Sock-It-To-Me Cake

 

Click to enlarge

This was 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

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

 

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Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Here’s a variation on my Fluffy Pancakes I think you’ll like.  These are delicious with just regular sugar-free maple syrup, but you could also simmer some berries in water or cranberry DaVinci syrup, sweeten and thicken to taste and have a cranberry syrup if you prefer.    These are not suitable until you are in Phase 2 OWL of Atkins or well on your way to reaching goal.  They are delicious and I think you’d be proud to serve then Christmas morning.

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

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

½ c. sugar-free dried cranberries, chopped coarsely

½ c. walnuts, chopped coarsely

DIRECTIONS:  Beat the eggs and wet ingredients (first 5 items) in a bowl.  Measure the dry ingredients on top and stir.  Add the cranberries and walnuts and stir gently to mix well.  Heat and lightly oil a griddle and using a 1/3 c. measuring cup, scoop the batter onto the griddle and slightly spread it out to around 4″ circles of batter.  Brown lightly.  Flip and brown the other side.  Serve with sugar-free maple or homemade sugar-free cranberry syrup.

NUTRITIONAL INFO:  Makes seven 4½” pancakes, each contains:

121 calories, 7.2 g  fat, 16.4 g  carbs, 9.4 g  fiber, 7 g NET CARBS, 9.70 g  protein, 180 mg sodium

 

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I made my Fluffy Pumpkin Pancakes for breakfast today.  Man, I forget just how good this recipe is.  I hadn’t made anything with pumpkin in awhile, and with Halloween just around the corner, I thought it high time I did!  The addition of pumpkin and cinnamon just does so much for flavor and texture of pancakes.  Were they ever tasty!  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 says this is one of the very best pancakes he’s eaten anywhere.  These taste totally high-carb!  I think they are like Bryce’s Sweet Potato Pancake Mix we used to buy at the grocery store 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

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

Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks for us when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

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

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories, 19.76 g  fat, 13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS, 6.83 g  protein

Cake Donuts

Low-Carb Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

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

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories, 9.56 g  fat, 11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS, 6.08 g  protein, 114 mg sodium

Bacon-Leek Gravy on Toast

Rather than go with an ordinary bacon gravy on toast today, I decided to cut up one of the leeks I have in the fridge and add to the party.  These two flavors are always a winner in my book.  This tasty dish, served on toasted slices of this Einkorn flour bread recipe (made up in a sheet of 12 slices, rather than dinner rolls) was absolutely delicious this morning.   This would also make a nice brunch or lunch dish.  This recipe is suitable for all phases of Atkins and other Keto diets, provided those still on Induction use an Induction suitable bread (toasted flax bread).

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

6 slices low-carb bread of choice, toasted (numbers below based on linked bread recipe)

6 slices bacon, chopped

½ leek washed of dirt hiding in leaves, sliced thinly

1 c. heavy cream

½ c. water

Few shakes each salt and black pepper

Dash xanthan gum or your preferred thickener to thicken gravy

DIRECTIONS:   Chop bacon and leek.  Add bacon to non-stick skillet and brown.  Do not drain.  Add leek and saute just until tender.  Add cream, water, salt and pepper and simmer a few minutes to slightly thicken.  Two or three light dustings of xanthan gum stirred in (allow each addition to thicken to avoid getting too much) or use your preferred thickener to thicken gravy a bit more.  Plate up the toast and dip gravy on top, dividing the skillet contents as equally as possible (about 1 generous cooking spoonful each).  Serve at once.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

275 calories, 23.2 g fat, 803 g carbs, 4.16 g fiber, 3.89 g NET CARBS, 8.4 g protein, 565 mg sodium

 

Smoked Sausage Breakfast Pizza

This was a very tasty treat this morning!  I remembered I had Joseph’s Oat Fiber-Flax Pita Bread in the fridge and decided to do my scrambled eggs a little differently today.  Didn’t want too many busy flavors competing, so I only added green onion to the meat and cheese, and limited the cheese at that!  These got a thumbs up from both of us and I’ll be making them again!  They are suitable once you get to the grains level of Atkins (close to Maintenance).  If you use a low-carb bread like cloud bread, even those in Phase 1 can enjoy these “pizzas”.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to our collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 Joseph’s Oat Fiber-Flax Pita Bread rounds

½ c shredded Mozzarella (or other cheese if you prefer)

3 large eggs, beaten with the onion below

1 large green onion, chopped fine

6 oz (3 links) smoked sausage, sliced thin

DIRECTIONS:  Preheat oven to 350º.  Place the pita breads on a broiler pan with holes, a pizza pan with holes or a parchment lined baking sheet.  Sprinkle each “crust” with a quarter of the mozzarella cheese (about 2 T. per pita).  In a non-stick skillet, lightly cook the sausage over medium-high heat for a couple minutes.  Remove slices to paper towel to drain.  In the sausage grease remaining, lightly scramble the egg-onion mixture, turning off the heat just when the eggs are no longer runny, but not quite done.  Spoon the eggs evenly over the two loaves.  Top each with the remaining mozzy cheese.  Pop into oven for about 10-15 minutes just to set up the eggs and melt the cheese.  Crusts will get almost crisp enough to pick up and eat with hands, else use a fork and knife to eat these.  ENOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

416 calories, 29 g fat, 6.1 g carbs, 1.8 g fiber, 4.3 g NET CARBS, 36 g protein, 1125 mg sodium

Mr. Matthews’ Omelet

mr-matthews-quicheIn 1980 we took a 6-weeks driving tour of Great Britain that was truly the trip of a lifetime.  Planned our route for months.  We put over 6,000 miles on a brand new Volkswagon “Golf” we rented just outside London, where our epic journey began.  Drove all the way to Edinburgh by way of Berwick-on-Tweed, back down through the Lake District, over into Wales, Down the west coast to Tintagel in Cornwall, stopping over at Clovelly a day, a dip down to Lynton-Lynmouth and finally back to London by way of a B & B just down the road from Paul McCartney’s famous Windmill home.  The car dealer rep was honestly gob-smacked when we turned the car back in and he took note of the odometer that had read nearly zero when he handed the car over to us.  🙂

My husband, a retired World History teacher, just had to see Hadrian’s Wall, near Corbridge, so we picked a lovely little country cottage from our AA Farmhouse Guide whose description was idyllic and which turned out to be the most memorable one we stayed it during out 6-week tour of the UK. The proprietor was a stout, soft-spoken, distinguished, silver-haired gentleman named Mr. Matthews.  The approach to the establishment was through a circular drive in a lovely garden.  Once inside the cottage (more a mansion almost) we look up to see the massive staircases that encircled each end of the main room. We looked at each other and our eyes said “Picked a good one, this.”

The very formal dining room had a massive picture window that looked onto a huge garden lined in pink honeysuckle!  Mr. Matthews, assisted by a lovely daughter, served dinner that night himself, as he was inordinately proud of his B & B.  It was a non-fancy meal, but typical, hearty country fare: ham, greens, potatoes and baked beans.  The British, you see, ate a lot of canned beans throughout WWII (beans on toast, my father said, was a favorite when he was stationed there in 1943).  To this day, beans are still a staple in their diet and served in ways we “colonials” would never dream of…………that turn out to be quite tasty.One of the side dishes on the plate was baked beans which were tasty with his ham.

