Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni PizzaThis tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. :)

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS

18.9 g protein

700 mg sodium

Avocado Salad with Orange Vinaigrette

Avocado Salad with Orange VinaigretteI keep Spring Mix salad greens in my refrigerator fairly regularly.  Had a fresh carton I bought at the store yesterday and made myself one delicious salad for lunch today.  Avocados, although a little carb-y, add so much flavor and nutrients, I decided to splurge.  Since my husband cut an orange last night to make Pimm’s Cup cocktails for us, I decided to make an orange vinaigrette for my dressing.  It was very GOOD with avocado!  This salad is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 c. Spring Mix or salad greens (mine had some spinach in it)

2-3 cherry (or 1 slice) tomatoes

1 raw mushroom, sliced

½ avocado, sliced

1/3 recipe my Orange Vinaigrette

DIRECTIONS:   Place 2 c. salad greens on a large plate.  Slice and arrange the tomato, mushroom and avocado on top. Spoon about 2 T. orange vinaigrette dressing on top and ENJOY!

NUTRITIONAL INFO:    Makes 1 salad which contains: (includes dressing)

298 calories

26.4 g  fat

15.6 g carbs, 9.0 g fiber, 6.6 g NET CARBS

2.1 g  protein

111 mg sodium

Pork Chops with Roasted Poblano Gravy

Pork Chops in Poblano GravyI picked up a couple of medium-size poblano peppers at the store yesterday as I wanted to make a creamy sauce for some pretty pork chops.  I added a mashed avocado to my sauce, which added nutrients, but absolutely no flavor whatsoever and I will not add it in future.  Waste of a good avocado in my opinion. 😉

This recipe was quite tasty if you like the taste of poblanos.  As a rule, these peppers are not spicy hot, especially when you roast them as I did for this recipe.  Although there are the occasional hot ones out there.  However, that has only happened to me one time in 45+ years of cooking with them.

This recipe is suitable for all phases of Atkins, Keto diets and Primal followers.  Use coconut milk instead of the cream for Paleo dining.

Variation:  Substitute 2 portions of seared boneless chicken breast or chicken thighs for the pork.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2  medium poblano peppers, stemmed and seeded, cut into halves

2   pork chops (mine were 7-oz bone-in)

1-2 tsp. bacon grease

1 clove garlic, minced

¼ c. chopped cilantro

½ c. heavy cream

½ c. chicken broth (I use homemade)

Dash each salt and black pepper

DIRECTIONS:  In a skillet, melt the bacon grease and cook the pork chops until brown on both sides and thoroughly done.  Remove to a platter for now.

Preheat oven to 375º.  Stem, seed and cut pepper into halves lengthwise.  Place cut side down on a baking pan and roast for about 20 minutes.  Peel as much of the papery skin off as you can get off. Cut into ¼” strips and set aside.

In the skillet you seared the meat in, add the garlic, pepper, cilantro, salt, pepper and saute over medium heat for a few minutes.  Add the chicken broth and reduce heat to medium-low.  Add cream and simmer for 5 minutes.  Replace chops on top and allow them to reheat on low fire.  Serve with half the gravy dipped over each chop.  ENJOY!

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

552 calories

39.3 g fat

5.40 g carbs, 1.30 g fiber, 4.10 g NET CARBS

41.7 g protein

239 mg sodium

 

Chicken Sofrito

Click to enlarge

This delightful dish, which uses sofrito, a Puerto Rican/Spanish  condiment, goes together in about 30 minutes start to finish if your sofrito mixture is already made up.  My kind of dinner.  Just sear the chicken, the bacon, layer it all and pop in the oven for 15-20 minutes.  Very easy; very tasty!  This dish is not suitable for Paleo due to the cheese.  This is acceptable for all phases of Atkins and Keto diets.

Many more easy to prepare dishes like this can be seen in Low Carbing Among Friends, the latest cookbooks by Jennifer Eloff, a cooking icon in the low-carb community.  She and several other talented chefs (including George Stella!) have collaborated to bring you a wonderful collection of recipes you’ll want to add to your cookbook library.  Order yours today at Amazon or here.

DISCLAIMER:  By personal choice, I receive no remuneration from this promotion or the inclusion of my recipes therein.  I promote them because they are simply GREAT cookbooks!

INGREDIENTS:

2   5-oz. boneless, skinless chicken breasts

1 tsp. olive oil

1 tsp. butter

2 slices bacon, chopped (I used thick slices)

2 oz. Monterrey Jack Cheese, grated

2 T.  sofrito:  https://buttoni.wordpress.com/2013/05/21/sofrito/

DIRECTIONS:  Preheat oven to 350º.  Slice breasts laterally not quite cutting in two.  Lay them out flat and pound a bit with a meat cleaver or rolling pin so they are thinner, to speed up cooking. Heat olive oil and butter in a skillet over high heat. Sear meat on both sides.  When nearly done, push chicken to the side of the skillet and add chopped bacon.  Let it brown, stirring as it cooks.  When both are fully done, turn off heat.  Carefully place evenly 1 oz. cheese on each breast.  Top each evenly with half the bacon.  Finally, evenly dot 1 T. prepared sofrito on top of each serving. Pop skillet into preheated oven for about 20 minutes or until cheese is melted.    Serve with a nice guacamole salad or sides of your choice.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

367 calories

23.5 g  fat

1.15 g  carbs, 0.25 g fiber, 0.9 g  NET CARBS

36 g  protein

770 mg sodium

Turkey & Sausage Dressing Casserole

Turkey & Dressing CasseroleI went rummaging in my freezer for an easy dinner last night and found a turkey thigh and drumstick, some leftover Christmas stuffing.  I had forgotten the turkey was even in there.  Decided to turn it into a casserole of some sort.  I grabbed a small bag of frozen green beans and this is what I came up with.  It reminds me of green bean casserole, so I decided to bake off a pan full of onion rings, knowing the rest wouldn’t go to waste as the hubs loves them for a snack.  The final dish came out really tasty! I’ll have to remember this recipe next Christmas for my leftovers.  This recipe is not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 oz. bulk pork breakfast sausage

3 c. turkey meat, diced large

2½ c. leftover Cornbread Stuffing

6 oz. thawed frozen green beans (or pre-cooked fresh, cut)

½ recipe Jennifer Eloff’s blender Cream of Mushroom Soup (scroll down page)

1 serving (2 oz) my Spicy Oven-Fried Onion Rings

DIRECTIONS: Preheat oven to 450º.  Slice the onion for the onion rings REAL thin.  Separate the rings in a bowl and add the homemade mayo.   Stir to coat well.  Crush the pork rinds in your food processor or a plastic bag, season and add the onion rings, a few at a time, to coat.  Place on a parchment-lined metal baking sheet and bake until they are browned, or about 15 minutes.  Remove and cool.  Set aside while you cook the casserole mixture.  Lower oven to 350º.

Brown the sausage over medium-high heat just until pink is gone.  Add turkey and saute a few minutes.  Add the green beans and crumbled up stuffing.  Turn off fire.

Make the soup in your blender as instructed in the linked recipe.  Save half for some other use, as you only need half the recipe for this casserole.  Stir half the soup mixture into the skillet until it has moistened all ingredients. You can transfer to a baking casserole if you prefer, or bake it right in the skillet you sauteed the mixture in. Top with ¼ of the onion rings (more if you like).  Pop casserole into 350º oven for about 20 minutes or until golden on top and the flavors have co-mingled.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

396 calories

28.6 g fat

7.16 g carbs, 2.43 g fiber, 4.73 g NET CARBS

28.2 mg protein

569 mg sodium

 

Red Radish Cottage Fries

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (not bitter as when raw), I had a light bulb go off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  :)  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe is suitable for All phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color. :)

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories

8.9 g fat

2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS

0.30 g protein

75 mg sodium

Meatballs & Smoked Gouda on Zucchini Noodles

Meatballs & Smoked Gouda

More sauce added AFTER photo was taken

Not your usual meatball dish, but man, was this ever good!   I used just enough Smoked Gouda to be a subtle background taste, but you can add more if you prefer.  This recipe makes 24 meatballs and I found 4 per serving filled us right up, in fact 3 filled me up and I put one back into the pot.  I have another meal or two leftover for my freezer!  :)  This recipe is suitable for all phases of Atkins (but omit wine if still in Induction) and Keto diets if the carbs will fit into your day.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

MEATBALL INGREDIENTS:

1 lb. lean ground beef

2 links Italian sausage, casings removed

2 eggs, beaten

1 slice my Flax-Whey Protein Bread (or low-carb bread equivalent)

¼ tsp. garlic powder or granulated garlic

1/8 tsp. onion powder

¼ chopped parsley

¼ tsp. coarse black pepper

2 T. grated Parmesan cheese

SAUCE INGREDIENTS:

1½ c. chicken broth

3/4 c. dry white wine (omit if still in Induction)

8 mushrooms, sliced

1 oz. red bell pepper, diced

Dash black pepper

1/8 tsp. xanthan gum or favorite thickener

3 oz. Smoked Gouda cheese, shredded

5   4″-5″ zucchini (makes about 6 cups “noodles”)

DIRECTIONS:  Mix all meat ingredients in a bowl using a fork or your hands.  Form twenty-four 1-1½” meatballs.  Heat non-stick skillet over medium heat (high will cause them to stick badly, but adjust heat as your stove requires).  If your beef is very lean, oil the skillet a bit.  Not necessary if meat is 20%-30% fat.  Brown meatballs on all sides, handling them very gently with tongs as you turn and brown them. Remove balls to a paper plate or platter.  Add mushrooms and brown just a bit over medium heat until no longer opaque.  Add red bell pepper and wine to skillet and scrape free the brown bits stuck to the pan.  This is what makes your gravy taste so good.  Add chicken broth, dash pepper.  Dust the xanthan gum over the sauce and stir to blend.  Lower heat to lowest setting.

Heat a second skillet over medium heat for cooking your zucchini noodles (yes, you’ll have to juggle both skillets here.  Keep an eye on the sauce, stirring a time or two as it thickens).  Add just a splash of oil to coat the noodle pan.  Add zoodles and stir gently to begin cooking and stir-saute just until they lose their opaqueness and begin to soften.  Remove from fire for plating.

Dip up about 3/4-1 cup zoodles onto each plate.  Top with a light sprinkle of Smoked Gouda shreds so it will begin melting.  Place 4 meatballs on top.  Spoon on about 1/6 of the sauce (1 nice cooking spoon worth) over each serving.  Sprinkle with a bit more of the Gouda to garnish.  Serve at once & ENJOY!

