Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

What a Jicama looks like

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  Bottoms brown where they touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories

11.4 g  fat

5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS

11.2 g  protein

276 g  sodium

Pineapple-Butternut Hand Pies

Pineapple-Butternut Hand PiesPineapple is way to high in carbs to use much in desserts on a low-carb eating plan.  However, if mixed with something a little lower in carbs, like winter squash, you can end up with a dessert a low-carber can enjoy once in awhile.  The crust here is Jennifer Eloff’s Miracle Dough, slightly modified with the addition of a bit of sweetener for this dessert application and a little oat fiber as well.   I made the dough recipe into 5 7″ empanadas or hand pies, so the carb count, although still lower than a conventionally made hand pie, is still too high unless you are near or at the final Maintenance phase of the program.  A possible solution, would be to make smaller pies, 10 little empanadas, to halve the carb count.  These came out delicious and are easily held in the hand.  Pineapple Butternut Hand Pies

CRUST INGREDIENTS:

1 large egg, beaten

2 c. shredded mozzarella cheese

2 T. unsalted butter

1 T. Splenda® or equivalent sweetener of choice

1 c.  Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb bake mix)

1 T. oat fiber

FILLING INGREDIENTS:

Half a 2# butternut squash, cooked (1 c. mashed squash)

1 c. pineapple chunks (water pack), drained and coarsely chopped

Liquid sweetener to equal 5 T. sugar (no carbs in the liquid variety)

2 T. more butter

Few drops vanilla (optional)

1 tsp. ground cinnamon

DIRECTIONS:  Make the filling first.  Slice butternut squash in half lengthwise.  Microwave on HI for 12 minutes, cut-side down, in a dish of shallow water.  Scoop out seeds and mash flesh.  Place 1 cup squash pulp in a bowl.  Add chopped pineapple, liquid sweetener, cinnamon and vanilla (if using).  Taste and adjust for sweetness preference.  These are Mexican style empanadas and therefore not be as sweet as you may be used to.

Make dough next. Melt cheese along with butter in a medium glass bowl on medium setting of your microwave.  Takes 3-4 minutes, stir and check couple times as it heats.  You don’t want to over cook, but merely melt it.   Remove bowl carefully as it will be very hot.  Sprinkle bake mix over the cheese.  Sprinkle Splenda® and oat fiber on top next.    Add beaten egg last. Now, using a fork, work dough into a smooth clump of dough until ingredients appear to be uniformly blended.  Switching to a rubber spatula as it begins to bind together works nicely.  When it forms a contiguous ball of dough, turn out onto plastic wrap on your counter.  Top with second sheet of plastic and roll out with rolling pin to about 3/16″ thick or typical piecrust thickness.  Preheat your oven to 350º.

Construction:  If making 5 larger hand pies, I used a 7″ mini pizza pan to cut out my circles of dough.  A small saucer would also work.  If making 10 small pies, I would suggest using a 4″ ramekin, large drinking glass or large cookie cutter to form your circles of dough.  Lay one circle of dough onto the corner of your baking sheet lined with silicone sheet or parchment paper.  Fill circle with 1/5 of the filling (or 1/10 for the littler pies), placing the filling only on half the circle of dough.  Don’t get filling too close to the edges or it will ooze out during baking.  Dot filling with 1 tsp. butter.  Fold other half of dough over filling and crimp edges decoratively with a fork.  Repeat for remaining pies.  Pop into 350º oven and bake for 20 minutes (smaller ones may take less time).  Watch these, as the dough with all that cheese, over browns quickly if you get distracted at the “almost done” designated time.  Just saying, as I did that very thing and way over-browned my first trial working with this dough recipe (and it was only over 3 minutes).

 

NUTRITIONAL INFO:    Makes 5 large hand pies, each contains:  (for 10 small pies, halve these numbers)

389 calories

27.8 g  fat

21.28 g carbs, 3.92 g fiber, 17.36 g NET CARBS   (8.68 net carbs for the smaller pies)

24.64 g protein

288 mg sodium

 

Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant

This recipe grew out of a delicious spaghetti squash alfredo dish I once created. At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmigiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  By personal choice, I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Add the pesto and stir.  Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter.  Me, I like to dress them up with a hint of cinnamon. This method of preparing them is effortless and only takes 1/2 hour to bake, unless the potatoes are REAL big.  Now sweet potatoes aren’t something a low-carber should be eating daily, mind you.  But as you near goal weight you can allow yourself the occasional sweet potato. They are so nutritious and have a fiber deduction on the carb count as well, unlike white potatoes (a real no-no on low-carb).  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  They are wonderful with baked fish, pork or BBQ.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon, said to be the best, from Penzey’s)

OPTIONAL:  few drops maple extract stirred into melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  Place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories

11.5 g  fat

17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS  (use smaller potatoes to lower)

1.54 g  protein

48 mg sodium

Chicken Tikka Masala Curry

Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut deboned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up a bit.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala or Butter Chicken look)

¼ c. heavy cream (Paleo-Primal folks should use coconut milk)

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum, whisking constantly between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 calories

34.6 g  fat

7.83 g  carbs, 2.03 g  fiber, 5.80 NET CARBS

44.3 g  protein

194 mg. sodium

Blackberry-Coconut Smoothie

Click to enlarge

Blackberry Coconut Smoothie

This was so refreshing it will be a wonderful summertime afternoon treat or even a dessert!  It is not suitable until the nuts and seeds rung of the Atkins OWL carb ladder.  It is perfectly OK for Paleo-Primal folks. The sweetener I used has no carbs, so if you use one with a bulking agent, you will need to add in those carbs to the numbers below.   Of course, you can always add protein powder to this if you wish, but be sure to add in those carbs to the stats below.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

6 T. coconut cream (this is NOT cream of coconut bartenders use, which has added sugar & carbs)

3/4 c. blackberries

½ c. water

about 3/4 c. ice cubes

Your preferred sweetener to taste

DIRECTIONS: Put everything in the blender and let ‘er rip until all is smooth and ice is no longer in chunks.  The coconut cream will thicken it adequately.  Pour into a glass and ENJOY!

NUTRITIONAL INFO:  Makes 1 smoothie which contains:

193 calories

24.5 g  fat

13.4 g  carbs, 6.7 g  fiber,  6.7 g  NET CARBS

1.5 g protein

16 mg sodium

 

Strawberry Pie

SstrawberryPie

I like to use xanthan gum to thicken up a fruit filling, but chia seeds or glucomannan will also do that job for you if you prefer.  And with the xanthan gum, it doesn’t go watery on you and ruin the crust overnight in the fridge!  My hubby’s reaction was  “This is like REAL pie!”  But it’s low-carb all the way folks!  This recipe is not acceptable until you reach Atkins Phase 2.  Keto dieters can have this if the carbs will fit into your daily limits.  For those that find this crust too high in carbs, I have other pie crust recipes that are quite a bit lower in carbs than this particular Nutty Pie crust.  Click the “Pie Crust” category on the right side of the page to check out my lower carb crusts.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1½ pints strawberries, stemmed (reserve 1 large whole berry for center decoration)

1 “Nutty” Pie Crust, baked

1 c. water

Sweetener of your choice to taste

Red food coloring (optional)

liquid Splenda® or stevia to taste for whipped cream topping

Dash vanilla

1½ c. heavy cream

xanthan gum (1/8-¼ tsp.)

DIRECTIONS: Put 5 berries into a food processor or blender.  Slice remaining berries into a  medium bowl.  Add the 1c. water to the berries in the blender/processor and puree until smooth.  Pour this mixture into in small saucepan and heat over medium heat.  Add Splenda® and quite a few drops red food coloring and stir, repeating until you get a nice red glaze color.  When it comes to a slow boil, lower heat to a slow simmer and begin dusting with xanthan gum, stirring well between additions, allowing it to thicken.  Will take several additions to get glaze thick enough.  When satisfactorily thick remove from heat and pour over sliced berries. Stir well to coat all berries and pour into baked, cooled pie shell.  In clean bowl, whip the whipping cream.  When nice and thick, add a dash of vanilla and your preferred sweetener to taste.  Spread topping over berries and decorate center with whole berry, or fan slice it and spread the layers out a bit.  A couple of fresh mint leaves (if you grow mint) placed aside the berry looks lovely.

NUTRITIONAL INFO: Serves 8, each serving contains:

198.3 calories

16.83 g  fat

14.91 g  carbs, 8.14 g  fiber, 6.77 g  NET CARBS

5.24 g  protein

80 mg sodium

Refrigerator Pistachio-Rosewater Cookies

Click to enlarge

My family lived in Teheran, Iran when I was 10 years old. Dad was USAF and sent there to train their pilots on F-84’s and F-86’s.   I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East, as much as we use vanilla, actually.  One particular sugar-type cookie we used to get there, made with pistachio nuts, was a fav.

I decided today I would try my hand at a basic low-carb refrigerator sugar cookie recipe, using alternate flours, of course.  The resulting cookie was quite nice and a good stand-in for old-fashioned refrigerator sliceable cookie dough.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla for the flavoring instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away a few years ago.  His baking expertise in the low-carb kitchen is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

Note:  this is NOT a gluten-free recipe!

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. rosewater (I use Sadaf brand I order on-line)

½ c. granular Splenda¼ c. erythritol

1 c. KevinPa’s Bake Mix, (see my modified version below, or use other low-carb mix)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix

2 T. Carbquik Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories

5.68 g  fat

2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS

1.83 g  protein

19.9 mg sodium

KevinPa’s Bake Mix (my modified version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used a discontinued product called Not/Sugar)

Beef Enchiladas

Click to enlarge

Beef Enchiladas

Above are my classic Tex-Mex gooey, cheesy beef enchiladas.  They don’t always dip up so pretty with low-carb tortillas, but man, are they ever good!!!  What they lack in appearance they sure make up for in flavor!  It’s how I’ve made these things for over 40 years, other than the low-carb tortilla part.  I can’t live without my regular fix of enchiladas, so I just HAD to come up with some kind of  low-carb “corn” tortilla so that I could indulge in.   They’re like enchiladas that have sat too long over a restaurant buffet warming tray and falling apart, but for me, that’s just when enchiladas start getting GOOD!  The flavors have mellowed by then.  ;)

I created that low-carb corn tortilla this afternoon.  Not as good as the real deal. I’d be lying if I said it was. But hey, I do what I must to stay low-carb.  These new tortillas made a very tasty enchilada dinner tonight.  They were every bit as good and as filling as my traditional enchiladas, just without all the carbs!!  Guacamole was a perfect complement to this Mexican dish. These enchiladas are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   They are not suitable for Paleo or Primal due to the tablespoon of cornmeal in the tortillas.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal preference, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 lb. ground beef (I used 90% lean grass-fed)

8 of my low-carb “corn” tortillas

3 oz. onion, chopped

1 tsp. chili powder blend

1 tsp. dried guajillo chiles, seeded and chopped fine (or 1/2 tsp. ground guajillo chile powder)

