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Archive for the ‘ALL-STAR RECIPES’ Category

Chipotle-Lime Sweet Potatoes

Chipotle-Lime “Sweet Potatoes”

OK, it’s officially close to Thanksgiving now that I have bought 2 sweet potatoes to add to my fresh pumpkin dish that has become a holiday tradition in my house:  Chipotle-Lime “Sweet Potatoes”.  I clipped a high-carb sweet potato recipe out of the Houston Post many years ago, but I low-carbed it by using fresh pumpkin (the whole variety) so that I can now have it without breaking the “carb bank”.  I have personally never been very fond of sweet potatoes as a veggie side, but ever since finding this recipe, I just love them!  I bake this recipe OFTEN, and with a wide variety of meats and seafood!

This is NOT your granny’s sweet potatoes!  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers, in my opinion.  They, in combination with the lime zest, add a most unique “twist” to a popular vegetable more commonly seasoned with orange zest.  My brother, who was an Executive Chef at Top of the Mark in San Francisco at one time, just raved about this dish when I served it to him!  He went on to serve it often to dinner guests  in his own home over the years.  When I can’t get fresh pumpkin, I have been known to use butternut squash in this recipe in a pinch, but in all honesty, it’s not quite as good as the fresh pumpkin.  I tried it one time using acorn squash, and it was a “different animal” altogether, and not one I was terribly fond of.

I find this dish particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, Texas-style BBQ, baked ham and of course that Christmas or Thanksgiving turkey or duck.  The flavor combination of lime, smoky chipotles and maple extract (¼ c. very high carb packed brown sugar in the original recipe) is a real winner!  The color of the final dish is more golden than orange as it is with all potatoes, thus my addition of red food coloring to correct color aesthetics.

Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy vegetable rung of the OWL Phase of Atkins and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked, mashed sweet potato (2 medium) for both flavor, color and a much creamier, tastier final dish. You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish does not freeze well.  As a general rule, cooked pumpkin flesh does not freeze well at all when used as a vegetable side dish.  Its water separates out in the bottom of your baking pan upon thawing the made-ahead dish for final heating/serving.  This doesn’t happen with muffins, cookies and cakes, but in invariably does with veggie sweet potato recipes.  That really ruins the final dish for me.  No matter how I try to drain that water off, it just keeps bleeding out more water it seems!  Totally spoils it for me, so I never, EVER freeze pumpkin.

This recipe appears in Vol. 1 of Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click the link to their Facebook page and take a look at a sampling of the recipes that await you in this now 10-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented cook, ……….including famous George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:

2½ lb. cooked fresh pumpkin (DO NOT USE CANNED PUMPKIN.  It’s horrible in this!)

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

zest of 1 large lime (2 if they are small)

½ c. granular Splenda

1 tsp. maple extract (or 2 T. sugar-free maple syrup)

1 tsp. cinnamon

1-2 chipotle peppers (canned, in adobo sauce) seeded, rinsed & mashed

few drops red food coloring to achieve orange color of sweet potatoes (optional)

DIRECTIONS:  Remove stem and cut a small 4-4½ lb. pumpkin in half.  Remove seeds (you can roast them for snacks) and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh. Should yield about 2-2½ lb. flesh.  (freeze any overage for future use).  Cool a bit before whipping the pumpkin with an electric mixer, blender or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers.

For the holidays or very special occasions, I will bake 2 medium sweet potatoes, scoop out flesh, mash and add for richer flavor, but this ups the carbs quite a bit.  When I do this, I reduce the pumpkin by the volume of sweet potato I sub in.  I have not included any sweet potatoes in the numbers below.

These little chipotle peppers (smoked jalapenos) are very HOT, so special handling is recommended.  Either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Rinse, and remove seeds and ribs with a knife.  Finely mash into a puree on a flat wooden board or paper plate.  Add to pumpkin mixture, stir well and taste to see if this is hot enough for you.  You don’t want to get this dish too hot.  A little tingle on the tongue is what you’re looking for.

If you want even more smoky taste or a hotter dish, carefully repeat ½ pepper at a time, re-tasting after each addition.   If you add pepper in stages like this, you won’t ever ruin the whole batch getting it too hot (I did one time).  Never forget that not everyone at your dinner table or social occasion will like things as hot as others.

