Einkorn Crackers

Einkorn Crackers

Einkorn Crackers

I wanted to see what a little Einkorn flour would do for my best cracker recipe and it definitely makes them crisper.  I also slightly reduced the flax meal and omitted the arrowroot powder totally.   They are still as delicious as ever but a bit crisper in my opinion and my husband’s opinion.  The jockeying around of ingredients from the inspiration cracker (.64 g net carbs) has maintained a .66 g net carb count per cracker.   NOT BAD!  So the “expense” of adding a little Einkorn to this recipe was not detrimental to the stats at all really.  These are clearly not suitable until the grains level of the Atkins Phase 2 OWL carb reintroduction ladder.  FYI:  I order my Einkorn flour from Jovial Foods.

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:

2 c. almond four, lightly packed

1 c. Einkorn flour

½ c. flax meal

2 tsp. baking powder

1 tsp. salt

1 tsp. onion powder

2 tsp. coarse black pepper

2 T. oat fiber

¼ c. grated Parmesan cheese

3/4 c. tap water

2 T. olive oil

DIRECTIONS:  Line two 11×17 sheet pans with parchment, cut to fit.  I use plastic food-service gloves to press dough into pans.  You can use a third sheet of parchment if you don’t have any or a plastic sandwich bag on your hands.  Preheat oven to 350º.

Stir warm water and olive oil together in a small bowl.  In a large bowl, measure out all the dry ingredients and stir with a fork.  Add the water and oil mixture and stir well with fork to moisten the dough.  It will be clumpy and crumbly.   Divide the dough roughly into two portions and using hands crumble half the dough over each pan.  Press or roll the dough all the way to the edges.  It will seem like it won’t be enough to get it all the way to the edges, but until you do, they aren’t thin enough. Trust me, the dough WILL go to the edges of the pans with effort. With a long-bladed knife, score pressed dough gently into rows of 6 x 8 crackers, or 48 in a pan).  Lift the knife blade slowly to avoid messing up the crackers.  Pop into 350º oven for about 18-20 minutes. Ovens vary.  You don’t want to brown them too much.  I even take out individual crackers early if they are getting too brown.  The ones around the edges brown much faster.  Remove the pans and cool.  Separate into crackers with the same knife you scored them with.   These crisp crackers are better when they are 100% cool, even better on day two.

NUTRITIONAL INFO:     Makes 96 crackers, each contains:

20.1 calories

16.8 g  fat

1.19 g  carbs, .53 g  fiber, .66 g  NET CARBS

.75 g  protein

24.6 mg sodium

 

 

Chicken-Spinach Parmesan

Chicken-Spinach Parmesan with Mushrooms

Chicken-Spinach Parmesan

Having 1 huge baked chicken breast in my refrigerator the other night, I created a tasty Italian dish with it.  With some spinach mushrooms, cheese and sauce this was simple as can be to make.  This recipe is suitable for all phases of Atkins and Keto diets if the numbers will fit into your daily limit.   Note:  I use some of my homemade beef spaghetti sauce as that’s what I had available, but I didnt’ care for the beef in it, so I’m recommending you use a meatless sauce for this recipe and have calculated stats as though I used my favorite sauce, Lucini  with basil in 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 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. cooked chicken breast meat

8 oz. frozen whole leaf spinach

2  4-oz. cans sliced mushrooms, drained (omit if you don’t like)

1½ c. Lucini Spaghetti Sauce (or your favorite brand low-carb sauce)

2 c. shredded mozzarella cheese

½ c. Parmesan grated cheese

½ tsp. dried mixed Italian seasonings or 1 T. fresh (your choice: basil, oregano, crushed fennel or any combination)

DIRECTIONS:  Preheat oven to 350º.  Grease a casserole baking dish lightly.  Squeeze water out of the spinach and evenly place the uncooked spinach in the bottom of the dish.  Tear chicken breast into bite-size pieces and spread it evenly on the spinach. Sprinkle half the Parmesan and half the mozzarella cheese on next.  Drain and add the mushrooms next.  Spoon on the spaghetti sauce and Italian seasonings.  Finish off with the rest of the two cheeses.  Bake at 350º for about 30 minutes.  Serve with a nice green salad and perhaps your favorite low-carb bread or garlic bread.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

276 calories

14 g  fat

8.35 g  carbs, 2.63 g  fiber, 5.72 g  NET CARBS

29.5 g  protein

841 mg sodium  (use less mozzarella to lower this number)

 

 

 

 

 

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I took my Fluffy Pancakes recipe to a whole new level today.  I added pumpkin and cinnamon.  That’s all, and man, oh, man, were these ever good!  Light, fluffy and not grainy at all.  So often, coconut flour and almond flour pancakes are grainy and we just don’t like that mouth feel!  My husband said one of the very best pancakes he’s eaten on low-carb.  He likened them to Bryce’s Sweet Potato Pancake Mix we bought years ago, but mine don’t have all the sugar, flour and junk in them.  :)  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

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:

3/4 c. pumpkin puree

3 large eggs, beaten

¼ c. heavy cream

½ c. water

½ tsp. vanilla extract

1 pkt. Sweet Leaf stevia

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

½ c. Carbquick (or more of the above mix if you require gluten free)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten-free)

1 T. flax meal

Dash salt

¼-½ tsp. cinnamon

DIRECTIONS:   Measure out the dry ingredients into a medium mixing bowl.  Stir well.  Beat in the eggs, pumpkin, cream, water and vanilla.  Beat to blend into a smooth batter.  Add 1-2 T. more water if batter is too thick. Using a 1/3 c. measuring cup, dip batter onto oiled hot griddle over medium-high heat.  Spread with the back of the cup to a 5″ circle. Brown on first side, but allow them undisturbed to firm up and you see holes almost beginning to appear on the surface before attempting to flip.    Brown on the second side to your liking and serve at once with butter and maple syrup. ENJOY!

NUTRITIONAL INFO:  Makes seven 5″ pancakes, each contains:

127 calories

10.2 g  fat

10.13 g  carbs, 5.97 g  fiber, 5.29 g  NET CARBS

8.64 g  protein

216 mg sodium

 

Kale Cabbage Medley

Kale & Cabbage (with peppers)

Kale Cabbage Medley

I love braised kale and braised cabbage, but tonight’s creation with the two together was just amazing!  Combining with my ingredient lineup totally changed the flavor profile of BOTH vegetables.  Therefore this might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  This vegetable side is a little carb-y, but all those carbs are in the incredibly nutritious kale and cabbage, so they’re all GOOD carbs!    This dish is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily allowance.  This recipe is also OK for Primal-Paleo diners.

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 bunch of kale (about 4 cups stemmed and coarsely cut up)

2 c. cabbage, coarsely cut up

2 oz. yellow onion, sliced

3 oz. bell pepper, cut into medium-sized pieces (your color choice)

1/2 tsp. sea salt

Dash black pepper

1 T. Sriracha chili sauce

Water to cover all (I also added 3/4 c. baked ham broth/drippings)

1 T. bacon grease

DIRECTIONS:  Melt the bacon grease over high heat in a large stew pot and saute the onion until caramelized.  Add the stemmed, cut up kale, cabbage and water to cover.  Add bell pepper, salt, pepper and Sriracha sauce.  Bring to a boil and lower heat to medium and simmer for about 30 minutes.  Serve at once.  This broth makes a tasty and nutritious base for soups, so I store mine in containers in my freezer.  :)

NUTRITIONAL INFO:   Makes 5 servings, each contains:

70 calories

3.04 g  fat

9.92 g  carbs, 2.42 g  fiber, 7.5 g  NET CARBS

2.48 g  protein

60 mg sodium

 

Scrambled Eggs with Sausage Refogado

Scrambles Eggs with Portuguese Refogado

Scrambled Eggs with Sausage Refogado

Portugal is enamored of refogado sauce (onion and tomato sauteed in olive oil).  So am I actually.  They put it on/in EVERYTHING!  This sauce is to Portugal what Sofrito is to Spain and Puerto Rico!  I decided to take it to a new level and add some hot pork sausage and green onion to have with my morning eggs yesterday. Man, oh man, was that ever good!  My readers know by now I’m not too fond of eggs for breakfast and now I have another new way to disguise their heavy taste!  The sweetness from the Roma tomato and the spiciness of the sausage just played so nicely together with my buttery eggs.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal followers as well.  I hope you’ll try this delicious way to prepare eggs.

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: By personal choice, 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:

4 large eggs

1 T. butter

4 oz. hot pork breakfast sausage

1 oz yellow onion, chopped

1 green onions, chopped

1 Roma plum tomato, cut into fairly large chunks

Dash black pepper (dash salt if desired)

OPTIONAL:  1 T. olive oil for authentic flavor

DIRECTIONS:   Brown the sausage in a non-stick skillet. Add the yellow onion and saute until it is tender.  Add the tomato and green onion and saute just until the tomato begins to break down but is not reduced to mush.  If using, add 1 T. olive oil, but I did not bother as my sausage made enough grease for me.  In a separate skillet, melt the butter and scramble the eggs to your liking.  Spoon half the eggs onto each of two serving plates.  Spoon half the sausage refogado onto each plate as well.  Serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

401 calories

31.9 g  fat

4.15 g  carbs, .9 g  fiber, 3.25 g  NET CARBS

24.3 g  protein

570 mg sodium

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

I had one pretty big calaba squash (cousin to zucchini) in the fridge today and decided to stuff it.  I browned the meat and veggies but when I tasted, it lacked something.  Then I remembered I had some Sofrito made up in the freezer.  That was just exactly what this needed!  This is delicious and perfectly suitable for all phases of Atkins and Keto diets.  Primal folks might want to enjoy this once in awhile.  Paleo devotees will want to leave off the cheese.

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 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   12-oz zucchini or calaba summer squash

8 oz. lean ground beef

1½ oz. onion, chopped

1½ oz. bell pepper (any color)

3 T. my Sofrito sauce

1 beaten large egg

Dash black pepper

1/8 tsp. sea salt

2 oz. shredded Monterrey Jack cheese

DIRECTIONS:  Preheat oven to 350º.  Cut stem and tip end off squash.  Cut in half lengthwise.  Scoop out the flesh leaving ¼” or less intact on the shell for support.  Place the shells into a pot of boiling water and parboil for 2-3 minutes to begin the cooking process.  When you bypass this step, the shells don’t get as done in the oven.  Remove, discarding the water and place the squash shells onto a baking dish.

Now dice the flesh you scooped out into ½” dice.  Brown the ground beef. When no longer pink, add the squash, onion and bell pepper.  Add salt and pepper.  Saute until vegetables are tender.  Remove from heat.  Beat and stir in the egg, the sofrito sauce and mix well.  Spoon the filling into the two shells.  Top each with 1 oz. of the cheese.    Pop into 350º oven for 35 minutes.  Remove from oven and top each half with 1 oz. of the cheese.  Pop back into the oven for about 15 minutes to melt the cheese.   Serve immediately.   Place a little more sofrito in a dish for folks to add at the table if they want more of that flavor (I did).   This paired nicely with a green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

522 calories

35 g  fat

10.3 g  carbs, 2.9 g  fiber, 9.40 g  NET CARBS

41.4 g  protein

876 mg sodium

Middle Eastern Stuffed Eggplant

Middle Eastern Stuffed Eggplant

Middle Eastern Stuffed Eggplant

This tasty stuffed eggplant will fill you right up! It has a lot of flavor layers going on and will excite your palate.  It’s actually quite easy to make, too.  It’s a little carb-y, but that’s because of the eggplant itself.  No empty fillers in this recipe.  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily limits. It is also suitable for Primal and will even work for Paleo if you sub in chia gel or an extra egg for the ricotta cheese.

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 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:

2 T. coconut oil

1  16-oz. whole eggplant, stemmed and cut in half lenghtwise

10 oz. ground beef (or lamb)

2 oz. onion, chopped

¼ tsp. sea salt

Dash black pepper

1 tsp. ground cinnamon

½ tsp. ground cumin

1 Roma tomato, chopped coarsely

1 clove garlic, minced

1 T. fresh spearmint, chopped (or 1 tsp. dried mint)

2 beaten eggs

1/4 c. ricotta cheese (use chia gel or an extra egg for a Paleo version)

DIRECTIONS:  Melt the oil in a very large skillet over high heat.  Place eggplant in the pan cut-side down.  Brown the cut surface, pressing the eggplant halves down with your hand as they cook.  Cook them for about 10-15 minutes.  Remove them to a cutting board to cool a bit.