1 clove garlic, minced

¼ tsp. ground cumin

4 oz. grated cheddar cheese

8 oz. (8 slices) American Cheese (or more cheddar if you prefer)

1 c. homemade red enchilada sauce

½ c. canned green tomatillos

DIRECTIONS:  Make the “corn” tortillas by that recipe and set aside.  Grease baking dish and set aside.  Preheat the oven to 350º.  Brown ground beef along with the chopped onion in a non-stick skillet.  Add the salt, minced garlic, chili powder, cumin and dried guajillo chile to the meat mixture.  Cook until onions are tender and meat is no longer pink.  Spoon about 2 oz. meat mixture  (1 large soup spoonful) onto one of the tortillas.  Add ½ slice of the American cheese.  Gently roll the tortilla around the meat/cheese mixture and place it seam down into the greased baking dish.  Repeat with remaining 7 enchiladas, pushing them snugly together in the pan so they will all fit.  I usually have to put 1 or 2 on the side of the dish as well.  If there is a bit of meat mixture leftover, just spoon it over the top of the rolled enchiladas.  Set the pan aside while you make the red enchilada sauce per the recipe instructions at the above link.  Add the canned green tomatillos to a saucepan on medium heat.  Next add the remaining 4 slices of American cheese to the tomatillos and allow to melt.  Add the enchilada sauce and stir until all is smooth.  Spoon the sauce over the enchiladas in the pan.  Top with the grated cheddar cheese and pop into a preheated 350º oven and bake for about 15-20 minutes or until cheese is melted nicely.  Serve with your favorite guacamole or green salad. ENJOY!

NUTRITIONAL INFO:  Makes 8 enchiladas, each contains:

283 calories

21.06 g  fat

5.50 g  carbs, .67 g  fiber, 4.83 g  NET CARBS

19.4 g  protein

40 mg sodium

Quick Danish

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Blueberry Quick Danish

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  NOTE:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! :)  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thin slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal preference, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

Gingerbread Whoopie Pies

Click to enlarge

If you ever find yourself with too much whipped-up whipping cream, try your hand at some whoopie pies.  They’re not that hard to make if you have the special pan, but you can use a muffin pan as a stand-in and just barely fill the cups with batter.  Been wanting to try making them for a long time now and this is what I’ve come up with.   I don’t own a whoopie pie pan, but do have an Ebilskiver pan with seven 3″ slots that works just fine for such things (provided you use the correct amount of batter for each one).

These came out delicious, for my very first foray into the whoopie pie world.  :)  Both hubby and I gave them a 2-thumbs-up!  Very nice texture in the cookie/cake part.  I will definitely want to try my hand at a chocolate version one day.  Stay tuned!  Due to the oat flour, these are not suitable until Atkins Pre-Maintenance or Maintenance.  They would also not be suitable for a Paleo-Primal lifestyle on several levels.   I used liquid sucralose to cut carbs. These cake-y cookies can be eaten plain, just as a good gingerbread cookie as well.  :)  If you want to cut carbs a bit, instead of using 2/3 c. oat flour, you could sub in almond flour or coconut flour for 1/3 c. of the oat flour.  I would not recommend more than that or they may get crumbly.

Many more delicious, guilt-free sweets like this can be at your fingertips in Low Carbing Among Friends, the latest low-carb, gluten-free cookbook series by international author Jennifer Eloff and a group of other talented chefs, including George Stella, well-known to the low-carbing community.   Order you personal cookbooks at Amazon or here: http://amongfriends.us/order.php

VARIATION:  ¼ c. pumpkin added to the whipped cream filling would be very good, but that will likely necessitate a few more drops of sweetener.  

COOKIE INGREDIENTS:

2/3 c. oat flour (ground from 100% gluten free rolled oats) [or 1/3 c. oat flour + 1/3 c. almond or 1/3 c. coconut flour, to lower carbs a bit)

1 c. plain whey protein powder

3/4 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

1/8 tsp. allspice

1/8 tsp. nutmeg

½ tsp. ginger

Liquid sucralose to equal 3/4 c. sugar  (less if you don’t like things too sweet)

¼ c. erythritol

1 T. oat fiber, optional for smoother texture (omit for gluten-free version)

1 T. flax meal

4 egg whites, whisked until just frothy

8 oz. baby food carrots (2 of the tiny 4-oz. jars)

1 T. blackstrap molasses

1 T. coconut oil, melted

½ tsp. glucomannan powder (optional, but greatly improves texture)

COOKIE DIRECTIONS:  Preheat oven to 350º.  Lightly oil your baking pan slots with a brush and set pan aside.  Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well.  Measure all dry ingredients into the bowl right on top of the liquid ingredients.  Stir batter well to blend ingredients.  This is a very thin batter, but that is normal.  They will cook up quite nicely.  Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot.  The batter will make 20 cookie halves.  Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING:  Whip 1 c. heavy cream with a hand mixer until thick.  Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling.  Chill an hour before filling cakes and serving.  I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO:  Makes 10 Whoopie Pies.  Each filled whoopie pie contains:

158 calories

11.5 g  fat

8.36 g  carbs, 1.73 g  fiber, 6.63 g  NET CARBS

7.68 g  protein

88 mg sodium

 

Strawberry Chocolate Torte

Click to enlarge

I’m not a big sweets eater, as many of my readers and forum acquaintances know.  But my husband IS!  And since he’s Type 2 diabetic, I do try to fix him low-carb treats so he won’t go and buy the awful junk at the grocery store and bakery that is laden with flour and sugar.   This dessert I created for his Valentine’s Day treat some years back and thought I’d share it again since Valentine’s Day is just around the corner.

The basic chocolate cake batter in this recipe is actually not my recipe.  My inspiration was a recipe posted by a wonderful cook on LowCarbFriends forums named Gwen, known there as “The Chicken Lady”.  This cake is a testimonial to her incredible cooking skills. I’m very pleased with this chocolate cake!  And I can’t say that about many low-carb chocolate cakes I’ve tried. Despite it looking sinfully rich, it was very light.   I have made no changes to her original cake recipe.  :)

I did bake my cake in ONE 9″ round cake (wax-paper lined) cake pan that is unusually deep (2½”) and the cake rose nearly to the top!  It would bake OK in two standard shallow 9″ cake pans also, but reduce the cooking time if you make that pan change.  You’ll have more trouble slicing it into 4 layers, and might prefer to just do a two-layer final cake instead of three.  Or you could bake the cake in a wax-paper lined stew pot/dutch oven.  That has worked for me many a time.  This cake is not suitable until the berries rung of the Atkins OWL carb reintroduction ladder.  Due to the artificial sweeteners and dairy, this dessert is not be suitable for Paleo-Primal followers without considerable modification.

VARIATION:  Substitute raspberries for the strawberries.

This cake is fairly carb pricey, but if you can’t afford the carbs, you could cut it into 12 pieces.  That’s a wee bit better.  This should be considered a very special occasion treat because it IS so carb pricey.  Be sure if substituting other than liquid sweeteners, to add in those carbs!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa powder
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. butter or coconut oil, melted
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

Pinch (less than 1/16 tsp.) glucomannan powder, dusted over cream as you whip it (optional, to help firm up the whipped cream)

14 oz. frozen whole strawberries, thawed and drained of juice, chopped

1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries)

Sweetener of choice to taste

DIRECTIONS: Preheat oven to 350º.   Mix and beat the wet cake ingredients in a large mixing bowl.   If your almond flour isn’t room temperature, make it so and press out any lumps.  Measure and add in all dry ingredients to the bowl and stir well. Line your cake pan(s) with waxed paper or parchment.  Grease the sides of the pan(s) well.  Pour batter into pan spreading it evenly with a rubber spatula. Tap pan on counter to eliminate air pockets and pop into 350º oven.  Bake for about 60 minutes if using one, very deep pan like I did.  If using two 1″ x 9″ round cake pans, they will cook much faster, in about 25-30 minutes or so.   Toothpick test the center.  It should come out clean and dry when the the cake is done.  Completely cool before attempting to tip cake out onto a board to cut it into layers.  This cake can also be made in a rectangular 9 x 13″ pan, cut in half and each half then sliced laterally to form 4 layers (reserve 1 layer for another use as you only need 3 layers for this cake).  All sorts of possibilities with that cake size.

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Dust the pinch of glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener to taste.  Chill frosting until cake is totally cool.

Next cut the cake layers:  I sliced the completely cooled cake very carefully with a long-bladed knife, using a piece of cardboard covered with foil to gently slide each layer onto to set aside while I filled/frosted the final creation.  This cake has a firm texture and is not as crumbly as some almond flour cakes.  All good, but you still need to be careful, as even firm cakes can break.

Place about 1¼ c. of the frosting on the bottom layer of the cake.  Spread evenly with a rubber spatula, going almost to the edges.  Place the second layer of cake gently on the top and press slightly.  Put another 1¼ c. frosting on this layer and spread it out evenly.  Place the top cake layer on the stack, press slightly and spread all remaining frosting on the top and sides. OPTIONAL GARNISH:  Decorate the top of your cake with fresh strawberry slices, a few strawberry leaves  or perhaps a sliced and “fanned out” single strawberry at the center.  Chill in the refrigerator with plastic wrap on top until ready to cut and serve.

This cake was simply DELICIOUS and I will definitely be making it again!   My thanks to The Chicken Lady for her wonderful chocolate cake recipe.  It truly made my Valentines treat a success!

CONFESSION TIME:  The reason I used both frozen and fresh berries in the topping is I only had one 14 oz. bag of the frozen diced unsweetened berries in my freezer.  I thought that would make enough frosting.  But 1½ c. cream and those berries didn’t make enough frosting to frost the sides of the cake!  So I had to whip up a little more frosting real quick with another cup of cream and berries, so the last batch of frosting had to be made with what fresh berries I had on hand.

