that when I have any cravings, it's usually because I've been eating too many carbs and too many sweets, even though they are sugar-free sweets.  So I know craving sweets is something I'm going to have to withdraw myself from for a time.  When I'm staying in my carb count, I do not get hungry, I do not crave anything, and I don't gain weight.  I've been over-doing the low carb foods and desserts lately and not counting actually how many carbs I'm eating at each meal, not to mention desserts and snacks! Every since Christmas I guess.  I need to back off for a time!  But Valentine's day is coming!  I have a fudge video to make!  Oh me oh my!  Ok, after my fudge video I'm done. 

MINI FLOURLESS CHOCOLATE CAKE                      

1/4  cup  cocoa powder

1/4  teaspoon  baking powder

1/8  teaspoon  salt

6  packets  Truvia (or 1/4 cup equivilant)

1  large  egg

1  tablespoon  vanilla flavored sugar free syrup -- (Torani or DaVinci)

1  tablespoon  coconut oil -- melted

                        Glaze

2  tablespoons  heavy cream

2  packets  Truvia

2  squares  Lindt 85% Cocoa bar -- chopped, *see Note

1  tablespoon  Walden Farms caramel sauce

In a small bowl, such as a cereal bowl, mix together cocoa powder, baking powder, salt, and Truvia.  Make a well in the middle and add egg, vanilla syrup, and melted coconut oil. Stir together.

Place in microwave on high for approximately 1 minute and 40 seconds, time will vary according to your microwave.  Make sure it is cooked in the middle on the bottom to be done.  

Glaze:  Place heavy cream and Truvia in a small microwave container and microwave for 20 seconds or until it starts to boil.  Place chopped chocolate in cream and stir continuously until melted and thickens.  It will not get real thick. It will be like a hot fudge icecream topping.  

When cake is cooled, with a sharp sarated knife slice in half to make two layers.  On the bottom layer spread 1 to 2 tbsp of caramel sauce.  Place top layer on top and pour the chocolate glaze over all spreading around the sides.  Yeah, it's sloppy but oh so good!  I had some of the glaze left over.  I didn't need it all.  

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2 Servings/Per Serving: 229 Calories; 21g Fat (73.2% calories from fat); 7g Protein; 10g Carbohydrate; 5g Dietary Fiber  (5 g. net carbs)

*NOTE : Lindt 85% cocoa bar does not contain any gluten products but Lindt states that though they use the most stringent cleaning methods their products are made on the same product line as those containing malt barley.  Because of this they cannot guarantee their chocolate is gluten free.  

Triglycerides in Women and Stroke Risk

Thought this article was interesting this morning from Science Daily:

http://www.sciencedaily.com/releases/2012/02/120202164536.htm

Postmenopausal women may be at higher risk of having a stroke than they think. A new study by researchers at NYU Langone Medical Center and colleagues found that traditional risk factors for stroke -- such as high cholesterol -- are not as accurate at predicting risk in postmenopausal women as previously thought. Instead, researchers say doctors should refocus their attention on triglyceride levels to determine which women are at highest risk of suffering a devastating and potentially fatal cardiovascular event.

Worth reading the whole article.  One thing that happened to me since I began low carbing is that my triglycerides went way down and my HDL went way up.  My LDL was too high (according to medical standards) but when I pressed the doctor about what kind my LDL was she told me my small particle LDL was very good.  In spite of this she wanted me on cholesterol lowering drugs.  No thank you!  I think my cholesterol is just fine thank you, and I don't need to take something that has the potential to cause dementia, muscle damage, liver damage, etc. just so my numbers can look good in their records.

There is so much misinformation out there regarding this stuff!  Do your research people!  If all you have for information is what you see in the news media, that's not going to help you.

