PEANUT BUTTER CHOCOLATE DREAM BARS (No Bake)

I made these last night to take with to a party to celebrate my nephew coming home on leave from the army.  I had not intended to make a blog post but they were so good that I decided to.  Very creamy in the middle and very chocolaty.  I threw it together at the time just hoping it would turn out. It was one of those recipes, and it turned out.  Non low-carbers remarked how good it was, so I guess that's the true test, right?  The sweetness - well, I am going from memory on how much sweetener I used so please taste test to make sure it is the sweetness you prefer.  I like things really sweet.  If you don't care for the sweeteners I used you may use whatever you prefer.  I like to mix sweeteners to get a better flavor.

Pyure sweetener is available at Walmart and most grocery stores.  It is a blend of stevia and erythritol and is twice as sweet as sugar.  So if a recipe calls for a cup of sugar you would use 1/2 cup Pyure.  I like it because it is readily available without ordering, and it is cheaper than Swerve or other sweeteners that I have to order, and truthfully, I just prefer the flavor much more than Swerve or some of the other sweeteners.  But everyone has their own preference when it comes to sweeteners so just use your favorite and taste until you get it right.

I use a small amount of xylitol in the crust because it helps to sweeten the chocolate better and bring out the chocolate flavor.  Otherwise it tends to be too bitter for my taste.  However, if you have a dog, xylitol is very poisonous to dogs, so keep that in mind.

                     

Peanut Butter Chocolate Dream Bars (No bake)

Recipe By     :Ginny Larsen
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                        Chocolate Crust
2         cups  almond flour - Honeyville
1/4      cup  cocoa powder
1/4      cup  Pyure -- equal to 1/2 cup sugar
1/8      cup  xylitol sweetener -- (or to taste)
1/3      cup  coconut oil -- melted
                        Peanut Butter filling
1         cup  natural peanut butter -- (unsweetened)
8         ounces  Philadelphia 1/3 less Fat Cream Cheese -- (less carbs than whole milk cream cheese actually)
7 3/4   ounces  Nestle Media Crema (Table Cream) -- (1 can) I get it in the Mexican section of Walmart
1/2      cup  Pyure -- (equal to 1 cup sugar)
2          tablespoons  Vanilla Torani sugar free syrup
1/2       teaspoon  stevia extract (to taste)
                        Chocolate Genache Topping
7 3/4    ounces  Nestle Media Crema (Table Cream)
1          bar  Lily's 55% cocoa dark chocolate bar -- chopped in pieces

Crust: In food processor, add almond flour, cocoa powder, Pyure sweetener, and xylitol.  Process to combine.  Add coconut oil and process until it forms a dough.

Press dough onto bottom of 9 x 13-inch baking pan.  I cover with saran wrap and press down to the sides of pan.

Filling: In mixing bowl, add peanut butter, cream cheese, table cream, Pyure, Torani Vanilla syrup, and stevia extract.  With electric mixer mix together until very smooth and creamy. Pour over crust.

Genache topping:  In saucepan, add table cream and heat to just beginning to come to a boil and remove from heat.  Add chocolate pieces.  Let sit for a minute and then whisk together until smooth and creammy.

Pour over filling and spread to the sides.  Chill in refrigerator 3 hours or more before serving.

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For 16 servings/Per Serving: 353 Calories; 32g Fat (77.1% calories from fat); 9g Protein; 13g Carbohydrate; 5g Dietary Fiber (8g net carbs)

For 24 servings/Per Serving:  235 Calories; 21g Fat (77.1% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; (5g net carbs)

ROSEMARY HERB BREAD

Ever since I made this banana bread I was so happy with the way it turned out that I wanted to try using this recipe to make a savory bread.  So today I finally did it, because today we finally had cool enough temps in the morning to use my oven! My rosemary bread did not rise quite as high as the banana bread.  I have no idea why.  But I was still quite happy with it, and very happy with the flavor, very bread-like consistency and the heavenly aroma that filled my kitchen.  I have loved rosemary bread ever since my sister took me to a restaurant where they served homemade rosemary bread. As soon as I left there I knew I had to make some!  I think this will be great toasted as well with some cheese on it.  It's great just with a little butter, or for a sandwich.  I hope you'll like it as much as I did.

                                                                             

Rosemary Herb Bread

Recipe By     :Ginny Larsen

Serving Size  : 16   

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4         large  eggs -- separated

1/4      teaspoon  cream of tartar

1         cup  almond flour - such as Honeyville

1         cup  golden flaxseed meal

1         tablespoon  Pyure Sweetener

1/4      cup  whey protein isolate -- I used Isopure -- unflavored

1/4      psyllium husk powder -- OR oat fiber

1         tablespoon  baking powder

1         tablespoon  rosemary

1/4      teaspoon  salt

1/4      cup  Marsala cooking wine 

1/4      avocado oil (OR coconut oil)

1         cup  Ricotta cheese -- (I use whole milk)

Preheat oven to 350F.  Place parchment paper in an 8 x 5-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove. Spray with non-stick spray. 