NUTRITIONAL INFO:   Makes 10 servings, using the sweeteners specified, each serving contains:

632 calories

57.8 g  fat

20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS     (17.0 carbs, 5.87 fiber, 11.12 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

 

Coffee Mousse

CoffeeMousse-1 This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb was a household word!  This recipe is even OK for Atkins Induction and Keto diets alike.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 calories

28 g  fat

2.6 g  carbs, 0 g  fiber, 2.6 NET CARBS

1.56 g  protein

24 mg sodium

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

These are moist, dense cake-like in texture, and incredibly tasty!  My picky husband really liked these, and he usually isn’t too fond of low-carb desserts.  These are not Induction friendly due to the almond flour and nuts.  Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

VARIATION:  If you like a chewier cookie, use the sugar-free honey (I use Honeytree from Walmart) instead of the DaVinci vanilla syrup.   For a crunchier cookie, bake them longer/browner.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. almond flour

¼ c. + 2T. unsweetened, plain whey protein

1 tsp. baking soda

½ c. chopped nuts

½ c. sugar-free chocolate chips

¼ c. granular Splenda

4 T. erythritol sweetener

3 T. melted, unsalted butter

1 egg, beaten

¼ c. sugar free honey+1 tsp. vanilla (about 1/4 c. DaVinci Vanilla sugar-free syrup, added slowly and just enough to create a thick batter)

1 T. water (omit if you used Davinci syrup)

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in large bowl.  Add all wet ingredients.  Blend well and let batter sit for a couple minutes to firm up.  Spoon onto greased or non-stick baking sheet in 1″ globs.  They don’t spread out much when cooking, so I slightly  flattened with my fingers, but not too much.  Bake for about 12 minutes at 350º.  Cool on cloth or racks.  I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each contains:

55.85 calories

4.79 g  fat

2.04 g  carbs, .84 g  fiber, 1.2 g NET CARBS

1.8 g  protein

54 mg. sodium

Granola Bars

 

Click to enlarge

Granola Bars

This experiment was quite a pleasant surprise.  I want to give credit where due.  This bar recipe is based on a recipe from Dana Carpender’s granola cereal recipe in her book 500 Low Carb Recipes.  I had to seriously increase sweetener, increase the syrup, add sugar-free honey and increase cinnamon to get the flavor I was looking for.  I also used whole toasted oats rather than oat bran.  I am quite pleased with the final taste on these.  They went together well  and baked up beautifully.  Just so you know what to expect, I would describe these as firm, but not hard like Nature’s Valley brand granola bars.  This makes a huge pan of these, so you may want to make half a recipe or simply freeze half, as they freeze really well without getting  dry or crumbly.

These can be crumbled up and used as a crunchy topping for baked “fruit” or “fruit” pies.  :)  The inspirational recipe mid-cooking time, is crumbled and baked for the last half of the time, as it is offered in the book as a cereal recipe, not a bar.

This recipe is not suitable until the grains rung of Atkins OWL Phase 2, due to the oats.  But it’s well worth the wait, folks!  It is nutrient dense.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

½ c. rolled oats, toasted

2 c. dark flax meal

¾ c. vanilla whey protein

½ c. granular Splenda

10 drops liquid stevia

½ c. sesame seeds

¾ c. grated coconut meat

1½ T. cinnamon

½ tsp. salt

½ c. coconut oil (or butter), melted

½ c. sugar free maple syrup

¼ c. water

2 c. pecans, chopped

½ c. walnuts, chopped

½ c. almonds, coarsely chopped

6 T. sugar free honey (I use Honey Tree from Walmart)

¾ c. sunflower seeds (I use unsalted)

½ c. pumpkin seeds, roasted, salted

DIRECTIONS: Preheat oven to 350º.  On a 13×15 cookie sheet, toast oats until begin to lightly brown.  Remove from oven and lower heat to 250º.   Pour oats into large mixing bowl.  Add all other ingredients and stir well to be sure all ingredients are moistened.  Line cookie sheet with parchment paper.  Pour granola mixture onto paper and using plastic gloves or baggies over hands, press evenly into pan.  I like to take a glass loaf pan or sheet of parchment and press the surface evenly before baking.  Pop into oven and bake at 250º for approximately 1 hr. 30 minutes until dry to the touch in the center.  Remove from oven and when almost cool, cut into 30 rectangular bars (10 x 3 rows). This makes a nice size granola bar at an acceptable 4.05 net carb count.  Cutting into 60 squares will of course halve that number.

NUTRITIONAL INFO: Makes 30 bars, each contains:

239.7 Calories

20.0 g  fat

8.77 g  carbs, 4.72 g  fiber, 4.05 g  NET CARBS

8.31 g  protein

79 mg sodium

 

Sauteed Kale and Sausage

One Serving shown on luncheon sized plate

Shown on luncheon-size plate

This quick dish came about because I had 1/4 pound package of fresh breakfast sausage in the fridge sitting today at eye level.  Adding just 3 other ingredients made for a wonderful and delicious lunch today.  I couldn’t talk the hubs into sharing this with me (he’s not as fond of greens as I am).  It was so good, I had no trouble at all finishing it off and decided it was worthy of uploading to the blog.  :)   This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

4 oz. breakfast sausage, crumbled large

2 oz. onion, slivered large

1 c. chopped kale (or 2 leaves, stemmed and chopped)

1 oz. red bell pepper, slivered small

Dash salt and black pepper

DIRECTIONS:   Brown the sausage until no longer pink.  Add onion and saute until it, too, is tender and browned to your liking.  Add red pepper and kale and saute just until they are soft.  Overcooking kale will make it both strong and somewhat bitter, so don’t do that to your kale.  sprinkle the mixture with a dash of salt and coarse black pepper and serve.

NUTRITIONAL INFO:  Makes one large serving (adjust for more servings) which contains:  (Share with someone to reduce the numbers below.  Remember, these are all “good” carbs)

442 calories

32 g fat

12.3 g carbs, 2.3 g fiber, 10.0 g NET CARBS

24.9 g protein

1036 mg sodium (omit if sodium super sensitive)

 

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and Paleo as well.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

VARIATION:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a zipper plastic gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350º and continue baking for 20-30 minutes.  Time will vary due to size of chicken pieces and ovens vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Grilled Sriracha Shrimp with Sriracha Aioli

Click to enlarge

Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  :)

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Texas-Size Sausage “Biscuit”

TexasSausageBiscuit

You know what they say:  Everything’s bigger in TEXAS!   :)  Just down the road 10 miles from me is a wonderful Czech Sausage House and Meat Market called Green’s in the tiny town of Zabcikville just east of Temple, TX.  It is quite the popular place with the locals.   Folks in surrounding cities, like us, often drive over to enjoy a meal on site and also bring home some of their wonderful sausages.  My brother just loved their breakfast smokies and just had to have some each time he flew down to Texas.  :)

In the cafe by the meat market, they have a Sausage Burger on the menu.  Curious, I ordered it one day for lunch a few years back.  Much to my surprise, it was made with their bulk pork sausage, rather than their smoked sausage.  It was VERY good and frankly, similar to a typical sausage biscuit anywhere, only theirs is served on a hamburger bun, not a biscuit.  Recently they have added their homemade sauerkraut to that burger.

That menu item was the inspiration for my low-carb Texas-size Sausage “Biscuit” pictured above.   They are pretty darn good made with my version of the low-carb Oopsie Rolls (also known as a Revo Rolls).   I dotted mine with sesame seeds so it would look just like the Sausage Burger I had at the cafe that day, even if the sausage was my own recipe.  Who says you have to eat eggs all the time for breakfast on Atkins?  :)  This breakfast is Induction friendly if you leave off the sesame seeds on the bun.  If you’re into sausage-cheese biscuits, I say GO FOR IT!

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 pieces Peggy’s Sandwich Buns (omit sesame seeds if on Induction):

3 oz. pork sausage (preferably homemade for 0 carbs)

DIRECTIONS:  Form a large, thin patty with the sausage meat and cook in skillet until browned and done.  Lightly toast one of the buns in the broiler to brown it a bit more after they are baked.  Sandwich the sausage between two buns and enjoy!

NUTRITIONAL INFO:  Makes 1 serving which contains:

443 calories

37.8 fat

3.8 g  carbs, 2 g  fiber, 1.8 g  NET CARBS

11.6 g  protein

612 mg sodium

Mini Skillet Meatloaves

Mini Italian Meatloaves

After making many low-carb meatloaf recipes, I keep coming back to the recipe I’ve made for 40+ years.  It cooks up consistently and never fails to get compliments.  If you personally prefer to avoid flax, you can sub in 1 tsp. chia seeds soaked 15 minutes in 3 T. water OR you could increase to 3 eggs OR you could add 1 water-soaked, crumbled low-carb bread or biscuit OR you could use crushed pork rinds (omitting the salt if you use the latter).  You definitely want to do one of these things to avoid the meatloaves coming out dense and hard.  Recalculate nutritional info if you use anything other than the flax shown below, however.  This recipe is suitable for all phases of Atkins, Keto diets and if you omit the cheese, it would be suitable for Paleo-Primal followers as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 lb. lean ground beef

2 oz. yellow onion, chopped (more if you can afford extra carbs)

2 oz. green pepper, chopped

1/4 tsp. dried oregano

2 T.  parsley, chopped

2 eggs beaten

1 T. flax meal (or any alternate choice mentioned above)

2 T. Parmesan cheese, grated (omit for Paleo-Primal)

1/4 tsp. coarse ground black pepper

1/4 tsp. salt

3/4 c. tomato sauce

4 oz. water

¼ c. red wine, optional (omit if still on Induction)

DIRECTIONS:  Soak flax meal in 3 T. water in a small bowl for about 10 minutes.  Stir occasionally as it thickens up.  Place the meat in bowl of food processor.  If you don’t have one, use a blender and do this in two batches.   Add all other ingredients but the tomato sauce, water and wine.  Add the flax meal mixture if you have not already.  Process meat mixture until veggies are minced very fine.  Mixture will be kind of sticky and mushy, but will cook up firm, trust me.

Heat a non-stick skillet over medium-high heat.  Spoon meat out of the processor into 4 large patties or mounds.  Shape them a bit with the tip of your spoon.  To speed up cooking time, slightly flatten the patties.  Brown on one side, flip and brown on the other side.

Lower heat to lowest setting and deglaze the pan of the brown bits with the tomato sauce, water and wine, if using.  Simmer on low heat for about 15 minutes stirring every 5 minutes.  This will allow the sauce flavors to develop into a nice beefy tasting tomato gravy.  Add more water if sauce is evaporating too much.  If the meatloaves are firm in the center they should be done.  Serve up with a bit of pan tomato gravy spooned over each mini meatloaf.  Suitable for all phases of Atkins (provided those on Induction omit the wine), Keto diets and Primal followers.  Paleo folks will need to omit the Parmesan cheese.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

NUTRITIONAL INFO:  Makes four 4-oz. servings, each contains:

412  calories

29.2 g  fat

8.7 g  carbs, 1.2 g  fiber, 7.5 g  NET CARBS

39.2 g  protein

789 mg. sodium (reduce cheese and omit flax dash of salt to lower sodium a bit)

 

Pork in Leek & Mushroom Wine Sauce

Pork in Leek-Mushroom Wine SauceWhen we grill pork chops or pieces of loin, we always throw 8 or more on the grill and freeze the extras for future use.  I made this delicious recipe with smoked pork, but it would be good made with skillet seared pork as well.  :)  This goes together really fast and is delicious.   This recipe can also be made with grilled or skillet seared chicken breasts.  Those still in the initial 2-week Atkins Induction Phase should omit the wine.  With that caveat, this recipe is suitable for all other phases of Atkins without changes, Keto diets and Primal followers as well. Not suitable for Paleo however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

16 oz. raw, lean pork loin (or pre-grilled pork chops)

1 T. butter

1 leek, rinsed well and sliced

½ c. white wine (omit if still on Induction)

1   4-oz. can of sliced mushrooms (or fresh), with juice

½ tsp. my Homemade Montreal Steak Seasoning

Dash coarse black pepper

¼ tsp. glucomannan powder (or your favorite thickener)

1 c. heavy cream

¼-½ c. water (or chicken broth for richer flavor) if more sauce needed or you get your sauce too thick.

