Saturday, December 2, 2017

PYURE REVIEW



This is just a quick post for a review on Pyure Sweeteners.  I got some free samples in the mail and I have to say I have absolutely no complaints on anything I've tried so far.  I'm not getting any money or benefits from sharing this.  As many of you probably know, if you read my blog often, I have been using pretty much mostly Pyure Organic Stevia Blend in all my baking lately.  So far that's the only one I've tried until I got the samples.  I love it because 1) it's so much cheaper to use than most of the sweeteners out there.  2) Though some like the cup for cup measurements of Swerve or Erythritol, I like that I can use half the amount with Pyure Stevia Blend for the same sweetness.  More for my buck. 3) I like that I don't have to order it online. It's available locally at most grocery stores. I've been getting it in my local Walmart. 

 If you want a cup for cup blend they have one, but it has maltodextrin in it which is just another carbohydrate and raises blood sugar.  I would not recommend that. Here is an exerpt about maltodextrin  
[Maltodextrin has 4 calories per gram — the same amount of calories as sucrose, or table sugar. Like sugar, your body can digest maltodextrin quickly, so it’s useful if you need a quick boost of calories and energy. However, maltodextrin’s GI is higher than table sugar, ranging from 106 to 136. This means that it can raise your blood sugar level very quickly.] Important to read labels and learn what the things listed in the label are.
But the organic stevia blend is stevia and erythritol.  I like the taste. To me it is as close to sugar as it gets for taste.  I prefer it over Swerve.  I also prefer the price over Swerve. 

Today I tried the maple flavored syrup on one of my favorite pancake recipes "One Big Fluffy Pancake." I added some of my lacto-fermented fried apples to the batter and topped it with butter and the syrup.  I was very happy with the texture and flavor, but this one is not available locally, and the price is beyond what I would pay for this size bottle of syrup.  It does have a small bit of after taste that some may not like.  It does not bother me as it's a good after taste anyway, and it doesn't last very long.  

I've been otherwise using Walden Farms zero carb syrup which I like but I tend to add my own maple flavoring to it and a bit more sweetness.  I didn't feel the need to do that with Pyure.  But comparing the price, it's a no-brainer... I'll keep buying Walden Farms, which I can get locally, and adding maple flavoring and a dash of stevia extract to it. 

The vanilla flavored extract is pretty strong on the vanilla flavor, which I like.  Just so you know, use it sparingly at first and add a little at a time to see how you like it.  

They also have a honey substitute, which I was hoping they'd send me, but they didn't. I would have liked to try that out.  Here's the break down of it... 
Calories 30
Total Fat 0g0%
Sodium 0mg0%
Total Carb 14g5%
Dietary Fiber 10 g40%
Sugars 0g
Protein 0g
4g net carbs per 1 tbsp serving.  That's actually more carbs than what I would want to use, but maybe some are okay with that.  Depends on how you use it. If you can fit it into your macros, fine.  

Anyway, just thought I'd share with whoever out there is interested since Christmas baking is right around the corner.  Have a nice day! 😄 



Monday, November 20, 2017

MY VERY BEST LOAF OF BREAD YET





BREAD PEOPLE!  This is bread!  I am so pleased, tickled pink to tell you the truth, at how this turned out!!  I am still catching my breath.  This is the closest thing to a loaf of wheat bread I've ever made and it is actually sandwich size slices. I bought a pullman pan a few years back and never used it.  All the low carb bread I made was for smaller loaves. I decided to tweak my last recipe of "Flax cheesy Bread With Protein" and make a larger loaf that would work in my pullman pan and see if I could get something that resembled a real loaf of bread.  It worked!!  I was doing some fast prayers because so often I've had disappointments but this did not disappoint.   I believe the pullman pan was what made the difference in the rise I got, but also some of the tweaks I made to it.

I'm always tweaking my recipes.  This time it was worth it. You can get the pullman pan at Amazon.  I'm not an affiliate and I don't make any money off it, I'm just sharing what I used and where you can buy it.

I did not use the cover when I baked it. I just baked it open.  But, after cooled the loaf fits nicely back in the pan with the cover to keep it fresh. Nice place to keep it.  I would put it in the fridge after a couple days on the counter, however.


Does that look like bread or what? It tastes like bread too.  Okay, I have to admit, it's been a few years since I actually tasted wheat bread, but if my memory serves me right this is bread.  Tastes good with just some butter on it.  Makes good toast.  Soft bread like texture.  I'm a happy camper.

One more thing before I close - do you notice the badge on my upper right corner?  I was surprised to get an email saying my blog has been chosen for the top 75 low carb blogs on feedspot.com.  I'm honored and really don't know what to say except thanks! Check out feedspot.com for some really great low carb blogs.  Click on the badge above and it will take you there.

