tag:blogger.com,1999:blog-88990997635835141872024-02-19T07:10:10.793-08:00Creative Low CarbingMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-8899099763583514187.post-39950241852109117382009-11-10T15:48:00.000-08:002009-11-10T16:06:16.825-08:00Truffel Trouble<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KM-vasDNJvo/Svn9FFpP3UI/AAAAAAAAAW0/iVJtmaRt1pQ/s1600-h/IMG_6916_1.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_KM-vasDNJvo/Svn9FFpP3UI/AAAAAAAAAW0/iVJtmaRt1pQ/s200/IMG_6916_1.JPG" alt="" id="BLOGGER_PHOTO_ID_5402627491863977282" border="0" /></a><br />A friend recently gave me a big bag of chocolate truffles.<br />Yikes now what do I do?<br />To keep them would mean I intend to cheat at some point.<br />Fortunately we had an dessert auction to attend later in the week.<br />My plan was to put the truffles in a mosaic glass slipper - but ...<br />that did not look as pretty as I had envisioned. <br />So I resorted to this adorable bear and bagged the truffles up in clear wrap and added a tag and a bow. One can never go wrong with a teddy bear bearing truffles.<br /><br />Stuff that I know is likely to tempt me - I have to get out of the house. I kept them in a locked cupboard until I decided what to do with them.<br />I did not eat any desserts from the auction but I prepared by making Stella Style Cranberry Crips Pie. YummyMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com1tag:blogger.com,1999:blog-8899099763583514187.post-47110903837346755432009-10-28T20:51:00.000-07:002009-10-28T21:18:27.942-07:00Halloween Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rpubMF2DxzJcR2w5u9CHOPEi3yVp540Se2h-myU7o8B9GefZUpNEMiC0GWP-VFmyIrgCIgJdiUF-Rob3scxG9HD_-J-Qjop0rCo9g8RwSMzIc7pPul3OjX3x1Sbr92HMBFnx05EkHku/s1600-h/IMG_6814.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 334px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rpubMF2DxzJcR2w5u9CHOPEi3yVp540Se2h-myU7o8B9GefZUpNEMiC0GWP-VFmyIrgCIgJdiUF-Rob3scxG9HD_-J-Qjop0rCo9g8RwSMzIc7pPul3OjX3x1Sbr92HMBFnx05EkHku/s200/IMG_6814.JPG" alt="" id="BLOGGER_PHOTO_ID_5397869299403341490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfggY3orVWBQ1Jv5MCgZTU5bOsj5qf8Skyen5O_sDk_5RqADuhyCoEKtIjmF7_megRF-sQxh0B0ocCgqW6AShD6pPKBtYL3FlwPuIjeW132buKhe-aOf-lAU9NgLkIzOLjAvDaKi9SifW/s1600-h/IMG_6815.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfggY3orVWBQ1Jv5MCgZTU5bOsj5qf8Skyen5O_sDk_5RqADuhyCoEKtIjmF7_megRF-sQxh0B0ocCgqW6AShD6pPKBtYL3FlwPuIjeW132buKhe-aOf-lAU9NgLkIzOLjAvDaKi9SifW/s200/IMG_6815.JPG" alt="" id="BLOGGER_PHOTO_ID_5397869296451779154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYHaLHPXhL5mV8HYUP9csiWcPyftiwHqA4N1GuzmsX9kKxNmHMWpS5CxuVtpPsLkqhCBzhTZ-AhjR5iQW314kMiA2RKVGAOurF9lm3S58GoLaav1jtDlVFeR6Q2Ur7ApbhtyN_PRnrCeZ/s1600-h/IMG_6810.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYHaLHPXhL5mV8HYUP9csiWcPyftiwHqA4N1GuzmsX9kKxNmHMWpS5CxuVtpPsLkqhCBzhTZ-AhjR5iQW314kMiA2RKVGAOurF9lm3S58GoLaav1jtDlVFeR6Q2Ur7ApbhtyN_PRnrCeZ/s200/IMG_6810.JPG" alt="" id="BLOGGER_PHOTO_ID_5397869288928303170" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Using Carolyn's 3 Minute Flour-less Chocolate Cake.<br />1 Egg<br />1/2 T Heavy Cream<br />2 T Cocoa Powder<br />3 T of Splenda<br />1/4 t baking powder<br />1 T butter softened.<br /><br />Normally I mix it up spray a small bowl and cook it in the micorwave for 30-60 seconds until it puffs and the center is not wet. It's a great quickie treat. Carbs each 4 Calories 281<br /><br /><span style="font-weight: bold;">For my Halloween Treats </span>(Change the icing design for other occasions)<br />I multiplied Carolyn's recipe times 4<br />And divided it into my pan of squares. (Spray the pan with Pam)<br />I then baked it in the oven for 15 min at 350 degrees.<br />Servings 1 square Carbs 1.25 Calories 79 A bit more with the icing.<br /><br />Icing is made using Whey Low Powdered mixed with melted butter and a bit of heavy cream and food coloring. I put the icing in a ziplock bag and cut off the tip for decorating.