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In another mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, psyllium powder, baking powder, rosemary and salt. Whisk together.

Add the 4 egg yolks from the separated eggs, Marsala cooking wine,  avocado oil, and Ricotta cheese.  Blend together with electric mixer.  

Fold in egg whites until fully incorporated. 

Pour into prepared loaf pan.  Bake approximately 40 minutes. Then place an aluminum foil tent over loaf and bake for 40 to 45 minutes longer.  Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  I slice in the middle first, then slice the half in half again and that in half again until I have 8 slices and then do the same with the other half for 16 slices.  

Copyright:

  "7/8/2017 Ginny Larsen"

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Per Serving: 122 Calories; 9g Fat (64.2% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 181mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2g net carbs per slice

BANANA BREAD, GINNY STYLE (LC, GF)

Do you miss banana bread on a low carb diet?  Here's a really good low carb banana bread.  At least I think so.  I hope you will too.  My favorite thing to do with banana bread is slather it with peanut butter.  It's a lunch in itself for me!

It's been quite a while since I made a video where I was in it, and well... I guess I'm a bit out of practice!  I did this on the spur of the moment.  It wasn't a well planned out thing.  It was one of those things where I thought, "hmmm, chilly day, good baking weather. I'm hungry for banana bread. Think I'll make some."  One thing led to another and I thought, "might just as well make a video while I'm doing it and see how it all turns out."  That's the way I live now since being retired.

To my delight it turned out really good.  I made a few mistakes in the video, because I'm not a professional video cook.  But all the correct instructions are in the recipe.  You'll see that I forgot the sweetener of all things!!!  Noooooooooooo!  Must have sweetener.  So after I got it all in the pan had to pour it back into the bowl and add my sweetener, which probably deflated my egg whites, but in the end product, it all came together and turned out wonderful.  In fact I think I will do this again as a savory bread by leaving out the sweeteners and extracts and the banana, and add some herbs. I hope if you try it you'll like it.  I know I will make it again.        

    

Banana Bread Ginny Style

Recipe By     :Ginny Larsen
Serving Size  : 12

4  large  eggs -- separated
1/4 teaspoon  cream of tartar
1 cup  almond flour - Honeyville
1 cup  golden flaxseed meal
1/2 cup  Pyure Sweetener -- (equal to 1 cup sugar)
1/4 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1/4 cup  oat fiber -- (I use a gluten free brand available on Amazon)
1 tablespoon  baking powder
1/4 teaspoon  salt
3 ounces  banana -- (1/2 banana) - cut up
1/4 cup  coconut oil - melted
1 cup  Ricotta cheese -- (I use whole milk)
1 tablespoon  lemon juice
2 teaspoons  vanilla extract
1 teaspoon  banana extract

Preheat oven to 350F.  Place parchment paper in an 8 x 4-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove the loaf from the pan. Spray with non-stick spray.

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, oat fiber, baking powder, and salt. Whisk together.

In small bowl add cut up banana and coconut oil and with an immersion blender blend until bananas are pureed and well incorporated with the oil.  Add to dry ingredients.

Add 4 egg yolks, Ricotta cheese, lemon juice, vanilla, and banana extract.  Blend together with electric mixer.

Fold in egg whites until fully incorporated.

Pour into prepared loaf pan.  Bake approximately 1 hr. or until it tests done with a toothpick. *SEE NOTE below. Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  (Optional) prepare a glaze to pour over the top if desired, by mixing powdered sweetener (I powder Pyure in my coffee grinder), and enough heavy cream until it is the right consistency.

© Copyright:
  "Ginny Larsen, 5/19/2017" Feel free to share this recipe by sharing the link to it here on my blog when doing so.
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Per Serving: 207 Calories; 17g Fat (63.2% calories from fat); 10g Protein; 4g net Carbohydrate; 8g Dietary Fiber

NOTES : *I baked this 1 hour and though it tested done with a toothpick it was a little moist when cut open, but I cut it open warm. Maybe after sitting and cooling some it will be different.  I recommend cutting it completely cooled.  I think I would cover the top with aluminum foil the next time after baking it 45 min. and let it bake an extra 15 minutes for a total of 1 hr. 15 min. baking time.  Very flavorful and good texture and good rise!

CORN PIE, LC, GF

I began wanting to make a low carb corn bread to have with my homemade chicken soup tonight.  I've gotten the first cold of the cold and flu season this week, hoping against hope that somehow this year I would make it through scott free. Almost, but not quite.  So I made my chicken soup for it tonight.  Chicken soup was what my mother gave me when I was sick. Being sick always seems to bring us back to childhood. And going back to childhood in my food memories also brought memories of "Johnny Cake" or cornbread.  But I ended up with something quite different actually, and we really liked it. We ended up with Corn Pie.

So you may be thinking, but Ginny, corn has lots of carbs!  Ah, but baby corn does not.  Baby corn has less carbs than many low carb veggies actually.  In fact this baby corn as 2g carbs and 1g fiber per serving, and only 10 calories.  In this recipe I drained a can of baby corn nuggets and placed them in a food processor and processed until it was ground.  Then added it to the recipe.  It reminded me of a corn casserole I have made before on holidays.  It's good hot or cold.  I think you'll find it a great side dish with any meal. 