Chicken Coconut Flour Pizza Crust

Pizza pizza pizza, we all love pizza!  In my family we do.  We have to have pizza.  For every type of diet I've ever been on in my life, I have always come up with a way to have my pizza.  Life just is not fun without pizza.  I tried another way to have a low carb, gluten free pizza crust that turned out to be pretty good.  I usually made myself a low carb pizza and a regular wheat crust for my family, since they so far have not joined me on my low carb journey.  But when I made this one I made it for all of us, and they loved it.  So it is non-low carb, gluten loving people approved, just so ya know.

unbaked crust

baked crust

finished product

I've made a chicken crusted pizza a couple different ways in the past, but this one was different.  It was made with canned chicken, precooked. Very simple to do if you have a food processor.

CHICKEN COCONUT FLOUR PIZZA CRUST                      

25 ounces  valley Fresh 100% Natural Chicken Breast -- (2 12.5 oz cans)
2  tablespoons  coconut flour
4  large  eggs
2  tablespoons  kefir  (or cream)
1  teaspoon  garlic powder
1  teaspoon  onion powder
1  teaspoon  italian seasoning

Preheat oven to 400 degrees F.  Place chicken, coconut flour, eggs, kefir, garlic powder, onion powder, and Italian seasoning in food processor.  Process until well purreed.

Place parchment paper on two 12-inch pizza pans.  Spray with non-stick cooking spray.  Spread half of chicken mixture onto each pan.  This is easiest if you spray a piece of plastic wrap with non-stick spray and place on top and spread with your hands.

Bake for 15 minutes.  Remove from oven and spread toppings of your choice on crust.  Bake for another 15 to 20 minutes or until cheese is bubbly.

Yield:
  "2 pizzas"
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16 Servings/Per Serving: 79 Calories; 3g Fat (35.5% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber;

New Facebook page

I recently started a new facebook page for my blog: https://www.facebook.com/ginnyslowcarbkitchen

I am still learning the settings, and have not done much with it, but am working on it. Unfortunately, I am not real tech savvy and am having trouble figuring out how to add the code on my blog permanently for people to see and get to it from here.  I have done websites, used html, etc. but blogger is tricky for me to figure out how to use.  I can't just add html code where I want, and don't know how to do this.  Anyone that can help, it would be appreciated!  I haven't had the time to search it out and read forums, or whatever to find out how.  I tried their help which was no help.  So hopefully will get this figure out soon.

Ham and Cheese English Muffin Sandwich

I tried Jennifer's english muffin today.  Boy was it good!  Yes, definitely a break through!  She is a genius when it comes to these things.

This tastes, feels, butters, and looks like an English muffin from the old days.  I may even try them on my husband.  He loves his English muffins every day... several times a day, for breakfast lunch and dinner.

Here is what they looked like before toasting, right out of the microwave:

Looks like an English muffin doesn't it?  :)  Yep, and I liked that it was soft the texture was great.  I am thinking they would make a great hamburger bun also, untoasted even.  Either way, I like them.  They toast so nice and are crispy, like real toast and butter like real English muffins.  Well, they are "real" English muffins, and better, in my book, than the store bought wheat kind any day.  Thanks Jen for another great one!!  I had to share my review of them.  Too good not to.

Made a really nice ham and provolone cheese sandwich today for my lunch...

I think they'd be great for mini pizzas.  I think that may have to be the next thing I use them for.  It's going to be my breakfast tomorrow morning with egg, bacon and cheese.

Recipe on Jennifer's blog: http://low-carb-news.blogspot.com/2012/01/english-muffin-really-gf.html

Browned Butter Squash

This is not a super low carb side dish, for those of us following Dr. Bernstein's 6-12-12, but it is a low carb, gluten free side dish.  It's wonderful for special occasions or a holiday dinner especially.

It especially went very well with our turkey meatloaf we had for supper tonight.

The browned butter, the seasonings, all just worked together very well for a wonderful taste sensation.



                   
Browned Butter Squash

1/4      cup  butter
3 1/2   cups  butternut squash -- diced
1 1/2   cups  zucchini squash -- diced
1/4      large  onion -- sliced thin
1         tablespoon  Brown Sugar Twin
1/2      teaspoon  sage
1/2      teaspoon  thyme
1/2      teaspoon  rosemary
1/2      teaspoon  salt
1/8      teaspoon  pepper

Have all of your ingredients nearby and ready to place in the pan.  Place butter in large non-stick saute pan.  Melt butter and continue to heat while swirling until butter just begins to turn brown.  It can burn very quickly so you need to watch it closely.

