Low carb recipes

2

Replies

  • RebekahR84
    RebekahR84 Posts: 794 Member
    Here's a Pinterest board that I created - I store all of my keto/low-carb recipes on here. Some I've tried, others I don't have the ingredients but this should help you out:

    http://goo.gl/QByOq6



    [I forgot if MFP allows hyperlinking or not, it's been a while since I've been here]

    Saving this to check it out when I'm not using my work computer.
  • keekahari
    keekahari Posts: 52 Member
    bump to check out later. Thanks!!!
  • ruexenyme
    ruexenyme Posts: 1
    Bump
  • samb330
    samb330 Posts: 328 Member
    bump
  • samuelsson
    samuelsson Posts: 74 Member
    Can't wait for MFP to release its recipe database -- I've added so many low-carb recipes so far! I'm happy to share from my personal stockpile of recipes, too, if you ask. (Yes, I'm a bit obsessive-compulsive...I have spreadsheets!) =)

    Try shredded rutabaga in place of hash browns or shredded potatoes. If you stick to a small serving, you can keep your carbs down, and it's seriously delicious.

    Also: http://genaw.com/lowcarb/recipes.html The author, Linda, reviews and updates her recipes, too. Starred recipes are Atkins induction friendly.
  • hyenagirl
    hyenagirl Posts: 206 Member
    Low Carb No Bake Cookies (Great for a snack)

    Ingredients:

    Cocoa Powder 4 tbsp
    Coconut Oil (the semi-solid type) equiv of 1.5 sticks of butter
    Peanut Butter, creamy kind (1 cup)
    Splenda (or low-carb sweeter of your choice)
    Unflavored Isolate Protein Powder (I use pea, but you can use whey): This is a binder in lieu of oats. I use ~60 grams.
    Vanilla Extract- 1 tbsp
    2 cups of Half & Half (can substitute for Almond milk)
    Wax paper
    Tray


    Directions:

    Put cream into pot, add coconut oil, splenda, cocoa. Bring to a boil and boil for 2 min. Add in protein powder (first), peanut butter, vanilla extract . Stir well. Place cookie-sized dollops on wax paper. Put in freezer to chill. They store pretty well frozen. I made 12 good sized cookies with this recipe.


    Macros (if you make 1 dozen):

    ~500 calories per cookie

    11 carbs (total), 50g of fat, 9g of protein.
  • AnnieH_4512
    AnnieH_4512 Posts: 1,422 Member
    QUESADILLA QUICHE!! Loooove this! I actually had it for breakfast this morning. I've made it for dinner too.

    8 ounces cheddar cheese, shredded
    4 ounce can chopped green chiles
    1 medium Roma tomato, seeded and diced, about 4 ounces
    5 green onions, chopped
    6 eggs
    1/2 cup heavy cream
    1/2 teaspoon salt

    Put the cheese, chiles, tomatoes and green onions in a greased 9 1/2-10" pie plate. In a medium bowl, whisk together the eggs, cream and salt. Pour into the pie plate and mix everything just to combine. Bake at 350º 40 minutes or until the center is set. Let stand 10 minutes before serving.

    SO delish!
  • RebekahR84
    RebekahR84 Posts: 794 Member
    Low Carb No Bake Cookies (Great for a snack)

    Ingredients:

    Cocoa Powder 4 tbsp
    Coconut Oil (the semi-solid type) equiv of 1.5 sticks of butter
    Peanut Butter, creamy kind (1 cup)
    Splenda (or low-carb sweeter of your choice)
    Unflavored Isolate Protein Powder (I use pea, but you can use whey): This is a binder in lieu of oats. I use ~60 grams.
    Vanilla Extract- 1 tbsp
    2 cups of Half & Half (can substitute for Almond milk)
    Wax paper
    Tray


    Directions:

    Put cream into pot, add coconut oil, splenda, cocoa. Bring to a boil and boil for 2 min. Add in protein powder (first), peanut butter, vanilla extract . Stir well. Place cookie-sized dollops on wax paper. Put in freezer to chill. They store pretty well frozen. I made 12 good sized cookies with this recipe.


    Macros (if you make 1 dozen):

    ~500 calories per cookie

    11 carbs (total), 50g of fat, 9g of protein.

    Er. Ma. GERD.
  • blpope
    blpope Posts: 163
    bump
  • jplowell3
    jplowell3 Posts: 5 Member
    Sorry I don't know the lingo yet but what on earth does BUMP in your replies mean??
  • wizzyocean
    wizzyocean Posts: 12 Member
    bump
  • messi08
    messi08 Posts: 11 Member
    bump
  • myrahonbarrier
    myrahonbarrier Posts: 191 Member
    bump for later use
  • Alanac511
    Alanac511 Posts: 10 Member
    Bump
  • mittens817
    mittens817 Posts: 14 Member
    l looked quick at your pinterest board. Some look really good. Thanks for posting!
  • LeboMatho
    LeboMatho Posts: 16 Member
    Bump
  • SailorKnightWing
    SailorKnightWing Posts: 875 Member
    Sorry I don't know the lingo yet but what on earth does BUMP in your replies mean??
    Originally an acronym for "Bring Up My Post," it's a nonsense post to make the thread stay at the top of the forum due to activity.

    Here on MFP, it also puts the post in the bumpers' My Topics category so they can find it later without bookmarking it. :smile:
  • mrmagee3
    mrmagee3 Posts: 518 Member
    I have started eating low carb recently, and have found pasta/rice subs a good way to go. So, if you take a courgette, cut off the top and bottom and use a potato peeler to cut long strips off it you will have a pasta alternative. Cooked cauliflower, lightly mashed will replace rice with most dishes. Dippy eggs? cut bacon into long strands, bake it in the oven until it is nice and crisp and dip away! :D

    PS I made this last night:
    http://www.bbc.co.uk/food/recipes/courgetti_37722

    Isn't bacon already cut into long strands? :devil:
  • vytamindi
    vytamindi Posts: 845 Member
    This is a great thread. You've already listed my "holy grail" blogs and websites!
  • kenzietate
    kenzietate Posts: 399 Member
    Check out this website for some GREAT low carb recipes. Someone told me about it and there's a lot to choose from: http://www.genaw.com/lowcarb/

    This site is awesome! Especially check out the Almond Cheese Rounds. We make them like biscuits using the note at the very bottom of the page, under the picture! They have a great consistency and taste similar to the biscuits at Red Lobster or Ruby Tuesdays.

    http://www.genaw.com/lowcarb/almond_cheese_rounds.html
  • FerretBuellerr
    FerretBuellerr Posts: 468 Member
    bump
  • Lanise_10
    Lanise_10 Posts: 432 Member
    These all sounds so good. Thanks
  • cgordon94
    cgordon94 Posts: 1
    Thanks for that meal tip, I'm going to look up the recipe. And congrats on your weight loss!
  • ParrosFan
    ParrosFan Posts: 77 Member
    Thanks for all the site links.
  • MSam1205
    MSam1205 Posts: 439 Member
    Bump
  • willnorton
    willnorton Posts: 995 Member
    bump
  • Cinloykko
    Cinloykko Posts: 117 Member
    Bump
  • Cinloykko
    Cinloykko Posts: 117 Member
    bump
  • 1longroad
    1longroad Posts: 642 Member
    These are really good alone, with butter, or as a sandwich.

    Revolution Rolls

    Ingredients:
    3 eggs at room temp
    3 tablespoons light cream cheese at room temp
    A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
    1 packet splenda

    Instructions:
    Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.

    Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.

    Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!

    Makes 6 Rolls or 3 servings
  • szulbam
    szulbam Posts: 15 Member
    bump

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