Nov 29, 2013

Low Carb Chicken Noodle-less Soup

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Low Carb Chicken Noodle-less Soup and a Secret Ingredient

I'm a canned soup fan. I know it's not all fancy shmancy homemade, but for some reason I love canned chicken noodle soup. It's mainly the broth that I love so much and even when I was younger (and definitely not low carb) I used to do this all the time....strain my soup. Yep, that's all there is to it. You keep all the flavor, but without all the carbby noodles! Seems obvious, but there may be someone out there going--hey, why didn't I think of that?! So, this is for that someone.

Low Carb Deli Roll Ups

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Low Carb Lunch or Snack: Deli Roll Ups

One of my favorite quick, easy, and satisfying low carb lunches are deli rollups. My favorite combination is just cheese and chopped spinach leaves rolled up into thin sliced deli meats. There are so many different combinations that this simple idea never gets boring.  Here are some other ideas to add to your roll ups-

Nov 28, 2013

Homemade Sugar Free Low Carb Chocolate Sauce

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Sugar Free Low Carb Chocolate Brownie Sauce

 I am so excited to share this recipe for Sugar Free Low Carb Chocolate Sauce that also doubles as a chocolate brownie (seriously) to drizzle all over my Breyer's Carb Smart Vanilla Ice Cream.

Low Sugar Low Carb Apple Pie

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Low Sugar Low Carb Apple Pie

On Thanksgiving day I indulged in this amazing low sugar/low carb and guilt free apple pie that I made just for me, myself and I! I used a small ramekin for my own mini version, but you can double the recipe below for a regular 9 inch pie. 

Nov 23, 2013

Low Carb Sugar Free Marshmallow Cream Puff

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Sugar Free Low Carb Marshmallow Cream Puff

This recipe for Sugar Free Low Carb Marshmallow Cream Puff will knock your socks off! It's a perfect example to give someone who thinks they'll have to give up yummy desserts when they go sugar free. I've recently discovered the Oopsie Roll. If you haven't, then prepare for your low carb life to be changed forever!

Easy Low Carb Sugar Free Dessert Pudding

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Easy 2 Ingredient Low Carb Sugar Free Dessert

So this is a recipe for a quick and oh-so-simple low carb dessert. It's been a go-to of mine for years! The best thing about this dessert is that it's totally customizable after you make the basic recipe. There's SO many things you can do with this to make all sorts of guilt free goodies!

One thing to remember is moderation. While this may be a good low carb alternative to many other high carb high sugar sweets, i'd save this for a once in a while treat. Carbs can add up quick when you ignore serving sizes. 

Sugar Free Jell-O instant pudding. (any flavor)
Heavy Whipping Cream

Simply substitute heavy cream for the amount of milk that the pudding normally calls for and mix as usual. That's it! If you use a hand mixer and whip it for quite a while it'll turn out pretty thick! I love it this way. 

What can you do with it?
Using this basic recipe, you can make all sorts of cool low carb desserts!

-You can eat it as is right after mixing and add fresh fruit or sugar free syrups or jams. 

-If your using vanilla pudding you can customize the flavor and add flavor extracts. 

-You can freeze it and it will resemble sugar free "ice cream." After freezing you can also add low carb goodies such as mentioned above. 

-You can pair it with a pre-made low carb pie crust for a no bake pie option. 

-You can heat it up in the microwave for a warm and rich pudding. Heat if for only about 15 seconds or so and check it before heating more. It will start to curdle if you leave it in too long, although you can still eat it this way, it just kind of looks yucky.After warmed you can also add any low carb or sugar free options here too for more variations. 

-You can make a warm and gooey low carb cream puff! (seriously, don't ignore this amazingness)

Baked Zucchini Chips

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Baked Zucchini Chips

I love baked zucchini chips! They are so simple to prepare, they taste light and crisp, and they make a great low carb-and all around healthy snack option! I love them, my kids love them, and that makes these a total winner in this house. 

olive or coconut oil
*optional: salt or other seasonings of your choice

Step 1
Using a sharp knife or mandolin, slice your zucchini into very thin rounds.

Step 2
Put them in a bowl and add and toss them in a bit of olive or coconut oil to coat. Then add salt or other seasonings to your liking. Go easy on the salty stuff though. They can turn out way more salty than you'd expect. 

