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Archive for the ‘BREAKFAST FOODS’ Category

Haven’t made my hubby a true omelet in ages, so I whipped him up one this morning.  Had 4 slices of bacon left in my package and decided to go for simple, only adding green onion to the mix.  It was delicious and he was most pleased.  I’m not so fond of omelets as they are a lot more difficult to cook than simple scrambled eggs.  But for some reason, the hubs thinks they are better.  Problem for me is that in order to get all the egg fully cooked in the middle, you tend to have to overcook the egg surfaces that touch the pan.  I don’t like either issue if things go wrong.  But today’s omelet got done in the middle without terribly overcooking the outside.  This omelet is suitable for all phases of Atkins and other Keto diets.  It is also suitable for Paleo or Primal programs.

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

INGREDIENTS:

4 extra-large eggs, beaten

4 thick slices bacon, chopped

1/3 c. green onion, chopped

DIRECTIONS:  Beat the eggs in a small bowl and set aside.  Coarsely chop the bacon and onion and have at the ready.  Brown bacon over medium-high heat in a non-stick skillet.  Drain off most of the grease.  Add the onion and stir-fry the two together for a minute.  Spread the mixture out evenly in the pan and lower heat to medium.  Pour the egg mixture evenly over the bacon in the skillet.  Do not disturb the mixture.  As the eggs begin to cook on the bottom, tilting the skillet as you work, lift the edges of the “pancake” gently with your spatula to allow the raw eggs to roll underneath the cooked part of the pancake.  Repeat this around the edges of the “pancake” until all raw egg appears to have rolled underneath fro proper cooking.   Lightly scrape off any remaining raw egg with your spatula and let it get underneath to be sure it is all cooked properly.  Gently fold over about 1/2 of the pancake onto the other side with your spatula.  Cook 1 minute or so.  Gently flip the entire omelet over to insure any exposed, raw wet egg will get cooked.  Leave the finished omelet in this position for about 1-2 minutes.  Finally tip the skillet over your warmed platter and slide the omelet onto it.  TIP:  I hold the platter under very hot, running tap water a few seconds and dry off rather than heat in an oven.  The above photo uses a huge plate and is actually TWO servings.  I simply took the photo before cutting the omelet in half.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

251 calories, 19 g fat, 2.1 g carbs, 0.45 g fiber, 1.55 g NET CARBS, 20 g protein, 358 mg sodium

 

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Bacon Maple Twists

My husband asked for pancakes today, but honestly, that is NOT one of my favorite foods.  It’s not the flavors I don’t like; it’s the bulky, cake-like mouth feel of pancakes that just doesn’t seem like breakfast food to me.  So today I created a mock “pancake” thingie that really tasted just like pancakes, maple syrup and bacon without all that voluminous bulk pancakes give you.  These have a slightly chewy texture in your mouth.

I only used half a recipe of dough making 4 twists for the two of us today.  Honestly, they are so filling a serving would be just one twist I think.  They were delicious with our eggs and I will definitely be making these again.  If you’re feeding a large family or have some breakfast company, baking a full recipe of these will make your breakfast task much easier.  This recipe is not suitable until you are well along in Phase 2 Atkins.

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

INGREDIENTS:

1 recipe my Mozzy Dough

8 slices thick-slice bacon

2 T. sugar-free maple syrup (I use Cary’s brand)

1/8 tsp. coarse black pepper

DIRECTIONS:   Preheat oven to 350º. Line a large baking sheet with parchment paper and set aside.  Make the Mozzy Dough per that recipe’s instructions.  On your countertop, roll the ball of dough between 2 sheets of plastic wrap or silicone sheets) into the form of a rectangle (one side the length of your bacon.  Remove top piece of plastic wrap.  Gently cut into 8 equal strips with a knife scoring completely the dough, but if using silicone sheet on the bottom, be careful not to cut your silicone sheet with your knife!  Using a brush, baste each slice of dough with the maple syrup.  Lay a slice of bacon down each strip of dough.  Sprinkle with the black pepper.  Next step is a little tricky, but doable if you don’t rush it.  Gently lift your plastic wrap or silicone sheet along the outermost strip of dough/bacon and tip it carefully over onto your hand.  Carefully grab each end with both hands now and lift over to baking pan.  Twist the dough assembly 2-3 times.  Pop into 350º oven and bake for about 15-17 minutes or until the dough is golden and bacon should be done as well.  Remove, allow to “set up” a minute or so before removing from pan with an extra-long spatula.  If you don’t own one yet, I highly recommend an investment in a long spatula.  They are invaluable for such tasks as this and lifting meatloaves or broiled/baked fish out of pans. Mine has an 8″ lifting blade.

NUTRITIONAL INFO:   Makes 8 twists, each one contains:

228 calories, 187 g fat, 7.51 g carbs, 4.81 g fiber, 2.7 g NET CARBS, 15.8 g protein, 376 mg sodium

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Boy, did my husband ever love THESE this morning!  Warm they were soft; cooled they got chewy.  Doing more experimenting with my Mozzy Dough and this is the first sweet application I’ve tried with it.  He said this was a keeper.  I use a little specialty pan with 2″ ring slots.  You could use a mini donut pan or a mini bagel pan.  You could also just use the bottom of the slots in a regular muffin pan.  These are not suitable until Phase 2 Atkins.

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

INGREDIENTS:

1 recipe my Mozzy Dough

2 T. erythritol

1 pkt. stevia or 2 T. granular Splenda

FLAVOR SPRINKLE MIXTURE:

1 T. melted butter

1 tsp. cinnamon

2 T. more erythritol or Splenda

DIRECTIONS:  Preheat oven to 350º.  Melt 1 T. butter over low heat and brush the bottoms of your pan slots lightly.  Mix 2 T. erythritol and cinnamon in a small bowl and sprinkle half of it into each pan slot with your fingers.  Set pan aside.

Make the Mozzy Dough per that recipe’s instructions, except add the first 2 T. erythritol and stevia (or Splenda) to the dry ingredients to sweeten it up a bit.  When the dough is in a uniform ball, form a crude log and divide into 12 equal portions.  If using donut, bagel or ringed pans, roll each dough portion into a little log about 4″ long and encircle it in the slot.  Slightly press down with fingers to seal where the two ends meet.  If using muffin pan, just press the dough into the bottom of the slots.  Sprinkle remaining topping mixture evenly on top of each one.  Pop pan into 350º oven and bake for about 15 minutes.  Do not over brown or these will dry out.  Allow to cool a minute before gently lifting out of slots with a knife tip.  Invert them as you plate them up and serve warm a fresh cup of coffee or tea.  They get chewy as they cool down.  When these are totally cooled off, they firm up and are more like cookies.  If you want them more cake-like in texture and to remain soft, eliminate the psyllium in the Mozzy Dough recipe.  🙂

NUTRITIONAL INFO:  Makes 12 cinnamon rings, each contains:

141.4 calories, 12.1 g fat, 5.15 g carbs, 3.30 g fiber, 1.85 g NET CARBS, 8.88 g protein, 188 mg sodium

 

 

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Lemon Curd

                Lemon Curd

Decided to try my hand at one of my pastry favorites: lemon curd.  I grew to love this scone & pastry topping while on an extensive six-weeks trip through Britain in the 80’s.  I have since modified my recipe of the 80’s to be Atkins friendly.  Had it on a Muffin in a Minute for breakfast and man was it ever good!  This also makes a good cream filling between layers of vanilla cake or pound cake or for lemon mini-tarts.  I love it on a hot biscuit as well!  🙂  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

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:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 calories, 4.6 g  fat, 1.56 g  carbs, .41 g  fiber, 1.15 g  NET CARBS, 2.13 g  protein, 23 mg. sodium

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Cranberry Orange Ladyfingers

Cranberry Orange Ladyfingers

WOW!  Did these ever come out tasty!  And they just get better and better each day.  They’re gluten-free, if you leave out the oat fiber.  I think they are one of my very best cake treats.  🙂  Hubby really liked these and he’s not really a fruit and nut man.  If you don’t have a twinkie baking pan, just make 12 small muffins, a round flat circle you will cut into 12 scone wedges or a single cake using a loaf pan.  These are not suitable for Atkins Induction on several levels.  They are suitable for Phase 2 and above and Keto diets as well.

