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This is a slight variation on the YOU WON’T BELIEVE IT’S FRENCH TOAST recipe floating around on the web.  This is the particular recipe that was my inspiration:  http://www.lowcarbluxury.com/recipes/recipe-bread13.html.  I added some golden flax meal and we like it even better than the original recipe.  These really do taste a lot like traditional French toast; just don’t look like traditional French toast.  They have that little bit of crunch that the surface of French toast has!  These are DELICIOUS with sugar-free maple syrup or your favorite fruit preserves!  You simply cannot tell there are pork rinds in them!  for those wanting a more traditional, fluffy pancake, and you’re farther along in your weight loss, try this one instead, but this one is not Induction suitable.

This recipe is Induction friendly.  Another low carber on the Atkins Community Forums  reported after making these:  “I froze the leftovers and ate the next day toasted and they were still GREAT!!!”  So you working people can double/triple the recipe and save some frozen for another day!  Bear in mind, if you like a sweeter pancake, you can add a few drops of liquid sweetener to this batter, but we find the syrup on top does the trick for us.  Your call on that one.  🙂

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

INGREDIENTS:

1½ oz. pork rinds, crushed fine (about 1¼ c.)

2 T. golden flax meal

2 eggs, beaten

¼ c. cream

½ tsp. vanilla

¾ tsp. cinnamon

2 T. water

DIRECTIONS:  Mix all the ingredients in a bowl and let it set for about 2-3 minutes and get thick.  Making 4 “french toasts”, dip the batter onto an oiled, hot griddle, pancake style, forming into roundish “cakes” with the back of a spoon.  Brown on first side and flip.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s) and breakfast meat.

NUTRITIONAL INFO:  Makes 4 french toast “cakes”, each contains:

141 calories

9.5 g  fat

2.8 g  carbs, 1.0 g fiber, 1.8 NET CARBS

10.8 g  protein

278 mg sodium

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Shrimp "Crowned" Swai with Creamy Cauliflower

This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator.   You’ve had those, too, I’m sure.  My husband calls me the Queen of Leftovers!  I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact.  It was right at eye level in my refrigerator today, sitting beside the two fish filets and bag of shrimp I thawed for dinner.  I had yet to decide how to prepare my fish and shrimp this evening.   I just DO NOT like storing leftovers more than 2 days.  Thus, this idea “hatched” and what a tasty “egg” it turned out to be!  I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here.  But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below.  This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy.  This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2   6-oz. filets of mild fish of your choice

12 medium shrimp, peeled, de-veined, tails left on for visual impact

5 oz. raw spinach

1 T. bacon grease

2 T. butter (I use unsalted)

1 clove garlic, minced

1 T. lemon juice

1 c. cooked cauliflower, drained and slightly mashed with a fork

1 oz. each cream cheese (softened) and Smoked Gouda (grated)

1/8 tsp. my Seafood Spice Blend

2 tsp. parsley, chopped (for garnish)

DIRECTIONS:  Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt.  With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used).  In another small baking pan, melt the rest of the butter in your oven.  Remove, add minced garlic and Seafood spice Blend to the butter and stir.  Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º. In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted.  Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets.  Lay a fish filet atop each batch of spinach.  Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish).  Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above. Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in.  Stir and drizzle over each serving.  Pop into 350º oven for about 20-30 minutes or until fish is opaque.  Shrimp should be beautifully golden now.  Remove from oven, garnish with the chopped parsley and ENJOY!  I served with a nice green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

435 calories, 31.6 g  fat, 7.6 g  carbs, 2.8 g  fiber, 4.8 g  NET CARBS, 34.1 g  protein

I know they add pumpkin chunks to curries in India and have always wanted to try pumpkin in an Indian dish.  We love Indian food so.  So I got creative tonight for our pork loin.  Took out my last remaining quart ziploc bag of frozen pumpkin made during the holidays this winter and defrosted it in a sieve over a bowl, allowing water to drain off.  I emptied the water numerous times throughout the afternoon and removed about 2½-3 c. total.  If you don’t drain off or squeeze out the water (using a sieve or kitchen towel to wring it), your final pumpkin recipes will be ruined, as it WILL bleed out and make a wet mess of whatever you are making.  Just a fact.

