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 




Monday, October 2, 2017

"PRETZEL CRUST"-STRAWBERRY PRETZEL DESSERT ALTERNATIVE



Image may contain: dessert and food
                   
Everybody loves the Strawberry Pretzel Dessert when holiday season comes around.  Being low carb we can't do the pretzels but here is a very nice alternative.  This was an idea brought to me by a facebook friend, Jeanette, who did her own wonderful version and gave me the idea of using pork rinds.  Now, I'll have to say, I'm not really a fan of pork rinds.  I think they smell bad and I'd never eat them all by themselves.  They just gross me out.  But I've been discovering some really good uses for them when you crumble them up and use them in recipes or for breading on chicken or in this case, in a pretzel crust.  I couldn't believe how good it tasted in this crust! 

I made the cream filling from my Raspberry Delight


and then I decided since I had blueberries to make a blueberry topping this time.  But you can do any topping really for this that you like.  Any frozen berries can be easily made into a nice topping. My blueberry topping was made with thawed berries and Walden Farms blueberry syrup.  You can use the raspberry topping in my recipe above, or use strawberries instead if you want the strawberry pretzel dessert alternative.

I hope you'll be as excited about this as I was!  My non-low-carb family loved it, and nobody asked me what that was in the crust or questioned it.  I didn't tell them either.  That will be our little secret.

"Pretzel" Crust

Recipe By     :Ginny
Serving Size  : 16 

1  cup  pork rind crumbled in food processor
1  cup  finely chopped pecans
1/3  cup  whey protein
1/2 cup brown sugar replacement*see below
1/4  cup  coconut oil
1  tsp.  vanilla.

1. Preheat oven to 350F.

2. In 10-inch pie plate, add crumbled pork rinds, chopped pecans, whey protein, and brown sugar replacement. Stir together with a fork until well combined.

3. Melt coconut oil in microwave and add vanilla.  Pour over crumbs and stir together until well combined.

4. Press into bottom of pie plate.  Bake for 10 minutes.


*brown sugar replacement: I mix 1/2 cup of erythritol and 1/4 tsp blackstrap molasses in my food processor and pulse until it comes together and looks like brown sugar.  There are other brown sugar replacements as well available on Amazon.com.  You can use whatever you like, or just use plain sweetener such as Pyure (erythritol and stevia-double the sweeteness of sugar, so 1/2 cup equals 1 cup sugar) or erythritol, or Swerve, whatever you prefer.

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Per Serving:  166 Calories; 13g Fat (69.8% calories from fat); 12g Protein; 1g Carbohydrate; 1g Dietary Fiber


Thursday, September 28, 2017

CARROT CAKE




Today was my hubby's birthday.  Carrot cake is his favorite.  I decided to take my zucchini cake recipe and turn it into a carrot cake, with a few changes and it turned out great.


I was very happy with the texture, which I tend to have a hard time getting right when it comes to cakes, many times.  Since my zucchini cake turned out so good I thought it was a good one to use for this.  I used carrots instead of zucchini, added more spice, and added more liquid because zucchini adds more liquid but carrots don't.  You could make this as a layer cake if you want and do a cream cheese frosting.  


                     


                               Carrot Cake

Recipe By     :Ginny Larsen
Serving Size  : 16  


5 large  eggs
1/2 cup  erythritol
1/4 cup  Pyure
2 teaspoons  vanilla
1 teaspoon  baking soda
1/2 teaspoon  baking powder
1 tablespoon  cinnamon
1/2 teaspoon  nutmeg
1/4 teaspoon  allspice
1/4 teaspoon  ginger
1/4 teaspoon  cloves
1/2 teaspoon  salt
2 cups  shredded carrots -- (easy to do in food processor)
1/3 cup  coconut oil -- melted
1 1/2 cups  almond flour - Honeyville
1/4 cup  whey protein isolate, Isopure
1/4 cup  golden flaxseed meal
1/4 cup  oat fiber
1/4 cup  einkorn flour
1/2 cup  liquid -- you can use almond milk, coconut milk, or water. Because of the coconut oil, it works best if hot.

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, cloves, and salt.  Blend together with electric mixer.

Add carrots, oil, almond flour, whey protein, flaxseed meal, oat fiber, and einkorn flour.   Mix until combined. pour liquid over all and mix until smooth with electric mixer.

