Wednesday, November 19, 2008
Coming Soon--What I will be serving this Thanksgiving!
Well in the next few days I plan on putting out a list of My LC Thanksgiving that I will be serving, I look forward to sharing it with you all!
Tuesday, November 18, 2008
Low Carb Hot Cocoa
Well since it has been getting colder I have decided to throw in my hot chocolate recipe since I just had a nice creamy cup of it last night!
My LC Hot Cocoa--Mmmmm!
Makes 2 servings.
You will need;
1/3 C. Splenda Granular, (or other AS, generic or other, [as-artificial sweetener]
3 T. Cocoa powder, I use a not dutch process-I don't know how a dutch process would taste if you try it please let me know
3/4 C. Whipping Cream
1 1/4 C. Water
1 teaspoon water soluble fiber, I use Fiber sure
Combine Splenda, and cocoa powder. Whisk into whipping cream and water in saucepan on stove, medium heat, add fiber(You can leave this out, I do it to feel full and help not over indulge). Heat through try not to boil may scorch.
To the best of my knowledge this recipe has;
Without Fiber sure-
4 g total carb per serving-2 g Fiber=2 g usable carbs, the ones that count
With Fiber sure
9 g total carb per serving-7 g fiber= 2 g usable carbs
As with most recipes they are a basic outline. I sometimes add Sugar free coffee syrups-Irish cream is my favorite, sf peppermints, and the like- be creative, read labels and enjoy the taste. But be aware of any carb changes you may make.
This recipe was derived from an advertisement for Splenda-but I have revised. If there are any recipes you would like me to take a look at and see what I can do just send them to me.
My LC Hot Cocoa--Mmmmm!
Makes 2 servings.
You will need;
1/3 C. Splenda Granular, (or other AS, generic or other, [as-artificial sweetener]
3 T. Cocoa powder, I use a not dutch process-I don't know how a dutch process would taste if you try it please let me know
3/4 C. Whipping Cream
1 1/4 C. Water
1 teaspoon water soluble fiber, I use Fiber sure
Combine Splenda, and cocoa powder. Whisk into whipping cream and water in saucepan on stove, medium heat, add fiber(You can leave this out, I do it to feel full and help not over indulge). Heat through try not to boil may scorch.
To the best of my knowledge this recipe has;
Without Fiber sure-
4 g total carb per serving-2 g Fiber=2 g usable carbs, the ones that count
With Fiber sure
9 g total carb per serving-7 g fiber= 2 g usable carbs
As with most recipes they are a basic outline. I sometimes add Sugar free coffee syrups-Irish cream is my favorite, sf peppermints, and the like- be creative, read labels and enjoy the taste. But be aware of any carb changes you may make.
This recipe was derived from an advertisement for Splenda-but I have revised. If there are any recipes you would like me to take a look at and see what I can do just send them to me.
My Favorite LC Snacks
So after the last list I was thinking about my favorite LC Snacks and thought that I would share a few-
Popcorn-either plain, butter and salted, or buttered and put ranch dressing/parmesan on top
Celery sticks with peanut butter
Celery sticks with cream cheese
Pickle sliced lengthwise with piece of cheese and mayo(sometimes)
Peanut butter on cheese slices, I think that one came over from my pregnancies
Green beans
Mushrooms
Cucumbers
Protein and homemade yogurt shake with Strawberry/banana sugar free jello
Sugar free jello
That is about it! As always I will think of more.
Popcorn-either plain, butter and salted, or buttered and put ranch dressing/parmesan on top
Celery sticks with peanut butter
Celery sticks with cream cheese
Pickle sliced lengthwise with piece of cheese and mayo(sometimes)
Peanut butter on cheese slices, I think that one came over from my pregnancies
Green beans
Mushrooms
Cucumbers
Protein and homemade yogurt shake with Strawberry/banana sugar free jello
Sugar free jello
That is about it! As always I will think of more.
Thursday, November 13, 2008
Sweet & Crunchy Nuts
These are a big hit at Thanksgiving!! And surprise they are Low Carb, but with nuts no one ever really cares! Enjoy!