Stir well and pour into buttered ceramic/glass baking dish.  Sprinkle with a dash more cinnamon and bake at 350º for 20-30 minutes.

NUTRITIONAL INFO:  Serves 8, each serving contains: (using all pumpkin)

114 cals, 7.6g fat, 12g carbs, 4g fiber, 8g net carbs, 2g protein, 121 mg. sodium

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Pumpkin Granola

My husband was asking for an easy breakfast cereal recently, because occasionally I just don’t want any breakfast and he doesn’t want me to cook when it’s just for him.  So I created a very tasty cereal yesterday.  This stuff is great for just snacking, too!  The slight yellow hue to the coconut is due to the pumpkin in the recipe, but trust me, the pumpkin taste is mild (and the coconut, too, for that matter).  I taste the spices, nuts and fruit mostly.  🙂  This recipe is not suitable until Atkins Phase 2 OWL when nuts are re-introduced.  This keeps AMAZINGLY well over time.  I stored mine in a Tupperware canister.  This granola (what is left) is still dry, crunchy and delicious! 🙂

You can order our latest Volume 10 or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  Check us out for our Black Friday Sale discount.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS: 

½ c. roasted sunflower seeds, unsalted

½ c. roasted pumpkin seeds, unsalted

2 T. chia seeds

1½ c. large flake coconut, unsweetened

1 c. walnuts, coarsely cut

1 c. pecans, coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt

2 T. erythritol

5 dried prunes, chopped fine like tiny dried currants (DelMonte has no added sugar)

1/3 c. liquified coconut oil

¼ c. sugar-free maple syrup

1 tsp. vanilla extract

1 c. canned pumpkin puree (do not use the pie filling!)

DIRECTIONS:  Preheat oven to 300º.  Line two large baking sheets  with parchment paper and set aside.  Measure the first 12 (dry) ingredients into a large mixing bowl and stir well.  In a small bowl, stir the last 4 (wet) ingredients well.  Using a rubber spatula, pour the wet ingredients evenly over the dry and with the spatula, stir and toss to coat all the dry ingredients with the wet ingredients.  When well-blended, pour half the mixture onto each paper-lined pan.  Spread evenly.  You will need to bake until it is dry and somewhat crisp to the touch, or about 1½ hours (longer for some ovens).  Stir ever 15-20 minutes to be sure it is cooking evenly.  Do not allow to overly brown or the nuts will taste burned.   Turn off oven and let the granola dry in the oven as it cools.  Break it apart into smaller clusters if you like.  I like mine in larger clusters, as I eat it more as a snack than a cereal.  Transfer to an airtight container or zip-loc gallon bag.  BE ABSOLUTELY SURE IT IS FULLY COOLED BEFORE STORING.  Otherwise it will “sweat” and get soft (just re-bake for 15-20 minutes to crisp it up again).  This stuff is delicious, so do ENJOY!

NUTRITIONAL INFO:   Makes 9 cups total or eighteen ½ cup servings.  Each ½-cup serving contains:

214 cals, 19.6g fat, 7.5g carbs, 3.21g fiber, 4.29g NET CARBS, 4.9g protein, 42 mg sodium

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Chicken Florentine

This has become one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost in that quest and forget some of the old favorites.  I like to revisit this dish occasionally.

This recipe takes a mere 20-30 minutes to pull together.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely and is also good on seared salmon!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good!  🙂

Who says low-carb eating is boring?  Be sure to visit our Facebook page and the team can quickly dispel that notion!  Low Carbing Among Friends shows you through photographs and delicious low-carb recipes.  Order your own personal copy of any one or all of these wonderful by Jennifer Eloff and friends.  As you know, many of my recipes appear throughout this collection! Volume 10 will be out soon!

INGREDIENTS:

3 large chicken breasts, deboned and skinned (I used 30 oz.)

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

6 oz. fresh spinach (3-4 oz. if using frozen)

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

DIRECTIONS:  If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking.  Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them,  until lightly browned and thoroughly cooked (medium-high heat).  This won’t take long at all, which is precisely why I like to slice them.  Remove chicken to serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth, wine and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce.   Pour sauce over chicken.  Garnish with a sprinkle of parsley if desired.

