Sunday, September 2, 2012

Crepes! More Eggs!

I love the 24/7 Low Carb Diner

This is a cool recipe for crepes I found here:

Everything Crepes

5 eggs
3 tbsp almond flour
1 tsp coconut flour
1 tsp dehydrated onion flakes
1 tsp chia seeds
1 tsp sesame seeds
1/4 tsp salt
1/4 tsp course ground pepper
Coconut oil for frying

Break eggs into a medium bowl. Beat with a fork. Add in almond flour, coconut flour, onion flakes, seeds, salt and pepper. Stir well. making sure coconut flour is well blended. Pour the batter into the hot skillet. Tilt the skillet to help the batter make a thin layer covering the bottom. Keep the mixture thin or the crepe will be more like a pancake. Cook for a minute or two until the top loses the shine. Carefully flip the crepe to cook the other side. Makes 4-6 crepes, depending on the size of the pan.

She also has his amazing make and take kinda breakfast/snack:

Croque Madame Cups
6 eggs, divided whites and yolks
1/2 cup unflavored whey protein
4 oz cream cheese, softened
4-6 oz thinly sliced ham
2 tsp Dijon mustard
1/2 cup soft cheese, Gruyere or another

Begin by making some “bread” to stand in for the bread in the traditional sandwich. Beat egg whites until very stiff. Gently stir in the whey powder and the cream cheese. Make three small loaves shaped like sub buns by mounding the mixture on a non stick silpat liner or parchment paper. Bake at 350 for about 20 minutes, Remove the buns and set two aside. You may use these for sandwiches for another lunch. Cut one bun into strips and return the strips to the oven for an additional 5 minutes. This will make them extra crispy. When cool enough to handle, cut the strips into small cubes.

Using two shaved ham slices, line 6 muffin cups with the ham. You may use papers if you choose. Divide the cheese among the cups. Place 2-4 bread cubes in each cup. With a spoon, drop an egg yolk into each cup. You may keep them whole or break the yolk to help fill the fold in the ham slice. Bake for 15 minutes or until egg is just set. Top with a squirt of Dijon mustard.

Eat right away or wrap with plastic wrap for lunches or breakfasts.

Sunday, August 5, 2012

Muffins for breakfast!!!

Mugs and I love cheesecake. It makes it handy that cream cheese is one of my basic must haves in the fridge. So let me recommend these next two recipes. Utterly lovely and HIGH in fat. Yum. Mugs and I could hardly wait for them to cool today (I found them on Yahoo) by Karen Curley.

Atkins Cheesecake Muffins (Induction Friendly)

2 (8 oz.) cream cheese

½ c. granular splenda or (1/4 cup davinci's syrup and a tsp. Fiberfit - for 0 carbs)

2 eggs

½ tsp. vanilla or preferred flavoring

Soften cream cheese about 30 seconds in the microwave. Add the rest of the ingredients. Beat with mixer until smooth. Pour the batter into 12 muffin tins that have been sprayed with a non-stick spray. Muffin papers sprayed with non-stick spray can also be used for easy removal. Bake at 350˚ for 20 minutes.

Carb Count: (if using granulated splenda)

Total Recipe: 26 carbs

Per Muffin: 2 carbs

Carb Count: (if using DaVinci and Fiberfit)

Total Recipe: 14 carbs

Per Muffin: 1 carb WOW!!

One carb per muffin seems too good to be true, but it is true. These are a terrific breakfast muffin and can be tweaked for a variety of flavors. During induction, use DaVinci syrups in a variety of flavors for a delicious change of pace. Here are a few examples for adding variety to the Atkins muffins:

¼ c. coconut DaVinci and 1 tsp. coconut extract

¼ c. coconut DaVinci with 1 tsp. pineapple extract (tastes like Pina Colada)

¼ c. Hazelnut DaVinci with a sprinkle of cinnamon

¼ c. Eggnog DaVinci with a sprinkle of nutmeg on top before baking (This is wonderful for Thanksgiving or the Christmas Holidays.)

Once induction is over, this recipe can be adapted to OWL (ongoing weight loss). Here is one variation for after induction:

Atkins Pumpkin Cheesecake Muffins

2 (8 oz.) of cream cheese
1 can pumpkin
1/4 c. granulated Splenda or 1 tsp. Fiberfit (liquid Splenda)
1/4 c. Davinci praline or hazelnut syrup
1/4 c. sour cream
3 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix together according to the basic cheesecake muffin recipe. Put about 1 tsp. almond flour (ground almonds) in the bottom of the paper muffin cups. Bake at 350 for 20 minutes and leave in oven with the door open until cooled. Take them out of the muffin papers and refrigerate. If you like pumpkin pie, you will love this recipe.

24 muffins at 2 carbs per muffin

Found another amazing website of recipes

For instance a healthier Red Velvet Cake

Yummy! It is going on both blog rolls

Two Avocado Ideas I found in the last 24 hrs

The first recipe come from Marcela Valladoloid- Avocado Flan. She serves it with a corn relish and being that I am low carb and I don't really enjoy corn not my thing-but I am sure in the scheme of things if you LOVE corn isn't a bad thing at all. I would be far more crazy...Sorry Marcela, and eat it with the yummy Tomatillo salsa she made with a bit of sour cream infused with lime.

1 cup half-and-half
1/2 cup whole milk
1 egg
1 egg yolk
2 ounces cream cheese, at room temperature
1 1/2 Hass avocados, peeled and pitted
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Corn Relish, recipe follows
Special equipment: 4 (4-ounce) ramekins
Preheat the oven to 325 degrees F.

In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins.

Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides. Cover the baking dish with foil. Bake until the custard is set, about 1 hour. Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour. Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve.

Corn Relish:
1 cup fresh or frozen and thawed corn
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped red onion
1/2 lime, juiced
Salt and freshly ground black pepper
In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.

The next came from Applegate farms: Baking an egg in an avocado half Here

Rub a skillet with a light coating of oil and place the avocado slices on top. Crack an egg in the center of each egg. Turn the skillet up to medium heat and place a lid over the skillet and allow it to cook for two to three minutes. Remove with a spatula, sprinkle with salt and pepper and serve.

Wednesday, August 1, 2012

Lemon Cheesecake- It's a good one!

This is from

I do mix almond meal and coconut flour for the crust and I have decided I much prefer a slow dry bake to putting the cheesecake pan in water.
It is up to you.

Sunday, July 29, 2012

There is a site I go to often for ideas on what to cook that is low carb. I rather like this site because she does have several recipes for hamburger that I always think of Low Carb healty Hamburger Helper. I will post some of those in the future.

For today there is a recipe that everyone at my house liked and is just a baked chicken recipe and so easy to do. Here is the link: Houston Chicken

Here is the Recipe pretty much quoted from her site: Just for posterity. I hope she doesn't mind.

1 boneless chicken breast
Salt, pepper and other seasonings, to taste
2 tablespoons Smoky Barbecue Sauce or other low carb barbecue sauce
2 slices bacon, cooked until not quite crisp
1 ounce cheddar cheese, shredded

Season and grill the chicken. Place in a baking dish, then top with the barbecue sauce, bacon slices and cheese. Broil to melt the cheese. Serve at once.

Makes 1 serving
Can be frozen

Per Serving: 349 Calories; 20g Fat; 39g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Tuesday, July 24, 2012

I just found this cool recipe at the Fat Head group on facebook

Here is the link.. this is definitely on my list of must try!