Eggplant Spread

Eggplant al Pesto

Eggplant Spread

This recipe is a delicious new use of one of my other very popular recipes (Eggplant al Pesto). This is served as a spread on your favorite low-carb crackers rather than as a layered vegetable dish or meat-added casserole. :)  Prep is only slightly changed.  This recipe is suitable for all phases of Atkins, Keto diets and  Primal guidelines.  Omit the cheese for Paleo adherence.

I use just a hint of pesto sauce to make the flavors pop in this.  This is one of those dishes that isn’t so pretty.  But face it, Baba Ganoush isn’t a pretty either yet people love it!  DELICIOUS, this one!  It will go fast at parties, so make a double or triple batch for a big crowd.  :)

NOTE:  If you use a regular skillet to saute your eggplant, you will need this amount of olive oil.   Using a non-stick skillet will allow you to use less oil to cut calories and fat.  Your call. As an alternative, you could lightly grease a baking sheet, bake slices of the eggplant for about 20 minutes at 375º and just before assembling this dish, chop it and add.  The final eggplant spread will taste the same regardless of your prep on the eggplant.

More delicious low-carb side-dish recipes like this one 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:  

8 oz. eggplant, peeled, chopped into ½” dice

3 T. olive oil  [see notes in red above]

1 T. my pesto sauce (or any commercial plan-suitable pesto sauce)

½ c. low carb spaghetti sauce (or low-carb sauce like Lucini in a jar)

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If baking eggplant, follow the directions in red above, remove from oven and chop.  Spread it out evenly in a pretty oven-proof serving dish. If sauteing eggplant, heat oil in skillet and saute the eggplant, turning often with a spoon, sauteing until it is completely translucent (will be nearly done at this point).  When eggplant is done, place in a pretty oven-proof serving dish.  There’s no need to grease the baking dish ans the eggplant will have absorbed most of the olive oil.  Dot the eggplant evenly with the spaghetti sauce.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 10-15 minutes to thoroughly melt the cheese and to allow flavors to blend. Remove and serve on a food warming element or tray with your favorite low-carb crackers.  My favorite Almond Arrowroot Crackers with black pepper are outstanding with this spread.

NUTRITIONAL INFO:   I can’t possibly know how much 1 individual will eat of this, so I’ve calculated 1/4 of this recipe is an adult serving and that amount contains (numbers do not include crackers):

214.5 calories

18.5 g  fat

6.3 g  carbs, 2.63 g  fiber, 3.67 g NET CARBS

7.08 g protein

71 mg sodium

141 mg potassium

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

Lobster Andouille Jambalaya

This recipe came out beyond delicious and I really wasn’t expecting to like the cauli-rice with this.  To date, I’ve only used cauli-rice as a side dish and not in or underneath foods as shown above.  But this was just marvelous!  Andouille is Cajun smoked sausage.  I find it not terribly different from regular smoked sausage so that is a good substitute.

This recipe is a little higher in carbs than most of my entrees, due to all the veggies in it and the veggie underpinning, but they are so healthy and so needed for the right flavor here.  If you need to cut carbs a bit on Induction Phase, trim off a little of the andouille, breakfast sausage and a little of the red or green pepper (or eat smaller servings).

This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.  Shrimp can be substituted in this jambalaya but I would use more like 1/2 lb. of shrimp as it is milder in taste.

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

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

INGREDIENTS:

2 slices bacon, chopped (around 2-3 oz)

6 oz. Andouille sausage, sliced (or any smoked sausage)

3 oz. breakfast sausage, crumbled into large bits

3 oz. onion, chopped

1 oz. each red and green bell pepper (or all one color)

2 large stalks of celery chopped

4 oz. lobster tail meat, chopped coarsely (more if you want)

½ c. parsley, chopped

3 Roma tomatoes, diced large

1 tsp. my Seafood Spice Blend

Dash each thyme and black pepper (DO NOT SALT)

Few drops Tobasco or Sriracha sauce

1 large head worth of my cauliflower rice

DIRECTIONS:  Make the cauli-rice per that recipe’s instructions.  Set aside.  In a non-stick wok or large skillet over high heat, brown the bacon.  Add the andouille and crumbled pork sausage and cook until sausage is no longer pink.  Add the Holy Trinity, as Cajun cooks refer to the tree veggies they put in just about everything but ice cream:  celery, bell pepper and onion.  :)

Saute until the veggies are tender.  Add the tomatoes  and just cook until they are softened a bit, stirring often.  Add the lobster, parsley and all spices and Tobasco. Simmer for about 5-10 minutes, stopping when the tomatoes are still discernible as such.  You don’t want to overcook this dish.  :) Arrange the cauli-rice on a serving platter and top with the seafood mixture and serve.  Goes nicely with a salad and your favorite low-carb bread.

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

250 calories

14 g  fat

13.4 g  carbs, 4.65 g  fiber, 9.7 g  NET CARBS

16.3 g  protein

479 mg sodium

Cauli-Rice

Cauli-Rice

Cauli-Rice

Many low-carbers complain they can’t get their riced cauliflower to come out to their liking.  Some steam it over water, but that tends to overcook it and make it too “wet”.  Some attempt sauteing it in oil, but again, it tends to overcook that way.  My preferred way to cook it is in the microwave and it comes out perfect every single time!  Here is how I do it: INGREDIENTS: 1 large head cauliflower (about 6½-7″ in diameter DIRECTIONS:   Remove the leaves and with a heavy large knife, cut the flowerettes off the stalks.  Place them in a food processor and pulse 8-9 times or enough to reduce the flowerettes to little “pellet” like pieces.  I do not use the stalks as that doesn’t chop up so nicely, but you can.  If you do, I would process them by themselves first a couple pulses  Me, I usually eat those while I’m cooking dinner.  I simply LOVE raw cauliflower. ;) Scrape the riced cauliflower into a medium-large bowl.  DO NOT ADD ANY WATER!  Cover with a microwave dome or loose fitting plate or microwaveable paper plate.  Microwave on HI a total of 3 minutes, stirring completely after each minute.  The stirring is essential!  Remove, taste and if not quite done to your liking (microwaves vary), cook 1 minute longer.  If going to use your cauli-rice IN a casserole, do not cook it at all before constructing your casserole.  Add it to the casserole raw.  If using in a casserole type goulash, stir the meat mixture after cooking right into the cooked cauli-rice and serve at once.  If making a seafood goulash-type dish like Jambalaya or Spanish Chicken & “Rice”, just stir the chicken/seafood/vegetable mixture into the cauli-rice and serve.  If you like, you can also dip the entree mixture (or whatever) on top of the cauli-rice like I have shown in this photo:

Shown with Cajun Lobster Andouille on top

Shown with Cajun Lobster Andouille on top

Note:  If serving to company, stirring this cauli-rice into your meat or seafood mixture is not as attractive on the plate as when the pièce de resistance is served on TOP of the cauli-rice until served, allowing your guests to dip it up and mix it up on their plates as they wish. More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection. NUTRITIONAL INFO:  Makes approximately 6 servings of 1 loose cup of “rice” each (slight variables: exactly how big your head of cauliflower is and whether you riced the stalks or not). Each serving contains: 34 calories .13 g  fat 7.41 g  carbs, 3.5 g  fiber, 3.91 g  NET CARBS 2.76 g  protein 42 mg sodium

Chicken Eggplant Parmigiana

Chicken Eggplant Parmegiana

I have a Chicken Parmigiana Casserole (with mushrooms) on my blog already, but these individual portions are so pretty and nice to serve to company. :)  I happened to have two large slices of my Oven-Fried Eggplant leftover this week and thought they were just perfect for individual portions of Eggplant Parmigiana.  So I thawed two chicken breasts night before last and in no time, we were eating these delicious piles of deliciousness with a lovely green salad and garlic bread for the hubs.  This dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint followers as well.  The cheese makes these unsuitable for Paleo folks.