Add the meat to the skillet and brown over medium-high heat.  Add the onion toward the end of the browning process and cook until pretty tender.  Add the seasonings next.  Lower heat and simmer 5 minutes or so to let the spices mingle in the meat nicely.  Turn off heat.

Preheat oven to 350º.  Using a knife slice or scoop out most of the eggplant flesh from the halves, leaving about 1/2″ of the flesh intact on the skin for support during baking.  Place the two hollowed out shells in a baking pan.

Next, chop the scooped out eggplant flesh into ½” dice and add back into the meat mixture in the skillet.  If the eggplant is still opaque in places (likely it is not fully done), turn the fire on to medium and stir/simmer the meat-eggplant mixture until the eggplant is pretty tender.  Turn off heat.

Stir the beaten eggs into the ricotta and add to the meat mixture and mix well to bind and moisten the filling.  Spoon half the mixture into each eggplant shell.  Pop the pan into your preheated oven and bake for about 35-40 minutes or until the shells appear to be fully cooked.  Pairs nicely with a sour cream/mint cucumber salad as shown.

NUTRITIONAL INFO:    Makes two large adult servings, each contains:

467 calories

42 g  fat

19.85 g  carbs, 9.25 g  fiber, 10 g  NET CARBS

38.4 g  protein

499 mg sodium

Einkorn Crumb Topping

Einkorn Crumb Topping for Baked Fruit

Einkorn Crumb Topping for Baked Fruit

If you love baked fruit cobblers like I do, sometimes making a full crust you have to roll out………some days that just takes more energy than you have to give.  That’s when crumb topping comes to the rescue.  This one uses my new Einkorn Bake Mix and I’m very pleased with the crumb topping it created for my blackberry applications yesterday.  Not sweet and just crunchy enough to tone down those often-tart blackberries.  You can add some sweetener to your crumb topping if you prefer.  This recipe is not suitable until you are at or near maintenance weight as it has grain in the mixture.

TIP:  To lower carbs on this topping you can just add ¼ c. Einkorn flour and increase oat fiber and almond flour by 2 T.  each to compensate (drops it to 10.56 carbs, 5.66 fiber and 4.9 NC with that change).

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 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:

Here ya go!

Here ya go!

1 c. almond flour

½ c. Einkorn Bake Mix

1/8  tsp. sea salt

2 T. oat fiber

1 egg white

For a sweeter version, also add 1-2 T. erythritol or equivalent

DIRECTIONS:   Measure the dry ingredients (and sweetener if using) into a small mixing bowl.  Blend well with a fork.  Whip the egg white in another bowl until frothy. Add the egg white to the dry ingredients.  Work the crumbly dough with a fork until all dry ingredients are moistened with the egg white.  Using your hands, crumble over your already prepared fruit cobbler filling.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

116.5 calories

8.68 g  fat

11.76 g  carbs, 4.06 g  fiber, 7.7 g  NET CARBS (4.9 net carbs using TIP above)

5.6 g  protein

61.8 mg sodium

Spicy Cream of Broccoli Soup

Cream of Broccoli soup

Spicy Cream of Broccoli soup

I just love creamed soups and decided to make one from a head of broccoli yesterday.   I usually make a broccoli and cheese soup that is a bit chunkier and cheesier tasting, but I was actually shooting for a “spicy” soup with less cheese taste.  If you don’t like spicy foods, you can leave the Sriracha sauce out of this recipe entirely for a more typical creamed broccoli soup.  I used water making my soup and it was delicious, but using homemade chicken broth will make it even tastier, if you have it on hand.  We actually liked the little bit of bite the Sriracha brought to the flavor profile.  This recipe is suitable for all phases of Atkins and Keto diets.  I don’t add salt to recipes with cheese, as there is so much sodium in most cheeses and I am very sodium sensitive.  If sodium is also an issue for you, you can always cut back on the cheese in this recipe.  :)

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 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:

20-oz. head of broccoli, cut into chunks

Water to cover nicely, (about 3-3½ cups)

¼ tsp. coarsely black pepper

2 tsp. Sriracha chili sauce (optional, or use more if you like things real spicy)

½ tsp. onion powder

10 oz. shredded or sliced Cheddar cheese or a mixture of American Deluxe and Cheddar (I did the latter)

1 c. whipping cream

DIRECTIONS:  Cut up broccoli into chunks, stems and all.  Place in a large soup pot.  Cover with water or homemade broth, if you prefer a richer soup.  Add salt, pepper, onion powder and stir.  Next add the Sriracha sauce (if using).  Bring to a boil and then lower heat to medium-low.  Simmer until the broccoli is quite tender and then remove from heat.  You can either process the broccoli in batches with a bit of the broth in your food processor/blender (do not over fill when pureeing hot foods!).  OR, if you own a stick blender, you can wait to do this step.  Add the processed broccoli back to the pot and place back over a very low fire.   Add the cheese, stirring to facilitate melting and blending.  If the fire is low enough, it should not stick to the bottom of the pot. Once the cheese appears to be fully melted, add the cream and stir until it slightly thickens.   Place your stick blender in the pot and pressing down on the broccoli chunks throughout the pot, begin to pulse/break them up a bit.  Then blend in a continuous blending motion throughout the soup mixture until you have a uniformly smooth mixture.  This creates a small bit of “foam” on the surface but that settles down with a few minutes of waiting and gentle stirring.   If not thick enough for you,  thicken with a light dusting or 2 (or 3) of xanthan gum (or your preferred thickener).   Thickening will tend to eliminate that “foaming” issue caused by the stick blender.  Serve with your favorite low-carb rolls or crackers. :)

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

315 calories

26.4 g  fat

9.96 carbs, 2.49 g  fiber, 7.48 g  NET CARBS

11.86 g  protein

500 mg sodium (from all that cheese)

 

 

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

My husband brought home the sweetest apples this week!!  I have been wanting to try a fruit-topped cake with my new Einkorn Bake Mix, so I decided I’d give it a go.  It came out delicious!  So moist, it was almost like the pudding cakes of the 60’s.  Remember those?  :)  Super yummy, this was, served warm with coffee.   You can lower carbs on this by cutting into 8 servings, using a smaller apple and/or using a low-carb bake mix that doesn’t contain Einkorn flour.  Carbquick will work in this recipe.   You could also use Bob’s Red Mill low-carb bake mix, or Jennifer Eloff’s Low Carb or Gluten Free Bake Mix, but as those don’t have fat in them, you’ll have to add some butter or coconut oil to your cake mixture, as my mix has fat in it already.

This is not suitable until the Pre-Maintenance or Maintenance phase of Atkins as the Einkorn flour pushes up the carbs a bit.

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 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.

A slice ready to eat!

A slice ready to eat!

INGREDIENTS:

1 large apple, cored and sliced thin (I didn’t peel it)

¼ c. unsalted butter, melted

1½ tsp. cinnamon

2 T. erythritol

1½ c. my Einkorn Bake Mix

3 extra large eggs (or 4 large)

¼ c. + 2 T. Da Vinci Vanilla Syrup (or 6 T. water + 2 tsp. vanilla)

DIRECTIONS:  Preheat oven to 350º.  Melt the butter over medium-high heat in a non-stick skillet.  Add the cinnamon and mix well.  Add the apple slices and saute until tender but not mush.  Sprinkle the erythritol over the apples and stir well. Turn off heat and slightly cool so you can handle.  Remove apple slices to a plate to cool.  Sprinkle a bit more cinnamon (1/4 tsp or less) on the bottom of the buttery skillet.  Arrange the apple slices concentrically on the bottom of the pan.  I had just enough for 1 layer.

In a small mixing bowl or your food processor, beat the eggs well.  Add the DaVinci syrup and stir/pulse well. Add the bake mix and beat or pulse until pretty smooth.  Pour the batter evenly over the apples trying not to disturb your careful, decorative placement of the slices.  Pop into preheated 350º oven for about 15-20 minutes or until center of cake is dry to the touch.   Do not over brown.   Remove and cool a few minutes.  Loosen edges with a spatula.  Invert a serving platter over the skillet and invert.  Cake will drop right out.   Cut into 6 servings.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

298 calories

24.7 g  fat

14.31 g  carbs, 3.46 g  fiber, 10.85 g  NET CARBS

11.1 g  protein

132 mg sodium

 

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

One of my most favorite flavor affinities is cured bacon and sweet onion, caramelized together.   I like to have this duo on creamy scrambled eggs occasionally.  I have even been known to put a smear of cream cheese between the eggs and topping for a slight variation.  :)  Delicious both ways really!  Like them equally.  I am not so fond of mixing up my ingredients INTO the eggs, as that weakens their flavor punch greatly for me as well as altering the flavor of the eggs themselves.  This simple egg breakfast is suitable for all phases of Atkins, Keto diets and Paleo-Primal as well!  Hope you like this as much as I do!

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:

4 slices bacon, chopped

2 oz. red onion, chopped (any onion will do, but red is best here)

4 large eggs, beaten

2 T. butter

DIRECTIONS:  Fry the bacon until it is getting nearly crisp.  Add the onion and saute until the onion is pretty tender.  When done, lower heat. In a separate non-stick skillet, melt the butter over medium heat.  Add the eggs and scramble as usual.  When done, plate half the eggs on each of two plates.  With a slotted spoon, dip up half the bacon/onion mixture over each.  Garnish with chopped parsley or herb of your choosing.   Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

382 calories

33 g  fat

3.05 g  carbs, .25 g  fiber, 2.8 g  NET CARBS

21 g  protein

618 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

Queso Flameado Sauce

Pork in Queso Flameado

Shown on Seared Pork Loin

I wanted this delicious sauce to be archived on my site as a sauce and not just as a pork recipe, so I’m reposting it at this time.  If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you won’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Well, I decided to try my hand at it with some pork for dinner.  If you love Mexican food, you’ve GOT to try this dish!  My husband just loved it, as did I!   This dish also sports some very impressive nutritional numbers below, so it’s a keeper in my book.  It is suitable for all phases of Atkins and other Ketogenic diets.  This sauce is also delicious on seared chicken and fish.  Of course, I first ate this as a fondu with toasted bread cubes to dip into it (I would now use low-carb bread cubes, of course)!  If serving as a fondu, you will likely need to add a little more cheese, at is is supposed to be quite thick.  You’ll have to recalculate the carbs for any additional cheese you melt into it, however.

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: By personal choice, 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:

2 T. unsalted butter

1 link chorizo, removed from the skin and crumbled

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded (or more if you can afford the carbs)

DIRECTIONS:  Melt the butter in a non-stick skillet over medium heat. Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender.  Lower heat to medium-low and add cream, water and cilantro.  Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and if serving with meat, lay the seared meat on top.  Pop into preheated 350º oven and bake for 15 minutes or until bubbly and the flavors have fully melded.  Serve 1/4 of the sauce over each portion of meat.  This pairs nicely with mashed cauliflower or a nice guacamole salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g  fat

4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS

36 g  protein

654 mg sodium

Cheesie Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower.  I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA!  A delicious lunch!  That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate.  The sliced steamed carrots were good with these, too!  These tuna cakes are simply DELICIOUS!  Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe.  I’ll be making this recipe regularly with leftover dabs of cauliflower from now on.  Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables.  This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.

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:

2.5 oz.  tuna  (I use oil-pack)

3 oz. Smoked Gouda cheese, shredded

2/3 c. leftover steamed cauliflower, mashed with a fork

1 medium green onion, chopped fine

2 T. low-carb bread, crumbed (or 1 T. flax meal)

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

1 T. coconut oil (or your preferred oil) for frying

DIRECTIONS:  Mix all ingredients but the coconut oil in a medium bowl.  Stir well with a spoon.  Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula.  Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties.  When the first side is browned nicely for all the cakes, flip them quickly and carefully.  Brown the second side and when done, transfer to serving plate.  Serve hot with green veggies or a nice green salad.

NUTRITIONAL INFO:    Makes 6 tuna cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):

118.5 calories

9.16 g  fat

2.31 g  carbs, 1.11 g  fiber, 1.2 g  NET CARBS

7.65 g  protein

325 mg sodium

Kirschwasser Cherry-Walnut Tart

Click to enlarge

Kirschwasser Cherry-Walnut Tart

I had a half recipe of my “Flour” Pie Crust made up in the fridge and decided to put the filling to my mini Black Forest Cake to a totally new use this morning.  Added some walnuts and baked it 20 minutes and voilà, a fun new dessert that features a delightful nutty, fruity filling.  I suspectt his would be delightful with sliced peaches instead of cherries and plan to try that one day. :)  This recipe is not suitable until the grains rung of OWL.  Man, was this ever GOOD, even on day two!  I’ll definitely be fixing this for my holiday table in future.

