Coconut Crust Fruit “Pizza”

Coconut Crust Fruit PizzaThis is one of my old recipes that I simply modified so it would be compliant with the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  :)

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php DISCLAIMER:  By personal choice, I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

CRUST INGREDIENTS: 1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

Optional:  3 oz. softened cream cheese

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight. The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

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

273 calories

25 g  fat

12 g  carbs, 5.1 g  fiber, 6.9 g  NET CARBS

5 g  protein

43 mg sodium

Jack Snacks

Jack Snacks

Baked only 10 minutes

Browned 12 minutes

Baked 12 minutes

Just starting your low-carb diet?  Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods.  Well this recipe, if you can call it a recipe, is one solution.  It’s suitable for Atkins Induction Phase, Keto diets and even Primal followers that eat occasional cheese.  Takes just minutes to make and bake!

And if you seed the jalapeno, like I did, these were not even all that hot (I don’t like real hot/spicy foods).  Leave the seeds in if you like to spice things up!  These are delicious and so low-cal/low-carb you could eat the entire batch if you were so inclined!  The hubs and I split this batch equally and we both loved these!  Now, to be quite honest, I’ve also just melted plain old pepper-jack cheese before, but these really are better for some reason.  Maybe the cheese is better; maybe the fresh pepper is just better.  All I know is these are much better than just melting jack 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 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money 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 cup shredded Monterrey Jack cheese

1 medium jalapeno, sliced real thin

DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on a metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 15 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 10-12 minutes.  I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties.  These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results. :)

NUTRITIONAL INFO:   Makes 16, each contains:

25.5 calories

2.13 g  fat

0.10 g  carbs, 0.02 g  fiber, 0.08 g  NET CARBS

1.63 g  protein

60 mg sodium

Breakfast Sticks

Breakfast Sticks

Breakfast Sticks

Realized I hadn’t used my “protein bar” molds in a long time and decided to shape this morning’s breakfast in a new way.  You can use the bottom of muffin cups for these or muffin-top pans as well.  These came out delicious.  Just the right amount of cheese to make them a bit creamy without it being overpowering.  These are suitable for all phases of Atkins, Keto diets and Primal.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which i really like), it is difficult to find on the internet.  I stumbled upon two of them in a Tuesday Morning store several years ago and snatched them up. :)  Other companies make similar pans:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS

Bar Mold

This recipe has garnered more Facebook fans than any other recipe I have ever posted there.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on Facebook!  :)    Capture

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid 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. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 calories

12.3 g  fat

0.73 g  carbs, 0.16 g  fiber, 0.57 g NET CARBS

7.16 g  protein

220 mg sodium

Spicy Zucchini Cakes

Spicy Zucchini CakesI created these to have with a baked ham tonight.  These were delicious and will make a lovely, delicious side dish to go with so many different meat entrees: roasted meats, baked chicken or broiled seafood.  They are simple to make and will be ready in minutes.  This would therefore be a good recipe for busy week nights.  As written, these are not suitable for Atkins Induction, but if you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed, they would be OK for Induction.  They are a go for Keto diets and Paleo or Primal if you use plan suitable bread and hot sauce.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid 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: 

15 oz. grated zucchini (3 small zucchini)

1½ oz. onion, grated fine

2 eggs, beaten

1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)

Dash of salt

Dash of black pepper

2 tsp. Sriracha chile sauce (or plan suitable hot sauce)

1 T. oil of your choice (I used palm shortening)

DIRECTIONS:  Grate the zucchini over a clean kitchen towel.  Lightly salt with the dash of salt and let it sit there while you work.  The salt will draw out the water from the zucchini while you are mixing everything else.

In a medium mixing bowl, beat the eggs.  Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using).    Stir to mix well.

Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink.  Open towel over the bowl and scrape the zucchini into the egg mixture.  Stir well with a spoon.

Heat the oil in a non-stick skillet over high heat.  Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat.  Cook until first side is golden brown.  Do not disturb these excessively as they are cooking.  When the first side is brown, flip with a spatula and cook the other side to a golden brown.  Remove to a paper towel to drain excess grease.  Transfer to serving platter and serve at once.

NUTRITIONAL INFO:   Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)

68.4 calories

5.46 g  fat

2.58 g  carbs, .78 g  fiber, 1.8 g  NET CARBS

3.55 g protein

70 mg sodium

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I took my Fluffy Pancakes recipe to a whole new level today.  I added pumpkin and cinnamon.  That’s all, and man, oh, man, were these ever good!  Light, fluffy and not grainy at all.  So often, coconut flour and almond flour pancakes are grainy and we just don’t like that mouth feel!  My husband said one of the very best pancakes he’s eaten on low-carb.  He likened them to Bryce’s Sweet Potato Pancake Mix we bought years ago, but mine don’t have all the sugar, flour and junk in them.  :)  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid 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:

3/4 c. pumpkin puree

3 large eggs, beaten

¼ c. heavy cream

½ c. water

½ tsp. vanilla extract

1 pkt. Sweet Leaf stevia

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquick (or more of the above mix if you require gluten free)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten-free)

1 T. flax meal

Dash salt

¼-½ tsp. cinnamon

DIRECTIONS:   Measure out the dry ingredients into a medium mixing bowl.  Stir well.  Beat in the eggs, pumpkin, cream, water and vanilla.  Beat to blend into a smooth batter.  Add 1-2 T. more water if batter is too thick. Using a 1/3 c. measuring cup, dip batter onto oiled hot griddle over medium-high heat.  Spread with the back of the cup to a 5″ circle. Brown on first side, but allow them undisturbed to firm up and you see holes almost beginning to appear on the surface before attempting to flip.    Brown on the second side to your liking and serve at once with butter and maple syrup. ENJOY!

NUTRITIONAL INFO:  Makes seven 5″ pancakes, each contains:

127 calories

10.2 g  fat

10.13 g  carbs, 5.97 g  fiber, 5.29 g  NET CARBS

8.64 g  protein

216 mg sodium

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious.  I call it my white pizza.  It’s so different from classic red sauced pizzas.  I think I’ll add more spinach next time.  I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below.  The red onion is key to the flavor so wait until you can get a red one for this recipe.  They have a sweeter, fruitier taste than other onions.

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most 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:

1 recipe my Gluten-Free Pizza Crust

1 c. grilled chicken breast, chopped (skin on)

½ c. grilled chicken thigh meat, chopped (skin on)

3/4 c. (3 oz) shredded Monterrey Jack Cheese

3/4 c. (3 oz) shredded Mozzarella Cheese

3/4 c. baby spinach leaves

¼ tsp. dried oregano leaves, crushed  (or 1 tsp. fresh, chopped)

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

2 T. Parmesan cheese (kind in green canister is fine)

Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)

DIRECTIONS:  Preheat oven to 350º.   Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment.  Remove crust from oven and prepare to top.

For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes.  Should thicken up a bit.  When it appears thicker, spread it on the crust as evenly as possible, almost to the edges of the crust.  It needs to be a fairly thin layer or it will cause your crust to get soggy.  Next evenly spread the Jack cheese on the crust.  Next spread the Mozzarella cheese evenly on top.  Sprinkle with the oregano.  Sprinkle with a bit of garlic powder if you like also.  Next evenly top with spinach leaves. They may overlap if need be.  Next evenly place the diced chicken meat on the pizza and the final topping is the wafer thin onion slivers.  Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes.    ENJOY!

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories

23.5 g  fat

4.0 g  carbs, 1.7 g  fiber, 2.3 g NET CARBS

23 g  protein

281 g  sodium

Einkorn Sausage-Cheese Balls

Einkorn Sausage-Cheese Balls

Einkorn Sausage-Cheese Balls

I already have a Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball.  But it has a long list of low-carb baking ingredients.  I decided I wanted to try making them with my new, convenient Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick) and have come up with what I think is an even tastier, more moist Sausage-Cheese Ball.  And it only rings in at 1.76 net carbs per ball.  Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients.   These are not suitable until the grains rung of the carb re=introduction ladder of Phase 2 OWL.  They are OK for Keto diets if you can fit them into your daily carb limits.  They would be totally unacceptable for Primal-Paleo due to grain.

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:

12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (or other low-carb or gluten-free bake mix of your choice)

DIRECTIONS:  Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture.  When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned.  Remove to paper towels to drain off any excess grease (mine had none actually).  Serve warm and ENJOY!

NUTRITIONAL INFO:  Makes 30  1″ balls, each contains:

95 calories

7.81 g  fat

2.4 g  carbs, .64 g fiber, 1.76 g  NET CARBS

4.82 g  protein

81 mg sodium

Pork in Queso Flameado Sauce

Pork in Queso Flameado

Pork in Queso Flameado Sauce

If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you won’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Well, this new dish I created this evening is an entree with pork that features the ingredients of that popular appetizer.  If you love Mexican food, you’ve GOT to try this dish!  My husband just loved it, as did I!   This dish also sports some very impressive nutritional numbers below, so it’s a keeper in my book.  It is suitable for all phases of Atkins and other Ketogenic 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 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. pork loin, cut into 4 portions

1 link chorizo, removed from the skin and crumbled

2 T. unsalted butter

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded (or more if you can afford the carbs)

DIRECTIONS:  Preheat oven to 350º.  Pound the 4 pieces of pork with a meat tenderizer.  Melt butter in large skillet over high heat.  Brown pork on both sides until nearly done.  Remove.  Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender.  Lower heat to medium low and add cream, water and cilantro.  Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and lay pork on top.  Pop into preheated oven and bake for 15 minutes or until bubbly and the meat appear to be done.  Serve 1/4 of the sauce over each portion of meat.  This pairs nicely with mashed cauliflower or a nice guacamole salad alongside.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g  fat

4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS

36 g  protein

654 mg sodium

527 mg potassium

33% RDA Vitamin A, 37% B6, 33% B12, 40% c, 8% E, 5% calcium, 10% copper, 18% iron, 11% magnesium, 5% manganese, 39% niacin, 36% phosphorous, 33% riboflavin, 55% selenium, 83% thiamin, 30% zinc

Creamy Broccoli and Mushrooms

Creamy Broccoli and Mushsrooms

Creamy Broccoli and Mushsrooms

This dish is a variation on a broccoli dip a friend of many years often served at parties.  I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip.  Mine instead is made with a delicious low-carb soup.  The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today.  It came out delicious!  Just as good as her dip, maybe even better with my addition of cheese!  This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.

VARIATIONS:  Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal

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:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. shredded Monterey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 calories

18.35 g  fat

7 g  carbs, 2.22 g  fiber, 4.78 g  NET CARBS

6.45 g  protein

348 mg sodium

268 mg potassium

13% RDA Vitamin A, 10% B6, 9% B12, 64% C, 8% E, 20% copper, 15% iron, 8% manganese, 8% niacin, 15% phosphorous, 13% riboflavin, 7% selenium, 8% thiamin and 11% zinc.

Chicken Florentine

10466998_818460511511808_1002357260934116182_o-1 I’m re-posting 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 and forget some of the old favorites and need to be reminded of them from time to time.  I’m making this again tonight, so I thought I’d share it with you again today. 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?

Visit a team of chefs and creative cooks that will dispel that notion in no time!  Low Carbing Among Friends shows you through photographs a sampling of the delicious low-carb recipes you can have at your fingertips.  Just order your own personal copy of these wonderful low-carb cookbooks by Jennifer Eloff and friends.  Some of MY recipes are even in there! You’ll be amazed at the kitchen talent of the team of chefs Jennifer has brought together to bring you an array of dishes that will guarantee your meals are NEVER boring. You can order your cookbooks from Amazon or here

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are GREAT recipes you won’t want to miss out on!