                     

Corn Pie

Recipe By     :Ginny Larsen

Serving Size  : 8     

2  large  eggs

1/4  cup  sour cream

2  tablespoons  soft butter

4  ounces  diced green chiles -- canned (drained)

1  cup  almond flour - Honeyville

2  tablespoons  Pyure sweetener -- (equal to 1/4 cup sugar)

3/4 teaspoon  baking powder

1/2 teaspoon  salt

1/2 teaspoon  xanthan gum

15 ounces  baby corn nuggets, polar -- (1 can) drained

1/2 cup  finely shredded sharp cheddar cheese, happy farms 

1. Preheat oven to 350F.  Generously grease a 9-inch cake pan. I also sprinkled a little corn starch on the bottom.

2. In mixing bowl, add eggs, sour cream, butter. amd greem chiles.  Mix together with electric mixer.

3. Add flour, sweetener, baking powder, salt and xanthan gum.  Mix together well.  

4. In food processor, add baby corn nuggets.  Process until ground up. 

5. Add this to batter and mix together. 

6. Pour into cake pan and bake 30 minutes.  

Sprinkle with 1/2 cup shredded cheddar cheese and bake 5 minutes more.

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Per Serving: 174 Calories; 14g Fat (69.3% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber

4g net carbs per serving

NOTES : *can bake this in a cast iron skillet instead of a cake pan as well. 

ALMOND FLOUR OAT FIBER PANCAKES WITH QUARK CHEESE AND STRAWBERRY SYRUP

This is a spin-off from my Oat Fiber pancakes which have been incredibly popular on my blog that I posted here.  I decided to try making them with almond flour today.  Sometimes I want the blander flavor of the almond flour, and a little less fiber. I topped it with quark cheese which you can learn about here. There's a video demonstrating how very easy it is to make quark cheese.  I love it!  It's like a cream cheese but with a flavor all its own, which I think is even better than cream cheese or yogurt cheese and is a yummy way to get your probiotics.

Once you make the quark just add your favorite sweetener and some vanilla flavoring and whip it up for a very nice creamy topping to pancakes or other desserts, or to eat with some berries all by itself. You can even make a really nice cheesecake with it.

So for these pancakes, I have to say I think I still prefer the previous flaxmeal and oat fiber pancakes I made in 2010.  But having said that, these were good.  They were very light and cake-like, I think if I made them again, however, I would add some xanthan gum for a little better stick-togetherness. Flaxmeal sort of does that by itself so if you use almond flour instead it needs a little something to do that. Just the same, without that, they were wonderful.  Very filling and satisfying for my lunch today!  If you try them I hope you like them.

The syrup I used was Walden Farms zero carb and zero calorie strawberry syrup.

ALMOND OAT FIBER PANCAKES

2 tablespoons  almond flour - Honeyville
2 tablespoons  oat fiber -- (gluten free)
1 tablespoon  Pyure -- OR sweetener of choice equal to 2 tbsp sugar
1/4 teaspoon  baking soda
1/4 teaspoon  baking powder
1 egg
1 tablespoon  avocado oil -- (or oil of choice)
1 teaspoon  Vanilla flavored Torani sugar free syrup
   water -- according to need

Preheat pancake griddle or non-stick pan lightly greased.

In small bowl add almond flour, oat fiber, Pyure sweetener, baking soda, baking powder, and whisk until blended.  Add egg, avocado oil, vanilla syrup, and whisk together, adding enough water to make it pancake batter consistency.

I pour the entire batter into the pan for one large pancake.  If you prefer to make smaller ones, that's fine.  Fry on both sides until lightly browned and done through.

Copyright:
  "4/3/2017, Ginny Larsen"
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1 serving: 275 Calories; 26g Fat (59.0% calories from fat); 9g Protein; 31g Carbohydrate; 29g Dietary Fiber

NOTES : 2g useable carbs.  Oat fiber carbs are not even counted as they are pure fiber.

CORNED BEEF ON RYE PANINI SANDWICH

Yes it is low carb and gluten free.  Only 3g useable carbs in this whole sandwich.  It is a bit higher in calories however, if you are counting that. Some of us do.  It is high in fat, which leaves you satiated, however and will keep you going.  I love caraway rye.  To make that in a low carb way, without being able to use rye flour, I find a bit of coffee helps.  The caraway seeds also add to that flavor that makes it taste like rye bread.  This bread toasts really well for a low carb bread.  It is from my cheese and wine bread recipe. I tend to use that as a base for every bread thing I make anymore.  When I've tried other low carb breads, I always come back to it.  I just have not found anything that comes closer to resembling real bread.





I decided I had to do something Irish today!!  I am part Irish after all.  I actually had my DNA tested (gift from my son) and found out what percentage of everything I am.  I am quite the mutt!  But second up there on the list was Irish, surprisingly.  I don't look Irish, but my grandmother was Irish.

