Pancakes!

What a great Saturday morning for pancakes..yum!
Check this one out :)
PANCAKES!!!

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose ( I would use some Stevia instead since I have it on hand)

1 c. Gluten-Free Bake Mix (FYI: I actually use ½ c. + ½ c. Carbquick, but I do not have gluten issues) ( I do not have a gluten intolerance so I would pull out my handy soy flour)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)--I have not seen this in my grocery store, I'm guessing one could probably do some ground oats, would probably wind up being cheaper.

1 T. flax meal ( I do have seeds on hand that I can grind up, otherwise I think I would omit this to save on the cost.)

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup (I use Cary’s).

NUTRITIONAL INFO:  Makes 7 pancakes

Low Carb Salad

With the warmer weather FINALLY on it's way, here is a low carb salad to try out.  Looks super easy to put together!


Armenian Garden Salad

Ingredients

• 1 bunch romaine, torn

• 2 medium tomatoes, chopped

• 1 medium cucumber, seeded and chopped

• 1 medium sweet red pepper, chopped

• 1 small red onion, thinly sliced

• 1 tablespoon minced fresh parsley

• 1 teaspoon minced fresh basil

• 1 teaspoon minced fresh mint

• DRESSING:

• 1/4 cup white wine vinegar

• 1/4 cup olive oil

• 1 garlic clove, minced

• 1 teaspoon lemon juice

• 1/2 teaspoon dried tarragon

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

  
  

• Directions

  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately. Yield: 16 servings (3/4 cup each).
  Originally published as Armenian Garden Salad in Taste of Home, April/May 2012, p 78
  

   

Nutritional Facts

3/4 cup equals 45 calories, 3 g fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.Diabetic Exchanges: 1 vegetable, 1/2 fat.

Low Carb Lasagna!

Great recipe for Low Carb Lasagna! Thanks for sharing-dashingdish.com!

Ingredients

For the Noodles:
6 large	Zucchini, cut lengthwise into 1/8 inch strips
For the Meat Sauce:
1.25 lb	Lean ground turkey meat
1 large	Onion, diced
2 cups	Fresh or frozen broccoli
2 cups	Fresh or frozen cauliflower
2 cups	Fresh or frozen chopped spinach
1	25oz jar of spaghetti sauce
1 tbs	Garlic powder or 1 clove garlic, minced
Pinch	Salt and pepper, or to taste
Optional	Seasoning: 2 tbs of Italian Seasoning
For the Cheese Layer:
1	16oz container light cottage cheese or light ricotta cheese
1/2 cup	Grated parmesan cheese
3/4 cup	Shredded mozzarella cheese
Note:	If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!

Directions:

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 30 - 45 MINUTES.

1

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

2

For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

3

For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4

Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

5

Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

6

Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

7

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

 

 

Low Carb Hashbrown Casserole...Really??

Yes Really!! Came across this awesome recipe this morning. Big thanks to 24/7 Low Carb Diner for sharing!  Of course there are no potatoes in this recipe. It uses the amazing rutabaga! I have loved these ever since I tried the brown butter rutabaga recipe. I'll be trying this recipe very soon.

Three Cheese Hashbrown Casserole

6 slices bacon

1/4 lb pork sausage

2 cups shredded rutabaga

4 eggs

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3/4 cup ricotta cheese

Bake or pan fry bacon. Drain and crumble. Brown the sausage in a small skillet. While those are cooking, place shredded rutabaga in a microwavable bowl with 2 tbsp water. Cook on high power in the microwave for 2 minutes. Drain and cool.

In a large bowl, beat eggs. Stir in the crumbled bacon, browned sausage, all the cheeses and the shredded rutabaga.

Coat an 8 inch square casserole dish with bacon grease. Pour in the casserole mixture and smooth the top with a spatula.

Bake for 45 minutes at 350 degrees. Let cool 10 minutes before cutting into 6 servings.

Recipe can be doubled or tripled.

Serves 6   472 calories   6 net carbs

Happy St. Patrick's Day!

Before I post some new recipes for the day, I wanted to give a quick thumbs up for two recipes that I recently tried out.  I made the brown butter rutabaga the other night and it was awesome! Kind of a cross between squash and potato. It was great as a potato alternative.
Tonight I tried out the celery root hash browns.  I wasn't sure how these would taste, as I've never tried celery root before and don't like celery.  They were really good! They had the same texture as hash browns but weren't as heavy. Great taste too! Nothing at all like celery.

Now for some new recipes to try out!
First here's a recipe that my Aunt Sue sent me on pinterest. Thanks! :)
Big thanks to the author, Mommy I'm Hungry Blog on Blogspot.
Can't wait to try this one out!

