Sep 20, 2012

Low Carb Cottage Cheese Pancakes


 
I've now tried 3 different low carb pancake recipes.
 
and now....

Low Carb Cottage Cheese Pancakes
which are my favorite so far because they so closely resemble the texture of "real" pancakes.
 
 
This recipe comes from one of my favorite low carb cookbooks
called 500 MORE Low Carb Recipes by Dana Carpender, she has named Julie Sandell's Low Carb Blueberry Pancakes. I didn't add blueberries though, and this recipe can be adapted to other flavorings. It's a great pancake base recipe!
 
 
 
INGREDIENTS
 
2 Eggs
1/2 cup whole milk cottage cheese
1 scoop (1/4 cup) vanilla flavored whey protein
2 tablespoons low carb baking mix ( I use Bob's Red Mill)
1/2 teaspoon baking powder
Pinch of Salt
Optional Flavoring such as a 1/2 cup of frozen blueberries, 2 packets of splenda, or tablespoon of extract flavoring (I used banana extract. SO good!)
 
 
 
Directions
Mix all ingredients in order given. Drop by 1/2 cup full onto well greased pan over medium heat. Cook until bubbly on top. Flip and cook a minute longer.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Sep 7, 2012

Low Carb Flourless Ricotta Cheese Pancakes


These pancakes are absolutely DELICIOUS! The texture slightly resembles french toast a bit more than pancakes, but as a low carb alternative to flour pancakes they are a real treat!
 There are 3 net carbs per pancake. More if you add syrup--which I did. Although it IS sugar free syrup. This may not be the LC breakfast to eat every morning, but every once in a while...pancakes must be on the menu!


1/2 cup ricotta cheese
2 eggs
1 T. vanilla protein powder
1/2 tsp. vanilla
1-2 packets Splenda (1 packet = 1 carb)
Beat ingredients together until thoroughly blended. Prepare like regular pancakes. Just in case you've never made pancakes (oh boy) Heat in pam sprayed pan on medium for two minutes or until firm enough to be flipped. Flip and let cook for another minute or two. Done! Enjoy with butter and sugar free syrup such as Divinci's Sugar Free Syrup(0 carb) or Smucker's Sugar Free Breakfast Syrup (8 carbs per 1/4 cup--and I never use that much)

Happy Low Carbing! 
Jessie

Sep 4, 2012

5 Ways to Eat Jicama

 
 
JICAMA (HIK-ka-ma)
A slightly sweet flavor
 
 
Jicama is a root vegetable that very closely resembles a white potato in taste and texture EXCEPT  that per cup jicama contains about only 5 carbs compared to a white potato containing 31 carbs! After learning that amazing fact, I put this odd looking veggie on my grocery list. I thought maybe i'd have a hard time finding it, but it is actually not a seasonal vegetable and can be bought year round at many local grocery stores. I bought mine at Walmart. I've probably been seeing it my whole life but never thought anything of it...except that it was weird looking and had a funny name.
 
 
 
Two weeks and two Jicamas later,
 i've explored 5 different ways
to enjoy this low carb super food!
 
 
 
 
 
 
Baked Jicama Fries
These were simple enough. Peel your jicama first and then cut into slender fries.
Toss with olive oil and seasoning. I just used sea salt and ground pepper, but you can experiment with different flavors! Bake at 375 for an hour...or more.
 
 
 
Verdict
They are tasty but never get soft on the inside like regular fries. After about 2 hours I put mine on broil to see if they would crisp up and I burnt some of them a bit. Again, they are good, but I actually liked them better just RAW with all the seasoning on it.
 
 
 
 
 
 
 
Raw Jicama
I discovered that I REALLY like raw jicama
 
 
 
Salt and Peppered
 I just did the same thing as I did for the fries (peel, cut, and toss with EVOO, salt and pepper)
but skipped the baking.
 
Verdict  
Really good and super easy!
 