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 calories

23 g  fat

6.8 g  carbs, 2 g  fiber, 4.8 g  NET CARBS

49 g  protein

200 mg sodium

Creamy Cauliflower with Smoked gouda

Smoked Gouda CauliflowerThis recipe has proven to be a real winner in my collection.  I thought I’d feature it again today as I’m making it for dinner tonight.  It’s one of my favorite cauliflower creations.  Smoked Gouda doesn’t melt easily, but if shredded, it usually melts OK.  In this dish, it takes an ordinary cauliflower casserole and transforms it into the sublime.  It is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!  I buy my smoked Gouda at Sam’s Club and have discovered, not all stores carry quality smoked Gouda.  The brand I bought in San Antonio at my mother’s grocery store was just awful….totally tasteless. This recipe appears in Volume 1 of Low Carbing Among Friends (click for more info) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page linked above.   You can order Vol. 1 or the entire set here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very creative cooks. You’re going to WANT these fast-selling cookbooks, folks.  GET YOURS TODAY!

INGREDIENTS: 1 medium-large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated or shredded

¼ tsp. coarse black pepper

Dash salt (optional)

Optional:  chopped chives or green onion to top

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda (I do not recommend using slices for this.  Grate it to facilitate melting).  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt and pepper if desired, but cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings, lowering the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Dad’s Peppered Rib Roast

Dad's Peppered Rib Roast

Dad’s Peppered Rib Roast

This recipe was my Dad’s pride and joy.  In 80 years of cooking he never found a marinade he liked better.  I often make this truly out-of-the-ordinary roast for company and holidays, but we do it on smaller cuts of beef year-round!  It’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This is truly my all-time favorite beef marinade as well and has been since I was in high school over 40 years ago.  We invariably have this recipe for Christmas dinner, because we are usually turkey’ed out by then.  This recipe makes enough marinade for an 8 lb. boneless rib roast, which will (after shrinkage) serve 10 nice servings, with some leftover for the most delicious cold roast beef sandwiches you ever had.  I do not recommend reheating this meat, as the meat and marinade loose some of their impact on reheating.   But it makes the best cold roast beef sandwiches you ever ate!  :)

In the beginning, I only made this roast for large dinner parties and holidays, not because it was hard to make, but because that’s when I tend to purchase, cook and serve rib roasts. But once I realized this marinade could just as easily be used on smaller cuts of beef, we enjoy it much more often now.  I have done it for a  3-4 lb. rib roast, lean piece of boneless chuck, sirloin roasts and individual steaks.  It’s also good on wild game you plan to do on the grill.  It’s a truly unique flavor when cooked over charcoal (not so good oven-cooked though).  It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) phase to enjoy this wonderful dish.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house.  :)

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid 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 serve any of the recipes to family or guests.

MARINADE INGREDIENTS:

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat thickly)

DIRECTIONS:  Pound the coarse ground black pepper over all surfaces of an 8 rib roast using the butt of your palm. Use less if doing a small piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:

This recipe really is not good cooked inside in your oven. Not sure why, but it just isn’t.  It seems it is the marriage of the marinade with charcoal smoke that makes this recipe taste divine.  You need to grill the 8 lb. rib roast for about 2 hours over medium coals (using a rotary spit if you own one).  If you don’t have one, like me, just turn the meat every half hour to sear all surfaces nicely. Best if not cooked past medium to medium rare stage.  I take mine off when my meat thermometer reads 120º degrees and set it on my cutting board for another 10 minutes to “rest”.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium-rare inside.

If doing sirloin or chuck roast or individual rib steaks with this recipe, cook a 3-4 lb. chuck about 20 minutes on a side for medium-rare. This marinade really does a nice job of tenderizing a chuck or sirloin roast.  Cook steaks as you usually would to your desired doneness.

This recipe always gets the WOWS when I serve it.  Hope you folks will try it! I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  :)

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is now raw meat juice in the marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

The entire batch of marinade has:

131 calories

.7 g. fat

18 g. carbs, 4.6 g. fiber, 15.4 NET CARBS (entire batch)

5.5 g. protein

1070 mg. sodium

Chicken Brussels Sprouts Casserole

Click to enlarge

Chicken-Brussels Sprouts Casserole

I had thawed a large chicken breast but had not yet decided on how to cook it.  As I flipped through my chicken recipes, a picture of a creamy chicken dish triggered off this idea.  The dish was literally a toss-in-a-little-of-this-and-a-little-of-that creation.  Sometimes those dishes come out tasting quite good, as we all know well.  My husband ate seconds, which is always a good indicator, so I thought I’d share this one with you.  Although quinoa is technically a seed, this recipe is not suitable until you reach the higher-carb grains rung of the Atkins carb ladder (Phase 2 OWL).

You may find this dish a bit carby for your nutrition program, but all the carbs are pretty much coming from the Brussels sprouts and quinoa.  But quinoa is a super food (just take note of the nutritional stats below!)I like to include in my diet once in awhile.  If you are still on Induction or wish just to lower the carb count, you could omit the quinoa.  :)  Hemp hearts are a good low-carb substitution for the quinoa, but those are still not suitable for Induction.  Sorry.

More delicious low-carb casserole 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 c. homemade chicken broth

¼ c. quinoa (substitute hemp hearts for much lower carb count)

10 oz. chicken breast, deboned, skin removed, cut in small pieces

4 slices bacon, chopped

2 T. butter

1 c. celery, chopped

2½ oz. onion, chopped

1/2 recipe Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

¼ c. heavy cream

Dash each salt and black pepper

3 oz. Smoked Gouda cheese, shredded  (or cheese of your choice)

5 oz. frozen Brussels sprouts, cut into quarters lengthwise (do not precook)

DIRECTIONS:    Preheat the oven to 350º.  First, prepare the mushroom soup, set ½ the mixture into a medium bowl for inclusion in this recipe.  Store the remaining soup in the refrigerator for another use.  Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients.  In a large skillet, fry the bacon until done.  Add the butter, celery, onion, salt and pepper and saute until the vegetables are getting tender.    Add the pieces of chicken next and saute until no longer pink. Lower the heat and add the soup mix and cream.  Stir well.  Next add the shredded Gouda and Brussels sprouts.  Turn off heat and stir gently.  Add in the quinoa and remaining broth (or steamed cauliflower if substituting).  Toss the mixture well with a spoon.  Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

468 calories

33 g  fat

15.27 g  carbs, 2.9 g  fiber, 12.37 g  NET CARBS

25.8 g  protein

880 mg sodium

Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

This delicious, hearty beef casserole was inspired by this very simple Hamburger Recipe .   Linda has so many delicious, simple casserole recipes and was my cooking-Bible when I began low-carbing and had no idea what I was doing.

For my final dish, I substituted a somewhat richer creamy ingredient:  Jennifer Eloff’s marvelous Condensed Mushroom Soup (scroll down on the page) .  You should omit the xanthan gum in her soup recipe, as I also add a fair amount of Smoked Gouda cheese to the recipe, which nicely takes care of thickening the liquid in this recipe.  I also greatly increased the vegetables in the recipe for deeper flavor and added parsley and cayenne pepper.

This dish is very quick to make and can even be baked in the same skillet you used for sauteing!  I’m all about easy in the kitchen!  This entree would be suitable for all phases of Atkins, Keto diets and Primal diners who eat occasional dairy.  This one is not appropriate for Paleo.

More delicious low-carb casserole 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! (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:

3/4 head (5-6″) cauliflower, cut into flowerettes, steamed or boiled

1 T. butter, unsalted, melted

1 c. celery, chopped

½ c. onion, chopped

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

½ recipe Jennifer Eloff’s Condensed Mushroom Soup: (omit xanthan gum)

¼ c. chicken broth (I use homemade)

1  4-oz. can sliced mushrooms, undrained

1/8 tsp. black pepper

Dash salt

Dash cayenne pepper (optional)

¼ c. parsley, chopped

6 oz. shredded Smoked Gouda Cheese

DIRECTIONS:  Make the mushroom soup by that recipe’s directions, omitting the xanthan gum.  You will use half for this dish and can store the balance in the refrigerator for about a week.  Set aside for now.  Steam or boil the cauliflower until tender (about 15-20 minutes).  Drain well and set aside.

Preheat the oven to 350º.   In an oven-proof skillet over high heat melt the butter.  Add the onion and celery and saute/stir until they are tender.   Crumble the meat on top and continue to cook until the meat is no longer pink.  Add all remaining ingredients but the parsley (including the condensed soup and cooked cauliflower).  Stir gently to mix well and turn off the heat.  Sprinkle the parsley on top and press slightly into the surface of the casserole.  Pop skillet into your preheated oven and bake for 30 minutes.  Serve with a green vegetable or green salad.

NUTRITIONAL INFO:  Makes 8 servings (my skillet is 15″).  Each serving contains:

267 calories

20 g  fat

6.67 g  carbs, 2.17 g  fiber, 4.5 g  NET CARBS

17 g  protein

488 mg sodium

Pork Patties with Dipping Sauce (dumplings optional)

Click to enlarge

Pork Patties with Dipping Sauce

Finally, a way I can have Pot Stickers on the table and EAT them, too!  But since low carbers like me can’t have the dumplings they are traditionally wrapped in,  I’ve found a way to have this tasty dish without the wrappers!   Instead, I make a batch of very small simmered dumplings that I make with glucomannan powder and eat them “along with” the meat and dipping sauce.  It’s almost like eating real steamed Chinese dumplings!!  So good!!

I’ll be trying to sear the little dumplings in a hot skillet next time, so they’ll be even closer to the “fried” Pot Stickers.  I tried a bit of red bell pepper in my meat tonight, which you can see in the pic. But that flavor definitely conflicted with the other flavors and I will not be including it again.  I therefore am not including the red bell pepper in the recipe ingredients or nutritional info below.  This recipe is suitable for all phases of Atkins, Keto diets.  To make these suitable for Primal-Paleo, omit the peanut butter in the sauce, use a plan suitable vinegar and coconut aminos for the low-sodium soy sauce.  Apologies to my readers, but I failed to get a picture of the dumplings before the meal was consumed.  I will definitely do so next time I cook them, will sear them and let you see what they look like done that way.

As promised, here’s a pic of my “fried dumplings” that mimic Asian Fried Pot Stickers when eaten with these meat patties and sauce.

Click to enlarge

Shown with seared “Dumplings”

I formed the meat this time into 18 smaller patties.  Then I made a recipe and a half of my dumpling batter and formed that into 18 balls I then slightly flattened into little “pillows” of dough.  I simmered them for 10 minutes in SLOWLY SIMMERING chicken broth and then seared them off in a large skillet in 2 T. olive oil.  They were simply DELICIOUS and very psychologically satisfying!  Almost like eating real Pot Stickers!!

This dish is suitable for Atkins Induction if you do NOT have the “dumplings” as they have oat fiber in them (although not much).

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 pork

1 beaten egg

2 jalapenos, seeded, ribs removed and minced fine

2 tsp. coconut aminos (or low-sodium soy sauce)

2 cloves, garlic, minced

2 T. olive oil (for frying)

OPTIONAL:  1 recipe and a half for 3 people eating 6 small “pot stickers” per serving of my Dumplings

DIPPING SAUCE:

2 tsp. sesame oil

1 tsp. creamy natural peanut butter (I use Laura Scudder Natural, but omit if on Induction)

2 T.  rice wine vinegar

1 tsp. ginger root, minced

2 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce (or Sriracha sauce)

2-3 drops liquid stevia or sucralose

1 T. low sodium soy sauce (or coconut aminos)

1 T. finely minced green onion

2 T. water

DIRECTIONS:   If you wish to serve this dish with the dumplings on the side, prepare a recipe and a half of my glucomannan dumplings at the link above according to that recipe’s instructions, simmering them in plain water that is barely at a simmer.  Be sure to make them real tiny, about ½” is what I did, as they swell to about 3/4″ during simmering.  When they are done, using a slotted spoon, dip them gently onto a plate.  With paper towels, blot away as much water from around them as you can.  Set the plate of dumplings aside for now.

