Gimme Some (faux) Sugar!

Gimme Some (faux) Sugar!

Cupcakes. Really, who can say that they don't like cupcakes?!

They are pretty much a perfect food. They are one serving size, portable, and they fit in your hand. Plus they are pretty much delicious. Before my low-carb life, I made cupcakes on a weekly basis... and I can pretty much tell you that cupcake withdraws are worse than anything!

That is until, I modified a recipe from the the Martha Stewart's Cupcakes book (page 108). I was looking at the book after weeks of being sugar and flour free, and the recipe title caught my eye...

Flourless Chocolate Cupcakes...

I thought YES! Something I could have! HAPPY DAY!

But then I read farther, and realized that there would be so much sugar in the 1/2 cup sugar that the recipe calls for, the chocolate chips, and the optional scoop (or two!) of ice cream. "Suck." I say to myself... Just then, my little voice says,

"DUH Missy! Make them sugar free!"

Sure enough, I found sugar free semi sweet chocolate chips, and the lovely Splenda in my Pantry! I can make this! So I did, and now I'm sharing it with you...

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Flourless (Faux Sugar) Chocolate Cupcakes

makes 22 cupcakes (however when I made this recipe, it only made 16)

2 net carbs (w/0 ice cream) 7 net carbs with CarbSmart Ice cream

6 tbs unsalted butter

8 ounces sugar free chocolate chips

6 large eggs, separated

1/2 cup Splenda

Ice cream for serving (optional)

1. Preheat oven to 275 degrees. Line a muffin tin with paper liners. Melt butter and chocolate together in a large heatproof bowl (or double boiler) set over a pan of boiling water. Stir to combine and remove and cool slightly. Slowly mix in egg yolks.

2. Whisk egg whites in a mixer until soft peaks form. Gradually add the Splenda and beat until glossy (but do not over beat) Gently fold some whites into the chocolate mixture, and then fold the chocolate mix into the remaining whites.

3. Divide into lined cups and bake until just set in the center, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes from the tin. (Their centers will sink) Keep at room temperature until ready to serve, top with CarbSmart Ice Cream until ready to serve.

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Faux Pas(ta) is Posting!

Faux Pas(ta) is Posting!

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Faux-Rice

Faux-Rice

So, remember when I was telling you about how I dreamed about mashed potatoes? Well, I think that my husband dreams about rice.

Like I mentioned in the last post, my husband spent two years in Hong Kong and came back addicted to Asian cooking. The problem with Asian cooking and a low carb diet is that there are so many dishes that are thickened with a starch of some sort and are served with RICE. Well, rice and low carb don't get along, so after much searching, I found Cauliflower Rice!

Now, I'll be the first to admit that alone, it doesn't taste much like rice, but it is similar. However, when mixed with spices (see Herbed Rice entry in a few days!), topped with a bit of Tamari (note the carb count! 1 carb for 1 tbs!) with a yummy veggie and some meat on top (Like the Ginger Beef and Kale recipe!) it is quite the delicious substitute! Even my husband was surprised...

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You will need a food processor for this recipe. If you don't have one, go pick one up! There is SO MUCH you can do with a food processor. When ours broke, I felt like there was a void in my kitchen! I guess you could grate the cauliflower by hand, but I don't think it will turn out as well. The speed of the grating blade in the food processor is fast enough that it's nice clean cuts.

Faux Rice

Makes 6 heaping 1/2 cup servings

2.7 Net Carbs, 2.7 from veggies

1-medium head of cauliflower, cut into florets (I know! That's it! One ingredient recipe! YEAH!)

1. Take your florets and run them through a food processor fitted with the grating attachment.

Okay, there are two ways that you can do this... you can either:

2. Transfer grated cauliflower into a microwave safe dish and microwave on high for 7 minutes stirring once halfway through.

OR

2. Fit a steamer (or rice cooker with your steaming attachment) with a piece of cheesecloth. Steam for 5-10 minutes over hot steam.

Either way works great. I admit, I usually run it in the microwave because I don't want to get out another appliance to steam the rice... but to each their own!

Serve immediately. This can be kept in the refrigerator in air-tight Tupperware for up to 3 days. Reheat in the microwave until hot.

Ginger Beef and Kale

Ginger Beef and Kale

What is that saying?

"You can take the girl out of the country, but you can't take the country outta the girl"

Well it also rings true with boys. My husband spent two years in Hong Kong and when he left, he was addicted. He enjoys anything from Hong Kong, the language (Cantonese), the movies, the architecture, just about everything. Rarely there is a day when he doesn't tell a story that starts out as, "I remember in Hong Kong...". Most of all, he really enjoys the food. Any food that is Asian, my husband will eat it. One reservation that he had about switching to low carb, is that he wouldn't really get to enjoy much of it.