NOTE:  The quiche pan pictured above is only 8″  in diameter so this recipe only serves 4 people, possibly 5 if some enjoying it are children.  Double the filling recipe and use a whole recipe of the pie crust if you want a standard-size pie that will serve 8 people.

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:

½  can (14.5 oz.) sour cherries, packed in water

¼ tsp. xanthan gum (or your favorite thickener)

1½ tsp. Fiberfit sweetener (or sweetener of your choice to taste)

¼-½ tsp. almond extract

1 T. Kirschwasser (cherry brandy)

½ recipe my “Flour” Pie Crust:  https://buttoni.wordpress.com/2010/12/02/peggys-flour-pie-crust/

1 c. walnuts, coarsely broken into large pieces

DIRECTIONS:  Preheat oven to 350º.  Make the pie crust as directed in that recipe.  Separate out 1/2 of the dough and place in ziploc bag and refrigerate for another use.  Roll the remaining dough between plastic and lift/place into an 8″ ceramic quiche or tart pan.  Crimp the edges a bit over the top to avoid slippage downward during baking. Bake in a pre-heated 350º for about 15 minutes JUST until it ever so slightly begins to brown on the edges.  Remove shell from oven carefully so as not to break the edges with your potholder (been there, done that).  Cool while you make the filling.

Drain the juice off the cherries into a small saucepan.  Add xanthan gum and cook over medium heat to slightly thicken.  Stir in the cherries, almond extract and add sweetener slowly to taste.  Add brandy.  Taste again and adjust sweetener to suit your preference. Chop the walnuts and toss nuts and cherry mixture together in a bowl.  Pour into shell and bake at 350º for about 20 minutes or until crust has turned a nice golden brown. Remove and cool completely.  I would serve with a generous dollop of sweetened whipped cream or low- carb vanilla ice cream sprinkled with a few finely chopped walnuts and a drizzle of Kirschwasser.  Be sure it it totally cooled or chilled before serving or it is a bit difficult to dip up in tact.  Here’s what a slice looks like if cooled properly before attempting to dip up:

NUTRITIONAL INFO:  Makes 4 servings, each contains (not including any topping):

Click to enlarge

A slice ready to dig into!  Mmm.

304.8 calories

27.1 g  fat

18.83 g  carbs, 11.38 g fiber, 7.45 NET CARBS

8.25 g  protein

83 mg sodium

 

Moroccan Chicken

Click to enlarge

Click to enlarge

This is one of our favorite ways to have chicken.  It’s a little carb pricey and not doable during Induction due to the prunes.  They really make the dish, so wait until you can prepare this one properly.  :)    I can only “afford” the carbs  on this dish when I work to keep my breakfast and lunch carb numbers pretty low.  :)    I used to put 1 oz. of walnuts in this, a common Middle Eastern practice in chicken dishes, but I find they add no flavor so I have dropped them from the recipe in an effort to reduce the carb count.  It is pictured above with the nuts.  You can lower the carb count quite a bit by omitting the prunes as well. But doing so will dramatically change the overall flavor impact for this entree.  On a positive note, the spices alone in this make for a wonderfully unique dish.  This dish is not Induction friendly unless you leave out the prunes, but they add so much to the overall result, do be sure to include them once you get to the fruit rung of OWL.  I have also made this dish substituting dried peaches or dried apricots.  All are a nice compliment to the spices herein. Be sure to read your ingredients label and use only fruits with no added sugar.  Del Monte brand prunes are “virgin” and acceptable.   I actually cooked more pieces of chicken in the batch pictured so I would have leftovers, as this is one of those dishes that gets better each time it is reheated!

INGREDIENTS:

2 T. olive oil

1 chicken breast

2 chicken legs

2 chicken thighs

4 oz. onion, sliced thin

2 cloves minced garlic

3/4 c. chicken broth, low sodium

½ tsp. each coriander, cinnamon, paprika, cumin and black pepper

¼ tsp. cayenne

1 tsp. ground ginger

1 T. tomato paste

5 dried prunes (no added sugar variety), each cut into 4-6 little pieces

DIRECTIONS:  Heat oil in a deep non-stick Dutch oven or a large, deep, non-stick skillet.  Cut breast into two pieces, making a total of 6 medium-size pieces of chicken.  Brown chicken in oil until skin is golden brown.  Drain off excess oil if desired, but its value is included in the nutritional info below, so you may prefer to leave the oil in the pan and reap its nutritional benefits!  Scatter the onion and garlic over the top.  Mix the spices into the chicken broth and pour over the chicken.  Add the tomato paste, nuts and prunes.  Stir well.  Cover and reduce heat to low.  Simmer for about 45-1hr. 30 minutes or until chicken is clearly done (depends on size of chicken pieces).  Uncover and simmer for another 10-15 minutes to reduce and concentrate the juices a bit.  Serve each piece of chicken with some of the cooking broth/fruit/nut mixture spooned over it.  For non-Atkins eaters at the table, this dish is outstanding served over Basmati rice.

NUTRITIONAL INFO: Serves 3 adults, or 2 adults and two children.  Two pieces with sauce contains:

These numbers do NOT include the optional walnuts

468 calories

25.5 g  fat

14.2 g carbs, 2.7 g  fiber, 11.5 g NET CARBS

43.8 g  protein

800 mg. sodium

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious.  I call it my white pizza.  It’s so different from classic red sauced pizzas.  I think I’ll add more spinach next time.  I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below.  The red onion is key to the flavor so wait until you can get a red one for this recipe.  They have a sweeter, fruitier taste than other onions.

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most 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 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 recipe my Gluten-Free Pizza Crust

1 c. grilled chicken breast, chopped (skin on)

½ c. grilled chicken thigh meat, chopped (skin on)

3/4 c. (3 oz) shredded Monterrey Jack Cheese

3/4 c. (3 oz) shredded Mozzarella Cheese

3/4 c. baby spinach leaves

¼ tsp. dried oregano leaves, crushed  (or 1 tsp. fresh, chopped)

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

2 T. Parmesan cheese (kind in green canister is fine)

Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)

DIRECTIONS:  Preheat oven to 350º.   Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment.  Remove crust from oven and prepare to top.

For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes.  Should thicken up a bit.  When it appears thicker, spread it on the crust as evenly as possible, almost to the edges of the crust.  It needs to be a fairly thin layer or it will cause your crust to get soggy.  Next evenly spread the Jack cheese on the crust.  Next spread the Mozzarella cheese evenly on top.  Sprinkle with the oregano.  Sprinkle with a bit of garlic powder if you like also.  Next evenly top with spinach leaves. They may overlap if need be.  Next evenly place the diced chicken meat on the pizza and the final topping is the wafer thin onion slivers.  Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes.    ENJOY!

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories

23.5 g  fat

4.0 g  carbs, 1.7 g  fiber, 2.3 g NET CARBS

23 g  protein

281 g  sodium

 

Chicken and Sausage Stroganoff

Click to enlarge

Chicken-Sausage Stroganoff

I was originally planning to make an Alfredo-type dish for dinner tonight, but instead, decided to go for more of a Stroganoff-type dish.  I had a freshly thawed package of homemade sausage, some leftover baked chicken meat, 2/3 of an open can of sliced mushrooms I had opened up at breakfast this morning and plenty of cream cheese and cream in the house.  Sounded like the makings for a great  Stroganoff to me!  I started throwing things into the saute skillet, cooked up some finely shredded cabbage to serve mine on and VOILA!…in about 30-40 minutes, start to finish, a delicious dish we both enjoyed thoroughly, although my husband insisted I cook some regular pasta for his serving (he despises cabbage).  This can also be served on sauteed zoodles (sauteed zucchini noodles) or spaghetti squash threads. I served this with a marinated tomato and cucumber salad.  This meal is suitable once you reach Phase 2 of Atkins, it is OK for Primal if you eat the occasional dairy, but it is not suitable for Paleo due to the dairy and wine.  This tasty dish boasts some pretty impressive nutritional stats.  Just check ‘em out below!  A nice addition to this might be some grated Parmesan or Romano on top, but that really takes it to the Alfredo category.

INGREDIENTS:

6 oz. breakfast sausage or Italian sausage (preferably homemade)

5 oz. cooked chicken, chopped

2 oz. onion, sliced

1 small 4-oz. can sliced mushrooms (do not drain)

4 oz. cream cheese

½ c. heavy cream

½ c. water

¼ c. dry white wine

Dash crushed red pepper flakes, salt and black pepper

1 tsp. olive oil

3 c. finely shredded green cabbage

Optional:  ¼-½ c. chicken broth if you prefer a thinner sauce

DIRECTIONS:  In a large non-stick skillet, brown the sausage, crumbling it up as it browns.  Add the onion and saute until tender.  Add chicken and saute 2 minutes. Lower heat and add the cream cheese, stirring it up as it warms and melts.  Add the cream, water, wine, spices and mushrooms with their liquid. Simmer for about 5 minutes on low heat to allow the cream to thicken up and flavors to mingle.

While it simmers, in another non-stick skillet, heat 1 tsp. olive oil over medium-high heat.  Place all the cabbage in the pan and with a kitchen fork, slowly stir the cabbage, lifting and flipping at as it warms and softens to prevent scorching.  Just cook the cabbage until it is soft, as any longer will cause it to get quite strong in flavor.  This will only take 3-5 minutes.  With tongs, place about 3/4 cup of cooked cabbage shreds onto each plate and spoon 1/4 of the stroganoff mixture on top of each plated portion of cabbage.  Garnish with a sprinkle of crushed red pepper or chopped parsley (optional).

NUTRITIONAL INFO:  Makes 4 servings, each contains:

462 calories

38 g  fat

6.48 g  carbs, 1.63 g  fiber, 4.85 g  NET CARBS

21.2 g  protein

445 mg sodium

 

Blackberry Cobbler

Click to enlarge

Blackberry Cobbler

This delicious small cobbler recipe only has 5 small servings because blackberries are quite high in carbs and portions need to be fairly small if one is to stick to a low-carb menu.   I’m very pleased with my first low-carb cobbler attempt.  Just the right amount of fruit, liquid and sweetness.   And it got even better overnight.  This recipe is not suitable until the berries rung of OWL.

More delicious low-carb dessert 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:

1½ c. frozen blackberries (no sugar added)

½ c. water

½ c.granular Splenda

½ c. + 2 T. erythritol

1/3-½ tsp. xanthan gum (or your favorite thickener)

2 T. cold butter

1 recipe Peggy’s “Flour” Pie Crust

DIRECTIONS:  Make up the pie crust per that recipe’s instructions.  You will need 1/2 of the dough for this small cobbler.  Freeze the rest of the dough in a sandwich bag for up to 1 month for some other use.  Set dough aside while you prepare the filling.

Preheat oven to 350º.  Put the Splenda, erythritol and xanthan gum in a small mixing bowl and stir.  Add berries and water stir well.  Butter a 5×7 baking dish  and add berry mixture.  Dot with the 2 T. butter.  Roll pastry out between two pieces of plastic to slightly larger than your dish size.  Peel off the top plastic, lift pastry in middle by lower plastic and fold/lift to put over fruit.  Center the pastry over the dish.  Slowly peel ofF remaining plastic.  Fold excess crust edges inward and crimp against the side of the dish to prevent bubble-over during cooking as much as possible.     Pop into a 350º oven and bake until lightly browned, which will take about 3o-35 minutes.  Partially cool.  I think this is best served warm.  :)

NUTRITIONAL INFO:  Makes 5 servings, each contains:

140 calories

10.82 g  fat

16.72 g  carbs, 9.04 g  fiber, 7.68 g  NET CARBS

3.22 g  protein

 

Sofrito Deviled Eggs

Sofrito Deviled Eggs

Sofrito Deviled Eggs

I’ve found yet another wonderful use for my addictive Sofrito sauce.  Both I and the hubs loved these eggs!  They’ll be so nice to have ready made on a plate in the fridge for snacks!  Wonderful for parties as well.  This recipe is OK for all phases of Atkins, Keto diets and Primal as well.  Paleo folks will want to omit the Ranch dressing.