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

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

INGREDIENTS:

2  ¼” thick long slices cooked eggplant (oven-fried/baked or pan seared)

2  8-oz chicken breasts

1 T. butter

½ c. your favorite low-carb spaghetti sauce (I use Lucini “Basil”)

4 oz. mozzarella (4 slices)

½ c. shredded Parmesan cheese

Dash each oregano and basil (or Italian Seasoning blend)

DIRECTIONS:  Debone and remove skin from chicken breasts (if desired).  Slice each laterally into two thinner filets.  Pound with tenderizer to speed up cooking.

Preheat oven to 350º.  Melt butter in non-stick skillet.  Sear the four chicken portions on each side until nearly done through and golden brown. Arrange the filets evenly in the skillet. Top each with 2 T. of the spaghetti sauce and spread over entire surface. Place 1/4 of the mozzarella on top of each filet evenly. Cut the two eggplant slices in half and lay one piece across the top of each chicken filet.  Sprinkle 2 T. of the shredded Parmesan on top.  Pop pan into preheated oven and cook about 10 minutes just until cheese is melted.  If you use a baking dish, you can melt the cheeses in the microwave instead if you prefer.  When hot and bubbly, serve at once with a lovely green salad and low-carb garlic bread if you wish.  This dish freezes well.

NUTRITIONAL INFO:   Makes 4 portions, each contains:

462.5 calories

27.15 g  fat

5.32 g  carbs, 1.5 g  fiber, 3.82 g  NET CARBS

48.5 g  protein

888 mg sodium

Bacon Chipotle Lettuce Wraps

Bacon Chipotle Lettuce Wraps

Bacon Chipotle Lettuce Wraps

This quick lunch yesterday was delicious!  I’m sodium sensitive so I only used one thick slice of bacon on each lettuce wrap.  You might want to use two. :)  These are suitable for all phases of Atkins, Keto and Primal-Paleo 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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 leaf romaine lettuce

.5 oz. red bell pepper, cut into strips

.5 oz. onion, cut into strips

.5 oz. poblano pepper, cut into strips

1 tsp. bacon grease

1 piece thick-sliced bacon (or 2 thin slices)

2 T. chipotle mayonnaise (see below)

CHIPOTLE MAYO:  2T. homemade mayonnaise + ½ chipotle pepper in adobo sauce, seeded and mashed well.  Puree or mash these two ingredients together with a fork until a smooth mixture is formed.

DIRECTIONS:  Cook the slice of bacon in a skillet over medium high heat.  Add the extra tsp. of bacon grease (if needed).  Add pepper and onion strips and sear/saute until they begin to soften and lightly brown.  Lift the peppers and onions onto the lettuce leaf.  Add the bacon.  Spread or squirt the chipotle mayo onto the “sammie”.  Pick up with your hands closing the lettuce leaf and chow down!

NUTRITIONAL INFO:   Makes 1 lettuce wrap which contains:

156 calories

13.21 g  fat

9.98 g  carbs, 6.01 g  fiber, 3.97 g  NET CARBS

9.7 g  protein

144 mg sodium

 

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Here’s a variation on my Fluffy Pancakes I think you’ll like.  These were delicious with just regular sugar-free maple syrup, but you could also simmer some berries in water or cranberry DaVinci syrup, sweeten and thicken to taste and have a cranberry syrup if you prefer.    These are not suitable until you are in Phase 2 OWL of Atkins or well on your way to reaching goal.  They are delicious and I think you’ll be glad you tried them.

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

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

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

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

½ c. Carbquick bake mix (or ½ c. more Jennifer’s gluten free mix for 100% gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)

1 T. flax meal

½ c. sugar-free dried cranberries, chopped coarsely

½ c. walnuts, chopped coarsely

DIRECTIONS:  Beat the eggs and wet ingredients (first 5 items) in a bowl.  Measure the dry ingredients on top and stir.  Add the cranberries and walnuts and stir gently to mix well.  Heat and lightly oil a griddle and using a 1/3 c. measuring cup, scoop the batter onto the griddle and slightly spread it out to around 4″ circles of batter.  Brown lightly.  Flip and brown the other side.  Serve with sugar-free maple or homemade sugar-free cranberry syrup.

NUTRITIONAL INFO:  Makes seven 4½” pancakes, each contains:

121 calories

7.2 g  fat

16.4 g  carbs, 9.4 g  fiber, 7 g NET CARBS

9.70 g  protein

180 mg sodium

 

Eggs Poblano with Bacon

 

Eggs Poblano with Bacon

Eggs Poblano with Bacon

These can be baked in two mini-casserole dishes (mine are 6″ long) or you can do it right on the serving plates.  The flavor on these was absolutely scrumptious!   I will definitely be making THIS again!  One of the best egg dishes I’ve EVER created!   Didn’t really taste the poblano as such either, although not sure why.  For some bizarre reason I kept tasting POTATO in this!  ??  When I started making these two breakfasts, my husband was willing to try it (he’s not fond of peppers).  But when it came time to construct them, he came in the kitchen and announced a change of mind, so the toppings, so as not to be wasteful, went all on the one dish in the photo.  Then when he tasted mine, he LIKED IT!  We agreed double toppings was way too much, but said he WOULD eat this recipe in future just as I made it. Don’tcha just love when you can win them over?  :)

This recipe is suitable for all phases of Atkins and Keto diets as well as Primal.  Paleo folks naturally need to omit the cheese.

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

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

INGREDIENTS:

4 slices bacon (weighed 4 oz), chopped

1 oz. onion, chopped

2 oz. poblano pepper, chopped

Tiny Dash of chipotle powder  (chile powder or taco seasoning will work)

2 T. chopped cilantro

¼ c. shredded Monterrey Jack Cheese

2 T. unsalted butter

4 large eggs, beaten

DIRECTIONS:  Brown the bacon in a non-stick skillet. Add the onion and poblano pepper.  Saute until slightly browned.  Add cilantro and spice.  Turn fire off and spoon out mixture onto a paper plate.  Wipe out skillet with paper towel and melt the butter in the pan next.  Add the beaten eggs and scramble/saute as usual. Spoon half the eggs into each of two small individual casserole dishes (or directly onto their plates).  Sprinkle half the cheese over each.  Spoon half the bacon-pepper mixture on top of each.  Pop them into microwave and heat for 1-2 minutes on a LOW setting just long enough to melt the cheese well.  Or you can use a regular oven at 350º.  Serve at once and ENJOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

408 calories

34.5 g  fat

3.3 g  carbs, .65 g  fiber, 2.65 g  NET CARBS

22.6 g  protein

480 mg sodium

 

 

 

Lentil-Chorizo Stew

Lentil-Chorizo Stew

Lentil-Chorizo Stew

This recipe is clearly not suitable until you are at or near goal weight (Atkins Maintenance or Pre-Maintenance).  Lentils are fairly high in carbs but are quite high in fiber as well and known (also true of chickpeas) to have little impact on blood glucose levels.  Both in fact, are recommended to diabetics as a means of having a very positive impact on glucose levels. Since they are so nutritious, I choose to eat them once in awhile and often add just a few to soups for their added health boost.  :)

This delicious soup got not one, not two, but 4-5 “This is really good, hon” from my husband (and he doesn’t even like chorizo!)  :)  I think this recipe’s a keeper. I liked it, too!

