Orange Cream Cookies

These originally came from Dr. William Davis' recipe.  I used to love Dreamsicles as a kid, especially the orange ones.  That flavor combo of orange and vanilla cream was just so yummy!  So this had an immediate appeal to me.  Check Dr. Davis' blogs, both the Heart Scan Blog and His Wheat Belly Blog about Herbicide-Resistant Wheat and what it has done to America's health.  For myself, all of my health problems certainly did not clear up when eliminating wheat, but my nose did. I found I'm allergic to it, even to the smell of it. In fact if I smell wheat bread, or even the playdough I play with with the preschoolers I work with, it has an immediate effect on me. I get sinus inflammation.  It may be affecting me in other ways I have no knowledge of, but that is one way that I've seen a definite improvement.  I didn't lose weight after getting off it, and I didn't have an energy surge, and I didn't get rid of my IBS, but at least I got rid of the life-long constant sinus inflammation that robbed me of sleep every night!  Yay for that!  I'm totally enjoying my wheat free way of life, and not feeling deprived, and recipes like this help tremendously in making life feel more "normal"--whatever that is.  

You can click the link to Dr. Davis' original recipe for his.  Mine has a few improvisations, (as always--I never seem to follow anyone's recipe exactly), mainly because I didn't want to run to the store so used what I had on hand.  I didn't make that many changes though, and these turned out great.  Mine needed less baking time (15 min.).  The first batch I over-baked.  I tend to like an almost under-done cookie.  I came out with 24 cookies.

The hardest part making these was not eating all the cookie dough!!  I actually think I liked the cookie dough the best, but then I always do.  I may make this some time just to eat the cookie dough.  Who knows?  I didn't have orange zest so I used orange extract.  I didn't have pecans so I used walnuts.  I also did not use the raisins, because I needed to lower the carb count.  What I wish I had done was to add some chocolate bits, that I just made yesterday, with it.  That would have been great!

So here's my version of Dr. Davis' Orange Cream Cookies...

ORANGE DREAM COOKIES                    

2 cups  almond flour
2 tablespoons  coconut flour
1 teaspoon  baking soda
1/2 teaspoon  sea salt
1/2 cup  chopped walnuts
Sweetener equivalent to 1 cup sugar (I used 12 packets Truvia, and liquid sucralose to equal 1/2 cup)
1 large  egg
1 teaspoon  orange extract
2 tablespoons  coconut oil -- melted
1/2 cup  heavy cream -- or coconut milk
1 tablespoon  vanilla extract

Preheat oven to 350º F.

Combine almond meal, coconut flour, baking soda, salt, walnuts, and sweetener  in bowl and mix.

In separate bowl, whisk egg, then add orange extract, coconut oil, whipping cream OR coconut milk, vanilla extract and mix together. Pour wet mix into dry and blend by hand thoroughly.

Spoon onto parchment paper-lined baking pan (or oiled pan) and flatten with spoon to 1/2 to 3/4-inch thickness. Bake for 20-25 minutes (mine took 15) or until toothpick withdraws dry.

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24 Cookies/Per Cookie: 103 Calories; 9g Fat (77.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber

My recipe--2 g net carbs per cookie

Avocado Zucchini Lime Salad

PIN: http://www.pinterest.com/pin/774124910781682/

I was just looking through recipes that I had made and came across this one.  I think I only made it once but I remember how good it was.  I don't know why I didn't post it back then, but here it is for now.  I think I have all the ingredients on hand too, so this will maybe be my lunch tomorrow along with  some meat.


AVOCADO ZUCCHINI LIME SALAD                    

1/2 zucchini -- made into spaghetti "pasta" with spiral slicer (if you don't have a spiral slicer, you can just slice ribbons of zucchini with a vegetable peeler).
1 avocado -- peeled and chopped
1 roma tomato -- chopped
1 teaspoon  minced garlic -- (or more to your liking)
1 tablespoon  cilantro -- (or 2 tbsp fresh)
1 shallot -- chopped
1/2 tablespoon  extra virgin olive oil
1 tablespoon  lime juice

In medium serving bowl, combine zucchini pasta, chopped avocado, chopped tomato, minced garlic, chopped onion, and toss together. Drizzle olive oil over all and then lime juice and toss again.  (I did not really measure for either the oil or the lime.  I'm guessing at these amounts.  If you start with these measurements and add more if you like, you can judge for yourself how much you want.

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3 Servings/Per Serving: 148 Calories; 13g Fat (70.9% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber

PEPERONCINI AND SAUSAGE PIZZA AND CHOCOLATE RASPBERRY ICED TEA

I love rooibos tea, and I love raspberry tea, and I had a chocolate craving, so this drink was put together out of all of them today.  Why decide between one or the other when you can have all of them together in one drink?  So I did.  It went well with my lunch, which was a personal size Peperoncini and Sausage Pizza.

The crust was made out of simple ingredients--Almond flour, egg, and cheese.  That's as simple as it gets.  Quick and easy to make. (That's the only kind of lunch I do after work). 

You can hold it in your hands to eat, just like regular pizza.  I've made a similar crust with coconut flour, which is also on my blog. This time I used almond flour. Both work well, and I like them both.  So it's your choice.

CHOCOLATE RASPBERRY ICED TEA



2 cups  boiling water
2 rooibos tea bags
2 raspberry tea bags
1 teaspoon  cocoa -- (I used Special Dark)
Sweetener -- to your taste. (I used 2 packets Truvia, 4 drops liquid sucralose)
1 tray of ice cubes


In glass 2 cup measuring cup, place tea bags and pour boiling water over.  Cover and steep 5 minutes.  Remove tea bags and stir in cocoa and sweetener.  