Mix the dipping sauce ingredients in a small bowl and set aside.

Mix up the meat ingredients in a medium bowl with either a fork or your hands.  Heat the 2 T. olive oil in a non-stick skillet over medium-high heat.  Form into 10 patties (mine were about 1½ oz. each and about 2″ long).  Place the meat patties in the skillet and brown on both sides until golden brown, making sure pink juices are no longer coming out of the meat when slightly pressed with the edge of your spatula.  Turn off heat and dip them onto a serving platter in a circle.  If serving with dumplings, serve those in the middle of the platter.  You can rewarm the dumplings on defrost in your microwave if you feel so compelled, but I find room temperature is just fine since the meat is piping hot.  Pour the dipping sauce into 3 tiny bowls and place one at each person’s place at table.   I forked 1 dumpling with a bite of meat, dipped into the sauce and shoved the two right into my mouth!  Pure heaven it was. I swear it tasted just like steamed dumplings!  Must try to brown my little dumplings in a skillet next time!   Pic of the fried version shown above.  :)

NUTRITIONAL INFO:  Makes ten 1½-oz. meat patties.  Each meat patty & sauce contains:  (includes 1/10th of the sauce).

NOTE:  The info below does NOT include the optional dumplings, but since they have negligible food value, I wouldn’t worry about them too much.  They are virtually pure fiber.  I get around 36-40 mini-dumplings or gnocchi out of the dumpling recipe so 3 dumplings only have around .1 net carb (or less)!  Like I said, virtually negligible. 

167 calories

14 g  fat

1.11 g  carbs, .16 g  fiber, .95 g  NET CARBS

8.7 g protein

142 mg sodium

Southern Fried Chicken

Southern Fried Chicken

My husband asked me to make “real” skillet-fried chicken for dinner recently, so I caved and gave it a try.  Haven’t been pleased with any of the low-carb fried chicken recipes I’ve tried to date, so I decided to put on my experimenting hat.  You regular readers know how I hate to stand over a hot skillet of grease to fry anything.  I invariably get popped with hot grease and get burned, thus all the oven-fried recipes on my website.

I wasn’t sure what to coat it with, but remembered reading a recipe somewhere on the web for a coating that used whey protein powder, so I decided that would be my foundation ingredient.  To that I added crushed pork rinds for crunch and a touch of oat fiber for a flour-y taste.  BINGO!  The resulting coating was the closest to my old high-carb flour coated chicken I was astounded!  Although I didn’t make any cream gravy with the browned skillet bits, I tasted them and they would have made an excellent batch of gravy had I been in a mood for some gravy.

I’m so pleased with this recipe!!  Great flavor!  Crispy!  Until you try this one, you just won’t believe it tastes just like flour coated chicken!  A winner!!!  And it’s great leftover, cold, right out of the fridge!!  Hubby said this was the best low-carb fried chicken I have cooked in my 5 years of low-carbing! My heretofore popular Oven-Fried Chicken, although very good, is just not the same as classic Southern Fried Chicken, ya know?  Not like my Granny made, at least.  This new recipe is almost exactly like my Granny’s chicken!

In order for this to be suitable for Atkins Induction, you’ll need to omit the oat fiber.  As I can’t know how you cut up your chicken, or what size pieces you tend to eat, I can’t really provide nutritional stats for the entire final meat dish.  Instead, I am providing nutritional info for 1/10 of the coating, as it was just enough to coat 10 pieces of chicken: 2 legs, 2 thighs, 2 wings and 4 pieces of breast as I cut them into halves to speed cooking time.

Visit Low Carbing Among Friends Facebook page for more delicious kitchen-tested low-carb recipes from a team of very talented cooks!  You can order your Low Carbing Among Friends cookbooks at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  By personal choice, I accept no payment for this promotion nor for the inclusion of any of my recipes in them. I do so simply because they are filled with great low-carb recipes and you just can’t have too many of those in your low-carb recipe box.  :)

INGREDIENTS:

3/4 c. plain whey protein

1 c. crushed pork rinds (about 2 oz.)

1 T. oat fiber (omit if on Induction or for gluten-free version)

1 tsp. my Seafood Spice blend (or seasonings of your choice)

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

½-3/4″ deep hot oil (I used palm shortening) in a large 13-14″ skillet

DIRECTIONS:  Measure out and mix all dry ingredients in a paper bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Toss in the pieces of cut up chicken into the egg wash and turn several times to well coat each piece.   Pick each piece of meat out of the bowl and drop into the bag of seasoned “flour” and when you have 3 pieces in the bag, holding the top closed, shake the bag to coat the chicken.  Don’t put more than 3 pieces into the bag at a time or they will not coat well.    Heat 3/4″ deep oil over high heat.  Place the pieces closely together.  If you’re creative, you can get an entire chicken in a 14″ skillet.  Lower heat to medium-high so larger pieces don’t over-brown before done. Repeat the coating process with the remaining pieces of chicken.  I was only able to fry 8 pieces of chicken in my largest skillet at a time, so I saved the wings for last as I knew they would cook quite fast.  Brown the chicken well on one side disturbing as little as possible.  Turn pieces of chicken over carefully to brown the second side.   When brown and done (about 30-40 minutes) remove to paper toweling to drain.  Finish cooking the remaining pieces if you were unable to get them all in your skillet.   Serve at once with your favorite sides.  I served mine with steamed cauliflower I topped with cheese and chives.

NUTRITIONAL INFO:  Makes enough coating for 10 pieces of chicken.  Numbers are for the coating only.  Be sure to add in the info for the chicken piece(s) you eat!  1/10 batch of the coating contains:

113.4 calories

7.26 g  fat

1.72 g  carbs, .53 g  fiber, 1.19 g  NET CARBS

12.8 g  protein

209 mg sodium

Mediterranean Meat Wraps

Click to enlarge (wrap made with patty sliced laterally)

Mediterranean Meat Wraps (Flour tortilla)

These wonderful little meat patties were ready in just 15 minutes!  I most DEFINITELY liked the flavor and confess I ate two of them they were so good.  I served them with some tzatziki yogurt sauce and a lovely Greek salad.  The leftovers, 2 days later, ended up in the sandwiches you see pictured above.  The flavor of the leftover meat seemed to have improved on the refrigerator shelf!  This meat mixture would also make great meatballs and be great added to Mediterranean casserole dishes with eggplant, tomatoes and feta. I already had some low-carb no-flour tortillas made up so the sandwich you see above was on the table in no time.  This recipe can also be made with beef or lamb and is suitable for all phases of Atkins.  Primal-Paleo folks can eat this meat on a Greek salad or plan-suitable “wrap”.  When used in wraps, my delicious tzatziki sauce is also very good on these sandwiches, particularly with a little extra chopped parsley sprinkled on top!   Click here for the recipe for the tortilla wraps.

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 pork (ground beef or lamb are more traditional)

about 1/3 c. kale (what I could easily pick up in 1 hand with my fingertips)

about ¼ c. parsley

1 oz. onion

1 clove garlic

½ jalapeno, seeded and chopped fine

¼ c. feta cheese, crumbled

Dash each salt and black pepper

1/8 tsp. Homemade Cavender’s Greek Seasoning

1 T. my chimichurri sauce

1 medium egg

DIRECTIONS:  Place all but the meat in a food processor or blender. Pulse until fine, but don’t reduce it to paste in texture.  You want it about like pesto sauce.  Place the meat in a bowl and with a rubber spatula, scrape the spice/herb mixture on the meat.  With a fork or your hands, blend it all together like you would a meatloaf mixture.  Form into 6 equal patties.  These are traditionally cooked over charcoal on your grill, but almost as good browned in non-stick or lightly oiled skillet on each side until meat in completely cooked.  Your choice. Serve at once with your favorite sides or veggies OR let it cool off a bit, slice the patties laterally so that each one will make a Mediterranean-style wrap sandwich on your favorite plan-suitable tortilla/pita type bread.  If you are using cold, leftover meat for a sandwich the next day, after slicing the patties, I would sear a couple seconds in a non-stick skillet to warm them slightly.

NUTRITIONAL INFO:  Makes 6 patties, each contains:  (numbers are only for the meat)

240 calories

19 g  fat

1.65 g  carbs, .33 g  fiber, 1.32 g NET CARBS

15 g protein

155 mg sodium

284 mg potassium

24% RDA Vitamin B6, 30% B12, 13% C, 13% iron, 24% niacin, 24% phosphorous, 25% riboflavin, 40% selenium, 53% Thiamin, 25% zinc

Chicken Quesadillas

Click to enlarge

Chicken Quesadillas

You guys know how I am about using up leftovers promptly and making them totally different than how they were cooked the first time around.  Well, I had one small chicken thigh and half a chicken breast leftover from my baked chicken in the refrigerator and wanted to use it up for lunch. Chopped up, it totaled about 1½ c. chicken meat.  It make the most delicious quesadillas shown above.   I haven’t made quesadillas since we left the Texas Gulf Coast and it just seemed a great way to use up that chicken. Good decision! They really hit the spot!  Whipped up a little Chimichurri Sauce and  a batch of my No-Flour Tortillas and then it was easy sailing.   These lovelies are not suitable until the grains rung of Atkins Phase 2 OWL and are not suitable for Paleo-Primal.  Keto followers can have them if the carbs will fit into your 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 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:

4 of my No-Flour Tortillas  (it takes TWO tortillas to make one round, uncut quesadilla)

2 T. my chimichurri sauce

1½ c. cooked chicken, chopped, skin removed

1 c. grated Monterey Jack cheese

DIRECTIONS:  Make the flour tortillas according to that recipe and set aside.  Make your Chimichurri Sauce according to that recipe and set aside.  Chop the chicken meat and place in a mixing bow.  Add the grated cheese and stir.   The chimichurri sauce can either be tossed in with the meat and cheese for more uniform distribution, or dotted on top of the mixture during assembly.

Place 2 tortillas on a lightly buttered griddle.  Top each with half the meat/cheese mixture.  Dot them with the chimichurri sauce if you didn’t already toss it into the meat mixture.   Place another tortilla on top and turn the heat to medium on the griddle. As cheese begins to melt, press the quesadillas with a spatula as the first side browns.  This will facilitate the top tortilla bonding with melting cheese, making them easier to flip.  When the first side is browned, carefully flip the quesadilla over and brown the second side, continuing to press with your spatula as it browns. When done, remove to plates or a large platter and I usually cut mine into quarters (to make calculating carbs consumed a little easier).  This would go nicely with a tasty guacamole salad.

NUTRITIONAL INFO:  Makes 2 whole quesadillas.  I cut mine into quarters.  However my husband and I both found we could only eat 3 of the 4 pieces on our plate.  So I am providing below the values for 1 whole, uncut quesadilla and you will need to calculate the numbers consumed based on how much of the quesadilla you actually eat.

1 whole, uncut quesadilla contains:

699 calories  (high because it takes 2 tortillas to make a quesadilla)

55.2 g  fat

10.35 g  carbs, 3.1 g  fiber, 7.25 g  NET CARBS

42.7 g  protein

950 mg sodium

 

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Finally a pizza crust I’m really proud of!  It’s tasty, sturdy enough to be eaten with your hands, and best of all, it has NO WHEAT FLOUR or GRAINS in it!  I am eating little wheat these days (other than a wee bit of Einkorn flour).  This recipe is VERY close to my older Carbquick pizza crust recipe, but this one has an even better texture!    I’m most pleased with this crust and think you’ll like it!  This recipe is OK once you reach Phase 2 OWL of Atkins.   It would be OK for Primal folks that eat occasional dairy, but it is not suitable for Paleo.