As soon as the butter is browned, dump in butternut squash, zucchini squash, and onion slices.  Stir together.  Sprinkle over all, Brown Sugar Twin, sage, thyme, rosemary, salt and pepper.  Stir all together well, coating all with the butter in the pan.

Cover, reduce heat to medium low, and cook for 8 to 10 minutes.  Uncover and stir.  Cover and let cook about 5 minutes longer.  Check for tenderness, cover and cook a couple minutes longer. About every 2 minutes or so stir, until vegetables are the tenderness you prefer.  The time it takes will depend on how tender you like them.  It took me around 15 min. altogether.  When they are about done, uncover and let cook about 3 minutes on medium heat, to let them brown on the bottom.

check bottom to see if they are nicely browned and pour out into a serving bowl.

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5 Servings/Per Serving: 134 Calories; 9g Fat (58.7% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber;

Lemon Muffins with Lemon Frosting

I know I haven't posted for a while.  I've had some issues to deal with lately. I'm recovering from losing most of my recipes in a software crash.  That's right, my MasterCook software for some unknown reason got totally wiped out.  I shut down my computer one night and saw that I had forgotten to close my MasterCook so it was forced to close and my computer shut down.  I thought nothing of it.  But when I went to open it the next day I found everything in it had been wiped out.  No recipe books, nutrition info, or any other information that was in there was there.  It was an empty shell.  All was gone.  I had a bit of a meltdown you might say.  I couldn't bring myself to think about recipes for a week.  I had to unstress and get my perspective in order.  But recipes continued going through my head and I continued to cook none-the-less.

I finally got my new software installed and now I'm in the tedious process of trying to find any of the recipes I lost on my blog, on forums, wherever I may find them, to add once again to my new MasterCook.  It's especially frustrating since I'm in the process of writing my cookbook for volume 3 of Low Carbing Among Friends, and I could not continue until I got my recipes in there, with nutrition info.  That means adding again all the products and ingredients I use into the ingredient list which is also a tedious process.

However.  I did make some headway today, and I should move right along now with the newest recipes I've recently done.  I've done several things lately, like low carb gluten free "noodles", cannelloni, Mexican tortilla pie, all low carb and gluten free.  But those will be in Vol. 3 of the book.

Last night I made some lemon muffins that have been churning in my brain lately, and they came out pretty good.  This is a versatile recipe that can be used with variations.  You can use your imagination.  It also uses Jennifer Eloff's Splendid Gluten Free Bake Mix which is also in Volume 1 of Low Carbing Among Friends along with her wonderful recipes.

These rose so nice...

They were not flat like so often low carb muffins can be.  They have a wonderful lemony flavor.  I would have added poppy seeds if I had had them, but you can do that if you like.


    Lemon Muffins with Lemon Frosting

1 cup  Jennifer's Gluten Free Bake Mix
1 cup  flaxseed meal, golden (you can use brown if you like, I prefer the taste of     golden)
1 tablespoon  baking powder
12 packets  Truvia -- or 1/2 cup equivalent
1 teaspoon  lemon peel
1/4 teaspoon  salt
1 teaspoon  lemon extract
1/2 cup  Torani Vanilla flavored sugar free syrup
1/4 cup  coconut oil, melted
4 large  eggs, beaten
    Lemon Frosting
3 ounces  cream cheese -- softened
3 tablespoons  butter -- softened
1/3 cup  powdered sugar substitute
2 tablespoons  lemon juice
1/2 teaspoon  lemon extract

Muffins:  Preheat oven to 400 F.  Spray 12 muffin tins with non-stick cooking spray.  In a medium sized mixing bowl, stir together bake mix, flaxseed meal, baking powder, truvia, lemon peel, and salt.  Make a well in the middle of dry ingredients and add lemon extract, vanilla sugar free syrup, coconut oil, and eggs.  Mix together well.  Bake for 18 to 20 minutes or until lightly browned.  Remove from tins onto a wire rack to cool completely.