Pour into Bundt pan (silicone is best), sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired.

Copyright:
  "9/28/2017, Ginny Larsen"
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16 servings/Per Serving: 151 Calories; 12g Fat (63.0% calories from fat); 6g Protein; 10g Carbohydrate; 6g Dietary Fiber

Serving Ideas : Add chopped nuts if desired but don't forget to count the extra calories and carbs

NOTES : 4g net carbs, fiber is all soluable, pure fiber so does not count



Sunday, July 16, 2017

PEANUT BUTTER CHOCOLATE DREAM BARS (No Bake)





I made these last night to take with to a party to celebrate my nephew coming home on leave from the army.  I had not intended to make a blog post but they were so good that I decided to.  Very creamy in the middle and very chocolaty.  I threw it together at the time just hoping it would turn out. It was one of those recipes, and it turned out.  Non low-carbers remarked how good it was, so I guess that's the true test, right?  The sweetness - well, I am going from memory on how much sweetener I used so please taste test to make sure it is the sweetness you prefer.  I like things really sweet.  If you don't care for the sweeteners I used you may use whatever you prefer.  I like to mix sweeteners to get a better flavor.

Pyure sweetener is available at Walmart and most grocery stores.  It is a blend of stevia and erythritol and is twice as sweet as sugar.  So if a recipe calls for a cup of sugar you would use 1/2 cup Pyure.  I like it because it is readily available without ordering, and it is cheaper than Swerve or other sweeteners that I have to order, and truthfully, I just prefer the flavor much more than Swerve or some of the other sweeteners.  But everyone has their own preference when it comes to sweeteners so just use your favorite and taste until you get it right.

I use a small amount of xylitol in the crust because it helps to sweeten the chocolate better and bring out the chocolate flavor.  Otherwise it tends to be too bitter for my taste.  However, if you have a dog, xylitol is very poisonous to dogs, so keep that in mind.

                     


Peanut Butter Chocolate Dream Bars (No bake)


Recipe By     :Ginny Larsen
--------  ------------  --------------------------------
                        Chocolate Crust
2         cups  almond flour - Honeyville
1/4      cup  cocoa powder
1/4      cup  Pyure -- equal to 1/2 cup sugar
1/8      cup  xylitol sweetener -- (or to taste)
1/3      cup  coconut oil -- melted
                        Peanut Butter filling
1         cup  natural peanut butter -- (unsweetened)
8         ounces  Philadelphia 1/3 less Fat Cream Cheese -- (less carbs than whole milk cream cheese actually)
7 3/4   ounces  Nestle Media Crema (Table Cream) -- (1 can) I get it in the Mexican section of Walmart
1/2      cup  Pyure -- (equal to 1 cup sugar)
2          tablespoons  Vanilla Torani sugar free syrup
1/2       teaspoon  stevia extract (to taste)
                        Chocolate Genache Topping
7 3/4    ounces  Nestle Media Crema (Table Cream)
1          bar  Lily's 55% cocoa dark chocolate bar -- chopped in pieces

Crust: In food processor, add almond flour, cocoa powder, Pyure sweetener, and xylitol.  Process to combine.  Add coconut oil and process until it forms a dough.

Press dough onto bottom of 9 x 13-inch baking pan.  I cover with saran wrap and press down to the sides of pan.

Filling: In mixing bowl, add peanut butter, cream cheese, table cream, Pyure, Torani Vanilla syrup, and stevia extract.  With electric mixer mix together until very smooth and creamy. Pour over crust.

Genache topping:  In saucepan, add table cream and heat to just beginning to come to a boil and remove from heat.  Add chocolate pieces.  Let sit for a minute and then whisk together until smooth and creammy.

Pour over filling and spread to the sides.  Chill in refrigerator 3 hours or more before serving.