<br /><br />Ummmmm - Tastes like iced brownies!Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-88378959909885836912009-10-17T16:39:00.001-07:002009-10-17T16:56:04.992-07:00Cookie Variations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tPpkztnSqmvD59CT1Xn3YvCUTGW6IFfFBAiiGKgOWVD96pKU7kclTVafhRhMx3fPuNEBcfel-WO6A4r98jhgssAeSxf5LjCpekNF2SWNCjz7dJ_uVhFJ_QY7x206b44JMKohrNIHCUQF/s1600-h/IMG_6694.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tPpkztnSqmvD59CT1Xn3YvCUTGW6IFfFBAiiGKgOWVD96pKU7kclTVafhRhMx3fPuNEBcfel-WO6A4r98jhgssAeSxf5LjCpekNF2SWNCjz7dJ_uVhFJ_QY7x206b44JMKohrNIHCUQF/s200/IMG_6694.JPG" alt="" id="BLOGGER_PHOTO_ID_5393718110564929058" border="0" /></a><br />I started with the Holiday Almond Cookies from<br /><a href="http://stellastyle.com/newPM/cgi/pm.cgi?action=show&temp=books&session=session">George Stella's Good Carb Family Cookbook </a>on page 183.<br /><br />Sugar Cookie Variation<br />I sub un sweetened coconut flour for the almond flour.<br />I don't take the time to chill the dough. I just make little balls and press them down on the pan.<br /><br />Peanut Butter Variation<br />I sub un sweetened coconut flour for the almond flour.<br />I added 3T of un sweetened peanut butter. (Crunchy would probably be even better)<br />Roll in balls, press down with fingers and use a fork to make the cross hatch. <br /><br />Chocolate Mint Version<br />I sub un sweetened coconut flour for the almond flour.<br />I added 3 T of un sweetened coco powder<br />1 T of <a href="http://www.wheylow.com/Whey-Low-Powder-powdered-sugar-substitute-p/1032.htm">Powdered Whey Low</a>. (A little Whey Low always makes chocolate taste better)<br />A couple drops of Creme De Menthe Candy Flavoring Oil available from the link below.<br /><a href="http://www.anoccasionalchocolate.com/candy-flavoring.html">http://www.anoccasionalchocolate.com/candy-flavoring.html</a><br />Roll in balls, press down with fingersMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-2793466500287713852009-05-05T15:58:00.000-07:002009-05-05T16:04:52.435-07:00The Correct Way to Weigh Yourself<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KM-vasDNJvo/SgDE-1CUTiI/AAAAAAAAASU/VAaTCBlpC4k/s1600-h/SafeRedirect-1.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 270px;" src="http://2.bp.blogspot.com/_KM-vasDNJvo/SgDE-1CUTiI/AAAAAAAAASU/VAaTCBlpC4k/s320/SafeRedirect-1.jpeg" alt="" id="BLOGGER_PHOTO_ID_5332478542474399266" border="0" /></a><br /><span style="font-family:arial,helvetica;"><span lang="0" style="font-family:Arial;font-size:85%;color:#000000;"><span style="font-size:6;">I can't believe I was doing it wrong all<br />these years. WE MUST SPREAD THE WORD.<br /><span style="font-size:85%;">(Someone sent this e-mail to me today and it made me laugh so I had to post it. This is quite a revelation!)</span><br /></span></span></span>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com1tag:blogger.com,1999:blog-8899099763583514187.post-991287676482765952009-03-19T21:49:00.000-07:002009-03-19T22:06:18.637-07:00Birthday Cake at Last!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPnxh3dokHi9qv7huePpxkWlWocnzFT6OOcrd9dLQJahoUkEXTtEHHc_mp7eosVohGGEEiTovRDsQmcn1FmLH-jizs2Bl4Nge_8Go1wdXdlj3IYcfbmQUsovQXWy82zyiINweavLvqAp0/s1600-h/IMG_5045.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPnxh3dokHi9qv7huePpxkWlWocnzFT6OOcrd9dLQJahoUkEXTtEHHc_mp7eosVohGGEEiTovRDsQmcn1FmLH-jizs2Bl4Nge_8Go1wdXdlj3IYcfbmQUsovQXWy82zyiINweavLvqAp0/s320/IMG_5045.JPG" alt="" id="BLOGGER_PHOTO_ID_5315128081138084306" border="0" /></a>I have been trying to figure out a way to have low carb birthday that even my kids would be happy to have on their birthdays. This hits the mark.<br /><br />I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.