In 32 ounce container, or 2-20 oz. glasses, place 1 tray of ice cubes.  Pour hot tea over the ice and stir.  


Yield:
  "32 ounces"
                                 
Per Serving: 2 Calories; trace Fat (29.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber



PEPERONCINI AND SAUSAGE PIZZA

                        

Crust:

2 tablespoons  almond flour

2 tablespoons  fiesta blend shredded cheese -- (or mozzarella)

1 large  egg

1/4 teaspoon  Italian seasoning

Topping:

1 tablespoon  Mezzetta Sandwich Spread--Peperoncini & Feta

1/2 cup  fiesta blend shredded cheese

1 Pork Sausage Patty, precooked and chopped

Crust:  Preheat oven to 400 degrees F.  In small bowl, mix together almond flour, fiesta blend shredded cheese, OR Mozzarella, egg, and Italian seasoning.  Place parchment paper on one serving size pizza pan, or 8 x 8-inch baking pan.  Spray with non-stick cooking spray.  Spread crust evenly to the edges.

Bake 10 to 15 minutes or until lightly browned. 

On top of crust, spread peperoncini sandwich spread.  Top with shredded cheese and pork sausage.  Bake 10 to 15 minutes or until cheese is bubbly and browned to your liking.  

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1 Serving: 595 Calories; 51g Fat (76.6% calories from fat); 28g Protein; 7g Carbohydrate; 2g Dietary Fiber

STRAWBERRY SHORTCAKE, LC, GF

It's late, and I'm about ready to go to bed, but I wanted to post this recipe first.  This was my dessert tonight.  In fact it was most of my meal tonight.  I like that I can do that when I'm low carbing because unlike desserts in the non-lowcarbing world, low carb desserts are full of nutrition, protein, fiber, and other good stuff.  I wasn't hungry for a big meal tonight.  This gave me what I wanted.  I think it will also be breakfast in the morning.

This is a spin-off of my 2 minute coconut bread recipe, which became a donut bun recipe, which now became a shortcake recipe.  The creamy filling is kefir cheese and coconut cream, both very good for you. The topping has Marzetti sugar free strawberry glaze in it, but if you can't find it, you can simply chop up the strawberries and add a little sweetener to put on top.


STRAWBERRY SHORTCAKE, LC, GF            

                        Shortcake
1 teaspoon  coconut oil
1 large  egg
2 tablespoons  hot water
Liquid sucralose -- to equal 1/4 cup
1 teaspoon  vanilla
2 tablespoons  Parmesan cheese
1 tablespoon  coconut flour
1/4 teaspoon  baking powder
Dash  salt
                        Cream Filling
1/4 cup  kefir cheese, plain -- (or yogurt cheese, or cream cheese)
1/4 cup  Thai Kitchen coconut milk -- (The cream part without the liquid)
Liquid sucralose -- to equal 2 tbsp
1 teaspoon  vanilla
                        Strawberry Topping
1/2 cup  fresh strawberries -- chopped
3 tablespoons  Marzetti Sugar Free Glaze for Strawberries
1 packet  Truvia

Shortcake:  In small microwaveable bowl, add coconut oil and microwave on hi for 25 seconds.  Add egg, hot water, liquid sucralose, and vanilla.  Stir with wire whisk until blended.  Add Parmesan cheese, coconut oil, baking powder, and salt.  Stir together until well blended and smooth.  Microwave on high for 1 minute 43 seconds or until done in the middle.  Remove and let cool.  Slice horizontally in two pieces.

Cream Filling:  In small mixing bowl, add kefir cheese, or yogurt cheese, or cream cheese, coconut cream, liquid sucralose, and vanilla.  Beat with electric beater with wire whisk attachment until smooth and creamy.

Strawberry Topping: In medium bowl, mix together strawberries, glaze, and Truvia.

Place each shortcake half on a serving plate.  Top with half of the cream filling on each shortcake.  Top each with half the strawberry topping.

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2 Servings/Per Serving: 238 Calories total calories for the whole thing, 7g Protein
1 g carb for the shortcake
3 g carb for the cream filling
4 g carb, for the strawberry topping

CHEESY TURNIP HASHBROWN BAKE

This is what we had for supper tonight along with some really great curry meatloaf from Jennifer's recipe in "Low Carbing Among Friends".  This is the second time we've had that meatloaf and it's fast become our favorite.

I needed a side dish, and didn't want to make a lot, but wanted something substantial to go along with this, and had just bought some turnips so my mind started working and I threw this together.  It came out really good.  My boys do not eat turnips, but I didn't give them the alternative of potatoes tonight, but just served it.  When asked what it was I just said, "hashbrowns".  They liked it.  I'm sure they could tell it wasn't potatoes, but they liked it.  It was really good, I'll have to say.


CHEESY HASHBROWN TURNIP BAKE                    

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;

Chicken and "Rice" Casserole

I made this last week.  I intended to blog about it then, but didn't have time to, so I finally got it entered into my MasterCook software and am able to share it.  I just love casseroles.  They're quick and easy to prepare, most of the time, and you have your whole meal altogether in one dish.  Cleanup is much easier as well, especially if you've prepared some things ahead of time.  I wanted some more chicken stock, so earlier in the week I cooked a whole chicken, so the meat was already for me in the frig and I just needed a way to use it.  This was sort of a "clean out your kitchen" before shopping day casserole that I threw together and it turned out really good.  I had some low carb bread crumbs in the freezer I wanted to use up too, so that made a great topping for this.  If you don't have any bread crumbs handy, sometimes I just sprinkle Parmesan cheese over the top of a casserole and bake it that way.

I did not add the nutrition info for the bread crumbs because it will be different for you depending on what kind of bread you use, so just add that to it.  To tell you the truth, I don't know what kind of bread I used for my crumbs and so I guess I don't know either!  But I usually don't have more than 2 to 3 g. net carbs to any bread I make so it's not very much.