 
 
 
 
 
Pesto Jicama
I loved the salt and peppered raw jicama so much that I was really wanting to rev up the flavor.
I LOVE pesto so I couldn't resist trying this.
Cut into sleder "fries," toss with EVOO, a bit of salt and some pesto sauce. 
 
Verdict
Soooo good! I recommend eating these within a day or so or else they tend to get a bit soggy.
 
 
 
 
 
 
Jicama Mashed "Potatoes" or as I like to call them "Jicamataters"
Jicamataters are a true labor of love. After peeling a whole jicama, I cut it up into chunks and boiled them for....hours. I'd say a good 5 hours! I just kept adding water and checking them with a fork but they would never get as soft as I was expecting them too. I finally just took them out and drained them them put them into a blender, adding a bit of milk so they would get soft and able to be "blenderized." I was praying these would be worth the full day of cooking and ohhhh they were! I added some salt and pepper, cheddar cheese, and a bit of sour cream. It is so close to real mashed potatoes that I was in heaven! It has been YEARS since i've eaten real mashed potatoes so this was worth the trouble and time it took to make them.
 
 
 
Verdict
Again, these are amazing... they just take so much time! However, I think maybe I cooked them so long because I expected the jicama to get soft. The fact is, Jicama just doesn't ever get very soft. So, I actually probably didn't need to boil it that long. I'll have to experiment with it again sometime!
 
 
 
 
 
 
 
 
 
Baked Jicama
as a Baked Potato Substitute 
 
This time I didn't peel the jicama. I pierced it a few times with a knife first (or else it will explode in the oven,) and then wrapped it in tin foil and baked it on 350 for a loooooong time. Again, I kept expecting the jicama to get soft like a real baked potato so I actually probably didn't need to bake it for 5 hours. I'll have to reexperiment with it next time. An hour and a half may have done the trick.
 
 
Verdict
The jicama potato was OK. Not great, but not horrible.
I would much rather make the jicama mashed potatoes again instead!
 
 
 
 
 
 
 
 
 
TIPS
The biggest thing to remember about cooking jicama is
that it will NEVER get as soft as a real white potato.  Thats the most important thing I learned. I kept cooking it for hours and hours expecting it to, but in reality I was cooking it longer than it needed to be just because I thought it would eventually get soft.
 
 
Experiment with raw jicama. It is so good and you can customize it with lots of flavor!
 
 
 
 
 
 
 
 
There are LOTS more ways to enjoy Jicama!


Aug 22, 2012

Easy Foil Baked Talapia



One of my favorite ways to cook fish is to wrap it in foil and bake it. The fish stays moist and flaky and retains a lot of flavor! You just roll out enough tin foil to lay your fish on and be able to cover it as well. You can line a glass baking dish with the foil, lay your foil on a cookie sheet, or even set the foil directly on the oven rack if you raise the sides enough to prevent the juices from spilling out.


 For the talapia above, I lined a glass baking dish with foil and laid my talapia in the dish. I sprinkled Mrs. Dash Original Blend seasoning (lemon pepper would be good too!)and then cut a lemon in half and squeezed the juice from one half of the lemon onto the fish and then sliced up the other half to lay over the fish while baking. Cover the fish with the extra foil, tucking in the sides to seal any openings.
Bake at 375 until cooked through (flaky and white) --usually 30-40 minutes



Pepperoni Chips--A Great Low Carb Snack!

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Pepperoni chips are a great crunchy and delicious low carb snack. They taste like your eating pizza (WIN!) and couldn't be easier to make! In this house they are also kid approved! 


Directions
Just line a raised cookie sheet with pepperoni slices and bake at 425 for 8-10 minutes. Remove and lay them on a paper towel for a few minutes. 

OR

Put them on a paper plate in the microwave for about a minute and then blot with a paper towel.


ENJOY!

