IN GOD WE TRUST

IN GOD WE TRUST
ENTER MY DRAWING TO WIN THIS LOVELY JUTE SHOPPING BAG WITH BAMBOO HANDLES. SIMPLY FILL OUT THE CONTACT FORM TO ENTER. PLEASE USA RESIDENTS ONLY!!

Wednesday, February 22, 2017

VEGETABLES: BACON BRUSSEL SPROUTS CASSEROLE (click here to print)


    

  

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 8 oz. bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup fontina cheese, grated, optional
  • 3/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 egg
  • 1 sprig rosemary, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste
Proper 12T 12tomatoes_inrecipe

Preparation

  1. Preheat oven to 400º F.
  2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
  3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
  4. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
  5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
  6. Remove from oven and let cool 5 minutes before serving.
Source: 12tomatoes.com

MAIN DISH: CABBAGE CASSEROLE (click here to print)




Cabbage Zucchini and Cheese Casserole

1 hour to prepare serves 8


Ingredients

  • 1 head cabbage, cooked until tender and finely chopped
  • 3 cups zucchini, seeds scooped out, sliced
  • 2 cups almond flour
  • 1 small onion, minced
  • 1 teaspoon baking powder
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 3 cloves garlic, minced
  • 1/2 cup melted butter
  • 4 eggs, beaten
  • 1 1/2 cups cheddar cheese, grated
  • freshly ground pepper, to taste

Preparation

  1. Preheat oven to 350º F, and grease a 9x13-inch casserole pan.
  2. In a large bowl, whisk eggs with vegetable oil, oregano, and parsley, then season with salt and pepper.
  3. In a separate bowl, combine flour and baking powder, and slowly whisk eggs into dry mixture.
  4. Fold in the chopped onions, garlic, zucchini, cooked cabbage, parmesan cheese and fresh parsley. Transfer mixture to greased baking dish and place in oven.
  5. Bake for 20 minutes, or until the mixture begins to set. Sprinkle with shredded cheddar cheese and bake another 10-20 minutes, or until bubbly.
  6. Garnish with more fresh parsley and enjoy.

Saturday, February 18, 2017

BREADS: CHEESE TACO SHELLS (click here to print)


Cheddar Cheese Taco Shells         Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
Fill the shells with your favorite taco fillings.

Thursday, February 16, 2017

BREADS: CAULIFLOWER BREAD STICKS (click here to print)



  • 1 large head cauliflower
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 3 c. shredded mozzarella, divided
  • 1/2 c. grated Parmesan
  • kosher salt
  • Freshly ground black pepper
  • pinch of crushed red pepper flakes
  • 2 tsp. Freshly Chopped Parsley
  • Marinara, for dipping








DIRECTIONS

  1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate cauliflower.
  2. Transfer cauliflower to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir until completely combined.
  3. Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  4. Sprinkle with remaining mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 5 to 10 minutes more.
  5. Slice and serve.
TIP: FOR BEST RESULTS, SPRAY THE PARCHMENT PAPER WITH OLIVE OIL COOKING SPRAY BEFORE PUTTING THE DOUGH IN THE PAN.

source: delish.com

Wednesday, February 15, 2017

BREADS: ORANGE CRANBERRY BREAD (click here to print)

Ingredients                                                  

  • 1 1/2 cups fresh whole cranberriesLow Carb Sugar Free Cranberry Orange Loaf
  • 1 cup walnuts
  • 1 cup Splenda® Granules, Maltitol or Diabetisweet
  • 8 ounces cream cheese
  • 1 cup butter - softened
  • 4 eggs
  • 1/2 cup Vanilla Sugarfree Syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups almond flour
  • 1/2 teaspoon Stevia (optional)
  • 1/2 teaspoon Keto Orange drink powder (or 1 package unsweetened orange Kool-Aid powder)

Directions

  1. Combine cranberries, walnuts and sweetener in blender or food processor until finely chopped and mixed. Set aside.
  2. Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
  3. Total Net Carbs: 70 Per Serving: 5.83
Source: Fabulousfood.com

Wednesday, February 8, 2017

APPETIZERS: LOW CARB ZUCCHINI FRIES (click here to print)

Ingredients:                                              Low Carb Zucchini Fries