Going through my recipes, I found a great one here that I easily modified to be low carb. It is one of our favorites. Very de-lish. Serve it on a heaping half cup of Cauliflower Rice (See next post to learn all about it!) splash it with some Tamari, and you've got yourself quite the low carb Asain meal.

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Ginger Beef and Kale

Serves 4, 6 Net Carbs, 2.6 net from veg 650 calories

-2 large Sirloin (or 4 tenderloin if you want to spring for it) Steaks

-1/4 c grated Onions

-2 Garlic Cloves

-1 tsp Paprika

-2 tsp Ground Garlic (or about 1" of fresh Ginger, grated)

-2 small chilies (optional)

-1/4 tsp coarse salt

-1 tbs + 1 tsp olive oil

2 bunches of Kale, leaves removed from the stems,stems discarded, and torn into small pieces

1. Slice the steaks in thin strips, about 1/4" wide.

2. Combine steaks with onions, garlic, paprika, garlic, chilies (if using), and salt. Let marinate 30 minutes.

4. Heat 1 tbs oil in a large wok, over high heat. Add beef mixture and cook until beef is browned. Remove from heat and set aside.

5. Heat remaining oil in the wok and add the Kale. Sauté the kale until it begins to wilt. Add back in the beef and any juices left over on the plate. Sauté until combined. Serve immediately over a heaping half cup of Cauliflower Rice.

Sautéed Garlic Collard Greens

Sautéed Garlic Collard Greens

I remember avoiding any food that was dark green as a child and well into my teens. I immediately turned up my nose at anything green that wasn't the same tint as lime Jello. It must be a kid thing, because come to think of it, I don't think I've ever heard of a kid listen when their parents tell them to "eat your greens".

Well, your kids probably wont want anything to do with this recipe. But all I can say to that is,

MORE FOR YOU!!!

This recipe is so easy and is quite delicious and easily doubles. No need to switch pans, just add a clove or two more garlic, but the butter and oil can stay the same. Make sure and wash your greens very well, and cut the leaves off of the stalks. Now, I know that some people will eat the stalks, but I don't like them, my husband doesn't like them, and just about everyone I know doesn't like them... so listen to me when I say... take the leaves off the stalks. (Your jaws will thank you later when you are not eating a hard, chewy mess.)

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Sautéed Garlic Collard Greens

Serves 2 4.5 Net Carbs, 2.5 from veg, 184 calories

-1 bunch greens (Collard, Mustard, Swiss Chard, etc. The one pictured is Collard Greens), washed well, stems removed, leaves torn into smaller pieces.
-3 cloves Garlic, thinly sliced

-1 tbs olive oil

-2 tbs butter

1. Melt butter and oil together in a large skillet over high heat. When butter no longer bubbles, add the garlic.

2. Sauté garlic until fragrant and garlic starts to brown.

3. Add your greens and sauté until they wilt. Once there, remove from heat, and serve. Yum.

Faux- tatoes

Faux- tatoes

"Mmmm.... mashed potatoes... with butter...sour cream...garlic...mmmm....."

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I think that my husband can attest that I have said this in my sleep.

(Yes I dream about mashed potatoes, I've actually had a dream once that I was sliding down a mountain of mashed potatoes on a sled made of butter... Don't you?! ...No? ...Never?! Well, you are obviously missing out.)

Clearly, I would have greatly missed mashed potatoes while eating a low carb diet. Actually, I DID greatly miss mashed potatoes! But, I have found an answer... Mashed Cauliflower. "What?!" you might say, "Mashed Cauliflower?! It turns out like mashed potatoes!?"

Yes. Yes my friend. It does. (It even kinda looks like them too!)

For this recipe I suggest using an Immersion Blender. It makes this SO much easier. You can pick one up at Bed Bath and Beyond for 17 bucks... (or you can pay $100 for a really nice one, but the one that is $17 will do just as good of a job!)

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Mashed faux-tatoes

makes 6 heaping 1/2 cups of faux-tatoes

5.5 Net Carbs, 2.3 from veggies

-5 cups Cauliflower Florets (about 1 medium head of cauliflower)

-1 Garlic Clove, flattened

-2 tbs + 1 tsp Salt

-2 tbs Butter

-2 tbs Sour Cream

-2 tbs Heavy Cream

-1/4 c Parmesan Cheese

-1 tbs Black Pepper

Directions:

1. Put your Cauliflower Florets and garlic in a large pot and fill with water until just covered. Add 2 tbs salt. Boil Cauliflower on med-hi for 8-10 minutes, or until Caluliflower is tender.

2. Using a large colander, strain the water from the Cauliflower, and shake well to remove as much water as you can. Transfer back to hot pot.

3. Add butter, and let melt a bit. Using and immersion blender (see? told you it would come in handy!) blend the cauliflower until light and fluffy. (This leaves a few lumps in the faux-tatoes which I really like... but if you like your mashed potatoes really smooth, you could always use a food processor.) Add sour cream and heavy cream and mix well. Add Parmesan Cheese and mix. Top with pepper, or mix it in. Serve Immediately.