<br />Rather than almond flour I used coconut flour - but even beyond that I ran the food processor<br />2 1/2 cups coconut flour<br />1 cup of whey low granular<br />1/2 cup of splenda<br />1 1/2 t baking powder<br /><br />In another bowl I mixed up 7<br /> large eggs<br />3/4 smart balance or butter<br />6 oz of soft cream cheese<br />1 1/2 t vanilla<br />1 1/2 lemon juice<br /><br />Then add the dry ingredients to the wet ones. <br />I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.<br /><br />I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing. <br /><br /><div><span style="font-size: 10pt;"> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-weight: bold;">Vanilla Buttercream Frosting<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p> </o:p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">3 cups <a href="http://www.wheylow.com/Whey-Low-Powder-powdered-sugar-substitute-p/1032.htm%20">Whey Low Powder</a></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">1/3 cup butter softened</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">1 ½ teaspoon Watkins Vanilla</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">3 Tablespoons milk</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">Food Coloring</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p> </o:p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed.<span style="font-size: 10pt;"> </span>Stir in vanilla and 1 Tablespoon of the milk.<span style="font-size: 10pt;"> </span></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p> </o:p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.<span style="font-size: 10pt;"> </span>Tint frosting as desired by adding food coloring.</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p> </o:p></p></span></div> <div><span style="font-size: 10pt;"></span><br /></div>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com2tag:blogger.com,1999:blog-8899099763583514187.post-22684921058336364322009-02-19T18:56:00.000-08:002009-02-19T18:57:58.965-08:00Warning Crush contains HFCS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KM-vasDNJvo/SZ4cHlWPhpI/AAAAAAAAAO8/myQ2wq2TxIg/s1600-h/Crush+copy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 245px;" src="http://2.bp.blogspot.com/_KM-vasDNJvo/SZ4cHlWPhpI/AAAAAAAAAO8/myQ2wq2TxIg/s320/Crush+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5304708327699089042" border="0" /></a>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-61490252798516906602009-02-04T17:02:00.000-08:002009-02-04T17:04:53.312-08:00Looked to Good to pass upI just posted a bunch of snack ideas that sounded to good not to post here so I would remember to try them. I can't wait to try the zuchini taco chips. The others looked good too so I posted them.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-63788382263903486042009-02-04T17:01:00.001-08:002009-02-04T17:01:31.937-08:00Low Carb Examiner: Be the biggest loser with these fun, low-carb Super Bowl foods<a href=http://www.examiner.com/x-355-Low-Carb-Examiner~y2009m1d28-Be-the-Biggest-Loser-with-these-fun-lowcarb-Super-Bowl-foods>Low Carb Examiner: Be the biggest loser with these fun, low-carb Super Bowl foods</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-28130032838693960692009-02-04T16:59:00.001-08:002009-02-04T16:59:29.393-08:00Low Carb Examiner: Taco pizza on a zucchini pizza crust<a href=http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m7d7-Taco-pizza-on-a-zucchini-pizza-crust>Low Carb Examiner: Taco pizza on a zucchini pizza crust</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-29474290888655992312009-02-04T16:53:00.001-08:002009-02-04T16:53:02.561-08:00Low Carb Examiner: Nacho Chips? They're your chips! Mexican food on a low-carb budget<a href=http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m7d8-Nacho-Chips--Theyre-your-chips-Mexican-food-on-a-lowcarb-budget>Low Carb Examiner: Nacho Chips? They're your chips! Mexican food on a low-carb