Aug 20, 2012

Easy Sugar Free Low Carb Cream Cheese Pancakes


It is close enough to a pancake that I feel like i'm indulging a bit, however don't go into it expecting it to taste like your biting into a real pancake. Just appreciate it for what it is...a mock pancake. Not as great as the original, but still really good for being SFLC!



Ingredients
3 oz cube cream cheese
2 eggs
1 tsp cinnamon (optional)
2 Packets of Stevia (optional)
SFLC syrup

Melt cream cheese in the microwave for 35 seconds. Beat together the eggs and cream cheese until smooth. Pour on Pam Sprayed skillet on medium-low for a few minutes. Flip and let cook for another few minutes.

I've made these several times and the most difficult part is the turning the pancake over. It really does have to be cooked all the way through or else when you flip it, it will just fall apart.
It takes some practice.



Sugar Free Syrup
There are lots of SFLC syrups out there now.

I have Da Vinci's Sugar Free Syrup which is very flavorful at 0 carbs and 0 sugar, however it's extremely thin so sometimes I just accept a few higher carbs and go with another SFLC syrup such as Smucker's Suger Free Breakfast Syrup which contains 8 carbs per 1/4 cup.
However, I NEVER use 1/4 cup of syrup on these pancakes...I probably use half that so I don't feel so bad about the carb count.




Aug 16, 2012

Sugar Free/Low Carb Vanilla Creme Puffs


I can't take full credit for these beauties, because I never would have concocted the recipe on my own, but I will say that if you follow the original recipe you will not get the results above. I found the recipe HERE, and that'll give you the ingredients list and the basic recipe outline, but I discovered that recipe years ago and have tried it 3 times following exactly and it has failed each time.  I finally started tweaking it and have ended up with my own version of this sweet treat that my WHOLE FAMILY LOVES, Which is a HUGE win when your talking about making SFLC desserts. Not all of my SFLC recipes have passed with the whole family. These however get devoured very quickly! 


Jessie's SFLC Vanilla Creme Puffs



Ingredients
2 packages sugar free vanilla instant pudding mix
2 cups heavy cream
1 cup water
1/2 cup butter
1 1/4 cup almond or walnut flour
1/4 tsp salt
4 eggs
1-3 Splenda packets
1/2 teaspoon vanilla
Mini muffin tin and Pam spray




Directions

Heat your oven to 450


Combine both packages of vanilla pudding with two cups of heavy cream and mix thoroughly using a spoon or beater. You'll see that unlike when you use milk, the pudding will be SUPER THICK! This will be your filling. Cover and place in the fridge to chill while you do the rest.








First bring to boil the water and butter, then lower your heat to medium and add the nut flour and salt.
Stir almost constantly for about 5 minutes until it thickens. The original recipe says to stir until it forms a ball. Lemme tell you...IT. WILL. NEVER. FORM. A. BALL. I've done it several times and i've let it sit over the heat and stirred for over 30 minutes. It won't happen. 5 minutes is fine.
It'll be a bit thick but still runny. Thats ok.







Transfer contents to a large bowl and add the eggs, splenda, and vanilla. Mix well!






spray a mini muffin tin with pam and spoon or pour mixture into each one








Bake at 450 degrees for 8-10 minutes.
They will rise to look like muffins but the inside is a bit spongy. 
Remove from oven and muffin tin to let cool.





When they've cooled down, use a knife, small spoon, or a serrated
 grapefruit spoon (which is what I used), to "dig" out the middle of the muffin.








Then simply fill your "muffins" with the chilled pudding.
Eat now or keep covered.





HAPPY SFLC BAKING!
For a list of sugar free/low carb baking essentials,
click HERE

Homemade Miracle Whip but Better!


I'm not a fan of Miracle Whip, unless i'm eating a BLT and then it's the ONLY acceptable thing to put on that sandwhich! Since we don't eat BLT's all the time, I don't buy Miracle Whip, however I've come up with an alternative version that I like even better! It's sweet and tangy like Miracle Whip, but is now it's own dressing. My husband LOVES it on all his sandwhiches and my youngest son L (4) will ask to eat JUST lettuce with this spread on it.