So many gluten-free recipes like this can be found in the popular Low Carbing Among Friends cookbooks by international author Jennifer Eloff and a host of other talented low-carb cooks.  Get your set today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

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

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper.  I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick.  Pop crust into a 350º oven and bake for about 20 minutes and remove.  Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely.  I DO NOT recommend cooking this crust on a silicone sheet.  It doesn’t brown properly on silicone.  Add sauce, cheeses and toppings of your choice.  Pop back into oven and bake an additional 20 minutes or so.

Click to enlarge (before toppings)

Before toppings are added

NUTRITIONAL INFO:   Cutting into 8 slices, each contains: (crust only)

168 calories

12.95 g  fat

3.29 g  carbs, 1.73 g  fiber, 1.73 g  NET CARBS

11.3 g  protein

214 mg sodium

70 mg potassium

13% RDA Vitamin B12, 11% calcium, 120% phosphorous, 11% selenium.

Gluten-Free Grain-Free Focaccia

Click to enlarge

Gluten-Free Focaccia

Now that I don’t use Carbquick much anymore, this new gluten-free bread has become my go to bread for sandwiches.  It has blown away all my previous sandwich bread recipes (but maybe one)!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts OK, but not great. But then what low-carb bread does?  It makes great deli-style or grilled cheese sandwiches!  No flax taste at all!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust  and great sandwich buns as well.   It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

click to enlarge

Before Slicing

Click to enlarge

Made as slider buns, cinnamon donuts and herb muffins

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

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:

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

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

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

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

DIRECTIONS:  Preheat oven to 350º.  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 a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook: 

Baked as a Loaf

Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

I just love chile rellenos, but I don’t like all the fuss of actually stuffing them.  So I just make the dish up in a layered casserole.  Tastes exactly the same, but it’s much less trouble to put together.   My last similar recipe was with beef.  This is how I make this dish with chicken.   This recipe is Induction friendly and Primal diners who eat cheese can also enjoy this dish. It would not be suitable for Paleo followers.

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: 

3 poblano peppers (mine weighed 2-2.5 oz. each)

12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces

2 T. olive oil

2 oz. onion, sliced

½ tsp. dried guajillo chile, seeded and chopped fine (optional)

¼ tsp. dried ancho chile powder (optional)

¼ tsp. chili powder  (use ½ tsp. if guajillo and ancho above are omitted)

¼ tsp. garlic powder

3/4 c. Ro-Tel tomatoes and green chiles, solids only (the mild ones unless you like “hot”)

¼ c. cilantro, chopped

6 oz. Monterrey Jack cheese, grated

DIRECTIONS:   Preheat oven to 450º.  Roasting your peppers will make them milder and sweeter, so don’t bypass this step.  Cut tops off poblano peppers and remove seed cluster.  Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting.  Remove and cool.  Lower oven to 350º. Peel tough skin gently off the peppers.  While they are roasting, heat oil in non-stick skillet.  Saute onion until tender.  Add chicken and saute until meat is no longer pink.  Add all remaining ingredients except the cheese.  Simmer 3-4 minutes for flavors to meld together.  Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes (or use one larger casserole dish if you prefer).  Top the peppers in each serving dish with 1 spoon of the chicken filling.  Spread 1/3 of the cheese over the chicken filling in each dish. Place the remaining chicken filling evenly in the dish(es).  Top with the remaining cheese.  Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted.  Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).

NUTRITIONAL INFO:   Makes 3 servings, each contains:

547 calories

35 g  fat

7.70 g  carbs, 2.23 g  fiber, 5.47 g  NET CARBS

47.7 g  protein

1194 mg sodium

Strawberry Chocolate Torte

Click to enlarge

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.

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, which drops the calories to 527, carbs to 16.88, fiber to 5.88 and net carbs to 11.1.  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 (I used Hershey’s)
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. oil of your choice or melted butter
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

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 9×13 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. Sprinkle the 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 until it is to your taste.  I can’t begin to tell you how much, because that depends on your berries’ sweet/tartness level.  Chill frosting until cake is totally cool and you have cut it into layers.

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. This pleased me very much.  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, 12.87 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

192 mg potassium

52% RDA Vitamin A, 18% B12, 35% C, 10% D, 21% calcium, 40% iron, 11% manganese, 28% phosphorous, 20% riboflavin and 14% selenium

Peggy’s Original Dumplings

dumplins

For those who miss dumplings and noodles, here ya go!  Only took me 4 years to develop these! This one’s for you Dano!  :)

When you can’t have flour, it’s really really hard to make dumplings that will hold together during cooking. I’ve used almond flour, coconut flour, flax meal and a variety of alternate flours.  You name it and I’ve probably tried that alternate flour to make a dumpling.  This is no easy low-carb feat.  I wanted a similar taste and similar mouth feel as the dumplings I made before my low-carbing days.  All attempts thus far have been mediocre, at best.

Somewhere on the net a year or so ago, on some forum (probably Low Carb Friends, but not sure), someone mentioned they made dumplings with glucomannan powder.  Not being at all familiar with this product, I ordered some from Netrition.com and began to experiment.  Its gel-like, fibrous qualities lend themselves to a dumpling, providing structure and texture.  It is also useful for thickening gravies, sauces and puddings.  I’ve even found a tad of this stuff enhances low-carb cake, cookie and bread baking results, both in volume and texture.  I’d love to give credit to my inspiration on this recipe, but I must admit I failed to write down the name of the person who’s ingenious idea this really was.  But I’m thankful they triggered off some experimentation that has paid off!

If you’re not familiar with glucomannan powder, it comes from the Konjac tuber, and is used to make shirataki noodles seen in Asian menus.   It can be used as a binding agent in some recipes.  It is virtually a zero carb food, in that the fiber content is so high, it virtually negates the few carbs it contains as fiber is indigestible and passes right out of the system with zero blood sugar impact.   Most importantly, glucomannan adds the structure and elasticity needed for dumplings and noodles.  So I began experimenting.

I’m getting more comfortable using this tricky ingredient and have finally come up with a “dumpling” that feels and almost tastes like my dumplings of old.  This will now be my go-to low-carb dumpling recipe.  As you can see in the pic above, they hold together nicely during very gentle simmering (unlike all previous attempts), and the gluc powder also slightly releases in to the broth to thicken it as well!  NICE!

These were the best low-carb chicken and dumplings I’ve had in 4 years!  My husband gave these dumplings two thumbs up today, and he’s pretty picky.  They don’t have much taste, but pick up the flavor of whatever broth you cook them in.  The carb count for these dumplings is simply amazing!  Guilt free dumplings at last!!  YAAAAAAY!

The recipe posted elsewhere on my site for chicken and dumplings is good, don’t get me wrong.  But you have to bake the rolls separately for that recipe.   With this dumpling recipe, I can stir the ingredients together, drop them into the broth, and the dumplings are simmering immediately!  Much easier!  And you regular readers know I’m really in to EASY cooking.

These made up smaller work nicely in  soups and I have made small, oblong shapes for marvelous gnocchi served in rich cream sauces.  Some more adventurous cooks at Low Carb Friends forums are even using pasta extruders and coming up with all kinds of noodle shapes for this dough!  But I don’t own an extruder and probably wouldn’t go to that much trouble for noodles.  Just being very honest.  I’m a lazy cook. :)

These dumplings are not suitable until the grains rung of the Atkins OWL ladder due to the oat fiber, but omitting it is just not an option for good results.   I’m very proud to have developed a dumpling recipe that many who have tried freely admit fills a dumpling/noodle void in their low-carb lifestyles.  :)

My Lobster Linguine recipe is the first time I tried rolling and cutting it into noodles and the final dish was quite good.

This recipe isn’t 100% gluten-free and thus does not appear in Jennifer Eloff’s wonderful Low Carbing Among Friends cookbooks.  You’ll find many tasty and easy to cook recipes in her cookbooks any hostess would be happy to serve to family or guests. Click here for a photo preview of some of those tasty dishes here:  LCAF Cookbook Facebook Page.  Order your 5-volume set TODAY! (also available individually) from Amazon or: here

INGREDIENTS:

3/4 tsp. baking powder

1½ T. glucomannan powder (Konjac powder)

1½ T. oat fiber (For gluten-free version, try substituting oat flour ground from 100% gluten-free oats.  Carbs will be slightly higher.)

1/8 tsp. salt

¼ c. +2 T. water

1 extra large or jumbo egg, beaten

If you prefer a firmer dumpling, either reduce the baking powder to 1/2 tsp or add 1/2 tsp. coconut flour to the dry ingredients.  I cooked one batch using coconut flour and it did have this effect.  But I prefer softer dumplings so I make mine as written above.

VARIATION:  Add 1-2 T. finely chopped parsley to the dry ingredients

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until well blended.  On a paper plate or in another bowl, mix the dry ingredients well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.  This step is important:  roll them gently in your palms into a ball shape.  I set the balls on my counter or a silicone sheet until all are made.  If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking, invariably.  Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.

Drop the dumplings/gnocchi into boiling broth or soup.  Cover with tight lid.  Reduce heat immediately to medium.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies. From the time you cover the pot, set timer for exactly 10 minutes for dumplings (8 minutes for gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during cooking.  After 10 minutes  (8 minutes for gnocchi), lift the lid and VOILA!!  They’re done!  You may have to thicken the stock further depending on your personal preference, but the dumplings themselves usually take care of thickening.

NUTRITIONAL INFO:  Makes 12 medium-large 1½” dumplings (24 gnocchi), each contains:  (halve the numbers for each gnocchi)

7.17 calories

0.49 g  fat

1.38 g  carbs, 1.29 g  fiber, 0.1 g  NET CARBS  (hardly worth counting :) )

.61 g  protein

55 mg sodium

Jalapeno Cheese Bread

click to enlarge

Jalapeno Cheese Bread

I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it.  I must say my first experiment turned into a delightfully tasty bread!  For some reason, this bread is better when completely cooled rather than right out of the oven.  Not sure why, but many low-carb baked goods just are!  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook.

I chose to use fresh jalapeno, but will try my next batch using pickled jalapenos to see which I like best.  Those that like their jalapeno bread “hotter” may want to use 2 jalapenos.  My husband and I don’t like it too hot.  :)

The corn flavoring I used to buy was Superior Products brand, which I last bought direct from Superior Products.  Sadly they have gone out of business or sold out.  Only places I’ve seen corn flavoring since is either at Select Products (where I order it and love the flavor) or at Naturesflavors.com (but I haven’t tried their’s yet).

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known Chef George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 5-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order your today at Amazon or here.

DISCLAIMER:  I do not receive remuneration for this book promotion nor for the inclusion of my recipes therein.  I do so simply because they are great low-carb tools to have in your low-carb toolbox.  Nice to have them at your fingertips.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  selectflavors.com  (scroll down the alphabetical flavors to see Fresh Corn)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.

click to see in my 4x12" x-long loaf pan

click to see in my 4×12″ x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.

SPECIAL NOTE:  This bread makes an outstanding “cornbread” stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 large slices, each contains: (calculated using 1 c. cheese only)

242 calories

21 g fat

6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS

9.95 g  protein

386 mg sodium

Best Banana Bread

Click to enlarge

Best Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe 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

DISCLAIMER:  I receive no remuneration for this promotion, nor for the inclusion of any of my recipes therein.  I promote them simply because they are GREAT low-carb cookbooks!

