COOKIES: CHOCOLATE THUMBPRINT MACAROONS

Chocolate Thumbprint Macaroons

Ingredients

• 4 extra-large egg whites
• 1/2 cup Stevia
• 2 teaspoons vanilla extract
• 260 grams finely shredded unsweetened coconut (3 ½ cups)
• 80 grams sugar free chocolate chips (1/2 cup)

Instructions

1. Line two baking sheets with parchment paper.
2. In a large bowl whisk together egg whites, Splenda and vanilla extract until slightly frothy. Using a wooden spoon or spatula, stir in the coconut until fully combined. Scoop by tablespoons and form into balls with wet hands. Place 22-24 macaroons on each baking sheet rather close together – they don’t spread. Using wet fingers, flatten each ball into a round disk. Using a wet thumb, press a dent in the center of each macaroon (thumbprint cookie style). Place  a few chocolate chips into the thumbprint in the center of each macaroon.
3. Let the macaroons rest at room temperature for 30 minutes. Preheat oven to 325°F while the macaroons rest. Bake both baking sheets at once for 15 minutes. Rotate pans for even baking. Bake 6-8 minutes more or until they are toasty brown and the coconut looks crispy. Cool on the parchment until room temperature. Peel from parchment and transfer cookies to a rack. They will crisp up as they cool and some will also become more chewy in the center. Makes about 22 cookies   

4 carbs

Recipe submitted by Edith Weil

COOKIES: BLONDE BROWNIE STAR COOKIES (click here to print)

Ingredients                                                                

• 2 cups almond flour
• 1/2 cup vital wheat gluten
• 1 1/2 cup Maltitol®
• 1/4 tsp Stevia®
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 cup vegetable oil
• Frosting
• 1/2 cup cocoa butter melted
• 1/2 cup Maltitol® powdered
• 1/2 cup almond slivers

Directions

1. Mix all ingredients together to a stiff dough. Roll into a ball and chill for 15 minutes.
2. Cut dough into 12 equal balls. Press each ball into the star molds that have been prepared with spray oil. Bake for 12 -14 minutes. Do not over Bake. They should not brown except on the edges. Allow to cool slightly before transferring to waxed paper. Cool completely.
3. Blend Maltitol in the hot cocoa butter. Allow to cool slightly at least until the mixture starts to thicken. Frost each star and sprinkle with almond slivers. Store in airtight container in refrigerator.
4. Total carbs: 27.5 Per serving: less than 2.3; makes 12 cookies

Note: vital wheat gluten has 6 g. carbs for 1/4 cup

fabulous foods.com

SALADS: RADISH POTATO SALAD (click here to print)

DAIKON RADISH SALAD
1 1/4 pound daikon radish *
1/2 cup mayonnaise
1 tablespoon cider vinegar
4 teaspoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, coarsely chopped
3 ounces red onion, coarsely chopped, about 1/2 medium onion
2 hard boiled eggs, chopped
Chop off the ends of the radish and peel it like you would a carrot. Cut the radish into 1/2-inch cubes and place them in a medium saucepan. Add enough salted water to just about cover the daikon; bring to a boil. Cover and simmer about 7 minutes or until just tender but not mushy. Drain well then chill until no longer warm. Meanwhile combine the mayonnaise, Splenda, salt and pepper in a medium bowl. Add the cooled daikon and the celery and onions; mix well to coat with the dressing. Gently stir in the eggs. Chill several hours before serving.
Makes about 4 servings
Do not freeze
* Daikon is a large, white carrot-shaped radish. It can be found in most supermarkets. Be sure to buy one that is firm, smooth and creamy white. The counts are based on 15 ounces after trimming and peeling.
With granular Splenda:
Per Serving: 269 Calories; 25g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 267 Calories; 25g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs 

genaw.com

SALAD: BRUSSELS SPROUTS SLAW (click here to print)

Brussels Sprouts Slaw

• 1/2 cup pecan halves
• 1 1/2 tsp. plus 1/4 cup olive oil
• 1/4 tsp. kosher salt, plus more, to taste
• 1 tsp. Splenda
• Pinch of cayenne pepper
• 2 lb. brussels sprouts, trimmed and fibrous stems removed
• 1 small head radicchio, quartered and cored
• 2 Tbs. cider vinegar
• 1 Tbs. fresh lemon juice
• 2 Tbs. whole-grain mustard
• 3 Tbs. sugar free maple syrup
• Freshly ground black pepper, to taste

Directions:

Preheat an oven to 350°F.