budget</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-41338915870054386272009-02-04T16:51:00.001-08:002009-02-04T16:51:17.734-08:00Low Carb Examiner: Mozzarella Sticks-- The Big Cheese of Appetizers<a href=http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d24-Mozzarella-Sticks>Low Carb Examiner: Mozzarella Sticks-- The Big Cheese of Appetizers</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-14033308792038722592009-02-04T16:24:00.000-08:002009-02-04T16:35:23.177-08:00Good info on Flax and a Cracker Recipe to try<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KM-vasDNJvo/SYozlgjGM5I/AAAAAAAAAOs/19Zzmrk46-Q/s1600-h/flax-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_KM-vasDNJvo/SYozlgjGM5I/AAAAAAAAAOs/19Zzmrk46-Q/s320/flax-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5299104631040127890" border="0" /></a><span style="font-size:85%;">I found this article with great info about flax plus the cracker recipe sounds good so I have posted it her so I can find the info when I what it. I will edit the post once I get a chance to try out this find. Sometimes a cracker would be quite nice.</span><br /><h1> Just the Flax, Ma'am </h1> <div style="font-size: 11px; padding-bottom: 10px;"> <a href="http://www.examiner.com/x-355-Low-Carb-Examiner%7Ey2008m6d22-Just-the-Flax-Maam#comments"> </a>June 22, 12:19 PM<br />by Jamie Van Eaton, <a href="http://www.examiner.com/x-355-Low-Carb-Examiner">Low Carb Examiner</a><br />Start a regimen without carbohydrates and with lower carbohydrates on Monday, and by Tuesday (or Friday or the next Monday) you're not necessarily going to jump for joy at the prospect of never having something 'crackery' again.<br /><br /><span style="font-size:85%;"><br />People still miss their crunchies and their munchies.<br /><br /></span><p><span style="font-size:85%;">Enter our friend, flax.</span></p> <p><span style="font-size:85%;">The Flax plant, mentioned in Home Ed sewing classes across America for its use in clothing among indigenous peoples of North America, produces a seed which, when milled, is an outstanding addition to healthy kitchens everywhere.<br /><br />Flax, also known as linseed, is a seed known for its lignans and Omega-3's for health. Adding to this, you're heard-pressed to find something that contains about as many fiber grams as it does carbohydrates. With an effective net of 0, flax is an acceptable fibrous staple for people in Atkins induction or following any plan where fiber can be employed.<br /></span></p><p>Because flax is a binding agent in cooking, eggs can be replaced with flax in a recipe (just replace each egg with 1 Tbsp flax seed meal and 3 Tbsp water). </p><p>Use caution, however. Flax, while a blessing for people who use it in cereal, yogurt and in other recipes, can be overdone when care is not employed. Ingesting too much flax can cause stomach discomfort, especially when dehydrated. Flax works its magic in the digestive tract in partnership with fluids, so using flax judiciously and combining with a healthy amount of water for your body are two ways to ensure that flax remains a valuable tool and not a lump in the stomach.</p>Flax crackers are some of my favorite things ever. The picture of the cream cheese and fresh dill poised atop this flax cracker will make you slap yourself in the forehead (put the frying pan down first) and say, "Gadzooks! (because all cool folks say things like this, and 'huzzah'), and wonder why you'd never tried this before.<br /><br />If you are a fan of crisp breads, and miss having something to hold your food, and want to even put your little pinky up in the air, because you're that cool eating one of these with the many savory toppings you could use, then have at it!