Low Carb Biscuits!

Yippee! I can't tell you how often I have been craving any sort of bread while doing this low carb thing. So, usually I cheat and have some anyway. Now I can satisfy the cravings using carb quick. I finally ordered a box, which I wish we're twice as big for the money I spent,and made myself a few Bisquits. These are pretty good. Clearly not as good as my home made Bisquits but they will do. I am still experiencing an aftertaste of baking powder but I got to eat a Bisquits and not feel guilty. I got on the scales this morning after weighing myself for two weeks and I had lost a pound and a half. Just ten more to go. I think the car quick will be a useful tool to put in my belt.

Low Carb Pizza Crust

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 egg
• 1/2 cup mozzarella, shredded
• 1 teaspoon oregano or Italian seasoning blend
• salt and pepper to taste

Directions

1. Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked.
2. Place the cauliflower in a tea towel and sqeeze as much moisture out as you can.
3. Mix the cauliflower, egg, mozzarella, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.

Add your favorite pizza topping on this crust. You should be able to pick it up with your hands.  Try half size unless you have a lot of people are going low carb with you.

Reality Check!

I am going to try to post more recipes with no artificial sweeteners. I had a reality check starting about three weeks ago.  I started having pain in my muscles every so often.  I wondered if my treadmill workouts were getting out of control and then I thought maybe this was happening because I am just getting older. That number 49 is creeping ever closer by the day. Then I had a couple of days where my muscles hurt really bad and even at night that I couldn't sleep even after taking a double dose of ibuprofen. After a while I started wondering if I had MS or some other condition. Then I had an remembered reading an article about body aches and artificial sweeteners. Some people react to them badly and I had been using artificial sweeteners a lot. So... I have cut them completely out of my diet.  I am still trying to do low carb but I will not use the artificial sweeteners anymore.  After a week, I don't have the pain anymore and I feel better.  The weight gain that I feared hasn't come back.  I just need to be more careful about what I am putting in my body.

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. 

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.

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.

Cloud Bread

Carb Free Cloud Bread

"These are delicious home-made bread replacements that are practically carb free and very high in protein. They look like puffy clouds, hence the name.

Ingredients:
3 eggs, separated
3 Tablespoons whole milk cottage cheese or 3 Tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet artifical sweetener

Preheat the oven to 300.

Separate the eggs

Mix together the egg yolks, the cream cheese or cottage cheese and one packet of sweetener until smooth.

In another bowl add 1/4 tsp. Cram of Tartar to the whites and beat until they are fluffy and form nice peaks.

Carefully fold the eggs yolk mixture into the egg white mixture, try to keep things fluffy.

Spray two cookie sheets (I only used one large one) with Pam

Put dollops of the mixture into mounds that are the size you desire.  I made them about 4 inches in diameter and used them for a soft taco.  You can make them smaller for use as a hamburger bun or to substitute for a biscuit.

Bake on the middle rack. Bake them for about 30 minutes or until they are nice and golden brown.

Remove from the pan and cool them on a rack.

If you cook them longer than I did (see above) you will get crispy ones.  The ones I made are strong yet bendy.

You will be amazed how good these are! You can use them as soft taco's, buns, toast with jam, a sort of pita. etc.