You can refrigerate this recipe in an air-tight container for up to 3 days

All Meat Chili

All Meat Chili

Chili is something that I thought I was really going to miss while doing Low Carb. I would always add some hominy, corn, black beans, red beans.... mmmm... sadly, beans are not allowed on induction and are filled with carbs. So, I was searching the web for a good all meat chili. The best one I found was from the Atkins website. I used that as a basis for this recipe. I just added a few other things. This recipe is great for a football party, and depending on how many people you have, can easily be doubled. What boys don't like meaty chili!?

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All Meat Chili

Makes 8 1 cup servings

4.5 Net Carbs (including garnishing of cheddar, sour cream and green onions, 2.9 from veggies

-5 lbs. Beef Stew Meat

-2 tsp Sea Salt

-1 tsp Black Pepper

-3 tbs Olive Oil, or Vegetable Oil, Divided

-1/2 cup Chopped Onion (about 1 small onion)

-3 tbs Chili Powder (check the nutrition info for carb count, mine is 0)

-1 tbs Cumin

-4 garlic cloves, minced

-2 10 oz cans of Diced Tomatoes with Chilies

-3/4 c beef broth. (If you are allowed alcohol, this is quite good with red wine, alcohol is NOT allowed on Induction.)

-sour cream

-cheddar cheese, graded

-1 green onion stalk, sliced

Directions:

1. Preheat oven to 325 Degrees. Using paper towels, dry off your beef meat and put on a large serving plate. Sprinkle with Salt and Pepper.

2. Heat 1 tbs oil in a large Dutch Oven or a large oven-safe pot. Brown 1/3 of the stew meat and set aside. Repeat with the remaining oil and meat two more times, set aside.

3. Add onion and garlic, and cook until browned. Stir in chili powder and cumin, and cook until fragrant, about 30 seconds. Add tomatoes and broth (or red wine) while scraping the bottom of the pan for the browned bits. Let simmer. Add back beef and any juices left on the plate. Cover with a lid and bake for 2 1/2 hours. Stir once halfway through.

4. Remove from oven and garnish with Sour Cream, Cheddar, and green onion slices.

What's for Breakfast Today?

What's for Breakfast Today?

So, one of my husband's favorite foods is chicken. His other favorite is quiche. Of course, while on a low carb diet, quiche can be hard... except when its crustless!

I LOVE quiche.

It's one food that I remember my mother making every holiday. She had the best quiche and I still request it whenever we are there for a holiday. Anyway, my love of quiche rubbed off on my husband, and now it is a breakfast staple in our home. I love trying out new recipes! This one is one of my favorites.

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CRUSTLESS LEMON CHICKEN QUICHE

3.3 Net Carbs 1.6 net Carbs from Veggies

Serves 6 348 Calories per serving

-Oil for Pan

-2 Chicken Breasts, Boneless and Skinless

-1 Teaspoon Salt

-1 Small Onion, Diced (approx. 1/2 c)

-1 Roma Tomato, Diced

-4 Large Eggs

-1/2 Cup Heavy Cream

-2 Tablespoons White Pepper

-5 oz. Gruyère Cheese, shredded

-1/4 Cup Parmesan Cheese

Directions:

1. Preheat oven to 400 degrees. Cut up chicken breasts into small pieces, about 1 inch cubes. Dice tomato and onion and set aside.

2. In a large skillet, heat oil over med-hi heat. Once hot, add chicken, and sauté until just cooked through, about 5 minutes. Remove chicken from pan and set aside.

3. In pan drippings, add onion and tomato. Sauté for 5 minutes.

4. While onions and tomatoes are cooking, in a small bowl, mix together the four eggs, the cream, and the white pepper. Mix well.

5. Grease a 10" pie pan and add chicken. Pour tomato and onion mixture on top. Add egg/cream mixture on top of that and then top the quiche with Gruyère and Parmesan.

6. Bake in a 400 degree oven for about 40 minutes. The top should get nice and golden brown. Slice into six pieces and serve hot, room temperature, or cold!

For any leftover quiche, put in an airtight container and keep in the refrigerator for about two days.

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New Blog!

New Blog!

Yeah! The blog is finally up and running! This is my new blog for all of my Low-Carb recipes! After searching the web for a while, I couldn't find very yummy and aesthetically pleasing recipes, so I decided that the search is over and I'll just make some up myself! :)

Every recipe will be set up like this:

NAME

Servings, Serving Size, Net Carbs, Carbs from Veggies

Approx. Calories

At the bottom, if the recipe is Induction Friendly, then there will be a label that says "All Phases".

(Reminder: I am following the Atkins Diet Plan so double check with whatever plan you are following to verify that my ingredients are on your "acceptable foods list" !