tag:blogger.com,1999:blog-5581208471575943812024-03-13T12:36:30.975-07:00Faithfulness FarmLiving, Loving, Laughing and Low-CarbingAnonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comBlogger551125tag:blogger.com,1999:blog-558120847157594381.post-90905823926881563272014-11-09T18:10:00.001-08:002014-11-09T18:10:52.806-08:00Where or where has the blogger gone?<div style="text-align: justify;">
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; font-size: large;">Thank you to those who have inquired about the blog! I have not blogged in the last few months and have no plans to return any time soon. I have disabled comments. I do still try to maintain my Facebook page I've Lost It, My Low Carb Journey!</span></div>
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Developing new recipes is pretty time consuming and I am in a season of life when I need to cut back on some of my commitments to do justice to the important ones. All that to say, for now my plan is continue sharing on the FB page - motivation, encouragement, my original recipes (already published on this blog) and some of the many recipes that I try from other bloggers.</div>
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My sweet Mr. Dreamy and I still continue in our dedication to the low carb WOE and maintaining our losses.</div>
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For now this blog remains up with all the low carb content, although many of my recipes and photos were *borrowed* without my consent. If at any point I decide to remove it, I will issue a warning so you can print any you are interested in.</div>
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Again, I appreciate those who have asked about me - I try to answer emails if you need to contact me but be patient, it can take a couple days before I can -- and I always am encouraged to hear about your Low Carb Journeys so please share via email or on the FB page.!!! </div>
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Blessings to you!!!</div>
</span>Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-67158106992971365912014-07-02T07:00:00.000-07:002014-07-02T07:00:01.767-07:00How Simple is THAT: Salmon Patties<div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Yes, we are talking SIMPLE food when we talk Salmon Patties -- BUT did you know that they could be low-carb?! With just a few simple tweaks, they are low-carb and pretty dang yummy too!</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">My Mom made a lot of salmon patties while raising all us kids (there are 4 of us) -- I totally get why. These are made from pantry items, VERY economical and quick to make to boot!! No wonder she made them -- I did too but my 4 were not so fond of them. But Mr. Dreamy is, and since they are so simple to make, they now appear on our low carb menu. Hope you find them as yummy and simple as I do!!</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">2 cans wild caught salmon</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Oil for frying (I use a combination of light olive oil (not extra virgin) and butter. </span><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Open the canned salmon and place in a colander in the sink to drain. Remove any large bones if not wanted (they are edible and a great source of calcium) and skin. Flake the salmon with a fork. Place the flaked salmon in a large mixing bowl. Combine almond flour and Parmesan cheese in a shallow dish and set aside. Add eggs, minced onions, chopped parsley, Dijon mustard, salt and pepper to salmon. Stir until well combined. Add coconut flour and mix well. Divide and shape the mixture into six to eight patties. Set aside. Heat a skillet to medium heat and add oil for frying. Coat patties on both sides with almond flour, parmesan mixture. Place the patties in the skillet, brown the bottom. Carefully turn the patties over and brown the other side. When brown on both sides, remove from skillet and drain on paper towel. I keep them warm in a low oven until all are cooked and then serve warm. Makes 6-8 patties. If you make 8 (which I did) each patty is 136 calories (before frying), 2.77g carbs, 1.2g fiber = 1.57g net carbs.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-9040120691796571932014-06-30T14:00:00.000-07:002014-06-30T14:23:55.298-07:00Turnip Gratin<div style="text-align: justify;">
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Garden is doing great -- we harvested 120lbs of turnips!! You read that right and YES, that is a lot of turnips. Some were canned, some were frozen and some are being stored in our fridge to be used -- I have been trying turnips recipes like no ones business.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">This yummy recipe is an adaptation of a recipe found at <a href="http://www.epicurious.com/">Epicurious</a>. I used my food processor to slice the turnips and made pretty quick work of the whole dish. </span></span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Turnip Gratin<br /><br />2 Tbsp butter<br />2 1/2 pounds medium turnips, trimmed and left unpeeled<br />1 Tbsp chopped thyme<br />1 c heavy cream<br />1 c grated Parmigiano-Reggiano</span></span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Salt & freshly ground pepper to taste.</span></span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><br />Preheat oven to 400°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, and salt and pepper to taste. Make 2 more layers. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving. Makes 8 servings - each serving is 136 calories, 9.17g carbs, 2.60g fiber = 6.57g net carbs.</span><br />
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More turnip recipes to come!!</div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-77334534513873630142014-06-26T16:18:00.002-07:002014-06-26T16:18:53.232-07:00Blueberry Gelatin Dessert<br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Here I am -- been down with some computer problems -- grrr!! It doesn't look good and I have been very resistant to do anything about my dinosaur computer because I am not wanting to give up my old version of Windows -- dumb, huh!! I guess I will be stretching my comfort zone yet again, lol. In</span><span style="font-family: Courier New; font-size: large;"> the meantime, what have I been doing? Why cooking and eating, low-carb of course :)</span></div>
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<span style="font-family: Courier New; font-size: large;">Until I am fully up and going again, I will attempt to post a few recipes -- warning: the photos will not be pretty but they will help get the idea across. Thank you for baring with me!</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">My sweet (very handsome) husband - the best guinea pig a girl could ask for!! He was game when I said a new recipe was rolling around in my head.</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">I don't usually do gelatin style desserts - not sure why. Our director at work recently brought a similar dish to a pot luck - it looked yummy but had lots of hidden carbs. My wheels got to turning. My low-carb version is cool, fruity and so good!! AND the kitchen didn't get heated up! I'll be making this again a lot this summer since Mr. Dreamy especially likes it!!</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 12-ounce bag frozen blueberries (no sugar added)</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 c granulated sweetener ( I used erythritol)</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Zest of 1 orange</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 tsp cinnamon</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 pkg unflavored gelatin</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 pkg (4 serving size) orange flavored sugar-free </span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/2 c granulated sweetener</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/4 c finely chopped walnuts, lightly toasted</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">In a medium sized saucepan, bring water to a boil. Add sweetener, zest, cinnamon and blueberries. Boil for 2-3 minutes or until sweetener has all dissolved. Bloom plain gelatin in 2 Tbsp water. Add to blueberry mixture with orange jello and whisk until all dissolved and well incorporated. Transfer to serving dish, cover with plastic wrap and refrigerate for 2-2-1/2 hours or until well set. Prepare cream cheese topping by blending remaining ingredients, except walnuts, and spreading over set blueberry mixture. Top with nuts. Makes 6 servings - each contains 183 calories, 9.43g carbs, 2.3g fiber = 7.12 net carbs per serving.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-6712007502336143322014-05-29T14:08:00.000-07:002014-05-29T18:49:37.656-07:00Tuscan Kale & Strawberry Salad<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Mr. Dreamy is growing kale in his garden this year -- not just ordinary kale, but Tuscan kale.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Other names this variety of kale goes by are Lacinato Kale, Black Kale, Dinosaur Kale, & Palm Tree Kale -- but I like the sound of Tuscan Kale best.</span></div>