It's simply Mayo + Splenda
You can use as little or as much Splenda for your taste but I usually go with two Splenda's for the amount shown above. It really is super yummy!




My BLT's are breadless of course!
Actually they don't have tomato in them either...and I added turkey.
Ok, so they are actually turkey bacon lettuce wraps.
and they are SOOOOOO good!


Aug 15, 2012

SFLC Mock Pumpkin Cheesecake



This is one of my favorite SFLC desserts! The recipe is from one of my online sugar free mentors, Sugar Free Sheila. She calls it Mock Pumpkin Cheesecake, which is cuter than anything I could come up with. If you are following the Atkins diet, it is INDUCTION FRIENDLY! Very low carb, VERY easy to make and SO YUMMY! A great fall dessert as well.



To make sure Sugar Free Sheila gets all the credit she deserves, i'll not post the recipe on my blog, but you can find it HERE. It is the 3rd recipe in blue on the right side of the page.







Feb 27, 2012

Latest SFLC Favorites




I scored BIG TIME at our local Natural Foods Market.



Unsweetened Coconut
There are so many great SFLC recipes that i've been wanting to try but called for unsweetened coconut which i've never been able to find, until now!



Low Carb Baking Mix from Bob's Red Mill
I do buy Bob's Almond flour and Hazelnut flour, but i've never seen Low Carb Baking Mix! This extremely simplifies Low Carb baking! There's only 6 grams of net carbs. I highly reccomend Bob's many different kinds of flours and meals if you are low carbing or have diabetes. If you can't find Bob's Red Mill products locally, you can purchase online HERE.
Remember, NUT FLOURS are the lowest in carbs.




Dreamfield's Pasta
This is the first time i've found Dreamfield's anywhere besides online and i'm so excited I can go buy it locally! I've actually never tried it and i'm REALLY excited to make some low carb mac and cheese! Only 5g net carbs per serving! It's not something to eat everyday, but if i'm craving some pasta it's really nice to know there is a low carb alternative readily available. If you can't find Dreamfield's pasta locally, you can purchase online HERE.




Beanitos Pinto Bean and Flax Chips
I bought these because i've been searching for a REAL low carb chip, but I wasn't expecting them to taste very good. WHOA was I wrong! These chips are extremely flavorful! They are corn, gluten, potato, soy, trans fat, and cholesterol free, high in fiber and protein, and low glycemic which means they don't impact your blood sugar. They can definately be enjoyed by the non-low carber as well...seriously just an overall great chip and so much better for you than regular chips. If you can't find them locally, buy them online HERE.






Feb 7, 2012

Sugar Free/Low Carb Cheesecake



Sugar Free Low Carb Cheesecake

There are so many low carb cheesecake recipes. It's one of the easiest desserts to decarb because so little of the texture comes from sugar-it's all from protein and fat. So replacing the sugar with Stevia or other sweeteners yields a cheesecake that is so very much like the sugary kind. YAY!


I feel like this recipe needs that music from star wars...that duuuuh duuuhhhh dun dun! Dun dun dun dun..you know what i'm talking about? It is seriously THAT awesome...well, I thought so anyway. You can change the topping if you'd like, the recipe is just for the cheesecake.


I'm going to preface this by telling you that you shouldn't go into this expecting a replica of "regular" cheesecake. It is going to taste different. However, if you are living sugar free/low carb, you know how hard it is to find store bought candies, cookies, cakes, etc.  that are truly sugar free AND low carb AND taste wonderful. This recipe is ALL OF THAT and is better because it's homemade! My son had a bit and liked it and my sugar eating husband (who I was doubtful would like it) actually liked it too!

This recipe was found in an awesome book I have called 500 More Low Carb Recipes by Dana Carpender. I definitely recommend this book along with the original 500 Low Carb Recipes!