                 



CHICKEN AND "RICE CASSEROLE"

3 pounds  whole chicken -- roasted, de-boned, and cut up
1 pound  cauliflower -- shredded into "rice"
14 1/2 ounces  French-style green beans -- (drained)
8 ounces  fresh mushrooms -- chopped
1 tablespoon  minced garlic
1/2 cup  celery -- chopped (optional--trace of carbs per serving)
1/2 cup  onion -- chopped (optional--1 g carb per serving)
 Salt and pepper -- to taste
15 ounces  Gia Russa Alfredo Sauce -- (1 jar)
                Topping
1/4 cup  butter
1 cup  low carb bread crumbs -- (carb count not included--will depend on the bread you use)
1/2 cup  Parmesan cheese
1 teaspoon  onion powder
1 teaspoon  garlic powder
1 teaspoon  Italian seasoning

Preheat oven to 375 F.  In 9 x 13-inch baking pan, sprayed with non-stick cooking spray, add chicken, cauliflower rice, green beans, mushrooms, garlic, celery (if using), onion (if using), salt and pepper, and mix together.  Add alfredo sauce and stir in.

Topping:  In large frying pan, melt butter.  Add bread crumbs, Parmesan cheese, onion powder, garlic powder, and Italian seasoning.  Stir and cook over medium high heat just until lightly toasted.  Spread out on top of casserole.

Bake 30 to 40 minutes or until bubbly and top is lightly browned.

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8 Servings/Per Serving: 540 Calories; 42g Fat (70.0% calories from fat); 29g Protein; 12g Carbohydrate; 2g Dietary Fiber

Steak, Salad and Blessings upon Blessings

Soooooooooooo... I guess it's been a while since I blogged.  I guess I better get caught up.  What have I been doing lately?  Just life as usual to tell you the truth, but struggling with a few minor health issues, needing more rest, less stress, and so forth, but yes, I have been eating, and to eat one must cook, so yes I've been cooking.  Well, some days to tell you the truth, I haven't.  Some days last week I sent my husband and son out to get pizza or heat up some left overs, or we all went to Hardees.  I needed to make it an easier week, food-wise.  But yesterday, in spite of a day in my PJ's and mostly on the couch, I did get up to make a great supper.  Got a great cut of a New York Strip Steak, marinated it, and while I was at it, cut up some of my favorite veggies and added the rest of the marinade to them.  It was scrumptious!  We don't have steak often because the good stuff is just too pricey for us.  The last time I had steak at home, I really can't even remember.  My BBQ grill got run over in our garage by accident by my hubby, so I couldn't use that but this turned out great under the broiler in the oven.  I topped my steak with some carmelized onions.  (Shhhhhh, don't tell anyone).  I know they're higher in carbs and especially carmelized but they were a great pick-me-up after not feeling so good.  I felt like we were eating out at a fancy restaurant paying big bucks for a nice steak dinner.  It was tender, it was seasoned just right, it was wonderful.

I threw the marinade together in one of those shaker bottles that comes with dry Italian Dressing mixes.  The one with the V line, the W line and the O line.  So I didn't measure... but just put in Garlic Red Wine Vinegar to the V line, water to the W line, and EVOO up to the O line.  I added several shakes each of italian seasoning, garlic powder (lots), onion powder, dry mustard, salt, and paprika.  Sorry I did not measure.  I never really do, unless I'm trying to create and get exact amounts for all you guys.  This I was not planning on blogging actually, but it was so good I had to.  So add seasonings to your taste.  I poured about half of that bottle into a Gallon size Ziploc bag with the steak, which I tenderized by pounding and with a knife criss-crossing it, and let it marinade in the frig all day.  A half hour before I was going to cook it I took it out and let it sit on the counter.  Shook it up a bit, and then when it was time to cook it, I put it under the broiler, which I preheated, as close to it as I could get it, and broiled it about 8 min. on the first side and 6 on the second.  Time would be dependant on how well done you want it.  We like ours well done.  Even well done this was very tender.  I let it sit for 5 minutes, while I nuked some potatoes for my husband and son, before cutting.  Letting it sit and not cutting too soon keeps the juices inside and keeps it more tender.

For the veggies, I added enough of the marinade dressing to coat, and tossed it all together just before I did the steak.  I used:

1 bunch Asparagus, steamed 3 min. and plunged into an ice bath, then cut up

1 green pepper, chopped

1 red pepper, chopped

1 zucchini, sliced into strips, like "noodles"

4 smoked mozzarella sticks, sliced into small pieces

parmesan cheese (added last after tossing)

Toss veggies together with the dressing, and then mix in parmesan cheese... amount to your liking.  Again, I did not measure, just sprinkled it in.

This morning we were going to celebrate our church's 10 year anniversary.  The dinner was going to be catered following the service.  Of course I cannot eat anything at a catered dinner.  I didn't know what they were having but I had a feeling if I didn't want to go hungry I better bring my own food.  So I prepared some sandwich buns, which is a recipe originally from this one minute bread recipe that was a tweak from Jennifer's "One Minute Bread the Next Minute Toast" recipe, which after I tweaked it, Jolene tweaked yet again to make it a larger batch you could make in the oven.  I made mine in a whoopie pie pan, much like a muffin top pan, so I was able to actually get 12 out of the batter... each being half of a sandwich bun for me, rather than making 6 larger buns and cutting them in half.  Turned out great!

Just right for a nice Smoked turkey and Provolone cheese sandwich to take along, as well as some of the marinated veggies from last night.  I knew there would be cake, and I couldn't have cake, so I made a quickie batch of Carolyn's No Bake Peanut Butter Bars from "Low Carbing Among Friends" Vol. 1, page 199.