 Pullman Pan Low Carb Bread 


Recipe By     :Ginny Larsen
Serving Size  : 20 

  1 1/4 cups  Parmesan cheese -- (the canned kind)
  5/8   cup  golden flaxseed meal
  3/8   cup  whey protein isolate, Isopure -- (Unflavored)
  1/4   cup  almond flour - Honeyville
  1/4   cup  Psyllium husk powder
  1/4   cup  nutritional Yeast Flakes, NOW brand
  1 1/4  scoops  MCT oil powder, Quest -- (optional)
  3 1/8  teaspoons  baking powder
  2 or 3   tablespoons  Pyure Sweetener (I used 2 but next time think I will do 3 for a little more sweetness. If you like it less sweet add 2. It helps bring out flavor and does not really sweeten much)
  8   large  eggs
  4   egg whites -- (can use the carton whites)
  5/8  cup  marsala cooking wine (or regular marsala wine - helps with rise and flavor)

Preheat oven to 350F. In bottom of 9x4x4-inch Pullman loaf pan (works best) loaf pan or other 9x5 loaf pan (size is important to rise), place parchment paper and grease sides with coconut oil. If using a Pullman pan you may not need the parchment or grease, but I grease it anyway. It releases very easily with no sticking.

In mixing bowl, add parmesan cheese, flax meal, whey protein, almond flour, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener. Sift together.

Add eggs, egg whites and cooking wine and beat with electric mixer until well combined. Pour into loaf pan and bake for 1 hour and 15 min. Remove from pan onto wire rack and cool completely before cutting.

Copyright:
  "© Ginny Larsen, 2017"
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Per Serving: 115 Calories; 6g Fat (47.5% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber
2g net carbs per slice

Friday, November 10, 2017

CHICKEN AND RED PEPPER LASAGNA




This is a layered chicken casserole with chicken being in the place of pasta.  You need to make sure you have large chicken breasts and slice them with a very sharp knife into very thin slices.  You can pound them if necessary to get them as thin as possible.  I didn't do this and wish I had as once they cook they fatten up a bit, which was still okay.  This was so yummy it just didn't matter really.



We loved it, and will serve it again.  I hope if you try it you'll love it too.  It will be a dish I will make again.

                 

                      Chicken and Red Pepper Lasagna


Recipe By     :Ginny
Serving Size  : 6 

  2  pounds  chicken breast
  16 ounces  Mezzetta Deli-sliced Roasted Red Bell Peppers -- drained
  1  tablespoon  avocado oil -- or olive oil
  1  teaspoon  oregano
  1  teaspoon  garlic powder
  1  tablespoon  marsala cooking wine
  4  slices  Gouda deli sliced cheese
  1  cup  mozzarella, shredded low-moisture, part skim

With a very sharp knife, slice thin slices off chicken breast. This works best if you have a couple very large chicken breasts rather than small ones.  Slice them as thin as you can get them. 

In food processor, process drained red peppers until as smooth as you can get it.

Add avocado or olive oil, oregano, and garlic powder.  Add cooking wine.

Process again until combined.

In 9-inch square baking pan, layer 1/2 of the chicken slices.  Cover with half the red pepper sauce.  Top with slices of gouda cheese.  Sprinkle half of the mozzarella on top.

Add another layer of the rest of the chicken slices.  Top with remaining sauce and mozzarella cheese.  Bake in preheated 375F oven for 45 minutes.  Let stand 5 minutes before serving.


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Per Serving: 348 Calories; 21g Fat (53.4% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber




Monday, November 6, 2017

FLAX CHEESY BREAD WITH PROTEIN



I was not going to share this recipe at first, because it is a variation of my already loaf of "Cheesy Loaf of Bread" but it is a little different.  And some may like this variation.


I decided I want to use more flax and less almond flour for a while, to see how it affects me.  I usually feel better when eating flax.  So this is a variation of that, plus some added whey protein and MCT oil powder, which is optional.  I have some to use up and so thought I'd use it.  If you have it you can add it, if not, don't worry about it.

I know flax has gotten a bad rap on the internet, but I believe the bad information on it is not according to scientific studies.  All those show it to be a very healthy food.  You can read my take on it here: "One Big Fluffy Pancake"  where I provide several links of studies done on Flax and its benefits.   If you choose not to use it, that's fine.  I merely provide this recipe for those who do and want a substitute for almond flour or coconut flour.  I cannot tolerate coconut flour very well, except in very small amounts added with other flours.  Flax adds a sort of "whole grain" flavor and feel many times to bread recipes.  The amount of flax actually is rather small in this loaf compared to the other ingredients.  Parmesan cheese gives it a good bread flavor and feel, as well as the psyllium powder.

