Had a great day with my hubby today. Since he's working the night shift (10 p.m. to 6 a.m.), it's hard on holiday weekends to do anything since he normally just has to sleep all day and be up at night when I'm sleeping. This time he decided he was going to be up and we were going to be able to spend time together, which I was blessed to hear. We started out at a flea market and I found some great old recipe books, 25 cents to a dollar each. I bought some that I thought would work great to go through and see if I could low carb some of the recipes. So I'll look forward to sharing those with you as I do it. Then we went to Munsinger-Clemens Gardens which is always so refreshing, romantic, inspiring and I just love it. The flowers were only just beginning, some just planted, some blooming, so it was not the best time to see the gardens but it is always wonderful walking through there anyway and through the park and by the river. I took some shots and some videos and put them all into my Muvee Maker and tried to capture the day for memories. Here is a video of our day.
Saturday, May 29, 2010
Sunday, May 23, 2010
Nutrition & Metabolism Society Meeting-Dr. Bernstein
An excellent watch for those of you doing low carb diets, wanting to understand a bit more about the metabolism! Especially if you are diabetic and wondering if low carb is the way to go for you or not.
http://www.youtube.com/user/lowcarbkitchen#grid/user/7F8F6E44DBC5CB67
This is a playlist of 6 videos altogether. Worth watching!
http://www.youtube.com/user/lowcarbkitchen#grid/user/7F8F6E44DBC5CB67
This is a playlist of 6 videos altogether. Worth watching!
Helps during my virus
Just want to share some of the things that have been helpful to me through this virus, which I'm still getting over. It was a doozie! What normally has prevented, or reduced a cold for me, is to right away, as soon as I feel the slightest symptoms coming on, begin to take 15 drops of Grapefruit Seed Extract in my Green tea 3x/day,
plus making myself a nasal wash and/or nasal spray, which is made of distilled water warmed baby bottle temp, with a 1/4 tsp. sea salt, and 1/4 tsp. baking soda and 1 to 3 drops of GSE. The neti pot works well for this if you have one but if you don't, you can spend a dollar on a bottle of water that has a nozzle on the top. Put the solution in that, and bend over your bathroom sink looking down into the sink, then turn your head to the right or left, insert the nozzle in one side of your nose and squeeze gently, letting the water run from one side through and out the other side into the sink. After half way through blow your nose (lots of stuff comes out!) and turn to the other side and repeat until you use it up. This has in the past prevented my colds from ever getting worse than those initial coming on symptoms or has greatly reduced my symptoms and gotten me over it quickly. This time however, this virus resisted and got very bad and NOTHING worked at first but now this routine is helping me get over the sinus infection that followed anyway. To this solution this time I added 1/2 tsp. of MSM powder, and 1/2 tsp. of xylitol which is also anti-bacterial. It has worked to cure ear infections and you can buy nasal washes with that and GSE in it. But it's cheaper to make it yourself. And I'm cheap!
Another thing that has greatly helped me is Earl Grey tea which has bergamot in it. It didn't cure me, but was very soothing and very good tasting! Other teas of course, green tea and chammomile, are old standbys for me. I drank all of them a lot and 3x/day added my GSE drops to them.
Oil of Oregano
is another natural antiviral/antibiotic/antifungal that I'm now taking in place of the GSE as I'm recovering from this sinus infection. I can't use antibiotics, unfortunately without getting sicker from them and some I've become allergic to or had very severe reactions to. I'm scared of them now! So I was forced to find something natural to use in cases like this. Colloidal Silver is very controversial but I make my own and use that also and I can say I used it 3x/day for about a year with no side affects, didn't turn grey, and it only gave me good results for my health, helping me recover from a bedridden illness of CFIDS/FM. That's part of my arsenal now against sickness. I've made a nasal spray with that also using it with a small amount of msm.
Homemade chicken soup of course is one of my favorite remedies which I add a lot of tabasco sauce and cayenne pepper to! I'll have to do a recipe for that sometime, when I'm more up to cooking again.
A great book "Finding Peace in Life's Storms", by Charles Spurgeon, was also great therapy for my spirit and soul during this time. I think anyone who reads it will find it a blessing!
I have been doing T-Tapp for my exercise. But of course being sick I put that on hold. Last night I did a session of T-Tapp with my T-Tapp Walking video and after I noticed how much better I felt! My sinuses were clear and I felt a greater sense of well-being over all. T-Tapp is very lymphatic, so my guess is that it is a great help and I will be sure to do it daily now to help me recover from this! It helps your body push lymph through your system and so to rid the body of toxins and I'm sure strengthen your whole immune system.
So these are some of my "recipes" for cold and flu, and I don't know if they'll help you or not, but I thought I'd share. All in all, this too shall pass. I'm looking forward to feeling good again! It's been a drag being sick. I hope to never get this one again!
Ginny
plus making myself a nasal wash and/or nasal spray, which is made of distilled water warmed baby bottle temp, with a 1/4 tsp. sea salt, and 1/4 tsp. baking soda and 1 to 3 drops of GSE. The neti pot works well for this if you have one but if you don't, you can spend a dollar on a bottle of water that has a nozzle on the top. Put the solution in that, and bend over your bathroom sink looking down into the sink, then turn your head to the right or left, insert the nozzle in one side of your nose and squeeze gently, letting the water run from one side through and out the other side into the sink. After half way through blow your nose (lots of stuff comes out!) and turn to the other side and repeat until you use it up. This has in the past prevented my colds from ever getting worse than those initial coming on symptoms or has greatly reduced my symptoms and gotten me over it quickly. This time however, this virus resisted and got very bad and NOTHING worked at first but now this routine is helping me get over the sinus infection that followed anyway. To this solution this time I added 1/2 tsp. of MSM powder, and 1/2 tsp. of xylitol which is also anti-bacterial. It has worked to cure ear infections and you can buy nasal washes with that and GSE in it. But it's cheaper to make it yourself. And I'm cheap! Another thing that has greatly helped me is Earl Grey tea which has bergamot in it. It didn't cure me, but was very soothing and very good tasting! Other teas of course, green tea and chammomile, are old standbys for me. I drank all of them a lot and 3x/day added my GSE drops to them.
Oil of Oregano
is another natural antiviral/antibiotic/antifungal that I'm now taking in place of the GSE as I'm recovering from this sinus infection. I can't use antibiotics, unfortunately without getting sicker from them and some I've become allergic to or had very severe reactions to. I'm scared of them now! So I was forced to find something natural to use in cases like this. Colloidal Silver is very controversial but I make my own and use that also and I can say I used it 3x/day for about a year with no side affects, didn't turn grey, and it only gave me good results for my health, helping me recover from a bedridden illness of CFIDS/FM. That's part of my arsenal now against sickness. I've made a nasal spray with that also using it with a small amount of msm.Homemade chicken soup of course is one of my favorite remedies which I add a lot of tabasco sauce and cayenne pepper to! I'll have to do a recipe for that sometime, when I'm more up to cooking again.
A great book "Finding Peace in Life's Storms", by Charles Spurgeon, was also great therapy for my spirit and soul during this time. I think anyone who reads it will find it a blessing!
