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

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

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

 

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

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

 

 

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

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

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)

Bacon-dogs

Einkorn Bacon-dogs

Bacon-dogs

I was wanting something cheesy and bacon-y yesterday for breakie, but just didn’t want eggs.  Having made a new version of my Einkorn bread the day before, I decided to pull it together into a tasty breakfast that even my husband gave a thumbs up to.  This is a little carb-y with the Einkorn roll, but you can use some other low-carb bread and pull the carbs down on this.  You won’t get the chewy quality these have, but they will perhaps be adequate for you. This recipe as-written would not be suitable until Pre-Maintenance or Maintenance phases of Atkins or Keto.  There is Einkorn wheat flour in the bread, folks, so definitely not gluten-free either.

These are extremely filling, the bread being made with psyllium.  You will probably find one will feed 2 children.  Those we reheated the next day, again in the regular oven, were as delicious as they were on the first day.

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:

1 recipe my Einkorn-Arrowroot Sandwich Buns

5 oz. cheddar cheese (1 slice per “dog”)

10 slices low-sodium thick bacon, cooked (2 per “dog”)

VARIATION:  Scramble some eggs and spoon a little down each bun before adding the cheese and reheating.

DIRECTIONS:   Make the bread as instructed in that recipe, rolling the 5 portions into 6″ “ropes” and slightly pressing them flat before baking.  Remove from oven but don’t turn the oven off.  When totally cooled, slice the buns, open out and set aside.

While the bread is cooling a bit, fry the bacon until done but not overly crisp.  Drain and place 2 slices bacon into each sliced bun.  Cut and arrange the cheese on each bun.  Close the bun and set them back onto your bread baking sheet and replace in a 350º oven for 5-7 minutes just to melt the cheese. Remove from oven and ENJOY!

NUTRITIONAL INFO:  Makes 5 Bacon-dogs, each contains:

528 calories (use 1 slice bacon to lower calories)

40.9 g  fat (use 1 slice bacon to lower fat)

21.4 g  carbs, 10.1 g  fiber, 11.3 g  NET CARBS

27.5 g  protein

735 mg sodium

 

 

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

To give credit where it is due, this basic 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.  The texture of this batter is quite nice and very moist.  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

DISCLAIMER: I am not paid 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:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour

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

Bacon Gravy with Kale

Bacon Gravy with Kale

Bacon Gravy with Kale

I felt like eating bacon gravy for breakfast today, rather than my usual sausage gravy.  And as I knew neither lunch nor dinner tonight would involve any Vitamin K for my hubby (he has to eat a little bit of Vitamin K each day), I decided to throw in a bit of finely chopped kale to see what that was like.  Well, it was delicious, although the kale took a rear seat to the bacon and green onion flavors. I would definitely make this new breakfast gravy again and it’s sooooooo nutritious with that little bit of kale thrown in the mix.  Hubby gave it a thumbs-up, too!  I served it at breakfast over toast, but I see potential for this being served over baked or broiled fish or chicken as well.  🙂 this recipe is suitable for all phases of Atkins (using an Induction-friendly bread) and for Keto diets.  Primal diners could enjoy this occasionally as well.  Paleo folks will want to sub in coconut milk or almond milk for the cream.

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

DISCLAIMER: I am not paid 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:

1/3  lb. bacon (about 6 slices)

3/4 c. kale (1 medium leaf), stemmed and chopped fine

2 large green onions, chopped

1 c. heavy cream

1 c. water

Dash salt and black pepper

xanthan gum or your favorite thickener (optional)

DIRECTIONS:   Coarsely chop the bacon and brown in a non-stick skillet.  Add the kale and saute over high heat until it begins to get limp (about 2 minutes).  Add the green onion and saute 1 minute to soften. Reduce heat to medium and add the cream, water and seasonings.  As it simmers, lightly dust the surface with xanthan gum and wait to allow it to thicken.  Dust again if necessary to get it as thick as you like, waiting a minute between additions.  Less is always better when it comes to xanthan gum, lest you end up with a slimy gravy.  😉  Serve at once over low-carb toast as shown, or low-carb biscuits.

NUTRITIONAL INFO:    Makes 4 generous servings, each contains: (numbers below DO NOT include the toast, biscuit or whatever meat/recipe you serve this on)

387 calories

39 g  fat

4.12 g  carbs, .6 g  fiber, 3.52 g  NET CARBS

6.2 g  protein

382 mg sodium

Pumpkin Granola

Peggy's Granola

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, I can’t really taste pumpkin (or the coconut, for that matter) in there.  I taste the spices, nuts and fruit mostly.  🙂  This recipe is not suitable until Atkins Phase 2 OWL when nuts are introduced.

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: 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.

NOTE:  Just wanted to add that this keeps AMAZINGLY well over time.  I stored mine in a Tupperware canister, it is now March, 6 months later, and this granola (what is left) is still dry, as crisp as when I made it and DEElicious! 🙂

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 (I use DelMonte which 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 rebake 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 calories

19.6 g  fat

7.5 g  carbs, 3.21 g fiber, 4.29 g  NET CARBS

4.89 g  protein

42 mg sodium

Daikon “Hash Browns”

Daikon Hash Browns

Daikon Hash Browns

If you’re missing hashbrowns with your morning eggs, wait no more.  I’ve tried this with grated jicama, but that’s not quite as satisfying.  These made with Daikon or Japanese radish (available in Asian grocery stores) have a closer texture to potatoes than jicama.  I add the onion because my family always added it, and it helps to hide the very mild radish taste.  You mustn’t judge these until you’ve tried them.  They are pretty amazing.  And they are low in carbs.  They are suited to all phases of Atkins, Keto diets, Primal and Paleo.  As seen in the picture below, they can also be made with traditional red radishes.  Both are equally tasty in my opinion.

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: 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

Daikon (Japanese) Radish

Daikon (Japanese) Radish

INGREDIENTS: 

2 c. daikon radish, peeled and cubed

1 T. + 2 tsp. bacon grease

2 oz. onion, chopped (I used purple onion)

Dash salt

Dash pepper

DIRECTIONS:  Melt bacon grease over high heat.  Add onion and saute until it is softened.  Add diced daikon and continue sauteing, stirring often to brown on all sides.  When tender, salt and pepper to taste and serve warm.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

Red Radish Hash Browns

Red Radish Hashbrowns

127 calories

10.8 g  fat

7.0 g  carbs, 2.1 g fiber, 4.9 g  NET CARBS

.9 g  protein

468 mg sodium

 

 

Quick Breakfast Danish

Blueberry Quick DanishI discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  Fruit Danish!  Or at least a cross between that and a fruit-topped pancake type breakfast. 🙂

I keep some sort of plain, neutral low-carb bread at the ready in a gallon plastic bag in my refrigerator at all times.  That practice makes creating this for breakfast a snap!   Try all of the variations as they all came out delicious!