Do not use canned pumpkin to make this recipe as it won’t be very good, I fear.  This tasty dish gets a two thumbs up from both of us!  The hubs said this was one he’d like again!!  I’m really getting pretty good at this Indian food thing!   🙂  I order my Indian spices from Penzey’s on-line.  This recipe is suitable for all phases of Atkins and other Keto diets.

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

INGREDIENTS:

1 T. coconut oil

½ tsp. each: cumin seed, nigella seed, ground cinnamon and my Garam Masala

¼ tsp. each:  Asafoetida powder (or 1/2 clove minced garlic), turmeric, curry powder

3 dashes cayenne pepper (only gave it a slight bite)

2 oz. onion, chopped

Few light sprinkles of pure stevia powder (I use KAL brand), or sweetener to taste

½ tsp. maple extract mixed into 2 T. tap water (or 2 T. sugar-free maple syrup)

1/4 tsp. sea salt

3 c. pumpkin flesh, cooked (if frozen, drain in sieve for 1-2 hours over bowl)

1 c. cilantro (coriander leaves) chopped

1 lb.  boneless pork loin cut into 4 small chops

DIRECTIONS:  Either cook your pumpkin fresh or use frozen pumpkin from your freezer.  If using frozen, you will have to drain off the water for a couple hours.  I use a sieve over a bowl for this, but you can defrost and squeeze it out in a clean kitchen towel if you prefer.  Set aside.

Heat the coconut oil over medium-high heat.  Add all the spices and let them cook 1 minute.  Add the onion and saute until they are pretty soft.  Add the drained pumpkin flesh and stir the mixture well to incorporate the spices, onion and pumpkin evenly.  Add in the chopped cilantro and stir again.  Add the butter, stevia, maple flavoring and salt and stir to facilitate melting of the butter and uniform blending.  Lower heat to lowest setting and shift your attention to now browning the pork.  Occasionally, using spoon or spatula, flip or stir the pumpkin mixture several times while you brown the pork.  This will facilitate further flavor melding.

In another skillet lightly coated with oil, brown the pork on both sides until completely done, or about 7-8 minutes on a side.  I dusted mine with black pepper as well.  As I was planning to serve this meal with steamed spinach, I just made a bed of that on the bottom of my serving platter.  The spinach could be served separately as well.  Next spoon the pumpkin mixture onto your serving platter.  Lay the pork loin on top and serve at once.

VARIATION:  Cream the spinach either in the traditional manner or my linked Indian version.  

NUTRITIONAL INFO:  Makes 4 servings, each contains:

294 cals., 16.3g fat, 10.97g carbs, 2.6g fiber, 8.37g NET CARBS, 26.3g protein, 489 mg sodium

 

Oven-Fried Okra

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This little experiment came out quite good.  I fully expected it would because this spiced coating has been good on every oven-fried vegetable I have tried it on so far.  🙂  It comes out of the oven crisp, but as with all fried okra, it doesn’t stay crisp for long, so bake these right before you plan to sit down and eat.   If you’re looking for the taste of fried okra but want an easier preparation, you might prefer my Okra Fritters (click link to see those).  This dish is Atkins Induction acceptable.