At breakfast the next morning, our omelet was again served by Mr. Matthews, presented with great pride.  He was beaming when he said “You don’t get an omelet like THAT in just any B & B”.  We smiled to show how eager we were to try his special omelet that clearly had everything in it that was leftover from our dinner the night-before.  It was cooked to perfection and man, I’m here to tell you that his was one of the best omelets I ever ate!

Well, I ramble on in a sea of nostalgia, so I’ll get back to the matter at hand, the recipe and prep.  I’m such a lousy omelet cook I invariably tear them up rolling the sides over, so I prefer to bake them like a quiche to avoid that issue.    This recipe is not suitable until you reach the legumes level of the Atkins carb reintroduction ladder well into the OWL (Ongoing Weight Loss Phase).  It is not suitable for Primal-Paleo unless you omit the beans, but that’s really what makes this recipe so special.  But a bacon-onion quiche, although a horse of another color, is always good. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon ion the States)

2 oz. chopped yellow onion

½ c. well-rinsed pork ‘n beans (from a can)

3 extra large eggs, beaten (more if you want a thicker, heftier, more eggy quiche)

DIRECTIONS:  Preheat oven to 350º.  Coarsely chop the bacon into 3/4″ dice.  In a non-stick skillet, brown the bacon but stop before it is crisp.  Chop the onion and add to the pan and saute/cook until the two are brown and tender.  Drain off the excess grease.  Sprinkle the beans evenly on top.   Drizzle the beaten eggs evenly over the mixture.  Pop into 350º oven and bake for 10-15 minutes or just until the center is set to the touch.  Cut into 4 portions and serve.

NUTRITIONAL INFO:    Makes 4 servings, each contains 136 calories, 6.9 g fat, 4.70 g carbs, 0.95 g fiber, 3.75 g NET CARBS, 9.77 g protein, 2261 mg sodium

Bacon-Onion Heart Quiche

img_5611These are phase 1 of our Valentine’s Day celebration today……..Bacon-Onion Heart Quiches.  They were very tasty and the hubs was quite pleased. 🙂  I’m making him Strawberry Heart Mini Cakes for his dessert tonight  (we’re eating Indian food out for dinner).  These were made in a fun little pan I found somewhere years ago I just had to have.  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  heart-cake-panThese tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and saute until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Blueberry Pancakes

Click to enlarge

I created these for our Christmas morning breakfast.  Mmmm.  They sure came out light and fluffy.  Very tasty with sugar-free blueberry syrup.  I basically took my Nectarine Pancake recipe, added 1T. flax and subbed blueberries for the nectarines.  If you don’t have blueberry syrup, make your own using a few berries, mashed and heated up with a bit of water, some sweetener and thickener of your choice.  Sorry, but these pancakes are not Induction friendly.  You must wait until the grains rung of the OWL ladder to enjoy these due to the oat flour in them.

More delicious breakfast 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

INGREDIENTS:

3 eggs, beaten

¼ c. heavy cream

¼ c. water

¼ tsp. vanilla extract

6 drops EzSweets liquid sweetener

½ c. Jennifer Eloff’s Splendid Gluten-Free bake mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

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

2 tsp. baking powder

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

1 T. flax meal (preferably golden)

3/4 c. frozen blueberries

1/2 tsp. glucomannan powder (optional volumizer)

DIRECTIONS:  Beat eggs in a medium mixing bowl.  Add cream, water, sweetener and vanilla.  Stir well.  Add all dry ingredients.  Gently fold in berries and let batter sit a bit while griddle is heating on medium-high heat.  Oil griddle with your preferred oil.  Using a ¼ c. measuring cup, dip batter onto greased griddle.  When 1st side is brown, flip and brown 2nd side.  This batter will make eight 4-4½” pancakes.      Top with sugar-free blueberry or maple syrup and enjoy!

NUTRITIONAL INFO:   Makes 8 pancakes, each contains:

92.63 calories, 6.94 g  fat, 8.83 g  carbs, 5.09 g  fiber, 3.74 NET CARBS, 7.38 g  protein, 202 mg sodium

Apple Cinnamon Pancakes

Apple Cinnamon PancakesThese were certainly a pleasant change from my usual plain pancakes, and not too bad in carbs to have a whole apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit to my diet once a week. Today was the day.  I grated an extremely small apple, which yielded about ½ cup apple shreds and added them to my “Pork Rind French Toast Cakes” recipe, along with a bit of spice, sweetener, vanilla and a dab of baking powder.  Voilà!  A delightful breakfast and it only took 2 to fill me up.  Good thing, because hubby eagerly ate the other four with NO PROBLEM!  🙂  This recipe is not suitable until you are nearly to maintenance, on the fruit 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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1½ oz. pork rinds, crushed

2 T. golden flax meal

2 T. coconut flour

½ tsp. baking powder

½ pkt. stevia (I use SweetLeaf)

1 small 2″ apple, grated

2 eggs, beaten

¼ c. cream

2 T. DaVinci vanilla sugar-free syrup (or 1/4 tsp. vanilla)

¼ tsp. cinnamon

Pinch nutmeg 2

T. water

DIRECTIONS:  Measure the dry ingredients into a mixing bowl.  Add wet ingredients, stir well and let batter set for about 2-3 minutes and to get thick.  Dip the batter onto an oiled, hot griddle, pancake style, forming into six round 4″ pancakes with the back of your spoon.  Brown on first side and when puffed up a bit, flip them over.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s  sugar-free maple) and breakfast meat.  I think these would also be nice served with some diced, spiced and slightly thickened saucy apples and a dollop of whipped cream for a desert!

NUTRITIONAL INFO:  Makes six 4″ pancakes, each contains:

113 calories, 6.78 g  fat, 5.55 g  carbs, 2.12 g  fiber, 3.43 g NET CARBS, 7.73 g  protein, 233 mg sodium

Cinnamon Coffeecake

cinnamon-coffeecakeThis light, fluffy coffeecake was a BIG hit with the hubs this morning.  I used an old tried and true bread recipe and topped it off with a classic cinnamon-butter topping.  DELICIOUS!  You can use a  smaller pan to allow it to rise even higher if you like!  May take a bit longer to cook if you do that.    This one’s a keeper for us!  Hope you’ll try it soon!  This is not suitable until you are well past the Induction phase of Atkins due to the CarbQuik in it, which contains a small amount of real wheat product.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

TOPPING INGREDIENTS:

¼ c. Splenda

¼ c. erythritol

1 T. quality cinnamon

4 T. unsalted butter, melted

BATTER INGREDIENTS:

1 recipe Peggy’s Sliced Bread

2 T. warm tap water

1 tsp. dry yeast + ¼ tsp. sugar

VARIATION:  Add so chopped nuts to the top before baking.  If you like things sweeter, you can make a low-carb glaze and drizzle over the top (we prefer less sweet coffeecakes).

DIRECTIONS:   Preheat oven to 350º.  Line a 9 x 13″ pan with parchment, oiling the pan sides not covered with parchment.  Mix cinnamon, Splenda and erythritol in a small bowl and set aside.  Melt butter in small saucepan over low heat and then stir just HALF of cinnamon mixture into the butter.  Remove from heat.  Set both the dry and wet toppings aside for now.