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:

1 slice Peggy’s Sliced Bread (per person being served)

Fruit or berries of your choice (specific ingredients and amounts noted below)

Small dollop cream cheese (about 2 tsp. per serving)

GENERAL DIRECTIONS: Take a piece of my Peggy’s Sliced Bread, slice it laterally into two thinner slices.  Dab 1 tsp. cream cheese on top of 1 slice.  Fill with a little fruit topping.  Douse with cinnamon for apple, peach or pineapple varieties.  Place second thin slice of bread on top and repeat.  Nuke it on defrost for 20 seconds and man, oh, man, is it ever good!

Some versions are a little carb-y.  What can I say….fruit is carb-y.   Net carb counts for some fruits and berries provided below.  Those early in OWL phase should stick to the berry versions.

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 berries rather than the higher carb fruits.   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 (shown  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 thins slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds int eh microwave on defrost and serve while hot.

BLACKBERRY VERSION (BELOW)  OR BLUEBERRY VERSION (TOP OF PAGE):  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.

Click to enlarge (blackberry version)

Blackberry Quick Danish

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: 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 (pineapple is pretty high in carbs)

8.5 g  protein

243 mg sodium

132 mg potassium

Made with 3 medium strawberries sliced:  5.3 NET CARBS

Made with 1/4 c. frozen blackberries: 7.3 NET CARBS

Made with 1/4 c. canned tart cherries:  10.9 NET CARBS (another high carb fruit)

Made with 1/4 c. fresh blueberries: 7.6 NET CARBS

Jam Tea Cakes

JamCakes

My British and Canadian readers will LOVE these!!  They were just lovely with a hot cuppa…..not too sweet.   I baked these tea cakes in a whoopie pie pan that I recently purchased (see below), so each tea cake is about 2¼” x ¼”  before slicing.  The recipe makes exactly 12  tea cakes if you carefully spoon in 1 level tablespoon of batter into each pan slot. I used my focaccia bread batter for these, actually, as I didn’t really want them too sweet or crumbly/cakey.  These are not suitable until Phase 2 OWL of Atkins.    These do not meet Primal-Paleo guidelines at all.

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: 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: 001

3 T. cream cheese, softened

2 large eggs

1 tsp. apple cider vinegar

1 T. cold water

1 T. heavy cream

½ tsp. vanilla extract

1 tsp. dry yeast dissolved in 1 T. lukewarm water

1 tsp. baking soda

¼ c. flax meal

¼ c. plain whey protein powder

½ c. almond flour

1½ c. Monterey Jack cheese

2 T. erythritol (or other sweetener to equal around 1½ T. sugar)

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

DIRECTIONS:  Preheat oven to 350º.  Have a non-stick whoopie pie pan at hand.  You can use a muffin-top pan, a large muffin pan or an ebilskiver pan to make these if you don’t own a whoopie pie pan.

Soften cream cheese in a medium mixing bowl.  Whisk in all the wet ingredients.  Add the cheese and stir well.  Measure in all dry ingredients and stir well to blend.   Using a tablespoon, dip up a LEVEL tablespoon of batter and using your finger to empty out the tablespoon, fill each pan slot with exactly 1 level tablespoon of batter and spread evenly with the back of a spoon.  There will be exactly enough batter to make 12 cakes that will be sliced into 24 pieces when done, to make 12 sandwich-type jam-filled tea cakes.

Pop into oven and bake for around 10-11 minutes or until firm in the center (don’t let them brown too much).  When they are totally cool, remove from pans.  Using a serrated bread knife, carefully slice them laterally.  Using the back of a teaspoon, spread one half with 1 tsp. your favorite sugar-free preserves or jam.   You want the jam to be quite thin, for lower carbs, and so it will not ooze out when these are eaten.  Most of my sugar-free jams have around 1-3 net carb per teaspoon.  Top with the other side of the cake, repeat for all 12 cakes, and serve.  ENJOY!

NUTRITIONAL INFO:  Make 12 two-piece jam-filled tea cakes.  Numbers below do not include the jam filling.  Each tea cake consists of 2 of the sliced thinner pieces of cake with jam layered between. Therefore each jam cake/serving will contain:

129.2 calories

10.4 g  fat

2.28 g  carbs, 1.2 g  fiber, 1.18 g  NET CARBS  (plus whatever carbs in your chosen jam)

7.8 g  protein

179 mg sodium

 

Strawberry Egg Puffs

Click to enlarge

Strawberry Egg Puffs

These little breakfast treats came about as a result of a kitchen mishap. I was intending to make a giant Oopsie cinnamon roll, but right when I switched my ancient Hamilton Beach electric hand mixer on, it just sat there in silence.  Not surprised, as it’s over 30 years old.  I certainly have gotten my money’s worth out of THAT thing!!   I knew there was no way I was ever going to get my egg whites whipped stiff enough with my immersion blender.  I did try, but it just wasn’t happening.I simply didn’t feel like scrambled eggs this morning.  Really wanted a sweet breakfast for a change, as I hadn’t had anything sweet for breakfast in ages.  Plus I had promised my husband a cinnamon roll for breakfast!  I had to think quick on my feet.  Looking in the fridge, the beautiful, ginormous strawberries I bought yesterday were right at eye level.  I thought a moment, glanced over and saw my  Ebilskiver pan hanging nearby and the light bulb went off!  These are a VERY pleasant way to have your eggs in the morning when you’re kind of burned out on plain old eggs.  Hubby was happy, too. These little breakie treats are suitable as soon as you reach the berries rung of the Atkins Phase 2 OWL carb ladder.  They are also suitable for Paleo-Primal followers.  I found 3 of these filled me up nicely; hubby ate the remaining 4.  You would definitely want to double the recipe for a larger family.  These would also be good made with blueberries instead of strawberries.  A dab of cream cheese underneath the fruit would also be delicious. There are just endless ways you could vary this basic little recipe.  1 tsp. cream cheese dotted under the strawberry would turn these into little strawbery danish real easily.  🙂

More delicious low-carb breakfast ideas and 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: 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.