I have done this with fresh, whole okra pods, slitting them several times lengthwise to speed cooking.  The pic below lets you see how those come out: 

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

INGREDIENTS:

2 c. sliced frozen okra, UNdefrosted (8 oz), or whole pods, slit

2 oz. crushed plain pork rinds

4 T. my homemade mayo

½ tsp. my Seafood Spice Blend

DIRECTIONS:  I think these cook best on a non-stick metal baking sheet.  But if you don’t have one,  lightly oil a regular sheet pan, or use parchment to line your pan.  Whatever you do, DO NOT USE A SILICONE SHEET on your pan or these will not brown and crisp up properly.  Preheat oven to 450º.  Crush pork rinds (I use a food processor).  Using a slotted spoon or small sieve, discard any hard bits that didn’t crush finely.  Pour into a medium bowl and add spice blend.  Stir well.  In a shallow dish or pie plate, pour the mayo.  Making sure each piece of okra is separated, dip about ¼ of the okra into the mayo and coat well by turning each piece gently to coat on all sides.  Lift the pieces out one at a time (I like to use my ice-bucket tongs for this)   and drop into the rinds.  Shake the bowl to coat the okra on all sides.  Using tongs, lift each piece of okra onto the baking sheet. Repeat with the next ¼ of the okra, and so on until all is done.  The reason you don’t want to put all the okra in the mayo at one time is it may not get uniform mayo coating, which is essential for the coating to stick to the okra.  Pop into the hot oven for about 15-20 minutes, remove pan and turn each piece.  Pop back into oven for another 10 minutes.  Dip onto serving platter and eat at once or it will lose its crispness.

NUTRITIONAL INFO:  Make 4 servings.  Each 2 oz. serving contains:

195 calories, 15.65 g  fat, 4.35 g  carbs, 1.25 g  fiber, 3.1 g  NET CARBS, 10 g  protein, 268 mg sodium

 

Tamale Pie

Tamale Pie

My mother used to make a dish she called Tamale Pie that had a wonderful cornmeal masa topping that was baked on top.  I just loved this dish.  Well cornmeal is so carb-pricey I just won’t use it anymore.  But I tinkered around with my Mom’s old recipe and came up with a tasty low-carb version.  This casserole is pretty darn close to the original recipe in flavor.  This recipe is not suitable until Phase 2 Atkins since it has baby corn 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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

14 oz. lean ground beef

3 oz. onion, chopped

2 Roma tomatoes, coarsely chopped (or half of a 15-oz can crushed tomatoes,drained)

1 tsp. chili powder

1 tsp. dried ancho or guajillo chiles (both are mild), seeded and chopped

2¼-oz, pitted black olives, sliced and drained

6 oz. cheddar cheese, grated

1 clove fresh garlic, minced

¼ tsp. salt

15 oz. canned baby corn, drained, divided (I use Dynasty brand)

2 large eggs

½ c. almond flour

2 T. flax meal

1 tsp. corn bran (I order from Honeyvillegrains.com)

¼ c. heavy cream

DIRECTIONS:  Preheat oven to 350º.  You will need a medium casserole dish for this recipe, but no greasing will be necessary.

For the bottom meat layer:  brown meat over med-high heat until it releases its grease.  Add onion, garlic, salt, chili powder and crushed ancho chiles.  Saute until onion is getting tender.  Add tomatoes, olives and half of the baby corn, sliced or chopped coarsely.  Saute until tomatoes are getting soft and releasing their juice.

For the “masa” topping:  Blend or pulse the remaining half of the baby corn until smooth.  Add almond flour, flax meal, corn bran, cream and eggs and pulse until a smooth batter.

Pour the bottom meat layer into a ceramic casserole dish.  Sprinkle the cheese over the meat layer.  Then gently spoon the topping over the meat mixture.  Bake at 350º for 20 minutes or until topping is just cooked in the middle (just dry to the touch) but not really browned.   Serve with a nice sliced avocado lightly dusted with garlic powder or your favorite guacamole salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

625 calories, 43.6 g  fat, 15.7 g  carbs, 6.78 g fiber, 8.92 g NET CARBS, 43 g protein, 1322 mg sodium (mostly from  cheese)

I have a tri-color pack of bell pepper in the fridge and got this soup idea for our lunch today from a photograph I saw on the internet today.  This isn’t a classic Pepper Pot, but with all the peppers I put in this, I’m going to call it my Tex-Mex version of a classic recipe (Google Pepper Pot for the original dish).  I also had 1 can of Eden brand soy black beans on hand which are so low in carbs (unlike regular black beans), I decided to throw them in the pot for good measure.  Good decision, as they made this delicious soup very filling!  They are not listed in the ingredients and are not calculated in the numbers below as I know many are opposed to consuming soy beans or any soy products.  This recipe is not suitable until you are in Atkins Phase 2, but omit the beans and you can enjoy it while still in Induction Phase.

