tag:blogger.com,1999:blog-37263214234794532042024-03-15T20:09:32.174-05:00Ginny's Low Carb KitchenMy kitchen has been a place where I love to be, cooking up new low carb creations, trying out others' creations, and enjoying the results. Sometimes I've had some flops, but I've learned from them, and I search to find ways I can take some of my best Pre-diabetic recipes and make them low carb so I can still enjoy good foods and lots of variety to keep this way of eating interesting. I hope all who come here will enjoy the recipes!Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.comBlogger280125tag:blogger.com,1999:blog-3726321423479453204.post-71689487199793580722021-07-09T12:23:00.000-05:002021-07-09T12:23:04.659-05:00PSMF AND CHICKEN AND ZUCCHINI PASTA WITH GRAVY<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAJPed4ecov7by6BCaP1kmVJIaLRgwYcxZoB6_osD2dX7dLpdMO7YPtc6zybKG5INqv_LwDLRDG_TCn3t4CseSU0on6Bh3ThgT1xdnSWwJnLO-7VVtHbKTgDimhV6jLMCE6ZauMVYIoI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1080" data-original-width="807" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAJPed4ecov7by6BCaP1kmVJIaLRgwYcxZoB6_osD2dX7dLpdMO7YPtc6zybKG5INqv_LwDLRDG_TCn3t4CseSU0on6Bh3ThgT1xdnSWwJnLO-7VVtHbKTgDimhV6jLMCE6ZauMVYIoI/w477-h640/image.png" width="477" /></a></div><br /><br /><p></p><p>So here I am again. I'm sort of beginning a trial of the Protein Sparing Modified Fast. Sort of I say, because I am desperate, I'm needing something to give me a new start and back to doing keto/low carb in a more healthy way, and still learning this, so if you are a pro at it, please be kind. There are many ways of doing this from all my YouTube viewing and reading and so forth, and I've come up with my own modified view... my own plan, which is what I usually do with any way of eating.</p><p>This is not technically a "way of eating" or a lifestyle, however. It is a quick fix, a jump start, a fast fat loss method, not one you do long term. I'm not really liking the very low fat part of it, but it's temporary. I can live with temporary and whatever helps me get back to my norm, and helps me get rid of my newly acquired food addictions. </p><p>If you are not doing PSMF, but low carb or keto you can do this recipe and add more fat too it... like some butter to the gravy which will make it even richer. </p><p>This is not a great recipe creation by any means, it's pretty simple and not much creativity went into it, but I thought I'd share it because we all need some inspiration and ideas now and then for a quick, simple meal. Quick and simple is what I do these days. </p><p>So here ya go:</p><p> </p><p>* Exported from MasterCook *</p><p><br /></p><p> Chicken with Zucchini Pasta and Gravy</p><p><br /></p><p>Recipe By :Ginny</p><p>Serving Size : 1 Preparation Time :0:00</p><p>Categories : below 500 calories chicken and turkey</p><p> main dish PSMF</p><p><br /></p><p> Amount Measure Ingredient -- Preparation Method</p><p>-------- ------------ --------------------------------</p><p> 8 ounces boneless skinless chicken breast -- cut into thin strips</p><p> 4 ounces zucchini -- made into angel hair pasta</p><p> 1/2 cup water</p><p> 1/2 teaspoon chicken base, Better Than Bouillon</p><p> seasonings to taste - whatever you like</p><p><br /></p><p>Cook chicken breast in non-stick pan sprayed with cooking spray after seasoning as you like. </p><p><br /></p><p>As the pan becomes dryer but there are scrapings on the bottom add 1/2 cup water and let the chicken continue cooking. </p><p><br /></p><p>Remove chicken, add more water if necessary, scraping up all the goodness in the pan. Add chicken bouillon, and simmer while whisking until bouillon is dissolved.</p><p><br /></p><p>Sprinkle xanthan gum over top while continuing to whisk and and simmer. </p><p><br /></p><p>Simmer until reduced and thickened. </p><p><br /></p><p>Microwave Zucchini pasta for 2 to 3 minutes, until just heated through. Don't overdo it or it will be too soggy.</p><p><br /></p><p>Place chicken on top of zucchini and pour gravy over the top. </p><p><br /></p><p> - - - - - - - - - - - - - - - - - - - </p><p><br /></p><p>Per Serving: 270 Calories; 3g Fat (11.8% calories from fat); 54g Protein; 4g Carbohydrate; 1g Dietary Fiber;</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com8tag:blogger.com,1999:blog-3726321423479453204.post-82952248224079790672021-07-04T19:02:00.001-05:002021-08-01T15:48:43.402-05:00SCOOPABLE, LOW CALORIE AND LOW CARB VANILLA ICE CREAM THAT TASTES GOOD<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijMrRjmlVI7Z19J4xCkiidXKmAeaDnot8JN3cbT2qHvtOZi1aRbc-3VcEY58juWID_K-apLBhYTaVJQxiilhFEdvFC4a7qPMxvs8wAjFLHe3ANAKH34je7JR6t-MQmCsIDcfgVrmgM4g/s2048/vanilla+ice+cream+with+almond+milk.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1530" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijMrRjmlVI7Z19J4xCkiidXKmAeaDnot8JN3cbT2qHvtOZi1aRbc-3VcEY58juWID_K-apLBhYTaVJQxiilhFEdvFC4a7qPMxvs8wAjFLHe3ANAKH34je7JR6t-MQmCsIDcfgVrmgM4g/w397-h458/vanilla+ice+cream+with+almond+milk.JPG" width="397" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRVwvK1wbA-CofTEeDuMaoRylt7j_WVrWQ2ecTHeUO0Do5cd0zmLVn7bl2wcyVEkb1Kjx0eWNDQ31r1VpkLqJRFZyy90ASeng-AipVDTbvjpffb_Z42Yx4dUbMDCFFjymZFgdz2NsBjI/s2048/vanilla+ice+cream+with+almond+milk2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1530" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRVwvK1wbA-CofTEeDuMaoRylt7j_WVrWQ2ecTHeUO0Do5cd0zmLVn7bl2wcyVEkb1Kjx0eWNDQ31r1VpkLqJRFZyy90ASeng-AipVDTbvjpffb_Z42Yx4dUbMDCFFjymZFgdz2NsBjI/w400-h536/vanilla+ice+cream+with+almond+milk2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>YESSSS!!! I finally made ice cream I was not disappointed in. This is so very easy and it is both low calorie as well as low carb. I have not posted in a long time. Just other things in my life right now and my hobby has taken a back seat but every now and then I surprise myself and decide to share a recipe again. I've had a lot of ups and down with my diet in the last few years and changes - one of them being weight gain. I set out to analyze a lot of the ways I was doing things. I did put on some "covid quarantine weight" as it seems most did. What else was there to do but bake and eat? <p></p><p>I also, after having Covid, seemed to have a change in my blood sugar. I'm now on insulin. I can no longer control blood sugar with diet alone. Even eating a very low carb meal I have to have insulin or it raises too high. I'm not going to try to figure out all the science behind what happened to me or didn't happen. I know I've had a lot of cheat days... emotional eating days, too many low carb treats and desserts and snacks. What I have figured out, for me...maybe not for you or anyone else, but for me... I have to eat low calorie as well as low carb, and I cannot eat a lot of things like low carb breads, low carb sweets etc. But occasionally it helps me to have something sweet that won't spike me. I've put on weight and it is near impossible for me to lose it, it seems. I'm working on it. Keto alone makes me gain weight. (Don't get angry - YMMV) I tried intermittent fasting... guess what? I gained weight. Can you believe that? Looked at carnivore and no way... not for me. </p><p>What spikes me? It seems everything does these days, even protein. I have read that covid can change your diabetes, and even cause diabetes in some people. Perhaps that had something to do with this, but I can't say for sure. I can just make guesses. But I'm learning what works for me. </p><p>So anyhoo, as I'm re-learning how to eat according to this "new" body of mine, I'm trying to find things that are both low calorie, low carb, and filling. Pretty tough to do sometimes, but not impossible. And in the summer time, I need ice cream. And I have found that if I don't make my own I WILL eat the real stuff if it is available. I cannot resist cold ice cream on a hot hot day which we've had a lot of. So all the keto ice creams out there both store bought and home made are always so high in calories or they just taste bad and aren't worth it. So I decided to try once again. </p><p>This is the simplest ice cream. If you have an ice cream maker, it is very quick to make. I hope if anyone out there is still reading my blog, that someone will also find this a blessing in this summer heat.</p><p> </p><p><br /></p><p> <span style="font-family: courier; font-size: large;"><u><b>Almond Milk Ice Cream</b></u></span></p><p><br /></p><p>Recipe By :Ginny Larsen</p><p>Serving Size : approximately 6 - 1/2 cup servings</p><p>Categories : desserts</p><p>-------- ------------ --------------------------------</p><p> 1 1/2 cups almond milk, unsweetened, vanilla, Silk</p><p> 1 1/2 cups half and half</p><p> 1/2 cup allulose sweetener</p><p> 1/2 cup other sweetener</p><p> 1 tbsp vanilla extract </p><p> 1/4 teaspoon guar gum, Bob's Red Mill</p><p> 1/4 teaspoon xanthan gum, Bob's Red Mill</p><p> 1/4 teaspoon salt</p><p> 1 tablespoon sugar free vanilla instant reduced caloried pudding mix -- (Optional, but seems to add something) I used Baker's Corner brand, from Aldi.</p><p>In a mixing bowl combine almond milk, half and half, allulose, other sweetener, (I used stevia/erythritol extract - about 1/2 tsp. to equal 1/2 cup). Add more sweetener after tasting according to your desire for sweetness.</p><p>Using whisk attachment, whisk with electric mixer on low. Sprinkle guar gum and xanthan gum over mixture and whisk on low some more. Add salt and sugar free pudding mix. Mix for another minute or so. </p><p>Follow instructions for your ice cream maker and pour into your freezer container and churn. It takes about 15 minutes in mine. It will come out a soft serve. Scoop into containers to store. 6 - 1/2 cup servings approximately. </p><p><br /></p><p>Store in freezer. It will still be scoopable the next day. The allulose, guar and xanthan gum both, and the salt are what keeps it soft and scoopable. </p><p> - - - - - - - - - - - - - - - - - - - </p><p><br /></p><p>Per Serving: 90 Calories; 8g Fat (75.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com4tag:blogger.com,1999:blog-3726321423479453204.post-87462122375697301992019-10-30T13:18:00.001-05:002019-10-30T13:18:44.484-05:00SMOKEY BROCCOLI CHEDDAR SOUP (Instant Pot)<br />
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I just recently was gifted by an anonymous gifter with an instant pot! Someone just decided to bless me out of the goodness of their heart and I am indeed being blessed. I threw this together quickly this morning to have for my lunch. It turned out so good that I had to write it down and share it with you all. I know I haven't shared a recipe for a long while, but now and then I do pop in. I have a few more ideas coming also, so stick around. I'm still here. I just like to share when I can. This is very rich and creamy and satisfying, especially now that it is getting colder and soup weather is upon us. So I hope you try it and enjoy!<br />
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If you don't have an instant pot this can easily be made on the stove top in a pot. Just cook it a little longer before adding the cheese and then add that at the end.<br />
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However you do it, it's a pretty easy and quick soup to throw together.<br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><u>Smokey Broccoli Cheese Soup (Instant Pot)</u></b></span><br />
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Recipe By :Ginny Larsen<br />
Serving Size : 4 <br />
Categories : Instant Pot stews and soups<br />
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12 ounces frozen broccoli flowerets<br />
1 tablespoon minced garlic<br />
8 ounces Philadelphia Light Cream Cheese -- softened well - I did 30 sec. in microwave. (or use any full fat cream cheese)<br />
3 cups Beef Bone Broth, Sam's Choice, organic<br />
1 teaspoon onion powder<br />
1 teaspoon salt<br />
1 teaspoon Italian seasoning<br />
1 teaspoon Paprika -- (smokey paprika if you have it)<br />
4 ounces smoked cheddar, red apple cheese -- shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.<br />
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Steam the broccoli for 7 minutes. Place in food processor and pulse until you have small pieces of broccoli.<br />
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Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.<br />
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Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.<br />
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Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up do a quick release.<br />
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Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.<br />
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Sprinkle some bacon bits on top if you desire.<br />
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Per Serving: 287 Calories; 19g Fat (57.2% calories from fat); 21g Protein; 12g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 1545mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.<br />
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Serving Ideas : Makes about 4 or 4 1/2 servings<br />
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9g net carbs per serving with 4 servings<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com6tag:blogger.com,1999:blog-3726321423479453204.post-44546859535853729312019-06-16T17:06:00.000-05:002019-06-16T17:11:56.035-05:00CHOCOLATE CREAM PIE<br />