Frosting:  In a small bowl, add cream cheese, butter, powdered sugar substitute, lemon juice, and lemon extract.  Beat with electric beater until smooth and creamy.  Frost each cooled muffin.

Variations:  Add poppy seeds for lemon poppy seed muffins.  Add dried cranberries for lemon cranberry muffins.  In place of lemon peel and lemon extract in muffins use orange peel and orange extract for orange muffins.  Use orange extract in frosting in place lemon extract and skip the lemon juice.

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12 servings/Per Serving: 207 Calories; 17g Fat (72.6% calories from fat); 6g Protein; 9g Carbohydrate; 5g Dietary Fiber

My Eye Exam Surprise Today and Seco-De-Pollo

Wow!  I have not been to the eye doctor for an exam and especially a diabetic checkup since 2008.  I had no idea it had been that long.  I just kept putting it off and forgetting.  Today I finally got in there and had my eyes examined thinking they were probably going to be worse and I'd need a stronger prescription.  I'm nearsighted.  To my surprise, my eyes have improved!!!!  I'm less nearsighted than I was.

 I have no idea what to credit that to.  Lowcarbing?  Going wheatless?  I haven't done anything else different other than that.  Does this just happen sometimes?  I have no idea.  Supplements I'm taking maybe?  It would be nice if I could pin it down to something so I know what I'm doing right.  Maybe all of the above?  I don't know.  I'm just happy that my eyesight is improving.

I was diagnosed with diabetes in 2005 and have been low carbing the Dr. Bernstein way since then.  I went wheat free a year ago.  I'm taking Codliver oil, Vit. D, B-complex, inositol, benfotiamine, magnesium, and Insulow every day, plus my daily kefir.  I guess I'll just keep doing what I'm doing.  Won't that be nice if my eyes continue to improve.  No signs of retinopathy, or any other problems.  My eyes look A-OK.  This in spite of the fact my A1C has creeped up each year.  After being initially diagnosed I brought it down to 5.7 by lowcarb and exercise.  Over the years it has creeped up to 5.9, which I'm not happy with, but the doctor thinks is wonderful and won't give me anything because she's afraid of me going too low.  *Sigh*

So it is a mystery to me that my eyesight has improved, and I don't know that I'll be able to understand what made it improve. I'm just thankful it has.  I wish I could tell everyone, "Do what I'm doing and your eyes will improve".  But I don't know what I'm doing that is making them improve.

So with that, I'd like to introduce a video that is not by me, but one that caught my eye and I tried it last night.  Only hers looks so easy.  Mainly because she has a sharp knife to cut her chicken with so she didn't wrestle with it like I did.  I really need to get some new kitchen knives!  On my wishlist.  It's called "seco-de-pollo".  I also can't rate it because I did not have all the seasonings and ingredients she used and used my own which did not come out so well.  Also, I like only chicken breast, and I don't care for the dark meat.  This uses legs and thigh meat.  So if you are a fan of the dark meat I think you'll like this recipe.  Hers looks so wonderful!  She puts it on rice.  You could put it over cauli-rice.



I intend to try this again using chicken breast and her seasonings, minus half the salt she uses.  So in spite of my Just-ok results last night, I am posting this because mine was not hers and hers looks wonderful and I think you'll like it.

Tabbouleh, Pesto, or Tabbouleh Pesto?

I wanted a pesto sauce, usually made with basil leaves.  You cannot get two cups of fresh basil anywhere I know of around here unless you grow your own, which I have tried and failed at.  I don't have a green thumb.  People tell me it's easy to grow.  They don't know me.

So then I was thinking of Tabbouleh, which is made from parsley, vegetables, mint and lemon juice usually and served with wheat bulgar.  I went back and forth in my mind until I finally concluded I wouldn't be happy unless I came up with a Tabbesto, or Pestabbouleh, or something like that.  I'm just not sure what to call it, but it was good.  That's what counts.

So call it what you like, but try it.  If you want it more "saucy" like a pesto you could run it in your food processor.  I just chopped the parsley with a knife roughly and added the rest. 