In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately. Serves 6 to 8.

For nutritional values, please click here

Williams-Sonoma Kitchen

SALADS: BERRY POPPY SEED SLAW (click here to print)

BERRY POPPY SEED SLAW

4 cups thin sliced green cabbage

1pint strawberries, washed, hulled and sliced thin

1large carrot, shredded

2tablespoons poppy seeds

1/4cup  Splenda or Stevia 

1/2cup raspberry vinegar, balsamic vinegar or red wine vinegar

2tablespoons lite olive oil

Salt and fresh-ground black pepper, to taste

Instructions

1. In a large nonreactive bowl, combine cabbage, berries, carrot, poppy seeds, sugar, vinegar, oil, salt and pepper. Mix well and allow to rest 20 minutes before serving.  serves 6; 9 carbs

relish.com

ARTICLE: 10 WAYS TO ADD HEALTHY FATS TO YOUR DIET

click here for 10 ways to add healthy fats to your diet

MAIN DISH: SHRIMP AND SAUSAGE CREOLE (click here to print)

SHRIMP & SAUSAGE CREOLE

Serves 8

Per Serving: 270 Calories, 15 grams Fat, 5 Net Carbs, 26 grams Protein

6 oz bacon (or 3 tbsp bacon drippings, coconut oil or butter)

1 bell pepper, fine chopped

1/2 large Vidalia onion, fine chopped

1 stalk celery, fine chopped

4 cloves chopped garlic (1 tbsp chopped)

4 cups canned or fresh tomatoes

1 & 1/2 cups chicken stock

1/2 lb smoked sausage, cut into 1/2 inch pieces

1/2 tsp red pepper flakes (or more to taste)

1/2 tsp black pepper

1.5 lb shrimp, shelled & deveined

Salt to taste

Sweetener (optional… depending on sweetness of tomatoes)

Cajun Seasoning to taste (if needed)

Chopped parsley ( I love parsley, so I would add 1/2 cup of chopped parsley before serving) or you can just use parsley for garnish 

Directions

In large dutch oven (or pot),  render fat from bacon.  (I prefer to chop bacon before cooking to cook bacon quicker). Once bacon is crispy, remove bacon and use for another dish. (If not using bacon, at this time add your fat to the pot.)

Add onion, pepper, celery and garlic to fat in pot.  Cook on medium-low heat until vegetables are soft, about 10 minutes.  Add the remaining ingredients EXCEPT shrimp.  Cover and cook on medium-low heat for 20 minutes (or longer).  After 20 minutes, add the shrimp.  Stir and cook for 2-3 minutes. Turn off heat so you don’t over cook shrimp.taste for seasonings and add more if necessary.  Add a bit of sweetener if your tomatoes were not naturally sweet. (I added 1 serving  Stevia).  Serve alone or with Cauliflower “Rice”.  Garnish with parsley

satisfyingeats.com

ARTICLE: 10 REASONS WHY SUGAR IS BAD FOR YOU

click here for 10 reasons sugar is bad for you

SOUPS: LOW CARB TUSCAN (click here to print)

TUSCAN SOUP 

2 tbs. unsalted butter

Turkey Italian Sausage (uncased), 16 oz

Beef broth 12 cups

Turnip Greens, 1 lb (frozen)

Cauliflower, 1 lb (frozen)

Garlic, 6 cloves (roughly chopped)

Bacon, 3 medium slices, sliced .5" pieces

Heavy Whipping Cream, 14 tbsp (can be added all at once, or to individual bowls)

Directions

In a large stock pot, melt butter over med-high heat. Brown sausage (you can just cut them into slices if you like, I just prefer the sausage uncased), then remove from the pot. Add bacon and onion and cook until onion is soft (10 min) and add garlic. Add 12 cups of beef broth (or water and bouillon), vegetables and lightly boil for 35 min. (You can add 1 tsp of xanthan gum if you would prefer the soup to be a little thicker). Before serving, add the heavy cream. I like to freeze half for later use, but do not add cream if you are planning to freeze.  