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Heads up, if you have tried kale and didn't like it or found it too bitter, this is the variety you are needing to try -- oh, so yummy!</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">So this morning Mr. D. brought me in a bunch - with a few strawberries from the strawberry patch. After a moment of consideration, this salad took quick shape.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br />1 bunch of Tuscan kale<br />1/2 lemon, juiced (about 2 Tbsp)<br />1/4 tsp sea salt<br />1/4 c Extra Virgin olive oil<br />5 drops liquid stevia or 1 tsp granulated sweetener</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 small sweet onion, sliced thinly<br />1/4 c sliced almonds, toasted<br />Fresh cracked pepper and additional salt to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Toast almond slices and set aside. Wash kale and tear into bite-sized pieces, discarding stems. Spin dry*. Place in large mixing bowl. Sprinkle sea salt over the leaves. Squeeze the juice from half the lemon over the leaves and drizzle with a Tbsp or so of the olive oil. With your hands, massage leaves until the leaves are coated and softened, about 5 minutes. Dress with remaining olive oil mixed with sweetener. Add strawberries, onion slices, and almonds. Serves 4. Each serving 200 calories, 10.14g carbs, 2.4g fiber = 7.74g net carbs </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pair this with some grilled chicken and you've the perfect summertime meal!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">*I am washing and drying lots of salad greens from the garden this time of year -- forget salad spinners, I dry my greens using this technique and they store beautifully. Instead of a pillowcase, I use a flour sack towel that has had the sides closed up (like a sack) -- easy to wash and dry.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-33587672731720483772014-05-25T17:48:00.001-07:002014-05-25T17:48:12.938-07:00How Simple is THAT: Poached Salmon (and some sauce recipes to top it )<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">As our weather continues warming up and I am wanting to spend more and more time outdoors, meals get lighter and less complicated. The grill comes into play a lot BUT I don't want to eat grilled food EVERYDAY -- I have found a solution to that -- poaching, salmon to be exact.</span><br />
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<a name='more'></a><span style="font-family: Courier New, Courier, monospace; font-size: large;">Poaching salmon is incredibly simple and the end result light, flavorful and sophisticated -- perfect for summertime company who will ohh-and-ahh all over this and you'll know how little work it took! Poached salmon is perfect for adding to salads, serving for breakfast with eggs and the possibilities are endless. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">What you'll need:</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Salmon fillets - 4 of them at about 4-6 ounces each</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">sea salt</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">water</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">a slotted spatula</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">a pan deep enough that the salmon will be covered with your cooking liquid</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Side note -- you could use white wine in your poaching liquid or lemon juice or add in some aromatic veggies but just water and salt is fine and the result is super flavorful.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Bring just enough water to cover your fillets to a boil. Add a good teaspoonful of sea salt and reduce the water to a simmer.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Gently lower fillets into simmering water and cook until salmon is o</span><span style="font-family: Courier New, Courier, monospace; font-size: large;">paque throughout, about 5 minutes (longer for thicker fillets).</span></div>
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Using a wide slotted spatula, remove salmon from the simmering water.</div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I then lay the poached fillet onto paper toweling and remove the skin and gently wipe any </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">protein albumin (the white </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">coagulated stuff) </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">off the fillet. Serve hot or refrigerate and serve cold.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Here I have served the fillets with Rich Butter Sauce (see below) and a sprinkling of flat-leaf parsley. A salad on the side and what a fabulous meal in about 1/2 an hour!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This sauce is similar to hollandaise -- only much simpler. It can be used any where you would use a hollandaise sauce -- I especially like it over asparagus and poached salmon or eggs!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Rich Butter Sauce</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 egg yolks</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tsp cold water</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 stick (8 Tbsp) butter</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">parsley, optional</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cut butter into 8 1-Tbsp pieces. Set aside. Put the egg yolks into a heavy bottomed saucepan on a very low heat. Add the cold water and whisk thoroughly.</span></div>
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Add the butter, 1 Tbsp at a time, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or scrambled slightly, remove from the heat immediately and whisk in a teaspoon of cold water then continue. </div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Do not stop whisking until complete<span style="background-color: #efece3; color: #1c1c1c; line-height: 13px;">d.</span></span><span style="background-color: #efece3; color: #1c1c1c; font-family: 'Courier New', Courier, monospace; font-size: large; line-height: 13px;"> </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Once all the butter is worked in, whisk in lemon juice.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Remove from heat and serve. </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Another suggestion for poached salmon is Cucumber Sauce -- great over chilled salmon. I am not sure if I grow dill to go with cucumbers or grow cucumbers to go with my dill -- either way, I will be eating this A LOT this summer!!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br />1 cucumber, diced finely<br />1/4 tsp salt<br />1/4 tsp granulated sweetener<br />1/4 tsp red wine vinegar<br />1 c sour cream<br />2-3 Tbsp chopped fresh or 1 Tbsp dry dill</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Dice cucumber finely and put in a small mixing bowl. Toss with the salt, sweetener, and vinegar. Allow to sit for about 5 minutes, then mix in the sour cream. Season to taste and fold in the dill. Refrigerate for at least 1 hour. Top poached salmon fillets before serving.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-90708188448023666182014-05-20T16:00:00.000-07:002014-05-20T16:00:01.363-07:00How Simple Is THAT: Taco Seasoning - Low-carb, Gluten-Free, Sugar-Free, Grain-Free<div style="text-align: justify;">
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">It's Tuesday - must be tacos!! We love tacos, taco salads and all that yumminess. With warmer weather coming on, easy menus are on my mind and tacos and taco salads fit that bill well.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Did you know that a packet of taco seasoning has carbs? A LOT of carbs. The culprit is usually cornstarch -- a totally unnecessary ingredient! It can also have added sugar in the form of maltodextrin - also unnecessary. Don't even get me started on things like MSG, lol. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Well, taco seasoning is super simple to make. I started making it long before my low-carb journey as a frugal alternative to those little packets. You probably already have the ingredients in your pantry. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">The low-carb tortillas I make are from </span><a href="http://mariamindbodyhealth.com/mahi-mahi-fish-tacos/" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">Maria's recipe</a>. <span style="font-family: Courier New, Courier, monospace; font-size: large;">I also use </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">a very low tech piece of equipment -- a tortilla press. I purchased mine at a Hispanic grocery store for around $10.00. I would hate to make tortillas without one.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I also use this seasoning blend to coat chicken or fish pieces or sprinkle on burgers before grilling -- very yummy!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Homemade Taco Seasoning Blend</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Low-carb, Gluten-Free, Sugar-Free, Grain-Free</span></div>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br />3 Tbsp chili powder<br />2 tsp garlic powder<br />1 tsp onion powder<br />1/2 teaspoon crushed red pepper flakes (optional -- omit if you prefer mild)<br />2 Tbsp ground cumin<br />2 tsp sea salt<br />1 tsp black pepper</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Mix together all ingredients. Store in an airtight container until ready to use. When you are ready to use use your Homemade Taco Seasoning, use about 2 Tbsp per 1 pound of meat (feel free to add more or use less to suit your tastes). Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water. Simmer until water is adsorbed. Makes about 3/4 cup seasoning blend. Store in an airtight container. Each 2 Tbsp portion contains 25 calories and 2.46 net carbs -- that is for your full batch of meat!</span><br />
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</span>Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-71022095504668704782014-05-19T07:04:00.002-07:002014-05-19T07:04:05.338-07:00Did Someone Say Low-Carb Stuffed French Toast?<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Oh, yeah -- THAT is what I am talking about!! </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">First I have to warn you that the bread recipe is not my own but one I have been making for quite some time. It was from a guest post from Bob's Red Mill blog -- the guest is one of my low carb recipe heros -- Carolyn Ketchum from <a href="http://alldayidreamaboutfood.com/">All Day I Dream About Food</a>. The bread is her <a href="http://blog.bobsredmill.com/gluten-free/all-day-i-dream-about-food/">Coconut Pumpkin Bread</a> and it makes wonderful french toast. One note, I never use the glaze on the bread -- we like it slathered with butter or cream cheese.</span></div>