Dissolve the yeast and sugar in the warm tap water in a small bowl.  Make the Peggy’s Sliced Bread per that recipe’s instructions (click link above), adding the yeast mixture to the softened cream cheese and egg mixture.  Whip these wet ingredients with a whisk until smooth.  Add the dry bread ingredients on top and stir well with a rubber spatula.  With your rubber spatula, scrape the batter into the prepared pan and spread the batter evenly. Sprinkle on the dry half of the cinnamon-sweetener mixture evenly.  Pop pan into 350º oven for 20 minutes.  Remove cake gently and drizzle butter-cinnamon mixture over the top and return to oven.  Bake for approximately 10-15 minutes longer or until that mixture appears to be being absorbed and is pretty dry to the touch on top in the center of the pan.  Cake should be done by then.  Ovens vary, so watch it on the second half of baking.  Enjoy hot with your favorite tea or cup of java.

NUTRITIONAL INFO:   Makes 8 servings, each of which contains:  (not including optional nuts or glaze)

272.6 calories, 24.6 g fat, 10.8 g carbs, 5.43 g fiber, 5.37 g NET CARBS, 13.6 g protein, 354 mg sodium

Cheesy “Hash Browns”

Cheese

Shown with sausage added

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (as shown above)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.

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:

1 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

1 head fresh cauliflower, cooked & chopped (or 3 10 oz. pkgs. frozen, thawed, drained, coarsely chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

OPTIONAL GARNISH:  sprinkle top with paprika before baking

DIRECTIONS:  Thaw the frozen (or cook the fresh) cauliflower & drain well.  Preheat oven to 350º.   If adding sausage, brown it in a skillet.  Mix first 7 ingredients in a bowl and stir in the sausage if using. Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.

NUTRITIONAL INFO:  Makes 9   1-cup servings, each has:  (does not include sausage)

190   calories, 15.94 g  fat, 7.36 g  carbs, 2.78 g  fiber, 4.58 NET CARBS, 6.28 g  protein

Raspberry Cream Cheese Coffeecake

Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  I’ve only made it 2-3 times in 5 years I think.  But is sure was GOOD!   Thumbs up from hubby, too!  Made it again for company at Christmas so I thought I’d share it again with my readers who haven’t seen this one.

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. 🙂  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.

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

INGREDIENTS:

2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choice to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)

DIRECTIONS:  Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely)

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 calories, 19.5 g  fat, 12.56 g  carbs, 3.13 g  fiber, 9.43 g  NET CARBS, 5.7 g  protein, 92.8 mg sodium

Banana “Bran” Muffins

(in taste)

These delicious banana muffins are reminiscent of the banana bran muffins I grew up on.  But wheat bran is just to high in carbs to use anymore. I find flax meal (some dark and some light) is a good substitute for bran flavor.   This recipe was inspired by a recipe of BigDumbBear on the old Atkins forums.  I finally tried them BDB and they are a wonderful way to get 9 muffins at a time.  I added some whey protein powder, some banana and banana flavoring and VOILA!  A tasty morning or afternoon tea muffin that is only 1.87 net carbs!  And so nutritious, these.   This will make 6 larger muffins, but I used a silicone pane with smaller cups and I got 9 out of this batter.  Numbers are calculated for 9 small muffins.  This recipe is not suitable for Induction unless you omit the banana and double the flavoring extract.  It is suitable once you begin to re-introduce the higher carb fruits like bananas.  It is suitable for Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½   a 6″ small banana, mashed (omit for Induction)

4 extra large eggs, beaten (or 5 large)

2 T. coconut oil (or oil of choice)

1 tsp. banana emulsion or extract (2 tsp. if still in Induction & omitting the real banana)

1½ c. golden flax meal (1 c. golden+½ c. dark for a grainier taste)

2 T. plain, unsweetened whey protein powder

7-9 light shakes KAL pure stevia (around 1/8 tsp.)

couple dashes salt

1½ T. baking powder

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil the slots of a muffin pan with a dab of oil in each.  I used a silicone pan and only 9 of the slots.  Peel and mash the half banana in a medium mixing bowl.  Add beaten eggs, oil, banana emulsion/extract and stir well.  Measure the dry ingredients on top and beat to a smooth batter.  Let sit a couple minutes as it will swell a bit.  Dip  evenly into the 9 (or 6 larger) slots of your muffin pan.  Pop into 350º oven and bake for around 20 minutes or until lightly browned and dry to touch in the center. Remove from oven and let them sit a couple minutes.   Pop out and serve hot or at room temperature.

NUTRITIONAL INFO:  Make 9 small muffins, each contains:

59 calories, 13.4 g fat, 7.21 g carbs, 5.24 g fiber, 1.87 g NET CARBS  (2.8 net carbs if you only make 6), 7.43 g protein, 116 mg sodium

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

I’m planning on making this again for my Christmas dessert tray this year.  One of my mother’s favorite recipes. To give credit where it is due, this basic low-carb sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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

INGREDIENTS:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour (or low-carb bake mix if unavailable)

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped Brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  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 slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories, 8.59 g  fat, 8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS, 5.64 g  protein, 124 mg sodium

Blueberry Scones

Blueberry Scones

Decided to re-work my new Cranberry Scones recipe using wild blueberries from my freezer.  I increased the fruit by 2 T. and the sweetener a tad.  I think I like this version best.  These were yummy indeed!  The frosting is optional and not included ion the numbers below.  These didn’t really need it, unless you just like frosting.  🙂  These scones are not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

2½ c. almond flour

½ c. plain whey protein powder

¼ c. Splenda

3 T. erythritol

1 T. coconut flour

¼ tsp. salt

1¼ tsp. baking powder

2 eggs, beaten

¼ tsp. lemon or vanilla extract

½ c. + 2 T. tiny wild blueberries

DIRECTIONS:   Preheat oven to 350º.  Line baking sheet with silicone or parchment.  Measure all the dry ingredients into a medium mixing bowl.  Stir well.  Add in the wet ingredients.  With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick dough.   Divide mixture into 7 equal parts and roll into roughly 2″ balls.  Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick.  OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones.  You can sprinkle them with a dusting of erythritol if desired.  Bake for around 15 minutes at 350º or until firm in the center and lightly browned.  Remove, cool and enjoy. Ice if you wish, but that is NOT included in the numbers below.

NUTRITIONAL INFO:   Makes 7 scones, each contains: (not including frosting)

199 calories, 14.44 g  fat, 9.92 g carbs, 4.27 g fiber, 5.65 g NET CARBS, 12.8 g protein, 138 mg sodium

 

Quick Danish

Click to enlarge

Blueberry version shown above

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

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

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

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

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

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

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.   this recipe is not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and 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.phpcollection

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

256 calories, 21 g  fat, 16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS, 8.5 g  protein, 243 mg sodium

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

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

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

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

 

Sausage Cheese Biscuits

SausageCheeseMuffins

How about a pan of these delicious biscuits for breakfast in the morning?  They are real tasty, very light and are not at all crumbly.   Better yet, very simple to make!  If you tolerate whey protein, this is certainly a breakfast treat suitable for Atkins Induction or other Keto diets.