Parmesan Meatloaf {Gluten Free}

slightly adapted from Full Bellies Make Happy Kids

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

Here's a new dessert recipe to try out after the meatloaf....

Black Bean Flour-less Brownies

(By 'Rosestar' on the Yahoo! Contributor Network)

The preparation should take you around ten minutes and the brownies will cook in about half an hour. So in forty minutes you can eat these nutritious and healthy brownies full of chocolate!

You will need the following:

4 ounces of butter, or if you prefer your brownie more moist and even healthier olive oil!

3 cups of sweetener of your choice, make sure it measures like sugar

1 teaspoon of vanilla extract

4 eggs

A pinch of salt

5 ounces of unsweetened melted chocolate

1/3 cup of cocoa

2 cups of black beans

1 tablespoon of baking powder

1 cup of water

1 cup of pecans

Preheat the oven to 375 Fahrenheit and grease the pan.

Whisk the butter and the sweetener together. Then add vanilla, and the eggs and keep whisking.

Add the rest of the ingredients and mix well with a hand mixer until creamy.

Pour all into a ban and bake for about 35 minutes. The top should rise. If not keep it in for a little more. Cut and enjoy!

Recipes, recipes!

Thought I would post a bunch today since I have been slacking.  I'm still getting used to eating the six small meals a day, due to my gastroparesis diagnosis.  It's very difficult, especially since my job has me on the road a lot.   I didn't do a very good job this week of watching my carbs, so this week I need to be more vigilant LOL!
Here's a great recipe that I am sharing from Low Carbing Among Friends.
They have some excellent cookbooks.  Everything in the book is low carb and gluten-free.
This one uses celery root. Although I'm not a big celery fan, I'm wondering how the root would taste done like this.  Need to try it out!

Celery Root Hash Browns by Karen Sorenson

Ingredients
3 cups shredded celery root
2 large eggs
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 TBSP butter

Using a julienne peeler, spiral slicer or box grater , grate "noodles" out of the celery root.
In medium bowl, mix eggs, garlic powder, onion powder, salt and black pepper, then add the celery root and stir to continue.
In a large skillet over medium high heat, heat the butter.  Scoop celery root mixture into 8 hashbrown patties and place in pan.  Cook 3 minutes or until brown.  Flip and cook another 2-3 minutes.

Yield 4 servings
2 patties per serving
137 calories
4.9g protein
8.6g fat
8.7 net carbs

This one looks so good! Can't wait to try this one out in the summer :)

Bacon, Lettuce, Tomato and Avocado Salad
(Thanks to DJ Foodie!)

Ingredients
4 cups mixed greens
1 lb assorted fresh tomatoes, cut into chunks
2 whole avocados, peeled, pitted and cut into chunks
12 slices crispy bacon, cut into chunks
1/2 cup mayonnaise
Salt and pepper to taste

In large bowl, combine the greens, tomatoes, avocados, bacon and mayonnaise.  Adjust seasoning with salt and pepper.

Yield 4 servings
Each serving---
375.2 calories
6.9 g protein
40.4 g fat
6.3 g fiber
5.9 g net carbs

Enjoy!!!!
Will be posting more soon! :)

It's been awhile

Sorry, it's been awhile since I posted any new recipes.  Had a short stint in the hospital, seems my stomach has decided to stop working. I was diagnosed with gastroparesis.  The only affect it has on my diet is that I need to have six small meals a day (with medication) instead of three.  So I will still be following my low carb, high protein diet :)
With that being said, here's a great recipe I found today.
***Again, this calls for almond extract (can't use) so I will be doubling my vanilla extract.

Protein Packed Low Carb Ice Cream

RECIPE BY

 Food.com

Ingredients

• 1 cup cottage cheese (ricotta)
• 2 tbsps lemon juice
• 1/2 tsp lemon extract
• 4 tbsps artificial sweetener
• 1/2 tsp almond extract
• 1/4 tsp pure vanilla extract
• 2 tbsps cocoa powder
• 1/4 cup egg white (pasteurized liquid egg whites or 14 cup light coconut milk)

PREP TIME

10 min

TOTAL TIME

30 min

SERVINGS

 

UNITS

US METRIC

Preparation

Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze and store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.

Amount Per Serving

Calories 220

Calories from Fat 35

% Daily Value *

Total Fat 3.5g	5%
Saturated Fat 3g	15%
Trans Fat
Cholesterol 10mg	3%
Sodium 960mg	40%
Potassium 490mg	14%
Total Carbohydrate 16g	5%
Dietary Fiber 4g	16%
Sugars 8g

Protein 34g

Vitamin A	2%
Vitamin C	25%
Calcium	15%
Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.