LC, GF, BLUEBERRY MUFFINS

I tried another mix from LC Foods today! These muffins were so good!  My family loved them, and they are not low carbers.

I'm always a bit leery of trying new foods, especially claiming to be low carb and gluten free, because either they are not all that low carb, or they don't taste all that well.  Here is the nutritional info for these (except for my additions).  They are high in fiber. These had all the qualities I would look for in a muffin.  I filled each tin (12) to the top and had some batter left over so I made an extra big muffin with it.  I added freeze dried blueberries that  I found today at Trader Joe's.

I didn't add very many because they increase the carbs, but just 1/2 cup, plus about a cup of chopped walnuts. They were just right.

Very quick and easy to put together.  Just add butter, coconut oil, eggs, vanilla, and sour cream.

My hubby just said to me again, "Ginny that was really a good meal you made tonight."  I wasn't asking him how the meal was. But I keep hearing how good it was.  And he doesn't tell me that when he doesn't mean it.  He's the kind of husband that says, "I don't like this, don't ever make it again" if he doesn't like something.

I'm already looking forward to breakfast tomorrow!

ZUCCHINI AND PEA SALAD

Peas? Low carb?  Well, no, peas themselves are not.  They are a starchy vegetable. I don't usually eat them, but I had some frozen peas thawed and needed to use them, and wondered if I could possibly make a salad out of them low enough in carbs per serving that I could enjoy them.  So adding another very low carb veggie, such as zucchini, did the trick.  This made a delicious once-in-a-while side dish that even a low-carber can enjoy.  I used a "light" mayonnaise that is also low carb but you can use regular homemade mayo if you prefer which would be healthier.  This has a smokey cheddar cheese in it that really gives it that extra something as well.  You can also use more eggs in it, which I would have preferred, but my hubby does not like boiled eggs, so I only put in two and tried to sneak them by him.  He did eventually notice them so I grabbed them off his plate out of his salad and happily ate them for him.  I tell ya, it's a challenge cooking for a family that is all on different diets and has different likes and dislikes!

I also had a zucchini that needed to get used.  So you might say this salad was my end-of-the-week-use-up-the-fresh-veggies-before-they-spoil salad. It turned out delicious! I would have also added celery, which you may decide to do, but my son does not like celery, *sigh*.  What's a mother/wife to do?  So add your own touches to this however you want.  Less of one thing, more of another, whatever.


ZUCCHINI AND PEA SALAD                    

2 cups  frozen peas -- thawed (OR fresh if you have them)
1 2/3 cups  zucchini -- diced (about 1, 9 to 10-inch zucchini)
4 ounces  Smokey Sharp Cheddar, (Hoffman's) -- cubed (or just plain cheddar)-double it if you prefer more cheese (I would have if I had had more)
1/4 cup  green onions
1 tablespoon  minced garlic
2 large  eggs, hard-boiled -- chopped
2 tablespoons Real Bacon Bits
Dressing
1/2 cup  Light Mayonnaise, Hellman's
1/4 cup  Greek yogurt (OR sour cream)
1/2 tablespoon  mustard
2 drops  liquid sucralose
1 tablespoon  vinegar
seasoned salt -- to taste

In medium salad bowl, mix peas, zucchini, cheese, onions, garlic, eggs, and bacon bits.

In mixing bowl, combine mayonnaise, Greek yogurt, mustard, sucralose, vinegar, and seasoned salt. Mix well.

Pour dressing over vegetables and toss together.

Makes about 4 cups.


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8, 1/2 cup Servings/Per Serving: 150 Calories; 9g Fat (56.7% calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber--6g net carbs

JELLY-FILLED DONUTS, AND OTHER THINGS TO MAKE FROM A PANCAKE MIX

I'm still trying out some products I got from LC Foods. This one was from the low carb and gluten free pancake mix.