NUTRITIONAL INFO:   Makes 6 servings, each contains: (I only cooked 2 servings of noodles for us and we ate 2 servings.  Froze the remainder of the meatballs and sauce for two future easy meals.)

451 calories

29 g  fat

11.13 g carbs, 3.76 g fiber, 8.37 g NET CARBS

34.3 g  protein

863 mg sodium

Italian Spinach Casserole

Italian Spinach Casserole

Italian Spinach Casserole

This casserole comes out scrumptious every time!  The night I created it, I just kept throwing more stuff onto the browned ground beef and the end result got a fantastic reaction from both me and my husband.  Very much like lasagna.  The leftovers freeze nicely, too!

The key to throwing something like this together easily is having the homemade spaghetti sauce at the ready in your freezer.  I try to keep a big batch frozen in smaller portions for just such purposes.  My own homemade meaty spaghetti sauce is what I used for this tonight.  Just made a 5X batch this week, in fact.

Because of the ricotta cheese, this recipe is not suitable until you get to the “more dairy” level of the Atkins OWL ladder.    There’s way too much cheese in this for Paleo folks, but Primal followers might like to try it on for size.

My spaghetti sauce has ground meat in it, so if substituting a sauce without meat, you will want to increase the meat called for by another ½ pound or your dish won’t be quite as good, in my opinion.    Get a load of the nutritional info for this recipe!  A very nutritious meal indeed. It was sooooooo good I’ll be making this one again and again! :)

Many more tasty Italian cuisine recipes can be yours with your very own set of Jennifer Eloff’s fast-selling cookbooks LOW CARBING AMONG FRIENDS.  Check out the link to see a sampling of many of the recipes contributed by Jennifer and several other very talented low-carb cooks, including George Stella, well-known in the low-carb community.  Order yours today at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because I think they are FANTASTIC cookbooks you would be happy to have in your low-carb arsenal.

INGREDIENTS:

1 lb. 90% lean ground beef

2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

12 oz. frozen spinach, thawed, drained and squeezed out all moisture

1   6.5-oz can sliced mushrooms, drained

12 black olives, sliced

½ tsp. fennel seed, crushed

¼ c. Parmesan cheese

2 c. mozzarella cheese, grated

½ c. ricotta cheese

4 black olives sliced for top garnish

4 leaves fresh basil, chopped

VARIATION:  Use 1# Italian Sausage for the ground beef in this recipe.

DIRECTIONS:  Preheat oven to 350º.  Brown the meat in a non-stick skillet.  Sprinkle evenly into a 8″x12″ greased casserole dish.  Crumble the well drained and squeezed spinach evenly over the top of the meat.  Sprinkle with all the Parmesan cheese.  Next spread the mushrooms and olive slices evenly over the mixture.  Now spread the spaghetti sauce over all without disturbing the lower layers too much.  Sprinkle with the crushed fennel seed and chopped basil leaves.  Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole.  Garnish the surface with the 4 sliced olives.  Cover with foil and bake at 350º for 30 minutes.  Uncover and bake for about 30 more minutes or until bubbly all over.  Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty.  It’ll still taste good, however.  Serve with a nice green salad and your favorite low-carb garlic bread.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

530 calories

36.6 g  fat

12.77 g  carbs, 4.03 g  fiber, 8.74 g  NET CARBS

38.33 g  protein

500 mg sodium

Indian Oven-Fried Fish

Indian Oven-Fried Fish

Most of my readers know I’m very fond of Indian food. This tasty, crunchy approach to preparing fish for dinner would do justice to any Indian sides.  I added any leftover mayo mixture to my creamed spinach and it was delicious!  Any mild fish will do for this recipe.   If you don’t want to make up the homemade mayo for this, just use your regular mayo.  It is thicker, so it may take more of it.  You need total coverage!  This fish is delicious and is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well. :)

Many more delicious low-carb recipes can be at your fingertips with a set of Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.   She and other talented chefs have collaborated to bring you an extensive collections of tasty delights you’d be proud to serve family and friends.  Order yours TODAY at Amazon or this link:  http://amongfriends.us/order.php

Disclaimer:  By personal preference, I do not receive pay for this book promotion nor for the inclusion of my recipes therein.  I do so because I think you will want to add the tasty kitchen creations of such a talented group of low-carb chefs to your low-carb menus.

INGREDIENTS:

4 T. homemade mayo

2 oz. onion

2 cloves garlic

1 large jalapeno, seeded & diced

1 tsp. ginger root, minced

1 tsp. Garam Masala Spice Blend (I make it at home)

¼-½ tsp. turmeric

1/8-¼ tsp. ground cayenne pepper

14 oz. mild boneless fish (I used Swai filets)

2 oz. pork skins, crushed finely

DIRECTIONS: Preheat oven to 450º.  Line a baking sheet with parchment or lightly oil the pan.  DO NOT USE A SILICONE PAN LINER OR THESE WILL NOT BROWN/CRISP PROPERLY.  Been there; done that.

Crush pork rinds, place in shallow bowl and add all spices.  Stir to mix well.  Set aside.  In your food processor or blender, puree the mayo, onion, garlic, jalapeno and ginger until they form a thick paste.  Open and scrape down sides of the bowl several times if needed. If you like things real spicy, you might want to use the full ¼ tsp. cayenne.  I used 1/8 and my filets didn’t come out very spicy.

Most important step here:  Pat surfaces of fish dry with a paper towels! Then brush each fish filet on both sides with the mayo-onion mixture, getting 100% coverage.  There doesn’t have to be a LOT of mayo, but the entire surface must be moistened with it for the crunchy coating to adhere.  If you substitute a commercial mayo, you will have more difficulty getting good coverage, as it is so thick.  Add more mayo if needed for coverage.

Holding the filets up (one at a time) by the tips, between your index finger and thumb in one hand, and with your other hand, spoon the seasoned coating over one of the filets on both sides. I find if you just dip them into a plate full of the coating, you will run out of coating.  Lay coated filet on parchment-lined pan.  Repeat for second filet. Place in hot 450º oven.  Bake for about 20 minutes or until crispy on top. There’s actually no need to turn the filets over during cooking as the bottoms usually brown enough without flipping.

NUTRITIONAL INFO: Makes 2 servings, each contains:

491 calories

27 g  fat

4.55 g  carbs, 0.90 g  fiber, 3.55 g  NET CARBS

53.8 g  protein

690 mg. sodium  (from the pork rinds)

Sausage-Stuffed Portobello Mushrooms

IMG_5059An absolutely delicious and nutritious meal that can be ready in about 30 minutes.  A quick veggie saute followed by a quick bake and you’re eating like a king!  This recipe can be enjoyed in all phases of Atkins but those still in Induction should leave out the hemp hearts, as they are a seed.  They are not essential to the flavor palette, but they are low in carbs and add much nutrition, so I like to use them wherever I can.  This recipe is suitable for Keto and Primal diets but not Paleo due to the dairy.  Increase 1 mushroom per person and other ingredients for larger family/group.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   4-oz portobello mushrooms

1 T. unsalted butter or bacon grease

2 oz. onion

2 oz. red bell pepper

1½ links Italian sausage, casings removed

2 T. hemp hearts (omit if still on Induction)

¼ c. parsley, chopped

1 oz. cream cheese

2 oz. shredded mozzarella

Dash black pepper

DIRECTIONS:  With a teaspoon, carefully remove the gills from the inside of the mushrooms.  Brush or rub outer surface with a bit of olive.  Set them on a baking dish.  Chop parsley and remove and discard sausage casings.

Preheat oven to 350º.  Melt butter or bacon grease in a  non-stick skillet over medium-high heat.  Add onion and bell pepper. Saute until it begins to soften.  Add crumbled sausage and saute until no longer pink.  Stir in parsley and dash of pepper.  Add cream cheese and stir to evenly distribute as it melts.  Add 2/3 of the mozzarella and stir well.  Turn off heat.  Fill each mushroom with half the mixture.  Top with remaining 1/3 mozzarella.  Bake at 350º for around 20 minutes.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

517 calories

43 g  fat

9.7 g carbs, 2.4 g fiber, 7.3 g  NET CARBS

25.4 g protein

809 mg sodium

Indian Panch Puran Eggs

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take my personal blend of Indian seasonings and throw them into scrambled eggs and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up any meal for flavor excitement.  However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal than at breakfast.  I disagreed, but that’s just me.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with chopped fresh cilantro for best flavor.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

Sour Cream & Chive Chicken

Sou Cream & Chive Chicken

Tonight I was craving something creamy for the leftover grilled chicken breast I found in the freezer.  My first thought was sour cream enchiladas, but woe is me, no green chilis in the house.  Then my thoughts turned to sour cream and chives and BINGO!  This came out quite delicious!!  Since I’m still having back issues, I didn’t use the homemade Corn Tortillas I would have preferred to use.  Taking alll kinds of short cuts in the kitchen these days.  I feel certain the corn tortillas would have been better. But I did have some Mission low-carb flour tortillas in the fridge and took the easy way out tonight.

Only change I will make next time, I drained my mushrooms off this time.  This dish is real rich and creamy with dairy, but I will not drain them next time, as I would like it a little more moisture.  I am writing the recipe accordingly so yours will come out just perfect!   My husband said this is definitely a keeper!  I think so, too!  It was so yummy!

NOTE:  I used real onion chives from the garden in this recipe.  Green onion, if subbed in, will have quite a different flavor…..more intense.  Your call.   This recipe is not suitable for Induction.  I would recommend waiting until you are close to goal weight if using the higher carb flour tortillas as the carbs nearly DOUBLE with the flour tortillas (probably around 7-8 carbs per serving).  If using my homemade corn tortillas, you can enjoy this tasty recipe in Phase 2 Atkins as soon as you reach the grains level of the carb re-introduction 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1  large grilled chicken breast (11 oz. deboned meat), skin on, cut into small pieces

5  my homemade Corn Tortillas , cut to 1″x¼” strips

3 oz. cream cheese, softened

3/4 c. sour cream

Dash salt and black pepper

1  4-oz can sliced mushrooms, with juice (if using fresh mushrooms, add 1/4 c. cream to recipe)

1/3 c. fresh chives, chopped  (or green onion)

1 c. shredded Monterrey Jack cheese (or mozzarella)

DIRECTIONS: Cut up chicken meat (leave skin on) and lay evenly in the bottom of a lightly oiled medium casserole dish.  Preheat oven to 350º.  In a medium bowl, soften cream cheese and stir until creamy smooth.  Stir in the sour cream, chives and mushroom juice.   Add salt and pepper and stir again.  Spread the sour cream mixture over the chicken evenly.  Sprinkle the cut up tortillas on top next.  Layer the mushroom slices evenly next.  Top with shredded cheese.

