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Archive for the ‘BREAKFAST FOODS’ Category

Einkorn Cranberry Walnut Cake

This little snack or breakfast coffeecake is delicious.  I was looking at clafouti recipes today and one for a cherry clafouti caught my eye.  I decided that since I have never cared for the eggy, wetness of clafouti, I’d try it as a straight cake instead and toss in some walnuts for good measure. Good decision!  It came out GREAT!  I used cranberries I had previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own.

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb 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. Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix for lower carbs)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

Dash of stevia (I used 1/8 tsp. KAL stevia)

1 c. chopped fresh or frozen cranberries

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains (not including whipped cream):

264 calories, 23 g  fat, 9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS, 9.81 g  protein, 97 mg sodium

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Banana Bread

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

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

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

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

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

1 stick unsalted butter, melted

3 T. coconut oil

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

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

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

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

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All I can say is YUM!  Although I made these tasty treats using a non-stick Twinkie® pan, you can just as easily make these into muffins, mini-muffins or even a square cake and cut into 12 portions.  You’ll have to do some re-calculating of carbs for different shapes.  The square cake will probably take 30-35 minutes to bake fully.  Test with a toothpick in the center.  The count below is for the Twinkie® shape, each of which which has 3 tablespoons of batter. These are delicious with morning coffee or for a lunch-box or after-school snack!

Mine tried to stick to my non-stick pan a bit, so be sure to oil your pan and cool them off before attempting to loosen and remove from the pan.  This recipe is not suitable until you reach the grains rung of the Atkins OWL carb re-introduction ladder.

To lower carbs, you will want to sub in a lower-carb bake mix and definitely sub in pumpkin for the sweet potato.  I just happened to stumble on 1/2 c. sweet potato in my freezer this week that I wanted to use up.  I figure if I don’t know how long it was in the freezer, best I use it right away.  I will probably use pumpkin next time myself to lower carbs on these.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1½ c. my Einkorn Low-Carb Bake Mix

¼ c.+2T. Pineapple Sugar-Free Syrup (I used DaVinci)

1 beaten large egg

½ c. sweet potato, cooked and mashed

DIRECTIONS:  Preheat oven to 350º.  Oil a Twinkie® pan or muffin pan.  Set aside.  In a medium bowl, mash the cooked sweet potato with a fork.  Whisk in the egg and pineapple syrup until smooth.  Finally stir in the bake mix with a rubber spatula to scrape down the sides of the bowl, until all is well-blended.  Using a tablespoon measure, spoon 3 T. batter into each slot of the pan.  If any leftover, top any off that are under-filled.  Pop into 350º oven for 20 minutes.  Cool slightly before attempting to remove from pan.

NUTRITIONAL INFO:    Makes 12 logs, each contains:

113 cals., 8.3g fat, 6.66g carbs, 1.49g fiber, 5.17g NET CARBS, 5.38g protein, 66.2 mg sodium

 

 

 

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“Shypoke” Egg

My inspiration for this low-carb wonder is a famous recipe served at two San Antonio diners (no longer in existence) known as Hipps Bubble Room, and its successor, Little Hipps.  Our best friends used to take us to these places late night for beer and their famous “Shypoke Eggs”.   A little history on the restaurant legacy here:  http://cooking.lovetoknow.com/shypoke-eggs-recipe

Now you have to SEE this culinary creation to appreciate the name, but they were nachos with a smear of beans on the round tortilla chip, then a slice of Jack cheese, then a slice of jalapeno and finally a small circle of yellow cheese on the top.  They were warmed just long enough for the cheeses to begin to melt, but before the cheese got runny and spread out all over the pan.  The overall visual impact when a plate of these was set before you was that they looked remarkably like a dozen fried eggs!!  Hence their name.

Well, I was thinking about Shy-Poke Eggs on my morning walk today and got the idea to make something like them that is low-carb (without tortilla chip) for breakfast.  The final creation came out tasty!!   Although they didn’t have quite the visual impact of the originals and substituting sausage at the bottom for the traditional tortilla chip, well the taste was different, but still good.  🙂

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:

3 oz. ground pork, seasoned (or commercial pork sausage)

1 slice Jack or Pepper Jack cheese

¼ slice Cheddar or Deluxe American Cheese

1-2 T. canned refried beans (omit if still in Induction)

1 egg

1 slice jalapeno (optional)

Sprinkle chopped cilantro (optional)

DIRECTIONS: Preheat oven to 350º.  On a good non-stick sheet pan or skillet, using the back of a fork, spread sausage out in a 5″ circle (will be thin).  Using the fork, make a 1½” hole in the middle by pushing the sausage outward a bit.  The final result is something like the shape of a doughnut.  Using the back of a spoon, smear the refried beans on top of the sausage, but leave the center hole empty.  Now, gently crack the egg into the center hole, trying not to break the yolk.  Top with the whole slice of Jack cheese.  If you want it, place a slice of jalapeno atop the yolk.  Finally place the small square of yellow cheese on top.   If using, sprinkle with cilantro last.

Pop into 350º oven for about 15-20 minutes, depending on how done you want the yolks.  My husband likes them runny, which took 15 minutes; I like them 90% set, which took 20 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains:

446 calories, 37.4 g  fat, 5.4 g  carbs, 1.4 g  fiber, 4 g  NET CARBS, 30 g  protein, 189 mg sodium

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Nectarine Pancakes

When I have a piece of overripe fruit I need to use quickly, I often chop it up in pancakes.  I did that this morning with a nectarine my husband bought himself earlier this week, but then set it aside and didn’t eat it in a timely manner.  So I remedied that today, before it was too far gone.  These were very fluffy and absolutely delicious with just butter and maple syrup.  On special occasions like Christmas morning, you could even top them with sweetened whipped cream and more chopped nectarine on top, for eye-smacking color and flavor!!   With the addition of the nectarine, these are a little carbier than many LC pancake recipes on my website, but they are indeed nice for a very special treat if you can fit the carbs in your day’s limits.  This recipe is not suitable until the fruits rung of Atkins Phase 2, OWL.