Directions

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  • Prep
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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
  3. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
  4. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
  5. Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
  6. Source: allrecipes.com

Wednesday, February 1, 2017

SAUCES: AWESOME LOW CARB BARBECUE SAUCE(click here to print)


Ingredients:

1 cup Heinz reduced sugar ketchup
1 cup Diet Rite or another Diet Cola soda that is sweetened with Splenda. (It has to be sweetened with Splenda or it'll turn out bitter because of the aspartame in other sodas.)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp chili powder (or more if you like it spicy)
1 tsp yellow mustard
1/2 tsp liquid smoke
1 tbsp apple cider vinegar
1 tsp Worsterschire sauce
black pepper to taste



Directions:

1. In a medium bowl wisk all ingredients together until smooth.
2. In a medium saucepan simmer sauce on medium low heat for 15 minutes. It will reduce and become thicker.


(8) 1/4 cup servings
2.43 net carbs

Source:lusciouslowcarb.blogspot.com

Tuesday, January 31, 2017

Wednesday, December 14, 2016

MAIN DISH: LOW CARB CASSEROLES




BEST LOW CARB CASSEROLES

Smoked Gouda Cauliflower Casserole, By Buttoni’s Low Carb Recipes
Low Carb Crab Florentine Bake, By: Step Away from the Carbs
Pizza Pie Casserole Bake By: Beauty & the Foodie
Creamy Chicken Mushroom Casserole, By Splendid Low Carbing / Low Carb News
Chicken Chile Relleno Casserole, By: Buttoni’s Low Carb Recipes
Low Carb Zucchini Lasagna, By: Whole New Mom
Chicken Stella Scarpariello, By: Stella Style
Chicken Noodle Casserole, By: Ginny’s Low carb Kitchen

Butternut Squash Cauliflower Casserole, All day I Dream About Food
Cheddar Chicken & Broccoli Casserole, By: Tasteaholics


Source: beautyandthefoodie.com

COOKIES: LOW CARB CRANBERRY WALNUT (click here to print)

  • 1 and 1/2 cups almond meal
  • 1 cup whey protein powder
  • 1/2 cup (one stick) butter
  • 4 oz cream cheese (can use a low fat version)
  • 2 eggs
  • Sugar substitute equal to 1 and 1/2 cups sugar (see below)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped walnuts
  • 1 cup whole cranberries (fresh or frozen; no sugar added)

Preparation

Notes on Special Ingredients: In this recipe, a combination of almond meal and whey protein powder takes the place of regular wheat flour. If you use a flavored protein powder, you will probably want to cut down the amount of sweetener in the recipe. I used Designer brand Vanilla Praline, which does have artificial flavorings in it. If I didn't use the flavored powder, I'd be more inclined to add a little intense black molasses, which has about 4 to 5 grams of carbohydrate per teaspoon.
I use liquid sucralose (sucralose is the sweetener in Splenda®) as a sweetener. More about the advantages of liquid sweeteners
Preheat your oven to 375 F.
1) Cream the butter and the cream cheese together until the mixture is fluffy. Add the sweetener, cinnamon, and salt, and beat again. Add the eggs, and beat until combined.
2) Add the almond meal, protein powder, and baking soda and combine well.
3) Mix in the cranberries and the walnuts.
4) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you, but avoid very large cookies.
5) Bake about 7 to 9 minutes, until the tops are just browning. Cool the cookies completely before eating -- really, they are so much better after they are cool. I don't know why. Store the cookies in a sealed container.
Nutritional Information: Each of 32 cookies has 1 gram of effective carbohydrate plus 1 gram of fiber, 4 grams of protein, and 94 calories.