Lightly cover with foil and bake at 350º for about 30 minutes, removing the foil the last 5-10 minutes so any tortilla pieces peeking out will lightly brown and crisp up.  Serve with your favorite green vegetable or salad.

NUTRITIONAL INFO:  Makes 6 servings, each contains:  (using my homemade corn tortillas)

383 calories

29.5 g fat

5.83 g carbs, 1.48 g fiber, 4.35 g NET CARBS

24.5 g protein

5.84 g sodium

 

Chicken Rochambeau

Click to enlarge

I have some leftover baked chicken breasts as well as a bit of leftover beef gravy so I’m having this delicious dish for dinner tonight.  Many, many years ago I ordered this dish in the New Orleans French Quarter.  I think it was at Brennan’s or Antoine’s. but honestly can’t remember which one.  It’s many flavor layers have lingered in my memory.  To this day, I put it up there with some of the very best chicken dishes I’ve ever eaten.  The entrée consisted of a tender, seared chicken breast resting atop a rich brown mushroom-wine reduction sauce.  The pièce de résistance was then topped with a delicious sauce bernaise.  The marriage of these two sauces, to my complete surprise, was simply amazing!

You have to do a little bit of a juggling act at the stove, as you have several pans going all at the same time.  I’ve streamlined the directions as much as possible.  The end result of your labors is well worth it!!  Trust me on this one.  As I don’t want my sides to have conflicting flavors that will compete with this delicate flavor synergy, I would recommend fairly simple vegetable to pair with this, perhaps a simple mashed cauliflower or something like sauteed carrots or squash, as shown.  You don’t want a lot of busy flavors in your sides, is my drift. :)

This dish is not suitable for Induction due to the bit of wine in the brown sauce.  You could omit the wine and have the dish, however.  Won’t be quite as good, but pretty good.  This dish is suitable for Paleo-Primal if you leave out the wine and use clarified butter).  Although this dish is higher in calories than most of my recipes due to the sauces.  Use a little less of the two sauces if you must lower calories also.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

2   5-oz skinless, boneless chicken breasts

1 T. unsalted butter

1 tsp. olive oil

1 c. rich brown gravy (I used leftover gravy from a stewed beef roast)

¼ c. chopped parsley

¼ c. red wine (burgundy or claret are good choices, but any red will do)

Dash salt and black pepper

4 oz. canned mushrooms, drained (or butter-sauteed fresh if you have them on hand)

½ c. Bernaise Sauce

DIRECTIONS:  Make your Bernaise sauce per that recipe’s instructions and set on rear stove burner that is turned off.  If it gets thick while waiting to do remaining steps, add a bit more butter and warm it up slightly on lowest heat possible, whisking constantly.  You will have about ½ c. of the Bernaise sauce leftover, but it’s great warmed up with a bit more butter the next day to smooth it out.  It’s simply wonderful over scrambled eggs or to complement a grilled steak!

Butterfly the chicken breasts with a sharp knife. Heat butter and oil in non-stick skillet on high heat and saute chicken until golden on each side and thoroughly done (about 5-6 minutes on a side).    While those are browning, in another non-stick skillet, add beef gravy, red wine, parsley, salt and pepper and the drained mushrooms.  Bring to light boil and then lower heat and simmer to reduce just a bit while you get the plates for plating.

To plate, spoon about 1/2 c. of the brown mushroom sauce in a tidy puddle on the center of the plate.  Set a chicken breast on top.  Spoon about ¼ c. Bernaise sauce on the top right down the center.  Serve with your favorite side dishes.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

786 calories

55.7 g  fat

5.3 g  carbs, 1.3 g  fiber, 4 g  NET CARBS

46.7 g  protein

Einkorn Blueberry Crumble

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I’m having some back issues of late.  Can’t stand up for very long, so my time-consuming baking efforts will likely wane for awhile.  But I have a kitchen island with comfy bar chairs and I can sure sit and cook, have the hubs put the pan in the oven and pull it out when it’s done!  I don’t need any assistance with eating my fair share though. 😉

My husband pointed out today we had a carton of blueberries beginning to dry out a bit at the back of the fridge.  So I decided to make some sort of simple crisp or crumble fruit baked dish.  My husband set the oven, greased my baking dish and rounded up the ingredients from my pantry (bending and stooping is an issue, too). I was able to do most of the rest, with the added help of regular heavy doses of ibuprofen all week long.

This was my first time using Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting in my opinion.  Just followed the info on the back of the packaging and it came out pretty close to my taste preference.  But honestly, it wasn’t quite sweet enough with 2 Tbsp. and I have therefore adjusted the recipe below for what should be better next baking.  The crumble topping was successful and the final dessert came out quite tasty.

Blueberries are a little higher in carbs, so if you are still in the Induction phase of the diet, use strawberries instead. To lower carbs further, omit the Einkorn flour totally.  I simply adds a nice flour taste and pastry texture that almond flour alone can’t do.   :)  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets.  This is not suitable for Primal-Paleo plans.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 calories

18 g  fat

20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS

13 g protein

46 mg sodium

 

 

 

Greek Souvlaki and Grilled Vegetables

Greek Souvlaki and Grilled Vegetables

I love Middle Eastern food and so much of it is Atkins friendly! I’ve been making this for years and thought I’d share with my low-carbing friends.  This dish is suitable for Induction, too!  By the way, this marinade is surprisingly good on chicken and fish, too!  This is suitable for all phases of Atkins, Keto diets and Paleo-Primal as well.

You can have many more delicious low-carb diinner recipes like this with your very own copy of the best-selling cookbook series LOW CARBING AMONG FRIENDS, by Jennifer Eloff and other well-known low-carb kitchen gurus.  Click the link to see a sampling of what’s in store in these books.  They are available individually or as a set; in regular or coil binding.  You can get hours at Amazon or direct here.

DISCLAIMER:  By personal choice, I do not accept any compensated for this promotion nor the inclusion of my recipes in these cookbooks.  I promote them because I know a good thing when I see it!  You’ll definitely want to add these cookbooks to your low-carb menu-planning arsenal!

INGREDIENTS:

12 oz. trimmed pork, steak or lamb, cut into 1½” cubes
4 oz. red bell pepper in 1½” pieces
4 oz. green bell pepper in 1½” pieces
2 small onions (1½” diameter or less)
8 oz. yellow squash(1½” thick slices)

MARINADE:

3 T. extra virgin olive oil
juice of 1/2 lemon (about 1/2 T.)
1 T. white vinegar
2 small cloves minced garlic
1 tsp. dried oregano
2 small crushed bay leaves

Marinate meat in fridge in plastic bag/container 4-5 hours in the marinade. Stir occasionally or hand manipulate the bag to coat all pieces well. When ready to cook meal, parboil peppers 1 minute, squash 2-3 minutes, onions 3-4 minutes. Lift each type veggie out of water at appropriate number of minutes. I find veggies won’t get done as fast as the meat does if not parboiled.

For better cooking control, we like to skewer veggies on their own skewers. Baste veggies in 1 T. more EVOO and a pinch of oregano or 1/4 tsp. Cavender’s No-Salt Greek Seasoning.

Now skewer meat on 5 long skewers.  Pieces can be pretty close together on the skewers. Grill over hot charcoal fire for approximately 10-12 minutes on a side, positioned VERY close to coals.  Voila! Dinner for three. If you have enough skewers (this amount takes 5 long skewers), this is a real easy company dinner served with a Middle Eastern cucumber, sour cream, mint salad.

NUTRITIONAL INFORMATION:  Makes 3 servings, each contains:

492.7 calories

35.43 g. fat

10.7 g. carbs, 2.93 g. fiber, 7.77 NET CARBS

33.1 g. protein

Einkorn Blueberry Donuts

Blueberry Donuts

Well, I went and modified my Einkorn Cake Donuts by deleting a couple things and adding some fresh blueberries.  Have been wanting to try some blueberry donuts.  Well, I didn’t have any blueberry sugar-free DaVinci syrup and had to use vanilla syrup, but they still came out pretty darn good.  I’ll definitely use the blueberry syrup next time, as they needed more blueberry flavor.  Also my berries were very mild in flavor to begin with.

This recipe is not suitable for Atkins Induction.  It is OK once you get to the Pre-Maintenance or Maintenance levels.  It’s acceptable for Keto diets if you can fit the carbs into your daily numbers, but totally unacceptable for Primal-Paleo.  Please see the “Where to Buy Ingredients” tab for sources for my hard-to-find ingredients.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. oat fiber

½ c. coconut flour

½ c. plain whey protein powder

¼ c. egg white protein powder

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder

¼ tsp. salt (omit if using salted butter)

1 pkt. stevia

½ c. granular Splenda (or equivalent sweetener of choice)

½ c. erythritol (or equivalent sweetener)

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Da Vinci Blueberry sugar-free syrup

½ c. cream

½ c. water

3/4 c. fresh or frozen blueberries

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 2 non-stick “standard” donut pans (you need 12 slots).  Measure all the dry ingredients into a medium mixing bowl.  Stir to blend.  Spoon out 1-2 T. and toss fresh berries in it to help prevent sinking in the batter.  Break the eggs into the center of dry ingredients and beat.  Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is well mixed.  Batter will be fairly thick.  Lightly fold berries into batter.  Don’t over stir or they will turn your batter blue and break apart.  Spoon batter carefully into the slots until level full (that’s right, FULL).  These don’t rise much, just forming a nice little dome.   Pop into preheated 350º oven for about 17 minutes.  Slightly cool and remove using the tip of a knife to loosen.  Allow to cool completely for flavors to develop.  Enjoy with a nice cup of coffee or tea!