I have to say I was pleasantly surprised when I first made the pancakes.  They are the best low carb pancakes I have yet tasted! They really are.  Last night I decided to try using the mix to make a jelly-filled donut.  I used to eat jelly filled donuts for breakfast back in my pre-low carb days and pre-wheat free days, and before I was diagnosed with diabetes.  Not all the time but they were my favorite once in a while treat.  So now I can make a healthy jelly-filled donut, that is an entire breakfast with no sugar or wheat! You can find the nutrition info for the pancake mix here. It is mostly fiber, so only 2 net carbs per serving. 

So for breakfast I used my GT Xpress once again (love that gadget!) and followed the directions using 1/2 cup of the mix, and split the batter in half, putting half in each side of the GT Xpress, and baking in there for 12 minutes.  Came out like this:

Then I took some sugar-free strawberry jam (1 tsp) and mixed with a couple tsp. of a sugar-free strawberry glaze I had...

I put that into my injector I just bought from Walmart:

And I poked a hole in the center and filled it. 

And topped it with some melted coconut oil and powdered sweetener.  This with a couple strips of bacon was my breakfast this morning.  What a treat!

For lunch I decided to use the other one as a sandwich bread.  Not everyone would like a sweet sandwich bread, but if you like making sandwiches out of pancakes, you'll like this.  

I think it would go great for a breakfast sandwich also with some sausage and egg and topped off with syrup if you please.  Or how about a Monte Cristo? Yum!  Lots of possibilities.  

So anyway, definitely 2 thumbs up for this mix! I'm already thinking of an idea for a breakfast casserole. 

CHEESY SKETTI SQUASH CASSEROLE

I've never been one to think of spaghetti squash as a pasta substitute, to be honest with you.  It may look like spaghetti, but it is not spaghetti!  I was thinking of macaroni and cheese today, but of course I could not have macaroni.  But I had a spaghetti squash on my counter I needed to cook.  So though this is not a substitute for macaroni and cheese, it is a wonderful cheesy casserole side-dish.  I like spaghetti squash for what it is... spaghetti squash!

I have been using arrowroot powder to make a white sauce lately.  While arrowroot is not low carb, you use less of it to get the same thickening power.  Some interesting facts about Arrowroot here and here.  I find very little works well to thicken.  I only use half of the amount I would use for cornstarch.  So to make a white sauce with arrowroot is very simple, tastes like a white sauce, and has less carbs in it than if you used flour or cornstarch.  In a casserole it barely adds anything to your carb count.  I love it!  I love the way it makes sauces taste.  It's a little different to use than flour or cornstarch in that you need to be careful not to over cook it.  It will lose its thickening if you do.  So as soon as your sauce is thick you need to take it away from the heat.

This recipe is so versatile.  I am thinking of all kinds of variations I could do with it already.  You may come up with some of your own.


CHEESY SKETTI SQUASH CASSEROLE

1  medium  spaghetti squash
2  tablespoons  butter
1/2  onion -- chopped
1 tablespoon  arrowroot powder
1 cup  almond milk, unsweetened
1/2  teaspoon  italian seasoning
1/2  teaspoon  garlic powder
1/2  teaspoon  salt
1/4  teaspoon  black pepper
2  cups  fiesta blend shredded cheese -- (or any cheese)
1/4  cup  Parmesan cheese

Preheat oven to 375F.  Cut Spaghetti squash in half, and place cut side down in a baking pan with about a half inch of water.  Bake 40 minutes.  Let cool, and remove seeds and strands.  Set aside.

In medium saucepan, melt butter and add onions.  Stir and fry until onions are clear.  Add arrowroot powder and stir and fry for a few seconds, until bubbly.  Turn off heat, and very slowly add almond milk, whisking as you do.  Stir until thickened.

Add Italian seasoning, garlic powder, salt, and pepper.  Add shredded cheese and stir until cheese is melted.  Add spaghetti squash and stir together well.  Pour into greased 1-quart baking pan and sprinkle Parmesan cheese on top.

Optional: You can toast some low carb bread crumbs in butter and mix with the parmesan cheese and sprinkle on top if desired.

Bake 375F for 30 to 40 minutes or until lightly browned on top.