                      

                             Tabbouleh Pesto

2  cups  Italian parsley, chopped roughly

3/4 cup  parmesan cheese

3/4 cup  extra virgin olive oil

1/4 cup  sunflower seeds, roasted and salted, chopped

1 tablespoon  minced garlic

Salt and pepper to taste

Mix all ingredients, stirring together well.  Store in fridge to use.

Description:

  "A cross between Tabbouleh and Pesto to use with zucchini pasta, or cauli-rice, or spaghetti squash for a great mid-eastern salad"

Yield:

  "2 cups"

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(4 servings)Per Serving: 492 Calories; 50g Fat (88.8% calories from fat); 9g Protein; 5g Carbohydrate; 2g Dietary Fiber

                     
Mideastern Zucchini Pasta Salad

2  medium  zucchini, made into sphagetti "pasta" noodles with a spiral slicer, or if you don't have one sliced into noodles with a vegetable peeler
1  cup  Tabbouleh Pesto,  *see above
5  ounces  cherry tomatoes, cut into fourths
4  green onions, chopped


1. Squeeze as much water as you can get out of the zucchini pasta by putting it in a cotton towel and twisting and sqeezing until you get as much out as you can.  Or you can salt it and let it sit in a strainer for a while until the water comes out.  I prefer the first way, since it is quicker and doesn't add salt.  Both ways gets about as much out.

2. Mix zucchini pasta together with Tabbouleh Pesto, tomatoes, and green onions.  Toss together well and serve.  Add some more parmesan or feta cheese if you desire.

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(4 servings) Per Serving: 271 Calories; 25g Fat (80.1% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 1 Vegetable.

Serving Ideas : Try this with cauli-rice instead of zucchini pasta, or spaghetti squash

Cinnamon Cranberry Coconut Crunch Cereal

I don't eat cold cereal that often, but now and then I like it.  I actually like it more for a snack or a light supper than I do for breakfast.  I did not figure out all the nutrition information for this particular mix here, because I just threw it together without measuring.  The cereal flakes come from my "Easy Cracker/Cereal" mix.  I used 3 servings of that, which is 2 TBS each with a tsp of cinnamon and about 1/2 to 1 Tbsp of Vanilla Torani Sugar Free Syrup in place of water.  Watch it in the microwave because it can burn quickly.  Microwave it for 50 to 60 seconds or until done all the way through.  When it cools it should be crispy.  After it cools break it up into "flakes".

I used dried cranberries that I dried myself in my oven since you cannot find dried cranberries at the store here that are sugar-free.  You can find a good recipe for them here. They can be used in so many ways that it's nice to buy up cranberries when you can get them and stick in your freezer and dry some to keep on hand for muffins, breads, cookies, or cereal, etc.  Sad that you can only get cranberries once a year but when I can get them I get several bags to freeze.  It's really not hard to do your own.  You control what goes into it then.

I also used organic coconut chips, available in your local health food store most likely or online.  I never tried them before but they looked interesting and a good addition to this mix.  If you can't find them use unsweetened shredded coconut instead.

Last but not least I chopped some walnuts to complete the mix.  All very healthy ingredients, full of omega 3's, fiber, vitamins, and filling as well, unlike most dry cereals that you have to have about 3 bowl-fulls to feel like you had anything substantial!  This is one reason I never ate cold cereal for breakfast.  The cereal flakes have zero net carbs because they are high enough in fiber to cancel out the carbs.  You can use So Delicious unsweetened coconut milk in place of milk, and sprinkle a couple packets of Truvia over all.

Happy eating! :)

Apple Cider Corned Beef and Cabbage

We really loved this dish that we had for supper last night.  If you like corned beef and cabbage, this is such a delightful flavor combination.  I used apple cider vinegar and cloves in it.  It turned out to be all I expected it to be.  Some of us, (me included) consider this dish comfort food.  And the aroma that fills your house all day--you either love it or you hate it.  Ha!  I love it.

On a busy day this is quick and easy to put together in the morning.  When you come home it feels and smells like someone who loves you was cooking for you all day and all you have to do is eat it.