Sweet & Crunchy Nuts
Serves 8-1/4 C. Servings
You will need;
3/4 C. Pecan halves
3/4 C. Almonds, whole blanched
1/2 C. Walnut halves
(you can do any variety of 2 C. Total cups mixed nuts, be aware it may change their carbs though)
1 egg white beaten
1/3 C. Splenda, or AS granular
2 t. ground cinnamon
Preheat Oven 300 degrees F. Spray a 15x10x1 inch pan with cooking spray
Combine nuts in bowl, add beaten egg white toss to coat
In seperate bowl combine splenda and cinnamon, add to nuts-coat evenly.
Spread evenly into prepared pan.
Bake 3o min. until nuts are toasted, stirring every 10 min. Cool on waxed paper, store in airtight tin.
You can obviously eat more than your "share" of nuts but hear are the carb totals=
Per serving
4.3 g carbs-3.25 g carbs fiber= 1.05 g usable carbs per serving, the ones that count
The whole recipe carries (in case you eat it all)
35 g carbs-26 g carbs fiber= 9 g usable carbs, the ones that count
Sweet & Crunchy Nuts
Serves 8-1/4 C. Servings
You will need;
3/4 C. Pecan halves
3/4 C. Almonds, whole blanched
1/2 C. Walnut halves
(you can do any variety of 2 C. Total cups mixed nuts, be aware it may change their carbs though)
1 egg white beaten
1/3 C. Splenda, or AS granular
2 t. ground cinnamon
Preheat Oven 300 degrees F. Spray a 15x10x1 inch pan with cooking spray
Combine nuts in bowl, add beaten egg white toss to coat
In seperate bowl combine splenda and cinnamon, add to nuts-coat evenly.
Spread evenly into prepared pan.
Bake 3o min. until nuts are toasted, stirring every 10 min. Cool on waxed paper, store in airtight tin.
You can obviously eat more than your "share" of nuts but hear are the carb totals=
Per serving
4.3 g carbs-3.25 g carbs fiber= 1.05 g usable carbs per serving, the ones that count
The whole recipe carries (in case you eat it all)
35 g carbs-26 g carbs fiber= 9 g usable carbs, the ones that count
My Favorite Substitutes
Hey there anyone who's found this site! Well my 2ds have had miserable colds, so getting this started has been slow. I thought however that I would start with a list that I would like to share.
And yes I know what some may think that those are not so low fat. Well most aren't and used in moderation.
My Favorite Substitutes
Potatoes-for mash, Cauliflower/turnip, for fries turnips or tofu,firm
1 Cup Milk- 1/4 Cup Cream the rest water
Sweet Potatoes- Pumpkin or Butternut Squash, organic/homegrown
Bread Crumbs-Pork rinds, plain, crumbled
Cornstartch in gravy- sour cream
Pie Crust-egg meringue made with splenda
Cheesecake crust-Ground almonds/hazlenuts, for the graham cracker
Black beans-black soy beans by Eden in a can (no one can tell the difference)
Spaghetti Noodles-spaghetti squash, zucchini
Lasagne Noodles-Zucchini, eggplant
Margarine-Butter, it is natural and your body is better able to motabolize-just use in moderation.
Well thats it so far I am sure that I will think of more. Gotta go!
And yes I know what some may think that those are not so low fat. Well most aren't and used in moderation.
My Favorite Substitutes
Potatoes-for mash, Cauliflower/turnip, for fries turnips or tofu,firm
1 Cup Milk- 1/4 Cup Cream the rest water
Sweet Potatoes- Pumpkin or Butternut Squash, organic/homegrown
Bread Crumbs-Pork rinds, plain, crumbled
Cornstartch in gravy- sour cream
Pie Crust-egg meringue made with splenda
Cheesecake crust-Ground almonds/hazlenuts, for the graham cracker
Black beans-black soy beans by Eden in a can (no one can tell the difference)
Spaghetti Noodles-spaghetti squash, zucchini
Lasagne Noodles-Zucchini, eggplant
Margarine-Butter, it is natural and your body is better able to motabolize-just use in moderation.
Well thats it so far I am sure that I will think of more. Gotta go!
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