 My mistake was that I did not first check to see if I had all the ingredients before starting.  I was in a hurry.  I had about an hour and a half to make this.  I also didn't read to see that it had to be chilled for an hour or so.  Well, I made this and fast-chilled in the freezer, even though I didn't have the peanut flour it calls for. It still turned out fantastic!  I used 1 cup of almond flour instead of 1 1/2 cups of peanut flour.  So just FYI for those who have the book and would like to try that recipe and don't have peanut flour, it works with almond flour too!  Though I bet it is really good with peanut flour.  I also ended up with different ingredients in the ganache topping.  We use what we have, ha!  I made it from 2/3 cup cream, 6 packets Truvia, 4 drops sucralose, 1 oz. unsweetened chocolate, and a tsp. of dark cocoa powder.  It turned out great!  Very rich.  Everyone feeling sorry for me was saying how sorry that I could not have all that great food catered in today, but really, I was totally enjoying my own lunch I brought, which was quite filling and tasty and I felt no feelings of being deprived at all of the broasted chicken, fried potatoes, coleslaw, baked beans, and cake.  I really didn't. (I did take two slices of fried potatoes--JUST 2!!).  I was not tempted or feeling left out.  I was happy, and we had such a wonderful heart-warming celebration of our beginnings as a little church, which began with a handful of people in a house.  We outgrew the house, and though we moved into a building, we still have that small home-church feel among us.  God has blessed us and made us a family unit, that encourages and loves one another.  We've been through deaths, births, marriages, and many ups and downs together as all families have.  So many memories and tears today--way outweighed any of the food to tell you the truth.  We were way too busy just enjoying one another and all the memories.

But good food makes it all the better!!  :)  And good food was had.

SMOKED SAUSAGE AND HOMINY

One of my families favorite meals. This is a low carbed version of sausage and beans in a BBQ sauce.  I've used Mexican Style Hominy (Juanita's) in place of beans in this dish.  The BBQ sauce is one I use often in most any dish that calls for it.  This is higher in carbs than my usual meals, but it has 11 g net carbs if you count net carbs.  In Dr. Bernstein's diet, he suggests counting half the fiber, which would make it higher for those on his diet.  I go by my meter, and this raised me higher than I like, so it's one I'll have to be careful with I guess.  Yet it is very filling and you don't need much to go a long way!  If you want to lower the carbs you could use black soy beans which hardly have any carbs at all.  I stay away from soy so I don't do that.



                   

SMOKED SAUSAGE AND HOMINY

1/2 cup  shredded carrots
10 ounces  frozen green beans -- (or about 2 cups)
28 ounces  Wright Smoked Polska Kielbasa -- (2 packages) sliced in bite sized pieces.
29 ounces  Juanita's Mexican Style Hominy -- (drained)
3/4 cup  low carb ketchup
1/3 cup  Brown Sugar Twin -- (Brown Sugar)
2 tablespoons  apple cider vinegar
1 teaspoon  prepared mustard
1 tablespoon  minced garlic
1 tablespoon  worcestershire sauce
1 teaspoon  hickory smoke flavoring
1 teaspoon  onion powder
1 teaspoon  garlic powder


In slow cooker, layer carrots, green beans, smoked sausage, and Hominy.

Combine ketchup, Brown Sugar Twin, vinegar, mustard, garlic, worcestershire sauce, hickory smoke flavoring, onion powder and garlic powder. Whisk together.

Pour over beans.  Cover and cook on high for 3 to 4 hours.  Stir before serving.


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6 Servings/Per Serving: 517 Calories; 41g Fat (71.3% calories from fat); 18g Protein; 19g Carbohydrate; 8g Dietary Fiber

NOTES : 11 g net carbs

Vegetable Meatza Pie

I have a lot of Marinated Asparagus and Vegetable Salad left over from Easter Sunday night!  I made a lot and only 2 people in the family can eat it.

My husband's on a "soft-serve" or "baby food only" diet for a while after surgery on his esophagus, and my youngest son won't eat vegetables.  Still working on him on that one.  So that left me and Jesse, my #2 son.  #1 and wife couldn't make it.  We could only eat so much! So what to do with leftover marinated veggies.  For supper last night I came up with a way to use up a lot of them.

I made a Vegetable Meatza Pie!  It was great!  I might next time bake the meat at a bit less time, because it came out a little over done.  But still good.  I did adjust the baking time in my recipe already.

So this is what we had for supper last night.  It makes 4 servings.  You can double it for a larger family.

I still have some salad left today... enough for dinner tonight... maybe a quiche? I need to try out my new quiche dish.  We really loved the salad.  There's just only so much 2 people can eat at a time.  I made enough for a crowd. If you haven't made the recipe for Marinated Asparagus and Vegetables, of course, and you still want to do this recipe, feel free to just cut up what fresh vegetables you have in your frig that you need to use up, and use those instead.


VEGETABLE MEATZA PIE                    

1 pound  lean ground beef
   onion powder
   garlic powder
   salt and pepper
1/4 cup  Mezzetta Homemade Style Marinara (or your own homemade pizza sauce)
1/2 cup shredded cheese (your favorite)
3 slices  bacon, cooked and crumbled
1/2 cup  Marinated Asparagus and Vegetables
1/4 cup  Parmesan cheese, to sprinkle on top

Preheat oven to 400 degrees F.  Press ground beef into a round circle in bottom of a quiche dish, or round pizza pan, or cookie sheet.  Sprinkle onion powder, garlic powder and salt and pepper over meat (I didn't measure, just sprinkled it liberally).  Place aluminum foil underneath in case any grease spills over.  Bake 10 to 15 min. or until completely browned. Drain grease.