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

INGREDIENTS:

½ c. almond flour

¼ c. flax meal (I use 50:50 gold and dark)

¼ c. plain whey protein powder

1 tsp. baking powder

1 T. oat fiber (omit for gluten free version)

1 c. shredded Monterrey Jack cheese

3 T. softened cream cheese

2 beaten large eggs

1 tsp. cider vinegar

1 T. heavy cream

2 T. fresh squeezed orange juice

1 T. warm tap water

1 tsp. yeast dissolved in the warm water above

½ c. cranberries (fresh or homemade sugar-free dried)

½ c. slivered almonds (or chopped pecans)

1 oz. orange peel

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a non-stick pan of your choice (discussed above) and set aside.

Measure out the first 6 (dry) ingredients into a medium mixing bowl.  In a separate small glass bowl, soften the cream cheese either at room temp or in your microwave on defrost.  Dissolve the yeast in the tablespoon of warm water in a saucer and add to the cream cheese.  Stir. Beat in the eggs well. Add the cider vinegar and cream.  Add the creamy mixture to the dry ingredients bowl and stir.

Trim off 1 oz of orange peel from an orange.  You want to get as little white, bitter membrane as possible.  Cut into approximately 1″ pieces.  Place in food processor or blender.  Add cranberries and nuts to the bowl and pulse it all together about 10 times or so, to a coarse chop.   Add the fruit/nut mixture to the batter.  Stir. Finally squeeze/measure out the orange juice. Stir well one last time to incorporate all to achieve a uniform distribution of the fruit/nuts.

Dip into/onto your chosen pan, distributing the batter evenly into 12 muffin cups, 12 twinkie slots or a round circle about 1/2″ thick for scones.  Pop into 350º oven and bake for  20 minutes until lightly browned.  Allow to cool a bit before lifting with the assistance of a knife tip.  If making a loaf, bake around 35 minutes or until the center passes a dry toothpick test.

NUTRITIONAL INFO:  Makes 12 portions (whatever shape you make), each contains:

160 calories, 12.64 g  fat, 6.53 g  carbs, 2.71 g  fiber, 3.82 g  NET CARBS, 8.3 g protein, 266 mg sodium

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Another tasty creation with my Sofrito sauce for breakfast today.  The hubs and I loved this one!  Man, I love that Sofrito on everything I’ve tried it on! I know everyone doesn’t like mushrooms, so I would suggest perhaps red bell pepper instead.  That is sweet enough as to not mask the Sofrito, but rather complement it.  Other veggies might not do so well here.   This recipe is suitable for all phases of Atkins, Keto plans and primal/paleo as well.

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

INGREDIENTS:

4 eggs, beaten (I used extra large)

1 T. unsalted butter

3 oz. sliced smoked sausage

4 large mushrooms sliced

1 T. my Sofrito sauce

Dash onion powder

VARIATION:  Substitute red bell pepper for the mushrooms

DIRECTIONS:  In a medium skillet lightly brown the sausage slices over medium-high heat.  Add mushrooms and saute until they are no longer opaque.  Add the Sofrito sauce, stir well and remove from heat.  In a small bowl, beat the eggs with the onion powder.  Melt the butter in a separate skillet and scrambled the beaten eggs until done to your liking.  Spoon onto platter and spoon the sausage-mushroom “salsa” down the center of the eggs.  Serve at once and delight your taste buds.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

407 cals, 32.3 g fat, 3.85 g carbs, 0.60 g fiber, 3.25 g NET CARBS, 26 g protein, 808 mg sodium

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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

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