Welcome to Low Carb Living on a Budget!!
After years of struggling with my weight and trying several weight loss programs, I decided to meet with an endocrinologist this year. I figured what the heck, I had already tried just about everything else!
She suggested a high fiber, low carb diet for me. Since I've started this diet, I've been looking for budget-friendly items and recipes that are low carb. I thought I would create a blog so I could share.
I do miss bread, pasta and rice but I have found lots of other food items to help make up for it!
On that note, I'm going to share a low carb bread recipe I've come across.
This is shared by http://accordingtojolene.blogspot.ca/2012/04/recipe-buns-i-can-eat.html
Low Carb Bread
Inspired
by One Minute Bread, The Next Minute Toast by Ginny
1/4 cup Butter
6 Large Eggs
1/3 cup Water
3 tbsp Parmesan
1/2 cup Almond
Flour (I use soy because I have a nut allergy!)
1/3 cup Flax
Meal
1 1/2 tsp Baking
Powder
1/2 tsp Salt
1 1/2 tsp
Splenda
Melt butter in a
large bowl. Add all other ingredients and whisk together really well.
Take an oven safe
bowl or baking pan that will give you the shape and
size you want. Spray with some cooking spray .
Bake at 350
degrees for 20 minutes.
( Sorry, nutritional values were not posted for this recipe.)
Here is a great snack recipe I came across on Facebook this morning. Very inexpensive!
Pepperoni Chips and Easy
Cheese Crackers
Recipe from George Stella’s Still Livin’ Low Carb Cookbook
Prep Time 10 min/ Cook Time 20 min/ Serves 6
SHOPPING LIST
PEPPERONI CHIPS
6 ounces thin-sliced pepperoni
CHEESE CRACKERS
2 slices deluxe American cheese (not “processed cheese food”)
½ teaspoon salt
1⁄8 teaspoon chili powder
1⁄8 teaspoon garlic powder
PEPPERONI CHIPS
1. Preheat the oven to 425°F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
2. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
EASY CHEESE CRACKERS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack the slices of American cheese and cut them into 16 very small squares.
3. Separate the cheese squares and transfer them to a small bowl. Add the salt, chili powder, and garlic powder, and toss to combine.
4. Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible. (A silicone baking mat works perfectly here and you can use it over and over.)
5. Bake until they puff up, are well browned (almost burnt), and crispy, about 7 to 8 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.
Cool the crackers completely before serving since they will crisp up as they cool. Store on the counter in an airtight container for as long as a few days. Enjoy!
Calories:150 |Fat: 13g |Protein: 6g | Fiber:0g |Net Carbs:0g
Recipe from George Stella’s Still Livin’ Low Carb Cookbook
Prep Time 10 min/ Cook Time 20 min/ Serves 6
SHOPPING LIST
PEPPERONI CHIPS
6 ounces thin-sliced pepperoni
CHEESE CRACKERS
2 slices deluxe American cheese (not “processed cheese food”)
½ teaspoon salt
1⁄8 teaspoon chili powder
1⁄8 teaspoon garlic powder
PEPPERONI CHIPS
1. Preheat the oven to 425°F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.
2. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
EASY CHEESE CRACKERS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack the slices of American cheese and cut them into 16 very small squares.
3. Separate the cheese squares and transfer them to a small bowl. Add the salt, chili powder, and garlic powder, and toss to combine.
4. Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible. (A silicone baking mat works perfectly here and you can use it over and over.)
5. Bake until they puff up, are well browned (almost burnt), and crispy, about 7 to 8 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.
Cool the crackers completely before serving since they will crisp up as they cool. Store on the counter in an airtight container for as long as a few days. Enjoy!
Calories:150 |Fat: 13g |Protein: 6g | Fiber:0g |Net Carbs:0g
Happy Eating!!
Christine
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