I have been doing T-Tapp for my exercise. But of course being sick I put that on hold. Last night I did a session of T-Tapp with my T-Tapp Walking video and after I noticed how much better I felt! My sinuses were clear and I felt a greater sense of well-being over all. T-Tapp is very lymphatic, so my guess is that it is a great help and I will be sure to do it daily now to help me recover from this! It helps your body push lymph through your system and so to rid the body of toxins and I'm sure strengthen your whole immune system.
So these are some of my "recipes" for cold and flu, and I don't know if they'll help you or not, but I thought I'd share. All in all, this too shall pass. I'm looking forward to feeling good again! It's been a drag being sick. I hope to never get this one again!
Ginny
Tuesday, May 18, 2010
Chocolate Cake Video
Well, I went in to the doctor today after being sick too long with this virus, and I found out I most probably have H1N1, so I don't know if chocolate helps that, but it does work as comfort food. Here is the video I put together for the recipe below in my previous post. I hope you try it and enjoy!
Mom's Chocolate Cake with Chocolate Glaze
I always loved my mom's chocolate cake and so did everyone else who ever tasted it. The same cake that my grandma also made, and probably my great grandmother. I don't know. It was just handed down. I have been sick with some crazy virus for over a week and can hardly eat anything, but strangely enough, chocolate is the one thing I'm wanting! So I tell myself, "Hey self, maybe there's something in chocolate I need right now. Maybe I should listen to my body". So I made my mother's chocolate cake this morning with a few adaptations to make it low carb. The flours I used were a mixture of almond, flaxmeal, carbalose, and wheat protein isolate 5000. But you can use half almond meal and half flaxmeal is my guess with good results as well, or even try all almond meal. I may do that next time. I did like the consistency it came out with. Sweeteners I used were Splenda, Xylitol, and Diabetisweet, but you can try your own favorite ones. Erythritol would work in place of xylitol. You need either one though to get the same texture and taste with chocolate I think. I only use small amounts so the amount you get in one helping is minimal so I never have the gastrointestinal problems that way. Same with the Diabetisweet.
Here's the recipe and the video will come soon. I need to get to a doctor's appointment to see why I am so dizzy in the head :p and then I'll put together the video.
Mom's Chocolate Cake With Chocolate Glaze
Recipe By :Ginny Larsen, © ginnyslowcarbkitchen.blogspot.com 2010
Serving Size : 16
Cake
1/2 cup Splenda
1/4 cup xylitol
1/4 cup Diabetisweet Sugar Substitute-White -- or brown
1/2 cup cocoa
1/4 cup coconut oil -- melted
2 large eggs
1/2 cup coconut milk
2 teaspoons vanilla
1/2 teaspoon salt
1 cup almond meal
1/2 cup flax meal, Golden
1/4 cup carbalose flour
1/4 cup wheat protein Isolate 5000
1 teaspoon baking soda
1 teaspoon baking powder
1 cup hot water -- poured over all
Chocolate Glaze Topping
3 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 teaspoon vanilla
1 cup "Powdered Sugar" -- *see Note
1 1/2 tablespoons hot water -- enough to dribble in for consistency
*Note: To make "powdered sugar", mix 1 cup Splenda and 1/2 cup xylitol in blender, blending and mixing/shaking up, at 10 sec. each time on low speed, until it gets to the consistency of powdered sugar.
Preheat oven to 350 degrees F. Spray bundt pan with non-stick cooking spray. Mix everthing into a large mixing bowl and beat with electric beater slowly until incorporated, scrape sides, and then beat on high speed for 2 minutes.
Pour into bundt pan. Bake for 40 to 45 minutes or until cake tests done. (knife inserted comes out clean and cake is pulling away from the sides of the pan). Let completely cool, turn out onto a plate and spread on chocolate glaze.
Glaze: Melt butter and chocolate in microwave, 30 sec. at first, and then in 15 sec. intervals, stirring until melted and blended together. Add vanilla, and powdered sugar substitute. Pulse with electric mixer slowly until blended, and then slowly mix while adding small amounts of water just until it gets to the right consistency for a glaze. Mix well, and pour over the top of the cake allowing it to run down the sides and into the middle of the cake.
Source:
"adapted from my mother's chocolate cake recipe I grew up with"
- - - - - - - - - - - - - - - - - - -
Per Serving: 181 Calories; 12g Fat (51.5% calories from fat); 7g Protein; 19g Carbohydrate; 13g Dietary Fiber
NOTES : 6 useable g. carbs per 1/16 piece of cake
Friday, May 7, 2010
Coconut Cake with Coconut Rum Cream Frosting
The frosting makes the cake! I'm so glad Kent decided to have this contest, because I never would have made this otherwise. My family loved it, and half of them are not low carbers. It was so good. The problem is leaving it alone! But then, it was very filling also and stuck to your ribs all day. In fact I had it for lunch today with nothing else, since it really is a full lunch with the protein and all the good stuff in it, so I didn't feel I needed it as an ending to a meal. I was not hungry all day after. So just remember that... it's very satiating. I worked this week tweaking this to get it right. I made it once with oil in it and once without oil. I liked it better without any oil. It was moist enough without it and I liked the consistency better. With oil it was too moist. So I may experiment more with a mixture of different flours with it. We'll see.
* Exported from MasterCook * Coconut Cake with Coconut Rum Cream Frosting
Recipe By :Ginny Larsen
Serving Size : 16
Categories : desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coconut, unsweetened -- ground in coffee grinder to a powder
2 cups almond meal, blanched
1 cup coconut milk
1/2 cup splenda
1/4 cup xylitol
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
Coconut Rum Cream Frosting
3 ounces cream cheese
3 tablespoons unsalted butter
1/3 cup powdered sugar substitute -- *see Note
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1/3 cup coconut, unsweetened
1 tablespoon coconut milk
Preheat oven to 350 degrees F. Mix all cake ingredients together in a medium bowl and beat with electric beater until well mixed, about 3 minutes
Pour batter into a medium size bundt pan, or loaf pan, that has been sprayed with non-stick cooking spray
Bake for 50 min. to 1 hr. or until knife inserted comes out clean
Let cool. Turn out onto wire rack and cool completely. When completely cooled, frost with Coconut Rum Cream Frosting.
Frosting: Mix all ingredients for frosting except the coconut milk. Mix with electric beater until well mixed. Add just enough coconut milk to get to the consistency you want. - - - - - - - - - - - - - - - - - - -
Per Serving: 204 Calories; 18g Fat (72.6% calories from fat); 5g Protein; 11g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol; 142mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat.
NOTES : *Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.
* Exported from MasterCook * Coconut Cake with Coconut Rum Cream Frosting
Recipe By :Ginny Larsen
Serving Size : 16
Categories : desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coconut, unsweetened -- ground in coffee grinder to a powder
2 cups almond meal, blanched
1 cup coconut milk
1/2 cup splenda
1/4 cup xylitol
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
Coconut Rum Cream Frosting
3 ounces cream cheese
3 tablespoons unsalted butter
1/3 cup powdered sugar substitute -- *see Note
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1/3 cup coconut, unsweetened
1 tablespoon coconut milk
Preheat oven to 350 degrees F. Mix all cake ingredients together in a medium bowl and beat with electric beater until well mixed, about 3 minutes
Pour batter into a medium size bundt pan, or loaf pan, that has been sprayed with non-stick cooking spray
Bake for 50 min. to 1 hr. or until knife inserted comes out clean
Let cool. Turn out onto wire rack and cool completely. When completely cooled, frost with Coconut Rum Cream Frosting.
