OOPSIE ROLLS:

http://healthyrecipesblogs.com/2013/07/23/oopsie-rolls/

Staying with the low-carb bread replacement theme.

ALMOND FLOUR WAFFLES:

http://alldayidreamaboutfood.com/2011/11/almond-flour-yogurt-waffles-low-carb-and-gluten-free.html

I subbed water for the almond milk. I was really pleased with these. They are not crispy like regular waffles, but they still satisfied my waffle cravings nicely. They kept well in the fridge for days and were great toasted as leftovers (i made a mean bacon waffle sandwich with butter & Walden Farms Calorie Free Pancake Syrup with them). These came out at 4g total carbs, 2g fibre, so 2 Net Carbs each waffle. If a substitute could be made for the 6oz greek yogurt the carb count could be lower. Im wondering if HWC mixed 50-50 with water could work? Or Sour Cream, maybe, diluted or not? Either way, even as-is, this recipe is awesome imo.

'BREADING' for SOUTHERN FRIED CHICKEN, FRIED FISH, FISH FINGERS, CHICKEN NUGGETS, GOUJONS etc

1/2 cup Ground Almonds
1/2 cup Parmesan, Grated
Salt & Pepper.

Optional:
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder

The above amount of 'breadcrumbs' coats 6 chicken drumsticks or approx 500g white fish fillet, for example.

Dip your chicken/fish in beaten egg (2 eggs for the above quantities), then coat with the crumbs. Fry until golden (i use butter or butter & coconut oil mix) and then pop in a pre-heated 350F-ish oven on a baking tray and bake until cooked through. How long it takes to cook will depend on what you've breaded and how big it is! But my chicken drumsticks took about 25-30 minutes, 125g slabs of cod loin took about 20 minutes, chicken nuggets took about 10-15 mins.

You can sprinkle your chicken or fish with your choice of dried, ground spices a few hours before coating them to add extra flavor if you like. I added 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp cinnamon, salt & pepper to my chicken drumsticks, but left the fish and nuggets plain.

You can also use any other flavorings you may like for the breadcrumbs. I was thinking lemon zest, garlic & thyme might be nice. Really the sky's your limit with this one. Great basic recipe to have in your stash.

'SPAGHETTI' CARBONARA:

1 tbsp Bacon Fat/Duck Fat/Butter
400g Smoked Bacon, chunks
2 Garlic Cloves, finely chopped
4 Eggs
300ml Heavy Whipping Cream
200g Parmesan Cheese, grated
salt & freshly ground black pepper
10 Zucchini
2 tsp Salt.

Prepare your zucchini spaghetti by using a spiralizer or julienne peeler. Place in a large sieve with about 2 tsp salt. Make sure the salt covers all of the zucchini and leave your seive over a large bowl. A large amount of water will drain from the zucchini. Help it along a bit every now and then with a nice firm squeeze.

To make the carbonara sauce by frying your bacon in the tbsp of fat until its nicely done. Meanwhile whisk together your eggs, cream, parmesan, salt & pepper in a bowl. Add your chopped garlic to the bacon, fry for a couple of minutes until cooked, and then pour your cream & eggs mixture into the saucepan. Turn the heat down to medium-low and keep stirring the sauce whilst it gently warms through and starts to thicken. You MUST keep stirring the sauce all the time - dont let the egg in the sauce scramble and watch the bottom of the pan for it sticking. It should be smooth. Be patient it may take 15 mins or so on a lowish heat.
When the sauce has cooked through and started to thicken throw your zucchini spaghetti into the pan and stir to coat. Cook until everything has warmed through.

This is super rich, so you only need a small portion to satisfy.

ALMOND PESTO:

50g almonds
80g basil
50g parmesan
100ml olive oil
2 garlic cloves
Salt & Pepper

Blitz everything in a mini blender, et voila.

Use as a sauce, marinade or dip for chicken or fish, or as an extra flavor to add to your dinner recipes.

This is nice mixed with a little HWC, about 50-50, and served with chicken & bacon, over zucchini noodles or watercress.