On top of meat, spread marinara sauce.  Top with shredded cheese.  Sprinkle bacon over cheese, and then marinated vegetables.  Sprinkle Parmesan cheese over all.

Place under broiler and broil until cheese is melted and lightly browned to your liking.

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Per Serving: 412 Calories; 31g Fat (72.3% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber

Marinated Asparagus and Vegetable Salad

Two posts in one day! Well, we had some good food yesterday.  So here's another dish that was on our Easter table.  I sort of invented as I went along for this one, combining ideas from other recipes I've used in the past.  If you like, you can substitute Balsamic vinegar for the Red Wine vinegar.  Balsamic has a bit more carbs but I think I would have preferred it in this one.  But it was very good as it was!  I guessed at the seasoning amounts because I don't measure, I just sprinkle and taste.  So sprinkle and taste to your liking!

MARINATED ASPARAGUS AND VEGETABLE SALAD          
       
1 pound  fresh asparagus -- washed and cut into 1 or 2-inch pieces
2 roma  tomatoes, seeded and chopped
1 Japanese cucumber, thinly sliced with spiral slicer or by hand
1 red  pepper, seeded and chopped into 1-inch pieces.
2 tablespoons  extra virgin olive oil
1 tablespoon  lemon juice
1 tablespoon  lime juice
Sprinkle  red wine vinegar OR Balsamic (I don't measure, I just sprinkle over all, maybe a tbsp?)
1 teaspoon  onion powder
1 teaspoon  garlic powder
1/4 teaspoon  Truvia
 Salt and pepper -- to taste

Heat vegetable steamer with water on stovetop until it begins to steam.  Place asparagus in steamer basket as soon as it begins to steam.  Cover and turn timer on for 3 minutes.  Prepare a cold water bath with icecubes in a bowl.  As soon as the three minutes are up remove the asparagus and plunge into cold water bath.

In large salad bowl, place tomatoes, cucumber slices and red pepper slices.  Drain asparagus and dry.  Add to vegetables and toss.  Drizzle olive oil over vegetables, then lemon juice, lime juice, and red wine OR Balsamic vinegar.  Sprinkle onion powder, garlic powder, Truvia and salt and pepper. Toss all together and chill.  Can be served immediately or chilled and served later.

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6 Servings/Per Serving: 79 Calories; 5g Fat (49.6% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber

New York Cheesecake With Cherry Cream Topping

We had a day of mixed emotions yesterday, as we celebrated the resurrection of our Lord.  Always a blessed day for me as I meditate on what that means.  As I was planning our food and preparing for the day, however, we got news that my husband's sister left this world that morning.  She had finally lost the battle with pancreatic cancer.  Such a solemn day!  So much to think about.  There was both rejoicing and sorrow.  There was fellowship and singing, and there was some sober alone time.  There was lots of eating!  There was good food to share, and enjoyment of those who shared it.

This turned out to be everything I hoped for in a cheesecake.  Cheesecake is pretty easy to convert, actually, so I just had to find a basic New York Cheesecake recipe and change a few things to make it low carb. Wasn't quite sure about what to top it with but the topping came together, one thought rolling around in my head on top of another until I got a creamy filling topped with cherries and some shaved chocolate.  

                     
NEW YORK STYLE CHEESECAKE
                     
                   CRUST
1 cup  almond flour
1/2 cup  flaxseed meal, golden
1 scoop  whey isolate, Body Fortress super advanced, vanilla creme
2 packets  Truvia
1/4 cup  coconut oil, melted
                    FILLING
32 ounces  cream cheese, (4 - 8 oz. packages), softened well
Liquid sucralose or other no calorie sweetener, to equal 1 1/2 cups sugar
4 large  eggs
1 cup  sour cream
1 tablespoon  coconut flour
1 tablespoon  lemon juice
1/2 teaspoon  lemon extract

Preheat oven to 350 degrees F. (180 degrees C).  Spray a 9 or 10-inch (23 or 25 cm) springform pan with non-stick cooking spray.  In bottom of pan, mix together almond flour, flaxseed meal, whey isolate and Truvia.  Pour melted coconut oil over all and mix together well.  Press onto bottom of pan.

In large bowl, mix together cream cheese, liquid sucralose or other sweetener and beat with electric mixer until smooth and creamy.  Mix in eggs one at a time, just enough to incorporate. Mix in coconut flour, lemon juice and lemon extract and beat until smooth and creamy.

Pour into crust. Bake for 1 hour.  Turn off oven and let cake cool in oven with door closed for 5 to 6 hours.  This should prevent cracking.  Chill well for several hours before serving.  (I only left it in the oven for a little over an hour then set it on the counter top until completely cooled before chilling.)

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16 Servings/Per Serving: 353 Calories; 33g Fat (82.1% calories from fat); 11g Protein; 6g Carbohydrate; 2g Dietary Fiber;

4 g. net carbs per serving

Serving Ideas : Serve with Creamy Cheese and Cherry Topping if desired (below).

CHERRY CREAM TOPPING

1/2 cup  kefir cheese, plain -- (OR yogurt cheese OR cream cheese)

2 tablespoons  cherry water from can, (below)
2 packets  Truvia
liquid sucralose to equal 1/3 cup
1 teaspoon  rum extract
1 teaspoon  vanilla
1/2 cup  heavy cream
14 1/2 ounces  Oregon Pitted Red Tart Cherries, in water
Remaining cherry water from can.
1/2 teaspoon  xanthan gum
1 tablespoon  dry red wine
liquid sucralose to equal 1/4 to 1/2 cup
2 tablespoons  Pure Zero Diet Rite Cherry Cola

In small bowl, combine kefir cheese (OR yogurt cheese OR cream cheese), 2 tbsp cherry water from can, Truvia, liquid sucralose, rum extract and vanilla.  Beat until smooth and creamy. In another small metal bowl, add heavy cream and whip until stiff peaks form.  Fold whipped cream into kefir cheese mixture until well incorporated. Chill in refrigerator.