More delicious low-carb bread 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 here: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. whey protein, unflavored, unsweetened

1 c. shredded cheddar cheese

4 oz. pork breakfast sausage, cooked

2 tsp. baking powder

1/4 tsp. baking soda

1½ tsp. coconut flour

1 T. almond flour

1 T. oat fiber (for gluten-free biscuits, omit or substitute 1 T. certified gluten-free oat flour)

Pinch garlic powder

1 egg, beaten

¼ c. melted butter, unsalted

3 T. cream

DIRECTIONS:   Preheat oven to 350º.  Brown sausage in non-stick skillet, crumbling it up well.  Melt butter in mixing bowl in microwave.  Add cream and beaten egg.  Add sausage and cheese and stir.  Measure out all dry ingredients on top and stir all together just until ingredients are well mixed.  Using a 2T. measuring cup, scoop out rounded scoops (about 3T.) into 8 greased muffin cups.  If any batter is left in the bowl, top each off equally with the remaining batter.  I used a square muffin pan and this amount of batter made eight that rose nearly double, but did not mound very high, as you can see in the pic.  Bake at 350º for about 10 minutes, but check at 8 minutes as ovens vary.

NUTRITIONAL INFO:  Makes 8 biscuits, each contains:

106 calories, 8.6 g  fat, 2.06 g carbs, .84g fiber, 1.12 g  NET CARBS, 8.79 g  protein, 189 mg sodium

Turnip-Bacon Quiche

Click to enlarge

Ever since starting my low-carb journey, I never cease to be amazed at how many fun things you can put into a crustless breakfast quiche and end up with a MUCH tastier result than expected when starting out.  And often much better than my doubting husband, picky eater that he is, likes to admit.   🙂  This morning when I opened up the refrigerator, I saw I had one turnip smiling up at me, right on the front of the shelf, and it seemed to be saying “Eat me, Eat me”.   A visual image of  the talking plant, Audrey, in the campy musical “Little Shop of Horrors” came to mind.  🙂    Thought I’d accommodate the little guy!  🙂  This was very much like a hash brown and bacon quiche!  No turnip taste at all.  It really tasted like potatoes! This recipe is Induction friendly.

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

INGREDIENTS:

3 eggs, beaten

2 oz. onion, chopped

4 slices bacon, coarsely chopped

1 small turnip, peeled and grated (about 2-2½ oz.)

DIRECTIONS:   Preheat oven to 350º.   In a non-stick skillet, cook bacon over med-high heat until nearly done.  Add onion to the residual grease and saute until union is softening a bit.  Add grated turnip and saute, stirring often until it is tender.  Beat eggs and evenly pour over flavor ingredients and pop into preheated 350º oven for about 15 minutes or until set in the center.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

259 calories, 18.9 g  fat, 5.7 g  carbs, 2 g  fiber, 3.7 g  NET CARBS, 16.35 g protein, 545 mg. sodium

Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

The flavor combo of walnuts and cranberries is hard to beat in my book.  This application of that flavor affinity is simply delicious.  So simple to make and what a lovely addition to your Holiday dessert offerings!

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. 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

INGREDIENTS:

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

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

1/8 tsp. KAL stevia (or sweetener of choice to equal 1/4 c. sugar)

1 c. fresh or frozen cranberries, coarsely chopped

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 :

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 (use a lower carb bake mix without Einkorn flour in it to pull net carbs down)

Einkorn Sausage Balls

Einkorn Sausage-Cheese Balls

This is an ever-popular Holiday appetizer that never goes out of style or favor with your holiday guests.  And they are so easy to make ahead, heat and serve.  I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball.  But I like this one a bit better and it’s easier to put together, with fewer ingredients.  This recipe features my convenient homemade 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 this improved recipe 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

INGREDIENTS:

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

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (For gluten-free version, use Jennifer Eloff’s Gluten-Free Bake Mix or another GF 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 sausage ball 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

English Muffin

English Muffin

This is my lowest carb English muffin experiment to date.  It sure toasts nicely and psychologically allows me to feel like I’m having an English muffin.  The flavor is nice, especially with jam.  I tried to take my picture so you could see the inside texture well.  The air bubbles brought about with the addition of baking powder really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think.  These would not be suitable until the OWL phase of Atkins since they have almond flour.  **For you recipe tweakers…….do not substitute coconut flour in this recipe.  I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.

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

INGREDIENTS: 

2 T. melted butter, unsalted

1 large egg, beaten

pinch salt (omit if using salted butter)

1 T. almond flour or meal

1 tsp. oat fiber   (Available at Netrition.com.  Substitutions will result in higher carbs; omitting will render a different texture muffin)

1/2 tsp. baking powder

1/8 tsp. psyllium husk powder (optional for slightly chewy muffin)

DIRECTIONS:   Melt butter in microwave in a small round bowl.  I used a 4″ ceramic ramekin.    Beat in the egg until smooth.  Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes.  Tip muffin out onto cutting board and carefully slice in half laterally.  Toast to desired brownness and butter or serve with your favorite no-sugar jam or fruit topping.  My picture is shown with sugar-free blackberry jam.

NUTRITIONAL INFO:   Makes 1 English muffin which contains:

294 calories, 27 g  fat, 7.4 g   carbs, 4.6 g fiber, 2.8 g  NET CARBS, 10.9 g  protein, 217 mg sodium

Poppy Seed Cheese Biscuits

poppyseedbisctuits

This is an adaptation of a recipe by Bruce Fife.  So far my husband hasn’t liked anything made with coconut flour, until I made these today.  We both liked this recipe after a bit of tweaking.   One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A!  To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change.  The coconut flour and poppy seeds make these unsuitable for Atkins Induction.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

¼ c. unsalted butter, melted

1/3 c. coconut flour

4 beaten eggs

pinch salt

1 tsp. poppy seeds

1/2 tsp. baking powder

3/4 c. shredded cheddar cheese

VARIATION:   Omit poppy seeds and add ¼ tsp. each garlic powder and onion powder to get closer to the flavor of Red Lobster’s Cheddar Bay Biscuits.  A sprinkle of Parmesan on top would also be good.

DIRECTIONS:  Preheat oven to 400º.  Mix dry ingredients in a bowl and stir well.  Measure in the wet ingredients and stir in with a fork to make a smooth mixture.  Batter will seem a bit wet at first, but let it set a few minutes on the counter and it will thicken up to a nice dough.  Spoon up 9 equal portions onto a parchment-lined baking sheet.    Bake at 400º for 12-15 minutes.

NUTRITIONAL INFO: Makes 9 biscuits, each contains:

142 calories, 11.2 g  fat, 4.86 g  carbs, 2.60 g  fiber, 2.26 NET CARBS, 6.08  protein, 191 mg. sodium

Mexican Scrambled Eggs with Sausage

mexican-scrembled-eggs-with-sausage

             Entire batch shown

I wanted to use up the last of some cilantro in my fridge while it was still nice and fresh so I created some scrambled eggs with a Mexican twist today.  Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”.  It just added a nice flavor layer.  Many lovers of real spicy food will want to use even more I suspect.  I used a local Texas smoked sausage. I would  have use a link of chorizo but did not have any on hand.  The brand of sausage I use most often is Meyer’s, made in Elgin, TX.  I love it for such things as it has a nice smoky flavor but is not too heavy with garlic.  So much smoked sausage is inundated with garlic and I’m not so fond of that in every recipe.  These were delicious!  We both gave them a thumb’s up (and you guys know I’m not that fond of eggs to begin with)!  This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well (using ghee for the butter here).

