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Archive for the ‘Other Breakfast Foods’ Category

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/cake-y.  These are not suitable until Phase 2 OWL of Atkins.    These do not meet Primal-Paleo guidelines at all.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.

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

 

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I broke my run on salads this week, OH MY!  I just wasn’t hungry for breakfast this morning, so I just had a cup of coffee.  The hubs took his usual Sunday hobby trip to Austin and it was just me and Button left to our own devices.  By 10:00 I was feeling a might peckish, so I ate brunch.  With just one last psyllium flat bread in the fridge, this is what I came up with.  A couple meats, a dash of fresh spinach and a bit of cheese to bind it altogether and man, was this ever tasty and filling!   This would be great breakfast, brunch or lunch!  I’ll need to get in the kitchen later today to make some more of my flat breads!  This recipe is not suitable until you get to the flour/grains carb re-introduction level (Phase 2) of Atkins due to the very healthy Einkorn flour and CarbQuik bake mix in the ingredient list for the flat bread.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS FOR EACH BURRITO:

1 Flat Bread round

3 oz. bulk pork breakfast sausage

2 slices thick pepper bacon

3/4 c. fresh baby spinach leaves

2 T. shredded Monterrey Jack Cheese

DIRECTIONS:  Lay the cooked flat bread on a serving plate and set aside the stove top.  In the middle of a small skillet, using your fingers, form the sausage into an oblong, half-moon shape the size of one half of the bread round.  Lay each strip of bacon along the outer edges of the skillet.  Over medium-high heat, brown until all the meat is thoroughly cooked on both sides.   With your spatula, set the sausage on one side of the bread round.  Lay the two strips of bacon on top of the sausage.  Now wilt the sausage right in the grease remaining in your skillet.  When wilted/cooked lift it onto the burrito atop the bacon.  Sprinkle the 2T. cheese on top and fold the other side of the flat bread over all, securing with a toothpick.  Place plate in microwave at 30% power for about 3-4 seconds so the cheese will melt.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 1 burrito which contains:

670 cals, 60g fat, 18.5g carbs, 10.1g fiber, 8.4g NET CARBS, 33.4g protein, 1417 mg sodium

Carbs can be lowered serving open-faced on only 1/2 bread round; sodium and fat can be lowered making your own lean sausage homemade.

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I decided I wanted to use my little mini angel food cake pans today to make a cute shape for my crustless quiche creation.  These rose halfway up the sides of the little pans and each one was a perfect portion for an adult!  And they were delicious! If you don’t like mushrooms, you can just omit them (carbs will go down a wee bit).  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the numbers into your daily routine.  They are suitable for Paleo-Primal folks if you substitute coconut milk for the cream.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

5 oz. pork bulk sausage

4 medium mushrooms, chopped

1 green onion, chopped

3 medium eggs, beaten (sold to me as large, but were the tiniest large eggs I’ve ever seen!)

¼ c. shredded Monterrey Jack or Mozzarella cheese

1 c. heavy cream

¼ tsp. dried tarragon

Dash each salt, pepper and cayenne pepper

1/8 tsp. xanthan gum or your favorite thickener

OPTIONAL:  Chopped parsley to garnish

DIRECTIONS:  Preheat oven to 350º.  Crumble and cook the sausage, green onion and mushrooms over medium-high heat.  Spoon 1/4 of the mixture into two non-stick mini angel food cake pans.  If you don’t have those, use a donut pan (you will have to spread mixture and cheese out over 4 donut wells instead of 2 pans as I used).  Alternately, you could fill 2 large muffin pan wells or use two mini-loaf pans.   Sprinkle 1 T. cheese over each one.  Spoon in the remaining 1/4 mixture into each pan again.  Again, sprinkle 1 T. cheese over each one.  All filling and cheese should be distributed now.

Beat the eggs in a small bowl.  Slowly drizzle the egg mixture over all the “donut” shapes you are making.  If you need more egg using different pan, beat up another egg and finish filling them up to 1/2 the height of your well shape.  Pop pan into hot 350º oven and bake for around 10-12 minutes, watching closely so as not to overcook them.  Will be dry to the touch on top when done.

While they are cooking, make the sauce.  Heat the cream in a skillet over medium heat.  Add the tarragon, salt (omit if very sensitive to salt), pepper and cayenne.  Dust your preferred thickener over the top and stir until it thickens up for you.   When you remove the cooked donuts from the oven, tip them out of the pans onto your serving platter, using a knife tip to help removing them.  Spoon the sauce over the top and garnish with chopped parsley if desired.  Serve at once.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

810 cals., 75.1g fat, 6.25g carbs, 0.85g fiber, 5.4g NET CARBS, 29.15g protein, 870 mg sodium

Since you may use different pan, I am providing the numbers for the entire recipe below.  Simply divide these numbers by the number of portions you made to get the values for one of YOUR servings.