So how are you celebrating (if you are) St. Patrick's day?  I also made some nice mint hot chocolate, which I will also share below.  You'll see it in the video.  But then, hot chocolate looks like hot chocolate. I was also experimenting with a Shamrock shake this week, which turned out wonderful!!  I should have posted it.  But there are so many out there, that what's one more?  It was made with cream cheese and cashew milk.  If enough people would like to see it, and want the recipe, you can say so in the comments below and I'll make a post of it, even though it's late for St. Patrick's day.  I never seem to get the holiday posts on time!

                   

Corned Beef On Rye Panini Sandwich

Recipe By     :Ginny Larsen
(Brands I used are listed because that is how the nutrition info is derived. If you use different brands it may vary)
Serving Size  : 1 sandwich
                     

Caraway Rye Bread
2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4  teaspoon  baker's active dry yeast -- (or 1 tsp nutritional yeast flakes) Optional - for flavor
1/4  teaspoon  caraway seeds
1/4  teaspoon  baking powder
1/8  teaspoon  baking soda
1 large  egg
1 tablespoon  brewed coffee
1/8 teaspoon  blackstrap molasses
Dressing
1 tablespoon  Just Mayo, Hampton Creek -- (use whatever mayo you have, this is the brand I used)
1/4 teaspoon  Frank's red hot buffalo wings sauce
1/2 teaspoon  hot dog relish, Heinz

3 ounces  Corned beef, Brookdale premium quality (aldi's) -- canned
1 slice  Muenster, deli sliced, Happy Farms
2 teaspoons  butter

BREAD: In small bowl, add Parmesan cheese, almond flour, psyllium  powder, yeast, baking powder, and baking soda.  Whisk together until lumps are out.

Add egg, coffee, and molasses.  Whisk together until smooth.  Pour into square microwavable container, the size of a bread slice. Spread evenly, tap lightly on counter a few times to get out air bubbles. Microwave on high 1 min. 30 seconds.  Your microwave may vary.  Mine is 1000 watts.  Bread should be done in the middle but not too dry on the outside.  Turn out onto paper towel and let cool.  Slice horizontally into two slices.

DRESSING: In small bowl, add mayo, buffalo wing sauce, and hot dog relish.  Stir together. Spread on one slice of bread.

Add corned beef on top of dressing and top with slice of cheese (or two slices if you want more). Top with last piece of bread.

Butter each side of sandwich and place on panini grill.  Cook 2 to 3 minutes or until done.

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Per Serving: 612 Calories; 46g Fat (68.1% calories from fat); 40g Protein; 8g Carbohydrate; 5g Dietary Fiber

NOTES : 3g useable carbs

MINT HOT CHOCOLATE

                      

1 serving

1 tablespoon  cocoa powder

1/4 cup  boiling water

2 or 3 drops peppermint essential oil (to taste)

1 cup  cashew milk, Unsweetened, Silk -- (or almond)

sweetener to taste -- (I used GV brand liquid stevia extract with erythritol - Walmart)

1/8 tsp  salt

In 14 oz. mug, add cocoa powder and pour boiling water over it.  Add peppermint drops. Stir until cocoa is dissolved.

Add cashew milk, sweetener, and salt.  Stir together well and microwave for 90 seconds, keeping watch to make sure it does not boil over.  

Stir and serve.  Top with whipped cream if desired, or add flavored latte foam (Walmart)

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Per Serving: 37 Calories; 3g Fat (50.8% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber

LOW CARB GRANOLA (GF)

I'd like to pass on a great recipe that I discovered on YouTube recently and tried.  If you've never checked out HomeMade Healthy be sure and do so for some awesome recipes.



I loved this recipe!  I made a larger batch and made some adjustments for myself, just because I always do.  I used what I had on hand and wanted a large batch.  Her recipe is in the notes under her video. I have never really been a granola eater, but I just became one. I had a half cup this morning with a little Cashew milk and it was very filling. I woke up this morning at 4 a.m. before the Rooster crowed and had breakfast and it's 9:30 now and I am not at all hungry.  I plan on heading out to an exercise class this morning at 10:30 so I'm fueled for the morning.

Thank you Lisa and Rob for a great recipe!
Here is my adaptation...
                     
LOW CARB GRANOLA

Serving Size  : 12  

1 cup  slivered almonds
1 cup  pecans
3/4  cup  coconut oil -- melted
1/4  cup  Torani vanilla flavored sugar free syrup
1/4  cup  Pyure (equal to 1/2 cup sugar)
1/2  teaspoon  salt
1 cup  almond flour - Honeyville
1/2 cup  whey protein isolate, Isopure
1 teaspoon  vanilla extract
1 tablespoon  cinnamon

Roughly chop slivered almonds and pecans with a chopper, knife, or in a food processor.

In mixing bowl add chopped nuts, melted coconut oil, Torani syrup, Pyure sweetener, salt, almond flour, whey protein, vanilla extract and cinnamon. Mix together until well incorporated.