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What can I say about this? It was just so rich and wonderful and chocolate. I would think of this as a special occasion treat - a very special special occasion treat. Be careful. It's easy to have treats like this throw off your whole diet. Even if low carb, they should not be every day foods. I made this today for our Father's day dinner for my husband. You definitely need others to share this with, and they will be very thankful that you shared it with them.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u>Chocolate Cream Pie</u></b></span><br />
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Recipe By :Ginny<br />
Serving Size : 8 <br />
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4 ounces unsweetened baking chocolate squares -- (1 box) chopped into small pieces.<br />
1 1/2 cups heavy whipping cream -- separated into half each<br />
1/2 cup Swerve confectioner's sweetener -- (Or equal amount of other confectioner's sweetener)<br />
2 tablespoons xylitol -- ground to powder in coffee grinder<br />
1 tablespoon vanilla extract<br />
CRUST<br />
1 cup almond flour<br />
1 cup ground pecans<br />
1/4 cup Pyure Sweetener<br />
1/4 cup melted butter<br />
1 teaspoon vanilla extract<br />
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CRUST: Preheat oven to 325F. Grease 10-inch pie plate. In mixing bowl combine almond flour, ground pecans, Pyure sweetener, melted butter, and vanilla.<br />
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Mix together well with a fork. Spread in bottom of pie plate and up the sides. Bake 10 minutes. Set on wire rack and let cool.<br />
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FILLING: In a microwave dish combine chocolate and 1/2 of the cream. Cook on high in microwave 30 seconds at a time, for about 1 to 2 minutes, stirring after each 30 minutes, until smooth. Cool to room temperature and stir in sweeteners and vanilla.<br />
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In another bowl beat the rest of the cream until peaks form. Beat in the chocolate mixture on hiigh speed 1/3 at a time. Pour into crust.<br />
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Chill in refrigerator 6 to 8 hours. Serve with whipped topping if desired.<br />
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Per Serving: 412 Calories; 42g Fat (86.2% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber<br />
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NOTES : 6g net carbs<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com2tag:blogger.com,1999:blog-3726321423479453204.post-82152807472603542032019-03-29T14:28:00.000-05:002019-03-29T14:28:08.088-05:00KETO CHOCOLATE CHIP COOKIES<div class="separator" style="clear: both; text-align: center;">
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I've made many different low carb/keto chocolate chip cookie versions over the years, and here is one more. I really liked the way these turned out for flavor and texture. They are slightly crunchy on the outside and moist and chewy on the inside. It depends on what you prefer in a chocolate chip cookie. Some like a hard crunch. This is not that. I tend to like my cookies softer. It's what I grew up with as a kid. I have warm memories of helping my mom make her homemade cookies and loved the soft cookies that came out of the oven. These will not flatten completely. I used Pyure sweetener which is a combo of erythritol and stevia. I think if you use all erythritol (double the amount) you would get a flatter cookie if that's what you want. I like these just the way they came out. So I thought I'd share. There are so many good keto/low carb chocolate chip cookie recipes out there that it's hard to decide on what to try! I just decided to open my very old Betty Crocker Cookbook and adapt the recipe from there. I cut it in half, and adjusted the amounts a bit, and voila... turned out great. <br />
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<span style="font-family: Courier New, Courier, monospace;"> CHOCOLATE CHIP COOKIES</span></h3>
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Recipe By :Ginny Larsen<br />
Serving Size : 23 <br />
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1/2 cup soft butter<br />
1/2 cup Pyure sweetener<br />
1 teaspoon blackstrap molasses<br />
1 large egg<br />
1 teaspoon vanilla<br />
1 1/4 cups almond flour<br />
1 teaspoon xanthan gum<br />
1 scoop whey protein isolate, Isopure, unflavored<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
127 grams Lilly's dark chocolate premium baking chips, 55% cocao -- (half 9 oz. bag)<br />
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Preheat oven to 375F. Line 2 cookie sheets with parchment paper and spray with non-stick cooking spray.<br />
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In mixing bowl add butter, Pyure sweetener, and blackstrap molasses. Beat with electric mixture until smooth and well combined.<br />
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Add egg and vanilla and beat some more to incorporate.<br />
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Add almond flour and xanthan gum. Beat together.<br />
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Add whey protein, baking soda, and baking chips. With wooden spoon mix together until it forms a dough. <br />
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With cookie scoop, scoop out 12 balls on first cookie sheet and 11 on another. You should come out with 23 cookies altogether.<br />
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Bake for 9 to 10 minutes. Leave sitting on cookie sheet after removing from oven until completely cooled. They will "finish" while they cool. <br />
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Per Serving: 87 Calories; 8g Fat (67.6% calories from fat); 3g Protein; 5g Carbohydrate; 4g Dietary Fiber<br />
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NOTES : 1g net carbs per cookie<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-28528411740650013262019-02-14T14:44:00.000-06:002019-09-03T21:04:43.193-05:00Valentine's Day Chocolate Heart Cupcakes<br />
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A little late for a Valentine's day posting but these are great to make any day. Rich and chocolaty good. Simple to make. I used a silicone heart shaped muffin mold. I hope you and your special someone will try them and enjoy.<br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><u>Valentine's Day Chocolate Heart Cupcakes</u></b></span><br />
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Recipe By :Ginny Larsen<br />
Serving Size : 6 <br />
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1/2 cup Pyure sweetener -- or 1 cup equivalent to sugar<br />
6 tablespoons cocoa powder<br />
3 tablespoons almond flour - Honeyville<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 large eggs<br />
3 tablespoons avocado oil<br />
3 tablespoons chocolate almond milk, unsweetened<br />
<span style="font-family: "courier new" , "courier" , monospace;"><b><u> Vanilla Cream Frosting</u></b></span><br />
3 tablespoons butter -- softened<br />
2 ounces philadelphia 1/3 less Fat Cream Cheese -- softened<br />
1/4 cup Pyure sweetener -- powdered (I do this in a coffee grinder) OR use 1/2 cup Swerve confectioner's.<br />
1 teaspoon vanilla extract<br />
red food coloring -- (to make the shade of red or pink you prefer)<br />
2 tablespoons heavy cream -- (or just enough to get the right consistency)<br />
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Preheat oven to 350F. Grease 6 heart shaped muffin cups. I used silicone.<br />
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In mixing bowl add sweetener, cocoa powder, almond flour, baking powder and salt. Mix together to incorporated and smooth out any lumps.<br />
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Add eggs, avocado oil, and chocolate milk and mix with electric mixer until well incorporated.<br />
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Fill muffin cups evenly. Bake 20 minutes. Remove from oven and let cool before turning out.<br />
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Frost with Vanilla Cream Frosting:<br />
Mix together butter, cream cheese, sweetener, food coloring, and as you mix with electric mixer add just enough cream to make it a smooth creamy spreadable consistency.<br />
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Per Serving (1 muffin): 213 Calories; 21g Fat (83.5% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber<br />
NOTES : 2g net carbs per serving<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com1tag:blogger.com,1999:blog-3726321423479453204.post-55509375656009517282019-01-07T13:50:00.000-06:002019-01-07T13:50:27.380-06:00EASY PEASY CHOCOLATES - SUGAR AND GLUTEN FREE<br />
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It's been a while since I posted here, but I'm still around. Taking life leisurely these days - in some ways anyway. Life always has new challenges in different time periods and stages. But, hey, chocolate is right for all stages and ages! Especially the senior years, I'd say - The time of life that is probably giving me the most changes and challenges both good and bad, that I've ever faced in life before. Life is an adventure. Chocolate is good to take along on any adventure I'd say. <br />
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So Valentine's day is quickly approaching. A little more than a month away. Yes, we just got over Christmas and New Year and we're sick of food. But can one really ever be sick of chocolate? I've heard there are those people out there who do not like chocolate, but for me that is something that doesn't compute to my taste buds. So here is the most simple chocolate recipe for those of you, like me, who never ever get enough of it. <br />
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Here is what you will need. Just 4 simple ingredients: Butter, baker's chocolate, confectioner's sweetener, and vanilla, as well as a candy mold or some mold to put them in. If you don't have a candy mold you can use mini muffin tins, or whatever you have. My molds gave me 20 pieces of candy.<br />
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This is made in the microwave, so it's very simple. In a small bowl you just add diced unsalted butter:</div>
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Then add the chopped chocolate:</div>
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Add the Swerve confectioner's sweetener or another brand of confectioner's sweetener to your liking. It must be one that goes well to sweeten chocolate likely erythritol based. </div>
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You simply stir together and microwave 30 seconds at a time in increments until it is smooth and melted, and then add the vanilla and microwave another 15 seconds. If it seems too thick it may need more butter. I didn't measure how much butter I used the first time I threw it together and this time I just used 4 tablespoons. I think it was thinner and nicer consistency the first time so even though I have 4 tbsp. in the recipe because that's what I used, I think next time I would do 5. You can use coconut oil if you prefer, but I like the flavor and the texture with butter.<br />
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<span style="font-family: Courier New, Courier, monospace;">Easy Peasy Chocolates</span></h3>
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Recipe By :Ginny Larsen<br />
Serving Size : 20 <br />
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4 tablespoons butter -- diced<br />
2 ounces unsweetened baking chocolate -- cut into small pieces<br />
1/2 cup confectioner's Swerve -- (Or other confectioner's sugar free sweetener)<br />
1 teaspoon vanilla<br />
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In microwaveable bowl, add butter, chocolate, and confectioner's sweetener. Microwave at 30 second increments at a time stirring in between until melted and smooth. <br />
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Add vanilla, and microwave another 15 seconds, stir and pour into whatever mold you have. You can use a candy mold, or mini muffin cups, or whatever you have. My mold made 20 pieces, but nutrition will vary according to what size mold you use and how many pieces you come up with.<br />
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Refrigerate for at least 30 minutes before serving. Keep refrigerated. <br />
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Per Serving: 36 Calories; 4g Fat (88.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 24mg Sodium. <br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-48505180650361418662018-01-06T17:57:00.000-06:002018-01-06T17:57:56.111-06:00HAM AND CHEESE MINI BISCUIT BITES<br />
