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

Saturday, October 11, 2014

Cheesy Almond Crackers!

I found this recipe on Pinterest and these turned out way better than I expected. This was from Kalyn's kitchen. I made them yesterday and put them in plastic bags and popped them in the freezer. Today the boys wanted nachos. Usually I don't have any because.....well they are not good without corn chips. So I tried these. I piped the rackets in the cheese sauce instead of smothering chips in the sauce. Fantastic! These crackers held up nicely under the cheese sauce weight. Can you tell that I am excited about nachos again?!?
Please remember a few things before you get started, use room temperature cheddar cheese that is in a block. Do not use the already shredded variety, those just don't weld everything together. Make sure the almond flour is also at room temperature.

2 1/2 C almond flour
4 oz. cheddar cheese, grated
2 eggs
1/2 tsp salt
1/2 tsp baking soda
3 Tbl oil. (I used olive oil)

Preheat the oven to 350 degrees.
Mix the dry ingredients together, add the oil and eggs that have been whisked together, then add the cheese. Mix this up and then when it is all incorporated go ahead and knead it in the bowl with your hands.

Next use two pieces of parchment paper or waxed paper and put half the dough in between. Get out the roller and roll it thin. It should cover the bottom of a large cookie sheet. If you are using parchment paper I think it is okay to bake on the paper. Just take off the top piece. I used waxed paper so I oiled the cookie sheet and put the rolled dough directly on the pan. Sprinkle the dough with salt and cut it into squares. These taste a lot like cheezits so if you would like to make hem the same size, that's a great idea.

Bake for 15 minutes.

Let them cool right there I the pan if you used parchment paper, if you oiled the need to get them out of the pan or at least loosened right away.

Friday, September 12, 2014

No Carb Cheetos!

If you are like me sometimes the low carb lifestyle leaves me longing for crunchy foods! I got this recipe from 'mariamindbodyhealth'. These golden crunchy puffs are delicious and satisfied my craving for Cheetos. I don't know how long it has been since I have had real Cheetos. There are some things that I would change with this recipe. Maybe adding some cheese flavored popcorn salt would do the trick about halfway through the baking process.

3 egg whites beaten until very stiff
1/8 tsp. cream of tarter (add this to the egg whites before beating)
1/2 cup frozen cheddar cheese that has been pulsed in the food processor or blender until it is in tiny bits.

Add the cheese bits gently to the egg whites. Be sure you don't let all,the air out of the egg whites. Put the cheese and egg white mixture in a plastic bag nd cut a hole in the corner and squeeze out Cheetos size shapes onto a greased cookie sheet. I used olive oil but you could also use parchment paper.

Bake this in a preheated oven at 300 degrees for about 25 minutes. If you want you can sprinkle them wi Parmesan cheese or dust them with cheese flavored popcorn salt.

Saturday, September 6, 2014

Low Carb Strawberry Cream Cheese Muffins

I created this recipe from a 'regular' one. My husband calls it 'low carbing' them. These don't always work out very well but this one turned out fantastic! I figure there are about 4 carbs per muffin when all is said and done. I ate one warm from the oven and they are really good but if you wait until the next day, they are even better! I think it gives the almond flour time to meld with the cream cheese.

2 C Almond flour
12 packets of Stevia or the equivalent of 1/2 C sugar
2 tsp. baking powder
1/2 tsp salt

Mix these together in a bowl then add:
2 eggs, beaten - less 2 Tbl beaten egg to be used in the cream filling
1/4 C olive oil
1/2 C cream
1 tsp. vanilla

Cream cheese filling:
6 oz. cream cheese 
8 packets stevia or 1/3 C sugar equivalent
2 Tbl beaten egg
1 tsp. Vanilla

Cinnamon streusel:
1/4 C almond flour - next time I might just used regular flour since I didn't really like the way this part turned out.
6 packets of stevia or 1/4 C sugar equivalent
1 tsp. cinnamon
2 Tbl cold butter

Strawberries cut into small chunks.

Preheat the oven to 400 degrees. Layer the ingredients into the muffins cups. This will make about 12 muffins. First add about a tablespoon dollop of batter. Next put about a teaspoon of cream cheese filling. Then top with a few strawberry chunks and a bit of streusel. Repeat one more time and pop in the oven for 20-25 minutes.

I think there are about 5 grams of carbohydrates per muffin.

Friday, August 15, 2014

Low Carb Chocolate Kisses

I found this recipe on Pinterest but decided that what they had wasn't chocolatey enough for my taste and not quite sweet enough. I want them to taste like a chocolate kiss and look more like one also. So I added more cocoa powder to the mix and also some stevia. Here is my recipe:

Whip and set aside
 1 C Heavy Whipping Cream

Then cream
6 oz cream cheese


1/8 C Heavy Whipping Cream
1/8 C Water


1 tsp. Cocoa Powder
1/2 packet of Stevia (enough to be the equivalent of 1tsp. Sugar)
1 pkg of sugar free chocolate pudding

Add this to the cream cheese mixture and mix well.

Fold the now chocolate mixture into the whipped cream.

After that I put it all in a gallon plastic bag and cut off the corner and squeezed out little chocolate kisses onto parchment paper. Experts can use their pastry bags, I have also seen them made into stars. I'm all about getting this done easy and quick. Pop them into the freezer and wait until they are frozen solid. Transfer them into an airtight container and whenever you are feeling like you need chocolate, pop one of these into your mouth and enjoy!