ABERDEEN ANGUS RICH BEEF STEW:

2 pounds Stew Beef, cubed (i used Aberdeen Angus)
3 tbsp Duck Fat / Butter / Coconut Oil
3 cups Beef Stock
150g Lamb Kidneys, quartered (optional)
150g Baby Button Mushrooms
1 Celery stalk, chopped
1 Carrot, chopped
1 Small Onion, chopped
3 tbsp Worcestershire Sauce
2 tsp Salt (Pink Himalayan or Sea Salt)
2 tsp Black Pepper
1 tsp Garlic powder
1 tsp Onion powder
4 Bay Leaves


Fry the beef in the fat in batches, until nicely browned on all sides. Place in a large casserole pot suitable for the oven. Fry the kidneys, if using, and add those to the pot with the beef. Throw in all the other ingredients, cover with foil (or use a lid if you have one) and bung in a preheated 350F oven for 3 1/2 hrs. Check after about 2 1/2 hrs and add a little boiled water if it needs more gravy.

You could definitely get away with cooking this for less time - im sure 3 hrs or maybe even less would be great - but i love my meats meltingly tender so i always cook my stews nice and long.

I serve this topped with a tbsp or 2 of sour cream, over a cup of watercress or spinach.

Cream Cheese Clouds Recipe
NOTE: UK conversions added, after research. Cream Cheese is reportedly at Tesco in a blue tub. Sainsbury info unavailable, but reportedly there. This is not quark. Quark is more like what Americans call cottage cheese, according to google. Hope this helps!

All, as requested...
These are fabulous for a sweet fix that keeps you satisfied for hours. They are a key component to my success so far in my new way of eating, but my fiance loves them, too. He jokes that they are my "cheesecake bonbons."
I've never been able to eat cream cheese that didn't make me sick or butter that hadn't been melted, but whipping these, then freezing them, they are AMAZING. I can't eat them at room temp or as they warm up too much, but freezing them makes it tolerable.
I do use the liquid splenda (or any sweetener), and only too taste. The amount below was too sweet for me. I tried almond extract instead of vanilla, but wasn't crazy about it. You could also add cocoa powder or espresso powder/coffee extract, and make them like chocolate cheesecake or tiramisu, etc. Possibilities are limited only by your imagination. Tiny bites that are frozen, so limit binging, etc. They are great.

http://www.genaw.com/lowcarb/cream_cheese_clouds.html


CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring
UK CONVERSIONS CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
8 ounces unsalted butter, softened
100-150 grams granular Splenda or equivalent liquid Splenda *
3 ml vanilla or other flavoring (can adjust to taste)
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.

Makes 24 clouds

* I didn't think they were quite sweet enough with 100 grams so I used liquid Splenda to equal 150 grams granular. The counts are based on 150 grams Splenda. (Knit Note: This was in the recipe. Personally, I prefer them less sweet. I add in small doses and taste a little as I go, to taste.)

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

If you want more variations/types - you can google fat bombs, but warning, because these are high in fat, they will keep you full longer, but the calories can add up if you eat too many.

Bullet Proof On The Go
For anyone who has been following my conversations lately, I've been doing Bullet Proof Coffee (needs too much added for a person like me who doesn't like coffee) and Bullet Proof Tea (my fave is Irish Breakfast Tea! or double bags of boring normal Lipton Hot Tea)...

Here is my latest method, with which I'm totally in love:

I have taken to doing mine in a water bottle so I can be mobile with it. I measure out 2.5 oz of heavy whipping cream and 1 TBSP of coconut oil. I shake the crap out of it until the cream is essentially whipped (feel no movement in the bottle when shaking it. I do this while my tea is brewing, but you could easily do it with your coffee. Then, I add in a few ounces of my hot beverage, and shake until I hear the coconut oil stop "thumping" and feel the temperature of the bottle drop a bit. Then I add about half of my remaining hot beverage and shake for all I'm worth. Then the final bit, and again, shake until you get that visible froth. It takes a little effort, but it's a arm workout, right?

My coconut oil stays well suspended, just as if I'd made it with a blender. I might be able to do more and/or add butter, but I upped my heavy cream to compensate. It adds a few carbs over the others, but is much easier for "on the go." I've done this now 4-5 business days and am very happy with the results.

