Saturday, August 30, 2014

Jen's Bacon-Wrapped, Stuffed Creamy Chicken


Chicken breasts, wrapped in cheese and bacon, smothered in a mushroom sauce - heart be still!

Jen at Low Carb News posted this recipe, have to try this.

Here’s her link...

Photo courtesy of Low Carb News

Friday, July 25, 2014

Dark Chocolate Sea Salt Almond Bark




Carolyn, at All Day I Dream About Food always has amazing recipes.  This is on my “must try” list, as I feel deprived if I can't finish dinner with something sweet.  I usually grab at Atkins Bar, but this would be much better for me.  And yes, I know it’s a horrible habit, one that I have tried and always failed to conquer my entire lifetime, even when eating low carb.  I’m never satisfied until I have something sweet and this should work nicely.

Looks wonderful, doesn’t it?  You can grab the recipe from her site, here’s the link...

Friday, July 18, 2014

Comfort Noodles


When I saw this recipe that The Clothes Make the Girl posted back in 2011, I was intrigued.

Here’s in part what she had to say about this dish.

Trust me: this does not taste like a big bowl of zucchini. The garlic and olive oil trump transform this dish so it tastes like neither vegetables nor eggs, but some miraculous, noodle-y merging of the two. It’s warm and tender and scrumptious. A hug in a bowl.

I made it for lunch today, found out that I need to make a few alterations to make this work for me, but it was one of the yummiest low-carb dishes I’ve had in a long time.

So, hats off to you, Melissa, this indeed a keeper recipe that I will make again and again.

First I’ll give you her recipe, with a link to her site, and then tell you what I did and will do differently the next time.

2 small zucchini, julienned (about 2 cups) [Julienne peeler or Spiralizer is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste


1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

And here are my changes.

First of all, 1/4 a teaspoon of salt was not enough salt for me to sweat my zucchini.  Perhaps I used larger zucchini than she did, or perhaps it was because I added a couple of summer squash because I didn’t have enough zucchini.  I could see it not sweating, I added probably a total of 2 teaspoons of salt to sweat it.  I need to research this a bit more.

But anyway, I also don’t think I let it sweat long enough, because even though I rinsed and patted dry, it did still weep a bit when I cooked it.

I doubled the almond flour, coconut oil mixture because hubs was eating this too, and it took a lot longer than a minute for it to brown in my large skillet.  But that’s okay, I had patience and the nutty flavor was absolute heaven.   I’ll use this topping instead of breadcrumbs on casseroles, such as escalloped cabbage, that I make in the future

Okay, so then I julienned my zucchini and summer squash with my much loved Paderno Veggie Spiralizer and  went ahead and added a tablespoon of olive oil to sauté.  The recipe didn’t say to do this, but I needed the oil to make this step work.

Then I pushed them to one side, added a clove of crushed garlic, let it get fragrant, then I stirred in the eggs and tossed continuously.  The next time I’ll add another clove of garlic, you could taste the garlic,  but the flavor was a bit too subtle I thought.

ThenI served it up in Fiesta Ware bowls,  put the toasted almond flour on top, and oh my, it was wonderful.  Absolutely amazingly delicious.  And Melissa is right, you don’t taste the egg, you just taste comfort.  Love, love love this dish, Can’t say enough good things about it.

Here’s her original recipe.

Photograph is from The Clothes Make The Girl
(I was too busy eating to take my own pictures, bad Jan) 

Monday, July 14, 2014



Okay, so I tricked the recipe out a bit, and the results are pretty darn good too!  This recipe has been around forever, it’s fast, easy to make and tastes good.  What more do you want?

2 ounces softened cream cheese (put it in the microwave for 15-20 seconds)
1 large egg (either room temp, or put in the microwave for about 10 seconds to warm)
1 Tablespoon Swerve sweetener
1 Tablespoon vanilla
dash of salt

I whisk all the ingredients together (you need warm eggs or the cream cheese will congeal into lumps) then put it in my 6 ounce  Fiestaware custard cup, sprayed with cooking spray, and nuke it for 90 seconds.

Then I top it with Walden Farms 0 calorie, 0 carb Orange Marmalade (available at a few blueberries and I have breakfast!

You can also omit the jelly and add cinnamon to the mixture for a faux cinnamon danish. 


Sunday, July 13, 2014

Green Onion Cornbread


I love cornbread, and I miss it!  This recipe from is just what I’ve been looking for.  

I’m sure a lot of you will be interested as well.  Thanks for posting this, it’s easy and looks awesome!

Here’s the link

Sunday, June 29, 2014

Atkins 2.5 Net Carb Pie Crust


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Use the Atkins recipe to make All Purpose Low-Carb Baking Mix.
  1. Pulse  baking  mix, salt, sugar substitute, and cinnamon in a food processor to incorporate; add butter and pulse until mixture resembles a coarse meal, about 30 seconds.  Pulse in water until dough just comes together, about 30 seconds (add up to 1 more tablespoon if necessary). 
  2. Transfer  dough  to a sheet of plastic wrap; form into a a disk about 6 inches in diameter. Wrap tightly in plastic; refrigerate until firm, about 30 minutes. 
  3. Roll and bake as directed  in pie recipe.  Makes 1 pie crust.

8 Servings, net carbs 2.5 per serving, Protein 14.8, Calories 192.6

Picture courtesy of Atkins

Cinnamon Roll Waffle


Oh WOWZA!  This is calling my name.  Have to make this ASAP! shared this.

Grab the recipe from their site, here!

Photo courtesy of