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 large eggs beaten

Dash onion powder

1 link good quality, lean smoked sausage, chopped

¼ c. cilantro, chopped coarsely

½ seeded jalapeno, chopped very fine

2 T. butter or ghee to cook eggs.

VARIATION:   Use chorizo, removed from casing instead of smoked sausage.  Can ber made without the sausage, which would also be delightful.

DIRECTIONS:  Beat the eggs with the onion powder in a mixing bowl and set aside.  Chop the sausage, cilantro and jalapeno.  Lightly brown the sausage in a non-stick skillet over medium-high heat.  Add the jalapeno and cook 1 minute, stirring constantly.  Add the butter to melt and then stir in the cilantro.  Lower heat to medium.  Slowly pour the eggs over the sausage mixture as evenly as possible.  Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges.  When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen.  Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness.  Remove from heat and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium

 

Scrambled Eggs & Bacon Gravy

Scrambled Eggs & Bacon GravyI had just two slices of bacon thawed in the fridge this morning so I decided to make them do for our breakfast.  It was getting late and the hubs was chomping at the bit for his meal.  With half a carton of mushrooms on the top fridge shelf, I could quickly see what I was going to do with all of this.  The final result was soooooo GOOD!  This creamy dish is one of the many ways I disguise eggs to be able to eat them daily.  You see, I’m just not very fond of eggs.  But they are the lowest carb and healthiest breakfast food there is, so I manage with spices, additives and a pinch of creativity to be able to face them day in and out.  🙂  Check out my EGGS category at the right.  I have lots of not-so-eggy egg recipes here.  🙂  This is suitable for all phases of Atkins, Keto diets and Primal Blueprint.  Use coconut milk instead of cream for a version that is more suited to a Paleo lifestyle.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

1 T. unsalted butter

2 thick slices bacon, chopped

4 oz. mushrooms, sliced (omit if you aren’t a fan)

2 medium green onions, chopped

Dash each salt and pepper

½ c. heavy cream

¼ cup water

2-3 light dustings of xanthan gum powder (or your preferred thickener)

DIRECTIONS:   Fry the bacon in a non-stick skillet over high heat until done.   Add the mushrooms (if using) and green onion.  When they are getting soft, add the water and cream.  Simmer a few minutes.  Dust lightly with xanthan gum and allow to thicken, stirring or whisking frequently.  As it is thickening, in your dedicated egg skillet, melt the butter.  Pour the beaten eggs in the skillet and scramble to your preferred stage.  Plate half the eggs on each of two plates.  Spoon half the gravy over each and serve.

NUTRITIONAL INFO:     Makes 2 servings, each contains:  516 calories, 47 g fat, 6.2 g carbs, 1.5 g fiber, 4.7 g NET CARBS, 18.4 g protein and 425 mg sodium

Calico Eggs with Beef Bacon

Calico Eggs with Beef BaconThis breakfast came out much better than I expected.  As a rule, I don’t like veggies in my scrambled eggs, other than onion.  But both of us quite liked this combination today.  Beef bacon, if you’ve not had it, is a different taste from pork bacon, for sure.  It’s more like dried “chip” beef in flavor……..just not as salty.  I buy mine from my grass-fed beef supplier and his is very low in sodium.  some grocery stores are carrying beef bacon now.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

2 T. butter

1 oz. red bell pepper, chopped

1½ oz. onion, chopped very fine

1 oz. poblano pepper, chopped

2 slices beef bacon, chopped

Optional:  2 sprigs cilantro, chopped

DIRECTIONS:    Melt the butter in a non-stick skillet over medium-high heat.  Add red, green peppers and onion.   Saute until tender.  Add the beef bacon and (if using, the cilantro and saute a couple minutes.  Pour the beaten eggs over all and scramble to your desired state.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

287.5 calories

23.8 g fat

4.05 g carbs, 0.75 g fiber, 3.30 g NET CARBS

15.2 g protein

290 mg sodium

Meatza Meatza® Breakfast Burrito

Meatza Meatza®Breakfast Burrito

I have been wanting to try my grass-fed beef supplier’s cured beef bacon one time as I’ve never eaten it before.  Got some this week and the verdict is still out for me.  The hubs likes it.  It was better today in this new burrito recipe than straight with eggs in my opinion, but still a little heavy for me.  I think I lean more toward conventional pork bacon myself.  The beef bacon is very lean and not quite as salty as regular bacon though, at least my supplier’s make of it is less salty.  It appears to be make from the lean end of brisket, so it is very lean indeed.  Here’s a photo of what it looks like if you’ve never had it:  Beef BaconI was NOT wanting eggs today, so we didn’t put any into these burritos, but you certainly can put a scrambled egg into each one and I believe that would be even better than mine above. 🙂

I have found that HEB grocery stores here in Texas have a whole-wheat Carb Sense tortilla that only has 3 net carbs (lower than the Mission or LaTortilla Factory with I believe have 4 carbs each).  Numbers below are calculated using the HEB 3 g. carb tortillas.    These are suitable for Phase 2 Atkins and other Keto diets if you can fit the carbs into your daily limits.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2  oz. bulk pork breakfast sausage, formed into elongated shape

1  slice lean beef bacon

3 T. shredded Cheddar cheese

1  HEB Carb Sense brand whole wheat flour tortilla (3 g NC)

OPTIONAL:  Add an egg scrambles in 1 pat butter

VARIATION:   Add 1 T. your favorite salsa and/or a pinch of fresh chopped cilantro

DIRECTIONS:  Preheat oven to 325º.  Shape the pork sausage into an elongated shape.  Brown it and the beef bacon in a skillet or on a griddle.  Remove from heat.  Lightly oil a baking pan.  Place a tortilla on the pan.  Lift sausage and place on one half of the tortilla.  Top with the beef bacon and sprinkle on the cheese.  If using, add the scrambled egg last.  Fold other half of tortilla over all and press down.  Cover pan with loose foil and pop into 325º oven for 10-15 minutes to melt the cheese.  Serve at once.

NUTRITIONAL INFO:  Makes 1 burrito which contains:

327 calories (435 if scrambled egg added)

22 g. fat (31 if egg added)

14.2 g carbs, 10 g fiber, 4.2 g NET CARBS (4.6 NC if egg added)

17.6 g protein

792 mg sodium

Spinach-Egg Breakfast Stack

Spinach-Egg Breakfast Stack

These were a nice way to use up a small amount of leftover spinach and eggs from the day before.  I like these extremely low-carb pork-rind tortillas by Low-Carb Maven and keep them on hand now.  They’re made with pork rinds and are very high in fat and sodium…………so I warned you.  With those ready-made in the fridge, this was  quick and tasty different sort of breakfast yesterday.  These tortillas have only .55 net carbs per tortilla, so if you substitute, you will have to recalculate your numbers.  These are suitable for all phases of Atkins and Keto diets.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 tsp. unsalted butter

1 large egg, beaten

2 T. frozen, chopped spinach

Dash onion powder

1 “Almost Zero Carb Wrap” tortilla

3 oz. pork sausage patty, cooked

¼ c. shredded Monterey Jack cheese (or mozzarella)

1 Tsp. grated cheddar cheese (¼ slice)

VARIATION:   Fry the egg and just layer the spinach and mozzy underneath it as you construct the stack.   If you prefer, place the fried egg on top of the sausage rather than underneath it.  To cut sodium, you could substitute some other low-carb pancake or tortilla, but recalculate the nutritionals if you sub.