Number of Servings: 14; 6.6 carbs

sparkpeople.com

COOKIES: ALMOND CHOCOLATE BISCOTTI

Number of Servings: 20

Ingredients

1/2 cup sliced almonds, toasted & roughly chopped 
1/3 cup soy flour 
1/3 cup whole wheat flour 
2 Tbs. milled flax seed
1/4 cup cocoa Powder, unsweetened 
2 tsp instant coffee granules 
1/2 tsp baking soda 
1/8 tsp salt 
1/2 cup Splenda or Stevia (or to your taste)
1 eggs 
1 egg whites 
1 tsp vanilla extract 
1 tsp almond extract 
1 cooking spray, for baking 

Directions

Directions
1 Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray.
2 Place 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a bowl and mix well.
3 Put the splenda, egg, egg white, vanilla, and almond extract in another bowl and wisk well. Combine the flour mixture and the egg mixture.
4 Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F.
5 Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry.  serves 20; 5.9 carbs

sparkpeople.com

DESSERTS: LOW CARB CANNOLI BITES (click here to print)

Low Carb Cannoli Bites

Author: Andres Regalado

Recipe type: Dessert

Ingredients

• Cannoli Cups:
• 2 cups almond flour
• 5 tablespoons sweetener
• ½ teaspoon cinnamon
• ½ teaspoon dark cocoa powder
• ¼ cup butter, softened
• 1 large egg
• Cannoli Filling:
• 1 container (15 oz) Ricotta cheese
• ¾ cup sweetener
• 2 tablespoonss of sugar free chocolate chips
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Mix all cup/tart ingredients until well combined. Spray mini muffin tin with non stick cooking spray. Press cup mixture into mini tin making a large area in the middle to fit cannoli mixture. Bake for 15 minutes and then let cool.
2. Mix all cannoli filling with electronic mixture until fluffy. Let cannoli filling sit in the fridge until cups are completely cooled.
3. Once cooled, pipe cannoli mixture into cannoli cups and top with small sugar free chocolate chips.

Notes

Serving size: 1 Cannoli Bite (Total recipe makes 24 servings)
Protein 3.77g, Cals 109, Carbs 3.48g, Fiber 1.13g, Sugar Alcohol 0.58g — NET CARBS: 1.77g

the-low-carb-diet.com

3.2.1311

SOUPS: MINESTRONE SOUP WITH CHICKEN (click here to print)

2.          MINESTRONE SOUP WITH CHICKEN
3.             
4. 2 tbsp. bacon grease, butter or coconut oil
• 1/2 large onion, finely diced (or 1 cup diced frozen onion)
• 
  
• 1 zucchini, chopped into 1 inch chunks
• 8 cloves garlic, crushed (or 1 tbsp.)
• 1 tsp. salt
• 4 cups chicken stock
• 2 cups diced tomatoes
• 1 lb. chicken breast, cut into 1 inch cubes*
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/8 tsp. red pepper flakes
• Rind of Parmesan cheese (optional)
• Garnish with fresh Parmesan Cheese 

1. Add bacon grease to large pot over medium heat. Then add onion.  Cover and cook for 5 minutes. Add zucchini, garlic and salt. Cover and cook for an additional 5 minutes. (Keep an eye on pot and stir if you see the garlic is burning.)  Add diced chicken to pot and stir. Cook for 2-3 minutes before adding the remaining ingredients (except the fresh Parmesan Cheese). Cover and cook on high until soup comes to a full boil then reduce to medium and cook for 5 minutes or until chicken is done. Taste for salt and adjust if needed. 
   Serve with fresh grated Parmesean cheese.  serves 5

notes

1. Nutrition: 230 Calories, 8.5 grams Fat, 8 grams Total Carbs, 2 grams Fiber, 6 Net Carbs, 31 grams Protein 

satisfyingeats.com

ARTICLE: HOW MUCH SUGAR IS IN YOUR CEREAL (click here to print)