NUTRITIONAL INFO: Makes 4 servings each with:

436 cals, 23g fat, 6.8g carbs, 2g fiber, 4.8g NET CARBS, 49 g protein, 200 mg sodium

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Miniature Black Forest Cake

This has been my signature dessert for many years but of course, in it’s larger incarnation, so it would serve a crowd for dinner.  My original recipe uses real flour and real sugar.  I’ve revamped the  recipe to make it Atkins friendly now, which was quite an undertaking.  First trial wasn’t so good actually.    I’d be lying if I said this final version is as good as the original sugar-flour version. But this is a close facsimile in appearance and flavor in my and my husband’s opinion.  It may yet undergo further “fine-tuning”.  Let me add up front that this is the HIGHEST CARB recipe on my website.  So not one to bake often and stay on a strict low-carb diet.  It is a very special cake for a very special occasion cake, and worth every carb in that setting.

This dessert is surprisingly light, so don’t be fooled by it’s rich appearance.  It is always well-received when I serve this to guests.   This is not a terribly sweet dessert, neither the original cake nor my low-carb version.  So you may want to do some tasting for sweetness along the way in case this isn’t sweet enough for you.

There are four layers of cake and three different filling layers so it really takes a bit of effort to put together from start to finish. But none of the steps are particularly difficult nor do they require unusual ingredients.  It just takes some time and time for the flavors and Kirsch to mellow.  As you blow your daily sweetener limit on this, and it’s a bit carb pricey, I usually only do this dessert for VERY special occasions. 🙂  This dessert is not suitable until you reach Maintenance/Goal weight due to the higher carbs.

We don’t entertain as much as we used to and just for the two of us, I don’t like to make my full-size Black Forest Cake .  But on Valentine’s Day and my husband’s birthday, and sometimes for our Wedding Anniversary, I will do this very special somewhat carb-pricey cake as it is his very favorite dessert.   This recipe is not suitable until the legumes rung of OWL as I use my favorite black bean chocolate cake recipe by Lauren over at the Healthy Indulgences blog  . Lauren’s cake is actually better than the original cake modified  🙂 One of the best low-carb chocolate cakes I’ve come across to date.

For this mini Black Forest cake, I make up one whole recipe of the cake, which makes 3 small round 5″ cakes.  I use two for this recipe and reserving the third cake for some other dessert use (or freeze it).

I have carefully calculated only 2/3 of the nutritional values on cake for the serving nutritional information below.   Of course, you can attempt to cut this into 5 or 6 servings and lower the carb count, but I forewarn you cutting this cake into smaller pieces is extremely difficult given its height.  You could also substitute Eden Black Soy Beans pureed and lower the carb count considerably, but the flavor and texture of the cake will change a bit.

Although this recipe is not in the cookbooks, more delicious low-carb cakes and desserts 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

DIRECTIONS: 

STEP I –  Cherry Filling:The day before needed, mix the following cherry filling ingredients in small saucepan except for the xanthan gum.  Cook over medium heat stirring, adding xanthan gum in several light dustings, stirring well after each addition of xanthan gum.  This is to avoid lumps in the thickener.  I go for medium thick on this filling.  Refrigerate overnight.  If you got it too thick, not to worry.  That’ll never be noticed in this cake.  Stir it up to loosen the sauce before applying to cake.

CHERRY FILLING INGREDIENTS:

1/2 can red sour cherries in natural juice, drained, saving liquid
1/4 c. of the reserved cherry liquid
liquid sweetener to = 1/4 c. sugar (I used 1½ tsp. Fiberfit)
1/4 tsp. xanthan gum
1 T.  Kirschwasser liqueur (cherry brandy)
few drops red food coloring
1/4 tsp. almond extract

STEP II – Chocolate Mousse: The day before cake is being served, prepare the chocolate mousse.

CHOCOLATE MOUSSE INGREDIENTS:

1 T. cocoa

½ pkg. (1 tsp.) unflavored gelatin

1 egg, beaten

1 c. total heavy cream

4 tsp. total granular Splenda (or 4 tsp. sugar equivalent of other sweetener)

½ tsp. vanilla extract

1 T. Kirschwasser

Combine the cocoa with gelatin, the beaten egg and ½ c. of the heavy cream in a saucepan.  Heat to boiling over medium heat and then remove from heat.  Add 2 tsp. granular Splenda and Kirschwasser and stir well.  In a separate bowl, whip the other ½ c. heavy cream until very thick and add remaining 2 tsp. of Splenda and the vanilla. Spoon a little of the whipped cream into the cooling chocolate mixture and stir to temper the chocolate a bit.  Now pour the chocolate mixture into the rest of the whipped cream and fold the two mixtures into each other until smooth.   Taste for sweetness and add liquid Splenda to your taste.  Chill the mousse overnight or for a couple hours for flavors to mellow.  Remove from fridge a bit ahead of applying to cake in case it is too stiff.