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I'm not really good at appetizers, but tomorrow at church it's "Appetizer Sunday" and everyone is supposed to bring an appetizer. After trying a couple other appetizers and getting frustrated, I got the idea for this one. I love the way they turned out. I had to taste one of course. very easy to put together and not too many ingredients. Only 1g net carbs per biscuit or muffin, whatever you prefer to call it. It actually came out of a biscuit recipe adapted, and okay, yes, I realize I spelled biscuit wrong in the picture. But for some reason I like that spelling better. Anyway, I'm too tired to go redo the picture, so I hope you'll put up with my spelling error and just try out the recipe. It's really worth it. After tasting 1 I wanted to eat the whole batch. That's probably why I don't normally make appetizers. So little, so innocent, until you eat the whole batch. But if you are having company or bringing an appetizer to a meal, it works.<br />
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<h3>
<span style="font-family: Courier New, Courier, monospace;">Ham And Cheese Mini Biscuit Bites</span></h3>
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Recipe By :Ginny Larsen<br />
Serving Size : 16 <br />
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1 cup almond flour - Honeyville<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/8 teaspoon baking soda<br />
1/4 teaspoon onion powder<br />
1/4 teaspoon garlic powder<br />
1/2 cup finely shredded sharp cheddar cheese, happy farms<br />
1/4 cup deviled ham, Underwood, canned -- (1/2 can)<br />
1 large egg<br />
2 tablespoons marsala cooking wine -- (or enough to make a soft dough)<br />
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Preheat oven to 350F. Grease 16 muffin tins or line with paper liners.<br />
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In small bowl, add almond flour, baking powder, salt, baking soda, onion powder, and garlic powder. Whisk together. Stir in shredded cheese and ham.<br />
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Add egg and cooking wine and stir together with a fork until it comes together to make a soft dough. (Add more wine or water if needed).<br />
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Fill each muffin tin just to the top. Bake 15 minutes. Let cool. Serve hot or cold.<br />
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Per Serving: 73 Calories; 6g Fat (71.1% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com4tag:blogger.com,1999:blog-3726321423479453204.post-29771971027671654662017-12-02T12:37:00.000-06:002017-12-02T12:37:16.515-06:00PYURE REVIEW<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is just a quick post for a review on Pyure Sweeteners. I got some free samples in the mail and I have to say I have absolutely no complaints on anything I've tried so far. I'm not getting any money or benefits from sharing this. As many of you probably know, if you read my blog often, I have been using pretty much mostly <a href="https://www.walmart.com/ip/Pyure-Organic-Stevia-Blend-Granular-All-Purpose-Sweetener-16-oz/44987027">Pyure Organic Stevia Blend </a>in all my baking lately. So far that's the only one I've tried until I got the samples. I love it because 1) it's so much cheaper to use than most of the sweeteners out there. 2) Though some like the cup for cup measurements of Swerve or Erythritol, I like that I can use half the amount with Pyure Stevia Blend for the same sweetness. More for my buck. 3) I like that I don't have to order it online. It's available locally at most grocery stores. I've been getting it in my local Walmart. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> If you want a <a href="http://pyureorganic.com/products/pyure-bakeable-blend-stevia-sweetener/">cup for cup blend </a>they have one, but it has maltodextrin in it which is just another carbohydrate and raises blood sugar. I would not recommend that. Here is an <a href="https://www.healthline.com/health/food-nutrition/is-maltodextrin-bad-for-me#3">exerpt about maltodextrin</a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">[Maltodextrin has 4 calories per gram — the same amount of calories as sucrose, or table sugar. Like sugar, your body can digest maltodextrin quickly, so it’s useful if you need a quick boost of calories and energy. However, maltodextrin’s GI is higher than table sugar, ranging from 106 to 136. This means that it can raise your blood sugar level very quickly.] Important to read labels and learn what the things listed in the label are.</span></blockquote>
<span style="font-family: Arial, Helvetica, sans-serif;">But the organic stevia blend is stevia and erythritol. I like the taste. To me it is as close to sugar as it gets for taste. I prefer it over Swerve. I also prefer the price over Swerve. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Today I tried the <a href="http://pyureorganic.com/products/sugar-free-maple-flavored-syrup/">maple flavored syrup</a> on one of my favorite pancake recipes "<a href="http://ginnyslowcarbkitchen.blogspot.com/search?q=one+big+fluffy+pancake">One Big Fluffy Pancake</a>." I added some of my l<a href="http://ginnyslowcarbkitchen.blogspot.com/2016/09/lacto-fermented-apples-and-fried.html">acto-fermented fried apples</a> to the batter and topped it with butter and the syrup. I was very happy with the texture and flavor, but this one is not available locally, and the price is beyond what I would pay for this size bottle of syrup. It does have a small bit of after taste that some may not like. It does not bother me as it's a good after taste anyway, and it doesn't last very long. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been otherwise using Walden Farms zero carb syrup which I like but I tend to add my own maple flavoring to it and a bit more sweetness. I didn't feel the need to do that with Pyure. But <a href="https://www.waldenfarms.com/products/syrup_pancake.html">comparing the price</a>, it's a no-brainer... I'll keep buying Walden Farms, which I can get locally, and adding maple flavoring and a dash of stevia extract to it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The vanilla flavored extract is pretty strong on the vanilla flavor, which I like. Just so you know, use it sparingly at first and add a little at a time to see how you like it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">They also have a <a href="http://pyureorganic.com/products/sugar-free-honey-alternative/">honey substitute</a>, which I was hoping they'd send me, but they didn't. I would have liked to try that out. Here's the break down of it... </span><br />
<table class="table" style="background-color: white; border-collapse: collapse; border-spacing: 0px; box-sizing: border-box; color: #231f20; margin-bottom: 20px; max-width: 100%; width: 670px;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Calories 30</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Total Fat 0g</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">0%</span></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Sodium 0mg</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">0%</span></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Total Carb 14g</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">5%</span></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Dietary Fiber 10 g</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">40%</span></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Sugars 0g</span></td><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"></td></tr>
<tr style="box-sizing: border-box;"><td style="border-top: none; box-sizing: border-box; line-height: 1.5; padding: 0px 0.8rem 0px 0px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Protein 0g</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">4g net carbs per 1 tbsp serving. That's actually more carbs than what I would want to use, but maybe some are okay with that. Depends on how you use it. If you can fit it into your macros, fine. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, just thought I'd share with whoever out there is interested since Christmas baking is right around the corner. Have a nice day!</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> 😄 </span><br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-47254846942230193862017-11-20T15:39:00.003-06:002018-01-29T20:15:51.192-06:00MY VERY BEST LOAF OF BREAD YET<div class="separator" style="clear: both; text-align: center;">
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BREAD PEOPLE! This is bread! I am so pleased, tickled pink to tell you the truth, at how this turned out!! I am still catching my breath. This is the closest thing to a loaf of wheat bread I've ever made and it is actually sandwich size slices. I bought a pullman pan a few years back and never used it. All the low carb bread I made was for smaller loaves. I decided to tweak my last recipe of "Flax cheesy Bread With Protein" and make a larger loaf that would work in my pullman pan and see if I could get something that resembled a real loaf of bread. It worked!! I was doing some fast prayers because so often I've had disappointments but this did not disappoint. I believe the pullman pan was what made the difference in the rise I got, but also some of the tweaks I made to it.<br />
<img height="200" src="https://images-na.ssl-images-amazon.com/images/I/81H%2BOguVanL._SL1500_.jpg" width="169" /><br />
I'm always tweaking my recipes. This time it was worth it. You can get the <a href="https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B001TO3CN8/ref=sr_1_2_sspa?ie=UTF8&qid=1511213162&sr=8-2-spons&keywords=9+x+4+x+4+pullman+loaf+pan&psc=1">pullman pan at Amazon</a>. I'm not an affiliate and I don't make any money off it, I'm just sharing what I used and where you can buy it.<br />
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I did not use the cover when I baked it. I just baked it open. But, after cooled the loaf fits nicely back in the pan with the cover to keep it fresh. Nice place to keep it. I would put it in the fridge after a couple days on the counter, however.<br />
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Does that look like bread or what? It tastes like bread too. Okay, I have to admit, it's been a few years since I actually tasted wheat bread, but if my memory serves me right this is bread. Tastes good with just some butter on it. Makes good toast. Soft bread like texture. I'm a happy camper.<br />
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One more thing before I close - do you notice the badge on my upper right corner? I was surprised to get an email saying my blog has been chosen for the top 75 low carb blogs on feedspot.com. I'm honored and really don't know what to say except thanks! Check out feedspot.com for some really great low carb blogs. Click on the badge above and it will take you there.<br />
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<span style="font-family: "courier new" , "courier" , monospace;"><u><a href="http://ginnyslowcarbkitchen.blogspot.com/">Pullman Pan Low Carb Bread </a></u></span></h3>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny Larsen</a><br />
Serving Size : 20 <br />
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1 1/4 cups Parmesan cheese -- (the canned kind)<br />
5/8 cup golden flaxseed meal<br />
3/8 cup whey protein isolate, Isopure -- (Unflavored)<br />
1/4 cup almond flour - Honeyville<br />
1/4 cup Psyllium husk powder<br />
1/4 cup nutritional Yeast Flakes, NOW brand<br />
1 1/4 scoops MCT oil powder, Quest -- (optional)<br />
3 1/8 teaspoons baking powder<br />
2 or 3 tablespoons Pyure Sweetener (I used 2 but next time think I will do 3 for a little more sweetness. If you like it less sweet add 2. It helps bring out flavor and does not really sweeten much)<br />
8 large eggs<br />
4 egg whites -- (can use the carton whites)<br />
5/8 cup marsala cooking wine (or regular marsala wine - helps with rise and flavor)<br />
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Preheat oven to 350F. In bottom of <span style="background-color: #f6b26b;"><b>9x4x4-inch Pullman</b></span> loaf pan (works best) loaf pan or other 9x5 loaf pan (size is important to rise), place parchment paper and grease sides with coconut oil. If using a Pullman pan you may not need the parchment or grease, but I grease it anyway. It releases very easily with no sticking.<br />
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In mixing bowl, add parmesan cheese, flax meal, whey protein, almond flour, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener. Sift together.<br />
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Add eggs, egg whites and cooking wine and beat with electric mixer until well combined. Pour into loaf pan and bake for 1 hour and 15 min. Remove from pan onto wire rack and cool completely before cutting.<br />
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Copyright:<br />
"© Ginny Larsen, 2017"<br />
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Per Serving: 115 Calories; 6g Fat (47.5% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber<br />
<b><u>2g net carbs per slice</u></b>Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com13tag:blogger.com,1999:blog-3726321423479453204.post-14040561242070994662017-11-10T08:06:00.000-06:002017-11-10T08:06:42.423-06:00CHICKEN AND RED PEPPER LASAGNA<br />