Drain all the water from the cherries.  Place in bullet blender and sprinkle xanthan gum over the top.  Blend until well mixed.  In small saucepan place pitted cherries, cherry water/xanthan gum mixture, dry red wine, liquid sucralose and Diet Rite Cherry Cola.  Heat, stirring until it comes to a boil.  Turn to medium and cook and stir for another minute.  Turn off heat and let it sit on burner until cooled completely.  Chill well in refrigerator.

Spread cheese filling over top of cheesecake, Pour Cherry topping over all.  If desired add chocolate shavings for garnish.

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16 servings/Per Serving: 54 Calories; 4g Fat (70.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber

2 MINUTE DONUT BUN

This recipe is a take-off from my 2 Minute Coconut Bread recipe.  I've just added some sweetener, some nutmeg and cinnamon, and a powdered sugar (Truvia) topping to it to make a delicious, very donut tasting muffin or bun or cake, whatever you like to call it.  I used my microwave egg muffin container that I bought from Walmart very cheap.  This is quick and easy to put together in the morning, or the night before so it's all ready for you in the morning.  Would make a nice Easter morning treat to take along with you if you are invited somewhere where they have only sugar and carbs to serve.  It's gluten free as well as only 3 g net carbs.






        2 MINUTE DONUT BUN

1 teaspoon  coconut oil
1 large  egg
2 tablespoons  warm water
2 tablespoons  parmesan cheese
1 tablespoon  coconut flour
1/4 teaspoon  baking powder
1/2 teaspoon  cinnamon
1/4 teaspoon  nutmeg
4 packets  truvia
        Topping
1 teaspoon  butter
2 packets  truvia

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1 Serving/Per Serving: 229 Calories; 18g Fat (69.0% calories from fat); 12g Protein; 6g Carbohydrate; 3g Dietary Fiber

NOTES : 3 g net carbs

A REAL PROTEIN BAR, LC, GF

Ever just not feel like a whole meal, but would like something with the nutrition of a meal, full of healthful things, like coconut oil, probiotics, good quality protein, fiber, without a lot of carbs, and tastes good to boot?  Sometimes lunch is on the go.  Today was one of those days.  I thought first of making a quick protein shake.  But I wanted something to chew, not drink, though I didn't want to make a whole meal, meat and veggies, or cook anything.  So I threw this together.  Much different than any of the so-called protein bars that are filled with carbs and sugar usually, and/or lots of soy protein, which I don't want.  You can make these up ahead and keep them in your frig or freezer.

After making this I saw that it was really going to be 2 servings, not 1.  Of course that will depend on your desire, so I counted half of the recipe for 1 serving but gave the nutritional info for both.  You can choose.  It's very filling and satisfying for me, and quite enough as a meal replacement, especially if you have a good breakfast like I do.  I start my day off with a cheese omelet and a "donut bun" which is another recipe I'll try to get up soon.  I'm thinking a video of it might be good.  

                     


             VANILLA WHEY ISOLATE PROTEIN BAR


1 tablespoon  coconut oil
2 tablespoons  kefir cheese, plain -- (sweetened to your taste)
1 scoop  whey isolate, Body Fortress super advanced, vanilla creme
1/4 cup  dry roasted pepitas, lightly salted -- ground in bullet blender or coffee grinder (OR flaxmeal, OR ground nuts/seeds of choice)
                   Ganache
1/4 cup  heavy cream
3 packets  Truvia -- (powdered in coffee grinder)
4 drops  liquid sucralose
1/2 unsweetened chocolate square -- shaved or chopped into small pieces

In small bowl, melt coconut oil in microwave on high for 30 seconds.  Add kefir cheese and mix with electric mixer until smooth and creamy.  If you don't have kefir cheese, you can use yogurt cheese, or just cream cheese.  But with the kefir or yogurt cheese you get lots of good probiotics.  Add whey isolate and pepitas and stir together well until it is a stiff dough.

Turn out onto waxed paper, cut in half, form into bars and place in freezer while you make the ganache.

Ganache:  In small saucepan, add cream, Truvia, and liquid sucralose.  Stir and heat to a boil.  Remove from heat and add chocolate pieces.  Stir until all chocolate is completely melted and mixture becomes smooth, thicker, and creamy.

Pour half of ganache over squares on wax paper, turn and pour remaining chocolate over squares.  Spread and smooth out over bars.  Freeze 30 minutes.  Store in refrigerator.

Description:
  "This could be used for a meal replacement on the go, or snack with enough protein for one meal."
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NOTES : 1 whole recipe: 759 Calories; 64g Fat (72.1% calories from fat); 42g Protein; 14g Carbohydrate; 5g Dietary Fiber;

1/2 recipe: 380 Calories; 32g Fat (72.1% calories from fat); 21g Protein; 7g Carbohydrate; 2g Dietary Fiber

Zucchini Pasta and Ham Salad

Made this today for lunch.  Another salad with "zucchini pasta" that is so easy to make with a spiral slicer.  I love this kitchen gadget. 

But if you don't have one you can easily make your own zucchini pasta by using a vegetable peeler
 such as this one.  Just make slices of the zucchini and if you want them thinner, use a pizza cutter when you're done to make them as wide or thin as you want.  Zucchini makes such good pasta because it has the consistency of an al dente cooked pasta, and the taste is so similar as well.