INGREDIENTS:

6 large eggs, hard-boiled, peeled and neatly cut in half

2 T. my Homemade Mayonnaise

1 tsp. my Ranch Buttermilk Dressing (or dash onion and garlic powder)

1 T. my Sofrito

1/4 tsp. wine vinegar (or 1/4 tsp. Dijon mustard)

Pinch glucomannan powder (1/16 tsp. or less! optional, to thicken filling)

1 sprig cilantro or parsley (for garnish)

DIRECTIONS:  Boil, chill, and peel eggs as you do normally.  Slice neatly into halves. With a knife point, tip the yolk part onto a paper plate. Set the whites onto your serving platter for now.     To the egg yolks add the mayo, the Ranch dressing, the Sofrito and wine vinegar.  Mash and blend until smooth with a fork.  Decide if it is stiff enough to pipe. If not, stir in a tiny pinch of glucomannan powder and wait a couple minutes for it to stiffen up. Fill a piping bag with large tip or a quart plastic bag with a 1/4″ hole cut in the corner (or a cookie press with a large decorative tip) and pipe about 1-1½ T. of the filling (in a circular motion) into each egg white half.  You can optionally garnish the plate with chopped parsley or cilantro, and for even more color, 2 cherry tomato halves.

NUTRITIONAL INFO:  Makes 12 deviled egg halves.  Each half contains:

60.33 calories

5.14 g  fat

.38 g carbs, .05 g fiber, .33 g  NET CARBS

3.25 g  protein

51 mg sodium

 

 

 

 

Oatmeal Cookies

OatmealCookies

Made my hubby some delicious oatmeal cookies this afternoon.  They came out kind of chewy and are still like that after they cooled off.  I’m very pleased with the chewy texture of these and have used this basic cookie dough for many cookie variations over the last 2 years. So far I have done variations with fresh cherry, pineapple and pecan, dried prune , currant-spice, pumpkin, and chia-chai .  All have been delicious.  If you’re tired of dry/brittle cookies and seek a low carb cookie that is moist and chewy, this one you really need to try!  They also freeze well and are even chewier when eaten right out of the freezer!!  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

DO NOT SUBSTITUTE OTHER SWEETENERS FOR THE SUGAR-FREE HONEY IN THESE OR THEY WILL NOT COME OUT CHEWY!  I discovered that the hard way. Real honey will work, but will also jack up the carbs considerably!

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 c. almond flour

½ c. coconut flour

1 T. oat fiber (substitute 100% certified gluten-free oat flour for a gluten-free version)

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

½ c. granular Splenda (or equivalent sweetener to = ½ c. sugar)

1 T. erythritol

½ c. chopped pecans

½ c. rolled oats (100% certified gluten-free if you require that)

½ c. melted coconut oil or butter (or any combination of the two)

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey (I use Honey Tree brand from Walmart.  Netrition.com sells it also.)

5 chopped dried prunes (much lower in carbs than raisins)

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl measure in all dry ingredients.  In a smaller bowl, stir the almond butter and oils together until smooth.  Beat in the egg, vanilla and imitation honey.    Add the chopped prunes  on top and stir well to form a smooth dough.   Roll dough into 28  1″ balls of dough and place them onto parchment or silicone-lined baking sheets.  Leave 1″ space between cookies as they don’t spread much during cooking.  Press balls down slightly flat to about a 2″ circle and pop pans into preheated 350º oven.  Bake for about 7-8 minutes.  Do not over brown these cookies or texture will be drier and prone to crumble more.  Remove from oven and COOL COMPLETELY on the pans before removing with a spatula.  These are delicate while hot but “firm up” nicely when cooled. Store in an airtight container on counter or freeze up t 1 month.

NUTRITIONAL INFO:   Makes 28 cookies, each contains:

120 calories

10.4 g  fat

6.03 g  carbs, 2.21 g  fiber, 3.82 g  NET CARBS  (without prunes, 5.18 g carbs, 2.10 fiber, 3.08 NET CARBS)

2.82 g  protein

58 mg sodium

HOMEMADE IMITATION HONEY: If you have real honey (too high in carbs) but really don’t want to run to the store or order sugar-free honey, I have a solution inspired by a recipe I saw on Birgit Kerr’s blog Birgitkerr.blogspot.com.  My recipe is to simply boil for 2-3 minutes: ¼ c. erythritol, 2 T. + 1 tsp. real honey and 1 pkt. stevia (or Splenda).  Cool (thickens as it cools) and put in airtight jar.  My version is here if you want to print a copy: https://buttoni.wordpress.com/2013/01/15/imitation-sugar-free-honey/  TIP:  If it crystalizes in your pantry over time, just soften in the microwave on DEFROST for 1  minute or plunge into a pot of slow simmering warm water a minute or so before using.

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

I finally came up with a version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

 

 

 

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  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 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. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories

26.8 g  fat

1.81 g carbs, .1 g  fiber, 1.71 g  NET CARBS

1.72 g  protein

66 mg sodium

 

 

 

Ranch Dressing Powder Blend

Ranch Dressing Powder Blend

Ranch Dressing Powder Blend

My husband loves Ranch Buttermilk Dressing on his salads, so I decided to take equal amounts of the herbs I had on hand that I suspect are in the Hidden Valley commercial blend and see what I could come up with.  Since the onion and garlic taste are so pronounced, I have added a lot of those two ingredients.  :)

You will find dehydrated buttermilk powder in a small can in the baking aisle of your grocery store.  Most carry it.  If you can’t find it, just mix the herbs and spices.  There won’t be a buttermilk taste in the spice blend, but if using to make dressing, you can add ¼ c. liquid buttermilk to 1 c. mayo-sour cream mixture in my Ranch Salad Dressing recipe, which I will be posting very soon.

This recipe is suitable for Atkins Induction, Keto dieters and Primal followers that consume some dairy.  One tablespoon of this blend should be equivalent to 1 envelope of the commercial powder mix.  1 envelope is enough to season 1 cup of the mayo-sour cream base for making the well-known salad dressing.  Of course, you can always add more if you like, since the net carbs are low.

TIP:  You can use fresh herbs for a better taste, but I’d make up half as much as it won’t keep so well using fresh herbs.  Use approximately double the shown amounts below if you use fresh herbs.  But know that it won’t keep in your refrigerator longer than the fresh herbs keep, the fresh parsley will be the first to spoil on you.  For this reason,, I double bag mine in plastic and freeze.  Then I break off a clump and defrost when I want 1 T. or so for a recipe.  If you use dried herbs as listed below, this blend should keep a long time in a tightly lidded jar in your spice rack/cabinet.  The buttermilk powder is room-temperature stable.

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 T. dried chives  (or 2 T. fresh)

1 tsp. – 1 T. dried dill weed  (I prefer 1 tsp., personally, as I’m not fond of dill)

1 T. dried parsley (or 2 T. fresh)

½ tsp. dried thyme (or 1 tsp. fresh)

1 T. onion powder

1 T. garlic powder

1 tsp. coarse black pepper

1 T. dehydrated buttermilk powder

¼ tsp. salt (more if you like, but I’m salt sensitive)

DIRECTIONS:  Place all ingredients in a food processor or blender and process to a fine powdery mixture (won’t be so powdery if you use any fresh herbs).  If fresh herbs are used, you need to use this mix up in about a week, or freeze it flat in a plastic bag.  Then just pinch/break off what you need for a small batch of dressing or a recipe. :)

NUTRITIONAL INFO:   Makes 8 T. each contains:

12.3 calories

.11 g  fat

2.42 g  carbs, .38 g  fiber, 2.04 g  NET CARBS

.73 g  protein

80 mg sodium

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

My husband wanted baked chicken tonight so I decided to serve it with a new stuffing.  I had half of a very large eggplant to use up and just a small amount of sausage left in the fridge.  The addition of eggplant really makes stuffing moist, but it adds carbs, so I used my Gluten-Free Grain-Free Focaccia bread tonight to pull the carbs back down a bit.  The result was a super moist and super delicious stuffing to go with our baked chicken!  I’ll be making this one again!

Hubs asked for asparagus but I didn’t have fresh asparagus on hand.  Luckily I found 1 can of spears in the back of the pantry I didn’t even know I had. Apparently HE bought them!  He actually prefers canned asparagus!  Not me, but hey, we all have our quirks. That one is his.  This stuffing would be also be delightful to stuff pork chops with, or to serve alongside a lovely pork roast! This recipe is not suitable for Atkins Induction because of the almonds in the bread. But you could use 4 OMM’s (one minute all flax muffins) and make this recipe suitable for Atkins Induction.  Be sure to recalculate the carbs if you make that change.  This stuffing should freeze very nicely for 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.  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 stick (½ c.) butter, unsalted

6 oz. onion, chopped

8 oz. celery, chopped  (preferable with leaves if you have center stalks)

9 oz. peeled eggplant, diced in ½-5/8″ dice

½ c. chopped parsley

3 tsp. homemade poultry seasoning (or whatever kind you have on hand)

¼ tsp. coarse ground black pepper

3 oz. pork sausage  (I didn’t want it to dominate, so I purposely used just a small amount.  You might prefer more)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

1-1½ c. homemade chicken broth (I just boil skin-on chicken in water)

DIRECTIONS:  Bake the focaccia bread by that recipes directions if it isn’t already made.  Preheat oven to 350º.  Liberally butter a baking dish, preferably non-stick if possible, as stuffing is inclined to really stick to its pan. Set aside for now.

Next, melt the stick of butter in a large non-stick wok or skillet.  Add onion and celery and saute on high heat until half tender and onions are beginning to caramelize.   Add the cubed eggplant and continue to saute until it, too, is half tender.  Break up the sausage into the mix and continue stirring until it is browned and eggplant is getting quite tender now.  Add parsley, seasonings and stir well. Remove from heat.  Break up the bread coarsely into the pan on top of the vegetable-sausage mixture.  Beat in the 2 eggs and add 1 cup of the broth.  You want this mixture quite wet, about like oatmeal. Only add the other ½ c. broth if needed to make the mixture quite wet.    Spoon into your greased baking dish and pop into 350º oven to bake for about 30-35 minutes and nicely browned on top.

NUTRITIONAL INFO:    Makes eight (approx. ½ c.) servings, each contains:

314 calories

25.8 g  fat

7.63 g  carbs, 3.32 g  fiber, 4.31 g  NET CARBS

14.6 g  protein

31.84 mg sodium

 

 

 

 

 

 

Chocolate Cookies

With Nuts Added

Peggy’s Chocolate Pecan Cookies

Peggy's Chocolate Cookies

Peggy’s Chocolate Cookies (without nuts)

♪♪  SOMETIMES YOU FEEL LIKE A NUT;  ♪♪  SOMETIMES YOU DON’T!  ♪♪  (click to listen)

Old enough to remember the melody from the Almond Joy/Mounds TV commercials?  :) Well, in our house, I always feel like a nut; my husband doesn’t, EVER.  He has never been fond of nuts. So the batter for all my cookies and brownies invariably gets divided into two halves and I do some both ways.   I’ve been meaning to try my hand at a chocolate cookie for some time.  Ever since I developed my Almond Butter Cookie recipe 3 years ago, actually.  I finally got around to it today.  Better late than never, huh?  Well that’s not exactly true.  I tried a batch last year and they were so bitter and unpleasant-tasting, they ended up crumbled up for chocolate pie crust or cheesecake crust.  :)  Waste not; want not.  :)

These chewy little chocolate-y gems are scrumptious!  Chewy and not dry at all.  Hubby gave them a thumbs up, as did I.   These cookies, like all of my recipes that use my Almond Butter Cookie dough for a base, freeze very well.  In fact, they can be eaten right out of the freezer for an even chewier cookie!  These are not suitable until Atkins Phase 2 OWL.

INGREDIENTS: 

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (for gluten-free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. glucomannan paowder

1/8 tsp. salt

½ tsp. baking soda

½ tsp. baking powder

¼ c. erythritol (or ¼ c. sugar equivalent of your favorite sweetener)

½ c. Splenda (or 1/2 c. sugar equivalent of your favorite sweetener)

1 beaten egg

¼ c. sugar-free honey (I use Honey Tree from Walmart)

1 Tbsp. vanilla extract (yes, that much!)

2 T. almond butter

½ c. melted butter

1½ squares unsweetened baking chocolate, melted

3/4 c. nuts, coarsely chopped (optional)

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients (including nuts if using) into a large mixing bowl and stir well.  In a small bowl, stir the almond butter into the melted butter.  Add the vanilla and beat in the egg.  Stir in the sugar-free honey next. Melt the Pour the wet ingredients into the dry.  Melt the baking chocolate in the microwave or over hot boiling water and when completely melted, scrape it into the liquid ingredients with a rubber spatula to get it all.  Stir well.  Now pour the wet ingredients into the dry and stir to form a dough.  Roll into 1″ balls (I got 34 total) and set on baking sheets lined with silicone or parchment (or greased pans).   Press slightly flat with your fingers or the bottom of a glass so that they are about 3/8″ thick.  They can be pretty close together as they don’t spread much during baking.  Pop into 35oº oven for 7-9 minutes.  Do not over brown these or they will not be chewy.  Do not attempt to remove from pans while hot or they will crumble on you!   Cool completely and then remove to an airtight container.