Line a large baking sheet with sides with parchment paper or a silicone mat.  Spread mixture out on pan.

Preheat oven to 300F.  Bake 25 to 30 minutes checking after 20 minutes and baking longer as needed until crisp.  It gets crisper as it cools also.

Cool completely and break up into pieces. Store in ziploc bag or covered storage container.

Description:
  "Eat in a bowl with almond or cashew milk as a cereal or use to top yogurt or pudding or ice cream"
Source:
  "adapted from https://www.youtube.com/watch?v=hg4w1Xk6Zkw"
Yield:
  "6 cups"
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Per Serving: 318 Calories; 31g Fat (82.3% calories from fat); 8g Protein; 6g Carbohydrate; 3g Dietary Fiber

NOTES : per 1/2 cup serving (12 servings): 318 Calories; 31g Fat (82.8% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber

per 1/4 cup serving (24 servings): 158 Calories; 15g Fat (82.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber

per 2 tbsp serving (48 servings): 79 Calories; 8g Fat (82.8% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber;

GRILLED CHEESE WITH A CUP-O-SOUP

Wasn't feeling so good today, but as I was laying down with comforting things around me, it all brought me back to my younger days, as a child at home, where my mom took care of me.  Why is it, that not feeling good always brings memories of the comforts of our childhood memories and our mothers?  I am 62 years old, but when I don't feel good, I still want my mommy.  I was suddenly hungering for one of the favorite lunches of my childhood - grilled cheese sandwich and tomato soup.

Unfortunately, tomato soup tends to raise the blood sugar quite a bit. I use to just pour a 6 ounce can of tomato juice into a cup with a few seasonings and a little milk or cream and microwave it, for a nice cup of tomato soup with my sandwich.  Can't do that if I want to stay in my carb limit.

The bread is just a microwave version of my cheese and wine bread recipe which I microwaved.  Instead of the nutritional yeast that I use in that recipe I just used a little baker's yeast to give it a yeasty, real bread aroma and taste.  That along with the cooking wine does the trick for that.  The soup came out wonderful, with the tomatoey taste without all the carbs.  If you don't like using the beef base for all the ingredients in it, you can just use beef stock in place of the water and skip the beef base.

                   

Grilled Cheese

Recipe By     :Ginny
Serving Size  : 1

2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4 teaspoon  baker's active dry yeast
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  marsala wine -- (cooking wine is fine, or just use water. The wine gives a wonderful flavor and aroma to it)
1 slice  Muenster, deli sliced, Happy Farms
1 slice  American deluxe Slices, Happy Farms
1/2 tablespoon  butter

In small bowl add Parmesan cheese, almond flour, psyllium powder, yeast, and baking powder.  Whisk until combined and there are no lumps.

Add egg and wine (or water).  Whisk until smooth.

Pour into square microwavable container that is about bread size. Tap on counter to get out air bubbles.  Microwave for 1 min. 40 seconds until done in the middle (my microwave is 1000 watts, if yours is different time may vary).

Remove and cool until you can handle it easily.  Carefully, with a bread knife, slice into two pieces.

Butter each piece with half the butter.  Place cheese slices on top of one and cover with remaining slice.  Butter the top and place buttered side in frying pan.  Butter the other side.

Fry until browned on one side, flip, and fry on the other side.

Copyright:
  "2/4/2017, Ginny Larsen"
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Per Serving: 389 Calories; 29g Fat (69.9% calories from fat); 21g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : 2g net carbs

CUP-O-SOUP

Recipe By     :Ginny Larsen
Serving Size  : 1  

2 tablespoons  Mezzetta homemade style marinara
1/4 teaspoon  Better Than Bouillon Beef Base
6 ounces  water
2 ounces  Silk unsweetened almond milk, original -- or cashew milk

In mug, add marinara, beef base, and water.  Heat in microwave for 1 minute.

Stir until beef base is completely dissolved.  Add almond milk and heat another 20 seconds.

Copyright:
  "2/4/2017, Ginny Larsen"
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32 Calories; 2g Fat (65.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber

MOCK SPLIT PEA SOUP WITH HAM

I used to love split pea soup with ham.  One of the things I truly miss on a cold day.  This soup uses green beans and cauliflower pureed and slow cooked with a ham bone and it sure hit the spot.  In my opinion, it is every bit as good as split pea soup.  The flavors blended together are wonderful.

It does the trick for me!  I hope it does for you, if you are a lover of split pea soup with ham.  It's been a long time since I've had actual split pea soup, but I think this tastes like the real thing that I remember.  I don't think my family knew that it wasn't until I told them.  

                      

Mock Split Pea Soup With Ham

Recipe By     :Ginny

Serving Size  : 6    

Categories    : Crock Pot, Stews and Soups

1 pound  frozen cauliflower

14 1/2  ounces  green beans, canned -- drained

32 ounces  chicken stock, Kitchen Basics, original

1 large  ham bone

1 teaspoon  onion powder

   pepper -- to taste

2 bay leaves

1/2 teaspoon  thyme

1 cup  ham -- cut up from off the ham bone*

In steamer, or microwave, steam the cauliflower until tender, about 10 minutes.  Drain any water and place in food processor.  