Source: verywell.com

Saturday, December 10, 2016

ARTICLE: HOLIDAY SURVIVAL GUIDE FROM ATKINS






Congratulations! You’ve survived Thanksgiving, hopefully with your waistline relatively unscathed. Now the next challenge awaits you as we head into the next couple weeks devoted to parties and food, food, food. How can you avoid being labeled a party-pooper while staying true to Atkins? In fact, how can you do some entertaining yourself and serve foods your guests will appreciate as much as your waistline does? And finally, how can you still fit in time for your fitness regimen between holiday shopping, gift-wrapping and shipping, a busy social schedule and, oh, yes, a family and a job.
I’m here to tell you it can be done. I’ve been living the Atkins lifestyle for 25 years, so I’ve developed some strategies that work for me, and I’m sure they’ll do the same for you. Let’s start with the culinary temptations. One of the great things about Atkins is that eating the low-carb way keeps your blood sugar on an even keel. That means that you aren’t craving sweets or ravenous at meal times—assuming, of course, that you’ve taken our advice to have a mid-morning and mid-afternoon snack in addition to three squares.
Eating and Entertaining
Eat before you eat. Before you hit a holiday lunch or dinner, a party or an office celebration, fortify yourself with a filling Atkins-friendly snack before you go. My favorite snacks are almonds and strawberries, cheddar cheese with some strips of red pepper or, of course, an Atkins Advantage bar or a shake. Or you could a have a small low-carb meal, such as a chef salad topped with grilled chicken. The combination of a small amount of carbs with either fat or protein will stabilize your blood sugar so you don’t arrive famished. That way, you’ll have the physical backup to your mental fortitude so you can pass up holiday foods that are not on your low-carb meal plan.
Give it away. If you receive personal or business gifts that are high in carbs—think cookies, chocolate, fruitcake, flavored popcorn and the like—re-gift them to your child’s school or a homeless shelter. If such gifts arrive at your office, simply put them in a public area like the coffee break room. I guarantee they will disappear fast.
Keep snacks on hand. If your workplace is awash in holiday goodies, it’s all the more important that you stick with your low-carb snacks to keep your appetite under control. If possible, avoid the parts of the office where bowls of candy and plates of cookies beckon. You might even want to talk to the office manager or whoever is responsible for this holiday custom and suggest some healthy alternatives like fresh fruit and nuts.
Hold the booze. When alcoholic beverages are being served, confine yourself to a glass (or two at the most) of wine or one glass of spirits. That’s assuming that you are out of Induction, of course. Just be sure to have your spirits with water or a mixer made without sugar in any form.
Master the buffet. Buffets are actually full of Atkins-friendly options. Stick to the roast turkey, ham, roast beef, salmon filet or other protein
dishes, as well as tossed salads and “foundation vegetables.” If you’re in the later phases of Atkins, have modest portions of sweet potatoes, carrots, or other starchy veggies—or even some whole-grain bread. You may want to sneak in an Endulge bar for your dessert. At sit-down meals, there’s no rule against simply not serving yourself a food you want to stay away from. If your hostess insists, take a small portion, have a tiny taste and leave it at that. No need to announce to the world that you’re doing Atkins and are more virtuous than everyone else!
Staying Fit
No matter how “good” you are when it comes to holiday temptations; the reality is that you’ll probably take in a few extra carbs. The best way to deal with that is to get up the next morning and get back on track. The worst thing you can do is wallow in guilt and decide that you’ve blown it and need to wait until after the holidays to get serious about your weight. There’s nothing like some hearty exercise to make you feel good about yourself and help you renew your commitment. Here are some tips for staying fit over the holidays:
Involve the family. Instead of conking out in front of the TV after the holiday feast, take a walk with a family member. While you’re out working off some of the meal, hopefully someone else will take care of the dishes!
Start an “active” tradition. After everyone has opened their presents and had breakfast, suggest a family walk, sledding or ice skating to blow off some steam and deal with the inevitable letdown after weeks of anticipation.
Walk the walk. Take a walk around the neighborhood with a friend (or your dog). You can check out the decorations andget a quick cardio workout.
Give the give of fitness. Wii Fit is lots of fun and keeps you and the kids active even when the weather won’t cooperate.
The bottom line? Atkins is a lifestyle, not a diet. The holidays are a time to enjoy family and friends, and yes, some favorite foods. If there isn’t an Atkins-friendly alternative, enjoy a little bit of the real thing, and make sure your next meal or snack is low-carb. Don’t beat yourself up if you’re not continuing to lose weight during this time. A true sign of success is maintaining what you’ve already lost while still enjoying food, friends and family. This sets the stage for a healthy year of low-carb living in 2017.


NOTE:  I am able to keep my readings down and stay med free by following a modified low carb diet.  However, everyone needs to keep track of their foods and their readings for themselves.  I choose not to be on metformin because of the side effects.  A low carb diet is 50 g. carbs or less per day.  You may need to  even go lower than that to get your readings lower. That is why we suggest keeping track of foods and also a journal of your daily readings and adjust accordingly.