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For 16 servings/Per Serving: 353 Calories; 32g Fat (77.1% calories from fat); 9g Protein; 13g Carbohydrate; 5g Dietary Fiber (8g net carbs)

For 24 servings/Per Serving:  235 Calories; 21g Fat (77.1% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; (5g net carbs)






Saturday, July 8, 2017

ROSEMARY HERB BREAD



Ever since I made this banana bread I was so happy with the way it turned out that I wanted to try using this recipe to make a savory bread.  So today I finally did it, because today we finally had cool enough temps in the morning to use my oven! My rosemary bread did not rise quite as high as the banana bread.  I have no idea why.  But I was still quite happy with it, and very happy with the flavor, very bread-like consistency and the heavenly aroma that filled my kitchen.  I have loved rosemary bread ever since my sister took me to a restaurant where they served homemade rosemary bread. As soon as I left there I knew I had to make some!  I think this will be great toasted as well with some cheese on it.  It's great just with a little butter, or for a sandwich.  I hope you'll like it as much as I did.


video

                                                                             



Rosemary Herb Bread


Recipe By     :Ginny Larsen
Serving Size  : 16   

--------  ------------  --------------------------------
4         large  eggs -- separated
1/4      teaspoon  cream of tartar
1         cup  almond flour - such as Honeyville
1         cup  golden flaxseed meal
1         tablespoon  Pyure Sweetener
1/4      cup  whey protein isolate -- I used Isopure -- unflavored
1/4      psyllium husk powder -- OR oat fiber
1         tablespoon  baking powder
1         tablespoon  rosemary
1/4      teaspoon  salt
1/4      cup  Marsala cooking wine 
1/4      avocado oil (OR coconut oil)
1         cup  Ricotta cheese -- (I use whole milk)

Preheat oven to 350F.  Place parchment paper in an 8 x 5-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove. Spray with non-stick spray. 

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In another mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, psyllium powder, baking powder, rosemary and salt. Whisk together.

Add the 4 egg yolks from the separated eggs, Marsala cooking wine,  avocado oil, and Ricotta cheese.  Blend together with electric mixer.  

Fold in egg whites until fully incorporated. 

Pour into prepared loaf pan.  Bake approximately 40 minutes. Then place an aluminum foil tent over loaf and bake for 40 to 45 minutes longer.  Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  I slice in the middle first, then slice the half in half again and that in half again until I have 8 slices and then do the same with the other half for 16 slices.  

Copyright:
  "7/8/2017 Ginny Larsen"
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Per Serving: 122 Calories; 9g Fat (64.2% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 181mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2g net carbs per slice



Friday, May 19, 2017

BANANA BREAD, GINNY STYLE (LC, GF)




Do you miss banana bread on a low carb diet?  Here's a really good low carb banana bread.  At least I think so.  I hope you will too.  My favorite thing to do with banana bread is slather it with peanut butter.  It's a lunch in itself for me!

It's been quite a while since I made a video where I was in it, and well... I guess I'm a bit out of practice!  I did this on the spur of the moment.  It wasn't a well planned out thing.  It was one of those things where I thought, "hmmm, chilly day, good baking weather. I'm hungry for banana bread. Think I'll make some."  One thing led to another and I thought, "might just as well make a video while I'm doing it and see how it all turns out."  That's the way I live now since being retired.


To my delight it turned out really good.  I made a few mistakes in the video, because I'm not a professional video cook.  But all the correct instructions are in the recipe.  You'll see that I forgot the sweetener of all things!!!  Noooooooooooo!  Must have sweetener.  So after I got it all in the pan had to pour it back into the bowl and add my sweetener, which probably deflated my egg whites, but in the end product, it all came together and turned out wonderful.  In fact I think I will do this again as a savory bread by leaving out the sweeteners and extracts and the banana, and add some herbs. I hope if you try it you'll like it.  I know I will make it again.        

    



Banana Bread Ginny Style


Recipe By     :Ginny Larsen
Serving Size  : 12

4  large  eggs -- separated
1/4 teaspoon  cream of tartar
1 cup  almond flour - Honeyville
1 cup  golden flaxseed meal
1/2 cup  Pyure Sweetener -- (equal to 1 cup sugar)
1/4 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1/4 cup  oat fiber -- (I use a gluten free brand available on Amazon)
1 tablespoon  baking powder
1/4 teaspoon  salt
3 ounces  banana -- (1/2 banana) - cut up
1/4 cup  coconut oil - melted
1 cup  Ricotta cheese -- (I use whole milk)
1 tablespoon  lemon juice
2 teaspoons  vanilla extract
1 teaspoon  banana extract

Preheat oven to 350F.  Place parchment paper in an 8 x 4-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove the loaf from the pan. Spray with non-stick spray.