The next day you can use the leftovers for Reuben sandwiches on some low carb rye bread.  Add a smidgen of cocoa to that recipe and you have Pumpernickel.  Just put the cabbage and corned beef on your bread, top with a slice of Swiss or Provolone cheese and grill.


APPLE CIDER CORNED BEEF AND CABBAGE                    
8 SERVINGS

1 medium  head of cabbage -- quartered
3 pounds  corned beef brisket
3/4 cup water
1/4 cup  apple cider vinegar -- (Bragg's organic is best)
2 tablespoons  Brown Sugar Twin
6 whole  cloves

Spray crock-pot with non-stick cooking spray.  Place the quartered cabbage in the bottom.  Place corned beef brisket on top of cabbage.

In a small bowl, mix together water, apple cider vinegar and Brown Sugar Twin.  Pour over the corned beef and cabbage.

Cut six slits into the corned beef and push a clove into each slit.  Cover and cook on low for 8 to 10 hours, or high 4 to 6 hours.

When it's time to serve, remove the corned beef and slice onto a platter.  Scoop out cabbage onto platter, and drizzle juice over all.
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Per Serving: 379 Calories; 26g Fat (61.8% calories from fat); 27g Protein; 10g Carbohydrate; 4g Dietary Fiber

NOTES : 6 net g carbs per serving

Cookies Galore!

Check out Carolyn Ketchum's low carb, gluten free, holiday cookie roundup! Wow!  Get ready to drool!  That is a lot of cookies!
http://www.alldayidreamaboutfood.com/2011/12/low-carb-gluten-free-holiday-cookie.html

Here are my two favorite cookie recipes:
Vanilla Creme Sandwich Cookies with Chocolate filling

And Mint Chocolate Chip:

I'm looking forward to 4 weeks of vacation from work now over the holidays.  Tomorrow will be my one last class to do.  It's always sad to say goodbye to some of the little ones at the end of a session, but always nice to look forward to a break also.  Some of them I will get to see again.  It's amazing how much they grow in 4 weeks at that age!

So I will be busy in the kitchen and have more time to bake I guess for the next few weeks.  Or will I?  Hmmm... somewhere in there my house needs some serious attention.

Gingerbread Men

This was an experiment today.  After spending my morning helping 3 and 2 yr. olds decorate paper gingerbread men, I decided to try my hand at making my own gingerbread men. I didn't make very much because I was not sure if they would turn out or not.  But to my delight they did!  So next time I will most likely double the recipe.  My pictures turned out pretty crummy for some reason, but the gingerbread men turned out tasting just like I wanted them to.  So I apologize for my poor quality pictures.  My lighting in here is so bad.  I'm going to have to find a way to compensate for that.

 My little guy in the picture is decorated with some chunks from Lindt 85% chocolate and food coloring with a toothpick for the mittens and boots.  I didn't have anything else on hand I could think of to use, and didn't have time to go to the store and see what I could come up with for a cuter idea, but this will do for now.  Maybe next time I'll find something more creative.  You will probably be more creative than me. 

 I have large gingerbread man cookie cutters so I was only able to make 5 out of this recipe and the left over dough I flattened into a circle.

They came out tasting crunchy and very gingerbready... I think I just made a new word.  I frosted them with a cinnamon frosting which was really good.  I spent my afternoon trying to put together a video of this to put up but after making a bazillion mistakes, I gave up.  Maybe eventually I'll get the video.  For some reason I could not get the sound and video to match and my frustration level is about had it.  So for now, here's the recipe:

GINGERBREAD MEN                      

18 packets  Truvia (or sweetener equal to 3/4 cup sugar)
1/4 cup  coconut oil -- melted, or butter
1 egg
1/2 teaspoon  blackstrap molasses
1 cup  almond flour, Honeyville
1/2 teaspoon  baking powder
1/2 teaspoon  cloves
1/2 teaspoon  ginger
1/4 teaspoon  nutmeg
1/4 teaspoon  cinnamon
1/4 teaspoon  baking soda
1/4 teaspoon  salt

Combine sweeteners, oil, molasses and egg in mixing bowl.  Beat until smooth and creamy.