I was going for the chocolate kiss look but they may look,like something else instead.;)

This probably has .2 carbs per kiss.

Friday, July 4, 2014

Re-post: 'Potato' Salad

This is a perfect day to re-post my favorite salad for the Fourth of July. This afternoon we will be having a huge family BBQ. I am in charge of salads. So I will be. Asking the traditional potato salad for many in my family but also the alternative salad with cauliflower in place of potatoes. I have been using a truvia instead of sugar which really helps. it is!

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 or you can put real onions in it.
Pimentos, celery or dill pickles would also be a great low carb addition to this salad.

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. 

Thursday, June 19, 2014

Pizza Crust with Almond Flour AKA Low Carb Pizza Crust you Can Eat WithYour Hands!

My son was having a DiGiorno pizza for lunch and I knew I would snitch a piece if I didn't come up with something for myself. So I got out my bag of almond flour and got busy. My pizza crust worked out so well that I just had to share. This made a pizza round of 6 inches in circumference. I ate half for lunch and the other half for an afternoon snack. I am going to try this recipe and see if it will work for an English muffin.

Low-carb pizza crust

1/2 C almond flour
1/4 C shredded mozzarella cheese
1 egg
2 T heavy whipping cream
1 pinch of salt

I mixed this up well and formed it into a pizza crust shape in a greased pie pan and baked it for 10 minutes in a 450 degree oven.

After this I put the toppings on that I wanted and put it back in the oven for twelve minutes or until the cheese was done to my liking.

This crust stayed together and tasted way better than the cauliflower crust I have made before.

Sunday, June 15, 2014

Low Carb Brownies

My job has done a number on my hips! I started working full time last fall. I tried to stay true to the diet but I slipped a number of times. I stopped exercising daily and found it difficult to have time to cook the low carb food that I needed. Yikes!

Here is my plan.....
Go back on the low carb diet, exercise daily and relax for a few days. I have so many planned projects that I can only relax for this week, then re-do the wood floors, clean out the basement so we can put away the food storage, clean about five cars so Spike can sell them, go on a family reunion, get the kiddo to basketball camp, oh yes...keep working about ten hours a week for a continuing education summer program.

Jacob thought today would be a great day to make brownies from scratch. Great idea for Father's Day. Not a good idea for my new low carb commitment. So I modified my recipe into a low carb brownie treat.

Here is what you need.
2 eggs
1 cup almond flour
1/2 cup truvia baking blend which has 47 carbs per 1/2 cup. Next time use pure stevia in the amount recommended.
1 tsp. vanilla
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder

I cooked this at 350 degrees for 35 minutes. 

I can usually eat a whole pan of brownies by myself but eating two of these made me full. Again, mark this up as a positive for low carb baking!

Friday, February 21, 2014

Berry Cream Cheese Pudding Dessert

Almonds, finely chopped (about 1-1/4 cups)
1/4 cup sugar substitute
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cream
1 tub (8 oz.) COOL WHIP Lite Whipped Topping or use your own whipped cream sweetened with sugar substitute, thawed, divided
4 cups fresh strawberries or any other low carb fruit, halved
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
2 cups cream mixed with 1 1/2 cups water
Make It
Mix chopped almonds, sugar substitute and butter; press onto bottom of 13x9-inch pan. Bake at 400 degrees for fifteen minutes and then refrigerate until cool and ready to use.
Beat cream cheese and 2 Tbsp. cream in large bowl with whisk until blended. Stir in half the  Lite COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups cream and water mixture with whisk for 2 min.; pour over berries. 
Refrigerate 4 hours. Spread with remaining Lite COOL WHIP just before serving. 

Saturday, January 18, 2014

Creamy Artichoke Chicken Dish

Creamy Artichoke Chicken Lasagna

This low carb dish is pretty much heaven! I haven't had much time to cook lately but I 
finally had a Saturday afternoon to myself so I decided to create something wonderful.
 I found this recipe for artichoke chicken lasagne and then substituted some key ingredients.

2 cups shredded chicken
1 14 ounce can of artichoke hearts-drained
12 ounce pkg of cream cheese
1/2 cups Parmesan cheese
3 8 ounce pkg of shredded mozzarella cheese
8 ounces jar of sundries tomatoes, chopped and drained
1/2 cup of cream
1/2 cup water
1/2 tsp.  garlic powder
1/4 cup fresh basil
1 pkg. cauliflower or low carb noodles

Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or 
boil the cauliflower until tender. If you are using the cauliflower make sure after 
draining the cooked cauliflower, please squeeze the cauliflower with a clean 
kitchen cloth just to get all the excess water out.

Mix the shredded chicken, 1 cup of shredded mozzarella cheese, 
the chopped tomatoes, and the Parmesan cheese together and set aside.

In a mixer, blend the cream cheese, cream, water, garlic powder, 
and half of the basil together.

Then build your lasagne dish alternating with the chicken mixture,
 the cream cheese mixture and either the noodles or chopped cauliflower.
 I had a friend tell me that you could also substitute zucchini strips in 
place of lasagne noodles. I used cauliflower.