Frosting: Mix all ingredients for frosting except the coconut milk. Mix with electric beater until well mixed. Add just enough coconut milk to get to the consistency you want. - - - - - - - - - - - - - - - - - - -
Per Serving: 204 Calories; 18g Fat (72.6% calories from fat); 5g Protein; 11g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol; 142mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat.
NOTES : *Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.
Sunday, May 2, 2010
Mushroom Crusted Ham and Cheese Pie
This is a very wonderful low carb quiche pie that is great for breakfast, brunch, lunch, or dinner. I've also made it with chicken. I've served it for a ladies brunch and it was raved over. I got this recipe here:
http://allrecipes.com/Recipe/Mushroom-Crusted-Ham-and-Cheese-Pie/Detail.aspx
The only thing I did different was to use low carb bread crumbs. I think it would work well with 1/2 cup parmesan instead of the bread crumbs if you don't have any. But any low carb bread you make you can crumb and use. The carb count then will depend on what you use.
Background music is "Every Morning When I Wake Up"
By Peter Gringhuis and Elton Smith
* Exported from MasterCook *
Mushroom Crusted Ham/Chicken and Cheese Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main dish Breakfast
Chicken/Poultry Lunch/snack
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh mushrooms -- coarsely chopped
1/4 cup finely chopped onion
1/4 cup butter
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces shredded sharp Cheddar cheese
1 container herb and garlic flavored cream cheese -- (8 ounce) softened
4 eggs
1 dash hot pepper sauce
1 cup cooked ham -- diced
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C.)
In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.
Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.
In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.
Source:
"http://pie.allrecipes.com/az/MshrmCrstdHmndChsPi.asp"
- - - - - - - - - - - - - - - - - - -
Per whole pie: 1717 Calories; 123g Fat (63.9% calories from fat); 92g Protein; 64g Carbohydrate; 5g Dietary Fiber; 1076mg Cholesterol; 4386mg Sodium. Exchanges: 2 1/2 Grain(Starch); 11 Lean Meat; 3 1/2 Vegetable; 17 1/2 Fat; 0 Other Carbohydrates.
Per 1/8: 215 Calories; 15g Fat (63.9% calories from fat); 11g Protein; 8g Carbohydrate; 1g Dietary Fiber;
Per 1/6: 286 Calories; 20g Fat (63.9% calories from fat); 15g Protein; 11g Carbohydrate; 1g Dietary Fiber
http://allrecipes.com/Recipe/Mushroom-Crusted-Ham-and-Cheese-Pie/Detail.aspx
The only thing I did different was to use low carb bread crumbs. I think it would work well with 1/2 cup parmesan instead of the bread crumbs if you don't have any. But any low carb bread you make you can crumb and use. The carb count then will depend on what you use.
Background music is "Every Morning When I Wake Up"
By Peter Gringhuis and Elton Smith
* Exported from MasterCook *
Mushroom Crusted Ham/Chicken and Cheese Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main dish Breakfast
Chicken/Poultry Lunch/snack
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh mushrooms -- coarsely chopped
1/4 cup finely chopped onion
1/4 cup butter
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces shredded sharp Cheddar cheese
1 container herb and garlic flavored cream cheese -- (8 ounce) softened
4 eggs
1 dash hot pepper sauce
1 cup cooked ham -- diced
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C.)
In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.
Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.
In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.
Source:
"http://pie.allrecipes.com/az/MshrmCrstdHmndChsPi.asp"
- - - - - - - - - - - - - - - - - - -
Per whole pie: 1717 Calories; 123g Fat (63.9% calories from fat); 92g Protein; 64g Carbohydrate; 5g Dietary Fiber; 1076mg Cholesterol; 4386mg Sodium. Exchanges: 2 1/2 Grain(Starch); 11 Lean Meat; 3 1/2 Vegetable; 17 1/2 Fat; 0 Other Carbohydrates.
Per 1/8: 215 Calories; 15g Fat (63.9% calories from fat); 11g Protein; 8g Carbohydrate; 1g Dietary Fiber;
Per 1/6: 286 Calories; 20g Fat (63.9% calories from fat); 15g Protein; 11g Carbohydrate; 1g Dietary Fiber
Tuesday, April 27, 2010
Chicken and Broccoli Quiche with Parmesan Topping
The idea for this came from a combination of other recipes and I tried it and loved it! It came out really good. I may make a video for it eventually but didn't have the time. The topping idea came from Linda's Low Carb Menus and Recipes. I love her site, and I've used this topping for several recipes. It just makes a great low carb topping for a lot of things. It really adds a lot. I hope you'll try it and if you do and enjoy it leave me a note and let me know!
Chicken and Broccoli Quiche With Parmesan topping
Serving Size : 6
2 cups cooked chicken -- diced
1 pound frozen broccoli
1 pound frozen cauliflower
2 tablespoons onion flakes
1 tablespoon minced garlic
4 large eggs
1 cup shredded cheddar cheese -- (or smokey cheddar is really good)
4 dashes tabasco sauce
salt and pepper -- to taste
1 tablespoon lemon juice
Topping
1/2 cup Light Mayonnaise, Great Value
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese -- (or whatever you have)
3/4 cup parmesan cheese
Preheat oven to 350 degrees F.
In a 9 or 10 inch pie plate or baking dish, spray with non-stick spray.
Microwave frozen broccoli for 5 minutes. Remove. Chop if you like it smaller pieces. Place into medium mixing bowl. Microwave cauliflower 5 minutes. Process in food processor using the shredding blade so that it makes "rice".
Pour into mixing bowl with the broccoli. Add chicken, onion flakes, garlic, eggs, shredded cheese, tabasco sauce, salt and pepper, and lemon juice and mix all well.
Turn into prepared dish.
Mix all topping ingredients together and dollup on top of casserole and then spread over it evenly with a knife.
Bake for 1 hr. and let rest for 15 minutes before cutting.
- - - - - - - - - - - - - - - - - - -
Per Serving: 420 Calories; 27g Fat (56.1% calories from fat); 34g Protein; 13g Carbohydrate; 4g Dietary Fiber; 210mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
Monday, April 19, 2010
Low Carb Enchilada Chicken Paillard
This was from Bowulf (Kent) on YouTube. It was a recipe from "Splendid Low-Carbing" by Jennifer Eloff. Looks absolutely yummy and I know as soon as I've got a day off and I'm not too exhausted to cook that I want to do this one!
Great blog Jennifer has with lots of good looking recipes! Take some time to browse through them and see what you find.
Great blog Jennifer has with lots of good looking recipes! Take some time to browse through them and see what you find.
Tuesday, April 13, 2010
Mock Mac and Cheese and 1 minute muffin/bread/cake
I was just watching a video from DLife. This looked worth trying! Mock Mac and Cheese . Only I would cut up the cauliflower I think. If any of you give it a try let me know how you like it! I may have to try it out on the weekend. Maybe have it with a muffin!