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Primal Egg (Coffee) Tea
For anyone who had asked for the egg tea/coffee recipe....didn't want to miss y'all...
Primal Egg Coffee Recipe:
http://www.marksdailyapple.com/primal-egg-coffee/ http://www.marksdailyapple.com/primal-egg-coffee-frappe/
I use the second recipe on the first page, but with double strength tea. I'm definitely going to try adding vanilla and/or cinnamon next time!
I added the 2 whole eggs, coconut oil and heavy whipping cream (and three stevia packets while working out the flavor) this morning, and a little extra water, so it made over 20 ounces. I have had all but 8 oz and right now I can't finish that! So full. Will probably add some more hot water and finish the rest in the next hour or so...
Yesterday I only used 1 egg and half strength of coconut oil and heavy whipping cream with two Stevia... It was decent, but not as filling as I would have liked. Had my "traditional" loaded tea about 1-2 hours later (double strength tea, about 12 oz with 2 oz hwc and 1-2 TBSP coconut oil, 1 sweetener some day)...
I ate lightly when I went home for lunch (1 can tuna made into salad), and wasn't hungry again until after work.
So either way, not a bad experiment. I'll post updates once I find the "perfect" concontion for me!

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My LOADED Tea
My loaded tea is a combination of the primal egg coffee recipe and bullet proof coffee, but with hot tea. I loathe coffee with a passion.

For those not used to coconut oil, please start slowly (no more than 1/2 TBSP-1 TBSP at first....) because it can lead to bathroom sprints and loose bowels. Acclimate slowly and you'll be able to up it. The heavy cream and coconut oil are to my personal tastes - you can increase or decrease. Also, a lot of folks making the traditional BPC use grassfed butter. I didn't like it at the time, but might try adding it to my egg version at some point...)

INGREDIENTS:
3 tea bags (I just use Lipton out of convenience...I like it STRONG)
12-16 oz super hot water to steep
dash pink himalayan salt (5-6 seconds on my battery grinder)
2 raw whole eggs
2-4 TBSP of heavy whipping cream
1-2 TBSP coconut oil, 3 sweetener packets (prefer stevia)

DIRECTIONS:
Pour boiling/steaming water over tea bags to steep.
Shake everything except the tea in a shaker bottle while the tea steeps.
Once everything is well mixed/blended and tea is steeped, pour in 1/3 to 1/2 of the tea. Shake until you hear the coconut oil stop thumping (it's solid here until melted) and the temperature cools naturally from the combining hot and cold.
Do this again until all the tea is mixed in.
Then shake some more. Usually about 2-3 minutes of shaking because I don't have a stick or regular blender at work.

NOTES: This yields a rich, creamy, custardy, decadent tea with lots of fuel for my body. It is SO filling, sometimes I can't finish it all. It leaves me full well up until lunch, and many times, even following with a light-calorie wise lunch, I'm not hungry until 7 or 8 pm... It is so AWESOME for me.... Simplifies breakfast, and the caffeine and coconut oil give me energy for hours!
I have tried it with other flavors and such (vanilla, cinnamon, cocoa powder, chai tea - I don't like the tea bags I got), but the basic recipe is so great...

ADDED NOTE: This can also be done without the eggs. Salt is optional at that point. I find the eggs added makes me stay full longer, but a 150 - 200 calories snack with the tea would accomplish the same task, as 2 eggs are 140 calories, give or take.

Uh... Goat? Wasn't that what these are for?

http://community.myfitnesspal.com/en/discussion/10039503/call-for-links-recipe-sites

http://community.myfitnesspal.com/en/discussion/10044905/share-your-original-recipes

http://community.myfitnesspal.com/en/discussion/10197775/what-is-your-favorite-low-carb-recipe#latest

SkinnyKerinny wrote: »

I came up with a new fav snack tonight . . .

Take three small handfuls of shredded parmesan cheese and put in a non-stick skillet. Spread out the cheese evenly to make 3 round mounds of cheese. Turn on heat to medium until cheese is melted and a little brown. Turn off heat and cool. Flip the cheese over and brown on other side. Cool.

Put basil in a heavy duty blender or food processor. Throw in peeled garlic (I just used one clove). Add a tiny bit of cream. Turn on and blend. Add salt to taste. Mine came out too thick in the blender so I added a little more cream so it would come out of the blender easier. Spread the pesto paste on the (now stiff) paper thin parmesan rounds.

I live in an apartment that doesn't get good sunlight, and buying herbs by the bundle is too expensive. Do you have any suggestions for how got get realistic quantities of herbs? I know that growing them indoors without sunlight depletes the nutritional value, and I can't get to any further off stores/order from the internet, as of yet...

Also, I've never been a big fan of traditional pesto - how does this flavor profile vary?