Monday, April 29, 2013

Starbucks Chai Tea Latte Copycat (Low Carb option available)





Oh that delicious Chai Tea!  First off I'm gonna tell you something.  You may already know, some people don't and are surprised to find out that Starbucks add water to their chai lattes.  I was told this insider tip by one of my Starbucks friends years ago in Seattle (home of the orig Starbucks).   You get around this by ordering a "no water chai" when you are at Starbucks..  Unless you like water in yours then don't even mention it. lol.  I don't like water in mine.  


Ok, to make a chai latte like at Starbucks, you: 
  1. Go to your grocery store and purchase TAZO Chai Latte Concentrate (liquid).  TAZO is the only brand Starbucks uses.  
  2. After you buy this gem, mix 3/4 Chai with 1/4 Milk. 
  3. You can heat it on the stove, or in the microwave, or steam it if you have an espresso machine.  
  4. Add a bit of water if you want it EXACT to Starbucks lol.  
I add cinnamon to mine, as you can see.  :)

Now for the REALLY GOOD NEWS!  A Sugar Free LOW CARB option!!  

Yes, this means low carbers can finally enjoy a chai tea.  mmmm.   

Same instructions as above but you have to buy Oregon brand Sugar Free Chai Latte Concentrate (liquid).  Tazo does NOT offer a sugar free version. Boo.  The second modification is that you have to use Heavy Whipping Cream (0 carbs) OR Heavy Cream (1 carb per 2 tbsp), OR Half & Half (idk the carbs on that) INSTEAD of milk.  Milk has mucho carbs/sugar.  Then top with cinnamon.  I do add a bit of water when doing the low carb version because the whipping cream is so creamy the water doesn't bother me


This hot tasty drink go perfectly with Caramel Apple Pie Cookies or warm Caramel Dumplings.







Sunday, April 28, 2013

Jalapeno Cream Cheese Bacon Wrapped Shrimp (Low Carb)


Delicious for low carbers and non low carbers alike!  Bacon, jalapenos, cream cheese, shrimp..melt in your mouth.  Things like this make low carbing not bad at all :)


Serves 4-5 (2 skewers ea.)

Ingredients:
  • 1.5 pounds of colossal shrimp, raw, de-veined, and shelled  (i used precooked, jumbo, deveined/shelled)
  • Believe me you don't want to use smaller shrimp!  
  • Cream Cheese
  • 3 jalapeno peppers
  • 2 regular packages of bacon
  • You'll use a package and a half. Don't buy the nice thick cut kind, it will take too long to cook around the shrimp.
  • skewers - soaked in water (dont soak in water if using the deep fry option)
  • Optional: a light sprinkle of your favorite seasoning.
Directions:

Cut the tops off of the jalapenos, then cut in half lengthwise. Remove seeds with a spoon, then cut the halves into slivers.

Remove paper wrapper of bacon, leave on the plastic one, and take a sharp knife to cut packages of bacon in half.

Get ingredients together and ready for assembly.


Put a sliver of jalapeno down into the back side of the shrimp, where the vein has been removed.  

Put cream cheese over jalapeno.

Hold in place, and wrap with 1/2 piece of bacon. Secure by putting them on a skewer (4 per).  Or one toothpick each.

If using a gas grill, heat to high, then turn down to low. Grill until bacon is done to your preference. If using charcoal or wood, grill over warm coals.

If using oven, preheat 400.

If deep frying, 375.

Grill: about 10 minutes or until bacon is done.  (Has a definite grill flavor. Very good, very flavorful, can taste much of the cream cheese because alot melts out. )

Oven: 20 min or until bacon is done. (Took way longer than other methods but the cream cheese flavor stuck best.  Very good)

Deep Fry: 2 minutes or until bacon done.  (quickest method and tasty.  Couldn't taste cream cheese)
 
less than one carb!


 From the grill.  I used toothpicks instead of skewers.  I forgot to soak them first.  you can see the burnt toothpick.  Still delicious though.  


From the oven


Thursday, April 25, 2013

SCOTCH EGGS! (Gluten Free, Low Carb)


I found this recipe a couple places, both very similar to each other.  I ended up adapting from this one here. I changed it a little though, as I usually do.  