INGREDIENTS:

2 lb. lentils

3 oz. yellow onion, chopped

16 oz. chorizo sausage

½ tsp. salt

Optional:  1 c. ham drippings/broth from a baked ham, if available or homemade chicken stock

Water to fill your soup pot virtually full

1 c. cilantro

DIRECTIONS:  Pick through the lentils to remove any pebbles if you want to avoid broken teeth.  Not in them too often, but it DOES happen.  Dump the lentils in a large 8 qt. dutch oven/soup pot.  Remove chorizo casings and dice chorizo into smallish bits.  Add to lentils in the pot.  Add the onion and salt.  Add ham drippings or chicken stock if using.  Cover with water, bring to a boil and then lower to a simmer.  Cook for about 45 minutes, stirring every 10 minutes or so to be sure they are not sticking to the bottom of the pan. Add more water and maintain water level to within 1/2″ of the top of the pot at all times.  The lentils will swell up a bit as they cook.  Add the cilantro to the pot and simmer 2-3 more minutes.  Stir one last time and serve at once.

NUTRITIONAL INFO:  Makes 15 1-cup bowls of stew, each contains:

304 calories

9.45 g  fat

37.2 g carbs, 18.52 g  fiber, 18.68 g  NET CARBS

NOTE: add more water to make thinner lentil soup (rather than a stew), with more servings in the pot. Each 1-cup serving would then have a lower carb count since there would be fewer “solids” in each serving after thinning). 

18.07 g  protein

274 mg sodium (less if thinned with extra water)

 

NUTRITIONAL INFORMATION

I calculate my nutritional stats at Fitday.com, which utilizes the USDA Foods Database.  Foods that are not in their database, I key into an additional personal database of custom foods the data that appears on the Nutritional label on the food package/can/jar/bottle itself.   When I list nutritional info for my recipes, as a rule, I only include calories, fat, carbs, fiber, net carbs, protein and sodium.  I used to calculate other macronutrients  but it just got to be too time consuming to calculate and type them all out.  And so many readers have told me they don’t really look at that kind of detail anyway.

 

Zucchini Pepperoni Pizza Bites

Zucchini Pepperoni Pizza Bites

Zucchini Pepperoni Pizza Bites

My husband wanted a snack last night so I made him some little “pizzas”…..well, sorta.   I used zucchini for my “crust”, added lots of cheese and 1 slice of pepperoni per “slice” and they came out DELICIOUS!  Didn’t have the usual watery issues I typically have with zucchini, either. That really surprised me, especially since I used a silicone sheet underneath them to prevent cheese sticking to the pan.  Those sheets tend to promote moisture sweating issues. These cooked up beautifully!  This snack is suitable for all phases of Atkins, Keto diets, Primal, but not good for Paleo due to the cheese.

NOTE:  If you’re not particularly sodium sensitive, you could use 2 slices of pepperoni on each squash slice, leaving them whole.  But be aware that’s going to be a very high sodium intake which will make you retain fluids and cause “sausage finger” syndrome.  LOL

Zucchini Pepperoni Pizza Bites

Zucchini Pepperoni Pizza Bites

INGREDIENTS:

16 oz. zucchini (I used 2 medium calaba squash, it’s close cousin)

½ c. your favorite low-carb pizza sauce (I use Lucini basil spaghetti sauce)

6 oz. shredded mozzarella cheese

½ c. Parmesan cheese

28-30 slices pepperoni, torn in halves

DIRECTIONS:  Line a cookie sheet with either a silicone sheet or parchment.  You could also use a non-stick cookie sheet if you have one.  Slice zucchini (skin on) as thinly as possible (I got 28 slices using a Rival slicer).  Preheat oven to 350º.  Place zucchini slices side-by-side in the lined pan.  Using a brush, brush each slice of the squash with a wee bit of the pizza/spaghetti sauce.  There should be just enough sauce to lightly coat each slice (you do not want too much or these will be “soupy”).  Sprinkle mozzarella cheese evenly on the tops of the slices.  Next sprinkle the Parmesan evenly on top.  Tear the pepperoni slices in halves and place 2 halves on each slice of zucchini.  Pop into preheated 350º oven and bake for about 30 minutes or until cheese and pepperoni are just lightly browned.  If you sliced your zucchini thin enough, it will also be done.  Remove and serve at once, as they cool off quickly.

NUTRITIONAL INFO:  Makes 28 slices or fourteen 2-slice servings.  Each serving:

112.4 calories

8.1 g  fat

2.69 g  carbs, .74 g  fiber, 1.95 g  NET CARBS

7.23 g  protein

376 mg sodium (cheese & pepperoni are VERY high in sodium)

Smoky Ham and Eggs

Smoky Ham & Eggs

Smoky Ham and Eggs

This breakfast egg creation was delicious!  Just a hint of Smoked Gouda, some Monterrey Jack cheese and some smoked ham and you have wonderful!  Ham and cheese are all high in sodium, so I can’t eat stuff like this too often.  But it sure was good!  :)   This is suitable for all phases of Atkins and Keto diets.  Primal folks can enjoy this as well but it is not suitable for Paleo without omitting the cheeses.

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

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

INGREDIENTS:

3 large eggs, beaten

2 oz. smoked ham (about 4-5 thin slices)

1 oz. Smoked Gouda cheese

2 oz. Monterrey Jack Cheese

1 green onion, chopped

1 tsp. bacon grease

DIRECTIONS:   Preheat oven to 325º.  Grease a 5″ x 7″ (or about that size) with the bacon grease.  Lay half the ham on the bottom of the baking dish.  Sprinkle half of each cheese on next.  Lay the remaining slices of ham on top and the remaining cheese over that.   Beat the eggs in a bowl and pour them slowly and evenly over the top to moisten all.  Top with the chopped green onion.  Pop into oven & bake for about 20 minutes or until center is set.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

23.1 g  fat

2.7 g  carbs, .7 g  fiber, 2.0 g  NET CARBS

23.7 g  protein

834 mg. sodium

 

 

 

Cranberry-Orange Ladyfingers

Cranberry Orange Ladyfingers

Cranberry Orange Ladyfingers

WOW!  Did these ever come out tasty!  And they just get better and better each day.  They’re gluten-free, if you leave out the oat fiber.  :)  Hubby really liked these and he’s not really a fruit and nut man.  If you don’t have a twinkie baking pan, just make 12 small muffins, a round flat circle you will cut into 12 scone wedges or a single cake using a loaf pan.  These are not suitable for Atkins Induction on several levels.  They are suitable for Phase 2 and above and Keto diets as well.

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

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

INGREDIENTS:

½ c. almond flour

¼ c. flax meal (I use 50:50 gold and dark)

¼ c. plain whey protein powder

1 tsp. baking powder

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

1 c. shredded Monterrey Jack cheese

3 T. softened cream cheese

2 beaten large eggs

1 tsp. cider vinegar

1 T. heavy cream

2 T. fresh squeezed orange juice

1 T. warm tap water

1 tsp. yeast dissolved in the warm water above

½ c. cranberries (fresh or homemade sugar-free dried)

½ c. slivered almonds

1 oz. orange peel

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a non-stick pan of your choice (discussed above) and set aside.