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, oat fiber, baking powder, and salt. Whisk together.

In small bowl add cut up banana and coconut oil and with an immersion blender blend until bananas are pureed and well incorporated with the oil.  Add to dry ingredients.

Add 4 egg yolks, Ricotta cheese, lemon juice, vanilla, and banana extract.  Blend together with electric mixer.

Fold in egg whites until fully incorporated.

Pour into prepared loaf pan.  Bake approximately 1 hr. or until it tests done with a toothpick. *SEE NOTE below. Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  (Optional) prepare a glaze to pour over the top if desired, by mixing powdered sweetener (I powder Pyure in my coffee grinder), and enough heavy cream until it is the right consistency.

© Copyright:
  "Ginny Larsen, 5/19/2017" Feel free to share this recipe by sharing the link to it here on my blog when doing so.
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Per Serving: 207 Calories; 17g Fat (63.2% calories from fat); 10g Protein; 4g net Carbohydrate; 8g Dietary Fiber

NOTES : *I baked this 1 hour and though it tested done with a toothpick it was a little moist when cut open, but I cut it open warm. Maybe after sitting and cooling some it will be different.  I recommend cutting it completely cooled.  I think I would cover the top with aluminum foil the next time after baking it 45 min. and let it bake an extra 15 minutes for a total of 1 hr. 15 min. baking time.  Very flavorful and good texture and good rise!



Tuesday, April 11, 2017

CORN PIE, LC, GF




I began wanting to make a low carb corn bread to have with my homemade chicken soup tonight.  I've gotten the first cold of the cold and flu season this week, hoping against hope that somehow this year I would make it through scott free. Almost, but not quite.  So I made my chicken soup for it tonight.  Chicken soup was what my mother gave me when I was sick. Being sick always seems to bring us back to childhood. And going back to childhood in my food memories also brought memories of "Johnny Cake" or cornbread.  But I ended up with something quite different actually, and we really liked it. We ended up with Corn Pie.


So you may be thinking, but Ginny, corn has lots of carbs!  Ah, but baby corn does not.  Baby corn has less carbs than many low carb veggies actually.  In fact this baby corn as 2g carbs and 1g fiber per serving, and only 10 calories.  In this recipe I drained a can of baby corn nuggets and placed them in a food processor and processed until it was ground.  Then added it to the recipe.  It reminded me of a corn casserole I have made before on holidays.  It's good hot or cold.  I think you'll find it a great side dish with any meal. 

                     

Corn Pie


Recipe By     :Ginny Larsen
Serving Size  : 8     

2  large  eggs
1/4  cup  sour cream
2  tablespoons  soft butter
4  ounces  diced green chiles -- canned (drained)
1  cup  almond flour - Honeyville
2  tablespoons  Pyure sweetener -- (equal to 1/4 cup sugar)
3/4 teaspoon  baking powder
1/2 teaspoon  salt
1/2 teaspoon  xanthan gum
15 ounces  baby corn nuggets, polar -- (1 can) drained
1/2 cup  finely shredded sharp cheddar cheese, happy farms 

1. Preheat oven to 350F.  Generously grease a 9-inch cake pan. I also sprinkled a little corn starch on the bottom.

2. In mixing bowl, add eggs, sour cream, butter. amd greem chiles.  Mix together with electric mixer.

3. Add flour, sweetener, baking powder, salt and xanthan gum.  Mix together well.  

4. In food processor, add baby corn nuggets.  Process until ground up. 

5. Add this to batter and mix together. 

6. Pour into cake pan and bake 30 minutes.  

Sprinkle with 1/2 cup shredded cheddar cheese and bake 5 minutes more.

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Per Serving: 174 Calories; 14g Fat (69.3% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber

4g net carbs per serving

NOTES : *can bake this in a cast iron skillet instead of a cake pan as well. 




Monday, April 3, 2017

ALMOND FLOUR OAT FIBER PANCAKES WITH QUARK CHEESE AND STRAWBERRY SYRUP


This is a spin-off from my Oat Fiber pancakes which have been incredibly popular on my blog that I posted here.  I decided to try making them with almond flour today.  Sometimes I want the blander flavor of the almond flour, and a little less fiber. I topped it with quark cheese which you can learn about here. There's a video demonstrating how very easy it is to make quark cheese.  I love it!  It's like a cream cheese but with a flavor all its own, which I think is even better than cream cheese or yogurt cheese and is a yummy way to get your probiotics.