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<a href="http://2.bp.blogspot.com/-B3EbSsE-J9Y/U3oLAsy0jaI/AAAAAAAAGvU/DQBH0nqHFD8/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-B3EbSsE-J9Y/U3oLAsy0jaI/AAAAAAAAGvU/DQBH0nqHFD8/s1600/001.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">So, to make the french toast you'll need 8 thin slices of the bread (it is better baked the day before and cooled to slice thinly), in a shallow bowl mix together 2 eggs, 1/4 c heavy cream, 1 tsp vanilla and 1/2 tsp cinnamon. For stuffing, 2 ounces softened cream cheese. Slather 4 of the slices with cream cheese and top with reserved slices of bread. Preheat a heavy skillet or griddle to medium and melt 1-2 tsp butter (careful to not burn your butter). Dip both sides of each stuffed sandwich into egg mixture and place into preheated skillet. Cook about 3-5 minutes on first side, until golden brown and turn over and repeat. Serve with <a href="http://faithfulnessfarm.blogspot.com/2014/05/sugar-free-maple-flavored-syrup.html">sugar-free syrup </a>or sugar-free jam or just plain -- it is so danged good!!</span></div>
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<a href="http://2.bp.blogspot.com/-chc7ygMFqm4/U3oOxoOPaSI/AAAAAAAAGvg/cusREf1AYDg/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-chc7ygMFqm4/U3oOxoOPaSI/AAAAAAAAGvg/cusREf1AYDg/s1600/003.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Each day I like to post a Low-Carb Idea of the Day at Google Plus -- some ideas are my own, some require a little help from others (like this french toast) and others are the ideas of low-carb friends and not-so-low-carb friends who happen to share low-carb recipes that I share with my followers. If you are interested, you can follow me too </span><a href="https://plus.google.com/u/0/+GailBlainPeterson/posts" style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">+Gail</a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">.</span></div>
Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-74202537908713672112014-05-16T16:07:00.000-07:002014-05-16T16:07:24.533-07:00Sugar-Free Maple Flavored Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V9Sm8-1SnQc/U3YbsRyFd8I/AAAAAAAAGuA/4mpqLNotbvc/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-V9Sm8-1SnQc/U3YbsRyFd8I/AAAAAAAAGuA/4mpqLNotbvc/s1600/037.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In the beginning of my low carb journey, I never even considered eating things like pancakes, waffles and such. They were never anything I was crazy about anyway -- then I met Mr. Dreamy!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Well, I was crazy about HIM -- and he decided to journey with me and adopted the low carb way of eating as his own AND he likes pancakes and waffles and such. So I started making low carb pancakes -- and I liked them.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Then I purchased a waffle iron (had given the old one away to my son) and started making them low carb too and I liked them even better. What I wasn't liking was purchasing sugar-free syrup that had ingredients I wasn't crazy about. When I was raising my children I always made my own pancake syrup and I decided that I could make it sugar-free too.</span></div>
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<a href="http://3.bp.blogspot.com/-4L738CKkeEs/U3ZzSo4a2PI/AAAAAAAAGuQ/bhOpkZ6gf3M/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4L738CKkeEs/U3ZzSo4a2PI/AAAAAAAAGuQ/bhOpkZ6gf3M/s1600/039.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Well, it was more of a challenge than I thought it would be. Most of my favorite granulated sweeteners like to crystallize -- not so good in syrup. But I kept researching and trying and finally came up with the following recipe. What I learned was Xylitol doesn't crystallize as much as other sweeteners and makes a very yummy syrup!</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Warming it up in the microwave before serving takes care of any slight crystallization AND it is much tastier that store-bought sugar-free syrup -- and Mr. Dreamy likes it :)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Sugar-Free Maple Flavored Syrup</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 c Xylitol</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 c water</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">3 Tbsp butter</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp black strap molasses</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 tsp maple flavoring</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp vanilla</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 tsp xanthan gum</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In a medium saucepan, melt butter. Add water, Xylitol, molasses, maple flavoring, vanilla and salt. Whisk well. Bring to a boil and boil for 15 minutes, whisking occasionally. Remove from heat and sprinkle over xanthan gum, whisking as you do. Allow to cool a few miutes and serve. Store in a closed container at room temperature and use within 2 weeks. If crystallization occurs, heat in microwave and stir well. Makes 8 2-Tbsp servings - each containing 103 calories and >1 carb (0.8g).</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-63069264044217264582014-05-06T19:38:00.002-07:002014-05-06T19:38:35.205-07:00How Simple is THAT: Chicken Salad w/Sriracha Mayo<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I LOVE chicken salad and make a few different versions. In my catering days I made it by the tons, but this version just recently came to me -- something so simple and yet outstanding!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">As temperatures get warmer and suppers get lighter here, this will be making lots of appearances on our menu!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">A few things about the ingredients -- I like using chicken in my chicken salad -- what I mean is that I am not a big fan of canned chicken. If that is what you like, go right ahead and use it. On this day, I cooked off boneless, skinless chicken breasts -- it was what I had most of on hand BUT will many times use leftovers - especially those from a big old roaster, or I will pick up a rotisserie chicken from the deli. Use what you like best! Now about Sriracha, if you are not using it, you should be. TONS of flavor in just a small amount -- this whole recipe calls for 1 tsp which is only 1g carbohydrates = a very good low-carb value and a taste punch! </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-1/2 to 2-pounds cooked chicken, cubed</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 red pepper, finely diced</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 purple onion, finely diced</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c chopped cilantro</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 c mayonnaise (pick a brand with a zero carb count if possible)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp Sriracha </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">salt and pepper to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Combine all ingredients and mix well.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Makes 6 servings. I serve this with avocado quarters. Each serving (without avocado) is 264 calories and 1.08g net carbs.</span></div>
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<a href="http://2.bp.blogspot.com/-JLlZImi3Pek/U2mPo5Ig3HI/AAAAAAAAGtE/40ZxRtQZr6k/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JLlZImi3Pek/U2mPo5Ig3HI/AAAAAAAAGtE/40ZxRtQZr6k/s1600/027.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">YUM!! Mr. Dreamy came in from the garden to this meal on the table. His first question was, "have you taken the pictures yet?" -- he gets me :)</span></div>
Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-34502239385928127682014-05-01T17:10:00.001-07:002014-05-01T17:10:45.269-07:00Reuben Casserole<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">A quick stop into our small town grocery store this morning netted me something I didn't think I would be cooking to usher in May -- a Corned Beef. Actually I picked up 3 of them because they were at cannot-pass-up pricing. I knew I needed to cook or freeze them today and only 2 fit in the freezer. That left one for cooking!</span></div>
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<a href="http://3.bp.blogspot.com/-mfIUyt5HA-Q/U2LX8PDQ7GI/AAAAAAAAGsE/1NjtwJcAwco/s1600/reubens+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mfIUyt5HA-Q/U2LX8PDQ7GI/AAAAAAAAGsE/1NjtwJcAwco/s1600/reubens+006.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">So I asked Mr. Dreamy, How do you feel about Reuben's?</span></div>
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He wasn't so sure he'd ever had one. I was sure I had AND I love them. My thought was make it in a casserole form instead of sandwich. I looked at a few Low-Carb Reuben Casserole recipes online and they all seemed to use ingredients I didn't necessarily think of when thinking of Reuben's so I stuck with the basics -- and this is what I came up with.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 Corned Beef </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 14.5-ounce canned sauerkraut</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">8-ounces Swiss cheese, shredded</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 recipe low-carb 1000 Island Dressing (recipe below)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp caraway seeds, optional</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Cook and cube your corned beef (this would be a perfect way to use leftovers or you could also use deli corned beef but that tends to be spendy) and place in a shallow baking dish.</span></div>