One of the challenges of a low carb diet for me is fitting it in to a work schedule when I don't have the time or energy to cook and want to grab things quickly to snack on or give me a lift through my day. One thing that has helped me with that is either to plan ahead on the weekend to make up some snack foods, like almond thins, or seasoned nuts, and also to get some cheese sticks to add to that to take with. But recently I've been making the 1 minute muffins which I don't know who to give credit to, I've seen this recipe all over the internet in its many forms. It's so versatile and you can do so much with it! It can be bread, or a sweet muffin, a hamburger bun, or last night it was "corn bread" to go with my mexican stew (which recipe I will do a video on, Lord willing, as soon as I get the time.) So here is the basic recipe. I've seen it as a "3 minute" bread or a "one minute" bread... I guess it depends on your microwave. For me 1 1/2 min. works best. You'll have to experiment:
1 TBS. coconut oil or butter melted
2 TBS. Almond Flour
2 TBS. Flax Meal
1/4 tsp baking powder
1/4 tsp. Splenda (or for mine I add 1 TBS DaVinci or Torani Sugar Free Vanilla syrup)
a pinch of salt
1 egg
Put butter, or coconut oil, or whatever you are using in a soup bowl, and melt in microwave for about 20 to 30 seconds. Add all other ingredients and mix well. Put the bowl right into the microwave and cook on hi for 1 1/2 to 3 min. depending on your microwave. Mine works best at 1 1/2 min. 3 min. makes it pretty dry for me. Has only 2 effective carbs for the whole thing.
If you want a great tasting muffin to this you can add about a tsp. of cinnamon and this morning I added a cream cheese filling for a cheese danish. I cooked it on parchment paper in two portions.
So this was my snack today between classes. Otherwise I go about 6 hrs. sometimes before my lunch which means I barely make it through my second class without feeling like I just don't have the strength to go on. This was great! Very satisfying! Here's the cream cheese filling I used. I just keep it in the frig and scoop out how much I want when I make a muffin. I put it in the center and then microwave it. Tastes best chilled. Important not to overcook it, so watch it. Better to undercook and then gradually cook more until you get it to the right doneness. Try 1 min. and go from there.
* Exported from MasterCook *
Cream Cheese Filling For Cheese Danish
Serving Size : 6 Categories : desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces cream cheese -- softened
1 egg yolk
1/4 cup Splenda
1 teaspoon vanilla
Microwave cream cheese until soft. Remove and add the egg yolk, sweetener, extract, and flavoring. Fill pastries and bake.
Description:
"Can be used in muffins, or cakes or any recipe with a filling"
Source:
"lowcarbeating.com"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 7g Fat (82.1% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat.
Serving Ideas : Add to muffins, cakes, etc. as a filling.
You can add chocolate to this and make a chocolate cake. You can be very creative and mix different low carb flours and seasonings for a savory bread without the sweetener. Hey! Go wild! The possibilities are endless! I love this recipe! It's a life saver and it only takes a couple minutes to prepare! What can be better? If you need something fast this is it. Sometimes we eat out at Burger King on those days when I'm just too wiped out to cook and we can't afford anything but the dollar menu, ha! I either have to go bunless and just eat the meat or I make a quick hamburger bun using this recipe, cut it in two and put it in a baggie in my purse and ditch the bun at B.K. and switch it with my own. Works. Or shape it into a hotdog bun and cook on parchment paper if you want a hotdog. I mean the more things you think of you need bread for, the more you figure out ways to use this recipe! It's the greatest!
One of the challenges of a low carb diet for me is fitting it in to a work schedule when I don't have the time or energy to cook and want to grab things quickly to snack on or give me a lift through my day. One thing that has helped me with that is either to plan ahead on the weekend to make up some snack foods, like almond thins, or seasoned nuts, and also to get some cheese sticks to add to that to take with. But recently I've been making the 1 minute muffins which I don't know who to give credit to, I've seen this recipe all over the internet in its many forms. It's so versatile and you can do so much with it! It can be bread, or a sweet muffin, a hamburger bun, or last night it was "corn bread" to go with my mexican stew (which recipe I will do a video on, Lord willing, as soon as I get the time.) So here is the basic recipe. I've seen it as a "3 minute" bread or a "one minute" bread... I guess it depends on your microwave. For me 1 1/2 min. works best. You'll have to experiment:
1 TBS. coconut oil or butter melted
2 TBS. Almond Flour
2 TBS. Flax Meal
1/4 tsp baking powder
1/4 tsp. Splenda (or for mine I add 1 TBS DaVinci or Torani Sugar Free Vanilla syrup)
a pinch of salt
1 egg
Put butter, or coconut oil, or whatever you are using in a soup bowl, and melt in microwave for about 20 to 30 seconds. Add all other ingredients and mix well. Put the bowl right into the microwave and cook on hi for 1 1/2 to 3 min. depending on your microwave. Mine works best at 1 1/2 min. 3 min. makes it pretty dry for me. Has only 2 effective carbs for the whole thing.
If you want a great tasting muffin to this you can add about a tsp. of cinnamon and this morning I added a cream cheese filling for a cheese danish. I cooked it on parchment paper in two portions.
* Exported from MasterCook *
Cream Cheese Filling For Cheese Danish
Serving Size : 6 Categories : desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces cream cheese -- softened
1 egg yolk
1/4 cup Splenda
1 teaspoon vanilla
Microwave cream cheese until soft. Remove and add the egg yolk, sweetener, extract, and flavoring. Fill pastries and bake.
Description:
"Can be used in muffins, or cakes or any recipe with a filling"
Source:
"lowcarbeating.com"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 7g Fat (82.1% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat.
Serving Ideas : Add to muffins, cakes, etc. as a filling.
You can add chocolate to this and make a chocolate cake. You can be very creative and mix different low carb flours and seasonings for a savory bread without the sweetener. Hey! Go wild! The possibilities are endless! I love this recipe! It's a life saver and it only takes a couple minutes to prepare! What can be better? If you need something fast this is it. Sometimes we eat out at Burger King on those days when I'm just too wiped out to cook and we can't afford anything but the dollar menu, ha! I either have to go bunless and just eat the meat or I make a quick hamburger bun using this recipe, cut it in two and put it in a baggie in my purse and ditch the bun at B.K. and switch it with my own. Works. Or shape it into a hotdog bun and cook on parchment paper if you want a hotdog. I mean the more things you think of you need bread for, the more you figure out ways to use this recipe! It's the greatest!
Friday, April 9, 2010
Shepherd's Pie
This is one my family's favorite recipes! I first found it on the Bernstein Forum: http://www.diabetes-book.com/cgi-bin/yabb2/YaBB.pl?num=11... and have since given it some of my own tweaks. I've served it for company and been told "this is better than eating out". Had this for supper last night. Looking forward to the leftovers!
* Exported from MasterCook *
Shepherd's Pie With Mushrooms, Smoked Cheddar and Bacon
Recipe By :
Serving Size : 8
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound italian sausage -- (ground)
1/2 pound fresh mushrooms -- chopped
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 cup onion -- diced
1/2 teaspoon thyme
1 teaspoon italian seasoning
8 ounces tomato sauce-no sugar added
salt and pepper -- to taste
2 pounds frozen cauliflower -- (4 cups when pureed)
2 cups smoked cheddar cheese -- shredded
1/4 cup sour cream
2 tablespoons butter
1 large egg
1/2 cup bacon pieces, reduced fat
paprika
Brown the ground beef and sausage along with the chopped onion. Add garlic and tomato sauce, thyme, and italian seasoning
In another pan cook chopped mushrooms in the unsalted butter until all the liquid is absorbed and they are browned.
Add the mushrooms to the meat mixture and spread into a 9' x 13" pan.