Measure out the first 6 (dry) ingredients into a medium mixing bowl.  In a separate small glass bowl, soften the cream cheese either at room temp or in your microwave on defrost.  Dissolve the yeast in the tablespoon of warm water in a saucer and add to the cream cheese.  Stir. Beat in the eggs well. Add the cider vinegar and cream.  Add the creamy mixture to the dry ingredients bowl and stir.

Trim off 1 oz of orange peel from an orange.  You want to get as little white, bitter membrane as possible.  Cut into approximately 1″ pieces.  Place in food processor or blender.  Add cranberries and nuts to the bowl and pulse it all together about 10 times or so, to a coarse chop.   Add the fruit/nut mixture to the batter.  Stir. Finally squeeze/measure out the orange juice. Stir well one last time to incorporate all to achieve a uniform distribution of the fruit/nuts.

Dip into/onto your chosen pan, distributing the batter evenly into 12 muffin cups, 12 twinkie slots or a round circle about 1/2″ thick for scones.  Pop into 350º oven and bake for  20 minutes until lightly browned.  Allow to cool a bit before lifting with the assistance of a knife tip.  If making a loaf, bake around 35 minutes or until the center passes a dry toothpick test.

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

160 calories

12.64 g  fat

6.53 g  carbs, 2.71 g  fiber, 3.82 g  NET CARBS

8.3 g protein

266 mg sodium

Einkorn Pizza Crust

Einkorn Pizza Crust

Einkorn Pizza Crust

Today I took my Einkorn Sandwich Bun bread dough and rolled it into a pizza crust.  The flavor was great, as expected.  The texture was great.  I had to use two hands to hold it for the first couple bites of the slice but then I could hold it in one hand for the balance of the slice.  But we liked this crust enough to definitely make it again.  Tastes like real yeast pizza crust!  Smells like it cooking, too!  :)  It browned nicely on the bottom and almost too much on the edge.  But that was my fault as I was trying my new convection oven and had it set too high on the crust pre-cook phase.  Next time I’ll use my conventional oven and it won’t brown that much.  This recipe is not suitable until you get close to goal weight and in Atkins Pre-Maintenance or Maintenance Phase.

I order my Einkorn Flour from Jovial Foods.com.  I order my NOW brand psyllium husk powder from Netrition.

NOTE:  For a lower carb crust, use my Gluten-Free Pizza Crust recipe instead

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ tsp. sugar (consumed by yeast)

¼ c. Einkorn Flour

2½ T. apple cider vinegar

3 egg whites

3/4 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork.  Add the boiling water and stir.  Add all the wet ingredients all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Roll the dough between two silicone sheets or 2 sheets of parchment paper.  I did this right on my pizza pan.  Remove top piece of silicone or parchment.  Pop into preheated oven and bake for about 10 minutes to dry off the surface of the bread and partially cook it.  Remove and top with your favorite toppings.  Place back in oven and continue baking for about 20 minutes. Cut into 8 slices.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (numbers are for crust only!)

156 calories

10.6 g  fat

13.13 g  carbs, 6.98 g  fiber, 6.15 g  NET CARBS

6.53 g  protein

193 mg sodium

 

 

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

I’ve been wanting to start some experimenting with my best bread dough to date.  That is a dough inspired by Maria Emmarich’s Healthified Sub recipe (scroll down her page).  I eliminated the coconut flour and added Einkorn flour to her recipe instead. I decided today was a GOOD day for baking and here are the fruits of my labors!  Made some delicious cinnamon rolls for breakfast and even my picky husband enjoyed them!!  Not quite as good as all-flour buns, but it came in a close second!  :)

Man, the house smelled like a bakery while these were baking!!…..you know that yeast-y smell?  These rose nicely, have a chewy crust and a soft texture inside.  I squirted a cream cheese glaze  on them, but you could also spread that around more like a frosting.  These were simply DELICIOUS!!  I got 8 cinnamon buns from this recipe.   Being made with psyllium, these are VERY filling and you will likely find one is all you can eat. I see that as a GOOD thing! built-in portion control. :)

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.

I order my Einkorn Flour from Jovialfoods.com.  I order my NOW psyllium husk powder from Netrition.  It bakes up a darker final baked good than Jay Robb psyllium that Maria uses.  But I’m a tightwad and won’t spend $30+ when I can spend <$10 for something that works and tastes just fine to me.

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

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

BASIC INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I used NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

1/8 tsp. sugar  (consumed by yeast)

¼ c. Einkorn Flour

2 T. apple cider vinegar

3 egg whites (I use the kind in carton: ½ c.+1 T.)

3/4 c. boiling water

CINNAMON MIX:  Mix in a small bowl the following and stir well.

1 T. ground cinnamon

2 T. granular Splenda

2 T. erythritol

Dash stevia extract

GLAZE/DRIZZLE:

3 oz. cream cheese, softened

2 T. melted butter

2 T. Splenda (I used granular)

3/4 tsp. vanilla

Dash stevia extract

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients (dry yeast too) in a large mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix/whisk the egg whites and vinegar in a small bowl with a fork. Add boiling water and stir again. Add wet ingredients all at once to the dry ingredients, stirring quickly with the fork as you do so. As it begins to thicken up into a solid dough, switch to a rubber spatula and scrape down sides of bowl into the ball of dough, folding the dough several times to blend it well.  Roll dough between 2 silicone sheets or or 2 parchment sheets roughly into a rectangle that is 10 x 13″.  Gently with a knife, cut the rectangle into 8 long strips of dough without removing them from their position.  Brush strips with some water to moisten them (or butter if you’re feeling totally decadent, but water is calculated in numbers below) and sprinkle on all the cinnamon mixture as evenly as possible.  Now roll each strip into a tight, coil-like roll and set them cut side down onto a non-stick or lightly greased baking pan.   Pop pan into preheated oven and bake for about 40-45 minutes.  They don’t spread much but will rise quite a bit and then fall a bit when cooled.  Not to worry, this happens every time.  Drizzle glaze on tops with piping bag or sandwich bag with tiny hole cut in the corner.  If preferred, spread the glaze smooth like frosting with the back of a spoon.

NUTRITIONAL INFO:  Makes 8 iced cinnamon rolls, each contains:

262 calories

21.6 g  fat

14.61 g  carbs, 7.9 g  fiber, 6.71 g  NET CARBS

7.48 g  protein

226 mg sodium

 

 

 

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

To give credit where it is due, this basic sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  The texture of this batter is quite nice and very moist.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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

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

INGREDIENTS:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  Fold in your desired fruit, nuts or flavorings and stir well.   Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories

8.59 g  fat

8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS

5.64 g  protein

124 mg sodium

Cream Cheese Tea Cakes

Click to enlarge (with my lime frosting + food coloring)

Click to enlarge (with my lime frosting + food coloring)

Texture Closeup

This recipe evolved from an accident in preparing a recipe for cream cheese sugar cookies.  I changed up the flours quite a bit, doubled the cream cheese and molded them into little Christmas Tree- shaped tea cakes.  They were WONDERFUL!  They reminded me of the  traditional cream cheese brownies in texture.  This recipe is not suitable until the grains rung of OWL.   Unfrosted, these would be great served warm with some jam, marmalade or preserves and a nice cup of tea or coffee at breakfast.