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil, liquified

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

78 mg potassium

10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium

Bacon-Cheese Bread

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Bacon-Cheese Bread

I’ve been wanting to try out the Paleo Bread recipe on Elana’s Pantry blog and finally got around to it.  But of course, I tweaked it up front, as I always do bread recipes, adding 3 flavor ingredients that turned it into a delightfully tasty breakfast!  Hubby and I both liked this new morning treat.  I did eliminate the honey in the original recipe, as I didn’t want any sweetness to the bread at all.  I also increased the baking soda slightly and eliminated the salt, as cheese and bacon have enough in them I felt.  Otherwise, the basic batter was the same as her version.  Adding the peppered bacon and cheese makes this so delicious.  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is suitable for Primal diners, if you eat occasional cheese.   Omit the cheese to make this suitable for Paleo.  This batter cooks up nicely as as biscuits or muffins, as the crust is particularly nice on this bread.  Muffins or biscuits will only take about 15-20 minutes to cook.

You’ll find many more delicious bread recipes to try in Low Carbing Among Friends , a series of cookbooks by Jennifer Eloff and other talented low-carb kitchen gurus.  You can order from Amazon or direct.  DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because these chefs have brought together a marvelous collection of easy, tasty recipes for you.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

4 oz. lean bacon, chopped

Coarse black pepper

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan and set aside.  I use a non-standard size non-stick loaf pan that is 4½” wide, 2½” deep and 12″ long.

Click to enlarge to see my abnormally long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Chop bacon and brown in skillet with black pepper shaken all over it (I didn’t measure the pepper, but I’d guess about ¼ tsp. total).  When bacon is done, set aside to cool a few minutes.  While it cools, add all liquid ingredients to the mixing bowl and stir to blend.  Add cooked bacon and stir one last time to blend bacon evenly throughout batter.  Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Mine took an additional 5 minutes to get done in the center.  Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and tip out onto a cutting board. Slice into 10 servings and serve warm.

NUTRITIONAL INFO:  Makes 10 large slices, each contains:

293.6 calories

26.0 fat

6.16 g  carbs, 3.18 g  fiber, 2.88 g  NET CARBS

11.24 g  protein

481 mg sodium

106 mg potassium

Almond-Flax Crackers

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I came across a cracker recipe on Food Lover’s Kitchen website recently that I wanted to try:  http://beta.primal-palate.com/recipe/herb-crackers/.    I baked them first as written and didn’t care for the oregano or the cumin in them.  They were also way, way too salty for us.  Flax itself carries a sodium load and I rarely have to add salt to anything made with flax.  Texture was overall very good for these crackers.  Brittle and crisp, especially the browner crackers that were around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

I decided to bake a second batch, majorly reducing the salt and substituting finely chopped dried rosemary for the oregano and cumin.  VOILA! Those were magical for MY palate.  Not too salty either.  I’m very pleased these will stay crisp all week long just in a ziploc bag on the counter!

Today, I baked them a third time, again leaving out the herbs and spices, just using the onion powder and less garlic powder, allowing the black pepper flavor to really come through.  I REALLY think this will be a more versatile, more neutral low-carb cracker for me, that will not “conflict” with spices in soups and entrees I might be having them with.  I’ve baked so many different cracker recipes that mix almond flour and flax meal, but this ratio on those two key ingredients is JUST RIGHT!  I can see this recipe is going to be one I have again and again (I’ve already baked it 3 times in two weeks!!).   I’m so glad my non-low-carb, non-paleo husband likes these also!  So my sincere thanks to Primal Palate for sharing this basic recipe.  These crackers, excellent with cheese, butter, soup or whatever, are suitable for Paleo, Primal and are suitable for Atkins diners once you reach the OWL (on-going Weight Loss) phase.

INGREDIENTS:

2 c. almond flour

1 c. flax meal (I use a 50:50 mixture of dark and golden)

2 tsp. onion powder

½ tsp. garlic powder

¼ tsp. salt

2 tsp. coarse black pepper (this is the magical ingredient that makes these so good)

2 T. Extra Virgin Olive Oil

2 eggs, beaten (or 3 egg whites if you prefer a crisper cracker)

VARIATIONS:  Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy.  I’m looking forward to trying out all these possibilities over time.   :)

DIRECTIONS:   Preheat oven to 350º.  Line a sided sheet pan with parchment.  Mine is 11½ x 17″.  Measure all dry ingredients into a large mixing bowl.  With a fork, beat in the two eggs and olive oil until the mixture is moist throughout.  Crumble the dough evenly over the parchment lined pan.  Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout.  If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isn’t really necessary.  This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife.  Pop into preheated oven and bake for 15-16 minutes.  They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake.  Don’t over brown as flax products can get a burned taste real fast if over-browned.    Cool and break apart along score lines.  When thoroughly cool, store in ziploc bag at room temperature.

NUTRITIONAL INFO:   Makes 48 crackers, each cracker contains:

33.2 calories

2.84 g  fat

1.37 g  carbs, .93 g  fiber, .44 g  NET CARBS

1.1 g  protein

15.2 mg sodium

23.3 mg potassium

Paleo Pot Pie

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Paleo Pot Pie

I was wanting to use some leftover baked chicken breast meat for dinner tonight and my husband voted for chicken pot pie.  I have a pot pie recipe on my site already that is Atkins suitable, but that recipe has Carbquick in it and I’m trying to eliminate Carbquick from my diet now.  I thought about it a few minutes and realized I just might be able to pull it off so that it would be tasty, satisfy his desire for one of his comfort foods and meet my dietary requirements.  We both just love chicken pot pies and found this one to be simply delicious.  Made this again just a couple weeks ago and again, we are just loving this recipe.  :)

This dish is suitable for anyone who has reached the nuts and seeds rung of the Atkins OWL ladder or who follows a Ketogenic or Paleo-Primal program.  The nutritional stats below are very impressive, making it a most nutritious dinner! This would also be good made with turkey or even with rabbit, if you have access.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid 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

FILLING INGREDIENTS:

2 c. homemade chicken stock

1 1/3 c. carrot, diced

1 1/3 c. red radishes, diced

½ c. red bell pepper, diced

1½ c. green beans, cooked and chopped a bit

½ tsp. red palm oil (this is for yellow color effect only)

2 c. chicken breast, cooked, diced

½ tsp. glucomannan powder (or your favorite thickener)

Dash black pepper

3 T. coconut cream

3 T. homemade mayo

Dash olive oil to grease baking dish

TOPPING INGREDIENTS:

1 c. almond flour

2 T. butter or ghee, softened

1 whole egg

1 T. coconut cream or coconut milk

DIRECTIONS:  Pour chicken stock into 4 qt. saucepan.  Add diced carrot and radish.  Bring to boil and simmer until almost tender.  Add bell pepper and cook until it is just softened a bit.  Turn off fire and add chopped green beans.  Stir in coconut cream and mayo.  Dust the glucomannan powder (or whatever thickener you prefer) evenly over the broth and stir quickly to disperse into the sauce.  Sauce should begin to thicken right up.  Add black pepper and stir to blend all ingredients.  Preheat oven to 350º. Grease an 8×11 baking dish with a bit of olive oil and pour chicken filling into the dish.  Set aside while you make the topping.

In a small bowl, measure the almond flour.  With a fork, beat in the soft butter, then the egg and finally the coconut cream or coconut milk.    It will form a medium thick dough.  With the fork and a spoon, drop small dots of the dough evenly all over the top of the chicken filling.  Pop into the preheated 350º oven for about 40 minutes or until bubbly and slightly browned on top.  This is nice served with a green salad.  ENJOY!

NUTRITIONAL INFO:  Makes 5 nice 1¼ cup servings, each containing:

426 calories

33 g fat

12.5 g  carbs, 5.56 g  fiber, 6.94 g  NET CARBS

24.3 g   protein

382 mg sodium

475 mg potassium

58% RDA Vitamin A, 33% B6, 31% B12, 45% C, 15% E, 16% copper, 37% iron, 11% magnesium, 13% manganese, 48% niacin, 34% phosphorous, 30% riboflavin, 48% selenium, 17% zinc

Almond Butter Cookies

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Almond Butter Cookies

Made my hubby some delicious cookies this afternoon.  They came out kind of chewy and are still like that after they cooled off.  I got this base batter idea from the chocolate chip cookie recipe on the back of the Honeyvillegrain Blanched Almond flour bag.  I made some drastic changes to their basic dough, however.  They used all almond flour in their recipe and I’ve added some ingredients I find improve low-carb baked goods.  I’m very pleased with the chewy texture of these and will likely use this cookie dough for many variations in the future.  So far I have done variations with fresh cherry, pineapple and pecan, dried prune , currant-spice, pumpkin, and chia-chai .  All have been delicious.  If you’re tired of cake-y or dry/brittle cookies and and seek a low carb cookie that is moist and chewy cookie, this one you really need to try!  They really deliver!  They also freeze well and are even chewier when eaten right out of the freezer!!  These are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb reintroduction ladder.

DO NOT SUBSTITUTE OTHER SWEETENERS FOR THE SUGAR-FREE HONEY IN THESE OR THEY WILL NOT COME OUT CHEWY!  Real honey will work but will also jack up the carbs considerably!

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:  I am not paid 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)

1/8 tsp. salt

½ tsp. baking soda

½ c. coconut oil, grapeseed oil or softened butter, if you prefer)

2 T. almond butter

1 T. vanilla extract

½ c. granular Splenda

1 T. erythritol

1 egg, beaten

¼ c. sugar-free imitation honey (no substitutions, unless it’s REAL honey)

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.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Leave 1″ space between cookies.  Press balls down slightly flat and pop pan into preheated oven.  Top with chopped, sliced almonds if desired, but this really doesn’t impact flavor, just the look.  Bake for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool on the pan a few minutes before removing with a spatula.  These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.

NUTRITIONAL INFO:   Makes 28 cookies, each contains:

105.5 calories

9.1 g  fat

4.12 g  carbs, 2.07 g  fiber, 2.05 g  NET CARBS

2.05 g  protein

48.2 mg sodium

11.75 mg potassium

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 reciep you might want to try.  This was inspired by a recipe of Birgit Kerr on Birgitkerr.blogspot.com.  Boil for 2-3 minutes: ¼ c. erythritol, 2 T. + 1 tsp. real honey and 1 pkt. stevia (or Splenda).  Cool (thickens as it cools) and put in airtight jar.  If it crystalizes over time in your pantry, just soften in the microwave on DEFROST for 1  minute or plunge into a pot of slow simmering warm water a minute or so before using.

Almond Butter Cheesecake

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Almond Butter Cheesecake

This rich, creamy no-bake cheesecake goes together really fast!  It’s delightful with strawberries or fresh cherries if available.  I buy my large canister of Emerald Cocoa Almonds at Sam’s, but you may be fortunate enough to find them at your local grocery store.  I’ve seen them at my Walmart, too.  These nuts crushed up make a delightful bottom crust and top coating for this no-bake dessert. This cheesecake is not acceptable until the nuts rung of the Atkins OWL ladder.   If you have any, and you’re of a mind, a splash (1-2T.) of Amaretto or Kirschwasser (cherry brandy) would enhance this dessert greatly. :)

Use your preferred sweetener in this.  I highly recommend you add it slowly and taste.  Everybody’s taste for sweetness differs.  I use a mixture of stevia and erythritol, a sugar alcohol.

