Raspberry Chia Seed Jam

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This is ridiculously easy and absolutely delicious.  So many possibilities, too - fresh strawberries, frozen blueberries, it’s a goodie, pinky swear it is.  ~ jan
12 oz. frozen raspberries
1/4 cup Swerve or Erythritol Sweetenera
3 Tablespoons water
3 Tablespoon chia seeds
Bring berries, sweetener and water to a boil over medum heat and cook until berries are soft, this just takes a few minutes.  The original recipe from All Day I Dream About Food tells you to mash berries with a fork.  I don’t do this as I like my berries whole.
Remove from heat, stir in chia seeds, let cool, stirring a few times to distribute seeds and refrigerate in small glass jar.
Carbs are very minimal, this makes 20 servings with 1.7 grams of carb per serving.
In the picture above, I’ve spooned this over Breyer's Carb Smart Ice Cream.  Absolutely yummy, tastes like raspberry cobbler without the crust.  It’s especially good if you do this while the raspberry/chia mixture is still warm.  It's great mixed with Greek Yogurt, too...

My friend Tammy uploaded a Maple Vanilla Chia Pudding video on YouTube.  She uses Maple Syrup, but you could easily substitute maple flavoring and Swerve or Stevia, here's her video, it looks really yummy!



Roasted Cauliflower

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Ingredients

 1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

 

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.



Raspberry Coconut Scones

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These are at the top of my list to try this week.  Grab Carolyn Ketchum’s recipe here...

World's BEST Carbquik Biscuits

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Forget the Carbquik recipe on the box and make these.  Absolutely wonderful, yummy tasting biscuits, you will love this recipe!

~ jan

Here’s how you do it...

2 cups Carbquik
4 Tablespoons cold butter
1 heaping Tablespoon baking powder
1/2 cup cream (may take more, depending on humidity)

Pulse the chunks of cold butter with the Carbquik and baking powder in a food processor.  Add cream and pulse to combine, adding more if they seem dry.   Just feel them, and when you can make a ball with your hand, you’re good to go.

I don’t attempt to roll these, i just form them into a biscuit shape with my hands.  Don’t overwork, and they will be really light and fluffy.

Preheat oven to 450 degrees

Pat biscuits onto a baking sheet, I used a Silopat, it browns them really well

Bake at 450 degrees for 8-10 minutes until lightly golden brown.  I bake in a convection oven and it takes 7-8 minutes.

This recipe makes 8 large biscuits.  Adding the extra baking powder makes them rise. Very tender biscuits with a good crumb, they’re really excellent. 

The BEST Low Carb Horseradish Coleslaw

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A friend of mine had horseradish coleslaw in a restaurant and loved it, so I decided to make it at home.  It turned out so good, it’s very forgiving, you can just add or subtract the amount of horseradish to taste.  You could even try just adding horseradish to your own creamy coleslaw recipe ~ Jan

Ingredients

1 large bag of coleslaw mix

1 cup mayonnaise

1/2 cup sour cream

1/2 lemon, juice of

1 tablespoon horseradish ( or to taste)

1-2 tablespoons Splenda or Swerve

1 tsp. dry mustard

salt and pepper to taste

Directions

Shred cabbage, and soak in cold salted water for one hour.To prepare dressing, combine all remaining ingredients together.When ready to prepare salad, drain cabbage well and toss with dressing.

Low Carb Buffalo Nuts

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Just in time for game day, this recipe is quick and only has 3 net carbs per serving.  You can grab it here, from All Day I Dream About Food

Cabbage Wrapped Steamed Pot Stickers

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George Stella’s recipes are always so good, and this one is no exception.  I made an adaptation of it for dinner last night, and it was a huge hit.  I added a bit more soy sauce to the recipe and used Teriyaki Sauce instead of soy sauce, the results were wonderful.

1 medium head cabbage
1 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1⁄4 teaspoon ground ginger

nonstick cooking spray 

1. Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.  

2. Separate at least 16 of the large outer cabbage leaves from both halves, and then add to boiling water. (Save remaining raw cabbage for coleslaw or another meal.) Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

3. Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a large mixing bowl. Use your hands to mix well. 

4. Place a large nonstick pan over medium-high heat and spray with nonstick cooking spray. Form the pork filling into thick oval patties about the shape and size of your thumb.

 5. Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Depending on the size of your pan, you may need to cook patties in 2 batches. Serve cooked pork patties alongside leaves for your guests to wrap themselves, or wrap each individually, securing with toothpick

calories: 180 | fat: 9g | protein: 17g | fiber: 2.5g | net carbs: 6g

Photo Courtesy of George Stella

Bacon, Sundried Tomato and Chive Biscuits

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These look amazing, no carb count on them, but it’s all carb friendly ingredients, they have to be good.  

You can find the recipe at Multiply Delicious.  Enjoy

Photo courtesy of Multiply Delicious

Low Carb Lasagna, Just Like The Real Thing...

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A big thanks to Peace, Love & Low Carb for posting this - the “noodles are made of baked cheese, cream, mozzarella and parmesan.  This looks so good, and had really good reviews.  I printed off the recipe andI am trying it later in the week.

Here’s the link to the recipe.

Photo courtesy of Peace, Love & Low Carb

Update:

I made this and it’s one of the best low carb dishes I’ve ever  had.  I didn’t alter ingredients, except I added mushrooms.  The cooking time was off, though, after 20 minutes it was barely warm in the center.  

The next  time I make it I will bake it 30 minutes covered, then uncover and bake it for an additional 15 minutes.  This is SO good, if you’re a lasagna lover you will really enjoy this.  ~ Jan

The BEST Low Carb Cinnamon Roll you will ever eat!

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This is so good, your eyes will roll back in your head when you eat it.  It’s the frosting, it’s just decadent!  Oh my, it’s seriously amazing.  Another great recipe from my quickly becoming very favorite low carb blogger, DJ Foodie.  DJ is a chef, so you can take his recipes to the bank.  They are all that good...

This recipe calls for powdered Swerve Sweetener in the frosting.  Netrition.com is the best online source to buy Low Carb products, but they are sold out of Swerve Powdered Sugar right now, probably because of the holiday baking, so I coughed up the big bucks for and ordered it from Amazon Prime.  $16 for a pound, yes that’s pricey, but if you went to your local donut shoppe and bought just one cinnamon roll it would probably cost $4, so in the overall scheme of things, it’s easy to justify the cost.  And as soon as Netrition restocks, the price will be a lot less.  I’ve read about Swerve in so many recipes, both granular and powdered, but I can’t find it locally, and this is my first experience with it.  I have an order coming from Netrition today with the granular, and looking forward to trying it.  The powdered Swerve tastes exactly like sugar, and has zero carbs.  Splenda has carbs, unless you find liquid Splenda, so this is a better choice and a better taste, as well.

Grab the recipe from DJ Foodie here - you won’t be disappointed...

Photo courtesy of DJ Foodie

The Best Broccoli Cheddar Soup

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This is an excellent broccoli soup, even if you’re not eating low carb.  I used a recipe from DJ Foodie, one of my favorite low carb bloggers, to make this broccoli soup for lunch.  I slightly altered the original recipe, it’s a keeper, low carb friends...

1 Tablespoon butter, melted
1 Tablespoon olive oil
1 small onion, diced
4 small garlic cloves, minced
large pinch of dried thyme
2 cups chicken stock
1-12 ounce bag of steamed broccoli
8 ounces cream cheese, warmed and softened
1/2 lb. sharp cheddar cheese grated
lots of fresh cracked pepper

Cook broccoli in microwave as package directs.

Meanwhile, sauté the butter in a large  heavy pot, I put on the lid so that the onions sweat quickly and become transparent, adding the thyme as you cook them.  Stir in minced garlic after onions become translucent, as they can burn quickly.

Stir in the softened cream cheese and the chicken broth, whisking to blend.  If your cream cheese isn’t thoroughly warm, it will tend to clump, but don’t worry, I have a fix for that.

Stir in the cheddar cheese, and stir constantly until all is bubbling.  Add the broccoli, then take an immersion blender, and blend the soup, leaving some chunks of broccoli as shown in the photograph.  This will smooth out the cream cheese and make the soup thick.

It’s an amazing recipe, thanks so much for sharing DJ Foodie.  It would also be good with the addition of fresh mushrooms.

6 Servings - DJ Foodie published the following nutritionals, 334.64 calories per serving, 7.72 grams of carbs.  Mine would be a bit higher, as I added olive oil and possibly a bit more broccoli.  This soup is worth every carb, it’s perfect on a cold winter day!

I served mine with Pork Rinds, not exactly crackers, but they were salty and crispy, it worked well.

Enjoy ~ Jan

Here’s a linke to DJ Foodie’s Original Recipe

Photo courtesy of DJ Foodie