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<a href="http://4.bp.blogspot.com/-Mmi7iK4bujY/U2LblvezZ6I/AAAAAAAAGsc/NX52frR-BIw/s1600/reubens+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Mmi7iK4bujY/U2LblvezZ6I/AAAAAAAAGsc/NX52frR-BIw/s1600/reubens+010.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Drain and rinse sauerkraut and spread evenly over corned beef. Then top with shredded cheese and sprinkle with caraway seeds if desired. Bake in 325°F oven for 20-25 minutes or until cheese is all melty and heated through.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Makes 6 servings. Drizzle each serving with Low Carb 1000 Island Dressing. Each serving contains 597 calories, 1.66g net carbs. These stats are for the casserole only. See dressing recipe for additional information.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Low-Carb 1000 Island Dressing</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 c mayonnaise</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 Tbsp SF Ketchup (I use my homemade - <a href="http://faithfulnessfarm.blogspot.com/2012/07/low-carb-living-no-sugar-ketchup.html">recipe here</a>)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 Tbsp dill pickle relish</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2-3 drops liquid Stevia</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 tsp onion powder</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Combine all ingredients and refrigerate for at least 1 hour. Store unused in refrigerator for up to 1 week. Makes 6, 2 Tbsp servings. Each serving is 69 calories and 1.04g net carbs.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Quick note: Mr. Dreamy LIKED it and asked for the leftovers to get packed for his lunch!! </span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-39337783824603360312014-04-26T06:05:00.000-07:002014-04-26T06:05:18.109-07:00Individual Coconut Custard *Pies*<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vgkAEHLmppc/U1p7eji3KHI/AAAAAAAAGqw/KZmM8SEbcb8/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vgkAEHLmppc/U1p7eji3KHI/AAAAAAAAGqw/KZmM8SEbcb8/s1600/002.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Custard is a very old-school, English, Southern, comfort food kind of food -- BUT best of all, it is easily modified to fit into a sugar-free, grain-free, low-carb kind of life. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Mastered and it can be used (as I have) as the base for pie, poured over summer berries or a winter spicy bread (low-carb of course), a stand-alone dessert with whipped cream and even frozen as ice cream. If you aren't making custard, you should start -- TODAY!!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I've had in mind to make a coconut custard for quite some time -- coconut pie is one of my Daddy's favorite desserts and I LOVE canned coconut milk -- that is where I would start my custard adventure. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">The science behind an egg thickened custard tells us it is fussy and delicate and will do best in a double boiler or made in the oven in a water bath. Don't have a double-boiler -- neither do I -- <a href="http://bakingbites.com/2009/09/how-to-make-a-double-boiler/">How To Make A Double Boiler</a>. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">A double boiler is recommended for this recipe. We'll explore the oven method on another recipe. </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">Now that said, my dear Grandma was the queen of</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> custard pies and I know she didn't use a double boiler -- she was a brave soul and put her saucepan directly on the fire -- she must have mastered all that fussy science, lol. I am no master, a double boiler was used - and nothing went terribly wrong :)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Individual Coconut Custard *Pies*</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-1/2 c almond flour</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 c granulated sweetener (I used erythritol)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c butter, chilled</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 egg white (reserve yolk for custard)</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 14-ounce can unsweetened coconut milk</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2/3 c granulated sweetener (I used erythritol)</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp liquid stevia extract</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup heavy whipping cream</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">8 egg yolks</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp coconut extract</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp almond extract</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 c toasted coconut flakes (or shreds)</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">For crust, preheat oven to 325°F. In the bowl of a food processor fitted with a steal blade, combine all ingredients except egg white. Pulse until it looks like course crumbs. Transfer from food processor bowl to a mixing bowl and add in egg white and mixed just until well combined. Divide equally between 8 individual serving dishes (I used canning jars) or 1 10-inch pie or tart pan and press onto bottoms (and up the sides if using a tart pan). Bake in preheated oven for 18-20 minutes or until lightly browned. Remove to cooling rack and completely cool. In a heatproof bowl, fitted over a saucepan of simmering water, c</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ombine coconut milk, and cream and heat until the milk mixture is hot and small bubbles are forming around the sides of the bowl. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the granulated sweetener, and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk mixture into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan. Continue </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">cooking the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the egg yolks don't overcook. Remove the saucepan from the stove. Whisk in extracts and stir the custard for another minute or so to release some of the heat. Allow to cool for 5-10 minutes and then ladle over baked and cooled crusts. Divide toasted coconut equally over individual pies. Refrigerate for at least 6 hours. Serve with sweetened whipped cream. Makes 8 servings. Each serving is 393 calories and 5.22g net carbs -- these totals are BEFORE adding whipped cream topping.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><br /></span>Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-88305345042409720302014-04-23T06:00:00.000-07:002014-04-23T06:00:00.963-07:00How Simple is THAT: Chicken Breast w/Wine Reduction Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Every cook should have a quick-prepare recipe in their repertoire -- something that you always have the ingredients on hand for and can make at a moments notice. Chicken Breasts w/Wine Reduction Sauce is my go-to dish. I can have it from frozen ingredients to *on-the-table* in quick order and it seems as though I've gone to A LOT more effort than I actually have. Best of all, a perfectly low-carb meal when paired with a salad or veggie (or both).</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">So what you need is 4-6 boneless, skinless chicken breasts. If frozen, microwave on defrost for 5-6 minutes. You also need a heavy skillet -- of course, my recommendation is always cast iron. Seasonings -- simple is best. I use salt, pepper and garlic powder. Now you can go nuts too and use things like sliced shallots, minced garlic, fresh lemon juice, etc., -- all wonderful additions but this version is as simple as it gets and believe me, so yummy, you don't miss any of those fancier add-ins. Back to your ingredients, butter -- a couple tablespoons to smooth out your sauce and last, but certainly not least, some white wine. I use whatever is open in my fridge -- something that you'd drink and be careful of *cooking* wines -- mostly salty and skunky in my opinion AND speaking of salt, go lightly on your seasoning because reduced wine can have a little saltiness to it. AND if wine just isn't your thing, go right ahead and use a good quality (preferably homemade -- I know, sounding a little bit Martha-ish there, lol) chicken stock. I also love fresh parsley -- use it if you have it, parsley flakes if you don't or omit all together if you like.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Okay, take your thawed chicken breast and skillet. Heat the skillet over a medium high heat and spray with an olive oil spray. Season and add chicken breasts.</span></div>
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<a href="http://1.bp.blogspot.com/-0yqnoeYkabk/U1ZwBVlopRI/AAAAAAAAGpE/En4ME0emYsQ/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0yqnoeYkabk/U1ZwBVlopRI/AAAAAAAAGpE/En4ME0emYsQ/s1600/011.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cook until well browned on first side, turn over and brown on opposite side (be careful of constant turning, wait -- patiently -- until well browned and just turn once).</span></div>
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<a href="http://3.bp.blogspot.com/-YNS-IS5V9AA/U1ZwRRONw1I/AAAAAAAAGpQ/FfinTrj_RLg/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YNS-IS5V9AA/U1ZwRRONw1I/AAAAAAAAGpQ/FfinTrj_RLg/s1600/012.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Once your chicken is well browned on both sides, you can remove the chicken to a plate and cover BUT looking for ease here (and as few dirty dishes as possible), I never do -- I start building my pan sauce right in with the chicken.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Add your wine -- starting with about 1 cup, turn your heat up to high and start scraping up all the bits that are stuck on your pan. IF you have chosen my lazy route and kept your chicken in the pan, just scrape up underneath them, moving them around in the pan. Add more wine as you feel necessary.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">When your wine is reduced by half, turn your heat to medium and add in the butter.</span></div>
