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Tuesday, May 23, 2017

HOT COCOA OR CAROB DRINK



HOT COCOA OR CAROB DRINK

I use the carob option because cocoa and dark chocolate give me migraines. This drink tastes so similar to what I remember hot chocolate be like, so I don’t feel deprived.  The gelatin is added for more body and for the fantastic benefits of adding gelatin to the diet.  Gelatin can also reverse some skin damage apparently.

1 cup almond milk (250 mL)
11/tsp cocoa, OR (7 mL)
  carob powder*
1 tsp unflavored gelatin (5 mL)
Liquid sweetener, to taste
1 tbsp whipping cream (15 mL)
Whipped Cream (optional)
Cinnamon sprinkle (optional)
  
In blender, combine almond milk, carob powder, OR cocoa and gelatin; blend well.  Pour into coffee cup and nuke 1 minute on high power.  Stir in whipping cream and nuke another 30 seconds.  Stir in liquid sweetener, to taste, if desired.  Top with whipped cream and a sprinkle of cinnamon for a special occasion.  Otherwise, I normally skip the whipped cream and cinnamon, but the times I have had it, it felt like I was having a rich dessert! 


Helpful Hints:  *Bob’s Red Mill® Toasted Carob powder is my favorite for this drink.  It tastes so much like cocoa. I’m not sure how they do it. There is another called Chatfield’s® but I preferred it in baking and if given a choice, I would also choose the former brand for baking as well.  For the special occasion whipped cream and cinnamon option, I use a heavy beer glass (don’t nuke it) once my hot carob drink is ready to pour into it.  One can also buy mason jars that come with a handle that would be good for this purpose.

Yield:  1 serving
1 serving – cocoa/carob
97.9/105.3 calories
4.3/3.8 g protein
8.6/8.4 g fat
1.8/1.2 g fiber
1.0/1.2 g net carbs 

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Tuesday, May 16, 2017

LEMON CAKE WITH LEMON ICING






LEMON CAKE WITH LEMON ICING

A light-tasting, moist cake with a substantial and tasty, lemony icing.  I enjoyed this cake with my favorite herbal tea.  Next to chocolate I think lemon has to be the next most favorite flavor for many people.  My husband loved this cake and especially since it was made from lemons growing in our garden.

12/cups Gluten-Free Bake Mix 2 (Click - homemade) (400 mL)
11/tsp baking powder (7 mL)
1/tsp salt (0.5 mL)
6 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
  sugar
1/cup butter, softened (125 mL)
  (almost melted)
1/cup lemon juice (60 mL)
2 tbsp very finely grated lemon peel (30 mL)
Lemon Icing:
1 cup vanilla whey protein (250 mL)
  (I used Gold Standard®  from GNC - or use
  your own...make sure it tastes good!)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (75 mL)
1/cup whipping cream (75 mL)
1/cup lemon juice (60 mL)
2 tbsp butter, melted (30 mL)
2 tbsp powdered erythritol, OR 3 packets sweetener (30 mL)
  (for coffee or tea)
1/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, liquid sweetener, butter and lemon juice.  Add dry ingredients; process.  Stir in lemon peel.  Pour into greased 9 x 13-inch (23 x 33 cm) dish.  Spread out evenly with back of spoon.  Bake 20 minutes, or until dinner knife inserted in cake comes out clean.

Lemon Icing:  Prepare icing as soon as cake comes out of the oven (it becomes thicker and stickier after a while).  In food processor, combine vanilla whey protein, liquid sweetener, whipping cream, lemon juice, melted butter, erythritol and vanilla extract; process.  Immediately spread over warm cake.   Keep cake at room temperature for a lighter texture, but after 24 hours, it should be refrigerated.

Yield:  24 servings
1 serving
120.5 calories
5.6 g protein
9.7 g fat
0.1 g fiber
2.5 g net carbs


SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! Our order page is now GREATLY simplified -We've dropped prices on all books (Book 2 is FREE while supplies last). If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49.  Also, I have two fun Kindle books with tons of photos, Jen's Collection 1 and 2.


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Friday, May 12, 2017

SLOW-COOKER ZUCCHINI TOMATO SOUP


SLOW-COOKER ZUCCHINI TOMATO SOUP

A full-bodied, flavorful soup that makes use of the abundance of zucchini and tomatoes in summer gardens or markets everywhere.  Soup is filling and a bowl before lunch or supper will ensure that you eat less.  It’s a fact!

