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Archive for the ‘BREAKFAST FOODS’ Category

A delicious way to use up a leftover low-carb sandwich bun, roll or biscuit.  I used one of my new Einorn-Carbalose Sandwich Buns (because it is all I had baked on hand this morning) for this breakfast creation.  That explains a little higher carb count on this breakfast than if I had used one of my other low-carb breads/buns.  These little piles of breakfast deliciousness I will be making again.  This was very tasty indeed!  This recipe is suitable for all phases of Atkins provided you use a phase-suitable bun on the bottom.   For those still on induction, I would recommend toasting a one-minute-muffin (the original recipe minus the cinnamon and sweetener) to meet Induction guidelines.  That will also lower the carb count (see below).

Low Carbing Among Friends cookbooks Volumes 8, 9 are still available.  Volume 10 is hot off the press!  Hurry and place your order today for any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  Special sale pricing going on right now!  Free USA shipping!  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS:

1 low-carb bun of your choosing, sliced laterally, toasted

4 large eggs, beaten

2 T. (total) unsalted butter

2 leek leaves, well-washed, sliced thin

½ c. heavy cream

½ c. tap water

Dash salt

1/8 tsp. coarse black pepper

1/8 tsp. xanthan gum (or preferred thickener)

DIRECTIONS:  Wash leeks to rid them of any dirt.  Slice thinly crosswise.  In a medium skillet over medium-high heat, saute leeks in 1 T. of the butter until soft.  Add cream, water and bring to simmer.  Add salt and pepper and slowly dust xanthan gum on top, whisking continuously until sauce thickens up to your liking.  Turn off heat.

In a small egg skillet, melt the other tablespoon butter and scramble the eggs as you usually do.  Spoon half the scrambled eggs atop each half of the toasted bun.  Top with half the leek cream sauce and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

438 cals, 40g fat, 11.15g carbs, 3.35g fiber, 8.8g NET CARBS, 10.6g protein, 508 mg sodium  (The particular bun I used because it is what I had baked up and on hand, has 5.8 NC per half.  A lower carb bun like a one-minute muffin toasted would lower carbs to 5.75 net per serving).

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Einkorn Sausage-Cheese Balls

This is an ever-popular party appetizer that never goes out of favor with your holiday guests.  I’m hosting the appetizers phase of our neighborhood annual Christmas round-robin dinner and this easy make-ahead treat will be 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.  With fewer ingredients it’s a little easier to put together.  This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick).  These tasty treats only have 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 Atkins Phase 2 OWL.  They are OK for Keto diets if you can fit a few into your daily carb limits.

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, 0.64 g fiber, 1.76 g  NET CARBS, 4.82 g  protein, 81 mg sodium

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I bought a new silicone hoagie roll pan (made by Tescoma) to make hotdog buns with and tried them for making our breakfast this morning.  I call these “pirogues” because they are in the shape of little boats to me.  These are simple to make and were quite tasty.  These are suitable for all phases of Atkins and other Keto diets.  They fit a Primal Blueprint program but not paleo with the cheese in them.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:

4 large eggs, beaten

2/3 c. cooked pork sausage crumbles

1 c. total Cheddar cheese (or cheese of choice)

½ c. green onion tops, chopped

VARIATION:  You could spoon a small amount of low-carb bread batter in the bottom of the pans first for a “boat shell” for a change of pace.  They will likely take maybe 5-7 minutes longer cooking time if you do this variation.

DIRECTIONS:  Preheat oven to 350º.  Place a hotdog bun or hoagie roll silicone pan on a baking sheet for support and baking.

Beat the eggs in a medium bowl.  Set aside for a moment.  Sprinkle half the cheese in the bottom of a silicone hoagie/hotdog bun pan.  Using a 2-T. scoop, spoon the eggs as equally as possible (start with 2 T. per slot) into the 6 slots of your pan.   Even out the rest of the beaten eggs evenly in the 6 slots until all used up.  Sprinkle the chopped green onion over each pirogue.  Top with the rest of the cheese.  Pop into 350º oven and bake for about 15 minutes or until dry to the touch on top.  Serve at once.