NUTRITIONAL INFO:   Make 12 standard size donuts, each contains:

125 calories

9.39 g  fat

10.76 g  carbs, 5.62 g  fiber, 5.14 g  NET CARBS

7.54 g  protein

123 mg sodium

 

 

 

 

 

 

Sweet Steamed Cabbage

Click to enlarge

If you’ve never cooked cabbage in a microwave before, and you’re not particularly fond of cabbage to begin with, you’re in for a real treat!  This method of cooking is my attempt to replicate a cabbage dish a little Chinese restaurant in Texas City used to serve.  It was slightly sweet and cooked just until wilted with a heavy dose of butter.  I’ve gotten pretty close to their flavor now with this dish.  I think you will REALLY like this method of cooking cabbage.  An added plus is not only is it milder tasting than stir-fried or boiled cabbage, but it does not smell u the house cooking it either!  :)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

VARIATION:  Add crumble, cooked, crisp bacon on top when serving

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

3 c. green cabbage, cut into 2″ pieces (leaves separated)

½ c. water

2 T. butter

2-3 drops liquid Stevia, liquid Splenda or sweetener of choice

Optional:  salt & pepper to taste

DIRECTIONS:  Cut cabbage into 2″ chunks and separate the leaves.  Place in glass dish.  Add water, butter and Splenda.  Microwave 4-5 minutes only on HI, stirring once during cooking at 2 minutes.  Test for doneness as microwaves vary.  You want the cabbage just wilted and tender but not very soft really.  If properly done, this dish has none of the strong cabbage flavor or smell cooked cabbage usually has.  It’s one of the few cooked cabbage dishes my husband will eat.  Serve at once.  As I like the sweetness of this particular cabbage dish, I don’t usually add salt or pepper, but each to his own.

NUTRITIONAL INFO:  Makes 3 servings, each with:

90 calories

7.7 g.  fat

5.12 g  carbs, 2.23 g  fiber, 2.94 g  NET CARBS

1.2 g  protein

19 mg sodium

“Apple Pie” Pastries

Apple tortilla Pastries (2) Apple Tortilla PastriesThese tasty apple pastries can put these together in around 30 minutes!  Of course, if you use a low-carb homemade pastry dough in lieu of the commercial low-carb tortillas, the carb count can be pulled lower.  But if you want dessert fast, the ready-made tortillas are nice to keep around for such occasions.  You could also make these with fresh sliced peaches or nectarines.  These are very good on day two, so you can make a lot.  I would not recommend freezing them, however.

This recipe is not suitable until you are closer to Atkins Maintenance or are already to your  goal weight.  the tortillas have real flour and grains are the very last food you are allowed to add back after Induction.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

3 Mission Carb Balance whole-wheat tortillas, cut in halvesCalaba Squash

6 oz. peeled calaba squash or Mexican zucchini pictured above (or peeled green zucchini)

5 oz. peeled apple, sliced 3/8″

3 T. unsalted butter, melted

½-3/4 tsp. cinnamon

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

Optional: 1 T. more melted butter + mixture of 1 tsp. erythritol and a dash of cinnamon to sprinkle on top.

DIRECTIONS:  Preheat oven to 350º.  Slice the zucchini 3/8″ thick.  Melt 3 T. butter and saute zucchini squash and apple slices until nearly tender.  Stir in sweetener and ground cinnamon and remove from heat.  Cut tortillas in half.  On parchment or a silicone lined baking sheet, form cones with each tortilla half and place seam side down on the pan.  Fill with 1/6 the filling with a small spoon.  Melt remaining 1 T. butter.  Brush each pastry with the butter.  Mix on a paper towel the erythritol and cinnamon.  Spoon 1/6th of it over the top of each pastry.  Pop pan into oven and bake for about 15 minutes or until just lightly browned.  Remove from oven and serve hot.

NUTRITIONAL INFO:  Makes 6 apple pastries, each contains:

127 calores

8.73 g  fat

10.98 g  carbs, 5.06 g fiber, 5.92 g  NET CARBS

1.83 g protein

112 mg sodium

 

 

Indian Creamed Spinach (Saag Paneer)

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. :)  There are recipes on the internet for making this cheese at home, too.  :)  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Even a few of my recipes are there! Order your set of cookbooks TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get 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. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer. Sometimes I pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked yet.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories

16.4 g  fat

7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS

197 g  sodium

Indian Kheema Matar (Beef with “Peas” and Mint)

 

Indian Beef with Mint "Kheema Matar"

Indian Beef with Mint “Kheema Matar”

This dish can be made with either ground lamb or ground beef and is equally good with both.  It is traditionally cooked with peas and served atop steamed basmati rice.  But I found it just as good with small cut frozen green bean pieces.  On a low-carb regimen, I serve mine over a bed of stir-fried shredded cabbage, which I found even tastier than over rice, actually!    It’s not bad on cauli-rice either, but I like the cabbage better.  The nutritional info below does not include the cabbage.  My husband and I found my first attempt at Kheema Matar, which we have often had at Indian restaurants, to be pretty darn good!  It has rapidly moved into my quick and easy recipes category.

For those who shy away from Indian food because it is too spicy for you, let me say up front I don’t like real hot food, so you will NOT find an excessively hot recipe on this blog.  This dish is just not spicy hot pepper; it is spicy with spice flavor layers.  Big difference.  So give this a try.  And if you insist, leave out the cayenne.  The flavor of the ½ jalapeno is essential, so don’t leave that out.  Half a jalapeno isn’t very much………really.

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. ground beef or lamb

1 T. oil (light olive or coconut)

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

¼ tsp. cayenne pepper (just a dash, for mildest version)

½ tsp. turmeric

1 tsp. ground coriander

¼ tsp. salt

2 plum tomatoes, finely chopped

½ c. frozen cut green beans, cut again into halves

1 carrot, cut into small dice

2 T. chopped cilantro

2 T. chopped fresh mint (I use spearmint)

½ jalapeno, seeded and finely chopped (essential ingredient)

1½ tsp. my Garam Masala

DIRECTIONS:  Place carrots and green bean pieces in small amount of water in saucepan and cook just until tender crisp.  Add oil to large skillet.  Brown chopped onion.  Add meat and break apart as it browns.  Add garlic, tomatoes, jalapeno and all spices except mint and cilantro.  Lower heat to simmer, cover and cook 15-20 minutes until tomatoes and onion well cooked.  Now add the drained carrot/bean mixture, cilantro and mint and stir well.  Cover again and cook additional 5-10 minutes or so for flavors to blend well.  Serve atop bed of shredded stir-fried cabbage, cauli-rice or basmati rice for the non low-carbers at the table.

NUTRITIONAL INFO: Serves 4, each serving contains: (not including cabbage or cauliflower base)

187 calories

23.8 g  fat

7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS

23.8 g  protein

620 mg sodium

Sausage Breakfast Focaccia

It's gluten-free, too!!

To quote the bard, “a sausage biscuit by any other name……” would taste as sweet.  :)  A tasty new way to use my wonderful gluten-free focaccia bread recipe.   You’ll be happy to know you CANNOT taste the flax meal in this bread either!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s taste and texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

BREAD INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

1 T. oat fiber (optional)

TOPPING:   5 oz. browned sausage + 1 c. more shredded cheese of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan with parchment paper.  You can also use a non-stick pan.  I would not recommend silicone, as this won’t brown as nicely on your Silpat.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on cooked sausage and then the mozzarella shreds.  Lightly press down on the toppings so they embed slightly into the batter.  Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges.  .  Cool a few minutes and cut evenly into 9 slices and enjoy!  When totally cool, store in plastic bag in your refrigerator.

NUTRITIONAL INFO:   Entire sheet contains:  2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium  (divide by number of servings you cut)

If cut into 9 portions, each serving would contain:

235 calories

18.2 g  fat

3.4 g  carbs, 1.53 g  fiber, 1.87 g  NET CARBS

15.73 g  protein

370 mg sodium

Ribeye Steak in Tequila Cream

Taken stove-top, which has yellowish lighting

Taken stove-top, which has yellowish lighting

I’ve never cooked with tequila before, but I like margaritas, so I thought it was high time I give it a whirl.  This rib steak, which I was originally just going to butter sear tonight, transformed in my skillet into a delicious, saucy dinner my husband and I just loved!  I served this with steamed cauliflower and fresh green beans.  Omit the tequila if still in the initial Inducation phase of Atkins.  Suitable for all other 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

Taken in normal lighting

In normal lighting (truer sauce color)  :)

INGREDIENTS:

16 oz. rib-eye steak, cut into three portions (or other tender cut of beef)

1 clove garlic

3 T. unsalted butter

2 T. canned green chiles, undrained

1 c. rich beef broth

1/3 c. heavy cream

Dash each salt and coarse black pepper

1 oz. tequila (I used Hornitos)

¼ c. chopped cilantro

DIRECTIONS:   Mince garlic and rub both sides of the meat with it.  Melt the butter in a large, non-stick skillet.  Sear the steaks on both sides until done to your liking.  Add all remaining ingredients except cilantro.  Remember to omit the tequila if still in Induction.  Reduce to low heat and simmer about 5-7 minutes for flavors to blend. Add cilantro and simmer 1 minute longer.  Remove meat to temporary plate.  Pour sauce into a serving platter.  Place meat on top and serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

443 calories

34 g  fat

1.13 g  carbs, 0.4 g fiber, 1.9 g  NET CARBS

48.1 g protein

443 mg sodium

 

Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

What a Jicama looks like

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  Bottoms brown where they touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories

11.4 g  fat

5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS

11.2 g  protein

276 g  sodium

Pineapple-Butternut Hand Pies

Pineapple-Butternut Hand PiesPineapple is way to high in carbs to use much in desserts on a low-carb eating plan.  However, if mixed with something a little lower in carbs, like winter squash, you can end up with a dessert a low-carber can enjoy once in awhile.  The crust here is Jennifer Eloff’s Miracle Dough, slightly modified with the addition of a bit of sweetener for this dessert application and a little oat fiber as well.   I made the dough recipe into 5 7″ empanadas or hand pies, so the carb count, although still lower than a conventionally made hand pie, is still too high unless you are near or at the final Maintenance phase of the program.  A possible solution, would be to make smaller pies, 10 little empanadas, to halve the carb count.  These came out delicious and are easily held in the hand.