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

INGREDIENTS:

¼ c. heavy cream

¼ c. water

3-6 drops of liquid sweetener (or other sweetener of your choice)

3 beaten eggs

¼ tsp. vanilla extract (or peach, if you have it)

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

½ c. Carbquick bake mix (or more of the above mix for a gluten-free version)

2 tsp. baking powder

2 tsp. oat fiber

½ tsp. cinnamon

1    2½” nectarine, peeled and chopped fine

DIRECTIONS:  Beat eggs in a medium bowl.  Add water, cream, sweetener and vanilla.  Add bake mixes, cinnamon, salt, baking powder and oat fiber. Stir until batter is smooth.  Add fruit and stir well.  Heat non-stick (or oiled) griddle.  Using a ¼c. measuring cup, dip up into nine 4″ pancakes.  Allow to brown and rise on one side and flip to brown on second side.  Serve hot with butter and syrup or whipped cream topping.

NUTRITIONAL INFO:  Makes 9 pancakes, each contains:

78.90 calories, 5.51 g  fat, 7.16 g carbs, 3.48 g fiber, 3.68 NET CARBS, 6.2 g  protein, 150 mg sodium

 

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This is a slight variation on the YOU WON’T BELIEVE IT’S FRENCH TOAST recipe floating around on the web.  This is the particular recipe that was my inspiration:  http://www.lowcarbluxury.com/recipes/recipe-bread13.html.  I added some golden flax meal and we like it even better than the original recipe.  These really do taste a lot like traditional French toast; just don’t look like traditional French toast.  They have that little bit of crunch that the surface of French toast has!  These are DELICIOUS with sugar-free maple syrup or your favorite fruit preserves!  You simply cannot tell there are pork rinds in them!  for those wanting a more traditional, fluffy pancake, and you’re farther along in your weight loss, try this one instead, but this one is not Induction suitable.

This recipe is Induction friendly.  Another low carber on the Atkins Community Forums  reported after making these:  “I froze the leftovers and ate the next day toasted and they were still GREAT!!!”  So you working people can double/triple the recipe and save some frozen for another day!  Bear in mind, if you like a sweeter pancake, you can add a few drops of liquid sweetener to this batter, but we find the syrup on top does the trick for us.  Your call on that one.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1½ oz. pork rinds, crushed fine (about 1¼ c.)

2 T. golden flax meal

2 eggs, beaten

¼ c. cream

½ tsp. vanilla

¾ tsp. cinnamon

2 T. water

DIRECTIONS:  Mix all the ingredients in a bowl and let it set for about 2-3 minutes and get thick.  Making 4 “french toasts”, dip the batter onto an oiled, hot griddle, pancake style, forming into roundish “cakes” with the back of a spoon.  Brown on first side and flip.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s) and breakfast meat.

NUTRITIONAL INFO:  Makes 4 french toast “cakes”, each contains:

141 calories

9.5 g  fat

2.8 g  carbs, 1.0 g fiber, 1.8 NET CARBS

10.8 g  protein

278 mg sodium

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I bought a beautiful bunch of big red radishes at the store this week expressly to use them for a breakfast “potato” sub dish.  This is what I made with them today.  Very tasty little dish.  I used the entire 10 oz. bunch (which was a bit much, we decided) and next time will use only about 6 oz. and reflect that change in the instructions/stats below.    This was a very pleasant change from the same old scrambled eggs and bacon, or scrambled eggs and sausage I usually fix in the morning.  This dish is suitable for all phases of Atkins and Keto diets.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

3 large eggs, beaten

2 T. bacon grease

3 oz. onion, coarsely chopped

6 oz. pork bulk sausage

6 oz. red radish, cut large ones into halves

Dash each sea salt and coarse black pepper

DIRECTIONS:  Roll sausage into mini balls about 3/4″ in size.  Set aside near stove.  Chop onion and do the same.  Rinse and trim radishes, cutting any oversize ones into halves or quarters.  Leave small ones whole.  Set radishes aside as well.

In a small lightly-oiled or non-stick pan, scramble the eggs.  Do not break them up too much as you flip chunks of them over.  Remove from heat and with your spatula or spoon, break them up into large bite-sized chunks.  Set the eggs aside for now.

In a large non-stick wok or large skillet, heat the bacon grease over high heat.  Add the onion first to the pan and stir-fry until the onions brown a bit and are fully caramelized.  Add the radishes and stir fry until they are getting translucent and tender.  Let them brown a bit as well as this improves their flavor.

Finally add the sausage balls around the edge of the radish-onion mixture but do not disturb with your spatula/spoon.  When they are beginning to brown on one side and firm up, gently shake the pan to let them roll around (still on the edge of the veggie mixture) ant they will start to brown on the other sides.  Gently shuffle the pan until the balls appear to be fully firmed up and then you can gently stir them into the radish mixture.  When the meat appears to be fully done, add the salt, pepper and egg chunks.  Gently mix altogether with your spoon and serve at once.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

359 calories, 29.7g fat, 4.53g carbs, 1.2g fiber, 3.33g NET CARBS, 17.9g protein, 687 mg sodium

 

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