Tuesday, November 15, 2016

MAIN DISH: SKILLET FISH WITH WINE, TOMATOES, AND CAPERS (click here to print)

Fish with Wine, Tomatoes, and Capers

Ingredients:

  • 2 tsp whipped butter (or 1 1/2 tsp unsalted butter)
  • 2 cloves crushed garlic
  • 1/4 cup white wine (whatever you drink)
  • 1/2 lemon, juice of
  • 1/2 cup marinara sauce (homemade or store bought --sugar free if you can find it)
  • 2 (6 oz each) fish filets, skin removed such as Fluke, Flounder, Halibut, etc
  • 2 tsp capers
  • pinch kosher salt
  • fresh black pepper, to taste

Directions:

Melt butter in a large skillet over medium heat. Add garlic and saute until golden, about 1 min. Add wine and lemon juice and simmer to reduce slightly 30 to 60 seconds. Add marinara sauce, stir and place fish fillets on top. Season with salt, pepper and capers. Cover and cook 4 minutes over medium-low. Turn and cook uncovered an additional minute, or until the fish is cooked through.

Nutrition Information

Yield: 2 servings, Serving Size: 1 fillet with sauce

          7 grams of carbs







            skinnytaste.com

            Tuesday, October 25, 2016

            ARTICLES: FREE LOW CARB COOKBOOKS

            FREE LOW CARB KINDLE COOKBOOKS TO DOWNLOAD ONTO YOUR COMPUTER, SMART PHONE, I- PAD, and LAP TOP:

            https://www.amazon.com/s/ref=nb_sb_ss_c_0_21?url=search-alias%3Ddigital-text&field-keywords=free+kindle+books+low+carb&sprefix=free+kindle+books+low%2Caps%2C169&rh=n%3A133140011%2Ck%3Afree+kindle+books+low+carb&ajr=0

            BE SURE TO PUT THIS IN YOUR FAVORITES, AS THESE GET UPDATED ALMOST DAILY!!!!!!!!!

            Thursday, October 6, 2016

            BEVERAGES: LOW CARB PUMPKIN LATTE (click here to print)

            low carb Pumpkin Latte

            Serves 2
            Whipping pumpkin into a latte makes the ultimate seasonal coffee experience. Thick and rich, you'll love savoring every sip.
            Ingredients:
            • 3 tablespoons cooked or canned pumpkin (not pumpkin pie filling)
            • 1 cup light cream or half-and-half
            • 2 to 3 tablespoons pumpkin pie sugar-free syrup (like DaVinci http://www.davincigourmet.com/products/sugar_free_flavored_syrups/)
            • 1/4 teaspoon ground cinnamon
            • 1/3 cup freshly brewed espresso or 1/2 cup strong coffee

            Directions:
            1. In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.
            2. Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams.
            3. Pour into a tall heat-proof glass, then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.
            Source: sheknows.com

            Tuesday, October 4, 2016

            LOW CARB HALLOWEEN CANDY (click here to print)

            Ingredients                                                 

            • 3/4 cup cocoa butter                                            Sugar-free Low Carb Orange Candy
            • 2 tablespoons Keto OJ Powdered Drink Mix (If you can't find this, use sugar free orange jello powder)
            • 1 tablespoon unflavored gelatin
            • 2 cups almond flour
            • 1/2 cup unsweetened coconut
            • 1 cup Maltitol®, powdered
            • 1/4 teaspoon Stevia® (optional)
            • 1/2 cup Orange Sugarfree Syrup
            • 2 teaspoons vanilla
            • 3 drops orange flavor concentrate
            • 1/4 teaspoon orange candy color paste

            Directions

            1. Melt chunks of cocoa butter in a double boiler, then remeasure to 3/4 cup. Turn off heat and set aside until needed.
            2. Mix all dry ingredients together thoroughly. In a separate small container, mix together the orange syrup, vanilla, flavor concentrate and color paste. Add to dry ingredients. Mix well. Add the cocoa butter and mix. Chill this mixture for 30 minutes or until it will hold a shape.
            3. Measure out a walnut-sized amount with a teaspoon and roll in the palms of your hands until smooth and round. Place each ball in a paper bon-bon cup. These keep well in an airtight container in the refrigerator but do not place in the paper cups until ready to serve.
            4. Total Effective Carbs: 27.2 Per Serving: Less Than 1 Carb
            5. Makes 48 Candies
             Source:
            :fabulousfoods.com