VARIATION:  Add 1 tsp. cream cheese in the center of each one, under the strawberry slice,  before baking. 🙂

INGREDIENTS:

4 eggs

2 T. sugar equivalent of your favorite sweetener

1 T. flax meal

1 T. whey protein (unsweetened, plain)

½ tsp. vanilla extract

2 extra large strawberries, sliced

DIRECTIONS:   Preheat the oven to 350º. Break the eggs into a mixing bowl.  Whip well with a whisk.  Add all remaining ingredients but strawberries, whip with whisk until smooth and set aside a moment.  Stem and slice the large end of the strawberries into 7 nice large slices (cook gets to eat the pointy bits :)).  I used my non-stick Ebilskiver pan that has 7 seven ½” deep slots, but a muffin top pan would work just fine.  If you have neither one, you could use 7 slots of a regular muffin pan (to keep the per-serving stats below accurate), but allow perhaps a few more minutes cooking time as they will be a little thicker.  I lightly oiled my pan just because EVERYTHING seems to stick on me if I don’t.  I’ve learned. Give the batter one last whisking to incorporate any settling ingredients.  I used a 2 T. measuring cup to dip out 7 equal portions of batter into the cups, evenly distributing the remaining batter.  Gently set 1 slice of strawberry in the center top of each one.  Pop into your preheated oven and bake about 15 minutes or until puffed up and firm to the touch.  Expect them to fall level as they cool off.  OPTIONAL:   Dust with powdered erythritol .  Below is a pic of the ebilskiver pan I used to bake these with.   It has slots that are 3/4″ deep and about 2½” wide.  These could be baked in a muffin top pan or the bottom of muffin cups, too.

My Ebilskiver pan (I think it’s a discontinued pan now)

NUTRITIONAL INFO:   Makes 7 egg puffs, each contains:

53 calories

3.4 g  fat

.91 g  carbs, .43 g  fiber, .48 g NET CARBS

4.5 g  protein

41 mg sodium

Gluten-Free Grain-Free Cinnamon Bread

Click to enlarge

Gluten-Free Cinnamon Bread

This is my latest variation on my gluten-free focaccia bread recipe.  I just shaped the batter into 9 individual Cinnamon Bread Buns and sprinkled cinnamon and Steviva (blend of stevia and erythritol)  on them.   Hot out of the oven with butter they were VERY good.   They’re really too thin to slice, but making fewer would make them thicker and slicing would then be possible.  This is suitable for Phase 2 of Atkins when you reach the nuts and seeds rung of the carb ladder.  These are not suitable for Primal-Paleo unless you eat whey protein powder and cheese occasionally.

VARIATION:  You can snip a very few raisins to add for a raisin bread version.  You can add a little finely chopped, peeled peach or nectarine for a tasty version. You need to add those carbs below if you add raisins or peaches.

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 our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened 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

Cinnamon

about 2 tsp. Steviva or sweetener of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scoop the batter onto the prepared pan into 9 equal portions. I used a 1/4 c. measuring cup.  Spreading the batter into circles the size you would like.  Sprinkle tops with cinnamon and 1/4 tsp. Steviva or other sweetener of your choosing. Pop into 350º oven and bake for about 20 minutes or until done to the touch in the center and just beginning to lightly brown.  Store leftovers, once cooled, in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 9 pieces, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

Chia Microwave Biscuits (2)

Two Chia Biscuits shown.

Two Chia Biscuits shown.

Since I’ve cut most wheat out of my diet, I can no longer eat some of my older biscuit recipes that used Carbalose flour or Carbquick.  So I’ve been tinkering around with new ingredients.   In doing so, I’ve made a delicious 2-serving low-carb biscuit that is moist and light.  Chia seeds have many health benefits and they also bring moisture to a baked product.  The gel is great as a meatloaf additive as well, for moisture and as a bread replacement.

This biscuit falls somewhere between the texture of cake and your Granny’s biscuits.  The surface is crusty if you brown it in the broiler a bit.  I love the built-in portion control of individual or 2-serving recipes because then we don’t have any leftovers to be tempted to go back and eat later.  This is quick, easy, tasty!  It is not suitable until the highest (grains) rung of the OWL ladder (or Maintenance) of Atkins.  This recipe is not really suitable Primal-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 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: 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 T. oat fiber (substitute 100% gluten-free ground oat flour for gluten-free version)

2 T. almond flour

1 T. egg white powder (I use NOW brand)

1 T. plain whey protein powder

½ tsp. baking powder

½ tsp. glucomannan powder

2 T. grated Monterrey Jack cheese

1 T. chia gel (1T. ground chia in 9T. water.  Gels up in 5-10 min.  Shake several times.  Can refrigerate leftover gel 1 week)

1 tsp. melted unsalted butter

1 T. heavy cream mixed with 3T. water

DIRECTIONS:   Measure the dry ingredients into a small mixing bowl.  Stir well.  Add in the melted butter, chia gel and cream/water mixture.  Stir well to blend ingredients.  Allow batter to sit for a few minutes to slightly thicken.  The batter will NOT be as thick and stiff as traditional drop biscuit dough.    You can either make 2 single biscuits by dividing the batter between two small ramekins or bake all the batter in a 6″ oval dish like I did and cut in half for two-biscuits (shown in the pic above).  The smaller ramekin-shaped biscuits should cook in 1 minute on HI in your microwave; the oval mega biscuit will take about 1 minute 30 seconds on HI.  My microwave is 1150 watts, but they do vary in wattage.  Yours may take a few seconds longer. They should be dry int he center if they are done.  Remove them from the microwave and gently tip out of their dish with a knife tip onto a small baking pan.  Pop into the broiler and brown the top a couple minutes.  Serve at once and ENJOY!