Pineapple Butternut Hand Pies

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

CRUST INGREDIENTS:

1 large egg, beaten

2 c. shredded mozzarella cheese

2 T. unsalted butter

1 T. Splenda® or equivalent sweetener of choice

1 c.  Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb bake mix)

1 T. oat fiber

FILLING INGREDIENTS:

Half a 2# butternut squash, cooked (1 c. mashed squash)

1 c. pineapple chunks (water pack), drained and coarsely chopped

Liquid sweetener to equal 5 T. sugar (no carbs in the liquid variety)

2 T. more butter

Few drops vanilla (optional)

1 tsp. ground cinnamon

DIRECTIONS:  Make the filling first.  Slice butternut squash in half lengthwise.  Microwave on HI for 12 minutes, cut-side down, in a dish of shallow water.  Scoop out seeds and mash flesh.  Place 1 cup squash pulp in a bowl.  Add chopped pineapple, liquid sweetener, cinnamon and vanilla (if using).  Taste and adjust for sweetness preference.  These are Mexican style empanadas and therefore not be as sweet as you may be used to.

Make dough next. Melt cheese along with butter in a medium glass bowl on medium setting of your microwave.  Takes 3-4 minutes, stir and check couple times as it heats.  You don’t want to over cook, but merely melt it.   Remove bowl carefully as it will be very hot.  Sprinkle bake mix over the cheese.  Sprinkle Splenda® and oat fiber on top next.    Add beaten egg last. Now, using a fork, work dough into a smooth clump of dough until ingredients appear to be uniformly blended.  Switching to a rubber spatula as it begins to bind together works nicely.  When it forms a contiguous ball of dough, turn out onto plastic wrap on your counter.  Top with second sheet of plastic and roll out with rolling pin to about 3/16″ thick or typical piecrust thickness.  Preheat your oven to 350º.

Construction:  If making 5 larger hand pies, I used a 7″ mini pizza pan to cut out my circles of dough.  A small saucer would also work.  If making 10 small pies, I would suggest using a 4″ ramekin, large drinking glass or large cookie cutter to form your circles of dough.  Lay one circle of dough onto the corner of your baking sheet lined with silicone sheet or parchment paper.  Fill circle with 1/5 of the filling (or 1/10 for the littler pies), placing the filling only on half the circle of dough.  Don’t get filling too close to the edges or it will ooze out during baking.  Dot filling with 1 tsp. butter.  Fold other half of dough over filling and crimp edges decoratively with a fork.  Repeat for remaining pies.  Pop into 350º oven and bake for 20 minutes (smaller ones may take less time).  Watch these, as the dough with all that cheese, over browns quickly if you get distracted at the “almost done” designated time.  Just saying, as I did that very thing and way over-browned my first trial working with this dough recipe (and it was only over 3 minutes).

 

NUTRITIONAL INFO:    Makes 5 large hand pies, each contains:  (for 10 small pies, halve these numbers)

389 calories

27.8 g  fat

21.28 g carbs, 3.92 g fiber, 17.36 g NET CARBS   (8.68 net carbs for the smaller pies)

24.64 g protein

288 mg sodium

 

Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant

This recipe grew out of a delicious spaghetti squash alfredo dish I once created. At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmigiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  By personal choice, I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Add the pesto and stir.  Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter.  Me, I like to dress them up with a hint of cinnamon. This method of preparing them is effortless and only takes 1/2 hour to bake, unless the potatoes are REAL big.  Now sweet potatoes aren’t something a low-carber should be eating daily, mind you.  But as you near goal weight you can allow yourself the occasional sweet potato. They are so nutritious and have a fiber deduction on the carb count as well, unlike white potatoes (a real no-no on low-carb).  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  They are wonderful with baked fish, pork or BBQ.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon, said to be the best, from Penzey’s)

OPTIONAL:  few drops maple extract stirred into melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  Place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories

11.5 g  fat

17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS  (use smaller potatoes to lower)

1.54 g  protein

48 mg sodium

Chicken Tikka Masala Curry

Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut deboned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala or Butter Chicken look)

¼ c. heavy cream (Paleo-Primal folks should use coconut milk)

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum, whisking constantly between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 calories

34.6 g  fat

7.83 g  carbs, 2.03 g  fiber, 5.80 NET CARBS

44.3 g  protein

194 mg. sodium

Blackberry-Coconut Smoothie

Click to enlarge

Blackberry Coconut Smoothie

This was so refreshing it will be a wonderful summertime afternoon treat or even a dessert!  It is not suitable until the nuts and seeds rung of the Atkins OWL carb ladder.  It is perfectly OK for Paleo-Primal folks. The sweetener I used has no carbs, so if you use one with a bulking agent, you will need to add in those carbs to the numbers below.   Of course, you can always add protein powder to this if you wish, but be sure to add in those carbs to the stats 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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

6 T. coconut cream (this is NOT cream of coconut bartenders use, which has added sugar & carbs)

3/4 c. blackberries

½ c. water

about 3/4 c. ice cubes

Your preferred sweetener to taste

DIRECTIONS: Put everything in the blender and let ‘er rip until all is smooth and ice is no longer in chunks.  The coconut cream will thicken it adequately.  Pour into a glass and ENJOY!

NUTRITIONAL INFO:  Makes 1 smoothie which contains:

193 calories

24.5 g  fat

13.4 g  carbs, 6.7 g  fiber,  6.7 g  NET CARBS

1.5 g protein

16 mg sodium

 

Strawberry Pie

SstrawberryPie

I like to use xanthan gum to thicken up a fruit filling, but chia seeds or glucomannan will also do that job for you if you prefer.  And with the xanthan gum, it doesn’t go watery on you and ruin the crust overnight in the fridge!  My hubby’s reaction was  “This is like REAL pie!”  But it’s low-carb all the way folks!  This recipe is not acceptable until you reach Atkins Phase 2.  Keto dieters can have this if the carbs will fit into your daily limits.  For those that find this crust too high in carbs, I have other pie crust recipes that are quite a bit lower in carbs than this particular Nutty Pie crust.  Click the “Pie Crust” category on the right side of the page to check out my lower carb crusts.

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

DISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1½ pints strawberries, stemmed (reserve 1 large whole berry for center decoration)

1 “Nutty” Pie Crust, baked

1 c. water

Sweetener of your choice to taste

Red food coloring (optional)

liquid Splenda® or stevia to taste for whipped cream topping

Dash vanilla

1½ c. heavy cream

xanthan gum (1/8-¼ tsp.)

DIRECTIONS: Put 5 berries into a food processor or blender.  Slice remaining berries into a  medium bowl.  Add the 1c. water to the berries in the blender/processor and puree until smooth.  Pour this mixture into in small saucepan and heat over medium heat.  Add Splenda® and quite a few drops red food coloring and stir, repeating until you get a nice red glaze color.  When it comes to a slow boil, lower heat to a slow simmer and begin dusting with xanthan gum, stirring well between additions, allowing it to thicken.  Will take several additions to get glaze thick enough.  When satisfactorily thick remove from heat and pour over sliced berries. Stir well to coat all berries and pour into baked, cooled pie shell.  In clean bowl, whip the whipping cream.  When nice and thick, add a dash of vanilla and your preferred sweetener to taste.  Spread topping over berries and decorate center with whole berry, or fan slice it and spread the layers out a bit.  A couple of fresh mint leaves (if you grow mint) placed aside the berry looks lovely.

NUTRITIONAL INFO: Serves 8, each serving contains:

198.3 calories

16.83 g  fat

14.91 g  carbs, 8.14 g  fiber, 6.77 g  NET CARBS

5.24 g  protein

80 mg sodium

Refrigerator Pistachio-Rosewater Cookies

Click to enlarge

My family lived in Teheran, Iran when I was 10 years old. Dad was USAF and sent there to train their pilots on F-84’s and F-86’s.   I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East, as much as we use vanilla, actually.  One particular sugar-type cookie we used to get there, made with pistachio nuts, was a fav.

I decided today I would try my hand at a basic low-carb refrigerator sugar cookie recipe, using alternate flours, of course.  The resulting cookie was quite nice and a good stand-in for old-fashioned refrigerator sliceable cookie dough.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla for the flavoring instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away a few years ago.  His baking expertise in the low-carb kitchen is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

Note:  this is NOT a gluten-free recipe!

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. rosewater (I use Sadaf brand I order on-line)

½ c. granular Splenda¼ c. erythritol

1 c. KevinPa’s Bake Mix, (see my modified version below, or use other low-carb mix)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix

2 T. Carbquik Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories

5.68 g  fat

2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS

1.83 g  protein

19.9 mg sodium

KevinPa’s Bake Mix (my modified version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used a discontinued product called Not/Sugar)

Beef Enchiladas

Click to enlarge

Beef Enchiladas

Above are my classic Tex-Mex gooey, cheesy beef enchiladas.  They don’t always dip up so pretty with low-carb tortillas, but man, are they ever good!!!  What they lack in appearance they sure make up for in flavor!  It’s how I’ve made these things for over 40 years, other than the low-carb tortilla part.  I can’t live without my regular fix of enchiladas, so I just HAD to come up with some kind of  low-carb “corn” tortilla so that I could indulge in.   They’re like enchiladas that have sat too long over a restaurant buffet warming tray and falling apart, but for me, that’s just when enchiladas start getting GOOD!  The flavors have mellowed by then. 😉

I created that low-carb corn tortilla this afternoon.  Not as good as the real deal. I’d be lying if I said it was. But hey, I do what I must to stay low-carb.  These new tortillas made a very tasty enchilada dinner tonight.  They were every bit as good and as filling as my traditional enchiladas, just without all the carbs!!  Guacamole was a perfect complement to this Mexican dish. These enchiladas are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   They are not suitable for Paleo or Primal due to the tablespoon of cornmeal in the tortillas.

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

DISCLAIMER: By personal preference, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

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

8 of my low-carb “corn” tortillas

3 oz. onion, chopped

1 tsp. chili powder blend

1 tsp. dried guajillo chiles, seeded and chopped fine (or 1/2 tsp. ground guajillo chile powder)

1 clove garlic, minced

¼ tsp. ground cumin

4 oz. grated cheddar cheese

8 oz. (8 slices) American Cheese (or more cheddar if you prefer)

1 c. homemade red enchilada sauce

½ c. canned green tomatillos

DIRECTIONS:  Make the “corn” tortillas by that recipe and set aside.  Grease baking dish and set aside.  Preheat the oven to 350º.  Brown ground beef along with the chopped onion in a non-stick skillet.  Add the salt, minced garlic, chili powder, cumin and dried guajillo chile to the meat mixture.  Cook until onions are tender and meat is no longer pink.  Spoon about 2 oz. meat mixture  (1 large soup spoonful) onto one of the tortillas.  Add ½ slice of the American cheese.  Gently roll the tortilla around the meat/cheese mixture and place it seam down into the greased baking dish.  Repeat with remaining 7 enchiladas, pushing them snugly together in the pan so they will all fit.  I usually have to put 1 or 2 on the side of the dish as well.  If there is a bit of meat mixture leftover, just spoon it over the top of the rolled enchiladas.  Set the pan aside while you make the red enchilada sauce per the recipe instructions at the above link.  Add the canned green tomatillos to a saucepan on medium heat.  Next add the remaining 4 slices of American cheese to the tomatillos and allow to melt.  Add the enchilada sauce and stir until all is smooth.  Spoon the sauce over the enchiladas in the pan.  Top with the grated cheddar cheese and pop into a preheated 350º oven and bake for about 15-20 minutes or until cheese is melted nicely.  Serve with your favorite guacamole or green salad. ENJOY!