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6 Servings/Per Serving: 180 Calories; 14g Fat (72.8% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber

Variation: Add diced ham and broccoli, or green beans for a main dish.  Or any cooked meat and vegetable that you desire. Bake 30 minutes.
Mexican Variation: Add Mexican seasonings, diced green chilies, and nopalitos.

SMOKEY CHILI AND VEGETABLES

A hearty chili with green peppers, hominy, mushrooms and tomatoes, with a smokey flavor.  Very flavorful with just the right spice.  This is what we had for supper tonight.


SMOKEY CHILI AND VEGETABLES

1  pound  lean ground beef
1  small  green pepper -- diced
1  tablespoon  minced garlic
1  cup  Juanita's Mexican Style Hominy
4 1/2 ounces  mushrooms -- sliced (1 jar)
28 ounces  whole tomatoes
1  cup  green taco Sauce, Ortega-mild
1  cup  water
1  tablespoon  chili powder
1  tablespoon  cumin
1  teaspoon  sea salt
1/2 teaspoon  garlic powder
1/2 tablespoon  liquid smoke flavoring
2 dashes  hot sauce

Brown beef and drain.  Add green pepper and minced garlic and cook, stirring 5 minutes longer.  Add hominy and mushrooms and stir.  Add whole tomatoes and break up with a fork or spatula.  Add green taco sauce, water, chili powder, cumin, sea salt, garlic powder, liquid smoke, and hot sauce.

Bring to a boil, reduce heat to simmer, cover and let simmer for 30 minutes.

Yield:
  "6 1/2 cups"
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6-1 cup servings and 1/2 serving/Per Serving: 266 Calories; 17g Fat (56.5% calories from fat); 16g Protein; 13g Carbohydrate; 4g Dietary Fiber

FUDGE BROWNIE MALLOW CUPS

For a loooooooooooooong time, I've been thinking about Mallo Cups.  Remember those?  I used to take my allowance and walk across the street every day during my lunch hour when I was in 6th grade and by a couple Mallo Cups and eat them.  Every day.  I wonder now how I made it through my growing up years with all the junk food I ate!  I lived on Twinkies, Mallo Cups, Peanut Butter Cups, Cheetos, and french fries, and don't forget the pizza.  I could tell you stories.  But I won't.  I'm thankful now for all the good HEALTHY foods I can enjoy instead.

So when my box came from LC Foods I was really looking forward to trying out the Brownies and the Marshmallow Fluff.  And it's not a Mallo Cup, but it's got the flavors of the chocolate and the marshmallow.

 So they sort of reminded me of the Mallo Cups.

Go here for the Brownie Mix. And here for the Marshmallow Fluff mix.

Follow the directions on the package for the brownies and pour the batter into 12 muffin tins. I used parchment paper liners.  I have a handy little gadget I picked up at a kitchen gadget store which worked well for the filling.

You just push it down into the center, turning it while doing so and then pull it up and you have a nice hole for the filling.

Save the portions your pull out to crumble over the top later.  Now make the Marshmallow Fluff.  All you need is water, egg white, and vanilla to add to the mix.  Follow the instructions on the package.  I used egg white in a carton and I'm not sure but I think probably it would have gotten thicker if I had used regular egg whites.  Not sure. Mine was more of a thick sauce than fluff even after sitting for a while.  But it was just right for these.  And it tasted phenomenal! Yes, it tasted like marshmallow.  A taste I have not had for a long time.

So just fill in the centers, and spread more on the tops of each one after centers are filled.  Crumble the center pieces you pulled out and sprinkle over the tops.

ENJOY!  Hubby tested and approved.  The brownies were not real sweet.  So if you like things less sweet, you'll love them as they are.  They were fudgy and just the way a brownie is meant to be.  I would personally add a little sweetener to my batter next time because I like sweet sweet when it comes to brownies.  But then when you add the marshmallow fluff to it they are just right anyway in the end.  Check out more of LC Foods products, many which are also gluten free.  It does say they are made in a facility that processes wheat, so if that is an issue for you, then you need to know that.  For me, though I am allergic to wheat, it seems I can have foods that have been processed in places that process wheat.  In fact my kitchen is a place that uses wheat.  My family still uses it.  I use ways to keep things clean for my own use, but so far it has not been a problem for me.