STEP III – The Cakes: The day you plan to serve, early in day, bake your cakes. I say early, because this cake needs to be assembled for at least 2-4 hours for the kirsch to soak into the bottom layer of cake.  Preheat oven to 325º.  I use this small silicone pan to bake my cakes which requires no greasing (pictured below).  But 5″ quiche pans would work for this.   Be sure to grease your pans well, and wax-paper the bottoms, too if not using silicone pans.   This batter recipe will make 3 cakes this size, however only two of the cakes are needed to make this dessert.  Save the third cake to frost for snacks or for some other use.

CAKE INGREDIENTS: (Yes, this is Lauren of Healthy Indulgence’s chocolate cake recipe……the best!)

20 oz. black beans, drained and rinsed (I just use one 15 oz. can)

5 large eggs

1 T. water

1 T. vanilla (yes, that much!)

¼ tsp. salt

6 T. unsalted butter, softened

3/4 c. powdered erythritol (or 3/4 c. sugar equivalent other sweetener)

2 pkts. stevia

6 T. unsweetened cocoa powder

½ tsp. baking powder

½ tsp. baking soda

Preheat oven to 325º.  To a food processor, add the erythritol, drained, rinsed beans, soft butter, vanilla, eggs and water and process until all is smooth.  Mix dry ingredients in a medium bowl and add to the mixture in the processor.  Process a few seconds to blend batter well and to make sure the beans are well pureed in the process.  Spoon batter equally (really important) into the three pans.  They will be approximately 3/4 full, but don’t worry, mine did not overflow.  Place pans on a cookie sheet if using silicone pans.  If using metal pans, be sure your oven shelf is level and level pans with a skewer or metal coat hangar if need be, as cake batter needs to be level in the pans.  Bake at 325º for about 30 minutes.  Ovens vary so check and if still soft in the center, bake another 5 minutes or so. The cakes are done when dry to the touch and set in the center.  Toothpick will test dry in the center as well.  Remove from oven and completely cool before attempting to remove from the pans.

STEP IV – FINAL ASSEMBLY  AND FROSTING:

Whip 1 c. heavy cream and add ½ tsp. vanilla and a few drops of liquid Splenda, or to taste.  Set aside while you cut the cakes.

Gently tip cakes out of pans.  Set one cake onto serving plate.  With a long-bladed serrated knife, with a gentle motion, carefully cut laterally each cake into two thin layers as even as you can get them.  Gently lift top layer off this first cake with BOTH hands slipping fingers (or long metal spatula) toward center of cake to support it and prevent it breaking in half.  Gently set this layer on the serving plate until needed.  On this bottom layer of cake, spread the cherry filling.

Carefully lift and place next thin layer of cake on top.  Spread the chocolate mousse evenly on top of the second layer of cake evenly.  Slice second cake in similar manner as you did the first.  Gently lift and add the third layer of cake on top of the stack.  Spread with a ½” of whipped cream.  Place the final layer of cake on top and now ice the entire cake with the remaining whipped cream, spreading evenly on sides and top so no chocolate cake or fillings are visible.   Dust top of cake with shaved chocolate and sling a little also on the sides.  If it falls all over the serving platter, that just makes the presentation prettier in my opinion.  If you have one, place a whole maraschino cherry with stem and a sprig of mint in the center of the cake for visual impact.

Chill well (at least 2 hours) covered with a dome or inverted soup pot.  Cut cake into four quadrants/servings.  Enjoy!