<br /><br /><span style="font-size:78%;"><strong>source:</strong> <a href="http://en.wikipedia.org/wiki/Flax">wikipedia.org Flax</a><br /></span><br /></div><div style="width: 330px;"><div style=""> </div> </div><p><span style="font-weight: bold;"><strong><br /></strong></span><span style="font-weight: bold;">Better Than Crisp Bread Flax Cracker </span><br />2 Tbsp flax seed meal<br />2 Tbsp water<br />spices to taste (optional)<br /><br />In a bowl, mix flax seed meal with water and spices (I use a fork). Let rest 2-3 minutes.<br /><br />On a piece of parchment, press and gently spread the mixture with a fork, until the shape desired (usually a 4" X 8" cracker, but can be round or other shapes as well). Microwave for 2.5 minutes or until cracker is solid.<br /><br />Let cool.<br /><br />Top with cream cheese, taco dip or anything you might be hankering for.<br /><br />Makes one cracker.<br /><em><br />Tips: I reuse parchment paper to make more crackers.<br /><br />The crackers store beautifully when loosely bagged, so you can make some for the road.</em></p><p> </p> <p> <em><u>Nutritional information</u>: Technically, this is almost 0 carbs per cracker due to fiber, but you should count it as 1, just to remind yourself that with great food comes great responsibility. Calories: 118, Carbohydrates: 8 g, Fiber: 7 g, Net Carbohydrates: 1 g, Protein: 4.5g, Fat: 8 g</em></p><p> <span style="font-size:78%;"><em>Thanks to the very amazing megs for this recipe which has saved many a low-carber everywhere!</em></span></p> <div style="border: 1px solid rgb(51, 51, 51); margin: 5px; padding: 5px; font-size: 11px; width: 285px; background-color: rgb(255, 255, 255);"><strong>More Facts about Flax:<br /><br /></strong>Find flax seed meal at your local grocery store in the baking aisle with specialty flours.<br /><br />Flax seed meal has a shelf life of 2-4 months before going rancid. Storing in the freezer extends the life of flax at least by 3 times.<br /><br />Flax seed is useful if you have a food mill and have the ability to grind into meal. Otherwise, buy flax seed meal for convenience.</div>Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-44035962403305990032009-02-03T10:02:00.000-08:002009-02-03T10:17:30.013-08:00Pumpkin Bites - by Margot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7th4aOg-F18_lddKnFVf4bbPOafXw8SrWlZTNJJ8MJWzYhduxNLU6nPuI5g4X2hgImjSHSSFQcCiUk_nrKGBdoJfp3Utv421-b3bJxOO685fpUlwZRDhVkp1-WIhjjV9siqdJIrno7K9W/s1600-h/IMG_4959.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7th4aOg-F18_lddKnFVf4bbPOafXw8SrWlZTNJJ8MJWzYhduxNLU6nPuI5g4X2hgImjSHSSFQcCiUk_nrKGBdoJfp3Utv421-b3bJxOO685fpUlwZRDhVkp1-WIhjjV9siqdJIrno7K9W/s320/IMG_4959.JPG" alt="" id="BLOGGER_PHOTO_ID_5298634295829211490" border="0" /></a>I mixed up 4 batches of the recipe below and cooked half in my mini microwavable muffin tins for 5 min. The other half in the oven at 350 degrees for 15 min. The microwave ones are more like pumpkin pie in texture and the oven ones are a bit more like a muffin. My family devoured them all and were divided half liked the microwave ones and half the oven ones.<br />Each little muffin is aprox 1 carb and very yummy.<br /><br />Would make a nice breakfast or could be used as a dessert or snack. You can also make one or two larger muffins cooking times may change.<br /><br />Pumpkin Bites<br />1 egg<br />1/2 T Heavy Cream<br />2 T Canned Pumpkin<br />3 T Splenda<br />1/8 t Baking Powder<br />1T Soft ButterMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-17207500645931223592009-01-30T14:15:00.001-08:002009-01-30T14:35:17.439-08:00Individual Breakfast Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDn-5eth8hfaW930MVgXvJiycTvgTtZBnc1v2cIq93rNgzVytmvHr5knpBdCjeyG5ebKAX2XPyirdybmbNyHjf-Hs9FA-be30nq9oAi_xJp-aceyZ8bGjfL59aVA_0KBgorPDgXAvDiy9X/s1600-h/Individual+Egg+bake+copy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDn-5eth8hfaW930MVgXvJiycTvgTtZBnc1v2cIq93rNgzVytmvHr5knpBdCjeyG5ebKAX2XPyirdybmbNyHjf-Hs9FA-be30nq9oAi_xJp-aceyZ8bGjfL59aVA_0KBgorPDgXAvDiy9X/s320/Individual+Egg+bake+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5297214095996446370" border="0" /></a><br />This recipe is so simple and easy to modify to suit the picky eaters in the family.