NUTRITIONAL INFO:  Entire recipe (two servings) contains: (halve these numbers if eating half of this recipe)

287 calories

22.3 g  fat

16.3 g  carbs, 12.9 g fiber, 3.3 g NET CARBS

15.8 g  protein

426 mg sodium

Sugar Free Honey

Click to enlarge

Click to enlarge

I only made this when I was about to run out of my store bought Honey-Tree brand of sugar-free honey and didn’t want to drive in to Austin or wait to order it on-line.  It was quite pricey on-line, too!  Just recently, my local Walmart has started carrying Honey Tree brand of sugar-free honey and since it’s pretty tasty, I just buy it nowadays.  But for any of you who would like a recipe to “stretch those dollars” and get a lot more honey out of just one little jar, this is the recipe I used when I was making it some tome ago. This is actually a recipe (slightly modified) of a very talented cook, Birgit Kerr on Birgit’s Daily Bytes. Her original recipe can be seen here:   http://birgitkerr.blogspot.com/search?q=sugar-free+honey .  I decided to post my version here because a number of my readers have asked me how to make it when it is not available where they live.  I must give Birgit credit for my inspiration on this wonderful creation.  Since my Walmart may not carry the Honey Tree forever (they often drop products from their lineup), I’m keeping this recipe just in case I ever have to go back to making my own.  This recipe is VERY good!  NOTE TO SELF:  buy next bottle of Honey Tree honey before the last 2 T. is used up!! 🙂

I have to substitute erythritol in for the xylitol called for in Birgit’s recipe.   The reason for this substitution is that xylitol is highly toxic to dogs so I won’t keep it in the house.  If a very small dog ingests xylitol they usually die from organ failure.  The poor vets are helpless to save the animal.   And as my husband and I are guilty of giving our rat terrier, Button (nicknamed Buttoni) a wee bite of our cookie or cake, and I’m so afraid one of us will unknowingly hand her something with xylitol!!  I don’t even buy sugar-free chewing gum anymore as it is usually sweetened with xylitol.  Ratties are notoriously clever at getting what they smell/want, even if it’s in a purse.  Anything within reach is fair game to a rat terrier! 🙂

My revised version of her recipe appears below as a courtesy to my readers. I do hope you will all stop by and visit Birgit’s blog.  This sugar-free honey recipe is but one example of her creativity and skill in the kitchen.

One very nice thing about honey, whether real honey or the cooked, imitation variety, is that it brings a “chewiness” to low-carb cookies that I have been unable to achieve with anything else.  Honey, like sugar, isn’t just a sweetening agent, but also has a lot to do with final texture, especially in cookies.

This recipe is suitable for all phases of Atkins.

INGREDIENTS: 

1/4 c. erythritol

1 tsp. real raw honey

2 T. any brand of sugar-free honey (or 1 T. more real honey, adding 17 more net carbs to entire batch)

1 packet stevia or Splenda

DIRECTIONS:  Combine all ingredients in a non-stick saucepan over medium heat.  Let it melt and keep stirring with a wooden spoon.  It will bubble up quite vigorously.  Let is bubble hard for about 2 minutes (it doesn’t thicken until it cools) and then remove from the heat.   Allow to cool for 10-15 minutes and pour into a clean jelly jar.  If it crystallizes over time (mine does), no problem.  Just warm it up by letting hot warm water run over the jar a few minutes,  or you can nuke it a few seconds in the microwave on DEFROST to soften it up. This honey will keep a long time on the pantry shelf.

NUTRITIONAL INFO:    Makes about 1/3 c. or 5 T. and each Tbsp. contains:

12.6 calories, 1.2 carbs, .5 g  fiber, .7 g  NET CARBS (real honey has 17 NC per Tbsp!!! so if you used the extra tablespoon of real honey, your batch is carbier and each Tbsp. will have 4.1 net carbs!  But that is still better than 17 net carbs in 1 T. of REAL HONEY and won’t spike your blood glucose as badly.)

Best Banana Bread

Click to enlarge

Best Banana Bread

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

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

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

DISCLAIMER:  I receive no remuneration for this promotion, nor for the inclusion of any of my recipes therein.  I promote them simply because they are GREAT low-carb cookbooks!

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil, liquified

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

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

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

141 calories

12 g  fat

5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS

4.24 g  protein

90 mg sodium

78 mg potassium

10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium

Dessert Bread (Basic Batter)

Click to enlarge

Click to enlarge

To give credit where it is due, this basic sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website:  http://www.sugarfreelowcarbrecipes.com/?p=3044  In my adding vanilla, sweetener, baking powder and glucomannan powder (from the konjac tuber), I believe the smooth texture is now the perfect foundation for my favorite sweet breads.  This morning, I added 2 mashed bananas for a lovely banana bread that (cut into 18 slices) only has 3.74 g. net carbs per slice (shown above).   The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so you can add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast or dessert breads.  Be sure to add in the added carbs from any fruit/nut/flavor additions to recalculate your new per-serving numbers, because the numbers below only reflect the basic batter.  This recipe is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

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 unsalted butter, melted

½ tsp. vanilla

8 eggs, beaten

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

NUTRITIONAL INFO:  Makes 18 servings, each contains: (numbers are for basic batter only, without added fruit/nut/flavorings)

129.3 calories

9.5 g  fat

2.61 g  carbs, 1.53 g  fiber, 1.08 g  NET CARBS

4.1 g  protein

90 mg sodium

Nectarine-Apricot Jam

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Nectarine-Apricot Jam

My mother always made peach-apricot preserves when I was growing up.  Anything with apricots was a big hit with her!  This lovely little low-carb version for morning biscuits or toast took a grand total of <5 minutes to throw together!  My mother cooked hers with pectin added, but for this version, all you need (besides the 3 ingredients) is a food processor/blender, and an index finger to push the ON button! Voilà, it’s ready!  Be sure you are buying “no sugar added” dried apricots.  I buy mine at Sam’s Club.

My mother would be amazed at how much easier it is to make this way.  My, how the food processor has changes our lives nowadays.  I actually got the no-cook idea from several Paleo websites I have visited lately, who were using this method with blueberries and blackberries.  They, however, used chia seeds as the thickening agent, which I find visually off-putting.  So I decided to see if I could use instead some glucomannan fiber as my thickening agent, which dissolves in liquid without being visible.  I can’t wait to try this with pears and pineapple one day!!

This was so delicious!  I didn’t even peel the nectarine, though the wee bits in it may bother you and you might prefer to do so with yours.  I want the nutrients in the peeling as well.  This recipe is not suitable until the higher carb fruits rung of the Atkins OWL carb ladder.  You could also substitute 2 small peaches for the nectarine in this, but I would definitely peel those as the fuzzy peeling there might be unpleasant texture-wise.  FYI glucomannan powder, a virtual pure fiber “carb wash”, I obtain on-line from Netrition.com.