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

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

INGREDIENTS: 

2 sticks unsalted butter, softened

8 oz. cream cheese, softened

1 large egg

1½ tsp. vanilla extract

¼ tsp. salt

¼ c. Jennifer Eloff’s Splendid Low Carb Bake Mix 

1½ c. Carbquick bake mix (or 1½ c. more of the Mix above)

3 T. coconut flour

2 T. oat fiber (not oat flour or oat bran)

1 c. granular Splenda (or equivalent sweetener)

2 T. erythritol

Frosting, preserves or jam of your choice (optional)

DIRECTIONS:   Preheat oven to 350º.  In large mixing bowl, cream together the softened cream cheese, butter, Splenda, erythritol and egg until smooth.  Add salt and vanilla.  Add Carbquick, Jen’s low-carb mix, coconut flour and oat fiber and stir into a smooth dough-like batter.  Using either mini-muffin pans or silicone molds, spoon mixture into molds, tamping down level with a small spoon or your finger.  I used two Wilton silicone molds, slightly overfilled and then raked the straight side of a knife over the top to smooth them even with the pan surface.  These rise only slightly above the original dough level:  (this pan is 5/8″ deep).  I got mine at Tuesday Morning, but they are available here:  http://search.yahoo.com/search?p=christmas+tree+silicone+mold&ei=UTF-8&fr=chrf-yff13 and possibly other sources.Set silicone pans on a baking sheet and bake in preheated 350º oven for about 18 minutes or until they are beginning to lightly brown.  Allow to cool slightly and “set up” before pushing them gently up and out of the silicone pans.  If using mini muffin tins, fill about 3/4 full.  These are so buttery the pans will not need greasing.  They should tip out just fine with the assistance of the tip of a knife.   Serve warm with marmalade or jams or cool with your favorite frosting.

NUTRITIONAL INFO:  Makes 36 tea cakes, each contains:  (does not include frosting or toppings)

84 calories

8.54 g  fat

3.65 g  carbs, 2.83 g  fiber, .82 g  NET CARBS

2.0 g  protein

65.8 mg sodium

Cajun Shrimp Stir-Fry

Cajun Shrimp Stir-Fry

Cajun Shrimp Stir-Fry

This simple dish with a Cajun flavor can be ready in 30 minutes, so its a good one to make on a weeknight when you’re tired after a long day at work. It’s delicious, nutritious and very filling.  It is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  Another method of construction would be to make “noodles” of the zucchini using a julienne peeler or noodler tool and serve the other on top.  Your call.  Flavor will pretty much be the same either way you make it.

INGREDIENTS:

3/4 lb. peeled shrimp

4 oz. bacon chopped coarsely

10 oz. zucchini, quartered lengthwise and sliced

2 oz. onion, sliced

3 oz. bell pepper (any color will do)

5 fresh mushrooms, sliced

1 T. butter

½ tsp. my Cajun Seafood Spice Blend

Dash salt

DIRECTIONS:   Brown bacon over high heat in a non-stick skillet.  Add the onion and saute until it slightly softens. Add the squash and saute until it is beginning to look translucent.  Add the bell pepper and mushrooms.  Stir and saute a couple minutes.  Add Cajun Seafood Spice Blend along with the shrimp. Stir and saute just until the shrimp are opaque and have curled, or about 3-4 minutes.  Serve at once.

NUTRITIONAL INFO:   Makes 4 large servings, each contains:

276 calories

17.6 g  fat

6.75 g  carbs, 1.57 g  fiber, 5.18 g  NET CARBS

23.5 g  protein

387 mg sodium

Spicy Zucchini Cakes

Spicy Zucchini CakesI created these to have with a baked ham tonight.  These were delicious and will make a lovely, delicious side dish to go with so many different meat entrees: roasted meats, baked chicken or broiled seafood.  They are simple to make and will be ready in minutes.  This would therefore be a good recipe for busy week nights.  As written, these are not suitable for Atkins Induction, but if you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed, they would be OK for Induction.  They are a go for Keto diets and Paleo or Primal if you use plan suitable bread and hot sauce.

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

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

INGREDIENTS: 

15 oz. grated zucchini (3 small zucchini)

1½ oz. onion, grated fine

2 eggs, beaten

1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)

Dash of salt

Dash of black pepper

2 tsp. Sriracha chile sauce (or plan suitable hot sauce)

1 T. oil of your choice (I used palm shortening)

DIRECTIONS:  Grate the zucchini over a clean kitchen towel.  Lightly salt with the dash of salt and let it sit there while you work.  The salt will draw out the water from the zucchini while you are mixing everything else.

In a medium mixing bowl, beat the eggs.  Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using).    Stir to mix well.

Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink.  Open towel over the bowl and scrape the zucchini into the egg mixture.  Stir well with a spoon.

Heat the oil in a non-stick skillet over high heat.  Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat.  Cook until first side is golden brown.  Do not disturb these excessively as they are cooking.  When the first side is brown, flip with a spatula and cook the other side to a golden brown.  Remove to a paper towel to drain excess grease.  Transfer to serving platter and serve at once.

NUTRITIONAL INFO:   Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)

68.4 calories

5.46 g  fat

2.58 g  carbs, .78 g  fiber, 1.8 g  NET CARBS

3.55 g protein

70 mg sodium

Chickpea Collard & Sausage Soup

Collards and Chickpea Soup

Chickpea Collard & Sausage Soup

I wanted to cook up a big pot of chickpeas today to have some in my freezer for convenience in making recipes that call for them.  I really don’t like to use the canned if I can avoid them.  I usually simmer 2 pounds at a time and then freeze them in 1-cup packages for use in other recipes like this soup.  They have a much lower glycemic index than most beans, but more importantly,  are so much lower in the actual glycemic load (impact on your blood glucose) than their canned cousins.  Clearly soy beans, lentils and chickpeas have the least deleterious effect on our metabolism.  So although chickpeas are quite carb-y, they are a healthy legume choice since they don’t make your blood sugar spike, perpetuating  any existing insulin resistance and metabolic syndrome.   I made this incredibly delicious soup for lunch today with some of these beans.  You can lower the carb count on this soup by using fresh cooked soy beans if you like.  This soup really isn’t suitable until you are nearly at goal weight as it is high in carbs with chickpeas..

Chart excerpt courtesy of Harvard Medical School.  Full food chart here:

Left Column=glycemic index; Right Column-glycemic load (impact on blood glucose); the 150 represents 100 grams or around 2/3 cup.

Left Column=glycemic index; Right Column-glycemic load  150 represents 150 grams  of food tested (approx. 2/3 cup)

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

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

INGREDIENTS:

2 links smoked sausage, sliced thinly (4″ links, about 4 oz.)

3 oz. onion, sliced

1 c. collard green leaves, sliced and stems removed

3/4 c. red bell pepper, coarsely chopped

4 c. clear homemade chicken broth

2 c tap water (or 2 c. more broth for richer soup)

2 tsp. Sriracha chile sauce (optional)

3 c. cooked chickpeas

Dash black pepper

DIRECTIONS:   Lightly saute the sausage in a soup pot over medium-high heat until done and it has given off its grease.  Add onion and cook until it begins to brown. Add chopped collard greens and red bell pepper.  Saute until they begin to wilt.  Add broth and water to the pot and bring to a boil.  Lower to a simmer and add Sriracha and black pepper.   Simmer until collards are done to your liking, or about 20 minutes.  Remove from heat and serve at once.  The sausage is salty enough we didn’t need added salt.  You may want to add some.

NUTRITIONAL INFO:   Makes 8 cups of soup, each cup contains:

214 calories

8.48 g  fat

19.37 g  carbs, 5.22 g  fiber, 14.15 g  NET CARBS (use soy beans for much lower carb count)

12.6 g protein

278 mg sodium

Roaster Oven Roasted Turkey

Roasted Turkey (done in a roaster oven)

Roasted Turkey (done in a roaster oven)

As my readers know, my oven is out until my new one arrives Dec. 13th.  So I had to roast my Thanksgiving Turkey in my roaster oven out on my patio.  If you don’t own one, they are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They bake cakes, muffins, cookies, and meats just beautifully!  And they are getting so cheap, one can be had for as little as $29 this year!  I paid $60 for my first one, when $60 was worth a lot more than it is today!