Microwave the cauliflower for 10 minutes or until cooked well enough to puree. Put in food processor and add the sour cream, butter, egg, and cheese. Process until well mixed and pureed. Pour in the bacon pieces and pulse until mixed. Spread on top of the meat mixture. Sprinkle the top with paprika.
Bake in a preheated 350 degree oven for 45 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving : 640 Calories; 52g Fat (73.1% calories from fat); 32g Protein; 11g Carbohydrate; 4g Dietary Fiber; 168mg Cholesterol; 966mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat.
* Exported from MasterCook *
Shepherd's Pie With Mushrooms, Smoked Cheddar and Bacon
Recipe By :
Serving Size : 8
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 pound italian sausage -- (ground)
1/2 pound fresh mushrooms -- chopped
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 cup onion -- diced
1/2 teaspoon thyme
1 teaspoon italian seasoning
8 ounces tomato sauce-no sugar added
salt and pepper -- to taste
2 pounds frozen cauliflower -- (4 cups when pureed)
2 cups smoked cheddar cheese -- shredded
1/4 cup sour cream
2 tablespoons butter
1 large egg
1/2 cup bacon pieces, reduced fat
paprika
Brown the ground beef and sausage along with the chopped onion. Add garlic and tomato sauce, thyme, and italian seasoning
In another pan cook chopped mushrooms in the unsalted butter until all the liquid is absorbed and they are browned.
Add the mushrooms to the meat mixture and spread into a 9' x 13" pan.
Microwave the cauliflower for 10 minutes or until cooked well enough to puree. Put in food processor and add the sour cream, butter, egg, and cheese. Process until well mixed and pureed. Pour in the bacon pieces and pulse until mixed. Spread on top of the meat mixture. Sprinkle the top with paprika.
Bake in a preheated 350 degree oven for 45 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving : 640 Calories; 52g Fat (73.1% calories from fat); 32g Protein; 11g Carbohydrate; 4g Dietary Fiber; 168mg Cholesterol; 966mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat.
Tuesday, April 6, 2010
My Best BBQ Sauce with Sloppy Joes
This is my favorite recipe for BBQ sauce that I had before low carbing and I low carbed it, and added a few more things to jazz it up and it turned out to be a favorite in our family. So good with sloppy joes as in the video below, and also with shredded beef, pork, or chicken. It's just good for whatever you use bbq sauce with!
The cauliflower pancakes in the video are from the recipe I posted yesterday. Still using up my mashed cauliflower! It was great with this.
* Exported from MasterCook *
Low Carb BBQ Sauce
Recipe By :
Serving Size : 4
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Reduced Sugar Ketchup, Heintz
1 teaspoon salt
1 tablespoon minced garlic
2 tablespoons Brown Sugar Twin
2 tablespoons apple cider vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
6 drops tabasco sauce
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon worcestershire sauce
2 teaspoons liquid smoke flavoring
Mix all ingredients together well.
Chill, or use in sloppy joes, or with any shredded meat.
- - - - - - - - - - - - - - - - - - -
Per Serving: 26 Calories; trace Fat (7.5% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1068mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : *serving size is about 1/4 cup
The cauliflower pancakes in the video are from the recipe I posted yesterday. Still using up my mashed cauliflower! It was great with this.
* Exported from MasterCook *
Low Carb BBQ Sauce
Recipe By :
Serving Size : 4
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Reduced Sugar Ketchup, Heintz
1 teaspoon salt
1 tablespoon minced garlic
2 tablespoons Brown Sugar Twin
2 tablespoons apple cider vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
6 drops tabasco sauce
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon worcestershire sauce
2 teaspoons liquid smoke flavoring
Mix all ingredients together well.
Chill, or use in sloppy joes, or with any shredded meat.
- - - - - - - - - - - - - - - - - - -
Per Serving: 26 Calories; trace Fat (7.5% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1068mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : *serving size is about 1/4 cup
Monday, April 5, 2010
Cheesy Turkey and Broccoli Casserole
Used up the rest of our turkey breast from yesterday and made a casserole tonight. It turned out so good! Hope you try it and enjoy...
* Exported from MasterCook *
Cheesy Turkey and Broccoli Casserole
Recipe By :Ginny
Serving Size : 6
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups turkey breast, boneless and skinless -- chopped
1 pound cheesy Ragu Double Cheddar sauce -- (1 jar)
1 pound frozen broccoli flowerets
1/4 cup french fried Onions
Topping
1 cup Light Mayonnaise, Great Value
1 cup sour cream
1 1/2 cups parmesan cheese
1/2 cup shredded co-Jack cheese -- (or cheddar, or whatever)
1 teaspoon garlic powder
1/4 teaspoon paprika
Layer the turkey on the bottom of a cake pan. Microwave broccoli florets for 5 minutes. Chop to small pieces. Layer on top of Turkey
Pour the jar of cheese sauce on top of the turkey and broccoli and stir it all together. Add french fried onions and stir in.
Mix all the topping ingredients and spread on top of the casserole.
Bake in preheated 350 degree F. oven. If you bake immediately bake for 45 min. If you refrigerate and bake later, bake it for an hour.
- - - - - - - - - - - - - - - - - - -
Per Serving : 555 Calories; 36g Fat (58.8% calories from fat); 43g Protein; 14g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 1176mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
* Exported from MasterCook *
Cheesy Turkey and Broccoli Casserole
Recipe By :Ginny
Serving Size : 6
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups turkey breast, boneless and skinless -- chopped
1 pound cheesy Ragu Double Cheddar sauce -- (1 jar)
1 pound frozen broccoli flowerets
1/4 cup french fried Onions
Topping
1 cup Light Mayonnaise, Great Value
1 cup sour cream
1 1/2 cups parmesan cheese
1/2 cup shredded co-Jack cheese -- (or cheddar, or whatever)
1 teaspoon garlic powder
1/4 teaspoon paprika
Layer the turkey on the bottom of a cake pan. Microwave broccoli florets for 5 minutes. Chop to small pieces. Layer on top of Turkey
Pour the jar of cheese sauce on top of the turkey and broccoli and stir it all together. Add french fried onions and stir in.
Mix all the topping ingredients and spread on top of the casserole.
Bake in preheated 350 degree F. oven. If you bake immediately bake for 45 min. If you refrigerate and bake later, bake it for an hour.
- - - - - - - - - - - - - - - - - - -
Per Serving : 555 Calories; 36g Fat (58.8% calories from fat); 43g Protein; 14g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 1176mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
Mashed Cauliflower Pancakes, Marinated Asparagus, Left over ideas
My Easter menu changed a bit, since I couldn't find a decent roaster chicken. I got a nice turkey breast instead, which turned out great! So on Easter we had turkey breast, mashed cauliflower (my favorite recipe for that is below), french style green beans stir fried with bacon and ff onions, my favorite asparagus recipe (below), and heavenly eggs (I just don't like the name "deviled eggs"). For dessert we had almond cake, which could have turned out better, but it was good anyway. Used that as a short cake and topped with strawberries in sugar free glaze and whipped cream sweetened with 1 TBS. of sugar free vanilla pudding mix, and 1 packet Truvia.
Today this is what I did with the leftover mashed cauliflower to make a great sandwich. There are many things you can do with this. Some ideas below in the recipe.