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This is a layered chicken casserole with chicken being in the place of pasta. You need to make sure you have large chicken breasts and slice them with a very sharp knife into very thin slices. You can pound them if necessary to get them as thin as possible. I didn't do this and wish I had as once they cook they fatten up a bit, which was still okay. This was so yummy it just didn't matter really.<br />
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We loved it, and will serve it again. I hope if you try it you'll love it too. It will be a dish I will make again.<br />
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<span style="font-family: Courier New, Courier, monospace;"> Chicken and Red Pepper Lasagna</span></h3>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny</a><br />
Serving Size : 6 <br />
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2 pounds chicken breast<br />
16 ounces Mezzetta Deli-sliced Roasted Red Bell Peppers -- drained<br />
1 tablespoon avocado oil -- or olive oil<br />
1 teaspoon oregano<br />
1 teaspoon garlic powder<br />
1 tablespoon marsala cooking wine<br />
4 slices Gouda deli sliced cheese<br />
1 cup mozzarella, shredded low-moisture, part skim<br />
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With a very sharp knife, slice thin slices off chicken breast. This works best if you have a couple very large chicken breasts rather than small ones. Slice them as thin as you can get them. <br />
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In food processor, process drained red peppers until as smooth as you can get it.<br />
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Add avocado or olive oil, oregano, and garlic powder. Add cooking wine.<br />
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Process again until combined.<br />
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In 9-inch square baking pan, layer 1/2 of the chicken slices. Cover with half the red pepper sauce. Top with slices of gouda cheese. Sprinkle half of the mozzarella on top.<br />
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Add another layer of the rest of the chicken slices. Top with remaining sauce and mozzarella cheese. Bake in preheated 375F oven for 45 minutes. Let stand 5 minutes before serving.<br />
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Per Serving: 348 Calories; 21g Fat (53.4% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-22180513253205335322017-11-06T10:28:00.002-06:002017-11-07T06:24:41.565-06:00FLAX CHEESY BREAD WITH PROTEIN<div class="separator" style="clear: both; text-align: center;">
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I was not going to share this recipe at first, because it is a variation of my already loaf of "<a href="http://ginnyslowcarbkitchen.blogspot.com/2012/10/cheesy-loaf-of-bread.html">Cheesy Loaf of Bread</a>" but it is a little different. And some may like this variation.<br />
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I decided I want to use more flax and less almond flour for a while, to see how it affects me. I usually feel better when eating flax. So this is a variation of that, plus some added whey protein and MCT oil powder, which is optional. I have some to use up and so thought I'd use it. If you have it you can add it, if not, don't worry about it.<br />
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I know flax has gotten a bad rap on the internet, but I believe the bad information on it is not according to scientific studies. All those show it to be a very healthy food. You can read my take on it here: <a href="http://ginnyslowcarbkitchen.blogspot.com/2013/11/maple-syrup-and-one-big-fluffy-pancake.html">"One Big Fluffy Pancake"</a> where I provide several links of studies done on Flax and its benefits. If you choose not to use it, that's fine. I merely provide this recipe for those who do and want a substitute for almond flour or coconut flour. I cannot tolerate coconut flour very well, except in very small amounts added with other flours. Flax adds a sort of "whole grain" flavor and feel many times to bread recipes. The amount of flax actually is rather small in this loaf compared to the other ingredients. Parmesan cheese gives it a good bread flavor and feel, as well as the psyllium powder.<br />
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One thing I would also like to mention to my readers, if you notice, I took the ads off my blog. I am no longer monetized in any way. I only keep up this blog because I like to share recipes, it's a hobby. I'm happy going back to that, which is where I started. I never wanted to really be "out there" and I'm not a professional. I find I'm back to really enjoying my hobby once again, where as while doing a cookbook, trying to keep up a facebook page, trying to keep up with all the competition, I was stressed and not enjoying it. I'm back to having fun cooking and sharing, which is what I like to do.<br />
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I also enjoy people! So feel free to comment or share tips or recipes yourself if you have any suggestions or things you've tried different of one of my recipes! I enjoy hearing from you.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"> <b><a href="http://ginnyslowcarbkitchen.blogspot.com/2017/11/flax-cheesy-bread-with-protein.html">Flax Cheesy Bread with Protein</a></b></span><br />
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny</a><br />
Serving Size : 16 <br />
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1 cup Parmesan cheese<br />
1/2 cup golden flaxseed meal<br />
1/3 cup whey protein isolate, Isopure -- unflavored<br />
3 tablespoons Psyllium husk powder<br />
3 tablespoons nutritional Yeast Flakes, NOW brand<br />
1 scoop MCT oil powder, Quest -- (optional)<br />
2 1/2 teaspoons baking powder<br />
1/2 tablespoon Pyure -- or 1 tbsp equivalent to sugar<br />
8 large eggs<br />
1/2 cup Marsala cooking wine or regular wine (can substitute any liquid, but this gives it a wonderful flavor and aroma, like bread! I also think it gets a better rise)<br />
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Preheat oven to 350F. Line 8 x 4-inch loaf pan (size is important to rise), with parchment paper and spray with non-stick cooking spray.<br />
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In mixing bowl, add parmesan cheese, flax meal, whey protein, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener. Mix with whisk to get any lumps out and combine.<br />
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Add eggs and cooking wine and beat with electric mixer until well combined. Pour into loaf pan and bake for 1 hour. Remove from pan onto wire rack and cool completely before cutting.<br />
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Per Serving: 111 Calories; 6g Fat (48.0% calories from fat); 8g Protein; 5g Carbohydrate; 4g Dietary Fiber<br />
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1g net carb per slice<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com6tag:blogger.com,1999:blog-3726321423479453204.post-81633418771640360452017-10-14T19:28:00.000-05:002017-10-16T13:20:21.178-05:00PUMPKIN MUFFINS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzC5C5TaJDeOf690_ZDAoaovebCpNwYlGR2yc-717I2X7mmtBtGkapA2jJ0ln4Pi6LwX-MfxBLYLaKxiE6klfr7xiduiHXqPIK4JeXaoafjdyV_6R_JglgkyZMYzeEVvU31RJE_B4XAQ/s1600/PumpkinMuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzC5C5TaJDeOf690_ZDAoaovebCpNwYlGR2yc-717I2X7mmtBtGkapA2jJ0ln4Pi6LwX-MfxBLYLaKxiE6klfr7xiduiHXqPIK4JeXaoafjdyV_6R_JglgkyZMYzeEVvU31RJE_B4XAQ/s400/PumpkinMuffins.jpg" width="400" /></a></div>
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I love pumpkin, as do most people, especially in the Fall. These made my kitchen smell amazing as they were baking, and did not disappoint when we tasted them either. The texture came out perfect. They were just the right moistness and flavor. I decided to glaze them but you could do a crumble topping (which I am going to try next time), or just dip in butter and sprinkle with granulated sweetener or powdered sweetener. Feel free to add nuts or homemade craisins or whatever.<br />
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Next week is our 42nd wedding anniversary. We're going to take a trip back to our honeymoon location. Many of you know I shared that my husband has mild cognitive impairment, probable Alzheimer's. We did find he has the Apoe4 gene that makes him more susceptible genetically. So far our supplement regimen and mct oil (and lots of prayer) has kept him pretty steady for the last 3 years, so I'm thankful for another anniversary we can enjoy together yet. I'm thinking of some ideas for food that can be taken with on our trip. This will be one of them. I may try this in a bundt pan as well, or even a loaf pan for pumpkin bread. Hmmm, in fact I think it would make a great french toast!<br />
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<span style="font-family: "courier new" , "courier" , monospace;"><u>Pumpkin Muffins</u></span></h3>
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Recipe By :Ginny</div>
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Serving Size : 9 </div>
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1 cup almond flour - Honeyville</div>
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1/3 cup whey protein isolate, Isopure -- (unflavored)</div>
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2 tablespoons psyllium husk powder</div>
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1/2 cup Pyure sweetener -- (or your choice granulated sweetener)</div>
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2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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1 teaspoon cinnamon</div>
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1 teaspoon pumpkin pie spice</div>
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1/2 cup Silk unsweetened almond milk, vanilla</div>
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1/2 cup canned pumpkin</div>
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1/4 cup cocout oil -- melted</div>
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2 eggs</div>
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Preheat oven to 400 degrees F. In mixing bowl, add almond flour, whey protein isolate, psyllium powder, sweetener, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk together to combine.</div>
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Make a well in the center and add almond milk, pumpkin, coconut oil, and eggs.</div>
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Whisk the wet ingredients in the center until combined and then from the sides, stir in dry ingredients and stir together just until combined. Don't overmix. </div>
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Scoop into greased muffin tins, or I used silicone muffin cups which don't need to be greased. </div>
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Bake 18 to 20 minutes.</div>
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Cool and sprinkle with powdered sweetener or ice with your favorite icing*</div>
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*Icing idea - mix powdered sweetener, vanilla, and heavy cream to icing consistency. I powder my sweetener in my coffee grinder.</div>
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Per Serving: 118 Calories; 8g Fat (54.3% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber</div>
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NOTES : I got 9 muffins, filling 3/4 full. </div>
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2g net carbs </div>
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-3045072623285616212017-10-02T13:55:00.000-05:002017-10-08T22:31:11.113-05:00"PRETZEL CRUST"-STRAWBERRY PRETZEL DESSERT ALTERNATIVE<br />
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<img alt="Image may contain: dessert and food" height="400" src="https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/20429838_10213840444994662_5488900909756635329_n.jpg?oh=dfbb7695ca4cc3bb7c44b325148853c8&oe=5A404F0E" width="298" /><br />
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Everybody loves the Strawberry Pretzel Dessert when holiday season comes around. Being low carb we can't do the pretzels but here is a very nice alternative. This was an idea brought to me by a facebook friend, Jeanette, who did her own wonderful version and gave me the idea of using pork rinds. Now, I'll have to say, I'm not really a fan of pork rinds. I think they smell bad and I'd never eat them all by themselves. They just gross me out. But I've been discovering some really good uses for them when you crumble them up and use them in recipes or for breading on chicken or in this case, in a pretzel crust. I couldn't believe how good it tasted in this crust! <br />
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I made the cream filling from my <a href="http://ginnyslowcarbkitchen.blogspot.com/2011/12/raspberry-delight.html">Raspberry Delight</a><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHof9veEQ0Bw3_ce2ZgCJQcyMCJOrWZviLpOFHP-6Q0_qycguos_vlRQIGum7XhgxsjhXZVGkrfXDpd22JYjs12l14VBFi2gYbtzLSrG8NrPTRWXXfNI57ahpBato4xbIoldiCzlXMKM4/s320/raspberry+delight+2011-12-01+006.JPG" /><br />