HAPPY RESURRECTION DAY!

Eggs dyed with water from boiled onion skin! Check it out here!

PRODUCT REVIEW-LC-GLUTEN FREE WHITE BREAD

I'm busy getting ready for our Resurrection Day meal tomorrow. I love this time of year. Spring is in the air (finally), even though there's still some snow that needs to go away.  It's warming up! And this holiday is a special one for our family, celebrating what our Savior has done for us.  So I like to have special food to celebrate a special day.  Bread is always special, and will add to a few other dishes I'm making tomorrow.  I was privileged to be asked to review some products recently from LC Foods. I've browsed their store before and noted that they have some great looking gluten free products that are also low carb.  So it was great to be able to try some of them out.  Today I made the white bread.

I was considering doing buns, but decided just to make a loaf since I have not worked with this mix before. I decided just to make it according to instructions.  I added a few ingredients according to the directions.

Some eggs and egg whites, some carbonated water, sour cream, melted butter, and coconut oil.It just came out of the oven a couple hours ago.

Not bad!

I just cut into it and tried a bite with nothing on it.  It was pretty good.  No it does not taste like wheat bread.  But it has a good flavor and a soft texture.  I ate it with some butter.  I like the flavor.  This will make a good sandwich bread.  I haven't tried toasting it yet, but I'm thinking toast in the morning.
A couple pieces of it are going to be part of a Broccoli Parmesan Augraten casserole I'm making tomorrow. 

I'm planning on trying out the Marshmallow Fluff before the days over, and also the Brownie Mix and hopefully come up with a "Mallow Brownie cup" or something.  Remember Mallow Cups? When I was a kid they were my weakness.  I've wanted to try making them, but was not sure how to do the marshmallow part.  Now I have the marshmallow part! Not sure how I'll do this yet.  We'll see. Stay tuned. I have a few more goodies in the box to try as well. 

BREAKFAST OR BRUNCH PIZZA

Just a quick one I'm doing here today. This was what I had for my quick lunch after work today.  Quick and easy idea for a breakfast or a lunch.  You can use whatever toppings you like.  I think I'll try ham or sausage next time maybe.

This is not a crust you can pick up with your hands and eat, more like a cross between an omelet and a pizza.  Not quite a fritatta.  Just quick, easy and yummy. 

BREAKFAST OR BRUNCH PIZZA                      

2 large  eggs

1 tablespoon  almond flour

1 teaspoon  nutritional yeast flakes, NOW -- (OR Parmesan cheese)

1/4 teaspoon  salt -- OR to taste

TOPPINGS

2 tablespoons  green taco Sauce, Ortega-mild

1/3 cup  Fiesta blend shredded cheese -- OR your favorite shredded cheese

1 tablespoon  Real Bacon Bits

10 pepperoni slices, Armour

Beat eggs until frothy.  Add almond flour, nutritional yeast OR Parmesan cheese, and salt.  whisk together well.

In large cast iron skillet, melt butter OR bacon grease (nutrition information does not include), OR spray with non-stick cooking spray, and pour egg mixture into pan.  Cook on medium heat until almost dry on top.  Meanwhile preheat broiler oven.  

Flip over and immediately spread on the green taco sauce, shredded cheese, bacon bits, and pepperoni slices.  Remove from burner and place pan under the broiler until the cheese is melted and bubbly.