DIRECTIONS:   Preheat oven to 325º.  Melt butter in non-stick skillet over medium heat.  Add spinach and heat.  Add beaten egg and dash onion powder.  Scramble until just barely done and remove to a paper plate.  Alternately, you could fry the egg and just layer the spinach underneath the fried egg.

With a fork, press the sausage into a large, thin patty on the surface of the same skillet and cook until done.  Remove from heat.  Place a tortilla on parchment or silicone lined baking pan.  Evenly top with the spinach-scrambled egg mixture (or the spinach and then a fried egg).  Place 2 T. Monterey Jack cheese over the top of egg/mixture, which will serve to bind the scrambled egg together in place.  Place sausage on top next.   Finish with remaining Monterey Jack cheese.  Carefully place 1 T. (¼ slice) cheddar cheese in the center to look like an egg yolk.  Pop into 325º oven and bake just long enough to melt the cheese, or around 10-15 minutes.

NUTRITIONAL INFO:  Makes 1 serving which contains: (only way to lower calories & protein is use less cheese & a smaller sausage patty)

693 calories

54.6 g fat

2.7 g carbs, 1.6 g fiber, 1.1 g NC

46 g protein

1400 mg sodium

 

 

Lemon Pepper Eggs “Supreme”

Lemon Pepper Eggs SupreneI’m not so fond of eggs, as my readers know.  Always looking for new ways to serve them to make them more palatable and I’ve found yet another simple way to improve on the egg-y taste. This morning I experimented with my beloved Victoria Gourmet brand No-Salt Lemon Pepper.  Having tried McCormick and many other bands of lemon-pepper and found them to be anywhere from mediocre to downright awful, I had just about written off the American love affair with lemon pepper.  But one day I was in either a Ross or Marshall store (they’re side-by-side in my city), and noticed a jar of Victoria Gourmet Lemon Pepper.  The fact that it was “no-salt” was what pleased me, so I bought a jar.  GOOD DECISION!  This stuff is worth the price.  I never pay full price for it on her website (but would if necessary) but just pick it up when it shows up at one of those stores in their foods area.  It’s usually half price there!  Do give this spice blend a try some time and give a liberal dose to your next scrambled eggs!  It is simply SCRUMPTIOUS!

This recipe is suitable for all phases of Atkins, Keto Diets, Primal and Paleo plans as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4  extra large eggs, beaten well

1 T. melted, unsalted butter

2 slices thick bacon (or 3 thinner slices), chopped

1½ oz onion, chopped

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper (or other brand you like)

Dash garlic powder (1-2 light shakes)

DIRECTIONS:  Because I will not adulterate my dedicated Calphalon non-stick egg skillet with vegetables, I browned my bacon in a separate skillet, adding the onion when nearly done.  Beat the eggs in a bowl with the lemon pepper and set aside a moment. Allow onion and bacon to continue to cook, stirring often, until caramelized and brown to your liking.  Either remove mixture to a paper plate.  As I said, I use a dedicated skillet for my eggs.   Melt the butter in the egg pan over medium heat.  Add your beaten eggs and cook to your liking.  Plate half the eggs onto each of two serving plates.  Top with half the onion-bacon mixture and serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

356 calories

30 g fat

2.90 g carbs, 0.25 f fiber, 2.65 g NET CARBS

18.2 g protein

400 mg sodium

 

Bacon-Onion-Spinach Scramble

Bacon-Onion-Spinach Scramble

Man, I’ve made eggs with any one, two and even all of these ingredients before, but I never got the ratio of ingredients just right.  THIS time I did!  This one got TWO thumbs up from the hubs and I.  And I do believe this one’s good enough to serve at lunch of even dinner!  Such a simple meal and so very delicious and satisfying!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 thick slices bacon (or 4 thin), chopped

2 T. finely chopped onion

½ c. fresh spinach, chopped (6-8 leaves or 4 T. frozen)

1/8 tsp. onion powder

4 Xtra-large eggs, beaten

DIRECTIONS:   In a small, non-stick pan over high heat, fry the bacon until half done and just starting to brown. the bacon will add enough salt to the final dish, so do not add salt.  Add the chopped onion and saute together until onion is completely tender.  It will also begin to brown as it caramelizes, but that’s what you want.  Lower heat to medium.  Drain off most of the bacon grease to your reserve grease can, leaving about 1 T. of it in the pan.  Replace pan on heat and add spinach, onion powder and just allow the spinach to wilt in the heat.  Add the beaten eggs and cook to your preferred stage of done.  Plate and serve at once.

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

285 calories

20.1 g fat

3.5 carbs, 1.15 g fiber, 2.35 g NET CARBS

22.7 g protein

710 mg sodium

Upside-Down Spinach Omelet

IMG_5201Upside Down Spinach OmeletAnother inverted omelet.   I love ’em!  This breakfast creation came together with a little leftover spinach from last night’s dinner.  Many of my breakfast creations involve dinner leftovers.  Not fond of keeping leftovers lolling around in my refrigerator for over a day.  🙂   This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.”  He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterrey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cabender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories

31.9 g fat

3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS

26.55 g protein

1013 sodium (from the meats)

 

Whey Protein Pancakes

Whey Protein Psylllium Pancakes

I’m following a dietary protocol that requires I consume a scoop of whey protein powder each day.  Yet I’m not too fond of shakes and smoothies.  So I decided to try my hand at a protein powder pancake.  I’ve made some before, but with flax meal added for the whole-wheat, nutty pancake flavor that yields.  This time I wanted a “white” pancake and created one I think I can like for getting down that protein powder with more variety.

These are suitable for all phases of Atkins, Keto diets and dairy-eating Primal Blueprint folks.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS: 

½ c. plain whey protein powder  (I use NOW brand)

1 tsp. psyllium husk powder

1/9 tsp. salt

2 T. CarbQuik bake mix (or other low-carb bake mix)

2 large eggs, beaten

2 T. water

½ T. coconut oil

1 T. butter (or coconut oil) to cook

DIRECTIONS:  Beat the eggs, water, ½ T. coconut oil in a medium bowl.  In a small bowl, mix the dry ingredients together.  Add the dry ingredients to the egg mixture and whip with a whisk until smooth of lumps.  Heat griddle or skillet over medium heat.  Add the 1T. butter or oil for cooking.  Spoon this not-too-thick batter onto hot griddle into 3 equal puddles, as evenly as possible.  Patience, as they WILL rise, but not immediately.  When they begin to bubble on the top and bottoms are golden, flip and cook another minute until second side is golden.  Serve with your favorite sugar-free maple syrup or blended berry puree.