DIRECTIONS:   In a large skillet, over medium-high heat, melt the butter.  If not using grilled pork, sear the meat on both sides to a nice golden brown and nearly done.  Add the leeks to the pan and saute a few minutes to wilt them down a bit.  Add the spice blend, pepper and wine (if using).  Simmer a few minutes.    Lower heat to lowest setting and add mushrooms with sauce and the cream.  Place lid on pan and simmer for about 15 minutes for meat to fully cook and flavors to develop.  Stir occasionally.  Spoon out about 1/2 cup of the liquid into a small bowl.  Stir the glucomannan into the bowl of sauce.  Slowly add the glucomannon paste back into the skillet gravy, stirring or whisking to prevent lumps.  Stop when it is thick to your preference.  Serve at once with your favorite sides.  I served with steamed cauliflower and green beans.

VARIATION:  Make using seared or grilled chicken breasts or fish filets instead of pork.  Just sear (or grill) in the butter first.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

430 calories

31.5 g fat

5.35 g carbs, 0.62 g fiber, 4.73 g NET CARBS

25.9 g protein

106 mg sodium

Coconut Shrimp Curry

Coconut Curried Shrimp

           Coconut Shrimp Curry

This (a similar version) was the very first meal I ever cooked for my husband.  He said my cooking is what won him over, and early on.  :)  We just love Indian food and tonight I made a delicious version with coconut milk.  Pretty good combination, actually.  I served it on a bed of sauteed fresh spinach leaves.  This Induction friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for Induction, Keto diets and Primal.  Paleo folks will need to use all coconut milk and no cream.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. Curry Powder (I use Sharwood’s “hot”)

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it over a bed of sauteed spinach or steamed cauliflower or cauli-rice.  :)

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 calories

30.9 g fat

7.4 g carbs, 1.6 g fiber, 5.8 g NET CARBS

27 g protein

331 mg sodium

 

Lemon Ambrosia

Lemon Ambrosia

This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it.  I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert.  It’s also good done with lime jello.  This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts.  This is not suitable for Atkins Induction due to the coconut and pecans.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 small pkgs. sugar-free lemon (or lime) jello

2 c. boiling water

2 c. cold water

1 c. heavy cream, whipped

2 oz. chopped pecans

1½ oz. unsweetened coconut

1/2 tsp Coconutti Extract

DIRECTIONS:  Empty jello powder into a large bowl.  Boil water and stir 2 c. boiling water into the gelatin powder.  Stir until totally dissolved.  Add 2 c. cold water and chill in the refrigerator until it is half set.  Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up).  I confess it really looks pretty unappetizing right now.  :)   In a separate bowl, whip the cream.  When nice and thick, add it to the beaten jello.  Blend or fold into a smooth mixture.  Fold in the coconut and chopped pecans blending well.  Dip the mixture into serving glass dishes (or decorative clear glasses as shown).  Refrigerate until fully set (about an hour).  I like to top with a light sprinkle of toasted coconut, a  sprinkle of finely chopped pecans or a slice of lemon.  On special occasions, I’ll actually add a few maraschino cherries chopped and 1-2 T. crushed pineapple folded into the mixture at the end……but just a bit, as those are high carb items.  ENJOY!

NUTRITIONAL INFO: Makes 8 servings, each containing:

195 calories

19.5 g  fat

2.19 g  carbs, 1.55 g fiber, 1.64 g NET CARBS

3.05 g  protein

70.25 mg. sodium

Sofrito Chicken-Spinach Salad

Sofrito Chicken-Spinach SaladI love Sam’s canned chicken meat as it is just pure white meat, water and salt.  No junkie ingredients added.   Today I used some to make a delicious spinach salad with a small head of fresh spinach and some of my delicious sofrito sauce.  It was very filling with the chicken and cheese added some protein.  The pumpkin seeds are optional and omitting them will drop the carbs by around 2 net carbs.

This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. Omit the cheese for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. tightly packed fresh spinach leaves

1/3 of 13-oz can (about 3 oz.) chicken meat

3 T. shredded mozzarella

1 T. pumpkin seeds, raw or roasted (optional)

2 T. my Sofrito mayonnaise (more if you like)

2 San Marzano or cherry tomatoes, cut in halves

DIRECTIONS:  Wash spinach leaves and pat dry with paper towels.  Place on serving plate.  In a small bowl, mix the chicken and sofrito mayo.  Add chicken meat and stir well.  Spoon chicken mixture on top of salad.  Top with mozzarella and if using, the pumpkin seeds.  Garnish with tomato halves.  If you like a really wet salad, add more of the sofrito mayo.

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

2015 in review

The WordPress.com stats helpers tell me my blog did pretty well in 2015. Considering I began the blog in 2009 and it took 4 years to reach 2,000,000 hits in 2013, the majority of the 13,000,000 increase in visitors  occurred in just one year………….2015!  I’d say that’s pretty noteworthy.  My heartfelt thanks to all past, present and future low-carb followers who not only enjoy my cooking style, but can can rely on consistent results with my recipes as well.  May you continue to find material here that you want to serve your families with pride. A very HAPPY NEW YEAR to all of you who helped make this happen. :)

Here’s an excerpt:

About 1,000,000 people visit the Seattle Space Needle every year. This blog was viewed about 7,400,000 times in 2015. If it were the Space Needle, it would take about 7 years for that many people to see it.

Click here to see the complete report.

(When you click the link above, scroll down below the fireworks to see the full report)

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake!  But my husband doesn’t like nuts, so mine are baked sans nuts.   This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you add.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe Individual Vanilla Cakes

1/4 tsp. ground cinnamon

1 T. butter

1 T. erythritol or your favorite sweetener

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter (it will melt from the heat).  Mix erythritol and cinnamon and sprinkle on top.  Serve warm with coffee or tea.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious!  So I thought I’d share it with my readers.  This recipe is suitable not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  Not suitable for Primal or Paleo as it is dairy heavy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

½ c. dry white wine (use more stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

NUTRITIONAL INFO:    Makes 6 large servings, each cup contains:

256 calories

21.2 g fat

4.86 g carbs, .63 g fiber, 4.23 g NET CARBS

10.7 g protein

550 mg sodium (use less cream cheese to lower this number)

 

Grandma’s Green Beans and “Potatoes”

Click to enlarge

This was quite a pleasant surprise.  My grandmother on my Dad’s side when she was still living used to invariably cook small new potatoes with her green beans and it was always surprisingly good, though I always thought it odd at the time.    I was thinking about her beans and potatoes this week and decided to substitute a turnip and add some onion and see how that would be.  Well it wasn’t potatoes, but it sure was GOOD!  Delicate and sweet.  Not at all turnip-tasting and really did remind me of Grandma’s beans and potatoes!  So add this combo to your repertoire of green bean recipes and give it a try!  This is OK for Atkins Induction, Keto diets, Primal and Paleo as well!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 slice bacon, chopped

2 oz. onion, chopped

2 oz. small turnip, peeled and diced

2 c. frozen green beans, pre-cooked a bit (or no-salt canned beans, drained)

DIRECTIONS:    Cook beans as usual and drain.  In a non-stick skillet, cook bacon until done and add onion and turnip and saute until both are tender and onion is slightly browned.  Add drained beans, toss saute, stirring to warm the beans up.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

75 calories

3.6 g  fat

9.77 g carbs, 3.37 g  fiber, 6.4 NET CARBS

2.6 g  protein

341 mg sodium

Spaghetti Squash Parmesan with Bacon

Spaghetti Squash Parmesan Bake

Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it!  The bacon and onion really GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions!   One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  This is suitable for all phases of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard :) ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories

6.7 g  fat

4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS

7.1 g  protein

429 mg sodium

Pesto Mini Meatzas

0042

These are incredibly quick, incredibly easy and incredibly good!  I keep all the ingredients made up in my freezer and refrigerator so that such lunches are a snap for me!  These little gems can’t be picked up and eaten like regular pizza as they are too wet/messy, so get out a fork to enjoy these.  This recipe is not suitable until you reach the nuts rung of the Phase 2 OWL carb ladder.  They are OK for Primal diners, but not Paleo. These would be lovely served with a nice green salad.  These can also be made with ground beef, or with a bit of shredded, cooked chicken.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

12 oz. breakfast sausage (I make homemade sausage)

1 egg, beaten

¼ tsp. each fennel seed and dried oregano leaves (or ½ tsp. Italian seasoning)

¼ c. low-carb spaghetti sauce (I use Lucini basil pesto sauce)

¼ c. pesto sauce (or use commercial pesto)

1 c. grated mozzarella cheese (about 4 oz.)

½ oz. thin sliced red or green bell pepper, cut into strips

DIRECTIONS:   Preheat oven to 350º.  In a medium mixing bowl, well mix the sausage, egg, fennel and oregano with a fork or your hands.  Spoon about 1 tablespoon of meat into each of 12 muffin cups and press down with the back of the spoon.  I used a silicone muffin pan.  Pop into your 350º preheated oven for 15 minutes.   Remove, tilt and blot off excess grease with paper toweling. Top each meat pattie evenly with 1 tsp. spaghetti sauce.  Next spread 1 tsp. pesto sauce on top.  Sprinkle each with about 1T. of the mozzarella cheese, going back and using it all up evenly.  Top with a piece of bell pepper.  Pop back into oven and bake for an additional 10-15 minutes.   Cool slightly and gently lift them out with a fork onto your serving platter.