NUTRITIONAL INFO:   Makes 34 cookies, each contains (without nuts):

83.4 calories

7.26 g  fat

4,16 g  carbs 1,97 g  fiber, 2.19 g  NET CARBS

2.2 g  protein

41 mg sodium

If you decide you want to add the nuts, each has 89 calories, 9.15g fat, 4.52g carbs, 2.22g fiber, 2.3 NET CARBS, 2.4g protein

Einkorn English Muffin

Einkorn English Muffin

Einkorn English Muffin

Tried my Peggy’s English Muffin as an Einkorn flour version to see how that would improve texture and flavor.  I also decided to add a little psyllium husk powder for elasticity and the results were amazing!  Toasted in my broiler nicer than any other toast to date.  Flavor was like real toast!  Still haven’t achieved that acidic “sour dough” flavor that store-bought English muffins have though.   I’ve never been into messing with sourdough starter and such, quite frankly, so that may never happen.  But I’m pretty happy with this muffin and may not do further experiments on it.  Peggy, who are you kidding?  I can’t quit until I reach Nirvana and this muffin just isn’t quite there yet.  But it is vastly improved over my old version linked above.  I see that as all “goodness”.   :)  As always, if there are further tests and improvements, I’ll come back to this post and make those changes.  :)

As with all my Einkorn experiments, they are not suitable until you are nearly or at goal weigh.  Keto dieters can have these occasionally if the day’s menu allows the carbs.  These would not be suitable for Primal-Paleo folks.  If you’re wondering, I order my Einkorn flour from Jovial foods.com.  Some people are able to buy it in local grocery stores, but I am not.

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: 

1½ T. unsalted butter

¼ c. egg whites (I used the ones in a carton)

2 T. very hot water

3 T. almond flour

1 T. Einkorn flour (for gluten free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. oat fiber (for gluten-free, use oat flour ground from 100% certified gluten-free oats)

¼ tsp. baking powder

2 tsp. psyllium husk powder (I use NOW brand from Netrition.com)

DIRECTIONS:   Melt butter in a small bowl.  I used a 5″ oval dish.  Add the egg whites and hot water.  Add the dry ingredients in the order listed, stirring after each addition.  The mixture will be very fairly soupy at this point.  Add the psyllium husk powder last and the “batter” will now begin to thicken up.  Stir well with your fork to insure all is well-mixed.  Allow 1 full minutes for the psyllium to do its job of thickening your batter.  Pop into your microwave and cook on HI for about 1 minute (should be dry to the touch in the center).  Cook a few seconds longer if still damp in the center.  Microwaves vary. Preheat your broiler.

Remove, loosen the edges with a knife tip and tip the muffin out onto a cutting board.  Cool a minute or so and then carefully slice laterally into two slices using a serrated bread knife.  Place on a metal pan and toast/brown the bottoms and then the tops in your broiler or toaster oven to your liking.  Serve hot with butter and your favorite jam.  You can also toast these in your slot toaster if you prefer, but I find they tend to “slump” or crumple down, even with the toaster support wires.  They then are misshapen and inclined to burn when they crumple down.   Just sayin’.  Your call on the toasting method. :)

NUTRITIONAL INFO:    Makes one muffin.  Entire recipe contains:

314 calories

26.5 g  fat

12.2 g  carbs, 7.1 g fiber, 5.1 g  NET CARBS

11.1 g  protein

354 mg sodium

Scrambled Eggs with Chipotle Sauce

Chipotle Scrambled Eggs

Scrambled eggs with Chipotle Sauce

These eggs made for quite a tasty surprise at lunch today!  DELICIOUS and even worthy of serving to company!  The mushrooms were an afterthought, and although they were good on this dish, they can be eliminated if you personally don’t like mushrooms.  They were not the essential flavor statement…..the sauce was. :)  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.  

***SUGGESTIONS TO CUT CALORIES & FATYou can use less butter to saute your eggs.  You can omit the mushrooms along with the 2 T. butter used to saute them.  You can also use more sour cream and less mayo in the Chipotle Sauce.  You can also just use 2 T. of sauce on your eggs instead of the 1/4 c. that is calculated in the nutritional numbers below. 

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 FOR EACH SERVING:

2 large mushrooms, sliced (optional)

2T. butter (omit if not using mushrooms)

2 large eggs

1 T. butter to scramble eggs

¼ c. my Chipotle Chile Sauce

Dash salt and pepper

DIRECTIONS:  Make a batch of the Chipotle Chile Sauce, setting 1/4 c. aside for this single serving dish and storing the remainder covered in the refrigerator for 7-10 days.   In a non-stick skillet, melt 2 T. butter and saute the sliced mushrooms just until no longer opaque.  Transfer the mushrooms to a small saucer and wipe out the skillet with a paper towel.  Slightly warm the sauce and the mushrooms in the microwave on DEFROST for a couple minutes while you cook the eggs.  Melt the other 1T. of butter in the skillet and scramble the eggs on medium high heat until they are done to your liking, Plate the eggs.  Remove the sauce and mushrooms from the microwave and spoon the sauce first over the eggs.  Then top with the sauteed mushrooms.  Serve at once. 

NUTRITIONAL INFO:  Makes 1 serving which contains (as written,, including mushrooms):

719 calories (see suggestions above to cut calories)

72.6 g  fat (see suggestions above to cut fat)

4.2 g  carbs, .8 g  fiber, 2.4 g  NET CARBS

16 g  protein

330 mg sodium

 

 

 

Chipotle Chile Sauce

Chipotle Chile Sauce

Chipotle Chile Sauce

This versatile sauce has a simply AMAZING flavor!   It’s wonderful as a green salad dressing.  It’s marvelous on Grilled Fish Tacos.  It makes a lovely dip for raw vegetables on a party tray.  It’s a wonderful dip for low-carb “Potato Chips” (from sliced, fried jicama).  It’s scrumptious on grilled burgers and even steaks for a Mexican flair.  It’s great on turkey and chicken sandwiches.  It’s even very tasty on scrambled eggs!  Shall I go on?   Needless to say, but I think I’m addicted to this stuff.  LOL.   It is suitable for all phases of Atkins, Keto diets and Primal followers.  It is not suitable for Paleo with the sour cream in it, but you could use all homemade mayo and it would then be suitable.  :)

INGREDIENTS:

½ c. homemade mayonnaise

½ c. sour cream

½ tsp. chili powder

½ tsp. my Smoky Chipotle Spice Blend

1 small chipotle chile pepper (in adobo sauce in the can), rinsed, seeded and mashed (about 1″ long)

Dash salt

DIRECTIONS:   Mix all the ingredients in a bowl and serve at once.  Keeps well in the refrigerator and can be stored for a week or a little longer.

NUTRITIONAL INFO:    Makes 1 c. total for 4 servings.  Each ¼ c. serving contains:

263 calories

28.2 g  fat

1.97 g  carbs, .37 g  fiber, 1.6 g  NET CARBS

1.7 g  protein

272 mg sodium

Xenia Monaghan’s Hungarian Baked Cauliflower

Hungarian CauliflowerThis tasty dish I am told, is Hungarian.  It should be topped with WHITER breadcrumbs, but hey, we use what is on hand, which was low-carb DARK bread last night.  I will at next baking get a new picture with white breadcrumbs and swap out photos.  It was served to my family when I was in high school by my best friend’s mother.  Her daughter, also named Peggy, and I were inseparable back them.  :)  Mrs. Monaghan, in her 20’s, was a Hungarian ballerina in Budapest, Hungary.  She met and eventually married a US Army Officer stationed there during WWII.  They were our neighbors at Ft. Leavenworth, Kansas.  I think of everything I was served at her house as Hungarian, although it may not have been at all. ;)   What I DO know is that this simple dish is really tasty and ever so easy to prepare.  The flavor has lingered in my memory over the years and I just had to try and reproduce this recipe in a low-carb version.  I think I’ve come pretty close, too!  She used regular white breadcrumbs, but I have subbed in a low-carb bread for the topping.  I may have my amounts wrong, but this taste is pretty close to what I’m remembering she served us.  This dish is suitable once you get to Phase 2 of Atkins, and for all 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 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 medium 6″ head of cauliflower, cut into flowerettes

2 green onions, chopped

4 oz. cream cheese, slightly softened

¼ c. + 2 T. chive and onion cream cheese spread (I use Walmart’s Great Value brand)

2 T. sour cream

Dash each salt and black pepper

1/8 tsp. black pepper

1 slice of my Cheesy “Cornbread” or other low-carb bread of similar carb count, crumbled

3 T. melted butter

DIRECTIONS:   Cook the cauliflower in boiling water until almost tender, but not quite.  Preheat oven to 350º.   Drain cauliflower and add in the green onion, cheeses, sour cream, salt and pepper and stir.  The cheeses will melt from the heat of the cauliflower as your stir them in.  When all is well blended, spoon into a greased baking dish.  I used a 9″ ceramic quiche pan.  Preheat oven to 350º.

In a skillet, melt the butter.  Stir in the bread crumbs.  Sprinkle the buttered crumbs evenly over the top.  Pop into 350º oven and bake for about 20 minutes.

NUTRITIONAL INFO: Makes 6 servings, each contains:

247 calories

22.33 g  fat

8.2  g carbs, 3.05 g  fiber, 5.15 g  NET CARBS

6 g  protein

259 mg sodium

Smoky Lima Beans

Smoky LimasThis absolutely simple lima bean recipe is super yummy.  It is higher in carbs than most of my vegetable recipes, as lima beans live on the legumes rung of the Atkins carb reintroduction ladder.  Therefore this recipe is not suitable until you are in Atkins Phase 2 OWL in the legumes rung of the carb reintroduction ladder or beyond.  They are tasty and nutritious so if you’re a lima bean fan and closer to goal weight, I hope you will occasionally fit them into your menus. These are not suitable for Primal or Paleo followers, who do not eat legumes.

INGREDIENTS:

4 thick slices of bacon, chopped and browned

bacon grease from the bacon

14 oz. frozen lima beans

3 large green onions, chopped

¼ tsp. salt

1/8 tsp. black pepper

DIRECTIONS:   Brown the bacon in the bottom of a large vegetable pot.  Add the beans, green onion, salt and pepper.  Add enough water to cover beans.  Bring to a boil and lower to a simmer.  Cover and cook until just tender, or about 15-20 minutes.  Don’t cook so long that the beans begin to get mushy.  These pair nicely with fried, baked or grilled pork.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

173.5 calories

5.4 g  fat

21.45 g  carbs, 4.37 g  fiber, 16.08 g  NET CARBS

10.65 g  protein

386 mg sodium

Daikon-Bacon Quiche

Daikon-Bacon Quiche

Daikon-Bacon Quiche

My husband was skeptical when I started cooking breakfast today, but we BOTH thought this crustless quiche came out fantastic!  Daikon radish continues to amaze me in its ability to stand in for potatoes in my low-carb cooking experiments with it.   This breakfast treat is suitable for Atkins Induction Phase, Keto diets and for those Primal followers that eat occasional dairy.

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 slices thick bacon, chopped

3-4 oz. daikon radish, grated

Several dashes coarse black pepper

2 oz. onion, finely minced

2 T. chive & onion cream cheese spread (I use Great Value brand from Walmart)

1/3 c. Monterrey Jack Cheese, shredded (mozzarella or Swiss will work, too)

4 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º,  In a small non-stick skillet (I use 8″ ceramic-glazed skillet), brown the bacon and onion together.  Add the radish and black pepper and saute stirring/turning often until the radish is done (about 5 minutes).  Turn off heat.  Dot the surface with the cream cheese spread.  Sprinkle on the Jack cheese next.  Beat the eggs in a bowl and pour them evenly over the top. Pop into 350º oven for about 15-20 minutes or until center is set/dry tot he touch.  Serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

379 calories

29 g  fat

7.6 g  carbs, 1.6 g  fiber, 6 g  NET CARBS

24.2 g  protein

756 g  sodium

Lobster “Linguine”

Lobster and "Linguine"

Lobster “Linguine”

I can’t get very good lobster in Central Texas, so I often fix this dish with shrimp or crawfish.  It’s great with all three, really, but in my opinion, the best with  lobster. I have even made it with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is OK for Atkins Induction.

