Friday, October 29, 2010

Flip Flop Creations


I want to give a shout out to my amazing, crafty sister Jeni in this blog. She makes the most beautiful cards and invitations, she truly has a gift. She always makes well thought out creations for all of our family members and friends. My kids are always in awe of them when they arrive in the mail for birthdays or holidays. She's an awesome mom who always finds the time to host wonderful themed parties for her kids and take an active role in everything they do. She has a blog of her own entitled Flip-Flop Creations, where she displays her beautiful cards and craft projects. Look her up and put her talents to the test, I guarantee you won't be disappointed! Her imagination and creativity never cease to amaze me!

Thursday, October 21, 2010

Low Carb Double Chocolate Brownies

If you are a chocoholic like me, you are going to love these fudgy brownies! They are so rich and moist with no added sugars. I also use powdered Erythritol for this recipe and for my cakes as well. Reason being, Erythritol turns back to a crystalline texture when it cools. Using the powdered variety helps keep the texture smooth after your baked goods cool. You can make your own powdered Erythritol by grinding the granulated variety in your blender until very fine. If you choose to use the granulated form, just eat the brownies while they are still warm. Also, vegetable glycerin helps to retain moisture when using sugar substitutes, just make sure you only use food grade glycerin. I use one sold by Now Foods. I was pleasantly surprised with the taste and texture of these brownies, simply delicious!

Wednesday, October 20, 2010

Low Carb Hearty Chicken Noodle

I love comfort foods like soups and stews, especially in the Fall and Winter months. They always seen to warm the soul. One of my favorites is a simple chicken noodle. I use Dreamfields Rotini pasta in this dish, but feel free to use any type of low carb pasta that you have on hand. Bone-in chicken will make a better tasting soup.

Monday, October 18, 2010

Low Carb Breakfast Frittata

For those of you who have never heard of the frittata, it is basically an unfolded omelette, simple as that. It has eggs, veggies, cheese and if you like, throw a little sausage, ham or bacon in too. This dish is so versatile, I like to change it up every time I make it. I will use our favorite combination for this recipe though.

Low Carb Pancakes

Who doesn't like fluffy pancakes in the morning? I thought they were a thing of the past when I started this low carb lifestyle. I am happy to report that I have finally created a recipe that I am proud to post on my blog. They are so good and fluffy too! These contain oat flour, which can be made at home with old fashioned oatmeal, pulsed in a blender until very fine. My low carb flour mix works well with this recipe too. My husband and I ate these for breakfast this morning, they were delicious! I hope you give them a try.

Saturday, October 16, 2010

Low Carb Chicken Curry

This is a very hearty dish with a little heat. If you prefer a more mild flavor just omit the jalapenos or red pepper flakes. It can be eaten as a stew or served over low carb pasta. I never hear any complaints when I make this delicious dish. It's out of this world!

Tuesday, October 12, 2010

Low Carb Penne With Italian Sausage

Another really good pasta dish. I like to use hot Italian sausage for this recipe, the heat takes it to another level! If you don't have the spicy variety just add about 1/4 teaspoon of crushed red pepper flakes.

  • 1 lb of hot Italian Sausage
  • 1/2 of a large green pepper chopped
  • 2 large tomatoes diced
  • 1/2 cup diced onion (any variety)
  • 2 tablespoons extra virgin olive oil
  • 1 box of Dreamfields Penne or homemade pasta
  • 1 teaspoon Italian spices (pick your favorite)
  • 1/4 cup fresh grated parmesan

Cook sausage, green pepper and onion until sausage is fully cooked. Drain some of the fat and add the olive oil, tomatoes and spices, saute until the water from the tomatoes reduce slightly. Cook pasta according to package directions, drain and toss with the sauce and parmesan. If you prefer you can skip the diced tomatoes and us a low carb pasta sauce, it will be a little richer. This one is sure to please!

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Low Carb Pasta With Zucchini and Pancetta

This pasta dish is so easy to put together! I am so glad that I stumbled upon Dreamfields pasta in my local grocery store. If you haven't tried it you're missing out! The flavor is exactly the same as traditional pasta.

Low Carb Chocolate Chip Cookies

These cookies are so good. I use the granulated form of Erythritol in this recipe, I like my cookies to have a nice crunch. You could change this recipe to chocolate by adding 1/3 cup of unsweetened cocoa and 3 tbls of heavy cream. Macadamia nuts go well with chocolate too. My family really likes them, I hope yours does too.

Low Carb Coconut Chocolate Chip Ice Cream

Lets start with everyone's favorite course, dessert! This is my favorite low carb ice cream. My husband says it tastes just like a Mounds candy bar. You can add a couple tablespoons of liquor to help keep it soft if you like, low carb ice cream tends to get very hard after you put it in your freezer. I usually just defrost mine briefly in the microwave

Low Carb Cooking

My Low Carb basics from left to right: Carbalose flour, vital wheat gluten flour, Erythritol Powder or granules, Splenda, Atkins bars, sugar-free chocolate chips, Dreamfields pasta and (coconut, almond and oat flours, not pictured.)

Discovering low carb cooking has been a blessing for me. I have been able to lose those stubborn last 10 pounds that before seemed impossible to shed. I have learned through trial and error, how to replace high carb ingredients, like sugar and white flour, for healthier alternatives. Who says you have to give up baked goods like cookies, cakes and ice cream? With a little tweaking you can turn almost any recipe into a delicious low carb version. Almond and coconut flour can replace white or wheat flour in many recipes with a little modifying. There are many more flours available, but those are my favorites. I have recently discovered a wonderful flour product called Carbalose. It's made from enzyme-modified wheat and contains 80% less carbs than traditional wheat flour. I like to use a combination of almond or coconut flour with the Carbalose, because I find it has a better flavor and texture. There is a baking mix that is made with Carbalose called Carbquik. There are several comments on different blog sites about it, most people seem to like it. I haven't tried it yet, because it's a little pricey, but will most likely buy it if it comes to my local market. You can buy both of these products online, just click on the link for Netrition's website on the right side of my page. As far as sugar substitutes go, I really like Erythritol because it is the closest thing I have found to white sugar. It has zero after taste, no carbs and is slightly less sweet than sugar. Most health food stores carry it and it can also be purchased online at I also use Splenda for a little added sweetness. So get in the kitchen and whip up something low carb and delicious! I will post new recipes from time to time as I create them or stumble accross them online.