* Exported from MasterCook *
Best Mashed Cauliflower
Serving Size : 4
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen cauliflower
1 ounce cream cheese
1 tablespoon butter
1 cup shredded Co-Jack cheese -- (or whatever kind you like best--smoked cheddar is great!)
salt and pepper -- to taste
garlic powder -- to taste
onion powder -- to taste
bacon pieces, reduced fat
steam or microwave the cauliflower for 10 min.
In a food processor, add the cauliflower and process.
Add remainging ingredients and process until smooth
Add bacon pieces and pulse until mixed in.
- - - - - - - - - - - - - - - - - - -
Per Serving: 77 Calories; 6g Fat (60.4% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 77mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 Fat.
* Exported from MasterCook *
Leftover Mashed Cauliflower pancakes
Recipe By :Ginny
Serving Size : 2 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Left over Mashed Cauliflower -- *see Note
1 large egg
1 tablespoon Carbalose flour -- *see Note
Beat all ingredients together well.
In a frying pan that has been preheated with 1 TBS. of oil, fry on both sides as you would a pancake. Use a large flexible pancake turner to turn and turn quickly.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (49.8% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat.
Serving Ideas : If you add vanilla to this it tastes like french toast. Makes a great Monte Cristo Sandwich this way with turkey, ham, and swiss cheese, topped with syrup or sugar free strawberry glaze
NOTES : *See recipe for Mashed Cauliflower for nutrition info
*Can use Whey protein powder, or almond flour or flaxmeal or whatever your low carb flour you have on hand, or even parmesan cheese
* Exported from MasterCook *
Lemon and Balsamic Asparagus
Recipe By :Ginny
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh asparagus
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
garlic powder -- to taste
salt -- to taste
coarsely ground pepper -- to taste
Steam the asparagus for just 3 minutes.
Immediately plunge into a bath of ice water
Place on a cookie sheet or platter and drizzle with EVOO, lemon juice, balsamic vinegar, and sprinkle with garlic powder, salt, and pepper
chill or serve immediately.
Description:
"Asparagus is quick steamed for 3 minutes and cooled, then sprinkled with EVOO, lemon juice, and balsamic vinegar"
- - - - - - - - - - - - - - - - - - -
Per Serving : 87 Calories; 7g Fat (65.3% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Today this is what I did with the leftover mashed cauliflower to make a great sandwich. There are many things you can do with this. Some ideas below in the recipe.
* Exported from MasterCook *
Best Mashed Cauliflower
Serving Size : 4
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen cauliflower
1 ounce cream cheese
1 tablespoon butter
1 cup shredded Co-Jack cheese -- (or whatever kind you like best--smoked cheddar is great!)
salt and pepper -- to taste
garlic powder -- to taste
onion powder -- to taste
bacon pieces, reduced fat
steam or microwave the cauliflower for 10 min.
In a food processor, add the cauliflower and process.
Add remainging ingredients and process until smooth
Add bacon pieces and pulse until mixed in.
- - - - - - - - - - - - - - - - - - -
Per Serving: 77 Calories; 6g Fat (60.4% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 77mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 Fat.
* Exported from MasterCook *
Leftover Mashed Cauliflower pancakes
Recipe By :Ginny
Serving Size : 2 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Left over Mashed Cauliflower -- *see Note
1 large egg
1 tablespoon Carbalose flour -- *see Note
Beat all ingredients together well.
In a frying pan that has been preheated with 1 TBS. of oil, fry on both sides as you would a pancake. Use a large flexible pancake turner to turn and turn quickly.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (49.8% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat.
Serving Ideas : If you add vanilla to this it tastes like french toast. Makes a great Monte Cristo Sandwich this way with turkey, ham, and swiss cheese, topped with syrup or sugar free strawberry glaze
NOTES : *See recipe for Mashed Cauliflower for nutrition info
*Can use Whey protein powder, or almond flour or flaxmeal or whatever your low carb flour you have on hand, or even parmesan cheese
* Exported from MasterCook *
Lemon and Balsamic Asparagus
Recipe By :Ginny
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh asparagus
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
garlic powder -- to taste
salt -- to taste
coarsely ground pepper -- to taste
Steam the asparagus for just 3 minutes.
Immediately plunge into a bath of ice water
Place on a cookie sheet or platter and drizzle with EVOO, lemon juice, balsamic vinegar, and sprinkle with garlic powder, salt, and pepper
chill or serve immediately.
Description:
"Asparagus is quick steamed for 3 minutes and cooled, then sprinkled with EVOO, lemon juice, and balsamic vinegar"
- - - - - - - - - - - - - - - - - - -
Per Serving : 87 Calories; 7g Fat (65.3% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Friday, April 2, 2010
Update and Easter menu
Wow... thought I'd be doing more recipes this week being on Spring Break but had a surprise with a sore tooth that got worse and finally today got it pulled. Not much into eating this week! :p But I have some time next week also so will try to get some more videos. Got some things in mind.
This isn't food for the stomach but it is some great eye candy! I went to Macy's flower show in Minneapolis yesterday morning. Just love to see those flowers this time of year! I got some pics and hope you enjoy them! It was hard getting the right angles because there was a huge crowd there! Trying to get great pics without people in them was difficult to say the least, and sometimes even getting close enough to take in the breathtaking scenery. But I enjoyed it thoroughly!! And on top of that I found a 5 qt stainless steel deep dish frying pan at Macy's on sale for $20! Grabbed that one! It was something that had been lacking in my kitchen. Looking forward to trying out some recipes in that.
I'm looking the internet over this morning for some recipes for Resurrection Sunday! I am planning on roasting a couple large chickens. Mashed cauliflower to go with that and my green bean casserole which is pretty easy... I just stir fry french cut green beans in bacon grease and add bacon pieces and slivered almonds. Think I'll add some onion to that this time. Nobody in my family can do ham right now. Got one on a low sodium diet and another who just got out of the hospital with ulcerative colitis. We won't do the ham. I'll make stuffing for the non-low-carbers in the house, mashed potatoes for them also. (Just haven't been able to get them to like the mashed cauliflower even though I think it's great!) Probably a cake for dessert. I am going to try that Easter Almond Cake Meme posted on the Bernstein Forum! Or I might do my zucchini cake and make a video of it. It's so good that even the non-low carbers like it!
Well, hopefully my missing tooth won't keep me from enjoying a good meal. I can still chew on one side anyway! Been doing that for awhile now! Oh yes, forgot... I want to make Lois Lang's Luscious Almond Bread which originally came from "Breaking The Vicious Cycle" also, maybe with some herbs added, like Rosemary? Love Rosemary bread! I've given it my own tweaks many times and have made banana bread and lemon poppy seed bread with this basic recipe.
Also intend to make heavenly eggs of course! Bob doesn't like them, but the rest of us do, so we'll eat them. And if nobody else does I know I will! :)
Hope you all have a great weekend celebrating and good eats too!
Ginny
This isn't food for the stomach but it is some great eye candy! I went to Macy's flower show in Minneapolis yesterday morning. Just love to see those flowers this time of year! I got some pics and hope you enjoy them! It was hard getting the right angles because there was a huge crowd there! Trying to get great pics without people in them was difficult to say the least, and sometimes even getting close enough to take in the breathtaking scenery. But I enjoyed it thoroughly!! And on top of that I found a 5 qt stainless steel deep dish frying pan at Macy's on sale for $20! Grabbed that one! It was something that had been lacking in my kitchen. Looking forward to trying out some recipes in that.