NUTRITIONAL INFO:  Makes 12 mini-meatzas, each contains:

161 calories

13.4 g  fat

1.44 g  carbs, .36 g  fiber, 1.08 g  NET CARBS

8.5 g  protein

136 mg sodium

 

Individual Pumpkin Pies

Individual Pumpkin Pies

Individual Pumpkin Pies (baked in 4″ Calphalon pans

This is my favorite traditional pumpkin pie filling recipe.  I have been baking this recipe of my mother’s for many years now.  It is very light and fluffy as the egg whites are whipped separately.   Of course, those still on Induction will need to bake and serve this crustless.  Those that are already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  Mine are shown on my “Flour” Pie Crust.  With that crust recipe, each pie (minus topping) contains 9 net carbs. It looks a little dark because I was out of golden flax meal and had to use my 50:50 mixed flax meal.   I usually use canned pumpkin for this but tried it with fresh today and it was delicious, although a tad milder in flavor I think.    This recipe is suitable for Induction if made crustless.  All other phases of Atkins and Keto diets can enjoy these small pies.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

1 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger (optional)

1/8 tsp. salt

1 c. canned or fresh baked pumpkin flesh (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into 4 mini pie crusts.  For the crustless version, pour into a buttered baking dish.  For the large pie version, pour into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  For the large pie version, if you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only fill the prepared crust 3/4 full.  Put remaining filling into a buttered small dish to bake separately for the kids, who often don’t like crust anyway.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Makes 4 servings, each contains:  (Does NOT include topping or crust)

191  calories

15 g.  fat

9.52 g.  carbs, 2.2 g.  fiber, 7.5 g  NET CARBS

6.06 g.  protein

72 mg. sodium

Broiled Salmon in Spicy Butter

Broiled Salmon in Spicy Butter

        Broiled Salmon in Spicy Butter

I try to include salmon in our diet regularly.  This simple recipe is our favorite way to cook salmon indoors.  And of course, I love my delicious Chipotle-Lime “Sweet Potatoes” with seafood.   This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

12 oz.  (two pieces) boneless, skinless salmon

4 T. unsalted butter

½ tsp. my Seafood Spice Blend

DIRECTIONS:  Turn on your broiler to about 450º.  Place butter in a small baking pan and pop into oven to melt as the broiler heats.  Rinse and pat dry the fish filets with paper towels.  Remove pan from oven and stir the spice blend into the melted butter.  Coat both sides of the filets with the butter mixture by just dipping them (both sides) into the melted butter mixture.   Pop pan back into broiler for about 12-15 minutes or until lightly browned and firm in the center.  I like to baste the filets one time with the butter sauce during the cooking process to keep the top surfaces from drying out.  Plate each portion and pour any remaining butte sauce over each.  Serve with your favorite side dishes and enjoy!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

454 calories

33.1 g fat

1.0 g carbs, 0.0 g fiber, 1.0 g NET CARBS

37 g protein

80 mg sodium

 

 

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Yet another stuffed pepper recipe, but this one has a Mexican flair to it.  If you’re not familiar with them, Guajillo chiles (pronounced gwa-hee-yo) are dried and usually sold in bags or on a string in most grocery stores.  They look like this when dried:

Guajillo Chiles

The Guajillo, though not really hot, adds a very nice flavor to Mexican food.  Since discovering Guajillos, I put them in most all of my Mexican dishes.  Love that taste!  Though tough and leathery when you buy them, they will soften as they absorb moisture from a recipe.  Some people re-hydrate them in a dish of hot water for 15 minutes before using, but I find that unnecessary.  These stuffed peppers are chock full of nutrients! If you use ½ unsweetened Muffin-in-a-minute for the low-carb biscuit, these would be acceptable for Induction even.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 large red bell peppers (or green is fine)

12 oz. ground beef

Pinch each onion powder, garlic powder, and chili powder

Pinch salt and black pepper

6 oz. zucchini grated

½ c. green onion, chopped

1 leftover low-carb biscuit or slice of bread (I used one of these:  http://genaw.com/lowcarb/cq_cheddar_bay_biscuits.html

8 oz. Monterrey Jack Cheese (or mixture of jack and cheddar if you prefer)

1/2-1 whole dried Guajillo Chile, seeded and chopped (These are not hot!)

DIRECTIONS: Preheat oven to 350º.  Cut the stem and seed out of two large peppers.  Cut peppers in half lengthwise.  Place in pot of boiling water and parboil for a few minutes, until just beginning to slightly soften.  Remove and drain on towel.  Place cut-side up in a greased glass dish.  Set aside while you make the filling.

Brown crumbled ground meat in a non-stick skillet.  When done, add green onion and grated zucchini and continue sauteing until zucchini is beginning to get done.  Add all spices, salt and pepper, and the chopped Guajillo chile.   Crumble up the low-carb biscuit into the meat mixture and stir well.  Now add about half of the cheese and stir so it melts and bounds with the meat, somewhat.  Spoon 1/4 of the filling into each pepper half.  Top with remaining cheese.    Bake at 350º for 30 minutes or until cheese is melted and bubbly on top.  I serve these with a nice guacamole salad.

NUTRITIONAL INFO: Makes 4 serving, each contains:

488 calories

34.9 g  fat

11.85 g  carbs, 5.18 g  fiber, 6.67 g NET CARBS

37.8 g  protein

357 mg sodium

Chicken-Sausage Roulades

Chicken-Sausage Roulades

Chicken-Sausage Roulades

This is an excellent way to use up that dab of cooked spinach that I invariably seem to have leftover every time I cook it.  This dish is quick, easy and so flavorful!  You’ll want to give this a try sometime.  It’s suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy it but it is not suited to a Paleo lifestyle.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

9 oz, chicken breast, skinned

2 slices (1 ¾ oz.) Muenster cheese (you can use Swiss or Jack cheese)

2 oz. pork breakfast sausage (or Italian sausage)

¼ c. cooked spinach

Seasoning blend of your choice

DIRECTIONS:  Preheat oven to 350º.  Oil a small baking pan.  Pound the chicken breast between two pieces of plastic wrap with a meat mallet.  Try not to tear it and strive for ” thickness.  Remove top sheet of plastic.  Cut into 2 equal portions.  Form sausage into two flat oblong pieces and fold the cheese slices around them.  Lay those “logs” in the center of each piece of chicken.  Spoon 2 T. spinach down each “log” of cheese & sausage.  Tightly roll chicken around the log of sausage and cheese.  Lift onto the baking pan, seam down.  Drizzle the roulades with the olive oil and brush with a brush to spread it evenly on the surfaces. Sprinkle the roulades with your favorite seasoning.  I used a blend of Mrs. Dash (original), onion powder and granulated garlic.  Pop into 350º oven for 20 minutes.  Remove and baste all surfaces with the olive oil in the pan (add more if needed).  Return to oven and bake another 15-20 minutes or until firm and golden brown.  Sausage will be done by now and cheese will have begun to run out the ends.  Plate and serve with mashed cauliflower or your preferred vegetable.  ENJOY!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

456 calories

27.9 g  fat

1.65 g  carbs, .95 g  fiber, .7 g  NET CARBS

48 g  protein

913 mg sodium

Cherry-Strawberry Mini Pies

Cherry-Strawberry Mini Pies

Cherry-Strawberry Mini Pies

I like to keep 4-5 pie-crusts made up in my freezer (uncooked) at all times.  I just find it makes me more inclined to bake pies than if I have to make both the crust and filling on the same day.   I’ve found over the years keeping them frozen in Ziploc® bags is just so convenient.  They lose nothing in flavor or results from the freezing.  Just thaw a bit, and while still cold, roll out between 2 pieces of plastic wrap and you’re good to go. Today I felt like taking advantage of having crust ready to go.

I took one and made some mini cherry-strawberry pies that were incredibly tasty!   I had to abruptly leave the house mid-cooking to go unlock our other house we’re selling.  Needed to unlock for a carpet cleaner as the hubs was running late from his doctor’s appointment.  The result was these overcooked a tad, despite turning the oven off as I left.  I’ll get a better photo next time I make these and post a prettier picture at that time.  But I wanted to share this with my readers since the hubs and I just thought they came out sooooo tasty.  Who’da thunk cherries mixed with strawberries would be so good?  These simple treats are going to be made again and again at our house, but I’m sure I’ll try with different berries as well!  They are a little carb-y using cherries, but using more strawberries and less cherries (or even all strawberries) will lower carbs for you.  You could also try using only 3/4 of the pie crust recipe, pressing it thinner into your pan forms.  Or you could make this in muffins cups and make more, reducing the serving size.

These are suitable once you reach the grains carb reintroduction level of Atkins OWL ladder.  These are too high in carbs carb for Keto folks I suspect, unless you’re at goal weight.  They are not suitable for Primal or Paleo unless modified.

INGREDIENTS: 

1 12-oz can red tart cherries with juice

3/4 c. frozen whole strawberries, thawed with juice

1/4 c. Splenda + 2 T. erythritol (or sweetener of choice to = 5 T. sugar)

1/8 tsp. glucomannan powder (or ¼-½ tsp. other thickener of choice)

1 recipe my “Flour” Pie Crust

DIRECTIONS:  Make the pie crust by that recipe’s instructions and divide into 4 portions (or 5 if trying to reduce carb count).  Press each portion firmly into mini pie pans (I used a 4-slot shortcake pan).   Preheat oven to 350º.  Place fruit, juices and sweeteners in a medium saucepan over medium-high heat.  Bring to a boil and lower to a simmer.  Dust the glucomannan or other thickener into mixture and stir, simmering 1-2 minutes to thicken.  Remove and dip into filling equally into the 4 (or 5) formed shells.  Place on a baking sheet to catch ooze/spillover during cooking and pop into 350º oven for bout 20 minutes or until the crust is lightly browned on the edges. Remove, cool slightly and enjoy with some low-carb ice cream or a dollop of whipped cream.

NUTRITIONAL INFO: Entire recipe has 862 calories, 60.7g fat, 134.5g carbs, 69.3g fiber, 65.2g NET CARBS, 29g protein, 669 mg sodium

If making 4 pies, 3″x 1″-deep, each contains:  215  calories, 1 5.2g fat, 33.6g carbs, 17.3g fiber, 16.3 g NET CARBS, 7.2g protein, 167 mg sodium

Recalculate as needed for the number you are making. Also adjust carbs for thickener changes.

Cranberry-Orange Nut Bread

Click to enlarge

Cranberry-Orange Nut Bread

I love to make this delicious sweet bread for the holidays without fail, but it’s good at other times of the year, too! It’s one of my oldest low-carb sweet bread recipes.  I started with a basic coconut flour bread recipe and made a few alterations and additions to transform it into a traditional cranberry orange nut bread.  This bread is quite good and will freeze nicely for up to 1 month.  This recipe is not suitable for Atkins Induction.

It is the coconut flour in this recipe that dictates so many eggs.  It’s one of the reasons I prefer to use other low-carb flour substitutes.  If you reduce the coconut flour and sub in some almond flour for part of it, you could then reduce the number of eggs needed.  I would recommend making the flour substitution and mixing the batter with all the other wet and dry ingredients first, then add the eggs LAST, one at a time and stirring well between additions, only using the number needed for a thick bread batter the consistency of muffin batter.  You will have to recalculate the carbs in making such a drastic change to the recipe, however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

8 eggs

½ c. heavy cream

½ c. unsalted butter, melted

1 tsp. vanilla

1/4 tsp. Boyajian orange oil (or 1 T. grated orange zest)

½ tsp. salt

½ c. + 3 T. coconut flour

1 tsp. baking powder

½ c. Splenda + 2 T. erythritol (or a combination of other sweeteners to equal 2/3 c. sugar)

1 c. fresh cranberries, chopped

½ c. walnuts or pecans

DIRECTIONS: Chop the raw cranberries and nuts using a processor or blender.  Set aside for now.  For the batter, crack and beat the 8 eggs in a bowl.  Add cream, melted butter, vanilla and orange oil/extract.   If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest.  To the wet ingredients, begin adding the dry ingredients in the order listed above.  Stir after each addition to well blend all  ingredients.  Gently fold in the chopped cranberries and walnuts.  Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.

NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium.  Handy info to have if cutting into a different number of slices than I do.

If cut into 10 slices, each slice will have:

250.6 calories

18.7 g  fat

12.7 g  carbs, 6.4 g  fiber, 6.3 NET CARBS

8.65 g  protein

245 mg sodium

Shrimp-Topped Chipotle “Sweet Potatoes”

Shrimp-Topped Chipotle

Shrimp-Topped Chipotle “Sweet Potato”

This is a very nice way to use my Chipotle-Lime “Sweet Potatoes”.  It’s flavorful and very filling. It’s also packed with lots of healthy nutrients!  Obviously, only those closer to goal weight or if serving at holidays and very special gatherings, should be adding the 2 real sweet potatoes to the pumpkin mixture in this filling.   This recipe is only suitable for Atkins Induction if the sweet potatoes are left out.  Frankly, I have made this recipe both with and without the real sweet potatoes and it’s delicious BOTH ways.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

½ recipe my Chipotle-Lime “Sweet Potatoes”

2   5″ sweet potatoes (optional, omit for Atkins Induction)

2 T. unsalted butter, melted (for the shrimp)

¼ tsp. my Seafood Spice Blend

12 medium shrimp, peeled

DIRECTIONS:  In a large mixing bowl, make the Chipotle-Lime Sweet Potatoes following that recipe’s instructions linked above.  Don’t forget the cinnamon, as I have done so myself more than once! I get so mad when that happens. Set mixture aside after mixing WITHOUT BAKING!

If using the sweet potatoes, bake two 5″ medium sweet potatoes in the oven right along with the pumpkin.  When cool enough to handle, cut the potatoes in half lengthwise and with a spoon, carefully scoop out the flesh into your large bowl of pumpkin mixture.  Take care not to tear up the shells if you want to stuff them.  Alternately, I have baked this recipe in a buttered ceramic baking dish.

Stir all together well.  Don’t forget your cinnamon, as I often do and get so mad at myself when I forget it.

Preheat oven to 350º.  Melt the butter in a small baking pan, add the Seafood Spice blend and stir.  Add the shrimp to the pan and toss to coat.  Preheat broiler and broil for a few minutes to cook/brown them nicely.  Remove from broiler and set side.  Lower oven to 350º bake setting.

Scoop 1/4 of the pumpkin-potato mixture into each the 4 potato shell halves and place on the same baking pan you broiled the shrimp in.  Top each potato half with 3 shrimp (more if you want to splurge).  With a brush, baste the shrimp with any remaining melted butter/spice mixture in the pan you broiled them in. Pop into 350º preheated oven for about 15-20 minutes to allow the flavors to meld.  Serve with a nice green vegetable or lovely salad.

NUTRITIONAL INFO:   Makes 4 servings (1 half each).   Each potato half contains:

Without 2 potatoes:  185 calories, 13.7g fat, 12.42g carbs, 1.0g fiber, 11.42g NET CARBS, 3.72g protein, 148.5 mg sodium

With 2 potatoes:  240 calories, 13.7g fat, 25.5g carbs, 11.8g fiber (assuming you eat the peeling), 13.7g NET CARBS, 4.72g protein, 184 mg sodium

Spanakopita Pie

Spanakopita Pie (shown with my Greek Stefado)

Spanakopita Pie (shown with my Greek Stefado)

I made a delicious low-carb version of Spanakopita Pie tonight.  It was delicious with our Beef Stefado!  I can’t have the traditional phyllo pastry one typically uses to make spanakopitas, but my low-carb crust with a few pork rinds crushed and added for crunch was quite good!  My husband said I could make this again any time!  This recipe is not suitable until you are in Atkins Phase 2, and have re-introduced grains, as there is flour product in Carbquick.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or on our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe Peggy’s “flour” Pie Crust

1 cup pork rinds, crushed fine

6 oz. fresh spinach

1 T. cream cheese

1/3 c. feta cheese, crumbled

Dash dill weed

1 tsp. dried mint (or 1 T. fresh, chopped)

¼ c. parsley, chopped

Dash salt and black pepper

1 tsp. dehydrated shallots or minced onion

DIRECTIONS:  Make the pie crust by that recipes instructions at the above link.  Roll into an oval shape about 10″ x 6″  (between two sheets of plastic wrap).  Remove the top piece of plastic a moment and sprinkle the pork rinds on the top.  Replace plastic and roll again to press the rind flour into the pastry.  Remove plastic again.  Flip the oval of dough completely over, as you want the rinds on the OUTSIDE of your pie.  Preheat oven to 375º.

Make filling:  Place spinach in a non-stick skillet over medium heat that you have glazed with a film of oil.  Stir with a fork and stir until it is wilted down.  Lower heat to low and stir in the cream cheese so as to melt it.  Add the crumbled feta, dill, mint, parsley, salt and pepper.  Add the shallots, stir and simmer on low heat a minute or so.

Remove the top sheet of plastic from your pastry and spoon the filling over the right half of your pastry oval.  Using the plastic wrap to help you, fold the left half of the dough over the right half.  Crimp the edges with a fork.   Using the plastic wrap to lift, tip onto a parchment or silicone sheet lined baking pan.  Pop into 375º oven and bake for about 20 minutes or until golden brown.  Remove and cut into 4 portions and serve with your favorite Greek foods.

NUTRITIONAL INFO:   Makes 4 wedge-shaped servings, each contains:

266 calories

23 g fat

20.3 g carbs, 17.05 g fiber, 3.25 g NET CARBS

15.2 g protein

543 mg sodium

Greek Stefado

Greek Stefado

Greek Stefado  (shown with my Spanakopita Pie)

This delicious Greek stewed beef recipe has been a favorite in our house for a long time and I made it again tonight for dinner.  The recipe has been on the blog, but I’d not posted a photo for it yet.  :)  Rather than serving  atop traditional rice, this can be served on a bed of steamed cauliflower or by itself if you like.  It is suitable for the OWL phase of Atkins and beyond.  If you leave out the wine, it just won’t be as good but those on Induction can do so if they really want to have this dish.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:
1/4 c. olive oil
2 lb. beef (any lean cut, I used rich-flavored grass-fed beef), cut into 1½” cubes
8 oz. baby whole onions or large wedges of larger onion
2 cloves minced garlic
1/2 c. dry red wine
1 tsp. ground cinnamon or a 2″ cinnamon stick
pinch allspice
pinch each black pepper and salt
1 large or 2 small bay leaves
1 T. malt vinegar
2 T. tomato paste
2-2½ c. water (to cover meat)

Heat oil in a large stew pot over high heat.  Brown onions on the surface to caramelize them. Remove to a plate. Now add meat cubes to the pot and brown WELL on all sides. If you don’t brown the meat pretty dark, the gravy will not be dark brown as shown.  Add all remaining ingredients (except the onions) and add water to just cover meat.  Bring to boil and immediately reduce to a simmer on low heat. Simmer covered for 1 hour to tenderize meat.  Stir occasionally during cooking to prevent pan scorching.  Add more water if appropriate.

After 1 hour, lift lid and remove cinnamon stick (if used) and bay leaves.   Now add back the browned onions. Simmer another 15 minutes or until onions are nice and tender but not disintegrating into the sauce.  Although traditionally served with rice, it goes nicely with salad, broccoli, or atop a bed of steamed cauliflower.

NUTRITIONAL INFORMATION:  Makes 6 servings, each contains:

445 Calories
27.6 g Fat
7.4 g carbs, 0.86 g Fiber, 6.54 g  NET CARBS
35.2 g. Protein

Sorry, I don’t have the actual sodium count for this recipe.

Zucchini Egg Muffins

Zucchini Egg Muffins

Zucchini Egg Muffins

I’m not a big egg fan personally, although most low-carbers swear by egg muffins for breakfast.  These tasty little muffins with a zucchini “bottom” were delicious!  They’re small, and I confess to wantonly eating THREE of them!  Even my husband liked them (he ate 4!) and he absolutely hates veggies with eggs.  :)  These would make a great weekday grab-n-go breakfast.  They are not suitable for Paleo followers unless you omit the cheese.  They are suitable for all phases of Atkins, all keto diets and Primal programs if they fit your carb and dairy daily limits.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 t. olive oil

8 oz. zucchini, sliced into 12 equal slices around 1/4″ thick

6 oz. pork sausage, crumbled and pre-browned

4 oz. shredded Monterey Jack Cheese

4 eggs, beaten

DIRECTIONS:  Heat a non-stick pan to medium-hi, coating it with the 1 T. olive oil.  Slice zucchini and lightly brown in the hot pan on both sides.  Cool.  While it is browning, brown the sausage and drain.  Preheat oven to 350º.  Place 1 zucchini slice into a silicone muffin pan cup and press down to form a “bottom” for your muffins.  Repeat for the other 11 slots. Spoon sausage evenly into the muffin cups (about 1-1½ T. per cup).  Top each with about 1T. cheese, using it all up with even distribution.  Beat the eggs in a bowl and spoon about 1½ T. into each.  I used a 2 T. measuring cup that wasn’t quite full and had JUST enough egg to bind my muffin ingredients.  Tap pan on the counter so the egg will settled down through the muffin ingredients to help bind them.  Place in 350º oven for about 17-20 minutes or until just beginning to brown on the top.  Don’t over brown or they will be dry.

NUTRITIONAL INFO:   Makes 12 egg muffins, each contains:

112 calories

9 g  fat

0.82 g  carbs, 0.2 g fiber, 0.62 g NET CARBS

6.78 g protein

194 mg sodium

Cranberry Walnut Sandies

Cranberry Walnut Sandies

Cranberry Walnut Sandies

Made my hubby some delicious cookies this evening.  They came out pretty much like pecan sandies in texture but if you freeze them, they get firm and slightly chewy.  They seem to even get tastier from having been frozen.  :)  They can be eaten right from the freezer, as they do not get hard.  These are delicious and will add variety to your holiday cookie tray.  One thing I would change about my recipe is next time I won’t press the dough into my bar silicone pan.  The cookie texture in a long stick-like shape are inclined to break in half.  Next time I’ll roll into balls and press slightly to form round cookies, like traditional sandies. So I’m writing my instructions to reflect that change in forming the cookies. These are not suitable until you reach the nuts and seeds rung of the Atkins Phase 2 OWL carb reintroduction ladder.

DO NOT substitute other sweeteners for the sugar-free honey or they will be more shortbread-like and not chewy.  If, however, that’s what you desire, sub away.  :)

You can have other tasty low-carb cookie recipes at your fingertips with your own set of Jennifer Eloff and friends latest cookbooks LOW CARBING AMONG FRIENDS.  Click the link to see a preview of what’s in store in this 5-volume set.  They can also be ordered individually at Amazon or here.