UPDATE:  This worked well with both blackberries and raspberries, but being the tart fruit they can sometimes be, I had to add 1 pkt. stevia to those batches. I used 6 oz. berries in each case, but found I needed to add 1 T. water as well.  I suspect they have more natural pectin and could have used less glucomannan.   FYI anytime a glucomannan mixture is too thick, just rapidly whisk in water 1T. at a time.  That will fix that problem right up for you!   Using 6 oz. fruit in all cases, the blackberry version makes about a cup (16T.) for .46 net carbs per tablespoon. The raspberry version makes about 1/2 c. (8T.) for 1.16 net carbs per  tablespoon.

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: 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. nectarine, seeded but not peeled

6 dried apricots

½ tsp. glucomannan powder (Konjac)

DIRECTIONS:  Cut all the flesh off a large nectarine right into the bowl of your food processor/blender.  Add the dried apricots and glucomannan fiber and pulse until the peeling of the nectarine (if left on) is very fine.  Using a rubber spatula, scrape jam into serving bowl or lidded jar for refrigerator storage of any leftovers.  ENJOY!

NUTRITIONAL INFO: Makes about 1 cup (16 T.).  Each tablespoon has:

13.2 calories

.05 g  fat

3.43 g  carbs, .28 g  fiber, 3.15 g  NET CARBS

.24 g  protein

5 mg sodium

Loquat-Orange Preserves

Click to enlarge

Click to enlarge

When we bought our current house 10 years ago, there was a young loquat tree in the back yard.  Clearly planted by previous owners, but in a very shady area of the yard.  Either they didn’t know it would need full sun or perhaps the line of trees along the fence were not so big and blocking its sunlight when they first planted it.  Either way, it wasn’t flowering at all and just provided a bit of green in winter when most else is leafless.  Didn’t produce flowers or fruit for years.  Then about 2 years ago, we cut out a hackberry tree nearby and suddenly the loquat was getting a wee bit of dappled sunlight throughout the day for the very first time in its life, no doubt.  The next season it produced a few bloom pods, but no fruit.  The next, many more bloom pods, but still very little fruit, maybe a dozen or so.  This year, it has gone wild producing hundreds and hundreds of loquats!!  I pick up about 3# off the ground and off low limbs every single day!  I’ve always heard they make great preserves, but they’re so small (most 1-1½”), I thought “what a pain” to peel and seed these tiny things for so little fruit yield. Yesterday I bit the bullet and decided to try my first batch of loquat preserves.

Loquats don’t have a lot of flavor to me. Sort of a cross between a plum, apple and pear.  But I decided to add a little of my no-cook Meyer Lemon-Orange Marmalade to the preserves and EUREKA!  That was magical indeed.  Even my husband was quite pleased with these preserves, and he’s quite the jam connoisseur!  🙂

Loquats grow in clusters

This recipe is not acceptable until the higher up fruits rung of the OWL ladder.  But if you have a loquat tree,  I highly recommend you not ignore those annoying fruit on the ground any longer and give this a try!  Well worth the 45 minutes it took to get the fruit peeled and prepared.  I plunged them into boiling water a couple minutes to help loosen the peeling like you can do when peeling tomatoes for canning.  The cooking part only took 4-5 minutes and the results were FANTASTIC! I’ll not be ignoring my loquat crop anymore!

As with all things using sweetener, I strongly recommend adding half the sweetener and tasting and add remaining sweetener to suit YOUR taste.  Everyone’s sweetness preferences vary and I lean toward the sweet side.  🙂

INGREDIENTS:

3 lb. ripe (fully yellow, not green) loquats, raw (weighed unpeeled)

2 c. equivalent sugar (I used 2 c.granular Splenda) (use 50 drops EZsweets small bottle)

2 T. erythritol (or 2 T. more Splenda)

1 c. water

2 pkgs. unflavored Knox gelatin

1/2 c. sugar-free marmalade (I used my no-cook Meyer Lemon-Orange recipe)

DIRECTIONS:  Wash and stem the loquats.  Bring some water to a boil, enough to just cover the fruit and simmer 2-3 minutes.  Remove, drain and cool.  When you can handle them, peel skin down, slice in center and dig out seed cluster.  When all fruit have been peeled and seeded put the fruit and all listed ingredients (except gelatin) into large saucepan, bring to a boil.  Lower to medium and cook just until loquats are tender but not reduced to mush, or about 4-5 minutes.  Add gelatin last and stir until it is dissolved.  Remove from heat, cool and spoon into airtight lidded jars.  Makes about 4 c. preserves.  It will get thicker in the refrigerator overnight.  I’m trying freezing my second jar to see how that goes and will post back my findings.

NUTRITIONAL INFO:   Makes about 4 cups, or 64 Tbsp.  Each tablespoon contains:

13.45 calories

.05 g  fat

2.73 g  carbs, .4 g fiber, 2.33 g  NET CARBS

.85 g  protein

59% potassium

2.3 mg sodium

Meyer Lemon-Orange Marmalade

Meyer Lemon-Orange Marmalade

Meyer Lemon-Orange Marmalade

This recipe is a variation of Barbo’s (member on Low-Carb Friends Forums) Foolproof Orange Marmalade recipe.  I decided to play around with the fruit and change it up a bit.  I used Meyer Lemons, a fruit originally from China, and introduced to the U.S. in 1908.  They are said to be a lemon/mandarin orange cross.  I’ve just recently discovered Meyer lemons and they have a WONDERFUL flavor!  So I thought to myself this morning when I realized I was out of marmalade,  why not?  At first, I was going to use all Meyer lemon, but my husband outvoted me and asked for a lemon-orange mixture, so that’s what I did. It came out FANTASTIC!  My compliments to Barbo on the process for making this base recipe!  This recipe is not suitable until the “other fruits” rung of the Atkins OWL ladder.  For lowest carbs posted below, use liquid sucralose (recalculate if you use other sweetener equivalents).  Net carb count goes up to 2.99 per tablespoon if you use 3 c. granular Splenda.  As with all things using sweeteners, since sweetness taste is so highly individual, I recommend you start out using half the sweetener this recipe calls for and first TASTE the marmalade.    Then add the remaining sweetener gradually, tasting until you get it just right for YOUR taste buds.

