eggs.meat.repeat.

2010-04-18T19:39:00.000-07:00

Here's a tip! If you're craving sweets (...and when is that NOT the case), try something..pickle-ish. These Snackmmms dill pickles are the perfect snack. Three of them don't even equal a carb and there's zero sugar!

2010-04-16T09:59:00.001-07:00

STOP! Cracker Time!

2010-04-12T15:44:00.000-07:00

raving crackers?!

Try these SUPER EASY flax seed crisps and I promise you'll be impressed!

HERE'S WHAT YOU'LL NEED:

*1 cup Flaxseed Meal

(Golden has the best flavor)

*1 cup Water

*1 1/2 Tbs. seasoning
(I use Popcorn seasoning - It's low carb and comes in a variety of flavors such as Ranch & Garlic Parmesan)

*Parchment Paper

~*~*~*~ STEP 1:~*~*~*~

*Cut two round pieces of parchment paper to fit your microwave's plate (or dinner plate) ~ This way you can work on one batch while the other batch is being nuked!

*Mix your flax seed, water and spices by hand (a fork works best)

~*~*~*~ STEP 2:~*~*~*~

*Using a teaspoon (or mellon-baller if handy), scoop batter onto the parchment paper to match the size of a small walnut.

*Either with your fingers or the back of a spoon, spread the batter blobs (hehe) into flat, thin, pancake like circles (... or heck, try a square!).

!IMPORTANT! Spread the batter so that the cracker will be thin and as consistent as possible! The thinner, the crispier folks!

~*~*~*~ STEP 3:~*~*~*~

*Place parchment paper in the microwave and cook for 3 minutes; continue to cook in 1 minute intervals until crackers are crisp. My microwave takes about 5 minutes total, but always break up the cooking time in 1 minute increments. (Test by tapping a fingernail on each cracker - there should be no "soft spots.")
*Dark speckling will occur if the crackers have been burnt (for shame!). Believe, me - these get super BITTER when even slightly burnt.

ENJOY!

* Try them with dips, spreads, cheese slices or make a few bigger crackers for mini pizzas!

*Since these are mainly fiber, the carb count is virtually a big whoppin' ZERO, however be sure to get in PLENTY of water as too much flax can make for an unhappy GI system. ;) You've been warned!

1 cup of flaxseed = appx. 25 crackers!

*This is a tasty twist to Cleochatra's original recipe here!

Let's Get Loaded!

2010-04-11T18:31:00.000-07:00

oaded Broccoli is one of the greatest weapons in a low carb arsenal - especially if you're missing the occasional baked potato. This recipe came from the almighty Cleochatra. You can find the original recipe here.

This quick, satisfying stand-by consists of boiled broccoli (I make about 1 1/2 cups worth), diced up bacon, extra sharp cheddar cheese, garlic salt and sour cream. Just mix up the measurements as per your preference and use fit day to find the carb counts to your perfect bowl.

It's (back) ON!

2010-04-10T07:13:00.000-07:00

Chili Peppers the locarb way...

2009-08-26T10:59:00.000-07:00

So....a recent favorite around here for "go to" fast food type satisfaction is chili cheese dogs. What you say?!? How can that be? Well, I've tweaked a simple old family recipe for chili beans (sans beans) and come up with a winner. No bun, of course, but just top a beef frankfurter with a serving of this chili, top it with a bit of shredded cheese and a sprinkle of chopped onion (unless you are @lliphx who has a strange aversion to same) and you can have a Chili Cheese Dog or just a simple bowl of chili! Here's the recipe.

Easy peasy!

Don't Trip!

2009-08-20T16:56:00.000-07:00

Here's to getting back on the wagon after a brief delay. Friday is the lucky day.

Pizza Cups

2009-08-08T21:21:00.000-07:00

The concept of baked tortilla cups is courtesy of one Mrs. Cleochatra who also gave us the infamous 'Oopsie Rolls.' Her website can be found in my (currently short) list of links; The Lighter Side of Low Carb - which I highly recommend. :)

After baking my first batch of tortilla cups, the pizza filling idea quickly followed. Pizza cups are slightly time consuming, but are one of those comfort foods that is guaranteed to ward off the fast food sirens. They've saved my butt numerous times in the past and have been a family favorite since the first batch came out of the oven.

With the right brand/variety of low carb tortilla (Mission Wheat is the lowest count I've found), and pizza sauce (I use Value Right - Walmart brand Pizza sauce - also the lowest carb/sugar I've found) I've been able to keep the carb count down to apx. 1 carb per cup.

Now! On to the nitty gritty!

You will need:

Mini cupcake tin
Large Biscuit cutter
Low-Carb Tortillas (Mission Wheat is best)
Pizza Sauce
Pepperoni
Shredded Cheddar cheese
Shredded Italian blend cheese
Italian Seasoning
*Preheat Oven to 350*
Use the biscuit cutter to cut out five to six circles from the tortillas.
Tuck the mini tortilla circles into the (ungreased) cupcake tin, making sure to firmly press in all the edges for a uniform "cup" shape. Bake for 8-10 min.

**They should be crisp, but not brown - just tap a finger on the inside of the cup to test for firmness**
Set pan aside to cool.

Filling:
Mince pepperoni (I use the food processor - we're shooting for 'baco' size pieces).
Shred the cheese (or buy pre-shredded ... I've found freshly shredded gives the richest flavor, but for time's sake, bagged shredded cheese will do the job).
Layer filling into the cups in this order: pepperoni, sauce, cheddar, Italian blend, Italian seasoning.

Bake for 10 minutes - Cool for additional 5 minutes.
Consider your butt saved.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

*Look for the largest Mission Wheat Tortillas for the lowest carb count and highest pizza cup count per tortilla.

*To check if the cups are fully baked, use your finger to spin the tortilla cup in the pan. If the cup spins easily in the tin, they're ready to come out.

*Keep the tortilla scraps! You can cut these into strips and bake on a cookie sheet for ten minutes in a 350 degree oven for a crunchy salad topping!

Curry Chicken Casserole

2009-08-07T19:34:00.000-07:00

**The original recipe used Cambell's soups which become substituted with mayo, cream cheese & spice for flavor and cauliflower rice for density. This is what I consider straight up "comfort food." Just remember to take it easy on the cheese; a common staller. **

Slowly cook chicken cubes in the butter on low till just white, but slightly underdone.

While cooking sprinkle a pinch of curry, salt & pepper. While cooking the chicken, also cook the broccoli. Drain both and set aside.

In a small bowl hand mix the mayo, cream cheese, 2 tsp. of curry, lemon juice, dash of salt and garlic salt.

In a separate (larger) bowl, hand mix the cooked cauliflower rice* with 2 tsp. curry and the lemon juice and a dash of salt.

In a BIG bowl (I'm talkin' punch bowl sized) mix the curry cauliflower rice, chicken and broccoli and stir till well blended. Add the mayo/cream cheese sauce and fold in until everything is coated well.

Spoon mixture into a 5 qt. glass pan (no need to butter or spray) and top with the Xtra Sharp Cheddar.

Cook uncovered for apx. 45 minutes at 350 - Makes: 6 servings