NUTRITIONAL INFO:  Makes 4 adult servings, each contains:

450 cals, 29g fat, 24.32g carbs, 5.85g fiber, 18.47 NET CARBS, 17g protein, 549 mg sodium

If interested in cutting into smaller servings to pull down the numbers, the entire cake has 1764 calories, 115.4g fat, 97.2g carbs, 23.4g fiber, 73.8g net carbs, 66.92 g protein and 2196 mg sodium.  Cutting into 5 pieces lowers each serving to 14.76g net carbs; cutting it into 6 pieces lowers each serving to 12.3g net carbs.  I repeat, however, it will be difficult to cut the slices this small without them falling apart on you.  That’s one reason I always do the bigger cake version of this cake for company.  🙂

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Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe of Low Carb Yum’s I saw here at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener of choice to equal ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories, 12 g  fat, 5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS, 4.24 g  protein, 90 mg sodium

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Click to enlarge

Blackberry Ice Cream

I tried my hand at blackberry ice cream tonight. I put 2c. in the batch pictured, but it was too tart/intense with the berry flavor for me (but not too tart for my husband).  Just not quite creamy enough for me!  So I’m lowering the amount of berries next time and have reflected that in my recipe below.  That said, YOU and YOUR family might not find it too intense on flavor/tartness with that many berries.  So you’ll have to experiment a bit with the amount of berries.

This is one I’ll definitely be making again!  My husband ate two servings with the higher amount of berries!   That’s as good as a thumbs up from him, as he’s a real ice cream lover.  🙂  This recipe is not suitable until the berries rung of the OWL ladder.  If you don’t have the blueberry or blackberry syrup, you could sub DaVinci Vanilla  or French Vanilla and just omit the vanilla extract.

More delicious low-carb desserts 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

INGREDIENTS:

1 c. blackberries, frozen, unsweetened (Do Not Defrost!)

1¼ c. heavy cream

1/8 tsp. vanilla

4 T. DaVinci blueberry or Monin Blackberry sugar-free syrup

12-16 drops liquid Splenda (or your favorite sweetener to taste)

2 tsp. food grade glycerine (optional, but keeps it a bit softer)

¼ c. powdered erythritol  (or reduce granular to a powder in processor)

DIRECTIONS:  Place erythritol in bowl of food processor.   Add all remaining ingredients and pulse until berries are broken up and mixture is fairly smooth.  Scrape out into dishes for a soft serve; freeze for 30 minutes for a firmer ice cream.  ENJOY!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 27.7 g  fat, 8.25 g  carbs, 1.9 g  fiber, 6.35 g  NET CARBS, 1.98 g protein

 

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Spinach Cheese Bread

One day I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t exactly feel like having a spinach pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach.  MAN!  Was this ever good.  And look how low-carb it is!!!!!    Even my husband said “This is really good, Peggy!  Be sure to upload this on to the blog!”   And it was so easy, we were eating it at straight up noon!  This is not suitable for Induction but OK for Atkins Phase 2 and beyond.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

½ c. almond flour

¼ c. whey protein powder, unflavored

¼ c. golden flax meal (or more whey protein powder)

1 tsp. baking powder

2 T. oat fiber (not the same thing as oat bran!)

4 T. (2 oz) cream cheese, softened

2 eggs, beaten

1 tsp. apple cider vinegar

1 T. heavy cream

1 tsp. dry yeast, well-dissolved in 2 T. warm water

2 c. shredded Monterey Jack or Mozzarella cheese

1 c. frozen chopped spinach (I did not thaw)

VARIATION:   Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top.  Dust with Parmesan and pop back into oven for more of a true spinach pizza result.  (variation not figured in the nutritional numbers below)

Another variation, add some crumbled, cooked Italian Sausage to the batter. 

DIRECTIONS:  Preheat oven to 350º.  In a medium mixing bowl, measure out all dry ingredients but the yeast.  Stir well.  Dissolve the yeast in the 2 T. water.  Add to bowl with dry ingredients.  Add in the beaten eggs, cream, vinegar and softened cream cheese.  Beat the wet ingredients into the dry a few strokes.  Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter.  Line a 9″ x 12″ sheet pan with silicone or parchment.  Spread batter evenly to fill the pan.  Pop into 350º oven for about 20 minutes or until lightly browned and dry to the touch in the center.  Remove and cool a few minutes.   Cut into 12 pieces and serve.  If you eat it real hot, you will need a fork.  It gets easier to hold in your hand (and tastier) as it cools off.  🙂

NUTRITIONAL INFO:   Makes 12 servings, each contains:

154 calories, 12.3 g fat, 3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS, 9.5 g protein, 232 mg sodium

 

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