I love making my soups with homemade chicken stock.  I use a leftover rotisserie chicken, place it in the crock-pot along with a carrot and an onion, 1 tsp salt, 1 tsp black pepper and 1 tsp dried parsley. Cook on low overnight.  Drain and place soup in airtight container in the fridge or freezer depending on when you would like to use it.  I try to make sure I always have some in the freezer.  Homemade chicken stock is amazingly healthy.  SEE HERE.

4 cups homemade chicken stock ( 1 L)
4 cups diced zucchini (1 L)
2, 14-oz cans diced tomatoes (822 g)
11/2  tsp black pepper (7 mL)
1 tsp oregano (5 mL)
1 tsp basil (5 mL)
1 tsp salt, OR to taste (5 mL)
1/2  tsp turmeric (2 mL)
8 oz regular cream cheese (250 g)
1 cup whipping cream (250 mL)

In slow-cooker, pour chicken stock.  Add zucchini, tomatoes, black pepper, oregano, basil, salt and turmeric.  Set slow-cooker on high and cook 4 hours.  Allow soup to cool.  Blend in batches in blender along with cream cheese. 

In large pot, over medium heat, cook soup with whipping cream 10 minutes until nice and hot.  Be careful that the soup does not boil over.  Taste and add more salt, if desired.  Serve with plenty of freshly ground black pepper.

Yield:  14 servings
1 cup (250 mL) per serving
137.8 calories
4.6 g protein
11.3 g fat
1.4 g fiber
4.1 g net carbs

<3 B| SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! Our order page is now GREATLY simplified -We've dropped prices on all books (Book 2 is FREE while supplies last). If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49.

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Thursday, May 11, 2017

SLOW COOKER STUFFED PEPPER CASSEROLE






SLOW COOKER STUFFED PEPPER CASSEROLE

So much easier than making individual stuffed peppers.  This recipe will feed a crowd.  If you would like to spice this up a bit, you can change out 1 lb of the ground beef for ground sausage meat or use some hot sauce or red pepper flakes.

3 lbs lean ground beef (1.4 kg)
24 oz large bell peppers, chopped (0.68 kg)
12/cups water, divided (400 mL)
14 oz fresh plum tomatoes, (396 g)
  chopped, OR 1 can diced tomatoes
1 tbsp crushed garlic (15 mL)
1 tbsp Montreal Steak Spice (15 mL)
2 tsp salt (10 mL)
2 tsp black pepper (10 mL)
1 tsp dried oregano (5 mL)
1 tsp dried basil (5 mL)
3 cups grated sharp Cheddar cheese, OR (750 mL)
  more, to taste

In large frying pan, over medium heat, brown ground beef, breaking it up real small with the spatula.  Set bell peppers aside after chopping.

In blender, combine 1 cup (250 mL) water, tomatoes, garlic, Montreal Steak Spice, salt, black pepper, oregano and basil; blend.  Pour over meat and continue to cook for a while.  Pour carefully into large slow cooker.  Place peppers on top and stir to combine.  Stir in the remaining 2/cup (150 mL) water. 

Cook on high 4 to 5 hours or on low for 6 to 7 hours.  If necessary, stir about 1 tsp (5 mL) cornstarch into the meat and vegetables at the end to thicken the sauce a bit. 

Fill a 9 x 13-inch (23 x 33 cm) casserole dish and an 8-inch (20 cm) square dish with the meat and vegetable mixture.  Sprinkle with Cheddar cheese and place in 350°F (180°C) oven 20 minutes.  Serve with sour cream, if desired.  This would be good with cauli-mash on the side or cauli-rice mixed with some cooked quinoa (a seed, not a grain and useful in pre-maintenance stages of Atkins).

Yield:  12 servings
1 serving
389.0 calories
29.5 g protein
27.2 g fat
1.3 g fiber
4.7 g net carbs

SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! Our order page is now GREATLY simplified -We've dropped prices on all books (Book 2 is FREE while supplies last). If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49.