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and then I decided since I had blueberries to make a blueberry topping this time. But you can do any topping really for this that you like. Any frozen berries can be easily made into a nice topping. My blueberry topping was made with thawed berries and Walden Farms blueberry syrup. You can use the raspberry topping in my recipe above, or use strawberries instead if you want the strawberry pretzel dessert alternative.<br />
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I hope you'll be as excited about this as I was! My non-low-carb family loved it, and nobody asked me what that was in the crust or questioned it. I didn't tell them either. That will be our little secret.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u>"Pretzel" Crust</u></b></span><br />
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Recipe By :Ginny<br />
Serving Size : 16 <br />
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1 cup pork rind crumbled in food processor<br />
1 cup finely chopped pecans<br />
1/3 cup whey protein<br />
1/2 cup brown sugar replacement*see below<br />
1/4 cup coconut oil<br />
1 tsp. vanilla.<br />
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1.<span style="white-space: pre;"> </span>Preheat oven to 350F.<br />
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2.<span style="white-space: pre;"> </span>In 10-inch pie plate, add crumbled pork rinds, chopped pecans, whey protein, and brown sugar replacement. Stir together with a fork until well combined.<br />
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3.<span style="white-space: pre;"> </span>Melt coconut oil in microwave and add vanilla. Pour over crumbs and stir together until well combined.<br />
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4.<span style="white-space: pre;"> </span>Press into bottom of pie plate. Bake for 10 minutes.<br />
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*brown sugar replacement: I mix 1/2 cup of erythritol and 1/4 tsp blackstrap molasses in my food processor and pulse until it comes together and looks like brown sugar. There are other brown sugar replacements as well available on Amazon.com. You can use whatever you like, or just use plain sweetener such as Pyure (erythritol and stevia-double the sweeteness of sugar, so 1/2 cup equals 1 cup sugar) or erythritol, or Swerve, whatever you prefer.<br />
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Per Serving: 166 Calories; 13g Fat (69.8% calories from fat); 12g Protein; 1g Carbohydrate; 1g Dietary Fiber<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-19282446752678187322017-09-28T20:17:00.000-05:002017-09-28T20:17:24.908-05:00CARROT CAKE<br />
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Today was my hubby's birthday. Carrot cake is his favorite. I decided to take my <a href="http://ginnyslowcarbkitchen.blogspot.com/2016/07/zucchini-bread-or-cake.html">zucchini cake </a>recipe and turn it into a carrot cake, with a few changes and it turned out great. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFVIJNedoluXckKV5F0j6K0mgkwmTxb9wwH52Lbf0pY9zIPwhnGsgMuHatIIkUyAGEGkUrb6mEzFV6rP_UpItEqLApxJL_teAi9GrykQZy8wz9PTUkq4ne5N_FvsVZJhHdYYcnB9j82o/s1600/Carrot+Cake+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1027" data-original-width="1600" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFVIJNedoluXckKV5F0j6K0mgkwmTxb9wwH52Lbf0pY9zIPwhnGsgMuHatIIkUyAGEGkUrb6mEzFV6rP_UpItEqLApxJL_teAi9GrykQZy8wz9PTUkq4ne5N_FvsVZJhHdYYcnB9j82o/s400/Carrot+Cake+005.JPG" width="400" /></a></div>
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I was very happy with the texture, which I tend to have a hard time getting right when it comes to cakes, many times. Since my zucchini cake turned out so good I thought it was a good one to use for this. I used carrots instead of zucchini, added more spice, and added more liquid because zucchini adds more liquid but carrots don't. You could make this as a layer cake if you want and do a cream cheese frosting. </div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b><u> Carrot Cake</u></b></span><br />
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Recipe By :Ginny Larsen<br />
Serving Size : 16 <br />
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5 large eggs<br />
1/2 cup erythritol<br />
1/4 cup Pyure<br />
2 teaspoons vanilla<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 tablespoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon allspice<br />
1/4 teaspoon ginger<br />
1/4 teaspoon cloves<br />
1/2 teaspoon salt<br />
2 cups shredded carrots -- (easy to do in food processor)<br />
1/3 cup coconut oil -- melted<br />
1 1/2 cups almond flour - Honeyville<br />
1/4 cup whey protein isolate, Isopure<br />
1/4 cup golden flaxseed meal<br />
1/4 cup oat fiber<br />
1/4 cup <a href="https://jovialfoods.com/einkorn/">einkorn flour</a><br />
1/2 cup liquid -- you can use almond milk, coconut milk, or water. Because of the coconut oil, it works best if hot.<br />
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In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, cloves, and salt. Blend together with electric mixer.<br />
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Add carrots, oil, almond flour, whey protein, flaxseed meal, oat fiber, and einkorn flour. Mix until combined. pour liquid over all and mix until smooth with electric mixer.<br />
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Pour into Bundt pan (silicone is best), sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.<br />
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Cool completely on wire rack. Turn out onto plate and add a glaze if desired.<br />
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Copyright:<br />
"9/28/2017, Ginny Larsen"<br />
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16 servings/Per Serving: 151 Calories; 12g Fat (63.0% calories from fat); 6g Protein; 10g Carbohydrate; 6g Dietary Fiber<br />
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Serving Ideas : Add chopped nuts if desired but don't forget to count the extra calories and carbs<br />
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NOTES : 4g net carbs, fiber is all soluable, pure fiber so does not count<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com2tag:blogger.com,1999:blog-3726321423479453204.post-78975674078313084152017-07-16T20:38:00.001-05:002017-07-16T20:38:31.763-05:00PEANUT BUTTER CHOCOLATE DREAM BARS (No Bake)<br />
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I made these last night to take with to a party to celebrate my nephew coming home on leave from the army. I had not intended to make a blog post but they were so good that I decided to. Very creamy in the middle and very chocolaty. I threw it together at the time just hoping it would turn out. It was one of those recipes, and it turned out. Non low-carbers remarked how good it was, so I guess that's the true test, right? The sweetness - well, I am going from memory on how much sweetener I used so please taste test to make sure it is the sweetness you prefer. I like things really sweet. If you don't care for the sweeteners I used you may use whatever you prefer. I like to mix sweeteners to get a better flavor. <br />
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Pyure sweetener is available at Walmart and most grocery stores. It is a blend of stevia and erythritol and is twice as sweet as sugar. So if a recipe calls for a cup of sugar you would use 1/2 cup Pyure. I like it because it is readily available without ordering, and it is cheaper than Swerve or other sweeteners that I have to order, and truthfully, I just prefer the flavor much more than Swerve or some of the other sweeteners. But everyone has their own preference when it comes to sweeteners so just use your favorite and taste until you get it right.<br />
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I use a small amount of xylitol in the crust because it helps to sweeten the chocolate better and bring out the chocolate flavor. Otherwise it tends to be too bitter for my taste. However, if you have a dog, xylitol is very poisonous to dogs, so keep that in mind. <br />
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<span style="font-family: Courier New, Courier, monospace;">Peanut Butter Chocolate Dream Bars (No bake)</span></h3>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny Larsen</a><br />
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<b><i>Chocolate Crust</i></b><br />
2 cups almond flour - Honeyville<br />
1/4 cup cocoa powder<br />
1/4 cup Pyure -- equal to 1/2 cup sugar<br />
1/8 cup xylitol sweetener -- (or to taste)<br />
1/3 cup coconut oil -- melted<br />
<b><i> Peanut Butter filling</i></b><br />
1 cup natural peanut butter -- (unsweetened)<br />
8 ounces Philadelphia 1/3 less Fat Cream Cheese -- (less carbs than whole milk cream cheese actually)<br />
7 3/4 ounces Nestle Media Crema (Table Cream) -- (1 can) I get it in the Mexican section of Walmart<br />
1/2 cup Pyure -- (equal to 1 cup sugar)<br />
2 tablespoons Vanilla Torani sugar free syrup<br />
1/2 teaspoon stevia extract (to taste)<br />
<b><i> Chocolate Genache Topping</i></b><br />
7 3/4 ounces Nestle Media Crema (Table Cream)<br />
1 bar Lily's 55% cocoa dark chocolate bar -- chopped in pieces<br />
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Crust: In food processor, add almond flour, cocoa powder, Pyure sweetener, and xylitol. Process to combine. Add coconut oil and process until it forms a dough. <br />
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Press dough onto bottom of 9 x 13-inch baking pan. I cover with saran wrap and press down to the sides of pan. <br />
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Filling: In mixing bowl, add peanut butter, cream cheese, table cream, Pyure, Torani Vanilla syrup, and stevia extract. With electric mixer mix together until very smooth and creamy. Pour over crust.<br />
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Genache topping: In saucepan, add table cream and heat to just beginning to come to a boil and remove from heat. Add chocolate pieces. Let sit for a minute and then whisk together until smooth and creammy.<br />
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Pour over filling and spread to the sides. Chill in refrigerator 3 hours or more before serving. <br />
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For 16 servings/Per Serving: 353 Calories; 32g Fat (77.1% calories from fat); 9g Protein; 13g Carbohydrate; 5g Dietary Fiber (8g net carbs)<br />
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For 24 servings/Per Serving: 235 Calories; 21g Fat (77.1% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; (5g net carbs)<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com3tag:blogger.com,1999:blog-3726321423479453204.post-11031369021029951922017-07-08T13:46:00.000-05:002017-07-08T14:13:18.944-05:00ROSEMARY HERB BREAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-_tLNI9o5Z5SRB-dxBRkkMhgYUg2o8JOqJJJIhvJMW1JxTQvBqBHcUDbrFNJsDjl5eyp4xKm_Cx_eiSb6JyuNWxwQsjALoorrawvZrnxxGTOE688n0Pp0MCamOb-_1-gqOvUmwPTBkA/s1600/Rosemary+Herb+Bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-_tLNI9o5Z5SRB-dxBRkkMhgYUg2o8JOqJJJIhvJMW1JxTQvBqBHcUDbrFNJsDjl5eyp4xKm_Cx_eiSb6JyuNWxwQsjALoorrawvZrnxxGTOE688n0Pp0MCamOb-_1-gqOvUmwPTBkA/s640/Rosemary+Herb+Bread+1.jpg" width="640" /></a></div>
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Ever since I made<a href="http://ginnyslowcarbkitchen.blogspot.com/2017/05/banana-bread-ginny-style-lc-gf.html"> this banana bread</a> I was so happy with the way it turned out that I wanted to try using this recipe to make a savory bread. So today I finally did it, because today we finally had cool enough temps in the morning to use my oven! My rosemary bread did not rise quite as high as the banana bread. I have no idea why. But I was still quite happy with it, and very happy with the flavor, very bread-like consistency and the heavenly aroma that filled my kitchen. I have loved rosemary bread ever since my sister took me to a restaurant where they served homemade rosemary bread. As soon as I left there I knew I had to make some! I think this will be great toasted as well with some cheese on it. It's great just with a little butter, or for a sandwich. I hope you'll like it as much as I did.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzHhfTV_SawZBWXCAI-ouHwvlhEaVkBx0LZNSmt-wG3daALOQHahBvxJMWKMGFCyXFmi3yaSVXC4UZTWaj3tg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny Larsen</a></div>
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Serving Size : 16 </div>
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4 large eggs -- separated</div>
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1/4 teaspoon cream of tartar</div>
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1 cup almond flour - such as Honeyville</div>
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1 cup golden flaxseed meal</div>
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1 tablespoon Pyure Sweetener</div>
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1/4 cup whey protein isolate -- I used Isopure -- unflavored</div>
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1/4 psyllium husk powder -- OR oat fiber</div>
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1 tablespoon baking powder</div>
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1 tablespoon rosemary</div>