NUTRITIONAL INFO:  Makes 8 enchiladas, each contains:

283 calories

21.06 g  fat

5.50 g  carbs, .67 g  fiber, 4.83 g  NET CARBS

19.4 g  protein

40 mg sodium

Quick Danish

Click to enlarge

Blueberry Quick Danish

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  NOTE:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! :)  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thin slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

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

DISCLAIMER: By personal preference, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

Gingerbread Whoopie Pies

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If you ever find yourself with too much whipped-up whipping cream, try your hand at some whoopie pies.  They’re not that hard to make if you have the special pan, but you can use a muffin pan as a stand-in and just barely fill the cups with batter.  Been wanting to try making them for a long time now and this is what I’ve come up with.   I don’t own a whoopie pie pan, but do have an Ebilskiver pan with seven 3″ slots that works just fine for such things (provided you use the correct amount of batter for each one).

These came out delicious, for my very first foray into the whoopie pie world.  :)  Both hubby and I gave them a 2-thumbs-up!  Very nice texture in the cookie/cake part.  I will definitely want to try my hand at a chocolate version one day.  Stay tuned!  Due to the oat flour, these are not suitable until Atkins Pre-Maintenance or Maintenance.  They would also not be suitable for a Paleo-Primal lifestyle on several levels.   I used liquid sucralose to cut carbs. These cake-y cookies can be eaten plain, just as a good gingerbread cookie as well.  :)  If you want to cut carbs a bit, instead of using 2/3 c. oat flour, you could sub in almond flour or coconut flour for 1/3 c. of the oat flour.  I would not recommend more than that or they may get crumbly.

Many more delicious, guilt-free sweets like this can be at your fingertips in Low Carbing Among Friends, the latest low-carb, gluten-free cookbook series by international author Jennifer Eloff and a group of other talented chefs, including George Stella, well-known to the low-carbing community.   Order you personal cookbooks at Amazon or here: http://amongfriends.us/order.php

VARIATION:  ¼ c. pumpkin added to the whipped cream filling would be very good, but that will likely necessitate a few more drops of sweetener.  

COOKIE INGREDIENTS:

2/3 c. oat flour (ground from 100% gluten free rolled oats) [or 1/3 c. oat flour + 1/3 c. almond or 1/3 c. coconut flour, to lower carbs a bit)

1 c. plain whey protein powder

3/4 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

1/8 tsp. allspice

1/8 tsp. nutmeg

½ tsp. ginger

Liquid sucralose to equal 3/4 c. sugar  (less if you don’t like things too sweet)

¼ c. erythritol

1 T. oat fiber, optional for smoother texture (omit for gluten-free version)

1 T. flax meal

4 egg whites, whisked until just frothy

8 oz. baby food carrots (2 of the tiny 4-oz. jars)

1 T. blackstrap molasses

1 T. coconut oil, melted

½ tsp. glucomannan powder (optional, but greatly improves texture)

COOKIE DIRECTIONS:  Preheat oven to 350º.  Lightly oil your baking pan slots with a brush and set pan aside.  Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well.  Measure all dry ingredients into the bowl right on top of the liquid ingredients.  Stir batter well to blend ingredients.  This is a very thin batter, but that is normal.  They will cook up quite nicely.  Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot.  The batter will make 20 cookie halves.  Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING:  Whip 1 c. heavy cream with a hand mixer until thick.  Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling.  Chill an hour before filling cakes and serving.  I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO:  Makes 10 Whoopie Pies.  Each filled whoopie pie contains:

158 calories

11.5 g  fat

8.36 g  carbs, 1.73 g  fiber, 6.63 g  NET CARBS

7.68 g  protein

88 mg sodium

 

Strawberry Chocolate Torte

Click to enlarge

I’m not a big sweets eater, as many of my readers and forum acquaintances know.  But my husband IS!  And since he’s Type 2 diabetic, I do try to fix him low-carb treats so he won’t go and buy the awful junk at the grocery store and bakery that is laden with flour and sugar.   This dessert I created for his Valentine’s Day treat some years back and thought I’d share it again since Valentine’s Day is just around the corner.

The basic chocolate cake batter in this recipe is actually not my recipe.  My inspiration was a recipe posted by a wonderful cook on LowCarbFriends forums named Gwen, known there as “The Chicken Lady”.  This cake is a testimonial to her incredible cooking skills. I’m very pleased with this chocolate cake!  And I can’t say that about many low-carb chocolate cakes I’ve tried. Despite it looking sinfully rich, it was very light.   I have made no changes to her original cake recipe. :)

I did bake my cake in ONE 9″ round cake (wax-paper lined) cake pan that is unusually deep (2½”) and the cake rose nearly to the top!  It would bake OK in two standard shallow 9″ cake pans also, but reduce the cooking time if you make that pan change.  You’ll have more trouble slicing it into 4 layers, and might prefer to just do a two-layer final cake instead of three.  Or you could bake the cake in a wax-paper lined stew pot/dutch oven.  That has worked for me many a time.  This cake is not suitable until the berries rung of the Atkins OWL carb reintroduction ladder.  Due to the artificial sweeteners and dairy, this dessert is not be suitable for Paleo-Primal followers without considerable modification.

VARIATION:  Substitute raspberries for the strawberries.

This cake is fairly carb pricey, but if you can’t afford the carbs, you could cut it into 12 pieces.  That’s a wee bit better.  This should be considered a very special occasion treat because it IS so carb pricey.  Be sure if substituting other than liquid sweeteners, to add in those 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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa powder
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. butter or coconut oil, melted
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

Pinch (less than 1/16 tsp.) glucomannan powder, dusted over cream as you whip it (optional, to help firm up the whipped cream)

14 oz. frozen whole strawberries, thawed and drained of juice, chopped

1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries)

Sweetener of choice to taste

DIRECTIONS: Preheat oven to 350º.   Mix and beat the wet cake ingredients in a large mixing bowl.   If your almond flour isn’t room temperature, make it so and press out any lumps.  Measure and add in all dry ingredients to the bowl and stir well. Line your cake pan(s) with waxed paper or parchment.  Grease the sides of the pan(s) well.  Pour batter into pan spreading it evenly with a rubber spatula. Tap pan on counter to eliminate air pockets and pop into 350º oven.  Bake for about 60 minutes if using one, very deep pan like I did.  If using two 1″ x 9″ round cake pans, they will cook much faster, in about 25-30 minutes or so.   Toothpick test the center.  It should come out clean and dry when the the cake is done.  Completely cool before attempting to tip cake out onto a board to cut it into layers.  This cake can also be made in a rectangular 9 x 13″ pan, cut in half and each half then sliced laterally to form 4 layers (reserve 1 layer for another use as you only need 3 layers for this cake).  All sorts of possibilities with that cake size.

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Dust the pinch of glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener to taste.  Chill frosting until cake is totally cool.

Next cut the cake layers:  I sliced the completely cooled cake very carefully with a long-bladed knife, using a piece of cardboard covered with foil to gently slide each layer onto to set aside while I filled/frosted the final creation.  This cake has a firm texture and is not as crumbly as some almond flour cakes.  All good, but you still need to be careful, as even firm cakes can break.

Place about 1¼ c. of the frosting on the bottom layer of the cake.  Spread evenly with a rubber spatula, going almost to the edges.  Place the second layer of cake gently on the top and press slightly.  Put another 1¼ c. frosting on this layer and spread it out evenly.  Place the top cake layer on the stack, press slightly and spread all remaining frosting on the top and sides. OPTIONAL GARNISH:  Decorate the top of your cake with fresh strawberry slices, a few strawberry leaves  or perhaps a sliced and “fanned out” single strawberry at the center.  Chill in the refrigerator with plastic wrap on top until ready to cut and serve.

This cake was simply DELICIOUS and I will definitely be making it again!   My thanks to The Chicken Lady for her wonderful chocolate cake recipe.  It truly made my Valentines treat a success!

CONFESSION TIME:  The reason I used both frozen and fresh berries in the topping is I only had one 14 oz. bag of the frozen diced unsweetened berries in my freezer.  I thought that would make enough frosting.  But 1½ c. cream and those berries didn’t make enough frosting to frost the sides of the cake!  So I had to whip up a little more frosting real quick with another cup of cream and berries, so the last batch of frosting had to be made with what fresh berries I had on hand.

NUTRITIONAL INFO:   Makes 10 servings, using the sweeteners specified, each serving contains:

632 calories

57.8 g  fat

20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS     (17.0 carbs, 5.87 fiber, 11.12 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

 

Coffee Mousse

CoffeeMousse-1 This one’s for all you coffee lovers out there!  This is delightfully light after a big meal.  Been making this since before low-carb was a household word!  This recipe is even OK for Atkins Induction and Keto diets alike.

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: 1½ tsp. unflavored gelatin stirred into 2 T. cold water

1 tsp. instant freeze-dried coffee crystals, dissolved in 2T. boiling water

2 pkts. Splenda, Truvia or sweetener of your choice

1 T. butter, unsalted

1 ice cube

4 oz. heavy cream, whipped

½ tsp. vanilla

DIRECTIONS:  Sprinkle gelatin over 2T. cold water in small saucepan.  Stir and let stand for 1 minute.   Add 2 T. more water and bring the mixture to a boil.  Lower heat to lowest setting.  Add the coffee granule/hot water mixture.  Heat this mixture stirring constantly until gelatin appears to be completely dissolved.  Add butter and stir until melted. Remove from heat.  Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend.  Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture.  Spoon into two pretty clear serving dishes.  Top with a nice dollop of sweetened whipped cream that you reserved.  Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice.  Chill.