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Monday, May 1, 2017

BACON CHEDDAR QUICHE





BACON CHEDDAR QUICHE
For breakfast, lunch or dinner, and this quiche would be wonderful alongside a nice salad and perhaps a sausage of your choosing.  I enjoyed it simply with sliced tomato.  You could also serve it with fried tomato...fry in light olive oil and sprinkle with Italian seasoning.  Awesome way to serve tomatoes as a cooked vegetable by the way.  This method brings out the natural sweetness in tomato.

Miracle Dough Crust:
  (use half the dough and either freeze the
  remainder or make another quiche)
6 large eggs
4 oz cream cheese, softened (125 g)
1/tsp black pepper (2 mL)
1/tsp salt (0.5 mL)
7 oz grated Cheddar cheese (210 g)
3 tbsp chopped green onions (45 mL)
7 oz bacon, cooked and chopped (210 g)

Preheat oven to 400°F (200°C). 

PrepareMiracle Dough.  Divide dough in half.  Roll out the one half to fit a quiche pan or a glass pie dish, pressing the dough up the sides.  (I used the remaining half to make tortillas - will share that recipe next.  You can use the remaining dough to make another quiche.  I have quite a few on this blog that you can choose from...look under Breakfasts in the Index.)


In food processor, combine eggs, cream cheese, black pepper and salt; process.  Stir in Cheddar cheese and green onions.  Pour quiche mixture over prepared dough crust.  Make sure the Cheddar cheese is fairly evenly distributed.  Sprinkle the bacon over the top.  Bake 30 minutes, or until golden brown on top.  Check after 25 minutes.

Yield:  8 servings
1 serving
346.6 calories
23.1 g protein
26.2 g fat
0.1 g fiber
3.6 g net carbs

<3 B| SEE: Low-Carb.us/CookbookSALE-bythe-World#1-LC-Team! Our order page is now GREATLY simplified - prices have been dropped on all the cookbooks (also vol. 2 is FREE) - but only while supplies last) Get them quick...I love these books, we use them all the time! (y) ~Jen


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Saturday, April 29, 2017

LOADED RANCH CHICKEN AND "POTATO"





LOADED RANCH CHICKEN AND “POTATO”

This recipe is fun to prepare and relatively easy and does not take too long.  The presentation is different and is bound to be kid-approved. Delicious idea for the chayotes which are a very good stand-in for scalloped potatoes in this dish - VERY potato-like!  You could possibly use rutabaga if you can't find chayotes.  States in the South of America will know what chayotes are.  Here is some interesting INFORMATION ON CHAYOTES.



2.2 lbs chayotes, peeled, seeds removed, sliced thinly, OR (1 kg)
  you could possibly use rutabagas (which we don't get here)
Seasoning salt, to taste
2 lbs chicken breasts, cubed (0.9 kg)
Seasoning salt, to taste
Black pepper, to taste
Ranch Dressing (CLICK), divided
2 cups grated Cheddar and (500 mL)
  Mozzarella mixed
6 slices bacon, cooked, chopped
1/cup diced green onions (125 mL)
Sour cream, optional

Preheat oven to 400°F (200°C).  Grease a large cookie sheet.

Easiest way to handle chayotes: Cut in half and rub the open ends on a cutting board.  Then rinse under water.  Now they are no longer so slippery to work with. In large pot of salted boiling water, boil chayotes until almost tender; about 10 minutes.  Drain well in a colander over a bowl.  Sprinkle with seasoning salt.

In medium bowl, sprinkle chicken with seasoning salt and black pepper, to taste.  Toss with a little more than half the Ranch dressing.  Toss the drained chayotes with the remainder.  Spread the chayotes over the prepared cookie sheet.  Top with chicken.  Bake 20 minutes.

Sprinkle with Cheddar and Mozzarella cheeses, bacon and green onions.  Bake another 10 minutes.  Serve with sour cream, if desired.

Yield:  9 servings
1 serving
377.2 calories
35.2 g protein
22.6 g fat
3.5 g fiber
4.2 g net carbs

<3 B| SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! Order page is now GREATLY simplified and prices have been dropped on the cookbooks (Also vol. 2 is FREE)! Have fun! I love these books...use them all the time! ~ Jen


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Friday, April 28, 2017

STRAWBERRY YOGURT SHAKE




STRAWBERRY YOGURT SHAKE

My boys grew up on yogurt shakes.  So good for you and did you know that 1 cup of plain yogurt contains 4 grams of carbs?  This is because the nutritional analysis does not take into account the fact that the lactose is turned into lactic acid by the live bacteria. Go-diet Author, Jack Goldberg, is the one who alerted the public to this fact, based on lab studies.