Once you make the quark just add your favorite sweetener and some vanilla flavoring and whip it up for a very nice creamy topping to pancakes or other desserts, or to eat with some berries all by itself. You can even make a really nice cheesecake with it.

So for these pancakes, I have to say I think I still prefer the previous flaxmeal and oat fiber pancakes I made in 2010.  But having said that, these were good.  They were very light and cake-like, I think if I made them again, however, I would add some xanthan gum for a little better stick-togetherness. Flaxmeal sort of does that by itself so if you use almond flour instead it needs a little something to do that. Just the same, without that, they were wonderful.  Very filling and satisfying for my lunch today!  If you try them I hope you like them.


The syrup I used was Walden Farms zero carb and zero calorie strawberry syrup.

ALMOND OAT FIBER PANCAKES

2 tablespoons  almond flour - Honeyville
2 tablespoons  oat fiber -- (gluten free)
1 tablespoon  Pyure -- OR sweetener of choice equal to 2 tbsp sugar
1/4 teaspoon  baking soda
1/4 teaspoon  baking powder
1 egg
1 tablespoon  avocado oil -- (or oil of choice)
1 teaspoon  Vanilla flavored Torani sugar free syrup
   water -- according to need

Preheat pancake griddle or non-stick pan lightly greased.

In small bowl add almond flour, oat fiber, Pyure sweetener, baking soda, baking powder, and whisk until blended.  Add egg, avocado oil, vanilla syrup, and whisk together, adding enough water to make it pancake batter consistency.

I pour the entire batter into the pan for one large pancake.  If you prefer to make smaller ones, that's fine.  Fry on both sides until lightly browned and done through.

Copyright:
  "4/3/2017, Ginny Larsen"
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1 serving: 275 Calories; 26g Fat (59.0% calories from fat); 9g Protein; 31g Carbohydrate; 29g Dietary Fiber

NOTES : 2g useable carbs.  Oat fiber carbs are not even counted as they are pure fiber.



Friday, March 17, 2017

CORNED BEEF ON RYE PANINI SANDWICH


Yes it is low carb and gluten free.  Only 3g useable carbs in this whole sandwich.  It is a bit higher in calories however, if you are counting that. Some of us do.  It is high in fat, which leaves you satiated, however and will keep you going.  I love caraway rye.  To make that in a low carb way, without being able to use rye flour, I find a bit of coffee helps.  The caraway seeds also add to that flavor that makes it taste like rye bread.  This bread toasts really well for a low carb bread.  It is from my cheese and wine bread recipe. I tend to use that as a base for every bread thing I make anymore.  When I've tried other low carb breads, I always come back to it.  I just have not found anything that comes closer to resembling real bread.





I decided I had to do something Irish today!!  I am part Irish after all.  I actually had my DNA tested (gift from my son) and found out what percentage of everything I am.  I am quite the mutt!  But second up there on the list was Irish, surprisingly.  I don't look Irish, but my grandmother was Irish.

So how are you celebrating (if you are) St. Patrick's day?  I also made some nice mint hot chocolate, which I will also share below.  You'll see it in the video.  But then, hot chocolate looks like hot chocolate. I was also experimenting with a Shamrock shake this week, which turned out wonderful!!  I should have posted it.  But there are so many out there, that what's one more?  It was made with cream cheese and cashew milk.  If enough people would like to see it, and want the recipe, you can say so in the comments below and I'll make a post of it, even though it's late for St. Patrick's day.  I never seem to get the holiday posts on time!