FYI:HERE ARE THE TOP 10 SUGAR-FILLED KIDS’ CEREALS, RANKED BY PERCENT WEIGHT IN SUGAR (SOURCE):
Kellogg’s Honey Smacks: 55.6% sugar
Post Golden Crisp: 51.9% sugar
Kellogg’s Froot Loops Marshmallow: 48.3% sugar...
Quaker Oats Cap’n Crunch’s OOPS! All Berries: 46.9% sugar
Quaker Oats Cap’n Crunch Original: 44.4% sugar
Quaker Oats Oh!s: 44.4% sugar
Kellogg’s Smorz: 43.3% sugar
Kellogg’s Apple Jacks: 42.9% sugar
Quaker Oats Cap’n Crunch’s Crunch Berries: 42.3% sugar
Kellogg’s Froot Loops Original: 41.4% sugar

CARTOON (click here to print)

SALADS: BAVARIAN HAM SALAD (click here to print)

BAVARIAN HAM SALAD
1-1/2 cup leftover cooked ham, thinly sliced into strips
1/4 cup mayonnaise
1 tbs. sour cream
2 tbs. grated onion
1/4 cup finely diced celery
1/2 cup tomato (diced)

In a bowl, combine ham, mayonnaise, sour cream, onion, celery and tomato. Refrigerate several hours. Spread on lettuce leaves and eat as a wrap....  or spread on a piece  of round or oval shaped jicama.  makes 4 sandwiches

Recipe submitted by Edith Weil

For nutritional values, click here

SPIRILIZED: BOLOGNESE SAUCE (click here to print)

BOLOGNESE SAUCE

1 pound Spiralized Zucchini
2 tbs. olive oil
2 slices bacon, cut into 1/2 inch pieces
1/2 large onion, minced
1/2 clove garlic, minced
8 ounces ground chuck
3 ounces ground pork
4 ounces fresh mushrooms, sliced

1 stalk celery, chopped
1 carrot, shredded
1/2 (28 ounce) can Italian Plum tomatoes
2 ounces tomato sauce
4 tbs. white wine
4 tbs. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt, pepper to taste

Cook your zucchini pasta in boiling water for 3 to 4 minutes, drain and keep warm. Warm olive oil and sauté bacon, onion and garlic until bacon is brown and crisp. set aside. In a large saucepan, brown the beef and pork.  Drain away excess fat, Stir in the bacon//garlic/onion mixture along with the mushrooms, celery, tomatoes, tomato sauce, wine, stock, basil and oregano, salt and pepper. Cover the pan, reduce heat and simmer for one hour, stirring occasionally. Serve over your zucchini "zoodles".

recipe submitted by Edith Weil

For nutritional values, click here

SOUPS: HUNGARIAN LOW CARB MUSHROOM SOUP (click here to print)

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INGREDIENT

SERVINGS 6

• 4tablespoons butter
• 2cups chopped onions
• 1lb sliced fresh mushrooms
• 2cups chicken broth
• 1tablespoon paprika
• 1tablespoon coconut aminos
• 1teaspoon dried dill weed
• 1cup heavy cream (whipping)
• 1teaspoon salt
• 1dash fresh ground pepper
• 2teaspoons lemon juice
• 1⁄3cup sour cream
• chopped fresh parsley (to garnish

DIRECTIONS

1. Melt butter over medium heat, using a large pot.
2. Add onions and saute for 5 minutes.
3. Add mushrooms and saute for 5 more minutes.
4. Stir in the chicken broth, paprika, soy sauce and dill weed.
5. Reduce to low, cover and simmer 15 minutes.
6. Pour heavy cream into soup and blend well.
7. Simmer, covered, for 10 more minutes.
8. Stir in salt, pepper, lemon juice and sour cream.
9. Heat through for 4 or 5 minutes.
10. Serve garnished with fresh parsley.

10 carbs; serves6

food.com

DRESSINGS: SUGAR FREE RUSSIAN (click here to print)

Russian Dressing

Ingredients:

• 2/3 cup water
• 1/4 cup cider vinegar
• 1/4 cup sugar and soy free ketchup(Heinz has a low sugar ketchup)
• 1 T. grated onion (I used dried minced onion)
• 2 tsp. coconut sugar (I would use Splenda or Stevia)
• 1 tsp. salt
• 1/4 cup oil (I used olive oil)

Directions:

1. Combine all ingredients, except oil.  Whisk in oil later.  (I just added them all together and used my mini food processor).
2. Refrigerate.

For nutritional values, click here

allergyfreetestkitchen.com