NUTRITIONAL INFO:  Makes two servings, each containing:

258 calories

28 g  fat

2.6 g  carbs, 0 g  fiber, 2.6 NET CARBS

1.56 g  protein

24 mg sodium

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

These are moist, dense cake-like in texture, and incredibly tasty!  My picky husband really liked these, and he usually isn’t too fond of low-carb desserts.  These are not Induction friendly due to the almond flour and nuts.  Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

VARIATION:  If you like a chewier cookie, use the sugar-free honey (I use Honeytree from Walmart) instead of the DaVinci vanilla syrup.   For a crunchier cookie, bake them longer/browner.

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. almond flour

¼ c. + 2T. unsweetened, plain whey protein

1 tsp. baking soda

½ c. chopped nuts

½ c. sugar-free chocolate chips

¼ c. granular Splenda

4 T. erythritol sweetener

3 T. melted, unsalted butter

1 egg, beaten

¼ c. sugar free honey+1 tsp. vanilla (about 1/4 c. DaVinci Vanilla sugar-free syrup, added slowly and just enough to create a thick batter)

1 T. water (omit if you used Davinci syrup)

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in large bowl.  Add all wet ingredients.  Blend well and let batter sit for a couple minutes to firm up.  Spoon onto greased or non-stick baking sheet in 1″ globs.  They don’t spread out much when cooking, so I slightly  flattened with my fingers, but not too much.  Bake for about 12 minutes at 350º.  Cool on cloth or racks.  I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each contains:

55.85 calories

4.79 g  fat

2.04 g  carbs, .84 g  fiber, 1.2 g NET CARBS

1.8 g  protein

54 mg. sodium

Granola Bars

 

Click to enlarge

Granola Bars

This experiment was quite a pleasant surprise.  I want to give credit where due.  This bar recipe is based on a recipe from Dana Carpender’s granola cereal recipe in her book 500 Low Carb Recipes.  I had to seriously increase sweetener, increase the syrup, add sugar-free honey and increase cinnamon to get the flavor I was looking for.  I also used whole toasted oats rather than oat bran.  I am quite pleased with the final taste on these.  They went together well  and baked up beautifully.  Just so you know what to expect, I would describe these as firm, but not hard like Nature’s Valley brand granola bars.  This makes a huge pan of these, so you may want to make half a recipe or simply freeze half, as they freeze really well without getting  dry or crumbly.

These can be crumbled up and used as a crunchy topping for baked “fruit” or “fruit” pies.  :)  The inspirational recipe mid-cooking time, is crumbled and baked for the last half of the time, as it is offered in the book as a cereal recipe, not a bar.

This recipe is not suitable until the grains rung of Atkins OWL Phase 2, due to the oats.  But it’s well worth the wait, folks!  It is nutrient dense.

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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

½ c. rolled oats, toasted

2 c. dark flax meal

¾ c. vanilla whey protein

½ c. granular Splenda

10 drops liquid stevia

½ c. sesame seeds

¾ c. grated coconut meat

1½ T. cinnamon

½ tsp. salt

½ c. coconut oil (or butter), melted

½ c. sugar free maple syrup

¼ c. water

2 c. pecans, chopped

½ c. walnuts, chopped

½ c. almonds, coarsely chopped

6 T. sugar free honey (I use Honey Tree from Walmart)

¾ c. sunflower seeds (I use unsalted)

½ c. pumpkin seeds, roasted, salted

DIRECTIONS: Preheat oven to 350º.  On a 13×15 cookie sheet, toast oats until begin to lightly brown.  Remove from oven and lower heat to 250º.   Pour oats into large mixing bowl.  Add all other ingredients and stir well to be sure all ingredients are moistened.  Line cookie sheet with parchment paper.  Pour granola mixture onto paper and using plastic gloves or baggies over hands, press evenly into pan.  I like to take a glass loaf pan or sheet of parchment and press the surface evenly before baking.  Pop into oven and bake at 250º for approximately 1 hr. 30 minutes until dry to the touch in the center.  Remove from oven and when almost cool, cut into 30 rectangular bars (10 x 3 rows). This makes a nice size granola bar at an acceptable 4.05 net carb count.  Cutting into 60 squares will of course halve that number.

NUTRITIONAL INFO: Makes 30 bars, each contains:

239.7 Calories

20.0 g  fat

8.77 g  carbs, 4.72 g  fiber, 4.05 g  NET CARBS

8.31 g  protein

79 mg sodium

 

Sauteed Kale and Sausage

One Serving shown on luncheon sized plate

Shown on luncheon-size plate

This quick dish came about because I had 1/4 pound package of fresh breakfast sausage in the fridge sitting today at eye level.  Adding just 3 other ingredients made for a wonderful and delicious lunch today.  I couldn’t talk the hubs into sharing this with me (he’s not as fond of greens as I am).  It was so good, I had no trouble at all finishing it off and decided it was worthy of uploading to the blog. :)   This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

4 oz. breakfast sausage, crumbled large

2 oz. onion, slivered large

1 c. chopped kale (or 2 leaves, stemmed and chopped)

1 oz. red bell pepper, slivered small

Dash salt and black pepper

DIRECTIONS:   Brown the sausage until no longer pink.  Add onion and saute until it, too, is tender and browned to your liking.  Add red pepper and kale and saute just until they are soft.  Overcooking kale will make it both strong and somewhat bitter, so don’t do that to your kale.  sprinkle the mixture with a dash of salt and coarse black pepper and serve.

NUTRITIONAL INFO:  Makes one large serving (adjust for more servings) which contains:  (Share with someone to reduce the numbers below.  Remember, these are all “good” carbs)

442 calories

32 g fat

12.3 g carbs, 2.3 g fiber, 10.0 g NET CARBS

24.9 g protein

1036 mg sodium (omit if sodium super sensitive)

 

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2.  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  This recipe is also suitable for Keto followers, Primal and Paleo as well.  :)

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

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

VARIATION:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a zipper plastic gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350º and continue baking for 20-30 minutes.  Time will vary due to size of chicken pieces and ovens vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Grilled Sriracha Shrimp with Sriracha Aioli

Click to enlarge

Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste. :)

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Texas-Size Sausage “Biscuit”

TexasSausageBiscuit

You know what they say:  Everything’s bigger in TEXAS!   :)  Just down the road 10 miles from me is a wonderful Czech Sausage House and Meat Market called Green’s in the tiny town of Zabcikville just east of Temple, TX.  It is quite the popular place with the locals.   Folks in surrounding cities, like us, often drive over to enjoy a meal on site and also bring home some of their wonderful sausages.  My brother just loved their breakfast smokies and just had to have some each time he flew down to Texas. :)

In the cafe by the meat market, they have a Sausage Burger on the menu.  Curious, I ordered it one day for lunch a few years back.  Much to my surprise, it was made with their bulk pork sausage, rather than their smoked sausage.  It was VERY good and frankly, similar to a typical sausage biscuit anywhere, only theirs is served on a hamburger bun, not a biscuit.  Recently they have added their homemade sauerkraut to that burger.

That menu item was the inspiration for my low-carb Texas-size Sausage “Biscuit” pictured above.   They are pretty darn good made with my version of the low-carb Oopsie Rolls (also known as a Revo Rolls).   I dotted mine with sesame seeds so it would look just like the Sausage Burger I had at the cafe that day, even if the sausage was my own recipe.  Who says you have to eat eggs all the time for breakfast on Atkins?  :)  This breakfast is Induction friendly if you leave off the sesame seeds on the bun.  If you’re into sausage-cheese biscuits, I say GO FOR IT!

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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 pieces Peggy’s Sandwich Buns (omit sesame seeds if on Induction):

3 oz. pork sausage (preferably homemade for 0 carbs)

DIRECTIONS:  Form a large, thin patty with the sausage meat and cook in skillet until browned and done.  Lightly toast one of the buns in the broiler to brown it a bit more after they are baked.  Sandwich the sausage between two buns and enjoy!

NUTRITIONAL INFO:  Makes 1 serving which contains:

443 calories

37.8 fat

3.8 g  carbs, 2 g  fiber, 1.8 g  NET CARBS

11.6 g  protein

612 mg sodium

Mini Skillet Meatloaves

Mini Italian Meatloaves

After making many low-carb meatloaf recipes, I keep coming back to the recipe I’ve made for 40+ years.  It cooks up consistently and never fails to get compliments.  If you personally prefer to avoid flax, you can sub in 1 tsp. chia seeds soaked 15 minutes in 3 T. water OR you could increase to 3 eggs OR you could add 1 water-soaked, crumbled low-carb bread or biscuit OR you could use crushed pork rinds (omitting the salt if you use the latter).  You definitely want to do one of these things to avoid the meatloaves coming out dense and hard.  Recalculate nutritional info if you use anything other than the flax shown below, however.  This recipe is suitable for all phases of Atkins, Keto diets and if you omit the cheese, it would be suitable for Paleo-Primal followers as well.

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

DISCLAIMER: I do not accept payment for this book promotion nor for the inclusion of my recipes therein.  I do so merely because these are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 lb. lean ground beef

2 oz. yellow onion, chopped (more if you can afford extra carbs)

2 oz. green pepper, chopped

1/4 tsp. dried oregano

2 T.  parsley, chopped

2 eggs beaten

1 T. flax meal (or any alternate choice mentioned above)

2 T. Parmesan cheese, grated (omit for Paleo-Primal)

1/4 tsp. coarse ground black pepper

1/4 tsp. salt (omit if you use flax meal or pork rinds for your filler)

3/4 c. tomato sauce

4 oz. water

¼ c. red wine, optional (omit if still on Induction)

DIRECTIONS:  Soak flax meal in 3 T. water in a small bowl for about 10 minutes.  Stir occasionally as it thickens up.  Place the meat in bowl of food processor.  If you don’t have one, use a blender and do this in two batches.   Add all other ingredients but the tomato sauce, water and wine.  Add the flax meal mixture if you have not already.  Process meat mixture until veggies are minced very fine.  Mixture will be kind of sticky and mushy, but will cook up firm, trust me.

Heat a non-stick skillet over medium-high heat.  Spoon meat out of the processor into 4 large patties or mounds.  Shape them a bit with the tip of your spoon.  To speed up cooking time, slightly flatten the patties.  Brown on one side, flip and brown on the other side.