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1 Serving: 421 Calories; 33g Fat (69.3% calories from fat); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber

SHAMROCK PUDDING

I have a confession to make.  I went to McDonald's yesterday with my husband while we were out and about and I had a Shamrock Shake.  No they don't have a low carb version.  I had the real thing.  Whew! Got that off my chest.  It was a spur of the moment decision, but it was a decision, not a slip beyond my control.  I chose to have it, contemplating the blood sugar rise it would give me, and what I was going to do about that, and reasoned I don't normally do this, and in fact I've hardly been eating any carbs at all some days, mostly pretty ketogenic lately.  It wasn't a craving either.  It was simply a choice because I had a sour stomach, and neither coffee or soda pop appealed to me.  I wasn't there to eat.  Already had lunch.  I was just there to sit and visit with my hubby and relax a bit.  I used to get those Shamrock shakes every year when they came out and loved them!  It's been over 7 years since the last one.  So I decided to have one.  Just one! I'm not going back.  It sounded soothing to the sour stomach.  And it was.  My stomach was better the whole rest of the day.  But today I decided I have to have a low carb Shamrock something for this time of year.  I've done it with kefir shakes in the past which was pretty good.  But I'm going to a fellowship gathering at our church tonight for family time, and we're having lots of food there.  I wanted something I could bring with for myself as I know I won't be partaking in the dessert there.  So I whipped up this Shamrock pudding.  I made the mistake of a little too much mint.  I used 1/4 tsp. and that was pretty strong.  So I would advise 1/8 tsp. which is what I put in the recipe.  A little mint goes a long way!

                     
SHAMROCK PUDDING

8 ounces  Philadelphia 1/3 less fat cream cheese -- softened, (You can use full fat, but this is lower cal, and less than 1 g carb)
1 cup  Thai Kitchen coconut milk -- Refrigerated at least a couple hours, better longer, and then just scoop out the hard cream portion at the top of the can. Save liquid at the bottom for other use)
1/2 cup  heavy cream
2 teaspoons  vanilla extract
1/8 teaspoon  peppermint extract -- (or mint--more if you want a stronger mint flavor, but be careful not to get too much as it can be overpowering!)
 Liquid sucralose to equal 3/4 cup sweetening power -- (or sweetener of your choice)
20 drops  green food coloring -- (optional)

In medium size mixing bowl, combine softened cream cheese, coconut milk, and heavy cream.  Mix with electric mixer until creamy.  Add vanilla and peppermint extract, liquid sucralose, and green food coloring (if using).  Maria Emmerich has some great ideas for natural food coloring on her blog, http://mariahealth.blogspot.com/2012/05/pistachio-gelato-and-matcha-benefits.html

With electric mixer with wire whisks, whip for a couple minutes or until thick and creamy.  Refrigerate until completely chilled.  Serve with whipped cream if desired.

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4 servings/Per Serving: 356 Calories; 34g Fat (89.3% calories from fat); 5g Protein; 4g Carbohydrate; 0g Dietary Fiber

Nutr. Assoc. : 0 0 0 0 0 0 0

NEW ENGLAND HOT DOG BUNS

A while back, I found this pan on Amazon. It's a New England Hot Dog Pan.

I thought it would be great for making some low carb hot dog buns.  But at the time I didn't have a good recipe for the buns.  I've been making my Cheese and Wine Bread in the GT Xpress normally for a bun, which is great but not the right shape.  Today I finally got it out and multiplied my recipe for the Cheese and Wine Bread 5X and spread it in my pan, and baked it at 350F for 25 minutes.  They came out great!  They are light and airy, not heavy like many low carbs breads would be.  They are thin, and if you want you could try to multiply the recipe 8X rather than 5, which is what my Cheesy Loaf of Bread is and just pour that in there.  Probably have to bake it longer if you do that.  I think I'll stick with this one though, as I liked it just the way it was once I cut into it and put my hot dog in there.

Make sure to use gluten free low carb hotdogs!  We like the Hebrew National brand.  I'm thinking some sweet type of goodies to make in this pan also.  I'll have to see what else I can come up with.  I'm going to stick my remaining buns in the freezer so I have them on hot dog nights, all ready prepared for me.