Step 3
Cover a cookie sheet with parchment paper and lay the zucchini. Bake at your ovens lowest temp until totally crispy. You'll want to turn them every 30 minutes or so. Mine always take at least 3 hours to finish, but I've seen other recipes where it says a lot less time does the trick. Well, oven's vary and so do people's patience, so if you use a higher setting to cook them quicker, just keep a close watch on them so they don't burn. And don't forget to turn them! 

Baked Zucchini Chips


Low Carb Breakfast Sandwich

Low Carb Breakfast Sandwich

I'm big on breakfast and one thing I REALLY love is a breakfast sandwich...bacon (or sausage) egg and cheese. My mom always made them for us when we were kids. What's not to love about squishing all your breakfast favorites together in between some bread? Well, now it's the bread part I don't love of course! I can't even remember the last time I had a breakfast sandwich. So sad. UNTIL, I found a recipe for Oopsie Rolls..a super low carb (almost no carb) gluten free alternative to a bread bun or in the case of my breakfast sandwich, the alternative to an english muffin. Life changed. 

To see the recipe for these glorious Oopsie Rolls, visit Your Lighter Side
Here's my first batch. I'll need a bit of practice to really perfect them and only two came out how I was hoping, but two is alllll I needed! 

Oopsie Rolls. A Low Carb Gluten Free Bread Alternative

There's really so much you can do with these! Think eggs Benedict, hamburger buns, french toast, cream puffs, etc. Yeah, go make some. Right now.

Happy Low Carbing! 

Nov 22, 2013

Low Carb "French Fries"

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Sugar Free Low Carb Foods

Ohhhh man I love french fries. I love McDonald's fries, but my favorite fries are from Arby's. They are heavily seasoned and breaded a bit..really crunchy. However, I haven't had fast food take-out in years and fries are something i've really missed, but i'm not willing to compromise my low carb lifestyle for. I've tried making a low carb version of the french fry using jicama, but while I do love raw jicama, it just doesn't make a great french fry. 

I'll tell you what though, you know what does make a good french fry?...TOFU. Yeah I said it...tofu. Seriously! Tofu and pork rinds.  That's all you'll need for this recipe! 
Oh..and some oil and a pan for fryin' them up! 

-Pork rinds
-Extra firm tofu


The first thing you have to do is soak up some of the excess water from your tofu. It'll be too wet to work with if you don't. Simply wrap the block in layers of paper towels and set it on a paper plate. Then set another plate on top of it and weight it down with something just so it presses enough to help expel the water but not squish it too much. 

Step 1
Cut your tofu into thin "pages" and then cut into thin strips of "french fries"  The thinner they are, the easier they will fry up and crispier they will be! 

Step 2
Crunch your pork rinds into "powder." I've done this a few ways...using my hands while they were in a plastic bag, using the blender, or using the food processor. You just want it to resemble bread crumbs. You can add salt or other spices to your pork rind crumbs and mix in now if you want or just salt the tofu strips. Then gently roll your tofu strips into the breading to coat. 

Step 3
Using an oil that can be heated at high temps for frying (vegetable oil, safflower oil, peanut oil, or palm oil), heat to medium/high heat and then carefully drop in your fries. You want your oil to cover the bottom of the pan, but not so much that your fries are swimming in it. Turn them till all sides are browned and crispy to your liking! I made mine super crispy! If you like your french fries crispy on the outside but soft on the inside, don't leave them in as long.

**You could also bake these instead if you'd like. I haven't tried it this way so I don't know if they'd get AS crispy as frying them, but you could try. I'd probably bake them at around 400 degrees. Let me know how they turn out if you go this route...i'd love to know** 

Step 4
When your fries are done, transfer them to a paper towel to drain. They'll continue to crisp up a bit while cooling off.

I ate these up so quickly that I hardly even wanted to take a picture first haha! 
Now don't forget your favorite fry sauce! I like either mayo, mustard, or a mix of both to dip my fries in. Hey, did you know you can pretty easily make your own low carb ketchup? Try THIS RECIPE from Domestically Nouveau

2nd option-Vegan Friendly!
If you're interested in a vegan friendly version, or just don't have the pork rinds on hand, you can also just fry the strips of tofu up without breading them first. I recommend salting them before frying though.  The texture isn't quite as close to "real" fries without the pork rind breading, but they are still crunchy and really good!  


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