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<a href="http://2.bp.blogspot.com/-jnA2cE4Mjtg/U1Zwtk2B2aI/AAAAAAAAGp4/Omz5sV5bISM/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jnA2cE4Mjtg/U1Zwtk2B2aI/AAAAAAAAGp4/Omz5sV5bISM/s1600/019.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Allow the butter to melt and the sauce to continue reducing -- you will know when the wine is completely reduced -- your sauce will look thickened and shiny and make a slap, slap sound in the skillet that it wasn't making before -- I know that sounds weird but once the wine is all reduced, you are left with the butter and pan residue (that equals YUM!!) and it makes a different sound and will not reduce further.</span></div>
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<a href="http://1.bp.blogspot.com/-5cR_hWkWvTA/U1ZwtRdYJwI/AAAAAAAAGp0/mTXQK6I4CkI/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5cR_hWkWvTA/U1ZwtRdYJwI/AAAAAAAAGp0/mTXQK6I4CkI/s1600/024.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Remove your chicken to your serving dish, spoon over the WONDERFUL reduction sauce you just worked so *hard* to make and sprinkle with parsley if desired. How simple is THAT!!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">A serving is 2 breast halves - so 2 servings if you use 4 as I have. Calories 386 and net carbs 3.06g.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-87733328463063274252014-04-21T19:51:00.000-07:002014-04-21T19:51:17.668-07:00Almond & Chocolate Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">There is hardly a more wonderful combination than almond and chocolate. As a little girl, my most favorite candy was a Hershey bar with almonds -- guess I still am in love with that combination!</span> </div>
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A few months ago I tried a recipe posted at Carolyn's blog, <a href="http://alldayidreamaboutfood.com/">All Day I Dream About Food</a> for a <a href="http://alldayidreamaboutfood.com/2014/01/raspberry-frangipane-tarts-and-a-calphalon-giveaway.html">Raspberry Frangipane Tart</a>. Now Carolyn is a mad, crazy low-carb baker and I loved her tart -- BUT I knew I wanted an almond-chocolate version. I played with the idea and wrote a whole lot of notes down but never got around to trying anything until last week. I had my winnings from Bob's Red Mill and I wanted something special to serve to my Honey for Easter dessert and the idea of this tart came back to me. So, I took out my notes and got busy and this is what I came up with.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Almond & Chocolate Tart</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Crust:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-1/2 c almond flour</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/3 c granulated sweetener (I used Erythritol)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp xanthum gum </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp salt</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 Tbsp butter, chilled and cut into small pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 large egg white (reserve yolk for filling)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 c almond flour</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2/3 c granulated sweetener (I used Erythritol)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 Tbsp cocoa (I used Hershey's Special Dark)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">8 Tbsp butter, softened</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 large egg</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 large egg yolk</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp vanilla</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Preheat oven to 350°F. Butter a 9-inch removable bottom tart pan. In the bowl of a </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">food processor, combine crust ingredients except egg white and pulse to combine until mixture resembles fine crumbs. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Transfer to a bowl and stir in egg white until dough comes together and press into bottom and up sides of tart pan. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Prick the bottom and sides with a fork and bake 10 minutes. Remove and allow to cool for 10 minutes. Using same bowl from food processor, c</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ombine almond flour, cocoa, and granulated sweetener and pulse briefly to mix. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Add butter and process until combined. Add egg, egg yolk and </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">extracts and process until combined. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pour into prebaked tart shell and spread out evenly. Sprinkle sliced almonds over the top. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Bake for about 25 minutes, until the top is puffed up and dry. Remove from oven and let cool on wire rack. Makes 8 servings. Each serving 570 calories - 5.05g net carbs.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Thank you again to <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> and Cathy from <a href="http://www.wiveswithknives.net/">Wives with Knives</a> for hosting such a great giveaway!!</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-14445362923110894842014-04-20T15:36:00.000-07:002014-04-20T15:36:11.406-07:00Coffee Cake & MANY THANKS!!<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Almond and Coconut flours are staples in our low carb pantry. Imagine my delight when I was contacted by </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cathy from <a href="http://www.wiveswithknives.net/">Wives with Knives</a> and told that I had won her give away from <a href="http://www.bobsredmill.com/">Bob's Red Mill</a>. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><a name='more'></a>I love, love, love BRM products and use many of them regularly in my low-carb baking and cooking. To celebrate my win and share the spoils with you, my readers, I had 2 recipes in mind to try and blog.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">The first, a recipe I had recently seen and pinned and the second an original recipe that was rolling around in my head and half written on one of the many raggity pads of paper that toggle between my kitchen and my study (aka, the blogging room). The second recipe will be shared in a blog post later in the week.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">This recipe got my attention mostly because any recipe with the word skillet in it does get my attention. I love my cast iron skillets -- most especially my grandma's old skillet and look for reasons to put it to work.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Almond Flour Skillet Sour Cream Coffee Cake -- the original recipe appears <a href="http://honeyvillefarms.blogspot.com/2014/04/almond-flour-skillet-sour-cream-coffee.html#.U1RAOfldWbM">here</a> and credit for it goes to <a href="http://www.gourmetgirlcooks.com/">Gourmet Girl Cooks</a> -- a wonderful blog that is dedicated recipes that are grain-free and gluten-free. You should be following her -- I do -- her recipes are top-notch!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Below is the recipe as I slightly adapted it to bring the carb count down a little lower.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Almond Flour Skillet Sour Cream Coffee Cake</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cake:<br />1 cup almond flour<br />1/4 cup ground golden flax seed<br />1/4 cup coconut flour<br />3/4 cup granulated sweetener (I used erythritol)<br />2 tsp aluminum-free baking powder<br />1 tsp baking soda<br />1/4 tsp salt<br />1/2 tsp cinnamon<br />3/4 cup unsweetened almond milk with 1 Tbsp apple cider vinegar added (the original recipe calls for buttermilk)<br />3 eggs<br />2 Tbsp butter, melted<br />1/2 cup sour cream<br />1 tsp vanilla extract<br />1/2 tsp pure maple flavor<br />Butter to grease skillet<br /><br />Topping:<br />1/2 cup chopped walnuts<br />2 Tbsp granulated sweetener (I used erythritol)<br />1/2 tsp ground cinnamon<br /><div style="text-align: justify;">
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Preheat oven to 350°F. In a large bowl, combine almond flour, flax, coconut flour, 3/4 cup sweetener, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon; whisk to combine and break up any lumps.</div>
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In a separate small bowl, beat almond milk, eggs, melted butter, sour cream, vanilla and optional maple flavor together. Stir wet mixture into dry mixture; mix just until combined.</div>
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In a small bowl, mix walnuts, 2 tablespoons sweetener and 1/2 teaspoon cinnamon together.</div>
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Generously brush or coat a 10-inch cast iron skillet with butter or coconut oil. Heat the skillet over medium high heat, just until hot; remove from heat. Pour batter into hot skillet; top with the cinnamon walnut mixture. Place skillet into preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for approximately 30 minutes. Using a rubber spatula, gently loosen and carefully slide onto a plate or platter. Cut into wedges and serve.</div>
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Serves 8 - each serving contains 240 calories and 3.77 net carbs.</div>
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So to conclude this post, MANY, MANY thanks to Cathy from Wives with Knives, Bob's Red Mill AND last, but not least, Ayla from Gourmet Girl Cooks!! YOU ALL blessed me!!</div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-56160547324767159532014-04-11T12:30:00.000-07:002014-04-11T12:30:21.864-07:00How Simple is THAT: Ranch Dressing (Low Carb)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Salads are HUGE in our house. We grow as many salad fixins in our backyard garden as we can and when we can't, we bring in the bestest and freshest available to us. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">So, just what do we dress these salads with....</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">RANCH of course. That said, there isn't much bleaker tasting substances than commercially prepared salad dressings. I started making my own many, many years ago as a thrifty, stay-at-home Mom with lots of kids to feed -- now I do it because it simply tastes better AND is so easily made low carb (oh, and I am still thrifty, lol).</span></div>