<br />For this Breakfast Bake I used individual baking pans. I sprayed them with Pam.<br />Then I added to each about a 1/4 cup of sliced ham (you could use any meat)<br />Then I added 1 slice of med cheddar cheese cut into strips.<br />In a separate bowl mix 3 eggs and a table spoon of yellow mustard. Salt and pepper optional.<br />Then I baked them at 350 degrees for 30 min.<br />You can make these and re warm them in the microwave or they are even good cold to take along as a breakfast on the run. The carbs will very depending on what you use so I will leave the carb and calories counts to you. This makes for a filling meal that is pretty to serve. My baking dishes came from Princess House in the Fantasia line. They are fun to cook in and always beautiful dish to serve from. They still have them too! <a href="http://www.princesshouse.com/products/product_detail.aspx?pid=1607">http://www.princesshouse.com/products/product_detail.aspx?pid=1607</a> I used to sell Princess House and I love cooking with it. I am sure you could use any individual size oven proof bakeware.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-23823001668172750692009-01-28T16:03:00.000-08:002009-01-28T16:25:01.774-08:00How I get back on trackI have been doing this low carb way of life for nearly 10 years. Some years have been better than others. I have have learned how to quickly get back on track. When I first started I used the Atkins induction rules any more my getting back on track rules are very simple.<br />1. Eat protein when you are hungry (as much as you want)<br />2. Drink lots of water (more than you want)<br />3. Weigh and measure yourself - begin a journal write down what goes in your mouth.<br />4. Expect to feel lousy for 2-5 days. (try to pick a window that not too much is expected of you)<br />5. Expect to feel great soon. (make a list of things you want to do because you will have more energy than you know what to do with)<br />6. Start looking at low carb recipes that you want to try. Get inspired and have some meals you are looking forward too once you are off this little protein fast.<br />7. Keep every thing simple. Read articles or books or blogs, or forums on low carbing. It helps to know you are not the only one facing the various struggles you will encounter. I follow the Stellastyle plan once I am past the first week. www.stellastyle.com<br />8. Remember it is a journey so enjoy it.<br /><br />Ps - I am not a doctor and I am simply sharing what I have found to work for me.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-40760573359880186082008-10-17T17:17:00.000-07:002008-10-17T17:33:32.731-07:00Biscuts and Gravy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q7FsDIUWLCamo2No2WCkn_HZJ1GqcCMxirGLj6yMVPr2rbau_kJmMYkXx1Hj5acoKDuDZqymX81LBhS3C_gVtgxRy-JDYhRCflga3x9aBXyBVpcf3meTrbBDUJ29pFaHys53EVhYfWUD/s1600-h/IMG_4623.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q7FsDIUWLCamo2No2WCkn_HZJ1GqcCMxirGLj6yMVPr2rbau_kJmMYkXx1Hj5acoKDuDZqymX81LBhS3C_gVtgxRy-JDYhRCflga3x9aBXyBVpcf3meTrbBDUJ29pFaHys53EVhYfWUD/s320/IMG_4623.JPG" alt="" id="BLOGGER_PHOTO_ID_5258282151950221922" border="0" /></a><br />This morning I decide it might be fun to try and make a substitute for biscuts and gravy.<br /><br />I made some 1 Min Muffins that I had found on the Stella site.<br />The took 2 minutes for me and I did not think they needed the salt.<br /><br />Together it is a bit high you would have to watch it the rest of the day.<br />Total of 11.5 carbs and 374 calories<br />I would have been just as happy 1 a half muffin and half the gravy.<br /><br /><br /><br /><br /><br /><br />1 Min Muffins<br /><br /><br />3 T Almond Flour<br />1 T Flax meal<br />1 Beaten Egg<br />1/4 t salt ( I will leave it out in the future)<br />1/4 t baking powder<br /><br />Cook for 1-2 min in small bowl on high in microwave.