Empty green beans into food processor with cauliflower and process until a smooth puree.

In crock-pot, add chicken stock, pureed vegetables, ham bone, onion powder, pepper, bay leaves, and thyme.  Mix together, cover, and cook on high for 4 hours. Remove bay leaves.

Remove ham bone, cut off all the ham you can and add the ham pieces back into the soup.  Stir together and serve.

Copyright:

  "1/4/2017, Ginny Larsen"

Yield:

  "6 cups"

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Per Serving: 157 Calories; 8g Fat (43.3% calories from fat); 15g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : This is salty as is with the ham so I found it did not need any additional salt.  If you want to add salt taste first!

*Estimated to get about 1 cup of ham from ham bone.  

CRUNCHY CINNAMON CEREAL

I don't normally want cold cereal, but lately I just had a hankering for some good cold cereal.  I have another recipe for cold cereal that I like but I didn't have time to make all the ingredients for that one or have all on hand.  Decided to try this and see how it turned out.  It turned out wonderful.  It's very crunchy, like cold cereal should be.  It's a good base recipe to which you can add any other things you like, such as nuts, seeds, coconut flakes, dried cranberries, or whatever.

I normally use erythritol and stevia to sweeten most things, but I wanted to use a flavored syrup for this.  If you don't want to use sucralose, You can try a flavored stevia extract.  Erythritol sometimes changes the texture of baked things, and makes them softer instead of crunchy, so I didn't use any granulated erythritol, however I used a liquid stevia extract (GV brand from Walmart) which has some erythritol added.  But the liquid seems to be okay, and the combo of that and the Torani syrup was good.  You could use whatever flavor you prefer.  I wanted vanilla but only had the Smore's flavor and that turned out really good.

                   

  "Talk about a high protein, high fiber, very healthy breakfast cereal!  This is it!"

Cinnamon Cereal Flakes

Recipe By     :Ginny
Serving Size  : 4  
Categories    : Breakfast
(I put the brands I use and that is how the nutrition is derived)

1/2 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- (1 scoop)
1 tablespoon  oat fiber (Trim Healthy Mama, Gluten Free)
1 teaspoon  cinnamon
1/4 cup  Smore's flavored sugar free Torani syrup (or vanilla or any flavor you like)
1/4 teaspoon  stevia extract, GV
1 large  egg

Preheat oven to 250F.  Line cookie sheet with parchment paper and spray with non-stick spray.

In food processor, add almond flour, flaxmeal, whey protein, oat fiber and cinnamon, and pulse a few times to blend it all together.

Add vanilla sugar free Torani syrup (or any flavor), stevia extract, and egg.

Process until smooth.  It will be thick and sticky.  Pour out onto parchment paper and cover with plastic wrap that has been sprayed with non stick spray and with hands just smooth out to corners until evenly flattened and thin as you can get it.

Bake 30 minutes.  Check to see how done it is, and bake 10 minutes longer at a time, keeping watch on it, until completely dry in the middle and lightly browned but make sure not to burn. Takes about an hour altogether.

Let cook completely on wire rack.  When cooled break into pieces.  Store in ziplock bag in refrigerator.


Copyright:
  "1/11/2017" Ginny Larsen
Yield:
  "2 1/2 cups"
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Per Serving: 187 Calories; 13g Fat (53.4% calories from fat); 14g Protein; 11g Carbohydrate; 9g Dietary Fiber

Serving Ideas : You can add slivered almonds, or other nuts to this if you want, or dried cranberries, toasted coconut flakes, or whatever else you want for variety.  You can also use different flavored syrups if you want or extracts.

NOTES : 2g useable carbs per serving, fiber is pure dietary fiber so I do not count it.

SKILLET ITALIAN BEEF AND CABBAGE CASSEROLE

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

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

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

So here we go...

                     

Skillet Italian Ground Beef and Cabbage Casserole

Recipe By     :Ginny Larsen

Serving Size  : 4     

1  pound  ground beef, Simply Nature, 100% grass fed 

5  ounces  diced celery -- (about 2 stalks)

19 ounces  shredded cabbage -- (about half a head)

1  tablespoon  minced garlic

1  tablespoon  tomato paste

1  teaspoon  better than Bouillon Beef Base

1  teaspoon  Italian seasoning

1  teaspoon  onion powder

1/4 teaspoon  hot sauce

1 cup  boiling water

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

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

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

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

Description:

  "Very low in calories and only 11 total grams of carbs, quick and easy Italian skillet supper."