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1/4 teaspoon salt</div>
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1/4 cup Marsala cooking wine </div>
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1/4 avocado oil (OR coconut oil)</div>
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1 cup Ricotta cheese -- (I use whole milk)</div>
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Preheat oven to 350F. Place parchment paper in an 8 x 5-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove. Spray with non-stick spray. </div>
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In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form. Set aside.</div>
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In another mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, psyllium powder, baking powder, rosemary and salt. Whisk together.</div>
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Add the 4 egg yolks from the separated eggs, Marsala cooking wine, avocado oil, and Ricotta cheese. Blend together with electric mixer. </div>
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Fold in egg whites until fully incorporated. </div>
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Pour into prepared loaf pan. Bake approximately 40 minutes. Then place an aluminum foil tent over loaf and bake for 40 to 45 minutes longer. Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.</div>
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Cool completely before cutting. Best cut with an electric knife if you have one. I slice in the middle first, then slice the half in half again and that in half again until I have 8 slices and then do the same with the other half for 16 slices. </div>
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"7/8/2017 Ginny Larsen"</div>
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Per Serving: 122 Calories; 9g Fat (64.2% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.</div>
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NOTES : 2g net carbs per slice</div>
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Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com4tag:blogger.com,1999:blog-3726321423479453204.post-19356141425340696452017-05-19T16:50:00.000-05:002017-05-19T19:42:10.347-05:00BANANA BREAD, GINNY STYLE (LC, GF)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlx7kt_cmCbiNtRDpj8GI-zgljRTF81JnEvgSrdgJ4RdJ4-91tAvWkUrst5sRBPs85irmANJdU4FurVoG_sJo7GOozlsX2NXVW1fQNgFLgyMPxhaGUMoU3CbIvyOWxRTWSWiwU46AxWIA/s1600/banana+bread+Ginny+style+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlx7kt_cmCbiNtRDpj8GI-zgljRTF81JnEvgSrdgJ4RdJ4-91tAvWkUrst5sRBPs85irmANJdU4FurVoG_sJo7GOozlsX2NXVW1fQNgFLgyMPxhaGUMoU3CbIvyOWxRTWSWiwU46AxWIA/s400/banana+bread+Ginny+style+1.jpg" width="400" /></a></div>
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Do you miss banana bread on a low carb diet? Here's a really good low carb banana bread. At least I think so. I hope you will too. My favorite thing to do with banana bread is slather it with peanut butter. It's a lunch in itself for me!<br />
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It's been quite a while since I made a video where I was in it, and well... I guess I'm a bit out of practice! I did this on the spur of the moment. It wasn't a well planned out thing. It was one of those things where I thought, "hmmm, chilly day, good baking weather. I'm hungry for banana bread. Think I'll make some." One thing led to another and I thought, "might just as well make a video while I'm doing it and see how it all turns out." That's the way I live now since being retired.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3S3hNty3fROUnX_Hiczv-XVmhWFvi8L9nVWLQKHM3oLXLt-m45JjrACyaD3kTRsK6YDmKcKeRnLbrMV_VYLjy7hTbTkYBTN5bh1toscp8FN7A392CHRzdXFB_uI4LbUIt0YyT8WVGpk/s1600/banana+bread+Ginny+style+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3S3hNty3fROUnX_Hiczv-XVmhWFvi8L9nVWLQKHM3oLXLt-m45JjrACyaD3kTRsK6YDmKcKeRnLbrMV_VYLjy7hTbTkYBTN5bh1toscp8FN7A392CHRzdXFB_uI4LbUIt0YyT8WVGpk/s400/banana+bread+Ginny+style+2.jpg" width="400" /></a></div>
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To my delight it turned out really good. I made a few mistakes in the video, because I'm not a professional video cook. But all the correct instructions are in the recipe. You'll see that I forgot the sweetener of all things!!! Noooooooooooo! Must have sweetener. So after I got it all in the pan had to pour it back into the bowl and add my sweetener, which probably deflated my egg whites, but in the end product, it all came together and turned out wonderful. In fact I think I will do this again as a savory bread by leaving out the sweeteners and extracts and the banana, and add some herbs. I hope if you try it you'll like it. I know I will make it again. <br />
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny Larsen</a><br />
Serving Size : 12 <br />
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4 large eggs -- separated<br />
1/4 teaspoon cream of tartar<br />
1 cup almond flour - Honeyville<br />
1 cup golden flaxseed meal<br />
1/2 cup Pyure Sweetener -- (equal to 1 cup sugar)<br />
1/4 cup whey protein isolate, Isopure -- either unflavored or vanilla<br />
1/4 cup oat fiber -- (I use a gluten free brand available on Amazon)<br />
1 tablespoon baking powder<br />
1/4 teaspoon salt<br />
3 ounces banana -- (1/2 banana) - cut up<br />
1/4 cup coconut oil - melted<br />
1 cup Ricotta cheese -- (I use whole milk)<br />
1 tablespoon lemon juice<br />
2 teaspoons vanilla extract<br />
1 teaspoon banana extract<br />
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Preheat oven to 350F. Place parchment paper in an 8 x 4-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove the loaf from the pan. Spray with non-stick spray.<br />
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In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form. Set aside.<br />
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In mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, oat fiber, baking powder, and salt. Whisk together.<br />
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In small bowl add cut up banana and coconut oil and with an immersion blender blend until bananas are pureed and well incorporated with the oil. Add to dry ingredients.<br />
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Add 4 egg yolks, Ricotta cheese, lemon juice, vanilla, and banana extract. Blend together with electric mixer. <br />
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Fold in egg whites until fully incorporated.<br />
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Pour into prepared loaf pan. Bake approximately 1 hr. or until it tests done with a toothpick. *SEE NOTE below. Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.<br />
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Cool completely before cutting. Best cut with an electric knife if you have one. (Optional) prepare a glaze to pour over the top if desired, by mixing powdered sweetener (I powder Pyure in my coffee grinder), and enough heavy cream until it is the right consistency.<br />
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© Copyright:<br />
"Ginny Larsen, 5/19/2017" Feel free to share this recipe by sharing the link to it here on my blog when doing so.<br />
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Per Serving: 207 Calories; 17g Fat (63.2% calories from fat); 10g Protein; 4g net Carbohydrate; 8g Dietary Fiber<br />
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<b>NOTES</b> : *I baked this 1 hour and though it tested done with a toothpick it was a little moist when cut open, but I cut it open warm. Maybe after sitting and cooling some it will be different. I recommend cutting it completely cooled. I think I would cover the top with aluminum foil the next time after baking it 45 min. and let it bake an extra 15 minutes for a total of 1 hr. 15 min. baking time. Very flavorful and good texture and good rise! <br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com2tag:blogger.com,1999:blog-3726321423479453204.post-17772076322464652632017-04-11T19:36:00.000-05:002017-04-11T19:36:34.066-05:00CORN PIE, LC, GF<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARdEV43WYlvC-8Qv_Ie2lMbbXuveOvpQFDxw-mu3YNw9OH-SPZ7_p1HPTxfGbkBXEWSXlX8N-14UEoOTKVpiMQUVMS8FzB1u4dnoxYVGUbqtDZNsL-OEWtp0exnFujo7OJOidKDq09g4/s1600/corn+pie+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARdEV43WYlvC-8Qv_Ie2lMbbXuveOvpQFDxw-mu3YNw9OH-SPZ7_p1HPTxfGbkBXEWSXlX8N-14UEoOTKVpiMQUVMS8FzB1u4dnoxYVGUbqtDZNsL-OEWtp0exnFujo7OJOidKDq09g4/s400/corn+pie+collage.jpg" width="400" /></a></div>
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I began wanting to make a low carb corn bread to have with my homemade chicken soup tonight. I've gotten the first cold of the cold and flu season this week, hoping against hope that somehow this year I would make it through scott free. Almost, but not quite. So I made my chicken soup for it tonight. Chicken soup was what my mother gave me when I was sick. Being sick always seems to bring us back to childhood. And going back to childhood in my food memories also brought memories of "Johnny Cake" or cornbread. But I ended up with something quite different actually, and we really liked it. We ended up with Corn Pie. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREiSFT6olEGcJhruM4I09ctYs2AlbbylLLGzRooHDDFWKYQ7zwDWdahFb3RatYgFXpMIYaJghyjnTRllQTxfTyb5Wp3irDwbh3ps6x9nf0Mfa-7MUJG9g8ZHsEHNNmJ0YI9Mf70YdLr4/s1600/cornbread+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREiSFT6olEGcJhruM4I09ctYs2AlbbylLLGzRooHDDFWKYQ7zwDWdahFb3RatYgFXpMIYaJghyjnTRllQTxfTyb5Wp3irDwbh3ps6x9nf0Mfa-7MUJG9g8ZHsEHNNmJ0YI9Mf70YdLr4/s400/cornbread+001.JPG" width="400" /></a></div>
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So you may be thinking, but Ginny, corn has lots of carbs! Ah, but baby corn does not. Baby corn has less carbs than many low carb veggies actually. In fact this baby corn as 2g carbs and 1g fiber per serving, and only 10 calories. In this recipe I drained a can of baby corn nuggets and placed them in a food processor and processed until it was ground. Then added it to the recipe. It reminded me of a corn casserole I have made before on holidays. It's good hot or cold. I think you'll find it a great side dish with any meal. </div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Corn Pie</u></span></h3>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/">Ginny Larsen</a></div>
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Serving Size : 8 </div>
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2 large eggs</div>
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1/4 cup sour cream</div>
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2 tablespoons soft butter</div>
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4 ounces diced green chiles -- canned (drained)</div>
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1 cup almond flour - Honeyville</div>
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2 tablespoons Pyure sweetener -- (equal to 1/4 cup sugar)</div>
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3/4 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon xanthan gum</div>
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15 ounces baby corn nuggets, polar -- (1 can) drained</div>
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1/2 cup finely shredded sharp cheddar cheese, happy farms </div>
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1. Preheat oven to 350F. Generously grease a 9-inch cake pan. I also sprinkled a little corn starch on the bottom.</div>
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2. In mixing bowl, add eggs, sour cream, butter. amd greem chiles. Mix together with electric mixer.</div>
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3. Add flour, sweetener, baking powder, salt and xanthan gum. Mix together well. </div>
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4. In food processor, add baby corn nuggets. Process until ground up. </div>
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5. Add this to batter and mix together. </div>
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6. Pour into cake pan and bake 30 minutes. </div>
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Sprinkle with 1/2 cup shredded cheddar cheese and bake 5 minutes more.</div>
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Per Serving: 174 Calories; 14g Fat (69.3% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber</div>
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<b>4g net carbs per serving</b></div>
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NOTES : *can bake this in a cast iron skillet instead of a cake pan as well. </div>
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-29193755814142329802017-04-03T12:44:00.001-05:002017-04-03T12:44:38.701-05:00ALMOND FLOUR OAT FIBER PANCAKES WITH QUARK CHEESE AND STRAWBERRY SYRUP<div class="separator" style="clear: both; text-align: center;">