<br />According to my calculations the muffin has 6.5 Carbs and 220 cals<br /><br />Margot's Gravy<br />1 T butter<br />1 T minced garlic<br />1 C unsweetened Almond Milk<br />1 t corn starch<br />4oz cream cheese sliced<br />1 T low sodium soy sauce<br />I added some chopped up sausage too.<br /><br />Heat skilit with butter and minced garlic,<br />Add corn starch<br /> then stir in Almond milk - stir constantly and add cheese and soy sauce<br />When all the cheese has milted you are ready to serve.<br />Total Recipe has 19.3 carbs and 613 calories<br />I divided it by 4 for the photo above carbs would be 5 and calories 154Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-41190606852217141652008-10-16T20:26:00.000-07:002008-10-16T20:35:02.575-07:00Checking InI'm checking in - I have been trying to post and blog regularly at www.stellastyle.com and have not gotten over here as often as I would like.<br /><br />I had a wonderful low carb birthday. Cai and Marco made wonderful low carb cheese cake. It was so yummy. I would have loved to have had another piece the following day but unfortunatly our dog April May decided to help herself. I suppose she saved me some calories.<br /><br />I am setting myself to have a wonderful low carb holiday season. Last year I thought I could take a low carb vacation and it took me many months to get back on track. So as a result I am having to re loose some of what I had previously lost. I did learn from the whole episode.<br />I know I can't think of this as a diet where I will cross over some goal and be able to go back to the old ways of eating. I have to make this work for the long haul.<br /><br />So far so good. I've lost 15lbs since mid August.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-60466224130766682092008-09-03T19:13:00.000-07:002008-09-03T19:23:06.102-07:00Egg & Turkey CupsI make these in an 8 well muffin tin. These are quick and easy and the kids can fill the cups with their choice of fillings. The following is the basic recipe.<br /><br />I spray the muffin tin with cooking spray.<br />Fill with chopped up turkey slices. ( You could fill them with any meats)<br />I put 2 pieces of artichoke in each of mine. (You could use other veggies)<br />Crack a whole egg over each muffin well.<br /><br />I cooked mine at 375 for 15-30 min depending on how well done you like your eggs.<br />Then top with shredded cheese.<br />For my family of 4 the serving size was two.<br />Carbs per serving: 3.75 and Calories 290 (again this is for a serving of 2 egg cups.)<br />For one muffin cup it would be just under 2 carbs and 145 Calories.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-42273246782625314862008-09-03T19:02:00.001-07:002008-09-03T19:13:25.179-07:00Pizza BurgersMy family loves these they are like little individual pizzas. I'm not sure anymore where the idea originated but it is a family favorite. It is a great substitute for high carb pizza. A trick to successful low carbing is finding acceptable substitutes for your favorite foods.<br />I use hamburger for my family but for me I use turkey burgers saves some me quite a few calories.<br /><br />I cook the burgers in the oven and drain any grease form the pan.<br />Then we top each with a spoon of spaghetti sauce. (I look for sauce with no added sugars) Tomatoes are high in carbs so on mine I am a bit skimpy on the sauce. Then we top them with your basic pizza toppings and cheese. Put them under the broiler long enough to melt the cheese.<br />For my family I make two each and serve them with salad.<br /><br />A variation on this recipe is to press the hamburger into the pan to make a big pizza. Remember to drain well before adding toppings.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-87414228790029158432008-09-03T18:49:00.000-07:002008-09-03T19:01:14.863-07:00Cowboy EggsThis is my own recipe. We have a variation of this for breakfast almost every day.