Copyright:

  "December, 2016, Ginny Larsen"

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

PUMPKIN CHILI REVISITED

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

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

                      Pumpkin Chili, revised

Recipe By     :Ginny Larsen
Serving Size  : 7  

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

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

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

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

7 - 1 cup servings

Source:
  "Revised version of http://ginnyslowcarbkitchen.blogspot.com/2011/11/pumpkin-chili.html"
Copyright:
  "2016, Ginny Larsen"
Yield:
  "7 cups"
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Per Serving: 328 Calories; 21g Fat (55.8% calories from fat); 26g Protein; 10g Carbohydrate; 3g Dietary Fiber

CRANBERRY COOKIES

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

                      

Cranberry Cookies

Recipe By     :Ginny 

Serving Size  : 18 cookies   

1 1/4  cups  almond flour - Honeyville

1/2  cup  whey protein isolate, Isopure

1/2  cup  Pyure sweetener (or granulated sweetener to equal 1 cup sugar)

1/4  cup  oat fiber

1/2  tsp. baking soda

1/8  teaspoon  salt

1/4  cup  butter -- softened

1  large  egg

1  teaspoon  vanilla extract

1/2  teaspoon  stevia extract, GV brand

1/4  cup  HOT water

1/2  cup  fresh cranberries -- each cut in half

Pyure sweetener -- to sprinkle on top

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

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

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

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

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

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

Copyright:

  "12/13/2016, Ginny Larsen"

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

NOTES : 1g net carb per cookie

HAMBURGER DIVAN

I love Chicken Divan.  So I thought hmmm... why not hamburger divan?  Right?  I had a pound of hamburger and wasn't sure what I wanted to do with it and didn't want to make the same old things I normally make so I thought of this.  It's the same idea as chicken divan, only with hamburger.  I was curious to know what the "divan" meant, so if you're curious here is a Wikipedia explanation, It's interesting anyway, if you're the curious sort.  I used a gluten free organic cream of mushroom condensed soup in this, and that gives a few more carbs (4 per serving), but if you want a totally grain free sauce, then you could do the same sauce in my Chicken Divan recipe instead.  But this was fantastic and we loved it.  My husband tends to like this version much better. Sometimes I am willing to add a few carbs in order to lower his.

So I won't make this a long drawn out post, (which I tend to hate on blogs I go to), and will get on to the recipe.

                      

 Hamburger Divan

Recipe By     :Ginny Larsen 

Serving Size  : 6    

(I list the brands I use, and that is where I get the nutrition info. If you use something else, yours may vary)

1 pound  ground beef, Simply Nature, 100% grass fed

4 ounces  canned mushroom slices -- OR fresh, sliced or chopped

1 teaspoon  onion powder

1 teaspoon  garlic powder

1 teaspoon  salt

12 ounces  cream of mushroom soup, Pacific organic condensed -- (gluten free)

1/4 cup  half and half

1/4 cup  Just Mayo, Hampton Creek

1 cup  colby jack cheese, Happy Farms -- shredded

12 ounces  Broccoli Florets, Season's Choice, frozen

1 cup  colby jack cheese, Happy Farms -- shredded

1/4 cup  Parmesan cheese -- grated

In frying pan brown beef, and add mushroom slices, onion powder, garlic powder and salt.  Stir together.

Add cream of mushroom soup, half and half, mayo, and shredded cheese.  Stir together until well incorporated and cheese is melted. 

Preheat oven to 350F, grease 7 x 11-inch or 9 x 9-inch baking pan.  Pour hamburger mixture into pan.  

Microwave broccoli for 5 to 6 minutes.  If desired chop into smaller pieces. Your preference.  Spread on top of hamburger mixture.

Top with remaining shredded cheese, and parmesan cheese.  

Bake 30 minutes.  

Copyright:

 © "11/6/2016, Ginny Larsen"

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Per Serving: 461 Calories; 34g Fat (67.1% calories from fat); 27g Protein; 10g Carbohydrate; 2g Dietary Fiber

NOTES : 10g carbs per 1/6 casserole

8g net carbs

BAKED SPAGHETTI SQUASH AND BEEF "ZITI"

I had a hard time naming this because it's not really a baked ziti, since I'm not using ziti pasta, but I used a baked ziti recipe and instead of the ziti pasta used a spaghetti squash.  The result was phenomenal!  We loved it.  Of course it does not have the pasta feel.  You just are not going to get that with spaghetti squash.  I've learned to like things for what they are not for what I'm trying to replace.  It's not pasta. It's spaghetti squash, but you have all the baked ziti flavors added to a spaghetti squash, and you have a new meal that stands alone.  And it's not a disappointment!  A very satisfying meal that needs nothing added.  My family loved it and nobody said, "isn't there supposed to be some pasta in there somewhere?"  No, we did not miss it.

                   
Baked Spaghetti Squash and beef "Ziti"

Recipe By     :Ginny Larsen
Serving Size  : 6

1  spaghetti squash
1  pound  ground beef, Simply Nature, 100% grass fed
1  teaspoon  fennel seed
1/2  teaspoon  sea salt
1/4  teaspoon  black pepper
1/2  teaspoon  onion flakes
1/2  teaspoon  onion powder
1/2  teaspoon  garlic powder
24  ounces  simply Nature Organic Marinara Sauce -- (1 jar)
1  pound  ricotta cheese
1/2  teaspoon  sea salt
1/2  teaspoon  basil
3  cups  part skim milk mozzarella cheese -- (divided)

Earlier in the day or a day ahead of time, prepare the spaghetti squash.  It makes it much easier.  Cut the squash in half and remove pulp and seeds, spread each half with extra virgin olive oil or butter, sprinkle with salt and pepper and roast in preheated 400 degree F. oven for 35 to 40 minutes or until tender.  Let cool enough to handle and then scrape out the strands of spaghetti squash.