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:

½ c. (2 oz) Emerald brand roasted cocoa almonds

24 oz. cream cheese, softened

1 c. heavy (whipping) cream

Sweetener of your choice to equal 1½-2 c. sugar  (always add a little at a time & taste)

½ c. water

1 envelope Knox unflavored gelatin

1½ tsp. almond extract

2 T. almond butter

DIRECTIONS:  Process or crush cocoa almonds until evenly crumbly.  Spread all but 1 T. (for topping) onto the bottom of a pie plate as evenly as possible.  Place softened cream cheese into large mixing bowl. Place water in a small saucepan, sprinkle gelatin over the water and heat on medium heat until gelatin is completely dissolved.   Pour gelatin over softened cream cheese and whip with hand mixer until creamy.  Add in almond extract and almond butter and whip another couple seconds until well blended.  Add in sweetener slowly and stir, tasting as you go.

In a separate bowl, whip whipping cream until thick.  Gently fold that whipped cream into the cream cheese mixture.   Now gently dip up the filling mixture and gently place atop the crumb bottom crust.  Try not to disturb the crumbs any more than is absolutely necessary.  Smooth the top of the cheesecake with a rubber spatula or spoon.  Sprinkle the reserved tablespoon of crushed cocoa almonds over the top and chill for 3-4 hours.  Cut into 8 pieces and serve with or without cherries or strawberries for garnish.

NUTRITIONAL INFO:  Makes 8 servings, each contains:

412.6 calories

38.7 g  fat

6.0 g  carbs, .9 g  fiber, 5.1 g  NET CARBS

12.4 g  protein

296 mg sodium

Fluffy Pancakes

Peggy's Fluffy Pancakes

Fluffy Pancakes

This is basically my Blueberry Pancake recipe minus the blueberries.  I can clearly see that this will now be my go to low-carb pancake recipe.  Even my picky husband says this tastes just like the real deal.  I might add this is my lowest CALORIE pancake recipe, for those watching caloric intake closely like I do now to get my last 20 pounds off.   These rise nicely and come out light and fluffy, hence their name.  This recipe is not suitable until you reach the grains rung of Atkins OWL Phase 2.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid 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 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

½ c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix

½ c. Carbquick bake mix (or ½ c. more Jennifer’s gluten free mix for 100% gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)

1 T. flax meal

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup.

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 calories

7.24 g  fat

9.44 g  carbs, 6.73 g  fiber, 2.71 NET CARBS

7.74 g  protein

174 mg sodium

Sock-It-To-Me Cake

 

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Sock-It-To-Me Cake

This is my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmastime.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick at Netrition.com, but you might be able to buy it at your local health food store.

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: here

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 T. granular Splenda

2 tsp. cinnamon

1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)

1½ c. CarbQuick bake mix (for gluten free cake, use 1½ c. more of Jennifer’s Gluten-Free mix)

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ c. + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories

20.7 g  fat

14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 oz. chopped pecans)

18.49 g  protein

218 mg sodium

 

Greek Stuffed Peppers

Greek Stuffed Peppers

I bought two of the biggest green bell peppers today I have ever seen in my entire life!  The larger was 4½” in diameter!  Moreover, they had the thickest walls  (nearly ½” thick) and were surely the sweetest peppers I’ve ever tasted.  Usually a recipe of filling using 1 lb. of ground beef will make four stuffed peppers.  These two colossal specimens took ALL the filling and they weren’t even particularly overstuffed!

I didn’t have any kind of recipe  for this.  I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted.   Glad I did, as these came out GREAT!!  Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet.  These are only Induction friendly if you omit the red wine.

More delicious low-carb recipes can be at your fingertips with your own set of LOW CARBING AMONG FRIENDS, the latest 5-volume best-selling cookbooks by Jennifer Eloff, and a number of other talented chefs well-known in the low-carb community.  Even Chef George Stella is on-board with the team!  Click my link above to visit their Facebook page for a photo and recipe preview of some of the recipes that appear in these books.  These books are can also be purchased individually, in regular or coil-binding from Amazon or direct.

DISCLAIMER:   I am not paid for this book promotion nor for the inclusion of some of my recipes therein.  I promote these books because these cooks are all AMAZING and you’re going to want a set of these books at your disposal.

INGREDIENTS:

4   3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)

16 oz. ground beef (or ground lamb)

2 oz. onion, chopped fine

1 Roma tomato, chopped

1 T. tomato paste

1/3 c. water

¼ c. red wine (omit if on Induction)

1 large clove garlic, minced

1/8 tsp. cinnamon

¼ tsp. crushed dried oregano

¼ c. parsley, chopped

½ c. feta, rinsed in strainer under cold water

½ c. Monterrey Jack cheese

2 tsp. Parmesan

VARIATION:  Use some dill weed in place of the cinnamon

DIRECTIONS:   Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use.  Remove seed core.  Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish.    Remove and drain and place in baking dish.  Preheat the oven to 350º at this point.  Next brown the ground meat in a non-stick skillet.  Add onion, garlic, tomato, tomato paste, wine and water.  Next add the parsley and spices.  Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese.  Stir to blend and melt.  Remove from heat.  Stuff the peppers and sprinkle the tops with the Parmesan cheese.  Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender,  but not overcooked and falling apart.  Serve with a nice Greek salad.

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains:

370 calories

23.18 g  fat

8.15 g  carbs, 2.1 g  fiber, 6.05 g  NET CARBS

29 g  protein

720 mg sodium

Blackberry Ice Cream

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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

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. 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 processor and reduce to powder.  Place all remaining ingredients in the processor 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

 

Fluffy Cheddar Biscuits

fluffycheddarbiscuitsThese are incredibly light, fluffy and just melt in your mouth!  Rich enough they don’t NEED butter!  These are not the slightest bit dense or hard like many low-carb biscuits.  And they are just cheesy enough!  These are not suitable until the grains rung of OWL due to the bake mixes.  These kept just fine in plastic in the fridge for a couple days and rewarmed at 300º sliced with sausage sandwiched in them for wonderful Sausage Cheese Biscuits!  :)

More delicious low-carb bread and biscuit 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

Baked in muffin-top or ebelskiver pan

Here’s what they’ll look like made in a 3″ hole Ebelskiver pan or muffin type pan:

INGREDIENTS: 

4 oz. cream cheese, softened

2 eggs, beaten

½ c. Jennifer Eloff Gluten-Free bake mix

¼ c.+2T. CarbQuick bake mix (substitute more of Jennifer’s bake mix for gluten free version)

1 T. Parmesan cheese

1 c. grated cheddar cheese

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

pinch garlic or onion powder (optional)

DIRECTIONS:  Preheat oven to 350º.   Soften cream cheese in a mixing bowl.  Add and beat in the dry ingredients.  Add beaten eggs and stir well.  Add grated cheeses.  Stir again to blend.  Spoon out onto greased or non-stick pans into 10 equal mounds.  I don’t flatten mine at all and they will spread a bit during cooking, so I find it takes a large sheet pan to do these.  Bake at 350º for about 13-14 minutes or until browned to your liking.  Do not over brown or they will dry out.

NUTRITIONAL INFO:  Makes 10, each containing:

142.5 calories

12.6 g  fat

4.56 g  carbs, 2.40 g  fiber, 2.16 g  NET CARBS

8.2 g  protein

306 mg sodium


Strawberry German Pancake

Strawberry German Pancake

Strawberry German Pancake

When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton.  It immediately brought to mind a couple of very old recipes of mine, pre-low-carb days.   I wondered how I might low-carb it into something for a late breakfast.  BINGO, I’ll put the pancake and pie recipes I was thinking about together to create something new.  So that’s what I did!

This is my low-carb version of my old German Pancake recipe, although mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things spaghetti squash, could NOT tell it was in the dessert I served him for brunch!  Don’t ya just love when you fool someone’s taste buds that way?  :) Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  :)  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberry flavor theme. (will be higher carbs)

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks.  Check out their Facebook page for a sampling on what awaits you in these books.  Order yours today at Amazon or here: http://amongfriends.us/order.php

I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I promote them simply because they contain amazing recipes you’ll want to try.

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While still hot, mix in the cream cheese and butter to melt.  Stir well.    Add eggs, sweetener, DaVinci, flax meal and sliced strawberries.  Stir well and pour into buttered pie plate or quiche dish.  Bake at 350º for about 20-25 minutes or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories

29 g  fat

12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS

10.5 g  protein

217 mg sodium

314 mg potassium

 

Grilled Cheese Sandwich

click to enlarge

Grilled Cheese Sandwich

This sandwich everyone already knows how to make!  So why in the heck would I be posting a “recipe” for a grilled cheese sandwich!!!?  Well…………sadly, most low-carb breads made with alternate flours simply do not toast well.  They just won’t get (or stay) toasty!!!  :(

This bread recipe I’ve developed is particularly suited for grilling as it toasts up better  than any other low-carb bread I’ve tried in 5 years of low-carbing and bread experimenting. Not sure which ingredient is facilitating that quality, likely the oat fiber, but am VERY glad whatever, it seems to work!  The fruits of your labor here are an amazingly toasty grilled cheese sandwich reminiscent of the ones you grew up on.  Don’t go off on me on my nutritional numbers.  I have rechecked them twice since original posting and they ARE correct.  We just have to accept it folks, grilled cheese sandwiches are high in calories!!  I mean it IS cheese and butter and bread.  Pray tell, how could it NOT be high in calories?  Go do the math on MFP or Fitday and you’ll see my numbers are right here.  :)

You can bake this in any microwaveable square container.  I have a plastic one, but usually use my square glass dish.  I have not tried baking this bread in a conventional oven, but suspect it would need 350º for around 10-15 minutes or so.  One recipe can be sliced laterally into two thinner slices after cooling and that is what is shown to create 1 sandwich in the pic above. This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles.

There are many more fantastic low-carb bread recipes in Jennifer Eloff and friend’s best-selling cookbook series LOW CARBING AMONG FRIENDS.  Preview some of them at their Facebook page:  Low Carbing Among Friends.  You can order you own copies of the 5-volume set or individual volumes at Amazon or here.

DISCLAIMER:  I do not receive remuneration for this promotion or the inclusion of any of my recipes therein.  I do so simply because every low-carb cook is going to want these wonderful recipes in their kitchen library.  I haven’t made a recipe from them yet I didn’t like!

INGREDIENTS:

¼ c. + 1T. flax meal, preferably golden flax meal

1 T. butter + 1T more for grilling final sandwich

2 T. sour cream

1 egg, beaten

½ tsp. baking powder

2 tsp. oat fiber (omit for gluten-free)

Pinch salt

1 slice American Deluxe cheese

DIRECTIONS:   Melt 1 T. of the butter in microwave in a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well.  Dip into a 5″ square microwaveable container and microwave on HI for 70 seconds or until dry to touch in center. Cool a minute and tip out onto cutting board.  Laterally slice as evenly as possible with a long knife.  Melt a little butter on non-stick griddle and baste one side of each slice of bread.  Place one slice on griddle, buttered side down.  Add 1 slice of your preferred cheese (I use American or Swiss) and top with second slice of bread, buttered side up.  Brown well on both sides.  The browner it is the crisper it will get.

NUTRITIONAL INFO:  Makes 1 sandwich which contains:

617 calories

56.1 g  fat

17.7 g  carbs, 13.2 g  fiber, 4.5 g NET CARBS

19 g  protein

756 mg sodium

 

Oven-Fried Summer Squash

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Oven-Fried Summer Squash

This dish is super easy and super good!  No standing over a skillet of hot grease either!  So good, it was impossible to refrain from having a second serving!  :)  I had zucchini, yellow and calaba squash in the refrigerator but decided to use the calaba today.   Calaba and zucchini are in the same family of vegetables and very similar in appearance and flavor.  However calaba is usually shorter, lighter-skinned, has less water content, has yellower flesh and is usually much cheaper.  I think it tastes a bit better than the longer, darker-skinned type of zucchini.