I have done a turkey in my roaster oven before, but probably not in 25 years or so.  But I went about it pretty much as I would for my regular oven, other than the fact that I covered my wing tips and drumstick tips with foil when I first put it in the oven.  Came out delicious, moist and tender.  More moist that my usual inside oven turkeys in fact!   Didn’t get quite as crispy skin, but it was crisp enough.

I used a Riverside turkey as I have cooked them many a time and had good luck with them.  Honeysuckle is another good brand of turkey that cooks consistently.  From my personal experience on one occasion only, absolutely do not buy an Armour turkey, as the injected seasoning broth in them, to my way of thinking, is just AWFUL!  They inject a clear broth in the meat and I find theirs to be the least offensive of all non-Butterball brands.  Frankly, I’ve never had a Butterball come out that I was very happy with, so I just don’t buy them anymore.  Turkey is suitable for Atkins, Keto, Primal and Paleo diets alike.

INGREDIENTS:

1  12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

DIRECTIONS:   Preheat oven to 325º.  Open turkey wrapper and remove bird to a clean sink.  Remove the leg binding gadget.  Remove giblets and set aside for making your gravy.  I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so.   I like to eat them; I just don’t like them in my gravy much.

I like to rinse out the inside of the bird.  Pat the exterior dry with paper towels.  Melt the butter in a small saucepan or in the microwave.  Place turkey, breast side up in a pan large enough to hold it.  Baste with the butter all over on the outside and inside with a basting brush, using half the butter.  Sprinkle bird inside and out with salt and pepper.  I cook my dressing outside the bird as I like it to brown.  You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not.  Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.

Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours.  Open oven and baste with remaining butter.  Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thing-leg joint (slowest area to get done).  You want the thermometer to read 170º.  Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook.  Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out.  You want those juices to STAY in the meat.  This turkey should be extremely moist.  Roaster ovens do an incredibly good job at moist heat roasting.

NUTRITIONAL INFO:   I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.

4 oz. dark meat contains:  250 calories, 13 g  fat, 0 carbs, 0 fiber, o net carbs, 31 g  protein and 269 mg sodium

4 oz. white meat, skin eaten contains:  222 calories, 9.4 g  fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g   protein and 255 mg sodium

Pumpkin Cheesecake with Pecan-Chia-Flax Crust

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

I can’t take full credit for this recipe.   As my filling inspiration I used SugarFreeMom.com‘s no-bake pumpkin cheesecake slightly modified.  I changed up the filling sweeteners a bit and totally eliminated the coconut.   I’m not too terribly fond of coconut in desserts unless coconut is the “focal” flavor, as in coconut pie, coconut custard, coconut cake.  So I had to eliminate the coconut flour in the filling and didn’t want it in my crust at all. Instead of a sunflower seed and coconut crust, I switched to a pecan-chia-flax crust.  Man, this was DELICIOUS!   And just the thing for my Thanksgiving dinner with my oven out of commission this year.  This recipe was every bit as tasty as the popular Jody’s Pumpkin Bake recipe I’ve been baking the last few years.  But this recipe caters to my lazy cook side, as it requires NO BAKING!  This is not suitable until the nuts and seeds level of Phase 2 Atkins OWL carb ladder.  This recipe is OK for Keto diets if you can fit the carbs into your daily limits.

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

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

CRUST INGREDIENTS:

Pumpkin Cheesecake with Pecan-Chia-flax Crust

Before Cutting

4 T. cold unsalted butter

2 c. pecan halves

¼ c. flax meal (I used 50:50 dark and white mixed)

¼ c. ground chia seeds

1 tsp. cinnamon

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

FILLING INGREDIENTS:

1 envelope unflavored gelatin

1 c. simmering water

1/2 tsp. vanilla

1 15-oz can pumpkin puree

8 oz. cream cheese, softened

¼ c. erythritol

¼ c. Splenda

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground cloves

OPTIONAL:   Sweetened whipped cream to top

DIRECTIONS:  Pulse the butter in a food processor or blend until it it finely crumbled.  Add the flax, ground chia seeds, cinnamon, sweetener and pulse a couple times.  Add the pecans and just pulse until they are coarsely ground. Pour into an 8″ square or oval casserole dish.  Press the crust into the bottom and partially along the sides of the pan with your hands. Set aside for now.

Bring water to a boil and lower to a simmer and dissolve the gelatin in it, stirring constantly.  Set aside to cool as you mix up the rest of the ingredients.  In a medium mixing bowl, whip the softened cream cheese with an electric mixer.  Add the pumpkin and mix until smooth.  Add the gelatin and vanilla and mix some more to blend well. Add all the spices and mix until smooth.  Gently pour or spoon the pumpkin mixture into the crust.  Decorate with a few pecan halves if you like and cover with plastic wrap.  Chill for several hours until firmly set.  Cut into 9 squares and serve with whipped cream if you like.

NUTRITIONAL INFO:  Makes 9 servings, each contains: (does not include any topping)

323 calories

30 g  fat

11.23 g  carbs, 6.34 g  fiber, 4.89 g  NET CARBS

.71 g  protein

49.33 mg sodium

Bacon Gravy with Kale

Bacon Gravy with Kale

Bacon Gravy with Kale

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

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

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

INGREDIENTS:

1/3  lb. bacon (about 6 slices)

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

2 large green onions, chopped

1 c. heavy cream

1 c. water

Dash salt and black pepper

xanthan gum or your favorite thickener (optional)

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

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

387 calories

39 g  fat

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

6.2 g  protein

382 mg sodium

Cream of Celery Soup

Cream of Celery Soup

Cream of Celery Soup

A simple soups is often all I’m looking for and I occasionally would fix myself a can of Cream of Celery Soup when I was growing up.  But that had lots of carbs and junky ingredients.  I’ve made a low-carb version that is much healthier.  This recipe is suitable for all phases of Atkins and Keto diets.

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

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

INGREDIENTS:

12 stalks celery, chopped coarsely (an entire small bunch)

Water to cover celery in a soup pot

2 c. homemade chicken broth

¼ tsp. salt

4 oz. softened cream cheese

1 c. heavy cream

1/8 tsp. glucomannan powder or your favorite thickener

VARIATION:  Add a light sprinkling of onion powder

DIRECTIONS:  Cut up the celery and add to a pressure cooker or large stew pot.  Cover with water and chicken broth.  Bring to pressure/boil, lower heat and cook/simmer until celery is tender or about 20 minutes (about 10 in a pressure cooker).  Bring down pressure and open pot slowly.  Replace on burner, add the glucomannan powder and using a stick blender, puree the celery in the broth.  If you don’t own a stick blender, transfer to a blender or food processor (DO NOT OVERFILL or it will rise and overflow).  Add glucomannan and pulse to puree and blend in the glucomannan to a smooth mixture.  Add back to the soup pot and stir in cream and cream cheese.  Simmer 2-3 minutes and serve with a salad or by itself.