NEW ENGLAND HOT DOG BUNS


1/2 cup + 2 tbsp  Parmesan cheese
1/4 cup + 1 tbsp almond flour -- (blanched, such as Honeyville, for best results)
1 tbsp + 2 tsp  psyllium seed husk powder
1 tbsp + 2 tsp nutritional yeast flakes, NOW
1 1/4 teaspoons  baking powder
1 1/4 teaspoons  Splenda -- Or equivalent, (does not make it sweet, just brings out flavor)
5 large  eggs
1 tbsp + 2 tsp extra virgin olive oil -- (any oil you like, this is my preference)
1/4 cup + 1 tbsp  Marsala wine OR buttermilk

Preheat oven to 350F.  In medium bowl, combine Parmesan cheese, almond flour, psyllium powder, nutritional yeast, baking powder, and Splenda granular.  Sift together with a wire whisk.

Add eggs, oil, and wine OR buttermilk.

Mix well until blended smooth. An electric mixer helps.  Pour batter into pan, covering the entire pan.  Bake 25 to 30 minutes or until golden brown.  Turn out onto a wire rack and let cool.  Slice into buns and slice each bun in half but not all the way through.

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10 Buns/1 Bun per serving:  118 Calories; 8g Fat (63.1% calories from fat); 7g Protein; 4g Carbohydrate; 3g Dietary Fiber  (edited from original post)

Added 3/15/2013--VARIATION: Hamburger Buns: Reduce wine OR buttermilk to 1/4 cup, let dough stand for 5 minutes to thicken after mixing, line baking sheet with parchment paper, and plop 10 rounds onto it.  Smooth each one evenly to a flat round circle with the back of a spoon.  Bake in preheated 350F oven about 12 minutes or until it tests done.  Yield: 5 hamburger buns; 2 circles=1 bun.

Editing this to say, if the batter is not thick enough reduce the oil to 1 tbsp. and the wine or buttermilk to 2 tbsp. It turns out different each time I make it so you may have to adjust the liquid ingredients.  I think the reason is just how you measure. Weight measurements are more accurate that cup and spoon measurements, so perhaps sometimes I'll do this weighing the ingredients.

"OATMEAL" AND PEANUT BUTTER COOKIES, LC, GF

My dear hubby has been wanting oatmeal cookies... like his mom used to make, which were most likely the recipe on the side of the Quaker Oatmeal box.  He loved them.  She used to send them to him when he was overseas in the Navy, and even though they arrived weeks later as hard as a rock, he ate them.  Unfortunately for him, I cannot make him the oatmeal cookies anymore that his mother used to make because they have wheat flour in them, and I cannot even handle it or have it in my kitchen without a reaction.  So I decided to try making him something similar at any rate, to oatmeal cookies but much healthier and better for him than what his mother used to make.

So I found an old recipe that I used to use to make oatmeal peanut butter cookies for my family, and decided to see what I could do to revise it and convert it to low carb, gluten free.  I was going to add chocolate bits to it, and some chopped nuts, which is what I used to do, but they do add more carbs.  This is a tad higher in carbs for a cookie than I like but it was something that I hoped my hubby could enjoy that would be healthier for him, and still something I could enjoy with him.
I may yet experiment more to make a lower carb version.  This recipe uses some things not all low carbers may have. I've been experimenting with arrowroot flour lately and love the texture that it gives things, so it does have a very small amount of that in it. You can probably just leave it out if you don't have it but the small amount used does not add much at all to the carb count per cookie.  I tbsp has 6 g carbs in it.  I use whey isolate in it, but you can use whatever protein powder you choose.  The oat bran I use is certified gluten free, so if you have a problem with wheat gluten make sure to find oat bran that is such.  Mine was Bob's Red Mill, which I can get here locally.
  


                     
These are a soft cookie, with a slight peanut butter flavor.  If you want it more peanut buttery tasting, you can do 1/2 cup peanut butter and 1/4 cup shortening, or butter if you do not have the Spectrum shortening. I think they are a whole new thing all on their own actually.  You'll have to try them to see what I mean.  And my hubby, the ultimate taste tester, says they are good.