            Monday, September 19, 2016

            BREADS: MY FAVORITE ZUCCHINI BREAD RECIPE(click here to print)











            I love this bread.  It turns out very moist and delicious.  I did not have any lemon zest, so I used lemon flavoring and it was still very good.  I used the Honey Tree artificial honey.  I eat a slice every morning and top it with my homemade blueberry jam.




            Ingredients:
            • 2 cup almond flour
            • 1 teaspoon baking soda
            • 1/2 teaspoon sea salt
            • 2 tablespoons of poppy seeds
            • 1 1/2 cups of grated zucchini {about half of a large zucchini, see below for instructions on how to properly prepare}
            • 2 tablespoons fresh lemon zest
            • 1/4 cup local honey (Honey tree artificial honey from Walmart)
            • 1/4 cup unsweetened applesauce
            • 3 large eggs
            Preheat the oven to 350 degrees.
            Grate the zucchini just as you would a block of cheese by using a coarse grater. After you’re done grating and in order for the bread to bake to the right consistency, you”ll want to squeeze the excess moisture out of the zucchini. In my experience, the most effective way to do this is to take a small handful at a time and squeeze the zucchini over the sink. After you’ve squeezed all the water out, lay that zucchini out on a tea towel. Allow to air-dry for about 10 minutes, then use the towel to pat the remaining water out of the zucchini.
            In a small mixing bowl with a hand-mixer blend together the eggs, honey and applesauce. Then gently whisk in the lemon zest and zucchini. In a separate bowl sift or combine well together the blanched almond flour, sea salt, baking soda and poppy seeds. Now pour in the wet ingredients and mix well.
            This recipe will fit a 1 pound bread loaf pan. Line your pan with parchment paper or grease it well with coconut oil. Pour the batter in the pan and bake for about 45 minutes. The loaf will be ready to eat when you insert a toothpick in the center and it comes out clean.  It might be a little soft when you remove it from the oven, so it is best to let it cool completely before cutting.


            source.




            withfoodandlove.com

            Saturday, September 17, 2016

            MAIN DISH: LOW CARB ZUCCHINI RECIPES









            source:asweetlife.org

            Tuesday, September 13, 2016

            MAIN DISH: CHICKEN CORDON BLEU CASSEROLE (click here to print)

            Chicken Cordon Bleu Casserole - Quick & Easy
            Author: 
            Nutrition Information
            • Serves: 10
            • Serving size: 171g
            • Calories: 376
            • Fat: 23.8g
            • Saturated fat: 11.7g
            • Carbohydrates: 5.3g
            • Sugar: 0.8g
            • Sodium: 872mg
            • Fiber: 0.6g
            • Protein: 34.8g
            • Cholesterol: 128mg
            Prep time: 
            Cook time: 
            Total time: 

            Ingredients
            • 1/4 cup mayonnaise
            • 1/4 cup heavy cream
            • 8 ounces cream cheese, softened
            • 1/4 cup Parmesan cheese
            • 1/2 teaspoon garlic powder
            • dash fresh ground pepper
            • 8 ounces Swiss cheese, chopped
            • 1 (16 oz) package Hillshire Farm® Farm Classics® Lunchmeats Black Forest ham, chopped
            • 1 (20 oz) bag Tyson® Grilled & Ready® Chicken frozen pulled chicken
            • 1/2 cup chicken broth
            • 1/2 cup crushed pork rinds (optional)
            Instructions
            1. Mix mayonnaise, heavy cream and cream cheese until well combined.
            2. Stir in the Parmesan cheese, garlic powder, garlic powder, and pepper.
            3. Add in the Swiss cheese , ham, chicken, and chicken broth.
            4. Spread mixture out into a 9x13-inch casserole dish. Top with crushed pork rinds if desired.
            5. Bake at 350°F for 20-25 minutes or until top begins to brown.
            Source: www.lowcarbyum.com
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