NUTRITIONAL INFO:    Makes eight 1-cup servings, each contains

180.5 calories

16.8 g  fat

2.98 g  carbs, .96 g fiber, 2.02 g  NET CARBS

3.6 g  protein

175 mg sodium

 

 

Einkorn Crackers

Einkorn Crackers

Einkorn Crackers

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

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

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

INGREDIENTS:

2 c. almond four, lightly packed

1 c. Einkorn flour

½ c. flax meal

2 tsp. baking powder

1 tsp. salt

1 tsp. onion powder

2 tsp. coarse black pepper

2 T. oat fiber

¼ c. grated Parmesan cheese

3/4 c. tap water

2 T. olive oil

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

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

NUTRITIONAL INFO:     Makes 96 crackers, each contains:

20.1 calories

16.8 g  fat

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

.75 g  protein

24.6 mg sodium

 

 

Chicken-Spinach Parmesan

Chicken-Spinach Parmesan with Mushrooms

Chicken-Spinach Parmesan

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

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

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

INGREDIENTS:

10 oz. cooked chicken breast meat

8 oz. frozen whole leaf spinach

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

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

2 c. shredded mozzarella cheese

½ c. Parmesan grated cheese

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

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

NUTRITIONAL INFO:   Makes 6 servings, each contains:

276 calories

14 g  fat

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

29.5 g  protein

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

 

 

 

 

 

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

Fluffy Pumpkin Pancakes

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

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

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

INGREDIENTS:

3/4 c. pumpkin puree

3 large eggs, beaten

¼ c. heavy cream

½ c. water

½ tsp. vanilla extract

1 pkt. Sweet Leaf stevia

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

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

2 tsp. baking powder

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

1 T. flax meal

Dash salt

¼-½ tsp. cinnamon

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

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

127 calories

10.2 g  fat

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

8.64 g  protein

216 mg sodium

Kale Cabbage Medley

Kale & Cabbage (with peppers)

Kale Cabbage Medley

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

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

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

INGREDIENTS:

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

2 c. cabbage, coarsely cut up

2 oz. yellow onion, sliced

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

1/2 tsp. sea salt

Dash black pepper

1 T. Sriracha chili sauce

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

1 T. bacon grease

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

NUTRITIONAL INFO:   Makes 5 servings, each contains:

70 calories

3.04 g  fat

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

2.48 g  protein

60 mg sodium

 

Scrambled Eggs with Sausage Refogado

Scrambles Eggs with Portuguese Refogado

Scrambled Eggs with Sausage Refogado

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

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

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

INGREDIENTS:

4 large eggs

1 T. butter

4 oz. hot pork breakfast sausage

1 oz yellow onion, chopped

1 green onions, chopped

1 Roma plum tomato, cut into fairly large chunks

Dash black pepper (dash salt if desired)

OPTIONAL:  1 T. olive oil for authentic flavor

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

NUTRITIONAL INFO:    Makes 2 servings, each contains:

401 calories

31.9 g  fat

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

24.3 g  protein

570 mg sodium

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

Puerto Rican Stuffed Zucchini

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

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

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

INGREDIENTS:

1   12-oz zucchini or calaba summer squash

8 oz. lean ground beef

1½ oz. onion, chopped

1½ oz. bell pepper (any color)

3 T. my Sofrito sauce

1 beaten large egg

Dash black pepper

1/8 tsp. sea salt

2 oz. shredded Monterrey Jack cheese

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

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

NUTRITIONAL INFO:   Makes 2 servings, each contains:

522 calories

35 g  fat

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

41.4 g  protein

876 mg sodium

Middle Eastern Stuffed Eggplant

Middle Eastern Stuffed Eggplant

Middle Eastern Stuffed Eggplant

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

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

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

INGREDIENTS:

2 T. coconut oil

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

10 oz. ground beef (or lamb)

2 oz. onion, chopped

¼ tsp. sea salt

Dash black pepper

1 tsp. ground cinnamon

½ tsp. ground cumin

1 Roma tomato, chopped coarsely

1 clove garlic, minced

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

2 beaten eggs

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

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

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

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

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

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

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

467 calories

42 g  fat

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

38.4 g  protein

499 mg sodium

Einkorn Crumb Topping

Einkorn Crumb Topping for Baked Fruit

Einkorn Crumb Topping for Baked Fruit

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

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

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

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

INGREDIENTS:

Here ya go!

Here ya go!

1 c. almond flour

½ c. Einkorn Bake Mix

1/8  tsp. sea salt

2 T. oat fiber

1 egg white

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

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

NUTRITIONAL INFO:  Makes 6 servings, each contains:

116.5 calories

8.68 g  fat

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

5.6 g  protein

61.8 mg sodium

Spicy Cream of Broccoli Soup

Cream of Broccoli soup

Spicy Cream of Broccoli soup

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

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

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

INGREDIENTS:

20-oz. head of broccoli, cut into chunks

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

¼ tsp. coarsely black pepper

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

½ tsp. onion powder

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

1 c. whipping cream

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

NUTRITIONAL INFO:    Makes 6 large servings, each contains:

315 calories

26.4 g  fat

9.96 carbs, 2.49 g  fiber, 7.48 g  NET CARBS

11.86 g  protein

500 mg sodium (from all that cheese)

 

 

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

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

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

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

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

A slice ready to eat!

A slice ready to eat!

INGREDIENTS:

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

¼ c. unsalted butter, melted

1½ tsp. cinnamon

2 T. erythritol

1½ c. my Einkorn Bake Mix

3 extra large eggs (or 4 large)

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

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

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

NUTRITIONAL INFO:  Makes 6 servings, each contains:

298 calories

24.7 g  fat

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

11.1 g  protein

132 mg sodium

 

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

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

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

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

INGREDIENTS:

4 slices bacon, chopped

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

4 large eggs, beaten

2 T. butter

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

NUTRITIONAL INFO:   Makes 2 servings, each contains:

382 calories

33 g  fat

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

21 g  protein

618 mg sodium

Pumpkin Granola

Peggy's Granola

Granola

My husband was asking for an easy breakfast cereal recently, because occasionally I just don’t want any breakfast and he doesn’t want me to cook when it’s just for him.  So I created a very tasty cereal yesterday.  This stuff is great for just snacking, too!  The slight yellow hue to the coconut is due to the pumpkin in the recipe, but trust me, I can’t really taste pumpkin (or the coconut, for that matter) in there.  I taste the spices, nuts and fruit mostly.  :)  This recipe is not suitable until Atkins Phase 2 OWL when nuts are introduced.

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

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

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

INGREDIENTS: 

½ c. roasted sunflower seeds, unsalted

½ c. roasted pumpkin seeds, unsalted

2 T. chia seeds

1½ c. large flake coconut, unsweetened

1 c. walnuts, coarsely cut

1 c. pecans, coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt

2 T. erythritol

5 dried prunes, chopped fine like tiny dried currants (I use DelMonte which has no added sugar)

1/3 c. liquified coconut oil

¼ c. sugar-free maple syrup

1 tsp. vanilla extract

1 c. canned pumpkin puree (do not use the pie filling!)

DIRECTIONS:  Preheat oven to 300º.  Line two large baking sheets  with parchment paper and set aside.  Measure the first 12 (dry) ingredients into a large mixing bowl and stir well.  In a small bowl, stir the last 4 (wet) ingredients well.  Using a rubber spatula, pour the wet ingredients evenly over the dry and with the spatula, stir and toss to coat all the dry ingredients with the wet ingredients.  When well-blended, pour half the mixture onto each paper-lined pan.  Spread evenly.  You will need to bake until it is dry and somewhat crisp to the touch, or about 1½ hours (longer for some ovens).  Stir ever 15-20 minutes to be sure it is cooking evenly.  Do not allow to overly brown or the nuts will taste burned.   Turn off oven and let the granola dry in the oven as it cools.  Break it apart into smaller clusters if you like.  I like mine in larger clusters, as I eat it more as a snack than a cereal.  Transfer to an airtight container or zip-loc gallon bag.  BE ABSOLUTELY SURE IT IS FULLY COOLED BEFORE STORING.  Otherwise it will “sweat” and get soft (just rebake to crisp it up again).  This stuff is delicious, so do ENJOY!