DISCLAIMER:  By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes in these books.  I do so simply because I think they are GREAT recipes you’re going to want in your collection.

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (substitute gluten-free oat flour for gluten-free version)

1 tsp. glucomannan powder (konjac powder, which is pure fiber)

1/8 tsp. salt

½ tsp. baking soda

½ c. coconut oil or softened butter

2 T. almond butter

1 T. vanilla extract

½ c. granular Splenda (or sweetener of choice to equal ½ c. sugar)

1 T. erythritol (or sweetener of choice to equal 1 T. sugar)

1 egg, beaten

¼ c. sugar-free imitation honey (NO SUBSTITUTIONS.  I use Honey Tree from Walmart)

½ c. chopped walnuts

½ c. coarsely chopped fresh cranberries (I used homemade sugar-free dried)

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.    Measure in all dry ingredients on top and stir well to form a smooth dough.   Add chopped nuts and cranberries and stir to blend well.  If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. My dough was about like chocolate chip cookie dough, neither stiff nor gooey.  With your hands, roll dough into 24 equal balls (around 1¼” balls of around 2 T. dough each) and place them onto a parchment or silicone-lined baking sheet.  Leave 1″ space between cookies.  Press balls down slightly flat and pop pan into preheated oven.  Bake for about 12-15 minutes or until firm.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and allow to cool on the pan COMPLETELY before removing with a spatula as these are delicate while hot. They firm up when cool. :)  Store in an airtight container.

NUTRITIONAL INFO:   Makes 24 cookies, each contains:

138 calories

12.2 g  fat

5.53 g  carbs, 2.72 g  fiber, 2.81 g  NET CARBS

3.36 g  protein

56.3 mg sodium

HOMEMADE IMITATION HONEY: If you don’t want to run to the store for sugar-free honey, but also don’t want to use all real honey because of the carbs, I have a homemade recipe for sugar-free honey to allow you to make these cookies right now!  :)  This was inspired by a recipe of Birgit Kerr on Birgitkerr.blogspot.com.  Boil the following for 2-3 minutes: ¼ c. erythritol, 2 T. + 1 tsp. real honey + 1 pkt. stevia (or Splenda).  Cool (thickens as it cools) and spoon into an airtight jar.  If it crystalizes over time in your pantry, just soften in the microwave on DEFROST for 1  minute or plunge the jar into a pot of slow simmering warm water a minute or so before using.

Twice-Baked “Potatoes”

Twice Baked PotatoesI can’t believe I’ve been low-carbing over 6 years, made this delicious side dish a bazillion times and had not yet thought to post it to my blog.   So I’ll finally do that so it will be in my collection of recipes.  This dish is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

24 oz. raw cauliflower (about 2/3 of a large head)

1 oz. heavy cream

1 oz. cream cheese

1 oz. sour cream

4 T. melted butter, unsalted

4 oz. Cheddar cheese, shredded

2 large green onions, chopped

1 tsp. or less olive oil to grease dish

DIRECTIONS:  Cut cauliflower into smaller pieces and boil or steam until tender.  Drain well.  Stir in the cream cheese to melt it.  Add the sour cream and heavy cream and whip with a stick blender or hand mixer until smooth or nearly smooth.  Spread into a greased medium baking dish and top with half the cheese, then the onions and finally the rest of the cheese.  Bake in a preheated 350º oven for about 20 minutes or until lightly browned on top.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

209 calories

18 g  fat

7.85 g  carbs, 2.98 g fiber, 4.87 g NET CARBS

6.98 g protein

257 mg sodium

Stuffed Focaccia

Stuffed Focaccia

Stuffed Focaccia

I wanted something Italian tonight, but not pizza and not pasta.  So I decided to try a stuffed focaccia.  GOOD decision, as this came out VERY good!  Possible variation, add a few sliced black olives, but I didn’t have any on hand.

Before Cutting

Before Cutting

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This recipe is only suitable for Paleo if you use a plan suitable bread.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1 lb. lean ground beef (I used grass-fed for its stronger flavor)

½ tsp. total Italian Spice blend

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded white mild cheese (I used a combo of Monterey Jack & Mozzarella)

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in another 1 T. warm water (optional, for flavor)

FILLING:  6 oz. sliced mozzarella cheese + 1/4 tsp. Italian Spice Blend

TIP:  If you are not gluten-free, I find 1 T. oat fiber added improves this bread’s texture greatly.  But remember, oat fiber is NOT 100% gluten-free.

DIRECTIONS:  Preheat oven to 350º.  Brown the beef in a skillet.  Add half of the Italian Spice and a dash garlic powder if you like.  Stir well, remove from heat and set aside.

Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line an 8 x 11 pan (I used metal) with parchment paper or silicone sheet.  Spoon up around 1/2 of the batter onto the paper and spread to a thin layer with a fork. Batter will be about ¼” thick.

Drain meat of any excess grease and spread evenly on bottom layer of batter.  Place the shredded mozzarella cheese on next.  Sprinkle with the rest of the Italian Spice blend.  Dot with the remaining batter, spreading with a fork as best as you can, but it doesn’t have to be perfect coverage.  as it will spread out a bit during baking.  Pop into 350º oven and bake for about 20 minutes or until dry to the touch in the center and lightly browned.  Cool 3-4 minutes and cut into 6 equal portions.  Lift carefully with spatula, avoiding parchment on bottom and serve with a nice green salad on the side.  Store leftovers covered in the pan or in a plastic bag in your refrigerator.

NUTRITIONAL INFO:   Makes 6 large slices, each contains:

487 calories

37 g  fat

5.61 g carbs, 2.43 g fiber, 3.18 g NET CARBS

36.3 g protein

558 mg sodium

Shrimp Carbonara Carba-Nada®

Carba Nada Fettucini noodles optional

“Al Dente” Carba-Nada Fettucini noodles optional

I recently discovered Al Dente Carba-Nada low-carb noodles.  Bought one bag and tried them tonight. Man, they’re pretty good for only 18 carbs per 1½ cups raw, which cooks up about double.  That’s the amount I cooked tonight, so I tasted them with my Shrimp Carbonara and they were quite delightful.  So I actually ate a serving stirred into my dinner!  Clearly I won’t be eating them often, but I may on occasion for such dishes as this one.  But of course, you could serve this recipe as shown in the pic, or atop a bed of pretty zucchini noodles.  I can even see it atop a baked sweet potato half for the holidays.  I didn’t picture the noodles as more will make this without them than with, I suspect.  :)  But I’m providing nutritional stats below for both serving methods. Hope you’ll try this DELICIOUS dish!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

3 slices thick bacon, chopped

½-3/4 leek, chopped

1 lb. peeled shrimp

1 medium yellow summer squash, spiralized into noodles

½ tsp. my Cajun Seafood Spice Blend

Dash black pepper

4 T. shredded or grated Parmesan cheese

¼ c. dry white wine

1½ c. (raw) “Al Dente” Carba-Nada fettucini noodles (optional)

DIRECTIONS:  Spiralize the yellow squash into noodles with a noodling tool or julienne peeler.  Set aside.  Cut leek in half lengthwise.  Rinse out dirt from between layers.  Chop the root off and cut the white part and half the green part into 1/2″ slices.  Set aside. Peel shrimp and set aside.  Boil the noodles (or prepare your zucchini noodles) until “al dente” firm-tender and set aside.

In a non-stick skillet, cook the chopped bacon.  You should end up with about 2 tsp. bacon grease in the pan also. Add the chopped leek and yellow squash to the bacon and grease.  Saute until half tender.  Add the shrimp, wine (omit if still on Atkins Induction) and seasonings.  Simmer to allow the wine to burn off some of its alcohol.   When all appears to be cooked to tender stage, turn off fire.  Drain the fettucini (if using).  You can either stir the pasta into the shrimp mixture, or serve the carbonara atop the noodles plated up on 4 plates.    ENJOY!

NUTRITIONAL INFO:  Makes 4 servings.

With pasta, each contains: 268 calories, 9.22 g fat, 12.10 g carbs, 2.35 g fiber, 9.75 g NET CARBS, 31.4 g protein, 438 mg sodium.

Without pasta, each contains: 233 calories, 8.97 g fat, 6.1 g carbs, 0.85 g fiber, 5.25 g NET CARBS, 28.4 g protein, 433 mg sodium

Crawfish Etouffée

Click to enlarage

Crawfish Etouffée

Étoufée means “smothered or stewed” in French.  This popular Cajun dish is a classic example of slow cooking seafood to perfection.  There are as many étoufée recipes as there are gumbo recipes.  What the really good ones have in common is the very first step in the process……making the roux. The roux imparts a nutty, browned flour taste to the broth of this stew and if this step is bypassed, you will merely be making an ordinary fish soup with much less depth of flavor.

There is an art to making roux and knowing when to “kill” the browning action just short of burning it, which gives it an unpleasant, bitter taste.  If it burns, you just have to toss it out and start again.  I’ve burned it one time in hundreds of batches, so once you get the hang of it, it’s really quite easy to know exactly when to kill the browning action!

This Louisiana favorite has long been in my recipe files.  Had to tweak the roux making process to meet Atkins guidelines, but otherwise, my recipe is unchanged.  CarbQuick is only acceptable in OWL.  If you’re still on Induction, you could omit the roux process entirely (leaving out the CarbQuick) and at the end of cooking, thicken with successive light dustings of xanthan gum.  Won’t be as good, but OK if you crave this during Induction.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. CarbQuick bake mix (I have since learned oat fiber works and for much lower carbs)

2 T. oil of your choice

1 c. chopped yellow onion

½ c. chopped green onion

1 c. chopped celery

1 c. chopped green pepper

2 cloves minced garlic

½ c. chopped parsley

4 coarsely chopped, seeded small Roma tomatoes

12 oz. crawfish tails

1½ c. seafood stock or chicken broth

1 tsp. my Seafood Spice Blend

¼ tsp. each salt, black  and cayenne pepper

½ stick butter

10 drops Tobasco to start (more to taste)

DIRECTIONS:  Chop the yellow onion, celery and bell pepper and have it at the ready by your stove.  I use my non-stick wok for this but any large skillet will do.  Heat oil and add CarbQuick.  Whisk constantly on high heat.    You want to brown the roux as dark brown as you can get it without it getting black (burned).  This can burn in the blink of an eye once it gets really hot, so absolutely DO NOT get distracted or walk away from the stove while making a roux!    The second it gets to a dark brown color, immediately dump the chopped vegetables in the pan to drop the temperature of the mix and halt further cooking.  Now you can relax and continue to put the dish together leisurely.