                   


Corned Beef On Rye Panini Sandwich


Recipe By     :Ginny Larsen
(Brands I used are listed because that is how the nutrition info is derived. If you use different brands it may vary)
Serving Size  : 1 sandwich
                     

Caraway Rye Bread
2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4  teaspoon  baker's active dry yeast -- (or 1 tsp nutritional yeast flakes) Optional - for flavor
1/4  teaspoon  caraway seeds
1/4  teaspoon  baking powder
1/8  teaspoon  baking soda
1 large  egg
1 tablespoon  brewed coffee
1/8 teaspoon  blackstrap molasses
Dressing
1 tablespoon  Just Mayo, Hampton Creek -- (use whatever mayo you have, this is the brand I used)
1/4 teaspoon  Frank's red hot buffalo wings sauce
1/2 teaspoon  hot dog relish, Heinz

3 ounces  Corned beef, Brookdale premium quality (aldi's) -- canned
1 slice  Muenster, deli sliced, Happy Farms
2 teaspoons  butter

BREAD: In small bowl, add Parmesan cheese, almond flour, psyllium  powder, yeast, baking powder, and baking soda.  Whisk together until lumps are out.

Add egg, coffee, and molasses.  Whisk together until smooth.  Pour into square microwavable container, the size of a bread slice. Spread evenly, tap lightly on counter a few times to get out air bubbles. Microwave on high 1 min. 30 seconds.  Your microwave may vary.  Mine is 1000 watts.  Bread should be done in the middle but not too dry on the outside.  Turn out onto paper towel and let cool.  Slice horizontally into two slices.

DRESSING: In small bowl, add mayo, buffalo wing sauce, and hot dog relish.  Stir together. Spread on one slice of bread.

Add corned beef on top of dressing and top with slice of cheese (or two slices if you want more). Top with last piece of bread.

Butter each side of sandwich and place on panini grill.  Cook 2 to 3 minutes or until done.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 612 Calories; 46g Fat (68.1% calories from fat); 40g Protein; 8g Carbohydrate; 5g Dietary Fiber

NOTES : 3g useable carbs


MINT HOT CHOCOLATE

                      
1 serving

1 tablespoon  cocoa powder
1/4 cup  boiling water
2 or 3 drops peppermint essential oil (to taste)
1 cup  cashew milk, Unsweetened, Silk -- (or almond)
sweetener to taste -- (I used GV brand liquid stevia extract with erythritol - Walmart)
1/8 tsp  salt

In 14 oz. mug, add cocoa powder and pour boiling water over it.  Add peppermint drops. Stir until cocoa is dissolved.

Add cashew milk, sweetener, and salt.  Stir together well and microwave for 90 seconds, keeping watch to make sure it does not boil over.  

Stir and serve.  Top with whipped cream if desired, or add flavored latte foam (Walmart)

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 37 Calories; 3g Fat (50.8% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber




Friday, February 17, 2017

LOW CARB GRANOLA (GF)


I'd like to pass on a great recipe that I discovered on YouTube recently and tried.  If you've never checked out HomeMade Healthy be sure and do so for some awesome recipes.



I loved this recipe!  I made a larger batch and made some adjustments for myself, just because I always do.  I used what I had on hand and wanted a large batch.  Her recipe is in the notes under her video. I have never really been a granola eater, but I just became one. I had a half cup this morning with a little Cashew milk and it was very filling. I woke up this morning at 4 a.m. before the Rooster crowed and had breakfast and it's 9:30 now and I am not at all hungry.  I plan on heading out to an exercise class this morning at 10:30 so I'm fueled for the morning.

Thank you Lisa and Rob for a great recipe!
Here is my adaptation...
                     
LOW CARB GRANOLA

Serving Size  : 12  

1 cup  slivered almonds
1 cup  pecans
3/4  cup  coconut oil -- melted
1/4  cup  Torani vanilla flavored sugar free syrup
1/4  cup  Pyure (equal to 1/2 cup sugar)
1/2  teaspoon  salt
1 cup  almond flour - Honeyville
1/2 cup  whey protein isolate, Isopure
1 teaspoon  vanilla extract
1 tablespoon  cinnamon

Roughly chop slivered almonds and pecans with a chopper, knife, or in a food processor.

In mixing bowl add chopped nuts, melted coconut oil, Torani syrup, Pyure sweetener, salt, almond flour, whey protein, vanilla extract and cinnamon. Mix together until well incorporated.

Line a large baking sheet with sides with parchment paper or a silicone mat.  Spread mixture out on pan.

Preheat oven to 300F.  Bake 25 to 30 minutes checking after 20 minutes and baking longer as needed until crisp.  It gets crisper as it cools also.

Cool completely and break up into pieces. Store in ziploc bag or covered storage container.