 "OATMEAL" AND PEANUT BUTTER COOKIES

1/2  cup  shortening, Spectrum organic, non-hydrogenated
1/4  cup  natural peanut butter -- (no sugar added)
12  packets  Truvia -- OR sweetener to equal 1/2 cup
1/3 cup  xylitol -- (you can use another sweetener of your choice here, such as Swerve, erythritol, Splenda, etc. to measure 1/3 cup)
2  eggs
12 drops  liquid sucralose
1 teaspoon  blackstrap molasses
1 teaspoon  vanilla
1 1/2 cups  almond flour
1 tablespoon  arrowroot powder
1 teaspoon  xanthan gum
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  oat bran -- (certified gluten free)
1 scoop  whey isolate, vanilla flavored
1/2 cup  flaxseed meal, golden

Beat together shortening, peanut butter, Truvia, and xylitol (OR other sweetener);  combine eggs, liquid sucralose, blackstrap molasses, and vanilla and blend in, beating until light and fluffy.   Add combined almond flour, arrowroot powder, xanthan gum, baking soda, and salt.  Mix well.

Stir in oat bran, whey isolate, flaxseed meal, and mix together well.  Drop onto cookie sheet spread with parchment paper or silicone mat, and press down gently with fingers, or a fork, or the back of a spoon (it helps to wet your fingers slightly), and bake in preheated 350 degree F. oven, for 12 to 15 minutes or until lightly browned.

I got 28 cookies using a 2 tbsp cookie scoop.

Let cool and serve.

Options: If you like, add 1 Lindt 85% chocolate bar or other chocolate bar, chopped into pieces, and/or chopped nuts.  This will raise the carb and calorie count.  Another option, if you are ok with more carbs is to add 1/2 cup raisins snipped into halves.  I did not figure out the carb count with these things added, so you're on your own with that.

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28 Cookies/1 Cookie Per Serving: 118 Calories; 9g Fat (63.0% calories from fat); 4g Protein; 8g Carbohydrate; 4g Dietary Fiber

4g. net carbs per cookie

Awaken: 30+ Egg-Free and Grain Free Breakfasts

I am happy to introduce a new ebook by Karen Sorenson from Low Carbing One Day At A Time.  If you're tired of eggs for breakfast, or allergic to eggs, or for whatever reason don't want eggs, Karen has put together a great selection of ideas for you.  I was very impressed with the work Karen did in this book and how professional it is.  I loved the pictures along with the recipes, as well as nutritional information.  She has some great tips, and ideas for stocking your kitchen and how to's as well.  All I can say is I don't think you'll miss eggs with all the variety of recipes!  As much as I love my eggs, and I don't have an allergy to them, it's nice to have some options other than eggs, such as Cinnamon Nut Cereal, Blueberry Porridge, Pumpkin Porridge, Smoothies, Breakfast Cookies, Breakfast Sausage, Hashbrowns, and much more. And of course it is all low carb as well.  It looks to me like this book was a labor of love.  I think you'll like it.  You can purchase the book Here: http://lowcarboneday.com/awaken-egg-free-breakfast and there is a coupon code to get 40% off until March 11.
From Karen...

Why is this eBook Helpful?

• Brings a new look to breakfast for those with egg allergies or want something different
• Perfect for low carb, paleo, primal, gluten free, and grain free diets
• Provides step by step instructions for handling certain recipe ingredients
• Takes the guess work out of stocking your grain free pantry
• PDF format for viewing on your computer, iPad, or tablet
• A printer friendly copy of the eBook is also provided

What’s included in this eBook:

• 30+ egg free and grain free recipes with full page color photos
• Recipes for Morning Meats, Savory Beginnings, and Sweet Starts
• Several quick and easy recipes as well as recipes that can be made ahead of time
• Comprehensive guide for stocking your grain free pantry
• Egg Substitution Chart
• Sweetener Substitution Chart
• “How To” pages with step by step instructions and photos

VIDEO FOR CHEESE AND WINE BREAD

So many have asked me questions about the ingredients of this bread that I decided to do a video and demonstrate how I make it in my GT Xpress.  Others have done this in the microwave or oven as well.  I hope the video is helpful for those of you who have asked about some of the ingredients and what it looks like, size, etc.  I will also add links to my other recipes that have come from this recipe.