Lower heat to lowest setting and deglaze the pan of the brown bits with the tomato sauce, water and wine, if using.  Simmer on low heat for about 15 minutes stirring every 5 minutes.  This will allow the sauce flavors to develop into a nice beefy tasting tomato gravy.  Add more water if sauce is evaporating too much.  If the meatloaves are firm in the center they should be done.  Serve up with a bit of pan tomato gravy spooned over each mini meatloaf.  Suitable for all phases of Atkins (provided those on Induction omit the wine), Keto diets and Primal followers.  Paleo folks will need to omit the Parmesan 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

NUTRITIONAL INFO:  Makes four 4-oz. servings, each contains:

412  calories

29.2 g  fat

8.7 g  carbs, 1.2 g  fiber, 7.5 g  NET CARBS

39.2 g  protein

789 mg. sodium (reduce cheese and omit flax dash of salt to lower sodium a bit)

 

Pork in Leek & Mushroom Wine Sauce

Pork in Leek-Mushroom Wine SauceWhen we grill pork chops or pieces of loin, we always throw 8 or more on the grill and freeze the extras for future use.  I made this delicious recipe with smoked pork, but it would be good made with skillet seared pork as well.  :)  This goes together really fast and is delicious.   This recipe can also be made with grilled or skillet seared chicken breasts.  Those still in the initial 2-week Atkins Induction Phase should omit the wine.  With that caveat, this recipe is suitable for all other phases of Atkins without changes, Keto diets and Primal followers as well. Not suitable 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

16 oz. raw, lean pork loin (or pre-grilled pork chops)

1 T. butter

1 leek, rinsed well and sliced

½ c. white wine (omit if still on Induction)

1   4-oz. can of sliced mushrooms (or fresh), with juice

½ tsp. my Homemade Montreal Steak Seasoning

Dash coarse black pepper

¼ tsp. glucomannan powder (or your favorite thickener)

1 c. heavy cream

¼-½ c. water (or chicken broth for richer flavor) if more sauce needed or you get your sauce too thick.

DIRECTIONS:   In a large skillet, over medium-high heat, melt the butter.  If not using grilled pork, sear the meat on both sides to a nice golden brown and nearly done.  Add the leeks to the pan and saute a few minutes to wilt them down a bit.  Add the spice blend, pepper and wine (if using).  Simmer a few minutes.    Lower heat to lowest setting and add mushrooms with sauce and the cream.  Place lid on pan and simmer for about 15 minutes for meat to fully cook and flavors to develop.  Stir occasionally.  Spoon out about 1/2 cup of the liquid into a small bowl.  Stir the glucomannan into the bowl of sauce.  Slowly add the glucomannon paste back into the skillet gravy, stirring or whisking to prevent lumps.  Stop when it is thick to your preference.  Serve at once with your favorite sides.  I served with steamed cauliflower and green beans.

VARIATION:  Make using seared or grilled chicken breasts or fish filets instead of pork.  Just sear (or grill) in the butter first.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

430 calories

31.5 g fat

5.35 g carbs, 0.62 g fiber, 4.73 g NET CARBS

25.9 g protein

106 mg sodium

Coconut Shrimp Curry

Coconut Curried Shrimp

           Coconut Shrimp Curry

This (a similar version) was the very first meal I ever cooked for my husband.  He said my cooking is what won him over, and early on.  :)  We just love Indian food and tonight I made a delicious version with coconut milk.  Pretty good combination, actually.  I served it on a bed of sauteed fresh spinach leaves.  This Induction friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for Induction, Keto diets and Primal.  Paleo folks will need to use all coconut milk and no cream.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. Curry Powder (I use Sharwood’s “hot”)

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it over a bed of sauteed spinach or steamed cauliflower or cauli-rice. :)

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 calories

30.9 g fat

7.4 g carbs, 1.6 g fiber, 5.8 g NET CARBS

27 g protein

331 mg sodium

 

Lemon Ambrosia

Lemon Ambrosia

This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it.  I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert.  It’s also good done with lime jello.  This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts.  This is not suitable for Atkins Induction due to the coconut and pecans.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

2 small pkgs. sugar-free lemon (or lime) jello

2 c. boiling water

2 c. cold water

1 c. heavy cream, whipped

2 oz. chopped pecans

1½ oz. unsweetened coconut

1/2 tsp Coconutti Extract

DIRECTIONS:  Empty jello powder into a large bowl.  Boil water and stir 2 c. boiling water into the gelatin powder.  Stir until totally dissolved.  Add 2 c. cold water and chill in the refrigerator until it is half set.  Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up).  I confess it really looks pretty unappetizing right now.  :)   In a separate bowl, whip the cream.  When nice and thick, add it to the beaten jello.  Blend or fold into a smooth mixture.  Fold in the coconut and chopped pecans blending well.  Dip the mixture into serving glass dishes (or decorative clear glasses as shown).  Refrigerate until fully set (about an hour).  I like to top with a light sprinkle of toasted coconut, a  sprinkle of finely chopped pecans or a slice of lemon.  On special occasions, I’ll actually add a few maraschino cherries chopped and 1-2 T. crushed pineapple folded into the mixture at the end……but just a bit, as those are high carb items.  ENJOY!

NUTRITIONAL INFO: Makes 8 servings, each containing:

195 calories

19.5 g  fat

2.19 g  carbs, 1.55 g fiber, 1.64 g NET CARBS

3.05 g  protein

70.25 mg. sodium

Sofrito Chicken-Spinach Salad

Sofrito Chicken-Spinach SaladI love Sam’s canned chicken meat as it is just pure white meat, water and salt.  No junkie ingredients added.   Today I used some to make a delicious spinach salad with a small head of fresh spinach and some of my delicious sofrito sauce.  It was very filling with the chicken and cheese added some protein.  The pumpkin seeds are optional and omitting them will drop the carbs by around 2 net carbs.

This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. Omit the cheese for Paleo.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 c. tightly packed fresh spinach leaves

1/3 of 13-oz can (about 3 oz.) chicken meat

3 T. shredded mozzarella

1 T. pumpkin seeds, raw or roasted (optional)

2 T. my Sofrito mayonnaise (more if you like)

2 San Marzano or cherry tomatoes, cut in halves

DIRECTIONS:  Wash spinach leaves and pat dry with paper towels.  Place on serving plate.  In a small bowl, mix the chicken and sofrito mayo.  Add chicken meat and stir well.  Spoon chicken mixture on top of salad.  Top with mozzarella and if using, the pumpkin seeds.  Garnish with tomato halves.  If you like a really wet salad, add more of the sofrito mayo.

NUTRITIONAL INFO:   Makes 1 serving which contains:

512 calories

41.9 g fat

10.1 g carbs, 5.0 g fiber, 5.1 NET CARBS

1013 mg sodium

26.5 g protein

2015 in review

The WordPress.com stats helpers tell me my blog did pretty well in 2015. Considering I began the blog in 2009 and it took 4 years to reach 2,000,000 hits in 2013, the majority of the 13,000,000 increase in visitors  occurred in just two years………….2015-2016!  I’d say that’s pretty noteworthy.  And I attribute it all to joining the wonderful team of talented cooks and chafs over at LOW CARBING AMONG FRIENDS.  My heartfelt thanks to all past, present and future low-carb followers who not only enjoy my cooking style, but can can rely on consistent results with my recipes as well.  May you continue to find material here that you want to serve your families with pride. A very HAPPY NEW YEAR to all of you who helped make this happen.:)

Here’s an excerpt:

About 1,000,000 people visit the Seattle Space Needle every year. This blog was viewed about 7,400,000 times in 2015. If it were the Space Needle, it would take about 7 years for that many people to see it.

Click here to see the complete report.

(When you click the link above, scroll down below the fireworks to see the full report)

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake!  But my husband doesn’t like nuts, so mine are baked sans nuts.   This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you add.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 recipe Individual Vanilla Cakes

1/4 tsp. ground cinnamon

1 T. butter

1 T. erythritol or your favorite sweetener

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter (it will melt from the heat).  Mix erythritol and cinnamon and sprinkle on top.  Serve warm with coffee or tea.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

Crab-Pumpkin Bisque

Crab-Pumpkin Bisque

I love seafood and especially a good seafood bisque.  I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious!  So I thought I’d share it with my readers.  This recipe is suitable not suitable for Induction unless you omit the wine.  It is OK for all other phases of Atkins and Keto diets.  Not suitable for Primal or Paleo as it is dairy heavy.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

3 slices bacon, chopped

1/4 c. onion, chopped

1/4 c. celery, chopped

8 oz. softened cream cheese

1 c. pumpkin (preferably the fresh)

Dash each black pepper and cayenne pepper

½ c. dry white wine (use more stock if still in Induction)

2 c. seafood stock (or chicken broth)

1 c. water

½ tsp. my Seafood Spice Blend

8 oz. picked white crab meat

DIRECTIONS:  Brown bacon over medium-high heat.  Add onion and celery and saute until tender. Add white wine.  Add cream cheese and stir to blend.  Add the seafood stock and water.  Stir well.  Add pumpkin the spice blend, salt, pepper and cayenne.  Stir and lower heat to low.  Simmer for about 15 minutes.  Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart.  Serve at once with your favorite low-carb crackers.

NUTRITIONAL INFO:    Makes 6 large servings, each cup contains:

256 calories

21.2 g fat

4.86 g carbs, .63 g fiber, 4.23 g NET CARBS

10.7 g protein

550 mg sodium (use less cream cheese to lower this number)

 

Grandma’s Green Beans and “Potatoes”

Click to enlarge

This was quite a pleasant surprise.  My grandmother on my Dad’s side when she was still living used to invariably cook small new potatoes with her green beans and it was always surprisingly good, though I always thought it odd at the time.    I was thinking about her beans and potatoes this week and decided to substitute a turnip and add some onion and see how that would be.  Well it wasn’t potatoes, but it sure was GOOD!  Delicate and sweet.  Not at all turnip-tasting and really did remind me of Grandma’s beans and potatoes!  So add this combo to your repertoire of green bean recipes and give it a try!  This is OK for Atkins Induction, Keto diets, Primal and Paleo as well!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

1 slice bacon, chopped

2 oz. onion, chopped

2 oz. small turnip, peeled and diced

2 c. frozen green beans, pre-cooked a bit (or no-salt canned beans, drained)

DIRECTIONS:    Cook beans as usual and drain.  In a non-stick skillet, cook bacon until done and add onion and turnip and saute until both are tender and onion is slightly browned.  Add drained beans, toss saute, stirring to warm the beans up.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

75 calories

3.6 g  fat

9.77 g carbs, 3.37 g  fiber, 6.4 NET CARBS

2.6 g  protein

341 mg sodium