<br />I use 2 -3 eggs per person,<br />Chopped up meat, (left overs work great, or bacon, sausage, ham)<br />1 Chopped up Zucchini or other veggies.<br /><br />Spay pan with cooking spray. Add the chopped up meat and veggies. Mix up your eggs in a bowl. Add salt, pepper and garlic salt. Pour eggs into pan and scramble with the veggies and meat.<br />Sometimes we top it with shredded cheese.Margothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-56510585237232177572008-09-03T18:39:00.000-07:002008-09-03T18:48:02.146-07:00Quiche Stuffed PeppersQuiche Stuffed Peppers<br /><br />This was very good and I am not a fan of green peppers. One note to self - the filling did not rise much so the peppers need to be full. I have not run the numbers on this one. I'm sure the calories are quite high due to the number of high fat items. The carbs are at least 4 just for the 1/2 bell pepper. This however would be very nice to serve to company it looks beautiful and they taste delicious. Again this was found on the Stella Style site.<br /><br />QUICHE STUFFED PEPPERS<br /><br />6 large green bell peppers<br />8 slices bacon<br />1 cup grated cheddar cheese<br />1 cup grated swiss cheese<br />1 cup cream<br />3 large eggs<br /><br />Spray a baking pan with Pam. Preheat oven to 350.<br /><br />Cut off the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.<br /><br />Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.<br /><br />Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.<br /><br />Serve in the pan, or on a nice platter.<br /><br />Enjoy!<br /><br />Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.<br />_________________<br />FoxyeMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0tag:blogger.com,1999:blog-8899099763583514187.post-86517390239106679882008-09-03T18:15:00.000-07:002008-09-03T18:37:23.225-07:003 Minute Flourless Chocolate CakeI love this recipe - CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE<br /><br />Ok I admit it... I have a sweet tooth. This is amazingly simple - really only needs a 1/4 teaspoon of baking powder. I learned the hard way and did not test the recipe before serving it to company the original is kind of salty. It's pretty yummy with less baking powder I use a 1/4 teaspoon in mine. I'm not sure who Carolyn is but she came up with a wonderful recipe that is great for a last minute chocolate fix. I found it on the dessert section on the Stella Style board. By my calculations it has 9 carbs, 4 net carbs and 281 calories. It makes a pretty big serving. I you are eating low split it into 3rds or 4ths just enough to curb that sweet tooth. If you are keeping track of numbers be sure to divide by 3 or 4 if you split the recipe by 3rds or 4ths.<br /><br />To send it over the top for some special occasion top it with whip cream and some fresh berries. I think it would work to split it into two bowls and have one cake today and freeze one for later.<br />If you do this don't forget to add in the additional carbs and calories.<br /><br />CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE<br />1 egg<br />1/2 teaspoon vanilla<br />1 tablespoon heavy cream<br />2 tablespoons cocoa<br />3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda<br />1 teaspoon baking powder *<br />1 tablespoon butter, softened<br /><br />Spray a 2-cup measuring cup or small bowl with cooking spray. I used a Grab-it bowl. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.<br /><br />Makes 1 serving<br />Can be frozen<br /><br />* Carolyn has since cut it back to 1/2 teaspoon.<br /><br />With granular Splenda:<br />Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs<br /><br />With liquid Splenda:<br />Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net CarbsMargothttp://www.blogger.com/profile/07655602086395374599noreply@blogger.com0