These were better than expected. Hubs really liked them.  And they are quite filling.  A burst of breakfast flavor.  mmm.  I brought one for lunch today. lol.  Im excited about it.


Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
  • 6 pre hard boiled eggs ( cooled, peeled, and dry)
  • 1 lb lean ground breakfast sausage
  • 1 beaten egg
  • 1 Tbsp gluten free Worcestershire sauce ( can be omitted)
  • 2 tsp garlic powder
  • ½ Tbsp Cajun seasoning mix
  • ½ cup Parmesan cheese
  • ¼ cup shredded mozzarella cheese (I used Monterrey Jack and a little Mexican blend)
  • 1 tsp poultry seasoning (I used Johnny Seasoning Salt instead)
  • ½ tsp salt
  • ½ tsp black pepper
*if you dont care about carbs, you can throw in 1/4 - 1/2 cup panko or regular bread crumbs (like progresso or similar)

Instructions
  1. Preheat oil in deep fryer to 365.
  2. Put sausage in a bowl add: Worcestershire sauce, garlic powder, poultry seasoning, Cajun seasoning, and mozzarella cheese.
  3. Mix it all together.
  4. Then in a separate bowl beat an egg.
  5. In another bowl mix: Parmesan cheese (and bread crumbs if you're using them), salt and pepper.
  6. Now separate your meat mixture into 6 patties.
  7. Place your cooled, peeled, and dry hard boiled egg on a meat mixture patty, and roll in hands around your egg until covered and ball shaped.  (this was a little difficult but it eventually comes together)
  8. Dip and roll in egg wash mixture, Then roll in Parmesan mixture till covered.
  9. Repeat with other eggs.
  10. Deep fry a couple at a time for 5 minutes. 
  11. Serve with favorite dipping sauce, hot sauce or Mustard.
If you don't want to deep fry you can bake at 400 for 30 minutes.

You can also pan fry in oil turning ever 2 or 3 minutes until golden brown.
Nutrition Information
Serving size: 1 egg Approx.
Nutrition info:
Calories: 241
Fat: 13
Carbohydrates: 3
Protein: 24








 

Monday, April 22, 2013

Jimmy Moore's uh-oh oopsie low-carb french toast


Been low carb for over a month now and I was craving some bready type food ... french toast would be perfect.  I stumbled on this here.  It was fabulous.  I halved the recipe when i made it though...so 3 eggs, 1 splenda, 1 dash of salt, you get the idea...


6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whiped Topping

*I add 2 tbsp of ground flaxseed to mine

Preheat oven to 300 degrees.
In a bowl, mix the eggs, Splenda, salt, cream cheese, cream of tartar, cinnamon, and the sweetener of your choice (I used splenda, but any sweetener--besides SUGAR!--will do) together with a mixer until blended and creamy.

Spray a baking pan with non-stick spray and pour the mixture into the pan. Bake for about 30 minutes until it resembles a cake. Let cool for a few minutes and then cut into squares. Put desired amounts of butter, sugar-free pancake syrup, and whipped topping on top and ENJOY!

Serves 6-8 and the net carb counts per serving are around 4-6 grams.


Wednesday, April 10, 2013

Taco Soup


My husband LOVES taco soup.  This is always a winner in our house.  I usually use the stove option because when he asks for it its never in the morning to allow crockpot time. 
  • 1 pound ground beef or ground hamburger
  • 1/2 cup diced onions
  • 1 (15 1/2-ounce) can kidney, undrained
  • 1 (15 1/2-ounce) can black beans, drained
  • 1 (15 1/4-ounce) can whole kernel corn, 1/2 drained
  • 1 (14 1/2-ounce) Rotel, undrained
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix (the dry stuff)

  • Optional toppings for serving:  Corn Chips, Tortilla Chips, Sour Cream, Grated Cheese, Chopped Green Onions, Pickled Jalapeno  (my husband really enjoyed Monterrey Jack cheese on top of his)

Brown the ground beef and onions in a large skillet; transfer the browned beef and onions to a large slow cooker or a stockpot. Put the ingredients in a slow cooker on low for 6 to 8 hours.

