Low Carb
lucillle
8 years ago
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jkayd_il5
8 years agolucillle
8 years agoRelated Discussions
Ideas for simple low-carb/low-fat/wheat-free meals?
Comments (9)Dips, dips and another dip! Years ago i self-appointed to be the designated chef at family gatherings...both families, and full of real, imagined, self-inflicted, moral, or just plain attention seeking dietary needs. (one year my niece and nephew, 6yrs and 12, announced vegan, lol) For game-side i would make dips with every dipper veg available. I ended up getting the list for different diets and made stuff up. Actually ended up being not much different than what we eat with a few adjustments...for example, a humus without beans.... 4 cups peeled & chopped raw zucchini 2 cups roasted califlower, chopped (optional) 3/4 cups tahini (sesame paste) 1/2 cup fresh lemon or lime juice 1/4 cup olive oil 4 cloves of garlic, peeled 2 teaspoons kosher salt (or to taste) 1 Tbl ground cumin tender center with leaves of celery cilantro with stems, to taste -puree in blender A salsa, a bana coda, a goat cheese pesto dip...i use my harvested roasted toms with veggies from the freezer and add lime, cilantro, and red onion when thawed for salsa. I have even included the recipe under the serving bowls, lol. So tired of all the questions of ingredients,...(after a few days when everyone turns kook.) Cooking keeps me out of the chatter for the most part. I make a ton of each, have serving bowls prepped and ready but have back-up quarts for re-filling if needed. (and good left-overs if one dip is not so popular) I like the chicken strips on skewers idea and maybe shrimp. Prepped ahead and popped in the oven if something warm is needed. With a nice Asian nutty sauce. (roasted pumpkin seeds?) A family favorite is tortilla pizza. Low carb, gluten-free, this and that tortilla options in a health food store. Many options for toppings and can be chosen for each diet individually. I prep all ahead in the morning...onions mushrooms simmered, roasted peppers and veg, a variety of cheeses, different meats...a mandoline is key for a thin edge of potato or sweet potato. The tortilla is thin and gets crispy quickly. Not a dough thick pizza...more about the toppings. Seems to please everyone no mater the diet issues. A prosciutto roll up with cheese and veg on parchment is a no crust option. This one is asparagus, mozz, tom and arugula with pesto under the thin potato edge. -my personal favorite is onion, gorgonzola, prosciutto, artichoke heart with an egg, (broken yolk) cracked on top. : )...with a pesto potato edge. This post was edited by sleevendog on Mon, Sep 16, 13 at 1:04...See MoreRECIPE: low-carb or no-carb recipes
Comments (3)I think I figured that a single Hershey's Kiss is 2.4 carbs and I'll have to check out those Russell Stover candies. Thanks, Linda. I've actually make some of the no carb chocolates posted on lowcarbfriends.com but the real stuff is soooo much better. And tell your friend to check out the health food bars. There are small, snack size chocolate bars with as little 2 net carbs. For dessert, I like the sugar free puddings. And I often mix up this one from The South Beach Diet. SOUTH BEACH RICOTTA CREMES 1/2 c. ricotta part-skim ricotta cheese 1/4 t. vanilla 1-2 pkts Splenda You can add cocoa for flavor or substitute almond extract and add some almond slivers. Teri...See MoreFell off the low carb wagon again
Comments (43)its funny b/c i thought i could never do "low carb". i loved my pizza, good bread (sarcone's if u live in philly), pasta etc. But since i have been doing THM, i don't crave it nor do i like it, which sounds crazy. ! i still get my carbs from healthy sources- old fashioned oats, green apples (least amount of sugar), clementines, bananas (which are allowed on-plan) wasa rye crips, berries, salads, brown rice, quinoa, sweet potatoes.... i don't eat any white flour, refined foods or sugar. my cheats are ice cream, in the summer, can do w/o in the winter. IPA beer, 2 on the weekends. that's it, i always stay on plan during the week. DH & I go out every Saturday night, so i do the best i can but i am going to indulge also. a really good wrap is Ole wellness extreme. i have to buy from amazon b/c stores don't carry it around here but they are worth it!! also, u can make mini-pizza's from Joseph's low carb pita or the lavash bread, only half for the lavash. those are life-savers for me. !! only 5 carbs. i take the total carbs and minus the fiber. 16 total - 11 fiber=5 they have less carbs than the flat-outs, not great for pizza's since they are thin, but great for sandwiches. if i know i am going to eat say pulled pork, cheesesteak, hoagie etc., i carry one with me and just take the guts of the sandwich and put on the wrap. easy-peasy!! or order it on a plate (no bun/roll) and put on a wrap or over a salad... the joseph's i can get anywhere... i do believe, the less u eat of "bad" carbs, sugar, the less u crave....and if i do a really bad cheat, i feel awful from all the sugar, so i know better than to do it. i do those a lot less often.... if u order fries, at least try to order sweet potato fries. a better carb than white potato......See MoreCake without nuts, coconut, gelatin, and low carb
Comments (11)And here are the instructions. Instructions Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave\-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant\-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To make the glaze: Combine the chocolate and cream in a microwave\-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Yield: 8" cake, 8 to 12 servings....See MoreUser
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