This coating works nicely on a variety of sliced vegetables.  I’ve even oven-baked okra, onion rings, and eggplant with it.  It’s very tasty on all of them!  It cooked fully inside in the 20 minutes without pre-boiling the squash.  The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food.  This dish is Atkins Induction friendly.

More delicious low-carb recipes like this 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

DO NOT USE A SILICONE SHEET to bake this squash or it will not brown properly.  Bake them directly on a non-stick or lightly oiled metal pan. 

INGREDIENTS:

16 oz. zucchini, calaba (its cousin) or yellow squash

2 oz. pork rinds, plain, finely crushed

1/3 tsp. my Seafood Spice Blend

6 T. my Homemade Mayonnaise

DIRECTIONS:  Preheat oven to 450º.  Crush rinds and add spice blend on a paper plate or saucer and mix well.  Dip out mayo onto another paper plate or saucer.  Cut stems and bottom tip off squash and cut into ¼” slices lengthwise.  Lay the squash slices on paper towels to blot off all water they bleed. When they are no longer bleeding their water, holding the very tip of each piece with one  hand, with a basting brush in your other hand, baste both sides of the squash slices with a coating of mayo.  Set brush down and  with your now free hand, sprinkle rinds on both sides of the squash and then place on a non-stick sheet pan.  Repeat for each piece.  I’ll tell ya up front, if you just dip these babies down into the rinds (more will stick on) you ARE going to run out of rinds before you’ve coated all the squash.  Been there; done that;  :)   So trust me on this one…….just sprinkle it onto each side, letting the excess fall back into the plate and you should have enough for the entire batch.  Place each coated piece of squash on a lightly oiled metal pan. Pop into a 450º oven for 20 minutes or until nice and brown.  No need to turn during baking as the bottoms get nicely browned where they touch the pan. ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

245.3 calories

21.3 g  fat

4.18 g  carbs, 1.25 g  fiber, 2.93 g  NET CARBS

10.8 g  protein

250 mg. sodium

45% RDA Vitamin B12, 25% B6, 21% E, 27% C, 20% phosphorous, 50% riboflavin, 55% selenium, 18% zinc, 18% copper, 23% iron, 10% magnesium, 13% manganese

Eggplant al Pesto

Eggplant al Pesto

Eggplant al Pesto

We had pork chops for dinner tonight and I wanted something nice to have with them besides the fresh steamed broccoli I was planning.  I grabbed a Japanese eggplant in the refrigerator.  Sitting right beside it was my jar of freshly made pesto sauce and thawed spaghetti sauce for tomorrow night.  Voila!  This delightful dish emerged in my head!  I wasn’t sure how the pesto would be and whether I would like it, because fresh basil often doesn’t agree with my stomach.  But I’m here to tell you this was one of the very best eggplant dishes I’ve done in a LONG time!  I used just a hint of pesto sauce.  This is one of those dishes that isn’t so pretty, but it makes up for this weakness in flavor!  DELICIOUS, this one!

This recipe is suitable for Induction and it freezes well, too!  It is a fairly small side dish recipe, so double for a large family.  This serves 4 as a veggie side. With the addition of a layer of pre-browned ground beef or ground Italian Sausage, this would make a delightful entree for 2 people.

NOTE:  If you saute your eggplant, the oil will bleed out onto the bottom of the casserole dish.  As an alternative, you can lightly grease a baking sheet with less oil than indicated, and pre-bake the eggplant before assembling this layered dish, rather than sauteing.  Your call there.

More delicious low-carb side-dish recipes like this one 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 oz. eggplant, peeled, sliced ¼” thick and then cut into smaller pieces about 1″ in size

3 T. olive oil  [see note in red above]

1 T. my pesto sauce

½ c. low carb spaghetti sauce

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If sauteing eggplant, heat oil in non-stick skillet and saute the eggplant, turning often with a spoon, until it is completely translucent (will be nearly done at this point).  If pre-baking your eggplant, lightly oil a pan and bake/broil the slices on a baking sheet at 350º about 10-20 minutes.  When nearly done, place the eggplant in a small casserole-type baking dish (no need to grease the baking dish).  Dot the eggplant evenly with the spaghetti sauce first.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 30 minutes.

NUTRITIONAL INFO:   As a vegetable dish, this serves 4 (will only serve 2 as an entree with meat added).   Each serving, without meat, contains:

214.5 calories

18.5 g  fat

6.3 g  carbs, 2.63 g  fiber, 3.67 g NET CARBS

7.08 g protein

71 mg sodium

141 mg potassium

Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net.  They came out quite light and tasty.  They are very nice with butter.  These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder.  This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.  I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!

VARIATION:  Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion.  Or use any other favorite seasoning blend.  Be CREATIVE!!  :)

This recipe appeared in Volume 2 of Jennifer Eloff’s on-going cookbook series: Low Carbing Among Friends.  Each of her books brings you a huge collection of kitchen-tested low-carb creations by some of the most talented cooks in the low-carbing arena. GET YOURS TODAY from:  Amazon or here

INGREDIENTS: 

2 T. coconut flour

2/3 c. almond flour

1 c. + 2 T. flax meal (use golden flax for the lightest roll)

¼ tsp. salt

2½ tsp. baking powder

1 tsp. onion powder

1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)

4 eggs, beaten

¾-1 c. water

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.   Grease loaf pan or muffin pan with some olive oil.  Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl.  Measure all dry ingredients on top of the egg mixture and stir/beat well.  Batter will be quite stiff.   Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans.  I used a square muffin pan making these.  You want it fairly thick!  Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.

Optional:  Before baking, sprinkle a few poppy seeds or crushed minced onion on top.

Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread).  Cool slightly before attempting to remove them from the pan.

NUTRITIONAL INFO:  Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:

154 calories

12.8 g  fat

5.83 g carbs, 4.43 g fiber, 1.4 g  NET CARBS

5.71 g protein

83 mg sodium

 

Okra Fritters

Click to enlarge

Okra Fritters

This little experiment came out quite tasty!  And ever so easy once I thawed the okra.  This is not suitable until the grains rung of OWL.  Those still on Induction might try subbing flax meal for the bake mixes and then it would be OK for Induction.  I RARELY deep fry (mostly oven fry now), as I don’t like using oil this way, but I will occasionally make these when I get a craving for them.  My Oven-Fried Okra is good, but just not as easy as making these little lovelies.  :)  If you prefer, you can use all Carbquick or all Jennifer’s bake mix.  Your call on that one.  I just like the synergy the two mixed together brings to the table.

You can have many more tasty low-carb recipes at your fingertips with your very own copy of the team’s cookbooks.  See a sampling of the recipes in store for you: LOW CARBING AMONG FRIENDS.  Order your cookbooks today at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so because they are some of the very best low-carb cookbooks out there!

INGREDIENTS:

8 oz. frozen sliced okra, coarsely chopped

2 oz. onion, finely minced

1 T. Jennifer Eloff’s Splendid LC Bake Mix

1 T. CarbQuick bake mix (or 1 T. more Jen Eloff’s bake mix for gluten-free version)

1 egg

2 T. heavy cream

Pinch each of salt, black pepper and cayenne pepper

2 c. frying oil of your choice

DIRECTIONS:   Thaw, drain, and chop okra.  Place in mixing bowl.  Add remaining ingredients and stir well.  Heat oil to VERY hot and drop batter by soup spoons into fat.  Allow to fully brown before attempting to flip to second side or these will fall apart on you.  When both sides are nicely browned, remove and drain on paper towels.

NUTRITIONAL INFO:   Makes twelve 2″ fritters, each contains:

25 calories

1.67 g fat

2.09 g carbs, .73 g fiber, 1.36 NET CARBS

1.34 g protein

24 mg sodium

Spicy Boursin Chicken

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Spicy Boursin Chickan

A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken (or fish) creates a wonderful combo.  We both really liked this new creation!  This dish is quite rich, so one bundle is all I could eat. This recipe is quite suitable for Induction.  Calories can be reduced doing this with fish filets rather than chicken.  This dish freezes well, too!

You can have many more simple, tasty low-carb chicken recipes at your fingertips with you very own set of Jennifer Eloff and friends cookbooks Low Carbing Among Friends.  These very talented chefs have collaborated to bring you so very many new recipes to try.  Get yours in regular or coil binding today at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes therein.  I do so because they are GREAT cookbooks you are going to want in your cookbook collection.

INGREDIENTS:

16 oz. boneless, skinless chicken breasts, cut into six portions (or mild fish filets)

12 oz. frozen chopped spinach

3 oz. red bell pepper, finely chopped

3 T. Herdez canned “hot” red salsa, drained solids only (drained RoTel will also work)

5 oz. package Boursin Cheese with garlic and herbs

¼ tsp. my Seafood Spice Blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

Dash black pepper

Available in the specialty cheese bin at Walmart and other grocery stores.

3 T. melted butter

DIRECTIONS: Preheat oven to 350º.  Defrost and squeeze the frozen spinach to remove water and set aside, allowing it to continue draining in a colander or sieve while you prepare the chicken.  Diagonally slice the chicken into 6 thin filets.  Place plastic wrap on top and pound chicken quite thin (without tearing apart) using a mallet.   Now place in a mixing bowl and add in the Boursin cheese, bell pepper, salsa and black pepper.   Stir well to blend ingredients.  Spoon evenly onto the center of the 6 flattened pieces of chicken and fold the meat over the top.  Place seam side down in baking dish.  Sprinkle well with the spice blend and with a brush, baste each bundle with melted butter.  Pop into hot oven and bake for 30-35 minutes or until meat is golden brown (fish will cook faster, say in about 20 minutes). Spinach/cheese mixture will spill out of the bundles, but not in a messy way, as you can see in the pic above.

NUTRITIONAL INFO: Makes 6 servings, each contains:

323 calories

27.3 g  fat

4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS

26.5 g protein

580 mg sodium

Oven-Fried Chicken

Oven-Fried Chicken

Oven-Fried Chicken

This Induction friendly recipe is one of the many low-carb ways I like to bake chicken now. This recipe reminds me a little of the KFC Chicken “original recipe” with all the herbs and spices.  Cooking chicken in crushed pork rinds is actually not that unique in the low-carb community.  But I wanted to post it for those NEW to low-carb eating.  The flavor of this chicken coating changes depending on what spices you use.  For those not so fond of pork rinds, the Parmesan and spices are pretty much in the “driver’s seat” flavor-wise in this dish.  :)

Many more delicious low-carb recipes can be at your fingertips with your very own copy of Jennifer Eloff and friends latest 5-violume set of cookbooks LOW CARBING AMONG FRIENDS.  Click the link to see a preview of recipes you’ll find there.  The team consists of Jennifer, George Stella, well-known to the low-carb community, and several other popular low-carb food bloggers.  Together they have brought a bushel of creative dishes for you to try.  Order yours (available individually or as a set) today at Amazon or here.  They’re selling fast, so don’t miss out!

INGREDIENTS:

3 chicken thighs

3 chicken drumsticks

1/4 c. unsalted butter (or you can use homemade mayonnaise)

½ c. grated Parmesan cheese

2 T. Ranch dressing powder, my Ranch Dressing Powder Blend recipe, spices of your choice, or my Seafood Spice Blend

2 T. parsley, chopped very fine

1/8 tsp. black pepper

¼ c. finely crushed plain pork rinds

DIRECTIONS: Preheat oven to 350º. Melt butter in microwaveable bowl.  In a separate container, mix all dry ingredients.  Dip each piece of chicken into butter, rolling to completely cover.  Then roll in the dry coating mix to cover on all sides.  Place on foil covered baking sheet.  DO NOT USE A SILICONE SHEET OR IT WILL INHIBIT BROWNING AND CRISPNESS.  Bake at 350º for 1 hour.  If exceptionally large thighs, check for doneness with a knife, right next to the bone.  Add more cooking time if needed.  Serve at once with your favorite side dishes.