As the “noodles” have no real flavor of their own, they take on the taste of whatever broth or sauces they are cooked in.  So be sure to use seafood stock (preferably lobster broth from shells boiled in water) to simmer the noodles in.  It will make the final dish ever so much more flavorful!  When you shell your lobster meat, boil the shells for 30 minutes and use that broth.

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 lb. lobster meat cut into bite-size pieces (for 2 of us, I only used 8 oz. to lower the cost)

Lobster stock to boil the “linguine”

1 recipe my Dumplings dough (follow link for how to mix the dough)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained (or 2 oz. diced red bell pepper)

1/3 c. parsley, chopped

1/8 tsp. cayenne pepper

8-10 drops Tobasco (or less if you don’t like a little “bite)

¼ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood, Tobasco and remaining seasonings.  Saute for about 5 minutes longer.  Turn off heat while you make the “linguine”.

For the “linguine”, bring your seafood stock to a boil.  Mix a batch of my dumpling dough exactly like that recipes says, mixing the wet ingredients in one bowl, the dry ingredients on a paper plate.  When the two are stirred together and they have formed a dough, let the dough sit a couple minutes to “stiffen up”.  Place the dough on preferably a silicone sheet on your counter (or plastic wrap if you don’t yet own a silicone sheet).  Place a sheet of plastic wrap on top of the dough and gently roll out fairly thin (about 1/8″ thick).  Carefully and gently, cut into long strips about ¼” wide.  I would prefer them narrower, but when I tried, they real narrow ones all tore up on me.  ;)

Gently loosen/lift the noodles by sliding the knife tip gently underneath each one slowly (this is why a silicone sheet work a little better than plastic wrap on the bottom) and set each noodle aside on the silicone sheet until all are cut.   It’s OK if they are touching each other while they wait, we won’t tell anyone LOL.  When all have been cut, take the sheet to your pot of simmering seafood stock and gently slide them into the water.  You want a very gentle simmer on the broth, so adjust your heat source accordingly.  Immediately cover and cook around 8 minutes.  DO NOT LIFT LID DURING COOKING.  While they are cooking, reheat the lobster mixture on low heat.  When the “linguine” is done, gently lift them out of the broth with a slotted spoon into the lobster mixture, stir and serve at once with your favorite low-carb garlic bread.  :)

NUTRITIONAL INFO: Makes 3 servings, each contains:  (calculated with 1 lb. lobster)

465.7 calories

33 g  fat

9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS

32.3 g  protein

283 g  sodium

Einkorn Soft Pretzels

img_3959

Einkorn Soft Pretzels

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe. I changed the water, added yeast for flavor and of course, added some Einkorn flour.  Oh, I also reduced the salt.

Man, the house smells like a bakery while these are baking…..you know that smell!  These rose nicely, have a chewy crust and have a very nice texture inside, as you can see in the photo  above.  They have the mouth feel and taste of real yeast bread, perhaps a wee bit more firm and “elastic”, but not unpleasantly so.  These were simply DELICIOUS!!  I got five 8 pretzels from this recipe.   Being made with psyllium, these are VERY filling. :)

It goes without saying this recipe, with a bit of flour, is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance.  I order my Einkorn Flour from JovialFoods.com.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, either reduce the Einkorn flour, or I just make Maria’s bun as her recipe is written (no Einkorn flour at all), but I would still add the yeast and pinch of sugar, as that adds a lovely yeast taste and aroma to these buns.   As you can see by my picture, I’m not as talented with “shaping” pretzels as some. LOL  Must work on that.  But the dough is somewhat difficult to work with.  sounds like a good excuse to me.  :)

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I use NOW brand; ABSOLUTELY DO NOT USE  KONSYL BRAND!)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ c. Einkorn Flour (for gluten free version, substitute either 1/4 c. certified gluten-free oat flour or  Jennifer Eloff’s Gluten Free Bake Mix)

Pinch sugar (consumed by yeast)

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

OPTIONAL:  1 egg white to glaze tops for a sheen.  Coarse-ground sea salt (I used Himilayan Pink Sea Salt).

DIRECTIONS:   Preheat oven to 350º.  Line a sheet pan with silicone sheet or parchment. Mix all the dry ingredients (including yeast) in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Boil water.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Pour the 1 c. boiling water over the dough all at once and using the fork, stir quickly into a smooth mixture.  Now, using a rubber spatula and continue to stir quickly and fold as it thickens up.   Scoop out about 1/3 c. dough, roll on a silicone sheet into a 1/2″ “rope”.  Shape your pretzel, making two rings with a twist in the middle.  Repeat for other 7 pretzels. Place on the parchment/silicone lined pan fairly close together and pop into preheated 350º oven for a total of 45 minutes. If using egg wash, remove pan at 30 minutes cook time,  beat 1 egg white with 1 T. water and brush tops.  Sprinkle with coarse cracked salt.  Pop back into the oven and finish baking for about 15 minutes longer or until as brown as you desire.  Cool on pans before eating, as centers seem somewhat pack-y and “wet” if you don’t wait.  :)

NUTRITIONAL INFO:   Makes 8 pretzels, each contains:

154.4 calories

10.6 g  fat

12.6 g  carbs, 6.98 g  fiber, 5.62 g  NET CARBS

6.53 g  protein

193 mg sodium

 

 

 

Curry-Coated Tilapia

Curry-Coated Tilapia

Curry-Coated Tilapia

If you haven’t figured it out yet, I’m quite a seafood lover.  Lived on the Texas Gulf Coast for many years and just love seafood, particularly whole fish!  My choices are very limited here in Central Texas, but I make do with what is available.

My husband is down in Austin today so I decided to cook the lone remaining tilapia for lunch (since he’s not as fond of fish as I am).  I wanted it crunchy and decided to use a different spice blend in my crunchy pork-rind coating:  curry powder and Indian Garam Masala.  GREAT CHOICE!  This came out so good my husband missed out on a delicious lunch!   This would also be good done with filets.   This could also be done with small, whole flounder, sole, sea trout, snapper or probably any white-fleshed fish.

I’m giving the ingredients and nutritional info for 1 baked tilapia (1 adult serving).  You’ll need to multiply this info times the number of fish you are cooking.  This dish is suitable for all phases of Atkins, other ketogenic diets and Primal-Paleo lifestyles as well.

INGREDIENTS:

1   3/4-lb. whole, cleaned tilapia (yields about 6-7 oz. fish, after head, fins and skeleton is removed)

1 oz. pork rinds, crushed to fine crumbs

3/4 tsp. Garam Masala

3/4 tsp. curry powder  (I use Sharwood)

2 T. mayonnaise, preferably homemade mayo

DIRECTIONS:   Preheat oven to 450º.  Crush pork rinds into fine crumbs either in a plastic zip bag or your food processor.  Pick out any large, hard bits with a slotted spoon.  Add spices, stir and set aside.  Rinse fish well and pat dry with paper towels.  With a basting brush, brush well with homemade mayonnaise, getting as complete coverage as possible (use more mayo if necessary). Holding the fish by the tail fin,  and using a spoon, sprinkle the seasoned pork rind mixture evenly over both sides of the fish trying to coat ever bit of surface. Lay fish directly on a metal pan (DEFINITELY DO NOT USE SILICONE SHEET OR IT WILL NOT BROWN PROPERLY!   Bake for about 20 minutes, turning carefully at mid-cooking for more even browning, but turning isn’t absolutely necessary.  Using a fork, fish should flake opaque white at the thickest part when done.  Bake longer if it isn’t white-white inside, as your fish may be thicker than mine and may require a few minutes longer.

NUTRITIONAL INFO:   Makes 1 serving (1 individual whole tilapia) which contains:

526 calories

34.1 g  fat

1.8 g  carbs, 1.0 g fiber, .8 g  NET CARBS

52.5 g protein

619 mg sodium

 

 

 

 

Strawberry Flax Muffins

Strawberry Flax Muffins

Strawberry Flax Muffins

These tasty muffins are very similar to the One Minute Muffin many low-carbers are familiar with, but these have a little almond flour as well.  They remind me of a bran muffin, but the strawberries take them to a delightful fruity treat.  They are scrumptious.  They are incredibly moist and light!   These are suitable for Phase 2 Atkins, the nuts and berries level of the carb reintroduction ladder.  They are suitable for other Keto diets as well, as the carbs are so low.

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 c. flax meal

1 c. almond flour

1 T. oat fiber (omit for gluten-free version, but carb count will go up a bit)

1 tsp. salt

2 tsp. baking powder

½ c. erythritol (or equivalent sweetener to equal ½ c.+ sugar)

3 pkts. stevia (about 3 tsp.) or ½ c. granular Splenda

6 T. melted butter

¼ c. heavy cream

1 tsp. vanilla

6 large eggs, beaten

10 oz. coarsely chopped fresh strawberries

DIRECTIONS:  Preheat oven to 325º.  Melt butter in small saucepan or in microwave.  In a large mixing bowl, measure out all the dry ingredients and stir.  Add the melted butter, cream, vanilla and beaten eggs.  Stir well. Add berries and stir again.  Let batter sit for 3-4 minutes and it will thicken up.  If it seems thicker than muffin batter, thin with a bit of water, but it should be pretty thick.  Grease well or line 15 muffin cups with paper liners.  I use silicone muffin pans with medium-sized muffin slots, so the paper liners come just up to the very tops of the slots.  If you use a muffin pan with larger slots, you will probably only get 12 muffins from this recipe.  With a 1/3 c. measuring cup, scoop about 1/3 cup batter into each prepared slot, scraping the batter out with your finger in necessary.  Cups will be virtually full, as this batter doesn’t rise much during cooking.   Pop into preheated 325º oven and bake for around 35 minutes.  Do not over brown baked goods with flax or it gets dry and bitter in my opinion.  The muffins should spring back when touched in the center.  Cool slightly and enjoy warm.  These should freeze nicely for up to a month.

NUTRITIONAL INFO:   Makes 15 small muffins, each contains:

161 calories

13.7 g  fat

5.93 g  carbs, 3.57 g  fiber, 2.36 g  NET CARBS

5.66 g  protein

239 mg sodium

 

 

 

 

Printing My Recipes

TO PRINT A RECIPE: 

1. There is a convenient Print Friendly icon at the bottom of each recipe.  It is the little printer icon just to the left of the red  Pinterest icon.  I know the hover-over message says “Click to Share” but it really means “Click to Print”.  Some programmer at WordPress designed the theme I use here and sadly I have no control over the script wording.   However, the print feature WORKS like a champ!  When you click that little icon, a Print Friendly window opens up.  You can change the size of the print, eliminate photo images and even eliminate entire lines and paragraphs of text from the print job.  I love that part.  :)

2.  If that doesn’t work for some reason (Print Friendly software could be incompatible with your printer drivers), you can always do a File, Print from your browser (Internet Explorer, Firefox or Chrome).  Click File up on the toolbar and then click Print. I recommend specifying on your printer’s popup screen you want to just print pages 1-2, to avoid getting bunches of reader comments.  What can I say, browsers don’t know when to stop.  LOL

3.  If that doesn’t work, you can always do a Windows Copy and Paste of the recipe onto a blank page in Microsoft Word or Notepad and print the recipe from there.

Copyrighted Material

COPYRIGHTED MATERIAL

Please remember recipes are intellectual property.  Publishing them on the internet affords them protection under copyright laws, as well as the photographs published with the recipe.  It is perfectly OK to print my recipes on paper or to store a copy your computer for your own personal recipe collection.   You may post/share my recipes on the internet by name and/or photo, with a link back to my site for your readers to obtain the full recipe, as one does when one pins a recipe to Pinterest or as is done in a Facebook “share”.  :)  However you may not publish them fully (as written) on another internet blog or Facebook page/group without my express permission.  And even if shared with proper link back to my site, it should not be done on a massive scale.  It’s not right to reap advertising profit/benefits from someone else’s hard work.