NOTE:  This is not COOKED.  But if you prefer the taste of cooked marmalade, you can bring to a boil, lower heat and simmer it for around 10-15 minutes.  This will slightly change the flavor of the orange and lemon peel.

INGREDIENTS:

4 Meyer lemons

1 large naval orange

3/4 tsp. EzSweets liquid sucralose (75 drops from the tiny bottle)  [3 c. granular Splenda or equivalent)

DIRECTIONS:  Wash fruit.  Cut into smaller pieces, removing all seeds possible.  Place in food processor and add sweetener.  Pulse until it reaches the consistency you like.  Spoon into a clean jar with a lid and refrigerate.  For those that prefer their marmalade cooked, you can simmer this for 10 minutes.  The flavor will be slightly different if it is cooked though.

NUTRITIONAL INFO:  Please  Note:  I have updated these nutritional stats since I finally found  nutritional info for a Meyer Lemon and calculating in 1T. peeling per lemon into the mix, since I don’t think their info includes the peeling.  I had used info for regular lemons before the corrections.

Makes about 2¼ c. marmalade or 36 tablespoons.  Each tablespoon has:

12.11 calories

.01 g  fat

2.95 g  carbs, .29 g  fiber, 2.66 NET CARBS

.16 g  protein

<1 mg sodium

Sausage Tarragon Cream on Toast

Sausage Tarragon Cream On ToastThis dish evolved from my Eggs with Tarragon Cream recipe and the addition of some sausage.  It is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs.  This dish is also good as a lunch or evening meal served alongside a lovely green salad.  It truly is one of my favorite breakfasts.  This one is Atkins Induction Friendly, too!

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: 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 Revolution Rolls (also known as Oopsie Rolls

4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)

1/3 c. green onion, chopped

1 Roma tomato, coarsely chopped

¼ tsp. dried tarragon (or ½-1 tsp. fresh)

Dash salt and black pepper

¼ c. heavy cream

1 c. water

DIRECTIONS:  Brown sausage in non-stick skillet over medium-high heat..  Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush.  Lower heat to low.  Add seasonings, cream and water.  Simmer to thicken.  If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up.  Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.

NUTRITIONAL INFO:  Makes two servings, each contains:

330 Calories

26.7 g  fat

4.3 g  carbs, .8 g  fiber, 3.5 g  NET CARBS

17.5 g  protein

328 mg potassium

522 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 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.

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: 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

 

Rutabaga and Onion Hash Browns

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Click to enlarge

This simple hash brown type side dish, shown above with braised beef and green beans, come close to tasting like real potatoes.  It’s 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.  I wasn’t able to find a specific reference to rutabaga in Dr. Atkins New Diet Revolution, but am almost certain I read this fact somewhere in that book as well.

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

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: 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 (sugar-free)

1 green onion

¼ c. heavy cream or coconut milk

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 (depending on your bacon)

 

Orange Marmalade

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Click to enlarge

I reached for some sugar-free marmalade the other day and hubby had used it all up without telling me so I could replenish.  I really wanted some for my low-carb toast, so I grabbed my last 3 California naval oranges out of the refrigerator crisper and decided I was gonna try to make a batch.  The result was pretty good, so I’ll share with you here.  This recipe is not suitable until the fruit rung of the OWL ladder.  I like to add 1 drop orange food coloring to mine, but this is not necessary.  And it goes without saying this can be turned into lime marmalade, or lemon marmalade by substituting about 6 lemons or limes for the recipe.  If you’ve never had lime and lemon, you’re in for a real treat!  Be prepared to have to increase the sweetener for lemon and lime marmalade.

INGREDIENTS:

3 medium oranges

Orange juice from 3 oranges (I got about 1 cup)

Peeling from 3 oranges (about 1½-2 cups)

Water to equal 2½ cups total liquid with the juice above

1 c. granular erythritol sweetener

½ c. granular Splenda  (use liquid Splenda to lower carbs nearly half what is shown below)

1 packet unflavored gelatin

DIRECTIONS:  Wash oranges and slice off all the peeling in largish pieces, trying to get as little of the white membrane as possible.  This membrane will make your final marmalade a bit more bitter/intense.  I am perhaps unique in that I actually like a slightly bitter/not-too-sweet marmalade, but most do not.  Cut peeling into matchstick slivers and if you like, place in food processor or blender and pulse to chop as fine as you like it.

Now cut the oranges in half and squeeze out as much juice and pulp as you can, avoiding any section membrane getting into the juice.  I do this with my hands, but you can use a strainer if you prefer.  Take care to not get seeds into the mix.  Add enough water to equal a total of 2½ cups liquid.  Place juice/water mixture into a saucepan along with sweeteners, gelatin and peel and stir to dissolve.  Turn on burner to medium and cook/stirring for about 5-10 minutes.  Turn off fire, add food coloring if desired and chill a bit before spooning into 4 small jelly jars (I got mine into 3 jars).  Will get thicker overnight in the refrigerator.  You may have to stir the marmalade a bit right before serving if the peeling bits are fairly coarse/large, as the larger they are, the more they tend to sink before the gelatin sets.

NUTRITIONAL INFO:  Makes 4-4½ cups or 36 servings of 2T. each.  Each serving contains:

11.33 calories

.03 g  fat

2.35 g  carbs, .58 g  fiber, 1.77 g  NET CARBS

.63 g  protein

142% RDA Vitamin C

Smoked Gouda Breakfast Slider

goudaslider0034

This sure was a pleasant surprise this morning!  I had one of my hotdog buns left and didn’t feel like having eggs and sausage today, so I dreamed up this tasty treat.  These were sooooo good!  The smoked Gouda goes marvelously with the spices in typical breakfast sausage.  You men may want to use TWO sausage patties on yours (my hubby did).  But only ONE patty of meat is reflected in the nutritional info below.  This recipe is Induction friendly.  Of course, you can use other bulk sausage for this, but it will taste a bit different as the spices will be different in the meat.  🙂  You can also use one of my round sandwich buns, if you have those made up and just cut in it half to make the top and bottom bun.  If you prefer some other favorite low-carb bread, GO FOR IT!  🙂

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: 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:

1  hot dog bun half made by this recipe (or other low-carb roll or biscuit)

1 patty my breakfast sausage made by this recipe (or other breakfast sausage)

1 oz. smoked Gouda cheese

DIRECTIONS:  Brown sausage in a skillet until thoroughly cooked.  Lay the cheese on top of the patty so it begins to melt.  Cut the half hotdog bun in half crosswise and place the patty with cheese between the pieces of bun. Then ENJOY!