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<span style="background-color: white;">Ranch Style Dressing</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 c mayonnaise (get a low carb, good quality one -- my favorites are Hellman's or State Fair or make your own)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c sour cream (not all created equal - look for no carbs and a short ingredient list)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c heavy cream (see the sour cream note)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Combine all ingredients and whisk together. Allow to sit 1/2 hour before serving. Store in refrigerator for up to 1 week. Makes 1-1/2 cups or 12 1-Tbsp servings. Each serving is >1 net carb.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-725845782057099052014-03-26T11:06:00.000-07:002014-03-27T09:41:09.342-07:00How Simple is THAT: Egg Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Yeah, I know everyone has their version of egg salad -- and in my years I have eaten a lot of versions. Since going low-carb for life in 2010 Egg Salad has become one of my ultra low carb, go-to foods! Especially in the warm weather months. Since we've only now arrived at spring, it has been a while!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Recently I was browsing some of my favorite blogs and visited <a href="http://kittyskozykitchen.blogspot.com/">Kitty's Kozy Kitchen</a> -- she had posted her version of egg salad -- and some pretty dishes and a sweet story too. Then I looked closely at her recipe -- I felt like I was peeking into my own kitchen. Her technique for cooking the eggs -- the same as mine (well, actually I learned that from Martha Stewart decades ago). Her technique for cooling the eggs -- the same as mine (again, may be M.S.'s). Her technique for mashing the eggs -- the same as mine (pretty sure Martha's also, lol). I NEEDED to make this recipe, because it wasn't the same as mine and it looked a whole lot more interesting (and originally hales from Cook's Illustrated and I know you can't go wrong with them)!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">6 eggs, large <br />1/4 cup mayonnaise <br />2 tablespoons red onions, minced <br />1 tablespoon fresh parsley leaves, minced <br />1 stalk celery, chopped fine <br />2 teaspoons Dijon mustard<br />2 teaspoons lemon juice <br />1/4 teaspoon table salt <br />ground black pepper </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Place eggs in a medium saucepan and cover with 1-inch of water. Bring to a boil over high heat. </span></div>
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Remove pan from high heat. Cover and let sit for 10 minutes.(This cooks the eggs perfectly without the ugly green ring around the edges).</div>
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Fill a medium bowl with 1 quart water and 1 tray of ice cubes. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. (I just run cold water over my pot of eggs in the sink and then fill with ice cubes. Peel eggs and dice medium. (I use a pastry blender to quickly chop the eggs). </div>
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Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.</div>
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Since we do not eat bread, I divvied this into 2 hearty servings. Each serving contains 434 calories, 3.28g carbs, .5g fiber = 2.78g net carbs.</div>
</span>Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-149319459048627372014-03-24T07:51:00.000-07:002014-03-24T07:51:43.004-07:00Low-Carb Puff Pancake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Have you ever heard of a Dutch Baby? How about a Swedish Puff? German Pancakes? If you haven't, then you might be wondering just what that is -- well what it </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">is, is a cross between a soufflé, an omelet and a pancake. They are all puffed (the egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a custardy, pancake-like tenderness in the middle). Other names this ter</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">rific (and simple) dish goes by are </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Bismarck Pancake,</span><span style="font-family: Courier New, Courier, monospace; font-size: large;"> Pannenkoeken </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">and David Eyre's Pancake and akin dishes are popovers and Yorkshire Pudding. AND they are easily made into low-carb wonderfulness!!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I recently went on about how variety keeps us going -- well breakfast is a meal with LOTS of variety here. Mr. Dreamy actually has an ongoing list of the foods we eat *regularly* for breakfast -- something new, this Puff Pancake is number 30 on his list. NEW only because I recently thought to give this old family favorite a low-carb remix. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Low Carb Puff Pancake</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 Tbsp butter</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 c whey protein powder (such as <a href="https://www.jayrobb.com/protein/whey-protein-vanilla.asp">Jay Robb Whey Protein</a></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Preheat oven to 400°F. Place 10-inch cast iron skillet (you could use a 9×13 casserole dish instead) into oven as it preheats, and add butter and allow to melt as you mix up the batter.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In a mixing bowl whisk together all other ingredients, until well blended (you could do this all in the cup of a blender but I find that more mess to clean up).</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Bake for 20 minutes, not opening the door of the oven during the baking -- not even for photos, lol.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Serve with fresh or frozen low-carb berries, Sugar Free Jam, and/or Sugar Free Maple Syrup.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">On this particular morning, our choice was sugar-free apricot jam and sugar-free maple syrup -- extra yummy!!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">And not much leftover, lol!!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This recipe makes 4 servings -- each contains 298 calories, 4.61g carbs, 1.7g fiber = 2.91g net carbs. These stats are for the puff pancake only. You need to consider any toppings in your daily allowance of net carbs.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-15016859760708828052014-03-22T15:54:00.001-07:002014-03-22T15:54:44.145-07:00Thai Fish Curry w/Thai Cauli-Rice<div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">One thing that keeps us going strong on our low-carb way of eating is variety!! LOTS of variety!!! I love both trying new recipes and developing new recipes (and Mr. Dreamy LOVES being the guinea pig, lol). And sometimes inspiration for a new dish comes practically out of nowhere -- like this Thai Fish Curry!!</span></div>
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<a href="http://2.bp.blogspot.com/-4_fdje-fWqs/Uy4D8H2zQvI/AAAAAAAAGhY/F3VWkJV6BLo/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4_fdje-fWqs/Uy4D8H2zQvI/AAAAAAAAGhY/F3VWkJV6BLo/s1600/008.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I took some mahi mahi out of the freezer for dinner with no real commitment in mind of what I would make. I had a couple errands to run -- one to the vet to pick up a bag of dog food and then a quick trip into our small town, local grocery store for our weekly produce. There I found some, starting to look sad, colored peppers on clearance -- then the inspiration struck -- I thought of a dish we tried last fall for <a href="http://paleopot.com/2013/09/super-easy-crock-pot-spaghetti-squash-curry/">Spaghetti Squash Curry from Paleo Pot</a>. We liked it real well but at the time I thought I would prefer it made with cauliflower made into cauli-rice instead of the spaghetti squash and some protein added in to make it more of an all inclusive kind of dish (actually the second time I made that dish I added shrimp to it) -- oh, and veggies - lots of veggies were a must. THAT was what my fish would become!!</span></div>
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And it was D.E.L.I.C.I.O.U.S! Won't be waiting too long before I do it again with shrimp. There are some awesome looking leftovers for Mr. Dreamy to carry to work -- if they stick around long enough, lol!!</div>
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Thai Fish Curry</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-2 limes<br />1 Tbsp olive oil<br />1/2 chopped onion<br />1/2 large red, yellow or orange pepper (or a combination of), diced</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 jalapeno, diced<br />1 Tbsp minced peeled fresh ginger<br />2 tsp Thai red curry paste (Thai Kitchen brand is what I use)<br />1 13.66 fl ounce can unsweetened coconut milk minus 1/2 cup reserved for cauli-rice<br />1 Tbsp fish sauce<br />16 ounces firm white fish fillets (I am using Mahi Mahi that was on sale) - you could also use shrimp or a combination of fish and shrimp<br />1/4 c chopped fresh cilantro</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c chopped green onion (both white and green parts)<br />1/4 c chopped fresh basil</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Finely grate peel from 1 lime and juice. Set peel and juice aside. If desired, cut second lime into wedges for garnish. Heat olive oil in large saucepan over medium-high heat. Add chopped onion, diced bell pepper, jalapeno, and minced ginger; sauté until onion is tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, lime peel, and lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish or/and shrimp with salt and pepper. Add fish or/and shrimp to curry sauce. Return to very gentle simmer and cook just until fish or/and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Serve over Thai Cauli-Rice (recipe below) garnished with cilantro, green onion and basil and with lime wedges, if desired. Serves 6. Without cauli-rice, each serving contains 187 calories, 6.9g carbs, 1.1g fiber = 5.8g net carbs </span></div>