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

INGREDIENTS:

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

4 oz. onion, chopped

4 slices thick bacon, coarsely chopped

½ c. each coarsely cut up red, yellow and green bell pepper

1 c. celery with leaves, sliced

1 c. each parsley and cilantro, chopped

6 plum tomatoes, diced very large

4 c. beef or chicken broth

1 tsp. chili powder

½ tsp. chipotle chili powder (or more regular chili powder)

½ tsp. ground cumin

3 T. rice wine vinegar

½ tsp. each salt and coarse black pepper

DIRECTIONS:  Brown the bacon in a large soup pot over high heat.  Add the onion and stir-fry until it begins to caramelize.  Add crumbled ground beef and brown until no longer pink.  Add all remaining ingredients.  When all comes to a boil, lower heat and simmer for about 20-30 minutes or until celery is tender.  Serve at once with a garnish of a few sprinkles of cheddar cheese if desired.

NUTRITIONAL INFO:   Makes 8 1c. servings, each contains:

214 cals., 13.3g fat, 5.82g carbs, 1.86g fiber, 3.96g NET CARBS, 17g protein, 296mg sodium.

  • If you add the can of Eden soy black beans, it adds 3 net carbs to the entire batch or 0.37 net carbs to a serving, so only a trace number change. 🙂

Rind-Korn Biscuits

These biscuits were inspired by a recipe of Widget (on Low-Carb Neighborhood forums).  She developed a biscuit that uses almond flour and pork rind flour.  I have been meaning to try them for ages but simply have not.  So this morning was the day.  But I decided to put my experimenting cap on.  First off, I added a little Einkorn flour for the flour-y flavor and texture it brings to baked goods.  Second, I could tell that they were going to be way to sweet for our taste, so I reduced the sweetener by a whopping 2/3!  I also got 7 biscuits and surprisingly had to cook them quite a bit longer.  The only other change that I WISH I had made, was to not use a silicone muffin pan.  I like my biscuits brown on top and bottom.  So I encourage you to use a metal pan if you try these.  These are so delicious I will definitely be making them again.  I also like that the recipe only makes 6 biscuits, as I personally don’t care for re-heated low-carb biscuits.  They dry out too much in my opinion and sometimes give off a taste of the leavening with reheating.  These biscuits are not suitable for those still on Atkins Induction or very early in their weight-loss journey.  That said, you can eliminate the Einkorn flour, making them more like her original recipe, and enjoy them as soon as you get to the nust level of the Atkins carb re-introduction ladder.

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

INGREDIENTS:

3/4 c. almond flour

2 T. Einkorn flour

1/4 c. ground (½ oz.) pork rinds

2 tsp. Splenda (or 2 tsp. sugar equivalent of other sweetener)

1 tsp. baking powder

4 oz. cream cheese, softened

2 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 7 cups of a muffin tin.  Soften cream cheese and whisk it smooth.  You don’t want any lumps in it.  Whisk in the eggs until the mixture is creamy smooth.  Add in all dry ingredients slowly, whisking between additions.  Spoon the batter into 7 oiled cups equally (about 3 T. batter per slot).  Tap pan on counter to release any air bubbles.  Pop into 350º oven and bake for 20-25 minutes (ovens can vary) or until lightly golden on top.  Remove and serve hot with butter and your favorite jams or jelly.

NUTRITIONAL INFO:   Makes 7 biscuits, each contains:  161 calories, 13.7 g fat, 4.85 g carbs, 1.42 g fiber, 3.43 g NET CARBS (without Einkorn flour, 2.43 NC), 7.12 g protein, 179 mg sodium