NUTRITIONAL INFO:    Makes 1 slider which contains:

331 calories

26.9 g  fat

2.2 g  carbs, .6 g fiber, 1.6 g  NET CARBS  (recalculate if you substitute other bread)

20.1 g  protein

501 mg sodium

Ro-Tel® Breakfast Stack

Ro-Tel® Breakfast Stack (2)Lately I’m trying to push more of my protein (40-50g) intake to breakfast for its ability to stave off snacking desires the rest of the day.  Part of the Leptin protocol, doing that really does work to fight mid-morning and mid-afternoon snack cravings!  If you make a smaller sausage patty (3 oz.) you can lower calories and fat. Here’s a breakfast (or lunch) gets you close to that protein goal in a hurry!  This recipe is also Induction friendly!  I didn’t think to garnish this with green onion, but in retrospect, I think that would add something and will do so next time and note it as an optional garnish below.  The nutritional info below indicates this combination of ingredients makes for a VERY nutritious breakfast!  🙂

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: 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:

5 oz. pork sausage (I use homemade: https://buttoni.wordpress.com/2011/08/07/peggys-breakfast-sausage/ 

2 T. solids from can of Ro-Tel® tomatoes & green chiles

1 large egg

1¼ oz. grated Monterrey Jack Cheese

1 tsp. green onion, chopped (optional garnish)

DIRECTIONS:   Preheat oven to 350º.  Form a patty with the pork sausage making a slight depression in the center to help contain the egg that will sit there.  Brown to nearly done stage in non-stick skillet.  Top with the tomato/chile solids.  Then break the egg into the well.  Top with cheese and bake at 350º for about 12 minutes.  At 12 minutes, the yolk was done enough, but still soft…just not runny.  If you like it runny, cook for less time.  Top with chopped green onion if desired and ENJOY!

NUTRITIONAL INFO:  Makes 1 serving which contains:

658 calories

52.8 g  fat

2.6 g carbs, .6 g fiber, 2.0 g NET CARBS

40.9 g  protein 726 mg sodium

* NOTE   If you use a 3 oz. meat patty and only 1 oz. cheese, you can lower the numbers to:  452 calories, 36 g  fat, 2.3g carbs, 0.5g fiber, 1.8 g  net carbs, 29g protein, 576 mg sodium

Homemade Breakfast Sausage

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Homemade Breakfast Sausage

Went to the store today and bought 3# of ground pork to make up a batch of my homemade breakfast sausage.  The commercial not only is getting pricey these days, but it invariably has more sugar, sodium and seasoning than I like.  I used to make my own years ago and kind of got away from doing so.   But am going to get back to making it myself to control what’s in it.  🙂  This recipe is Induction friendly.  Any ground pork will do, but what I buy pre-ground is labeled “reduced fat” and is so lean, it appears to be center cut loin.  This is great with breakfast eggs or pancakes, crumbled to make your favorite sausage gravy over a low-carb muffin/biscuit…….but it’s also good with a nice green salad for lunch!

I highly encourage you to mix up the recipe and cook a little test patty and taste for levels of the various spices and peppers.  Everyone’s taste is different and you may prefer more of any or all of them.  I like a mild sausage most of the time.  You may prefer spicy!

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: 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: 

3 lb. fresh ground pork

3 T. bacon grease

1 T. +1 tsp. Poultry Seasoning

1 tsp. ground thyme

1½  tsp. black pepper

1 tsp. cayenne pepper

1½ tsp. crushed red pepper flakes

½ tsp. salt (I actually use less as I’m very sodium sensitive)

DIRECTIONS:  Using either your hands or a fork, blend all ingredients in a large mixing bowl like you would a meatloaf, until the spices appear to be uniformly mixed throughout.  I like to weigh my patties so I know exactly what I’m eating when  go to log my food intake.  I measured out exactly 22  2½-oz. balls of meat onto plastic and then formed them into patties onto plastic wrap.  I like to do 4 patties to a package.  These are large patties and each one is equivalent to two typical patties made from commercial sausage.  However you decide to package yours, when wrapping, make sure there is a film of plastic between each patty.  That way, after they’re frozen in a gallon ziploc bag, you can pop off just the number you need with the tip of a knife while they are still frozen!  Then they defrost pretty quickly in the warm skillet.  I store all my homemade sausage recipes in the freezer this way now.  Really is convenient.  And you will never ever again have any spoil in the refrigerator because it got pushed to the back and you forgot it was even in there.  Been there; done that.

NUTRITIONAL INFO:   Makes 22  patties  2.5oz (raw), which cook up to around 2oz.  Each contains:

180.23 calories

14.9 g  fat

.38 g  carbs, .13 g fiber, .25 g NET CARBS

10.51 g  protein

90.45 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.  It is quite the popular place with the locals.   Folks in surrounding cities, like us, often drive over to enjoy or bring home some of their wonderful Czech sausage.  My brother, who lives near Seattle, just LOVES their breakfast smokies and just has to have some each time he flies 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.

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

Turnip Hash Browns

Click to enlarge

Yet another pleasant breakfast surprise.  We liked these even better than jicama hash browns!  Great alongside bacon and scrambled eggs.  It’s essential that you let these brown quite a bit, to insure they get done and because the brown bits are what impart the flavor of potato.  When forming the patties in the skillet, keep them quite thin by spreading mixture out with a fork.  Thinner makes them a bit trickier to flip, but the result will be much better.  This recipe is suitable for all phases of Atkins and Keto diets.

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

DISCLAIMER: I am not paid 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:

10 oz. turnip, peeled & grated (1 large)

2 oz. onion, finely minced

1 egg

2 T. flax meal

Dash each salt and pepper

4 tsp. bacon grease

DIRECTIONS:   Mix all ingredients in a bowl.  Melt 2 tsp. of the bacon grease in  non-stick skillet.  Dip out about ¼c. of the mixture onto the hot skillet.  Spread mixture out thin.  Do not attempt to flip these for a few minutes, until the first side is nicely browned, or they will fall apart.  Melt the remaining bacon grease around the edges of the pan and flip the patties over.  Brown nicely and serve at once (or they will lose their surface crispness).