I have a dozen recipes published here that appear in Jennifer Eloff’s Low Carbing Among Friends cookbooks.  Those recipes are clearly noted in the narrative as “appearing in” a particular volume of this series of cookbooks and are henceforth the copyrighted property of Eureka Publishing.  They may not be shared on other websites without the express permission of Eureka Publishing.  Contact Eureka.Publishing@Gmail.com if you have questions regarding or wish to use those particular recipes.

 

 

Cheese Steak on Zoodles

Steak Melt on Zoodles

Cheese Steak on Zoodles

Most often we low-carbers think of zoodles (zucchini noodles) for Italian recipe applications.  Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce.  And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and ready today).  I was thinking more along the lines of a Swiss/white cheese Patty Melt sort of thing, but on noodles.  The above lunch is what evolved from that thought.  And it came out quite tasty!  My husband REALLY liked this!  It was very filling, too!

This recipe is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy.  The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely.  But I have calculated the numbers below for 3 equal adult servings.

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:

16 oz. zucchini, cut into noodles

4 T. olive oil (total)

6 oz. cooked steak, sliced thin (I used pan-seared sirloin)

4 oz. yellow onion, sliced thin

6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)

DIRECTIONS:  Preheat broiler.  Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles.  Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready.  Slice the steak and onions and brown them in 2 T. of the oil in one skillet.  You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil.  Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture.  Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top.  Remove with pot holder and serve at once.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

513 calories

39 g  fat

8.66 g carbs, 2.3 g  fiber, 6.36 g  NET CARBS

32.2 g  protein

521 mg sodium

By Peggy Posted in Beef

Einkorn Hotdog Buns

Einkorn Hot Dog Buns

Einkorn Hotdog Buns

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe, to which I added a bit of Einkorn Flour, added 1½ tsp. of dry yeast for flavor and reduced the salt.   Man, the house smells like a bakery while these things are baking!  I just love the smell of yeast bread baking!   These rise nearly double and have a very nice texture inside.  They have the mouth feel of real yeast bread and even my picky husband likes them!  They are simply DELICIOUS!!  I got eight hot dog buns out of this recipe.  Being made with psyllium, these are very, very filling. :)

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.  If you are still in Atkins Induction or the first few weeks of your Keto diet, you might want to try instead my Induction Hotdog Buns.  I order my Einkorn Flour from JovialFoods.com but some grocery stores carry it I am told.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, you can either reduce the Einkorn flour to 2 T. or just make Maria’s recipe as it is written.  But DO add the yeast and pinch of sugar, as that adds a lovely yeast-y taste to these buns. :)

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt (I used Himalayan Pink Salt)

1½ tsp. dry yeast

pinch of real sugar (consumed by the yeast)

¼ c. Einkorn Flour

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork to moisten all dry ingredients.  Pour the boiling water over the dough and using the fork, stir into a smooth liquid.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Portion off 8 equal portions using your spatula.  Roll each portion in your palms into an oblong hot dog shape about 5½” long and 1″ wide.  Place on a non-stick, silicone or parchment lined or oiled baking sheet.  They don’t spread much, so be sure you are shaping them the size you want right now.  Pop into preheated 350º  oven and bake for about 40-45 minutes.  Cool almost completely before attempting to slice these buns or they will get pack-y inside just like regular flour bread when sliced hot.

NUTRITIONAL INFO:    Makes 8 hotdog buns, each contains:

154.37 calories

10.62 g  fat

12.6 g  carbs, 6.98 g fiber, 5.62 g NET CARBS

6.52 g  protein

193 mg sodium

 

Apple-Squash Cobbler

Apple-Squash Cobbler

Apple-Squash Cobbler

We low-carbers can’t afford to eat a lot of higher-carb fruit, especially if we are on the beginning of our weight-loss journey.  But once we have increased our daily carbs a bit, we can enjoy the occasional treat with fruits other than berries.  I find that if you mix a high-carb fruit with a lower-carb “disguising” vegetable, like a mild squash, one can trick the palate into thinking you’re eating the  real McCoy :).  This little cobbler is a perfect example of that.  We both LOVED this cobbler!  The flavor was truly amazing.

I learned early on in my Atkins journey that Baked Spaghetti Squash tastes almost exactly like apples, with nearly the exact same texture, too!  When I tried this cobbler creation, I decided to add some real apple and see if I could keep the carbs low enough.  I also decided to use my latest Einkorn Flour Pie Crust.  As you can see by the per serving carb total below, this dessert is a wee bit higher in carbs than most of mine.  HOWEVER, if you use only one apple and use my “Flour” Pie Crust recipe rather than my Einkorn Pie Crust, you can drop the per serving count to a more “palatable” 6.82 net carbs, which isn’t bad at all for a pastry dessert with real fruit in it.

This absolutely delicious recipe is not suitable for Atkins Induction but is OK once you reach the final high-carb fruit rung of the Atkins carb-reintroduction ladder.  Keto followers should make the alternate version suggested above for lowering carbs, and use the “Flour” Pie Crust and 1 less apple if you want to try this recipe.

INGREDIENTS:

½ spaghetti squash (mine was 9″ long and yielded 4 c. threads)

2 medium apples, grated or sliced (I used Delicious apples)

3 T. unsalted butter, melted

1 tsp. cinnamon

1/3 c. erythritol (or preferred sweetener to equal 1/4 c. sugar)

2 pkts. stevia

3/4 c. water

Dash of xanthan gum (or 1 tsp. chia seeds)

1 recipe Einkorn Pie Crust  (or my “Flour” Pie Crust for lower carbs)

DIRECTIONS:  Cook the spaghetti squash cut side down in ½” water in a dish in your microwave for 13 minutes.  Remove, cool and fork out the threads into a large bowl. The exact amount isn’t crucial, but the stats below are based on 4 cups of threads.

Grate the apples.  I find that cut in half and grated cut-side down, the grating process sort of peels the apples for you.  :)  Now is a good time to preheat your oven to 350º.  Add the grated or sliced apple to the bowl of squash threads.   Melt the butter and drizzle over the fruit-squash mixture.  Add the cinnamon, sweeteners, water.  Dust the xanthan gum or chia seeds over the surface and stir well.  Pour into a buttered baking dish.  I used an 8×11″ rectangular ceramic dish.

Make the pie crust according to the directions for that recipe (linked above). Chill the dough 30 minutes.  Remove dough from refrigerator and roll between 2 sheets of plastic to the approximate shape of the dish you are making.    When you have rolled the crust slightly larger than your dish, remove the top plastic and gently lift the bottom sheet up over to the cobbler dish and flip the crust onto the cobbler filling.  Push or crimp the edges of the dough up into to the dish and poke a few holes in the top of the crust with a fork randomly to allow air to escape.  Pop into a 350º oven and bake for about 30 minutes or until the crust is dry to the touch in the center and golden on the edges.  Serve warm.  Leftovers store nicely in the refrigerator and reheat in the microwave quite nicely.

NUTRITIONAL INFO:    Makes 8 servings If baked exactly as written, each serving contains:

195.4 calories

14.7 g  fat

18.6 g  carbs, 7.88 g fiber, 10.72 g NET CARBS  (only 6.82 NC using just 1 apple & the “Flour” crust)

6.05 g  protein

202 mg sodium

 

 

 

 

 

Tuna Cheesies

Tuna Cheesies

Tuna Cheesies

I’ve been making these for probably 20 years or more.  My husband just LOVES these things!  I do, too, really.  The original version was melted on saltine crackers.  My low-carb version here is baked on my Almond-Flax crackers.     This time I cut them into 12 oblong rectangles as shown above, but more often I cut them into 24 saltine shaped squares.  These are suitable once you get to Atkins Phase 2, and they are OK for 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 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:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices American cheese, shredded

3 T. mayonnaise (I use homemade)

2-3 shakes cayenne pepper (more if you want them really “hot”)

3-4 drops Worcestershire sauce (optional)

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  Your call depending on how many of these you want to make.

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, go ahead and score that extra rectangle into 24 crackers and store them in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the filling ingredients in a bowl.  Spread onto the baked and slightly cooled cracker sheet.  Pop back into the oven and bake for about 5-10 minutes longer, just long enough to melt the topping nicely.  Remove from the oven and with a knife or pizza cutter, cut into either 12 wedges as shown above, or into 24 square-shapes. Serve warm.

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories

11.83 g  fat

3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS

7.9 g  protein

203 mg sodium

NOTE:  If cut into 24 squares, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Loaded “Potato” Casserole

Loaded "Potato" Casserole

Loaded “Potato” Casserole

Who doesn’t like a loaded baked potato?  This is the low-carber’s version, with meat added for a complete meal!  Not such a pretty dish; but a very tasty dish!   I had a leek on hand so I just used that, but green onion is traditional on a loaded baked potato.  This goes together fast and was truly delicious.  Makes a big casserole that will serve 6 hungry adults.  :)  This dish is suitable for all phases of Atkins, Keto diets and those Primal folks that eat occasional dairy.  This is suitable for all phasees of Atkins, Keto diets and Primal folks who enjoy occasional dairy.

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:

½ large head cauliflower, cut into medium chunks

4 oz. bacon ends (or lean bacon), chopped

1½ c. green onion (or leek), chopped

1 lb. ground beef or pork (I used 90% lean grass-fed beef),

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

DIRECTIONS:  Steam or boil cauliflower until almost fully tender, but not quite.  Drain well.  Preheat oven to 350º.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leek and saute until tender. Add black pepper and mix in well.  Salt won’t be needed with bacon and this much cheese. :)  Add ground beef, breaking apart and stirring as it browns.  Add cream cheese, stirring to allow it to melt and disperse into the mixture.  Add sour cream and blend well.  Stir in the drained cauliflower gently. Top with grated cheese and pop into preheated 350º oven for 20-30 minutes to allow flavors to blend and cheese to melt.  Serve at once with a lovely green salad or green veggie of your choice.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

465 calories

37 g  fat

8.68 g  carbs, 2.41 g  fiber, 6.27 g  NET CARBS

26.6 g  protein

676 mg sodium

 

 

 

Fruity Chicken Salad

FruitychickenSalad

This delicious salad is a bit carbier than most of my recipes, but I wanted to see what some fruit would be like in chicken salad.  I’m here to tell you it was DELICIOUS!  Most of the carbs are in the prunes, of course.  If you omit the prunes the count per serving on this recipe drops to a mere 3.3 net carbs.  Blueberries would perhaps be a better, lower-carb choice and still maintain the fruity taste and healthy anti-oxidants as well. a small amount of diced apple would also be a tasty choice.

I wanted to use up a lone poblano pepper in my refrigerator today and thus I seared it off and used it as a “holder”.  It didn’t really contribute much to the overall dish’s flavor and I will just serve this salad on a leaf of Romaine or curly leaf lettuce in future.  Therefore I have not included the poblano in the nutritional numbers below.

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: 

10 oz. cooked chicken, diced

1 shallot, minced fine

½ c. finely chopped celery

3 dried prunes, chopped

1/3 c. homemade mayonnaise

1/3 c. sour cream

Seasonings (I used a pinch each chipotle chili powder, garlic powder and cumin)

1/4 c. toasted slivered almonds (optional, but very good on chicken salad)

DIRECTIONS:  Mix the mayo and sour cream with the seasonings in a medium bowl. Add all the ingredients (but toasted nuts, if using) and toss to coat all the chicken well with the wet ingredients.  Spoon onto your serving plates, on a leaf of lettuce if desired.  Top with toasted almonds for garnish.

NUTRITIONAL INFO:   Makes 2 servings, each contains: (does not include almonds as I can’t know how many you will use.  Also does not include poblano pepper for reason I stated above)

529 calories

33.2 g  fat

10.6 g  carbs, 1.5 g  fiber, 9.1 g  NET CARBS  (3.3 net carbs if prunes omitted)

45.3 g  protein

780 mg sodium

Einkorn Blueberry Pancakes

Einkorn Blueberry Pancakes

Einkorn Blueberry Pancakes

I continue my Einkorn flour experiments.  I had just a few blueberries (½ c.) left in a carton to use up and hubby wanted to have pancakes. Though I don’t eat stuff like this much anymore myself, I don’t deny him such treats.  They came out so fluffy and delicious I continue to be very pleased with my new Einkorn Bake Mix.  I only wish I had had a few more berries on hand and will definitely use 3/4 c. next time.  But ½ c. was almost enough.  :)  These are not suitable until you reach Atkins Pre-Maintenance or Maintenenance phase due to the small amount of wheat in them.  They are only OK for Keto if you can fit them into your current daily carb limits.  These are not acceptable for Primal or Paleo.

