Wednesday, April 23, 2014

Buttoni's Smoked Gouda Cauliflower



Peggy at Buttoni’s Low Carb Recipes has done it again.  This is one of her very favorites.

You can grab it from her site here!

Photograph taken from Buttoni’s site

Thursday, March 27, 2014

Low Carb Meatballs alla Parmigiana



This great recipe is available from I Breathe I’m Hungry.  It’s a must try at my house, I’ll pair it with Zoodles and it will be a wonderful dinner.

Grab the recipe here...

Sunday, February 23, 2014

Blackberry Scones


This is actually George Stella’s Raspberry Scones recipe made with blackberries.  These scones are just superior, try them.


2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup sugar substitute
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries or blackberries


1. Preheat the oven to 375°F and line a sheet pan with parchment paper.

2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

3. Gently fold the raspberries or blackberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Helpful Tip:
If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.

Calories:125|Fat: 9.5g|Protein:5.5g |Fiber: 2.5g |Net Carbs: 3g

Recipe Source:  George Stella

Photo Courtesy of George Stella 

Friday, February 21, 2014

Italian Vinaigrette Dressing


I made this today and it was wonderful.  Thanks Peace, Love & Low Carb for posting this.

Here’s the click

Ramona's Famous Poppyseed Dressing

Poppy Seed Dressing1


Ramona was a good friend of mine and a wonderful cook.  She gave me so many great recipes, but this is my favorite.  I love this dressing, it’s so versatile, wonderful with chicken, walnuts, a few strawberries, delicious with cheese and bacon and spring greens, it’s just the best dressing I’ve ever tasted.  I’ve modified it a bit for low carb  this is a keeper, pinkie swear it is.  ~ Jan

3/4 C. (sugar) Splenda (I now use Erythitol, 0 carbs)
I cut this back a bit, i think 3/4 cup of sweetener is too sweet, so I use a heaping half cup and it’s perfect
1 t. dry mustard
1/2 C. chopped onion
1 t. salt 
1/3 C. balsamic vinegar  - I use red wine vinegar, lower in carbs
1 cup canola oil - I know, I should use olive oil, but I like canola best in this recipe - it’s a bit of a cheat  
1 1/2 T. poppy seeds - always store poppy seeds in fridge, they get rancid easily, if you have them open in your pantry they are probably rancid, throw them out and buy fresh. 

To make dressing:

Whisk together all ingredients until you can no longer feel the sugar grains (because they have dissolved in the liquid) and the whisk leaves a trail in the thickened mixture.
Makes about 3 cups, so you will have leftover dressing.

NOTE: When I make this, I find it necessary to blend dressing ingredients in my food processor to get the silky smooth, honey like consistency.  If you just whisk it, sometimes it’s a bit gritty.  I add my ingredients and just pour the oil thru the tube until it is incorporated, don’t overmix it or it will be foamy.  You can also do this in the blender, just don’t overblend it.  

Monday, February 17, 2014

Low Carb Breakfast Lasagna



This decadent concoction is a must try.  Thanks to I Breathe I’m Hungry for posting this great recipe.

Here’s the click...

Friday, February 14, 2014

The BEST Low Carb Western Dressing




If you’re a fan of Western Dressing, you will love this!  It’s an Atkins recipe, tweaked slightly, hubby loves this stuff.  The only change I will make next time is to try making it with red wine vinegar instead of apple cider, because I thought it was just a little harsh.  It’s a keeper recipe, just a good, basic french salad dressing.

  • Ingredients:
  • 1 cup light-tasting olive oil - I used canola, I know it’s not all natural, but I do like it….
  • 1/2 cup low carb ketchup - Heinz Low Sugar
  • 1/2 cup apple cider vinegar - trying red wine next time for a smoother finish
  • 1/4 cup Splenda - I used Erythricol, because Splenda has carbs, and Erythricol doesn't
  • 1/2 tsp salt
  • 1 heaping tsp onion powder
  • 1/2 heaping tsp garlic powder
  • 1/2 tsp. heaping tsp paprika
  • 1/4 level tsp xanthan gum - this gives it the thick texture.  I dissolve my xanthan gum in a bit of oil before mixing it with other ingredients so that is disperses evenly and doesn’t clump
  • Dash hot sauce (Omit for French-style salad dressing)


  1. Add all ingredients to the food processor or bowl with an immersion blender. Process for 20-30 seconds until well combined.

Here’s the bottle of Wishbone Western, if you’re unfamiliar with this salad dressing,  it’s been around for years and is a midwest favorite.  This recipe is surprisingly similar to the bottled version, except it’s fresh and we all know that fresh is best.  ~ Jan