Stove Option: Medium High in a pot for 30-45 min, Stir occasionally. 

Tuesday, April 9, 2013

Hot Pumpkin Cereal (Low Carb, Gluten Free)

I've been on a low carb kick and in my search for low carb recipes I stumbled on some information about Flax Seed.  I had not idea how super healthy and how many benefits to adding flax seed to your diet.  I then researched recipes that use flax seed.  I then edited the recipes to make them even more low carb, cuz thats how I roll.  :)  The original recipes I've seen for this use Ricotta..which has significantly more carbs.  Kroger brand of heavy cream has 0.  yay  :)

This was really good.  Especially because I was really starting to miss cereal on my low carb diet. 

Please note that in my reading about flax seed, while its very healthy, introduce it into your diet in small doses.  A couple tablespoons a day.  If you have too much... lets just say it has a high fiber content and you may have to sprint to the restroom.   I found a low carb flax seed muffin recipe and it calls for 1/4 cup of flax seed meal... As tempted as I was to try it.. today is my first day trying flax seed and I don't think its wise to have that much.   Soon though. I miss muffins too.
  
General Information
Preparation: 10 minutes
Total Time: 10 minutes
2.6 Net Carbs (based on using 3 1g packets of Splenda)

Ingredients
  • 4 Tbsp Heavy Cream
  • 1 egg
  • 1/4 C pumpkin puree'
  • Pinch salt, cinnamon & nutmeg
  • 1/4 tsp vanilla extract
  • Low Carb Sweetener, to taste (Stevia, Splenda, etc.)
  • Flavorings to taste (see possible additions below)
  • 2 T flax seed meal
Preparation

This cooks on the stove. I usually find it goes fastest in a non-stick skillet.
  1. Heat butter in a non stick skillet
  2. Mix ingredients (except flax seed) in a bowl.
  3. Sweeten to taste and add cinnamon and nutmeg if you want. I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
  4. Add to the skillet, stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point. Done when grainy and starts to stick, so pull it off a 30 seconds - 1 minute after adding flax seed.  Add more heave cream if you wish, fruits or other additions.
*Note, if you had fruit or other additions the carb count goes up (obviously).


Tips
  • Freeze the rest of the pumpkin in an ice cube tray and transfer to zip-type bag. Then pop out as many as you want.
Possible additions & alternatives
  • Additions that others have tried
    • Butters: Peanut butter, almond butter or general butter
    • Nuts: any nut you prefer (please ensure you are not allergic to any nuts)
    • Spices: Touch of vanilla, cinnamon, ground ginger, freshly grated nutmeg
    • Toppinngs: Some coconut milk - can use coconut milk instead of heavy cream as it keeps better
    • Pumpkin replacements: blueberries and raspberries (not as low carb as pumpkin though)

Recipe adapted/changed from https://sites.google.com/site/diybodyhome/kitchen-foods/healthy-cereals/hot-pumpkin-cereal

Monday, April 8, 2013

One Minute Flax Muffin (Low Carb, Gluten Free)

Alrighty.. I tried this last night.  First Flax Muffin I've ever had.  The flavor was good.  But the texture!  It felt like I was eating cardboard! Not a desirable texture to say the least. Still, when you cant have bread, this does the trick in a pinch.




1/4 cup flax seed meal
1/2 teaspoon baking powder
1 or 2 packets splenda
1 teaspoon cinnamon
1 egg
1 teaspoon oil
1 tbsp Sugar Free Hazelnut or Caramel syrup  or Sugar Fee Maple Syrup

(I sometimes add pumpkin puree)

(2.1 Net Carbs)

Directions:
Mix all ingredients in a coffee mug.
Microwave for 1 minute on high.

If using frozen berries, microwave for 1:30 on high.

Smooth on some butter and enjoy!

It will be moist at first, but as the muffin cools it goes away.

*Note, fruit will add more carbs.
Adapted from: http://www.food.com/recipe/one-minute-flax-muffin-low-carb-295649?oc=linkback