Please note:  For your low-carb supplies and super-quick delivery...Netrition.com on the right hand side of my blog.  I am an affiliate.

2 cups plain Greek yogurt (500 mL)
1 cup frozen unsweetened strawberries (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
  sugar
1/cup ice cold water (125 mL)
  
In blender, blend yogurt, strawberries, liquid sweetener and ice cold water until smooth.  Serve immediately.

Variation:  Peach Yogurt Shake:  Use frozen unsweetened peaches instead.


Yield:  4 cups (1 L)
1 cup (250 mL) per serving
99.0 calories
5.3 g protein
4.1 g fat
0.8 g fiber
4.6 g net carbs 


PLEASE NOTE:  VOLUME 2 IS FREE WITH A PURCHASE FOR A LIMITED TIME

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Saturday, April 22, 2017

CREAMY CHICKEN, PEPPERS, ONION AND SAUSAGE CASSEROLE







CREAMY CHICKEN, PEPPERS, ONION AND SAUSAGE CASSEROLE

The addition of sausage is what takes the flavors over the top for this casserole. Use your favorite sausage in this recipe.  The pork rind dust stands in for bread crumbs.  However, you can make breadcrumbs from this microwave bread (use the plain version).  Or you can use this topping.

2 tbsp olive oil, OR butter (30 mL)
1 cup chopped onion (250 mL)
2 cups chopped peppers (500 mL)
11/lbs cooked chicken, diced (0.68 kg)
8 oz Italian sausage, cooked and  (250 g)
  sliced
Creamy Sauce:
8 oz regular cream cheese (250 mL)
1 cup whipping cream (250 mL)
1/cup water (60 mL)
2 tsp crushed garlic (10 mL)
1/cup mayonnaise (60 mL)
Topping:
1/cup pork rind dust, OR  (125 mL)
  see alternatives below the heading
1 tbsp butter, melted (15 mL) 

Preheat oven to 400°F (200°C).

In large frying pan, over medium heat in light olive oil or butter, cook onions until softening.  Add peppers and garlic, cooking until the peppers are soft.

In large bowl, combine vegetables, chicken and sausage.

Creamy Sauce:  In frying pan, over medium heat, combine cream cheese (broken up into pieces), whipping cream, water and garlic.  Stir until mixed well and close to boiling or boiling.  Stir in mayonnaise. 

Add creamy sauce to vegetables and meat; stir to combine well.  Turn out into a 2-qt (2 L) casserole dish. Sprinkle topping evenly over the casserole. Bake 20 minutes.

Topping:  In small bowl combine pork rind dust and melted butter.

Yield:  8 servings
1 serving
461.4 calories
29.6 g protein
34.9 g fat
0.9 g fiber
6.1 g net carbs

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Monday, April 17, 2017

CHEESY GREEN BEAN CASSEROLE


 Before going in the oven


CHEESY GREEN BEAN CASSEROLE
This side dish is a great company casserole and looks as good as it tastes!  Most times plain green beans will do, but occasionally I like to dress them up!  We all need a good green bean casserole in our low-carb arsenal of recipes.

4 cups cooked green beans (1 L)
1/cup onion, diced (60 mL)
Sauce:
4 oz cream cheese, softened (125 g)
2 tbsp whipping cream (30 mL)
2 tbsp mayonnaise (30 mL)
1 cup grated Monterey Jack cheese (250 mL)
1/cup pork rind dust (60 mL)
1 tbsp butter, melted (15 mL)

Preheat oven to 350°F (180°C).

In 2-qt (2 L) casserole dish, place cooked green beans and onion.

Sauce:  In food processor or blender, process cream cheese, whipping cream and mayonnaise.

Pour sauce over vegetables and toss gently to combine.  Sprinkle with Monterey Jack cheese.

Topping:  In small bowl, combine pork rind dust and melted butter.  Sprinkle over the casserole.

Bake in preheated oven 30 minutes.