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Thai Cauli-Rice</div>
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1 medium head cauliflower, pulsed in food processor until ”rice-like” or grate on large side of a box grater </div>
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1 Tbsp olive oil</div>
</span><span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 onion chopped <br />1/2 red, yellow or orange pepper chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 c chicken stock</span></div>
<span style="font-family: Courier New, Courier, monospace; font-size: large;">reserved 1/2 c unsweetened coconut milk </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp garlic powder</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp salt</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp pepper</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In a small saucepan, bring the reserved coconut milk, and chicken stock to a simmer. Prepare cauliflower and microwave in a plastic wrap covered dish for 5 minutes (add a couple Tbsp water to assist with steaming). Meanwhile in a skillet, saute onion and peppers in olive oil. Once the coconut milk and stock is simmering, whisk in the curry paste. Bring it back to a simmer then reduce heat and stir occasionally. Now add the prepared and drained cauliflower rice to the onion and pepper mixture, adding more olive oil if necessary to prevent the "rice" from sticking. Season with garlic, salt, and pepper, then add coconut milk mixture, stirring well. Serve with Thai Fish Curry or add cooked chicken or shrimp to make a meal in a bowl. Garnish with chopped cilantro, basil, green onions and/or lime wedges. Serves 6. Each serving contains 77 calories, 7.83g carbs, 3.0g fiber = net carbs 4.83g. Eaten with the Thai Fish Curry, each serving is 264 calories and 10.63g net carbs of absolute deliciousness!!</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-660906475722340392014-03-20T18:01:00.001-07:002014-03-20T18:01:22.090-07:00Phil's Clam Chowder - Low Carb Recipe<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">The last few weeks have been a whirlwind! We wrapped up some BIG home improvement projects, had a slew of company, got married, took a honeymoon trip to Dallas and are now settling into some new normal....at least for a bit! </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">My beloved, Mr. Dreamy, who's given name is Phil (although he does like being called Mr. Dreamy, lol), decided to take on the monumental task of feeding a crowd the evening before the wedding -- by himself (isn't he a dream come true?).</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">He turned to what he knows how to cook best -- chili and clam chowder. He made a soup feast and everyone was satisfied. Little did they know that he fed them the low-carb way. With a little consulting from me, he de-carbed his old recipes like a pro.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">H</span><span style="font-family: Courier New, Courier, monospace; font-size: large;">e graciously has granted his permission for me to share the chowder recipe with all of you. I can hardly wait for him to make it again -- look for more of Phil's delicious low carb creations in the future :)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Phil's Clam Chowder</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 Tbsp olive oil</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 onion, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">6 ribs celery, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 cloves garlic, finely minced</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 (about 1 pound) turnips, diced</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp dried thyme</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">3/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp black pepper</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 bay leaves</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">36-40 ounces canned clams, drained, liquid reserved (chopped or whole baby clams)</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 c heavy cream</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Open canned clams and drain. Add chicken broth to clam liquid to equal 5 cups and set aside. Set clams aside. In a large stock pot, add olive oil, chopped onion, chopped celery and garlic. Saute over medium heat, stirring frequently, until translucent - 8-10 minutes. Add clam liquid/chicken broth mixture, diced turnips and seasonings and bring to a boil over medium heat. Cover and cook until turnips are tender (20-30 minutes). Reduce heat to low and add heavy cream and clams and gently simmer, careful to not boil, for 1-2 minutes or until heated through. Remove bay leaves and discard. Serves 8 - each serving contains 275 calories, 8.69g carbs, 1.7g fiber = 6.99g net carbs. </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Garnish with chopped fresh parsley or bacon bits or BOTH!!</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-67338994209791320122014-03-17T10:12:00.000-07:002014-05-01T16:08:41.509-07:00Irish Spud Candies - Low Carb & Sugar-Free<div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large; text-align: justify;">Happy St. Paddy's Day!! Growing up in Southern California, I remember each year as St. Patrick's Day approached one of the most wonderful of treats -- See's Candies Irish </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large; text-align: justify;">Potatoes!! I haven't thought of those in years. Until today!! Now why can't they be low carb? Glad I went experimenting because they are YUMM-O!! </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Irish Spuds Candies</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 cup butter, softened</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 oz cream cheese, softened</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tsp vanilla </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-1/4 c powdered sweetener</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">5-6 drops liquid Stevia<br />1-1/2 c fine unsweetened macaroon coconut</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1-2 Tbsp cinnamon</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c finely diced walnuts, a few saved aside for decoration</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and powdered sweetener; beat until smooth. Using your hands if necessary, mix in the coconut and walnuts. Divide into 18 equal pieces and roll into potato shapes, and then roll in the cinnamon. Dot each spud with a few walnut pieces to look like *eyes*. Place onto a parchment lined cookie sheet and chill to set. Each spud contains 81 calories, 1.97g carbs, 1g fiber = .97g net carbs -- YES, less than a net carb each!! </span><br />
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-62253465451730946362014-03-16T18:35:00.000-07:002014-03-16T19:07:03.453-07:00Basic Almond Flour Muffins & Variations - Grain-Free, Sugar-Free & Gluten-Free<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Long time no post. I have been a little busy -- you see, Mr. Dreamy and I were married last weekend and that has had a lot of my attention lately (look to the end of this post for a photo) Hope you understand, now back to regular posting :)</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Muffins -- I love them! As a low carber, I avoided them for a long time - then I wanted to add them back into my diet and have tried and developed a lot of different recipes. But something always was a little lacking. In my prior life I had a wonderful basic muffin recipe that was the base of all the *flavored* muffins in my bag of tricks -- THAT was what I wanted.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">So I set out to create that basic recipe and a few variations. </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Basic Almond Flour Muffins </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 cups almond flour <br />2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/2 cup butter, melted and cooled<br />4 eggs<br />1/4 cup unsweetened almond milk<br />1/3 cup granulated sweetener (I used Swerve) </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">liquid Stevia</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Preheat oven to 350°F. Prepare a 12-muffin tin by buttering or spraying with non-stick spray. In a mixing bowl, combine almond flour, baking powder, salt, and granulated sweetener. Mix well. In a smaller mixing bowl beat eggs and add in almond milk, melted butter and liquid Stevia. Add wet ingredients to dry and mix thoroughly. Scoop batter into tin and bake for about 20 minutes or until lightly browned and done. Makes 12 muffins. Each serving is 200 calories, 4.37g carbs, 2g fiber = 2.37g net carbs.