Cheese and Wine Bread

CHEESY BREAD-DOUBLE RECIPE-FOR GT XPRESS                    
     
1/4 cup  Parmesan cheese
2 tablespoons  almond flour
2 teaspoons  nutritional yeast flakes, NOW
2 teaspoons  psyllium seed husk powder
1/2 teaspoon  baking powder
1/2 teaspoon  Splenda Granular
Dash  salt
2 large  eggs
2 tablespoons  buttermilk
2 teaspoons  extra virgin olive oil

Preheat your GT Xpress. In medium bowl, combine parmesan cheese, almond flour, nutritional yeast, psyllium powder, baking powder, Splenda Granular, and salt.

Sift with wire whisk until all the lumps are out.

Add eggs, buttermilk, and oil.  Whisk together for about a minute until it is a pancake batter consistency.

Pour evenly into two wells of GT Xpress, filling each about 3/4 full.  Close lid and let bake for 12 minutes.

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Serving-1 bun/Per Serving: 232 Calories; 16g Fat (62.1% calories from fat); 14g Protein; 8g Carbohydrate; 5g Dietary Fiber


If you are dairy free, check out this one

click on picture

Or if you want a whole loaf try this one:

click on picture

FLOURLESS CHOCOLATE CAKE, LC, GF

This was my Valentine's day treat for my family tonight.  I wish I could have gotten it posted yesterday, but it's been a busy crazy work week, and I didn't get it made until this afternoon for tonight.

The original recipe for this is on Allrecipes.com along with a video demonstrating  how to do it.  The only change I made is that I used powdered Swerve in place of sugar.  Otherwise I followed it exactly as they did it.  So, this is not my original creation, and very little had to be done to make it low carb.  If you want to make it completely dairy free (I used butter so I guess I can't call it dairy free), you could use coconut oil in place of butter. I haven't tested that but I don't know why it wouldn't work.

This is a very dense, very rich, very chocolaty flourless cake.  It tastes better the longer it sits.  It should be thoroughly chilled but as is usual in my case, being the impatient and last minute type of person I am, I made it and let it cool in my garage and stuck it in the freezer for about an hour and it was just fine.  I held my breath as I worked to get it out of the pan and voila, it came out in one piece! Yay!  It is a semi-sweet, so if you want a sweeter chocolate add more sweetener and taste the batter before baking.  I used 3/4 cup Swerve.  Next time I probably would add 1/4 cup xylitol.  I rarely use Swerve.  It's just way too out of my price range but I got a good deal on some so had some on hand.  I saved it for a special treat, but I sure couldn't afford to have any sweets if I used it all the time.  So the next time I make this I will probably use a different combination of sweeteners, but I'm sure I will make it again!  Very decadent! Very romantic, special, wonderful! Very much a Valentine treat.

The nutrition info for making this with Swerve is here, this is for just the cake, without the topping:
This is for 12 servings: 394 Calories; 41g Fat (82.4% calories from fat); 8g Protein; 12g Carbohydrate; 7g Dietary Fiber;



                      WHIPPED COCONUT CREAM FROSTING

Recipe By     :Ginny Larsen
Serving Size  : 12  
Categories    : Dessert

1 cup  coconut cream -- (The thick cream at the top of the can of Thai Coconut Milk)
10 drops  liquid sucralose -- (or sweetener equal to 1/3 cup)
1/2 teaspoon  vanilla
1 teaspoon  rum extract
   red food coloring -- (optional)
12 strawberries -- sliced in half

In medium bowl, combine coconut cream, sucralose, vanilla, rum extract, and red food coloring (if using).  Which electric beater with wire whisk, whip for a couple minutes until fluffy.

keep can of coconut milk in refrigerator at least a couple hours before scooping out the cream on top. Use just the cream portion and save the liquid at the bottom for other use.

Spread onto cake and top with strawberries.

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For Frosting with Strawberries--12 servings/Per Serving: 71 Calories; 7g Fat (83.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0