Yield:  6 servings
1 serving
239.9 calories
9.7 g protein
20.0 g fat
1.4 g fiber
5.4 g net carbs 


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Thursday, April 13, 2017

CHOCOLATE RASPBERRY PECAN TORTE








CHOCOLATE RASPBERRY PECAN TORTE

This pie could not be simpler to make.  It is so good that low-carbers can bank on the fact that non low-carbers will not know it is low-carb.  It tastes so naughty, that you can keep this treat for times when you know sweet treats and chocolate you cannot indulge in will abound - like the holidays such as Easter!

"Graham Cracker" Crust:
1 cup “Bread” Crumbs, OR almond meal* (250 mL)
1/4  cup vanilla whey protein powder (60 mL)
1 tbsp powdered erythritol (15 mL)
1/3  cup butter, melted (75 mL)
Liquid sweetener to equal 1/2   cup (125 mL)
  sugar
1 tbsp water, if necessary (15 mL)
Filling:
1/2  cup raspberry fruit spread (125 mL)
3/4  cup sugar-free chocolate chips (NEW!!) (175 mL)
40 pecans

Preheat oven to 350°F (180°C).    

"Graham Cracker" Crust:  Preheat oven to 350°F (180°C).  In medium bowl, combine “Bread” Crumbs, vanilla whey protein powder and powdered erythritol.  In small bowl, combine melted butter and liquid sucralose. Sprinkle water over crust ingredients, if needed.  Using plastic wrap, press crust ingredients into 9-inch (23 cm) pie dish and up the sides.  Bake 8 minutes.  If using almond meal, bake 10 to 12 minutes.  Allow to cool.

Filling:  Spread fruit spread carefully in bottom of crust.  Sprinkle with chocolate chips and arrange pecans on top.  Bake 15 minutes.  Serve chilled.

Helpful Hints:  Almond meal is preferable to almond flour in crusts, I find.  The crust made with the "Bread "Crumbs will be firmer upon chilling than the crust made with almond meal, but it will still be very good.  Almond meal is made by grinding raw almonds with the skins on or off.  I usually use skin-on almonds.

Yield:  8 servings
1 serving
282.3 calories
6.3 g protein
23.1 g fat
5.6 g net carbs


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CHEESY GARLIC BREAD STICKS




Rolled the dough out into an 8-inch (20 cm) square - placed on parchment and covered with plastic

Brushed with olive oil, covered with garlic (bottled kind) and Cheddar on top

Hot out of the oven...Slice into 8 strips and cut those strips in half for 16 servings

CHEESY GARLIC BREAD STICKS

Wherever you would serve garlic bread, this would be a good stand-in.  Using the Miracle Dough, the inside is soft and the outside crust on the bottom is crispy.  You can almost imagine these being real bread sticks and they taste a whole lot better than some real bread sticks that I have eaten.  To reheat the next day, simply nuke one bread stick 15 seconds or place them in a moderate oven for 5 to 10 minutes....keep an eye on them.  The oven method will crisp up the bread sticks again on the bottom.  Nuking them will ensure the bread sticks are soft.  Both ways they are ever so yummy!

Miracle Dough (for seasoning I only used 1/4 tsp Montreal Chicken Seasoning)
1 tbsp olive oil (15 mL)
2 tsp garlic (10 mL)
  (the bottled kind)*
1 cup grated Cheddar cheese (250 mL)
1 tbsp chopped green onions (15 mL)
  (green part only)

Preheat oven to 400°F (200°C).   Grease a cookie sheet.

Prepare Miracle Dough.  Place dough ball on parchment paper and cover with plastic wrap.  With a heavy rolling pin roll out to 8-inch (20 cm) square. Remove plastic wrap and invert onto prepared cookie sheet.

Brush dough with olive oil and spread garlic over the entire surface.  Sprinkle evenly with grated Cheddar cheese (use a little more, if needed).  Bake 10 minutes.  Check the underside to make sure it is not getting too dark and Loosen the edges with a metal spatula.  If the top still looks too doughy, raise the shelf in the oven and bake another 2 minutes.  Sprinkle with green onions.

Helpful Hint:  *Alternatively increase garlic powder in the Miracle Dough to taste.

Yield:  16 servings
1 serving
134.4 calories
6.6 g protein
11.0 g fat
0 g fiber
2.0 g net carbs

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