One thing I would also like to mention to my readers, if you notice, I took the ads off my blog.  I am no longer monetized in any way.  I only keep up this blog because I like to share recipes, it's a hobby.  I'm happy going back to that, which is where I started.  I never wanted to really be "out there" and I'm not a professional.  I find I'm back to really enjoying my hobby once again, where as while doing a cookbook, trying to keep up a facebook page, trying to keep up with all the competition, I was stressed and not enjoying it.  I'm back to having fun cooking and sharing, which is what I like to do.

I also enjoy people!  So feel free to comment or share tips or recipes yourself if you have any suggestions or things you've tried different of one of my recipes!  I enjoy hearing from you.



                   

                      Flax Cheesy Bread with Protein

Recipe By     :Ginny
Serving Size  : 16 

1 cup  Parmesan cheese
1/2  cup  golden flaxseed meal
1/3  cup  whey protein isolate, Isopure -- unflavored
3     tablespoons  Psyllium husk powder
3     tablespoons  nutritional Yeast Flakes, NOW brand
1     scoop  MCT oil powder, Quest -- (optional)
2 1/2  teaspoons  baking powder
1/2    tablespoon  Pyure -- or 1 tbsp  equivalent to sugar
8       large  eggs
1/2    cup  Marsala cooking wine or regular wine (can substitute any liquid, but this gives it a wonderful flavor and aroma, like bread! I also think it gets a better rise)

Preheat oven to 350F. Line 8 x 4-inch loaf pan (size is important to rise), with parchment paper and spray with non-stick cooking spray.

In mixing bowl, add parmesan cheese, flax meal, whey protein, psyllium powder, nutritional yeast flakes, MCT oil powder, (if using), baking powder and Pyure sweetener.  Mix with whisk to get any lumps out and combine.

Add eggs and cooking wine and beat with electric mixer until well combined.  Pour into loaf pan and bake for 1 hour.  Remove from pan onto wire rack and cool completely before cutting.

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Per Serving: 111 Calories; 6g Fat (48.0% calories from fat); 8g Protein; 5g Carbohydrate; 4g Dietary Fiber

1g net carb per slice




Saturday, October 14, 2017

PUMPKIN MUFFINS




I love pumpkin, as do most people, especially in the Fall.  These made my kitchen smell amazing as they were baking, and did not disappoint when we tasted them either. The texture came out perfect.  They were just the right moistness and flavor.  I decided to glaze them but you could do a crumble topping (which I am going to try next time), or just dip in butter and sprinkle with granulated sweetener or powdered sweetener.  Feel free to add nuts or homemade craisins or whatever.

Next week is our 42nd wedding anniversary.  We're going to take a trip back to our honeymoon location. Many of you know I shared that my husband has mild cognitive impairment, probable Alzheimer's.  We did find he has the Apoe4 gene that makes him more susceptible genetically.  So far our supplement regimen and mct oil (and lots of prayer) has kept him pretty steady for the last 3 years, so I'm thankful for another anniversary we can enjoy together yet. I'm thinking of some ideas for food that can be taken with on our trip.  This will be one of them.  I may try this in a bundt pan as well, or even a loaf pan for pumpkin bread.  Hmmm, in fact I think it would make a great french toast!


                      


                             Pumpkin Muffins


Recipe By     :Ginny
Serving Size  : 9    
--------  ------------  --------------------------------
1  cup  almond flour - Honeyville
1/3  cup  whey protein isolate, Isopure -- (unflavored)
2  tablespoons  psyllium husk powder
1/2  cup  Pyure sweetener -- (or your choice granulated sweetener)
2  teaspoons  baking powder
1/2  teaspoon  salt
1  teaspoon  cinnamon
1  teaspoon  pumpkin pie spice
1/2  cup  Silk unsweetened almond milk, vanilla
1/2  cup  canned pumpkin
1/4  cup  cocout oil -- melted
2  eggs

Preheat oven to 400 degrees F.  In mixing bowl, add almond flour, whey protein isolate, psyllium powder, sweetener, baking powder, salt, cinnamon, and pumpkin pie spice.  Whisk together to combine.

Make a well in the center and add almond milk, pumpkin, coconut oil, and eggs.

Whisk the wet ingredients in the center until combined and then from the sides, stir in dry ingredients and stir together just until combined. Don't overmix. 

Scoop into greased muffin tins, or I used silicone muffin cups which don't need to be greased.  

Bake 18 to 20 minutes.

Cool and sprinkle with powdered sweetener or ice with your favorite icing*


*Icing idea - mix powdered sweetener, vanilla, and heavy cream to icing consistency. I powder my sweetener in my coffee grinder.

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Per Serving: 118 Calories; 8g Fat (54.3% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : I got 9 muffins, filling 3/4 full.  

2g net carbs 




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