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Variations:</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Blueberry Muffins</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">3/4 cup fresh or frozen blueberries</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Add blueberries to dry ingredients. Net carbs per muffin = 3.13g</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Almond-Poppyseed Muffins</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 Tbsp poppy seeds</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2-1/2 tsp almond extract</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup sliced almonds </span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Add poppy seeds in with dry ingredients, extract in with wet. Divide the almonds evenly onto the 12 muffins and bake and instructed above. Net carbs per muffin = 2.94g</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cranberry Orange-Nut Muffins</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 c chopped fresh (or frozen) cranberries</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp orange extract</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 Tbsp orange zest</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 c finely chopped walnuts</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Add cranberries, and zest to dry ingredients and extract to wet. Divide chopped walnuts between muffin tops prior to baking. Bake per above directions. Net carbs per muffin = 2.88g</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Lemon-Poppyseed Muffins</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 tsp baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Zest of 1 lemon</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">omit almond milk</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">juice of 1 lemon</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 Tbsp poppyseeds</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Add poppy seeds in with dry ingredients, juice in with wet. Bake as instructed above. Net carbs per muffin = 2.76g</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I have been working on this post for months and we have tried all these variations many times -- in fact, I had to whip up a batch of the blueberry ones today as I was finishing up the post because I couldn't find my photos, lol. I tell you this to stress how simple and simply yummy these are. Hope you enjoy them too. Look for more variations soon!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">And I couldn't resist -- here is a photo from the wedding. Silly but I was pretty over-the-mood that day and am pretty over-the-moon in love with this man!! Thanks for indulging me!!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://www.bystephanielynn.com/"><img alt="By Stephanie Lynn" src="http://i693.photobucket.com/albums/vv298/theliebertfamily/website/bsl_sundayshowcase_zpsa4163b21.png" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-63021214137150537462014-01-25T15:00:00.000-08:002014-01-25T16:36:25.603-08:00Kielbasa, Turnip & Cabbage Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">This week's soup is based on a German recipe I saw -- except that recipe called for potatoes instead of turnips. I cannot imagine it tastes any better made with the potatoes and Mr. Dreamy and I did not miss the extra carbs either.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I ended up making this soup one day and then refrigerating it and eating it the next -- what a great choice that was. Very complex flavors from such simple ingredients and I have to believe that extra time of flavor mingling was helpful with that!! Soup's on!!!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Kielbasa, Turnip and Cabbage Soup</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 tablespoons olive </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 1/4 pounds (1 ring) kielbasa, 1-inch dice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 pound turnips, peeled and chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tablespoon paprika</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 teaspoon ground allspice</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 ribs celery, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 cloves garlic, crushed</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 onion, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">Salt and freshly ground black pepper</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 head cabbage, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">dash nutmeg</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup beer, room temp</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">4 cups chicken stock</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 cups tomato puree</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa, garlic and onion and cook until onion is done and lightly browned. Add the beer and deglaze pan, scraping up all the browned bits. Add stock, tomato puree, celery, turnips, paprika, allspice, and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then add in the cabbage and season with a little nutmeg. Simmer to combine flavors, 1-2 hours. Serves 6 generously. Each serving 288 calories, 20.16g carbs, 4.90g fiber = 15.26g net carbs.</span></div>
Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-14993349320875811732014-01-18T06:27:00.000-08:002014-01-18T06:27:00.507-08:00Caramelized Onion & Beef Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This week's low carb soup is Caramelized Onion & Beef Soup -- really a take on French Onion without the bread. Who needs the bread with all these flavors working together?</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Well, maybe it is more like French Onion meets Creamy Mushroom -- either way, this is one YUMMY concoction! Oh, and I DID decide to serve this with bread, lol. I LOVE Maria's recipe for <a href="http://mariamindbodyhealth.com/amazing-bread/">AMAZING BREAD</a> -- the only low carb bread recipe I bother with.</span></div>
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<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">Caramelized Onion & Beef Soup<br /><br />1-2 lbs stew meat, depending how meaty you want your soup<br />1 8 oz package mushrooms, cleaned and quartered<br />2 large onions, cut in half, thin and caramelized</span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; font-size: large;">32 oz beef stock (can be homemade)</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; font-size: large;">1 c strong brewed coffee</span><br />
<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">2 Tbsp Worcestershire sauce<br />1/2 tsp dried rubbed sage</span><br />
<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">1/2 tsp thyme leaves<br />1 bay leaf</span><br />
<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">1/2 c heavy cream</span><br />
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<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">salt and freshly ground pepper to taste</span><br />
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<span style="background-color: white; font-family: Courier New, Courier, monospace; font-size: large;">Caramelize the onions (<a href="http://faithfulnessfarm.blogspot.com/2013/12/spaghetti-squash-wcaramelized-onions.html#more">Tutorial here</a>). While onions are caramelizing, sear the beef until well browned on all sides in a heavy bottomed skillet. Add caramelized onions, beef, coffee, stock, mushrooms, Worcestershire sauce, sage, thyme, and bay leaf to a large stock pot. Bring to a boil and then reduce to simmer and allow to cook, covered for 2-3 hours. When you are ready to serve, remove from heat and stir in cream and season with salt and pepper to taste. Serve with grated Swiss cheese if you like. Serves 6. Each serving (without cheese) 376 calories, 8.39g carbs, 1.1g fiber = 7.29g net carbs.</span></div>
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Anonymoushttp://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-558120847157594381.post-59049692277849868882014-01-15T09:48:00.000-08:002014-01-15T19:12:54.076-08:00Kale & Brussels Sprout Salad<div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Okay, so this isn't technically my invention -- I first saw this on Nancy Fuller's Farmhouse Rules program. I was hooked on the thought of this combination of flavors. I did some research and found very similar recipes from bon appetit and Epicurious. I took those recipes, put my own twist (lowering carbs) and came up with a salad that is YUM!!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Kale & Brussels Sprout Salad</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Dressing:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 cup extra virgin olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">3 Tbsp fresh lemon juice (about the juice of 1 lemon)<br />1 tsp Dijon mustard<br />1 small garlic clove, finely minced<br />1/4 tsp sea salt<br />Freshly ground black pepper</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 large bunches of kale, center stem discarded, leaves thinly sliced</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 lb Brussels sprouts, trimmed, finely grated or shredded with a knife</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 small onion, thinly sliced<br />1/2 cup shaved Parmesan</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 cup pine nuts, toasted</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In a pint-sized canning jar, combine all the dressing ingredients and shake well to create an emulsion. Set aside and allow to sit and develop flavors.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In a food processor fitted with a slicing blade, shred the Brussels sprouts (you can also do this by hand with a knife, if you prefer). </span><a href="http://www.youtube.com/watch?v=yJEQFgfv7iw"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Chiffonade</span></a><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> the kale and add to sprouts. Thinly slice onion and add to sprouts and kale combination. When ready to serve, toss Parmesan and pine nuts into shredded vegetables and toss well with dressing. L</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">et the salad sit for 10 minutes before serving to allow the dressing to permeate the greens. Serves 8. Each serving 171 calories, 9.4g carbs, 3g fiber = 6.4g net carbs.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">P.S. A fellow blogger, Cathy from <a href="http://www.wiveswithknives.net/2013/12/24/kale-and-brussel-sprout-salad-2/">Wives with Knives</a>, whom I have followed for years beat me at making her own version of this salad -- it looks FABULOUS and I encourage you to give it a try too.</span></div>
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