NUTRITIONAL INFO:     Makes 3 pancakes.  These are so filling, trust me, one will fill you up.  Psyllium swells in your tummy.  My husband has trouble eating two. Each pancake contains:

195.7 calories, 14.4 g fat, 4.30 g carbs, 2.63 g fiber, 1.67 g NET CARBS, 20.43 g protein, 347 mg sodium

Breakfast Chalupas

Breakfast ChalupasThese simple chalupas were what I made for breakfast today and they were so yummy the hubs said “You ought to upload these to the blog.”  I was hungry today and wanted breakfast fast, so I just grabbed the Mission low-carb whole wheat tortillas and created these with what I saw in the fridge.  I was out of bacon but had some thin-sliced Cure81 ham, so easy decision there.  The little bit of jalapeno in these was quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  Your palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham. 🙂

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company. 🙂

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 calories

20 g fat

14.15 g carbs, 8.40 g fiber, 5.75 g NET CARBS

22.4 g protein

870 mg sodium

Spinach and Eggs

Spinach Scrambled Eggs OMG, much to my surprise, I just discovered this morning that after 7 years of low-carb food blogging, I’ve never put my Dad’s and my favorite way to fix eggs on the blog!!  He was a fighter pilot and this is what he always cooked himself when he came home late-night after one of his TDY flights and dinner was long over.  🙂  I have my Chicken with Spinach Cheese and Eggs uploaded………..but not the base recipe!  Shame on me.  So I’m adding it to the collection for anyone who has never cooked or experienced this delicious way to eat eggs.  You may like more spinach in yours, but I like it kind of light so the eggs “shine through” with their flavor.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

If using frozen spinach, you will only need 1/2 cup, thawed, squeezed in a towel to remove water.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 large eggs, beaten

1 T. unsalted butter

1 packed cup spinach leaves, coarsely chopped

DIRECTIONS:  Melt butter in 7″ non-stick skillet over medium heat.  Add spinach and saute gently, stirring with rubber spatula, just until leaves and stems are wilted a bit.  Spread spinach evenly over bottom of the pan.  Slowly pour beaten eggs evenly over the spinach trying not to disturb the spinach.  Slowly slide the setting-up part of the eggs to the center of the pan.  Repeat that sliding in to the middle with your spatula until most of the mixture in no longer pure liquid but still quite moist.  Flip chunks of the nearly finished eggs over (I do it in four motions/quadrants of the skillet) to the other side and cook until all egg white spots appear to be set and no longer gelatinous.  Serve at once with tasty BACON!!!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

233 calories

18.25 g fat

1.5 g carbs, 0.7 g fiber, 0.8 g NET CARBS

16.2 g protein

165 mg sodium

Upside-Down Bacon-Onion Omelet

Upside-Down Bacon-Onion OmeletThis is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo. 🙂

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 calories

19.4 g  fat

2.13 g carbs, .16 g fiber, 1.97 g NET CARBS

11.8 g protein

331 mg sodium

 

 

Blueberry Scones

Blueberry Scones

Decided to re-work my new Cranberry Scones recipe using wild blueberries from my freezer.  I increased the fruit by 2 T. and the sweetener a tad.  I think I like this version best.  These were yummy indeed!  The frosting is optional and not included ion the numbers below.  These didn’t really need it, unless you just like frosting.  🙂  These scones are not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2½ c. almond flour

½ c. plain whey protein powder

¼ c. Splenda

3 T. erythritol

1 T. coconut flour

¼ tsp. salt

1¼ tsp. baking powder

2 eggs, beaten

¼ tsp. lemon or vanilla extract

½ c. + 2 T. tiny wild blueberries

DIRECTIONS:   Preheat oven to 350º.  Line baking sheet with silicone or parchment.  Measure all the dry ingredients into a medium mixing bowl.  Stir well.  Add in the wet ingredients.  With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick dough.   Divide mixture into 7 equal parts and roll into roughly 2″ balls.  Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick.  OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones.  You can sprinkle them with a dusting of erythritol if desired.  Bake for around 15 minutes at 350º or until firm in the center and lightly browned.  Remove, cool and enjoy. Ice if you wish, but that is NOT included in the numbers below.

NUTRITIONAL INFO:   Makes 7 scones, each contains: (not including frosting)

199 calories

14.44 g  fat

9.92 g carbs, 4.27 g fiber, 5.65 g NET CARBS

12.8 g protein

138 mg sodium

 

Cranberry Scones

Cranberry Scones

I haven’t baked anything for my husband in awhile.  Decided on scones for breakfast. I think I’ve finally developed a scone we BOTH liked.  My prior attempts were a little too dry, or a little too damp for us. These were just right and yummy indeed!  The frosting was already in my freezer and quite honestly, an afterthought.  I just wanted to see how they would be with frosting.  The verdict, good with or without frosting. Scones aren’t usually very sweet, so I probably won’t ice them in future.  By the way, these just get better with aging, both in texture and flavor!  These are not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2½ c. almond flour

½ c. plain whey protein isolate powder

¼ c. Splenda

2 T. erythritol

1 T. coconut flour

¼ tsp. salt

1¼ tsp. baking powder

2 eggs, beaten

¼ tsp. lemon, orange or vanilla extract

½ c. sugar-free dried cranberries (I dehydrate mine now & keep some in my freezer all the time)

DIRECTIONS:   Preheat oven to 350º.  Line baking sheet with silicone or parchment.  Measure all the dry ingredients into a medium mixing bowl.  Stir well.  Add in the wet ingredients.  With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick batter.   Divide mixture into 7 equal parts and roll into roughly 2″ balls.  Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick.  OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones.  Bake for around 15 minutes at 350º or until firm in the center.  Remove and cool. Ice if you wish, but that is NOT included in the numbers below.

NUTRITIONAL INFO:   Makes 7 scones, each contains (not including frosting)

267 calories

20.7 g  fat

10.34 g carbs, 4.35 g fiber, 5.99 g NET CARBS

15.5 g protein

229 mg sodium

 

Indian Panch Puran Eggs

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take my personal blend of Indian seasonings and throw them into scrambled eggs and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up any meal for flavor excitement.  However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal than at breakfast.  I disagreed, but that’s just me.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with chopped fresh cilantro for best flavor.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

Einkorn Blueberry Donuts

Blueberry Donuts

Well, I went and modified my Einkorn Cake Donuts by deleting a couple things and adding some fresh blueberries.  Have been wanting to try some blueberry donuts.  Well, I didn’t have any blueberry sugar-free DaVinci syrup and had to use vanilla syrup, but they still came out pretty darn good.  I’ll definitely use the blueberry syrup next time, as they needed more blueberry flavor.  Also my berries were very mild in flavor to begin with.

This recipe is not suitable for Atkins Induction.  It is OK once you get to the Pre-Maintenance or Maintenance levels.  It’s acceptable for Keto diets if you can fit the carbs into your daily numbers, but totally unacceptable for Primal-Paleo.  Please see the “Where to Buy Ingredients” tab for sources for my hard-to-find ingredients.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. oat fiber

½ c. coconut flour

½ c. plain whey protein powder

¼ c. egg white protein powder

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder

¼ tsp. salt (omit if using salted butter)

1 pkt. stevia

½ c. granular Splenda (or equivalent sweetener of choice)

½ c. erythritol (or equivalent sweetener)

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Da Vinci Blueberry sugar-free syrup

½ c. cream

½ c. water

3/4 c. fresh or frozen blueberries

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 2 non-stick “standard” donut pans (you need 12 slots).  Measure all the dry ingredients into a medium mixing bowl.  Stir to blend.  Spoon out 1-2 T. and toss fresh berries in it to help prevent sinking in the batter.  Break the eggs into the center of dry ingredients and beat.  Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is well mixed.  Batter will be fairly thick.  Lightly fold berries into batter.  Don’t over stir or they will turn your batter blue and break apart.  Spoon batter carefully into the slots until level full (that’s right, FULL).  These don’t rise much, just forming a nice little dome.   Pop into preheated 350º oven for about 17 minutes.  Slightly cool and remove using the tip of a knife to loosen.  Allow to cool completely for flavors to develop.  Enjoy with a nice cup of coffee or tea!