NUTRITIONAL INFO: Makes 3 servings, each contains:

579 calories

40.7 g  fat

1.4 g  carbs, .07 g  fiber, 1.33 g  NET CARBS

47 g  protein

1000 mg sodium (leave out the Ranch powder for lower sodium)

Peggy’s “Flour” Pie crust

FlourCrust

This  pie crust is great for baked meat pies, Mexican empanadas and pretty much any dessert pie.   It is somewhere between a “short” crust” and a “flaky” crust.  There is absolutely no “Carbquick taste” in this crust, either, thanks to the oat fiber. :)  This recipe is not suitable until the grains rung of the OWL ladder.   The funny dimples on the bottom seen in the pic are caused by ceramic pastry weights I use for baking all my pie crusts.  Keeps them from creating air pockets and forming a big hump in the middle.  :)  Here’s what they look like if you’re not familiar with them:

Ceramic Pastry Weights

INGREDIENTS:

2/3 c. CarbQuick bake mix (substitute Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

1/3 c. golden flax meal

1/3 c. oat fiber (do not sub oat bran or oat flour, which are higher carb.  But for a gluten-free crust, you’ll have to use oat flour made from Certified 100% gluten-free oats.)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

DIRECTIONS: Preheat oven to 350º.   In a medium mixing bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Add beaten egg and cream and mix well.  Using hand, knead into a ball of dough and place on plastic wrap.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate.  Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully.  Finish crust by folding the excess crust edges inward and crimp decoratively if you wish.  Poke 3-4 holes in the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is golden.

NUTRITIONAL INFO: Makes 8 servings/slices of pie crust, each serving contains:

76.5 calories

7.53 g  fat

8.83 g  carbs, 7.98 g  fiber, .85 g  NET CARBS

3.3 g  protein

81 mg sodium

Individual Pumpkin Bread

Click to enlarge

Individual Pumpkin Bread

By tinkering around with the MIM (Muffin in a Minute) or OMM (One Minute Muffin) recipe that is so well-known to low carbers, I have come up with a mini pumpkin bread  that is much improved in texture, flavor and moistness over my previous pumpkin bread experiments with this basic muffin recipe.  Smearing it with my Lime Frosting is fantastic!   https://buttoni.wordpress.com/2010/10/16/lime-frosting/ .  I keep this frosting made up and in the freezer in a ziploc bag all the time so I can defrost and smear it on these, sugar cookies,  cake or fresh strawberries without having to go to the trouble of making it from scratch each time I want some.  Then I just break off a chunk and let is soften a few minutes.  It also keeps a long time just in the fridge.

A serving of this pumpkin bread provides many of your required nutrients.  So all in all, a very nutritious treat!  Probably OK for Induction, even with the oat fiber, as the deducted fiber zeros out the carbs.

VARIATION:   If beyond Atkins Induction Phase 1, you could add 1 T. chopped nuts, or 1 T. crushed pineapple or 1 T. chopped prune.

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 T. butter, melted

1 egg, beaten

4 drops liquid Splenda  (or 3 T. granular Splenda)

1 pkt. stevia sweetener

2½ T. canned pumpkin puree (be sure it’s not pie filling)

4 T. flax meal (I use half brown and half golden)

½ tsp. baking powder

1 T. oat fiber (optional, but it’s what makes this special in texture.  Omit for gluten-free version.)

½ tsp. cinnamon

Pinch each of cloves and nutmeg

1 T. heavy cream

DIRECTIONS: Melt butter in microwave in a small bowl or mid-size ramekin.  Add egg, pumpkin, cream and liquid Splenda and beat until smooth.  Add flax meals, spices, baking powder and stevia and stir to blend well.     Microwave on HI for about 1 min 20 seconds.  If dry to the touch in the center, it’s done.  Remove, cool a minute and using knife tip, gently tip it out of the ramekin/bowl.  Can be eaten as is or you can ice with my Lime Frosting or any favorite topping.

NUTRITIONAL INFO: Makes 1 serving which contains:

361 calories

30.4 g  fat

20.1 g  carbs, 15.8 g  fiber, 4.3 NET CARBS

12.4 g  protein

274 mg sodium

 

Fluffy Biscuits

Fluffy Biscuits

I kid you not, these are hands down the lightest, fluffiest, best biscuits I’ve made in 40 years!  And man, my husband will tell ya, I’ve been trying to find a good biscuit recipe for the entire time I’ve been married!!!  Who would have ever thought the best would end up being a low-carb recipe?!  :)  They can’t shine a light to Frank Williamson’s at Professional Bldg. Pharmacy snack counter in Galveston, TX (my benchmark of melt-in-your-mouth buttermilk biscuits), but pretty darn good considering they are not made with real flour.

My inspiration was Jennifer Eloff’s focaccia bread recipe, which I tweaked a bit.  I just made the resulting batter into drop biscuits and man were they good!  These are not suitable until the grains rung of OWL because of my CarbQuick addition.  If you use all Jennifer’s Gluteln-Free bake bix and no CarbQuick, they would be suitable once you get to Atkins Phase 2 OWL nuts & seeds rung of the carb re-introduction ladder.  This change would also make them gluten-free.

If you are not needing a gluten-free biscuit, and are much closer to goal weight, my Einkorn Fluffy Biscuits or my Einkorn Heavenly Biscuits might be more what you are looking for in a delicious biscuit.  They are still pretty low in carbs.  :)

VARIATION:  If you substitute cheddar cheese for the Parmesan, and add a pinch of garlic powder, these are more like Red Lobster’s Cheddar Bay Biscuits!

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:

4 oz. cream cheese, softened

2 eggs

½ c. Jennifer Eloff Gluten-Free bake mix:   

¼ c. CarbQuick  bake mix (substitute ¼ c. more Jennifer’s mix for gluten-free)

1 T. Parmesan Cheese, grated

½ c. Monterrey Jack Cheese, grated

½ tsp. each baking powder and baking soda

dash salt

1 T. olive oil

DIRECTIONS:   Preheat oven to 350º.  Soften cream cheese and beat in the eggs.  Add all remaining ingredients and beat well.  Dip onto parchment lined baking sheet, forming 9 large drop biscuits.   Pop into preheated oven for about 10-15 minutes or until nicely browned.

NUTRITIONAL INFO:  Makes 9 large biscuits, each containing:

134.5 calories

11.9 g  fat

4.04 g  carbs, 2.04 g fiber, 2.0 NET CARBS

7.56 g  protein

199 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

Jicama “Fries”

Jicama 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!  The Seafood Spice blend in the coating took away the sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for the 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!

VARIATION:   Substitute turnip for the fries and brown a bit more than shown for crisper turnip fries.

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.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

What a Jicama looks like

What a Jicama looks like

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.  Cut jicama and place in bowl.  Brush well with mayonnaise, making certain you haven’t missed any 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.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Place directly on oiled or non-stick baking sheet.  Bake for 20 minutes until tops are nicely browned.  I like to turn them mid-baking for more even baking, but that is not necessary.  Bottoms will be even browner than the tops!  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.

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

Baked Chicken with Roasted Vegetables

Baked Chicken with Vegatables

Baked Chicken with Roasted Vegetables

This dish is a “set it and forget it” kind of meal. Love to throw this in the baking pan when I’m tired and want dinner to cook itself.  This recipe delivers on that!    Doesn’t get any easier!  And it is ever so good!  This dish is simalar to my Lebanese Baked Chicken, but this one has no lemon juice in it.  The carrots make this one not suitable for Atkins Induction Phase 1, but you can increase the jicama, substitute zucchini or white pattypan squash, or just omit the carrots altogether until you get to Atkins Phase 2 OWL.  I used calaba squash (Mexican Zucchini) instead of jicama in the batch pictured above.  I change up the veggies depending on what I have on hand and what is in season.  Eggplant works well in this dish with some of my Shawarma Spice Blend (instead of the oregano).   Just so you know, the original recipe I modified for this dish calls for potato wedges instead of jicama.

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:

20 oz. deboned chicken breasts, to make 4 servings

5 oz. jicama, peeled (or your choice of the veggies mentioned in t VARIATIONS below)

4 oz. yellow onion

8 large cloves garlic

4 Roma tomatoes

½ tsp. oregano

2 tsp. chopped fresh Rosemary

2 tsp. Chachere’s Cajun seasoning (or 2 tsp. my Shawarma Spice Blend)

Dash salt & black pepper

3 T. olive oil

2 medium carrots (optional but included in nutritional numbers below)

VARIATIONS:  Substitute zucchini, yellow squash, turnips, red radishes or white daikon radish for the jicama.  They’re all low in carbs and wont’ greatly impact the carbs count on this dish.  Eggplant is lovely as a substitute for the jicama, but the eggplant will up the carbs a bit, but not a lot.  Use different spice blends of your choice!  Get creative!

DIRECTIONS:  Preheat oven to 425º.  Leaving skin on, place chicken on safe surface and flatten a bit with a cleaver to shorten cooking time.  Drizzle l T. of the olive oil in a large glass baking pan (9×13 or lasagna pan).  Dip skin side of chicken into olive oil in the pan, turn skin side up and arrange evenly in pan.  Next, peel and cut jicama into potato-like pieces.  Space evenly around the chicken pieces.   Peel and cut carrots into 1″ pieces and arrange around the meat also.  Next cut the tomatoes into wedges and space decoratively, skin side up,  around the pan.  Try to avoid laying the tomato wedges directly atop the chicken or the skin won’t brown as nicely. Next cut the  onion into small wedges, separate layers,  or cut into ringlets and arrange the onion over the entire pan next.   Cut garlic cloves and arrange evenly in pan, being sure to get some of that atop the chicken itself!  Now sprinkle on the spices and drizzle the remaining olive oil over all.  Try to moisten everything with oil.  Bake uncovered at 425º for about 1½ hours.  Smaller, thinner pieces of chicken, smaller dicing of veggies and varying ovens will impact cooking time, so check the dish after 1 hour if your chicken pieces are less than 6-8 oz. in size.   Voila, a meal in one pot fit for a king!  Hubby just LOVES this dish!

NUTRITIONAL INFO: Makes 4 serving, each containing:

410 calories

21.3 g  fat

9.85 g  carbs, 2.9 g  fiber, 6.95 g  NET CARBS

43.3 g  protein

604 mg. sodium

Scrambled Eggs with Tarragon Cream

ScrambledEggswithTaragonCream

Served with 2 oz. ham added

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, sliced mushrooms, onion slivers, black olives or any combination of those. :)  Tarragon is a sweet, delicate spice with a slight licorice taste.   If you put too much in the sauce, you’ll probably not be happy.  With tarragon, more is NOT better!  If serving to guests, (or you want to boost your vegetables for the day) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch or lunch entree.  If in Atkins Phase 2 OWL, 1-2 T. sherry or white wine is also good added to this sauce.

INGREDIENTS:

1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

Without the 2 oz. ham (my preferred way to serve this)

1 tsp. olive oil

6 T. heavy cream

1/3 c. water

¼ tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

1/16 tsp. xanthan gum (only if you want it thicker)

DIRECTIONS:  In small non-stick skillet, saute chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder.  Simmer a few minutes and it will thicken up on its own.  Only add the xanathan gum if you want it thicker.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Calories

32.3 g  fat

3.3 g  carbs, .4 g  fiber, 2.9 g  NET CARBS

13.85 g  protein

236 mg sodium