My biggest tip is to follow the whole recipe exactly! Don't skip any steps including leaving it overnight to chill! Don't test taste it early because I did and I was like "eh, this is ok." Then I ate a piece in the morning and was like WHOA, this is awesome!" So resist the temptation to eat a bite until after it's completely chilled!


Ingredients
4 8oz packages of cream cheese (softened)
2 cups of Splenda
5 eggs
3 tablespoons heavy cream


Directions
1. Preheat oven to 375
2. Mix everything together thoroughly with an electric mixer and pour into a 9" pie pan
3. Bake cheesecake for 10 minutes. Reduce heat to 250 and bake an additional hour.
4. At the end of the hour, remove the cake and run a knife around the edge of the pan.
5. Turn the oven off, return the cheesecake to the warm oven and let it sit until the oven cools off (approximately 1 hour)
6. Chill in the fridge overnight and enjoy!


Toppings: You can choose your own and add fresh berries, top it with sugar free or no sugar added pie filling, dip each bite with sugar free syrups such as Torani or Di Vinci Syrups, or add artificial sweetener (I recommend Stevia) to some sour cream or cream cheese to spread on top.  

Since cherry cheesecake is my favorite
I used 1 can of no sugar added cherry pie filling which in total may have more carbs than you would like to add to the cheesecake. I'd like to remind you though that this is a treat, and to eat it all at once really defeats the purpose. I had two slices in a week and shared the rest. Everything in moderation! 





Don't look at my chipped plate...just look at the awesomeness of this cheesecake!!!
Sugar Free Low Carb Cheesecake


Yields 10 servings at 3 net carbs per slice! 
(this is for the cheesecake only, remember to factor in your topping of choice)




Jan 29, 2012

Low Carb Mock Cheetos



Though the recipe I found for these calls them Cheetos, I would more accurately call them Cheesy Puffs. They don't necessarily taste like Cheetos brand, but they are very cheesy, puffy, crispy, and really good!


Recipe found HERE!


When you see the recipe...the part that describes them as white puffy clouds, you may be wondering what it's really supposed to look like. Well, it will look like this before you bake them.



Another tip...if you buy shredded cheese and freeze it like the recipe calls for, you won't need a food processor. Frozen shredded cheese is very easy to break into smaller pieces just with your fingers!


Happy Low Carbbing!


Jan 22, 2012

This Weeks Low Carb Eats


I lost 3 lbs this week!
This leaves only 12 lbs to go till pre-baby weight of 150! 




Here are some of the delicious LC things I ate this week.




Lemon Butter Fish Fillets and Green Beans with Almonds

Gorton's brand

I paired (grilled lemon butter fish fillets), with steamed green beans. I mixed in a packet of splenda and some almonds for flavor. Delish!




Cabbage and Smoked Sausage

What you Need
1 head of cabbage
1 package of cooked smoked sausage
Seasoning ( I use Toney Chachere)

This is such an easy meal. Chop up a head of cabbage (big chunks are fine) and pile it all into a frying pan on medium heat along with a half a cup of water. Bring the bottom layer to the top every few minutes until its cooked down quite a bit. It'll shrink up alot! Then you can toss it easily every few minutes. When it's cooked down to a manageable size, add your cut up smoked sausage and lots of seasoning and cook together until the cabbage is tender and the sausage heated through.




Low Carb Chicken Enchiladas

This is seriously the easiest Enchilada recipe ever and it is SO flippin good. My husband asks for it frequently! I kind of made this up myself so it's not an exact science kind of recipe. 