Place the half stick of butter in the pan and saute the veggies until the onion begins to get soft and caramelizes a bit.  When this is  for company, I have to confess I usually put a WHOLE stick of butter in this dish, but only the 1/2 is calculated in nutritional info below.  When onion is caramelized,  add all remaining ingredients  except the green onion.  This should be added just minutes before serving as you want in only partially cooked.  Cover and simmer on lowest heat about 1-2 hours.  You’ll know when it’s done, because it isn’t until it tastes good!  Add green onions, cook 5 minutes longer.    I like to dust with xanthan gum several times, stirring between each addition, to slightly thicken if the roux didn’t do the job. Serve in bowls like soup or stew, with a green salad and your favorite low-carb dinner rolls.

Traditionally this seafood stew is served with a big scoop of rice in the center (not allowed until the grain rung of OWL).  If you are already near or at goal weight, brown rice would be a healthy choice.

NUTRITIONAL INFO: Makes 4 servings, each containing:

290 calories

20.18 g  fat

13.88 g  carbs, 4.38 g  fiber, 9.50 NET CARBS (5.50 net carbs using oat fiber for the roux)

17.63 g  protein

approx. 700 mg. sodium

Meyer Lemon Pound Cake

Click to enlarge

Meyer Lemon Pound Cake

My lemon pound cake is basically my dessert bread batter with the zest and juice of 1 Meyer lemon added.  Comes out out very moist and incredibly delicious!  It has been a very popular recipe on my blog.  If you’ve never tasted them before, Meyer lemons are a cross between a lemon and a Mandarin orange in flavor.  A very aromatic taste indeed!  You can use regular lemons for this if you can’t find Meyer lemons in your grocery store.  My local store has them once in awhile in the summertime.  I snatch up a bag whenever they are on the shelf!

This recipe is not suitable until you reach the nuts and seeds rung of the Atkins OWL carb ladder.  It is suitable for Primal if you use a plan-acceptable sweetener.  This pound cake is so moist, it is delicious without frosting.  But it was also good with a cream cheese frosting made from 4 oz. cream cheese, juice and zest of another Meyer lemon and a little sweetener.  But I didn’t calculate any frosting in the nutritional info below, so be sure to add in numbers for any frosting you put on this cake.

More delicious low-carb treats can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder (optional, but improves texture & fiber)

Sweetener to equal 3/4 c. sugar (I used ¼ c.+ 2T. Steviva)

6 drops liquid Splenda

3 T. coconut oil

1 stick unsalted butter

½ tsp. vanilla

Juice of 1 Meyer lemon (or regular lemon)

Zest of 1 Meyer lemon (or regular lemon)

¼ tsp. Boyajian lemon oil  (see “where to buy” tab atop this page)

8 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Melt butter and coconut oil in microwave in a medium mixing bowl.  Add almond flour, coconut flour, salt and glucomannan powder to the melted butter and oil and beat with a spoon until smooth.    Add vanilla, lemon zest, juice and Boyajian lemon oil now.  Add sweeteners and beaten eggs.  Beat with spoon until all lumps are out of batter.  Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is extra long, but shallow 4″x 2.5″x10).  Level batter as best you can with the spatula.  Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center.  Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin lemon frosting on top.

NUTRITIONAL INFO:   Makes fourteen ½” thick slices, each contains:

168 calories

15.3 g  fat

3.56 g  carbs, 2.03 g  fiber, 1.53 g  NET CARBS

90 mg sodium

Flank Steak in Mushroom Wine Sauce

Flank Steak with Mushroom Sauce Another quick dish that almost cooks itself.  My kind of cooking.  I used grass-fed flank steak, but any lean cut of steak like round, sirloin, or chuck will do and it need not be grass-fed meat.  You need to omit the wine if still on Induction, but this can be enjoyed (with that 1 omission) at all phases of Atkins, Keto programs, Primal and Paleo (if coconut milk is used in lieu of the cream).

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

16 oz. lean beef flank, sirloin, chuck or round steak

1/3 c. oat fiber  (only a small portion of it is consumed)

2 T. palm, coconut or olive oil

Dash salt and black pepper

½ c. tap water

½ c. heavy cream

¼ c. dry white wine (omit if still on Induction)

1 4-oz. can of mushrooms with juice

¼ tsp. coarse black pepper

DIRECTIONS:  Place the oat fiber in a paper or plastic bag.  Add a dash of salt and black pepper and stir or shake to mix.  Cut the meat into 4 portions and pound with a cleaver to tenderize.  While doing this, heat the oil in a non-stick skillet on high.  Dredge the meat by dropping 1 piece at a time into the bag.  Close bag and shake to coat well.  Place meat into hot oil in pan and brown nicely on both sides.  When well-browned, lower heat to medium.  Add the water and de-glaze the pan to get all the tasty brown bits off the bottom.  Add the wine, black pepper and mushrooms with juice.  Slow-simmer for about 30 minutes or until meat appears to be tender.  Add the cream and simmer to thicken up.   Use a bit of your favorite thickener if it seems too thin to you.  Serve at once with your favorite side dishes.

NUTRITIONAL INFO:     Makes 4 servings, each contains:

315 calories

22 g fat

3.97 g carbs, 1.67 g fiber, 2.30 g NET CARBS

25.7 g protein

370 mg sodium

Chicken and Sun-Dried Tomatoes on Zoodles

Chicken and Sun-Dried Tomatoes on Zoodles

Chicken and Sun-Dried Tomatoes on Zoodles

This is a quick dinner that really satisfies!  It is also a GREAT way to use up a little leftover cooked chicken or turkey meat.  It’s rich, creamy and delicious!  Suitable for all phases of Atkins, Keto diets and even Primal folks can enjoy this occasionally, too.  Use coconut milk in lieu of cream for Paleo.  You can also leave the chicken breasts in 4 serving size pieces if you prefer.  Omit the wine if you are still on Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 c. chicken breast (1 large, raw), cut in bite-size pieces or 4 equal “filets” (or cooked diced chicken)

1 oz. onion, raw, chopped (white or green, I used green)

2 T. butter

4 pieces sun-dried tomatoes in oil, drained, chopped

3/4 c. heavy cream

¼ c. water

¼ white wine (omit on Induction)

½ c. parsley, chopped

Dash each salt and black pepper

1 zucchini, cut into noodles (I use a Spiralizer)

1 carrot, peeled and cut into noodles (or 1 more zucchini)

DIRECTIONS: Cut zucchini and carrot into “noodles”, steam a few minutes in a non-stick skillet with a dab of oil.  Set in a microwave to keep warm or over a warm, off burner on your stove.  On another burner, melt the butter and saute the cut up or filets of chicken until lightly browned on all sides.  If using cooked chicken, don’t saute it too much.  Add the onion, sun-dried tomatoes and saute with the chicken until soft and tender. Add the parsley, cream, water and wine and simmer until it all begins to thicken.  Use a dusting of your favorite thickener if it seems watery to you.

Make sure “noodles” are still hot and plate 1/4 of them on each plate.  Top each with 1/4 of the chicken mixture and serve at once.  This pairs well with a nice salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

375 calories

28 g  fat

6.45 g carbs, 1.45 g fiber, 5.0 g NET CARBS

22 g protein

351 mg sodium

Swiss Steak

Swiss SteakSwiss Steak is something my mother fixed often when I was young and I just LOVED it! She was inclined to serve it with traditional carb-y mashed potatoes or rice, but I serve mine now with a mash of seasoned cauliflower.  Just as good in my opinion.  Mom didn’t put the red wine in her Swiss Steak either, but I think it transforms the ordinary into something special.  You should omit the wine if still on Atkins Induction.  You can use cubed steak, round, flank, chuck, sirloin or I even 20-21 oz. raw beef shank (5 oz. worth of marrow bone must be trimmed out).  I like to pound whatever meat I use for this with a cleaver to tenderize it a bit.  The oat fiber (mostly deductible fiber) I dredge over this meat before browning isn’t necessary, but it only adds .25 net carbs per serving and tends to make a much browner, tastier gravy. Your call on that one. You can just brown the meat directly in the oil and save the fraction of a carb from each serving, if you don’t have oat fiber or prefer to not use it.  This extremely nutritious dish is Atkins Induction friendly if you omit the wine and resistant starch coating.  Check out the stats below!  You’ll notice a bit of grease around my sauce.  The extra nutrients people pay big bucks for in grass-fed beef lives mostly in the FAT, so I don’t drain that off.  If you use regular beef, yours won’t have that.

INGREDIENTS:

16 oz. beef cube steak, round, chuck or sirloin (I used grass-fed flank steak)

1 T. oat fiber (optional for dredging meat)

2 T. coconut or olive oil

4 oz. sliced onion

1 large green bell pepper, sliced

3 Roma tomatoes, cubed large

Dash each salt and black pepper

¼ c. red wine (omit if still on Induction)

2 c. water (or beef broth)

Small amount of favorite thickener (optional)

DIRECTIONS:  Cut meat into 4 portions.  Pound meat on both sides with a cleaver to tenderize it a bit. Dredge both sides of each piece with the oat fiber.  Heat oil in non-stick skillet and brown over high heat until nicely browned on both sides.  If you prefer, you can omit the oat fiber and sear the meat directly.  The gravy won’t get as brown, but will taste OK.  Add onion and brown a minute or two.  Add bell pepper and tomato, the water (or broth) and wine.  Lower heat to a simmer, cover and cook about 45 minutes to 1 hour.  you want the meat to get tender, but not to cook the veggies to death.  If I can remember, I wait 15-20 minutes into the simmering before adding the bell pepper so it doesn’t totally fall apart.  If needed, thicken gravy with a sprinkle of thickener, but I find it is rarely necessary when properly cooked down.  Serve topped with a generous portion of the veggie sauce.  This is nice with mashed cauliflower or zucchini noodles.

NUTRITIONAL INFO:   Makes four 4-oz servings, each contains:

352.3 calories

15.75 g  fat

8.3 g  carbs, 3.28 g  fiber, 5.02 NET CARBS

40 g  protein

97 mg sodium

Einkorn Resistant Wheat Starch Biscuits

Einkorn RWS Biscuits

Einkorn RWS Biscuits

This morning I thought I had gone to Heaven!  These biscuits are the best I’ve made in 6+ years of low-carb biscuit experiments.  So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste in your mouth from the leavening!  :)  Einkorn flour is ancient grain wheat that is not modified like modern wheat).  I think it is the Resistant Wheat Starch that makes the difference on this recipe.  These are not suitable until you are near goal weight as there is real flour product in them. Wait until late in Phase 2 or 3.

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If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy. too!

Panful of Deliciousness!

A pan of sheer delicious!

INGREDIENTS:  (all are available at Netrition.com)

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack Cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75

¼ c. cream

about ¼ c. water, added last and slowly

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients but the water and stir well.  Add water slowly but only enough to form a thick dough.  Let dough sit on counter 2-3 minutes to set up a bit.  Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly.  Slightly press to a height of 1″  (2″ in diameter).    Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely.   :)  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

283 calories

23.11 g  fat

11.82 g  carbs,  4.62 g  fiber, 7.2 g  NET CARBS

12.11 g  protein

190 mg sodium