Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Wednesday, March 27, 2013

Bacon & Cheese Deviled Eggs

When on a low-carb diet, eggs are your friend.  I eat a lot of eggs, usually scrambled or boiled for breakfast. I use then in a salad for lunch and a flourless cake for dessert.  This is one of my favorite ways to eat eggs!

Deviled Eggs with Bacon and Cheese 
12 boiled eggs, sliced in half lengthwise
1/2 Cup of Mayonaise 
1 tablespoon mustard
4 slices of bacon, well-done and crumbled
2 tablespoons of finely shredded cheddar cheese

Mix the last four ingredients together along with the yolks out of the boiled eggs. Mix this up very well and then spoon it back into the white part of the boiled eggs.  Sprinkled them individually with a little paprika.  These are delicious any time of day.  This is a terrific way to use up all those boiled eggs the kiddos just found around the house on Easter morning. 

Thursday, March 21, 2013

Easter 'Potato' Salad

The Easter season is almost here! What do you do with all those Easter Eggs? I have the answer! Make Easter Potato Salad. This is a low carb alternative to real potato salad. I use cauliflower to replace the potato. This is seriously good stuff. I actually make this salad once every two weeks or so.

6 boiled eggs
1 package of frozen cauliflower
1 1/2 cup mayonnaise
1 tsp. mustard
1 Tbl. Sugar substitute
1/4 cup table cream
1/2 tsp. onion powder

After the eggs are boiled, peel them and chop them into bite sized pieces. Boil, drain and chop the cauliflower, again into bite sized pieces. Put these in a bowl. In take separate bowl mix the rest of the ingredients together and then pour over the eggs and cauliflower. You can a season it with salt and pepper and maybe a bit of paprika. If you like it sweeter add more sugar substitute.

Tuesday, March 19, 2013

Pumpkin Roll

I haven't posted a new recipe or a long time. Life has been busy, busy, busy. So... I was craving something pumpkin. I looked all over for a low carb pumpkin dessert and couldn't find anything so I changed up the flourless, sugar free chocolate cake recipe and this turned out great. My husband loved it. This would be great to bring to a thanksgiving or harvest dinner.

Pre-heat the oven to 350 degrees
Prepare a cookie sheet by putting parchment paper on it and spraying it with a vegetable spray.

6 eggs, separated and pit into two small bowls.
Use 1 cup of canned pumpkin in a bowl and mix into it
1 cup of Splenda or some other sugar substitute
Mix the 6 egg yolks into the pumpkin mixture and add
2 teaspoons of pumpkin pie spice

Whip up the six egg whites in your mixer until the whites are stiff then pour them on top of the pumpkin mixture.
Carefully fold the mixture together being careful to keep it fluffy.
Pour the batter out into the parchment paper and into the baking sheet.
Spread it out in the form of a rectangle
Bake for 18 minutes at 350
Let this cool for a good half hour . Then top it with either home made whipped cream or some lite cool whip.
Roll it up and slice it into about 12 pieces.