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This is a spin-off from my Oat Fiber pancakes which have been incredibly popular on my blog that I <a href="http://ginnyslowcarbkitchen.blogspot.com/2010/07/oat-fiber-pancakes.html">posted here</a>. I decided to try making them with almond flour today. Sometimes I want the blander flavor of the almond flour, and a little less fiber. I topped it with quark cheese which you can learn <a href="http://ginnyslowcarbkitchen.blogspot.com/2012/06/quark-flax-oil-and-chocolate-mousse.html">about here</a>. There's a video demonstrating how very easy it is to make quark cheese. I love it! It's like a cream cheese but with a flavor all its own, which I think is even better than cream cheese or yogurt cheese and is a yummy way to get your probiotics. <br />
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Once you make the quark just add your favorite sweetener and some vanilla flavoring and whip it up for a very nice creamy topping to pancakes or other desserts, or to eat with some berries all by itself. You can even make a really nice cheesecake with it.<br />
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So for these pancakes, I have to say I think I still prefer the previous flaxmeal and oat fiber pancakes I made in 2010. But having said that, these were good. They were very light and cake-like, I think if I made them again, however, I would add some xanthan gum for a little better stick-togetherness. Flaxmeal sort of does that by itself so if you use almond flour instead it needs a little something to do that. Just the same, without that, they were wonderful. Very filling and satisfying for my lunch today! If you try them I hope you like them. <br />
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The syrup I used was Walden Farms zero carb and zero calorie strawberry syrup. <br />
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<span style="font-family: Courier New, Courier, monospace;"><b><u>ALMOND OAT FIBER PANCAKES</u></b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><u><br /></u></b></span>
2 tablespoons almond flour - Honeyville<br />
2 tablespoons oat fiber -- (gluten free)<br />
1 tablespoon Pyure -- OR sweetener of choice equal to 2 tbsp sugar<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
1 egg<br />
1 tablespoon avocado oil -- (or oil of choice)<br />
1 teaspoon Vanilla flavored Torani sugar free syrup<br />
water -- according to need<br />
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Preheat pancake griddle or non-stick pan lightly greased. <br />
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In small bowl add almond flour, oat fiber, Pyure sweetener, baking soda, baking powder, and whisk until blended. Add egg, avocado oil, vanilla syrup, and whisk together, adding enough water to make it pancake batter consistency.<br />
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I pour the entire batter into the pan for one large pancake. If you prefer to make smaller ones, that's fine. Fry on both sides until lightly browned and done through.<br />
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Copyright:<br />
"4/3/2017, Ginny Larsen"<br />
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1 serving: 275 Calories; 26g Fat (59.0% calories from fat); 9g Protein; 31g Carbohydrate; 29g Dietary Fiber<br />
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<b>NOTES :</b> 2g useable carbs. Oat fiber carbs are not even counted as they are pure fiber.<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com0tag:blogger.com,1999:blog-3726321423479453204.post-11265129429640074692017-03-17T14:11:00.003-05:002017-03-17T14:19:08.182-05:00CORNED BEEF ON RYE PANINI SANDWICH<div class="separator" style="clear: both; text-align: center;">
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Yes it is low carb and gluten free. Only 3g useable carbs in this whole sandwich. It is a bit higher in calories however, if you are counting that. Some of us do. It is high in fat, which leaves you satiated, however and will keep you going. I love caraway rye. To make that in a low carb way, without being able to use rye flour, I find a bit of coffee helps. The caraway seeds also add to that flavor that makes it taste like rye bread. This bread toasts really well for a low carb bread. It is from my cheese and wine bread recipe. I tend to use that as a base for every bread thing I make anymore. When I've tried other low carb breads, I always come back to it. I just have not found anything that comes closer to resembling real bread. <br />
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I decided I had to do something Irish today!! I am part Irish after all. I actually had my DNA tested (gift from my son) and found out what percentage of everything I am. I am quite the mutt! But second up there on the list was Irish, surprisingly. I don't look Irish, but my grandmother was Irish. <br />
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So how are you celebrating (if you are) St. Patrick's day? I also made some nice mint hot chocolate, which I will also share below. You'll see it in the video. But then, hot chocolate looks like hot chocolate. I was also experimenting with a Shamrock shake this week, which turned out wonderful!! I should have posted it. But there are so many out there, that what's one more? It was made with cream cheese and cashew milk. If enough people would like to see it, and want the recipe, you can say so in the comments below and I'll make a post of it, even though it's late for St. Patrick's day. I never seem to get the holiday posts on time! <br />
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<h2>
<u>Corned Beef On Rye Panini Sandwich</u></h2>
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Recipe By :Ginny Larsen<br />
(Brands I used are listed because that is how the nutrition info is derived. If you use different brands it may vary)<br />
Serving Size : 1 sandwich<br />
<br />
<br />
<b>Caraway Rye Bread</b><br />
2 tablespoons Parmesan cheese<br />
1 tablespoon almond flour - Honeyville<br />
1 teaspoon psyllium husk powder<br />
1/4 teaspoon baker's active dry yeast -- (or 1 tsp nutritional yeast flakes) Optional - for flavor<br />
1/4 teaspoon caraway seeds<br />
1/4 teaspoon baking powder<br />
1/8 teaspoon baking soda<br />
1 large egg<br />
1 tablespoon brewed coffee<br />
1/8 teaspoon blackstrap molasses<br />
<b>Dressing</b><br />
1 tablespoon Just Mayo, Hampton Creek -- (use whatever mayo you have, this is the brand I used)<br />
1/4 teaspoon Frank's red hot buffalo wings sauce<br />
1/2 teaspoon hot dog relish, Heinz<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
3 ounces Corned beef, Brookdale premium quality (aldi's) -- canned<br />
1 slice Muenster, deli sliced, Happy Farms<br />
2 teaspoons butter<br />
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<b><i>BREAD</i></b>: In small bowl, add Parmesan cheese, almond flour, psyllium powder, yeast, baking powder, and baking soda. Whisk together until lumps are out.<br />
<br />
Add egg, coffee, and molasses. Whisk together until smooth. Pour into square microwavable container, the size of a bread slice. Spread evenly, tap lightly on counter a few times to get out air bubbles. Microwave on high 1 min. 30 seconds. Your microwave may vary. Mine is 1000 watts. Bread should be done in the middle but not too dry on the outside. Turn out onto paper towel and let cool. Slice horizontally into two slices.<br />
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<b><i>DRESSING:</i></b> In small bowl, add mayo, buffalo wing sauce, and hot dog relish. Stir together. Spread on one slice of bread.<br />
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Add corned beef on top of dressing and top with slice of cheese (or two slices if you want more). Top with last piece of bread.<br />
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Butter each side of sandwich and place on panini grill. Cook 2 to 3 minutes or until done. <br />
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Per Serving: 612 Calories; 46g Fat (68.1% calories from fat); 40g Protein; 8g Carbohydrate; 5g Dietary Fiber<br />
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NOTES : 3g useable carbs<br />
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<h2>
<u>MINT HOT CHOCOLATE</u></h2>
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1 serving</div>
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<div>
1 tablespoon cocoa powder</div>
<div>
1/4 cup boiling water</div>
<div>
2 or 3 drops peppermint essential oil (to taste)</div>
<div>
1 cup cashew milk, Unsweetened, Silk -- (or almond)</div>
<div>
sweetener to taste -- (I used GV brand liquid stevia extract with erythritol - Walmart)</div>
<div>
1/8 tsp salt</div>
<div>
<br /></div>
<div>
In 14 oz. mug, add cocoa powder and pour boiling water over it. Add peppermint drops. Stir until cocoa is dissolved.</div>
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<br /></div>
<div>
Add cashew milk, sweetener, and salt. Stir together well and microwave for 90 seconds, keeping watch to make sure it does not boil over. </div>
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Stir and serve. Top with whipped cream if desired, or add flavored latte foam (Walmart)</div>
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Per Serving: 37 Calories; 3g Fat (50.8% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber</div>
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Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com4tag:blogger.com,1999:blog-3726321423479453204.post-53890938032187093032017-02-17T09:39:00.000-06:002017-02-17T09:39:47.150-06:00LOW CARB GRANOLA (GF)<div class="separator" style="clear: both; text-align: center;">
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I'd like to pass on a great recipe that I discovered on YouTube recently and tried. If you've never checked out <a href="https://www.youtube.com/channel/UC_EBxa1iMFqlGwxZDl9dwuQ" target="_blank">HomeMade Healthy</a> be sure and do so for some awesome recipes. <br />
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I loved this recipe! I made a larger batch and made some adjustments for myself, just because I always do. I used what I had on hand and wanted a large batch. Her recipe is in the notes under her video. I have never really been a granola eater, but I just became one. I had a half cup this morning with a little Cashew milk and it was very filling. I woke up this morning at 4 a.m. before the Rooster crowed and had breakfast and it's 9:30 now and I am not at all hungry. I plan on heading out to an exercise class this morning at 10:30 so I'm fueled for the morning. <br />
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Thank you Lisa and Rob for a great recipe!<br />
Here is my adaptation...<br />
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LOW CARB GRANOLA<br />
<br />
Serving Size : 12 <br />
<br />
1 cup slivered almonds<br />
1 cup pecans<br />
3/4 cup coconut oil -- melted<br />
1/4 cup Torani vanilla flavored sugar free syrup<br />
1/4 cup Pyure (equal to 1/2 cup sugar)<br />
1/2 teaspoon salt<br />
1 cup almond flour - Honeyville<br />
1/2 cup whey protein isolate, Isopure<br />
1 teaspoon vanilla extract<br />
1 tablespoon cinnamon<br />
<br />
Roughly chop slivered almonds and pecans with a chopper, knife, or in a food processor. <br />
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In mixing bowl add chopped nuts, melted coconut oil, Torani syrup, Pyure sweetener, salt, almond flour, whey protein, vanilla extract and cinnamon. Mix together until well incorporated.<br />
<br />
Line a large baking sheet with sides with parchment paper or a silicone mat. Spread mixture out on pan. <br />
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Preheat oven to 300F. Bake 25 to 30 minutes checking after 20 minutes and baking longer as needed until crisp. It gets crisper as it cools also.<br />
<br />
Cool completely and break up into pieces. Store in ziploc bag or covered storage container. <br />
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Description:<br />
"Eat in a bowl with almond or cashew milk as a cereal or use to top yogurt or pudding or ice cream"<br />
Source:<br />
"adapted from https://www.youtube.com/watch?v=hg4w1Xk6Zkw"<br />
Yield:<br />
"6 cups"<br />
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Per Serving: 318 Calories; 31g Fat (82.3% calories from fat); 8g Protein; 6g Carbohydrate; 3g Dietary Fiber<br />
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NOTES : per 1/2 cup serving (12 servings): 318 Calories; 31g Fat (82.8% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber<br />
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per 1/4 cup serving (24 servings): 158 Calories; 15g Fat (82.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber<br />
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per 2 tbsp serving (48 servings): 79 Calories; 8g Fat (82.8% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber;<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com1tag:blogger.com,1999:blog-3726321423479453204.post-72277847667402713982017-02-04T12:54:00.003-06:002017-02-04T13:04:18.429-06:00GRILLED CHEESE WITH A CUP-O-SOUP<div class="separator" style="clear: both; text-align: center;">
