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


Thursday, February 13, 2014

Saying goodbye to processed food...



Something is happening at our house that is life changing.  Hubby, not me, who had already decided several months ago that this was a game changer, but LC, has decided that he wants to continue eating low carb, to the point that he no longer wants our pantry filled with food we no longer eat.  We took everything white and processed out of the pantry, and we’re getting rid of it.

We’re saying goodbye to his favorite Kraft Mac’ and Cheese, pastas, prepackackaged mixes, it’s all going.  He’s not even tempted by this food, which is really shocking.

This is totally lifechanging at our age, to not eat the way we have our entire lives.  But I’m discovering a new way to cook, really good recipes, they’re not the same as we’re used to, some are not as good, but some, actually are better.

LC feels good, his weight is lower than it’s been in years, we don’t have to worry about the possibility of diabetes, his doctor approves, and he’s totally onboard with this, not temporarily, but long term.  And yours truly, it’s so easy for me to eat this way, I did miss beans, but now that  I’ve discovered black soybeans, and have that 25 lb. sack in my garage, I’m able to substitute them for my favorite pinto and limas. I no longer have heartburn, I have more energy, I don’t struggle to zip my pants, my muffin top is deflating, it’s such a good thing.

We do have a few meals a month with carbs, for me it’s usually pizza, for him, pasta, chinese or his favorite Deerhead breaded tenderloin, and then we go right back to it.  It’s harder when we visit the kids, but we indulge a bit and then come home and immediately start eating low carb again.

So this is what we’re up to this pretty, but cold winter day.  Purging our pantry of the bad, stocking it with the good, lots of nuts, coconut oil, items like wheat protein isolate, resistant wheat starch, xanthan gum, carbolose flour, and psyllium husk powder, strange  things I had never heard of before, but are actually pretty darn good.

It will be a year in May for me eating this way,  July for him, I’ll update you on my anniversary as to how it’s going and what’s in our pantry.  


And what’s on the menu tonight?  George Stella’s Marinara and Mozzarella Meatloaf, garlic and thyme sautéed zoodles (yellow squash cut into spaghetti strips), green salad with that great Western dressing I made yesterday and strawberries with low carb ice cream for dessert.  Not bad, huh…  Nope, not bad at all...

~ Bon Appetit Low Carb Style ~ Jan

Marinara + Mozzarella Meatloaf
Recipe courtesy George Stella

Prep Time 15 min/ Cook Time 75 min/ Serves 8

Shopping List
2 pounds lean ground beef
11⁄2 cups marinara sauce, no sugar added
1⁄4 cup diced red onion
3 large eggs
1⁄2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1⁄2 teaspoon each of salt and pepper
3⁄4 cup mozzarella cheese

1. Preheat oven to 350 degrees and ready a nonstick 9x5 loaf pan for baking. (Or spray a regular loaf pan with nonstick cooking spray.)

2. In a large bowl, mix the ground beef, 1 cup of the marinara sauce, diced red onion, eggs, Parmesan cheese, Italian seasoning, and salt and pepper. (This is easiest done with your hands.)

3. Evenly fill loaf pan with the meatloaf mixture, patting with your hands to form an even top. Bake uncovered for 45 minutes.

4. Remove loaf from oven; drain any excess fat or liquid, and then top with the remaining 1⁄2 cup of marinara sauce, and all of the mozzarella cheese. Return to oven and bake an additional 30 minutes, or until a meat thermometer registers 165 degrees. Drain fat from pan once more and let rest 10 minutes before cutting into 8 equal slices.

George’s Tips | When buying marinara sauce, it is very important to read the labels! Look for the sauce that is the lowest in sugar. While tomatoes contain some natural sugars, check the ingredients list for any sugar or corn syrup that may have been added. With so many jars to choose from, there’s no need to buy the one with added corn syrup! 

Variation | If you do not have a loaf pan, simply form a rounded loaf by hand in a large baking dish. Also, you can make an Italian Vegetable Stuffed Meatloaf by adding 1⁄4 cup of diced roasted red peppers and 1⁄2 cup of diced fresh zucchini.

calories:425| fat: 28g |protein: 29g |fiber: 1g |net carbs: 6.5g