NUTRITIONAL INFO:   Make 12 standard size donuts, each contains:

125 calories

9.39 g  fat

10.76 g  carbs, 5.62 g  fiber, 5.14 g  NET CARBS

7.54 g  protein

123 mg sodium

 

 

 

 

 

 

Sausage Breakfast Focaccia

It's gluten-free, too!!

To quote the bard, “a sausage biscuit by any other name……” would taste as sweet.  🙂  A tasty new way to use my wonderful gluten-free focaccia bread recipe.   You’ll be happy to know you CANNOT taste the flax meal in this bread either!

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

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

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

BREAD 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)

1 T. oat fiber (optional)

TOPPING:   5 oz. browned sausage + 1 c. more shredded cheese of your choice

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 with parchment paper.  You can also use a non-stick pan.  I would not recommend silicone, as this won’t brown as nicely on your Silpat.  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 cooked sausage and then the mozzarella shreds.  Lightly press down on the toppings so they embed slightly into the batter.  Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges.  .  Cool a few minutes and cut evenly into 9 slices and enjoy!  When totally cool, store in plastic bag in your refrigerator.

NUTRITIONAL INFO:   Entire sheet contains:  2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium  (divide by number of servings you cut)

If cut into 9 portions, each serving would contain:

235 calories

18.2 g  fat

3.4 g  carbs, 1.53 g  fiber, 1.87 g  NET CARBS

15.73 g  protein

370 mg sodium

Quick Danish

Click to enlarge

Blueberry Quick Danish

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

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

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

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

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

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

Click to enlarge (blackberry version)

Blackberry Quick Danish

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

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

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

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

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

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

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

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

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

 

Granola Bars

 

Click to enlarge

Granola Bars

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

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

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

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

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

INGREDIENTS:

½ c. rolled oats, toasted (use 100% certified gluten-free oats for gluten-free version)

2 c. dark flax meal

¾ c. vanilla whey protein

½ c. granular Splenda

10 drops liquid stevia

½ c. sesame seeds

¾ c. grated coconut meat

1½ T. cinnamon

½ tsp. salt

½ c. coconut oil (or butter), melted

½ c. sugar free maple syrup

¼ c. water

2 c. pecans, chopped

½ c. walnuts, chopped

½ c. almonds, coarsely chopped

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

¾ c. sunflower seeds (I use unsalted)

½ c. pumpkin seeds, roasted, salted

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

NUTRITIONAL INFO: Makes 30 bars, each contains:

239.7 Calories

20.0 g  fat

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

8.31 g  protein

79 mg sodium

 

Texas-Size Sausage “Biscuit”

TexasSausageBiscuit

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

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

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

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

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

INGREDIENTS:

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

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

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

NUTRITIONAL INFO:  Makes 1 serving which contains:

443 calories

37.8 fat

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

11.6 g  protein

612 mg sodium

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

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

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

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

INGREDIENTS:

1 recipe Individual Vanilla Cakes

1/4 tsp. ground cinnamon

1 T. butter

1 T. erythritol or your favorite sweetener

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

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

Zucchini Egg Muffins

Zucchini Egg Muffins

Zucchini Egg Muffins

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

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

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

INGREDIENTS:

1 t. olive oil

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

6 oz. pork sausage, crumbled and pre-browned

4 oz. shredded Monterey Jack Cheese

4 eggs, beaten

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

NUTRITIONAL INFO:   Makes 12 egg muffins, each contains:

112 calories

9 g  fat

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

6.78 g protein

194 mg sodium

Rutabaga and Onion Hash Browns

Click to enlarge

Rutabaga and Onion Hash Browns

This simple hash brown, shown above with braised beef and green beans, is very close to real potatoes, both in texture and flavor.  AND it can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.

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

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

INGREDIENTS:

5 oz. peeled and diced rutabaga, ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

Strawberry German Pancake

Strawberry German Pancake

Strawberry German Pancake

Who says you have to make stuffed, savory dishes with spaghetti squash?  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 I made in my pre-low-carb days.   I wondered how I might low-carb it?  Then it came to me.  I’ll make a fluffy dessert pancake!  So that’s what I did!

This is my low-carb version of a very old recipe my Mom used to make with peaches.  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 I serve him with spaghetti squash, could NOT tell it was in this creation!  Don’t ya just love when you can 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 strawberries. (will be higher carbs however)

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 accept no remuneration for this promotion nor for the inclusion of my recipes therein. I promote these books simply because they contain amazing low-carb 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

Bacon Smothered Burger

BaconSmotheredBurger-1

This delightfully easy dish makes a great lunch, dinner, or even breakfast.  It’s quick to make and very nutritious.  Note the nutritional stats below!  Of course, it goes without saying this it Induction friendly.  This is Paleo suitable if you use the coconut milk rather than the cream and it is suitable for all phases of Atkins.   This is just as good, perhaps even better, served over a ground pork patty sprinkled with a pinch of thyme (had it that way today!!) or a couple regular pork sausage patties.   🙂

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

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

INGREDIENTS:

6 oz. raw ground beef (cooks out to about 4-4¼ oz)

3 slices bacon, chopped fine

1 green onion

¼ c. heavy cream (coconut milk for Paleo)

½ c. water

Pinch salt (omit if you are sodium sensitive)

Cracked fresh pepper to taste

DIRECTIONS:  Form a meat patty with meat and brown it in a non-stick skillet until done.  Drain and set on a serving plate.  Cook bacon in same skillet, drain on paper towel.  Chop green onion and add to pan.  Lower heat to lowest setting and  add water and cream.  Stir until onion is soft.  Thicken with your favorite thickener if not naturally thick enough for you after it reduces a minute or two.  Add bacon, salt, pepper and dip over meat and serve.  Goes nice with a green salad at lunch or some scrambled eggs if serving at breakfast.

NUTRITIONAL INFO:   Makes 1 serving which contains:

633 calories

50.5 g  fat

3.8 g  carbs, .7 g  fiber, 3.1 g  NET CARBS

39.8 g  protein

1055 mg sodium (depends on your bacon)

Meatza-Meatza® Quiche

Meatza Meatza QuicheLow-carbers do not lack recipes for quiche.  This one my husband liked better than a lot I have created.  “Just the right ratio on the ingredients” he said.  I have to agree.  This recipe is suitable for all phases of Atkins, Keto, Primal and 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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

3 large eggs, beaten

1 link diced smoked sausage

6 oz. pork bulk breakfast sausage

2 green onions, chopped

DIRECTIONS:  Preheat oven to 350º.  Brown the breakfast sausage over high heat in a small non-stick skillet.  Add the smoked sausage and continue to cook on medium heat until it, too has cooked.  Add the green onion and saute a a couple minutes.  Remove from heat and slowly pour the beaten eggs over all.  Pop into hot oven and bake for about 20 minutes or until it puffs up and is firm in the center.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

392.3 calories

31.1 g  fat

2.13 g  carbs, 0.43 g  fiber, 1.70 g  NET CARBS

24.8 g  protein

917 mg sodium