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Wasn't feeling so good today, but as I was laying down with comforting things around me, it all brought me back to my younger days, as a child at home, where my mom took care of me. Why is it, that not feeling good always brings memories of the comforts of our childhood memories and our mothers? I am 62 years old, but when I don't feel good, I still want my mommy. I was suddenly hungering for one of the favorite lunches of my childhood - grilled cheese sandwich and tomato soup. <br />
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Unfortunately, tomato soup tends to raise the blood sugar quite a bit. I use to just pour a 6 ounce can of tomato juice into a cup with a few seasonings and a little milk or cream and microwave it, for a nice cup of tomato soup with my sandwich. Can't do that if I want to stay in my carb limit.<br />
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The bread is just a microwave version of my <a href="http://ginnyslowcarbkitchen.blogspot.com/2012/08/cheese-and-wine-bread.html" target="_blank">cheese and wine bread</a> recipe which I microwaved. Instead of the nutritional yeast that I use in that recipe I just used a little baker's yeast to give it a yeasty, real bread aroma and taste. That along with the cooking wine does the trick for that. The soup came out wonderful, with the tomatoey taste without all the carbs. If you don't like using the beef base for all the ingredients in it, you can just use beef stock in place of the water and skip the beef base. <br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u>Grilled Cheese</u></b></span><br />
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Recipe By <a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">:Ginny</a><br />
Serving Size : 1 <br />
<br />
2 tablespoons Parmesan cheese<br />
1 tablespoon almond flour - Honeyville<br />
1 teaspoon psyllium husk powder<br />
1/4 teaspoon baker's active dry yeast<br />
1/4 teaspoon baking powder<br />
1 large egg<br />
1 tablespoon marsala wine -- (cooking wine is fine, or just use water. The wine gives a wonderful flavor and aroma to it)<br />
1 slice Muenster, deli sliced, Happy Farms<br />
1 slice American deluxe Slices, Happy Farms<br />
1/2 tablespoon butter<br />
<br />
In small bowl add Parmesan cheese, almond flour, psyllium powder, yeast, and baking powder. Whisk until combined and there are no lumps.<br />
<br />
Add egg and wine (or water). Whisk until smooth. <br />
<br />
Pour into square microwavable container that is about bread size. Tap on counter to get out air bubbles. Microwave for 1 min. 40 seconds until done in the middle (my microwave is 1000 watts, if yours is different time may vary).<br />
<br />
Remove and cool until you can handle it easily. Carefully, with a bread knife, slice into two pieces. <br />
<br />
Butter each piece with half the butter. Place cheese slices on top of one and cover with remaining slice. Butter the top and place buttered side in frying pan. Butter the other side. <br />
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Fry until browned on one side, flip, and fry on the other side. <br />
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Copyright:<br />
"2/4/2017, Ginny Larsen"<br />
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Per Serving: 389 Calories; 29g Fat (69.9% calories from fat); 21g Protein; 7g Carbohydrate; 5g Dietary Fiber<br />
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NOTES : 2g net carbs<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u>CUP-O-SOUP</u></b></span><br />
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">Ginny Larsen</a><br />
Serving Size : 1 <br />
<br />
2 tablespoons Mezzetta homemade style marinara<br />
1/4 teaspoon Better Than Bouillon Beef Base<br />
6 ounces water<br />
2 ounces Silk unsweetened almond milk, original -- or cashew milk<br />
<br />
In mug, add marinara, beef base, and water. Heat in microwave for 1 minute. <br />
<br />
Stir until beef base is completely dissolved. Add almond milk and heat another 20 seconds. <br />
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Copyright:<br />
"2/4/2017, Ginny Larsen"<br />
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32 Calories; 2g Fat (65.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com2tag:blogger.com,1999:blog-3726321423479453204.post-35042382384561207892017-01-22T06:30:00.000-06:002017-01-22T06:30:50.352-06:00MOCK SPLIT PEA SOUP WITH HAM<div class="separator" style="clear: both; text-align: center;">
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I used to love split pea soup with ham. One of the things I truly miss on a cold day. This soup uses green beans and cauliflower pureed and slow cooked with a ham bone and it sure hit the spot. In my opinion, it is every bit as good as split pea soup. The flavors blended together are wonderful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHi4AJfZ2z2EojRQkDA_KQoe6sCZFBNFpg7nH0IoJIhcb4WhqwFMjIfAu9OQNkIsZ3PnCpDKEJQi1sPIPlxHWE0e8CBEDeBB9xCS4WF3iZ2F4v_Jvo2rfahrgrPZ7Jgc3dWIYxNhpdBM/s1600/mock+split+pea+soup+with+ham+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHi4AJfZ2z2EojRQkDA_KQoe6sCZFBNFpg7nH0IoJIhcb4WhqwFMjIfAu9OQNkIsZ3PnCpDKEJQi1sPIPlxHWE0e8CBEDeBB9xCS4WF3iZ2F4v_Jvo2rfahrgrPZ7Jgc3dWIYxNhpdBM/s400/mock+split+pea+soup+with+ham+2.jpg" width="400" /></a></div>
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It does the trick for me! I hope it does for you, if you are a lover of split pea soup with ham. It's been a long time since I've had actual split pea soup, but I think this tastes like the real thing that I remember. I don't think my family knew that it wasn't until I told them. </div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u><a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">Mock Split Pea Soup With Ham</a></u></b></span></div>
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">Ginny</a></div>
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Serving Size : 6 </div>
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Categories : Crock Pot, Stews and Soups</div>
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1 pound frozen cauliflower</div>
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14 1/2 ounces green beans, canned -- drained</div>
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32 ounces chicken stock, Kitchen Basics, original</div>
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1 large ham bone</div>
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1 teaspoon onion powder</div>
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pepper -- to taste</div>
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2 bay leaves</div>
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1/2 teaspoon thyme</div>
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1 cup ham -- cut up from off the ham bone*</div>
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In steamer, or microwave, steam the cauliflower until tender, about 10 minutes. Drain any water and place in food processor. </div>
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Empty green beans into food processor with cauliflower and process until a smooth puree.</div>
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In crock-pot, add chicken stock, pureed vegetables, ham bone, onion powder, pepper, bay leaves, and thyme. Mix together, cover, and cook on high for 4 hours. Remove bay leaves.</div>
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Remove ham bone, cut off all the ham you can and add the ham pieces back into the soup. Stir together and serve.</div>
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Copyright:</div>
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"1/4/2017, Ginny Larsen"</div>
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Yield:</div>
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"6 cups"</div>
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Per Serving: 157 Calories; 8g Fat (43.3% calories from fat); 15g Protein; 7g Carbohydrate; 3g Dietary Fiber</div>
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NOTES : This is salty as is with the ham so I found it did not need any additional salt. If you want to add salt taste first!</div>
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*Estimated to get about 1 cup of ham from ham bone. </div>
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com4tag:blogger.com,1999:blog-3726321423479453204.post-20604506727912974402017-01-12T15:43:00.000-06:002017-01-12T19:23:54.354-06:00CRUNCHY CINNAMON CEREAL<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwKjfq4dED1xa6jR8xgS6GGjaESZqttr9zbI7W78VFjoPGRe3nekZZh9HVUuJ87YBeFpokSm4daUVPrBgwq8w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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I don't normally want cold cereal, but lately I just had a hankering for some good cold cereal. I have another recipe for cold cereal that I like but I didn't have time to make all the ingredients for that one or have all on hand. Decided to try this and see how it turned out. It turned out wonderful. It's very crunchy, like cold cereal should be. It's a good base recipe to which you can add any other things you like, such as nuts, seeds, coconut flakes, dried cranberries, or whatever. <br />
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I normally use erythritol and stevia to sweeten most things, but I wanted to use a flavored syrup for this. If you don't want to use sucralose, You can try a flavored stevia extract. Erythritol sometimes changes the texture of baked things, and makes them softer instead of crunchy, so I didn't use any granulated erythritol, however I used a liquid stevia extract (GV brand from Walmart) which has some erythritol added. But the liquid seems to be okay, and the combo of that and the Torani syrup was good. You could use whatever flavor you prefer. I wanted vanilla but only had the Smore's flavor and that turned out really good. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraeGRdzs23Vko8aZrwzEl1DcK6Wks4JZWHyoduV4lfSC3xVLReDawlC_TXTuvZWBGm8aGJuknWjZCmd6HoPZMAvzTtYywl7l3fguTE5IvhfLa_BBLBblsc6BrTpHEeUgNlTdBqXUr2kk/s1600/Crunchy+Cinnamon+Cereal+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraeGRdzs23Vko8aZrwzEl1DcK6Wks4JZWHyoduV4lfSC3xVLReDawlC_TXTuvZWBGm8aGJuknWjZCmd6HoPZMAvzTtYywl7l3fguTE5IvhfLa_BBLBblsc6BrTpHEeUgNlTdBqXUr2kk/s320/Crunchy+Cinnamon+Cereal+1.jpg" width="320" /></a></div>
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"Talk about a high protein, high fiber, very healthy breakfast cereal! This is it!"<br />
<a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank"><br /></a>
<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><u><a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">Cinnamon Cereal Flakes</a></u></b></span><br />
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Recipe By :<a href="http://ginnyslowcarbkitchen.blogspot.com/" target="_blank">Ginny</a><br />
Serving Size : 4 <br />
Categories : Breakfast<br />
(I put the brands I use and that is how the nutrition is derived)<br />
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1/2 cup almond flour - Honeyville<br />
1/2 cup golden flaxseed meal<br />
1/3 cup whey protein isolate, Isopure -- (1 scoop)<br />
1 tablespoon oat fiber (Trim Healthy Mama, Gluten Free)<br />
1 teaspoon cinnamon<br />
1/4 cup Smore's flavored sugar free Torani syrup (or vanilla or any flavor you like)<br />
1/4 teaspoon stevia extract, GV<br />
1 large egg<br />
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Preheat oven to 250F. Line cookie sheet with parchment paper and spray with non-stick spray.<br />
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In food processor, add almond flour, flaxmeal, whey protein, oat fiber and cinnamon, and pulse a few times to blend it all together.<br />
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Add vanilla sugar free Torani syrup (or any flavor), stevia extract, and egg.<br />
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Process until smooth. It will be thick and sticky. Pour out onto parchment paper and cover with plastic wrap that has been sprayed with non stick spray and with hands just smooth out to corners until evenly flattened and thin as you can get it.<br />
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Bake 30 minutes. Check to see how done it is, and bake 10 minutes longer at a time, keeping watch on it, until completely dry in the middle and lightly browned but make sure not to burn. Takes about an hour altogether. <br />
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Let cook completely on wire rack. When cooled break into pieces. Store in ziplock bag in refrigerator.<br />
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Copyright:<br />
"1/11/2017" Ginny Larsen<br />
Yield:<br />
"2 1/2 cups"<br />
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Per Serving: 187 Calories; 13g Fat (53.4% calories from fat); 14g Protein; 11g Carbohydrate; 9g Dietary Fiber<br />
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Serving Ideas : You can add slivered almonds, or other nuts to this if you want, or dried cranberries, toasted coconut flakes, or whatever else you want for variety. You can also use different flavored syrups if you want or extracts.<br />
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NOTES : 2g useable carbs per serving, fiber is pure dietary fiber so I do not count it.<br />
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<br />Ginnyhttp://www.blogger.com/profile/14834663707029088842noreply@blogger.com3