So here's the recipe for my lunch today:

Zucchini Pasta and Ham Salad

1 cup zucchini "pasta" (for me that was about 1/2 of a medium small zucchini)
1 oz. deli ham cut up
1 mozzarella cheese stick, cut into small cubes
2 slices dill sandwich sliced pickles (Claussen), chopped
1 tsp. Real bacon bits
1 tbsp extra virgin olive oil
Garlic flavored red wine vinegar
1 tbsp Parmesan cheese
Garlic Powder
Onion Powder
Salt and pepper

On dinner plate combine zucchini pasta, ham pieces, mozzarella cubes, pickles and bacon bits.  Toss together.  Drizzle over this, olive oil, and sprinkle with red wine vinegar.  Sprinkle parmesan cheese, garlic powder, onion powder and salt and pepper over all and toss again.

1 serving
288 calories, 6 g. carbs total (I did not subtract fiber)

Chicken Salad Wrap

I've been eating lighter lately.  After creating desserts and testing desserts and eating LOTS of desserts, my body is telling me, "lighten up"!  So no desserts for me for a while, low carb or otherwise, not unless I have a place to take it and share any way.   My breakfast is simple, no bread--no nuts. I am finding I really don't need it.  I have my omelet in the morning and that keeps me all morning long.

CHICKEN SALAD WRAP

1 can white Chicken meat (Valley Fresh is gluten free)
1 tbsp (approx. I didn't actually measure) extra virgin olive oil
1 tsp minced garlic
sprinkle with salt and pepper, and thyme.  (I didn't measure, just sprinkled).  Mix well and add some bacon bits.  Place on top of two romaine lettuce leaves.  Top with shredded cheese, wrap and eat.

This is pretty simple and I like it better than with mayonnaise.  I didn't have homemade mayonnaise and I'm really getting tired of the store bought with soybean oil or canola oil.  Actually this doesn't need mayonnaise.  It was pretty flavorful this way I thought.  I didn't enter this into my Mastercook and get a nutrition count, but there's nothing carby in it so I'm not concerned.  This was very satiating along with my rooibos tea with a tsp of coconut oil in it, and a protein shake with kefir and whey protein.  I am very satisfied without feeling heavy, full, and bloated.  I find if I have healthy fats and enough protein, I don't get hungry.  A lot less goes a lot farther.  I don't feel I need to eat for a long time.  Good thing too because I'm spring cleaning on my spring break!  I need the energy.  I even got my downstairs closet cleaned out finally! Yay me!

My Pages

Well, I stumbled on the instructions for how to add pages to your blog, so I am beginning the task of adding pages for each category of my recipes so they will be easier to find.  So far I have Main dishes, Salads Sides and Soups, Breads and Sandwiches, and Sweet Things.  You can find it on the sidebar below My Archive. I will work on more later.  Shew! That took up pretty much my afternoon.  But I'm glad I finally know how to do this so it will be easier for people to browse the categories they want to find recipes.  I will continue to work on it!

Chicken Parmesan Bake and Broccoli with Lemon Garlic Butter

This is what we had for supper tonight.  It was inspired by a post on the Bernstein forum that my mind churning.  For some reason nobody can get into the recipe on the site by that name, and boy that sounded good!  I had planned on having chicken tonight so I figured I could maybe come up with my own anyway, even if I don't know what the recipe spoken of was.  This one turned out so wonderful.  Another keeper for my family anyway.

The steamed broccoli, tossed in lemon garlic butter is one of our favorites that we have often and it complimented the chicken perfectly.

                          Chicken Parmesan Bake

3  large  chicken breast halves without skin -- pounded thin (about 6 oz. breasts)

2  tablespoons  mayonnaise

2  tablespoons  Ranch salad dressing

1/4 cup  parmesan cheese

1/2 teaspoon  garlic powder

1/2 teaspoon  brown mustard

1/2 cup  fiesta blend shredded cheese

Preheat oven to 375 F.  (190 C).  Spray 13 x 9-inch (33 x 23 cm) baking pan with non-stick cooking spray.

Pound chicken breasts thin, and lay in bottom of pan.  In small bowl combine mayonnaise and ranch dressing.  To this add parmesan cheese, garlic powder and brown mustard.  Mix well.  

Spread evenly on top of each chicken breast.  Sprinkle shredded cheese on top of each piece.  Bake 45 minutes or until chicken is done in the center and lightly browned on top.  

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Servings: 3/Per Serving: 335 Calories; 21g Fat (57.4% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 461mg Sodium.  

                    

                  

Broccoli with Lemon and Garlic Butter

1   pound  frozen broccoli flowerets
1/4 cup  butter -- (from grass fed beef if you can get it)
1 teaspoon  minced garlic
1 teaspoon  lemon juice
1/4 teaspoon  lemon grass
1/4 teaspoon  rosemary -- crushed
1/4 teaspoon  garlic powder
1/4 teaspoon  onion powder
1/8 teaspoon  dry mustard
1/8 teaspoon  salt -- (Optional)

Steam broccoli flowerets for 7 to 8 minutes or until crisp tender, and still bright green.  In small saucepan, combine butter, garlic, lemon juice, lemon grass, rosemary, garlic powder, onion powder, dry mustard and salt.  Heat, stirring, until butter is melted.  Drizzle over broccoli and toss.

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4 servings/Per Serving: 137 Calories; 12g Fat (72.0% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 203mg Sodium.

Results Of The Fermented Fries Experiment

I said I would report back when I ate the next batch of my fermented fries and checked my blood sugar after.

In a word I'M SO DISAPPOINTED!  My blood sugar before eating them was 100.  1 hour after eating 1 cup of the fermented fries along with about 4 oz. of roast beef, my blood sugar was 173.  This was not what I hoped for!  And I am really embarrassed and owe you all an apology for getting people excited about possibly having real french fries.