What you need
3-4 Chicken breasts
2 cans enchilada sauce
Sour Cream
Shredded Cheese of your choice ( I use the mexi mix kind)
Low carb tortillas


1. Boil your chicken
2. Drain chicken then shred it and put back into the pot
3. add a half to full can of enchilada sauce, half to full cup of sour cream and a handful or two of shredded cheese to the shredded chicken. Then, heat on medium until it bubbles. Stir very frequently.  This is the "not an exact science part". Basically, you want this chicken mixture to be very creamy but not soupy. So it really depends on how much chicken you have. Add a little of each until you get the consistency of creamy but not soupy!
4. Pour the other can of enchilada sauce onto a large plate and dip both sides of the tortillas into the sauce.
5. Fill each tortilla with chicken mixture (not too full), then roll them up and put into a pan seam side down. Line each filled tortilla up closely together.
6. Cover the top generously with cheese
7. Bake at 375 for 20 minutes.



Hamburger Salad

This is basically a  hamburger without the bun, torn up to pieces to make a salad.
Hamburger (well, turkey actually, we don't eat ground beef)
lettuce
bacon
chopped pickle
chopped onion
mayo and mustard

I order burgers at restaurants and do the same thing! I don't miss the bun at all, this version of a hamburger is so good!




Melted Cheese Taco Shell

Man oh man this is my new fave and so super simple. Low carbbing or not, I can't see how anyone wouldn't like this!

Spray PAM onto a microwavable plate and put a handful (or two)
 of shredded cheese (I used a mexi mix) into a circle.


Microwave for 2-3 minutes. It'll be brown and crispy mostly.


Let sit for a minute and then peel off the plate. Fold into a "shell" shape and add your sandwhich or taco fixins! I put deli meat and lettuce in mine and OMG it was so good! I RAN to my husband to try it and he loved it too! This is an even LOWER carb alternative to using LC tortillas! YAY!




Pepperoni Chips
My whole family loves these! Crispy pepperonis.
They are so easy to make and when I eat them, It taste like i'm eating pizza!

Directions




Ahhhh, it was a good SFLC week and I treadmilled almost every day! The days that I skipped, I opted for a Yo Gabba Gabba dance party with my 3 year old. I think I got more of a work out from dancing to be honest!  12 lbs to go!

Jan 14, 2012

This Weeks Low Carb Eats



I wanted to share some of my low carb eats from this week with you. 

Ok, first of all. I'm a busy mom of 2 so I don't have the time to take food pictures with great lighting using my fancy camera. Iphone pics only so bear with me on the food pics.


Spinach Lasagna
 The above picture was one of THE BEST lasagnas i've ever tasted! Not the best low carb lasagnas...just one of the best period! My mom said it tasted like it came from a gourmet restaurant. WIN!
Recipe found




Cauliflower Crust Pizza

OMG I was so suprised at how good this was! It's really easy to make too.


The crust is made from cauliflower.
This is a pic of the cooked cauliflower crust before toppings were added.

Don't go into expecting it to taste like pizza dough. It's taste amazing...you just have to not be expecting it to taste like regular pizza.
It also doesn't get very crispy but I ate it with a fork and loved it.

Recipe





Taco Salad

Good ole taco salad....shelless of course but who cares?! It was delish!





Omelette Muffins

These are really great whether your low carbbing or not. They are easy to make and can be kept in the fridge for up to a week for a quick nuke and eat breakfast or even just a snack. My 3 year old helped me make these and he loves them for breakfast too!

FIRST
spray your muffin tin with pam
Put your omelette fixins in each muffin tin.
 We did (cooked) bacon and cheddar cheese.


Second
Beat about 8-10 eggs together and then pour some into each muffin cup.
Bake at 350 for about 10-15 minutes or till they are big and fluffy and don't wiggle anymore.



Store in ziplock baggie in the fridge for up to a week.
Pop them in the microwave for about 30 seconds for a quick and easy breakfast!




BLT Salad

Well, I don't like tomato so mine is really a BL Salad. I used spinach leaves, bacon, and homemade Miracle Whip (which is just mayo with a bit of Splenda added to it.) So good!



I'm proud to say that I went TOTALLY SUGAR FREE this week!
I hit the treadmill twice, doing 2 miles each time (need to strive for more treadmill time).
and lost
5 lbs!!

Sugar is totally out of my system and it feels wonderful!!





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