I'm looking the internet over this morning for some recipes for Resurrection Sunday! I am planning on roasting a couple large chickens. Mashed cauliflower to go with that and my green bean casserole which is pretty easy... I just stir fry french cut green beans in bacon grease and add bacon pieces and slivered almonds. Think I'll add some onion to that this time. Nobody in my family can do ham right now. Got one on a low sodium diet and another who just got out of the hospital with ulcerative colitis. We won't do the ham. I'll make stuffing for the non-low-carbers in the house, mashed potatoes for them also. (Just haven't been able to get them to like the mashed cauliflower even though I think it's great!) Probably a cake for dessert. I am going to try that Easter Almond Cake Meme posted on the Bernstein Forum! Or I might do my zucchini cake and make a video of it. It's so good that even the non-low carbers like it!
Well, hopefully my missing tooth won't keep me from enjoying a good meal. I can still chew on one side anyway! Been doing that for awhile now! Oh yes, forgot... I want to make Lois Lang's Luscious Almond Bread which originally came from "Breaking The Vicious Cycle" also, maybe with some herbs added, like Rosemary? Love Rosemary bread! I've given it my own tweaks many times and have made banana bread and lemon poppy seed bread with this basic recipe.
Also intend to make heavenly eggs of course! Bob doesn't like them, but the rest of us do, so we'll eat them. And if nobody else does I know I will! :)
Hope you all have a great weekend celebrating and good eats too!
Ginny
Monday, March 29, 2010
Recipe scouting
I like to scout the internet for good ones, and I found a blog today I decided to follow along with a great recipe... Healthy Magic Cookie Bars. They look scrumptious!!! Also looks like she has some great tips.
I also have found some good YouTube low carb channels. Check them out: http://www.youtube.com/user/bowulf -- He has a good looking Fruit Pizza and some other good recipes. I've tried the teriyake stir fry which was wonderful. My whole family loved it! I know I'm going to try more of his and keep watching.
Here are a few more that I've found that look like they have some good recipe ideas.
http://www.youtube.com/user/lowcarb360
http://www.youtube.com/user/lowcarb4life
http://www.youtube.com/user/wannnabeloser
I will share more as I find.
Hey, if you find some good ones please share! Hope you have good low carb eating!
God bless!
I also have found some good YouTube low carb channels. Check them out: http://www.youtube.com/user/bowulf -- He has a good looking Fruit Pizza and some other good recipes. I've tried the teriyake stir fry which was wonderful. My whole family loved it! I know I'm going to try more of his and keep watching.
Here are a few more that I've found that look like they have some good recipe ideas.
http://www.youtube.com/user/lowcarb360
http://www.youtube.com/user/lowcarb4life
http://www.youtube.com/user/wannnabeloser
I will share more as I find.
Hey, if you find some good ones please share! Hope you have good low carb eating!
God bless!
Saturday, March 20, 2010
Low Carb Almond Joy Bar Recipe
Here is the recipe from my Master Cook:
* Exported from MasterCook *
Low Carb Almond Joy Bar
Recipe By :Ginny Larsen
Serving Size : 6 Categories: Breakfast or snack, desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces cream cheese -- softened
1/2 cup unsweetened, Medium, Coconut NOW Brand -- shredded
2 tablespoons almond meal
1/4 cup Whey Protien, Vanilla, Body Fortress Super Advanced
2 tablespoons "Powdered Sugar" -- (or you can use 3 packets Truvia, adds 1 more net carb) *see note
Topping
1 ounce unsweetened chocolate
2 tablespoons "Powdered Sugar" -- *see Note
2 packets Truvia
1 tablespoon butter
In a food processor, mix cream cheese, coconut, almond meal, whey protein, and sweeteners. Process for a few seconds until well mixed. It should be stiff. Turn out on wax paper that has been sprayed with non-stick cooking spray.
Using the wax paper to mold shape into a long rectangle, about a foot long.
Melt chocolate and butter in microwave for 30 sec. and then at 15 second intervals until melted. Mix in sweeteners well, and spread over the bar.
Freeze 30 min. and cut into how many portions you want. 4 to 6 usually. After 30 min. wrap in Saran wrap and keep frozen. I take one out and keep in the frig at work until my break and have for a snack since I have to wait too long for lunch time.
Description:
"Very creamy, coconut filling, covered in chocolate for a nice pick-me-up if meal times are too far apart."
- - - - - - - - - - - - - - - - - - -
Per Serving: 175 Calories; 13g Fat (59.8% calories from fat); 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.
NOTES : *I made powdered sugar by mixing 1/2 cup Splenda and 1/4 cup xylitol in my blender and blending until the consistency of Powdered sugar. I store it in a jar and use as needed. This recipe uses 2 TBS. of this mixture for the chocolate coating. You can substitute other sweeteners in the bar ingredients but you need to have xylitol or erithrytol in the chocolate coating. Without a sugar alcohol, you won't get the same results. Other sweeteners mixed with unsweetened chocolate just don't work well.
*6 net carbs per 1/6 bar if you use 3 packets Truvia
5 net carbs per 1/6 bar if you use 2 TBS. "powdered sugar" mixture in the bar ingredients
Thursday, March 18, 2010
Low carb Almond Joy Bar?
Oooooooooooooo.... stay tuned. I'm gonna do one for the bar I just made a couple days ago. I needed a quick protein bar to take to work. It is so long before I can eat lunch that I start feeling like my bgs are getting really low so I need a snack to keep me going through my next class or I start feeling like I'm going to pass out. So I just started throwing stuff together in my food processor and out popped this thing that tasted... I'm not kidding... like an Almond Joy Bar, except I didn't put a couple almonds in the middle but hey... you can do that if you want. Maybe will get this up tomorrow. I'm too wiped out tonight.
Ginny
Ginny
Sunday, March 14, 2010
Chicken Cordon Bleu Pie
I really liked this but I may mess with it more as far as seasonings and cooking time. I baked it 1 hr. which I think was too long. Next time I will check it at 30 min. I'd say probably 30 to 45 min. would be better. I was afraid of the chicken not getting completely done I guess. I wanted to make Chicken Cordon Bleu. I only had 3 chicken breasts though and that wouldn't be enough, so this idea popped into my head (thank You Lord), to ground the chicken and make it into a pie. It was good and very filling with just some mashed cauliflower to go with.
* Exported from MasterCook *
Chicken Cordon Bleu Pie
Recipe By :Ginny Larsen
Serving Size : 6
Categories : Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 skinless boneless chicken breast halves -- quartered
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs
5 slices deli ham -- thinly sliced
5 provolone cheese slices
Topping
16 ounces classic Alfredo Sauce -- 1 jar
1/4 cup bacon bits -- (real bacon bits)
Place chicken pieces in food processor and process until ground.
Add the parmesan chees, salt, thyme, garlice and onion powder and 2 eggs and process until thoroughly mixed
Press half of the chicken mixture into a 9 to 10 in. pie plate sprayed with non-stick cooking spray. Use saran wrap over the chicken to press it down and spread with your hands.
Layer with the ham slices and the provolone cheese slices.
Top with the rest of the chicken mixture and spread using saran wrap on top to press down to all sides.