Description:
  "Eat in a bowl with almond or cashew milk as a cereal or use to top yogurt or pudding or ice cream"
Source:
  "adapted from https://www.youtube.com/watch?v=hg4w1Xk6Zkw"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 318 Calories; 31g Fat (82.3% calories from fat); 8g Protein; 6g Carbohydrate; 3g Dietary Fiber

NOTES : per 1/2 cup serving (12 servings): 318 Calories; 31g Fat (82.8% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber

per 1/4 cup serving (24 servings): 158 Calories; 15g Fat (82.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber

per 2 tbsp serving (48 servings): 79 Calories; 8g Fat (82.8% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber;




Saturday, February 4, 2017

GRILLED CHEESE WITH A CUP-O-SOUP





Wasn't feeling so good today, but as I was laying down with comforting things around me, it all brought me back to my younger days, as a child at home, where my mom took care of me.  Why is it, that not feeling good always brings memories of the comforts of our childhood memories and our mothers?  I am 62 years old, but when I don't feel good, I still want my mommy.  I was suddenly hungering for one of the favorite lunches of my childhood - grilled cheese sandwich and tomato soup.

Unfortunately, tomato soup tends to raise the blood sugar quite a bit. I use to just pour a 6 ounce can of tomato juice into a cup with a few seasonings and a little milk or cream and microwave it, for a nice cup of tomato soup with my sandwich.  Can't do that if I want to stay in my carb limit.

The bread is just a microwave version of my cheese and wine bread recipe which I microwaved.  Instead of the nutritional yeast that I use in that recipe I just used a little baker's yeast to give it a yeasty, real bread aroma and taste.  That along with the cooking wine does the trick for that.  The soup came out wonderful, with the tomatoey taste without all the carbs.  If you don't like using the beef base for all the ingredients in it, you can just use beef stock in place of the water and skip the beef base.

                   

Grilled Cheese

Recipe By     :Ginny
Serving Size  : 1

2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4 teaspoon  baker's active dry yeast
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  marsala wine -- (cooking wine is fine, or just use water. The wine gives a wonderful flavor and aroma to it)
1 slice  Muenster, deli sliced, Happy Farms
1 slice  American deluxe Slices, Happy Farms
1/2 tablespoon  butter

In small bowl add Parmesan cheese, almond flour, psyllium powder, yeast, and baking powder.  Whisk until combined and there are no lumps.

Add egg and wine (or water).  Whisk until smooth.

Pour into square microwavable container that is about bread size. Tap on counter to get out air bubbles.  Microwave for 1 min. 40 seconds until done in the middle (my microwave is 1000 watts, if yours is different time may vary).

Remove and cool until you can handle it easily.  Carefully, with a bread knife, slice into two pieces.

Butter each piece with half the butter.  Place cheese slices on top of one and cover with remaining slice.  Butter the top and place buttered side in frying pan.  Butter the other side.

Fry until browned on one side, flip, and fry on the other side.

Copyright:
  "2/4/2017, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 389 Calories; 29g Fat (69.9% calories from fat); 21g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : 2g net carbs

CUP-O-SOUP

Recipe By     :Ginny Larsen
Serving Size  : 1  

2 tablespoons  Mezzetta homemade style marinara
1/4 teaspoon  Better Than Bouillon Beef Base
6 ounces  water
2 ounces  Silk unsweetened almond milk, original -- or cashew milk

In mug, add marinara, beef base, and water.  Heat in microwave for 1 minute.

Stir until beef base is completely dissolved.  Add almond milk and heat another 20 seconds.

Copyright:
  "2/4/2017, Ginny Larsen"
                                    - - - - - - - - - - - - - - - - - - -

32 Calories; 2g Fat (65.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber




Sunday, January 22, 2017

MOCK SPLIT PEA SOUP WITH HAM


I used to love split pea soup with ham.  One of the things I truly miss on a cold day.  This soup uses green beans and cauliflower pureed and slow cooked with a ham bone and it sure hit the spot.  In my opinion, it is every bit as good as split pea soup.  The flavors blended together are wonderful.


It does the trick for me!  I hope it does for you, if you are a lover of split pea soup with ham.  It's been a long time since I've had actual split pea soup, but I think this tastes like the real thing that I remember.  I don't think my family knew that it wasn't until I told them.  