ENTIRE RECIPE CONTAINS:

1621 calories, 150.2g fat, 12.5g carbs, 1.7g fiber, 10.8g net carbs, 58.3g protein, 1740 mg sodium

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Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe of Low Carb Yum’s I saw here 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

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener of choice to equal ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil

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

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All I can say is YUM!  Although I made these tasty treats using a non-stick Twinkie® pan, you can just as easily make these into muffins, mini-muffins or even a square cake and cut into 12 portions.  You’ll have to do some re-calculating of carbs for different shapes.  The square cake will probably take 30-35 minutes to bake fully.  Test with a toothpick in the center.  The count below is for the Twinkie® shape, each of which which has 3 tablespoons of batter. These are delicious with morning coffee or for a lunch-box or after-school snack!

Mine tried to stick to my non-stick pan a bit, so be sure to oil your pan and cool them off before attempting to loosen and remove from the pan.  This recipe is not suitable until you reach the grains rung of the Atkins OWL carb re-introduction ladder.

To lower carbs, you will want to sub in a lower-carb bake mix and definitely sub in pumpkin for the sweet potato.  I just happened to stumble on 1/2 c. sweet potato in my freezer this week that I wanted to use up.  I figure if I don’t know how long it was in the freezer, best I use it right away.  I will probably use pumpkin next time myself to lower carbs on these.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1½ c. my Einkorn Low-Carb Bake Mix

¼ c.+2T. Pineapple Sugar-Free Syrup (I used DaVinci)

1 beaten large egg

½ c. sweet potato, cooked and mashed

DIRECTIONS:  Preheat oven to 350º.  Oil a Twinkie® pan or muffin pan.  Set aside.  In a medium bowl, mash the cooked sweet potato with a fork.  Whisk in the egg and pineapple syrup until smooth.  Finally stir in the bake mix with a rubber spatula to scrape down the sides of the bowl, until all is well-blended.  Using a tablespoon measure, spoon 3 T. batter into each slot of the pan.  If any leftover, top any off that are under-filled.  Pop into 350º oven for 20 minutes.  Cool slightly before attempting to remove from pan.

NUTRITIONAL INFO:    Makes 12 logs, each contains:

113 cals., 8.3g fat, 6.66g carbs, 1.49g fiber, 5.17g NET CARBS, 5.38g protein, 66.2 mg sodium

 

 

 

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I bought a beautiful bunch of big red radishes at the store this week expressly to use them for a breakfast “potato” sub dish.  This is what I made with them today.  Very tasty little dish.  I used the entire 10 oz. bunch (which was a bit much, we decided) and next time will use only about 6 oz. and reflect that change in the instructions/stats below.    This was a very pleasant change from the same old scrambled eggs and bacon, or scrambled eggs and sausage I usually fix in the morning.  This dish is suitable for all phases of Atkins and Keto diets.

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

INGREDIENTS:

3 large eggs, beaten

2 T. bacon grease

3 oz. onion, coarsely chopped

6 oz. pork bulk sausage

6 oz. red radish, cut large ones into halves

Dash each sea salt and coarse black pepper

DIRECTIONS:  Roll sausage into mini balls about 3/4″ in size.  Set aside near stove.  Chop onion and do the same.  Rinse and trim radishes, cutting any oversize ones into halves or quarters.  Leave small ones whole.  Set radishes aside as well.

In a small lightly-oiled or non-stick pan, scramble the eggs.  Do not break them up too much as you flip chunks of them over.  Remove from heat and with your spatula or spoon, break them up into large bite-sized chunks.  Set the eggs aside for now.

In a large non-stick wok or large skillet, heat the bacon grease over high heat.  Add the onion first to the pan and stir-fry until the onions brown a bit and are fully caramelized.  Add the radishes and stir fry until they are getting translucent and tender.  Let them brown a bit as well as this improves their flavor.

Finally add the sausage balls around the edge of the radish-onion mixture but do not disturb with your spatula/spoon.  When they are beginning to brown on one side and firm up, gently shake the pan to let them roll around (still on the edge of the veggie mixture) ant they will start to brown on the other sides.  Gently shuffle the pan until the balls appear to be fully firmed up and then you can gently stir them into the radish mixture.  When the meat appears to be fully done, add the salt, pepper and egg chunks.  Gently mix altogether with your spoon and serve at once.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

359 calories, 29.7g fat, 4.53g carbs, 1.2g fiber, 3.33g NET CARBS, 17.9g protein, 687 mg sodium

 

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Bacon Maple Twists

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

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

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

INGREDIENTS:

1 recipe my Mozzy Dough

8 slices thick-slice bacon

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

1/8 tsp. coarse black pepper

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

NUTRITIONAL INFO:   Makes 8 twists, each one contains:

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

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