NUTRITIONAL INFO:   Makes 6 pirogues, each contains:

167 cals, 12.5g fat, 2.1g carbs, 0.23g fiber, 1.87g NET CARBS, 11.4g protein, 389mg sodium

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I whipped these up this afternoon for our breakfast in the morning.  I don’t like baking when I get out of bed………..too sleepy.  They came out delicious!  It’s basically my Blueberry Scone recipe with the logical ingredient changes for the flavor change.  Some people frost scones, but we prefer ours unfrosted.  Fast forward:  These were delicious the next day.  I just set them out of the fridge to come to room temperature.  Yummy!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site

INGREDIENTS:

2 large eggs, beaten

1 T. fresh squeezed orange juice

1½ T. orange zest

2 T. unsalted butter, melted

1 c. fresh cranberries, chopped in processor

1 c. Splenda or equivalent sweetener of choice

¼ tsp. salt

1½ tsp. baking powder

1 T. coconut flour

1½ c. almond flour

½ c. plain whey protein powder

DIRECTIONS:  Preheat oven to 350º.  Melt the butter over low heat on the stove in a small saucepan.  In a medium bowl, place the orange zest and orange juice.  Add the eggs and beat.  Add the melted butter next and again beat with a spoon.  Add the cranberries next and stir.  Measure all dry ingredients into the bowl on top of the wet ingredients and work the wet and dry together until all forms a solid mass of thick dough.  I formed 6 large scones with my dough, rendering the nutritional stats shown below (a little high in carbs making just 6 scones).  You might prefer to make 7 smaller scones to cut the carb count. I’ll give the full dough recipe numbers so you can calculate yours based on how many you decide to make.

Using a rubber spatula, divide the dough into the number of scones you want to make.  Foll slightly, then flatten slightly and place either on parchment-lined or silicone sheet lined baking pan.  Pop into hot 350º oven for about 20 minutes or until firm in the center and lightly browned around the edges.  Remove and cool (traditionally not eaten hot) so they will achieve the proper “short” texture.

NUTRITIONAL INFO:  For 6 large scones, each scone will contain:

354 cals, 28g fat, 15.71g carbs, 5.4g fiber, 10.31g NET CARBS, 18.2g protein, 238 mg sodium  (carbs can be cut using liquid sweetener of choice)

ENTIRE BATCH DOUGH CONTAINS:  2123 cals, 167.8g fat, 94.3g carbs, 32.4g fiber, 61.9g NET CARBS, 109.4g protein, 1427 mg sodium

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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 dealership was honestly gob-smacked when we turned the car back in and the agent 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 elderly 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. One of the side dishes on the plate that night was baked beans, which were quite 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. 🙂

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INGREDIENTS:

5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon in 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 medium skillet ( I prefer non-stick for omelets), brown the bacon but stop BEFORE it is very crisp.  Chop the onion and add to the pan.  Saute until the two are browned and tender.  Drain off any 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

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Pumpkin Granola

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

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

INGREDIENTS: 

½ c. roasted sunflower seeds, unsalted

½ c. roasted pumpkin seeds, unsalted

2 T. chia seeds

1½ c. large flake coconut, unsweetened

1 c. walnuts, coarsely cut

1 c. pecans, coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt

2 T. erythritol

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

1/3 c. liquified coconut oil

¼ c. sugar-free maple syrup

1 tsp. vanilla extract

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

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

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

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

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Well, I guess I was hungry this morning, because I sliced off a portion of my breakfast egg dish before I got my camera out to take a picture!   I call this a “pancake” because it was quite thin, with only 3 eggs in it.  But then I’m not terribly fond of eggs, so are you surprised?  If you prefer more of a frittata, just increase the eggs to 4 or 5.  This was prepared with precooked bacon, something I never have around as a rule.  I don’t like the taste of precooked bacon so much.  But I bought and rendered out a 3# box of bacon ends and pieces this week and these cooked lean crumbled bits of various shapes and sizes I saved for such recipes as this one.  Worked out fine in this dish, as it was delicious.  This breakfast or brunch dish is suitable for all phases of Atkins and Keto programs.  It passes muster for Primal and Paleo diners as well, provided you clarify the butter, of course.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

Bacon-Mushroom Pancake Close-up

Click for close-up

INGREDIENTS:

4 T. unsalted butter

6 medium mushrooms, sliced

2 oz. cooked bacon pieces (weighed after cooking)

3 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  In a 10″ skillet melt the butter over medium-high heat and saute the mushrooms in the pan until tender and no longer bleeding moisture into the pan.  Turn off heat.  Spread the bacon pieces on top evenly.  Drizzle the beaten eggs over the top of the bacon-mushroom mixture, trying to moisten the entire contents with the egg.  Pop skillet into 350º oven for about 7-10 minutes or until eggs are just done in the center.  Remove from oven and run a spatula under the “pancake” to slide it onto a serving platter.  SErve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

213 cals, 18.4g fat, 1.37g carbs, 0.27g fiber, 1.1g NET CARBS, 10.9g protein, 382 mg sodium

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