Top with alfredo sauce and sprinkle with bacon bits
Bake in preheated 350 degree F. oven for 30 to 45 min. Check for doneness at 30 minutes making sure the chicken is done through. If not bake until done.
Description:
"made from ground chicken with ham and provolone cheese in the center, topped with alfredo sauce and bacon pieces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 388 Calories; 25g Fat (60.3% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol; 1638mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Fat.
Serving Ideas : Goes great with mashed cauliflower
Nutr. Assoc. : 0 0 0 0 0 0 0 900708 0 0 0 0
* Exported from MasterCook *
Chicken Cordon Bleu Pie
Recipe By :Ginny Larsen
Serving Size : 6
Categories : Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 skinless boneless chicken breast halves -- quartered
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs
5 slices deli ham -- thinly sliced
5 provolone cheese slices
Topping
16 ounces classic Alfredo Sauce -- 1 jar
1/4 cup bacon bits -- (real bacon bits)
Place chicken pieces in food processor and process until ground.
Add the parmesan chees, salt, thyme, garlice and onion powder and 2 eggs and process until thoroughly mixed
Press half of the chicken mixture into a 9 to 10 in. pie plate sprayed with non-stick cooking spray. Use saran wrap over the chicken to press it down and spread with your hands.
Layer with the ham slices and the provolone cheese slices.
Top with the rest of the chicken mixture and spread using saran wrap on top to press down to all sides.
Top with alfredo sauce and sprinkle with bacon bits
Bake in preheated 350 degree F. oven for 30 to 45 min. Check for doneness at 30 minutes making sure the chicken is done through. If not bake until done.
Description:
"made from ground chicken with ham and provolone cheese in the center, topped with alfredo sauce and bacon pieces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 388 Calories; 25g Fat (60.3% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol; 1638mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Fat.
Serving Ideas : Goes great with mashed cauliflower
Nutr. Assoc. : 0 0 0 0 0 0 0 900708 0 0 0 0
Wednesday, March 10, 2010
Low Carb Jelly-filled Puff Pancakes
Now and then, you just have to have a treat! Why not one that's low carb and healthy. I don't need to indulge in the wrong foods to have something to enjoy. These little goodies taste like a jelly filled donut. And they are full of the goodness of almonds and flaxmeal and oat fiber! Make sure to use oat fiber and do not substitute oat bran or oatmeal! Oat fiber is available at Amazon.com, netrition.com, or Honeyvillegrain.com.
I get mine at Honeyville. Best price so far. It lasts forever, and I use it in a lot of baking things, like bread, muffins, pancakes, cake, etc. The almond meal you can buy or make. The flax meal you can either buy or you can get the flax seeds and grind 1/4 cup at a time in your coffee grinder. I like Golden flax seeds the best. Better taste and they're lighter. Xylitol I get at our local health food store, but if you can't find it near you, you can order from netrition.com.
So here is my video. Recipe and nutrition info will follow:
* Exported from MasterCook *
Low Carb Jelly-Filled Puff Pancakes
Recipe By :Ginny Larsen
Serving Size : 9
Categories : Bread Breakfast or snack
desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 TBS. flax meal, Golden -- *see Note
3 TBS. Almond meal
1 TBS. oat fiber -- make sure it is oat fiber not bran
1/4 tsp. baking soda
1/4 tsp. baking powder
2 tablespoons Sugar Free Torani Syrup--Vanilla flavored
2 packets Truvia -- *see Note
1 egg
1 TBS. oil or melted butter
Preheat pancake puff pan on low...(on electric stove about at 3 or between 3 and 4), for 10 minutes--VERY IMPORTANT! DON'T SKIP THIS STEP OR THEY WON'T TURN OUT! In a small bowl mix all dry ingredients. Make a well in the center. Add wet ingredients 1 at a time and mix the wet ingredients in the center gradually adding the dry to it from the sides until all mixed well. Depending on how much liquid you use in sweeteners you may have to add water to get a pancake batter consistency.
When pan is preheated fill each little cup to 3/4 full with batter. Cook about 4 min. on each side or until bubbly on top and with a skewer carefully turn each puff and cook about 3 to 4 min. on the other side. Check to make sure it doesn't burn. You have to cook these in a preheated pan and it has to be very low heat so that it cooks evenly and does not burn on the outside and not get done on the inside. Let them completely cool and using a pastry filler I used Sugar Free Strawberry Glaze to fill these.
I made powdered sugar by taking 1/2 cup Splenda and 1/4 cup xylitol and blending in my blender until the consistency of powdered sugar. I keep this in a covered glass container and you can sprinkle or roll them in it after filling. Tastes like a small jelly filled donut.
- - - - - - - - - - - - - - - - - - -
Per Serving: 42 Calories; 3g Fat (59.1% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : *You can use whatever combination of your favorite low carb flours... just so you have the same amount altogether. This combo worked well.
*If you use different sweeteners, make them equal to 1/4 cup sugar in sweetening power.
I get mine at Honeyville. Best price so far. It lasts forever, and I use it in a lot of baking things, like bread, muffins, pancakes, cake, etc. The almond meal you can buy or make. The flax meal you can either buy or you can get the flax seeds and grind 1/4 cup at a time in your coffee grinder. I like Golden flax seeds the best. Better taste and they're lighter. Xylitol I get at our local health food store, but if you can't find it near you, you can order from netrition.com.
So here is my video. Recipe and nutrition info will follow:
* Exported from MasterCook *
Low Carb Jelly-Filled Puff Pancakes
Recipe By :Ginny Larsen
Serving Size : 9
Categories : Bread Breakfast or snack
desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 TBS. flax meal, Golden -- *see Note
3 TBS. Almond meal
1 TBS. oat fiber -- make sure it is oat fiber not bran
1/4 tsp. baking soda
1/4 tsp. baking powder
2 tablespoons Sugar Free Torani Syrup--Vanilla flavored
2 packets Truvia -- *see Note
1 egg
1 TBS. oil or melted butter
Preheat pancake puff pan on low...(on electric stove about at 3 or between 3 and 4), for 10 minutes--VERY IMPORTANT! DON'T SKIP THIS STEP OR THEY WON'T TURN OUT! In a small bowl mix all dry ingredients. Make a well in the center. Add wet ingredients 1 at a time and mix the wet ingredients in the center gradually adding the dry to it from the sides until all mixed well. Depending on how much liquid you use in sweeteners you may have to add water to get a pancake batter consistency.
When pan is preheated fill each little cup to 3/4 full with batter. Cook about 4 min. on each side or until bubbly on top and with a skewer carefully turn each puff and cook about 3 to 4 min. on the other side. Check to make sure it doesn't burn. You have to cook these in a preheated pan and it has to be very low heat so that it cooks evenly and does not burn on the outside and not get done on the inside. Let them completely cool and using a pastry filler I used Sugar Free Strawberry Glaze to fill these.
I made powdered sugar by taking 1/2 cup Splenda and 1/4 cup xylitol and blending in my blender until the consistency of powdered sugar. I keep this in a covered glass container and you can sprinkle or roll them in it after filling. Tastes like a small jelly filled donut.
- - - - - - - - - - - - - - - - - - -
Per Serving: 42 Calories; 3g Fat (59.1% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : *You can use whatever combination of your favorite low carb flours... just so you have the same amount altogether. This combo worked well.
*If you use different sweeteners, make them equal to 1/4 cup sugar in sweetening power.
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