Add all remaining ingredients and mix together with a wooden spoon and form into a ball.  Wrap dough in plastic wrap and refrigerate at least an hour or overnight.

Spray a large piece of parchment paper with non-stick cooking spray.  Place dough on parchment paper and spray a piece of plastic wrap to cover it.  Roll out the dough with a rolling pin on top of the plastic wrap to about 1/4-inch thick.  Cut with gingerbread men cutters or other cookie cutters.  Place on a cookie sheet lined with either parchment paper or a silicone pad.  Bake for about 13 to 15 minutes or until done.

Let cool and frost or decorate.  Nutrition info is for the entire recipe.  Carbs for each serving will depend on the size and how many you cut out.  Good with cinnamon frosting.

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Entire recipe: 1196 Calories; 115g Fat (81.5% calories from fat); 30g Protein; 29g Carbohydrate; 13g Dietary Fiber;

                   
CINNAMON FROSTING

3 ounces  cream cheese -- softened
3 tablespoons  unsalted butter -- softened
1/3 cup  "Powdered Sugar"**
1 teaspoon  cinnamon
1/2 teaspoon  vanilla extract
1 tablespoon  heavy cream

Mix cream cheese and butter together in a small mixing bowl.  Add "powdered sugar", cinnamon, and vanilla.  Pulse with electric mixer and then beat until creamy.  Drizzle in enough cream to bring to a good spreading consistency.

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12 Servings: Per serving: 60 Calories; 6g Fat (80.1% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber;
**Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.

Cauli-Hashbrown Breakfast Casserole

Just making a quick post this morning.  This is what we had for breakfast.  It turned out to be a real keeper.  I love a good breakfast casserole on Sunday mornings, or for a brunch during the holidays or whenever.  It takes some time to put together.  I haven't tried doing it the night before, and I was out later last night having a wonderful visit with some good friends, so I wouldn't have had time.  You can try doing some of it the night before.  I had the breakfast sausage already made ahead.  So you can buy breakfast sausage, if you can find some that is gluten free... I can't find any pork sausage that is.  I've found ground turkey sausage--Jennie-O brand, that is certified gluten free.  But I make my own homemade pork sausage that I like a lot.

                 

Cauli-Hash Brown Breakfast Casserole

1 pound  frozen cauliflower -- thawed and shredded in food processor
   salt and pepper -- to taste
1/4 cup  butter
1 pound  Ginny's breakfast sausage (below)
6 large  eggs -- beaten
1 1/2 cups  fiesta blend shredded cheese
1/2 cup  So DELICIOUS® unsweetened coconut milk
4 ounces  chopped green chiles -- 1 can
1 teaspoon  salt
1/2 teaspoon  dry mustard
1/8 teaspoon  pepper

Preheat oven to 425 F (220 C).

Melt the butter and toss with the shredded cauliflower.  Salt and pepper to taste.  Press into the bottom of a 10-inch (25 cm) pie plate.  Bake for 30 minutes or until lightly browned.  Remove from oven and reduce heat to 350 F (175 C).

While the shredded cauliflower is baking, Stir the ground sausage meat in a large skillet over heat and cook until it's crumbly and evenly browned.  Drain any grease.

Beat eggs until frothy.  Combine cooked sausage with eggs, shredded cheese, milk,  green chiles, salt, dry mustard, and pepper. Pour egg and sausage mixture into the prepared crust.

Bake until eggs are set, about 45 to 50 minutes.  

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8 servings: Per Serving: 327 Calories; 26g Fat (71.3% calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber;

Ginny's Breakfast Sausage

1 pound  ground pork
1 1/2 teaspoons  fennel seed
1 teaspoon  onion powder
1/2 teaspoon  garlic powder
1/2 teaspoon  thyme
1/4 teaspoon  sage
1/4 teaspoon  crushed red pepper
1/8 teaspoon  pepper

Mix all ingredients together in a bowl until spices are well incorporated throughout the meat.