                      


Recipe By     :Ginny
Serving Size  : 6    
Categories    : Crock Pot, Stews and Soups

1 pound  frozen cauliflower
14 1/2  ounces  green beans, canned -- drained
32 ounces  chicken stock, Kitchen Basics, original
1 large  ham bone
1 teaspoon  onion powder
   pepper -- to taste
2 bay leaves
1/2 teaspoon  thyme
1 cup  ham -- cut up from off the ham bone*

In steamer, or microwave, steam the cauliflower until tender, about 10 minutes.  Drain any water and place in food processor.  

Empty green beans into food processor with cauliflower and process until a smooth puree.

In crock-pot, add chicken stock, pureed vegetables, ham bone, onion powder, pepper, bay leaves, and thyme.  Mix together, cover, and cook on high for 4 hours. Remove bay leaves.

Remove ham bone, cut off all the ham you can and add the ham pieces back into the soup.  Stir together and serve.


Copyright:
  "1/4/2017, Ginny Larsen"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 157 Calories; 8g Fat (43.3% calories from fat); 15g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : This is salty as is with the ham so I found it did not need any additional salt.  If you want to add salt taste first!

*Estimated to get about 1 cup of ham from ham bone.  




Thursday, January 12, 2017

CRUNCHY CINNAMON CEREAL



video

I don't normally want cold cereal, but lately I just had a hankering for some good cold cereal.  I have another recipe for cold cereal that I like but I didn't have time to make all the ingredients for that one or have all on hand.  Decided to try this and see how it turned out.  It turned out wonderful.  It's very crunchy, like cold cereal should be.  It's a good base recipe to which you can add any other things you like, such as nuts, seeds, coconut flakes, dried cranberries, or whatever.

I normally use erythritol and stevia to sweeten most things, but I wanted to use a flavored syrup for this.  If you don't want to use sucralose, You can try a flavored stevia extract.  Erythritol sometimes changes the texture of baked things, and makes them softer instead of crunchy, so I didn't use any granulated erythritol, however I used a liquid stevia extract (GV brand from Walmart) which has some erythritol added.  But the liquid seems to be okay, and the combo of that and the Torani syrup was good.  You could use whatever flavor you prefer.  I wanted vanilla but only had the Smore's flavor and that turned out really good.



                   

  "Talk about a high protein, high fiber, very healthy breakfast cereal!  This is it!"

Cinnamon Cereal Flakes

Recipe By     :Ginny
Serving Size  : 4  
Categories    : Breakfast
(I put the brands I use and that is how the nutrition is derived)

1/2 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- (1 scoop)
1 tablespoon  oat fiber (Trim Healthy Mama, Gluten Free)
1 teaspoon  cinnamon
1/4 cup  Smore's flavored sugar free Torani syrup (or vanilla or any flavor you like)
1/4 teaspoon  stevia extract, GV
1 large  egg

Preheat oven to 250F.  Line cookie sheet with parchment paper and spray with non-stick spray.

In food processor, add almond flour, flaxmeal, whey protein, oat fiber and cinnamon, and pulse a few times to blend it all together.

Add vanilla sugar free Torani syrup (or any flavor), stevia extract, and egg.

Process until smooth.  It will be thick and sticky.  Pour out onto parchment paper and cover with plastic wrap that has been sprayed with non stick spray and with hands just smooth out to corners until evenly flattened and thin as you can get it.

Bake 30 minutes.  Check to see how done it is, and bake 10 minutes longer at a time, keeping watch on it, until completely dry in the middle and lightly browned but make sure not to burn. Takes about an hour altogether.

Let cook completely on wire rack.  When cooled break into pieces.  Store in ziplock bag in refrigerator.


Copyright:
  "1/11/2017" Ginny Larsen
Yield:
  "2 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 187 Calories; 13g Fat (53.4% calories from fat); 14g Protein; 11g Carbohydrate; 9g Dietary Fiber

Serving Ideas : You can add slivered almonds, or other nuts to this if you want, or dried cranberries, toasted coconut flakes, or whatever else you want for variety.  You can also use different flavored syrups if you want or extracts.

NOTES : 2g useable carbs per serving, fiber is pure dietary fiber so I do not count it.



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