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Archive for the ‘BREAKFAST FOODS’ Category

I love quesadillas and thought this morning “Why not make a breakfast version?”  These were quite tasty and neither of us could even eat a whole one.  So this recipe of 3 whole quesadillas will actually serve 4 adults (3 pieces per serving).  I use HEB Carb Sense whole-wheat tortillas, which are the lowest carb tortillas I have found to date, at 3 net carbs per tortilla).  Numbers have been calculated with that particular brand tortilla.  These are suitable once you get to Phase 2 of Atkins and most Keto diets.

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. Special prices right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

6 small low-carb tortillas (I used HEB Carb Sense)

1 T. unsalted butter (for cooking)

3 oz. pork breakfast sausage

1 oz. red onion, chopped

3 large eggs, beaten

6 oz. shredded Monterey Jack or mozzarella cheese

OPTIONAL:  1 small jalapeno, seeded and chopped fine

DIRECTIONS:  Place griddle on stove burners and melt the butter over low heat.  Turn fire off for now.  Lay 3 tortillas on top of the griddle but do not turn the fire on yet.  If you don’t own a griddle, you will have to construct and cook each one separately in a skillet.  In a medium skillet over medium-high heat, brown the sausage and onion together until done and onion is soft.

Now you’re ready to construct the quesadillas.  Sprinkle 1/2 of the cheese shreds evenly on the top of the 3 tortillas on the griddle.  Spoon 1/3 of the meat-onion mixture atop each tortilla next.  If using, sprinkle jalapeno on next.

Now, using the same skillet you browned the sausage in, scramble the beaten eggs until just set.  Spoon 1/3 of the eggs atop each tortilla spreading them out nicely to cover the full size.  Sprinkle remaining cheese on next.  Press another tortilla on top firmly and turn on the griddle heat to medium.  You want to brown these slowly so the cheese has time to melt and bind the ingredients together.  When first side is nice and brown, flip them over (holding top with your hand) and brown the second side.  When browned to your liking, turn off heat.  With a large knife, cut quesadillas into four quadrants for a total of 12 pieces.  Serve at once.

NUTRITIONAL INFO:   Makes 12 pieces.  Each 3-pc. serving contains:

430 cals, 28.3g fat, 20.82g carbs, 15.15g fiber, 5.67g NET CARBS, 23.7g protein, 733n mg sodium

 

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Cranberry Orange Ladyfingers

WOW!  My readers are going to LOVE these!  They just get better and better each day that goes by.  They’re even gluten-free, if you leave out the oat fiber.  🙂  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.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Order your 10-volume set TODAY as there is a special sale right now! (also available individually) from Amazon or special prices at: http://amongfriends.us/order.php

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

1 oz. orange peel

VARIATION:   Add a few chopped pecans.

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.  As with all low-carb baked goods, store in a bag in the refrigerator.

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

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

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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 for special sale pricing, use 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

 

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fluffy0014

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

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. Special set pricing going on right now but you can always order them individually if you prefer. Order yours today from Amazon or special discounts at our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops liquid sucralose (or other liquid sweetener)

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

½ c. Carbquik Bake Mix (or other low carb mix)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free)

1 T. flax meal

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

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 cals, 7.24g fat, 9.44g carbs, 6.73g fiber, 2.71g NET CARBS, 7.74g protein, 174 mg sodium

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I was craving some good old sausage cheese balls for lunch today, but realized I’m out of bulk breakfast sausage.  But I did have a 6-oz. piece of smoked sausage in the fridge.  Wasn’t sure how all that would bind together with the change in meat, so I added 2 eggs, some cream and baked my ball-shaped lunch in to Twinkie® shapes instead.  Wow!  These were amazingly good, and not at all heavy like one would think.  I ate 3 of these things and am pleasantly full.  My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps.  I just KNOW he’s going to love these delicious treats!

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.  Special prices going on right now!  Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon.  After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 c. Carbquik Bake Mix (or other low-carb mix)Smoked Sausage Twinkies (2)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

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I continue to try new versions of my modified Atkins MIM (Muffin-in-a-Minute) recipe.  I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.

For this one, I used diced apple, caramel sugar-free syrup and cinnamon.  Yummy! This version is not suitable until you get closer to goal weight and are at the higher-carb fruits rung of the Atkins OWL carb-re-introduction ladder.

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.  Special prices currently.  There’s a deal for the 10 volume set for around $99!  Hurry and place your order today before this offer ends.  Visit our direct order page at: https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review there.

DRY INGREDIENTS:  (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener of choice)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute oat bran or oat flour)

1/3 tsp. cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free Caramel syrup (or almond, or vanilla)

1/2 c. apple, diced

DIRECTIONS:  In a 5-6″ round or oval dish melt the butter in the microwave.  Add the sugar-free syrup & stir with fork (to cool down the butter).  Add the egg and beat all together.  Add in all dry ingredients and stir well with a fork.  Add in your diced apple and stir well. Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  Cut in half for two servings.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

VARIATION:  Add some chopped pecans (recalculate those into numbers below if you do).

NUTRITIONAL INFO:  Makes 1 cake (2 servings) the size of 2 muffins.  Each half of the cake is a serving and contains:

200.5 cals, 14.3g fat, 16.16g carbs, 9.15g fiber, 7g NET CARBS (use less apple to lower), 5.9g protein, 134 mg sodium

 

 

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I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe lately and have come up with several tasty versions.  I’ll be sharing another one here today that I’m calling Pineapple Spoon Cake because it is so moist you simply have to eat it with a spoon.  I’m presenting this recipe with two versions, the original with real pineapple and also a lower-carb second version that substitutes pineapple extract for the real pineapple.  Both are quite good.

I’m trying to increase my flax intake for a health issue and so far these flax-based gems are doing the trick.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty, especially this one!  All have been sturdy enough to slice or hand-hold but this one and it really requires a spoon to eat.  It’s just too moist to eat with your hands.   Only the extract version of this cake is suitable for Atkins Induction Phase and Keto programs.  Once you’re nearing or at goal weight, the real pineapple version is a must try!

DRY INGREDIENTS: I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix” for when I get a snack craving.  Then all I have to do is add the melted butter, egg, syrup and flavoring item.

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute high-carb oat bran or oat flour!)

Optional:  Dash ground cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. crushed pineapple juice pack

1 T. pineapple or almond sugar-free syrup

LOWER-CARB VARIATION:  Substitute 1/2 tsp. pineapple extract for the crushed pineapple

DIRECTIONS:  In a 5-6″ round or oval dish, melt the butter in your microwave.  Add the sugar-free syrup (to cool down the butter).  Add the egg and beat all together.  Add in the dry ingredients and stir well with a fork.  Add in your choice of flavorings below by stirring to blend or dropping fruit bits in by hand evenly.  Microwave on HI for about 1 minute 30-40 seconds.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal.  It is done when dry to touch in center.  If not dry to touch, cook 5-10 seconds longer, as ovens can vary.  Remove and slightly cool. Cut in half with a knife and spoon half onto two individual plates or bowls to serve with a spoon to eat.

NUTRITIONAL INFO:  Makes 1 cake that is two servings.  Bake in two separate ramekins if you prefer.  Numbers do not include photo garnish (whipped cream and additional teaspoon pineapple).

Each half of the plain cake contains:

With Real Pineapple:  200 cals, 14.25g fat, 16.05g carbs, 8.45g fiber, 8.6g NET CARBS, 6.05g protein, 136mg sodium

With Pineapple Extract: 181 cals, 14.25g fat, 11.6g carbs, 8.2g fiber, 3.4g NET CARBS, 5.8g protein, 134mg sodium

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