You can freeze this to use later, brown it for a casserole and add onions to it and/or minced garlic, or shape into patties for breakfast.

Variation:  Use the same seasonings in ground turkey to make turkey sausage.


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8 servings: Per Serving: 152 Calories; 12g Fat (72.5% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber;

Raspberry Delight

This recipe was from my friend, Karen D on the Bernstein forum.  And I'm glad to report that I have my taste buds back, so I am able to truly enjoy every wonderful, delightful bite of this.

  I am using my own variation.  This has been a very popular recipe on the forum. It's also been a hit at our house, and everywhere I've shared it.  I have brought it to Christmas gatherings, and potlucks.  Always gets high raves!  It's perfect for a holiday dish.  It's perfect for any time of the year actually.

I was in a hurry to cut into it, so it hasn't had a chance to chill as long as it should. It should be chilled for a few hours, or overnight is best.  But we cut into it after an hour.  It was a little softer, but yummy!  I actually made mine with kefir cheese today.  I have also made it with quark, which is easily made if you have a yogurt maker, by pouring buttermilk into your yogurt maker and plugging it in and letting it sit for 8 to 24 hours, and then draining the whey out until you have the consistency you want.  Each is similar, but has it's own unique flavor.  Both are great in many dessert recipes where you would use cream cheese, or for dips, spreads, dressings, etc.  Plus you are getting the probiotics which are so good for your digestive system as well as your immune system.

                   

                            RASPBERRY DELIGHT

                        Crust:
1 cup  almond meal
1/2 cup  flax meal, Golden -- (or half nut meal and half flaxmeal)
1/2 cup  Whey Protien, Vanilla, Body Fortress Super Advanced
1/4 cup  melted butter
4 packets  Truvia

                        Filling:
12 ounces  cream cheese
6 packets  Truvia -- (or sweetener to equal 1/4 cup sugar)
1/4 cup  Torani vanilla flavored SF syrup
1 teaspoon  vanilla extract
1/8 teaspoon  salt
1 cup  heavy cream
2 tablespoons  torani vanilla flavored SF syrup

                        Topping:
2 packages  sugar-free raspberry-flavored gelatin (small)
2 cups  boiling water
12 ounces  unsweetened frozen raspberries

Crust:  Preheat oven to 300 F.  Mix 9-inch springform pan.  Pat into the bottom of the pan and bake for 10 to 12 minutes or until golden brown.  Cool.

Filling:  In a mixing bowl, beat cream cheese, Truvia, Torani Syrup, and vanilla, until smooth. Whip cream with 2 tbsp Torani Syrup.  Fold cream cheese mixture into whipped cream.  Spread over crust and refrigerate until topping is ready.

Topping: Dissolve Jello in boiling water; stir in raspberries.  Chill for about 10 to 15 minutes or until mixture begins to thicken.  (I find that it thickens very quickly because the berries  are still frozen when I add them.)  Spread over filling, and refrigerate until set.  Chill several hours or overnight for best results.

Serve with whipped cream if desired (not included)
This is also excellent using my Spicy Cranberry Sauce as a topping for less carbs.
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16 servings (Per Serving): 256 Calories; 21g Fat (74.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber

NOTES : 6 g net carbs per serving

Remembering Ben

This is not about food today, but about a special day in our lives... a day of remembering a son... a gift from God who we had for a short time in our lives.  Today is the anniversary of the day he left us and went to Heaven.  It's been 4 years, yet it seems like yesterday.  I lost my sister and my son within a year from each other.  A human life is never just gone.  They are there with you forever.  You can't ever remove them from your heart, or your memories and I know I will see them both again one day.  

How strange to see a life from the beginning to the end.  How strange to see the fruit of your womb gone before you.  How blessed we were to have known him and all the Lord did in our lives through his.  

1-13-83 a brand new soul was born into the world

Ben, Micah, Jesse, Josiah in the chair

Ben with attitude

Making music with good friends

(Psalm 73:26)  My flesh and my heart may fail, but God is the strength of my heart and my portion forever.

Goodbye Ben.  See you soon! We love you and miss you!