NUTRITIONAL INFO:   Makes seven  3″ hash brown cakes, each contains:

57 calories

4.o g  fat

3.87 g  carbs, 1.36 g  fiber, 2.21 NET CARBS

1.7 g  protein

64 mg. sodium

Southwest Turnip Hash

 

Click to enlarge

Click to enlarge

I had some leftover Steak Ranchero https://buttoni.wordpress.com/2009/09/08/steak-ranchero-marinated-steak/ in the fridge and came up with this delightful accompaniment to my breakfast eggs today.   It was quite good and my husband-who-hates-turnips even ate his fair share!  He agreed, it didn’t taste at all like turnips!  You can increase the poblano in this without it making this “hot”.  Just adjust the carbs if you do.

INGREDIENTS:

8 oz. cooked, Southwest seasoned beef (chili, onion powder, garlic powder and cumin), chopped

3 oz. chopped onion

1 3-oz. turnip, peeled and diced

¼ poblano pepper, seeded, roasted and chopped

¼ tsp. bacon grease

DIRECTIONS:    Roast pepper in 400º oven or sear well in hot skillet on all sides.  Chop when cool.  Peel and chop turnip and onion.  Heat 3 tsp. bacon grease in non-stick skillet.  Saute turnip until nearly tender.  Add onion and continue cooking until onion begins to caramelize and turnip is completely done.  Add pepper and cook 1 minute or two.  Add remaining tsp. of bacon grease and meat and stir until all is heated well and flavors have a chance to blend.  Serve as a lunch, with your breakfast eggs or for dinner with veggies or salad.

NUTRITIONAL INFO:   Serves 3, each serving contains:

164 calories

8.43 g  fat

3.77 g carbs, .83 g fiber, 2.94 NET CARBS

17.33 g protein

74 mg sodium

36% RDA Vitamin B6, 36% niacin, 43% selenium, 39% zinc

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

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

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

 

Sausage Gravy on Toast

sausagegravyontoast-1

A favorite Southern breakfast for me when I don’t want eggs:  cream gravy on biscuits or toast.  I try to keep lkow-carb bread or biscuits already made up and in the fridge.  I even like to have this gravy, on occasion, right on top of a plate of scrambled eggs!  I have to confess, it’s pretty good that way, too!  So you folks on Induction can certainly have it that way, or on a toasted unsweetened flax Muffin in a Minute.  The mushrooms aren’t traditional in this, so feel free to omit them.  But I like to include some veggies into my breakfast whenever I can.  If the mushrooms are omitted, the count drops by 5 calories, .7 carbs, .46 fiber or .24 NC per serving.

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:

2 slices low carb bread, toasted:  (I used this:  https://buttoni.wordpress.com/2010/07/12/peggys-low-carb-bread/ )

2 oz. heavy cream

1 c. water

2 oz. ground pork sausage meat

2 large mushrooms, chopped

1/8 tsp. crushed dried tarragon or 1 tsp. chopped parsley (optional)

Pinch each onion powder and black pepper

Dash xanthan gum to thicken

DIRECTIONS:

Brown sausage over medium heat in non-stick skillet, breaking it up into crumbles as it cooks.  If including, add chopped mushrooms when sausage is nearly done.  When mushrooms are done,   add cream, water and all seasonings.  Simmer on low a couple minutes.  Lightly dust xanthan gum over surface and stir until thick.  Repeat if needed.  Server over toasted low-carb bread or your favorite low carb biscuit.

NUTRITIONAL INFO: Makes two servings of about 2/3 c. each.  One serving contains: (includes mushrooms)

141 calories

11.6 g  fat

2.2 g  carbs,  .5 g  fiber,  1.7 g  NET CARBS (only .24 net carbs if mushroom omitted)

7.1 g  protein

225 mg sodium

Baked Jicama Dessert

Baked Jicama Dessert

I love this for dessert, breakfast or as a snack as well.  It’s very filling and tastes a lot like baked apples!  This is also good made in a skillet with sliced, peeled chayote squash.  You can find a recipe for that on Linda Genaw’s site:  http://genaw.com/lowcarb/fried_apples.html.  This recipe is suitable for Atkins Induction, Keto, Paleo and Primal diets.

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: 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:

3 oz. jicama, peeled & sliced

2 T. melted butter

4-5 drops liquid stevia or liquid Splenda (or your preferred sweeetener)

½ tsp. cinnamon

DIRECTIONS:  Preheat oven to 350º.  In sheet pan, melt butter.  Stir in cinnamon and liquid Splenda.  Slice jicama about 1/8″ thick (1/4″ if you like them crunchier) and place each slice into butter/cinnamon mixture.  Turn over so both sides are coated well.  Bake at 350º for about 20 minutes until begin to soften.  Serve warm!

NUTRITIONAL INFO: Serves 1 and contains:

239 calories

23.1 g  fat

8.4 g  carbs, 4.8 g  fiber, 3.6 g  NET CARBS

.9 g  protein

6.8 mg. sodium


Jicama Hash Browns

JicamaHashBrowns(1)

I’m constantly learning new ways to eat jicama, but this was the very first way I tried it.  http://s217.photobucket.com/albums/cc278/buttonbutt/?action=view&current=misc002.jpg&newest=1 This is one of my favorite ways to have it and it’s wonderful alongside roast beef or your breakfast scrambled eggs!  Tastes and smells just like fried potatoes and onions I’ve made for years….honestly.  Texture is crunchier, of course, but that doesn’t bother me one bit.   They’re great alongside your scrambled eggs or with meats as well!  And this recipe is OK for 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 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: 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:

1 c. diced, peeled jicama

1 oz. chopped yellow onion (don’t substitute green, as the caramelizing of the yellow is much better for this)

2 tsp. bacon grease

Dash salt and pepper

DIRECTIONS:

Dice jicama into 1/2″ pieces.  Chop onion.  Melt grease in no-stick skillet and brown the two together, stirring often, until jicama begins to brown.   Serve at once.

NUTRITIONAL INFO: Makes 1 serving which contains:

136 calories

8.7 g  fat

13.6 g  carbs, 6.6 g  fiber, 7.0 g  NET CARBS

1.2 g  protein

175 mg. sodium

Cheesy “Hash Browns”

Cheese "Hash Browns" ( shown with sausage added)

Cheesy “Hash Browns” ( 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

DISCLAIMER: By personal choice I do not accept payment 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:

1 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

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

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

1/2 tsp.  paprika for topping

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