Low Carb Recipes for the Low Carb Lifestyle

Monday, November 26, 2012

Comment Verification

My apologies to everyone as today I had to implement a comment verification that will make you have to type in one of those annoying word verification boxes before you can post a comment.  I tried to let it be open and easy for as long as possible but the spammers have gotten to a point that I'm getting approximately 50 spam comments a day and it's getting taxing to have to clean up so much and making my little hobby here not so fun. :(

Tuesday, November 13, 2012

Pumpkin Pancakes

Pumpkin Pancakes
Oh these were good!  The batter made two large pancakes that were extremely filling.  I wasn't hungry for lunch after having these for breakfast.  Feel free to pour a little sugar free pancake syrup over them but I didn't think it was needed.  I just added a pat of butter to the top and thought they were great! *INDUCTION FRIENDLY*

1 serving
6.25 net carbs per serving

2 oz cream cheese, softened in microwave
2 eggs
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 TBSP golden flax meal
2 TBSP canned pure pumpkin puree
1 TBSP water
1 TBSP Splenda (or sweetener or choice)

Beat together thoroughly (NO LUMPS so make sure that cream cheese is very soft).  Pour on a cooking-sprayed skillet that has been pre-heated on medium.  Cook for about 4 minutes, or until underside is browned, then flip for another 1-2 minutes.

Tuesday, November 6, 2012

Lemon Coconut One Minute Cake

Lemon Coconut One Minute Cake
Oh how I love thee, One Minute Cake.  I'm not very good at planning my meals ahead (I know, I know, shame on me).  Sometimes I stand in the pantry, staring at all the junk food in there for my family of carb-etarians.  The junk whispers "eat me, I'm so good" or "one Oreo won't hurt".  (exactly the reasons why you should have a game plan and decide your low carb meals in advance!)  This is where the One Minute Cake becomes crucial.  I've made a couple of flavors (PEANUT BUTTER CHOCOLATE ONE MINUTE CAKEONE MINUTE BREAD, and INDIVIDUAL MICROWAVE COBBLER) but I think this Lemon Coconut is my new favorite.  The ingredients mix is spot on to have a good cake texture, a bit moist and fluffy.  This was an amazing emergency dessert and I enjoyed every bite!

1 serving
4.5 net carbs per serving

1 TBSP coconut oil (in liquid form, put in microwave for a few seconds)
1 egg
1 tsp water
1/2 tsp lemon extract
2 TBSP granular Splenda (or your sweetener of choice)
2 TBSP almond flour
1 TBSP coconut flour
1 TBSP shredded unsweetened coconut
pinch of salt

Mix all ingredients in a mug with a fork until thoroughly combined.  Microwave for one minute (microwave ovens may vary).

Thursday, November 1, 2012

Sauteed Mushrooms

Sauteed Mushrooms
I LOVE mushrooms.  However, my family doesn't so I don't make them very often.  Tonight I made them a carb-y side dish and made some yummy sauteed mushrooms just for myself.  They were easy to prepare and were very flavorful.  I think I ate more than one serving.  Shhhh.....don't tell.  I think I need to make them more often!

4 servings
3 net carbs per serving

2 TBSP butter
1 tsp Worcestershire sauce
1 tsp balsamic vinegar
1 clove garlic, minced
1 pound mushrooms, sliced
1/8 tsp seasoned salt (check labels as some brands add sugar)
1/2 tsp dried parsley
fresh pepper to taste

Melt butter over medium heat in a large saute pan.  Add all other ingredients and saute for 10-15 minutes, until the mushrooms are cooked to your desired tenderness.  Serve immediately as mushrooms generally do not re-heat well.