INGREDIENTS: 

1½ c. my Einkorn Bake Mix

3 large eggs, beaten

3 T. heavy cream

1 pkt. stevia or sweetener of your choice (optional)

coconut oil to lightly oil griddle

DIRECTIONS:  Preheat your griddle or skillet and lightly oil with coconut oil.  Beat the eggs and cream with a fork in a medium bowl.  Add the bake mix and sweetener (if using) and beat until well blended.  It won’t be perfectly smooth, but moderately so.   Stir in the berries.  With a ¼ measuring cup, scoop out 6 portions of batter onto oiled griddle.  Brown both sides and serve hot with your favorite sugar-free syrup.

NUTRITIONAL INFO:   Makes 6  4″ pancakes, each contains:

237 calories

19.38 g  fat

10.23 g  carbs, 2.66 g  fiber, 7.57 g  NET CARBS

10.63 g  protein

123 mg sodium

 

Einkorn Sausage-Cheese Balls

Einkorn Sausage-Cheese Balls

Einkorn Sausage-Cheese Balls

I already have a Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball.  But it has a long list of low-carb baking ingredients.  I decided I wanted to try making them with my new, convenient 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 it 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

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:

12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (or other low-carb or gluten-free bake 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 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

 

 

Italian Chicken and Spaghetti Squash

Italian Chicken and Spaghetti Squash

Italian Chicken and Spaghetti Squash

I whipped up this tasty little dish for our lunch today.  I had small portion of leftover cooked chicken breast I needed to use up but it wasn’t enough for sandwiches.   The spaghetti squash that has been calling to me for 2-3 days now seemed to be a solution.  I made this with a mere 1 ¾ cup cooked squash threads for 2 people.  Double the recipe for 4 servings.  It was delicious and the flavor reminded me of a cross between Chicken Primavera and Shrimp Scampi.  I’ll definitely make this tasty dish again.  It was light and VERY filling, too!  Best of all, it’s suitable for All phases of Atkins after Induction and if you leave the wine out, even those on Induction could enjoy this dish. It’s also suitable for other Keto diets.

VARIATION:  use shelled shrimp instead of chicken.

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 ¾ c. cooked spaghetti squash threads

4 T. unsalted butter

2 cloves garlic, minced

4 oz. cooked chicken (more if you have more on hand)

¼ c. white or rose wine (omit for Induction)

¼ tsp. Italian Seasoning blend or crushed dried oregano leaves

Dash cayenne pepper (optional)

½ c. parsley, chopped

5 San Marzano small tomatoes, cut in thirds, or 6-8 cherry or grape tomatoes, cut in halves

DIRECTIONS:  Cook your spaghetti squash and fork threads onto a plate.  I cut a 4# squash in half, cooked half, cut side down in 1/2″ water in my microwave for 13 minutes on HI.  I only ended up using half of the threads the half a squash made for this, as I didn’t want too much squash flavor to come through.

Melt the butter in a non-stick skillet or wok.  Add the garlic and saute a couple minutes on medium high heat.  Add the spices, parsley and chicken and allow the chicken pieces to brown a bit on the surfaces. Add the wine next and simmer for 2-3 minutes to allow the some of the alcohol to burn off.  The tomatoes should be added last and only cooked a minute or so to slightly soften but not go to mush.  Stir in the cooked spaghetti squash threads and toss well.  Plate and serve.  This paired nicely with a small green salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

371 calories

25 g fat

12.7 g  carbs, 2.85 g  fiber, 9.85 g  NET CARBS

20 g  protein

514 mg sodium

 

 

 

 

 

Chicken-Sausage Roulades

Chicken-Sausage Roulades

Chicken-Sausage Roulades

This is an excellent way to use up that dab of cooked spinach that I invariably seem to have leftover every time I cook it.  This dish is quick, easy and so flavorful!  You’ll want to give this a try sometime.  It’s suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy it but it is not suited to a Paleo lifestyle.

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: 

9 oz, chicken breast, skinned

2 slices (1 ¾ oz.) Muenster cheese (you can use Swiss or Jack cheese)

2 oz. pork breakfast sausage (or Italian sausage)

¼ c. cooked spinach

Seasoning blend of your choice

DIRECTIONS:  Preheat oven to 350º.  Oil a small baking pan.  Pound the chicken breast between two pieces of plastic wrap with a meat mallet.  Try not to tear it and strive for ” thickness.  Remove top sheet of plastic.  Cut into 2 equal portions.  Form sausage into two flat oblong pieces and fold the cheese slices around them.  Lay those “logs” in the center of each piece of chicken.  Spoon 2 T. spinach down each “log” of cheese & sausage.  Tightly roll chicken around the log of sausage and cheese.  Lift onto the baking pan, seam down.  Drizzle the roulades with the olive oil and brush with a brush to spread it evenly on the surfaces. Sprinkle the roulades with your favorite seasoning.  I used a blend of Mrs. Dash (original), onion powder and granulated garlic.  Pop into 350º oven for 20 minutes.  Remove and baste all surfaces with the olive oil in the pan (add more if needed).  Return to oven and bake another 15-20 minutes or until firm and golden brown.  Sausage will be done by now and cheese will have begun to run out the ends.  Plate and serve with mashed cauliflower or your preferred vegetable.  ENJOY!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

456 calories

27.9 g  fat

1.65 g  carbs, .95 g  fiber, .7 g  NET CARBS

48 g  protein

913 mg sodium

Cold Cuts Stack with Swiss Chard

Cold Cuts Stack with Chard

Cold Cuts Stack with Swiss Chard

I had a hankering for a sandwich for lunch but am trying to avoid bread these days.  So I decided I would try doing something totally off-the-wall new today.  I had a bit of Swiss chard I also wanted to use up and the light bulb went off in my head.  This breadless sandwich was just amazing in flavor.  It’s high in sodium because……well…..it’s cheese and cold cuts folks!  So nothing I can do about that sodium.  But the bed of sauteed chard mellowed that sodium quite a bit and added something to the sandwich.  The final dot of my Sofrito sauce was an after thought but it ended up “making” the dish the flavor bang I wanted it to be.  I hope you’ll try this some time.  It was really delicious!  This is suitable for all phases of Atkins, Keto diets and Primal if you eat occasional cheese.  Unacceptable for Paleo, however.

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 bacon

1 oz. (2 very thin slices)  Black Forest ham

1 large leaf of Swiss chard, stemmed, chopped coarsely

1 oz. (2 very thin slices) Muenster cheese (or other white cheese like Swiss)

1 oz. smoked Gouda cheese, sliced thin (or more Muenster)

1 oz. (4 very thin slices) hard salami

1 slice Roma tomato

1 tsp. my Sofrito sauce (optional, but it’s REALLY good on this creation)

DIRECTIONS:  Brown the bacon on one side of a non-stick skillet.  Brown the 2 slices of ham on the other side. Remove to paper towels and turn off heat.  Add chard to the pan and stir in the hot pan until it is wilted (pan is hot enough without any heat added).  Plate the chard.  Lay 1 slice of Muenster cheese on top.  Next lay 2 slices of hard salami in an overlapping fashion.  Next the other slice of Muenster.  Next the second slice of ham followed by the other 2 slices of hard salami.  Lay the smoked Gouda next and follow with the two slices of bacon criss-crossed.  Crown it all with a single slice of tomato and dot with the tomato with the teaspoon of sofrito sauce.  Pop in microwave on DEFROST for about 1-2 minutes to melt the cheese and serve at once.

NUTRITIONAL INFO:  Makes 1 serving which contains:

454 calories

89 g  fat

4.2 g  carbs, .9 g fat, 3.3 g NET CARBS

30.5 g fat

1781 mg sodium  (use less luhchmeat, cheese and bacon to lower the sodium)

 

Asian Meatza Pizza

Asian Meatza

Asian Meatza Pizza

I got this idea from all the meatza recipes I see on the internet.  I’m always looking for new ways to use napa cabbage (also called Chinese cabbage) and this creation just made my regular pork recipe rotations.   This was absolutely DELICIOUS!!!   One of the best Asian dishes I’ve made in a very long time!  Even my picky husband liked this and had seconds!  And it wasn’t as “heavy” as the meatzas made with beef crusts I’ve tried.  This recipe is not suitable for Induction as written.  That said, you could use pork rind “flour” or the dry ingredients for a one minute flax muffin (the recipe with no almond flour in it!) and still be able to enjoy this recipe.  Those that need it to be gluten-free can substitute in Jennifer Eloff’s Gluten-Free Bake Mix for the Einkorn Bake Mix (though mine is actually a tad lower in carbs ;).

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.

MEAT CRUST INGREDIENTS: 

1 lb. extra lean pork, ground

1 T. low-sodium soy sauce

1 T. Sriracha chili sauce

1 clove garlic, minced

½ tsp. fresh ginger root, minced

1 small jalapeno, seeded and minced fine

FILLING INGREDIENTS:

1/3 c. red bell pepper, chopped

1 T. olive oil

2 c. shredded napa cabbage

½ c. green onion, chopped

3 large eggs

1/3 c. sour cream

3 T. my homemade Shawarma mayonnaise (or low-carb mayo)

¼ c. my Einkorn Bake Mix (or Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free version) [Use pork rind flour if still on Induction]

¼ tsp. salt

2 tsp. baking powder

DIRECTIONS:   Preheat oven to 350º.  Mix the meat crust ingredients in a mixing bowl using a fork or your hands and press into a greased tart or quiche pan.  Press evenly and up the sides of the pan about ½ inch.  Pop into oven and bake 10-12 minutes to partially cook.  Remove and gently tilt to drain off excess juices.

Shred the cabbage and place in a bowl.  Chop the green onion and red pepper.  Heat the oil in a skillet and saute red pepper until tender. Add green onion to the skillet and saute just 1 minute. Scrape this mixture into the cabbage and stir.  Add all remaining ingredient to the bowl and mix well.  Spoon the mixture into the meat “crust” and bake for 20-30 minutes longer or until center is firm and set.  Remove and cut into 8 wedges.  We each ate two wedges.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

281 calories

25 g  fat

4.06 g  carbs, .91 g fiber, 3.15 g  NET CARBS

13.8 g  protein

322 mg sodium

 

Shortcake Cups

Shortcake Cups

Shortcake Cups

Who doesn’t like shortcake in the summer time?  These 3½” tasty yellow cake cups are quick and have a lovely flavor.  Not to sweet, either.  You should use all golden flax meal for the lightest color.  These can be eaten as is, for a lovely plain single serving cake or topped with your favorite berries or sliced fruit and covered with sweetened whipped cream.  My favorites are strawberries, banana and peach.  These are not suitable until the grains rung of OWL.  Only use fruit whose carb count you can fit into your daily limits.  These are fairly large cups, so you might want to slice laterally into two “rings” for those that want a smaller portion.  These should freeze nicely for up to a month.

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. Jen Eloff’s Gluten Free Bake Mix

¼ + 2 T. Carbquick bake mix (substitute more of Jen Eloff’s Bake Mix for gluten-free version)

¼ c. golden flax meal

2/3 c. granular Splenda or erythritol (or sweetener of your choice)

2 tsp. baking powder

Dash salt

4 eggs, beaten

2 tsp. melted butter

2 tsp. vanilla

DIRECTIONS:  Spray or lightly oil a shortcake pan, or 4 large muffin cups or 4 individual cake pans and set aside.  Preheat oven to 350º.  Measure dry ingredients into a medium mixing bowl.  In a smaller bowl, beat the eggs with the melted butter and vanilla.  Add the wet ingredients to the dry ingredients and beat the batter well with a spoon.    Pour batter evenly into the four pan slots or muffin cups.  The cups will be about 1/2 full.  Place individual pans onto a small baking sheet and pop into a 350º oven for about 20 minutes or until firm in the center.  As ovens vary, check them at 15 minutes.  Partially cool before attempting to remove from pans.   I used a Chicago Metallic shortcake pan, but as I can’t find it on their website, they may not make this particular pan anymore.  Some other bakeware manufacturer might make something similar, however.  See photo of my pan below:

NUTRITIONAL INFO:    Makes 4 large cakes, each contains:

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

188 calories

15.35 g  fat

16.55 g  carbs, 10.6 g  fiber, 5.95 g  NET CARBS (only 2.9 NC if you slice laterally and just eat half.  they’re pretty large, so that’s quite enough for me actually.)

11.25 g  protein

481 mg sodium