NUTRITIONAL INFO:   Makes 9 cups total or eighteen ½ cup servings.  Each ½-cup serving contains:

214 calories

19.6 g  fat

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

4.89 g  protein

42 mg sodium

Queso Flameado Sauce

Pork in Queso Flameado

Shown on Seared Pork Loin

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

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

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

INGREDIENTS:

2 T. unsalted butter

1 link chorizo, removed from the skin and crumbled

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g  fat

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

36 g  protein

654 mg sodium

Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

Tuna-Cauli Cakes

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

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

DISCLAIMER: 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:

2.5 oz.  tuna  (I use oil-pack)

3 oz. Smoked Gouda cheese, shredded

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

1 medium green onion, chopped fine

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

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

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

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

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

118.5 calories

9.16 g  fat

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

7.65 g  protein

325 mg sodium

Kirschwasser Cherry-Walnut Tart

Click to enlarge

Kirschwasser Cherry-Walnut Tart

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

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

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

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

INGREDIENTS:

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

¼ tsp. xanthan gum (or your favorite thickener)

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

¼-½ tsp. almond extract

1 T. Kirschwasser (cherry brandy)

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

1 c. walnuts, coarsely broken into large pieces

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

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

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

Click to enlarge

A slice ready to dig into!  Mmm.

304.8 calories

27.1 g  fat

18.83 g  carbs, 11.38 g fiber, 7.45 NET CARBS (even less if you cut into 5 servings)

8.25 g  protein

83 mg sodium

Moroccan Chicken

Moroccan Chicken

Moroccan Chicken

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

INGREDIENTS:

2 T. olive oil

1 chicken breast

2 chicken legs

2 chicken thighs

4 oz. onion, sliced thin

2 cloves minced garlic

3/4 c. chicken broth, low sodium

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

¼ tsp. cayenne

1 tsp. ground ginger

1 T. tomato paste

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

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

NUTRITIONAL INFO: Serves 3 adults, or 2 adults and two children.  Two pieces with sauce contains: These numbers do NOT include the optional walnuts

468 calories

25.5 g  fat

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

43.8 g  protein

800 mg. sodium

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

Grilled Chicken-Spinach Pizza

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

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most Keto diets.

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

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

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

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

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

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

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

3/4 c. baby spinach leaves

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

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

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

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

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

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

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories

23.5 g  fat

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

23 g  protein

281 g  sodium

Chicken and Sausage Stroganoff

Click to enlarge

Chicken-Sausage Stroganoff

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

INGREDIENTS:

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

5 oz. cooked chicken, chopped

2 oz. onion, sliced

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

4 oz. cream cheese

½ c. heavy cream

½ c. water

¼ c. dry white wine

Dash crushed red pepper flakes, salt and black pepper

1 tsp. olive oil

3 c. finely shredded green cabbage

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

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

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

NUTRITIONAL INFO:  Makes 4 servings, each contains:

462 calories

38 g  fat

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

21.2 g  protein

445 mg sodium

 

Blackberry Cobbler

Click to enlarge

Blackberry Cobbler

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

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

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

INGREDIENTS:

1½ c. frozen blackberries (no sugar added)

½ c. water

½ c.granular Splenda

½ c. + 2 T. erythritol

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

2 T. cold butter

1 recipe Peggy’s “Flour” Pie Crust

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

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

NUTRITIONAL INFO:  Makes 5 servings, each contains:

140 calories

10.82 g  fat

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

3.22 g  protein

 

Sofrito Deviled Eggs

Sofrito Deviled Eggs

Sofrito Deviled Eggs

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

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

DISCLAIMER: By personal choice, I do not 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:

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

2 T. my Homemade Mayonnaise

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

1 T. my Sofrito

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

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

1 sprig cilantro or parsley (for garnish)

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

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

60.33 calories

5.14 g  fat

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

3.25 g  protein

51 mg sodium

Oatmeal Cookies

OatmealCookies

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

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

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

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

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

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

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

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

1 T. erythritol

½ c. chopped pecans

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

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

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

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

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

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

NUTRITIONAL INFO:   Makes 28 cookies, each contains:

120 calories

10.4 g  fat

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

2.82 g  protein

58 mg sodium

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

Ranch® Buttermilk Salad Dressing (or dip)

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

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

 

 

 

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

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

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

INGREDIENTS:

1 c. homemade mayonnaise

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

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

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

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

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

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

251 calories

26.8 g  fat

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

1.72 g  protein

66 mg sodium

 

 

 

Ranch Dressing Powder Blend

Ranch Dressing Powder Blend

Ranch Dressing Powder Blend

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

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

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

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

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

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

INGREDIENTS

1 T. dried chives  (or 2 T. fresh)

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

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

½ tsp. dried thyme (or 1 tsp. fresh)

1 T. onion powder

1 T. garlic powder

1 tsp. coarse black pepper

1 T. dehydrated buttermilk powder

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

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

NUTRITIONAL INFO:   Makes 8 T. each contains:

12.3 calories

.11 g  fat

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

.73 g  protein

80 mg sodium

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

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

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

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

DISCLAIMER: 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:

1 stick (½ c.) butter, unsalted

6 oz. onion, chopped

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

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

½ c. chopped parsley

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

¼ tsp. coarse ground black pepper

3 oz. pork sausage  (I didn’t want it to dominate.  You might prefer more)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

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

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

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

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

314 calories

25.8 g  fat

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

14.6 g  protein

31.84 mg sodium

Chocolate Cookies

With Nuts Added

Peggy’s Chocolate Pecan Cookies

Peggy's Chocolate Cookies

Peggy’s Chocolate Cookies (without nuts)

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

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

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

INGREDIENTS: 

2 c. almond flour

½ c. coconut flour

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

1 tsp. glucomannan paowder

1/8 tsp. salt

½ tsp. baking soda

½ tsp. baking powder

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

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

1 beaten egg

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

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

2 T. almond butter

½ c. melted butter

1½ squares unsweetened baking chocolate, melted

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

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

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

83.4 calories

7.26 g  fat

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

2.2 g  protein

41 mg sodium

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

Einkorn English Muffin

Einkorn English Muffin

Einkorn English Muffin

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

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

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

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

INGREDIENTS: 

1½ T. unsalted butter

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

2 T. very hot water

3 T. almond flour

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

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

¼ tsp. baking powder

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

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

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

NUTRITIONAL INFO:    Makes one muffin.  Entire recipe contains:

314 calories

26.5 g  fat

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

11.1 g  protein

354 mg sodium

Scrambled Eggs with Chipotle Sauce

Chipotle Scrambled Eggs

Scrambled eggs with Chipotle Sauce

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

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

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

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

INGREDIENTS FOR EACH SERVING:

2 large mushrooms, sliced (optional)

2T. butter (omit if not using mushrooms)

2 large eggs

1 T. butter to scramble eggs

¼ c. my Chipotle Chile Sauce

Dash salt and pepper

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

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

719 calories (see suggestions above to cut calories)

72.6 g  fat (see suggestions above to cut fat)

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

16 g  protein

330 mg sodium