Store in the refrigerator until ready to use.

In frying pan add ground beef, fennel seed, sea salt, pepper, onion flakes, onion powder, and garlic powder.  Stir together and brown. Add marinara sauce and simmer.

Preheat oven to 375F.  Grease a baking dish. You can use a casserole dish, or a 9 x 11-inch baking pan.  Your choice.  I used a casserole dish.

In medium bowl add ricotta cheese, sea salt, and basil.  Stir together.

To baking dish, add half of the spaghetti squash.  Top with half of the ricotta cheese.  To this with 1/3 of the meat sauce.  Then 1 cup of mozzarella cheese.

Repeat with the other half of spaghetti squash, other half of the ricotta, and another 1/3 of the meat sauce topping with 1 cup of the mozzarella.

Add the rest of the meat sauce and the remaining cup of mozzarella.  Bake for 40 minutes.

Copyright:
  "© ginnyslowcarbkitchen.blogspot.com  11/1/2016"
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Per Serving: 496 Calories; 31g Fat (56.7% calories from fat); 40g Protein; 13g Carbohydrate; 2g Dietary Fiber
NOTES : 11g net carbs

WATCH OUT FOR FRAUDS

I'm making this post to let people know there are frauds out there, that put up blogs, pinterest and facebook pages, only to steal other blogger's recipes, remove the copyright, and post them as their own, stealing all the hard work, time, and love that goes into creating recipes.  One such page on pinterest is https://www.pinterest.com/99LowCarb/low-carb-recipes/ and their facebook page is: https://www.facebook.com/99LowCarb/

I've found several of my own recipes on their page, as well as other food bloggers that I know.  Please, please, when you find pages like this, do not support them, confront them that you know what they are doing, spread the word to others to let them know, and report them if you see a violation.  It is sad that this happens and very discouraging, and really makes me wonder if the work is worth it only for others to steal it and make money off my labor.  I don't make any money off what I share.  I do it as a labor of love!  I get a small amount of money from ads on my blog, really not enough to keep up the blog.  But others steal my recipes as well as others who have worked hard, and make them their own and use them for profit.  Please don't support these types of pages if you know what they are doing.

I report them when I find them, and will post them on my blog to expose them when I become aware of them, and hopefully enough people will spread the news that they will no longer be able to continue to do what they do.  It is nearly impossible to keep up with all the crooks out there who don't want to make an honest living.  It's nearly impossible to protect your own work.  People can steal recipes, put together their own recipe books, and who is any the wiser?  I will keep posting recipes because I want to help people.  I guess what others do they will do.  But I will do what I can to make others aware of it also and hope all you good people out there will hold them accountable when you are able and make sure to spread the word.

HAPPY BIRTHDAY CHOCOLATE ZUCCHINI CAKE

This is just a very quick post, because it's my birthday.  Yes, and I've been too busy enjoying the day with my honey, hiking and picnicking.  We had a beautiful day!  And my Heavenly Father blessed me with a gift too, perfect weather in October!  72 degrees and sunny.

This is basically the same recipe as my zucchini cake recipe here.  The only thing changed is that instead of Einkorn flour I added cocoa to make it a chocolate cake.  I love the way it turned out in every way.  It is a very moist and chocolaty cake.  The zucchini really adds the right amount of moistness, and it rises well.  Most chocolate cakes I try to make don't.  But I loved the way this rose.  I use a silicone bundt pan, which worked really nice.

So here we go...

Chocolate Zucchini Cake
16 servings
by Ginny Larsen, © ginnyslowcarbkitchen.blogspot.com, 10-10-2016

5  large  eggs
1/2  cup  erythritol
1/4  cup  Pyure
2  teaspoons  vanilla
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1  tablespoon  cinnamon
1/2  teaspoon  salt
2 cups  shredded zucchini -- (I cut one large zucchini in chunks and place in food processor with S blade and process.)
1/3  cup  coconut oil
1 1/2  cups  almond flour - Honeyville
1/4  cup  whey protein isolate, Isopure -- unflavored
1/4  cup  golden flaxseed meal
1/4  cup  oat fiber
1/4  cup cocoa

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, and salt.  Blend together with electric mixer.

Add Zucchini, oil, almond flour, whey protein, flaxseed meal, oat fiber, and cocoa.   Mix until combined. 

Pour into Bundt pan, sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired. I simply mix powdered sweetener such as Pyure or Swerve, and add a little bit of vanilla and enough cream to make it the right consistency.  

Per Serving: 143 Calories; 12g Fat (65.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber;