Tag Archives: Low Carb

Low Carb Brownie Bites

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I have developed a love for almond flour, after a failed attempt at some muffins (which I’m still determined to perfect), I tried again and this time it was a home run! Moist chocolate goodness in a convenient two bite brownie! Just 3 grams of net carbs per piece make this a delicious low carb breakfast, dessert or snack!

Why yes that is powdered sugar! I didn’t say these were no carb, they are LOW carb. As in much, much lower than your traditional brownie recipe. The powdered sugar is obviously optional, but trust me, it makes these brownie bites much more decadent!

Low Carb Brownie Bites 

What you need;

  • 4 TBLS Kerry Gold unsalted butter
  • 3 TBLS semi sweet chocolate chips
  • 1 1/2 C finely sifted almond flour
  • 2 large eggs
  • 2 tsp pure vanilla extract 
  • 1 TBLS coconut oil
  • 1 tsp baking powder
  • 1 1/2 TBLS white granulated sugar (you could use a sugar sub. to make this even lower carb, but I’m not a big fan so real sugar in moderation is what I do) 
  • 2 scoops of chocolate protein shake powder (I used Isagenix Dutch Chocolate, use the scoop that comes with the powder)
  • 1/4 C water
  • 1 tsp powdered sugar

How to make;

Preheat oven to 375. Melt butter and coconut oil together in a bowl in the microwave for 20-30 seconds. Remove from microwave and stir in chocolate chips until melted, set aside. In another bowl whisk 2 eggs until frothy. Add vanilla extract to eggs and whisk until incorporated. Add almond flour, 2 scoops of chocolate protein shake powder and baking powder to eggs. Mix well. Mixture will get very thick. Add melted oil, butter and chocolate mixture to the bowl, stir together. Add granulated sugar. Mix until incorporated. Add water to thin out the mixture. Spray a 24 count mini muffin tin with non stick cooking spray. Use a tablespoon to divide mixture evenly into each section of the pan. Bake at 375 for 12 minutes. Cool completely. Using a fine mesh sifter, sift 1 tsp of powdered sugar on top of muffins. Store in an air tight container. Enjoy! 

*The nutritional facts below were calculated using My Fitness Pal. Using a different brand of chocolate protein powder may change the nutritional info. The calculations are for a serving size of 1 brownie bite. Net carbs are calculated by taking carbs – dietary fiber*

Egg Roll In A Bowl

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Hi Guys! Have you missed me? I don’t think I published 1 blog post in 2016…..not because I didn’t want to, but because life was busy and I couldn’t find the time. Now that life is just a tad less busy (not really, but I really miss blogging), I hope to post more frequently! I’ll start with recipes, and add in some DIY adventures along the way. Parenting tips based on real life experience and whatever else I think up.

I hope you enjoy my first recipe post in over a year. This yummy dish resembles the inside of a pork egg roll with a slight nod also to fried rice. Tons of flavor, but a lot less carbs make this a healthy alternative to a traditional fried egg roll. Not to mention it’s a one pot wonder and easy on your pocket book too!

Give it a try and post your thoughts below! I love feedback from my followers! 

Egg Roll In A Bowl – Serves 4

What you need;

  • 1 pound ground pork sausage
  • 1/2 C diced yellow onion
  • 10 oz package of shredded cabbage (I used a blend called “Mann’s Power Super Food Blend – Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots & Kale”)
  • 1/2 TSP ground ginger
  • 3 TBLS soy sauce
  • 1 TBLS minced garlic
  • 2 eggs
  • OPTIONAL -Sliced green onions and sesame seeds for garnish

How to make;

Brown ground pork sausage in a large pan over medium heat. When it’s almost done cooking, add the diced yellow onion and minced garlic. Saute for 3-4 minutes with the pork sausage while it finishes cooking. Next add the package of shredded cabbage, ground ginger and soy sauce. Mix all the ingredients in the pan and saute for 5 minutes letting the veggies soften. Make an opening in the middle of the pan, moving the pork and veggie mixture to the sides. Add 2 eggs and scramble in the pan. Incorporate the egg with the pork and veggie mixture. Serve warm with green onions and sesame seeds for garnish. Enjoy! 




Garlic Cheddar Mashed Cauliflower

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I urge you to try these mock mashed potatoes…..cauliflower is a great substitute for potatoes in a low carb diet. This recipe is super simple, 5 major ingredients and minimal time or effort is needed. I think you will be pleasantly surprised, and my low carb followers, I’m sure will be adding this to their recipe repertoire! This dish looks, smells and tastes like potatoes but without all the carbs! I dare you to serve this to someone and see if they can tell that it isn’t potatoes!

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Bacon Wrapped Jalepeno Popper Stuffed Chicken

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Well that title is a mouthful…..couldn’t think of any other way to word it. I wanted everyone to know about all the deliciousness in this recipe from just reading the title. A mouthful of goodness is what you will enjoy when eating this chicken. Low carb but packed with flavor. You can make it as spicy as you would like. The recipe below is for a mild heat, increase or decrease to your liking.

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Browned Honey Butter Pork Tenderloin

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I can’t believe I haven’t shared this recipe before. It’s a staple in our home! Super simple, delicious & easy on the budget. My aunt brought us this dish when I was pregnant with my daughter, and on bed rest. My husband, son and I all loved it and when I asked her for the recipe I wasn’t surprised by her answer…..”Pinterest”.

Served with a green salad and some oven roasted potatoes, you have a meal sure to please even the pickiest of eaters.

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Slow Cooker Spaghetti Squash & Meatballs – Low Carb

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The inspiration from this recipe comes from Pinterest…..I saw a pin with spaghetti squash in a slow cooker with sauce and thought I’d give it a try. My first attempt was good enough to try the recipe again, but per hubby’s request I’ve added MEAT! Meatballs to be exact, just three simple ingredients if you’re lucky like me and can find freshly made Italian meatballs at your grocery store (frozen would work too) or make it a little more complicated and make your own, whichever route you go, this is a very satisfying dinner that cooks itself all thanks to my best friend in the kitchen, the slow cooker! Oh and it’s LOW CARB, but if you aren’t watching your carbs and just want a lighter “spaghetti” dinner, then give this a try, pair it with a green salad and maybe even some garlic cheese bread and dinner is done! How simple is that?!

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Homemade Low Carb Coffee Creamer

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**NEW RECIPES ARE POSTED AT THE BOTTOM OF THIS POST**

If you try any recipe from this blog, TRY THIS ONE!!!! I was drinking 20+ grams of carbs a day in 4 tablespoons of store bought coffee creamer until I started making my own. This recipe is adaptable for many different flavors and as I try different flavor options, I will post the recipes here.

I’m not even going to go into the ingredients in store bought creamer, but if you’ve ever read them, I bet you can’t pronounce some of them. Plus they are loaded with sugar and made with milk. That equals CARBS! Here’s the back of the creamer that was in my fridge.

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My recipe uses unsweetened almond milk which has less than 1 gram of carbs per cup and vanilla almond milk which has 16 grams of carbs per cup! Plus it’s free of dairy, soy, gluten, lactose, cholesterol, eggs, casein & MSG. No artificial flavors, colors or high fructose corn syrup.

I do add 1/2 cup of sweetened condensed milk to thicken the creamer and add sweetness, but this could be optional if you are trying to avoid dairy. Instead of the sweetened condensed milk, you could add more honey for sweetness, but your creamer will be a thinner consistency.

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My first batch is Cinnamon Vanilla.

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Cinnamon Vanilla

What you need;

The Base:
2 cups unsweetened almond milk
2 cups vanilla almond milk
1/4 cup honey (use a good local or organic honey)
1/2 cup sweetened condensed milk

Flavoring:
2 tsp pure vanilla extract
1/2 tbls cinnamon

How to make;

Pour almond milk into a saucepan and heat to a low simmer. Whisk in the honey and condensed milk. Turn off the heat and whisk in the cinnamon and vanilla. Remove the pan from the stove to cool. Once cooled pour into a reusable airtight container. This should last 7-10 days refrigerated.

Tips: I like my creamer sweet, if you don’t like it very sweet then start with 2-3 tbls of honey and taste it along the way. Possibly omit the honey and use the vanilla and cinnamon as the only flavoring. Omit the condensed milk if you are wanting dairy free, but remember that is a contributing factor to the sweetness and thickness. I urge you to experiment with different flavors and experiment with the ingredients you use and how much you use.

Here’s the carb breakdown;

2 tsp pure vanilla extract = 1 gram of carbs
1/2 tbls cinnamon = 3 grams of carbs
2 cups of unsweetened almond milk has less than 1 gram of carbs per cup. I valued each cup at 0.5 grams of carbs for a total of = 1 grams of carbs
2 cups of vanilla almond milk = 16 grams of carbs per cup x 2 cups = 32 grams of carbs
1/4 cup of honey = 68 grams of carbs
1/2 cup sweetened condensed milk = 88 grams of carbs

The whole batch of 4.5 cups = 193 grams of carbs. There are 72 tablespoons in 4.5 cups, that means that 193/72 = 2.68 grams of carbs per tablespoon of creamer!

If those numbers don’t convince you to try this recipe, I don’t know what will! It’s even more satisfying knowing that I know what ingredients are in my coffee creamer and it’s SUPER EASY TO MAKE!

Oh, and did I mention this is low fat and low calorie too?!

This creamer is sweet enough where I don’t need to add any sugar or sweetener! I use about 4 tbls of this creamer which is 10.72 grams of carbs!

Compared to my previous method with store bought creamer which was 5 grams of carbs per tablespoon for a total of 20 grams of carbs.

I’ve cut my carb intake from creamer IN HALF! I also know exactly what ingredients are in my creamer, too!

Check back often for new flavor combinations!

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Low Carb Fried Zucchini

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Yes, you read that right…..this is a recipe for low carb fried zucchini. It has all the crispy goodness and flavor of traditional fried zucchini, but a fraction of the carbs thanks to a coating of parmesan cheese & pork rinds. You will see pork rinds as breading in many of my low carb recipes because pork rinds have ZERO carbs and the original flavor is very versatile to use in many dishes. Last time you saw them in my Low Carb Peanut Butter Balls and you’ll see them again in many more of my recipes. Grab a few bags for your pantry, they are a nice substitute with dips instead of using chips as well as a great breading!

What you need;

About 3 cups of whole pork rinds, original flavor
1/2 cup parmesan cheese
2 medium zucchini
1 egg
Vegetable oil

How to make;

First you want to pre-heat your vegetable oil so it’s ready for frying when you are. I use a skillet with deep sides for frying with about an inch of oil in the pan. While the oil is heating, crush the pork rinds until they are about the size of panko bread crumbs. I put mine in a plastic zip top bag and crush with a rolling pin. In a dish with sides, mix your crushed pork rinds with the parmesan cheese and set aside. Whisk the egg with a little water in a separate bowl and set aside. Cut your zucchini into disks about 1/2 an inch thick. Once everything is prepared, set up an assembly line with your zucchini slices, egg mixture and pork rind crumbs. Dip a piece of zucchini in the egg mixture and coat both sides, then dip the piece of zucchini in the pork rinds and coat both sides and then carefully put the zucchini in the oil. Fry on each side for 2-3 mintues or until golden brown. Repeat each step until all pieces are coated and fried. I fry in batches so the pan doesn’t get overcrowded. Drain on a plate lined with paper towels and sprinkle with salt.

Enjoy as a snack or accompaniment to any meal!

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Roasted Broccoli & Cheddar Soup

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This recipe for Roasted Broccoli & Cheddar Soup hits the spot on a cold day! Although I don’t know the exact carb count, I am considering this to be “lower carb”. By roasting the broccoli and infusing the flavor of bacon throughout the soup it adds tons of flavor without adding too many carbs. I would say this recipe rivals Panera’s Broccoli Cheddar Soup. Their 13 oz portion has 23 grams of carbs, I would like to say this recipe would be less than that for the same portion, but I didn’t calculate all the totals so if you are really strict on your carbs you might want to take that into consideration and make substitutes where necessary. Here’s the recipe……

What you need;

  • 4 slices of bacon
  • 1 cup of diced yellow onion
  • 1 tsp minced garlic
  • 1 large head of broccoli
  • 1 tbls olive oil
  • 32 oz chicken broth
  • 3 oz of Velveeta cheese, diced into cubes
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup 2% milk
  • Salt & Pepper

How to make;

Preheat your oven to 400. Wash and dry the head of broccoli. Remove the florets and toss them with the olive oil and salt and pepper. Lay the broccoli out on a sheet pan and bake for 20-25 minutes until lightly browned and soft. While the broccoli is cooking start the bacon in the soup pot you are planning to use. Once the bacon in crisp remove it from the pan and drain off all but about a tablespoon of the bacon grease. Saute the diced onion and garlic in the bacon grease until translucent. Add in the chicken broth and milk, bring to a simmer. Stir in the Velveeta cheese until melted. Stir in the shredded cheddar cheese until melted. If you like your soup chunky then put the broccoli right into the soup pot when it comes out of the oven, if you like smaller pieces then dice up or pulse the broccoli in your food processor before you add it to the soup. Once everything is added, taste for salt and pepper and add as necessary. Simmer the soup for 15-20 minutes and serve warm. I topped mine with the crispy bacon and more cheese for dinner last night. For lunch today I used french fried onions. I must say the soup is even better the second day! I hope you enjoy!

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Low Carb Peanut Butter Balls

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If you’re a low carb eater, you know how hard it is to find low carb sweet treats that aren’t full of processed junk and artificial sweeteners. Not to mention ones that actually taste good and don’t cost a small fortune just for one piece! I have a major sweet tooth, I don’t miss pasta and bread as much as I miss fruit and CHOCOLATE! All things in moderation, I do allow myself fruit or juice on my cheat days and I can have these peanut butter treats with CHOCOLATE, anyday! Just 3 ingredients and no baking required, these treats will satisfy your sweet tooth and not ruin your low carb lifestyle!

What you need;

About 2 cups of original pork rinds (whole pieces)
1/4 cup peanut butter (I use Peter Pan Natural)
1 tbls of milk chocolate chips (I use toll house)

How to make;

Crush the pork rinds into about rice krispie size pieces. A food processor will make quick work of this but don’t turn them into powder! Mix the crushed pork rinds with the peanut butter until incorporated. Melt the chocolate chips in the microwave for about 20 seconds. They wont be fully melted, but stir the chocolate and it will all melt together.  Don’t over heat in the microwave or the chocolate will get hard. Take a teaspoon and make 10 balls out of the peanut butter mixture. Drizzle melted chocolate over each ball. Refrigerate for a few hours until they firm and enjoy!

The whole tray of 10 treats is 21 grams of carbs. The 1/4 cup of peanut butter has 12 grams of carbs, pork rinds are 0 carbs and the tablespoon of milk chocolate chips has 9 grams of carbs. Divide that up among 10 peanut butter balls and that’s just 2.1 grams per piece! Different brands have different carb totals so be sure to check your peanut butter and chocolate because your carb total might be a little more or a little less.

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Check out my other low carb sweet treats here….

https://simple2something.wordpress.com/2013/02/05/low-carb-sweet-tooth-snacks/
https://simple2something.wordpress.com/2013/02/26/low-carb-cheesecake/