Well, it was an experiment.  One I was sure would work.  It didn't.  I still don't know why it works for some foods but not others to ferment them and reduce the sugar content.  It worked for the apples, but it didn't work for the potatoes.  Ok, so life goes on.  I've lived for 7 years without potatoes.  I can live without them.  No big deal. It's not something I crave, but nevertheless, I was hoping it would be a help for some who do have a hard time letting go of potatoes.  There may be a way, I don't know, but I guess I have accepted potatoes don't need to be a part of my life.  Ha!  And you know what?  I don't care.  I really don't.  To tell you the truth, I prefer green bean fries to potato fries.

Ok, well, so this was one of my failures.  On to some successes! I'm sorry if I got anyone's hopes up.

One Person Pizza and Fermented Potato Fries

I have two things today to share.  My lunch today...

A one serving size pizza that I just threw together quick, with my coconut microwave bread in mind for a crust, only without a couple ingredients.  It turned out excellent.  I may use this as a flatbread as well for a wrap.  Haven't tried that yet, but it looks flexible enough that it just may work.  I topped it with bbq shredded chicken that we had last night for supper along with my fermented potato fries

These turned out wonderful!  Yes, they are real potatoes.  They were fermented for a week in kefir whey, salt, and spring water.  Very simple.  The starch is removed.  They are very crispy.  Probably more so than normal fries would be because the starch is removed.  Besides being less carbs, they greatly reduced the bad stuff that causes cancer when you heat potatoes too high.  Here is an excerpt about it from here: http://voices.yahoo.com/the-dangers-eating-french-fries-4557839.html...

Dangers of Eating French Fries: They Contain Acrylamides
Recent research has shown that carbohydrates such as potatoes form acrylamides when heated to high temperatures. Acrylamides have been shown to cause cancer in rats and is believed to do the same in humans. Manufacturers of processed foods are currently working to lower acrylamide levels in common foods such as cookies, breads, potato chips, cereals, and other baked goods - all of which have been shown to contain acrylamides. While you can argue that the acrylamides from a single order of French fry potatoes is unlikely to cause problems; remember how much acrylamide you're already getting from processed foods. Oven baking fries is not significantly better since it also produces acrylamides.

So even though you won't get the probiotics from it after heating them, you do get a much healthier french fry.

I was in a hurry last night so unfortunately I can't tell you what impact they had on my blood sugar.  That will have to wait until the next batch, which is in my freezer.  I made up a whole 5 lb. bag at once and then froze them in separate freezer bags.  So now I just have to grab them out of the freezer and wash off with hot water to thaw, dry very well, drizzle with olive oil and sprinkle with seasonings and bake 425 degrees F for about 30 minutes.  Voila! They are real fries.  So tasty!  I am kicking myself for not checking my bg so I can report the results, but I will make them again soon and report.

Here's what I did.  I used one 5 lb. bag, cut into fries, mixed with 1/2 cup kefir whey, 2 tbsps sea salt, cover with spring water.  I put a plate on it to whey it down so the fries would not pop up out of the water.  I covered it tightly.  (I used a crock pot.)  I let it sit for a week.  They turned out perfect.  When you are ready to use them, rinse them well, and dry in a cotton towel very dry. Freeze them in freezer bags if you don't want to use them right away, or cook them immediately.

Here is my pizza crust recipe.  Very quick and easy.  Probably done by others, who knows?  It's basic.

One Person Pizza Crust                      

1 large  egg, beaten
1 tablespoon  coconut flour
2 tablespoons  fiesta blend shredded cheese
dash  salt
onion powder
garlic powder
italian seasoning
water as needed

Preheat oven to 425 F.  In small bowl or cup, combine egg, coconut flour, shredded cheese and salt.  Sprinkle in onion powder garlic powder and italian seasoning. (I didn't measure I just sprinkled it in, maybe 1/2 tsp.)  Mix all together with a fork and add just enough water to get a thick but spreadable consistency.

Place parchment paper on a one-person serving size pizza pan, or 8-inch square pan.  Spray with non-stick cooking spray.  Drop out dough onto parchment paper.  Cover with plastic wrap sprayed with non-stick cooking spray and press all around with fingers until it is spread out evenly.

Bake crust 10 to 15 minutes or until just done but not browned.  Spread toppings of your choice and bake for another 10 to 15 minutes or until cheese is melted to your liking.

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4 Slices/Per Slice: 36 Calories; 2g Fat (59.8% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 37mg Sodium.  Exchanges: 0 Lean Meat; 0 Fat.

Nachos

I haven't been blogging much lately.  Just been too busy with, well you know... life.  But, yeah, we're still eating, and I'm cooking and baking and recipe testing.  In fact I'm doing a little too much recipe testing, because I'm eating way more than I'm needing to eat because it all has to get eaten.  We're all on different diets here.  Hubby is on Weight Watchers and my son is on salt-restricted, low oxylate because of kidney stones.  Try to make a menu for the week for a family with all those differences!  It just doesn't happen sometimes.  I cook low carb.  They take away or add to what they want for themselves out of that.

I made these nachos out of the Cracker or Cereal Mix I did a video of some time ago.  I just added some Nacho Cheddar popcorn seasoning to the mix for some nacho cheese flavor.  They turned out pretty good.  My hubby enjoyed them also, but couldn't have too many because he's on WW.  Too bad.  *snicker*  I have to tease him.  When I'm eating my rich cream pies, which just don't fit in a low fat diet, I say, "sorry sweetie, not on WW" with a smile.  Maybe I'll convince him yet that low carb is great.  I don't know.  To each his own.

So anyway, if you need a salty snack, or just want something light, nutritious, and munchy and crunchy and aren't hungry for a whole meal, this is pretty good.

1 serving: 
77 calories
3 g protein
6 g fat
3 g fiber
0 g net carbs